Sour Cream Coffee Cake

I made this for Mandy's baby shower---yum!

1 ½ c. sugar
¾ c. butter or margarine, softened
3 eggs
1 ½ tsp. vanilla
3 c. flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
¾ tsp. salt
1 ½ c. sour cream

Heat oven to 350 degrees. Grease bundt cake pan, tube pan, or 2 loaf pans.
Beat sugar, butter, eggs, and vanilla in large mixer bowl on medium, scraping bowl occasionally, 2 min. Beat in flour, baking powder, baking soda, and salt alternately with sour cream on low speed. Prepare filling.

Spread 1/3 of the batter in the pan and sprinkle with 1/3 of the filling (about 6 T.). Repeat 2 times. Bake until toothpick inserted near center comes out clean, about 1 hr. for bundt pan. Cool slightly; remove from pan. Cool 10 min. and drizzle with glaze. Makes 14-16 servings.

Filing –
Mix ½ c. packed brown sugar, 1 ½ tsp. cinnamon, ½ c. chopped nuts (opt.)
Light Brown Glaze –
¼ c. butter or margarine
2-3 T. powdered sugar
1 tsp. vanilla
1-2 T. milk
Melt butter in saucepan over medium heat or in microwave. Stir in p. sugar and vanilla. Stir in milk a little at a time until glaze is smooth and of desired consistency.

Spinach Artichoke Dip

1 small white onion, diced
2 cloves garlic crushed
3 T butter
10 oz. pkg frozen spinach, thawed
15 oz can artichoke hearts, drained and chopped
6 oz. cream cheese
1 cup sour cream
6 oz. Parmesan cheese, shredded
3 T white Worcestershire
salt and white pepper to taste

Saute onion and garlic in butter until onion is clear. Add spinach, artichokes, cream cheese, sour cream and seasonings. Cook until cream cheese and sour cream are all combined. Add half the Parmesan cheese. Pour into shallow oven safe dish, cover with remaining Parmesan cheese. Bake at 350 for 20 minutes, until hot and bubbly and cheese is melted. Can be refrigerated up to 24 hours before serving. Just bake for about 30 minutes.

I serve this with butter or whole grain crackers. Can also be served with bread or a toasted baguette--slice a baguette on an angle into 1/4" slices. Broil for 2 to 3 minutes until golden. You can also brush this with olive oil and/or rub this with a garlic clove when removed. (This is a little fancier than just crackers)

Creamy Parmesan Fondue

1 ½ cups milk
2 8 ounce cream cheese, softened
½ tsp garlic salt
½ tsp parsley flakes
¾ cup Parmesan cheese, grated
½ cup mozzarella cheese, grated

With an electric mixer, mix milk and cream cheese until well blended. Pour into saucepan and heat slowly. Add garlic salt and parsley. Slowly add parmesan and mozzarella cheese, stirring until smooth. Pour into fondue pot. Serve with bread cubes and chopped vegetables. (We also BBQ meats and dip those into the fondue).