Five-Cheese Spinach & Artichoke Dip Recipe

Ingredients

• 1 jar (12 ounces) roasted sweet red peppers
• 1 jar (6-1/2 ounces) marinated quartered artichoke hearts
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 8 ounces fresh mozzarella cheese, cubed
• 1-1/2 cups shredded Asiago cheese
• 6 ounces cream cheese, softened and cubed
• 1 cup crumbled feta cheese
• 1/3 cup shredded provolone cheese
• 1/3 cup minced fresh basil
• 1/4 cup finely chopped red onion
• 2 tablespoons mayonnaise
• 2 garlic cloves, minced
• Assorted crackers

Directions

1. Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
2. In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.
3. Stir dip; cook, covered, 30-60 minutes longer or until cheese is melted. Stir before serving; serve with crackers. Yield: 16 servings (1/4 cup each).

Source: http://www.tasteofhome.com/

Monster Cookie Bars

Ingredients

• 1/2 cup LAND O LAKES(R) Butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/4 cup creamy peanut butter
• 1/3 cup rolled oats
• 1 cup milk chocolate chips
• 1/2 cup candy-coated milk chocolate pieces (such as M&M's(R))

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking pan.
2. Cream together butter and brown sugar. Mix in egg and vanilla.
3. In a separate bowl, whisk flour, baking powder, and sea salt together. Gradually incorporate dry ingredients into the butter/sugar mixture. Mix thoroughly.
4. Stir in creamy peanut butter, oats, chocolate chips, and candy-coated chocolates. Spread mixture evenly in prepared baking pan.
5. Bake until set, 25 to 27 minutes. Allow to fully cool before cutting into bars.

Honey Glazed Ham

Ingredients

• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Peppermint Candy Cane Christmas Cookies

Ingredients

• 2 sticks of butter, at room temperature
• 1 cup of powdered sugar
• 1 large egg
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of pure peppermint extract
• 3 cups of all-purpose flour
• 1/2 teaspoon of salt
• 3/4 teaspoon of red food coloring
• For the glaze
• 1 cup of powdered sugar
• 1/4 teaspoon of peppermint extract
• 1-2 tablespoons of milk

Instructions

1. In the bowl of a stand mixer, combine butter and powdered sugar until fluffy.
2. Add egg, vanilla and peppermint extract, scraping down sides of bowl as needed.
3. Reduce mixer speed and add flour and salt, mixing until well combined.
4. Divide dough in half.
5. In the bowl of the stand mixer, combine 1/2 the cookie dough with red food coloring.
6. Shape cookie dough into disc and cover tightly with plastic wrap.
7. Refrigerate one hour or up to overnight.
8. Once dough has chilled, preheat oven to 375 degrees.
9. Measure one tablespoon of each color dough and gently roll into 6 inch long log shapes.
10. Twist cookie dough together and transfer to parchment paper or silpat lined baking sheet.
11. Chill shaped cookie dough for 15 minutes before baking.
12. Bake 10-12 minutes, or until bottoms of cookies are a very light golden brown.
13. While the cookies are baking, prepare peppermint glaze. Spoon over cookies after they have cooled slightly.

Source: http://www.number-2-pencil.com/

Snowball Blue Party Punch Recipe!

Ingredients

• 1 bottle Polar Blast Blue Hawaiian Punch {1 gallon or 3.78L}, chilled
• 1 bottle Sprite {2 liters}, chilled
• 12 oz. Pineapple Juice {350 mL}, chilled
• 10 scoops Vanilla Ice Cream

Instructions

1. Combine Polar Blast Blue Hawaiian Punch, Sprite, and Pineapple Juice mixture in large punchbowl, and stir.
2. Add scoops of Vanilla Ice Cream right before serving and stir for some delicious frothy goodness!
3. Transfer to large Punch bowl with glasses, or serve out of Mason Jar Mugs! ENJOY!!

Source: http://thefrugalgirls.com/

PEANUT BUTTER BALLS AKA BUCKEYE BALLS

What You'll Need

• 16 oz. peanut butter
• 1 pound confectioners sugar
• 1.5 sticks (3/4 cup) butter

How to Make It

1. melted chocolate bark for dipping
2. Mix together the peanut butter, sugar and butter.
3. Roll into balls, insert tooth pick (to dip easier) and chill in freezer about 30 mins.
4. Dip into melted chocolate, place onto cookie sheet lines in wax paper
5. best stored in the fridge.
6. coconut pecan cake icing and coconut flakes can be added to the mixture for new taste!

Source: https://cookyourfood1.blogspot.com