Thursday, December 27, 2012

Spinach Artichoke Dip

Happy Holiday's Everyone!


Hot Spinach Artichoke Dip


  • 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
  • 1/2 cup light sour cream
  • 8oz 1/3 fat cream cheese
  • 1/3 cup fresh parmesan Cheese
  • 1 clove garlic, crushed
  • 1 cup (4 oz) shredded part skim mozzarella cheese
  • fresh pepper to taste
  • serve with your choice of crackers, chips, or veggies


Mix all ingredients and place in crock pot until hot. (20 mins or so)

Skinny Mozzarella Sticks


  • 12 sticks part-skim, reduced sodium mozzarella string cheese
  • 1 large egg, beaten
  • 2 tbsp flour
  • 5 tbsp Italian seasoned breadcrumbs
  • 5 tbsp panko crumbs
  • 2 tsp parmesan cheese
  • 1 tbsp dried parsley
  • olive oil cooking spray 
1. Cut cheese in half so you have 24 pieces then place in freezer until frozen.

2.  In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, combine bread crumbs, panko, parmesan cheese and dried parsley.

3. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.

4. Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).

5. When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.

6. Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.

Original Recipe here.

Christmas Sangria


  • 2 Bottles of crisp white wine ( I used Pinot Grigio)
  • 1 bottle of Sparkling Apple Cider
  • 1 orange sliced
  • 1 crisp apple sliced
  • 1 cup of fresh cranberries (I had to use pomegranate seeds)
  • Fresh mint leaves
Mix all ingredients and chill for a few hours before serving.

adapted from Marshalls Abroad


Pomegranate, Pear & Prosecco Cocktail

  • 1 bottle of Prosecco
  • 1 1/2 cups of Pear Nectar(Goya)
  • 1/2 cup of Pomegranate Juice (I used Pom all natural juice)
  • Pomegranate Seeds
  • 4 champagne flutes

Original Recipe