Artichoke Dip Weekend

I attended two autumn/Halloween parties this weekend, and I brought artichoke dip to both, so I feel like my life this weekend was pumpkins, ghosts, and artichoke dip.

Here’s my recipe!


1 tub of sour cream

1 cup of Mayonnaise

1 tub (or like 1 cup) of parmesan cheese (or a mixture of parm, asiago, and romano)

1 tablespoon of garlic powder (which I forgot to add to the photo)

a bit of salt and pepper

2 cans of quartered artichoke hearts, well drained

1 can of diced green chilis

1 cup shredded Italian blend cheese (or mozzarella)

Photo (38)Step 1. Throw everything except the artichoke, green chilis and Italian blend cheese into a bowl, and mix well.

Photo (33)Step 2. Add the green chilis and artichoke, and mix well.

Photo (36)Step 3. Transfer to a small baking dish, and top with your Italian blend cheese.

Photo (37)Step 4. Bake at 375 degrees for about 25 minutes.

Step 5. Let cool and enjoy!

Photo (39)And then I carved (or carved onto..?) a pumpkin!

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Photo (35)(I did the top one, the bottom one is fake because the squirrels eat the real ones.)

Also! Oh my gosh, you guys. When I was at the grocery store, I found two very exciting things.

Photo (31) - CopyEGG NOG!!! Yuss. And those are seckel pears, they’re mini. I just love mini things.


Hashbrown Casserole

We had a family brunch this weekend, so I decided to bring Hashbrown Casserole a la Cracker Barrel. A friend and I used to go to Cracker Barrel for dinner every Sunday (whuddup Jon!). The closest one is about 45 minutes away, so that tells you how amazing this stuff is.

The recipe is very easy, just how I like ’em.


-1 bag of frozen hashbrowns (1 lb 14 oz)

-1 stick of butter

-1 can of cream of chicken soup

-1 pint sour cream

-1/2 onion

-2 cups shredded cheddar cheese

-salt and pepper to taste

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Step 1. Chop your onion.

We meet again.

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Step 2. Melt your butter.

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3. Throw everything you’ve got into a bowl and mix well. Here’s a tip: don’t take a big whiff of the cream of chicken soup just cuz you’re curious.

Photo (39)Step 4. Spread your mixture into a pan and bake at 350 for 45 minutes.

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5. Enjoy!

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New Nephew Chili

Photo (26)Guess what! My new nephew (Lochlan) was born today! We’ve been waiting awhile (11 days late!), so we are all very happy that he is finally with us. I got to visit him after work today and smell his new-baby-smell. He was pretty charming.

I wanted to bring his parents some food, and since they tend to eat on the Paleo side, I figured a chili might be good (plus it’s freezable).

Here’s the chili I made. It was very simple: only 3 steps!


1lb of ground beef

1 onion

1 can of black beans

1 can of tomato paste (6 oz)

1 can of diced tomatoes and green chilis

1 can of chicken broth (I used a Knorr condensed broth packet)

1/2 tablespoon chili powder

1/4 tsp ground cumin

Dash of ground cinnamon (I don’t know if this was necessary. I’d maybe leave it out next time, not sure.)

salt and pepper to taste

Step 1. Chop your onion. In the recipe I was using, the ingredients just listed 1 chopped onion. As if you buy them that way. No, no. Chopping the onion is a STEP, because chopping an onion is a BITCH. In the past, I have usually bought pre-chopped onion just because I hate doing it so much. But that costs like 5 bucks a tub! I just couldn’t bring myself to do it this time. When I chopped this onion, I wasn’t just crying, my entire face was leaking. I took this picture without actually being able to see.

Photo (27)Step 2. Brown your beef and cook your onion.

Photo (28)
pot o’ meat

Step 3. Throw everything else in. Cook until boiling, then let simmer for about 10 minutes. Seriously, that simple.

Photo (29)While it’s simmering, you make cornbread muffins.

Photo (31)And if you’re like me, you serve it with shredded cheese and sour cream because chili is basically just a vehicle for shredded cheese and sour cream.



Peanut Butter Chocolate Rice Krispie Treats

Sometimes you have to ask your co-workers to do favors for you, or sometimes you make a mistake that they have to fix. When this happens, I like to make them a treat. It makes them hate me less and gives me a good excuse to bake.

So these are my “I’m sorry, Brenda, for asking you to give someone a message when you were on vacation, please don’t hate me Rice Krispie Treats”.

I’ve never made these before, so this was a fun adventure!

You pour about 3/4 cup of Corn Syrup and 3/4 cup of sugar into a large pan, and heat, mixing frequently, until it comes to a boil.

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Then remove from heat and mix in about 3/4 cup of peanut butter (or just, ya know, slap a few dollops in there- who’s got the time and patience to measure out peanut butter, are you nuts?? …btw…”nuts” get it? I’m the funniest person in the world, don’t act like I’m not.)

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Now shake about half a box (4 cups) of Rice Krispies in there and mix together well.

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Line a pan (9×13 or really whatever you’d like) with parchment paper, and awkwardly transfer your mixture into the pan.

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Now melt about 1 package of chocolate chips in the microwave (put in for 30 seconds, take out and stir, put in for another 30 seconds, take out and stir, until it’s smooth).

Definitely try not to get so caught up in eating crumbs off the spoon that you forget about the chocolate, and over-cook it. Not that I would ever do that….

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Somehow fix your scalded chocolate enough to slather it onto your rice krispie mixture.

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Let sit for a while until the chocolate has cooled and is no longer super gloppy. Then cut into whatever size/number of pieces that you want (this batch made about 12 good-sized pieces), and enjoy!

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