Spinach & Artichoke Dip

Mimi's Cafe: Spinach & Artichoke Dip


Ingredients:
4 oz. Jack cheese (grated)
2 oz. Swiss cheese (grated)
8 oz. Parmesan cheese (shredded)
¾ cup Artichoke hearts (quartered)
1 bunch Fresh spinach
½ cup Mayonnaise
½ cup Prepared Alfredo sauce
2 tsp. Garlic (chopped; approx. 2 cloves)
½ tsp. Black pepper
½ cup Sun-dried tomatoes

Instructions:

1. Combine Jack, Swiss and Parmesan cheeses in a mixing bowl.
   
   
2. Drain artichokes and dice into small pieces. Wash and cut spinach into 1-inch pieces and add to cheese mix.
   
   
3. In a separate mixing bowl combine the mayonnaise, alfredo sauce, garlic and pepper. Mix until well combined.
   
   
4. Pour the mayonnaise mixture into the cheese mix and stir until well mixed.
   
   
5. Drain sun-dried tomatoes of any oil or liquid and dice into small pieces and add to the mixture.
   
   
6. Heat cold dip mixture over medium heat in non-stick frying pan until hot and cheese is completely melted. Transfer to serving dish and serve with tortilla chips and sliced bread.

Carrot Bread

Mimi's Cafe: Carrot Raisin Bread

Ingredients:
1-1/2 Cups All-Purpose Flour
1-1/2 Cups Brown sugar, firmly packed
1 Teaspoon Baking Soda
3 Eggs
1/2 Cup Sugar
1/2 Cup Chopped Walnuts
2 Teaspoon Baking Powder
1/2 Cup Canned Crushed Pineapple, with juice, drained
2 Teaspoons Cinnamon
1/2 Cup Raisins
1/2 Teaspoon Salt
1 Cup finely shredded Carrots
1 Cup Vegetable Oil

Instructions:
1. Sift first five ingredients into a mixing bowl.
2. In a separate bowl, whisk together the oil, sugar and eggs.
3. Stir the liquid mixture into the flour; mix well.
4. Add the next four ingredients; stir again.
5. Grease and flour a 9" square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter)
6. Bake at 350° for about 40 minutes. (Mini loaves take about 30 minutes.)

(Yields one 9" square, or four 3" x 6" mini-loaves.)

Corn Chowder

Mimi's Cafe: Corn Chowder

Ingredients:
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream

Instructions:

1. Melt butter in saucepan over medium heat.
   
   
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
   
   
3. Add onions and celery and saute 5 minutes until soft but not brown.
   
   
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
   
   
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
   
   
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
   
   
7. Season to taste with additional salt and pepper if needed.

Fried Rice

1 1/2 cups cooked rice
1/2 cup frozen peas
1 egg, scrambled
1 clove garlic (minced)
1/8 cup cooking oil
2 slices ham, diced
2 bunches green onion, diced
1/4 tsp. grated fresh ginger root
Soy Sauce









Heat oil in wok. Add green onion, garlic and ginger. Cook and toss until onions are tender. Remove from wok. Add the ham and toss until lightly browned. Add all ingredients back into the wok including the onions, peas, egg and rice. Cook and stir until mixture is hot and lightly browned on the edges. Before serving, stir in desired amount of soy sauce, cook and toss in hot wok.

Shepherds Pie

2LB Ground Beef
1 small Onion, chopped
Salt & Pepper
Mashed Potatoes (4-5 cups)
2 cans Green Beans, drained
2 cans Cream of Mushroom Soup
Cheddar Cheese


Coat bottom of frying pan with olive oil, heat and add onion. Simmer until onion is soft then add ground beef and brown well. Salt and pepper meat to taste. Drain the meat and add the mushroom soup, stir well. Remove from heat. In a casserole dish layer the drained green beans, the mashed potatoes (I use real mashed potatoes, but you can use instant), then the meat mixture on top. Cover with foil and bake at 350 degrees for about 40 minutes. Remove from oven, sprinkle cheddar cheese over the top and return to oven for about 5-10 more minutes. Allow to sit for about 10 minutes. Scoop and serve.

Cinnamon Rolls

-->

2 cup boiling water

2 squares butter

1 cup sugar

1 TBS salt

2/3 cup powdered milk

1 cup warm water

1/2 tsp sugar

3 TBS yeast

6 beaten eggs

12 cup flour

**Mix in a large stand electric mixer with dough hook attachment**

Pour boiling water over sugar and butter in a large stand mixer bowl. Stir until butter is melted. Cool slightly, then add the salt and powdered milk. Meanwhile, mix the 1 cup water, 1/2 tsp sugar and yeast in a small bowl. Allow yeast to bubble. Add the yeast mixture to the first mixture along with the eggs and 5 cups of the flour. Beat until very smooth. Continue adding the rest of the flour and beating until the dough leaves the sides of the bowl and isn't sticky to touch. Remove dough, and place in a large greased bowl. Cover with a dish cloth and allow to rise for about 45 minutes.

After dough has risen, pound down and place on a floured surface. Roll dough out in to a large rectangle. This makes a HUGE rectangle - you may want to divide dough in half and do it in two batches.

Melt 1 1/2 cubes of butter and spread melted butter over the dough. Sprinkle granulated sugar, brown sugar, and cinnamon all over the top (probably about 1 1/2 cups of each kind of sugar and 2-3 TBS cinnamon. Roll up and cut in to slices (I use a piece of thread to cut the slices). Place rolls on greased cookie sheets and rise another 30 minutes to an hour.

Bake at 350 degrees for about 15-20 minutes or until well browned. Then frost with homemade vanilla butter cream frosting.

FROSTING: Make homemade frosting by combining 1 cup softened butter, 2-3 T. milk and about 3 cups powdered sugar. Thin by adding more milk, thicken by adding more powdered sugar.

Chocolate Bundt Cake

1 devil's food cake mix
1 5.9 oz box instant chocolate pudding mix
5 eggs
1/2 cup butter, melted
16 oz. sour cream
2 cups chocolate chips

Preheat oven to 350.

Combine cake and pudding mixes in the bowl of an electric mixer. Add sour cream, melted butter and eggs. Mix until combined. Batter will be very thick. Add in chocolate chips and mix well. If you don't have a stand mixer, or don't want to get it out, this can very easily be mixed by hand. Spoon batter into Bundt pan (coated with cooking spray). Bake 50-55 minutes, or until cake tester inserted in middle comes out clean. Let cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.

Wassal

Perfect for cold weather and makes your house smell divine!.









1 (64 fluid ounce) bottle Apple Cider
8 Cinnamon Sticks
1 tsp Whole AllSpice
1 tsp While Cloves
1/3 cup brown sugar
3-4 Oranges

Directions:
In a pot or slow cooker, combine apple cider, juice from oranges and several slices, and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth, and add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat and keep warm.

-Brittany Ryan-

Chicken & Rice Bake

1 can (10 3/4 ounces) Cream of Mushroom Soup
1 1/3 cup Water
3/4 cup uncooked white (or wheat) rice
1/4 tsp Paprika
1/4 tsp Pepper
4 boneless skinless chicken breasts

1. Stir the soup, water, rice, paprika and pepper in a 11x8 inch (2-quart) shallow baking dish. Top with chicken. Sprinkle the chicken with additional paptika and black pepper. Cover.
2. Bake at 375` for 45 minutes or until the chicken is cooked through through and the rice is tender

Quick Chicken Noodle Bake

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup Milk
1 cup cooked Peas
2 cups cubed cooked Chicken
2 cups medium Egg Noodles, cooked & drained.

1. Stir the soup, milk, peas, chicken and noodles in a 1 1/2 quart casserole.
2. Bake at 400` for 15 minutes. Stir.
3. Top with bread crumbs. Bake for 15 minutes.
4. ENJOY!