Recipe Blog

Cheesy Spinach Egg Rolls

Ingredients:
2 tbsp olive oil
16 oz frozen spinach (thawed and drained)
Half a medium onion, diced
1/2 tsp garlic powder (or a minced garlic clove)
8 oz cream cheese (softened)
1/4 cup sour cream
1/4 cup ranch salad dressing
3/4 cup shredded cheese (preferred kind)
Salt and pepper to taste
2-3 cups vegetable oil (or preferred oil)
Package of egg roll wrappers
Small bowl of water

Directions:
1. In a pan, sauté the onion in olive oil on medium for 10 minutes.
2. Add garlic and spinach. Continue to cook for 5 more minutes, stirring occasionally.
3. Turn off heat and stir in cream cheese, sour cream, ranch, salt, and pepper. Let the mixture cool off for a while and then add all the shredded cheese. Mix well.
4. Place oil into a dutch oven or heavy bottom skillet; heat over medium to warm oil.
5. Taking one egg roll wrapper, place it like a diamond facing you. Add about 1/4 cup filling or less into the center of the wrapper. Dip your finger into the bowl of water and run finger along the edges of the wrapper. Fold the side closest to you over the filling, pull down the two sides onto the top of the fold, and then roll the rest of the egg roll over. Press on edges to ensure the edges are sealed. Repeat for all egg rolls. (You can easily find videos of this online if confused about the process.)
6. Place 4 egg rolls carefully into the hot oil. Fry each for 2-3 minutes or until golden brown, then (carefully) flip over and cook 1-2 more minutes or until golden brown. Remove and set aside on paper towels to remove the excess oil. Repeat for all the egg rolls.
7. Serve warm and refrigerate any leftovers.

Spinach Egg Rolls

Submitted by Jessica L.

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Cookie Dough Dip

Ingredients:
8 oz. package of cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered sugar
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
1 cup mini chocolate chips
1 cup toffee bits

Directions:
1. Whip together cream cheese and butter with electric mixer. Add all remaining ingredients and mix until well-combined.
2. Eat right away or allow to chill in refrigerator for an hour.
3. Serve with Graham crackers or apple wedges.

CookieDoughDip

Submitted by Colleen S.

Baked Jalapeno Poppers

Ingredients:
24 Jalapenos peppers, tops removed, halved and de-seeded.
1 lb. of Italian Sausage, spicy or mild.
8 oz. cream cheese, softened
1 cup Parmesan cheese
Pepper Jack or Colby Cheese, to sprinkle on top.

Instructions:
1. Blanche Jalapenos for 1 minute or place in oven at 425 F for 5 minutes.
2. Cook and crumble Italian Sausage. Put in food processor and pulse a couple times.
3. Add cream cheese and Parmesan cheese to sausage and pulse to mix.
4. Arrange Jalapenos in baking dish.
5. Pipe mixture on top of Jalapenos. Sprinkle with Pepper Jack or Colby cheese.
6. Bake at 425 F for 15 minutes, then broil 2-3 minutes.

These can be made ahead and refrigerated to bake later. Try grilling them too!

Jalapeno Poppers

Submitted by Nancy B.

Carrot Hummus

Ingredients

  • 4 medium carrots (about 14 ounces), peeled and chopped into quarters
  • 1 1/2 tsp. sweet paprika, divided, plus more for seasoning
  • 1/2 cup plus 2 Tbsp. olive oil, plus more for drizzling
  • Kosher salt
  • 3 garlic cloves, peeled
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 3 Tbsp. tahini
  • Juice of 2 to 3 lemons
  • 1 tsp. ground cumin

Directions

Preheat oven to 425°. Place carrots on a rimmed baking sheet with ½ tsp. paprika, a drizzle of olive oil, and a sprinkling of salt. Roast until soft and tender, 30 to 40 minutes, adding garlic cloves during final 10 minutes. Let cool.

Meanwhile, place chickpeas in a food processor with olive oil, tahini, lemon juice, cumin, remaining 1 tsp. paprika, and salt to taste. Add ¼ cup water and blend until smooth.

Once carrots and garlic have cooled, add to processor and finish blending until smooth. Scoop into a bowl, drizzle with olive oil, season with paprika, and serve with chips. Hummus will keep in an airtight container in the fridge for up to 7 days.

Carrot Hummus

Submitted by Angie B.

 

Crock Pot Breakfast Casserole

Ingredients:

12 eggs
1 cup milk
1 tsp salt
1/2 tsp pepper
1 pkg frozen shredded hash browns, 30 oz, thawed
2 cups cubed ham, fully cooked
1 onion chopped
4 cups cheddar cheese, shredded

Instructions:

  1. In medium bowl, whisk together eggs, milk, salt and pepper together.
  2. Grease a 5-6 quart slow cooker. Place a third of the hash browns on the bottom, followed by the ham, onion and cheese. Repeat layers twice.
  3. Pour egg mixture over the top. Refrigerate overnight or cook immediately.
  4. Cook, covered, on low until set and edges of casserole begin to brown, 4-5 hours. Turn off the slow cooker. Remove insert and let stand, uncovered, 30 minutes before serving.

CheesyHamCrockpotCasserole

Submitted by Angie B.

Creamy Spinach Brunch Casserole

Ingredients:

12 eggs
8 oz frozen creamed spinach
1/2 cup cooked bacon, broken into pieces
1/4 cup sour cream
1/2 tsp garlic powder
1/2 tsp salt
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

Instructions:

1. Heat oven to 350 degrees F. Spray with cooking spray or butter a 9 x 13 pan.
2. In a large bowl, whisk the eggs. Add sour cream, garlic powder, salt and pepper. Afterwards, stir in spinach, bacon and 1/2 cup of each cheese.
3. Pour mixture into pan and top with remaining cheese.
4. Bake for 45 to 50 minutes or until cheese is melted and egg is baked through.

Spinach Brunch Casserole

Submitted by Jessica L.

Zucchini Pizza Casserole

Ingredients:
4 cups shredded zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup Parmesan cheese
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 lb. ground beef
1/2 cup chopped onion
12 oz. tomato sauce

Instructions:
1. Preheat oven to 400 degrees F.
2. Put zucchini in colander, sprinkled with salt. Let stand 10 minutes, then squeeze out moisture.
3. Combine zucchini with eggs. Add Parmesan and half of the other cheeses. Put in 9 x 13 greased pan. Bake for 20 minutes.
4. Cook beef and onion. Drain and add tomato sauce. Sprinkle mixture over zucchini and add remaining cheese. Bake additional 20 minutes.

zucchinipizzacasserole

Submitted by Lola E.