Spinach Artichoke Dip

• 1/2 c. sour cream
• 1/2 c. mayonnaise
• 1/2 c. grated parmesan cheese
• 1/2 c. cubed mozzarella cheese
• 1-2 tsp. minced garlic
• 1 (10 oz.) package frozen spinach, thawed and squeezed of its juices
• 1 (14 oz.) can artichoke hearts, chopped

1. Combine all ingredients.
2. Place in shallow casserole dish
3. Bake at 325 for 15-20 min.

Bubbles (german pancakes)

1. Blend:

• 6 eggs
• 1 c. flour
• 1/4 c. butter, melted
• 1 c. milk
• 1 tsp vanilla

2. Pour into greased 9x13 pan.
3. Bake on 350 for 15-20 min or until browned and bubbling.

Frosting for Everything

Use this frosting for cakes, cupcakes, sugar cookies....everything.  But my favorite way is in the graham sandwich.  Mom used to have graham cracker frosting sandwiches waiting for us for after school snacks.  YUM!

Mix the following together:

• 1/4 c. butter, softened (not melted)
• 1 tsp. vanilla
• 4 T milk
• 4 c. powder sugar

To thicken, add more sugar.  To thin, add a few drops milk at a time.

*Add cocoa, or other extracts for other flavors

Divinity

• 3 c. white sugar
• 2 egg whites, beaten
• 1 c. white corn syrup
• 1 tsp. vanilla
• 1/2 c. water

1. Boil sugar, corn syrup and water together slowly.
2. Wash down crystals from sides of pan with a pastry brush dipped in water.
3. Boil til syrup spins a long thread (12-15") when tested with a spoon (or until 245 degrees)
4. Pour slowly over beaten egg whites
5. Beat until mixture begins to thicken and loses its gloss.  
6. Add vanilla.
7. Drop by teaspoonfuls onto waxed paper.

Yield: 60 pieces or 2 lbs

Variations: nuts, cut candied cherries, candied pineapple

Toffee

1 lb. butter

3 c. sugar

1 c. roasted almonds

1 lb. dark sweet chocolate

1. Melt butter and add sugar. Boil slowly stirring constantly until it reaches 280 degrees.  (it will be golden brown.)
2. Spread on greased cookie sheet and cool.
3. Shave and melt chocolate in double boiler and allow to cool.
4. Before setting, spread half chocolate on top of toffee and sprinkle roasted almonds on chocolate.
5. Place in fridge to set.
6. After setting, turn over and pour remaining chocolate over top. sprinkle almonds on top.
7. Break into 1 1/2" pieces.

Honey Butter and the Like....

For Thanksgiving last year I brought these different kinds of butters for the table.  Seriously, divine.  Around Christmastime my singles ward did a service auction and all the money that was raised went to help provide Christmas for a few families in the stake.  So I brought some honey butter (it tastes a lot like the stuff from Texas Roadhouse- um, yum!) and guess how much it sold for.  Yep, fifty bucks!  So here's the fifty dollar cinnamon honey butter recipe...

Cinnamon Honey Butter

• 1/2 c. butter
• 1/2 c. powdered sugar
• 1 t. cinnamon
• 1/2 c. honey

1. Make sure your butter is nice and soft (leave it on the counter all day) then mix all ingredients together until totally mixed and fluffy

Raspberry Butter

• 1/2 c. butter
• 1/3 c. raspberries
• 2 T powdered sugar
• dash lemon juice

1. Follow same directions as the honey butter.  The key is making sure your butter is room temp.  
2. I used the food processor to get my raspberries really finely blended.  You make the call- blend less for a more chunky butter.  

Salt Play Dough

I say this counts as a recipe!  This has produced many-a-salt dough map of Utah for me and my sisters.  Maybe we'll make it with the nephews this summer and have some fun.

The Recipe:

• 3 c. flour
• 1 c. salt
• food coloring
• 1 c. water
• 1/2 c. oil

1. Mix food color with water before mixing.
2. Add all ingredients and mix well