Artichoke Dip

1 can artichoke hearts (not marinated)
1 cup mayo (or less if desired)
1 can green chilies (drained and rinsed)
1 cup Parmesan cheese.

Mix together and bake in 9x13 at 375 for 20 minutes.

Frog Eye Salad

1 c. sugar
2 T flour
½ tsp salt
1 ¾ c. Pineapple juice from cans
2 beaten eggs
1 Tbsp Lemon Juice

1 box small bag acini de pepe pasta
2 tsp. Salt
1 Tbsp oil

3 cans mandarin orange, drained
2 (20 ox.) cans pineapple chunks, drained
1 (20 ox) can crushed pineapple drained
9 oz cool whip
1 c. miniature marshmallows
1 c. coconut (optional)

Combine and cook until thick the sugar, flour, salt, pineapple juice, and eggs. Cool this, then add lemon juice.

Cook pasta with salt and oil. Drain, rinse, and cool pasta. Add mandarin oranges, pineapple chunks, and crushed pineapple. Add sauce to fruit and pasta mixture, then add cool whip, marshmallows, and coconut.

My Roommate Lindsay Payne

Red White and Blue Jell-o

1 small box red raspberry jell-o
1 small box berry blue jell-o (or a 2nd box of red rasp. if you can't find this)
3 cups boiling water (not all at once)
1 envelope knox gelatin
1/2 c. cold water
1 c. half & half
1 c. sugar
1 t. vanilla
1 8 oz pkg. cream cheese
1 c. chopped pecans
1 can wild blueberries (wyman's works best - don't drain)

First Layer:
Dissolve 1 box of red rasp jell-o in 2 cups boiling water. Pour in 9x13 pan and place in fridge. Allow to set before next layer
Second Layer:
Dissolve plain gelatin in 1/2 c. Cold water. Heat 1/2 & 1/2 & sugar until it just about boils. Mix w plain gelatin mixture. Add vanilla and cream cheese. Blend this until smooth so there are no chunks of cream cheese. Then add the nuts. Pour over first layer and allow to set in the refridgerator.
Third Layer:
Dissolve other box of Jell-o in 1 c. boiling water; stir until dissolved. Add bluberries with juice. Allow to cool before pouring over second layer. When mixture is luke warm pour third layer on and allow to set.

Don't take this to a picnic or anywhere it will be set in the sun for a long time.

Recipe from Jaci Kern

Triple Cheese Fondue

2 T. minced celery
1/4 c. butter
1/4 c. flour
1 c. milk
1 can chicken broth
1/2 to 3/4 lb. swiss cheese, shredded
1/4 lb. monterey jack cheese, shredded
1/4 lb. cheddar cheese, shredded
1 t. worcestershire sauce
1/4 t. dry mustard (1/2 to 1 t. wet mustard)
1/4 t. onion or garlic salt
1/16 cayenne pepper (optional)

Saute celery in melted butter until tender. Stir in flour. Gradually stir in milk and broth. Cook stirring until thick. Add worcestershire, mustard and salt. Stir in well. Slowly add cheese. Stir until melted.

We have this fondue as well as chocolate fondue for our Christmas Eve dinner every other year (Hickman traditions).