Blueberry Banana Bread

Did you know that you can freeze bananas? I buy bananas every few days, and it never fails that one or two of them ripen too quickly. Once that happens I just toss them in the freezer. As of last week I had 8 bananas in my freezer waiting to be used.

One of my favorite recipes using bananas are these Banana Chocolate Chip Muffins. They work as a breakfast muffin or a sweet treat, and my little one loves them. Last weekend I had some blueberries to use so turned to a recipe from the blog Cookaholic Wife and found a breakfast bread recipe that would use 3 of my bananas.

To use the frozen bananas, take them out of the freezer about 15-20 minutes before they are needed. Then simple peel them and use them in your recipe. You don't even need to wrap them in plastic to freeze them - the peel is so thick that it protects the banana.

It's no secret that I prefer cooking over baking. I despise measuring, so baking can annoy me to no end. But I have really tried to push myself and bake more often over the past few years. One thing I do to make it easier on myself is to measure out every single ingredient first.

Sure, it makes more dishes, but it's easier on me, and it also makes it fun for my 3 year old daughter to help out. She loves picking up all of the bowls, pouring in the ingredients, and then mixing them.

This bread was really easy, both sweet and tart from the flavors of the bananas and blueberries, and was so perfect with my cup of tea on a lazy Sunday morning.

One more picture before I get to the recipe - doesn't it look like the bread is making a funny face at the camera?

Blueberry Banana Bread
Source: Cookaholic Wife

Ingredients

• 3 ripe bananas
• 2 cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 cup sugar
• 1/2 cup unsweetened applesauce
• 2 eggs
• 2 tbs. vanilla yogurt (I substituted sour cream for the yogurt)
• 1 tsp. vanilla extract
• 2/3 cup blueberries, fresh or frozen

Directions:

• Preheat the oven to 375. Spray a (9 inch) loaf pan with non-stick cooking spray.
• In one bowl, mash the bananas with a potato masher or fork. Set aside.
• In another bowl, combine the flour, baking soda, cinnamon and salt.
• In a large bowl, whisk together the sugar and eggs until light and fluffy. Add the applesauce, yogurt, and vanilla extract. Stir to combine. Then add in the flour mixture, stirring until combined.
• Fold in the bananas and then the blueberries.
• Pour the batter into the loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. (Note, I used my convection bake setting on my oven and this was done in just under 50 minutes)
• Transfer to a wire rack and let cool for 30 minutes. Slice and serve.

Quinoa with Kale, Tomatoes, and White Beans

I told you I was going to be on a bit of a kale kick! Since I first made kale about a month ago, I have made it at least 2 times a week. At least... 

My latest kale recipe was a quinoa lunch bowl with kale, tomatoes, onions, garlic, and white beans - super filling, packed with nutrients, healthy, lots of different textures, and perfectly savory. And what a great choice for lunch since you don't have any guilt when eating it and it actually fills you up for the entire afternoon.

You can eat this one cold, room temperature, or warm, depending on your preferences and mood. It was cold in my office last week so I chose to warm it up.

I usually cook with regular quinoa, but my store only had red the last time I went shopping. I didn't think it would be any different, but it actually was a touch more bitter, even after thoroughly rinsing it. So if you want something milder, stick with regular quinoa.

Quinoa with Kale, Tomatoes, and White Beans
Source: A Mary Ellen's Cooking Creations Original

Ingredients

• 8 oz quinoa, rinsed
• 2.5 cups of liquid; water or vegetable broth
• 1 Tbsp olive oil
• 1/2 sm onion, diced
• 2 cloves garlic, minced
• 3 large handfuls of chopped kale
• 1/2 can white beans
• 1/2 c cherry tomatoes, chopped
• 1 cup vegetable broth
• Salt and pepper to taste
• Optional: parmesan cheese

Directions

• Put 2.5 cups of liquid and the quinoa in a pot. Bring to a boil, and then cover and lower to a simmer. Let simmer for 15 minutes or until done.
• Heat olive oil in a large sauté pan over medium-high heat.
• Add onions; sauté 2-3 minutes.
• Add garlic; sauté 30 seconds.
• Add tomatoes and beans; stir.
• Add the kale, broth, salt, and pepper. Cover and lower heat to medium. Let simmer 5-7 minutes. Remove the lid and let simmer 2-3 more minutes.
• Put half of the quinoa on a plate and top with half of the kale mixture.
• Optional: top with some freshly grated parmesan cheese 

     

Refried Beans

When we go out for Mexican food I always order a side of refried beans. I love how they are so creamy and salty, and unlike anything you could ever get in a can. So when I saw that my friend Sarah was making them at home and raved about them, I knew I'd have to try them. The thought that I'd be able to have authentic refried beans at home made me so giddy!

I finally got around to it last week to go with some easy weeknight tacos. I started tasting the beans as they were cooking and couldn't believe how good they were. They really tasted just like beans I have eaten at Mexican restaurants! This is an easy recipe that can simmer as you are preparing the other parts of your meal, and then you just mash them up before you are ready to eat.

Refried Beans

Source: A Taste of Home Cooking

Below is the original recipe; I doubled this because I knew I'd want leftovers.

Ingredients

• 2 strips bacon
• 1/2 medium onion, finely chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• Pinch cayenne pepper
• 1 (15 oz.) can pinto beans, drained and rinsed
• Salt and pepper
• 1 cup chicken or veggie broth, divided

Directions

• Heat a medium skillet over medium-high heat. Cook the bacon until crisp, being careful not to burn it. Using tongs or a slotted spoon, remove the bacon pieces to a paper towel-lined plate leaving the grease in the pan. (Save the bacon for another use, like BLTs, or if you can't let cooked bacon sit staring at you, eat it as an appetizer :)
• Add the onion to the pan. Cook until just tender, about 4-5 minutes.
• Stir in the garlic, cumin and cayenne, and cook until fragrant, about 30-60 seconds.
• Add the beans to the pan. Season with a bit of salt and pepper (you can add more later, don't oversalt). Pour in 2/3 cup of the broth, bring to a boil, and reduce to a light simmer (do not cover). Let simmer for about 10 minutes or until most of the liquid has been absorbed.
• Remove the pan from the heat and allow to cool slightly. Mash the bean mixture as desired. For a chunkier texture, use a fork or potato masher (I used a potato masher). For a smoother texture, pulse the mixture in a food processor. Add up to 1/3 cup more broth for a lighter texture and adjust seasonings to taste.

 

Sauteed Kale

A few weeks ago I used kale in a sausage and pasta dish and loved it so much that I added kale to my menu again the very next day. I made the ultimate southern comfort food, Chicken and Dumplings, and served sautéed kale on the side.

Unlike spinach, my usual go to easy green side, kale doesn't cook down all that much when you wilt it, so you know how much you will be left with after it wilts. I love that it stays somewhat crisp as well. And the best thing is that you just put it in the pan, cover it, and let it wilt for 10-15 minutes - no attention needed!

I have made this recipe twice in the past few weeks - once with vegetable broth and once with chicken broth. Jon and I both actually preferred the one cooked with chicken broth, but to keep it vegetarian you can stick with the vegetable broth.

Sautéed Kale
Adapted from: Bobby Flay

Ingredients

• 1/2 large bag of washed and chopped kale
• 3 Tbsp olive oil
• 3 cloves garlic, chopped
• 1/2 c broth (chicken or vegetable)
• Pinch or two each of salt and pepper (it doesn't need much salt since you are using broth)

Directions

• Heat olive oil in a large saucepan over medium high heat
• Add the garlic and sauté 1-2 minutes, until softened
• Add the kale and the broth; toss to combine
• Cover and let cook for 10 minutes
• Remove the lid and let cook another 2 minutes or so until the liquid has absorbed
• Season with salt and pepper to taste

Philly Cheesesteak Pizza

Born and raised in Philadelphia, I love a good Cheesesteak, and I have a great recipe for making them at home here. I have used leftover cheesesteak ingredients to make a cheesesteak omelet inspired by one I had in Philly, and have also had cheesesteak calzones and strombolis, but never a pizza.

These pizzas are the best of both a cheesesteak and a pizza - a super creamy, cheesy sauce is what takes them over the top! 

You can use your own pizza dough recipe for these, or buy a pre-made crust.

I made 2 personal pizzas so Jon and I could adjust them to our preferences.  My pizza followed the original recipe exactly, but I made a few changes to Jon's including adding pizza sauce and some shredded pizza cheese.

I was SO happy with these! The soy sauce with the meat adds great flavor, and the cheese sauce is to die for. Note - make extra cheese sauce because it's great poured over nachos or in a quesadilla! I actually had some leftover meat and peppers too, so the next day I made cheesesteak quesadillas using those ingredients and the cheese sauce. 

 * A few notes on the recipe and ingredients.

 - The original recipe calls for flank steak. If you don't have flank steak, try rib eye (put it in the freezer for a bit so you can slice it super thin). Another option is using frozen thinly sliced steaks packaged for cheesesteaks - note, not SteakUms but meat frozen in a meat pack by the butcher. These work fine and will save you some cooking time, and they can be shredded as you cook them instead of sliced after cooking.

 - Also, the cheese sauce is a must. Don't get worried that there isn't any cheese that melts on the pizza while it is baking - you won't need it with this cheese sauce. When you make the cheese sauce, try adding some American cheese to it to make it super creamy.

 - One final note - make extra of everything! Trust me, you will be happy to have leftovers!

Philly Cheesesteak Pizza 

Adapted from: The Redhead Baker

Ingredients

• 8 oz flank steak, halved lengthwise (or rib eye or frozen thinly sliced steaks; see my note above)
• 1/2 tsp black pepper
• 1/2 tsp Kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp olive oil

• 1/2 green bell pepper, seeded and cut into strips




1/2 red bell pepper, seeded and cut into strips
1/2 sm onion, cut into strips
5 garlic cloves, thinly sliced
1 ½ tsp soy sauce

½ cup milk
1 tbsp all-purpose flour
2 oz (½ cup) extra-sharp cheddar cheese, shredded
¼ tsp onion powder
⅛ tsp salt
⅛ tsp red pepper flakes

• 2 personal sized pizza crusts (your own, or a pre-cooked one like Boboli or even Naan bread)

Directions

• Place a pizza stone or heavy baking sheet in your oven, and preheat oven to 500° (keep stone or baking sheet in oven).
• Season steak on both sides with the black pepper salt, garlic powder and onion powder. Heat olive oil in a large cast-iron skillet over medium-high heat. Add the steak to the pan; cook for 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across the grain into very thin slices. (or shred meat as you cook - see my note above)
• Add the oil to the pan and swirl to coat. Add the onion and bell peppers; sauté for 3 to 5 minutes. Add garlic; sauté 2 minutes. Add sliced steak; sauté 30 seconds or until thoroughly heated. Remove from heat; stir in remaining 1/2 teaspoon black pepper, onion powder and soy sauce. Arrange steak mixture over crust.
• Combine milk and flour in a small pot; stir with a whisk until smooth. Place on the stove over medium heat and bring to a simmer. Remove from the heat and stir in your cheeses, whisking until smooth. Drizzle the cheese mixture over the pizza.
• Cook the pizza according to the directions on the crust packaging. 
• Cut into slices and serve. 

 

 

Creamy Pasta with Turkey Sausage, Tomatoes and Spinach

When Jon is away I still like to cook a good meal for dinner. Sure, sometimes my daughter and I go out to dinner, usually to her favorite spot for a bite - Wegman's. She gets a kick out of getting her food, paying, and then getting on the elevator to go eat upstairs, and once up there she gathers our napkins, forks, and condiments :). But for the most part I'll cook a balanced meal at home that I can get on the table quickly.

In preparation for our girls' night the other night I picked up some sweet Italian turkey sausage. I love breakfast turkey sausage, but have never used turkey sausage for dinner since Jon only eats pork sausage, so a girls' night would be the perfect time to try it. I also love pork sausage, but was pleasantly surprised that the turkey sausage was just as good once I added some seasoning (I prefer hot sausage so some red pepper flakes did the trick). And at 69% less fat (as per the package), he doesn't know what he's missing. I'll have to sneak it into a dinner one of these days... sssh, don't tell him!

For our turkey sausage dinner inspiration I turned to a cooking forum and asked for recipes. My friend Sarah responded with a link to a recipe in her blog for Bow Ties with Sausage, Tomatoes and Cream. Upon reading the recipe I knew it would be quick, easy, and delicious. I made a few changes based on things I had on hand and personal preference. I also cut the recipe in half since it was only the 2 of us.

I had this one on the table in 20 minutes! The prep is quick, you start cooking the sausage while the pasta water is coming to a boil, and then you cook the sausage while the tomatoes and cream are simmering. By the time the pasta is done, the sauce and sausage are ready - this is the perfect weeknight meal.

Creamy Pasta with Turkey Sausage, Tomatoes, and Spinach
Adapted from: A Taste of Home Cooking

Ingredients

• 8 oz pasta, shape of your choice. I used rotini but any small pasta would work well
• 2 tablespoons olive oil
• 3-4 turkey sausage links (1/2 lb), casings removed. I used sweet but hot works too
• 1/2 teaspoon red pepper flakes (optional if you want more heat)
• 1/2 yellow onion, coarsely chopped
• 2 cloves garlic, minced
• 1/4 c dry white wine (optional - I like deglazing with it)
• 1  (14.5 oz) can diced tomatoes
• 3/4 c heavy (or light) cream
• 2-3 handfuls fresh baby spinach
• 1/2 teaspoon salt

Directions

• Bring a pot of water to a boil
• In the meantime, heat olive oil over high heat in a large sauté pan. Crumble the sausage into the pan and cook until browned, about 10 minutes.
• At this point the water should be ready - salt the water (1/2 tsp or so) and cook your pasta. Drain and set aside.
• Once the sausage is cooked, add the red pepper flakes, onions and garlic to the pan; sauté 2 minutes.
• Add the wine and stir, scraping up brown bits on the bottom of the pan.
• Add the tomatoes and cream, and let simmer for 8 minutes.
• Add the spinach and stir to wilt.
• Add the pasta and toss. Season with salt if needed.

Tofu with Tomatoes in a Garlic Ponzu Sauce

  To me, tofu is the ultimate ingredient for a quick and easy dinner. You don't have to worry about cooking it to a certain temperature, it cooks quickly (or it can simmer for a bit to soak up more flavor), and it is so versatile that you can really use it with any flavors. I usually choose to prepare it with Asian flavors and ingredients, but have also tried Mexican and Italian flavors as well.   Tonight I didn't have much time to cook, and I only knew I would be making tofu. I opened the fridge and did my favorite thing - started grabbing ingredients to use to come up with a quick tofu dinner. I spotted a bottle of Ponzu that Jon bought last week. We never used it, so I opened it, gave it a quick taste, and based the rest of the dish on it.   Ponzu has a soy flavor with great brightness since it is citrus based. It isn't as heavy as soy, but still adds that basic flavor and saltiness. Along with the ponzu I also used a touch of soy sauce, Sriracha sauce, mirin as well as tomatoes, garlic, green onions, and spinach.       This dish came together in about 15 minutes, and had a great spicy and tangy flavor. My daughter even ate the rice that was sitting in the sauce and loved it. I served it over Trader Joe's Organic Brown Rice that I buy in the frozen section - it cooks in THREE minutes in the bag it comes in (no extra pot to clean!) and it's good!

Tofu with Tomatoes in a Garlic Ponzu Sauce

Original Recipe by Mary Ellen

Ingredients



• 1 block extra firm tofu
• 1 Tbsp vegetable oil
• 1 (14.5 oz) can diced tomatoes
• 3/4 c vegetable (or chicken) broth
• 2 cloves garlic, minced
• 3 Tbsp ponzu sauce
• 1 Tbsp soy sauce
• 1/4 tsp mirin
• Sriracha to taste; I used about 1 Tbsp
• 1/4 c broth mixed with 1 Tbsp flour or cornstarch

Directions

• Press your tofu - if you know you are making tofu for dinner, take it out a few hours early, remove it from the container with water, and wrap it in paper towels or a clean kitchen towel. Press gently, and put it in a dish in the fridge with something on top of it, such as a block of cheese. This will get all of the extra water out and let the tofu absorb more flavors. Once you are ready to cook, cut the tofu into cubes.
• Heat the oil in a large sauté pan or wok over high heat. Add the tofu and sauté 5 minutes until browned on all sides (let it sit on each side for a minute or so, don't constantly flip it around - you'll get a better crust this way).
• Add the tomatoes and stir; let cook for one minute.
• Add the garlic, and then pour in the ponzu sauce, soy sauce, mirin, and sriracha. Bring to a simmer for 5 minutes.
• Taste and adjust any of the flavors before adding the slurry (broth mixed with the flour/cornstarch). Let simmer 2 minutes before serving.  

 

Hot Italian Sausage and Kale Ragu

It is a must in our family that a veggie side is always part of our meal. In the summertime we grill everything, and in the winter we will roast or sauté veggies (and if we don't have snow, we will still grill, but that hasn't been an option this year..and I type that as 12 inches have fallen this morning). Even though we try to vary what we eat, I'm getting tired of our old standby veggies this winter - broccoli, Brussels sprouts, cauliflower, asparagus, and spinach. We occasionally eat bok choy, snow peas, and sugar snap peas, but I really wanted something different last week. Little did I know that making something different would lead to me eating it three nights in a row!! I think I'm officially on a kale kick now...

I have only had kale a few times, so when I saw a huge bag of it on last week's trip to Wegmans, I threw it in my cart. Last week I saw a pasta recipe using kale, so I pulled it up on my phone and bought the rest of the ingredients - hot Italian sausage, rigatoni, and ricotta salata.

My favorite thing about kale, besides the flavor and health benefits, is that it doesn't cook down like other greens such as spinach or arugula. It's a hearty green, has great texture, and a huge bag gives you a LOT whereas a small bag of spinach might be enough for 2 people.

6

I love simple dishes that are packed with flavor, and this one was exactly that. The list of ingredients is very short, it cooks in 30 minutes, it comes together in one pot, and you may say "mmmmm...." with every bite, like I did! My husband kept looking at me with a look that said "I get it - you like it." I was SO glad I had leftovers to have for lunch the next day, and I'll definitely be making this again soon.

I made 2 minor changes to the recipe - I used low sodium chicken broth instead of water and did not add salt. There is enough flavor from the sausage, and the cheese and broth add the saltiness.

Hot Italian Sausage and Kale Ragu
Slightly adapted from: Cinnamon Spice and Everything Nice

Ingredients

•  3 Tbsp olive oil
• 1 lb hot Italian sausage links
• 1/2 bag of kale (or 1 large bunch). I prefer the bags because the kale is triple washed and already chopped.
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 12 oz cooked pasta; I used rigatoni
• 1/2 c low sodium chicken broth
• 1/2 c crumbled ricotta salata
• 1/4 c shredded Parmesan cheese

Directions

• Heat 1 Tbsp olive oil in a large sauté pan over medium high heat
• Cut a line down the center of each sausage link and remove the casing. Crumble the sausage into the pan, further crumbling it with a wooden spoon or spatula. Cook until browned on the outside, about 5 minutes.
• Push sausage to the sides of the pan, add the rest of the olive oil, and then add your onions and garlic; sauté 3 minutes.
• Turn the heat down to low, add the kale, cover and let cook for 20 minutes, stirring every 5 minutes.
• In the meantime, bring a pot of water to a boil and cook the pasta.
• After the kale has cooked for 20 minutes, add the chicken broth and the cooked pasta. Stir.
• Add the Parmesan cheese and top with the ricotta salata. Serve immediately.  

   

Chicken and Dumplings

Do you have a favorite piece of cookware? Mine is definitely my beautiful, black, oval Le Creuset Dutch Oven that my husband bought me for Christmas a few years ago. I use it for soups, stews, braising meats, one pot meals, and even baking crusty bread. I'll also convert crock pot recipes to stove top just because I prefer cooking in my Dutch oven. I don't know what I'd do without it, honestly.

 Last weekend I cooked something amazing in my Dutch oven - Chicken and Dumplings. Until that day I had never had this dish before. I have had creamy chicken soups, chicken pot pie, and braised chicken dishes, but never this wonderful Southern meal of chicken and dumplings.

I have several recipes in my blog queue waiting to be posted, but once I made this one I had to jump the line and share it immediately, it was THAT good.

Hearty, comforting, savory, and all cooked in one pot, even the dumplings. I have made steamed dumplings like that before in a beef stew, so I knew to expect light and fluffy dumplings, or what my daughter called "pillows."

Although this meal takes about 75-90 minutes to come together, the preparation and method are both easy. Basically you brown you chicken, add the veggies, and then let everything simmer so a thick gravy can develop. Once you shred your chicken, the dumplings are the last thing you cook, dropping them into the pot on top of the chicken, and letting them steam for 15 minutes.

Above - just after dropping the dumplings. Below - after steaming for 15 minutes. I think "pillow" is the perfect word for them.

I made a few changes to the original recipe, so my adaptation is below. I used chicken breasts because they were what I had on hand, but I think a mix of white and dark meats would be really good. This recipe made a lot - 5 of us ate on Saturday, and 3 of us ate it on Sunday. Oh, yes - the leftovers are really good!!!

Chicken and Dumplings

Slightly adapted from: The Hopeless Housewife

Ingredients

• 2 lbs of chicken
• 1 c of flour
• Salt and pepper
• 1 Tbsp olive oil

• 1 c chopped carrots (I used a small bag of baby carrots and chopped them into thirds)
• 2 stalks of celery, chopped
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1/4 c of flour
• 1/2 c dry white wine
• 6 c chicken broth or stock
• 2 tsp sugar
• 2 bay leaves
• 1/4 tsp whole peppercorns
• 2 Tbsp dried parsley
• 1/2 tsp dried thyme
• 1/2 c frozen peas
• 1/2 c frozen corn
• 1/2 c heavy cream
• Salt and pepper

For the dumplings:

• 2 c all purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• 2 Tbsp butter, melted
• 1 1/4 c milk

Directions

• Season your chicken with salt and pepper and toss with 1 c of flour
• Heat the olive oil in a heavy bottomed pot or Dutch oven over medium high heat
• Add the chicken and cook 5 minutes per side to brown it; remove to a plate
• Add the carrots, celery and onions to the pot; sauté 4-5 minutes
• Add the garlic and sauté for 1 minute
• Add the flour and stir to coat everything
• Add the wine followed by the broth. Stir will to dissolve the flour.
• Add the bay leaves, sugar, thyme, parsley and peppercorns. Return the chicken to the pot. Cover and turn heat to low and let simmer for 20-25 minutes until the chicken has cooked through.
• Once the chicken is cooked, shred it. I like to do this using my KitchenAid mixer - 2 breasts in the mixer on speed 2-3 for 15-20 seconds will give you loosely shredded and somewhat chunky chicken. Keep it in longer if you like it shredded more. Alternatively you can shred the chicken with 2 forks. Once it is all shredded to your liking, return it to the pot and add the peas and corn. Let simmer while you prep the dumplings.
• Make the dumplings: mix the flour, baking powder, and salt in a bowl. Add the butter and about 1 c of the milk and stir with a wooden spoon. It should be dry and somewhat sticky. If it is too wet, add flour; if it is too dry, add milk. Spoon 1-2 inch dumplings onto a sheet lined with parchment paper OR if you work quickly, spoon them directly into the pot. Place all of the dumplings in the pot, cover, and let them steam for 15 minutes.
• Remove the lid and gently stir in the cream. Adjust salt and pepper and serve immediately.

 Enjoy!!!!

White Pizza Dip

This Taste of Home Cooking Recipe Swap was all about snacks. I LOVE appetizers, snacks, dips, and all kinds of munchies so this swap was right up my alley.

I was given the blog Sweet Beginnings, a blog I am familiar with and have had in the swaps in the past. I browsed her list of apps several times, going back and forth about what I was going to make. There were too many good options so it was a tough choice! I finally narrowed it down to a White Pizza Dip and served it for my best friend while my husband was cooking dinner for us.

The author, Jaida, noted that the original recipe called for Lipton Savory Herb Garlic Soup Mix which she could not find, so she used Lipton's Vegetable Soup Mix. I also couldn't find the Herb Garlic Mix at the store, and they were out of Vegetable, so I used the Onion Mix. However, I did look Lipton's web site to see what was in the Herb and Garlic Mix so I could try to bring some of those flavors to this dip. The list of ingredients was pretty vague, noting "herbs & spices," so it wasn't much help. I decided to add a tsp. of McCormick's Perfect Pinch Italian Seasoning and call it good.

This dip had everything you want out of a hot dip. It was bubbly, creamy, cheesy, savory, gooey, and I could have eaten the entire thing and skipped dinner (no offense Jon, your meatloaf and scalloped potatoes were fabulous, as always!). And I may or may not know that this dip reheats well if you feel like having some later that night, or for lunch the next day. That is, if you have leftovers.

Thanks for the great recipe, Jaida!

White Pizza Dip

Source: Sweet Beginnings

Ingredients

• 1 envelope Lipton Savory Herb & Garlic Soup Mix (I used their Onion variety - just 3/4 of the package, because I couldn't find the Herb & Garlic and they were sold out of vegetable)
• Added: 1 tsp. McCormick Perfect Pinch Italian Seasoning
• 1 (16 oz) container of sour cream
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/4 cup chopped or mini pepperoni
• 1 baguette loaf, sliced

Directions

• Preheat oven to 350 degrees
• In a 1 quart casserole dish, combine the soup mix, herbs, sour cream, ricotta cheese, 3/4 cup of mozzarella, and pepperoni
• Sprinkle top with remaining 1/4 cup of mozzarella and some additional pepperoni if you'd like
• Bake uncovered for 30 minutes (or until heated through). Serve with bread slices.