Spinach Dip 

1 package (10 oz./300 g) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) sour cream
1 cup mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

I usually put this in a bread bowl, and use the bread for dipping. 

Kiss Cookies
 a la Laura

Hershey's kisses
1/2 c shortening
3/4 c creamy peanut butter
1/3 c sugar
1/3 c brown sugar
1 egg
2 T milk
1 t vanilla
1 1/2 c flour
1 t baking soda
1/2 t salt
additional sugar for rolling

Preheat to 375.

beat shortening and peanut butter in large bowl until well blended. add sugars, beat until fluffy. add egg, vanilla. stir together dry ingredients, then gradually add to peanut butter mixture. shape into 1 in balls and roll in sugar.
bake 8-10 minutes. press an unwrapped kiss in the center of cookie after cooling for about 2 minutes. cool completely and enjoy!

Sour Cream Enchiladas
a la Pioneer Woman

12 whole Corn Tortillas 
Canola Oil, For Frying 
1 can (20 Ounce) Enchilada Sauce 
2 cups Sour Cream 
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions 
1/2 teaspoon Ground Cumin 
1/4 teaspoon Cayenne Pepper

Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Mystery Pecan Pie
a la Paula Deen

Topping:
3 eggs
1/4 c sugar
1 c light corn syrup
1 t vanilla

Pie:
1 8oz package cream cheese, room temp
1/3 c sugar
1/4 t salt
1 t vanilla
1 egg
1 un-baked deep-dish 9 in pie shell
1 1/4 c chopped pecans

Preheat oven to 350 degrees F.
whisk topping ingredients until well combined. set aside.
in a medium bowl using a hand mixer, mix cream cheese, sugar, salt, vanilla and egg until smooth. pour into pie shell. top with chopped pecans. pour topping over pecans. bake for 45 minutes. allow to cool completely before serving.