I hosted a brunch on Friday. The food turned out yummy. Here are three recipes I used -
Vanilla Dip (for fruit)
1 lg container cool whip, thawed
1 lb plain yogurt
1 small pkg vanilla instant pudding
Mix together well. Serve with assorted fruits.
Spinach Artichoke Dip
1 (8oz) pkg cream cheese, room temp
¼ cup mayonnaise
½ cup Parmesan cheese, grated
¼ cup mozzarella cheese, grated
1 clove garlic, finely minced
¼ tsp garlic salt
salt and pepper to taste
Cream all together.
1 can (14 oz) artichoke hearts, coarsely chopped
½ cup spinach, chopped (I used frozen)
Stir in to creamed mixture. Spread in 9x13 pan that has been sprayed with oil.
Romano tomatoes, diced and juice drained (I forgot to buy tomatoes; it was still good)
¼ cup mozzarella cheese, grated
Top dip with tomatoes and cheese. Bake at 350 for 25 minutes or until top is browned. Serve with crackers, veggies, toasted bread...
Sausage Bake
8 – 11 slices bread, cubed
1 lb sausage, browned
2 ½ cups cheese, shredded
Layer in order in 9x13 pan that has been sprayed with oil.
8 eggs
3 ¼ cups milk
1 tsp dried mustard powder
Blend in blender and pour evenly in pan. Cover with foil and refrigerate overnight.
1 can cream of mushroom soup
½ cup milk
The next morning whisk together soup and milk in saucepan over med heat until warm. Pour over casserole. Cover and bake at 325 for 40 minutes. Uncover and continue to bake 20 – 30 minutes longer. Allow to stand for 10 minutes before serving.
Holy cow that looks yummy! I wish I could have been there.
ReplyDeleteWow that all looks so good :) Why wasn't I invited?
ReplyDeleteI tried the spinach artichoke dip for the Sisters Over Fifty and Sisters Without Misters Luncheon. Mine turned out a little on the salty side, but I think it was because the artichokes were already flavored but I still added all the garlic salt it called for and then added more salt. I have this thing about not tasting things I'm making as I go along.
ReplyDeleteThe vanilla fruit dip was super yummy. It was a lot for one person, but I managed. (Just kidding; I shared it with Lindsie and brought more to a General Conference potluck.)
And Cordelia and I loved the sausage bake. It turned out quite nicely. I used only 7 eggs, but do you remember when Mom went to that Homemaking and learned that if people would just scrape out the egg shells, a dozen eggs would really equal 13? That's always stuck with me. I needed three eggs for the Creme Brulee, so I made sure I got everything out of the 7 shells, and it definitely made enough. The 9x13 pan runnethed over. I would recommend using a bigger pan. (I only used 8 slices of bread, too.)
I forgot to say with the sausage bake that I remembered the ground mustard after I'd already poured the egg mixture on top, so I added it to the soup the next day, and it still tasted good.
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