I got these recipes from a local magazine I get at my home on a weekly basis. I've been looking at these recipes and my mouth waters. I want to thank the people who submitted them to the pager "THE FLYER" of Spring Hill, Florida. I'm sure someone else is going to try some of these wonderful recipes and make them part of their holiday tradition!

Please enjoy. And if you have any special recipes that you would like to share with our visitors, please send them along to me and I'll put them on this site for all to enjoy too!

• "Flyer" Fruit Kabobs
• Three-Cheese Hot Artichoke/Spinach Dip
• Crazy Chocolate Cake
• Holiday Orange Freeze
• Five Cup Salad
• Erica's Simple Seafood Bisque

More recipes added during the day. Keep checking back!

"Flyer" Fruit Kabobs by Charlie Redd

Ingredients:

1 1/2 Cups Milk 1 Pkg (3.4 oz) Instant Vanilla Pudding Mix 1 Cup Cherry Vanilla Yogurt 8 Oz. Whipped Topping

Fresh Mint Sprigs Assorted Fruit Seedless Grapes Apple Chunks Strawberry chunks Pineapple Chunks

Directions:

In a bowl, combine milk and pudding mix; mix well.   Let stand 5 minutes.   Add yogurt, mix well.   Fold in whipped topping.   Refrigerate 2 hours. Thread fruit onto Bamboo Skewers.   Add a mint spring on end of each skewer for garnish.   Serve on a platter with dip.   Yield:  4 Cups Dip

Three-Cheese Hot Artichoke/Spinach Dip by Susanna Collins

Ingredients:

2 Cans Artichoke hearts 3/4 Cup Mayo 1 Cup Mozzarella Cheese 1 Cup Parmesan Cheese

2 Cups Cheddar Cheese 1 Teaspoon Garlic Salt 2-4 TBSP Milk 1 Pkg Frozen Chopped Spinach, then steamed with Butter

Directions:

Drain and chop artichokes.   Mix all ingredients very well adding enough milk so it is moist and not dry.   Add more garlic salt if desired.   Baked at 350 for about 25 minutes.   Broil for about 5 minutes till the top bubbles

Crazy Chocolate Cake by Mrs. Pat Fahey

Ingredients:

1/2 Cup Soft Butter 1 Cup Sugar 1 1/2 Cups Flour 1/2 up Milk 1 Teaspoon Baking Powder

1 Egg 1/2 Cup Cocoa 1 Teaspoon Soda 1/2 Cup Boiling Water 1 Teaspoon Vanilla

Directions:

Mix all ingredients, except baking powder and vanilla and beat 3 minutes   Add vanilla and baking powder and beat 1 minute.   Pour into buttered pan and bake in a slow oven (about 325 Degrees)   Serves 8+

Holiday Orange Freeze by Kemory Mercier

Ingredients:

Orange Vanilla Powder or Flavoring Milk or Soy Milk (for Lactose Intolerance)

Directions:

Cut top of the orange so as to have a lid.   Remove juice and pulp.   In bowl, mix pulp and juice with milk and vanilla powder.   Put mix back into orange, place lid back on.   Put orange in freezer. Serve, add cherry or whipped cream.   Can also be made with other fruit and flavoring.

Five Cup Salad by Viadele Wenzel

Ingredients:

1 15 oz Can Pineapple Bits 1 Cup Mandarin Oranges 1 Cup Mini Marshmallows

1 Cup Coconut 1 Cup Sour Cream

Directions:

Drain Juice from both fruits.   Mix all together.   And refrigerate at least 2 hours.   Serves 6

Erica's Simple Seafood Bisque by Frank J. Badala

Ingredients:

2 Cans Chicken Broth 1 Small Carton Heavy Cream Bay Seafood Seasoning 1 Green Onion - Chopped

1 Can Campbell's Tomato Bisque 1 Can Crabmeat 1/2 lb Scallops 1/2 lb. Shrimp

Directions:

Simmer chicken broth and add heavy cream.   Add chopped green onion and can of tomato bisque.   Bring to a boil and add crab, scallop & shrimp (deveined & shells removed).   Simmer for 5 minutes, add bay seasoning to flavor.

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