Tag: easy recipes

White Chocolate Fruit Tart

White Chocolate Fruit Tart

Serve up a little slice of sunshine with our White Chocolate Fruit Tart! As summer heats up it’s only natural to crave juicy fruits and refreshing desserts and this beautiful tart is both. This marvelous dessert is super versatile and perfect for brunch, picnics and […]

Pressure Cooker White Wine Chicken Thighs

Pressure Cooker White Wine Chicken Thighs

Hi! My name’s Lisa and I’m starting to become addicted to pressure cooking. It hasn’t always been that way though. I had always wanted to try pressure cooking but didn’t really know how to get started. I had no knowledge or experience using this type […]

Spinach Artichoke Dip

Spinach Artichoke Dip

If Spinach Artichoke Dip is involved then you can count me in people! It’s pretty much one of my main weaknesses. I just can’t say no to this luscious, creamy, absolutely delicious dip. I’ve tried all the recipes, the restaurant knock offs, the crockpot versions, you name it. But this one, my friends, is by far my favorite! One taste and you’ll be hooked too. There’s no mayo involved so it tastes much lighter than most variations, which to me, really sets it apart from the rest. Loaded up with spinach, artichokes, and of course, LOTS of cheese, you won’t believe how quickly this dip becomes your new obsession. You might as well just go ahead and throw away all those other recipes right now. This is seriously THE BEST Spinach Artichoke Dip EVER!!!

Here’s all you’ll need: artichoke hearts, fresh spinach, garlic, onion, sour cream, cream cheese, milk, mozzarella cheese, Parmesan cheese, garlic salt, Italian seasoning, and pepper.

Spinach Artichoke Dip ingredients list.

So not only does Spinach Artichoke Dip taste amazing but it’s also super duper easy to prepare. Chop the onions, spinach and artichokes. A lot of recipes that I’ve tried in the past use frozen spinach. Well after this one, I’m a firm believer that fresh is best! It gives this dish such a nice texture. For the artichokes however, I always opt for the canned version. This time saver is just invaluable to me considering all those minutes I’ll inevitably spend googling how to cut fresh artichokes and watching you tube videos. Combine the onions, garlic, spinach, and artichokes in a medium sized bowl.

Chopped onions on a cutting board next to chopped spinach and artichokes in a bowl.

Oh yeah, did I mention that chopping the vegetables is the hardest part of this recipe? I can feel that sigh of relief. The heavy lifting’s over! Stir in the sour cream and softened cream cheese. You can lighten this recipe up even more by selecting fat free or low fat versions. But in my mind that just gives me permission to pile on that cheesy topping at the end of this recipe! So your call. Choose your battles wisely.

Onions, garlic, spinach, artichokes, cream cheese, and sour cream mixed together in a medium sized bowl.

A few more quick additions and we’re ready for the oven! Mix in the milk, 1 cup of mozzarella cheese, grated Parmesan, garlic salt, Italian seasoning, and pepper. Again with the milk, skim, 2%, whole, I’ll leave that up to you and your waistline. But you really can’t make a bad decision here but for the love of God save the Almond and Coconut milk for another time! Mix up all the ingredients until the Spinach Artichoke Dip is nice and creamy. Mmmm….do you see that?!? Chunks of yumminess in every.single.bite!

Milk, mozzarella cheese, Parmesan, garlic salt, pepper, and Italian seasoning are stirred into the dip.

And now for my favorite part…SAY CHEESE!!!! The cheesy topping on this dip is a total game changer! I don’t know why it never occurred to me to do this myself but it’s literally life changing. You’ll never go back to the plain old naked version again. Place the Spinach Artichoke Dip in a pie plate or shallow baking dish. Then sprinkle that remaining cup of mozzarella over the top. I mean cause who wants to put a measly 1 cup of mozzarella back in the fridge anyways?!? That’s just sad. And now we’re ready for the oven! Bake uncovered, in a 400 degree preheated oven for 30 minutes or until the cheese completely melted.

Spinach Artichoke Dip in a pie pan, topped with mozzarella cheese and ready for the oven.

Serve warm with your favorite dippers. We love tortilla chips, pita triangles, or even toasted baguette! That melty cheese with those crispy golden edges got me drooling a little. Spinach Artichoke Dip is great for sharing….otherwise you’ll be eating the whole pan yourself!!! Which isn’t a bad thing either! And don’t forget to try our Cheesy Pizza Dip too!!

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Spinach Artichoke Dip

February 1, 2019
: 12
: Easy

By:

Ingredients
  • 1 cup chopped Artichoke Hearts
  • 1 cup chopped fresh spinach
  • 3 cloves of garlic, minced
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • 4 oz. softened cream cheese
  • 2 tablespoons milk
  • 2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon Italian Seasoning
  • 1/8 teaspoon pepper
Directions
  • Step 1 Chop the onions, spinach and artichokes. Combine the onions, garlic, spinach, and artichokes in a medium sized bowl.
  • Step 2 Stir in the sour cream and softened cream cheese. Mix in the milk, 1 cup of mozzarella cheese, grated Parmesan, garlic salt, Italian seasoning, and pepper.
  • Step 3 Place the Spinach Artichoke Dip in a pie plate or shallow baking dish. Then sprinkle the remaining 1 cup of mozzarella over the top.
  • Step 4 Bake uncovered, in a 400 degree preheated oven for 30 minutes or until the cheese completely melted. Serve with tortilla chips, pita triangles, or toasted baguette. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Pizza Pinwheels

Pizza Pinwheels

If you’ve never made Pizza Pinwheels then you’re truly missing out! This bitesize, crowd pleasing appetizer is totally irresistible, super easy to make and tastes just like pizza. Loads of pepperoni and mozzarella are wrapped up inside a tender, flaky crescent dough crust. These mini […]

Apple Squash Soup

Apple Squash Soup

Did you have a nice Thanksgiving? We sure did! But…..I am all leftover-ed out. I had just about all the turkey, stuffing, and pie that a girl can handle. And I LOVED every second of it!! Did I mention that my family serves up squash […]

Pressure Cooker Beef Tips

Pressure Cooker Beef Tips

The days are getting shorter….and colder! You know what that means right??? COMFORT FOOD!!! Pressure cooking used to be outside of my comfort zone, that is until Cosori sent me their 6-Quart Premium Pressure Cooker to try. Now with a dinner recipe under my belt I’m starting to feel like I’m becoming a real pro! Pressure Cooker Beef Tips are satisfying, filling and a cinch to make. Say goodbye to hours and hours of cooking time in the crockpot. Pressure Cooker Beef Tips are ready in under an hour (and that’s including pressurizing time too!). The beef cooks up melt in your mouth, tender and tasty, smothered in a rich mushroom gravy. I would just go ahead and double this one right now!

Here’s all you’ll need: olive oil, beef top sirloin steak, salt, pepper, beef broth, sliced mushrooms, onion, Worcestershire sauce, corn starch, and parsley to garnish.

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First select the saute setting on your pressure cooker and adjust the temp to high heat (300 degrees should do the trick). Next add one tablespoons of olive oil right to the pan. The most comforting part of Pressure Cooker Beef Tips is that it’s prepared in just a single pot. And you can let this pot soak a little. I’m in no rush to do the dishes!

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Chop up the beef into 1-inch chunks and season with salt and pepper. Pre chunked Beef Stew meat will make your life even easier! Just sayin.

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Add the meat to the pressure cooker and brown (in batches if necessary). You can add a little more oil if you need to. Browning the beef gives this recipe even more added flavor. Remove the meat with a slotted spoon and set aside. Mix in 1/3 cup of beef broth or a dry red wine if you’re feeling fancy and stir to loosen the brown bits. You know you’re going to have a flavorful sauce when browned bits are involved! You can go ahead and turn off the heat too. We’ll be switching heat settings in a second.

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Next return the beef to the pot. Add in the sliced mushrooms, onions, 2 cups beef broth and Worcestershire sauce. Toss to coat. The most important part of pressure cooking is the liquid. You always, Always, ALWAYS have to add liquid when pressure cooking because that’s what creates the pressure and steam. If you can remember that then you really can’t mess anything up. Secure the lid, making sure the pressure vent is closed. Now select the manual setting, adjust the pressure to high heat and set the timer for 15 minutes.

Pressure Cooker Beef Tips by Happylifeblogspot.com #pressurecookerrecipes #instantpotrecipes #dinnerrecipes #beefrecipes #beeftips

Meanwhile as the beef tips are cooking, we can go ahead and mix up our thickening agent for the gravy. 3 Tablespoons of cornstarch mixed with 1/4 cup of water should do the trick! Stir it up until its nice and smooth.

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When cooking has finished, use the quick-release pressure valve and release pressure according to manufacturer’s directions. Select the saute setting once again and adjust the temperature to high heat. Bring the liquid to a boil, then pour in the cornstarch mixture. Cook and stir until the sauce has thickened. This will only take a minute or two.

Pressure Cooker Beef Tips by Happylifeblogspot.com #pressurecookerrecipes #instantpotrecipes #dinnerrecipes #beefrecipes #beeftips

For a hearty meal, serve Pressure Cooker Beef Tips over rice, egg noodles, or mashed potatoes and garnish with a little parsleyAnd if by some crazy chance you end up with any leftovers, stir a little heavy cream into the sauce and serve over pasta. It’s the meal that keeps on giving! And don’t forget to try our Pressure Cooker Cheddar Bacon Beer Dip too!

Pressure Cooker Beef Tips by Happylifeblogspot.com #pressurecookerrecipes #instantpotrecipes #dinnerrecipes #beefrecipes #beeftips

Pressure Cooker Beef Tips

November 6, 2018
: 4
: Easy

By:

Ingredients
  • 1 tablespoon olive oil
  • 1 beef top sirloin steak (1 pound), cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup dry red wine or beef broth
  • 1/2 pound sliced mushrooms
  • 1 small onion, sliced
  • 2 cups beef broth
  • 2 tablespoon Worcestershire sauce
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • parsley to garnish
Directions
  • Step 1 Select the saute setting on your pressure cooker and adjust the temp to high heat (about 300 degrees). Add 1 tablespoon of oil to the pot.
  • Step 2 Chop up the beef into 1-inch chunks and season with salt and pepper. Add the meat to the pressure cooker and brown (in batches if necessary). You can add a little more oil if you need to.
  • Step 3 Remove the meat with a slotted spoon and set aside. Mix in 1/3 cup of beef broth or a dry red wine and stir to loosen the brown bits.
  • Step 4 Return the beef to the pot. Add in the sliced mushrooms, onions, 2 cups beef broth and Worcestershire sauce. Secure the lid, making sure the pressure vent is closed. Now select the manual setting, adjust the pressure to high heat and set the timer for 15 minutes. When cooking has finished, use the quick-release pressure valve and release pressure according to manufacturer’s directions.
  • Step 5 Mix 3 tablespoons with 1/4 cup of water and stir until smooth. Select the saute setting once again and adjust the temperature to high heat. Bring the liquid to a boil, then pour in the cornstarch mixture. Cook and stir until the sauce has thickened.
  • Step 6 Serve over rice, noodles, or mashed potatoes and garnish with parsley. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Peach Cobbler Bars

Peach Cobbler Bars

I love cooking and baking with whatever local produce is in season for a few reasons. It supports our local farmers, it’s usually a whole lot cheaper (who doesn’t love saving money), but most importantly, fresh food just tastes better. It really does. And since […]

Watermelon Cucumber Salad

Watermelon Cucumber Salad

Watermelon Cucumber Salad is the salad I’ve been missing all my life! Our garden is overflowing with cucumbers right about now and my hubby is. In. His. Glory!! But I’m not the type to just sit there and munch on a plain cucumber all on […]

Rhubarb Ice Cream

Rhubarb Ice Cream

I’ll be honest…I’ve never even tried rhubarb until I made this recipe! But if you’re going to be adventurous and try something new, I can’t think of a better way to do it than in ice cream form. My Dad grows rhubarb in his garden every year. It’s easy to grow, requires very little maintenance, and produces a huge crop. As soon as I get a little more space to garden this will be the first thing planted. Rhubarb Ice Cream is the perfect mixture of tart and sweet. This rich and creamy, decadent ice cream is loaded with rhubarb flavor. It almost reminds me of a sherbet. Mmmm!! SO good!! No ice cream machine? No worries. This no churn recipe is amazingly easy and requires only 4 ingredients. How do you top that? You can’t!

Here’s all you’ll need: rhubarb, sugar, lemon juice, and heavy cream.

Rhubarb Ice Cream by Happylifeblogspot.com #rhubarbicecream #rhubarbrecipe #howtouserhubarb #rhubarbdessert #nochurnicecream

Start by slicing the rhubarb into small chunks. Slicing rhubarb is very similar to slicing celery. Chop off the tops and bottoms and discard just as you would celery. Don’t worry….celery ice cream is not on my list any time soon!! That is definitely not what THIS blog is about!!

Rhubarb Ice Cream by Happylifeblogspot.com #rhubarbicecream #rhubarbrecipe #howtouserhubarb #rhubarbdessert #nochurnicecream

Next place the chopped rhubarb into a 13X9-inch pan. Cover with sugar and toss to coat. I know it looks like a whole lotta sugar but trust me, Rhubarb Ice Cream is totally worth the splurge! Treat yo self!!

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Cover and bake in a 375 degree preheated oven for 40 minutes or until the rhubarb is tender. Stir several times throughout cooking. The juices from the rhubarb combined with the melted sugar will produce some liquid. This is totally fine and exactly what we want!

Rhubarb Ice Cream by Happylifeblogspot.com #rhubarbicecream #rhubarbrecipe #howtouserhubarb #rhubarbdessert #nochurnicecream

Remove the pan from the oven and cool the mixture slightly. Place the rhubarb mixture into a blender and process until it’s pureed. We’re shooting for a smooth liquid with no rhubarb chunks remaining. Then stir in the lemon juice. My handy dandy Ninja was perfect for the job! I love to break out this lil guy when I don’t feel like pulling out (or cleaning) my whole big blender. These cute lil cups are dishwasher safe too! Love it!!

Rhubarb Ice Cream by Happylifeblogspot.com #rhubarbicecream #rhubarbrecipe #howtouserhubarb #rhubarbdessert #nochurnicecream

Meanwhile place the heavy whipping cream in a large bowl. Mix on the lowest speed for 30 seconds. Gradually increase the speed every thirty seconds or so until you reach the highest setting. Beat on high for several minutes, until stiff peaks begin to form. I find it helpful to move the beaters in a back and forth motion in the bowl. And don’t forget to scrape those sides either. Voila! Whipped cream!!

Rhubarb Ice Cream by Happylifeblogspot.com #rhubarbicecream #rhubarbrecipe #howtouserhubarb #rhubarbdessert #nochurnicecream

Now fold the whipped cream into the rhubarb mixture until fully combined. I was half tempted to leave this as is because it’s just so pretty with all the swirls!

Rhubarb Ice Cream by Happylifeblogspot.com #rhubarbicecream #rhubarbrecipe #howtouserhubarb #rhubarbdessert #nochurnicecream

Once fully combined, place the mixture into a shallow freezable dish. A shallow container will help the mixture to freeze faster. Freeze for 1 hour, stirring every 15 minutes. Cover and continue to freeze overnight or until the ice cream is firm.

Rhubarb Ice Cream by Happylifeblogspot.com #rhubarbicecream #rhubarbrecipe #howtouserhubarb #rhubarbdessert #nochurnicecream

Doesn’t that look fabulous???? I can’t think of a better use for rhubarb! Enjoy Rhubarb Ice Cream plain, with strawberry syrup, or rainbow sprinkles!!! Delish!!!! If you love Ice Cream as much as we do, be sure to check out our Praline Ice Cream Topping as well!

Rhubarb Ice Cream by Happylifeblogspot.com #rhubarbicecream #rhubarbrecipe #howtouserhubarb #rhubarbdessert #nochurnicecream

Rhubarb Ice Cream

July 17, 2018
: 3 cups
: Easy

By:

Ingredients
  • 3 cups sliced fresh rhubarb
  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream
Directions
  • Step 1 Slice the rhubarb into small chunks. Place the chopped rhubarb into a 13X9-inch pan. Cover with sugar and toss to coat.
  • Step 2 Cover and bake in a 375 degree preheated oven for 40 minutes or until the rhubarb is tender. Be sure to stir several times throughout cooking.
  • Step 3 Remove the pan from the oven and cool the mixture slightly. Place the rhubarb mixture into a blender and process the mixture until it’s pureed. Stir in the lemon juice.
  • Step 4 Place the heavy whipping cream in a large bowl. Mix on lowest speed for 30 seconds. Gradually increase speed every thirty seconds or so until you reach the highest setting. Beat on high for several minutes, until stiff peaks begin to form.
  • Step 5 Fold the whipped cream into the rhubarb mixture until fully combined. Place the mixture into a shallow freezable dish.
  • Step 6 Freeze for 1 hour, stirring every 15 minutes. Cover and continue to freeze overnight or until the ice cream is firm. Enjoy!!

We’d love to hear from you! Leave us your comments and love down below!

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Easy Eggnog Fudge

Easy Eggnog Fudge

I’m going to let you in on a little secret…..my hubby is an eggnog freak!!! No he doesn’t do weird things with eggnog……but he IS pretty eggnog obsessed!! He absolutely loves it and cannot get enough. Unfortunately for him, it’s only available for a short […]