Have you noticed the days are getting longer? It is now February and a matter of a few weeks before spring. Ok, so it’s a little longer than that. However, we have had an unusually warm winter, so far. I would like to share recipes I received from Janet and Sadie. Thanks Ladies! I loved the Striped Delight and I really enjoy a good Artichoke and Spinach Dip. Try these and let me know what you think.
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup melted butter
1 pkg. (8oz) cream cheese
1/4 cup sugar
2 tbsp. milk
1 container of (8oz.) cool whip
2 pkgs. (4 serving size)
3 1/2 cups milk
Directions: Combine graham cracker crumbs, 1/4 cups sugar , and melted butter in a 13 x 9 pan . Beat cream cheese with 1/4 cups sugar and 2 tbsp. milk until smooth. Fold in half of the cool whip. Spread on crust. Prepare pudding mix as directed using 3 1/2 cups of milk. Pour over cheese layer. Spread remaining cool whip over this. Very delicious !!
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Thank you for your comments and emails. I look forward to hearing from you with any favorite recipes or requests. We’ll talk more next week. You can reach me at susieqcooking@ainop.com or C/O Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
