Spinach Dip

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoning salt
1 (1 pound) loaf round, crusty Italian bread

In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.

Coconut Bars

5 oz. Sweetened condensed milk
1 t. Vanilla
2 C. Powdered sugar
14 oz. Flaked coconut
1 24 oz. bag semisweet chips

Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm.

Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.

Nachos Supreme

1 bag tortilla strips or chips
1 cup shredded Cheddar cheese
1/2 cup shredded Jack cheese
1 cup refried beans or canned pinto beans or refried beans
1 medium tomato, chopped
1/2 cup chopped green onion
1 can (2.25 oz) ripe olives, sliced
1/4 cup salsa Picante
1/4 cup canned diced green chilies, drained
1/2 cup sour cream

Pile tortilla strips on a large ovenproof platter and mix and toss the
remaining ingredients with the chips. Bake at 350 for 10-12 minutes or
microwave for 2 to 3 minutes until heated through and cheese is melted.
Serves 4 to 6 as an appetizer. Variation: Add a meat filling for a whole
tortilla meal.

Chocolate Oreo Espresso Thins

Makes about 4 dozen

The secret to the super-crisp texture here is cutting the dough into
very thin rounds; coarse sanding sugar on top adds to their crunch.
Holiday Cookies 2005, Special Issue Holiday 2005

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
Coarse sanding sugar, for sprinkling

Sift together flour, cocoa powder, espresso powder, and salt into
a medium bowl; set aside.
Put butter, confectioners' sugar, orange zest, and vanilla in the
bowl of an electric mixer fitted with the paddle attachment. Mix on
medium speed until pale and fluffy, about 3 minutes. Reduce speed to
medium-low, and gradually add flour mixture until just combined.
Transfer dough to a 12-by-16-inch piece of parchment; shape into a
log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler
along edge of paper at each turn to narrow the log and force out air.
Transfer in parchment to a paper towel tube; chill at least 2 hours or
overnight.
Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices;
transfer to baking sheets lined with parchment paper. Brush tops with
water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes.
Cool on sheets on wire racks. Store in airtight containers at room
temperature up to 1 week.

Oreo Ice Cream Cake

1 (16 oz.) pkg. Oreo cookies
1/3 c. butter
1/2 gal. ice cream
1 (8 oz.) Cool Whip
1 jar fudge topping
1 (9x13) cake pan

Crush cookies and set a few crumbs aside for top. Melt
butter and mix with crushed cookies. Press into bottom of
cake pan. Let ice cream soften while you do that. After ice
cream has softened spread on top of cookie crumbs. Then
spread fudge topping on top of ice cream. Then spread the
Cool Whip on top of that. Sprinkle remaining cookie crumbs
on top of Cool Whip. Freeze for 4 to 5 hours. Serves 10 to
15 people.

Fudge Stuffed Easter Eggs

1/2 cup (1 stick) butter, melted
2 (3 5/8 ounce) boxes regular chocolate pudding mix
1/2 cup milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
8 ounces dipping chocolate

Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper lined tray. Chill until firm.

Melt chocolate, and dip cooled eggs. Place on wax paper. Let stand until coating hardens.

Makes 2 1/2 pounds of filling.

Stir & Roll Biscuits

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup oil
2/3 cup milk

Preheat oven to 450 degrees. Mix flour, baking powder and salt. Pour oil and
milk in to measuring cup. Add to flour mixture and mix until a ball is
formed. Knead dough until smooth: flatten with hands and cut. Place in
ungreased pan close to each other. Bake 10 to 12 minutes.