Baked Spinach Dip

2 packages (8 ounces each) cream cheese softened

1 cup mayonnaise

1 package (10 ounces) frozen shopped spinach, thawed and squeezed dry

1 cup (4 ounces) shredded cheddar cheese

5 bacon strips, cooked and crumbled

1 green onion, chopped

2 teaspoons dill weed

1 garlic clove, minced

½ teaspoon seasoned salt

1/8  teaspoon pepper

1 unsliced round loaf (1 pound) sourdough bread

Raw Vegetables

1) In a large mixing bowl, beat cream cheese and mayonnaise. Stir in the spinach, cheese, bacon, onion and seasonings.

2) Cut a 1-1/2 in. slice off top of the bread; set aside. Carefully hollow out bottom, leaving a ½ in. shell. Cube removed bread and set aside.  Fill the shell with spinach dip; replace top. Wrap in heavy- duty foil; place on a baking sheet.

3) Bake at 375˚ for 1-1/4 to 1-1/2 hours or until dip is heated through.  Open foil carefully. Serve warm with bread cubes and vegetables. 

Pizza Factory Breadtwists Copycat

I got this recipe from my sister in law. I was a little sceptical at 1st considering the small amount of ingredients and how fast they are to make. But with a bit of practice they are FABULOUS!!!

Seriously where was this recipe when I was teaching Foods!!!

1 ½ cups of warm water

1tbls yeast

2tbls sugar

½ tsp salt

3-4 c. flour

Butter & parmesan cheese

Mix and knead for 5 min. Let rest for 10 min. butter and twist sprinkle with cheese and let raise 15 min. Bake at 400 degrees for 10-15 till golden brown

Really great if wrapped around wooden dowels, in a criss-cross pattern and baked same as above. When done, dip in butter and shake garlic salt on bread.

(I actually haven't tried the dowels yet but I do mine like cresents and they turn out fine.)

ENJOY!