Artichoke Dip, anyone?

This recipe is a favorite from my most-used cookbook, The Ultimate Southern Living Cookbook. When I serve it at parties, I'll often use my pretty butter-colored Gail Pittman pie plates on a two-tiered stand -- the dip on top, with another pie plate on the bottom filled with water and one lit tea candle to keep the dip warm. I like to serve with Triscuits -- you choose your favorite cracker!



Baked Artichoke Dip

1 (14-oz) can artichoke hearts or hearts of palm, drained and chopped
1 cup grated Parmesan cheese
3/4 cup mayonnaise
1 clove garlic, minced
1/4 tsp Worcestershire sauce
1/8 tsp hot sauce

Combine all ingredients, stirring well; spoon into a lightly greased 1-quart casserole. Bake, uncovered, at 350 degrees for 20 minutes or until bubbly. Serve with melba toast rounds. Yield: 2 cups.

Note: I used Parmesan/Romano from a jar, and used Texas Pete's for hot sauce.

Photo: Willow House Riverstone Stacking Platters  (41483; set of three -- Available January 2011)

Note: I linked to this recipe on Eat at Home.

Cookies that just say "Christmas"!

One of my mother's heirlooms that was passed to me was her Betty Crocker Cookbook. It was definitely her most used cookbook, and after 50 years of use, it was literally falling apart by the time I got it. I was so glad to find a brand new but unrevised version at Books-A-Million a couple of years ago that I can use without fear of further damage.

One of my favorite recipes in this cookbook is one my mother made every Christmas -- and lots of other times, too. Molasses Crinkles have always been a favorite; the fact that they are both simple to make and delicious to eat makes them a must over the holidays!

Here's the recipe:


Molasses Crinkles

Mix together thoroughly:
3/4 cup soft shortening
1 cup brown sugar
1 egg
1/4 cup molasses

Sift together and stir in:
2-1/4 cups sifted flour
2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place, sugared-side-up, 3" apart on greased baking sheet (I just use parchment paper). Sprinkle each cooky with 2-3 drops water to produce a crackled surface. Bake at 375 10-12 minutes, just until set but not hard (these should be soft when you eat them). Makes 2-1/2 to 3 dozen.

Cinnamon Christmas Memories

Growing up in my parents' home, December was always a special time of year. It seemed there were so many things to look forward to! Mama had hand-painted a nativity, as well as the carolers shown here, and it was fun to unwrap them and set them up in their special places. There were cookies to bake and decorate -- especially Mama's special buttermilk cookies. And the parties! I think we usually spent Christmas Eve with friends at the Machen's, and there were always tamales. New Year's Day was an unbridled feast of food, football, and rummy tiles at the McClard's. But somewhere before Christmas, Mama always threw a party, too.

She would bake pies, the famous buttermilk cookies, fried cheese balls (how I wish I had that recipe) and her hot punch -- which was not only warm and delicious, but just made the whole house smell like Christmas. She served it in a glass and sterling carafe which seemed to exist only for this purpose!

When we have holiday get-togethers, my daughter always requests Mam-ma's hot punch (served in that same carafe). And she always hopes there is some left over for her to enjoy as she does schoolwork on cold winter mornings. I hope your family enjoys this recipe as much as mine has!

Hot Punch

(Recipe from Anna Wheelis)

1 gallon apple cider

1 quart ginger ale

Small package red hots

1 stick cinnamon

Pour all into stock pot and simmer 20-25 minutes.