Double Cheese Spinach and Artichoke Dip with Kraft

Was on the delightful blog ourdelightfulhome.blogspot.com and came across a link to www.bearrabbitbear.com/2013/03/double-cheese-spinach-and-artichoke-dip.html. Well I love artichoke dip! My daughter-in law got me started on the artichoke dip thing. Plus this recipe is easy. I love the idea about the cheese!!! I love cheese! give me more cheese! :) that makes me happy :) This is what you will need: 1- package Kraft Fresh Take Italian Parmesan Cheese and Breadcrumb Mix 1- 1/2 cups Kraft Italian Five Cheese Natural Cheese shred 1- 16 ounce bag of frozen chopped spinach 1- 15 ounce jar of Asiago Romano Alfredo sauce 4- cloves of garlic, finely chopped 6 ounces of cream cheese, softened 1- 14 ounce can or artichoke hearts Preheat oven to 375 degrees. Lay out the cream cheese to soften. Chop the four garlic cloves. Drain and chop artichoke hearts In a large bowl, combine all the ingredients. It is not necessary to pre-mix the Kraft Fresh Take cheese and breadcrumbs since they are being mixed in the bowl with the other ingredients After thoroughly combining, spread the dip into a baking dish. She had a 9 inch dish but I didn't I used an 8 inch baking dish. Bake 375 for 50 min Cheese should be completely melted. The cheese on top of the dip should be slightly browned. Serve the dip with your favorite bread or chips.

Fettuccine With Mushroom Sauce

I don't know about you but I'm ready for some real food! I'm tired of leftovers from the holidays! So I have been looking through some of my recipes and found this one,that I have printed from www.semihomemade.com. It sounds so good I think that everyone here at our house will enjoy it. Cant wait to make it. Fettuccine With Mushroom Sauce Makes: 4 servings Cook: 20 minutes 2 packages (9 ounces each) refrigerated fettuccine, Buitoni® 3 tablespoons extra virgin olive oil, Bertolli® 1 package (8-ounce) presliced fresh white button mushrooms 1 package (8-ounce) presliced fresh brown mushrooms 1 cup frozen chopped onions, Ore-Ida® 1 1/2 cups reduced-sodium beef broth, Swanson® 1/3 cup dry sherry, Christian Brothers® 1/4 cup balsamic vinegar 1 packet (1.5-ounce) beef stew seasoning, McCormick® 1 can (14.5-ounce) diced tomatoes with garlic and onion, drained, Del Monte® Flat-leaf parsley, chopped (optional) DIRECTIONS 1.In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover; keep warm. 2.Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add mushrooms and frozen onions to hot oil; cook and stir for 7 to 8 minutes. 3.Create a well in center of the mushroom mixture. Add beef broth, sherry, and balsamic vinegar. Stir in beef stew seasoning until dissolved. Add drained tomatoes. Bring to a boil; reduce heat. Simmer for 5 to 6 minutes. 4.Garnish with parsley, if desired. Serve hot over cooked pasta. http://www.semihomemade.com/recipes/comfort-food/fettuccine-with-mushroom-sauce/950