Spinach and Artichoke Casserole

This is a Frugal Gourmet recipe. I make it for almost every holiday meal.

Spinach and Artichoke Casserole

14 oz can artichoke hearts, drained and coarsely chopped
30 oz frozen spinach, thawed and drained well
8 oz cream cheese
2 Tbsp mayonnaise
4 Tbsp olive oil
6 Tbsp milk
salt and pepper to taste
1/3 cup grated parmesan cheese

Place the artichokes on the bottom of a 3 quart casserole.

Squeeze as much moisture as possible from the spinach, and layer on top of the artichokes.

In an electric mixer blend the cream cheese, mayonnaise, and oil till fluffy. Gradually beat in the milk. Spread this mixture over the top of the spinach. Do not stir in! Sprinkle with freshly ground pepper and the cheese.

Bake, uncovered, at 375 for 40 minutes, or until top is lightly browned.

You can make this dish ahead - put it all together and refrigerate. If still chilled when you bake it, slightly increase the cooking time.

Jezebel Sauce

A lovely sauce for ham. I cut it to 1/4 since I was the only one who would be eating it. The whole recipe here makes about 4 cups.

1 jar (16 to 18 oz) apricot or pineapple preserves
1 jar (16 to 18 oz) apple jelly
1/2 cup horseradish
3 T dry mustard
2 tsp. coarsely ground black pepper

Combine all ingredients. Cover and chill.

Cranberry Sauce

I still have a few of my Holiday recipes to post from Christmas dinner. This year we had ham - just a honey-baked spiral ham that I had only to heat up. So no main dish recipe this time! Here is the cranberry sauce I made. My sister-in-law Ceri made it at Thanksgiving and gave me the recipe. Awesome! I halved it because it made too much for my needs.

Cranberry Sauce

2 bags (12 oz. each_ fresh cranberries
1 cup orange juice
1 cup apricot jam
3/4 cup sugar
1/2 tsp ground ginger or 2 tsp fresh, chopped fine
1/4 lb. dried apricots, finely diced

Stir all ingredients together in a large, heavy pot and bring to a boil. Reduce the heat and the sauce starts to thicken. Cook for 8 minutes. It will thicken more as it cools. Cool to room temperature, cover, and chill.

Tarragon Cream Chicken

We had this last night and it was awesome! I'm glad I saved the leftovers as the sauce was even better the second day.

Note: we use thighs instead of breasts. Just cook it a bit longer if you do.


1/2 c. plus 2 tbsp. flour
1 tsp. tarragon
1/2 tsp. salt and dash pepper

4 boneless chicken breasts

4 tbsp. butter
2 tbsp. oil

1 c. chopped mushrooms
1 c. chopped onions
1 1/2 c. white wine

Up to 1 cup. heavy cream -- add gradually to your taste - may not use it all

Mix together 1/2 cup flour, tarragon, salt and pepper. Melt butter with oil in a heavy frying pan. Dredge chicken in the flour mixture. Brown lightly in butter and oil. Then add the mushrooms, onions and wine. Simmer, covered until chicken is done, 25 minutes. Remove chicken from frying pan and keep warm, leaving onion and mushrooms. Shake 2 tablespoons flour and add the heavy cream. Stir into the drippings in the frying pan. Flavor with tarragon according to your taste. Cook until sauce thickens. Pour over chicken and serve.

I used 10 chicken thighs for our family and doubled the sauce mixture - except for the cream because 1 cup of cream seemed to be enough anyway.

Mandarin Orange Cake

I guess I'm on a roll today ;)

John's usual request for a birthday cake is an orange cake with lemon icing. I used to use Duncan Hines Orange Supreme cake mix, but can't find it anymore. I see from a Google search that I can order it by the case, which I might have done if I'd seen it a week ago when desperately searching for it in town. Instead, I found and tried this recipe. I'm only posting the cake because while the icing was good (lemon whipped cream) we were not entirely satisfied with it. Next time I'll try a nice lemon buttercream.

I love cake mix recipes because I have never had a scratch cake turn out right. Someday learning that art will be a goal of mine - for now, it's just not the first thing on my list! And why should it be, when cake mix recipes are in such ready supply?

We were so happy with this cake that even if I can find the orange mix again, I probably wouldn't get it. OR - I would get it and use it in this recipe, for extra-orangey goodness! :D

Mandarin Orange Cake

1 box yellow cake mix
1 (11 oz) can mandarin oranges, undrained
4 eggs
1/2 cup oil
1/2 tsp. orange extract

Mix all ingredients together well. The original recipe said to dice the oranges - but there's no need. The mixer will chop them up great on its own! Pout into 3 greased and floured round cake pans. Bake at 350 for 30 minutes. Cool before frosting.

Rainbow Peppers

These were very good with jalapeno peppers as well. Be sure to not use too much cheese, it's much better with just a sprinkle!

1/2 each medium bell peppers, different colors, seeds removed (total 4 halves)

1 cup shredded monterey jack cheese
2 Tbsp chopped ripe olives
1/4 tsp crushed red pepper flakes, optional

Cut each pepper half into 9 pieces. Place skin side down in an ungreased ovenproof skillet. Sprinkle with cheese, olives, and pepper flakes (if using).

Broil 3-4 inches from heat for 5-7 minutes or until peppers are crisp-tender and cheese is melted.

Yield: 3 dozen

Puppy Chow

I have been seriously neglecting this blog!!

But I've been having fun trying some new recipes. I'll do my best to post them over the next few days.

Here is one of my kids' favorite holiday snacks. I don't know why we only make it around holidays - but then maybe it wouldn't seem so special if it was an everyday thing? We have used it for a teacher gift for the past couple of years now. Last year we bought little tins to put it in. This year I found cheap holiday coffee mugs. You could just put it in a Ziploc with a bow! It's inexpensive, but special, so it makes a perfect gift when you have lots to give! John also takes it in to work. Both years, several people have asked for the recipe. Enjoy!

1 cup chocolate chips
1/2 peanut butter
1/4 cup butter

Melt for one minute in microwave on high, stir, then do 15 seconds at a time as needed until fully melted (I only need to do this once).

9 cups any plain, unflavored Chex cereal - I use half and half corn and rice. Have this ready in a large bowl. Pour the chocolate mixture over it and then toss gently with 2 wooden spoons, gently so as not to crush the cereal. When the cereal is evenly coated, pour into a large Ziploc (the recipe calls for a "2 gallon" but I have never seen these. I use a 1 gallon and it's tight; you could divide in half as well and do it in two bags, but 1 works) with 1-3/4 cups powdered sugar. Shake until evenly coated. At this point I pour it into a clean bag for storage and add up to a cup each (I don't measure, just pour) of stick pretzels, honey roasted peanuts, and M&Ms.