Island Artichoke Spinach Dip in Bread Bowl

Adapted from King's Hawaiian

Ingredients:

1 cup Mayonnaise

1 cup Sour cream

1 package (1 ounce) Ranchstyle dip mix

1 can (13-15 ounces) Artichoke hearts drained and chopped

1 package (10 ounces) Frozen chopped spinach thawed and well drained

1 can (8 ounces) Sliced water chestnuts drained and chopped

1 cup Parmesan cheese optional

2 loaves KING'S HAWAIIAN Original Hawaiian Sweet Round Bread

Instructions:

Step 1

Preheat oven to 350° F.

Step 2

Carefully hollow 1 loaf, leaving 1-inch on sides and bottom to make a bowl.

Step 3

Cube removed bread and additional loaf.

Step 4

Place bowl and cubes on baking sheets and bake for 10 minutes or until golden brown.

Step 5

Blend mayo, sour cream and dip; mix together in a large bowl.

Step 6

Add artichoke hearts, spinach and water chestnuts; mix well.

Step 7

Cover and refrigerate until well chilled.

Step 8

To serve hot: Stir in 1 cup grated Parmesan cheese; microwave on high 4-5 minutes or until hot, stirring occasionally.

Step 9

Transfer dip to bread bowl and serve with toasted bread cubes.

Chocolate Chip Gooey Butter Caie

Adapted from Recipe-me

Ingredients

Cake Base Layer

• 1 (18.25-ounce) box yellow cake mix
• 1 egg
• 1/2 cup (1 stick) butter, melted

Filling Layer

• 1 (8-ounce) package cream cheese, softened
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 (16-ounce) box confectioners sugar
• 1/2 cup (1 stick) butter, melted

Topping

• 1 cup chocolate chips
• 1 cup chopped nuts (optional; pecans are my favorite option)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 13 x 9 x 2-inch baking pan. 
2. In the bowl of an electric mixer, combine cake mix, egg, and butter. Pat into the bottom of prepared pan and set aside. 
3. Using the electric mixer, beat cream cheese until smooth; add eggs and vanilla. Add confectioners sugar and beat well. Reduce speed of mixer and slowly pour in butter. Combine thoroughly.
4. Pour filling layer onto cake base layer and spread evenly. 
5. Sprinkle 1 cup chocolate chips  
6. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.

Cucumber Pasta Salad with Cilantro Lime Dressing

Adapted from Food

Ingredients:

• 4 cucumbers, quartered, seeds removed, and chopped
• 6-8 roma tomatoes, diced
• 1 sweet onion, diced
• 3/4 cup lime juice
• 1/2 cup cilantro, chopped fine
• 4 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cups dry macaroni

Instructions:

1. Cook macaroni according to package.  Drain, cool by rinsing with cold water, drain, drizzle with a little olive oil to prevent sticking, and set aside.
2. In a small bowl or mason jar, combine lime juice, cilantro, sugar, salt and pepper.
3. In a large bowl combine vegetables and pasta.
4. Toss gently with dressing.  
5. Refrigerate until time to serve.

Note:  I made extra dressing and used a little more than the recipe calls for.

Lemon Drop Cake

Adapted from 12Tomatoes

Ingredients:

• 4 eggs
• 1 1/2 cup flour
• 2 cups sugar, divided
• 1/2 cup milk
• 1 1/2 teaspoon baking powder
• 1/2 cup vanilla yogurt
• 1 cup butter, softened
• 3/4 teaspoon kosher salt
• 2 teaspoons lemon extract
• 4 tablespoons lemon juice
• 1 tablespoon hot water

Instructions:

1. Preheat oven to 325°F. Grease 9-by-5-inch loaf pan with cooking spray.
2. In a large mixing bowl, cream butter and 1 cup sugar. Beat in eggs, one at a time.  Add milk, yogurt, and lemon extract.
3. Combine flour, baking powder, and salt.  Fold dry ingredients into batter.  Beat until smooth and creamy.
4. Pour batter into prepared pan.  Bake for 12 minutes.  Increase oven temperature to 350 and continue to bake for 35 to 40 minutes until cake is golden.  Transfer to wire rack to cool.
5. Combine lemon juice and sugar in a small bowl. Add hot water and stir until glaze is loosely thickened. Drizzle glaze over cake and allow to set before serving.  

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Spinach Mushroom Crustless Quiche

Recipe from https://www.budgetbytes.com/2011/11/spinach-mushroom-feta-crustless-quiche/

INGREDIENTS

• 8 oz button mushrooms, sliced 
• 1 clove garlic, minced 
• 10 oz box frozen spinach, thawed 
• 4 large eggs 
• 1 cup milk 
• 2 oz feta cheese (or 1/2 cup cottage cheese)
• 1/4 cup Parmesan, shredded
• 1/2 cup shredded mozzarella (or cheddar cheese)
• Salt and pepper to taste 

INSTRUCTIONS

1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Mince the garlic.
2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta. (if using cottage cheese then mix it in with the rest of the ingredients in step 4)
4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables in the pie dish. Top with the shredded mozzarella (ot cheddar).
5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.