This recipe is one that I get asked about the most and is pretty fool proof and versatile. Ingredients: -8-10 oz. chopped frozen spinach, thawed, drained -8 oz. cream cheese-2 garlic cloves, minced-3 tbsp mayonnaise -1 cup shredded mozzarella cheese + more if you want it extra cheesy-1 cup shredded Mexican cheese blend-salt to taste-1 tomato, chopped-1/4 onion, finely chopped (optional) -1 tsp chili flakes + more if you like a kick (optional) Instructions: 1. Preheat the oven to 350 degrees F. 2. Thaw and drain excess water from spinach. Chop tomatoes. Finely chop garlic and onion. 3. In a skillet or oven safe dish, combine spinach, cream cheese, garlic, mayonnaise, onion, 3/4 cup mozzarella cheese plus 3/4 cup Mexican cheese, chili flakes, salt. Mix in tomatoes at the end so they don’t get mushed. 4. Top the pan off with the remaining cheese, sprinkle with extra chili flakes and…

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I LOVE dips so today I am sharing a recipe that I kind of made up by looking at various other bean dips. I took it to a recent BBQ party that we had on one of those rare days the weather was above 40 degrees. We are desperate for warmth out here in the east coast! With summer around the corner (I HOPE!), this is a great recipe to add to your backyard parties! Ingredients -One 16 oz. can kidney beans-2 tbs olive oil-2-3 jalapenos, finely chopped (preferably, unseeded if you like the heat)-1/2 onion, finely chopped-3-4 garlic cloves, finely shopped-8 oz. packaged cream cheese, room temperature-3/4 cup sour cream-1 cup shredded cheese (Mexican mix)-1 package taco seasoning-4-5 green onions, chopped (for garnish)-handful fresh cilantro, chopped (for garnish) Instructions 1. Use a skillet an saute the onion, garlic and jalapenos in olive oil until translucent. 2. Rinse and add…

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This is the only way I ever make cheesecake and no other kind tastes as good. If you make it, I think you will agree too. I made it for the first time several Thanksgivings ago and decided it was time to revive the recipe and try it again this past Thanksgiving. This is pretty much Giada’s recipe minus the crust part. This recipe requires a lot of patience and love because the key to making the perfect cheesecake is allowing it to cool gradually. If you follow it exact, it’s pretty fool proof! Ingredients For Crust:-4 tbs butter, melted-1 1/4 cups graham cracker crumbs-1 tbs sugar For Filling:-2 (8 oz.) cream cheese packages, room temperature-2 (8 oz.) mascarpone cheese packages, room temperature-4 eggs, room temperature -1 1/4 cups sugar-1 tsp vanilla-2 tsp lemon juice Instructions Preheat the oven to 350 degrees F and tightly wrap a 9-inch springform pan…

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I know Thanksgiving has long passed and I’m super late with this but I wanted to share it anyway. I’ve made turkey three times before and each time I got compliments on how juicy it was. I’ve only ever done it by brining it. Each time I’ve added different things to the brine but I think this time it was the best one and now I have it right here for you! For this one, I was inspired by Food Network’s Anne Burrel’s recipe. Ingredients: -1 15-18 lb turkey -3/4 salt kosher salt -1/3 cup sugar -2 onions, diced -2 carrots, diced -4 celery ribs, diced -1 garlic bulb, cut in half -2 tsp rosemarry -2 tbs coriander seeds -2 tbs fennel seeds -6 bay leaves -1 tsp crushed red pepper -1 tsp red chili powder -1 orange cut in half, with peel For the spicy herb butter: -2 sticks butter…

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