INGREDIENTS: 2 pkgs. ( 8 oz., each) cream cheese-softened, 1 c. mayonnaise, 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry, 1 c. shredded cheddar cheese, 1 (8 oz.) can water chestnuts-drained & chopped, 5 bacon strips-cooked & crumbled, 1 green onion-chopped, 2 tsp. dill weed, 1 garlic clove-minced, ½ tsp. seasoned salt, 1/8 tsp. pepper, 1 unsliced round loaf (1 lb.) sourdough bread, raw vegetables
DIRECTIONS: In large mixing bowl, beat cream cheese and mayonnaise. Stir in spinach, cheese, water chestnuts, bacon onion and seasonings. Cut a 1-1/2 inch slice off top of the bread; set aside. Carefully hollow out bottom, leaving a ½” shell. Cube removed bread and set aside. Fill the shell with spinach dip; replace top. Wrap in heavy-duty foil; place on a baking sheet. Bake @ 375 degrees for 1-1/4 to 1-1/2 hrs. or until dip is heated through. Open foil carefully. Serve warm with bread cubes and vegetables.
INGREDIENTS: ½ lb. sliced bacon, ½ c. chopped onion, ½ c. chopped green pepper, 12 eggs, 1 c. milk, 1 pkg. (16 oz.) frozen hash brown potatoes-thawed, 1 c. shredded cheddar cheese, 1 tsp. salt, ½ tsp. pepper, ¼ tsp. dill weed
DIRECTIONS: In large skillet cook bacon over medium heat until crisp Remove to paper towels; drain, reserving 2 Tbs. drippings. Crumble bacon and set aside. In same skillet, sauté onion and green pepper in drippings until tender; remove with slotted spoon. In large bowl whisk the eggs and milk. Stir in hash browns cheese, salt, pepper dill, onion mixture and reserved bacon. Transfer to greased 9x13” baking dish. Bake uncovered @ 350° for 35-45 minutes or until a knife inserted near the center comes out clean.
INGREDIENTS: 1 pkg. (10 oz.) frozen chopped broccoli-thawed, 1 can cream-style corn, 1 egg, 1-1/2 c. stuffing mix, ½ c. butter-melted
DIRECTIONS: In large bowl, combine the broccoli, corn and egg. Transfer to a greased 1-qt. baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered @ 350° for 30-35 minutes or until golden brown and bubbly.
INGREDIENTS: 2 cans (16 oz., each) apricot halves, dash of salt, 2 pkgs. (3 oz. each) orange Jell-O, 1 can (6 oz.) frozen orange juice-thawed, 1 Tbs. lemon juice, 1 c. lemon-lime soda
DIRECTIONS: Drain the apricots, reserving 1-1/2 c. juice; set apricots aside. In small saucepan, bring apricot juice and salt to a boil over medium heat. Remove from the heat; add Jell-O, stirring until Jell-o is dissolved. In a blender combine orange juice, lemon juice and reserved apricots; cover and process until smooth. Add to gelatin mixture along with soda; mix well. Pour into a 6-cup mold coated with nonstick cooking spray. Cover and refrigerate until firm. Unmold and transfer to a serving plate.
INGREDIENTS: 1 c. vanilla or white chips, 1 c. raspberry or milk chocolate chips, 1 c. chopped pecans, 1 pkg. (17.3 oz.) frozen puff pastry-thawed, 1 pkg. (12 oz.) frozen unsweetened raspberries-thawed, 1 c. powdered sugar, fresh raspberries, additional vanilla and raspberry chips and powdered sugar-optional
DIRECTIONS: In bowl, combine the chips and pecans On a lightly floured surface roll each pastry sheet into a 12” square. Cut in half lengthwise and widthwise, making each 7” squares. Spoon the chip mixture into the center of each square. Pull all corners together below the tips of the corners, forming a pouch. Fold the corner tips down. Place on an ungreased baking sheet. Bake @ 425° for 18-20 minutes or until golden brown. Remove to a wire rack to cool. In a food processor or blender, puree raspberries and powdered sugar. Strain and discard seeds. Spoon raspberry sauce onto dessert plates; top with pastry pouches. If desired, garnish with raspberries and chips; dust with powdered sugar.
INGREDIENTS: 2-1/2 c. orange juice, 1 c. raspberry sherbet, 1 large firm banana, sliced and frozen, 1 c. frozen unsweetened strawberries, 1 c. frozen blueberries
DIRECTIONS: in a blender, combine all ingredients in the order listed; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses and serve immediately. 5 servings.