OH I made this and it's so good words can't even do it justice!! You gotta make it. I did not make the full recipe; just made one box of spinach and added what I thought to be enough of all the rest of the ingredients; here's the recipe: SPINACH GRATIN 50 ounces frozen, chopped spinach, thawed 4 tablespoons butter 2 small onions, chopped, 5 ounces 8 ounces cream cheese, softened 3/4 cup heavy cream 2 ounces freshly grated parmesan cheese, 1/2 cup 1/4 teaspoon pepper 1/2 teaspoon garlic powder Pinch nutmeg 1 teaspoon salt 1 teaspoon Spicy Seasoning Salt 1/2 teaspoon pepper 2 ounces Swiss cheese, shredded, 1/2 cup 2 ounces freshly grated parmesan cheese, 1/2 cup In a medium skillet, sauté the onion in the butter 15 minutes. Blend in the cream cheese on medium-low heat. Gradually blend in the cream until smooth. Stir in 1/2 cup parmesan, 1/4 teaspoon pepper, the garlic powder and nutmeg. Squeeze all of the liquid from the spinach and place in a greased 11x7" baking pan. Pour in the sauce mixture and mix well (I found that using 2 forks to do the mixing worked well). Mix in the salt, seasoning salt and 1/2 teaspoon pepper. Spread evenly in the pan, then top with the Swiss cheese and remaining 1/2 cup parmesan. Bake at 425º 20-30 minutes until hot and bubbly. Makes 10-12 servings Can be frozen Per 1/10 recipe: 295 Calories; 25g Fat; 13g Protein; 9g Carbohydrate; 5g Dietary Fiber; 4g Net Carbs Per 1/12 recipe: 246 Calories; 20g Fat; 11g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

Reporting back VERY late here. Life in general and business challenges have taken up much of my free time over the last week. Thanks for all the recipes for both the bread and desserts. I did send out a few emails too. Alexa had the recipe that I made last year so I went with that one again. I'll be trying some of the others too. I forgot how good this simple bread is. I love the idea of cupcakes Katie. Here is my results and the recipe. I might have cut that cross pattern a little deep. LOL Sunday Best Irish Soda Bread by Martha Stewart 1 loaf By adding egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that is fit for a Sunday breakfast or brunch. Wrapped well with plastic wrap, it can be stored at room temperature until the last crumb is eaten. Like all Irish soda breads, this freezes well. 4 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 2 teaspoons baking powder 2 tablespoons caraway seeds 4 tablespoons unsalted butter, cold 2 cups golden or dark raisins 1 1/2 scant cups buttermilk 1 large egg 1 teaspoon baking soda 1 large egg yolk 1 tablespoon heavy cream Heat oven to 350�. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet. In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool. THanks for the dessert recipes too. Ann, I love your caramel sauce! Didn't we call that cake gravy a few years back? : ) Alex that chocolate cake is on the list! You know I love anything chocolate. Sharon thanks for the apple dessert recipe too. I have a few that need to be used up so I just might take that on this weekend. I ended up make six dozen sugar cookies for the office crew and the insurance company that leases space from us in our building. I'll be trying the Rye Bread recipe too Ann. I have another Corned Beef in the freezer that I want to make just for Reuben Sandwiches. Claire, no raisins for me either. LOL Love the caraway seeds though. THanks again to all y'all!! David

This easy recipe is a dessert or a salad, and always popular as it is fairly healthy, depending on the type of ingredients you use. It makes a great presentation. GRAPE SALAD Red, black, and green grapes, no seeds (or just one or two types is fine), stems removed, washed and thoroughly dried. Place in large clear trifle bowl, layering by color or mixing, or in individual wine or champagne or dessert glasses, clear. Mix together: --1 package of cream cheese (regular or low or no fat) --1 small carton of sour cream (again, regular, low or no fat) --Powdered sugar (I guess at it starting with 1/3 cup and sweetening to taste--you can also use SPLENDA) --1 tsp good vanilla Mix with mixer, then pour over the grapes. If individual glasses, of course only pour a tablespoon or so over each glass. Refrigerate. --Just before serving, sprinkle brown sugar and chopped pecans over the creamy mixture. This has never failed to get great reviews from adults and children alike!

This dip was made famous at the KT Iowa Get-together. Think Sandie made it! Buffalo Chicken Dip 2 cups cooked chicken breast shredded --- 4-8 oz. Franks Hot Sauce I used 4 oz 16 oz. cream cheese 1/2 cup blue cheese or ranch salad dressing **used buttermilk ranch 2 cups shredded Cheddar cheese, divided **used finely shredded fiesta blend Preheat Oven: 350ð Combine chicken with 1 cup of cheese. (Adjust the amounts of hot sauce to make the dip mild, medium or hot per your own taste.) Heat the hot sauce, cream cheese, dressing until melted Add to the chicken and cheese Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350ú F for 25 to 30 minutes. Used an oblong baking dish sprayed with pam Scoops are great for dipping.