Hot Artichoke Spinach Dip

Artichoke Spinach Dip

12 oz frozen spinach, thawed

2 cup  frozen mixed peppers and onions, thawed

8 oz cream cheese, softened

1/2 cup mayo

1/2 cup sour cream

8 oz  shredded mozzarella cheese

1/2 tb minced garlic

24 oz  marinated artichokes, drained


Mix well and bake in a covered 1 1/2 quart baking dish at 350 for 40-45 minutes.  Remove cover and stir, then let rest for a few minutes uncovered. It will thicken up.

Crock Pot Roast Beef with Gravy

crock pot roast


2 1/2 lb roast

2 onions, chopped

1 lb pkg baby carrots

1 pkg  Lipton Recipe Secrets Golden Onion mix

1 pkg Brown Gravy mix

1 pkg Ranch Dressing mix


Rinse roast and add to crock pot with veggies on top.

Dump dry ingredients in quart jar, add hot water to top of jar and mix completely.

Pour over roast and veggies.

Cook 8 hours on low.

Remove roast and veggies from crock pot.

Dip out leftover gravy and add 1 cup of flour (mix well), then simmer on stove until thick.

Husband approved!


Potato and Squash Stew


4 yellow squash,  peeled and sliced

2 potatoes,  peeled and chopped

1 onion, chopped

1 tsp minced garlic

1 stick margarine

1 can cream of broccoli soup

1 soup can of milk

1 cup cottage cheese

1 cup grated cheese

1 heaping tb corn starch


Boil squash, potatoes and onions with garlic in stock pot until tender . Drain, return to pot and add butter. Mix  broccoli soup , milk, cottage cheese and grated cheese. Add to stew.

Remove a cup or so of hot liquid from stew and mix in cornstarch         ( make sure there are no lumps), then return to pot. Simmer until thick and cheese is melted.

Top with your choice of seasonings. I used Perfect Pinch Roasted Garlic and Bell Pepper.

Not very pretty, but tastes really good!




Roast Beef

roast beef

2 lb rump roast

1 stick margarine, melted

1 can beef broth

1 large onion, chopped


Preheat oven  to 325.

Season with salt and pepper then sear the roast in oven safe cast iron pot.   Add butter and beef broth, along with the onion after roast is browned.

Cover and bake at 325 for 3 hours.


First time I used my Le Creuset and I just love it!  Roast was fork tender and recipe is a keeper, per my husband. Clean up was a breeze.







Roasted Potatoes and Carrots

pot carrot

6 potatoes, scrubbed and in chunks

16 oz  package baby carrots

1 McCormick brown gravy packet

1 Lipton golden onion packet


Mix brown gravy and golden onion packets with 2 cups water (total). Pour over carrots and potatoes in covered glass pan.

Bake at 325 for 2 hours.  Remove and add seasoning ( I use my favorite seasoning  of Perfect Pinch Roasted Garlic and Bell Pepper ).

You could also add onions and green peppers to the mix. Will try that next time!






Peach Pie

peach pie

( adapted from Pillsbury and commenter)

1 lb frozen peaches

1 cup brown sugar

1/2 cup white sugar

sprinkle of lemon juice

Mix peaches, brown sugar and lemon juice together in bowl. Spread in baking dish in single layer and bake at 400 for 45 minute, until soft and bubbling.

Mix in one cup white sugar and pour into oven safe pan ( I used mini cast iron bakers). Can also add 1 tsp vanilla.

Cover with pie crust, cut to fit. Brush peach preserves on top lightly.

Bake at 400 for 30-45 minutes, until brown.  Dot crust with butter and serve while warm.

IMPORTANT: Put pans on cookie sheet to bake, pie will bubble over and make a mess in your oven otherwise! Learned this one the hard way!!