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.

Pasta Fagioli

2 - 14 oz cans italian tomatoes
2 - 14 oz cans double strength beef broth
1 jar Prego traditional flavor spaghetti sauce
2 ribs of celery, chopped
1 small onion, chopped
1 carrot, grated
1 lb ground beef, browned and drained

Combine above ingredients, cooking on medium heat for 30-40 minutes.

Add:
1 cup pasta (macaroni noodles)
16 oz can northern beans
16 oz can kidney beans - drained and washed

Continue to cook until pasta is tender.

Mock Turtle Cheesecake

This is one of the first cheesecakes I ever made. It is real easy, and doesn't require a springform pan.

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Crust:
1 cup crushed Oreo's
1/4 cup chopped pecans
1 Tbls. butter (melted)

Preheat oven to 325 degrees. Line an 8 or 9 inch round cake pan with foil. Mix all ingredients and press into cake pan and bake for 8 minutes. Let cool.

Filling:
2- 8 oz. cream cheese (softened)
1/2 cup sugar
1/4 cup whipping cream
2 eggs

Beat cream cheese until smooth. Gradually add sugar and whipping cream. Beat in eggs. Pour over crust, and bake for 34-45 minutes until center sets. Cool to room temperature on a wire rack.

Glaze:
2 oz semi-sweet chocolate squares (chopped)
2 Tbls whipping cream

On low heat, melt chocolate and whipping cream. Stir continuously until smooth. Pour on top of cheesecake and smooth it out to the edges. Store in refrigerator. After chocolate sets, cover with foil or plastic wrap.

Topping:
1 jar Caramel Ice Cream topping
1/2 cups toasted pecans

To toast pecans: set oven to 375 degrees; place pecans on a cookie sheet; cook for 5-7 minutes stirring occasionally. Coarsly chop the pecans and add to the Ice Cream toppings. Drizzle some topping on each piece when ready to serve.

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.

Squash Casserole

This one if for Aaron, who said this had to go on here.

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8 cups sliced yellow squash
3 Tbls. butter
1 cup water
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/4 tsp. cayenne pepper
1 tsp. minced garlic
4 oz. cream cheese, cubed

Combine everything but the cream cheese. Cook on stovetop until squash is tender. Drain out all water and juice. Add cream cheese and stir until melted.

(Aaron here...this is a Cheryl original. It is awesome!)