(This is nothing more than a little RecipeNote to myself, to keep track of a recipe that I liked and plan to make again.)

Joy's spinach dip

1 can of Ro-tel*, undrained
10 ounces frozen chopped spinach, thawed and drained
8 ounces of cream cheese, softened
2 cups shredded Monterey Jack or Monterey Jack cheddar (Joy prefers cheddar)
1/3 cup onion, diced
¼ cup whipping cream

Yet another HeatherRecipe™. I confess that this is one of only two ways that I can stand to eat Brussels sprouts. (The other way: scads of cheese sauce.) No matter how the sprouts are prepared, I can still taste the underlying bitterness, and it's a bit of a turn-off. Jeff, however, loves the taste of Brussels sprouts, and would probably greatly enjoy it if I made this recipe more often.

This one's pretty simple, actually; much simpler than most restaurants would like you to think that it is. The key element for this recipe is, yes, time. Plenty of it. From my point of view, there's simply no way around it. This recipe won't thicken properly if the beans haven't had time to cook down and release starch molecules in the water, and cooking down beans just takes time.

Yet another recipe from Heather that's been sitting in my inbox for ages and ages, waiting to see the light of day from a post.

I'm looking for some confirmation on this, but I suspect that peach cobbler is one of those homespun recipes that your good, standard Southern belles are supposed to carry as part of their genetic code. However, it seems that I inherited some recessive genetic goodness that meant I didn't know the recipe from birth. As a result, I lose this recipe at least once a year and have to go scrabbling on the 'net to find a new version.

Funny, I've never made this one; I just stole the recipe from Jeff's mother back at Thanksgiving. It's been sitting in my inbox ever since, begging to be posted. I've adored pecan pie ever since the first time my grandfather took me down to the pecan orchard to gather pecans that my grandmother turned into a pie that very same day.

Some foods just get better as you get older.Pecan pie

3 eggs, beaten
½ cup sugar
1 cup dark corn syrup
¼ tsp salt
1 tsp vanilla
¼ cup melted butter
1 cup pecans
unbaked pie shell