Athenian Artichoke Dip

My goodness. I certainly take my time between posts! I wish I could say I have good reasons but I really don't. Today, despite this special diet we're supposed to be on for our current workout regimen, my husband and I decided to make Athenian Artichoke Dip. It's not a family recipe so I'm sort of breaking the rules in that regard too. This is just our variation of a classic recipe you can find a million places online. It's a fairly simple recipe using my favorite kitchen appliance - the food processor! You remember my fondness for that beast from my first post on Pico De Gallo, don't you?

Even though our variation of this dip uses half the amount of mayonnaise and doubles the amount of bell pepper and almonds I doubt you can call this a healthy treat but you can call it delicious!

Athenian Artichoke Dip

Tools:
Food Processor (or lots of patience to dice it all by hand!)
Paring Knife
Cutting Board
Garlic Press
Large Spoon
8"x8" Baking Dish
Serving Bowl

Ingredients:
4oz Feta Cheese
½ a Bell Pepper (Green or Red)
1 14oz can of Artichoke Hearts in water (I use quartered but I don't think it matters)
½ cup of Mayonnaise
3 Green Onions
1 Garlic Clove
½ cup Sliced Almonds (one small package)

Instructions:

1. Preheat oven to 350 degrees.
   
2. Chop bell pepper into small pieces.
3. Drain the artichokes.
4. Put the bell pepper, feta and artichokes in the food processor. Mix at a low to medium setting until thoroughly chopped and blended.
5. Slice up the green onions.
6. Press garlic and add to mixture.
   
7. Add mayonnaise and green onions to the mixture. Blend again until smooth.
8. Pour mixture into an 8"x8" baking dish.
9. Sprinkle almonds over the top of the mixture. You should barely be able to see the dip through all that nutty goodness!
10. Bake in oven for 25-30 minutes or until golden and bubbly.
11. Let cool for at least 10 minutes before serving but be sure to serve it warm!

Enjoy this dish with pita or tortilla chips. Whatever makes you happiest. I'd say it serves about 8 people so plan accordingly if you have more or less people enjoying it with you!

Potato Casserole

Here's another great recipe from my Grandma! This one is so simple I probably could have made it successfully back in my rice ruining days. She claims it's perfect for potlucks and family reunions but we made it to go along side chili con carne (a recipe I got from another blog). Mix this one up before preparing your main dish and during the half hour it's baking you can whip up something on the stove or grill to go with!

Potato Casserole

Tools:

Large Mixing Bowl

Microwave Safe Bowl

Mixing Spoon

Measuring Spoons

9x13 Baking Dish

Ingredients:

2 lb Frozen Hash Brown Potatoes, thawed
¾ cup Chopped Onions
1 tbsp Salt
1 can Cream Chicken Soup
1 stick Butter
8oz Shredded Cheddar Cheese

Instructions:

• Preheat oven to 350.
• In a microwave safe bowl, melt the butter in the microwave.
• In a large mixing bowl combine all ingredients. Stir until hashbrowns are thoroughly covered.
• Pour into a 9x13 baking dish.
• Put in oven and bake for 30 minutes.
• Let cool for 5 minutes then serve.
  

New York Style Cheesecake with Sour Cream Topping

I apologize for the long time between posts. We've been trying to use up what was in the cupboard and what was there was not in any of the recipes I have. We went grocery shopping the other day though so I'm back in the game! Tonight it's Jessica vs. New York Style Cheesecake with Sour Cream topping.

This is a recipe my fantastic grandmother sent me. I'd never actually had this particular version before and, to be honest, the idea of a sour cream topping was a little disturbing. It turned out all right though! It's definitely different but quite delicious. For those of you who find normal cheesecake a bit too sweet, this one is definitely for you! I had my neighbor over to taste test and even though he said he'd prefer it with strawberries he went back for seconds. Success!

New York Style Cheesecake with Sour Cream Topping

Tools:

Large Mixing Bowl

Small Mixing Bowl

Ziplock Baggie

Microwave Safe Bowl

Spoon

Salad Fork (for beating)

Measuring Spoons

Measuring Cups

9x13 Baking Dish

Can of Cooking/Baking Spray

Ingredients for Crust:

1/3 cup Butter

3 tbs Sugar

1 1/4 cups Graham Cracker Crumbs (Approximately 7 crackers)

Ingredients for Cake:

5 Eggs

1 cup Sugar

3 8oz packages of Philadelphia Cream Cheese

1 tsp Vanilla Extract

Ingredients for Topping: 

1 pint Sour Cream

1/2 cup Sugar

1 tsp Vanilla Extract

Instructions for Crust:

• Grease 9 x 13 baking pan. Preheat oven to 325 degrees.
  
• Put Graham crackers into Ziplock baggie. Crush crackers into dust.
• Melt butter in microwave safe bowl.
• Mix butter, graham crackers and sugar together in a small mixing bowl.
• Press mixture into bottom of 9x13 pan.

Instructions for Cake:

• Beat eggs with fork in a large mixing bowl.
• Gradually add in sugar.
• Soften cream cheese. (Generally, this can be done by placing unwrapped cheese in the microwave for 10-15 seconds in a microwave safe bowl)
• Beat in cream cheese in small portions.
• Mix in vanilla extract.
• Pour mixture into pan over the graham cracker crust.
• Put in oven and bake for 50 minutes.

Instructions for Topping:

• In small mixing bowl, beat together sour cream, sugar and vanilla.
• Pour topping into the pan after the cake has been cooked.
• Put in oven and bake for an additional 5 to 10 minutes.

Let cheesecake cool thoroughly before serving. Keep refrigerated.