Pomegranate Fruit Jello

2 6oz pkg. cherry jello

2 pomegranates, seeded (reserve 1/3 C)

2 apples, peeled, cored, chopped (any kind)

1 20 oz can crushed pineapple

1 15 oz can whole berry cranberry sauce

Topping

1 8oz pkg. cream cheese

12 oz Cool Whip

1/3 C sugar

Mix jello according to directions. Pour into a 9x13 pan and place in the fridge. Let set up partially and then mix in the pomegranate seeds (reserve 1/3 C), chopped apples, crushed pineapple, and cranberry sauce. Put in fridge until firm.

Mix topping ingredients together and spread on top. Sprinkle reserved pomegranate seeds on top. Chill until ready to serve.

This is Jessie's recipe and it is soooo good! It's crunchy and not too sweet and very festive.

Macaroni Grill’s Bread

1 Tablespoon yeast
1 Tablespoon sugar
1 cup warm water
2.5 cups flour
1 tsp salt
1.5 tablespoons rosemary or a good Italian seasoning
1 tablespoons butter

Place yeast, sugar and water in bosch and allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups flour
Add 1 T rosemary or Italian seasoning
Knead for about 5 min.
Add additional ½ cup flour if needed
Let dough rise covered for about 1 hour, until doubled.
Divide dough in half and shape into two rounded loafs
Spray a cookie sheet with cooking spray
Place two loafs onto cookie sheet
Sprinkle additional seasoning/rosemary into top of dough and press lightly into dough
Let rise again until double, about 40 min.
Cook in a 375 degree oven for 15-20 min, until lightly brown.
Serve with EVOO and balsamic vinegar.

Hot Artichoke and Spinach Dip

1 (8oz) package cream cheese, softened
1/4 cup Mayonnaise
1/2 cup grated parmesan cheese
1/4 cup gargonzola cheese (or more if you like)
1 clove garlic, minced
1/2 t dried basil
1/4 t garlic salt
salt and pepper to taste
1 (14 oz) can artichoke hearts, drained and chopped
3/4 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a small baking dish (I use an oval casserole dish). In a medium bowl, mix together cream cheese, mayo, parmesan cheese, romano cheese, gargonzola cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the misture to prepared dish. Top with mozzarella cheese. Bake in oven for 25 minutes until bubbly and lightly browned.