Roasted Red Pepper Dip

Ingredients

• 2  (7 ounce) jar roasted red peppers, drained
• 3/4 pound shredded Monterey Jack cheese
• 1 large container whipped cream cheese
• 3/4cup mayonnaise
• 1 can artichokes, drained
• 1 tbls. Parmesan cheese
• 2 clove garlic, minced
• Few shakes of hot sauce

Directions

1. Preheat oven to 350 degrees
2. In the food processor, pulse the garlic and  peppers; add the Monterey Jack cheese, cream cheese, mayonnaise, garlic.
3. Add the artichokes and pulse lightly, so you still have some pieces.
4. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

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Chocolate Buttercream Frosting from Add A Pinch

Lemon Buttercream Frosting from Food.com

Ingredients:

1/2 cup butter, room temperature
3 cups confectioners sugar
1/3 cup half-and-half or heavy cream
2 teaspoons lemon zest, finely grated
1 teaspoon lemon extract
2 tablespoons lemon juice, fresh

Directions:

Cream butter on medium speed with an electric mixer for 1 to 2 minutes.

Add all other ingredients except half and half.

Mix on medium speed while slowly adding the cream until desired consistency is reached. Mix for 3-5 minutes on medium.

This will set when chilled.