Hot Artichoke and Spinach Dip II

Rated: Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Servings: 12

"Who can deny the popularity of artichokes and spinach blended with cheeses? Try this hot, flavorful dip with toasted bread or tortilla chips."

INGREDIENTS:

1 (8 ounce) package cream cheese, softened 1/4 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 1 clove garlic, peeled and minced 1/2 teaspoon dried basil

1/4 teaspoon garlic salt salt and pepper to taste 1 (14 ounce) can artichoke hearts, drained and chopped 1/2 cup frozen chopped spinach, thawed and drained 1/4 cup shredded mozzarella cheese

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2.	In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3.	Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

French Toast Casserole

Adapted from Virginia Willis’ “Bon Appetit, Y’all”

In a perfect world, you’ll be able to find brioche or challah for this recipe, but if your world isn’t so perfect, go with what you can get your hands on – French bread, country loaf, Texas toast, even cinnamon-raisin bread.

Serves 8

• 4 TABLESPOONS (1/2 STICK) UNSALTED BUTTER, MELTED
• 3/4 CUP FIRMLY PACKED LIGHT BROWN SUGAR
• 1 LOAF BRIOCHE OR CHALLAH, SLICED 1 1/2 INCHES THICK (ABOUT 1 1/2 POUNDS)
• 8 LARGE EGGS, LIGHTLY BEATEN
• 1 CUP WHOLE MILK
• 1 TABLESPOON PURE VANILLA EXTRACT
• 1/2 TEASPOON GROUND CINNAMON
• 1/4 TEASPOON GROUND GINGER
• PINCH OF SALT
• 1/2 CUP CHOPPED PECANS
• ACCOMPANIMENTS: CONFECTIONERS’ SUGAR; SORGHUM, CANE OR MAPLE SYRUP
• 1. Combine the melted butter and brown sugar in a 9-by-13-inch baking dish.
  2. Arrange the bread slices in the dish. (It’s fine if they overlap.)
  3. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak in.
  4. Top the bread slices evenly with the pecans.
  5. Cover with plastic wrap, and refrigerate for 3 to 12 hours.
  6. Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.
  7. Bake the casserole until it’s browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners’ sugar over the casserole, and serve it with sorghum, cane, or maple sugar.