1. In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 – 5 minutes.
2. Stir in flour and cook for 1 minute.
3. Slowly whisk in cream and broth and continue cooking until boiling.
4. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
5. Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
6. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
7. Sprinkle cheddar evenly over top(s).
8. At this point, the dip can be refrigerated until ready to serve, if desired. To reheat, microwave dip on 50% power just until cheese has melted.

This reddit post lead me to this recipe.

• 3 cups peeled, cooked, and mashed sweet potatoes
• 1 cup sugar
• 1/3 cup butter, melted
• 2 eggs
• 1tsp vanilla
• 1 tsp cinnamon
• 1/4tsp nutmeg
• 1/4 cup heavy cream, half-and-half, or whole milk

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add toppping . Bake for 25-30 min.

Topping:

• 1 cup brown sugar
• 1 cut walnuts or pecans
• 1/3 cup all-purpose flour
• 3Tbsp butter; melted

Mix together with fork; sprinkle over top of casserole.

3 chopped peppers

3 chopped onions

1 stalk celery, chopped

4 boxes Lipton’s chicken noodle soup mix

2 cups uncooked rice

2 cups mushrooms, drained

2 cups sliced almonds

Cook sausage and drain. Add peppers, onions, celery. Cook soup in half the amount of water called for on box. Add rice and mushrooms to mixture and top with almonds. Bake at 350 degrees for 1 ½ hours. Serves 25

Cook spinach in a small amount of water. Drain well in a strainer, squeezing out the water. Mix all ingredients together. Bake at 400 degrees until puffy and set (about 20 minutes).

Topping:
1 eight oz. can crushed pineapple, drained.
¼ cup self rising flour
½ cup sugar
1 egg
1 stick butter, melted

Combine all ingredients except for topping and put into greased 9×9 inch pan. In separate bowl combine ingredients for topping. Add on top of sweet potato mixture. Bake at 350 degrees for about 30 minutes.

Combine all ingredients. Bake at 450 degrees for 20 minutes.

Boil eggs. Drain peas. Melt butter in a sauce pan then add flour and salt. Stir. Add milk. Whisk on medium heat until it bubbles and thickens. Add cheese and stir to melt. Add chopped egg and pimentos. Bake until bubbly. Top with French’s canned onion ring for last 5 minutes of baking. Bake at 350 degrees for about 20 minutes.

Cook ½ cup raw rice. Add butter and cheese to hot rice to melt. Add soup and broccoli. Bake 20-30 minutes at 350-400 degrees.

Combine first four ingredients. In a separate bowl combine milk and rest of ingredients, Pour over hash brown mixture. Bake at 350 degrees for 45-55 minutes.