Hot Artichoke Spread

1 tall can artichoke hearts
1 c. Sargento's shredded Parmesan cheese
1/2 c. sour cream
1/2 c. Hellman's mayonaise
garlic powder to taste
dash of Tobasco sauce

Chop artichokes and mix all ingredients. Place in casserole dish and bake at 350 degrees approximately 20-25 minutes or until hot and bubbly. Serve with Ritz crackers.

Easy Bourbon Balls

Sift together: 2 T. cocoa
1 c. powdered sugar

Combine and stir in: 1/4 cup bourbon whiskey
2 T. light corn syrup

Add and mix thoroughly: 2 1/2 C crushed vanilla wafers
1 c. chopped pecans

Roll mixture into 1 inch balls. Dredge in: 1/2 c. powdered sugar

Store in air tight can. Will keep for weeks!

Easy Asparagus Casserole

1 (13-15 oz.) can of cut asparagus spears
1 small can of Le Seure English peas (Do not use a regular sized can!)
1 can of cream of mushroom soup
1 small can of sliced water chestnuts
1 small can of French fried onion rings

Preheat oven to 350 degrees. Mix together first 4 ingredients, then stir in 1/3 can of the French fried onion rings. Put in small casserole dish that has been buttered or sprayed with cooking spray. Cook for approximately 30 minutes, or until hot and bubbly. Put remaining French fried onion rings on top and cook an additional 3-5 minutes. 4-6 servings.

Holiday Eggnog Cheesecake

Crust:
1 cup graham cracker crumbs
¼ cup sugar
¼ teaspoon ground or freshly grated nutmeg
¼ cup butter or margarine, melted

Combine crumbs, sugar, nutmeg, and butter; press onto bottom of 9-inch springform pan.

Filling:
2 envelopes of unflavored gelatin
½ cup cold water
2 eight ounce packages of cream cheese
½ cup of sugar
2 cups of eggnog
2 cups of whipping cream, whipped

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until well blended. Chill until slightly thickened, then fold in whipped cream. Pour over crust; chill until firm. Garnish with additional whipped cream and nutmeg if desired.

Cheese Crumbed Cornish Hens

2 Rock Cornish game hens (approximately 12 oz. each)
1/4 c. garlic flavored sour cream dip
1 c. crushed cheese crackers (Cheez-Its)
1/4 t. dried thyme, crushed
Dash of black pepper

Split game hens in half lengthwise. Wash and pat dry. Coat well with sour cream dip. Combine cracker crumbs, thyme, and black pepper. Roll hens in cracker crump mixture. Place in shallow baking pan, skin side up. Bake at 350 degrees for 45-60 minutes, or until done. Garnish with watercress and cherry tomatoes if desired.