For our son, who has a New Year's Eve birthday, we celebrated a week later. I used an empty Chianti bottle as a candle holder. I topped my beige tablecloth with an old checkered one that was my Mom's.
This cute Italian chef comes from Ross.
I made place cards by cutting a slit in the top of a cork with a serrated knife.
I had these towels that have the design on the top and bottom. I cut them in half, right through the middle and then was able to get eight napkins from the four that I had.
I just machine hemmed the tops and they really turn out to be a nice size and they're great to just throw in the washer.
1/3 cup butter
1 T. minced garlic
1 (14 oz.) can artichoke hearts, drained and chopped
4 oz. shredded Mozzarella cheese (about 1 and 1/3 cups)
1 cup grated Parmesan cheese
1/2 cup sour cream
1 loaf French bread
salt and freshly ground pepper
2 oz. shredded cheddar cheese (I used about 1/2-1 cup of Mexican blend)
Preheat oven to 350 degrees.
Melt butter in a skillet over medium-high heat. Add garlic and cook about 30 seconds. Add artichokes, mozzarella, Parmesan and sour cream and salt and pepper to taste. Stir to blend. Remove from heat and let cool.
Slice bread in half lengthwise and scoop out some of the center. Spoon the artichoke mixture into the shell and sprinkle with the cheddar cheese.
Place the halves onto a baking sheet. Cover lightly with foil (I sprayed the foil with cooking spray) and bake for 25 minutes. Uncover and bake 5-8 minutes.
Cut into slices and serve warm.
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