Great food plays big part in girls' weekend

Every year the girls get together at my dear friend Grace Ann's cabin to celebrate our birthdays. Not only were we born on the same day, we are the same age.

When the girls get together for our weekend, we all bring tasty dishes to share. From appetizers to egg bakes to whatever, it's always a table full of delicious and fun favorite recipes.

This year I plan to bring a cheesy appetizer dip baked in a round loaf of bread. You toast the extra pieces of bread in the oven until crispy for dipping. If you run out of bread, crackers and vegetables are also tasty for dipping.

Cheesy Appetizer Loaf

Serving size: 12

1-pound loaf round bread

8 ounces shredded cheddar cheese

6 ounces cream cheese

1 1/2 cups sour cream

1 cup cooked ham

1/2 cup green onion, chopped

4 ounces green chiles

1 teaspoon Worcestershire sauce

2 tablespoons vegetable oil

1 tablespoon butter, melted

Dash of garlic powder (I use about 3/4 teaspoon)

Preheat oven to 350 degrees. Cut a circle in the top of the bread. Remove top, and set aside. Hollow out the loaf, reserving removed bread for dipping. In a medium bowl, mix the cheddar cheese, cream cheese, sour cream, ham, green onions, green chilies, garlic powder and Worcestershire sauce. Spoon into the bread bowl, and replace the top. Wrap loaf tightly in foil, and place on a baking sheet. Bake until cheese is melted and bubbly, about 1 hour. Meanwhile, cut reserved bread into small pieces. Toss with oil and melted butter, and place on a baking sheet. Toast in oven until golden brown, about 10 to 15 minutes.

Every year Lois brings Fudge Ribbon Cake and we "ohhhh" and "ahhhh" with every bite.

Fudge Ribbon Cake

Serving size: 20

2 tablespoons butter

8 ounces cream cheese

2 1/4 cups sugar

1 tablespoon cornstarch

3 eggs

2 tablespoons plus 1 1/3 cups milk

1 1/2 teaspoons vanilla

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon soda

1/2 cup butter, room temperature

4 envelopes Nestle's choco-bake

Cream 2 tablespoons butter with cream cheese, 1/4 cup sugar and cornstarch. Add 1 egg, 2 tablespoons milk and 1 1/2 teaspoons vanilla. Beat at high speed of mixer until smooth and creamy. Grease and flour bottom of 9x13-inch pan. Combine flour with 2 cups sugar, salt, baking powder and soda in a large mixing bowl. Add 1/2 cup butter and 1 cup milk. Blend well at lowest speed of mixer. Beat 1 1/2 minutes at low speed. Add 1/3 cup milk, 2 eggs, choco-bake and 1 teaspoon vanilla extract. Continue beating 1 1/2 minutes at low speed. Spread half of batter in pan. Spoon cheese mixture over batter, spreading carefully to cover. Top with remaining batter; spread to cover. Bake at 350 degrees 50-60 minutes. Check with toothpick. Cool and frost.

Frosting

1/4 cup milk

1/4 cup butter

6 ounces (1 cup) semi-sweet chocolate chips

1 teaspoon vanilla

2 1/2 cups powdered sugar

Combine milk and butter in saucepan. Bring to a boil. Remove from heat. Blend in chocolate chips; stir in vanilla and powdered sugar. Beat until it's of spreading consistency. If necessary, thin with a few drops of milk.

Easy Chicken Salad

Serving size: 2

1/2 cup mayonnaise

1 tablespoon lemon juice

1/4 teaspoon black pepper

2 cups chicken, cooked and chopped

1/2 cup blanched almonds, slivered

1 stalk celery, chopped

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily. In a medium bowl, mix together mayonnaise, lemon juice and pepper. Toss with chicken, almonds and celery.

GARY'S TIP: To clean marks on your wallpaper, make a paste of cornstarch and water. Apply to spots, let dry, brush off and repeat if necessary.

FOOD FOR THOUGHT: Let no one spoil your celebration of this day -- for this day will never come again.