Spinach Artichoke Dip

I got this recipe from a friend of my mom's. It is delicious, even those who say they don't like spinach or artichokes have said that they like it.

12 oz. cream cheese, softened

1 pt. heavy whipping cream

1 tbsp. garlic powder

1 tbsp. garlic pepper

1 pkg. frozen spinach (cooked and drained well)

2 13 oz. cans of artichoke hearts (in water, chopped)

2 cups Monterey Jack cheese, shredded

1/2 c. grated parmesan

1/2 c. shredded mozzarella

Preheat oven to 350 degrees.

With a mixer, beat cream cheese and cream together until smooth. Add seasonings, stir in drained spinach and artichoke hearts. Add monterey jack & parmesan cheeses and stir until combined. Spoon mixture into a baking dish, top with mozzarella cheese. Place on a cookie tray and bake for 20 minutes. Serve with cubed bread or chips.

cracklin' cauliflower....

CRACKLIN' CAULIFLOWER
sauce:
1 teaspoon kosher salt

1 small head cauliflower

2 tablespoons butter

2 tablespoons flour

1 2/2 cups whole milk

1 teaspoons horseradish

1 teaspoon dijon mustard

1/8 teaspoon nutmeg

3/4 cup grated gruyere

topping:

8 butter crackers (ritz or similar)

1/2 cup panko {I substituted panko with more butter crackers}

1 tablespoon butter

1/4 cup grated gruyere

Heat over to 450'. Bring 6 cups water to a boil. Add 1/2 tsp kosher salt and cauliflower. Let simmer for 6 minutes or until cauliflower is tender. Rinse in cold water and drain.

Melt butter in saucepan. Add flour and whisk 2 minutes. gradually add milk to combine. Bring saucepan to a boil, whisking often, then bring it to a simmer for 1 minute. Remove from heat and add horseradish, dijon, remaining 1/2 tsp salt, and nutmeg. Stir in cheese and then cauliflower. Pour into a casserole dish.

topping: combine crackers, panko, and melted butter.

Sprinkle cheese on top of cauliflower mixture then add crumble topping.

Bake 15 minutes or until golden brown and bubbly. Let stand about 5 minute before serving.

**sounds like a finicky recipe, but it's actually very fast to make! this recipe comes from the September issue of family fun magazine.

Awesome Appetizer

You need a large platter 12 to 14" in size.
Spread two 8 oz. cream cheese that has been softened on the platter.

Mix 1 cup mayonnaise, 3 tablespoons barbecue sauce, 3 tablespoons ranch dressing and spread over the cream cheese.

Cut the following into small pieces:
3 stalks celery
1/2 red bell pepper
1/2 green pepper
1 small purple onion.

Sprinkle over cream cheese platter. Refrigerate. Take out of fridge 1/2 hour before serving. Serve with crackers. You can also sprinkle chopped up cooked chicken or shrimp along with the vegetables.

Cabbage Rolls

• Meat: Bake @ 350 for 3 1/2 hours
• 2 1/2 lbs hamburger
• 1/2 c. tomato
• 1 tbs. salt
• 1/2 tsp. pepper
• 1/3 c. crushed soda crackers
• 1 tsp. lemon juice
• 1/2 c. minute rice
• 1 onion chopped
• 1 1/2 tsp. garlic powder
  

Sauce:

• 2 Quart tom. juice
• 1 1/2 c ketchup
• 2 tbs. salt
• 1 1/2 tsp. pepper
• 1 c. sugar
• 8 oz tom. sauce
  

One head of cabbage

Directions: boil the cabbage and take apart so you can wrap the meat mixture in them. Mix everything that is in the meat section and then roll it into an oval shape, then wrap one piece of cabbage around the meat. Place the cabbage roll into a casserole dish. Mix the sauce mixture together and then pour over cabbage rolls. Cover and then put in the oven!

Freeze or Refrigerate the remaining sauce after your done eating. When you want Spaghetti then do the following:
Add a couple of the big cooked sausages and cut them up. Put the sausage in the sauce and let it boil. Makes really good spaghetti sauce.

This recipe is from Julie Hamilton. Great for parties!