CHOCOLATE SNOW

11/4 Cups Brown Sugar
1 Stick Butter  
1 Egg
1 Teaspoon Vanilla
11/2 Cups Flour
1/2 Cup Cocoa Powder
3/4 Teaspoon Soda
3/4 Teaspoon Salt
Powdered Sugar

Beat the sugar and butter. Add egg and vanilla. In a seprate bowl mix all dry ings. Add dry ings. to batter. Mix just until combined. Chill the dough for 30 minutes. Drop by spoonfuls on a spray baking sheet. Bake at 350 for 12-15 minutes. Then roll the hot cookies in powdered sugar.

CANTALOUPE AND ICE CREAM

Can you remember way back when you were growing up that you ate a big cold slice of cantaloupe with a bowl of vanilla ice cream. That was a old time treat before all the new snack foods came out.
 If you have not tried this make sure you do. I love cantaloupe with salt and pepper on it. Yes, I said pepper. Give this a try also. It is so good.
 We all have different types of things we love to eat that some people may not think of.
Of course we all love to go to Wendy's and get that frostie and dip our frys in it. My kids grew up doing this and grandma me still does.
 I love to put pepper in my ketchup when I eat frys at Wendy's also.
Back when I was growing up the canned dip had just came out. We all though it was something to be able to get some french onion dip with chips. Now you can get all types of dip and salsa's.
I remember when we would get a pint of chocolate ice cream for .15. Then we would get a pack of Ritz crackers and eat it with our ice cream. I still do that also.
Another thing we still love to eat is ketchup with our popcorn as a dip. It is so good.
 Back then BBQ Sauce had arrived and we loved to just put some on a piece of sandwich bread and eat it that way. Hay, I am not that old yet but I love to remember the good ole days.
 My granddaugther loves to put her frys down in a frosty also so I guess we are carrying on the tradition. lol.

EASY DIPPING BREAD

1 Tablespoon Active Dry Yeast or one pack
1 Tablespoon Sugar
1 Cup Warm Water (105-115 F.)
21/2 Cup Flour, separated
1 Teaspoon Salt
2 Tablespoons Fresh Rosemary and some extra for top
Or you can use 1 Tablespoon Dried Rosemary
Or you can use 1 Tablespoon of Italian Seasoning
2 Tablespoons Butter, melted
Sea Salt

If you do not like rosemary you do not have to use it. But make sure you use the salt. Combine the yeast, sugar and water in a large bowl and allow mixture to become bubbly (5-10 minutes). Add 2 cups of flour,salt and whatever seasonings you are using. Turn out onto a floured surface and knead for around 10 minutes by hand adding additional flour if needed. Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, around 1 hour. Punch dough down and divide into 4 sections. Let dough rest for 5 minutes. Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes. Just before baking sprinkle with sea salt. Bake at 400 for 12-16 minutes until golden brown.

SPICE MIXTURE FOR DIPPING OIL

1 Teaspoon Oregano
1 Teaspoon Red Pepper Flakes
1 Teaspoon Parsley
1 Teaspoon Rosemary
1 Teaspoon Basil
2 Cloves Garlic
1/2 Teaspoon Black Pepper
Salt to Taste
1/4 Cup Extra Virgin Olive Oil

In a shallow bowl mix all the spices together. Pour the olive oil over the spices and let sit. Put in a clean jar. When you need it take out of the ref. and pour in a saucer or small bowl. Pour more olive oil over this and use with dipping bread in. Keep the spice mixture  Keep the spice mixture in the ref.

CUCUMBER SANDWICHES

2 Or 3 Cucumbers
1 Carton Spreadable Cream Cheese
1 Pack Hidden Valley Ranch Dressing Mix
Bread, Rye or Pumpernickel

In a medium bowl combine spreadable cream cheese and dressing pack. May just want to use half of the pack as it is sometimes salty. Mix well. Remove crust from bread and cut into triangles. Spread with cream cheese mixture.  Then add the cucumber slices. Add a second piece of bread.

EASY SUMMER SQUASH CASSEROLE

3 Medium Yellow Summer Squash, sliced
3 Medium Zucchini, sliced
1/2 Medium Yellow Onion, chopped
1 Cup Chopped Green Chiles
3/4 Cup Longhorn or Chedder Cheese, shredded
3/4 Cup Monterey Cheese, shredded
1/2 Stick Butter, cut in small pieces
2 Eggs, beaten
Salt and Pepper and a dash of Red Pepper

Blanch the squash and onion together until the onion is clear. Drain. Add 1 cup chopped green chiles, if you like it hot. Then add the cheeses and last the beaten eggs. Then add the salt and pepper. Add the chopped butter or marg. Mix well. Pour into a sprayed casserole dish and bake on 350 for 1 hour or until set.





 

OLD TIME PICKLE JAR PICKLES

1 Quart Glass Container or Jar
1 Yellow Onion, sliced
3 Cloves Garlic
3 Cups Cucumber Slices 
2 Teaspoons Salt
2 Tablespoons Pickling Spice
White Vinegar to cover the onions and cucumbers
Water To Add To Vinegar

In a clean glass jar or container begin to layer with sliced onions, then sliced cucumbers. Sprinkle the top with 1/2 teaspoon salt and 1 clove of garlic. Repeat the layer and add 1 tablespoon of the pickling spice. Repeat the layer ending with the last tablespoon of pickling spice and the remainder of the salt. Fill the container 3/4 of the way full with vinegar and 1/4 with water until the cucumbers and onions are completely covered. Seal the jar tightly and shake up and down to distribute the seasons. Place in the ref. for 2 weeks before using. As the jar emptys just add more cucumbers and onions and it will stay full all summer. May have to add more vinegar. Use the pickles in potato salad. Make sure you add some of the juice to the potato salad.