Hot Articoke Dip
1/2 C mayonnaise
1/2 C sour cream
14 oz Artichoke Hearts~ drained and chopped
1/2 C grated Parmesan Cheese
Combine all ingredients and mix until blended. Spoon into a oven proof dish. Bake at 350 for 30 minutes or until bubbly. I usually stir it after 30 minutes and then bake it for 10 more minutes.
Serve with wheat thins!
1/2 C sour cream
14 oz Artichoke Hearts~ drained and chopped
1/2 C grated Parmesan Cheese
Combine all ingredients and mix until blended. Spoon into a oven proof dish. Bake at 350 for 30 minutes or until bubbly. I usually stir it after 30 minutes and then bake it for 10 more minutes.
Serve with wheat thins!
Mini Cheesecakes
12 vanilla wafers
Two 8 oz. pkgs. cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
Cherry and/or blueberry pie filling
Preheat oven to 350. Line muffin tin with foil liners and place vanilla wafer in each. Beat cream cheese, sugar, vanilla extract and eggs in mixing bowl on medium speed until well blended. Fill muffin cups 3/4 full. Bake 15-20 minutes until set. Cool. Top with pie filling. Chill.
| BACON & WATER CHESTNUT WRAPS | |
1 lb. bacon (cut in thirds) 2 cans (16 oz.) water chestnuts (whole & peeled) SAUCE: 3/4 c. ketchup 1/2 c. sugar 1/3 c. brown sugar Wrap bacon around water chestnuts and hold together with toothpicks. Place in glass 9 x 13 inch pan. Bake at 350 degrees for 40 minutes. Remove from oven and drain grease. Sauce: Mix the above in a saucepan and heat until sugars are dissolved. Pour over "wraps". Return to oven and bake 10 minutes longer. Serve warm. | |
Everything was so yummy! Can I get the recipe for the bacon wrapped jalapenos?
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