Recipes

Here are some recipes that a few people have been asking me for. The little pies were from a Bonko I hosted in August and the Spinach dip was from the Bonko I hosted on Tuesday. They are both pretty light and perfect for Spring,oh and yummy too!



Berry Pie
1 (14 oz.) can sweetened condensed milk
1/2 cup lemon juice
1 1/2 to 2 cups fresh or frozen berries (raspberries, blueberries or blackberries)
1 (8 oz.) container frozen whipped topping, thawed
1 (6 oz.) graham cracker pie crust (I used the miniature crusts)

In large bowl, mix together sweetened condensed milk and lemon juice; combine well. Mix in berries. Fold in whipped topping. Spoon mixture into crust. Freeze 5 hours or until set. Let stand 30-40 minutes before serving. Garnish as desired. Store leftovers covered in freezer.




Spinach Dip
1 cup mayonnaise
1 (16 oz.) container sour cream
1 package Hidden Valley Ranch Dip Mix
1/2 cup grated cheese
1 (10 oz.) package frozen spinach, thawed and drained
1/4 cup minced, dried onion

In a medium bowl, mix together all ingredients. Chill in regrigerator 6 hours, or overnight.

Serve with fresh vegetables and/or french bread.