Einstein's Monkey

Spinach and Artichoke Dip

 6 servings 

• 14 oz            Artichokes hearts (1 can) drained & chopped

• 10 oz            Chopped Spinach (1 frozen package), thawed and drained

• 1 c                Mayonnaise

• 1 c                Parmesan cheese, grated

• 2 ½ c            Shredded Monterey Jack cheese

 Preheat oven to 350º, lightly grease a 1-quart baking dish

In a medium bowl, mix artichoke hearts, spinach, mayonnaise, parmesan cheese and 2 cups Monterey Jack cheese.  Transfer mixture to the prepared baking dish and sprinkle with remaining ½ cup Monterey jack cheese. 

Bake for 15 minutes or until cheese is melted.

Banana Ketchup

Looks like a big recipe, but it's WELL worth the effort!

Yield: about 3-1/2 cups.
 

• 1/2 cup golden raisins

• 1/3 cup coarsely chopped onions

• 2 large garlic cloves

• 1/3 cup tomato paste

• 1 1/3 cup cider vinegar

• 4 large very ripe bananas, peeled and cut into chunks

• 3 to 4 cups water

• 1/2 cup (packed) dark brown sugar

• 1-1/2 tsp salt

• 1/2 tsp cayenne pepper

• 1/4 cup light corn syrup

• 2 tsp ground allspice

• 3/4 tsp ground cinnamon

• 3/4 tsp freshly grated nutmeg

• 1/2 tsp freshly ground black pepper

• 1/4 tsp ground cloves

• 2 tbsp dark rum (optional)

Instructions
Combine the raisins, onions , garlic, tomato paste and 1/3 cup vinegar in the container of a food processor., Process the mixture until smooth. Transfer the mixture to a large, heavy saucepan.

Add the banana chunks and another 1/3 cup vinegar to the food processor container. Process the mixture until smooth. Transfer the banana mixture to the saucepan. Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.

Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently. Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1 1/4 hours. If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.

Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup. Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon. Stir in the rum. Remove the ketchup from the heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Remove the ketchup from the heat and let it cool to room temperature. Store the banana ketchup, covered in the refrigerator for up to 1 month.

Pumpkin Dip

• 2 packages (8 ounces each) cream cheese, softened
• 1 can (15 ounces) Libby's 100% Pure Pumpkin
• 2 cups sifted powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Sliced fruit, bite-size cinnamon graham crackers, toasted
• mini-bagels, toast slices, muffins or English muffins

BEAT cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve as a dip or spread.

Veggie Dip

• 8 Oz. Cream Cheese
• 1/4 cup grated carrot
• 1/4 cup green pepper
• 1/4 cup Celery
• 1/4 cup onion

Mix at room temperature.  use Mayonnaise to get desired consistency

Spinach Dip

• 1 package frozen chopped spinach
• 2 tbsp minced onion
• 2 tbsp Mayonnaise
• 1 tsp salt
• 1 tsp pepper

Thaw and drain spinach.  Blend all ingredients until smooth.

Beef Dip

• 1 8 ounces packages cream cheese, softened
• 1/2 cup sour cream
• 2 tbsp chopped onion
• 2 tbsp chopped green pepper
• 2 tbsp milk
• 1 small jar Armor Beef

Mix all ingredients and put in crock pot to keep hot.

Smokies in Sauce

•  2 packages little smokies
• 1 cup grape jelly
• 1/4 cup yellow mustard

Mix and heat. 

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