Creamy Spinach Artichoke Dip

Christine Downing Hughes

• 2 c marinated artichoke hearts (drained & chopped up)
• 1 can jalapenos (about 4 oz can) diced small
• 1 box (10 oz) frozen chopped spinach, dethawed and drained and chopped
• 1 cube (1/2 c) butter melted
• 1 (8 oz) block cream cheese softened
• 2 cups sour cream
• 1 container powdered parmesan cheese (about 1 1/2 cups)
• 3/4 tsp garlic powder

Mix together well. Bake at 350 till bubbly. Or store in refrigerator and bake portion sizes individually at each serving.

Tartar Sauce

• 1/2 c mayonnaise
• 2/3 c Miracle Whip
• 1 – 2 Tbs pulverized onion (we just put it in the blender/bullet)
• 1 – 2 Tbs  pulverized dill pickles (we just put it in the blender/bullet)

Pulverize the onions and pickles.  Stir in mayonnaise & Miracle Whip.

SO GOOD!  We eat this ALL.THE.TIME with fish.

Southern Apple Dumplings

Adapted from inspireddreamer.com

• 2 large apples (I used Granny Smith, tart is better)
• 2 cans Pillsbury Crescent dough
• 3/4 c butter
• 1 c sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 1 can 7-Up or equivalent

1. Preheat the oven to 350 degrees. Grease an 9x13 baking dish.
2. Cut each apple into 8-10 wedges (we just use an apple corer/slicer thing). Slice the apple skin off as well and set aside.
3. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the wide end. Pinch to seal and cover apple and place in the baking dish.
4. Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine. The mixture will slowly combine and thicken. When it's thickened, remove from heat and add vanilla.
5. Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings
6. Bake for 40 to 45 minutes in the preheated oven, or until golden brown.