My Crowned Creations

Saturday, November 6, 2010

Venice, Italy

LOVE ITALY..

What can I say.. the BEST pasta and pizza I've ever had.

From Munich we took a train and arrived in Venice.

It's one the of the most beautiful places I've ever seen. VERY romantic.

Everything looks fake it's so pretty.

Did I mention the food was amazing??? HAHA

Pasta, cannoli's, pizza and gelato.. Yes please?

Eating on the canal (above).. We were blessed with beautiful weather:)
Bobby and I went out one night to see Venice's nightlife and got LOST. So scary!! We kept running into water and had NO CLUE where we were. We ended up finding our hotel and having pizza and beer close by (pictured below). I don't recommend getting lost at night.. Venice is confusing HAHA

The gondola ride is a must when you visit Venice.. It's amazing to see the buildings and little channels through the city.

Next stop was ROME.. Did I mention they have beer and wine on the train?? (pictured above)

Tuesday, October 5, 2010

Leaving to Europe!!

The countdown is over!!

It's finally here...

Munich, Germany

Austria

Prague, Czech Republic

Rome, Venice, and Naples, Pompeii and the Amalfi coast!!

KEEP US IN YOUR PRAYERS FOR A SAFE FLIGHT!!

Sunday, October 3, 2010

Black Bean Salsa

Spinach and Artichoke Dip

I have been making a lot of dips lately...

What can I say.. I LOVE DIP!!

I made this for poker night on Thursday and the boys LOVED IT.

The recipe is from Brown eyed baker

Spinach and Artichoke Dip
Prep Time: 10 minutes | Bake Time: 30 minutes

1 (14-ounce) can artichoke hearts, drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
1½ cups (6 ounces) shredded Monterey Jack cheese, divided
4 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, finely minced
Paprika, to taste (optional)

1. Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.

2. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.

3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.