“Spring is the time of plans and projects.” ~ Leo Tolstoy
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We celebrated the last of the winter birthday run last week with our son’s birthday. Cousins were having a good time hanging out together, enjoying times when our oldest granddaughter can be with us before she heads to Winona State next year. My cousin Becky is spending a few days here this week before she heads back to NYC. Having no siblings, I especially cherish my cousin connections!
RECIPE OF THE WEEK
Our son asked for artichoke dip, chicken tetrazinni, and lemonade ice box pie for his birthday dinner. I made this recipe from Paula Deen and the food network… there wasn’t much left.
3 CHEESE ARTICHOKE DIP
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 14 ounce can artichoke hearts, drained and chopped
- 2 green onions, sliced thin
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Dash hot sauce
- Dash Worcestershire sauce
- Salt and pepper
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the cream cheese until smooth. Add the mayonnaise and beat until smooth. Add remaining ingredients and stir together until combined. Transfer to a pie plate or shallow gratin dish.
Bake in preheated oven 30-40 minutes, until the top is golden brown and the dip is bubbling.
Serve hot with crackers, tortilla chips, crostini, veggies…
