Slow Cooked Spinach & Artichoke Dip

I've loved Spinach and Artichoke dip since the first time I tried it. 

I've had it prepared many different ways, but until recently I had only made a baked version of it one or two times. I knew you could make it in a slow cooker - I'd HAD it cooked in one before, but until a few weeks ago I had never really thought to do it. That is until I had tons of spinach I needed to use up!

So I took the spinach I needed to use up, cooked it and added it to a few other ingredients to make a tasty dip!

Here's What You'll Need...

Slow Cooker and Slow Cooker Liner

The Ingredients!

4 Cups Fresh (Or 2 Cups Frozen) Spinach

1 Can (14 ounces) quartered Artichoke Hearts, drained and chipped

1/2 Cup Alfredo Pasta Sauce

1/2 Non Fat Plain Yogurt

3/4 Teaspoon Garlic Salt

1/4 Teaspoon Black Pepper

1 Cup Shredded Jack Cheese

And here's the VERY EASY process:

Put Spinach in BIG pot/pan with a tiny amount of water.

Cook over low heat until wilted.

Drain and squeeze out excess water.

Add spinach to remaining ingredients.

Put in slow cooker and cook over low heat for 1 to 2 hours.

ENJOY!

This could easily be doubled or even tripled and made for multiple people to enjoy at something like a Super Bowl or 4th of July Party. 

Adventures In Pie Making: Traditional Apple Pie!

I've made apple pie a few times before, but it was always the Dutch Apple kind.

I decided recently that since I cheat a bit and use store bought crust, I finally HAD to give Traditional Apple Pie a shot - you know, the one with two crusts: one on bottom and one on top.  The crust was always my problem and what held me back in the past. I've always had problems when making my own pie crust, so for now I stick to the wonderful store bough refrigerated dough. I don't cheat COMPLETELY and use the frozen pie shells. 

Now that I'm done rambling, let me show you this AMZING pie!!!

The Goods:

6 Apples (I used 5 Granny Smith and 1 Pink Lady)

3/4 C Sugar

1 Teaspoon Cinnamon

Zest and Juice of 1 Lemon

Milk

Extra Sugar

Pie Crust #1

My Pie Crust Crimping Skills

Peeling The Apples!

Tossing Apples in Lemon Juice, Sugar and Cinnamon.

Mmmmm

Pouring The Apples Into The Crust

Still Pouring...

Making Touch Ups

Done!

Crust #2

Ta-Da!

Cuts Made For Steam To Escape

Before baking...

Brush the top crust with milk and sprinkle with sugar!

Bake at 400 degrees for 30-45 minutes.

Halfway Through Baking

Anddddddddddd DONE!!!!

Time To Eat.

NOMMMM NOM NOM

Happy Westgivingston!

Westgivingston!?!?!

What is this Westgivingston stuff?

Does she mean Thanksgiving?!?!?!

Is Robyn CRAZY???

No - no I'm not!

Well maybe a little...

But that's another story for another time! :)

So let me explain before I confuse everyone! 

Alison, one of my best friends, has been doing a Thanksgiving dinner with close friends for years and this year I was lucky enough to be included. The tradition started in New York when she and her husband were in college.  Instead of of calling it Thanksgiving, they called it “Thanksgivingston” because it was a play on the name of the street he lived on at the time. Since they now live on the West Coast, they modified the name a bit and we officially celebrated the first EVER Westgivingston last night!

Just like a normal Thanksgiving, Westgivingston was not lacking on amazing food. It was a FEAST and I'm pretty sure everyone was stuffed!

Since I love to bake and cook, you better bet that I contributed to the meal by making my own goodies! I just can't help myself and I look forward to cooking for things like this.

So what did I make exactly?

Well I'll show ya!

"Restaurant Salad" Ingredients

(Minus a Granny Smith Apple...)

And you can't have a "Restaurant Salad" without a

GIANT bowl from a Restaurant Supply Store!

Lots and lots of spring mix with added extra spinach!

Everything minus the dressing!

I was planning on just making a "Restaurant Salad"...

...

Buuuuuuuuut since it IS Pie Month on my blog...

...

I figured it only made sense to make a pie too!!!

My FIRST Pecan Pie

(See a more detailed post on this coming soon.)

Westgivingston was tons and tons of fun and I'm looking to celebrating it in the coming years. For now though, it's time to start planning for the REAL Thanksgiving! It's gonna be here in no time. Get your stretchy pants ready people! :)

Blossoming Again?!?!

I really cannot believe it, but I have blossoms on both my jalapeno and tomato plants again! This is the THIRD round of blossoms I've had and I'm beyond amazed! 

I noticed the ones on the jalapeno a little over a week ago (and those ones are now baby peppers!!!), but I didn't say anything because I thought it was a fluke and nothing would come of it. But now that there are multiple blossom and tiny peppers, I figured it was time to post about it!

Jalapeno Blossoms and Buds

Jalapeno Plants

Bonnie Girl Tomato Blossom

In NOVEMBER!!!

Bonnie Girl Tomato Plant

I'm excited to see what happens to both plants as the weather continues to get colder, but I'm not gonna get rid of them until I'm 100% sure they are done producing! 

Adventures In Pie Making: Lemon Meringue Pie

Fall and pie seem to go so well together. No matter what you like - you can pretty much find a pie that suits your taste. There's pumpkin pie, apple pie, cherry pie, sweet potato pie, pecan pie, key lime pie, coconut cream pie, and the list goes on and on. 

Since there are so many different delicious pie recipes, I've decided that November is the perfect month for... 

PIE MONTH!!!

Yup, you read that correctly - I will be making PIES throughout the month of November. I may have to work out a little extra, but it will be worth it! :)

So before I ramble too much, let's get to the first pie: Lemon Meringue Pie!

I've made a few pies in the past, but never a Lemon Meringue Pie. I was a little hesitant because I recall a time from my childhood where my aunt and uncle (who are both excellent in the kitchen) attempted to make one, but it didn't turn out so well... Let's just say that straws were involved. 

I had the help of a great friend, so making the pie was easier than I thought! I combined a few different recipes because I'm crazy like that! Take a look at the process of making the amazing pie!

The Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Sugar, flour, cornstarch, salt, water, fresh lemon juice and 

lemon zest all combined in a medium saucepan.

Cook over medium-high heat, stirring frequently, until sugar mixture starts to boil. 

Stir in butter.

Whisk egg yolks.

Remove 1/2 cup of sugar mixture from saucepan 

and gradually whisk into egg yolks.

Whisk egg yolk/sugar mixture back into sugar mixture in saucepan and bring to a boil. 

Continue to cook until thick, remove from heat and set aside to cool.

In mixer, whip egg whites and 6 tablespoons sugar.

Whip about 10 minutes - until stiff peaks form.

Pour lemon sugar mixture into pie crust.

I used a pre-made frozen one and baked according to the directions on the bag.

(I know...I'm a cheater!)

Spread meringue over lemon sugar mixture and cover evenly.

Make peaks on top if desired.

Or make any design you'd like!

Halfway through baking!

Annnnnnnnnnd done!

I'm very glad I got over my hesitation and I made it - and will make it again in the future - but will do just a few things differently in the future.

Happy 200th Post!

Yup - that's right folks, THIS post is officially the 200th post on my blog!

I cannot believe that I'm already reaching this point and I haven't even had my blog for two years.  

I've had lots of fun sharing what I enjoy doing with those who follow my blog, the casual reader and those who randomly find my posts.  

I look forward to sharing many more things in the posts to come. If you have any suggestions on things you like to see - let me know and I'll do my best at getting them on my blog!

Homemade Soup: Baked Potato Soup

Now that's it's Fall and the weather is getting cooler, I'm going to be making homemade soup a lot more frequently. I'll make old favorites, but I also hope to find yummy new recipes to add to my collection.

Last weekend I made up a batch of my ever so tasty, Baked Potato Soup. I've had the recipe for some time now, so I'm not 100% sure where I got it, but I'm sure I just found it online somewhere.

The whole process may seem long - there's a lot of waiting/down time in this recipe - but the end result is so great, and it's really pretty easy to make! 

I'll stop rambling and show you how to make this soup I'm going on and on and on about. :)

The ingredients!

Preheat oven to 325 and clean 4 to 5 large Russet Potatoes.

Once preheated, place all potatoes directly on the oven racks and bake for 30 minutes. 

Flip potatoes and bake for 30 more minutes. Flip your potatoes once more and 

bake an additional 10-30 minutes until they're nice and soft.

While potatoes are baking, cook up 10 or so slices of bacon.

(Note: You can't see it here, but I cooked my bacon just a little too much for this recipe, 

so pay attention and don't cook yours as long as I did!)

Once cooked and cooled, cut up bacon into tiny pieces and save for later.

Slice 4 green onions - as thin as possible and save for later.

Shred 1 and 1/4 cups medium cheddar cheese and save for later.

When potatoes are done baking, cool on a plate and then peel and cut into bite sized cubes.  

In a large stockpot, melt 2/3 cup butter over low heat.

Add 2/3 cup flour and stir to combined - will be smooth and a little bubbly.

Increase heat to medium high and gradually add 7 cups of milk. 

(I used 1%, but feel free to use anything you'd like.) 

Stir constantly until it thickens a bit.

Add cubed potatoes.

And green onions. 

Stir to combine and continue to cook, stirring constantly, until soup begins to bubble.

Reduce heat to low and simmer gently for 10 minutes.

Add bacon.

As well as shredded cheddar cheese and 1 cup sour cream - stir until cheese is melted. 

Salt and pepper to taste, then serve immediately. 

It's yummy in a normal bowl, but even better in...

A Bread Bowl!