A Heart Full of Love & A Stomach Full of Cheese

This past weekend Alex and I drove up to Cleveland for a weekend with family and friends. Alex's family was hosting a Clambake with a friend of the family, Father Eric. The only times I have ever experienced a clambake have both been in Cleveland with Alex's family. Either this tradition is more popular in Cleveland, or I just don't know the right people in Cincinnati! 

In preparation for the evening's dinner we had to decide on a couple appetizers to satisfy hungry stomachs while the clams were steaming. Cheese-based appetizers are an easy choice because there are so many different types of crackers and chips that can be used with these dips, or you can even go the veggie route as well. We decided on Artichoke and Spinach deep, as well as Beer Cheese dip. Both were DELICIOUS and easy to make. See below for recipes.

Later that evening Alex, Pat, and I headed out to meet some friends for a celebration. Our friend Jon passed the Bar! It was so touching to see so many friends come together in one place to celebrate his exciting news. The next day we met up with many of the same friends for an alumni mass at St. Ignatius (Alex's alma mater). The traditions of the school are so different from my experience at a public high school. I myself feel a strong connection to the high school; I can't imagine how it must feel to be an actual alum. I can understand how it can easily become a tradition to send your own children. 

Following mass Alex and I set off to meet my friends Amy and John for brunch. It was so wonderful to see both of them in Cleveland when we typically meet up in Cincinnati. Although living in a city away from our friends and family can be very difficult at times, it's such an experience when we travel because we do have so many friends in different places. Each trip becomes an adventure. Based on our situation I think it's allowed us to appreciate our true friends even more than we did before. At the beginning of the weekend, I was able to spend all day Friday with another one of my friends, Karleya, in Columbus, while she began the task of wedding dress shopping. I'm so thankful to have the opportunity to be there for my friends in the important moments, as well as just the everyday. 

All in all the weekend was filled with family, so many of our friends, loads of food & drink as well as lots of driving. We were truly exhausted when we returned home last night, and while we weren't full of energy we were definitely full of the love and support from everyone in our lives. 

...Along with the appetizers we made this past weekend, I also have another favorite cheese recipe from Alex's Aunt Brenda, a Hot Pepper Peach Cheeseball. The first recipe can be made the day ahead and is a chilled appetizer, the second can be made an hour or two ahead and is baked in the oven for 30 minutes. The last recipe, is made right before serving and must be stirred continuously. 


HOT PEPPER PEACH CHEESEBALL
Recipe from Brenda Harshman 

• 2-8 oz pkg cream cheese
• 1/3 cup of pepper peach preserves
• 1 heaping tbsp chopped onion
• 1 level tbsp chopped Jalapeno
• Mozzarella shredded cheese

Cream together well all but the shredded cheese and chill for an hour. Form into a ball and roll in shredded cheese. Keep chilled until ready to use. Can be made 48 hours ahead.

Use any kind of pepper preserves for this recipe, it always tastes great with any flavor. The cheese ball is soft so do not expect it to feel real firm. Roll it with plastic wrap around it in order to make it easier.

ARTICHOKE AND SPINACH DIP  - RESTAURANT STYLE

from All Recipes

Ingredients

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

BEER CHEESE DIP

• 8 oz. Velvetta (cubed)
• 1 (8 oz) package shredded mozzarella cheese
• 1 (8 oz) package cream cheese, softened
• 2 cups beer (use any type of beer, but keep in mind this will alter the flavor of the dip)
• 1 teaspoon Minced Garlic 
• 1 teaspoon Worcester Sauce
• 1 teaspoon Tabasco Sauce

Directions:Melt the cream cheese in a large saucepan over medium heat; stir in the remainder of the ingredients, stir continually, until all the cheese is melted; pour the hot cheese mixture into a bread bowl or serving dish.