Artichoke and Spinach Dip

1 can of artichokes
6oz frozen chopped spinach
8 oz cream cheese
1 cup mayo
3/4 cup grated parmesan cheese
pinch of rosemary
minced garlic
crushed pepper flakes-optional
tobasco sauce to taste-optional

Combine all ingredients. Bake at 350 degrees until edges are brown, about 30-45 minutes.  What is great about this dish-you can make it ahead of time then bake it just before your guests arrive, or you serve family dinner.  Even my little kids like the flavor of this dip! 

Posted By: Kim Metcalf 

Easy Cheese Ball

2 bricks cream cheese, room temperature
1 jar Old English Cheese, or any similar cheesed jar
1/2 cup grated Sharp Cheese
1 tsp lemon juice
1/2 tsp chopped onion
1 tsp garlic salt
1 tsp parsley
1 tsp mayonnaise

Cream all together, then roll in nuts (optional) and more grated cheese.
Serve with your favorite crackers, or tortilla chips.

Posted By: Kim Metcalf

Hot Bean Dip

1 1b velvetta cheese
2 cans refried beans
1 cup salsa (of your choice)

Put all of the ingredients in your crockpot on low for several hours (until cheese in melted). Serve with chips!

Fruit Dip

1 package 8 oz. strawberry cream cheese
1 bottle marshmallow cream

Mix ingredients! Serve with strawberries and bananas!

Fruit Dip

Serves: 1 large party

1 (8 oz.) package cream cheese at room temperature
1 cup powdered sugar
1 cup whipping cream
¼ cup granulated sugar
1 lemon, juiced and zested
Pineapple juice

· Whip softened cream cheese with powdered sugar
· Whip cream and sugar together until it forms nice peaks
· Combine 2 mixtures together with lemon juice and zest; continue to beat adding pineapple juice to desired taste and consistency.
· Serve with fresh fruit tray

Fruit Tray Suggestions:
2 whole pineapples
2 large clusters of grapes
6 oranges
1 honeydew
2 cantaloupes
Strawberries
Blueberries

Strawberry Whipped Sensation

I tried to just put the picture on here, but somehow it is playing the whole video...a little cheesy, but YUMMY!
Prep Time:
20 min

Total Time:
6 hr 20 min

Makes:
12 servings

4 cups fresh strawberries, divided

1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk

1/4 cup lemon juice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

8 OREO Cookies, finely chopped

1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer

KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight.

Hollow out round loaf of sourdough bread, serve with pieces of bread, crackers, veggies, or chips.

Greek Cheese Torta

This savory layered cheese spread is a welcome addition to any gathering.

1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry

2 pkg (8 oz each) cream cheese, softened

2 tbsp Greek Rub (If you don't have greek rub, you can substitute by using greek flavored feta cheese)

2 pkg (4 oz each) crumbled feta cheese

1/2 cup sun-dried tomatoes in oil, drained and patted dry

3 tbsp shelled pistachios

Line colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Soften cream cheese in microwave on HIGH 30 seconds. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.

Finely dice sun-dried tomatoes. Line small mixing bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.

To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios, press onto top of torta. Serve with toasted baguette slices, pita chips or wheat thins.

To make toasted baguette slices

Garlic Oil or olive oil

1 loaf (16 oz) French baguette

Preheat oven to 375°F. Cut baguette into 1/4-inch-thick slices. Arrange bread slices in a single layer on cookie sheet. Spray with oil. Bake 10-12 minutes or until bread is golden brown. Remove from oven, cool completely.

This is a pampered chef recipe, if you are inerested in purchasing the Greek Rub or other pampered Chef supplies, you can contact my friend Heather at: heatherandres@ca.rr.com.

Apple Berry Salsa with Cinnamon Chips

Cinnamon Chips:
4 flour tortillas
1 Tbs. sugar
1/2 tsp. cinnamon

Salsa:
2 medium Granny smith apples
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 Tbsp. packed brown sugar
2 Tbsp. apple jelly

Preheat oven 400. For chips, lightly spray tortillas with water. Combine cinnamon and sugar and sprinkle over tortillas, cut into 8 wedges and bake 8 to 10 min. Cool completely.

For salsa, peel, core and slice apples and chop into pieces. Slice strawberries and chop kiwi. Place fruit in a bowl. Zest orange and juice orange and add to fruit. Add brown sugar and jelly. Mix gently. Serve with cinnamon chips. (The Pampered Chef)

Ham and Cheese Sliders

1 Pkg. (12) King’s Hawaiian Rolls
½ lb. Sliced Ham
¼ lb. Sliced Swiss Cheese

Make into sandwiches and arrange in baking dish.

1 Stick Melted Butter
2 T. Worcestershire Sauce
1 t. Poppy Seeds
¼ t. Garlic Salt

Pour sauce over sandwiches cover and refrigerate overnight. Bake at 350° until cheese melts (about 15-20 minutes.)

Butterfinger Bars

Butterfinger Bars

¾ c. butter
½ c. sugar
2 c. tightly packed brown sugar
2 eggs
2 tsp. vanilla
¾ c. smooth peanut butter
¾ tsp. baking soda
1 ½ c. flour
2 c. oats

Cream butter and sugars together. Then add eggs and beat until light and fluffy. Then add vanilla and peanut butter and mix. In a separate bowl mix dry ingredients and then gradually add the dry ingredients to the wet ingredients. Mix and then spread into a 13x18 jellyroll pan. Bake in a 350 degree oven for 15-20 minutes (or until light brown). Let Cool. Then spread a thin layer of smooth peanut butter on top. And then spread a thin layer of chocolate frosting (frosting recipe follows). Cut into bars

Chocolate frosting

½ c. butter softened
1 tsp. vanilla
1 egg (this was my mom’s recipe and made before eggs became a concern, so just substitute with evaporated milk, I even use regular milk if I don’t have evaporated milk on hand)
1 heaping Tblsp. of cocoa (I do 2 heaping spoons)
Powdered sugar

There is no real science to this recipe. I just use the exact amount of butter and vanilla and then with the milk I pour in how much I think one egg would be, the cocoa to taste and the powdered sugar (I use ½ to ¾ of a bag) and then I just mix to get the right consistency, you may add more powdered sugar or more milk to get it the way you like it