Spinach and Artichoke Dip

Here’s a recipe for a Spinach and Artichoke Dip. I made it for several dinner parties over the holidays; it was a hit. Spinach?  While it may not seem that spinach would taste good in a dip; the flavors of spinach, artichokes and seasonings blend together. Water chestnuts add a little crunch. Serve with crackers, raw vegetables.spinach-and-artichoke-dip-img_3149The recipe is quick and easy to make; good when you are in a rush getting ready for an event; the recipe is a keeper. With Mardi Gras and my son’s wedding coming up; I might make the recipe again, soon. Continue reading

Chocolate Lover’s Cake with Burnt Sugar Icing

It’s Valentine’s Day and I’m making an elegant and easy chocolate cake. It’s a triple chocolate cake with Devil’s food cake mix, chocolate pudding mix and chocolate chips. And I am icing the cake with burnt sugar icing which has a touch of caramel flavor. Perfect for chocolate lovers.chocolate-lovers-cake-img_3106

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Let’s Cook Something New: Tabbouleh

I love to get an order of tabbouleh when eating at Middle Eastern restaurants. Pasha, a Turkish and Mediterranean restaurant close to Rice University, is the favorite choice when we visit relatives in Houston. Their tabbouleh is outstanding. I’ve never cooked it myself but decided to give a new recipe a try.tabbouleh-img_2962

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Bruschetta with “Tomatoes on the Vine”

My favorite vegetable is a juicy and flavorful tomato. Garden ripe tomatoes are available for only a few months in the summertime. I will never tire of this vegetable. And so I am delighted to see that our neighborhood grocery store now stocks “tomatoes on the vine.” They are a close substitute. Expensive, but worth it. A great way to serve these tomatoes is a topping for bruschetta. Tomatoes, French bread, cheese and olive oil–a healthy combination. Yum!bruschetta-with-vine-ripe-tomatoes-img_2915

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