we made the trip to 30 together...let the new decade begin!
Thursday, November 3
Wednesday, November 2
Spinach-Artichoke Dip with Bacon
a great spin on a classic version of the spinach & artichoke dip...
what you need...
2 French bread baguettes, each cut into 32 (1/4-inch) slices
1/3 cup fat-free mayonnaise
2 garlic cloves, minced
1 package 1/3-less-fat cream cheese, softened
1 package fat-free cream cheese, softened
2/3 cup grated fresh Parmesan cheese, divided
5 center-cut bacon slices, cooked and crumbled (hello turkey bacon!!! its amazing)
1 (14-ounce) can quartered artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
what to do...
Preheat oven to 350°. Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned. Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated. Serve with toasted baguette slices.
what you need...
2 French bread baguettes, each cut into 32 (1/4-inch) slices
1/3 cup fat-free mayonnaise
2 garlic cloves, minced
1 package 1/3-less-fat cream cheese, softened
1 package fat-free cream cheese, softened
2/3 cup grated fresh Parmesan cheese, divided
5 center-cut bacon slices, cooked and crumbled (hello turkey bacon!!! its amazing)
1 (14-ounce) can quartered artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
what to do...
Preheat oven to 350°. Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned. Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated. Serve with toasted baguette slices.
Tuesday, November 1
great [& top rated] cookbook
add this to my cook book wish list please! would also make a great gift if you have a friend or family member who loves to cook!
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook
Monday, October 31
boot camp report: day 1
today is day one of bootcamp...i'm writing this today because i'm not sure i'll be able to move tomorrow, especially after being sick last week i'm not sure i'm up for this today but i'm not sure i have a choice. 7am is going to come quite early with carrie but beats the 5am class that's for sure! regardless....today is day 1 of 30 potential days of boot camp...5 days a week for the next 6 weeks...stay tuned [& wish me luck]
Sunday, October 30
watch out for the candy!
just in time for me to dive into the leftover halloween candy/sneak some pieces out of our bowl that i want and the trick or treaters can live without (or so i thought)...cooking light put out an article on the truth about candy!
read at your own risk! :)
Smart Halloween Candy Choices
read at your own risk! :)
Smart Halloween Candy Choices
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