Spinach Artichoke Dip

Spinach Artichoke Dip
from Cooking Classy 

• 8 oz. cream cheese, well softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 garlic clove, minced (1 tsp)
• 2/3 cup (76g) finely shredded parmesan cheese
• 1/2 cup (56g) finely shredded mozzarella cheese
• Pepper, to taste
• 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
• 6 oz. frozen spinach, thawed, squeezed to drain excess liquid

Instructions

• Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
• In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
• Stir in artichokes and spinach.
• Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
• Serve warm with tortilla chips, crackers or toasted baguette slices

Ginger's Sweet Potato Souffle

 Ginger's Sweet Potato Souffle
A Thanksgiving and Easter staple

6 sweet potatoes - bake at 375 for 45 minutes or until soft to mash

Add to mashed sweet potatoes:
2 cups brown sugar
3 eggs
2 tsp cinnamon
1/2 c. evaporated milk

Topping: 
1/2 c. butter
1 c. brown sugar
2 tbsp flour
1 c. chopped pecans

Melt butter and brown sugar and bring to a boil.  Add flour and cook, stirring, for about 2 minutes.  Remove from heat and add pecans. 

Put sweet potato mixture in the bottom of a 9x13 baking pan and pour topping over the top.  Bake at 350 for 30 minutes.