Spinach Dip

This is one of my "go-to" appetizers.

I always try to keep the ingredients handy for when someone pops over and I need a quick dip.

It is oh so good.

Simple to make and you really can't stop eating it.

I served this at a party the other night and was asked why I haven't put this on my blog, yet???

I don't really know why I haven't before because it is one of my all-time favorite recipes.

( I think that I got this recipe from my boss way back in college when I worked at a wholesale eyeglass company.

I'm really not sure, though.)

Who ever did give me the recipe, THANKS!!!)

Spinach Dip

1 package frozen chopped spinach (10 ounces)
1 can sliced water chestnuts, minced
1/2 bunch green onions, minced
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 to 1 cup mayonnaise (adjust according to taste--I used about 3/4 cup)

Thaw and drain the spinach well.  Place in a medium sized bowl.  Add the minced water chestnuts, green onions, cayenne pepper, salt, and mayonnaise.  Stir to combine.

Serve with your favorite crackers (I used wheat thins).

Enjoy,

Sweet Links

Here are a few sites that I've been stalking recently.


I been dreaming of water lately...
I don't know if I would ever leave my house if this were my porch.

See more gorgeous relaxing places here.

I can't wait to try these and these ...they look great.

I'm feeling a little bit obsessed with this blog--

the food looks absolutely divine.
(Don't you just love when you find a new site--so inspiring.)


Hopefully I'll feel crafty and try this.

This dress and this one are calling my name.

I want to have a dinner party just like this one.

Strawberry Mint Lemonade Bourbon Fizz

I tend to stay away from cocktails with dark liquor.

It usually brings back bad memories of way too fun parties.

But something took over my senses and I decided to make a cocktail with bourbon.

A few weekends ago I made my recipe for blackberry lemonade and decided that some strawberry mint lemonade would be perfect.

Even more perfect would be strawberry mint lemonade with bourbon.

And, I was right.

It might be one of my new favorite cocktails.

I know that the name is a little long, but you will drink it in no time flat.

Strawberry Mint Lemonade Bourbon Fizz

3 ounces strawberry mint lemonade*
2 ounces bourbon
mint leaves
club soda

Combine the lemonade, bourbon, and 2-3 mint leaves in a shaker with ice and shake until well combined.  Pour into a glass filled with ice and top with club soda.  Garnish with mint leaves.

For the lemonade:

2 cups freshly squeezed lemon juice
2 cups simple syrup
3 cups water
1 cup strawberries
20 mint leaves

Combine the lemon juice, simple syrup, and water in a pitcher.  In a glass, muddle the strawberries and mint leaves and strain with a fine mesh sieve.  Pour juice into the pitcher and mix well.


Enjoy,

Blueberry Muffins

I kind of went blueberry crazy over the weekend and ended up with several blueberry recipes that I will be sharing soon.

I'm not a huge fan of blueberries by themselves.

I would rather eat strawberries or blackberries,

but I think that they are great cooked in things.

Kind of like these blueberry muffins.

The blueberries in these muffins actually burst while cooking.

Super delicious.

Blueberry Muffins

(recipe adapted from The Kitchen Paper via Joy the Baker cookbook)

7 tablespoons unsalted butter
1/3 cup whole milk
1/4 cup heavy cream
1 egg
1 egg yolk
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries
3 tablespoons unsalted butter, cold
1/2 cup flour
3 tablespoons sugar

Preheat the oven to 375 degrees, and prepare a muffin pan with either butter or liners.

In a small saucepan over medium heat, melt the butter.  Continue to cook the butter, as it crackles and pops, until the crackling stops and the solids have turned a medium-brown color.  Remove from heat and pour the butter into a separate dish, as not to burn it.  Let the butter cool at least 10 minutes.

Whisk together the milk, cream, egg, egg yolk, and vanilla until fully combined.  Add the brown butter and whisk together.

In a separate bowl, combine the flour, sugar, baking powder, and salt.  Mix to combine, then add the wet ingredients all at once.  Stir gently to combine. (This mixture will be thick.)

Fold in the blueberries, and divide the batter into the muffin tin.

For the topping, use clean fingers to combine the butter, flour, and sugar until crumbly.  Divide among the muffin cups, topping each muffin liberally.

Bake for 18-20 minutes. Muffin should be golden and crisp on top, and a cake-tester will come out clean.

Let the muffins cool 15 minutes in the pan before removing.

Enjoy,

June Book Club

Our book club this month was so much fun.

We decided to keep it sweet and simple.

We did spice it up a little bit with our book, though.

Mexican Food + easy read= great book club

The restaurant that we chose had great margaritas and delicious Tex-Mex food.

Our book for this month was a little bit risque'.

We like to call it "Summer Smut".

I'm a little bit embarrassed to admit that we read this book for our book club.

No pulitzer prize winner, 

but it was an ok storyline.

A lot of our group thought that it compared with 50 Shades.

I think that the story is a little more complex, and the writing was better.

Here's a great synopsis.

Next month we are going to read one of my favorite authors--

Joshilyn Jackson

We've read her books before and next month we are reading

Here's what Good Reads says about it.

Here are a few others that I read in June and am currently reading now.

I'm about half-way through this one and Dan Brown never disappoints.
I always feel a little bit smarter after I finish one of his novels.
I love all of the history and suspense.
I'm loving it.

The last Sookie book,
I'm a little bit sad.
I guess I will have to be satisfied with this summer's True Blood
(even thought it hasn't followed the books at all!!!).

I've also read about 10 romance novels.
I don't know what's up with that,
but they are easy reads and quite enjoyable.

What are you reading??

Thirsty Thursday--Strawberry Margaritas

I'm back with another one of my favorite cocktails--the margarita.

This time I'm sharing my recipe for Strawberry Margaritas.

It's the perfect sweet treat for a hot summer night.

Strawberries are in perfect season right now and are so sweet and delicious.

Strawberry Margaritas

3 ounces strawberry puree
1 ounce simple syrup
1 ounce Grand Mariner
2 ounces tequila
1 ounce lime juice
sugar/coarse salt
strawberries for garnish
lime wedges for garnish

In a shaker over ice, combine all ingredients and shake until well combined.  Serve with a lime wedge and strawberry in a glass rimmed with lime juice and sugar/salt mixture.

Enjoy,

The Best Meatloaf--Pioneer Woman

I absolutely love Ree from the Pioneer Woman.

I think that we would probably be friends if we lived close to each other.

We would share recipes and laugh over the silly things that Charlie does.

I also absolutely love her cookbooks.

Every recipe that I make from them is exceptional.

Good, comforting food.

That's what she is all about.

I've made this recipe a  few times and it gets better every single time I make it.

Yes it is meatloaf--but not school cafeteria meatloaf.

This meatloaf is so full of flavor that you can't even believe that you are eating meatloaf.

(If that makes sense!!)

The Pioneer Woman's Meatloaf

(recipe from Pioneer Woman)

 For the meatloaf:

1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
 Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs, Beaten
10 slices Thin/regular Bacon

 For the sauce: 

1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
 Tabasco To Taste

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes.

Slice and serve with remaining sauce.

Enjoy,