Ingredients:
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
Salt and pepper to taste
Directions:
Preheat oven to 400 degrees F
Spray an 8 x 8 in pan
In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese,
cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
Ingredients:
5 eggs
1/3 cup butter, melted
¼ cup white sugar
½ cup milk
4 Tbsp cornstarch
1, 15 oz can whole kernel corn
2, 15 oz cans cream style corn
Directions:
Preheat oven to 400 degrees. Spray a 2 quart casserole pan
In a large bowl, lightly beat eggs. Add melted butter, sugar and milk.
Whisk in cornstarch. Stir in corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake covered, one hour.
Ingredients:
Directions:
Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Spread each rectangle with about 3 tablespoons cream cheese spread. Top with artichoke hearts, bacon, Parmesan cheese and spinach. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 5 slices. Place cut side down 1 inch apart on large ungreased cookie sheet. In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.
Bake 13 to 17 minutes or until golden brown. Serve warm.