Citrus Jell-O Salad

1 Lg Pkg. Orange Jell-O

1 Can Pineapple pieces, drained

1 Can Mandarin Oranges, drained (optional)

1 Pkg. Instant Lemon Pudding

1 ½ Cups Milk

1 Container Cool Whip

½ Cup Cheddar Cheese

• Prepare Jell-O as directed. Add fruit.
• Refrigerate until set.
• Combine pudding with milk until thicken, add Cool Whip.
• Sprinkle with cheese. Refrigerate.

Party Potatoes

9 large potatoes

8 ounces cream cheese

1 cup sour cream

2 tsp. onion salt

1 tsp. salt

1/4 tsp. ground black pepper

2 Tbs. butter

• Preheat oven to 350 F. Grease one 2 quart casserole dish and set aside.
• Bring a pot of salted water to boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large mixing bowl; mash until smooth.
• Add cream cheese, sour cream, onion salt, salt, pepper and butter; beat until light at fluffy.
• Place into prepared casserole dish and dot with butter.
• Bake at 350 F for 30 minutes or until heated through.

Hot Artichoke and Spinach Dip

12 servings (I usually double it)

1 - 8 oz package cream cheese, softened

¼ cup mayonnaise

¼ cup grated Parmesan cheese

¼ cup grated Romano cheese

1 clove garlic, peeled & minced

½ tsp. dried basil

¼ tsp. garlic salt

1 - 14 oz can artichoke hearts, (drained & chopped)

(I used ½ of an 8 oz frozen package for a double batch)

½ cup frozen chopped spinach

¼ cup shredded mozzarella

• Mix everything but the spinach, artichoke & mozzarella in mixer.
• Gently fold in artichoke & spinach.
• Put in baking dish & top with mozzarella.
• Bake at 350° for 25 minutes.