spinach artichoke dip

spinach artichoke dip
from Alton Brown via foodnetwork

8 oz cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup Parmesan cheese, grated
4 cloves garlic, minced
8 oz artichoke hearts, sliced
6 oz frozen spinach, thawed
1/2 teaspoon red pepper flakes (optional and adds some spice)

1. Preheat oven to 350
2. Mix cream cheese, sour cream, and mayonnaise until well combined.
3. Add Parmesan cheese, garlic, artichokes, and spinach.
4. Season to taste with salt and pepper (add red pepper flakes if desired)
5. Bake for 30 minutes or until bubbling.

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French onion soup

So what do you do when you accidentally buy two bags of 5 pound onions in one week?  You find recipes that are onion based so you don't waste those onions.  This recipe was the first that came to mind, and it was so delicious that I ate it for several days AND had enough to freeze two servings for another day.

 {French onion soup}

 {the plain soup on the left and covered with cheese on the right}

French onion soup
from smitten kitchen

makes 8 servings

1 1/2 pounds yellow onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon granulated sugar
3 tablespoons flour
2 quarts beef broth (use a mushroom broth for a vegetarian dish)
1/2 cup dry white wine or dry white vermouth
Freshly ground black pepper
3 tablespoons cognac or brandy

Topping
1 tablespoon grated raw onion
1 to 2 cups a mixture of Swiss and Parmesan cheese
1 tablespoon butter, melted
12 to 16 1-inch thick rounds French bread, toasted until hard

1. Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes
2. After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. Don’t skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup.
3. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. 
4. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed. Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness. 
5. Stir in the cognac. 
6. Preheat oven to 325. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Divide the soup among six bowls. 
7. To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese. Stir to combine. 
8. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it. 
9. Mound grated cheese on top of it; how much you use will be up to you (I recommend 1/4 cup for each bowl).
10. Bake soups on tray for 20 minutes, then preheat broiler. 
11. Finish for a minute or two under the broiler to brown the top lightly. 
12. Grab pot holders, and serve immediately.

Although it does take some work, this would be an excellent recipe for a dinner party since the soup can be made ahead of time then easily reheated/cheesed (yes-that's a verb) with little fuss on your part.  Have you ever had French onion soup?

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brown butter sweet potato alfredo

I absolutely love sweet potatoes, but I don't eat them very often because The Hubby doesn't like them at all.  I've tried every which way.  So when he has dinner with his friends, I invite my mom over to share in my food indulgences. 

I know this combination of sweet potatoes and brown butter and Alfredo sounds completely ridiculous, but people--it's ridiculously DELICIOUS!  I cooked the sweet potatoes beforehand so this recipe was done in about 30 minutes.

 {Brown Butter Sweet Potato Alfredo}

 {Brown Butter Sweet Potato Alfredo with Parmesan on top}

Brown Butter Sweet Potato Alfredo
from table for two

Makes 4 servings

2 tablespoons unsalted butter
1 pound sweet potato, cubed into 2-inch cubes (KY Proud)
2 tablespoons all-purpose flour
1 1/2 cup whole milk
1 cup freshly grated Parmesan cheese
1/4 teaspoon cayenne pepper (more or less depending on heat preference)
Cooked pasta

1. Bring a pot of water to a boil and add the cubed sweet potatoes and cook until fork tender. Carefully place sweet potatoes into a blender and puree until smooth.
2. In a large pot over medium heat, add the butter and brown.  Click here for a tutorial.
3. Once the butter is browned, whisk in flour for 30 seconds. 
4. Turn the heat up to medium-high and carefully add the milk and continue whisking until mixture thickens, about 3-4 minutes. 
5. Add the pureed sweet potatoes. 
6. Let the mixture simmer for 5-7 minutes until thickened then add the Parmesan cheese, cayenne, salt, pepper, and turn off the heat. If the mixture seems too thick, you can add more milk to thin it out.
7. Add the cooked pasta to the pot and toss until well-coated.
8. Serve! 

This is a great way to indulge but not over-do it.  You can even make this for lactose-intolerant family members.

So tell me, besides sweet potato casserole at Thanksgiving, do you eat sweet potatoes?  I have a weakness for sweet potato fries and curried ketchup.  Or even baked sweet potatoes with butter and cinnamon!  Okay, so you get I love sweet potatoes!  How do you love yours?

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parmesan pull aparts

Another great Christmas, or any party, idea for bread is this recipe for Parmesan garlic bread (essentially).  My family has been making these for years, and they always go quickly!  They are so easy, and they can be made ahead of time then popped in the oven.

 {parmesan pull aparts}

 {The bottom of the biscuits that have absorbed the buttery goodness and had a crunchy, cheesy bottom}

Parmesan Pull Aparts

Makes 12 servings

2 cans of jumbo buttermilk biscuits (8 each)
1 stick butter, melted
1/2 cup Parmesan cheese, grated
1 teaspoon garlic powder

1. Preheat oven to 350.
2. Pour butter in a 9x13 casserole baking dish.
3. Sprinkle cheese and garlic powder on top of butter.
4. Using a knife or scissors, cut each biscuit into quarters.
5. Drop biscuit quarters on top of butter mixture, making sure at least some of each biscuit touches the butter.
6. Bake until golden on top, about 15-20 minutes.
7. Serve!

Does your family have a favorite bread recipe?

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Halloween | Frozen Hand in the Punch

You can't have a Halloween party without red punch and a hand in that punch!  So easy but cool!

 {Frozen Hand in the Punch}

 {Freezing the water in the glove}

 {Set in the freezer, and be careful when peeling the glove off!  Mine broke several times}

 
Frozen Hand in the Punch

NON-latex, powder-free gloves
Rubber bands
Water
Punch

1. Fill each glove with water and tie off with a rubber band.
2. Freeze overnight.
3. Allow the hand to sit out for a few minutes before use so the glove is easier to remove; if you are in a hurry, it can be run under cool tap water.
4. Remove glove.
5. Place hand in punch.  Bonus if a "finger" falls off!

Hopefully these easy recipes gave you some ideas about your Halloween party this year!  Or at least with your family!

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Halloween | Band-Aids

Continuing on with Halloween week...

BAND-AIDS!  Don't these just look gross?!  They were actually delicious and incredibly easy to make.  Plus, the messier you make them, the more gross they look!  Perfect finger food for a Halloween party or after-school kiddo snack!

 {Spidey showing off the KY Proud jelly and band-aids!  I don't know about you, but insects chewed me up this year!  LOTS of band-aids were used!}

 {Band-Aids are actually quite delicious!}

One year ago:  Beer Cheese 

Two years ago:  Roasted Apple Spice Cupcakes

 

Band-Aids

Graham crackers
1-8 oz cream cheese, softened
Red jelly (I used strawberry-rhubarb from the farmer's market)

1. Break each graham cracker into 4 pieces (along the seams)
2. Smear some cream cheese in the center of each small graham cracker square.
3. Dab about 1/4 teaspoon of red jelly onto each cream cheese center.  Bonus if you miss and it falls off!

These would have to be made the day of a party because the graham crackers would get soggy, and then you would have a bloody mess on your floors (see what I did there---LOL).

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Halloween | Mummy Dogs

Welcome to Halloween week here at a girl eats world!  I'll be sharing some incredibly easy Halloween recipes that can be done either for parties or just for some family fun!  All of these recipes are kid friendly!

First up is Mummy Dogs; it's a variation on pigs in a blanket.  Little did I know that The Hubby LOVES pigs in a blanket so this recipe was a big hit.  He also said that the "mummy" theme was cool and any excuse to make more of these was good for him!  (guess I'll have to add it to my arsenal of I-don't-feel-like-cooking-so-here's-something-quick).

 {Mummy Dogs}

 {Nice spread right?}

 

 {This is so easy that the kids can help with this one!}

Mummy Dogs

1 package of 8 hot dogs
1 can crescent roll dough
Mustard (optional)

1. Preheat oven to 375.
2. Open the hot dogs and crescent dough.
3. Unroll the crescent dough into squares (two triangles still held together) and pinch the seams together.  
4. Using a pizza cutter, cut the square into 1/4 inch wide strips (should get about 8 strips).
5. Grab a hot dog and wrap 4 strips haphazardly around the hot dog.
6. Place on baking sheet.
7. Repeat until all hot dogs are mummified.
8. Bake until hot dogs are hot and crescent dough is cooked, about 11 minutes.
9. Using a toothpick and mustard, place "eyes" on the mummies.
10. Serve.

If you use cocktail wieners, just cut the strips in half after you cut them length-wise.  This recipe is really just a guideline so give yourself plenty of everything!  These can also be made a day ahead and popped into the oven right before the party starts!

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