Layered Italian Spread

I needed an appetizer to take to a gathering the other night, so I shuffled through some recipes I had saved trying to find something I could make with what I already had because I didn't want to go to the store. I found this one at the Pillsbury site. I changed this up quite a bit and can't really tell you how the original one would be, it was very inspirational though.

Layered Italian Spread
Ingred;
1 can white beans, drained and rinsed
1pkt of Italian dressing mix
1c. chopped marinated artichoke hearts
1c. Parmesan cheese
1c. chopped Genoa salami
2c. shredded mozzarella cheese
1/4c. sliced green olives
1/4c. sliced black olives

Heat oven to 375

Process the beans, 1/4c. parm cheese, and 1T. of the dressing mix in food processor until smooth.
Spread in the bottom of a 4c. baking dish.
Sprinkle 1/4c. parm cheese over that.
Layer on the artichokes, then the salami.
Sprinkle with the remaining parm cheese, then the mozzarella cheese. Sprinkle 1T. of the dressing mix over the top.
Bake uncovered for 25 min. turn oven down to 350 and continue baking for 10 more minutes.
Remove from oven and sprinkle the 2 kinds of olives on top. Serve hot with baguette slices.

This was pretty thick so I don't think the wonton chips would have cut it. But it was TASTY, everyone loved it and I know I will be making it again.


Now for a good dose of chocolate, I got the recipe for these brownies over on My Tasty Treasures. These quick easy from scratch brownies, were so GOOD, I will never use a box mix again, EVER. I changed them up by adding mint flavoring instead of vanilla then drizzled with a green mint glaze. If you want the recipe you need to go over the Donna's Blog, she has it. And trust me when I tell you that you really need to make these, they are the perfect brownie.

Fun with Artichokes

I have a couple more artichoke recipes that turned out to be keepers-

The first one is from AR, the only change I made was to add in some diced green olives.

Artichoke Salsa

Pretty good stuff, I think next time I will top it with some shredded cheese.


This next one is very versatile, it could be used as a cold pate.

Or topped with shredded mozzarella and baked as a dip.

Or used to stuff Mushrooms, it was yummy all 3 ways.

Artichoke Crab Spread
Ingred;
1/2c. marinated artichoke hearts
1/2c. crab meat
4 oz cream cheese
1/4c. parmesan cheese
1 green garlic stuffed olive
1/2t. salt

Blend all together in a food processor. If baking- bake at 400 degrees for about 15 minutes.

Next time I make this I think I will add 1/2c. shredded mozzarella into the mix. This is a recipe that I will be making for game night for sure.

Miss M was cooking right alongside me, she made 2 beautiful little tea cakes and a scarecrow cookie.

She told me the recipe is a secret though, so I am unable to share it with you, sorry : )

Antipasto Gratin

I have been experimenting on new dishes for a Game night we are having over the Holiday break. This recipe is one that I thought turned out really yummy :)

Antipasto Gratin
Ingred;
1/2c. marinated artichoke hearts, coarsely chopped
1/2c. quartered reg. raw mushrooms
1/4c. sliced garlic stuffed green olives
1/2c. shredded mozzerella cheese
1/4c. french fried onions

Oven 425

Stir together the artichokes, mushrooms, and olives. Place in small 2 c. baking dish, bake for 10 minutes. Top with the shredded cheese and cook for 10 more minutes. Turn off oven, sprinkle on the french fried onions and leave in the oven for 3 minutes or less. Serve hot.

I made this in 4 small ramekins, I baked one and saved the others in the fridge for later. I don't know how well it would reheat and since I am the only one who lives here that would eat this I thought that might be the best way to go. I will top then off with cheese right before I get ready to cook them.