Month: June 2017

My Creamed Spinach

Cooking

1/8 tsp nutmeg

1/4 tsp salt

1/2 container of whipped cream cheese with chives

1 stick margarine

1 cup frozen onions and peppers

1 tsp minced garlic

1 TB flour

1 cup evaporated milk

1 cup shredded mozzarella

1/2 can sliced water chestnuts, drained and chopped small

1 small can mushrooms, drained

2 cans chopped spinach, drained dry

 

Mix together in large bowl: nutmeg, salt, and cream cheese.

Melt butter in skillet then sauté peppers, onions and garlic until translucent.

Stir in flour to thicken, watching closely so as not to burn.

Pour sautéed peppers and onions over cream cheese mixture, blending completely.

Add milk and mozzarella, stirring well.

Mix in spinach, mushrooms and water chestnuts.

Bake at 350 for 30 minutes.

 

 

 

 

 

 

 

 

 

 

Repurposed Candle Sticks

General Decorating

Before: Online garage sale candlesticks

Clearance greenery balls from Hobby lobby

Spray Paint-Rustoleum Gloss Almond/Design Master Color Tool Brilliant Gold

 

Spray Almond paint first.

Completely cover the candle sticks.

Leave  some green peeking through on the balls.

Spot spray Brilliant Gold on the balls only.

Add bows.

 

 

 

 

Green Chili Spoonbread

Cooking

1 package Martha White Sweet Cornbread package- 7oz

3 eggs

1/2 cup sour cream

1/2 cup Velveeta or Triple Cheddar Shreds

1 large can mild green chilies, drained

1 can corn, drained

1 can cream of corn, NOT drained

1 stick margarine, melted

1 cup frozen peppers/onions, thawed

 

Stir all ingredients together and pour into large greased glass pie pan.

Bake at 375 for 60 mins.

Cover with foil last 15 minutes if  top is browning too much.

Remove from oven and let cool before serving.

Even better as leftovers the next day!