June 17, 2008
posted by Amber at 10:25 PM

1 pkg Cream Cheese
1 (14oz) Artichoke Hearts, drained and chopped
1/2 cup Frozen Spinach, drained
1/4 cup Mayonnaise
1/4 cup Parmsean Cheese
1/4 cup Romano cheese (can use all parm instead)
1 or 2 Cloves of Garlic, minced
1/2 teaspoon Basil
1/4 cup Mozzarella Cheese
1/4 teaspoon Garlic salt
Salt/Pepper, if desired

Have cream cheese at room temperature; cream together with mayo, parm, romano, garlic, basil and garlic salt. Mix well. Add artichoke hearts and spinach, mix till blended. You can store in sealed container until ready to use. Spray pie pan/casserole dish, pour in dip, top with mozzarella. Bake at 350F for 25 minutes. Serve with nachos, crackers, or pita chips.
Submitted by: Sabrina

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June 6, 2008
posted by Amber at 3:50 PM


Crust:
1 1/3 cup Graham Cracker Crumbs
1/4 cup Sugar
1/3 cup Melted Butter/Margarine

Filling:
1 1/4 cup Fresh or Bottled Lime Juice
2 envelopes Unflavored Gelatin (I use Knox gelatin)
1 1/2 cup Sugar
5 Eggs, lightly beaten
1/2 cup Butter, at room temp
2 pkgs Cream Cheese, at room temp
1/4 cup Water
1/2 cup Whipped Cream

Take out cream cheese and butter, and let it soften. Mix crust ingredients in medium bowl, press into cheesecake pan and put in fridge. Stir lime juice and water in medium sized saucepan, sprinkle gelatin over mixture and let stand for 5 minutes. Stir in sugar and eggs. Place mixture over medium heat; stir continually till thickened and comes just to a boil (5-7 minutes)

**Important** Strain any bits of egg white by pouring mixture through strainer. In large mixing bowl beat butter with cream cheese till well combined. Beat in hot lime mixture and mix till blended. Refrigerate until slightly firm, stirring every 20 minutes for 40 minutes. Beat whipping cream till stiff peaks form; fold into lime mixture (or use a whisk to get it looking smooth). Pour filling into crust and refrigerate overnight. Garnish with lime slices if desired

Submitted by: Sabrina

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