Monthly Archives: August 2026

Chef John’s Hot Spinach Artichoke Dip

 

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Chef John's Hot Spinach Artichoke Dip

https://www.allrecipes.com/recipe/221191/chef-johns-hot-spinach-artichoke-dip/
Course Appetizer, Snack
Keyword easy
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings 3

Equipment

  • Can Opener
  • Knife for mincing
  • Saucepan
  • ramekin
  • Mixing bowl
  • Measuring spoons and cups

Ingredients

  • 1 Tbsp Butter
  • 1/4 Cup Green Onions white and light green parts only, thinly sliced
  • 1 Clove Garlic minced
  • Salt to taste
  • 1/2 Can Can of artichoke hearts (14 oz) drained and chopped
  • 1/2 Package Package frozen chopped spinach (10 oz) thawed, drained and squeezed dry
  • 4 Ounces Cream cheese
  • 1/4 Cup Shredded Gruyere cheese
  • 1/2 Cup Finely grated Parmigiano-Reggiano cheese
  • 1/8 tsp Hot Sauce
  • 1/2 Pinch Ground Nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/8 Cup Shredded mozzarella cheese

Instructions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt.
  • Cook, stirring occasionally, until onions are soft, about 5 minutes.
  • Stir garlic into onions and remove from heat.
  • Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
  • Spoon artichoke mixture into ramekin. Top with shredded mozzarella cheese.
  • Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.
  • Let cool for 5-10 minutes, then go ahead and eat with some chips or veggies!

Chocolate Lava Cake

 

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Chocolate Lava Cake

Course Dessert
Keyword Sweet Treat
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings 1

Equipment

  • 1 ramekin
  • 1 Medium Sized, Mixing Bowl for mixing ingredients together
  • 1 Microwave safe bowl for melting the chocolate
  • Measuring spoons for measuring out ingredients
  • Whisk
  • Spatula
  • Small Knife to loosen the edges of the cake from the ramekin

Ingredients

  • 1/2 Cup 70-74 Percent cacao (not chips), chopped
  • 3 Tbsp Unsalted butter, cut into cubes, plus more for the ramekin
  • 3 Tbsp Granulated sugar, plus more for the ramekin
  • 1 Large Egg
  • 1 Large Egg yolk
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Kosher salt
  • 2 Tbsp All-purpose-flour
  • Confectioners' sugar to serve, optional

Instructions

  • Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
  • Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove from the heat and set aside.
    • Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.
  • Cook, stirring occasionally, until melted and smooth. Remove from the heat and set aside.
  • In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. 
  • Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes.
  • Whisk in the flour until smooth.
  • Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
  • Pour the mixture into the ramekin. 
  • Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed.
    • You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.
  • Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake.
  • Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.
    • When baking, the lava cake will cook fast, so what it carefully if you want the ooey gooey center! Otherwise, you will still have a nice treat, it will be more like a brownie than a lava cake however

Mexican Street Corn Bake (From Taste of Home Copycat Restaurant Recipes)

 

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Mexican Street Corn Bake (Modified From Taste of Home Copycat Restaurant Recipes)

"This easy one-pan version saves on prep and clean-up"-Erin Wright, Wallace, KS
Course Appetizer, Side Dish
Cuisine Mexican
Keyword easy, quick
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1

Equipment

  • Oven
  • Baking dish/ramekin
  • Aluminum Foil to cover dish during "covered" baking portion
  • Knife to chop the green onions
  • Measuring cups/spoons

Ingredients

  • 1 Cup Frozen corn, thawed and drained Canned corn should also work, if you don't have time to thaw the corn
  • 2 Tbsp Mayonnaise *See other mayo measurement, combine
  • 2 tsp Mayonnaise *Combine with other mayo measurement
  • 1 Dash Ground Chipotle Pepper
  • 2/3 Pinch Salt
  • 2/3 Pinch Pepper
  • 1 Tbsp Chopped Green Onions, divided
  • 1 1/3 Tbsp Grated Parmesan Cheese
  • Lime Wedges, optional

Instructions

Ingredient Prep:

  • Thaw the corn, drain it, and then set aside.
  • Chop green onions, then set them aside.
  • Cut lime wedges and set aside (optional).

Cook:

  • Preheat oven to 350℉.
  • Mix the corn, mayo (both 2 Tbsp and 2 tsp), ground chipotle pepper, salt, pepper, and 2 tsp (of the 1 Tbsp) of green onions.
  • Transfer to a greased ramekin/small baking dish.
  • Sprinkle the top with parmesan cheese.
  • Bake, covered, for 20 minutes.
  • Uncover the dish, then bake until bubbly and lightly browned, about another 15-20 minutes.
  • Remove from oven; sprinkle on remaining green onion.

Serve:

  • Spoon onto a plate/bowl; serve with lime wedges 🍋‍🟩 if desired.

Quick Carbonara (From Taste of Home Copycat Restaurant Recipes)

 

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Quick Carbonara

"A quick dinnertime classic, but one that cuts down on the time it takes to make. Loaded with ham, bacon, olives, garlic, and parmesan, it certainly doesn't skimp on flavor"-Carole Martin, Tallahassee, FL
Course Dinner
Cuisine Italian
Keyword quick
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Equipment

  • Sauce Pot to cook the pasta in
  • Colander to drain the pasta
  • Skillet to cook/mix the Carbonara
  • Cutting board ingredient prep
  • Knife ingredient prep
  • Measuring cups/spoons ingredient prep

Ingredients

  • 2 oz Spaghetti, uncooked
  • 1/2 Tbsp Butter cut 1 Tbsp of Butter, then cut t in half
  • 1 1/2 tsp Canola Oil
  • 1/3 Clove Garlic, minced
  • 1/2 Cup Canned Ham, cooked & cubed
  • 1 1/3 Strips Bacon, cooked & fully crumbled you can use pre-crumbled bacon bits, alternatively
  • 1 tsp Fresh Parsley, minced
  • 2 Tbsp Ripe/Pimento Stuffed Olives, sliced
  • 4 tsp Parmesan Cheese, grated

Instructions

Ingredient Prep:

  • Mince garlic clove, and set aside.
  • Cube the canned ham, and set aside.
  • Cook, then crumble the strips of bacon, and set aside (or use pre-crumbled bacon bits to save time).
  • Mince your fresh parsley, and set aside.
  • Slice your fresh olives/pimento-stuffed olives, and set aside.

Cook:

  • Cook the spaghetti according to the package directions, then drain the remaining water using the colander.
  • In a skillet, heat butter and oil over medium heat.
  • Add in your minced garlic, and saute for 1 minute.
  • Stir in ham and bacon, making sure to heat through.
  • Add spaghetti and minced parsley to the skillet.
  • Toss the ingredients together slowly to combine.
  • Remove from heat and stir in the olives and cheese.

Serving:

  • Spoon your serving onto a plate or bowl, and enjoy! 😋

Cinnamon Toast Poppers (From “Girl Dinner: Super Simple Meals for Chill Nights In”)

 

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Cinnamon Toast Poppers (From "Girl Dinner: Super Simple Meals for Chill Nights In")

A single serving of Cinnamon Toast Poppers (For original recipe yield, times ingredient amounts by 6)
Course Snack
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings 1 cup of poppers

Equipment

  • Toaster oven
  • Large mixing bowl
  • Small mixing bowl
  • Baking Sheet

Ingredients

  • 1 Cup Fresh bread* cubes (1-inch cubes) *Use firm sourdough, whole wheat, or semolina bread
  • 1/3 Tbsp Butter, melted *Cut one Tbsp of butter, then cut into thirds
  • 1 tsp Sugar
  • 1 Pinch Ground cinnamon *pinch some cinnamon between two fingers and add to small mixing bowl

Instructions

  • Preheat oven to 325°F.
  • Cube bread into 1-inch cubes, once done place these in a large bowl.
  • Drizzle the melted butter over the cubed bread; toss lightly to coat all the cubes.
  • Combine sugar and cinnamon in a small bowl.
  • Sprinkle cinnamon-sugar mix over the bread; toss lightly again to mix well.
  • Spread bread cubes in a single layer on ungreased baking sheet.
  • Bake for 25 minutes or until bread is golden and fragrant, turning once or twice.
  • Let cool for 5 minutes, and then serve warm or at room temperature.
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