Ryan's Creamed Spinach

Here's the recipe for Ryan's favorite--creamed spinach!

1 lb. of fresh spinach (recipe called for 3 pounds, but I thought it was too much). I think you could also adapt this recipe and use frozen.
3 Tblspn. butter
1 Tblspn minced garlic
1/2 cup parmesan
3/4 cup heavy cream, heated
pinch of grated nutmeg
salt and pepper to taste

Wash and drain spinach and pile into a non-reactive pot (whatever that means). Place pot over medium heat and cook, stirring until just wilted, about 3 minutes. Drain and rinse under cold water. Use your hand to squeeze out excess water. Transfer to cutting board and roughly chop. Melt the butter in a small sauce pot over medium heat. Add garlic and cook about 2 minutes. Add the cream, parmesan, nutmeg, salt and pepper. Continue to cook until the cream has thickened up a bit. Add the spinach and it is ready to serve!

Stromboli

2 lbs. ground beef
1 medium-sized yellow onion, chopped
4 garlic cloves, minced
1/2 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese
2 tsp. Italian seasoning
2 tsp. oregano
1 tsp. basil
1 tsp. garlic salt
1 jar spaghetti sauce (I use Robusto Ragu)
1 small can sliced mushrooms
2 cans refrigerated pizza dough/crust

In a pan, brown ground beef and onions; drain grease. Add jar of spaghetti sauce and garlic, italian seasoning, basil, oregano, garlic salt and mushrooms. Stir occasionally until thoroughly heated. Add the cheeses and mix evenly. Roll up jelly-roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet.
Bake at 350 degrees for 40-45 minutes or until brown.

This serves 6 people.
This is a great recipe to make in advance and leave in the refrigerator until needed!!!!!

Chocolate & Peanut Butter Ribbon Dessert

Prep Time:
15 min

Total Time:
4 hr 15 min

Makes:
12 servings

What You Need

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided

2 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup creamy peanut butter

1/2 cup sugar

2 tsp. vanilla

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

2 squares BAKER'S Semi-Sweet Chocolate, melted

Make It

CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

This was Mia's b-day cake and everyone loved it. I also made this for the x-mas party!