Family Holiday Vegetable Dip

From: Maeve Bolger

2 C mayo
2 C sour cream
2 T minced dry onion
3 t dill weed
2 1/2 t Beau Monde spice*
1 1/3 t curry powder

Mix all together about 24 hours before serving, so flavours can blend. Serve with fresh veggies for dipping.

*Beau Monde is a little hard to find, it's by the company Spice Island, maybe others too, but I have found it by Spice Island. By the ingredients it's a mixture of celery salt among other things.

Honey Mustard Chicken

From: Christa Dysart

3 boneless, skinless chicken breasts- cut in small pieces

Mix together-
1/3 C margarine, melted
1/3 C honey
2 T prepared mustard
1 t salt
1-2 t curry powder (depending on taste)

Pour over chicken. Cover with foil and bake at 350 for about 50 min. Serve with rice.

Chicken & Green Bean Skillet

From: Kraft

4 boneless skinless chicken breast halves (1lb)
2 C frozen green beans
1 can mushrooms soup
¼ t dried thyme leaves
1 C shredded sharp cheese

Heat skillet on med/high heat. Add chicken, cover. Cook 5 to 7 min on each side or until done. Remove from skillet. Add beans, soup, ½ C water and thyme to skillet. Cover and cook 6 min stirring often.

Return chicken to skillet cook 1 min or until hot. Top with cheese.

Serve with potatoes

Turtle Pumpkin Pie

From: Kraft

¼ C plus 2 T caramel ice cream topping, divided
1 Graham Cracker crust
½ C plus 2 T pecan pieces, divided
1 C cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 C canned pumpkin
1 t ground cinnamon
½ t ground nutmeg
1 tub (8oz) cool whip topping, thawed, divided

Pour ¼ C caramel topping into crust; sprinkle with ½ C pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ C cool whip. Spread into crust

Refrigerate at least 1 hr. Top with remain cool whip, caramel topping and pecans just before serving. Makes 10 serv.

Simply Sensational Truffles

From: Kraft

2 ½ pk (20 sq) Bakers semi-sweet choc. Divided
1 pkg (8oz) cream cheese, softened

Melt 8 chocolate squares. Beat cream cheese, with mixer until creamy; stir in melted chocolate. Refrigerate until firm.

Shape into 36 balls, place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate, then refrigerate 1 hr. refrigerate leftovers.

DECORATE: top with finely chopped peanuts or sprinkles. Or, coat truffles with powdered sugar or unsweetened cocoa powder instead of dipping in chocolate.

Fudge

1 pkg (8 squares) Baker's semi-sweet chocolate
1 can sweetened condensed milk
2 t vanilla

Line 8x8 pan with foil, ends extending over sides.

Microwave chocolate and milk on HIGH 2 to 3 min until chocolate is almost melted, stir after 2 min.

Stir until chocolate is melted and blend in vanilla. Stir in extras if desired.

EXTRAS - save some for 'topping'
37 mini oreo cookies
1 C peanuts
2 C mini marshmellows
1/2 C peanut butter drop in fudge in teaspoons and cut through for marble effect.

Spread into pan, top with toppers. Refrigerate 2 hrs or until firm. Cut into 25 squares, using toppers as a guide.

Spinach & Artichoke Dip

From: Kraft
Prep: 10 min; Total: 30 min; Serves: 22, 2 T each
1 can (14oz) artichoke hearts, drained, finely chopped
1 pkg (10oz) frozen chopped spinach, thawed, drained
3/4 C grated parmesan cheese
3/4 C light mayonnaise
1/2 C shredded mozzarella cheese
1/2 t garlic powder

Preheat oven to 350. Mix all ingredients until well blended.

Spoon into 9 inch pie plate or quiche dish.

Bake 20 minutes or until heated through. Serve with Triscuit crackers, fresh veggies, or tortilla chips.

MAKE AHEAD: Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hrs. Bake uncovered as directed just before guests arrive, increasing the baking time by 5 - 10 min. to ensure that the dip is heated through.