Knorr Spinach Dip

**Got this recipe from my friend Lisa....it was so good it was gone in 10 min!
KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann's)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped (OPTIONAL...I DONT LIKE THESE)
3 green onions, finely chopped
Loaf of pumpernickel bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables. Then...GET OUT OF THE WAY!!! After the dip is eaten, enjoy the dip soaked bread shell as well.

Paula Dean's Simply Delicious Strawberry Cake

** got this recipe from my friend Whitney Larsen....it is delish...and you should know anytime a recipe is from Paula Dean it may go straight to your butt..but it will be DELISH!

Strawberry cake (makes 2 round cakes)
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar

Freshly sliced strawberries, for garnish, optional

Directions:
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Hawaiian Haystacks (no cream of chicken kind)

** got this from Mel's kitchen....I get so tired of cream of chicken...so my friend Allie told me to try this new recipe and I finally did and loved it and cant go back to cream of chicken gravy...this recipe is easy so you need to try it!

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste.(but careful not to let it burn...tricky part i know) Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, celery, tomatoes, shredded sharp cheddar cheese, green onions, pineapple and chow mein noodles. maybe a splash of soy sauce

BBQ Beef Sandwiches

** Got this recipe from my friend Lisa Stanley....so delish...its like a mix between a french dip and sloppy Joe but so much better than both!
DOUBLE THIS RECIPE FOR LARGE CROCKPOT

Pot Roast/ Sirloin tip roast (2.5 lbs)
1 tsp butter
1/8 tsp garlic
1/2 c ketchup
1/3 cup herdez red salsa (in glass jar)
1 tsp lemon juice
2 T brown sugar
2 T grated onion
1 T prepared mustard
1/4 tsp salt

ok so you place the beef in crockpot ADD A LITTLE WATER AND LET IT COOK FOR 5 HRS...THAN DRAIN WATER AND ..add all these ingredients and cook on high for another hr..
serve on rolls...so freakin good!