Artichoke Spread

Artichoke Spread with Garlic Bread

Ingredients

  • 2 packages (8 ounces each) cream cheese, cubed
  • 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
  • 1 cup fresh spinach, torn
  • 3/4 cup shredded Parmesan cheese
  • 2 green onions, chopped
  • 1 loaf (16 ounces) frozen garlic bread

Directions

  • Combine the first five ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.

Test Kitchen tips This is a thick, spreadable mixture. If you’d like it thinner, stir in milk a tablespoon at a time. The artichokes dominate the flavor of this appetizer with just a hint of spinach.

Nutrition Facts

1/4 cup dip with 2 slices garlic bread: 222 calories, 15g fat (8g saturated fat), 35mg cholesterol, 395mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 7g protein. Originally published as Artichoke Spread for Garlic Bread in Simple & Delicious December/January 2019

Narrative~Types

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Roses~ How To Prune

How to Prune Roses

Keep Your Roses Healthy and Blooming with These Pruning Tips

By Rosalie Davis November 28, 2018

Roses on Gate

Pixabay

Sure, pruning roses can be a chore, but your efforts will be rewarded by a healthier, well-shaped plant that blooms abundantly and lives longer. Pruning out dead or diseased canes helps to increase air flow and sun penetration around living canes, which helps to ward off disease and encourage more flowering. 

Rose Pruning Tips

  • Wear thick gloves and a couple layers of long-sleeve shirts while pruning to avoid the dreaded thorns.
  • Wear safety goggles (or sunglasses), too; branches can whip back unexpectedly.
  • For trimming thin canes and deadheading, hand pruners will get the job done, but loppers or a small hand-saw might be needed for bigger canes.
  • Make sure your pruning tools are clean and sharp. If they were previously used to prune a diseased plant, give them a quick wipe down with rubbing alcohol to sterilize. Additionally, after cutting out dead or diseased material from your rose, sterilize your pruning tool again before using it on a healthy cane.
  • Always cut stems at a 45 degree angle just above (at least ¼ inch) an outward-facing bud. This will encourage the plant to grow outward, rather than in on itself. 
Pruning roses

Pruning Roses by Type

Hybrid and Floribunda Roses

These roses bloom more than once per season and generally bloom on new wood.

In late winter or very early spring, the roses need a good clearing out and cutting back before they start greening up and branching. About the time forsythias bloom, take out all the dead wood, crossing canes, and spindly growth. Then shape and prune back everything else, taking into account the style of the garden and the size and nature of the variety. Cut back old wood about 30 to 40 percent before growth begins. Always cut to a live bud pointing away from the center of the shrub to encourage outward growth. Start deadheading after the first flush of flower, and continue throughout the summer to encourage more blooms.

Species Roses, Old Roses, and Once-Blooming Shrub Roses

Generally hardier then other roses, these more primitive types bloom first on old wood mid-summer; re-bloomers repeat on the current season’s growth.

In early spring, remove diseased, broken, or dead branches. After flowering, prune lightly and selectively to shape the bushes and control growth.

Rose pergola

Climbing and Rambling Roses

These roses tend to bloom on old wood.

It’s fine to remove winter-killed branches or otherwise damaged wood early in the year, but defer your annual pruning until summer, after the peak of bloom. Prune to remove undesirable canes and to shape and train growth. Side branches tend to flower more heavily than central leaders.

Spring Cleaning Help

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Crustless Bacon and Cheese Quiche

Crustless Bacon and Cheese Quiche

https://www.myfoodandfamily.com/recipe/105213/crustless-bacon-cheese-quiche?categoryid=280

Crustless Bacon and Cheese Quiche

45 Min(s) 15 Min(s) Prep30 Min(s) Cook

Prepare this delicious Crustless Bacon and Cheese Quiche.

Avoid the fuss of crust with this cheesy quiche which incorporates a variety of fresh veggies.

What You Need

Original recipe yields 12 servings

5 green onion s, chopped, divided

1 tomato, chopped, divided

12 slices OSCAR MAYER Bacon

1 cup sliced fresh mushroom s

12 egg s

1/3 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream

1 cup KRAFT 2% Milk Shredded Cheddar Cheese

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Let’s Make It

1.Heat oven to 350ºF.

2.Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.

3.Beat eggs and sour cream with a whisk until blended. Pour into a 13×9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheeses.

4.Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Kitchen Tips

Tip 1

Serving SuggestionFor a delightful brunch idea, serve this Crustless Bacon and Cheese Quiche with a seasonal fruit salad.

Tip 2

Crustless Garden Vegetable QuichePrepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.

Tip 3

Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses for the cheddar and mozzarella cheeses.

14 Foot Pea Fence

Starting At $29.95Ad provided by Park Seed NutritionCalories 180 Calories From Fat 0 % Daily Value*Total Fat 13g 17% Saturated Fat 5g 25% Trans Fat 0gCholesterol 205mg 68% Sodium 370mg 16% Total Carbohydrates 2g 1% Dietary Fibers 0gSugars 1g 2% Protein 14g 28% Vitamin A 15%Vitamin C 2%Calcium 30%Iron 6%* Percent Daily Values are based on a 2,000 calorie diet.servings12 servings* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.Tags

Laugh a Little


Cheesy Tomato Fish Bake

Source: Cheesy Tomato Fish Bake

Cheesy Tomato Fish Bake

 

This recipe looks so good. I never really think of fish with tomato sauce or tomatoes, but it looks and sounds yummy! Check it out!

Baked Salmon With Vegetables

https://www.myfoodandfamily.com/recipe/057018/baked-salmon-with-veggies

Baked Salmon with Veggies

4 servings

Ingredients

4 skin-on salmon fillets (1 lb.)

2 cups chopped fresh spinach leaves

1 cup sliced fresh mushrooms

1 tomato, chopped

1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

Let’s Make It

1. Heat oven to 375°F.

2. Place fish, skin sides down, in 13×9-inch baking dish sprayed with cooking spray.

3. Combine remaining ingredients; spoon over fish.

4. Bake 20 to 25 min. or until fish flakes easily with a fork.

Kitchen Tips

Tip 1 Substitute Prepare using red snapper or orange roughy fillets.

Tip 2 Serving Suggestion Serve with hot cooked rice to round out the meal. Tip 3 Nutrition Bonus The spinach in this flavorful salmon dish is high in vitamin A.

Nutrition

Calories 200

Calories From Fat 0 % Daily Value*

Total Fat 9g 12%

Saturated Fat 1.5g 8%

Trans Fat 0g

Cholesterol 55mg 18%

Sodium 330mg 14%

Total Carbohydrates 5g 2%

Dietary Fibers 0g

Sugars 3g 6%

Protein 25g 50%

Vitamin A 60%

Vitamin C 10%

Calcium 2%

Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. servings 4 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Tags