Monday, May 11, 2015

Hot Corn Dip


Memorial Day is coming up in a few weeks.  Like many Americans, my family tree is full of brave people who served our country.  My dad was both Air Force and Army, and both my grandfathers were Navy.  My paternal grandfather, George K. Larsen II, gave his life for our country in World War II.  He volunteered for a last minute mission, and was shot down in the South Pacific.  His body was never found, so he's listed as both MIA and KIA.  As a child, I would fantasize that he had parachuted out of the burning plane, and had swam safely to an island, where he now lived out his days in paradise on the beach.  Now that I'm all grown up, I sadly know that isn't possible, but I take heart in knowing that his sacrifice (along with many, many others) helped protect our country. 


Sunday, May 3, 2015

Spinach Artichoke Egg Casserole



12 Eggs, beaten
2 Cups Whole Milk Cottage Cheese
8 oz Mozzarella Cheese, shredded
1/2 Cup All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Garlic Powder
1 tsp Dried Basil
A few pinches of Red Pepper Flakes (optional)
14 oz can (or jar) Quartered Artichoke Hearts, drained
6 oz Fresh Spinach Leaves, chopped

1.  Preheat the oven to 350 degrees and grease a 9 x 13 casserole dish.

2.  In a large bowl, stir together the beaten eggs, cottage cheese, and shredded mozzarella.  Next slowly add in the flour, baking powder, and seasonings.  Finally, mix in the artichoke hearts and spinach leaves.  Pour mixture into the greased dish.

3.  Bake at 350 degrees for 35-45 minutes or until eggs are set.  Makes 10-12 servings.