I found this.

Scribbled on a piece of yellow paper, lines faded out. Must be old.


It looks like a dip, it looks pretty good!!!

1 lb Velveeta cheese
3 oz cream cheese
1/2 cup horseradish
1 T minced onion

Melt all this in a double boiler, then beat it
for 3 minutes.

Thats what it said, 3 mins. Why?
Fluffiness? I don't know. Seems a bit heavy handed
on the horseradish, what kind? I don't know. I've
never actually bought horseradish. I had a friend in
Indiana who would bring down homemade, and it was so
good you could eat it with a spoon. My dad said his
mom used to make it, and if you stuck your head in the
crock, you'd pass out. The stuff from Indiana wasn't
like that.

I don't know what to use this with, any suggestions,
other than making a prime rib dinner more calories than
you ate last week? Deb, what would you dip into this?

(I'd start with a finger, end up with it in a bathtub)

Easy Peasy Rice and Cheesy

'K, this post has NOTHING to do with rice or cheese...just so ya know that upfront. However, the recipe that will eventually show up in this post is easy.

Many moons ago, I gave a surprise wedding shower....but the bride wasn't the one surprised, it was me. :>0!
My friend, the bride, proudly announced "I'M GETTING MARRIED IN 3 WEEKS!!! and you are giving me a shower in 2 weeks."


I allowed her to live,the shower and the wedding both went off without a hitch. Since time was of the essence..and I really was operating under duress..the menu was appetizers and dessert. There were 30 women at this shower and I got 30 requests for the recipe. I was evil and refused my friend's request for weeks. *evil smile*

Please see cook's notes at end of recipe.


Fruit Filled Cake AKA: TADA!


1 lg. can pie filling of your choice

2 sticks butter/margerine, melted and slightly cooled

4 med.lg eggs slightly beaten

1 tsp. vanilla extract

2 cups of flour


Mix all ingredients in one large bowl. Pour 1/2 batter into UNgreased 13x9 pan; spoon pie filling into imaginary squares across pan..cover with remaining batter.


Bake at 350 degrees for 45-50 min. til done.

You may leave this plain,sprinkle with confectionery sugar, drizzle a glaze and sprinkle with nuts..the choice is all yours.
Cut into squares and serve.
Cover LOOSELY as this cake is moist and will end up soggy if you cover too tightly.

````Cook's notes````

You will have to work quickly as this batter is thick and continues to thicken; do not panic if there are bare spots when you cover the pie filling with remaining batter as it will most likely bake over. ( this does not apply to gaping holes however lol )

Use most any fruit filling you desire. I have made nearly every kind on the market; for the shower I made cherry, strawberry, and blueberry. I topped each dish differently..and there were NO leftovers. There never are when I make this dessert. Except for the time my MIL was over..but that is another story for a different blog..trust me.

( I am most fond of the apple filling..I suck at making pies, I truly do..and this dessert, made with French apple filling, fills that void for me. I serve it with French Vanilla icecream..but prefer it w/Cinnamon icecream when I can find it. )

Fresh Apples, I got 'em..and peaches too!

Turns out a great friend of mine's dad has a tiny orchard in his back yard..and last night I got a wonderful surprise in the the gift of 2 bags of fresh fruit: one bag of peaches and one bag of apples. I am a happy girl! The 6 year old and I are going to make some slow cooker applesauce and Fresh Apple cookies. I will keep you informed of our success :)

It's getting cool enough to bake! YAY!

Today is officially the first day of Fall; that means apples, pumpkins, and baking..oh, my!

The 8 year old has taken a rabid interest in cooking and baking...so, last week we made this; it turned out beautifully. I had intended for her to show her masterpiece off at a family get-together, but that was not to be. Her creation wasn't out of the oven 10 minutes and she was pouring milk and cutting herself a piece. lol It is quick, easy, delicious...and best of all, it made her feel like a pastry chef :) I present to you...

BOO BOO'S AMAZING MONKEY BREAD!

GENEROUSLY GREASED 10 INCH FLUTED TUBE/BUNDT PAN

1/2-1 CUP CHOPPED PECANS OR WALNUTS
3/4 CUP SUGAR
4 TSP. OF CINNAMON
2 11 OZ PKGS. ( 12 EACH ) REFRIDGERATED BREADSTICKS
1/3 CUP BUTTER, melted
1/2 CUP CARAMEL ICE CREAM TOPPING
2 TBS. MAPLE SYRUP

Sprinkle 1/2 half the chopped nuts into the bottom of prepared pan, set aside. In a small bowl, stir together sugar and cinnamon; set aside.

Separate each pkg. of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. DO NOT UNROLL!!! Cut pieces in half crosswise. Dip each piece of dough into melted butter, roll in cinn/sugar mixture to coat. Arrange pieces in prepared pan.

Sprinkle with remaining nuts. In a measuring cup stir together caramel topping and maple syrup, then drizzle over dough pieces in pan.

Bale in a 350 degree oven for 35 minutes or until dough is light brown, covering with foil the last 10 minutes to prevent over browning.

Cook's note:

LET STAND ONE (1) MINUTE ONLY!!!
If left to stand any longer, it will be difficult to remove from pan. Invert onto a serving platter. Spoon any remaining topping in the pan on to the rolls.
Enjoy :)

We have tinkered with this a bit since making the initial bread. Last time we layered half the bread, sprinkled nuts and mini chocolate chips, then finished per recipe.
Next time we are going to use butterscotch chips or a combo of cinnamon and mini chocolate chips. Yum!

You Say Tomato, I say Marinara!

Summer is over :( But tomatoes are in season, so that's a good thing. I watched my mother can tomatoes...I decided way back then, I would just buy the suckers. But this recipe is too easy..so easy, I actually make it.

NO COOK MARINARA SAUCE

10 cups tomatoes, peeled and quartered
4 cloves garlic, finely chopped
2 med-lg. onions, finely chopped
2/3 cup vegetable or olive oil
2 TBS. dried basil ( or 2/3 cup fresh )

Blend tomatoes in food processor; pour into LARGE bowl. Add rest of ingredients, mix well. Freeze in container size of your choice.

Now, wasn't that easy?? :)

When ready to use :
Add 1 small can of tomato paste per quart to thicken.
Add oregano, brown sugar, salt, etc. to your taste

VIOLA'!!

easiest way to peel tomatoes is to dip them into boiling water for a few seconds; the skin will just slip off. DIP them, do not bathe them or try to bob for them. I have spoken. :p

What's Fresh in My Area Now?

Click the words above to see what Epicurious put up, what a great site, to see what crops are in season in your area. Have your latest Flash enabled, and cruise the stand!

How does your garden grow?

I wish I had a garden...but alas, the bunnies and 'Chuck' ( our resident woodchuck ) make it nearly impossible. Sooo, I must rely on the kindness of friends, local produce markets, and Debbie Meyer GreenBags.

I found a couple of easy, quick, and good recipes for some of that bumper crop of zucchini you're going to be staring at soon.... they are low fat AND low cal, go figure. Never fear, I also have some lovely bread recipes I will share so you can hide the beast from non-zucchini lovers and catch them unaware :p



ZUCCHINI LATKES ? servings

4 cups shredded zucchini
1/4 tsp. salt
1 cup snipped fresh parsley
2 slightly beaten eggs
1/3 cup matzo meal
1 tsp lemon-pepper seasoning

cooking oil
low fat sour cream ( optional )

1) In a large bowl, combine zucchini and salt; let stand for 30 minutes. Strain excess liquid from zucchini.

2) return zucchini to bowl..add parsley, eggs, matzo meal, and lemon-pepper seasoning; mix until combined.

3) In a large skillet heat a little cooking oil. Drop zucchini mixture by tablespoons into the hot oil to form 3 inch latkes. cook over medium heat for 2-3 minutes per side or until golden brown, turning once. Remove and keep warm. Repeat with remaining mixture, serve warm w/ sour cream if so desired. I eat mine w/salsa, but I am weird lol

Feel free to tweak seasonings to your own taste if you find these too bland. :)


Make a head directions: Prepare latkes as directed; cool. Place on a baking sheet in a single layer, freeze until firm. Place frozen latkes in a freezer bag/container, seal. Freeze up to 4 weeks. To serve, place on a baking sheet, heat in a 450 degree oven for 7-10 minutes.

18 calories, 1 gram fat (0 sat)



ZUCCHINI A LA ROMANO 6 servings

2 gloves garlic
2 tsp olive oil
4 cups sliced zucchini ( 4-5 small..1 honking )
1 TBS. snipped fresh mint OR basil ( or 1 tsp of either/or of the dried )
1/4 tsp salt
2 TBS. finely shredded Romano cheese ( can substitute parmesan )

1) In a large skillet, cook the whole garlic cloves in hot oil until light brown, then discard garlic. Add zucchini, basil ( or mint ), salt to the oil in the skillet.
2) Cook, uncovered, over meduim heat about 5 minutes or until zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the cheese.

35 cals, 2 grams fat