9 Kitchen Tools I Love

With the holidays approaching and gift-giving on our minds, I thought this would be a great time to share some of my favorite kitchen tools with you. I'm always looking for gift ideas for friends and family - and since the kitchen is where I spend a lot of my time, I thought I'd share some of my favorites with you today.

I own and use each and every one of these kitchen tools.

Every one of these tools would make a GREAT gift! Each of them would also make a great addition to your kitchen! I use every single one of these things on a regular basis - some every day, some once a week, and some (like my ice cream maker), maybe once a month.

But, each one of these tools is invaluable to me as I learn and experiment and expand my cooking skills. And, I would recommend all of them to a novice cook or a seasoned one.

So, here are 9 kitchen tools that I love! (In no particular order. They're like children - I could never choose favorites.)

1. Kitchenaid Stand Mixer. Cakes, cookies, pizza dough, mashed potatoes. I use my mixer several times a week. If you've never owned one, you will fall in love with it once you have one.

2. Calphalon Stainless 3-Quart Sauté Pan. This is my go-to pan. I can fry bacon, make spaghetti sauce, scramble eggs, make soup, make chicken pot pie filling, or steam veggies in this pan. It is an all-purpose pan - I think I could get by with just this one pan if I had to.

3. Kitchenaid 12-cup Food Processor. I love my food processor with a deep passion. It is the key to success for my pie crust, and I use it for dips, soups, and chopping. (Grating a block of cheese takes 2 seconds!)

4. Spoonulas. I have many of these, and in multiple colors. I use several of them every day for everything from stirring to scraping bowls to spreading icing. Williams-Sonoma makes the best ones - they're more expensive than others, but absolutely worth the price. (They'll go on sale after Christmas for $2-3 a piece.)

5. Canister Set. Having easy access to flour and sugar makes homemade baking so much easier. And, if you have the main ingredients at your fingertips, you're more likely to bake!

6. Mini Whisk. This little tool is always in my dishwasher because I use it every day. I use it for making hot chocolate in the morning, for cheese sauce, to whisk eggs. Perfect little tool.

7. Cuisinart Ice Cream Maker. We only make ice cream about once a month. But, there is nothing like homemade ice cream. And, with this ice cream maker, you can have fresh ice cream in 30 minutes. This cookbook has THE BEST ice cream recipes!

8. Large Cutting Board. This is the cutting board I use every single day, and you see it in almost all of my recipe photos. It's large enough that I can chop several things at once, scoot them to the side, and still keep chopping. It's $10 at IKEA - YES, $10! - and the BEST cutting board I've ever owned. (Buy this one for yourself - you need this for $10!)

9. Wüsthof Santoku. If I could only have one knife in my kitchen, this is the one I would choose. It cuts through a potato like it's softened butter. This is, hands down, the best knife I have ever owned. If you were to buy only one thing on this list to make cooking easier for you, this is the item I would recommend above all the others.

Those are just 9 of my favorites.

What kitchen tools do you love? I'd love to hear what you use and what works for you!

*To try out some of the recipes I've created using these tools, visit the Recipe Section of my blog. Or, click on a category under "Recipe Box" on my sidebar.

For more tips on Wednesdays, visit We Are That Family each week.

What I Learned In Church Today

Jack, my five year-old, wasn't feeling well during his class at church on Sunday.

How did they know he wasn't feeling well? His teacher's words:

"He's been lying on the ground saying he's tired. He's usually such an, uh, 'energetic' child."

(Understatement of the century.)

So, my husband returned to the service with Jack in tow. Our church has crayons and papers available for children who can't, for whatever reason, be in their class.

This was the paper Jack colored on Sunday.

Daniel in the Lion's Den.

Let's move in closer.

Why, of course. It's Jedi Daniel. The lions were no match for The Force.

But, a blue lion?

Jack: "Oh, that's R2."

Sweet Potato Casserole. My Favorite Thanksgiving Side Dish.

This is my favorite Thanksgiving side dish.

But, I don't just make it at Thanksgiving. I make this dish to serve next to all kinds of main dishes all fall and winter long: chicken, beef, fish - it goes with just about any meat dish. It's sweet and savory and everyone I make it for raves about it.

This is a staple on our Thanksgiving table every year, whether I'm with my family or at my in-laws. My mother-in-law makes a similar version to this, and it's the first thing I reach for.

If you're taking a dessert to a Thanksgiving get-together this year, you can't go wrong with Streusel-Filled Pumpkin Roll.

If you need to take a side dish, this Sweet Potato Casserole is a great choice. It's so simple, completely homemade, and absolutely divine. And, you can make it ahead and freeze it. I'll include the directions for freezing in the recipe!

Also, if you don't like nuts, I've included a nut-free version as well!

Here's how I make it. (full recipe below)

First, you'll need 4 large (or 6 medium) sweet potatoes.

Peel and cut them into small cubes.

Place in a medium pot and cover with water. Boil for 20 minutes, or until soft.

While the sweet potatoes are boiling, make the topping.

Combine butter, brown sugar, flour, and chopped pecans (or oatmeal - for a nut-free version or if you don't like nuts.) Crumble together with your hands or a fork. Set aside.

When potatoes are finished, drain and place them in a mixing bowl. Add butter, sugar, cinnamon and vanilla. Beat with an electric mixer (a hand mixer is fine) until fluffy.

Add 1/3 cup of heavy cream (You can use half-and-half if you prefer.) Beat on low speed until combined.

Place sweet potato mixture into a buttered pie plate or medium-sized baking dish.

Smooth to edges.

Place topping evenly over sweet potato mixture.

Bake at 350 degrees, uncovered, for 30 minutes.

It comes out looking about the same as it did going in - except that it's heated all the way through, the pecans are toasted, and the topping has formed into a delicious "crust".

I immediately served some up into a small bowl for myself and dug in. It's an awesome snack. But, for dinner, I serve it right on our dinner plates next to a main dish.

Man, I love this stuff.

So, if you've never made a dish with sweet potatoes, this is a delicious and simple one to try!

And, again, it is a perfect dish to take to a Thanksgiving or other holiday dinner this year!

Enjoy!

Sweet Potato Casserole

4 large (or 6 medium) sweet potatoes
4 tablespoons butter
3/4 cup sugar
1/4 teaspoon cinnamon
1 teaspoon vanilla
1/3 cup heavy cream

Topping:

1 cup brown sugar
1/3 cup flour
4 tablespoons butter, softened
1/2 cup pecans, chopped (OR 1/2 cup quick oats)

Peel and cube sweet potatoes. Place in medium pot and fill with water to cover sweet potatoes. Bring to a boil, covered, and cook until soft - about 20 minutes.

While sweet potatoes are cooking, in a small bowl, combine brown sugar, flour, and butter. Combine with fork until crumbly. Add pecans (or oatmeal). Stir to combine.

When potatoes are finished, drain and place in a large mixing bowl. Beat sweet potatoes, butter, sugar, cinnamon, and vanilla until thoroughly combined. Add heavy cream. Beat until smooth.

Pour sweet potato mixture into a lightly greased pie plate or medium baking dish. Top with brown sugar topping.

Bake, uncovered, for 30 minutes, or until top is golden brown.

*Double if using a 9" x 13" for a large gathering.

*To freeze ahead, make casserole, but do not bake. Cover with plastic wrap then cover with foil. When ready to bake, thaw in refrigerator overnight. Increase baking time to 45 minutes - 1 hour.

Pondering Rest

I'm always conflicted on Sundays.

It's this idea, God's idea, that today is for rest. That after a week of completed work - hard work - that Sunday should be spent resting.

Easy enough, right? Bring on the sleep, the relaxation; a morning of worship, followed by life-giving rest.

Except that my home is my work space. There is no physical difference between the area where I work and the area where I rest.

I retreat to my bedroom for a mid-afternoon nap, but I trip over a basket of dirty laundry.

My family sits down for a movie night, but my glass settles onto a dusty end table.

We go for a walk, but when we return, the Sunday dinner dishes fill up the sink and spill onto the counter.

It is a struggle for me to truly relax, rest, recharge on Sunday, our Sabbath Day, when I feel as though I'm breathing in the unfinished-ness of my work.

I know God created this day for rest. I *think* that's what He wants for me today.

In a hotel room, I can do that.
At my in-law's house, I can do that. (While my mother-in-law works. Irony?)
On vacation, there are Sunday maids. And, Sunday chefs. And, Sunday bedmakers.

But, at home, I'm at my workplace. Every Sunday.

So, today, like many Sundays, I sit here wondering:

Without being too legalistic, what should "rest" look like for me - a mother of 3 young children - on the Sabbath. Should I have prepared better so that I could rest today? My husband graciously offers to do most of the daily, unavoidable, freshly created "work" on Sundays. What about his day of rest?

I guess what I'm really thinking as I look around me:

Is a day of rest really possible for young Moms?

Starbucks Syrups: Making Your Favorite Drinks At Home

*UPDATED*:

To make a Peppermint Mocha at home, I use my previously posted recipe for World's Best Hot Chocolate , only I substitute strongly brewed coffee for the milk in the recipe. Then, I add a few pumps of Starbucks Peppermint syrup and stir in cream or milk at the end. Easy, and really good!

To make a Peppermint Hot Chocolate, I just add Peppermint Syrup to the same World's Best Hot Chocolate recipe. (I make this almost every single day!) SO good!

You can make both of these on the stovetop - no special equipment needed!
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I LOVE Starbucks Peppermint Mochas.

Actually, I love a Grande in a Venti cup, nonfat, no whip, extra hot Peppermint White Chocolate Mocha.

Because I am needy. And, high maintenance.

But, my issues are not what I wanted to share with you today.

Now that it's getting cold and we're all drinking warm drinks by the gallon, I just wanted to remind you that you can purchase any of the gigantic bottles of flavored syrups from Starbucks for $6.95.

Peppermint
Cinnamon Dolce
Vanilla
Gingerbread
Sugar-free

Those are just a few of the ones I love. These syrups are so fun to add to your favorite hot or cold coffee, mocha, or hot chocolate drinks! We make Peppermint hot chocolate and coffees all fall and winter long. And, one bottle gets us through the whole season.

Of course, I love to splurge on a Starbucks drink when I'm out from time to time. But, I love that we can have "specialty drinks" at home, and not drop 4 smackers on a drink every time we're craving one.

So, just ask for a bottle of your favorite syrup at the Starbucks counter, and they'll sell it to you, along with a pump, for $6.95. (I even called today to verify the price - $6.95 - same as last year! WOO HOO!!)

You can purchase them at ALL Starbucks locations - even at Target and the grocery store. (I always buy mine at Target since I live there.)

They also make AWESOME gifts:

- Perfect housewarming idea if you're traveling for Thanksgiving.
- Great for the husband's desk at work.
- Perfect for a coffee-guzzling friend.

So, if you're out and about shopping this weekend and decide to stop at Starbucks, for less than the price of two drinks, you can bring home a big, fat bottle of your favorite syrup!

Hope you're all having a great weekend!

SG's Cream of Potato Soup

I looked outside this morning and the leaves carpeting our yard were covered in frost.

So, for the next 6 months, I'll be wearing a scarf. And, a puffy coat. And, boots. And, gloves. And, chapstick! (Hellooo, Midwest winter.)

{{groan}}

And, I'll be making soup. Lots and lots and lots of soup. Because when it's cold outside, it's what's for dinner at our house.

I love this recipe for Cream of Potato Soup. It's savory and hearty and absolutely delicious. And, it's so easy and ready in 30 minutes. I can decide to make this for dinner right before my husband gets home from work, and shortly after he walks in the door, I have dinner ready.

Please tell me I'm not the only one who waits until 4:59pm to start thinking about dinner. Anyone? Anyone? Bueller? Anyone?

This soup is so easy that I'm not gonna clog up this post with too many pictures.

But, the one thing I do differently than I do in most soups is that I mash some of the potatoes and use them as the thickener. That way, this recipe can be totally gluten free. My sister eats gluten free (as do some of my friends), and I love to post recipes that she can eat.

Once the potatoes are soft (see full recipe below), I put my gravy strainer over the pot. (My poor gravy strainer bears evidence of its life as a weapon in battle. Life with three boys, baby.)

I scoop in about 1 cup of potatoes (with bits of sauteed carrot and onion).

Then, I mash it with a fork until it's soft.

I add the mashed potato to the pot. This step helps to thicken the soup without needing any flour. And, it gives the soup a creamy, potato-y texture as well as chunks of potato.

Once the soup is finished, you can eat it just like it is.

But, why? When there's bacon!

I also add a handful of shredded cheese. (You can add sour cream, too, if you're livin' on the edge.)

Then, I do this.

And, a little of this.

Finishing it off with a bit more of this.

And, this here is how a bowl of SG's Cream of Potato Soup is supposed to look.

Creamy. Cheesy. Delicious.

I guess you could call it a Loaded Baked Potato Soup. It really is the soup form of my Loaded Baked Potato Pizza.

I hope you'll try this one. If you liked the Creamy Broccoli Cheese Soup I posted a couple of weeks ago, I think you'll like this one, too!

Enjoy! And, Happy Friday!

SG's Cream of Potato Soup

6 large potatoes, peeled and cubed
2 tablespoons butter
1 carrot, peeled and chopped
1 medium onion, diced
6 cups chicken stock
2 cups half and half
1 teaspoon salt
1 teaspoon pepper
1 teaspoon hot sauce
6 strips bacon, crumbled
4 ounces cheese, shredded

In a large stockpot, melt butter. Add carrots and onion and saute for 5 minutes. Add potatoes to pot and add chicken stock. Bring mixture to a boil, then reduce heat to low. Simmer potatoes for 15 minutes, or until soft.

In a strainer or separate bowl, scoop out 1 cup of potatoes. Mash with a fork. Add mashed potato back into pot. Over low heat, add half and half, salt, pepper, and hot sauce. Simmer over low heat, stirring occasionally, until thickened.

Serve topped with bacon and cheese.

*You can add 1 teaspoon of basil, thyme, or dill to this soup as well, to give it more of a herby flavor.

*This recipe makes about 12 cups of soup.

Hendrix

*Image courtesy of parents who use their children for their own entertainment.

Streusel-Filled Pumpkin Roll

If you need to take a dessert to a holiday get-together this year, I have the perfect thing for you.

This Streusel-Filled Pumpkin Roll.

Why take this one?

It's pumpkin. (Very holiday-like).
It's outrageously good.
The nuts are optional. It's great either way.
It's breakfast. Or dessert.
You don't have to bake, transport, or fuss with a pie. And, if the host or hostess has already made a pumpkin pie, you are not stealing his/her thunder.

And, most importantly, if you are traveling, you can make this, freeze it, and pull it out of the freezer before you leave for your trip. By the time you get to your destination, it will be defrosted and ready to serve.

I love that about this one.

I came up with this recipe because I love pumpkin rolls - but I wanted something that was more than just a cream cheese frosting and pumpkin cake. I wanted something with more pizazz. The streusel filling, paired with traditional cream cheese frosting, adds just the right upscale, and unique, touch.

For my first few years of marriage, I was intimidated by a "roll" dessert.

What if the cake breaks in half? What pan do I use? I know mine won't turn out.

Well, my friends, this one will turn out. This cake is spongy and forgiving, that it will roll right up for you.

I snapped photos and included a short tutorial of the "roll-up" process so that I could show you how I do it, if you've never made one before.

The full recipe is below if you just want to get on with the recipe. For those who like the picture help, here's how you make this mouth-watering Streusel-Filled Pumpkin Roll.

Combine flour, sugar, salt, baking powder, pumpkin pie spice, canned pumpkin puree, eggs, and vanilla in a medium bowl and beat until smooth. Spread into a greased 9" x 13" jelly roll pan or baking pan and bake for 15 minutes. (A glass 9" x 13" works great.)

While the cake is baking, make the streusel filling. Combine brown sugar, flour, cinnamon, and melted butter. Stop there if you don't like nuts.

If you like nuts, like I do, add 1/2 cup of chopped pecans to the mixture.

In a separate bowl, beat cream cheese, vanilla, and powdered sugar to make the cream cheese frosting. Set aside and DO NOT start eating. It will be hard to stop.

Once the cake is finished, here is how to make the roll.

Lay out a kitchen towel on the counter or cutting board.

Lay a wet washcloth or smaller towel on top of the kitchen towel. This will dampen it, but not make it too wet. Remove the washcloth.

Flip the hot cake out onto the damp kitchen towel.

From the long side, begin rolling up the cake inside the kitchen towel. (I did it with a camera in one hand. I must be crazy.)

You've essentially made a pumpkin cake tootsie roll. Let it sit for 20 minutes.

After 20 minutes, unroll the towel. The cake will want to curl back up. That's just what you want.

Spread the cream cheese frosting on top.

Then, top with the streusel topping.

Roll the cake back up again. This time, without the towel. Frosting and streusel may ooze out from the sides. Just grab a spoon and have a snack.

If your cake starts to break a bit, no worries.

Wrap the cake roll tightly with plastic wrap. This will help the cake come back together in the places where it's cracked. Put the cake in the refrigerator for at least 30 minutes. (You can now freeze the cake, if needed. Just wrap foil around it as well, and stick it in the freezer. It will keep for a month.)

Remove the roll from the refrigerator and slice off the edges. I eat them immediately. I can't help myself.

You have now made a beautiful, streusel-filled pumpkin roll.

I sometimes top it with powdered sugar when I'm ready to serve it (which works great at hiding any small remaining cracks). It looks like snow - so festive. You can slice it ahead of time, or just set a knife next to it and let your guests slice a piece for themselves.

And, there you have it. An beautiful, delicious dessert that is sure to be a hit at your next holiday gathering.

Since I've never been a big pumpkin pie fan, I love it when there are other pumpkin things I enjoy on the holiday dessert table. This one fits the bill perfectly!

Enjoy!

Streusel-Filled Pumpkin Roll

3/4 cup flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon vanilla

Streusel

1/2 cup brown sugar
2 tablespoons flour
2 teaspoons ground cinnamon
1/2 tablespoons butter, melted
1/2 chopped pecans, optional

Cream Cheese Frosting:

1 (8-ounce) block cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 375 degrees.

In a medium bowl, combine flour, sugar, salt, baking soda, pumpkin pie spice, pumpkin puree, eggs, and vanilla. Stir until smooth.

Pour into a greased 9" x 13" jelly roll pan or baking dish. Bake at 375 degrees for 15 minutes.

While the cake is baking, make the streusel. Combine brown sugar, flour, cinnamon, butter, and pecans (if desired). Set aside.

Lay a kitchen towel on a cutting board or counter. Lay a wet washcloth or smaller towel on top. Remove washcloth, and flip cake out onto damp kitchen towel. Roll up cake and allow to cool for 30 minutes.

While the cake is cooling, make the frosting. Beat cream cheese, butter, powdered sugar and vanilla extract with a mixer until smooth.

Once the cake has cooled, unroll it and spread on icing. Top with streusel. Roll back up again (without towel), and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.

Top with powdered sugar, if desired, and serve.

*Keep cake refrigerated.

*This cake can be frozen for up to a month.

Date Night: The Japanese Steakhouse

My husband and I had a date night weekend before last.

He took me to my favorite restaurant: The Japanese Steakhouse (otherwise known as Kobe in this town).

I don't usually take my camera with me on date nights. (I feel a compulsive need to share that because as you've observed, I do take it with me most everywhere else.)

(My husband graciously puts up with my shenanigans. I love him for it.)

But, I wanted to photograph my favorite restaurant. The food I so love to eat. And, the fun my husband and I have when we share a night at Kobe without children to feed.

I love to eat at Kobe. My husband would choose a swankier place - with a local menu and local food. He has so much more class than I do.

If you've never been to a Japanese Steakhouse, well by golly, you are missing out - as I'm about to show you. It's not only absolutely delicious (and fresh!) food - it's also a rip-roaring good time.

So, I took pictures. And, instead of posting 36 consecutive photos and taking up more web space than should be legal in one post, I made a quick little slide show.

And, I rambled (via captions) through the whole thing. As if you were sitting next to me on the sofa and we were looking through newly developed prints from Walgreens and smudging them with our fingerprints. All the while, you were trying desperately to get away while I exclaimed, "Oh, but look at this one!"

The last picture? Photoshop and I salvaged it from the dark, "Is anyone there?" recesses from which it came. Barely.

But, it shows us doing what we do at Kobe - having a great time together!

Me. My lovely husband.

And, a table full of complete strangers.

SO, here's to a date night full of good food and the one I love.

And, the white sauce. Here's to the white sauce.

*This slideshow plays continuously. If you want to start from the beginning, just refresh the page. Or, click on the slideshow and scroll through til you get to the salad. That's the beginning..."a very good place to start".

Water for Elephants

I didn't know it when I began reading Water for Elephants, but I had a ton of hangups when I turned the first page of the book I chose from your recommendations.

And, those hangups had everything to do with this blog post.

My husband came to me when I was about one-third of the way into the book, curled up in a chair reading, and asked me, "What do you think so far?"

My response was something like this: "I think my blog readers might not like that there is a circus side show with a stripper and that there's drinking and that...."

He interrupted me, "I didn't ask you what your blog readers might think. I asked you what you think."

And, I realized at that moment that I cared too much what you all might think of the book, and wasn't forming my own opinion.

So, when I began reading Water for Elephants, all hangup-laden and overanalyzing, I was crippled. I simply was not allowing myself to think my own thoughts.

I was trying to guess yours.

But, after that conversation with my husband, I forgot about you. I allowed myself to get lost in the story. I let go of this blog and this silly review.

I let myself freely enjoy reading the story.

And, I absolutely loved it - reading just for the enjoyment of reading, the hours I spent curled up in my favorite leather chair at night, and the story that captivated me from the second page on.

I loved the conflict and the characters and I was fascinated by the early 20th century circus culture. I loved that I was hooked, that I had to use toothpicks to keep my eyes open at night to read "just one more page", and that when I finished, I wanted to read more.

There were some things that made me a bit uncomfortable - two scenes in particular. But, when I finished the book, they didn't matter to me. I can't really remember them in detail now.

So, as I took a leap into the world of reading for pleasure, I learned something about myself.

I need to read for me.

If I'm going to learn to love reading, which I so desperately want to do, then I need to not feel the pressure of a book review.

Or of an imaginary blog audience peering over my shoulder.

I'm going to keep reading. I'm reading a new book now - and I am lost, again. This time in Bahrain, Iraq.

Maybe I'll share it with you when I finish.

Then again, maybe I won't.

Roasted Garlic Artichoke and Spinach Dip

You wanna know something kooky about me and this dip?

I don't like artichokes.
And, I don't like cooked spinach.

But, I cannot get enough of this dip. Somehow, when you combine spinach and artichokes, they taste like chocolate and peanut butter. Well, I mean...

Oh, nevermind.

I suppose if anything was swimming in Alfredo sauce, cream cheese, mozzarella, and Parmesan cheese - well, it would be living the good life.

This dip is crazy good. Crazy, crazy good. And, very easy to make!

Combine all manner of cheesiness: Alfredo sauce, cream cheese, mozzarella, and Parmesan.

(Classico Creamy Alfredo is my absolute favorite. You can make homemade, egg-free, Alfredo sauce if you prefer - like the one I use in *this dish. *Just double it.)

(I hide the spinach underneath the Parmesan cheese. It's a little trick I play on myself.)

Then, drain and chop a can of artichoke hearts. I chop the artichoke hearts very small. My husband likes them chunkier. Do whatever you like!

Add a few dashes of crushed red pepper. This gives the dip a little zing.

During this time, I've been roasting a few cloves of garlic. After roasting for about 20 minutes, they get all mushy and nutty and delicious. I put them on my cutting board, add 1/2 teaspoon of salt, and create a roasted garlic paste.

It's out of this world in this dip!

Add the roasted garlic paste and some black pepper, and stir it all together.

Spread the mixture into a pie plate, and bake, covered, for 30 minutes.

I remove the foil for the last 5 minutes or so, to let it get a little more bubbly and a bit firmer on top.

Someone help me. Once I start eating this, I just can't stop. (But, I eventually have to. I've got jeans to fit into. We do leave the house at least once a week.)

I serve this dip with blue corn tortilla chips. The blue chips make it look so sophisticated.

Stringy, bubbly, cheesy, creamy dip (with some artichokes and spinach hiding in there giving you the veggies you need to grow big and strong. Just like Momma said.)

There are SO many variations you can do to this one:

1. Add pancetta. Or ham. Or BACON!
2. Lather on your favorite sandwich the next day.
3. Stuff this in mushroom caps. Bake.
4. Stuff inside a chicken breast. Or lather on top. Cover and bake.
5. Wrap some ham or roast beef around pretzel rods. Have guests dip them in this. (You'll be a star!)

Whatever you do, make this one. If you try it, tell me! I love hearing about the creative ways you all make these recipes your own. You all have some of the best ideas!

Happy Monday!

Roasted Garlic Artichoke and Spinach Dip

5 cloves garlic
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts
1 (15 ounce) jar Alfredo sauce (I prefer Classico Creamy Alfredo)
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees.

Place unpeeled garlic cloves on a baking sheet. Roast at 350 degrees for 20 to 30 minutes, until soft.

While garlic is roasting, chop artichoke hearts. In a medium bowl, combine spinach, artichoke hearts, Alfredo sauce, mozzarella cheese, Parmesan cheese, cream cheese, crushed red pepper, and freshly ground black pepper.

Remove the garlic from the oven when finished roasting. Carefully remove outer peel (hot!) and place on a cutting board or mat. Add salt. Using a fork, mush garlic and salt into a creamy paste.

Pour mixture into a pie plate or medium sized baking dish.

Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and bake for 5 additional minutes.

Serve with tortilla chips or cubed Italian bread.

*If you don't have fresh garlic (or are too lazy to roast it - like I am some days), you can use 2 teaspoons of garlic powder instead of the roasted garlic.

Halloween 2009: Let Them Wear Capes!

If you didn't surmise it from the little clue I dropped and the video of our Max singing The Zorro Theme song that I posted on Friday...

They had to be Zorro.

There is an episode where the "real" Zorro fights an impostor. And, they reenact this episode every single day.

So, we had two Zorros this year. The other would have been heartbroken if one had been Zorro and the other something else. We surprised them with their costumes the night before Halloween, and the excitement level in our house was through the roof!

They LOVED being "the two Zorros". (Yes, that's Max playing a wounded and/or dead Zorro after a particularly taxing duel.)

There was lots of sword fighting. All. Day. Long.

Baby Lincoln?

Jack and Max chose his costume weeks ago. Star Wars. Of course.

Darth Vader.

(The tiniest, sweetest Darth Vader I've ever seen.)

He was so proud that he got to trick-or-treat with the bigger boys this year. He walked up to about 10 houses.

And, then he got too tired. So he hung out with Momma. And, the two of us broke into the candy!

They had so much fun this year. It was such a perfect reflection of what they're into, what they love, and the fact that at the end of the day, they aren't interested in being different from one another.

Being the same, this year, was what made it so special.

Halloween 2009. Our three (little) Men in Black.