Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor, Barb Shaffer, at 330-747- 1471, ext. 1282, or email her at shaffer@vindy.com.

NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”

Artichoke Dip

by Amy Guoan

18 ounce bar Philadelphia cream cheese

1small tub sour cream

1can artichokes, chopped

1small can green chiles

2cloves garlic, minced

11/2cups artisan shredded Parmesan cheese

Stir all together and bake at 350 degrees for 30 to 45 minutes until it bubbles and just starts to brown on edges. Serve hot with bread, crackers or wafer chips.

Buffalo Chicken Dip

by Beth Cisco

1package cream cheese

1/2cup buffalo wing sauce

1/2cup ranch dressing

9ounces canned boneless chicken

1cup cheddar jack cheese

Soften cream cheese and spread on bottom of glass baking bowl. Mix remaining ingredients except cheddar jack and pour over cream cheese. Top with cheddar jack cheese. Serve with tortilla chips.

Cheese Dip

by Deanna Sneizik

1box Velveeta cheese

1jar (16 ounces) medium heat salsa

1pound ground beef

1/2pound ground sausage

1can mushroom soup

Brown ground beef and ground sausage together and drain. Add Velveeta cheese and melt it with meat. Add mushroom soup and mix well. Store in refrigerator. This is easily heated in a microwave for a warm dip. Stores well in freezer for later use.

Easy Buffalo Chicken Dip

by Beth Cisco

2bricks cream cheese

3breasts of chicken, boiled and shredded

1/2cup Frank’s Red Hot Sauce

1/3cup ranch dressing

1/2 to 1cup cheddar cheese

Spread cream cheese in a 9 by 13 inch dish. Combine shredded chicken and ranch dressing; distribute mixture onto the cream cheese. Drizzle with the Red Hot sauce, top with cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with chips or veggies for dipping. Adjust Red Hot to your liking.

HOW TO ORDER

Contact Marilyn Cosier at 330-539-4614 or Teresa House, church secretary, at 330-759-2617. The cost is $15 per book.