Thursday, May 18, 2006

Double Lemon Poppy Seed Cheesecake Muffins

I thought I'd try out this recipe today. I cut it in half since I wasn't sure if I'd like them or not. I didn't want 12 muffins laying around if they were icky.

Ingredients (for a half batch):

1/4 block of cream cheese at room temp.

1/8 cup sugar

1 teaspoon of lemon zest

1 package (7 oz) lemon poppy seed muffin mix. I used the "just add milk" kind.

1/2 milk


Mix together cream cheese, sugar, and lemon zest until creamy and fluffy. I just used a fork instead of hauling out the electric mixer for such a small amount. In a separate bowl, mix together muffin batter as directed on package. Fill muffin cups 1/3 full with muffin batter and then spoon about 1 tsp of the cream cheese mix on top of batter. Place in a 400 degree oven for about 20 minutes or until brown on top.

These muffins are seriously delicious! The cream cheese mixture tastes heavenly, and almost like you're eating lemon cheesecake. I will definitely be making these again.

Saturday, May 13, 2006

Luciously Cheesy Artichoke Dip

Ever since my friend Tammy catered my wedding reception, I've loved artichoke dip. She made a delicious version with crabmeat and cheese and...mmmm! I've had some artichoke dips out in restaurants in the last 6 months, too. That's how much I love it.

So today I decided to make my own so I can have it whenever I want. I got a recipe from, but modified it a great deal. Here's what I came up with:


* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1/2 cup sour cream
* 1/4 cup mayonnaise (although I used a little less. I've got a bit of a phobia when it comes to Mayo. I know, call me crazy)
* 1/4 cup cream cheese, softened
* 1/2 cup grated Parmasan cheese
* 1/2 cup shredded Mozzarella cheese
* 1/4 teaspoon garlic powder (because I didn't have fresh garlic on hand)


1. Preheat oven to 375 degrees F.
2. In a small bowl, mix together artichoke hearts, sour cream, mayonnaise, cream cheese, Parmasan cheese, Mozzerella cheese, and garlic. Transfer to a baking dish.
3. Bake until heated through and bubbly, about 30-35 minutes.
4. Enjoy with celery sticks, carrot sticks, crusty bread, or Tortilla chips.

Yeilds: 3 cups.