Birthday Cake
4 eggs 
2 c. sour cream 
3/4 c. oil 
1 devil’s food cake mix 
1 sm. pkg. instant pudding mix (if we have it?)
1 cup chocolate chips 
1 1/3 c. water
 
Mix together; pour into bundt pan; bake at 350 degrees for 34-40 min. or until done. 
Top with buttermilk caramel frosting (stored in fridge.)

Hot Artichoke Dip 
8 oz. cream cheese (softened) 
1/2 c. mayo
1 garlic clove, pressed (1/2 t. diced garlic)
14 oz. artichoke hearts in water, drained and chopped 
1/4 c. grated Parmesan cheese 
1/3 c. thinly sliced green onions with tops (from garden)
1 lemon (2 T lemon juice if lemon is gone)
1/8 tsp. ground black pepper 

Mix all ingredients together & can store in fridge. When time, bake at 350 degrees for 25-30 minutes, until edges are golden brown. Serve with crackers.

Fruit Dip
1 (8 ounce) package cream cheese
2 tablespoons orange juice
1/4 cup confectioners’ sugar (optional)
1 (7 ounce) jar marshmallow creme
sprinkle cinnamon

Combine ahead of time and chill, serve with fruit (pineapple chunks, banana slices, apples, grapes, etc. Whatever we have in the house.)

Buttermilk Ranch Dip
• 1/2 c buttermilk
• 1/2 c cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon dried chives (1 t fresh from garden)
• 1/2 teaspoon dried parsley (1 t fresh from garden)
• 1 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
Combine ahead of time and chill, serve with veggies.

Sparkling apple cider, root beer, bottled water into fridge; strawberry limeade mixed up in glass pitcher (limeade, ginger ale, strawberry sauce.)

This entry was posted on Saturday, July 19th, 2008 at 5:19 pm and is filed under Baby Prep. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.