Twice-baked potato casserole

• 2-3 pounds red potatoes (about 9 medium), baked
• 1/4 teaspoon salt,
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream (I used light sour cream)
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced (I used chives)

Directions

• Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
• Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

Chocolate Peppermint Fudge Bites

1 (17.5 oz) package Pillsbury Chocolate Cookie Mix
1/4 cup flour
1/2 cup butter, softened
1 large egg
Chocolate Frosting

Heat oven to 375 degrees.

Combine cookie mix, flour, butter, and egg in large bowl.  Mix with a spoon until soft dough is formed.  Shape into 3/4 inch balls.  Place on baking sheet.

Bake 6 to 7 minutes or until edges are set. Remove immediately from baking sheet to wire rack. Cool 5 minutes.

Fill frosting bag with chocolate frosting.  (I just used a jar of Pillsbury premade) Insert nozzle of frosting tip into top of warm cookie. Apply additional frosting on top in a spiral pattern.  Sprinkle with peppermint candy pieces.

Makes about 3 dozen.

**This recipe claims to make 6 dozen, but even making small balls, I barely got about 3.  I'll be impressed if you can get 6!  :) 

7 Layer Greek Dip

Ingredients: 1 8-oz. pkg.cream cheese, softened 1 Tbsp.lemon juice 1 tsp.dried Italian seasoning 3 cloves garlic, minced 1-1/2 cups prepared hummus 1 cup chopped cucumber 1 cup chopped tomato 1/2 cupchopped pitted Kalamata olives 1/2 cup crumbled feta cheese 1/3 cup sliced green onions 1. In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined. 2. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).