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My bread didn't have such large pieces of artichoke in it because I diced mine really well. Unless you are taking this to a large party of people that are just crazy about artichokes, I would dice them finely because then they aren't so overwhelming.
1-14 oz. can artichoke hearts in water, diced
1 cup mayonnaise
1 cup shredded parmesan cheese (not the powder)
1 clove garlic (spoonful of fresh, refrigerated minced)
1 loaf French bread, cut in half
Mix together all ingredients and spread evenly on halves of French bread. Cook at 350 for 20 minutes or until golden brown. Slice in to pieces and serve.
Linked here.
This is another great recipe from Real Mom Kitchen! My great friend, Cassandra Adams, was in charge of the dips and she did a marvelous job. I actually liked this dip better than the 7 layer dip because it was hot and cheesy.
1 (8 oz) package of cream cheese, softened
1 (15 oz) can of chili
1 (4 oz) can diced green chilies
Lots of shredded cheddar cheese
sliced olives
diced green onion (optional)
In a large pie plate (or a pizza pan will work) spread cream cheese. Then layer on top of cream cheese in this order: chili, green chilies, shredded cheddar cheese, and sliced olives. Bake at 350 degrees until hot and melted (approximately 20-25 minutes). Garnish with green onion and serve with tortilla chips.
*NOTE: I always double the recipe because it goes fast.
Linked here.
Ironically, this is a classic Ashley dish! We always request that she bring it to our parties and get togethers. So this time we got to make it for her! Again, Cassy did a fantastic job and there wasn't any of this left by the end of the party!
Layer 1: 10 oz. Bean dip mixed with 16 oz. Canned refried beans
Layer 2: 1 c. mayo mixed with 1 c. sour cream and 1 pkg. Taco mix
Layer 3: 2 lg. Avocados mixed with ½ tsp. Lemon juice and salt
Layer 4: Cheddar Cheese, shredded
Layer 5: Tomatoes, diced
Layer 6: Olives, sliced
Layer 7: Green Onions, slices
Linked here.
This is a must-have for a bridal shower! This classic cake is moist and rich and will send your taste buds twirling. Be warned, though. It is not very good as left overs, which you probably won't have anyways, and requires more time and ingredients than I would normally post about!
1 box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits
1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan.
2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
Linked here.
This cake has become a staple in our family. I am always asked to bring it to parties of all kinds is SUPER fast with very few ingredients and tastes DELICIOUS! Got to love it!
1 box yellow cake mix
6 oz box strawberry jello
3.4 oz box vanilla instant pudding
1 – 16 oz. container cool whip
Bake cake mix in 13x9 inch baking dish according to box directions. Pull out of oven and poke holes into the top of the cake. Combine strawberry jello with 2 cups BOILING water. Mix well, then pour over hot cake. Refrigerate over night. (I only refrigerated for about 4 hours and it was fine). Mix packet of instant pudding with container of cool whip and spread over cake. Enjoy!
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