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Thursday, 7 July 2016

Florentine Spinach Dip

Spinach Florentine

Oh man, we love spinach dip. Especially when it's baked to ooey gooey perfection. Note, you can make your own Alfredo sauce if you're picky. And sometimes we like to go a bit heavier on hot sauce.


  • 16 oz cream cheese, softened
  • 1 cup Alfredo sauce
  • 1 box (10 oz) frozen spinach, thawed and squeezed dry
  • 0.5 cup chopped artichoke hearts
  • 0.25 cup diced sun-dried tomatoes
  • 0.25 cup diced roasted red peppers
  • 2 cups shredded Italian-blennd cheese
  • 0.5 cup grated Parmesan cheese
  • 0.25 tsp Italian seasoning
  • 1 dash hot sauce
  • Preheat oven to 350F
  • In a large bowl, stir together all of the ingredients until combined
  • Spoon mixture into a lightly greased 2-quart casserole
  • Bake for 25 - 30 minutes, or until golden brown
Makes 25 servings

Wednesday, 6 July 2016

Crab Rangoon Dip

Mmmm! Delicious Crab Rangoon


  • 12 oz cream cheese, softened
  • 12 oz crab meat (shelled)
  • 3 scallions, chopped
  • 2 tbsp chopped roasted red peppers
  • 0.75 cup shredded Swiss cheese
  • 0.33 cup grated Parmesan cheese
  • 1 tsp prepared horseradish
  • 1 tbsp Worcestershire sauce
  • 1 tbsp milk
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp freshly ground black pepper
  • 2 tbsp chopped slivered almonds
  • 1 scallion, grenn part only, chopped, for garnish
  • Preheat the oven to 375F
  • Spray an 8x8 inch baking dish with nonstick cooking spray
  • In a bowl, mix together the cream cheese, crabmeat, scallions, red peppers, Swiss cheese, Parmesan, horseradish, Worcestershire sauce, milk, garlic powder, salt, and black pepper
  • Place crab mixture into baking dish and bake for 20 - 25 mins or until bubbly around the edges
  • Top with almonds and cook for 5 more minutes
  • Garnish with chopped green scallions
Makes 25 servings