Tex-Mex Spinach Artichoke Dip

Tex-Mex Spinach Artichoke Dip

 Ingredients

• 1 whole Poblano Pepper
• 1 whole Jalapeno Pepper
• ½ cups Fat Free Sour Cream
• ¼ teaspoons Black Pepper
• 3 cloves Garlic, Minced
• 1 can 14oz Can, Artichoke Hearts Drained And Coarsely Chopped
• 1 package 10 oz Pkg Frozen Spinach, Drained & Squeezed Dry
• 1 package 8 oz. Package Reduced Fat Cream Cheese
• 1 package 8 oz Package Fat Free Cream Cheese
• 1-½ cup Shredded Mozzarella Cheese
• ¼ cups Grated Parmesan Cheese, Divided

Preparation Instructions

Preheat broiler. 

On a foiled lined baking sheet, broil poblano and jalapeno for about 5-7 minutes or until skin has blackened on all sides (turn it a couple times during the cook time). Remove pan from oven and put peppers into a sealed plastic zip top bag. 

Preheat oven to 350 F.

Combine sour cream through cream cheese in a bowl, stirring until combined.

Remove peppers from bag. Peel them and discard skin. Chop peppers (remove some or all of the seeds if you don’t want it too spicy). Add to cream cheese mixture. Add 1 cup mozzarella and 2 tablespoons Parmesan cheese and mix to combine.  Mix in spinach, artichoke hearts, garlic and pepper.  Combine well.

Spoon mixture into a greased 1 ½ quart-baking dish (broiler proof). Top with remaining cheeses.

Bake for 30 minutes or until bubbly. Then preheat broiler and broil dip for 3 minutes or until top is lightly browned.

Crock Pot Pumpkin Bread

Author: Amanda Carlisle

Recipe type: Bread

Prep time:  15 mins

Cook time:  3 hours

Total time:  3 hours 15 mins

Serves: 6-8

Ingredients

• ½ cup of oil
• ½ cup of sugar
• ½ cup of packed brown sugar
• 2 eggs (beaten)
• 1 15oz can of pumpkin
• 1½ cup of flour (sifted)
• ¼ tsp. of salt
• ½ tsp. of cinnamon
• ½ tsp. of nutmeg
• 1 tsp. of baking soda

Instructions

1. In a mixer beat the oil and both of the sugars together.
2. Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
3. Pour the batter into a greased and floured loaf pan.
4. Add two cups of water to your large crockpot and place the pan into a crock pot. This works best with a 5qt or more crockpot, check that the pan fits before you place the bread dough inside.
5. Cover the top of the crockpot with several paper towels. This prevents the condensation from making the bread soggy.
6. Place the crock pot lid on top of the crockpot (holding the paper towels in place.) Bake on high 2½ to 3 hours.

- See more at: http://momswithcrockpots.com/2013/10/crock-pot-pumpkin-bread/#sthash.0yvPL7nb.dpuf

Crock Pot Pumpkin Bread

Author: Amanda Carlisle

Recipe type: Bread

Prep time:  15 mins

Cook time:  3 hours

Total time:  3 hours 15 mins

Serves: 6-8

Ingredients

• ½ cup of oil
• ½ cup of sugar
• ½ cup of packed brown sugar
• 2 eggs (beaten)
• 1 15oz can of pumpkin
• 1½ cup of flour (sifted)
• ¼ tsp. of salt
• ½ tsp. of cinnamon
• ½ tsp. of nutmeg
• 1 tsp. of baking soda

Instructions

1. In a mixer beat the oil and both of the sugars together.
2. Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
3. Pour the batter into a greased and floured loaf pan.
4. Add two cups of water to your large crockpot and place the pan into a crock pot. This works best with a 5qt or more crockpot, check that the pan fits before you place the bread dough inside.
5. Cover the top of the crockpot with several paper towels. This prevents the condensation from making the bread soggy.
6. Place the crock pot lid on top of the crockpot (holding the paper towels in place.) Bake on high 2½ to 3 hours.

- See more at: http://momswithcrockpots.com/2013/10/crock-pot-pumpkin-bread/#sthash.0yvPL7nb.dpuf