Plenty Sweet Life

Grandma's Recipes One By One!

Baked Apples

Oooh, how I love Baked Apples! It’s that time of year, and it’s so important to enjoy our beautiful fresh apples while you can! This recipe is a great way to enjoy them – it’s so easy to do and it’s fairly healthy, too. I totally made this recipe up, and used to make these apples for my kids when they were little and going to school. We’ve had them for breakfast, for an afternoon snack, and for dessert. Seriously – who wouldn’t like apples that taste like a piece of warm apple pie – without the work! This is such a cozy, warm, snack full of love, and I know you’re gonna wanna make these every weekend from now until the end of the never-ending winter to come. The smell of apple and cinnamoncooking – oh baby! It’s the best! Since there’s no recipe card to show you, I’ll just type out the recipe.

Here is the recipe as I made it:

Baked Apples

I used one of our amazing and delicious Minnesota Honeycrisp apples for this. I usually make one apple at a time, because I’m usually making these for only one person at a time, but you can fill a square or round pan with apples and use this to serve several people at once.

Wash and dry the apple, then core it so you can fill it with yumminess.

For the filing:

1 heaping Tablespoon quick oats

1/4 teaspoon cinnamon

1 teaspoon brown sugar

You can add some chopped nuts, too, if you like that sort of thing, but my family doesn’t care for them. I leave them out.

Mix the filling, then spoon it into the open core. This would be enough for two smaller apples – this one was large, and didn’t take all of the filling mixture.

Before putting the apple in the microwave, I put about 1/2 teaspoon of butter on the top of the filling mixture – so it can melt into the filling and get even more yummy.

Cook in the microwave on high for about 2 1/2 minutes, or until the apple is soft. Depending on how you like it, you can go a little less or a little more. I like the apple to stay a bit firm, but get just soft enough. The apple juices start to flow and cook the filling, and the butter melts into the filling and adds some buttery goodness.

If you want to gild the lily, so to speak, you can serve this with a squirt of your favorite canned whipped topping, too! Well, maybe if you’re serving this for a snack or a dessert. I’m not too sure I’d serve it that way for breakfast. Oh who cares – go for it! These apples are sooooo delicious! Your family is gonna love these so much – they may become a habit! Try these Baked Apples and get them hooked!

 

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Harvest Popcorn

This recipe for Harvest Popcorn is another one from one of Grandma’s church cookbooks. It’s a little different than the usual snack mix, and I like that. I do remember having this back in the day, although I don’t remember who made it, but I’m sure it was a nice and easy snack to make to keep you going while getting ready for and finishing the harvest. That was a big thing on Grandma and Grandpa’s farm, and it’s a big thing now – when we just have a garden. Since the name of this recipe commemorates the harvest, I had to share this photo of Grandpa with my uncle, who looks like he was about 8 years old or so. They look like they’re filling the hay loft of the barn with bales of hay for the winter. I love this one – my uncle looks like he’s rather be anywhere else than having to help with the hay bales, and Grandpa looks like he’s ok taking a break – even if it is for a photo op!

I loved playing up in that hay loft when I was little, it was like being in your own little world up there! But there were always warnings to “watch your step” in case you stepped where you shouldn’t and fell through an opening to the floor below! Getting ready for the harvest is one reason why I love fall so much. It was always “putting up” time. Getting ready for the winter. Preparing for the cold and barren months to come. “Putting up” or canning preserves: peaches, pears, cherries, apples, tomatoes, pickles, corn on the cob, to enjoy all winter long. Oh, it was a lot of work, alright, but it was work done with and spending time with those people who mean the most to you, those people who you love most in the whole world, and that was the best part! Still is!

Here is the recipe as I made it:

Harvest Popcorn

Put into a roaster or large pan:

2 quarts popcorn, unsalted

3 cups shoestring potatoes

1 cup salted mixed nuts (I used peanuts)

Combine:

1/4 cup butter or margarine, melted (I used butter)

1 teaspoon dill weed

1 teaspoon Worcestershire sauce

1/2 teaspoon lemon pepper seasoning

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Pour over first mixture and gently stir.

Bake at 325 degrees for 8-10 minutes.

Stir once during baking.

I would add a few more snack items next time I make this: pumpkin seeds, corn nuts, pretzels.

The spices are delicious – the dill weed really makes it tasty.

This is a very quick snack mix to make and have ready fast!

Yum – now we have our snack and we’re ready to get to work on the harvest!

While I’d add a few things next time, this snack mix was tasty and something a little different than the usual kind of snack mix like Party Mix, Cajun Chex Mix, Trail Mix, or Gluten-Free Snack Mix. Whatever snack you like, whatever project you need to get ready for the winter – could be a farm harvest, could be a garden harvest, could be yardwork like raking leaves – make a batch of this Harvest Popcorn and get to work!

 

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Orange Julius

You all know how I feel about old church cookbooks, and that’s where I found this recipe for making your own Orange Julius at home. Back when I was growing up, we’d make big shopping trips to Minneapolis for many reasons: back to school shopping, Christmas shopping, shopping in general. One time – when I was really little and we were shopping at one of the large department stores – I decided it would be a funny idea to hide from my mom. I hid inside one of the racks of clothes she was looking through, and before I knew it, the joke was on me. I couldn’t find her. Not only was she not looking for me, I didn’t see her anywhere! Where was her big brown swing coat with the fur collar and the really big buttons? Well, this wasn’t so funny anymore. Eventually a woman came over to me and asked if I was lost. Somehow – finally – we found each other. I don’t remember exactly what happened, or how much trouble I was in when we got home, but I do remember that feeling. It was NOT pleasant. I never pulled that funny joke again – not that particular one, anyway! The older my sister and me got, the more those shopping trips were geared toward OUR clothes shopping, and were usually spent at one of the large malls. What did you always see at the mall? Orange Julius! We just didn’t have those in our smaller town (our town did eventually get a mall, but we didn’t have one way back then), and I’m sure that’s where this recipe came from. Someone went to one of those malls in the big city and decided that they loved that frothy orange drink from the mall so much, there had to be a way to make it at home. Grandma’s church cookbook has several recipes for how to make your own Orange Julius, but I chose this one to make – because it was the easiest one! As it says on the recipe, this would be great for breakfast or an after school snack.

Here is the recipe as I made it:

Orange Julius

Mix in blender until frothy:

3 ounces orange juice concentrate

1/4 cup sugar (I used a bit less than 1/4 cup – it’s plenty sweet!)

1/2 cup milk (I used skim milk)

1/2 teaspoon vanilla

1/2 cup water

5-6 ice cubes, crushed if possible

First I put all the ingredients into my old harvest gold 1970’s Oster blender. It still works great!

I blended it until it was frothy.

That’s how quick and easy this recipe is – blend and done.

This WOULD be great for a breakfast or brunch, but I think it would also make a GREAT after school snack. Kids could make it themselves if they know how to use the blender. But come on – the best way to enjoy this perfect and refreshing Orange Julius that you make at home, is after a very long day of shopping at your favorite mall – maybe it’s time for a shopping trip!

 

 

 

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Spinach Dip

We’re going back to the 80’s today with this Spinach Dip. It was the 80’s wasn’t it, where this dip showed up at every gathering everybody went to – EVERYWHERE? I think we just got sick of it, because we had it so much, but it’s so delicious and tasty! We should bring it back – cuz it’s so easy to make and it’s so good and good for you and – why not? This recipe comes from one of Grandma’s sisters, who got it from her daughter, who just happens to be my godmother. Got all that? Good!

Here is the recipe as I made it:

Spinach Dip

Mix all together:

1-10 ounce package frozen spinach, chopped and drained

1 can water chestnuts, chopped

1 bunch green onions, chopped, white and green parts

1 pint sour cream

1 cup mayonnaise

1 package dry vegetable soup mix

Refrigerate overnight or several hours.

I thawed the frozen spinach, drained it, and then put it into a tea towel and twisted it to squeeze all the water out. We don’t want your dip to be runny or too wet.

I flattened out the spinach on the cutting board, cut one way and then cut it the other way, all the way across to make small pieces.

This takes a little bit of chopping, but it really is a fast and easy dip.

These are pretty simple ingredients.

Mix it all together, and it’s ready to go.

!!!Warning!!! – Do not, I repeat, DO NOT serve this right away. It needs to sit overnight (that’s best) or at least several hours. It has to have time for the flavors to meld and get all yummy and delicious. That’s why this is in the “Make Ahead” category.

You can serve this with any fresh veggies like I did here – with snap peas, carrots, cherry tomatoes. Or like the recipe says, you can serve it with – potato chips or sour dough bread.

Everybody’s into bringing back the 80’s, and that includes the weird clothes, the funky music, and the amazingly delicious food. This is so typically 80’s – I say we start with bringing this Spinach Dip back – don’t you agree?!!!

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Iced Cocoa with Cinnamon

Iced Cocoa with Cinnamon is a recipe that I got from one of Grandma’s old church cookbooks, and I think it’s perfect for a first-day-of-school back-to-school after-school snack. Since today’s the first day of school here in Minnesota, this is a great day to share this after school treat. I LOVED the first day of school when I was growing up. There is just something about shopping for back-to-school supplies – I even enjoyed it when I got to shop for those supplies when MY kids were in school. There were definitely years when money was tight, and with three kids to get supplies for, it took a lot of organization and dedication. Even now, I still shop for school supplies when they start to have certain things on sale weeks before school starts. I have waaaayy too many supplies in my desk and office cupboards at this very moment – glue sticks, notebooks, pens, markers, scissors. It’s just my thing. Like after school snacks. I loved it when my other grandma (who babysat me after school grades K-2 until my parents came home from work) made me after school snacks and I became adept at making my own after school snacks when I was a latch-key kid from grades 3-12. When I had my own kids in school, I always tried to make sure they had after school snacks when they got home hungry from a great day of filling their brains to the brim with non-essential and some essential information. One of their favorites was Graham Crackers with Frosting, but I know if I had seen this recipe back then, they would have loved this snack, too. It does involve cocoa, whipped cream and sprinkles, after all!

Here is the recipe as I made it:

Iced Cocoa with Cinnamon

Mix in a 2-quart saucepan:

1/4 cup cocoa

1/4 cup sugar

dash of salt

3 cups skim milk

Stir over medium heat until cocoa is dissolved and mixture comes to a boil.

Remove from heat.

Add:

1 teaspoon vanilla

1/4 teaspoon cinnamon

Pour into a heat-proof pitcher and chill for 4 hours or more.

The recipe says, for extra coolness, put the glasses into the freezer to chill while the cocoa is chilling.

To serve I poured the cocoa over ice and garnished with a squirt of canned whipped cream and sprinkles.

These are totaly simple ingredients that everyone has in their cupboard.

The cocoa doesn’t mix in very well until the milk warms up. It looks a bit gnarly at first.

Once the milk comes to a boil, the cocoa mixes in and it’s time to add the vanilla and cinnamon.

Once the flavorings are added, put it into a heat-proof pitcher to chill. I used my big 4 cup measuring cup.

I didn’t chill the glasses, but I did add some ice.

Next it was time for a squirt of whipped cream and some rather festive sprinkles. Once school starts, it’s time to break out the fall colors.

Oooh! So pretty!

This iced cocoa is “plenty sweet”, but it’s great for a first-day-of-school back-to-school after-school treat. Starting school can be traumatic after a long summer of running amok. Your kids will think you’re pretty awesome when you make them an after-school treat on the first day back-to-school. You should make them this festive and delicious Iced Cocoa with Cinnamon – they’ll love it!

 

 

 

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Homemade Ricotta on Toasts with Tomatoes

I can’t wait to share this Homemade Ricotta on Toasts with Tomatoes today! This is something I’ve never tried to do before, and with the help of the unbleached, natural cheesecloth from Cheesecloth.com, I’m giving it a try! I love that Cheesecloth.com has an unbleached variety, because sometimes the cheesecloth that’s bleached white can have a bit of a bleachy smell, and who wants that? Not me! I LOVE this unbleached variety (plus its pretty). Who knew making your own ricotta cheese at home would be so easy? I loved making it! It’s like magic – only it’s science! It was easy to do, it was delicious, and I can’t wait to try it again. Let’s just get on with it so I can show you how I did it!

There are recipes for how to do this all over the internet, so I’m just going to type it out.

Here is the recipe as I made it:

Homemade Ricotta

Set over a large bowl:

a sieve lined with a double layer of dampened cheesecloth (if you don’t dampen the cheesecloth, it may spill out over the top of the sieve instead of draining properly)

Pour into a large stainless steel pot:

4 cups whole milk

2 cups heavy cream

Stir in:

1 teaspoon kosher salt

Bring to a full boil, stirring occasionally.

Turn off the heat and add:

3 Tablespoons white wine vinegar or lemon juice (I used white wine vinegar)

Allow to stand one minute (I did give it a little stir), until the vinegar causes it to curdle and separate.

Pour the mixture into the cheesecloth lined sieve and allow to drain about 20 minutes (the longer your let it drain, the firmer the ricotta will be).

Discard the liquid that collects in the bottom of the bowl.

Transfer ricotta from the sieve to another bowl.

Discard remaining liquid and cheesecloth.

Use immediately (if you like it nice and warm) or refrigerate for up to 4 days.

For the tomato topping (depending on taste), mix all together:

2-3 red, ripe tomatoes, chopped

1/4-1/2 cup olive oil

4-6 Tablespoons balsamic or red wine vinegar

2-4 cloves garlic, minced

basil leaves, chopped (as much as you have in your garden or as much as you like)

Like I mentioned above, I LOVE this unbleached cheesecloth from Cheesecloth.com!

I cut the cheesecloth to the appropriate size and dampened it, then gave it a shake to get rid of any threads left on it from cutting it. Lay a double layer into your sieve over a bowl and you’re ready to drain the mixture.

4 simple imgreidents – that’s it!

Once your mixture has curdled, pour it into the sieve. My sieve is small, and I didn’t know if it would hold all of the mixture, so I made another sieve with cheesecloth using my colander (in the background).

It worked! Look how pretty! I got too excited and ripped the cheesecloth off and pulled a chunk off the side, but wow! I impressed myself!

I took the ricotta from both sieves, mixed them together, covered the bowl with plastic wrap, and put it all into the refrigerator until I needed it. It should last about 4-5 days covered in the frig.

I cut slices of a baguette, lightly drizzled olive oil on them, and baked them at 350 degrees for 8-10 minutes until they were crisp, but not too crisp.

Next I made the tomato bruschetta-type mixture to put on the top.

I originally wanted to make this tomato mixture with balsamic vinegar (above photo), but when I was about to pour it in, decided to use a lighter red wine vinegar instead.

OMG. Yum. The ricotta cheese is SOOOO smooth and creamy and delicious and the tomato mixture adds a punch of flavor.

I know ricotta cheese is an Italian thing, but the kitchen totally smelled like Grandma and Grandpa’s kitchen when I was making this – they were dairy farmers, after all. Watch for a Scandinavian idea using ricotta cheese later this fall! Making ricotta cheese at home was SO easy to do, especially when I used the unbleached cheesecloth from Cheesecloth.com. The ricotta cheese is simple, pure, and made from totally natural ingredients. I will be making this again and again and again. I have found a new appetizer that really packs a punch and is amazingly smooth and creamy at the same time! It’s so easy to do – try this fun little science experiment, make your own Homemade Ricotta Cheese on Toasts with Tomatoes, and be the hit of your next party!

 

 

 

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Almond Bark Popcorn

I love popcorn and I love almond bark, so this Almond Bark Popcorn is perfect for me or anyone – for any occasion. A lot of people make this during the holidays, but I think it would also be a great Back-to-School or Back-to-College snack or treat. It might even be nice for a last-minute Labor Day gathering. For this batch, I used multi-colored sprinkles, but you can always change the sprinkles to make it holiday appropriate, not matter what holiday you’re celebrating. It’s delicious, it’s festive, it’s pretty, and it’s EASY – the perfect way to end our “Nothing But Easy Summer”! I know there are a lot of versions of this recipe all over the internet, but I sort of made this one up – it was pretty easy to figure out. I’m glad I decided to make this treat, so everyone can look it up here and make their own. They may decide to make more than one batch – one for themselves and one to share! Or maybe two for themselves and one to share! It’s so fast and easy to make – anyone could make it!

Here is the recipe as I made it:

Almond Bark Popcorn

Put into a large bowl:

one bag of store-bought, salted popcorn

Melt:

2-3 squares of almond bark, depending on how coated you want the popcorn

Sprinkle on:

2-3 Tablespoons of sprinkles of your choice

Pour coated popcorn out onto baking sheets to cool and dry.

Put immediately into an airtight container and HIDE IT!

This snack uses simple ingredients: Store-bought popcorn, almond bark, and sprinkles. I only say “store-bought” popcorn because it’s nicely salted and you get that amazing sweet-n-salty thing going on – salty popcorn and sweet almond bark. You can totally used air-popped or your own kind of popcorn, but I vote for the already salted kind.

I melted the almond bark in my glass measuring cup, fully intending to pour the almond bark out and onto the popcorn with that. Guess what? Too thick. I ended up using the small spatula to plop the almond bark onto the popcorn.

It’s hard to see the white almond bark against the white popcorn, but it’s there. After topping the popcorn with the almond bark, I mixed it thoroughly with a spoon or spatula.

Last but not least, I added a few tablespoons of sprinkles to the almond bark moistened popcorn and mixed it again. The sprinkles stick to the popcorn and gives it a bit of a crunch. Oh boy.

One thing that I didn’t like about this popcorn – it got a bit soggy from the wet almond bark. I let it sit until the almond bark was dried on the popcorn, but it was still a bit soggy. While that could be from it being a humid summer day, it didn’t seem to bother anyone who tried this snack later. It still disappeared pretty fast.

Ok – so just a head’s up. This stuff is crazy addictive. I mean it. I wasn’t being totally serious in the first paragraph where I was saying someone would maybe make one batch and then I kiddingly said, well maybe they would make two batches, but whoa. You’re gonna make more than one batch. Don’t even bother making only one batch for your students – that would be just mean. Make several batches of this Almond Bark Popcorn – just to be on the safe side – you won’t be sorry!

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Peach Pie Popsicles

Peach Pie Popsicles – say that 5 times fast! That’s what we’re making today – and they’re a treat you’re gonna want to make over and over again. I’ve tried a lot of different popsicles over the past couple of years (since buying an actual popsicle mold), and when my husband tasted these, he made the statement, “best yet”! Ok! Let’s share the recipe with all of you lucky people! It’s peach season, so make a big batch of these to last until the heat of summer subsides.

I’ve shared this photo before, but popsicles always make me think of this photo of my mom and her cousins eating popsicles. How classic is this?

They were all sure working those popsicles like there was no tomorrow! What a great way to keep cool in the summer! So cute!

When me and my sister were growing up, we would devour an entire crate of peaches every August. We would make peach crisp, peach jam, and peach pie. What better way to use even more peaches than by making peach popsicles?! Peach Pie Popsicles, even! I don’t know why we didn’t think of making nice, icy cold popsicles back then instead of turning on the oven and roasting in our non air-conditioned house while all those other desserts baked in the oven! I’ll be making these popsicles every August when the peaches are ripe from now on!

Here is the recipe as I made it:

Peach Pie Popsicles

Put all in blender:

2 fresh peaches or 2 cups frozen peaches (I have used both kinds and they were equally delicious)

1 1/2-2 cups almond milk or skim milk

1/2 teaspoon cinnamon

2 T raw honey, or to taste

Put into each popsicle section in mold:

1/4 crumbled graham cracker

Taste to make sure it tastes like peach pie – or at least tastes good to you.

Freeze.

I don’t have too many photos of this process since it’s only putting everything in a blender and blending it. Then I just crumbled 1/4 of a graham cracker into each hole of the popsicle mold and poured the mixture in. I never use the lid with the slits for the sticks in it – I can never get the sticks out without a wrestling match. I just set my timer to 30 minutes and the popsicles are usually frozen enough for the sticks to stand up. If not, I go in 15 minute increments until it’s thick enough. If you don’t have a mold, just use some small paper cups or any kind of small cup.

The graham crackers don’t stay crisp, but they add the perfect flavor to add to that peach pie thing. These popsicles are so good and give you that wonderful peach flavor we all crave this time of the summer. You AND your kids are gonna love these Peach Pie Popsicles!

 

 

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Raw Veggie Bars (or Veggie Pizza)

It’s great to have sisters-in-law who are great cooks and can give me great recipes like Raw Veggie Bars (or Veggie Pizza). I know the official name of this recipe is Raw Veggie Bars, but we always call it Veggie Pizza, so I’m going to go ahead and title this one Raw Veggie Bars (or Veggie Pizza) or my family might not know what I’m talking about! This has made the rounds of family gatherings for years, and nobody ever gets tired of it – it’s just such a great recipe! It’s so tasty – I love it! I could seriously eat the whole thing – maybe not at one time – well, maybe. Anyhoo – it’s easy to make, it’s amazingly pretty, and it’s ridiculously delicious! Perfect for summertime when you need to bring something to the cabin, you’re having guests for the weekend, or maybe you need something fresh to make for book club like I did. That may or may not be why I somehow deleted all of the photographs I took while making this veggie pizza. My apologies for that, and please don’t look too close at the phone pics I had to use in this post! đŸ™‚

Here is the recipe as I made it:

Raw Veggie Bars

Press into a 11″ x 16″ (I used a jelly roll pan) ungreased pan:

2 tubes of Pillsbury Crescent Rolls

Bake at 375 degrees for 8 minutes and cool.

Mix together:

3/4 cup salad dressing or mayonnaise

1/2 cup sour cream

2-8 ounce packages of cream cheese, softened

1 package of Hidden Valley Ranch Dressing Mix

Spread over crust.

Sprinke on top:

any combination of vegetables, chopped fine (I used carrots, cucumber, broccoli, red pepper, green onion)

Sprinkle on:

4 ounces of shredded cheddar cheese, or about half of an 8 ounce bag (or put on the whole thing if you want to – it’s totally up to you)

Cover with plastic wrap and refrigerate 3 to 4 hours.

Cut into bars.

OMG. Seriously. How pretty is this? Love it.

Depending on how big you cut the bars, it does make a big batch – the whole jelly roll pan full. Yay! For your sake, I hope you have leftovers!

Let’s face it. This is a great recipe. I know I say this a lot, but it’s one of my favorites, and I really should double it the next time I make it. It’s just so good and so easy to make. No matter what you make it for: cabin, weekend, or book club, you’ll also love these Raw Veggie Bars (or Veggie Pizza)!

 

 

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Herbed Cheese Spread

Today I’m sharing a recipe I’m calling Herbed Cheese Spread. I have a lot of herbs growing just outside my kitchen door on our deck, and I like to try and come up with new ways to use them. We’ve had so much rain here in Minnesota this spring and now into summer, that I’ve hardly even had to water them, and now it’s hot! They’re growing like crazy! I think both of my grandmas would approve of the fact that I’m growing my own herbs and using them, preserving them (hopefully I can show how I do that later this fall – if there are any herbs left in my pots), and saving money while doing it!

This is my little lemon tree that I have struggled to get to this point. We don’t have any south facing windows in our house, so it’s hard to “baby” this little tree through the long, cold Minnesota winters, but I am DETERMINED to get lemons from this tree! It likes the sun and heat on the deck better than having to be in the house during our winters.

It gets lemons on it but they don’t last long before they fall off. I know I should look into fertilizing more, but it’s just one of those things. It actually looks pretty good right now – it must like the rain water! It’s blooming right now, and has some little lemons on it so . . . here’s hoping!

I decided to try and make this cheese to serve with crackers or slices of baguette. It’s another ridiculously easy to do and ridiculously delicious snack or appetizer that would be perfect with a nice glass of rose or white wine out on the deck. It’s easy to do as long as you have herbs around, whether you’re growing them yourself or have them leftover from a dish you’ve made. I’m really starting to enjoy this “Nothing But Easy Summer”!

Here is the recipe as I made it:

Herbed Cheese Spread

Mix together:

8 ounces cream cheese, softened

1 teaspoon chives, chopped

2 chive blossoms, pulled apart (obviously, if you have them, but not necessary)

1 teaspoon basil, chopped

1 teaspoon thyme leaves

1 teaspoon oregano, chopped

1/2 teaspoon rosemary, chopped

1/2 teaspoon red pepper flakes

1-2 Tablespoons lemon zest

salt and pepper, to taste

1-2 cloves garlic, minced

Add:

1-2 Tablespoons lemon juice or more, enough to make it spreadable

These really are simple ingredients: Cream cheese, herbs, and lemon.

How pretty is this?!! I love that I have also found something else to do with my beautiful chive blossoms!

Mix it all together and that’s it! Done!

There is no easier appetizer or snack for guests or just for yourself!

I love this cheese spread! It uses the herbs from my pots and makes the most delicious appetizer EVER! It’s easy to do and amazingly delicious. You’re gonna love this and so will your friends! Open up a nice bottle of rose or white wine, call up some friends, and make up a batch of this Herbed Cheese Spread!

 

 

 

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