Thursday, July 31, 2014

Baked Artichoke & Crab Dip

I love a good dip!  If I need to bring something to a party, it is usually a dip.  I always have requests for dip recipes-Buffalo Chicken Dip and White Pizza Dip are two favorites.  Now, when I go to family events those two appetizers are usually already out; so I needed to find a few more good appetizer dips.  This recipe was easy and delicious; I could have eaten it as a meal!


  • 1 can (14 oz) small whole artichoke hearts, drained and chopped
  • 8 oz. imitation crab meat, broken apart (if you wanted to splurge, I am sure you could use real crab meat)
  • 1 cup real mayonnaise
  • 1 cup shredded Italian style Parmesan cheese
  • 1/2 cup shredded Monterey Jack Cheese
  • 1/2 cup chopped green onions
  • 1 jar diced pimentos, drained
  • 1/2 tsp cayenne pepper


  1. Preheat oven to 375 degrees Fahrenheit. 
  2. In a large bowl, combine all ingredients until well blended.
  3. Transfer to a 1 quart baking dish.   
  4. Bake 20-25 minutes until bubbly and slightly browned.
  5. Serve with crackers.

Difficulty: Easy
Time: 30 minutes
Source: Farm Fresh circular

Thursday, July 24, 2014

Cheesy Bacon Potatoes (slow cooker)

For years and years, I have taken the same few things to summer picnics and parties - cheesy potatoes, eclaire dessert, and strawberry salad being the most common.  But I am always looking for something new to contribute.  In May, when at the birthday party for one of my favorite little boys, his amazing mom served these amazing potatoes.  Fortunately, she was willing to share the recipe!  They were a huge hit when I took them to a July 4th party.

  • 5 lbs. golden potatoes - cubed (I used red and you can make this with peels or without)
  • 1 lb. Velveeta – cubed
  • 1 pint REAL Mayo
  • 1 lb. bacon – cooked in pieces
  • 1 large onion

  1. Peel (or scrub) and cut potatoes.  Boil them until tender.  
  2. While the potatoes are cooking, cube Velveeta, cut onion, and cook bacon.  
  3. Drain potatoes.  Spray Crock-pot.  Combine the ingredients.  Stir a couple times.  Cover and cook for 1 ½ hours on high.

Difficulty: pretty easy
Time: The potato scrubbing took me a while - I actually think it would have been quicker to peel and wash.  Otherwise, about 20 minutes to prepare and then 1.5 hours in the crock pot.
Source: my amazing friend, Georgeanne

Saturday, July 12, 2014

Mini Turkey Burgers with Cucumber Dill Sauce

My husband researched 5K races for our family to do while on vacation.  John found the Mt. Trashmore YMCA race to be held on the Fourth of July; three of us registered. The arrival of Hurricane Arthur late the night before kept Emma and me at the beach house while John and about 300 other brave runners trudged on.  The force of the wind actually stopped his forward progress as he was finishing!

Emma and I enjoyed our race bags nonetheless; she-the American flags and Statue of Liberty crown; me-the Farm Fresh recipe magazine.  The recipes were somewhat intimidating because they looked fancy, but the lighter, summer fare would be great for cookouts and summer poolside snacks.  I gave it a try.

We enjoyed these burgers and cucumber sauce with a salad and serving of blueberries for lunch.  To save prep work next time, I may put my burger mixture between two pieces of wax paper, roll with rolling pin, and cut into patties using a pizza cutter. A great trick my husband learned while watching Alton Brown on Food Network a few years ago.

Camera problem-take 2 but no ground turkey

  • 1/4 cup plain Greek yogurt, divided
  • 1 1/2 T sour cream
  • 1/8 cup finely diced, peeled, and seeded cucumber
  • 1/4 feta cheese crumbles, divided
  • 1 1/2 tsp fresh baby dill
  • 1 tsp minced garlic, divided
  • 1 lb ground turkey
  • 1/4 cup finely minced mushrooms
  • 1/4 cup finely chopped baby spinach
  • 1 egg
  • 1/4 tsp ground cayenne pepper
  • slider buns


  1. In a bowl, combine 3 T yogurt, sour cream, cucumber, 1 T feta, 1/2 tsp dill, and /2 tsp garlic. Set aside (this is the cucumber dill sauce)
  2. In large bowl, combine remaining ingredients. Gently mix until combined.
  3. Form into 6-8 patties.
  4. Spray large skillet; place over medium-high heat. When hot, add burger patties. Cook turning once until done (8-10 minutes).
  5. Spread buns with sauce.  Garnish as desired.
For the larger appetite, two patties on a regular bun

DIFFICULTY: Medium (the words finely chop/dice reappear, BUT a few mushrooms and 1/4 of a cucumber I can handle)
TIME: 30 minutes
SOURCE: Fresh Ideas from Farm Fresh Food & Pharmacy

Thursday, July 3, 2014

Cheesy Rice and Corn Casserole

Ok, I have been debating whether to post this recipe because although I love it, my kids definitely don't.  But, I have found that people either love or hate cilantro, and I think my kids just happen to fall into the latter category.  (They say it tastes like stink bugs.  Hopefully, they haven't eaten those to find out.)  So, for those of you who love cilantro, this is for you.  I actually grow my own, and now is the time to use it!

  • 1/2 cup chive and onion cream cheese
  • 1 egg, lightly beaten
  • 2 cups Minute white rice, cooked
  • 1 can (15 1/4 oz) corn with red and green peppers, drained
  • 1 cup Four Cheese Mexican Style shredded cheese, divided
  • 2 Tbsp chopped cilantro
  1. Preheat oven to 375 degrees.  Mix cream cheese spread and egg in large bowl until well blended.  Stir in rice, corn 3/4 cup of the cheese and cilantro.
  2. Pour mixture into a greased 1.5 qt baking dish.  Sprinkle with remaining cheese.
  3. Bake 20-25 minutes or until cheese on top is melted and lightly browned.

Difficulty: easy
Time: 10-15 minutes prep, 20-25 minutes baking
Source: I got this from a Kraft Food and Family magazine, copied it onto a recipe card, and have made it since before I had kids (so at least 7 years ago!), but I don't know the exact date of publication