Recipes- Lemon Curd, Hot Spinach Artichoke Dip and Coconut Joys

The writer of this Lemon Curd recipe recommends one use this tart and creamy topping on toast or biscuits, or spoon it over cake or gingerbread. I like it spooned over cream cheese and served with crackers. I've never made it yet, but have eaten it.

Lemon Curd
1 cup sugar
1 cup fresh lemon juice
1 Tbs finely grated lemon peel
3 Tbs cold butter cut into small pieces
3 eggs, lightly beaten
Combine the sugar, lemon juice, and lemon peel in a non-reactive saucepan. Stir in the butter and eggs and cook over moderate heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Do not boil. Pour into two sterilized 1-cup jars and seal. Store refrigerated for up to 2 months. Makes 2 cups . --------------------------------

This sounds really good. Cream cheese, grated cheese, artichokes and chopped spinach are delicious together, in my opinion.

Spinach Artichoke Casserole
Blend:
8 Ounces Cream Cheese
1 1/2 Cups Sour Cream
1 Package Dry Onion Soup
Add:
2 Ten Ounce packages of frozen chopped spinach (defrosted and well drained)
Place: One can (14 oz) of artichoke hearts, chopped into chunks and cleaned of those tough little edges, on the bottom of a 14" by 9" casserole dish
Top artichokes with: Cheese-spinach mixture
Top entire casserole with: A generous amount of grated cheese -Monterey Jack, Muenster, or Pepper Jack Bake 30 to 40 minutes at 350 until slightly browned and bubbly. ------------------------

This candy looked interesting.

Coconut Joys
2 cups powdered sugar
3 cups flaked coconut
1/2 cup softened butter
2 oz. melted semi-sweet chocolate chips
Mix together powdered sugar, coconut, and butter. roll into about 1 inch balls, indent middle with finger and fill with chocolate. Chill till set. Keep these well covered in the refrigerator. Set out at room temperature before serving.