Cooking - for a new lifestyle (Our Test Kitchen)

Never thought of mixing these two and Now I am sorry I did not do it earlier. Ingredients: 1 brick softened cream cheese 1 cup  Hellmans mayonnaise 2 tsp Epicure artichoke dip mix 1 tsp Epicure spinach dip mix Blend well with food processor or mixer. Add: 3 cubes frozen chopped spinach ** defrosted and squeezed 1/2 small jar marinated artichoke hearts **In a ziploc bag, freeze the other half of the artichokes and 3 cubes of spinach for next time!!! Continue blending. Note: the better beaten this cheese mixture is the fluffier the outcome and less chip breaking. Add: 1 cup shredded mozzarella cheese divided 1/2 cup shredded parmesan cheese 1/2 cup shreeded gruyere or swiss cheese Blend in. Stir from the bottom of the bowl Then put into a pie plate or an 8x8 casserole/baking dish (Would be lovely in  French onion soup bowls!) Up to 48 hours in advance. Sprinkle top with 1/2 cup more shredded cheese. Next: Bake at 350 for 30 minutes Or until bubbly. OR Place into small crock pot ...

Ingredients 2 cups shredded leftover fully cooked turkey or chicken 2 to 3 cups cream style corn (2 cans) 1 can sweet yellow whole kernel corn 6 cups chicken or vegetable broth or leftover watered down gravy 2 celery rib, chopped 1 red bell pepper, diced 2 cups cubed potatoes or frozen hash browns 1 to 2 cup cooked diced carrots 1 1/2 teaspoons Italian seasoning 1 teaspoon garlic powder salt and pepper to taste Instructions In a large stock pot combine corns, broth, celery, bell peppers, carrots, potatoes, Italian seasoning, and garlic powder. Cover and simmer over medium heat for 20-25 minutes until potatoes are tender and easily pierced with a fork. Stir in turkey last (if using cubed this will help meat keep its shape!!) When turkey is heated through, serve and garnish with fresh parsley or thyme as desired. Bon Appetit!!