Karen’s Killer Fixin’s **AUTHOR SPECIAL**
Introducing a bonus feature to Karen’s Killer Fixin’s! Although I intend to continue with my usual Fixin’s feature every Friday today, in lieu of one of my own recipes, I’m going to introduce you to another author who will share one of her recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors and their books.Introducing author, LIZZIE T. LEAF, and her recipe for SPINACH ARTICHOKE DIP! I’ve loved books since I opened the first one. My dream was to write them myself. Of course life has a way of throwing us a curve ball, and the writing became a distant memory, lost in the hectic day to day world of family, job, laundry and housework. When the twinkling ember did spark, it was usually doused by someone demanding their share of my time, and me allowing it to happen. But life does seem to go full circle. The desire to put the stories that continued to play in my head on paper emerged stronger than ever, and at a time in my life when there was someone encouraging me to do it. Now I’m living my dream; creating stories to share with others. I hope you enjoy them. My other hobbies, gardening and baking, are now taking a back seat, and as for housework…what’s that? FMI about Lizzie and all of her books…. www.lizzietleaf.com Beyond Magic now available at Passion in Print Press http://www.passioninprint.com/ShowBook.php?CR=LTL_BEYONDMAGIC
I hope you enjoy today’s Killer Fixin’s Author Special. Happy eating!Karen P.S. We’re at 18 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~SPINACH ARTICHOKE DIP Ingredients 1 (10-ounce) package frozen chopped spinach 2 (13¾ ounce) cans artichoke hearts ½ cup mayonnaise ½ cup sour cream 1 cup freshly grated Parmesan 1 cup grated pepper jack cheese Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.