SPINACH/ARTICHOKE DIP, by Atty General Mark Shurtleff

• 1 package (10 oz.) frozen chopped spinach, thawed, drained, and squeezed dry
• 1 jar (14.75 oz.) marinated artichoke hearts, drained. Set aside ¼ and chop remainder
• ½ can (5 oz.) sliced water chestnuts, drained and coarsely chopped
• 2 tablespoons minced green onion
• 2 teaspoons prepared horseradish
• 1 jalapeno pepper, seeded and finely chopped
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 package (3 oz.) cream cheese, softened
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 cup grated sharp Cheddar cheese, divided
• 1 cup grated Monterey Jack cheese, divided

Preheat oven to 350 degrees. In a large mixing bowl, combine first 8 ingredients and mix together with a large fork. Add the cream cheese, sour cream and mayonnaise and blend with electric hand mixer until smooth. Stir in half the cheeses. Spread the mixture into a greased 9-inch glass pie plate. Slice the remaining artichoke hearts and arrange them around the edge of the plate. Bake 15 to 20 minutes. Sprinkle remaining cheeses on top and bake 5 more minutes or until bubbly. Serve warm with tortilla chips, crackers or torn pieces of French bread.
Makes about 4 cups of dip.

Crispy Bacon & Parm Ranch Chicken, Angel Shannon

• 4 boneless, skinless chicken breasts (tenders if you prefer)
• 1 (16 oz) bottle Peppercorn Ranch dressing
• 1 cup Italian Bread Crumbs
• 1 cup grated Parmesan Cheese
• ½ lb. bacon, fried crispy and crumbled
Pour dressing into shallow pan or pie plate; set aside. In medium bowl, mix bread crumbs, cheese and bacon together. Dip cleaned and dried chicken into dressing then coat with bread crumb mixture. Place prepared chicken in sprayed or lined 9x13-in pan and bake at 350 degrees for 45 minutes or until juices run clear. Serve with buttery herb angel hair pasta! This recipe doubles easily.