• 1 jar/can chopped artichokes
• 1 10oz package frozen chopped spinach
• 2 tsp minced garlic
• 1/2 cup sour cream
• 1/2 cup mayonaise
• 3/4 cup shredded parmesan cheese

PREHEAT oven to 375 F.
MIX all ingredients and cover with foil.
BAKE 20-25 minutes.
REMOVE foil and bake for 5 minutes or until bubbly on top.

• 1.5 lbs ground beef
• 1 medium red onion, chopped
• 1 4oz. can green chili (can use just 1/2 can)
• 1 can stewed tomatoes
• 1 large can tomato sauce
• 1 can Bush's Chili Starter Mix
• 1 can kidney beans
• 1/4 cup brown sugar
• 1 jar salsa or picante sauce

SAUTE onions in large stew pot.
ADD ground beef and cook till brown.
ADD remaining ingredients and allow to simmer for about 30 minutes.
LOWER heat and let it cook for an additional hour (like a crock pot).
SERVE with corn chips, sour crean, grated cheddar cheese, etc.

• 1/2 cup water
• 1/4 tsp salt
• 1 10 oz. package frozen chopped spinach
• 2 tbsp butter
• 2 tbsp flour
• 1/8 tsp garlic salt
• white pepper to taste
• 3/4 cup light cream
• 1/8 tsp ground nutmeg

BOIL water and salt in a medium saucepan.
ADD spinach; return to full boil.
BREAK UP frozen spinach with fork; cover.
REDUCE heat to low; COOK 4 minutes.
DRAIN well; keep warm.

MELT butter in small saucepan.
ADD flour, garlic salt and pepper; stir well.
COOK until bubbly.
ADD cream; STIR well.
COOK over low heat until thickened.
SEASON with nutmeg.
COMBINE with spinach; mix thoroughly.
GARNISH with hardboiled egg slices (optional).

• 1 1/3 cups flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 2 tbsp sugar
• 3/4 tsp baking powder

• 1 egg, beaten
• 1 cup milk, or more as needed

• powdered sugar for sprinkling
• oil for frying
• a funnel for the batter

SIFT all dry ingredients into a large bowl.
BLEND milk and egg in another bowl.
ADD the wet ingredients to the dry ingredients.
BEAT until smooth.
FILL a skillet or pan with 1 inch of cooking oil and HEAT to 375F.
COVER the small hole of a clean funnel with a finger.
FILL the funnel with batter.
Carefully MOVE your finger away from the funnel hole, allowing batter to flow into skillet.
MOVE the funnel to form patterns with the batter.
FRY until golden brown, about 1 or 2 minutes, TURNING once with 2 spatulas.
REMOVE to paper towels to drain.
PLACE on a plate and sprinkkle with powdered sugar.
SERVE hot.
REPEAT the process until all the batter is used up.

• 2 3-oz. packages raspberry Jello (or any other red berry Jello flavor)
• 2 cups hot water
• 1 cup cold water
• 1 cup drained crushed pineapple
• 2 1-lb. cans whole cranberries (or cranberry sauce w/ whole cranberries)
• 1 small can (11 oz. or less) mandarin oranges, optional

• 1 cup sour cream
• 1/4 cup sugar
• 1 8-oz. package softened cream cheese

To make the Jello...
DISSOLVE Jello in hot water.
ADD remaining ingredients.
PLACE in 9 x 13 inch pan.
CHILL until firm (about 2 hours).
SPREAD Topping on firm salad.
REFRIGERATE another 15 minutes to firm up topping.

To make the Topping...
MIX all ingredients together until smooth & creamy (by hand or electric mixer).

• 2 pkg. (8 squares each) Semi-Sweet Baking Chocolate, divided
• 3/4 cup firmly packed brown sugar
• 1/4 cup granulated sugar (optional if you like it sweeter)
• 1/4 cup (1/2 stick) butter or margarine, softened
• 2 eggs
• 1 tsp vanilla
• 1/2 cup flour
• 1/4 tsp baking powder
• 2 cups chopped nuts (optional)

HEAT oven to 350F.
Coarsely CHOP 8 squares (1 pkg) of the chocolate, set aside.
MICROWAVE remaining 8 squares chocolate in large microwavable bowl on High 1 to 2 minutes.
STIR until chocolate is melted and smooth.
STIR in sugar(s), butter, eggs and vanilla with wooden spoon until well blended.
DROP by scant 1/4 cupfuls onto ungreased cookie sheet.
BAKE 12 to 13 minutes or until cookies are puffed and feel set to the touch.
COOL on cookie sheet 1 minute.
TRANSFER to wire rack to cool completely.
Makes about 1 1/2 dozen large cookies.

• 1 cup sugar
• 1/2 cup brown sugar, packed
• 1 cup butter, softened
• 3 tbsp molasses
• 1 egg
• 2 tbsp water or milk
• 3 1/4 cups All Purpose Flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or 1/2 tsp cardamom + 1/2 tsp ground cloves)
• dried currants or raisins, optional
• 1/2 cup sugar, set aside

In large bowl, COMBINE 1 cup sugar & 1/2 cup brown sugar, butter and molasses; BEAT until light and fluffy.
ADD egg and water; blend well.
ADD flour and all remaining ingredients except currants and 1/2 cup sugar; MIX well to form a smooth dough.
COVER with plastic wrap; refrigerate 1 hour for easier handling.
HEAT oven to 350F.
On floured surface (or using wax paper), ROLL OUT 1/3 dough at a time to 1/8-inch thickness; keep remaining dough refrigerated.
CUT with floured cookie cutters and PLACE 1 inch apart on ungreased cookie sheets. If desired, decorate with currants.
BAKE at 350F for 9 - 11 minutes or until set.
Immediately REMOVE from cookie sheets.
SPRINKLE sugar over each cookie.
COOL 5 minutes or until completely cooled.

• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup (2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract or grated peel of 1 orange
• 3 cups quick or old-fashioned oats
• 1 2/3 cups (11 oz. pkg.) butterscotch flavored morsels

PREHEAT oven to 375 F.
COMBINE flour, baking soda, cinnamon and salt in small bowl.
BEAT butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl.
Gradually, BEAT in flour mixture.
STIR in oats and morsels.
DROP by rounded tablespoon onto ungrewased baking sheets.
BAKE for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crispy cookies.
COOL on baking sheets for 1 minute.
REMOVE to wire racks to cool completely.

• 1 cup brown sugar, packed
• 1/4 cup all purpose flour
• 1/4 cup butter (1/2 stick, cut into pieces)
• 1/3 cup walnuts or pecans, finely chopped

• 3/4 cup brown sugar, packed
• 1/2 cup butter (1 stick), softened
• 3 eggs
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 tsp vanilla

Crumb Topping...
GREASE 12 cup bundt pan.
In small bowl COMBINE brown sugar and flour.
CUT in butter with pastry blender or 2 knives until mixture is crumbly.
ADD nuts and set aside.

Cake...
CREAM sugar, butter and eggs in large bowl.
COMBINE flour, baking poweder, baking soda, and salt.
ADD to creamed mixtures alternately with buttermilk.
STIR in vanilla. Batter will be thick.
SPOON half the batter into bundt pan; SPRINKLE with half the crumb mixture.
ADD remaining batter and top with remaining crumb mixture.
BAKE 1 hour.
COOL 5 minutes.
INVERT on cake plate or platter and cool.
Makes 12 to 16 servings.