Grandma Nielsen's Famous Fruit Cocktail

This was my grandma England's mother's recipe. Grandma England used to set the table so beautifully for Thanksgiving, and there was always a dish of this cocktail in the middle of each plate. It has become a tradition to serve this as an appetizer at Thanksgiving. My mom and my sisters and I always get together every Fall to make this cocktail with the fruit from our trees. Then we have yummy fresh fruit all Winter long!

3 qt. syrup (2 parts water, 1 part sugar), cooked and chilled
46 oz. orange juice
46 oz. pineapple juice
1/3 bunch peaches, peeled and diced
1/3 bunch pears, peeled and diced
5 lbs green grapes, halved
4 cans pineapple tidbits
1 large bottle maraschino cherries, cut in halves

Add all fruit to the juice and cold syrup. Put in containers and freeze. I think it's best when served partially frozen with a shot of Sprite in it.

Spinach Artichoke Dip

This is a Weight Watchers recipe. Only they used low-fat cream cheese, sour cream, and mayo. I'll use that if I have it. Otherwise, what's the point, really?

14 oz artichoke hearts
10 oz box frozen spinach, thawed, drained well, set out to dry completely
8 oz cream cheese
8 oz sour cream
3/4 c. grated parmesan
3/4 c. milk
1/2 c. crumbled Feta cheese
1/2 c. chopped onions
1/2 c. mayonnaise
1 T. red wine vinegar
1/4 t. pepper
2 crushed garlic cloves

Pulse together in food processor until chopped, but not pureed. Heat in crockpot for at least 2 hours. Serve with tortilla chips or bread slices.