Bruschetta (using canned tomatoes)

1 can fire roasted diced onions (you can use ordinary diced too)
2 tbs fresh chopped basil
1 tbs olive oil
1 garlic cloved, diced

mix all together. Put in large mouth jar & hide in the fridge . Ok, don't hide it.
Slice a baguette or other long bread into even thickness slices. Toast the slices on both sides under broiler (careful not to burn).
Spoon bruschetta over the bread slices and serve.

*I've done it where I put a slice of fresh mozzeralla on the bread & then the bruschetta & it's so yummy!

*And for lunch today, I made an open face turkey sandwich and used this as the topping ... super yummy!

Here's hoping that everyone had a good, uneventful Thanksgiving day!

I dropped a half gallon of peanut oil in the kitchen & wouldn't you know it, the lid popped off & oil shot all across the floor. Major panic attack (I was visualizing sliding across the floor for the next 6 months!) ... luckily, ds recommended I put floor on the floor & then sweep it up (where does he get this odd information stored in his pea brain???) ... you know what? He was so very right. Thank god! Less than 45 minutes later my kitchen was as good as new.

We fried 3 turkeys and had one that was roasted. Of course, we are soooo over turkey at the moment. Ordered pizza on Friday night & dh & I will go out to the Japanese buffet this evening.

I have started to bag the turkey meat into quart size bags. I want to make turkey enchiladas. Turkey shepards pie. Turkey pot pie and so on. But not yet

Of course, all the sides need to be dealt with too. Sweet potatoes, mashed taters, corn, green bean casserole, etc. Whew.

Garlic & Cheese Herb Spread

1 12 oz whipped cream cheese
1 1/2 tsp minced garlic
3/4 tsp italian seasoning
1/4 tsp plus 1/8 tsp salt
1/8 tsp onion powder

gently stir all ingredients together. Store in fridge for at least a couple of hours before serving. Stir before serving, serve with your favorite crackers.

NOTES / TIPS:
I've used an 8 oz block of cream cheese that I beat with handheld mixer and a few tsp of milk. Not as spreadable when cold though, so you may need to let it sit out for a bit before serving.
Fresh garlic is best, but can use garlic powder. If using garlic salt, which I do NOT recommend, eliminate the salt.

Spinach Dip - heated

1 6.25 oz jar artichokes, drained
1 pkg frozen chopped spinach, thawed & drained very well
1/2 tsp minced garlic
1/3 cup grated romano cheese
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1/3 cup cream or half and half
1/2 cup sour cream

In food processor, blend artichokes, romano and parm cheese with garlic for about 1 to 1 1/2 minutes. They should be minced BUT not pasty.

In mixing bowl, add drained spinach, cream, sour cream, mozz and stir well. Spoon into mixing bowl with mix from food processor. Blend all well. Should have medium thick consistancy. Spray shallow oven proof dish and pour mixture into dish. Bake 20 to 25 minutes at 350 degrees. Should be bubbly and cheese melted through. Serve with your favorite heated tortilla chips.

NOTES/TIPS: I use milk if I don't have cream on hand.
To really get the spinach drained, I squeeze with my hands. You lose a little spinach but it's much drier.
Also, have used the parm/romano cheese mixes from Kraft in the green bottles. Not as good but will work.
Bake & then keep mix in crockpot to keep warm for parties/gatherings.