Friday, May 7, 2010

Jalapeño Artichoke-Spinach Dip

5/5/10: This is a caliente (hot) appetizer that my friend Judi made for our Sadie's night out. You can find many similar artichoke-spinach dip recipes, but this one has the added flavors of mild green chilies and jalapeño’s, which gives off that caliente taste. If you don’t your foods too hot, then cut back on the jalapeño’s or skip all together. The green chilies are mild.


2 8-oz. packages of cream cheese, softened
1/2 cup mayonnaise
1 4-1/2 oz. can chopped green chilies, drained
1 cup freshly grated Parmesan cheese
1 12oz jar marinated artichoke hearts, drained and chopped
1/4 cup canned chopped jalapeño, drained
1 10-oz. box frozen chopped spinach, thawed and drained

Preheat oven to 350 degrees.

Blend the mayonnaise and cream cheese until smooth. Stir in the remaining ingredients.

Spoon the mixture into a baking dish and bake about 30 minutes.

Serve with crackers (or sliced toasted French bread).

Toasted Pecan Pudding

5 May 2010: My friend Betsy made this dastardly delicious (as Anne said about our meal) dessert for our girl’s (Sadies) night out. We were digging in to this incredible dish before we had our dinner. This takes no time at all to put together and the end results were: One happy crowd of Sadies!

1/2 cup butter, melted
1-1/2 cups coconut flakes
1 cup flour
1 cup chopped pecans
1/4 cup packed brown sugar
2 boxes (3.4 oz) instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container frozen whipped topping, thawed

In a medium bowl, combine melted butter, coconut, flour, pecans, and sugar.
Spread onto an ungreased 15x10 pan.
Bake at 325 degrees for 30 minutes or until lightly browned, stirring occasionally. Let cool.

Meanwhile, in a large mixing bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes.
Fold in the whipped topping.
Place half of the pecan mixture in a 13x9 pan.
Spread pudding mixture over pecan mixture.
Top with remaining pecan mixture. Chill until serving.