Last weekend was a big one in the USA.
Hope that each one of you said "Thank You for your Service to Our Country" to at least on Veteran.
We bought my Dad a hat that says "WW11 Veteran" on it, and he is always happy to wear it. It seems someone is always stopping and shaking his hand.
We need to be grateful; in spite of all the negative publicity sometimes, we still live in the greatest country in the world.
One good way to look at this: How many want out of here, and how many want in?
Here are some Graduation, 4th of July, and other good time recipe ideas:
PEANUT BUTTER BROWNIES
1/2 cup creamy peanut butter
1/ 4 cup butter, softened
1 teaspoon vanilla extract
1 cup brown sugar, packed
2/3 cup all-purpose flour
In a bowl, blend peanut butter, butter, vanilla and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in flour.
Spread batter in a well-greased 8" x 8" baking pan.
Bake at 350ºF for 20 to 30 minutes, until center tests done with a toothpick.
Cool; spread with Peanut Butter Icing.
Cut into bars. Makes 2 dozen.
PEANUT BUTTER ICING:
1 cup creamy peanut butter
1/3 to 1/2 cup powdered sugar
In a bowl, blend peanut butter with 1/ 3 cup powdered sugar. Add more powdered sugar if desired.
SKINNY POOL-SIDE DIP
1 red pepper, chopped
2 jalapeños (unseeded), chopped
1 can of corn,
1/2 can diced olives
16-ounce fat-free cream cheese (softened),
1 packet Hidden Valley Ranch dip seasoning mix.
Chill till ready to serve.
Serve with crackers.
Linda's note: Add anything else to this: chopped tomatoes, drained black beans, etc. It will turn out good. Use as much of the juice from the corn as needed to make the right consistency of dip.
LINDA'S EASY SNACK
1 bag 99 percent fat-free microwave popcorn
Make up the popcorn as directed on the package.
Immediately pour into bowl. While popcorn is still warm, sprinkle on Parmesan cheese.
DILL PICKLE APPETIZERS
16 slices corned beef
Softened cream cheese
8 medium dill pickles, whole
Lay out 8 stacks of corned beef (or honey ham), 2 pieces on each stack. Then spread cream cheese well on top of each stack.
Lastly, put a dill pickle on one end of each stack and start rolling the meat and cream cheese around the pickle, like a pinwheel. When done, press firmly on all ends to be sure it is right.
Then cut each "pickle pouch" into about 4 or 5 slices. Turn out, on sides, on a large platter. Put 2 serving forks on the plate, and let folks help themselves.
Chill before serving, and cover and chill any leftovers.
Linda's note: When making theses, make up a few extra ones, and hide them for later - there won't be any left otherwise.
CHEDDAR BACON DIP
16 ounce sour cream
1 envelope Ranch Dressing mix
3 ounces bacon bits (in bag not jar)
1 cup shredded Cheddar cheese
Mix well. Cover and refrigerate for 24 hours.
Serve with chips or fresh vegetables.
Linda's Note: I like the real bacon bits (from the jar) in this recipe.