Hot Spinach & Artichoke Dip

Alright so this is a party FAVORITE! I have a few people who've said "oh I don't like spinach" but they turned into addicts for this dip. It is very cheesy and hearty as well, goes great with tortilla chips or pita chips.
So this recipe is for my pregnant friend Ali who just loves this dip and craves it. I actually made it for her baby shower today. :-P

2 tbsp. extra-virgin olive oil
6 oz. Frozen chopped spinach
2 - 14 oz cans Artichoke hearts
8 oz. light cream cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup sour cream
1 egg
5-6 cloves garlic, minced
Salt and pepper, to taste

First: drain and chop your artichoke hearts. Lay on a pan and salt, pepper and drizzle with olive oil. Bake for 25 minutes at 400 F.

Add olive oil to a large, shallow pan and set to medium heat. Saute spinach with minced garlic, until both are soft. Season lightly with salt and pepper.


Preheat oven to 375 degrees. Blend together cream cheese, mozzarella cheese, egg, Parmesan, and sour cream with an electric mixer on medium speed, about half a minute.

Add cheese to mixture and blend well.


Add the spinach and artichokes to the cream cheese mixture, and blend with electric mixer on medium speed for about 15 seconds. Add salt and pepper.

Now bake at 375 F for 20 mins until brown and bubbly!

And voila! Hot & bubbly ready for consumption (after a few mins of cooling of course)



Nom nom! This is the good stuff!

Hope you all enjoy! Have a safe week and back to the grind!

xoxox - Almighty blog leader - Caitlin

Sugar Donut Muffins

So I have been looking for different ways to spice up breakfast every now and then. Eating from the taco truck ordering the same thing 5 days a week does get a little boring. Well these little donut muffins will definitely spice up your breakfast and they are very addicting! This is an easy recipe for a beginner baker, no yeast to mess with and it's just a matter of mixing and sticking them in the oven. Hope you enjoy!!

• 3/4 cup sugar
• 1 large egg
• 1 1/2 cups all purpose flour
• 2 tsp baking power
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 cup vegetable oil
• 3/4 cup milk (low fat is fine)
• 1 tsp vanilla extract
• 2 tablespoons melted butter, for dipping
• 1/2 cup sugar, for rolling
• 1 tablespoon cinnamon, for rolling

Pre-heat oven to 350 degrees and grease muffin tin with cooking spray. In a large bowl beat together sugar and egg until light and fluffy.

In small bowl, mix together flour, baking powder, salt, and nutmeg.

Pour into sugar/egg mixture and stir until well combined.

Add in vegetable oil, milk, and vanilla extract. Mix well.

Pour into muffin tins, filling each about 3/4 full.

Bake for about 15 minutes until tester comes out clean.

Melt the butter in a small bowl in the microwave. Stir together sugar and cinnamon in another small bowl. When the muffins are done allow to cool for a few minutes, until you are able to handle them easily. Dunk the tops of the muffins in the melted butter and then the cinnamon-sugar mixture.


All done! You can eat them hot or store in an air tight container to devour in the morning. I hope you enjoy them!

xoxo - your fearless leader - Caitlin

Almost Carbonara!

So I stumbled across this recipe a while back and just had to try it. This recipe is so easy and is much more affordable than the full blown carbonara recipe. In this recipe I tried to follow the original as much as possible but I had to omit the EVIL tomatoes for my sweetie so they didn't jump off of the plate and attack him lol. Hope you all enjoy!

• 3 cups cooked pasta
• 4 strips thick cut bacon (reserve 2 Tbs of drippings)
• 3 cloves garlic, minced
• 1 Tbs fresh oregano, minced
• 1 Tbs fresh rosemary, minced
• 3 tbs extra virgin olive oil
• 2-4 eggs
• salt and pepper to taste
• 1/4 cup Parmesan cheese, shredded
• 6 leaves fresh basil, torn

Cook your Penne pasta in boiling water, when the noodles are al dente drain and set aside.

• Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed.

Slice bacon fry in pan. Reserve 2 tbs of bacon drippings, drain bacon pieces on plate lined with paper towel, set aside.

Add 3 tbs of olive oil, reserved bacon drippings, herbs and garlic to hot skillet.



Fry eggs keeping yolk soft and creamy. Remove eggs from pan and set aside.

Quickly combine pasta, pan drippings, bacon and Parmesan cheese. Toss pasta, drizzle more olive oil if desired. Season with salt and pepper to taste.

Top pasta with fried egg and serve immediately. Optional: top with chopped fresh basil


So there you have it! An affordable but scrumptious carbonara.

Original recipe from: Lazy Woman's Dinner

Honeydew Bubble Tea

So since I live in a suburban town that is not very eclectic, if I want a bubble tea drink I have to go either 30 minutes to Killeen @ O-mart or drive to Austin about 60 mins away and locate one of the many bubble tea shops in town. I actually have been wanting to make my own
bubble tea for quite some time but no where locally sold the boba pearls, UNTIL we went to HEB in Killeen, which carries both the rainbow, white and black pearls. So with boba in hand I googled so many bubble tea recipes until finding the perfect one and tweaking it...so here it is!

Ingredients:

• 2 diced ripe honeydew melon
• 3 tablespoons honey
• 1 teaspoon finely grated lime zest
• 1 cup 2% milk
• 1/2 cup cooked large tapioca pearls

A little bubble tea history courtesy of Wikipedia:

Bubble tea is a sweetly flavored tea beverage invented in Taiwan. Drink recipes may vary, but most bubble teas contain a tea base mixed with fruit (or fruit syrup) and/or milk. Ice blended versions of the drink are also available, usually in fruit flavors. Bubble teas usually contain small tapioca balls or pearls called "boba". Pearls made of jelly are also available in many places. These teas are shaken to mix the ingredients, creating a foam on the top of some varieties, hence the name.

Bubble tea originated in Taiwan in the 1980s, first spread to nearby East Asian countries, migrated to Canada before spreading to Chinatowns throughout the United States, and then to various college towns along the West Coast.

Now these are rainbow boba and more common in bubble tea shops are the black boba. They also come in a clear color as well. The rainbow just looked so much prettier!

Pour the boba pearls into a pot of boiling water for roughly 5-10 minutes. Test a boba to make sure it is soft all the way through.

Drain, rinse and store tapioca in a simple syrup (equal parts sugar and water melted together) and keep chilled until ready to use.

Dice up the honeydew melon and add to a blender or food processor to puree...

Add to a blender the pureed honeydew, honey, lemon zest and milk - and blend.

Now add your cooked Boba pearls to the bottom of your glass and pour on top the refreshing mixture and add a large straw.

VOILA! There you have it, the finished product! Yummy, squishy, refreshing goodness!


I hope you all have a happy new years!! Stay safe!!

xoxoxo - Caitlin (almighty Poeatery in Motion creator)

Puppy Chow!

This recipe is easily on of my favorite holiday snacks that was introduced to us by a good friend of ours. This peanut butter chocolaty concoction is just addicting! This is a no bake, no fuss recipe that you will not be able to stop eating :-)

Prep Time:15 min

Start to Finish:15 min

Makes:18 servings (1/2 cup each)

9	cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. Recipe from Chex mix official website

Boo / Franken Berry Krispie Treats

So I stumbled across the original recipe for these sweet treats a few days ago, and just happened to see and end cap FULL of Boo berry and Franken berry cereal and I knew then what my mission would be! ..... Too recreate and test out the recipe I found of course!

This recipe is your standard rice krispie treat recipe just with a little more flare for the Halloween season. The first time I made Rice Krispie treats was from a recipe that my great grandmother had written in her family cook book...only she used the term "oleo" if that shows how old the recipe was! (Oleo just means butter)

Anyways, the original recipe for these treats is from an awesome blogger, Sing for your Supper. Go check it out!

Ingredients:

4 Tbl Butter
4 Cups Miniature Marshmallows or 1 10oz bag of Large Marshmallows
3 Cups Franken Berry Cereal
3 Cups Boo Berry Cereal

Melt butter in a large pot, and then add marshmallows to being the melting process.

Meanwhile, mix together in a large bowl, the berry cereals.

Make sure to smooth out all the lumps while melting the marshmallows. Stir constantly to prevent mixture from burning.
Once the marshmallows are fully melted. Pour cereal mixture in with the marshmallows and mix quickly!
Spread mixture into a greased 9x13 pan. Let col for 30 minutes or so, and devour!!