Strawberry Bread

This is one of my holiday favorites. I don't know why I just do it for the holidays.

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3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
2- 10 oz. pkgs. frozen strawberries
1 1/4 cup oil
4 eggs, well beaten
1 tsp. red food coloring

Reserve 1/2 cup strawberry juice for cream cheese spread. Mix all dry ingredients together. Make a hole in the center of the dry ingredients and pour strawberries, oil and eggs in. Mix by hand until all ingredients are thoroughly combined. Add food coloring and mix. Pour into a large greased and floured loaf pan. Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean. Let cool for 10 minutes and then remove from pan and cool completely.

I usually use small loaf pans and they take about 45 minutes to cook

Cream Cheese Spread:

1- 8 oz cream cheese softened
1/2 cup reserved strawberry juice

Mix together, and place between slices of strawberry bread.

Muffletta Dip

Aaron again...this was a BIG hit at the office the other day, so I volunteered to type it up for Cheryl.

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1 cup chopped green olives with pimientos

3/4 cup chopped cooked ham

3/4 cup chopped salami

3/4 cup chopped provolone cheese

1/2 cup chopped mozzarella cheese

1/2 cup chopped cauliflower

1/2 cup chopped pitted kalamata olives

1/2 cup finely chopped celery

1/4 cup finely chopped carrot

2 tbsp chopped fresh parsley

2 tbsp capers, drained

1/4 tsp crushed red pepper

1/4 tsp dried oregano

1/4 tsp dried rosemary

1/4 cup white wine vinegar

2 tbsp olive oil

pita chips

In a large bowl, combine everything but the vinegar and oil.

In a small bowl, whisk together the vinegar and oil. Pour over olive mixture, tossing to coat. Serve with pita chips.

You can make it up the day before, just add the vinaigrette just before serving.

I have to give props where props are due: I think this is a Paula Deen recipe from one of her magazines.

Spinach Dip

This is another of our family favorites. We use this for most parties and get-togethers.

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1 (10 oz.) pkg. frozen spinach
1/2 cup fresh parsley
1/2 cup green onions, sliced finely
1/2 tsp. dill weed
1/2 tsp. seasoned salt
1 cup sour cream
juice of 1 lemon
1 cup mayonnaise (not salad dressing/Miracle Whip)

Cook and drain spinach. Squeeze as much liquid out of the spinach as possible. Add remaining ingredients and chill overnight. Makes about 3 cups. Serve with raw vegetables.

This can be made gluten free using Hellman's Mayonnaise, or any other gluten free mayo, and gluten free sour cream.

Aunt Polly's Cheeseball

This recipe comes from my Aunt Polly.

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4 oz. sharp cheddar cheese (grated)
2- 8 oz cream cheese (softened)
4 oz. deviled ham
2 Tbls. grated onion
2 Tbls. worcheshire sauce
1 tsp. lemon juice
1 tsp. dry mustard
1 tsp. paprika
1/4 tsp. salt

Mix all ingredients together. Form in a ball. Can be rolled in chopped pecans, or parsley. Serve with crackers.