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Artichoke Dip

Yet another recipe from my bridal shower. This one is courtesy of my cousin Elizabeth. I had originally planned to make this tonight to bring to my book club meeting. Unfortunately we had to cancel our meeting tonight (good thing, I never read the book!)-but the ingredients were already sitting out on my counter and the recipe was calling my name. So, I made it for Joel and I to try. Wow, am I glad I did!!

1 can Artichoke Hearts, drained and sliced
1 package (8oz) Cream Cheese
1 cup Mayonnaise
1 cup Grated Parmesan Cheese
1 cup Sour Cream or Plain Yogurt (I used a mix of both to finish what I had in the fridge)
1 clove Garlic, crushed (about 1 tbsp)
1 teaspoon Dill
1/8 teaspoon Salt

Mix all ingredients together with an electric mixer. Place the mixture in a baking dish that has been sprayed with non-stick cooking spray. Bake at 375 degrees for about 45 minutes or until the top is golden brown. Serve with tortilla chips, crackers, or bread.


Tomato & Spinach Pasta Toss

This is another recipe that I got at my bridal shower. It came from my friend Lynn. I modified it slightly based on ingredients that I had on hand. It is now one of our favorite recipes and will surely end up in our regular rotation of dinners!

2 cups Rotini or Penne Pasta (I used penne)
1 pound Hot or Mild Italian Sausage (I used 2 Hot Italian Sausage Links)
6 ounces Baby Spinach Leaves
2 cans (14.5 ounces each) Diced Tomatoes (use the one with basil, garlic, & oregano)
1 cup Shredded Mozzarella Cheese
2 tablespoons Grated Parmesan Cheese

Cook the pasta. Meanwhile, crumble sausage into a large deep skillet on medium-high heat for 10-12 minutes or until cooked through, then drain. (I cooked my links on the George Forman and then sliced them into coins instead). Add the spinach and tomatoes; cook for about 2 minutes or until the spinach is wilted, stirring occasionally. (I just cooked mine in a separate saucepan, since I used the GF to cook the meat). Remove from heat and add drained pasta. Add the cheeses and toss lightly. Enjoy!


Blueberry-Cranberry Muffins

Welcome to my blog-this is my first post!

I recently had my first of 2 Bridal Showers. Each guest was asked to bring a recipe to share for Joel and I to try. This recipe is from my friend Sarah's mother and I slightly adapted it.

2 cups Flour
3 teaspoons Baking Powder
1/2 cup Sugar
1 teaspoon Salt
1 Egg
1/4 cup Vegetable Oil
1 cup Milk
1 cup Blueberries
1 cup Dried Cranberries (I added this to the recipe)

In a large bowl, mix together all ingredients, except for the fruit, until well incorporated. The batter will be slightly lumpy. Fold in the blueberries and dried cranberries. Pour batter into greased muffin tins. Sprinkle a little bit of sugar and cinnamon on the top of each muffin before baking. Bake in a preheated 400 degree oven for 20 minutes. This recipe makes 12 muffins.

These muffins are delicious! I would imagine you can change the combination of fruit and they would still taste just as yummy. I made a batch and enjoyed them so much myself that I made another batch to give to my parents!

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