Five cheese Spinach and Artichoke dip

1 jar (12 ounces) roasted sweet red peppers

1 jar (6-1/2 ounces) marinated quartered artichoke hearts

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

8 ounces fresh mozzarella cheese, cubed

1-1/2 cups (6 ounces) shredded Asiago cheese

2 packages (3 ounces each) cream cheese, softened and cubed

1 cup (4 ounces) crumbled feta cheese

1/3 cup shredded provolone cheese

1/3 cup minced fresh basil

1/4 cup finely chopped red onion

2 tablespoons mayonnaise

2 garlic cloves, minced

Directions

1. Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
2. In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.
3. Stir dip; cook, covered, 30-60 minutes longer. Stir before serving; serve with crackers. Yield: 16 servings (1/4 cup each).

Read more: http://www.tasteofhome.com/recipes/five-cheese-spinach---artichoke-dip#ixzz3Cpjv8htX

Assorted crackers

Nutella Pastrys

Ingredients

• 1 (8 oz) block cream cheese, softened
• 1 cup butter, softened
• 2 1/2 cups flour
• 1 - 1 1/2 cups Nutella
• 1/4 cup water

How to Make

1. In a large bowl cream together butter and cream cheese until light and fluffy. Gradually add flour to mixture until combined.
2. Divide dough into 4 equal parts. Refrigerate in a zip-top bag for at least an hour, until dough is no longer sticky.
3. When dough is chilled, preheat oven to 350°.
4. Lightly sprinkle counter with flour. Roll out one portion of dough into 10"x7" rectangle. Trim edges if necessary. Cut dough into 2 1/2" squares. Place a heaping teaspoon amount of Nutella in the center of each square. Moisten edges of dough with water, fold over diagonally and then pinch closed.
5. Line baking sheet with parchment paper or a SilPat. Place pastries on baking sheet and bake for 12-15 minutes until lightly golden.
6. Transfer to wire rack when done and continue cooling.
7. **If desired drizzle you can drizzle the pastry cookies with some extra Nutella...heat 1/4 cup Nutella in the microwave for 15-20 seconds, add in about 1/4 -1/2 tsp vegetable oil and stir to thin. Lightly drizzle the Nutella on top of the pastries.

Read more: http://cookiesandcups.com/nutella-pastry-cookies/#ixzz3CN9a8RLw

Banana Bread Bars/ Or Banana Cake

Ingredients:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

1. Heat oven to 375F. Grease and flour
15x10-inch jelly roll pan. For the bars, in
a large bowl, beat together sugar, sour
cream, butter, and eggs until creamy.
Blend in bananas and vanilla extract. Add
flour, baking soda, salt, and blend for 1
minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20
to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in
a large saucepan over medium heat until
boiling. Let the butter turn a delicate
brown and remove from heat

4. Add powdered sugar, vanilla extract
and milk. Whisk together until smooth (it
should be thicker than a glaze but thinner
than frosting). Using a spatula, spread
the brown butter frosting over the warm
bars (the frosting will be easier to spread
while the bars are still warm).