Blackberry Mountain
 
Spinach Artichoke Dip has become a favorite of mine and we often travel to Applebee's for this tasty dish.  While experimenting this weekend I wanted to try something new and decided to look for this recipe.  It just so happened the the very magazine I was reading, Mary Jane's Farm, had a recipe in the back.  This recipe is mostly like the one in the magazine but I added more cream cheese.  I honestly didn't measure any of it...I just decided how much I wanted of each item.  We ate it cold on crackers and that was mouth watering.  Then we ate it spread on pizza crust, melted with mozzarella cheese on top...also delicious!

1 block of cream cheese
3 or 4 cups of spinach
1 clove of garlic- chopped fine
1 cup Parmesan cheese
1 can/jar of artichoke hearts (non-marinated)

Mix all of the above ingredients.  You can serve cool or you can warm in the oven or microwave with cheese on top.  Enjoy!
 
 
Cheesecake is a delicious treat but I find that not many people attempt to make their own.  It really isn't too bad and this recipe is especially easy for the first timers.  The recipe originally came from Southern Living magazine but has been adjusted a bit.  Give it a try...if you like cheesecake and/or red velvet cake...you will be very happy that you did!

1 1/2 cups crushed Oreos
1/4 cup melted butter
3 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
4  large eggs lightly beaten
3  tablespoons unsweetened cocoa
1  cup sour cream
1/2  cup buttermilk
2  teaspoons vanilla extract
1  teaspoon white vinegar
1  bottle red food coloring

Preheat oven at 325 degrees.

Stir together Oreos and melted butter (add a little butter at a time—you may not need it all because of the Oreo cream).   Press mixture into bottom of a 9-inch springform pan.

Beat 3 packages cream cheese and 1 1/2 cups sugar at medium-low speed for about 1 minute. Add eggs and next six ingredients (cocoa, sour cream, buttermilk, vanilla, vinegar, and food coloring), mixing on low speed just until combined. Pour batter into prepared crust.

Bake for 10 minutes; reduce heat to 300 degrees, and bake for 1 hour and 15 minutes longer or until center is firm. Run knife along outer edge of cheesecake to loosen from pan. Turn the oven off and let the cheesecake sit in oven for 30 minutes. Remove cheesecake from the oven; cool in pan on a wire rack 30 minutes. Cover and chill for 8 hours.

Frosting:

1  (3-ounce) package cream cheese, softened
1/4  cup  butter, softened
2  cups  powdered sugar
1  teaspoon  vanilla extract
Crushed Oreos (optional)

Beat cream cheese and 1/4 cup butter at medium speed until smooth; slowly add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Sprinkle with a few crushed Oreos if you wish.  Remove sides of springform pan.