Artichoke Spinach Dip

Artichoke Spinach Dip

Yield: 12 servings
Prep Time: 10 minutes | Bake Time: 30 minutes

Ingredients:
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
1½ cups (6 ounces) shredded Monterey Jack cheese, divided
4 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, finely minced
Paprika, to taste (optional)

 Directions:
1. Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.
2. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.
3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.

Where is this recipe from???? http://www.browneyedbaker.com/2010/08/26/artichoke-spinach-dip/

Super California Pizza

This is one of my absolute favorite things to make in the WORLD! I love Trader Joe's pizza dough, but any will work.... I have even used my bread maker to make dough, too. For you newbies, only wash the mushrooms you will use and save the rest for another recipe.

Ingredients:
1 Pizza dough, thawed and risen
Marinara sauce
2 cups mozzarella cheese
1/4 c. Parmesan cheese
1 c Fresh spinach
1 large tomato thinly sliced
4 oz. (1/2 container) fresh mushrooms, sliced
1/2 c. crumbled feta cheese
1-2 tbsp. minced garlic
Italian Seasoning
Cooking spray

Directions:
1. Preheat oven to 400 degrees F
2. Prepare pizza dough on floured surface. Spread over pizza pan. Don't roll up the edges yet.
3.  Spread sauce evenly over dough. Roll up the edges
4. Top with most of the mozzarella, spinach, tomatoes, mushrooms, feta cheese, and garlic. Top with remaining mozzarella and Parmesan. Sprinkle a little Italian seasoning over the top.
5. Bake about 20 minutes until crust is golden and cheese is melted.

Serve with fresh spinach salad and peach tea!

Pepperoni, Roasted Red Pepper and Spinach Pasta Bake

(found on MommaCooks)

This makes A LOT of pasta. It’s a great dish if you want to have leftovers for lunch and would also be a great dish to make if you are taking dinner to someone. I have edited the original slightly and added my notes*. Enjoy!

Ingredients:
1 lb. penne pasta (*1 box of Veggie Delights Penne Pasta)
2 jars pasta sauce
1 cup pepperoni, chopped
1 cup jarred roasted red peppers, chopped (*2 small jars or 1 large)
1 cup spinach, chopped and sauteed (I just used 1 big handful)
1 tsp olive oil
1/2 cup basil (I cut this in half form the original recipe)
2-3 cups fresh mozzarella, cubed, divided
1 cup Parmesan, divided
Cooking spray

Instructions:
Preheat oven to 450 degrees.

Cook pasta until al dente. Heat sauce in a medium saucepan.

Saute spinach in olive oil over medium heat.

In a large mixing bowl combine cooked pasta, pasta sauce, pepperoni, red peppers, spinach, basil, 1/2 of the mozzarella and 1/2 of the Parmesan. Stir well.

Spray a 3-4 quart baking dish with cooking spray. Spread pasta mixture in the baking dish. Sprinkle the remaining cheese over pasta.

Bake, uncovered for about 15 minutes. Let rest for 15 minutes before serving.

Where did this recipe come from? Food Network Magazine, March 2011