What an absolutely gorgeous weekend! We had weather in the 70′s on Saturday and 80′s on Sunday. We got lots of yard work done and enjoyed some time outside. My 8 year old had a scrimmage flag football game on Sunday afternoon. His team of 1st & 2nd graders played a team of 3rd & 4th graders, and won! They were pretty excited, hopefully they can keep it up for their real game tonight!
Hi guys! My name is Carrie and I’m the Bakeaholic Mama. Master mama and a wannabe baker. With three busy kids and husband it is important to me that I feed them well. I am a firm believer that you can make dinner from scratch in 30 minutes or less that will taste great, you’ll have fun making it and eating it too!
My kids love anything wrapped in pastry. Phyllo dough, puff pastry, pie crust. If it’s flaky and buttery I can get almost anything stuffed inside and they will gobble it up. Savory pies or tarts are a popular dinner in our house!
Today I made my favorite pie crust, I cut the dough into 4 inch circles, filled the centers with a basic spinach artichoke dip. It’s cheesy pie goodness at it’s best!
Buttery hand pie filled with a mix of cheeses, artichokes, and spinach. Great for an appetizer, or to get your kids to eat their veggies!
1 batch uncooked double pie crust
2 tbs flour
2 tbs butter
½ cup milk
¼ tsp ground nutmeg
½ cup shredded cheddar cheese
¼ cup shredded Parmesan cheese
½ cup frozen artichoke hearts thawed and chopped
½ cup frozen chopped spinach thawed and drained
2-3 additional tbs of grated Parmesan cheese for sprinkling
Preheat oven to 350.
To start your filling, in a medium sauce pan over medium/high heat. Melt butter and whisk in flour until a thick paste forms. Whisk in milk, nutmeg and shredded cheese. Once cheese has melted remove from heat and mix in spinach and artichokes.
Roll pie crust dough out on a lightly floured surface until it’s about ¼-1/8 of an inch thick. Using a 4 inch round cutter or bowl cut circles out of your dough. I cut about 20 circles out of mine.
In the center of each circle place about 2-3 tbs of your filling . Fold sides over and crimp sides together with a floured fork.
Place on a non stick baking sheet about 1 inch apart.
Bake for 15 minutes remove from oven and sprinkle grated Parmesan cheese over the tops return to oven and continue to bake for another 10-15 minutes or until golden brown.
This is my last #SundaySupper for a few weeks. With us going on vacation, and missing out on the fun Twitter chat, I am taking a break. While we are gone, my brother is house-sitting for us. He recently moved to the area, and isn’t quite settled yet. Lucky for him, I have a stash of these pot stickers in the freezer! Today is going to be a great #SundaySupper, so I am really glad I got to participate. Continue reading →
I have been holding out on your for awhile with this recipe. I am sorry! I don’t know why I haven’t shared it sooner. Hopefully you will love it, and just forget that I made it for the Superbowl, and am sharing it with you a month later. Crab Rangoon dip would make a great addition to your Easter appetizers, or your weekend snacking, or even Friday night dinner….you pick!
The Super Bowl is days away, and I have yet to share one good party recipe with you. Time to change that! Friday I am putting together a round up of great recipes, so make sure you come back for more ideas then! This one I found over at my friend Megan’s site. I knew immediately I had to make it.
Meatballs are one of my favorite appetizers. I am pretty sure I have told you this before, but I will eat them just about any way. Barbeque sauce, marinara sauce, Asian style, doesn’t matter. I think I only have one or two meatball recipes on here, so I figured it was time I do another. And just in time for the Super Bowl, and all the parties that will be going on.
Meatballs are perfect party food. Make ahead, heat in the crock pot, no utensils required, all make for great party food. These are similar to your traditional Italian meatballs, but made with ground chicken. It makes them a little healthier, and personally I just like using ground chicken when I can. You could easily use ground turkey or even ground beef in here, and they would be equally delicious!
We had these on New Year’s Day as part of our appetizers. We mixed them together in the morning, and they were just waiting for us when it was time to eat. They were very tender, and full of flavor. I even used the leftovers to make meatball sandwiches later in the week. My 7 year old was disappointed when they were gone, he was looking forward to another sandwich. They would be a great addition to pasta too.
I have a fun announcement for you today. I am excited to now be a part of the Cooking Light Blogger’s Connection! I have always been a big fan of their magazine, so it was a huge honor when they asked me to be a part of this group. You can click on the little badge to your right, and it will take you to their page with a little blurb about me (don’t mind the unflattering picture), and you can see the other bloggers who are in this group. Seriously, not sure how they found me, when you look at who else is in the group, but I will take it
So, what does this means to you? Not a whole lot. I share Cooking Light recipes fairly frequently anyway, but now you will get at least 2 a month. The first one is this Artichoke Dip. We made this for New Year’s Day, along with a few other appetizers for watching all of the bowl games. And by all, I really do mean all that were on that day. My husband, 7 year old, and Dad are all huge football fans, it doesn’t really matter who is playing. My mom and I were lucky to have escaped for a little while to go shopping.
This dip is a warm dip that is great with crackers, but veggies would also be great to pair it with. My husband actually made this dip. It was my birthday, and he was nice enough to help out as much as he could. He mixed everything together, in under 10 minutes, at about 8:00 am. We put it in the fridge, and then just warmed it in the oven when it was time to serve. It was creamy, and a great guilt free snack to have. This would be a perfect one to have for the Super Bowl!
These little guys are a healthy take on an Indian street food. Normally samosas are a pastry that is filled with ground meat, vegetables, or a combination of both. Usually they are fried and then served with chutney for dipping. I found a healthier version of this that uses wonton wrappers in place of the dough. Then I bake them instead of frying them.
I bought the cookbook these came from shortly after I got married, over 11 years ago. I made them quite often at first, and then forgot about them until recently. I am reminded why we always had them in the freezer before, and they will become a staple again. They are a little work to make, mainly just tedious. You have to fill the wonton wrappers, and then seal them. Considering each wonton wrapper can only hold about a tablespoon of filling, it can take awhile. But, they freezer perfectly. So you can do all the work over the weekend, and then have these in the freezer for whenever you need them.
We like to have them as dinner with a salad or other sides. But they would make a great party appetizer. My son and husband like to dip these in ranch. From the searching I did, a tomato chutney was a popular dip of choice. To freeze them, I just fill them, put on a baking sheet, and place in the freezer. Once they are frozen, I place them in a freezer safe resealable bag. Then when I want to make them, I take them about about 15 minutes prior to baking. You could also fry instead of baking these, if you wanted.
Did you brave the crowds for any returns or shopping yesterday? I went to Hallmark at 9:00 right when they opened, and it was a mad house. I walked through quickly, grabbed a few ornaments, and headed straight for the checkout. I didn’t second guess anything, just in and out. I was back in my car by 9:10. The rest of the day was spent at home, minus the girls night out for Mexican and Margaritas After Christmas shoppers are crazy!
I love having spiced nuts around the house to snack on. I often send in a container for my husband to have at his desk at work. They make for a quick healthy snack. I made these almonds as part of the gifts I gave my son’s teachers. They turned out way better than I had hoped for, so I will be making another batch after the New Year when my husband goes back to work. I am pretty sure these will be frequently around here.
These nuts came together very quickly. In less than 15 minutes they were done. I had a few of them warm, and they were delicious. These are a great savory snack to have out with drinks, or an appetizer for your New Years party. Put them out right away warm, and then people can enjoy them all through the night.
Did everyone have a good Christmas? We did. It was just the 3 of us, so it was a little quiet, which was kind of nice. Santa came and spoiled our 7 year old, we had a great ham dinner, and it even snowed over night so we could have a White Christmas. Couldn’t as for a much better day. Oh, plus I got a blender!! Bring on the smoothies.
Now that Christmas is over, it is time to get ready for New Years. What do you guys do for New Years? We often times go out for dinner on New Years Eve, and then watch football all day on the 1st. The 1st is also my birthday, so the boys are forced to take a break for cake and presents. This year my parents will be here, and I think we are going to have snacks and appetizers for grazing through the day. So that is what I am sharing this week.
Today is stuffed mushrooms, one of my favorites. I have been making this version for years. My husband doesn’t like mushrooms, so I don’t get them often, but when I do I eat more than my fair share. I fill them with a sausage mixture, but you could change that to crab pretty easily if you wanted to get fancy These are super easy to throw together. You can make them a few hours ahead of time, and then just heat them up for a party. Plus they reheat fairly well too.