Creamed Spinach

Frozen creamed spinach cannot be found at any grocery stores around me!  I had never made homemade creamed spinach until I discovered this fact.  It is so easy and delicious that I’m sorry I didn’t have this recipe sooner.

I like to serve creamed spinach with steak and baked potatoes.  And I usually only make it when we’re going to have guests.  However, I’ve already been thinking about my Thanksgiving menu and I think this may end up on my table then too.


Creamed Spinach
1 c. whole milk
  • 3 tbsp. butter
  • 4 tbsp. flour
  • 1¼ tsp. salt
  • 1 c. whole milk
  • ½ c. sour cream
  • 2 tbsp. butter
  • 2 tbsp. minced onion
  • ¼ c. water
  • 20 oz. pkg. frozen chopped spinach
  • ¼ c. Parmesan cheese
  1. Melt 3 tbsp. butter in a small saucepan over medium-low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase heat to medium. Constantly stir with whisk until mixture is thick and smooth. Remove from heat and set aside.
  2. Melt 2 tbsp. butter in a 2-quart saucepan over medium heat, add onions and cook until transparent. Add spinach and water to pan, lower heat and cover. Stir several times until spinach is almost completely cooked.
  3. Add white sauce, sour cream & Parmesan. Stir well and simmer.
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Pizza Dip

pizza dip


This is an amazing dip!  It’s a favorite at our house and especially a favorite of Savannah’s.  It smells so good mixing it up you’ll be tempted to try it cold.  Hold out and eat it while it’s warm and melty, along with crisp toasted baguette slices.  Please do NOT toast your baguette slices as brown as in this picture!  I forgot them in the oven but had to use them in this picture because it was the last of my baguette.


Pizza Dip
  • 1 envelope Savory Herb with Garlic Soup Mix
  • 1 (16-oz.) container sour cream
  • 1 c. ricotta cheese
  • 1 c. Mozzarella cheese, divided
  • ¼ c. chopped pepperoni
  • 1 baguette, sliced and lightly toasted
  1. Preheat oven to 350 degrees.
  2. In a shallow 1-quart casserole, combine soup mix, sour cream, ricotta cheese, ¾ c. mozzarella cheese and pepperoni. Sprinkle with remaining ¼ c. mozzarella.
  3. Bake, uncovered, 30 minutes or until heated through.
  4. Serve warm with toasted bread.
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Coffee Shop Coffee Cake

I’m on a hunt for the perfect crumb coffee cake.  I found this recipe online.  We have a very busy weekend so I’ve made this ahead of time to have around the house.  I cut the cake into squares and I’ve stored it in an airtight container in the fridge.  We can reheat it, let it come to room temperature, or have it cool.  Not only will it be a great breakfast, but also a delicious snack.

While this coffee cake is delicious, there may be a better one out there.  If you have a crumb coffee cake recipe you’d like to share, email the recipe to


Coffee Shop Coffee Cake
  • Topping:
  • 1 c. all-purpose flour
  • 1 c. light brown sugar, packed
  • ½ c. butter, softened
  • 1 tsp. ground cinnamon
  • Cake:
  • 1 c. butter
  • ¾ c. light brown sugar, packed
  • ½ c. granulated sugar
  • 2 eggs
  • 1½ tsp. vanilla
  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ⅓ c. milk
  1. Preheat oven to 325 degrees.
  2. Mix 1 cup flour with 1 cup light brown sugar, ½ c. softened butter and cinnamon. (I mix with my hand until consistency of moist sand). Set aside.
  3. With electric mixer cream 1 cup butter, ¾ cup brown sugar, ½ c. granulated sugar until smooth and fluffy. Add eggs and vanilla and mix well.
  4. In a separate bowl combine flour, baking powder and salt. Add this dry mixture to the moist ingredients a little at a time. Add milk and mix well.
  5. Spoon batter into a 11 x 7-inch baking pan that has been buttered and lightly dusted with flour.
  6. Sprinkle the crumb topping over batter.
  7. Bake 45 to 50 minutes. Cool. Dust with powdered sugar.
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Homemade Blue Cheese Dressing

Blue Cheese has been my choice of salad dressing since I was a kid.  With dressing this good, all you really need is a wedge of iceberg lettuce.  This is a simple recipe and much better than anything you can purchase in the store.


Homemade Blue Cheese Dressing
  • 2 tbsp. white wine vinegar
  • 1 small clove garlic
  • ½ tsp. sugar
  • salt & black pepper
  • ¾ c. mayonnaise
  • ¼ c. sour cream
  • ½ c. crumbled blue cheese (Stella or Danish Blue)
  • water
  1. Process vinegar, garlic, sugar, ½ tsp. salt & ½ tsp. pepper in a food processor until garlic is finely chopped, about 15 seconds. Add mayonnaise & sour cream & continue to process until smooth, about 10 seconds. Add cheese and pulse until just incorporated, about 5 pulses. Thin dressing with water as needed.
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Macaroni and Cheese

Did anybody catch the article on Yahoo about perfect mac and cheese?  After reading it I decided to try it.  It was amazing!  Savannah thought there wasn’t enough pasta.  I later figured out why…the cheese sauce recipe makes 4 cups and the mac and cheese recipe only calls for 2 cups of the sauce.  I accidentally used all 4 cups 🙁  It was still delicious.  Actually, it may have even helped with the leftovers.  When reheated it wasn’t dry like lots of leftovers.  (Gotta make my mistakes sound like good ideas, right?!?)

The recipe is from Beecher’s and here are their tips:

1.  They suggest Beecher’s cheese, but I didn’t have access, so I used Kraft (not very many options at my store).  Either way, they recommended using a good quality cheese

2.  Top-quality butter

3.  Penne instead of elbow macaroni because it “sucks up the cheese better”.

4.  Undercooking the pasta (cooking about 2 minutes less than the package instructions).  It will finish cooking in the sauce in the oven.

5.  The proportion of pasta to cheese sauce, it will look like a lot of sauce for the pasta, but some of the liquid will be absorbed.

6.  I didn’t use the chipotle chili powder because I don’t have any, but they said, “…gives it that slight bit of heat that’s barely tangible in each bite but essential to the overall taste.”


Macaroni and Cheese
  • 3¼ c. penne pasta
  • 2 c. cheese sauce (recipe follows)
  • 1 oz. (1/4 c.) Cheddar cheese, grated
  • 1 oz. (1/4 c.) Jack cheese, grated
  • ¼ - ½ tsp. chipotle chili powder, optional
  • Cheese Sauce ingredients:
  • ¼ c. unsalted butter
  • ⅓ c. all-purpose flour
  • 3 c. milk
  • 14 oz. Cheddar cheese, grated (about 3½ c.)
  • 2 oz. Jack cheese, grated (1/2 c.) (I used Monterey Jack)
  • ½ tsp. kosher salt
  • ¼ - ½ tsp. chipotle chili powder
  • ⅛ tsp. garlic powder
  1. Preheat oven to 350 degrees
  2. Cook the penne for 2 minutes less than package directions.
  3. Combine the cooked pasta and cheese sauce in a medium bowl. Scrape into an 8-inch baking dish. Sprinkle the top with cheese, then chipotle powder.
  4. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.
  5. Cheese Sauce Directions:
  6. Melt the butter in a heavy bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes.
  7. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from heat.
  8. Add the cheese, salt, chili powder and garlic powder. Stir until cheese is melted and all of the ingredients are incorporated, about 3 minutes. Use immediately or refrigerate for up to 3 days.
  9. Makes 4 cups
This sauce reheat nicely on the stove in a saucepan over low heat. Stir frequently so the sauce doesn't scorch.
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