Spinach and Artichoke Salad Pizza

My sister made this on Easter, and it was delicious!  She left out the red onion because no one in our family is a big fan of it.  Feel free to add or omit any ingredient.  Let me know if you do and how it turned out!

1 package of 2 prepared pizza crusts or you can make your own
1 8oz package of herbed cheese spread (I believe she used onion and chive cream cheese)
1 5-ounce package ready-to-use baby spinach, roughly chopped
1/2 cup basil leaves, washed and chopped
1 small red onion, finely chopped
1/2 cup cherry tomatoes, cut into thin slices
1 10-ounce can marinated artichoke hearts, chopped
1 tbsp marinated artichoke oil, reserved from the jar of artichoke hearts
1 tbsp olive oil
2 tablespoons red wine vinegar
salt and pepper


1. Place pizza crusts on a baking sheet.  Bake the crusts according to package directions.
2. Meanwhile, prepare salad and salad dressing.  In a large bowl, combine the spinach, basil, cherry tomatoes, and artichokes.  Whisk together the olive oil, marinated artichoke oil, and red wine vinegar.  Season the dressing with salt and pepper to taste.  Drizzle over spinach salad and toss to coat.
3. When the crusts are completely cool, spread the herbed cheese spread on the crusts and top with the spinach salad.  Slice and serve.
Photo courtesy of www.buttermilkpress.com

U.S. Grant Celebration April 28—May 1, 2011 - Georgetown, Ohio

Schedule Thursday-Sunday: "Lincoln at the Gaslight": Adults $8 Students $4, Children 12 and under Free Grand Ball: Adults $15 Students $5 Tickets for all events may be purchased at Purdy & Ring Attorneys (937-378-4119) or at Donohoo Pharmacy on the Square Click here for the PDF version of the schedule Thursday, April 28 Free Admission  7:30 PM  - The 70th Ohio Volunteer Infantry in Story and Song with Ned Lodwick and Deann Kelley. Brown County Historical Society Meeting at the United Methodist Church. The public is welcome. Refreshments will be served.  Friday, April 29 Admission $8, Students $4, Under 12 Free  7:30 PM - War Clouds Fritz Klein as President Abraham Lincoln. Music by the Liberty Band, Harriet Jackson and Glenna Smith. Gaslight Theater.  Saturday, April 30 Free Admission for Day Events (Grand Ball $15 adults, $5 students)  9:00 AM History Walk with Dr. Ned Lodwick. 1 hour. Starts at the U. S. Grant Boyhood Home. Get a special U.S. Grant postal cancellation.  9AM-noon. Georgetown Post Office.  10:00 AM Carriage and pony rides. Carriage $20, pony $3.  10:00 AM - 4:00 PM. Thompson House yard.  10:30 AM Call to Arms with 35th and 70th Ohio Volunteer Infantry. ½ hour. Tannery yard.         Teacher, John D. White with Robert Boyd. ½ hour.   Grant Schoolhouse.         Dulcimer Music with Banks of the Ohio. 1 hour. Homestead yard.  11:00 AM River Queen Meeting with Lincoln, Grant, and Sherman. 1 hour. Living history tent.  11:30 AM Infantry Drill with 35th and 70th Ohio Volunteer Infantry. ½ hour. Drill field.  12:00 PM Cavalry Demonstration with Eric Tapp. ½ hour. Tannery yard.  nbsp;     Flags of the Civil War with Bill Nordan. ½ hour. Living history tent.  12:30 PM Thomas Hamer with Lynn Gardner. ½ hour. Living history tent.         Suffrage Rally with U.S. Grant Reenactors. ½ hour. Homestead yard.  1:00 PM Women Suffrage with Judge Margaret Clark. ½ hour. Living history tent.         Infantry Drill with 35th and 70th Ohio Volunteer Infantry. ½ hour. Drill field.  1:30 PM The War Begins with President Lincoln (Fritz Klein). ½ hour. Living history tent.          Village Band Concert with the Williamsburg Community Band. ½ hour. Homestead yard.  2:00 PM Ladies Tea. 1860s fashion show with Charen Fink. Sponsored by the Thyme Will Tell Herb Club. 1 hour. Floral Hall, County Fairgrounds.          Civil War Navies with Ernie Parnell. ½ hour. Living history tent.          Court Martial. 35th and 70th OVI. ½ hour. Tannery yard.  2:30 PM Civil War Spies with Russell Dickson. ½ hour. Living history tent.          Infantry Drill with 35th and 70th Ohio Volunteer Infantry. ½ hour. Drill Field.  3:00 PM The 70th OVI with Stan Purdy and Tom Stern. ½ hour. Living history tent.  3:30 PM 70th OVI Memorial 35th and 70th OVI. ½ hour. U.S. Grant Boyhood Home.  7:00 PM Carriage Ride to Ball. Free to those with paid admission to the Grand Ball.  8:00 PM Grand Ball. Admission $15 adults, $5 students. Period costumes required. Jim's Red Pants Band and Caller Mike White. 3 hours. Floral Hall, County Fairgrounds.  Sunday, May 1  10:30 AM 1860 Church Service with Russell Dickson. 1 hour. Living history tent. Courtesy of http://www.usgrantboyhoodhome.org/grantcel.htm

The Country Cook

Please go and check out my friend Emily's channel on Youtube.  Here is the link:
http://www.youtube.com/thecountrycook
She offers tons of step-by-step videos on how to make some great food!  Here is her video on how to make Old Fashioned Scalloped Potatoes.

Spring and Summer Events

I love going to events around the Cincinnati/Northern Kentucky area, especially if they are cheap or even FREE!  I found this wonderful website that highlights upcoming events for spring and summer in our area. If you attend any of them, please email me pictures so I can post them here for everyone to enjoy :)

http://www.cincinnatiusa.com/festivals/

Cheeseburger Casserole

This casserole is a big hit at my house.  I think it originally came from a cookbook , and my mom always made it when we were growing up.  I make it a little different than she does.

1 lb ground chuck (or beef)
1 medium yellow onion
1 green bell pepper
1 8 oz. can tomato sauce
1 12oz. package egg noodles
1 8 oz. package shredded cheddar cheese (mild or sharp)

1. In a large pot, brown meat and drain grease.
2. Chop onion and pepper into small pieces, and add to beef.  Also add tomato sauce and half a can of water.
3. Cover with a lid and let simmer for about 30 minutes or until onion and pepper are tender.
4. In a separate pot, boil noodles until tender.
5. Drain water and add noodles to beef mixture.
6. Stir in shredded cheese and serve.
Photo courtesy of http://tammysrecipes.com

Chicken Artichoke Casserole

Here is another recipe from Jess.  I can't wait to try this because I love artichokes!

2 cups uncooked bow tie pasta (She used the mini)

2 cups cubed cooked chicken

1 can (14 oz.) water-packed artichoke hearts, rinsed, drained and chopped

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 cup shredded Parmesan cheese

1 cup mayonnaise

1/3 cup 2% milk

1 garlic clove, minced

1/2 tsp. onion powder

1/2 tsp. pepper

1 cup onion and garlic salad croutons, coarsely crushed

1. Cook pasta according to package directions.

2. Meanwhile, in large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper.

3. Drain pasta; add to chicken mixture.

4. Transfer to a greased 2-qt. baking dish.

5. Sprinkle with croutons.

6. Bake, uncovered, at 350 for 25 to 30 minutes or until heated through.

Photo and recipe courtesy of www.tasteofhome.com

White Chicken Chili

My friend Jess sent me this recipe, and it sounds delicious.  I will probably make it in my slow cooker because I make almost everything in it!

1 1/2 cans 12.5 oz. chicken breast - drained

2 cans great northern white beans

1/2 jar salsa  

2 1/2 cans chicken broth

1 tablespoon cumin

Salt and pepper to taste.

2 cups mexican blend cheese

(She says she also adds a can of "Hoppin' John"  - black-eyed pea mix and it is very good!)

1. Combine all ingredients and cook either on top of stove on low or in crock pot on low.  The longer it cooks, the better it is. 

2. Add cheese approximately 15 minutes before serving.

3. If you like, you can garnish with a small dab of sour cream when served.

Photo courtesy of http://homemakingadivinecalling.blogspot.com

Cranberry-Walnut Chicken Salad

I love chicken salad, but I'm very picky about the ingredients.  I make this in my food processor about twice a month.  It is great served on lettuce wraps, pita bread, croissants, whole wheat bread, or even plain. It is best made with "real" chicken, but to save time I use Swan.son's canned chicken (2 large cans)....I know, *gasp*....lol.

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot
1 cup dried cranberries
2/3 to 3/4 cup mayonnaise (I use olive oil mayo)
3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too
2 tablespoons finely chopped fresh tarragon or herb or your choice
1/2 teaspoon salt
1/2 teaspoon black pepper

Photo and recipe courtesy of http://smittenkitchen.com

Toss together all ingredients in a large bowl until combined well.  I use my food processor, but be careful not to purée it.  Add other ingredients if you like.  Enjoy! 

Beer Cheese

My mom is a FABULOUS cook and always has the best recipes.  She has been making beer cheese for years, and it's always a big hit.  This dip is great for any type of party, and you can always double it for even bigger events.  Now, I'm not claiming it is healthy, but sometimes we need to splurge a little, right?  Yes!

round bread loaf of your choice (I prefer rye or pumpernickel)
extra bread loaf for dipping
2 8 oz. packages of cream cheese
1/2 bottle beer (I used Heineken, but I'm not promoting a certain brand)
2 containers of cheddar cheese spread (I use Merkts', but I'm not promoting a certain brand)

1. Use a knife to carve a bowl out of the bread.  Tear bread that is carved out into bite-size pieces.  If you buy an extra loaf, tear into pieces and put in an airtight bag so it doesn't become stale.
2. Using a mixture on low setting, combine softened cream cheese and cheese spread.  Slowly add beer. Mix until smooth.
3. Pour cheese dip into bread bowl and serve immediately or cover and refrigerate.

May's Lick Asparagus Festival and Art Show

On May 21st from 10AM-6PM, May's Lick we be celebrating the annual Asparagus Festival!  May's Lick is located about ten miles south of Maysville, KY.  This is a rain or shine event (bring your umbrella).  Tasty food, arts and crafts, and even activities for the kids...what more could you ask for :)  Here is the lineup for the days events:


11:00-5:00 pm May's Lick Taste of Asparagus. Local culinary artists tempt your taste buds with everything asparagus! The many fine cooks in the May's Lick area prepare locally grown asparagus in a variety of recipes. Presented as a tasting of everything from soup to salad and dessert. Fill your asparagus desires here! 
Local singers and dancers on the square.
Tractor Show (Antique and New)
Asparagus Production Seminar. Meet in the downtown Burrwal Asparagus Farm, learn to grow and maintain your patch of asparagus. Plants and seeds available.
3:00pm Asparagus Art Show winners announced in the square.
4:00 pm Asparagus Parade through town. Featuring floats, horses, antique cars, tractors, lawnmowers, bicycles and everyone in town.
5:00 pm - The Asparagus Bed Races in downtown. Locals compete for the traveling asparagus bed trophy made by local artist Ann LeGris.
Courtesy http://www.sunflowersundries.com/articles/page.asp?articleid=4410


Click here for directions http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=41055&sll=37.0625,-95.677068&sspn=42.85226,78.75&ie=UTF8&ll=38.515937,-83.910828&spn=1.328085,2.460938&z=9&iwloc=A

Easy Mini Fruit Pizzas

You can make a large pizza by rolling out the sugar cookie dough on a cookie sheet, but I decided to just use slice and bake sugar cookie dough (Kro.ger brand) for mini pizzas.

sugar cookie dough
1 8 oz. package of cream cheese
1 cup confectioners sugar
fruit of your choice


1. Bake your sugar cookies as directed on package and let them cool.
2. Mix cream cheese and sugar until smooth.
3. Toss bite-size fruit with a sprinkle of sugar if the fruit is a little tart.
4. Ice cookies and place fruit on top.  Refrigerate after making.  Enjoy :)

Cheesy Potato Soup

I am very picky about my potato soup, and I finally found a recipe I approve of.

8 large potatoes, cubed

1 cup chopped onion

2 tablespoons butter or margarine

2 chicken bouillon cubes

2 tablespoons dry parsley flakes

6 cup water

2 cup milk

1/2 cup flour, mixed with water

3/4 large block of Vel.veeta cheese (or as much as you want)

real bacon bits (optional)

Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day (5-6 hours) on low to medium. Thirty minutes to one hour before serving, add milk and flour mixture. I wisk my flour into my milk so the flour doesn't get lumpy in the soup.  I add bacon to my soup sometimes also.  After the soup thickens, it is ready to serve.

Recipe courtesy of http://southernfood.about.com/od/crockpotsoup/r/bl69c1.htm

Photo courtesy of http://www.fromsingletomarried.com

Mexican Carnita Burritos

For everyone who is a fan of Chi.potle, this combination of recipes is awesome!  The first is for the carnitas recipe.  You can use beef or chicken, but I use pork.

3 lbs pork roast (or chicken or beef) (you can use bone-in or boneless)
water
1 large yellow onion, sliced
2 cloves garlic, peeled and smashed
1 Tbs dried oregano
1 Tbs cumin
garlic powder or salt to taste

1. In the morning, place the pork in the crock pot and cover mostly with water. Add onions, garlic, oregano, and cumin into the water and around pork. Turn crock pot on high for several hours (5-6), or cook on low for at least 8 hours.

2. Just before serving, remove meat from crock pot with a slotted spoon and place in a foil lined pan. Meat should literally fall off the bone. Reserve some of the onions and discard water. Sprinkle the meat with garlic powder. Broil meat, fatty side up, for 5 more minutes so the meat is crispy on the outside. Watch so that it does not burn.  (I don't broil mine)

3. Remove from the broiler. Shred meat with two forks, discarding any fat that remains. Place in casserole dish and add reserved onions. Keep warm until ready to serve.

Photo and recipe courtesy of www.recipegirl.com


I usually make my pico de gallo early in the day, while the meat is cooking.

¼ cup coarsely chopped sweet white onion
¼ cup coarsely chopped fresh cilantro
3 fresh serrano or jalapeño chiles, seeded & coarsely chopped (I leave this out)
1½ medium ripe tomatoes, finely chopped
1/2 lime, squeezed
kosher salt and freshly ground black pepper


1. Put onion, cilantro and chilies in a food processor (I chop by hand, even though I have a food processor) and pulse until very finely chopped. 
2. Transfer to a bowl and stir in tomatoes. Squeeze lime into the mixture and stir. Season with about ½ teaspoon kosher salt and ¼ teaspoon pepper.
3. Cover and refrigerate for several hours, allowing the flavors to blend before serving. Best if served the same day as prepared.
Photo and recipe courtesy of www.recipegirl.com


When there is about 30 minutes left until the meat is done, I cook my cilantro lime rice (Chi.potle copycat).

1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
4 tsp vegetable oil (I use olive oil)



1. In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates.
2. When the water just skims the top of the rice, reduce to low and cover about 15 minutes.
3. Shut off flame and keep covered an additional 5 minute.
4. In a medium bowl,  combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed. 
Photo and recipe courtesy of www.skinnytaste.com


I use burrito size tortilla wraps (usually Kro.ger brand), and I also get the Kro.ger brand quesadilla shredded cheese.  Warm the tortilla in the microwave for 30 seconds, and then add the meat, rice, pico de gallo, cheese, and anything else you like.  Enjoy!  This is also good as leftovers :)

New Look, New Beginning

Soooo...I decided to start over with this whole blog idea.  I want to appeal to more people, and a friend on FB recommended we share recipes with each other (thanks, Kristina), so I decided to focus more on cooking and baking.  I still want to share some of the events I hear about, so please email me if you hear of anything exciting going on in the area.  I would also love for you to share your recipes and cooking/baking secrets with me (and my followers).  Take pictures of your step-by-step process, and I will share them with everyone!  My email address is sarahdonohoo@ymail.com.