Creamy Spinach Artichoke Dip by The Scrap Shoppe

I actually make a recipe very similar to this each year for Christmas, but in a bread bowl... it is so good for dipping bread cubes or crackers!

Creamy Spinach Artichoke Dip

What you need:

1 10-oz. box frozen chopped spinach, thawed

1 14-oz. can artichoke hearts, drained and roughly chopped

1 c. shredded parmesan-romano cheese mix

1/2 c. shredded mozzarella cheese

10 oz. prepared alfredo sauce

1 tsp. minced garlic

4 oz. softened cream cheese

Pepper (optional)

I loved this recipe because it was so easy!

The only ingredient that needed any work was the artichokes.

They just needed a little chopping!

Then dump in all of the other ingredients and mix them up thoroughly.

Spread in an 8x8" dish.  Then bake in a preheated oven at 350 for 25-30 minutes or until cheese are bubbling and melted.

Holiday Cheese Ball by Kellogs

This looked like a fun recipe to try for an appetizer!

Holiday Cheese Ball

Ingredients

• 1 package (8 oz., 2cups) shredded, sharp Cheddar cheese
• 1 package (3 oz.) cream cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon finely chopped onion
• 1 tablespoon pimento
• 1 tablespoon chopped green bell pepper
• 1 teaspoon paprika
• 1/4 teaspoon garlic salt
• 1/2 cup Kellogg's® All-Bran® Original cereal

Directions

1. Let cheeses stand at room temperature to soften. In small electric mixer bowl, beat cheeses until thoroughly blended and fluffy. 

2. Add onion, pimiento, green pepper, paprika and garlic salt. Beat until well combined. Shape into ball.

 

3. Roll in KELLOGG'S ALL-BRAN cereal. Wrap and chill. Before serving, let stand at room temperature to soften slightly. Serve with crackers.

Strawberry Jam by Matha Stewart

Tyler loves Strawberry jam, so I think I will make this for him!

Strawberry Jam

Ingredients

• 1 quart hulled strawberries
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice

Directions

1. In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

Orange Marmalade by Martha Stewart

Tyler's dad loves orange marmalade, I think I will try and make some for when they come for Thanksgiving!

Orange Marmalade

What you need:

• 8 Seville oranges, 6 oranges peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped; 2 oranges quartered, thinly sliced, and seeded
• 2 lemons, quartered, thinly sliced, and seeded
• 1 1/2 quarts cold water
• Sugar

Directions

1. Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
2. Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
3. Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving. (Marmalade will keep, covered and refrigerated, for up to 1 month.)

Strawberry Butter by Martha Stewart

I have always wanted to make flavored butter for toast in the mornings-- this one looks so good!

Strawberry Butter

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup hulled and coarsely chopped fresh strawberries

Directions

1. Using an electric mixer, beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.
2. Transfer to ramekins or small serving dishes. Chill until ready to serve, or transfer to 2 sheets of plastic wrap, roll each into log, and freeze up to 2 months. Thaw before using. Serve at room temperature.