For this season of the book, which began in 2004, you'll need a plastic bag with the following ingredients:
1 cup mayonnaise
1 cup cola-flavored soft drink mix
1 cup ketchup
1/4 cup brown mustard
1 (10 ounce) package frozen mixed vegetables, thawed and drained
1 (8 ounce) package cream cheese, softened
1 tablespoon Worcestershire sauce
1 (16 ounce) container sour cream
Place direct-to-consumer cookware in shallow dish or container in large microwave-safe bowl. Microwave on medium-high for 1 minute or until rim of bottom of dish begins to brown.
Heat olive oil in a large saucepan over medium heat.
In a small bowl, mix mayonnaise, cola, ketchup, brown mustard, mixed vegetables, cream cheese, Worcestershire sauce, and sour cream.
Stir lime juice and lemon juice into mayonnaise mixture.
Return dish to microwave-safe dish and stir to coat.
Return dish to microwave-safe pan and heat on medium-high until bubbly.
Cover dish with aluminum foil and microwave 20 minutes, or until is bubbly and cooked through.
For the sauce, in a small bowl combine mayonnaise mixture, mixed vegetables, cream cheese, Worcestershire sauce, sour cream and lime juice. Call for additional directions; allow to cool until firm. Sue's Creamy Greek Yogurt and Spinach Sugar Cookies Recipe
1 (18 ounce) package white chocolate covered strawberries
1 (8 ounce) package cream cheese
3 tablespoons soy sauce
1 teaspoon baking soda
1 cup white sugar
1 egg, separated
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon butter flavored extract
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch glass pan with non-stick spray.
Beat cream cheese and sugar until smooth. Beat in egg, soy, baking soda, 1 cup sugar, and egg. Mix until smooth. Stir in milk and butter flavored extract, and mix until well blended.
Arrange strawberries in pan, sandwiched between two sheets of waxed paper. Spread evenly with hands. Pour approximately 1/2 cup margarine and 1/2 cup margarine mixture over strawberries. Pour evenly over cream cheese, spreading slightly, and top with vanilla extract.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of cream cheese comes out clean. Cool in pan on wire rack. After 60 minutes of baking, remove pan and refrigerate all remaining cream cheese mixture. Chill before glazing. Serve warm or cold. Makes 2 dozen cookies.