My New Year's Resolution

Thoughtful Thursday

Hot Artichoke Dip

Is there anything better than dipping a slice of French bread into a bubbling, cheesy, gooey artichoke dip? Probably, but this stuff is pretty doggone good! 

I got this recipe over 20 years ago from a good friend and it's been a staple around the holidays for my family since. Such a simple recipe, but one that makes family and friends come back for more.

HOT ARTICHOKE DIP

3 cans artichokes cut up

1 cup mayonnaise

1 cup mozzarella cheese, shredded

1 cup grated parmesan cheese

5 cloves of garlic, crushed

Preheat oven to 350º.

Combine all ingredients and put in 9”x9” casserole.  Bake for 45 minutes.  Serve with cut up French bread.

A Christmas Tradition

We always have a big spread for Christmas morning: gorilla bread, lefse, and smoked salmon with bagels and cream cheese. I always smoke the salmon myself using our stove top smoker. It's so easy, and so stinkin' good!

If you'd like to try it yourself, here's the recipe. Just follow the instructions according to the smoker you are using.

SMOKED SALMON

1 cup brown sugar

1 cup kosher salt

1/3 cup soy sauce

5 1/3 cups water

2 pounds salmon

Mix first four ingredients.  Add salmon; make sure it’s submerged in liquid.

Marinate 6 to 8 hours.  Smoke until dry.

If using stovetop smoker, ½ hour on stove top, then 1 hour in oven at 250º.

A Quote to Live By

Best Prescription Ever!

Sunday Dinner from the Bishops' Storehouse

I haven’t blogged for a while now, but I have been thinking a lot about it. My husband has been out of work now for 19 months. That’s right. It’s been very difficult, but we have received oh, so many blessings!

We have been richly blessed by our ward and by the help we’ve received from The Bishops’ Storehouse. I’ve tried to post recipes and meal plans using the food received from the storehouse, and this is another one I want to share. I know I’ve searched the web for blogs and websites with recipe ideas for the storehouse, and thought I would add my tries in case anyone out there needs that too.

While we normally fix this meal in the colder weather of winter, today is a stormy August afternoon and my husband and my mother (who lives with us) are under the weather. We were going to barbecue, but I decided to go with this instead.

We take a pork roast from the Bishops’ Storehouse and slice it up, since pork chops are not available. I sliced ours into five pieces since we have five in our family. I served the meal with a lettuce and tomato salad and applesauce. For dessert, chocolate pudding! It’s a good family dinner.

Pork Chops and Potatoes in Tomato Soup

1 pork roast sliced into 5 pieces, or 5 pork chops
5 potatoes, peeled and slice lengthwise into quarters
2 cans tomato soup
salt and pepper to taste

Preheat oven to 350°.

In a covered roaster pan, place pork evenly. Salt and pepper the “chops.”

Place peeled and sliced potatoes on top of pork. Salt and pepper those as well. Pour tomato soup over all.

Cover roaster and place in oven. Bake for about 1 to 1-1/4 hours, or until potatoes are done.