Easy Artichoke Spinach Dip

 

BlogRecipe-ArtichokeSpinachDipIngredients

  • 1 can artichoke hearts, whole or quartered (not packed in oil), cut in small pieces, reserve juice
  • 1 cup fresh spinach
  • 8 oz. cream cheese, softened
  • 1 cup shredded Parmesan cheese
  • garlic to taste
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. white vinegar
  • salt and pepper to taste
  • imitation crab meat, optional

 

Directions

Saute spinach, oil and vinegar in pan over low heat. This should only take a few minutes – do not overcook! In mixing bowl, combine cream cheese and artichoke pieces; add approximately 2 tablespoons of juice from can of artichokes. Add remaining ingredients. Add remaining ingredients. Stir well. Serve with baguette bread, crackers, bagels or breadsticks. You can also add imitation crab meat. This dip can be served cold or warm.

Cook’s note: To serve warm: Top with more cheese and bake in pan at 350 degrees for 20 minutes. Add parsley to garnish.

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Pork Tenderloin

BlogRecipe-PorkTenderloin

What’s on your menu for Christmas this year? Try this delicious Pork Tenderloin recipe, found in the Merchants Family Cookbook.

Ingredients:
1 package pork tenderloin
1/2 cup flour
minced dried garlic or onion salt, to taste
1 can Beef Consommé soup

Directions:
Cut loin into 1 1/2 to 2″ slices. Dredge in flour and flatten with palm of hand or glass. Brown in skillet. Put in baking dish and sprinkle each piece with garlic or onion salt. Pour soup over top. Cover and bake at 325 degrees for 1 1/2 to 2 hours.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Grandma Helen’s Cut-Out Cookies

BlogRecipe-CutOutCookies

Cut-out cookies are a favorite at Christmastime. Here’s a recipe you’re sure to love!

Cookies:

  • 2 cups white sugar
  • 1 cup butter
  • 1 cup lard
  • 2 eggs
  • 1 tsp salt
  • 2 cups thick sour cream
  • 1 1/2 tsp baking soda (mixed into sour cream)
  • 1 1/2 tsp baking powder
  • 6 cups flour

Mix first 8 ingredients well, then add flour. Roll and cut-out. Bake at 300 degrees. Watch carefully, don’t let the bottoms get brown. When they look a little tan, pull them out of the oven. Makes 6 dozen cookies, depending on size of cut-outs.

 

Frosting:

  • 1 stick of butter (in cereal bowl)
  • Pour milk until halfway up butter (I know, grandmas’ recipe!)
  • Microwave for 2 minutes, stop every 45 seconds to stir. Add:
  • 3 cups powdered sugar
  • 3 tsp vanilla

Blend with mixer. If it is too thick, add milk; if too runny, add powdered sugar. Split into separate bowls to add food coloring as desired.

Whipped Sweet Potatoes

BlogRecipe-SweetPotatoes

Ingredients:
3 pounds sweet potatoes, peeled and cut in 1″ pieces
4 medium sized carrots, peeled and cut in 1″ pieces
2 chicken bouillon cubes
6 Tbsp butter
1/4 cup brown sugar
2 Tbsp fresh orange juice
salt, to taste

Directions:
Place sweet potatoes, carrots & bouillon cubes in a large, heavy pot. Cover with cold water. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are very tender. Drain, reserving 6 Tbsp of cooking liquid, and place in a bowl. Mash the vegetables with the reserved cooking liquid. Add remaining ingredients. Serve immediately or reheat, covered, in a 350° oven for 15-20 minutes.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Pumpkin Pie Dessert

BlogRecipe-PumpkinPieDessert

Crust:

  • 1 cup flour
  • 1 cup flaked coconut
  • 1/4 cup granulated sugar
  • 1/2 cup butter

Mix crust ingredients well and press into 9 x 13-inch baking pan. Bake at 350 degrees for 10 minutes.

Custard:

  • 2 (15 oz.) cans pumpkin
  • 4 eggs, beaten
  • 1/2 cup evaporated milk
  • 1 1/2 cup granulated sugar
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger

Mix well and pour over baked crust. Bake at 350 degrees for 40 minutes.

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Monster Cookies

BlogRecipe-MonsterCookiesIngredients:
6 eggs
2 1/2 cups brown sugar
2 cups white sugar
1 tsp vanilla
1 1/2 tsp Karo syrup
4 tsp baking soda
1/2 lb. butter or margarine
3 cups peanut butter (almost a 28 oz. size jar)
9 cups oatmeal
1 cup M&M candies
1 1/4 cups chocolate chips

Directions:
Cream eggs, sugar and butter. Add vanilla, syrup, soda and peanut butter. Mix well. Stir in oatmeal. Fold in M&Ms and chocolate chips. Bake at 350 degrees for 8-12 minutes.

Cook’s note: I use more M&Ms than the recipe calls for (about 1 1/2 cups).

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Crock Pot Easy Corn

BlogRecipe-CrockPotCorn

Ingredients:
3 – 1 lb. bags frozen corn
4 Tbsp sugar
8 oz. cream cheese
1 ½ sticks butter
2 to 3 Tbsp water

Directions:
Put all ingredients in crock pot. (I layer them, some corn, little sugar, 1/3 cream cheese, ½ stick butter, and repeat twice more.) Stir occasionally. Cook on low for 4 hours.
Cook’s note: This rich, creamy corn is a real crowd pleaser at Christmas, Thanksgiving and other family or friend gatherings. Easy and delicious!

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.