Hot Cheesy Artichoke and Spinach Dip

 

1 cup fresh mushrooms, minced
1 TB minced garlic
2 TB margarine

12 oz jar marinated artichoke hearts, drained and chopped
10 oz frozen spinach, thawed
1 1/2 cups mayo
1 12 oz package of Kraft Expertly Paired Mozzarella and Parmesan shredded cheese
12 oz whipped cream cheese
1 jar black olives, chopped
1 red bell pepper, chopped
1 cup Kraft mozzarella shredded cheese

Sautee mushrooms and garlic in margarine until fragrant and thickened.
Stir together remaining ingredients, except last cup of cheese.
Pour into 2 qt glass baking dish.
Top with last cup of cheese.
Bake at 350 until melted and bubbly- 20-30 mins.

Serve warm with crusty bread or crackers.
Or just eat it by the spoonful! ūüėõ

Super Easy Scrambled Eggs in Crescent Boats

8 eggs, scrambled
1 package of Pillsbury Crescents

Unroll Crescent rolls in one large piece.
Pull apart into four smaller blocks.
(Two of the triangles make one small block)
Roll the blocks out a bit thinner.
Place into small pie plates ( I used oval shaped) and bake per can instructions.

While Crescents are baking, scramble the eggs in margarine.
If you want small and fluffy curds, use a WHISK instead of a spatula.
Whisk constantly over medium heat until done.
(Add cheese, hollandaise sauce, onions, peppers etc before whisking in pan if you want something a bit different)
Let eggs sit just a bit, then spoon into cooled Crescent boats.

If you want to save some for later, just reserve some of the scrambled eggs, storing in a closed container and refrigerate.
Crescent boats can be reheated in oven before adding reheated eggs.

You can also use biscuits instead of Crescents. This is a very simple recipe and you can find so many versions on the net.

Pecan Cream Cheese Icing

1 cup butter, softened
8 oz cream cheese, softened
1 capfull real vanilla
4 cups confectioners sugar
1 cup toasted pecans

Cream butter and cream cheese together.
Add vanilla and blend well.
Add sugar a cup at a time and cream until soft and totally blended.
Blend in pecans.

Delicious with Butter Pecan Cake (I use a mix)

New Years Black Eyed Pea Calico Salsa

1 can hominy, rinsed and drained
1 can black eyed peas, rinsed and drained
2 tomatoes, chopped
1 red bell pepper, chopped
1/2-1  tsp minced garlic, to taste
4 green onions, chopped
1 cup salsa
sprinkle of sugar, salt if needed

Mix and cover for an hour.
Serve with chips or over cornbread.

Can also add chunked avocado right before serving.
This is an HEB recipe that I tweaked a tiny bit.

Crock Pot Taters and Cheese

 

1 can cream of celery soup

2 cups sour cream

1 1/2 cups onions and red/green bell peppers

4 heaping TB margarine, melted

2 cups mozzarella/colby jack cheese shreds

30 oz bag of frozen shredded hashbrowns

 

Mix first five ingredients well.

Stir in potatoes.

Cook in crock pot on low for 4 hours.

Turn off  crock pot,and remove lid, add 1 cup cheese to top of potatoes.

Put lid back on and let potatoes rest  until cheese is melted.

Top with buttered cracker crumbs or Frenchs Fried Onions.

 

6-8 servings

Many variations of this online.

Add/subtract your fave ingredients, but keep the basics.

(Hash browns, cream of  whatever soup, cheese, margarine, sour cream)