Spinach and Artichoke Dip Poppers

F-R-I-E-D spinach and artichoke dip. What?!?! Yes, you heard right. This is recipe is really, really good (!!!!). I'll be honest, it's a bit messy to make and a little time consuming (especially if you are making a lot like I did), but seriously worth it. You must make these.

Spinach and Artichoke Dip Poppers
(recipe adapted from Dinner With Julie)

Favorite spinach and artichoke dip recipe (I tried Julie's recipe and it was great!)
Panko bread crumbs (Japanese bread crumbs)
Flour
Egg (may need more then one)
Canola oil
Kosher salt


Mix together your favorite spinach and artichoke recipe. Bake it according to the directions and allow it to cool (try not to devour it all, it will be hard to resist....a little scoop for yourself is perfectly fine though :) ).
Cover and refrigerate the dip overnight (or up to a few days), so it's cold and firm.

About a half hour or so before serving (even a few hours before) remove the dip from the fridge and scoop out about a walnut sized amount of dip and form into a ball using your hands. Place the dip ball onto a plate. Continue until all the dip is used. Cover the plate with plastic wrap and place back into the fridge to firm up a little, about 20-30 minutes.

When you are ready to make the poppers, heat about an inch or so of canola oil over medium-high heat, in a heavy skillet or shallow pot (I used one of my cast iron skillets).

In a shallow bowl, add about a cup or so of flour and about a teaspoon of kosher salt; whisk together. In another shallow bowl, beat the egg. In a third shallow bowl, add the panko bread crumbs.

Remove the dip balls from the fridge, roll a few at a time in the flour, then into the egg and finally into the bread crumbs (slightly pressing the crumbs onto the dip to adhere).

Once the oil is hot, but not smoking, gently drop the balls into the oil, a few at a time. Do not crowd the pan. Fry on one side until golden brown, then flip and cook on the other side (it will only take about a minute or less per side). Transfer the hot poppers using tongs or a slotted spoon to paper towel-lined plate to drain. Serve warm. Enjoy!!

Awesome Caramel Corn

My family and I LOVE caramel corn. I've made a few different recipes over the years, but we think this particular recipe is the BEST. I make this a lot during the holidays and send it to most of our extended family as part of their gifts. I like to make the caramel corn even more awesome by adding a few special touches, like drizzling colored chocolate over it, adding candy or chocolate bars, or candied nuts. You must try this recipe!

caramel corn mixed with chopped Twix bars and drizzled with melted chocolate

 Carol's Caramel Corn
(recipe adapted from King Arthur Flour)

15 cups popped corn
2 T molasses
1 cup brown sugar, packed (I use light)
1/2 cup salted butter
1/4 cup light corn syrup
1/2 tsp baking soda


Preheat oven to 200 degrees.
Line a large baking sheet with parchment paper or nonstick foil.
Pour the popped corn into a large bowl (at least 6 quart).

In a large saucepan, over medium-high heat, bring the molasses, brown sugar, butter and corn syrup to a boil. Boil, stirring frequently, for 5 full minutes.

Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.

Immediately (and carefully!) pour the very hot caramel syrup over the popped corn and stir until the corn is well coated.

Spread the hot caramel corn onto the parchment lined pan. Bake in the preheated 200 degree oven for one hour. Stir the corn every 15 minutes during this time.

Remove caramel corn from the oven and let cool. Break apart and put into air tight containers. If desired, mix in choice of candy, nuts or drizzle with melted chocolate before storing. Enjoy!

Cream Cheese Apple Dip

Apples, apples, everywhere! Autumn has arrived in full swing at our house!

This is a wonderful dip that goes perfectly with fresh, sliced apples. It's great as a dessert or a snack. It's so super quick and easy to throw together. This is one of our family favorites and I think you will enjoy it too!

Cream Cheese Apple Dip
(recipe from Tammy's Recipes)

8 oz cream cheese, softened
1/2 cup brown sugar (light or dark)
1-2 tsp cinnamon
1 tsp vanilla extract
Fresh, sliced apples for serving (about 6 apples)

Combine all the ingredients (except for the apples) in the bowl of an electric mixer. Mix until no lumps remain and is smooth. Serve with sliced apples and enjoy!
(Dip may be stored in an air-tight container in the refrigerator for up to two days)

Jen's Fresh Tomato Salsa

My husband, my oldest son, and I love fresh salsa. A lot of salsas are made with canned or cooked tomatoes, but we love it made fresh from the garden.
I like to make this salsa the day before I'm going to serve it so the flavor has time to set up, but it can be served the same day. It will stay fresh for a few days in the refrigerator if kept in an air tight container.

Here's my simple and delicious recipe:

Jen's Fresh Tomato Salsa

3 medium to large sized fresh tomatoes, finely chopped
1/2 of a red onion, finely diced
1 jalapeno, seeds removed, finely diced (can use more, if desired)
2 whole canned green chilies, chopped
Juice of 1/2 of a lime
1 tsp sugar
1/4 tsp cumin
1/4 tsp garlic powder
1/2 cup fresh cilantro, chopped

Kosher salt

Fresh cracked black pepper

Mix together all of the salsa ingredients in a large bowl. Add the salt and pepper according to your preference. I like to start with about 1/2 tsp of salt and 1/4 tsp of pepper and go from there. (if you are not into "chunky" style salsa, you can puree this in a food processor for a minute or so to get a smooth, thin consistency).

Serve with your favorite chips, on top of burgers and hot dogs, with tacos, on top of grilled steak....the possibilities are endless! Enjoy!