What a busy week I have had! Our friends Phyllis and Marshall came in Monday morning on Amtrak and stayed til this morning. We had such a good visit with them. (Phyllis was one of our ministers at our church in CA.)
After they left, Friend Janice and I went to two estate sales, had lunch, and then went to play canasta with our quilting friends. Friends Sharon and Ellen and I beat Friends Janice, Fran, and Dorothy really badly. Hope you will stay with me to the end of the post to see a picture I took of the results of one of our hands. Janice, Fran, and Dorothy were even excited for us.
The recipes I am sharing with you today are two that Dorothy prepared and served us. She got the first one for Cheesy Bacon Spinach Dip from Janet Herroni. You must try it the next time you are entertaining or need to take an appetizer to a gathering.
CHEESY BACON SPINACH DIP
6 slices bacon, diced
8 ounces cream cheese, at room temperature
1 cup sour cream
1/4 cup freshly grated Parmesan
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
2 cups baby spinach, chopped
1 cup shredded mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F. Spray a 9 - inch square baking dish with nonstick cooking spray.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6 - 8 minutes. Transfer to a paper towel-lined plate. (I would cook the bacon and then after it cooled, break/crumble it up into pieces.)
In a large bowl, combine the cream cheese, sour cream, Parmesan, mayonnaise, and Worcestershire sauce.
Stir in bacon, spinach, 1/2 cup mozzarella cheese, and 1/2 cup cheddar cheese. Season mixture with salt and pepper, to taste.
Spread bacon mixture into the baking dish.
Sprinkle with the remaining 1/2 cup cheese.
Bake until bubbly and golden, about 20 - 25 minutes.
Serve immediately with assorted crackers or chips.
You may garnish with additional bacon and parsley, if you like. (Dorothy didn't.)
For dessert, Dorothy served her Fresh Lemon Cake.
It was just as delicious as the first one she served us several years ago. I shared it with you HERE. I loved her cake but couldn't help but wonder how it would taste if you used Key Lime juice instead of lemon juice. Well, it was fabulous. You can check out that recipe HERE.
Here are some pictures of Dorothy's Fresh Lemon Cake....
Did you hang around to see my picture of our canasta hand?
We had all six red threes which meant we got 1200 points instead of 600. With the three clean/red canastas and five dirty/black canasta, our base was 4300 points. Then our count was 755 points for a total of 5055 points for the one hand. I'll probably never see that again.
After they left, Friend Janice and I went to two estate sales, had lunch, and then went to play canasta with our quilting friends. Friends Sharon and Ellen and I beat Friends Janice, Fran, and Dorothy really badly. Hope you will stay with me to the end of the post to see a picture I took of the results of one of our hands. Janice, Fran, and Dorothy were even excited for us.
The recipes I am sharing with you today are two that Dorothy prepared and served us. She got the first one for Cheesy Bacon Spinach Dip from Janet Herroni. You must try it the next time you are entertaining or need to take an appetizer to a gathering.
CHEESY BACON SPINACH DIP
6 slices bacon, diced
8 ounces cream cheese, at room temperature
1 cup sour cream
1/4 cup freshly grated Parmesan
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
2 cups baby spinach, chopped
1 cup shredded mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F. Spray a 9 - inch square baking dish with nonstick cooking spray.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6 - 8 minutes. Transfer to a paper towel-lined plate. (I would cook the bacon and then after it cooled, break/crumble it up into pieces.)
In a large bowl, combine the cream cheese, sour cream, Parmesan, mayonnaise, and Worcestershire sauce.
Stir in bacon, spinach, 1/2 cup mozzarella cheese, and 1/2 cup cheddar cheese. Season mixture with salt and pepper, to taste.
Spread bacon mixture into the baking dish.
Sprinkle with the remaining 1/2 cup cheese.
Bake until bubbly and golden, about 20 - 25 minutes.
Serve immediately with assorted crackers or chips.
You may garnish with additional bacon and parsley, if you like. (Dorothy didn't.)
For dessert, Dorothy served her Fresh Lemon Cake.
It was just as delicious as the first one she served us several years ago. I shared it with you HERE. I loved her cake but couldn't help but wonder how it would taste if you used Key Lime juice instead of lemon juice. Well, it was fabulous. You can check out that recipe HERE.
Here are some pictures of Dorothy's Fresh Lemon Cake....
Did you hang around to see my picture of our canasta hand?
We had all six red threes which meant we got 1200 points instead of 600. With the three clean/red canastas and five dirty/black canasta, our base was 4300 points. Then our count was 755 points for a total of 5055 points for the one hand. I'll probably never see that again.
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