Hot Artichoke Dip

1 cup Parmesan cheese
1 cup artichoke hearts, quartered & drained
1 cup mayonnaise
paprika

In a medium bowl, combine the first three ingredients and pour into a 1 quart casserole dish. Sprinkle paprika on top. In a preheated 350 oven, bake for 1 hour. Serve with crackers for dipping.

Prep. Time: 10 minutes.

Stromboli

Nonstick cooking spray
1 (13.8-ounce) can refrigerated pizza crust
8 slices Genoa or hard salami
6 slices deli-style ham
8 slices mozzarella cheese
1/2 cup roasted red pepper, drained and cut into sprips
1 tablespoon Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Italian seasoning

1. Preheat oven to 425F. Coat a baking sheet with nonstick cooking spray.
2. Unroll pizza dough onto a flat surface. Layer with salami, ham, mozzarella cheese and roasted red pepper strips. Sprinkle with Parmesan, garlic powder, salt, and black pepper.
3. Starting with the end of the dough, roll up jellyroll-style and place on prepared baking sheet. Lightly spray stromboli with nonstick cooking spray then sprinkle with Italian seasoning.
4. Bake 15-18 minutes, or until golden. Let cool 5 minutes then slice and serve with your favorite marinara sauce.

Cajun Black-eyed peas and Ham

2 qt. plus 1 1/2 cups water
1 lb. dried black-eyed peas
1/2 lb. slab bacon, cubed
1/2 lb. smoked ham, cubed
1 1/2 cup finely chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 tsp. minced garlic
1 3/4 tsp. salt
1/2 tsp. ground cayenne pepper

In a 5 1/2 quart saucepan or Dutch oven combine the water, peas, bacon, ham, onions, bell peppers, celery and garlic. Cover pan and ring to boil over high heat, stirring occasionallyso peas don't stick and scorch. Put lid askew and boil 5 minutes more. Stir well, reduce heat to maintain a simmer, and re-cover pan with lid askew. Simmer about 1 hour, stirring occasionally (more often toward the end of cooking time so the mixture doesn't scorch). Stir in salt and pepper. Re-cover pan and simmer about 30 minutes more. Stir frequently to avoid schrching (if it does scorch, do not stir, change to new pan.) Remove cover and simmer until creamy thick, about 10 minutes longer. Serve with hot cornbread and chow-chow! YUMMY (This recipe is from Marsha Rader and I have used it for since 1989 at New Years Lunch!)

Yummy Sweet Potato Casserole

4 Cups sweet potato, cubed

1/2 Cups white sugar

2 Eggs, beaten

1/2 teaspoon salt

4 Tablespoons butter, softened

1/2 Cups milk

1/2 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon ground cloves

Topping:

1/2 Cup packed brown sugar

1/3 Cup flour

3 Tablespoons butter, softened

1/2 Cups Pecans, chopped

Directions:

1. Preheat oven to 325. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, cinnamon, cloves, butter, milk, and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.

3. In a medium bowl, mix the sugar and flour. Cut in the butter until mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4. Bake in preheated oven 30 minutes, or until the topping is lightly brown.

Chocolate Bread

Prep Time:

20 min

Inactive Prep Time:

30 min

Cook Time:

1 hr 15 min

Level:

Easy

Serves:

2 loaves

Ingredients

• Butter, for pans
• 2 1/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate morsels
• 1 1/2 cups chopped pecans
• Chocolate Butter, recipe follows

Directions

Preheat oven to 325 degrees F. Butter and flour (2) 9 by 5-inch loaf pans.

In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Shield the bread with aluminum foil to prevent excess browning. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack. Serve with rich Chocolate Butter, if desired.

Chocolate Butter:

• 1/2 cup butter, softened
• 2 tablespoons hot fudge topping

In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving.

Pecan Pie

3 eggs, slightly beaten
1 cup Karo syrup
1 cup brown sugar
2 Tablespoon butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked pie crust

In large bowl, stir together first 5 ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake at 350 for 50 to 55 min.

Cheese Log

1 8oz. cream cheese
1 3oz. pimento cheese
1 garlic bud crushed
1/2 cup chopped pecans

Mix well. Put chili powder on wax paper, roll cheese on this and roll into a roll.