1 cup mayonnaise
2 tablespoons onions, finely diced
1 teaspoon sweet pickle relish
1 tablespoon horseradish sauce
1 teaspoon lemon juice
dash dried dill weed
salt and pepper
Mix all ingredients and store in container in fridge for up to one month.
1 -3 oz. package corn kernels, popped, or 10 cups popped popcorn
3/4 cup white chocolate, chips
3/4 cup cranberries, sweetened, dried.
1/2 cup coconut flakes, sweetened
1/2 cup blanched almonds, slivered, coarsely chopped
1 -10 oz. package marshmallows
3 tablespoons unsalted butter
In a large bowl, combine popcorn, white chocolate chips, cranberries, coconut and almonds. Toss to blend evenly.
Line a 13 x 9 x 2 inch baking pan with nonstick foil.
In a medium-size saucepan, over medium heat, melt marshmallows and butter. Stir until smooth. Pour over popcorn mixture; stir to coat completely.
Quickly pour mixture into prepared pan. Place a sheet of waxed paper over top of mixture. Press down until top is level, compressing mixture slightly. Refrigerate at least 30 minutes, or until firm.
Use foil to lift bar completely from pan. Cut lengthwise in half, then each piece crosswise into 8 pieces for 16 bars total.
16 Servings
1 -10 oz. package cottage cheese, small curd
3 eggs
1 cup cheese, shredded
1 package frozen chopped spinach, thawed and squeezed well
1 cup bread crumbs
1 teaspoon dried onion flakes
2 teaspoons fresh lemon juice
1/2 cup grated Parmesan cheese
24 mushroom caps
Mix cottage cheese, eggs and cheese in food processor until smooth. Mix in spinach. Place in baking dish. Bake at 350 degrees for 1 hour.
Mix baked souffle with next 4 ingredients. Fill each mushroom cap with spinach mixture. Bake at 350 degrees for 15-20 minutes.
12 Servings
1 -10 oz. package frozen chopped spinach
1 -8 oz. package cream cheese
1/2 cup sour cream
1 -12 oz. jar marinated artichoke bottoms or hearts
1 -7 oz. jar roasted red peppers, drained
1/4 cup grated Parmesan cheese
Thaw spinach as package directs, squeeze out any excess liquid. Set aside.
In a food processor, combine cream cheese, sour cream and undrained artichoke hearts. Pulse until blended. Add drained peppers and Parmesan cheese; pulse until fairly smooth.
Transfer mixture to a 1 1/2 quart baking dish. Stir in drained thawed spinach.
Microwave at high power for 7 minutes, until heated through and bubbly around edges. Stir and serve with crackers.
14 Servings
Ingredients
1 -10 oz. package frozen chopped spinach
1 -8 oz. package cream cheese
1/2 cup sour cream
1 -12 oz. jar marinated artichoke bottoms or hearts
1 -7 oz. jar roasted red peppers, drained
1/4 cup grated Parmesan cheese
Instructions
Thaw spinach as package directs, squeeze out any excess liquid. Set aside.
In a food processor, combine cream cheese, sour cream and undrained artichoke hearts.
Pulse until blended.
Add drained peppers and Parmesan cheese; pulse until fairly smooth.
Transfer mixture to a 1 1/2 quart baking dish.
Stir in drained thawed spinach.
Microwave at high power for 7 minutes, until heated through and bubbly around edges.
Stir and serve with crackers.
http://cookingwith.sharonspringfield.com/blog/spinach-artichoke-dip/
1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar or 1/2 cup brown sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, and pumpkin pie spice, until smooth and well blended. Chill until serving.
Serve with gingersnap cookies & vanilla wafers.
It’s a nice idea to seve this dip in bowl that sits in a bowl of ice.
