1 can artichokes (w/water), drained and chopped
1/2 cup mayo
1/2 cup Parmesan cheese
Mix together in dish and bake @ 350* until lightly brown, 30 - 40 minutes. Serve with scoops.
Frosting Karen Hayley
1/2 c Crisco
1/2 tsp Salt
1 egg white (or 1/4 c milk in addition to the other milk)
3-5 tbs Milk (the amount of milk depends on the consistency)
1 tsp Flavor (use lemon or white vanilla to keep your frosting white)
1 box 10x sugar
Mix all with sugar on top. Beat 5 minutes.
Posie Icing (for decorating)
1 c Crisco
1/4 c egg whites (or 1/4 c sweet milk- not recommended in humid weather)
1 tsp lemon flavoring (or white vanilla to keep icing white)
1 box 10x sugar
Mix and beat 10 minutes.
"Christmas Cookie Exchange"
Molasses Spice Cookies -
2 1/2 cups all-purpose flour
1 3/4 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
3/4 cup brown sugar
1/2 cup molasses (not blackstrap)
1 large egg
Granulated sugar, for rolling
1. Wisk together the flour, soda, spices, and salt. In another bowl, beat the butter, sugar, and molasses. Add the egg and beat 1 minute more. Blend in the flour mixture until you have a soft dough.
2. Divide in half; wrap and freeze for 30 minutes. Shape teaspoonfuls into balls; roll in sugar. Place 2 inches apart on a parchment-lined baking sheet.
3. Bake at 350*F for 9 t0 11 minutes, until flattened and crackle-topped. Cool.
