Spinach & Artichoke Dip

This is one of my favorite appetizers.  You can serve it with tortilla chips like they do in a restaurant.  But my preferred way is to slice a baguette and lay them on a cookie sheet.  Brush each slice with a little extra virgin olive oil and toast in the oven at 350 degrees for about 5 to 10 minutes.

Spinach & Artichoke Dip

1 8 oz. pkg cream cheese
1/3 cup sour cream
1/4 cup mayonnaise
1 tsp garlic salt, or to taste
1/2 tsp chili powder, or to taste
1/2 cup parmesan, grated
3/4 cup mozzarella, divided
1 small box frozen spinach, thawed
1 jar artichoke hearts, drained & chopped

Directions
In a medium bowl blend cream cheese, sour cream, mayonnaise, garlic salt and chili powder.
Stir in parmesan and 1/2 cup mozzarella
Remove thawed spinach from box and squeeze out excess water using paper towels.
Fold in spinach and chopped artichoke hearts.
Pour mixture into a small oven safe dish
Sprinkle with remaining mozzarella cheese
Bake at 350 degrees for about 15-20 minutes until hot and bubbly

Pumpkin Pancakes with Butter Pecan Syrup

I know, pumpkin again.  But these pancakes are perfect for this time of year, and the syrup is what really makes them scrumptious!  I hope you enjoy them as much as I did.

Pumpkin Pancakes

2 eggs

1 cup water

3 Tbl pumpkin

4 Tbl butter, melted

1 tsp vanilla

1/4 cup sugar

1 1/4 cup flour

4 Tbl buttermilk powder

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

Directions

In a large bowl sift sugar, flour, buttermilk powder, salt, baking powder, baking soda and cinnamon together.

Make a well in the center and pour in eggs, water, pumpkin, butter and vanilla.

Lightly mix until combined.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot.

Butter Pecan Syrup

4 Tbl butter

2/3 cup light corn syrup

2/3 cup brown sugar

2/3 cup water

pinch of salt

2 tsp vanilla

1/2 cup chopped pecans

Directions
In a small sauce pan melt butter

Add brown sugar, corn syrup, salt and water

Bring to a boil and simmer for 10 minutes, stirring occasionally

Turn off heat and mix in vanilla and pecans

Let cool for approx 5 minutes to slightly thicken

Makes 2 cups

Pumpkin Bread

I love all things pumpkin this time of year.  This is also one of my favorite fall gifts to give.  Cover the bread in plastic wrap and then wrap it in an inexpensive kitchen towel and tie with twine or raffia.

Pumpkin Bread

1 3/4 cup flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter
1 can pumpkin
1 egg
1/3 cup water

Directions
Combine dry ingredients
Stir in wet
Pour into two loaf pans
Tip:  Lightly sprinkle top of bread batter with sugar and it creates a simple sweet crust on top
Bake at 350 degrees 30 to 40 minutes

Red Velvet Cake Cookies

I am all for short cuts!  Don't get me wrong.  Sometimes it's great to make a mess in the kitchen and bake from scratch.  But having four little ones means that 9 times out of 10, I don't have the time.  This is one of those easy ones, and as a bonus, you can change up the combinations and make all sorts of yummy flavors.  I typically makes these every year for Valentine's Day to give our friends and neighbors.

Red Velvet Cake Cookies

1 pkg red velvet cake mix
1 stick butter, melted
2 eggs
1 Tbl vanilla
2 cups white chocolate chips

Directions
Combine cake mix, melted butter, eggs and vanilla until well blended.
Stir in chips
Drop onto cookie sheet with cookie scoop
Bake at 350 degrees for 9 to 10 minutes

Loaded Potato Casserole

This recipe is very similar to funeral potatoes, but in my opinion is BETTER. I made these as a side dish with our ham at Easter and there were no leftovers.  They are a perfect side dish.

Loaded Potato Casserole

10 cups shredded hash browns, thawed

12 oz sour cream

1/4 cup butter, melted

1 can cream of chicken soup

1/2 onion, diced

2 cups sharp cheese

8 to 9 slices of bacon, crumbled

salt and pepper to taste

Directions

Saute onions in butter until translucent

Mix all ingredients in a bowl

Pour mixture into a 9x13 baking dish

Bake at 350 for 50 to 60 minutes

Coconut Shrimp with Pina Colada Dipping Sauce

This is a take on Red Lobster's coconut shrimp, and I LOVE this dipping sauce. So good! These would be perfect for a party or just dinner one night.

Coconut Shrimp

4 to 6 cups canola or vegetable oil (for frying)

24 jumbo shrimp, peeled and deveined with tails on

1 1/2 cups all-purpose flour, divided

2 Tbl sugar

1/4 tsp salt

1 cup milk

2 Tbl pina colada mix

1 cup panko Japanese breadcrumbs

1 cup shredded coconut

Directions
Heat oil to 350 degrees in a deep fryer or large heavy skillet

Measure 3/4 cup of flour into a medium bowl

In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt

Stir in milk and pina colada mix

Let batter stand for five minutes

In a third medium bowl mix panko breadcrumbs and shredded coconut

Dip each shrimp once in the flour, then wet batter, and then coat with panko/coconut

Place all shrimp on a plate until all of them are battered

Fry shrimp by dropping one at a time into the hot oil for 2 to 3 minutes or golden brown

Only fry about six at a time depending on your pan size (cooking too many will bring down the oil temp)

Remove shrimp to paper towels to drain
Sprinkle with a little extra salt if desired

Serve shrimp with dipping sauce

Pina Colada Dipping Sauce

1/2 cup sour cream

1/4 cup pina colada mix

1/4 cup crushed pineapple

2 Tbl granulated sugar

Sausage Cheese Balls

These are pretty old school.  I remember eating them when I was growing up.  I think they have stuck around because they are simple to make and taste good.  I like to serve them with a sweet honey mustard for dipping.

Sausage Cheese Balls

1 lb roll sausage
2 1/2 cups shredded sharp cheese
2 cups biscuit mix
1/2 cup water
1 tsp baking powder

Directions
Heat oven to 350
Combine ingredients in large bowl until blended
Shape into 1 inch balls (I use a cookie scoop)
Place on a lightly greased cookie sheet
Bake about 20-25 minutes or until golden brown

Sweet Honey Mustard
1/4 cup mayonnaise
1 Tbl spicy mustard
2 Tbl honey
1 tsp sweet pickle juice