Ranch Goldfish

The girls have been out of school since Friday.  The weather is cool, and we are all staying inside baking and enjoying some much deserved rest.  

I took some pictures of the falling…..fallen leaves of the little Japanese maple in our backyard.

The girlies each did a huge puzzle at the dining room table.  It was two days of sister togetherness.

Tonight we are making chicken noodle soup.  It’s not homemade though.  What’s better than homemade????  According to Amber, “DOUBLE NOODLE Cup-O-Soup!”

For the rest of us.......those who are missing the “homemade love”.....I made some ranch oyster crackers.

Except I had a problem.  There are no oyster crackers to be found in Japan.  So I improvised.

Don’t laugh.  It worked.

Ranch Goldfish

Ingredients:

• 1/2 teaspoon dill weed
• 1/4 cup canola oil
• 3 bags Pepperidge Farm saltine goldfish
• 1packet Hidden Valley Ranch Dressing mix

Place crackers in a large bowl.  Pour oil over crackers and stir until all the fishies are coated.  Add dressing mix and garlic powder.  Bake on an ungreased baking sheet at 250 degrees for 15 minutes.  Stir every five minutes or so.  Store in a plastic container or serve it to your kids while they sit happily at the table doing Christmas puzzles.

Spinach Artichoke Dip

It has been such a busy couple of weeks I have hardly had time to sleep, let alone blog.  So, after cleaning today with the girlies, we decided to take it easy…before I blogged. 

I took easy to a whole new level.

I made Spinach Artichoke dip for lunch.  For myself.  No sharing.

Nom.  Nom.  Nom.

I did take a few pics for you though, so you can see my laziness shine through.  The dip. In a bowl. On the couch. In front of the TV.  With my Twilight plastic cup filled with Diet Cherry Coke (my fav).

Want some?  Make your own.

Spinach Artichoke Dip

Ingredients:

·        8 oz of cream cheese

·        ¼ cup mayo

·        ¼ cup sour cream

·        ¾ cup chopped drained spinach (I used frozen)

·        1 can artichoke hearts diced up

·        1 Tablespoon (at least) chili powder

·        Tortilla chips, veggies, or crackers for dipping

Soften the cream cheese in the microwave until it stirs smooth (1 minute).  Mix in mayo, sour cream, spinach, artichokes, & chili powder.  I take the stems out of the artichokes because yuck….I hate them.  I probably add more chili powder because I like a little spice and the ingredients really cool down the spice.  Be brave….add a lot! Dump the mixture into a baking dish. Sprinkle with mozzarella cheese.  Bake at 400 until cheese is beginning to brown.  (I think it is about 20 minutes but remember, I was being lazy and forgot to time it.

It’s so good even Edward wanted some.

He didn’t get any.  I ate it all.