Are you staying in for Valentine’s Day and are looking for something special to cook for your sweetheart? Here are some ideas for making a memorable Valentine’s Day dinner at home.
Have plenty of candles lit and wine chilled. Use your Valentine’s Bouquet for the table centerpiece. Have a wonderful, romantic Valentine’s Day!
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
Preheat oven to 325ºF
Mix all ingredients in a large bowl, except bread and extra virgin olive oil. Coat a large non-stick baking pan with pan spray; fill pan with mixture.
Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides. Sprinkle top of heated dip with Parmesan cheese. Serve hot with grilled bread.
Ingredients
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
Instructions
Preheat oven to 325ºF
Mix all ingredients in a large bowl, except bread and extra virgin olive oil.
Coat a large non-stick baking pan with pan spray; fill pan with mixture.
Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
Drizzle both sides of bread with extra virgin olive oil.
Grill bread on both sides.
Sprinkle top of heated dip with parmesan cheese.
Serve hot with grilled bread.
http://cookingwith.sharonspringfield.com/blog/spinach-artichoke-dip-olive-garden-recipe/
Pimento Cheese
1 1/2 cup Mayonnaise
1 (4 oz) jar diced pimentos, drained
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper
16 oz sharp cheddar cheese (freshly shredded – not pre-packaged shredded)
Mix together the first 4 ingredients then stir in the cheese until well mixed. Refrigerate for 24 hours before serving.
*recipe and picture posted on facebook by “Musings of a Plus Size Southern Girl” fb page.
Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784196046/
Sharon Springfield
I saw a similar recipe on Pinterest and it looked really tasty, so I headed into the kitchen to make a similar dip with the ingredients that I already had on hand. Here’s what I came up with.
Combine the following ingredients in a bowl:
4 oz. shredded Monterrey Jack cheese
2 green onion tops, thinly sliced
1/2 package mini pepperonis
1/3 cup mayonnaise
2 Tbs Ranch Dressing Mix powder 
Pour Pepperoni Ranch dip into a serving bowl. Serve with crackers. *Keep refrigerated This dip recipe is LOW CARB too! So as long as you don’t over-do the crackers, you can eat this when you are watching your carbs. 🙂 Hope you enjoy this Pepperoni Ranch Dip!
Pin this recipe on Pinterest! http://www.pinterest.com/pin/280278776784192564/
Sharon Springfield
Taco Cups
These double decker taco cups are a great hot appetizer for your next fiesta! Layers of wonton wrappers, refried beans, taco seasoned ground beef, cheese and all your favorite taco toppings all in one tasty bite. Ole’!
Serve these at your Cinco de Mayo celebration or any other Latin themed party.
INGREDIENTS
1 pound ground beef
1 (1.25 ounce) package of Old El Paso taco seasoning mix
36 wonton wrappers
1 (16 ounce) can Old El Paso refried beans
36 tortilla chips
2 cups shredded cheddar cheese
sour optional toppings: cream, diced tomatoes, cilantro, onion
DIRECTIONS
Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.
Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.
Bake for 15-18 minutes or until golden brown.
Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)
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