Saturday, November 26, 2011

Another Spinach Dip Recipe

Everyone has a favorite artichoke/spinach dip recipe.  Even if you do, you should try this one!  First, it's really good (REALLY), and second, I love it because it doesn't call for any special ingredients.  It's all stuff I usually have.

1 can artichoke hearts, drained and smashed
3/4 C. frozen chopped spinach 
8 oz. cream cheese
3/4 C. Parmesan Cheese
1/2 tsp. crushed red pepper
1/4 heaping tsp. salt
1/2 heaping tsp. garlic powder
Boil the artichokes and spinach in 1 C. water for 10 mins.  Drain water out add the cream cheese.  Stir until melted then add all the remaining ingredients.  ENJOY!  My favorite is to serve with sourdough bread, but chips or crackers are also great.

Friday, November 4, 2011

Peanut Butter Texas Sheet Cake

This cake is sublime! I made two and took one to work and it was devoured. The sour cram makes the cake so moist and the peanut butter frosting is delish! I topped mine with Resees Pieces for an extra PB kick!


2 cups sugar
2 cups flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream, light or regular
2/3 cup creamy peanut butter
1 cup butter
1 cup water

1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a largeM bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 15×10 inch sheet/jellyroll pan.

Bake 20 minutes or until a toothpick inserted in the center comes out clean.

For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.

Let the cake and frosting cool completely. Cut into pieces and serve.

Recipe Source: from Sprinkled with Flour