Recipe Ingredients:

• 1 package Roasted Garlic Spinach Dip
• 1 package of frozen chopped spinach
• 1 cup cottage cheese
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese

Roasted Garlic Spinach Dip Recipe Directions:

1. Thaw and drain spinach, press out excess moisture through a strainer and set aside.
2. In a medium bowl, blend cottage cheese, mayonnaise and Parmesan cheese with electric mixer until smooth.
3. Add contents of Dip Mix Seasoning packet.  Add thawed and drained spinach and stir well.
4. Cover and refrigerate one hour or longer.  Serve cold with fresh vegetables.

For a hot dip, spoon mixture into a small baking dish and bake at 350 degrees for 20 minutes.  Serve warm with crackers or pita chips.  MAKES 2 1/5 CUPS.

Optional Variation:

For a creamed spinach vegetable dish, follow recipe directions for a spinach dip but add 1/2 cup of milk or cream and bake in an 8-inch Pyrex or ceramic casserole for 30 minutes.

Spinach Dip

Recipe Ingredients:

• 1 package Horseradish Shrimp Dip
• 1/2 pound cooked shrimp, chopped
• 8 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup sour cream

Horseradish Shrimp Dip Recipe Directions:

1. In a medium bowl blend softened cream cheese and mayonnaise with electric mixer until smooth.  Stir in the contents of Dip Mix Seasoning packet.
2. Add shrimp and refrigerate for 1 hour or longer before serving.
3. Place Dip Mix into serving bowl surrounded by crisp wheat or rye crackers.

For a hot shrimp dip, bake mixture for 25 minutes at 350 degrees and serve immediately.  MAKES 2 1/2 CUPS.

Inventive Variations:

1. Substitute 1/2 pound deli sliced and shredded corned beef instead of shrimp.
2. For a BIG GAME DAY hors d’oeuvre, follow directions above for making dip.  Lightly broil rye bread rounds on a baking sheet.  Turn all rounds over and add 1 tablespoon of Dip Mix and broil again for 2 to 3 minutes until puffed and a little browned.
3. Place open face rounds on a platter and serve!

Shrimp Dip

Recipe Ingredients:

• 1 package Curried Cheddar Chutney Dip
• 1/2 cup mayonnaise
• 8 ounces cream cheese, softened
• 8 ounces chutney
• 8 ounces shredded cheddar cheese
• Optional: Cook 4 slices of bacon until crisp and crumble on top of either hot or cold mixture

Curried Cheddar Chutney Dip Directions:

1. In a mixing bowl, blend mayonnaise and cream cheese with electric mixer until smooth.
2. Add chutney, cheddar cheese and contents of Dip Mix Seasoning packet.
3. Spoon mixture into serving bowl and surround with pita chips or crackers, or may refrigerate until ready to use.

For a hot appetizer, spoon mixture into a small oven proof dish.  Bake at 350 degrees for 25 minutes.  Place bowl in center of hors d’oeuvre platter.  Surround with chips and serve.  MAKES 3 CUPS.

Inventive Variations:

1. Use 1/4 cup of this dip with sliced chicken breast to make a Panini sandwich filling.
2. For a fabulous passing hors d’oeuvre, lightly broil cocktail bread rounds on a baking sheet.  Turn over bread and add 1 tablespoon of the dip mix to tops.  Broil again for 2 to 3 minutes until lightly browned and puffed.  Serve at once.

Ingredients:

• 1 14-ounce can pumpkin puree (not pumpkin pie filling)
• 1 7.5 ounce jar marshmallow fluff
• 8 ounces cream cheese
• 1 package of Frontier Soups Pumpkin Spice Mix
• Zest of one orange

Recipe Directions:

1. Soften cream cheese and blend thoroughly with electric mixer.
2. Add pumpkin and the fluff, mixing until smooth.
3. Add the contents of pumpkin spice mix and orange zest, blend well, and refrigerate for 1 hour or more.
4. Serve with sliced apples or pears, ginger snaps or butter cookies for a refreshing treat.

Pumpkin Cheesecake

• 1 package Colorado Morning Oatmeal Breakfast
• 1 1/2 cups flour
• 1 cup butter, cold
• 1/2 cup sugar
• 3/4 cup apricot jam
• 1/2 teaspoon salt

Recipe Directions:

1. In a food processor blend brown sugar/nut packet, flour, white sugar and salt.
2. Add cut-up butter, pulse until dough begins to form.
3. Transfer to a bowl and knead in oatmeal.
4. Reserve 1 cup dough and press remaining dough into a Pyrex 9” x 13” pan.
5. Spread jam evenly on top of dough and sprinkle on cranberries.
6. Crumble reserved dough over all.
7. Bake at 375 degrees F for 25 minutes.

Inventive Recipe Variation:

For a sweeter bar, try raspberry jam in place of apricot and top with 1 cup shredded coconut. DO NOT BROIL.

Ingredients:

• 1 package Pumpkin Soup Spice Mix
• 8 ounces of pecan halves
• 1/2 cup sugar

Recipe Directions:

1. Combine 8 ounces pecan halves, 1/2 cup sugar and contents of spice packet in a large skillet over medium heat.
2. Stir continuously while sugar melts, coating pecans and pecans become lightly browned, about 10 minutes.
3. Remove from heat, cool and store in tightly covered jar.