Wednesday, June 29, 2011

Applebees Spinach and Arthichoke Dip.

Ingredients: 1 1o oz box spinach, thawed (I use one large package of fresh spinach and cook it myself by boiling water and then dropping the spinach in, let it sit for 1 minute then remove it from the water and run under cold water. squeeze water out then wrap in paper towel to remove excess moisture)
1 14 oz can artichoke hearts drained and chopped
1 cup mozarella
2 cups of an italian cheese blend. (I used quattro formaggio {parmesan, asiago, fontina, mild provolone} from Trader Joes and it was AMAZING)
10 OZ prepared alfredo sauce
1 t minced garlic
1 package cream cheese(can use light if you want)
sprinkle of dried onion flakes and onion powder

Preheat oven to 350. Combine ingredients in a bowl and spread into 8X8 baking dish. Bake 25-30 minutes or until cheese is melted and bubbling. Serve with chips or artisan bread.

Tex-Mex Eggrolls

These are super easy to throw together and you can make a bunch and then put what you don't use in the freezer so you can take them out and microwave one for a quick bite. sooo tasty!

1 pound sausage or hamburger
Taco Seasoning to taste
1/2 onion chopped
1 t minced garlic
2 cups rice (cooked)
1 c salsa
1 can corn
1 can black beans
1 package eggroll skins

brown meat with taco seasoning, onion and garlic. Then add in corn, beans, and rice and stir in Salsa. mix until all is well coated and corn and beans are evenly dispersed throughout. put about 2 T of mixture into the center of the eggroll skin and roll as directed on the package. ( should be in a diamond shape and roll up one corner then the 2 sides and then continue until it looks like an egg roll). I usually just fill the bottom of a deep pan with about 1/2 in of oil and heat up on medium heat. Then just fry the eggrolls until the outside is brown and crispy and continue turning so that all sides get browned. Lay on papertowels to soak up extra oil and to cool then serve.

Monday, June 27, 2011

Easy Ice Cream Cake

Easy Ice Cream Cake

Easy Ice Cream Cake

Serves 6 to 8 Hands-On Time: 10m
Total Time: 1hr 10m


  • 1 cup heavy cream

  • 2 tablespoons confectioners' sugar

  • 6 ice cream sandwiches (3.5 ounces each)

  • 1/2 cup chocolate chips, chopped


  1. Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

  2. In a large bowl, beat the cream and sugar until stiff peaks form.

  3. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.

  4. Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

  5. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

By Jenni Hakensen, July 2008