Spinach and Artichoke Dip

• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup fat-free sour cream
• 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
• 1/4 teaspoon black pepper
• 3 garlic cloves, crushed
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened 
• 1 (8-ounce) block fat-free cream cheese, softened 
• 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (13.5-ounce) package baked tortilla chips (about 16 cups)

1. Preheat oven to 350°.
2. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

S'Mores Cookie Bars

• 2 cups all-purpose flour
• 2 cups graham cracker crumbs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups packed light brown sugar
• 2 large eggs, beaten 
• 2 cups marshmallow topping (such as Marshmallow Fluff)
• 2 cups milk-chocolate chips

1. 1. Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.
2. 2. In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through.
3. 3. Bake until golden brown, 30 to 35 minutes. Place pan on a wire rack to cool completely. Remove from pan, peel off foil and cut into bars.

I just made these today and had to take a taste test. Oh YUM!  Brian's work is having a annual boating/picnic get together for everyone this weekend at the lake, and everyone was asked to bring something. I am bringing my artichoke/spinach dip (that everyone asks for. Quite proud of it), and then I wanted to bring a fun dessert for the kids. I thought this would be a great way to still let the kids have S'mores at a BBQ without all the mess.  Enjoy!! Oh and when the marshallow center peeks throught the crumb topping, they bake just like you roasted them over the fire.