CrazyBusy Mama! (Dot Calm)

Every once in a while, we need to invest in our relationships with our kids. Not only does it strengthen your bond, but it can be a lot of fun. On Saturday, my daughter Erica and I went to a concert at a nearby church. It was easily one of the best concerts we’d ever been to. (Many thanks to my dear husband, who bought the tickets for us!)

That evening, Erica and I shared ham sandwiches (hastily made before the concert, then eaten in the car), a traffic jam on the highway (on a Saturday, no less) and…a bad cold. She’d come down with it the week before, and while sitting at the concert, I started feeling the first pains of a sore throat. I knew I was in for it, but wouldn’t you know it — my sweet daughter gave me the only lozenge she’d brought with her. It got me through the rest of the concert.

She feels bad, of course, for sharing the virus with me — and now with both of her brothers — but I told her she shouldn’t. After all, someone else shared it with her first.

In this same spirit of “sharing” (well, not exactly the same…no viruses included), I’m posting some great links for you to peruse. My favorite link is the one that will take you to the Better Homes and Gardens site…I could stay there all day.

This week promises to be a crazybusy one for most people, so while you’ve got a few minutes, just click through these and enjoy!

• For all things Turkey Day-related, check out this page at Better Homes and Gardens. Don’t forget to enter their Daily Giveaway, which you’ll see on the right side of their page.
• Need to find some last-minute recipes but don’t want to drag out your cookbooks? Find what you need quickly at All Recipes. I use this site often.
• Want to gain fame in your family for making the most unusual stuffing? Surprise them with Snyder’s Pretzel Stuffing. Sounds strange, but you never know…could be good.
• Need to quickly put together a centerpiece for your table? About.com has a list of centerpieces you can make yourself.
• Country Living’s Holiday Recipes are absolutely mouthwatering. Stay there and click around awhile — there’s almost no end to the inspiration you’ll find.

Regarding the recipes you may find at the above-mentioned sites, just be mindful of the ingredients and make healthy substitutes whenever you can. Transforming a dish into low-sugar and/or low-fat doesn’t have to mean you’ll lose flavor. If you have a recipe you want to make healthier but aren’t sure how, post it in the comment box and I’ll be happy to help.

I hope you’ve enjoyed these links and gotten some fun (and delicious) ideas you can use. Enjoy your Thanksgiving week!

Right now, you can get a 1 year subscription to Country Living, one of my all-time favorite magazines, for just $10.

©2009 Sally Dinius
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Whenever we have a get-together with friends or family, I like to make my hot artichoke and spinach dip (hot as in temperature, not spiciness). There’s nothing quite like the tanginess of artichoke mixed with spinach, cream cheese, parmesan, and garlic, piled on top of a slice of toasted baguette.

Unfortunately, I forgot to make this for our gathering on the 4th of July, but did make it the following day for my family. It’s a treat, and still yummy when spread cold on a piece of toast the next day. A tasty variation of this would be to stir in a little crab meat (or replace the spinach with it).

You can consider yourselves lucky today…I never give this out.

Artichoke Spinach Dip

Combine in a bowl and cream together:

• 2 - 8 oz. pkgs cream cheese (I use Neufchatel, because it has 1/3 less fat than regular cream cheese)
• 1/2 c. mayonnaise (not Miracle Whip)
• 1/2 c. shredded parmesan cheese (the kind in the bag, not the powdery parmesan that you shake on spaghetti)
• 1-2 cloves garlic, finely chopped
• 1 tsp. dried basil or 2 tsp. fresh basil
• 1/4 tsp. garlic powder

Add to the mixture:

• 1 - 14 oz. can of artichoke hearts, drained and chopped
• 1 c. chopped spinach, steamed and water pressed out with paper towelling (I use frozen spinach — canned spinach is awful and will ruin the dip)

Stir together until well blended. Spray a small casserole dish with nonstick cooking spray, then pour in mixture.

Top with 1/2 c. or more of grated mozzarella cheese. Bake at 350 degrees for 20-25 minutes. I like to place it under the broiler for a minute or two after it bakes to toast the top just a little (not too much, or you’ll burn the mozzarella).

Serve with toasted baguette slices. Can also be served with thin wheat crackers if you’re short on time.

Enjoy.

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Summer is upon us! That means hot days, fun in the sun, and muggy evenings when you don’t want to spend a lot of time cooking. Here’s a quick dinner recipe I came up with for days just like that.

CRUNCHY VEGGIE PIZZA

Ingredients:

1 loaf French bread

1 avocado

1 orange bell pepper

1 Roma tomato

2 large white mushrooms

1 small head of broccoli

1/2 - 1 cup Marie’s Lite Creamy Ranch Dressing

1/2 - 1 cup shredded low-fat cheese (like mozzerella)

Directions:

1. With a bread knife, slice the loaf of French bread in half lengthwise. Place on a cookie sheet cut side up, and slide into the oven to broil for 2-3 minutes (watch carefully so that it doesn’t burn). 
2. Remove from broiler and let cool while you prepare the veggies.
3. Chop the bell pepper, tomato, mushrooms, and broccoli into smaller-than-bitesize pieces. Place all into one bowl and stir to combine. 
4. Cut open the avocado by  slicing around the center lengthwise. Scoop out the insides into a small bowl, then mash.
5. Spread the toasted French bread loaf with the ranch dressing. Next, spread each half of the loaf with half of the mashed avocado and top evenly with mixed veggies. (You don’t have to use all the veggies; just what you need. Save the rest to use in a salad tomorrow.)
6. Sprinkle cheese evenly over each half and broil for about 3 minutes (watching carefully).

(Optional prep: Make the pizza as above, but skip the final broil.) 

Serve with grapes and garlic bread sticks on the side. Enjoy!