Recipe(tried): Party Recipes - Spinach Dip in Hawaiian Round Bread, Citrus Lemonade, Chocolate Eclair Cake, Raspberry Ribbon Cheesecake, Double Frosted Bourbon Brownies

Spinach Dip in Hawaiian Round Bread
This is the one dip everyone asks for the recipe....

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo
1 pkg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve

In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.

Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces. Makes 4 cups.

Citrus Lemonade
Savor the Moment Jr. League of Boca Raton
serves 8-10

6 lemons
4 navel oranges
2 (6 oz.) cans frozen lemonade concentrate
1 (6 oz.) frozen orange juice concentrate
2 liters lemon-lime soda
1 liter sweet bourbon
2-3 star fruits, sliced

Slice the lemons and oranges very thin and divide among glass pitchers. Combine the fruit juices and the lemon lime soda, stir to blend, add the bourbon and mix well. Divide among the pitchers. Arrange a star fruit on each mason jar and fill them with ice before pouring in the lemonade.

Chocolate Eclair Cake
This is our favorite summer gathering dessert...it goes quick!!

1 lb. box graham crackers
2 pkgs. French Vanilla Pudding *4 oz. each)
3 cups milk
1 (8 oz.) container Cool Whip
1 container of Milk Chocolate Frosting

Mix the pudding with milk using an electric mixer til thick. Fold in Cool Whip. Layer graham crackers in bottom of 13x9x2 baking pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there is no more crackers. Frost the top by putting frosting in all 4 corners of the pan and working your way in.

Raspberry Ribbon Cheesecake
Savor the Moment, Jr. League of Boca Raton
serves 10-12

Chocolate Crust:
2 cups choclate wafer crumbs
1/3 cup melted margering or butter
3 tbsp. sugar

Raspberry Sauce:
2 1/2 cups fresh red raspberries or lightly sweetened frozen red raspberries, thawed
2/3 cup sugar
2 tbsp. cornstarch
2 tsp. lemon juice

Cheesecake:
3 (8 oz.) pkg. cream cheeses, softened
1/2 cup sugar
2 tbsp. flour
1 tsp. vanilla
2 egg whites
1 cup heavy cream
1 cup fresh red raspberries or frozen red raspberries, thawed
2 tbsp. raspberry liqueur or orange juice

For the crust:
Combine the ingredients and mix well. Press onto bottom and up 1 inch of sides of 8-9 inch springform pan. Chill in the fridge.

For the sauce:
Process the berries in a blender til smooth. Pressthru a sieve to remove the seeds. Add enough water to make 1 cup. Combine with sugar and cornstarch in a small saaucepot and mix well. Copk over med. heat til thickened and bubbly, stir constantly. Reduce the heat and cook 2 more minutes, add the lemon juice and mix well. Reserve 1/4 c. sauce for the filling and cool slightly without stirring. Cover the remaining sauce and chill for later.

For the cheesecake:
Combine the cheese, sugar, flour, vanilla in a large mixing bowl and beat til fluffy. Add the egg whites and beat at low speed just until combined. Stir in the cream.

Pour hald the cream cheese mixture over the chilled crust. Drizzle on the reserved 1/4 c. of raspberry sauce and cover with the remaining cream cheese mixture. Place the springform pan in a shallow baking pan and bake for 35-40 minutes or until center is set.

Cool on wire rack for 15 minutes. Loosen the sides of the pan with a knife and let cool for another 30 min. Place on serving plate and take off sides. Cool completely and chill for 4 hours.

Arrange the berries on top and combine the reserved raspberry sauce with the liqueur and drizzle over.

Double Frosted Bourbon Brownies

3/4 cup sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup butter
2 tablespoons water
1 (6 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla
2 eggs
1 1/2 cups coarsely chopped walnuts
4 tablespoons bourbon

Preheat oven to 325 degrees F. Sift flour, baking soda and salt together. Combine sugar, butter and water in a medium size saucepan. Heat, stirring constantly until sugar melts and mixture comes to a boil. Remove from heat and stir in chocolate chips, vanilla and blend until smooth. Beat in eggs, one at a time. Stir in flour mixture and walnuts. Spread evenly in a 9x9x2-inch greased pan. Bake for 25-30 minutes or until shiny and firm on top. Remove from oven, sprinkle bourbon over top and cool completely. Spread white frosting evenly over tip; chill until firm. Spread chocolate glaze over frosting; chill. Cut into squares. Keep refrigerated and covered until ready to use.

White Frosting:
1/2 cup butter or margarine
1 teaspoon vanilla or rum extract
2 cups confectioner's sugar

Beat butter and vanilla in a medium size bowl until creamy, gradually beat in sugar until mixture has become smooth and spreadable.

Chocolate Glaze:
1 (6 ounce ) package semi-sweet chocolate chips
1 tablespoon margarine

Combine chocolate chips and margarine in double boiler. Set over hot, not boiling water until melted.