Cheesey Spinach Artichoke Rice Cakes

Dee's Cheesey Spinach Artichoke Rice Cakes

This is what I consider comfort food for Mama and you may or may not need to make a seperate meal for the little ones depending on how picky your munchkins are (my 4 yr old is QUITE picky!) But I asure you that it will be worth making a seperate dinner for these! I hope you enjoy them as much as I do!

Ingredients
1 cup artichokes, thawed, drained and chopped
1/2 cup frozen chopped spinach thawed drained and squeezed dry
2-3 cloves garlic, minced
1-2 TB mayo
1 TB plain yogurt (can also use sour cream instead)
salt/pepper to taste
1/4 cup parmesan cheese, grated
1/4 cup grated fresh romano cheese
1 tsp. lemon juice
approx 2-3 cups plain steamed rice (cooled)
2-3 TB Plain bread crumbs (enough to bind)
approx 3 TB olive oil

Cook rice in steamer and set aside to cool to room temp.
Mix together artichokes, spinach, garlic, mayo, yogurt, both cheeses, lemon juice, and salt and pepper to taste. Mix well.
Gently mix rice in until you get a ratio of rice and mixture to your liking.
Just eyeball it but be sure there is more rice than mixture or else it will fall apart too easily.
Add in enough bread crumbs to just bring it tightly together so that the mixture clumps and does not fall apart.
Heat oil in large saute pan on medium high heat, until oil starts to ripple. Form rice mixture into patties to the size of your preference.
Fry on each side until you get a golden crust.Be sure not to crowd them in pan. Top with additional grated Romano cheese.
Serve hot but also tastes good at room temperature, goes great with Balsamic Chicken!

Enjoy!

Dee

The Lost Arts

Today I decided to teach not only myself but as well my 4 yr old daughter to crochet! I knew she would be up for the challenge but I was quite impressed with how quickly she caught on to the concept.

My husband and I have been highly aware lately at the unfortunate lack of basic self sufficient skills that todays society has. The world has quickly become dependent upon the convenient ease of aquiring absolutely anything they want at the click of a button. With such dependency in modern technology it frightens us to no end when you think of the magnitude on how lost most would be without the crutch of even just the internet alone!

We are more and more coming to realize that as parents it is our responsibility to aid our daughters in obtaining the nessessary know how to not only survive, but to be self sufficient in the event of every day conveniences for whatever reason no longer being available!
This includes skills such as:

• Growing and producing our own food items. (a dream in the making for us)
• Planning and Prepping for emergency scenarios
• Storing and preserving
• Making different sources for supplimental income
• Making own clothing and household needs
• Frugality in general (Needs vs Wants)

We have only scratched the surface with exploring these thoughts and ideas of how much we must change our own way of thinking let alone teaching our daughters, but with todays new project I got that warm fuzzy feeling on how I was giving my daughter an invaluable gift that unfortunately is quickly becoming a thing of the past in todays world!

Deep concentration!

So delighted in herself!! Her very first chain stitch! :-)

In a lovely Blog that I have just recently discovered Growing Home, Jacinda touches upon many like topics. Please check out her sight to explore her further thoughts on the subject as well as enter in a very generous giveaway she is hosting for a Lilla Rose hair flexi clip! Check out her Blog HERE!

This is the clip I am oggling! :-)

Have a Blessed Evening!!

Dee



I found this recipe on Phillsbury's websight. LoVe, LoVe, LOVE these!! Quick easy and sooo yummy! Need I say more?!

Caramel Apple Biscuit Muffins

INGREDIENTS:

Biscuit Cups
1can (16.3 oz) Pillsbury Grands! refrigerated buttermilk biscuits
2 tablespoons butter or margarine, melted
1 medium apple, peeled, chopped (1 cup)
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

Icing
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
3/4 cup powdered sugar

DIRECTIONS:
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple, granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.
Spoon warm icing over warm biscuit cups.