Buying in Bulk Classes

As many people know that buying in bulk saves you money. However most people are scared to embark upon "Bulk Shopping" because they will "waste" most of there money by wasting food.. DON"T WASTE - BUY BULK!  Let us show you how to buy in bulk.


Classes start January 8, 2012

To sign up contact us via email at amandathompsonrma@yahoo.com

Spinach & Artichoke Dip

I love Ruby Tuesday Hot Spinach & Artichoke dip (minus the different color chips). I tried making it over the Thanksgiving Holiday it was good but not something I would allow my family and friends try ( mainly my amazing neighbors Ashley and Scooter) However after laying in bed sick yesterday I was watching old Rachel Ray episodes and she did spinach and artichoke dip and the inspiration hit me. I felt better today so i embarked upon making it today. Below is my tweaked Rachel Ray recipe.

Ingredients
1 box of Frozen Spinach
1 can of Artichoke Hearts
3 tbs of Butter
4 cloves of Garlic or 2-3 tbs of Minced Garlic
3 tbs of AP Flour
1.5 cup of Chicken Stock
1 cup of Milk
1 5oz container of Gorgonzola Cheese (crumbled)
2 5oz containers of shredded Parmesan Cheese
Salt and Pepper

Preheat your oven to 400 degrees
Defrost spinach based on the package directions thenn drain well by wringing out in dish towel.
Finely chop the Artichoke Hearts ( I quarter mine)
Heat a sauce pot with butter over medium to medium-high heat.
Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more.
Pour in stock and milk and season with salt, and pepper.
Thicken 2 minutes then remove from heat and melt in Gorgonzola.
Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese.
Brown and bubble in the oven for 10 to 12 minutes.Then cut off Oven turn on Broiler on High for 2-3 mins. Watch this CLOSLEY.

*The recipe is based off Rachel Ray Gorgonzola Spinach Artichoke Dip, for full recipe visit http://www.foodnetwork.com/recipes/rachael-ray/gorgonzola-spinach-artichoke-dip-recipe/index.html *

Holiday Baking

With the Holiday's upon us it's time to break out the oven mitts and get to baking. I love this time of the year simply because I can bake and bake and bake some more :-D My current standing is baking pies for all of my co-workers, my boss's and of course friends and family. Currently I have 7 Sweet Potato Pies and 3 Apple Pies just for co-workers I know I have to make 2 Pecan Pies, but those maybe thanksgiving day fun.. Even though there are 7 of us in house we don't make large meals. we try our best to keep it simple, fun and of course YUMMY! We will have Ham (boss's holiday gift to us), Fried Turkey (because I don't eat Ham), Dressing, and mac and cheese. I may throw in some oddities like Pasta or something along those lines since we have mac and cheese EVERYDAY! I may even make 2ce bakes potatoes you never know with me.. Soo stayed tuned to the blog and I'll keep you posted with recipes and photos of what cooking in Mandie's Food Corner!

Twisted stuffed shells

This is my rendition of stuffed shells! I love anything including pasta however I'm not a fan of ricotta cheese. So hence a few bored moments and a few cooking websites later my twisted on stuffed shells.

3 Boneless Skinless Chicken Breast
1 jar of your favorite Alfredo Sauce
1lb of Mozzarella Cheese
8 oz of Mushrooms
2 cloves of fresh garlic
Small to large onion ur option
1/3-1/2 cup of Parmesan cheese
2 tbsp of Italian seasoning
1 jar of red sauce
And your choice of shells or lasagna noodles


Boil chicken (I use 10 bullion cubes for 3 breast just because I love bullion$
Once chicken is done place in bowl to cool. Place noodles in chicken broth! And cook per directions.

Chop up mushrooms and onions in a chopper as fine as possible. Throw your two cloves in chopper as well.

Once cool shred chicken, pour in Alfredo sauce, Italian seasoning, onions, mushrooms, parmesan cheese and garlic.

Lay out noodles in a pan or stuff noodles with mixture. I personally layered like a lasagna,layer noodle, mix, cheese, noodles. I layered bc i got mad at the shells. Turn oven to 450, you don't have to pre-heat. Place red
sauce all over top of you pan and sprinkle with cheese. Simply place in over for at least 30 minutes.

Any questions just ask

Taco Soup Recipe to the Rescue

Our Family's Taco Soup Recipe By Susan Eiland-Odom ( Local Paramedic/Lifesaver) 2 pounds ground beef (can use turkey too) 2 cans black beans 2 cans corn 2 cans chili beans 1 can garbanzo beans 2 cans kidney beans 2 cans diced tomatoes 2 packets dry taco season mix 2 packets dry ranch dressing mix 1 packet dry chili season mix salt, pepper, Mrs.Dash, dry minced onion to taste Half of a big loaf of Velveeta or one small box Velveeta-cut up into small cubes shredded cheese (whatever variety you like), sour cream, Frito's, red pepper seeds, etc... to serve with it individually Brown meat with salt, pepper, Mrs.Dash and onion. Drain well. Meanwhile in big pot or big crock-pot, combine all the cans of beans&tomatoes, the season mixes and cubes of Velveeta. mix well and bring to boil then turn on low and simmer. In crock-pot, you can cook on low all day or overnight. Serve with sour cream, Frito's and shredded cheese. Even better the next day. Freezes well too and easy to double the batch. You can also vary the types and number of cans of beans to put in...whatever you like or have on hand! Thanks Mrs. Susan for this!!!!