For the past few weeks we've been introducing you to the weekend morning team's families and sharing some favorite recipes for the holidays.

Our producer Mackenzie and her mom Jami made artichoke dip and blueberry crumble pie.

Artichoke Dip

Ingredients:

  • 8 oz whipped cream cheese
  • 1 cup mayonnaise
  • 1 small jar (4 oz.) artichoke hearts
  • 1.5 cup grated parmesan cheese

Procedure:

  1. Preheat oven to 350 degrees.
  2. Drain and chop artichoke hearts.
  3. Mix with mayonnaise, parmesan cheese, and whipped cream cheese.
  4. Spread into large casserole dish.
  5. Bake for 30-35 minutes or until golden brown.

Crumble Pie

Ingredients:

  • Two cans of pie filing (any fruit)
  • One box of cake mix
  • One stick of butter

Procedure:

  1. Preheat oven to 350 degrees.
  2. Melt butter in microwave.
  3. Mix in with cake mix. It should be lumpy, but not very powdery when you finish mixing.
  4. Pour pie filling into large casserole dish.
  5. Sprinkle cake and butter mix on top of pie filling in dish.
  6. Bake in oven for 30 minutes or until parts of top are golden brown.