Matt's Spinach Artichoke Dip

Here's another recipe I can't claim as my own, but I wanted to share it here. My brother-in-law Matt gave me this recipe for spinach artichoke dip. I love spinach artichoke dip, so I'm really excited to try this. Once I make this recipe, I'll be sure to add some pictures and my review of it.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees. Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. 
3. Gently stir in artichoke hearts and spinach.
4. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. 
5. Bake in the preheated oven 25 minutes, until bubbly and lightly browned. 

Mom's Pecan Pie

I can't take any credit for this recipe, because I don't like pecan pie so I never make it. But my mom sent me her recipe, and it's pretty simple, so I wanted to record this here...

Ingredients:

• 3 eggs, slightly beaten
• 1 cup Karo syrup light
• 1 cup sugar
• 2 Tbsp. butter, melted
• 1 tsp. vanilla
• 1 - 1 ½ cups of pecans
• 9" pie crust 

In large bowl, stir first 5 ingredients until blended.
Stir in pecans.
Pour into crust.
Bake at 350 degrees for 50 minutes or until knife comes out clean.
Cool.