Sun-dried tomato dip

This post written by the original Ebby. 

Let's just cut right to the chase: you want to make this NOW. It is sensational, fabulous and utterly irresistible. I can't stop thinking about it. Or eating it, for that matter. Someone take it away!

The best way to serve this appetizer, in my opinion, is smeared across crostini fresh from the oven. Heaven. But sometimes I'm just lazy and impatient, and during those moments serving this with crackers works just fine. Or you can bypass the extras and use a spoon to cram it straight into your mouth. Because let's be honest, the dip is all you really want, anyway.

Here we have the glorious dried tomatoes. These are actually great eaten straight-up, right out of the package. But today I have other plans. Chop them up as finely as you can. You'll need a sharp knife. Or a food processor. Just be careful not to make them into a paste.   

Next, heat the olive oil and cook the garlic for a few minutes. Don't burn the garlic! Add some wine. You can drink the remainder of the bottle if you're in the mood. Or save it for another time. Did you know you can actually freeze wine and use it in recipes later? Not that I've ever actually done it, but I hear it works great.

Okay, so the oil, garlic and wine are hanging out in the pan. Throw in the chopped up tomatoes and let them simmer happily for about 15 minutes, until most of the liquid has absorbed. Your mouth will be watering heavily at this point.

While the tomatoes are cooking, combine the cream cheese, basil and parmesan cheese. When I made this last, the basil at the store did not look edible. I did, however, have pesto. Two tablespoons of that worked wonderfully; a great option if you can't find basil that isn't brown and wilted!

Mix it all together. Try not to drool into the bowl. But go ahead and take a taste! 

Then it gets really good. After the tomatoes have cooled slightly, add them to the cream cheese mixture and blend. 

Holy cow, this is unbelievable stuff. You can chill it and eat it later or chow down immediately, which is what I prefer. Take this to parties and the office and your neighbor's house and everyone will love you. Or sneak into the closet, shut the door and eat it all. You deserve it.  

Sun-dried tomato dip

1-2 cloves garlic, minced 

1/2 C. dry white wine

1/2 C. dried tomatoes, chopped

1 8-oz. package cream cheese, softened

1/3 C. fresh basil, chopped 

3 Tbsp. grated parmesan cheese 

Cook garlic in oil until soft. Add wine and tomatoes and simmer for 15 minutes, or until liquid is absorbed. Mix cream cheese, basil and parmesan. Add tomato mixture and combine. Serve with bread or crackers.

Click here for a printable recipe!

Balsamic bruschetta

Bruschetta is not an appetizer I typically think to make. I'm not sure why that is because it is extremely simple and this recipe in particular is flavorful and delicious. I am a huge lover of tomatoes and anything tomatoey, so bruschetta should be at the top of my appetizer list. In fact, I'm going to move it up a few notches on the list right now.

In a small bowl, add:

8 Roma tomatoes, diced

1/3 cup chopped fresh basil

1/4 cup shredded or grated Parmesan cheese

2 cloves garlic, minced

1 Tablespoon balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

Mix together and place in fridge.

Cut a loaf of French bread into 1/2-inch slices. Place bread slices onto a baking sheet.

At this point you have two serving options. You can:

1. Toast the French bread with tomato mixture spread on top in a 425-degree oven for 4-5 minutes for a warm appetizer.

2. Toast the bread by itself in a 425-degree oven for 3-4 minutes and then add the chilled tomato mixture to the top.

I tried both ways and I slightly favor the toasted bread with the chilled tomato mixture on top.

Top with a sprinkling of Parmesan cheese and serve! Delish!

Click here for a printable recipe!

Spicy oatmeal raisin cookies

My favorite type of cookie by far is the oatmeal raisin cookie. Somehow they always seem chewier and gooier (hmmm, how might one spell that? gooey-er? gooeyer? gooier?) than other types of cookies. And of course oatmeal and raisins are a delightful little match.

I made this recipe a lot when I was pregnant with my little Sammy. I remember eating approximately 85-90% of them myself and all within a two-day span. I had 0% self-control after taking my first bite. The only other food that has had this effect on me were Pecan Pie Squares.

This is my warning to you! If you don't want to uncontrollably over-indulge, make sure you have somebody to share these with before you put them in the oven.

Preheat your oven to 350 degrees F.

In a large bowl, cream together:

1/2 cup butter, softened

1/2 cup butter-flavored shortening (soften in microwave to avoid clumping)

1 cup brown sugar

1/2 cup white sugar

2 eggs

1 teaspoon vanilla

In a separate bowl, combine:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

Stir into the sugar mixture and add to it:

3 cups rolled oats

1 1/2 cups raisins

Stir until coated.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet.

Bake 10-12 minutes in preheated oven. I like to slightly underbake these to add to the gooey-ness that I love so much.

And don't say I didn't warn you when you are yelling curse words at your scale!

Printable recipe: Spicy oatmeal raisin cookies

How to cook and eat an artichoke

I don't know many people besides myself who cook and eat fresh artichokes. They are intimidating! And fresh ones certainly don't look conducive to eating. When I purchased my latest artichoke batch at the grocery store, the gal who checked me out said, "Oh. Artichokes. These things are sharp and they poke me all the time! Are they any good?"

Are they any good? They are delicious!

This is yet another food that I am thankful my mom introduced me to growing up. I have nibbled on the leaves and heart of many a fresh artichoke in my life. If you have never prepared and eaten a fresh artichoke, try one! You will not be disappointed.

First I like to cut off the tips of all of the leaves. There is no other reason for doing this than avoiding getting poked when handling them. The gal at the grocery store was right. They can be sharp.

Then I cut off about an inch from the tip of the artichoke.

There are a couple ways to cook an artichoke. Steaming baskets work well when inserted into a pan with a couple inches of water on the bottom. If you don't own a steaming basket, a saucepan will work just fine. Fill a large saucepan with 3-4 inches of water and add the artichokes (they won't be fully immersed; this is ok) along with one Bay Leaf and four cloves of garlic. I occasionally throw in a couple lemon slices, as well.

Cover saucepan and bring to a boil. Reduce to medium-low heat and let cook, still covered, for 30-40 minutes, or until outer leaves are easily removed.

Melt a few tablespoons of butter in a small dipping bowl in the microwave.

Begin pulling the leaves off of the artichoke starting at the base. Dip the base of the leaf into the melted butter. Insert leaf into mouth and scrape teeth against it in order to pull the "meat" from it. Discard what is left of the leaf.

Continue doing this until you reach the center of the artichoke. You will see thin, small leaves and underneath them a layer of white fuzz. Cut in half lengthwise and then cut out the fuzzy portion with a knife. I personally find this to be a bit easier than trying to scrape it out with a spoon.

What is left will be the most delectable and meaty part of the entire artichoke. This is called the artichoke heart and it is delicious. Dip in butter and eat down to the stem.

Photos: Pip & Ebby's 24 hours of adventure