Mary Jo's Three Cheese Hot Artichoke Dip

THREE CHEESE HOT ARTICHOKE DIP

1/2 cup grated parmesan

2 green onions, sliced thin

1 (14 ounce) can artichoke hearts, drained & chopped

1 cup mayonnaise

1 (8 ounce) block cream cheese, softened

1 cup shredded mozzarella

dash Hot Sauce

dash Worcestershire sauce

salt & pepper

Directions: Preheat oven to 350 degrees

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30-40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

Recipe Courtesy of Paula Deen

Ann S's "Hamburger Cookies"

Hamburger cookies

Vanilla wafers

Keebler grasshopper cookies (or girl scout cookies)

Red & yellow icing (I only did red)

Coconut tinted green

Sesame seeds

Put dots of red frosting on the flat side of bottom vanialla wafer.

Add grasshopper cookie.

Put yellow frosting on top wafer and dip in coconut

Frosting & coconut should ooze out the side and look like ketchup & mustard & lettuce.

Add a dot of frosting to attached top wafer to grasshopper cookie

Moisten top of cookie with egg white, or corn syrup, or even sprinkle a little water to add sesame seeds

Note: One receipe says to put the grasshopper cookie in a warm oven for a moment to soften the chocolate on the which will then stick to the vanilla wafer without so much frosting.

Kathy's Banana Cream Brownie Squares

Banana Cream Brownie Squares

Liked on www.youtube.com

3/4 cup dry roasted peanuts -- chopped 1 package brownie mix 3 medium bananas 1 1/4 cup cold milk 1 package instant vanilla pudding mix -- (5.1 oz) 8 ounces Frozen Whipped Topping -- thawed 9 strawberries 1 Square unsweetened baking chocola...

Make up the brownies adding peanuts to the mix. When cool, slice bananas on top…using an egg slicer. Mix 1/ ¼ cup of milk with one package of vanilla or banana instant pudding and 8 ounces of defrosted Cool Whip. Beat until blended. Spread on top of brownies and bananas. Sprinkle with chopped nuts, shaved chocolate. Make dabs of whipped cream and place whole strawberries to mark each piece.

Diane's Vegetarian Chili

HEARTH VEGAN SLOW-COOKER CHILI

INGREDIENTS:

1 Tablespoon olive oil

1 each; green, yellow, red pepper, chopped

2 onions, chopped

4 cloves, garlic, minced

1 (10 oz) package frozen chopped spinach, thawed & drained

1 cup frozen corn kernels, thawed

1 zucchini, chopped

1 yellow squash, chopped

5 tablespoons, chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

6 tablespoons chili powder

1 tablespoon dried parsley

½ teaspoon salt

½ teaspoon ground black pepper

2 (14.5) cans diced tomatoes with juice

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can black beans, rinsed & drained

1 (15 oz) garbanzo beans, rinsed & drained

2 (6oz) tomato paste

1 (8oz) can tomato sauce

1 cup veggie broth

Heat oil in large skillet over medium heat, and cook the peppers, onions and garlic until the onions start to brown. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and veggie broth over the ingredients.

Set the cooker on Low, and cook until all veggies are tender, 4-5 hours. Check seasoning, if chili is too thick, add more tomato sauces and veggie broth.

Judy's Truffle Brownies

TRUFFLE BROWNIES



1 2/3 cups (10 oz) 63% Guittard Extra Dark Chocolate Chips (or
Ghirardelli 60% dark chips would be fine)

3 tablespoons unsalted butter

3 tablespoons water

1 cup sugar

½ teaspoon salt

1 teaspoon vanilla extract

3 large eggs

¼ unsifted all-purpose flour



Position rack in the center of the oven and preheat to 325 degrees.
Line an 8-inch square pan with aluminum foil, leaving edges long
enough to easily use a handles to lift contents out after baking.



Heat chocolate, butter and water in a large microwave-safe bowl at
medium power (50% or level 5) for 1 ½ to 3 minutes, stirring well
after 1 minute, then at 30 second intervals until smooth and all of
the chocolate is melted. (1 ½ minutes worked for me) With a wooden
spoon, beat in the sugar, salt and vanilla. Beat in the eggs, one at
a time until smooth and glossy. Stir in the flour just until combined.



Spread batter into the prepared pan and bake for 35 minutes or until a
puffed crust forms on top. The center will still test moist. Do not
overbake as the chocolate will solidify as it cools. Place pan on a
rack and cool completely for 2-3 hours. Brownies will cut more easily
if allowed to cool overnight or can be covered and refrigerated once
cooled to room temperature. Remove the brownies from the pan by
lifting the foil by its edges and cut into 16 squares.



I recommend making them a day ahead of time and then refrigerating
them overnight.