Sunday, September 6, 2015

Crockpot Spinach Artichoke Dip

We have been celebrating birthdays at work recently with a birthday lunch. Everyone brings some yummy food to share and we feast! I came across this recipe for Spinach dip in the crockpot and wanted to take it. There were only a small problem. I did not read the recipe before making it and only bought 1 can of artichokes. I threw everything in the crockpot (even with frozen spinach), plugged in the crockpot at work and stirred. I was so worried it would not work out, but it was gone before lunch.

Adapted from

Slow-cooker Spinach Artichoke Dip

1(14-ounce) cans artichoke hearts, drained and chopped

1 (10-ounce) package frozen spinach

8 ounces sour cream

1 small onion, diced

2 cloves garlic, crushed

3/4 cup grated Parmesan cheese

3/4 cup milk

1/2 cup crumbled feta cheese

1/3 cup mayonnaise

1 tablespoon red wine vinegar

1/4 teaspoon freshly ground black pepper

8 ounces cream cheese, cubed


Put everything in the crockpot

Cover and cook on low heat for 2 hours. Stir every 30 minutes.

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Saturday, August 1, 2015

Weeknight dinner: Parmesan Fish

Parmesan Tilapia

1 lb tilapia filets
1/4 cup mayonnaise 
1/4 cup  Parmesan cheese

Place tilapia filets in baking dishes. I needed two. Spread mayo on filets as seen below.

Sprinkle Parmesan cheese next. Bake at 350 degrees for 20 minutes until fish is flaky. 

Sunday, July 12, 2015

Warm Bacon Dip

I loved this recipe so much I did not change anything!!  Well actually, I did not use light sour cream!
Warm Bacon Dip
  • 8 ounces cream cheese, softened
  • 2 cups sour cream
  • 1½ cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • ½ cup sliced green onion
  1. Preheat oven to 400 F.
  2. Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
  3. Serve with bread slices, crackers, or veggies.

Sunday, June 21, 2015

Pancake Bites

School will be starting back soon and we are always looking for ideas for quick breakfasts. This recipe is very easy. The kids can make it and it is as healthy as you want it to be! 

Pancake Bites

1 batch of pancake batter (Can be from a mix or homemade) 
1/2 pound of filler.         
We used sausage in the picture and it was great. Another time we used blueberries. They were great too. 
6 tsps of syrup 

Fill the cups of a cupcake pan half full of pancake mix. Add a 1/2 tsp of syrup in each cup. Then Evenly distribute the filler between the 12 cups.  

Bake at 350 for 10 minutes. Let cool and eat. 

To use later: Store in a sealed bag so they last longer. Heat in microwave for 15 secs before you enjoy!  

Sunday, May 24, 2015

6 Post Partum/ Grad School Freezer Meals

I go back to grad school soon and am trying to fill my freezer with meals. I buy inexpensive baking dishes at garage sales. I can use them in the freezer or to give to friends when they need dinner. Here is the list of things I am preparing.


Cabbage Soup


Prepare the chicken but don't bake. Freeze in bag or baking dish.

Sunday, May 17, 2015

Tips for When Daddy Travels

My husband has been traveling recently and being left at home with four kids is not always a cake walk. Each trip has been a week long and he goes every month. I have discovered some tips to make life so much easier.

1. Grocery shop before he leaves.

2. Fill the car with gas. and maybe clean it out!

3. Plan meals and make sure you have all ingredients. Keep it simple. Now is not the time to try new things.

4. Get all laundry done ahead of time. And put away, this never happens at my house, but it is a great dream.

5. Set up a time for Face time. If the kids know that they will talk to daddy everyday they will fair better.

6. Stay with normal routines. Just as much for mommy as it is for the kids.

7. Have fun with the kids! It reduces everyone's stress. Take a walk or do something special.

Good Luck!!

Wednesday, May 13, 2015

Creamy Tomato Pesto Pasta

Creamy Tomato Pesto Pasta

Funny story I signed up to bring something for teacher appreciation week and then forgot.  I got a reminder this week and panicked. I found the recipe below and was able to adapt it to a cold dish. It only took 15 trips around the grocery store and one call to mom.

  • 12 oz. bowtie pasta
  • 1 bunch asparagus, chopped in to bite size pieces

  • 1 tbsp. pesto

  • 1 Tbsp. butter

  • 1 c. whipping cream

  • ⅓ c. shredded mozzarella

  • 1 tomato, diced

  • 1/3 c parmesan cheese


  • Cook pasta according to package directions. Drain and set aside

  • In the same pan you cooked the pasta, melt butter over medium heat. sauté the asparagus for about 5 minutes. Add in the whipping cream and let it get thick, about 5 minutes.

  • Stir in the pesto and let the sauce thicken more, about 7 more minutes.

  • Add ⅓ c. mozzarella cheese and stir until melted. Add tomatoes.

  • Toss in the pasta. Top with parmesan cheese

  • Serve! (I served this cold to teachers the next day.)