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.

Double Chocolate Peppermint Brownies

Perfect for holiday gatherings!

Layer 1: Brownie:

¾ c. cocoa
½ tsp. baking soda
1/3 c. butter, melted
½ c. boiling water
2 c. sugar
2 eggs
1/3 c. butter, softened
1 1/3 c. flour
1 tsp. vanilla
¼ tsp. salt

Combine the cocoa and baking soda. Add the melted butter and combine, then add boiling water. Combine well, then add sugar, eggs, and butter. When combined add flour, vanilla, and salt. Pour into greased 9x13 pan and bake for 35-40 minutes at 350 degrees. Let cool.

Layer 2: Buttercream frosting:

1/3 c. butter, softened
2 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla
2 drops peppermint extract
red coloring (to make frosting pink)

Spread over cooled brownies. Chill.

Layer 3: Chocolate Ganache

3/4 c. semisweet chocolate chips
¼ c. + 2 tbsp. heavy cream

Combine in a small bowl and microwave for 30 second intervals until smooth. Do not overheat. Immediately pour over brownies. Top with crushed peppermint candy cane. Put back in fridge for a few hours, until set.

Pumpkin Cheesecake

AMAZING!

from Our Best Bites

(see my notes at the bottom)

Crust:

1 1/2 C gingersnap crumbs (about 25-30 small cookies)

6 tbsp. real butter, melted

3 tbsp. brown sugar

3/4 C ground pecans

Filling:

3 8oz blocks cream cheese

3/4 C canned pumpkin puree

8oz melted white chocolate (1 C white chocolate chips, melted)

1 C sugar

3 eggs

2 tsp. vanilla

2 tsp. pumpkin pie spice

Preheat oven to 350. Using heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath. For Crust: Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9" spring form pan. Evenly spread across the bottom of pan and up the sides about 1-1 1/2 inches.

To melt chocolate, place in a microwave-safe bowl and microwave at 30 second intervals, stirring in between, until smooth. Set aside. With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, and pumpkin pie spice. With the mixer running, slowly add in white chocolate in a steady stream. Pour mixture on top of the crust.

For waterbath: Place cheesecake pan inside of a larger pan. (Like a roasting pan.) The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches. Bake for about 50 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling. When it's done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. Serve with whipped cream and caramel sauce!

NOTES: Since Carson in allergic to pecans, I omitted those from the crust. I also do not have a roasting pan, so I filled a cake pan with water and placed it below the cheesecake. I don't know if that's what you're supposed to do, but I think it worked! And finally, buy "Anna's" ginger cookies (flower shaped). I bought them to decorate the top with, and they are amazing. I wish I would have done the crust with them, because the ginger snaps I bought for the crust were bland and extremely hard. I thought I was going to break my food processor.

Creamy Red Jello Salad

I don't make Jello a lot. I sort of feel like I'd be fulfilling the ultimate cliche: mormon housewife with a pyrex full of jello. But when I do make it, this one's really good. No chunks of anything. Just a great flavor.

1 large box raspbery Jello
2 c. water (boiling)
1/2 can frozen OJ concentrate
2 c. applesauce
cool whip
cinnamon

Dissolve Jello in boiling water. Stir in frozen concentrate and applesauce until well blended. Pour into 9x13 and set overnight (it takes forever to set up). To serve, top with cool whip and sprinkle cinnamon on top.

*Note: the original recipe was double the ingredients, and it really filled up the 9x13. It was a lot. That's why I suggest doing half and still filling a 9x13. More room for cool whip.

Grilled Zucchini

1 zucchini
Italian salad dressing (liquid)
Parmesan cheese

Slice up zucchini and put into a zip-lock or Tupperware filled with the salad dressing (enough to cover them). Put into the fridge and let sit and marinate for a few hours.
Grill up zucchini on barbecue grill flipping once until cooked.
Plate up and sprinkle Parmesan cheese on top.

These are SOOO yummy!!

Spice Punch

5 qts water
4C sugar
6 oranges, juiced
6 lemons, juiced
1/2 large can pineapple juice
1 T cinnamon
1 t ground cloves

Place spices in a cheesecloth and tie into bundle.
Put the water and sugar in large pan.
Place spice bundle in with the water.
Bring to a boil and boil until water turns an amber color {about a half hour}
Reduce heat and add juices.
Serve hot.

**Note - this is our "cure-all" for a cold. It works magic. Its smell also puts Scentsy to shame :) It's out of this world yummy, cozy, and perfect. -Chandie

Pumpkin Roll

3 eggs
1 C sugar
2/3 C pumpkin
1 t lemon juice
3/4 C flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt

Filling:
1 C powdered sugar
6 oz cream cheese
1/4 C butter
1 t vanilla

Beat eggs on high speed for 5 full minutes. Add sugar slowly while mixing. Add pumpkin and lemon juice. Mix dry ingredients together in separate bowl; fold into mixture. Grease a jelly roll pan and put wax paper over it. Grease wax paper. Pour mixture in pan and bake 15 minutes at 350 degrees. Spread out a dish towel and sprinkle well with powdered sugar. Turn pumpkin onto the dish towel and roll up with the towel {remove wax paper}. Cool. Unroll, spread filling on top, and roll up without the towel. Cover and chill; serve with whipped cream.