i have...

about ten minutes before the 

red velvet cakes 

will be ready to come out

of the oven.

i am not so confident about

these cakes, peeps.

the recipe called for buttermilk 

and cider vinegar

(among other things)

which were not so appealing to me.

i usually fight with the kiddos

over the beaters.

but the way that stuff smelled

didn't appeal to any of us.

okay.

so i've wasted about two mins

babbling.

here's the recipe:

really-really good spinach artichoke dip.

ingredients:

1 (8 oz) pkg cream cheese, softened

1/4 C mayo (NOT miracle whip) i think miracle whip is yuck anyways...

1/4 C grated parmesan cheese

1/4 C grated romano cheese

1 clove finely minced garlic

1/2 tsp basil (dry)

1/4 tsp garlic salt

1 (14 oz) can artichoke hearts- drained & chopped
1/2 C frozen spinach- defrosted, drained WELL, chopped

1/4 C grated mozzarella cheese

method:

cream together first seven ingredients.

add the artichoke hearts and spinach. mix well.

just before baking top with the mozzarella cheese.

bake at 350 F for 25 mins or until top is browned.

this freezes well...just don't top with mozzarella until

you are ready to bake.

also, you can use 1/2 C grated parmesan if you 

don't have any grated romano on hand.

serve with sliced french bread 

or with plain tostitos.

YUM!!