Green Onion and Pecan Dip
- 1 bundle green onions, chopped
- 1 lb. shredded cheddar cheese
- 1 cup mayo
- 8-10 oz. pecan pieces
- 1 jar raspberry jam
Mix the first 4 ingredients and place in a pie pan (set aside some green onions & pecans). Spread the jam on top and sprinkle green onions & pecans as a finishing touch.
Notes: I didn’t use the entire jar of jam. I think apricot jam might work just as well. Next time I will microwave the jam for a few seconds to make it spread better. Serve with crackers … wheat thins work great with this dip
Submitted By: Lynda Carpenter
Blueberry Blintz Souffle
- 10-12 frozen blintzes (cream cheese or fruit-filled)
- 4 eggs, beaten
- 1.5 cups light sour cream
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Preheat oven to 350. Spray a 2-quart baking dish with cooking spray. Arrange blintzes in dish. In a mixing bowl combine eggs, sour cream, sugar, salt and vanilla. Pour over blintzes and cook for 45 minutes to an hour, until top is brown and bubbly. Let cool slightly and serve.
notes: I used blueberry filled crepes
Submitted by: Holly Russo
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