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I made this spinach and artichoke dip recently for a baby shower, and I was reminded again how easy this was to make!  It’s also delicious… I think it’s the reason I was invited to many parties after college (“We’re having a party!  Can you come and bring your dip?”).

Easy Spinach and Artichoke Dip

  • 1-10 oz. package of frozen, chopped spinach, thawed (press all water out of spinach as well)
  • 2-14 oz. cans of quartered artichoke hearts
  • 1 cup mayonnaise
  • 1 cup Parmesan cheese
  • 1 cup mozzarella cheese

If desired, chop quartered artichoke hearts into smaller pieces.  Combine all ingredients and spread into a baking pan (9×9 inch square or 11×7 inch pan- 13×9 inch pan will work in a pinch; just reduce cooking time).  Bake at 350 degrees for 30-45 minutes or until edges are brown.  Serve with crackers or veggies, and enjoy!

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Or as my mom calls them, 5 min crepes. You will have about 12 in 5 min. These are great when you have last minute guests.

What you need:

Crepes

Vanilla pudding

Chocolate syrup

What you do:

Spread a thin layer of vanilla pudding on an opened crepe. Fold in half and spread again. Repeat until you reach your desired shape. Drizzel with chocolate sauce. Yum!

I told you they were easy!

Ever have one of those days when you are craving the best scoop of ice cream ever? Well I have those days at least 5 times a weeks. There is something with my genetic makeup that just screams ice cream.

My issue started with a pint of Vanilla Swiss Almond with my dad! How cool is he! We enjoyed this indulgence together on the couch, two spoons in hand while watching National Lampoons European Vacation. I know, crazy!!! Now this was perfect dad quality time until… Russ and his whatever girl he hooked up with go into an ice cream shop… camera pans down at the fabulous creamy flavors. Everyone is enjoying this fabulous creation that looks nothing like what I was consuming. I became overwhelmed with sadness and envy. So began my search for the perfect scoop.

Over the years I have been pleased with the progression of the American ice cream shop. We have come a long way from Friendly’s and Baskin Robins. There is one local “gelato” shop here in Richmond, that while good, it still did not cut it. I had envisioned a certain taste and consistency that it was just not giving me. I longed for the perfect dense texture and temperature. So for years I settled, fairly contently yet always craving the real gelato. I feel as though I hit the jack but when Fresh Market comes to town and what do they have but a pint of gelato… Ciao Bella. Though very good and the Hazelnut is not too sweet and the lemon is fabulous in my iced tea, it was okay, but still NO. It’s ice cream.

Then I hear through the grapevine….There is a new GELATO shop here. Nah… I thought. Still, I ventured out to try.

Despite all of my doubt…. Behold… the perfect scoop! Approximately $24 later, I am a happy women! My freezer is currently stocked with lemoncello, hazelnut, cantaloupe and pistachio. I am ready for anything.

http://www.delucagelato.com/