August 6, 2007

I'm In *L*O*V*E......

.....with this new Tide/Bounce/Downey Pure Essentials stuff. It smells so amazing! The White Lilac is the best, everyone needs to try it.

August 2, 2007

Cheesy Spinach and Artichoke Dip

Another fab recipe....gotta try it.

Cheesy Spinach and Artichoke Dip

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT 100% Grated Parmesan Cheese
3/4 cup KRAFT Mayo Light Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 tsp. garlic powder

PREHEAT oven to 350°F. Mix all ingredients until well blended.

SPOON into 9-inch pie plate or quiche dish.

BAKE 20 min. or until heated through.

Serve with toasted bread and/or crackers and assorted cut-up fresh vegetables.

August 1, 2007

Yummiest Pie Ever

So Geoff is selling peaches on his "off" days at the fire station, so needless to say we have A LOT a peaches at our house! Here is one of the best peach pie recipes I've come across thus far. The raspberries add just the right amount of "tart" to the combo. Yum.

Peach-A-Berry Pie


4 cups fresh peaches - peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (9 inch) pie crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar


Preheat oven to 400 degrees F

Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl.

Gently toss with sugar, flour, and cinnamon.

Transfer to a pie crust.

Dot with butter, and top with remaining crust.

Cut vents in top crust, and sprinkle with coarse sugar.

Bake 45 minutes in the preheated oven, until crust is golden brown.


{ A Little Something For Your Ears....}

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