These bars (recipe here) are satisfying and delicious. Perfect when it’s your turn to bring snacks for the team/cast/office/troop or whatever group your family participates in…
Chewy, buttery and packed with protein for a “keep you going until dinner” kind of snack. And these are ridiculously quick and easy, too.
Recipe here. These were fantastic. I didn’t make the Bourbon Molasses Butter, but I might, the next time I make these. The toasted pecans in these were delicious.
This potato salad (recipe here) is one from Ina Garten. Every single one of her recipes that I’ve ever made has turned out beautifully and was delicious; that chick knows her stuff! I made this batch with Yukon Gold potatoes, because that’s what I had on hand today, but it really is better with new potatoes.
Recipe here. This stuff is flat-out delicious. It tastes exactly like Boursin or Alouette. Fantastic with crackers or spread onto your favorite veggies. Also great as a sandwich spread. I add a tiny bit of dried parsley and a bit of celery salt to the specified recipe.
It has come to my attention that the link posted in this recipe is no longer working, so I decided to post the whole recipe.
Cream Cheese Herb Spread
1 garlic clove, pressed or minced
2 8-ounce packages cream cheese (softened)
1 cup butter (softened)
1 tsp dried oregano
1/4 tsp dried dill weed
1/4 tsp dried basil
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/4 tsp ground black peper
1/4 tsp celery salt
1/2 tsp dried parsley
Stir all ingredients together until smooth (the softer your cream cheese and butter are, the easier this will be.) Adjust seasonings accordingly. Sometimes I up the herb amounts just a little and/or add a little sprinkle of paprika. Cheese mixture may be refrigerated for up to one week or frozen up to three months.
Makes 3 cups.