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Welcome! All posts are original ideas, information I have found valuable, or items I taught myself over the years. I am mostly self educated and the blog articles reflect that.
In that same spirit, you should take everything you see on this site with a grain of salt and do your own due diligence.
Thanks for visiting.
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Recent Posts:
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Bruschetta
By Betty Crocker 1 cup pitted ripe olives2 cloves garlic, minced2 tsp balsamic vinegar or red wine vinegar1 tsp olive oil1 tsp capers, drained1 1/3 cup chopped tomato1/3 cup thinly sliced green onions1 Tbl. fresh basil or 1 tsp dried basil1 Tbl. olive oil1/8 tsp pepper8-oz loaf French bread2 Tbl. olive oil1/2 cup grated parmesan…
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Vegetable Crab Dip
Vegetable Crab Dip – By Bonnie R. 1 envelope Lipton vegetable soup mix1 16oz sour cream1 can (6.5 oz.) crab meat or 1 cup thawed crabmeat1 package (3 oz.) cream cheese, softened1 tsp lemon juice Preheat oven to 325. In large 1 qt casserole dish, combine all ingredients. Bake uncovered 30 minutes or until heated…
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Mark’s Homemade Salsa
Mark’s Homemade Salsa – By Mark S. 8-10 lbs. tomatoes1/2 tsp black pepper2 tsp salt1 cup green pepper1 medium onion5 cloves garlic4 Jalapeno’s (no seeds) (optional) OR 1 Tbsp. chipotle pepper powder + 4oz Can Green Chilies OR1 Tbsp. red pepper flakes (optional) + 4oz Can Green Chilies OR1/4 cup cilantro (optional)1/4 cup cider (2 limes…
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Quick Salsa
By: Mark S. 1 can pealed tomatoes8 oz can tomato sauce1 small onion1 small green pepper4 small green chilies (or 1 4oz can) Place all ingredients in blender for 5 seconds. Makes 1 pint.
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Spinach & Artichoke Dip
By: Bonnie R. 2 jars (6.5 oz) marinated artichoke heartrs, drained, chopped1 package (10oz) frozen, chopped spinach, thawed and drained1/2 cup sour cream1/2 cup mayo3/4 cup (3 oz) grated fresh parmesan cheese1 garlic clove Preheat oven 375. Combine, Combine all ingredients and mix well. Bake 20-25 minutes or until heated through. Alternative, Place in crock…
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Stuffed Mushrooms
By: Betty Crocker 24 large fresh mushroom 1 1/2″ diameter1/4 cup sliced green onions1 clove garlic, minced1/4 cup butter2/3 cup fine dry bread crumbs1/2 cup shredded chedder or blue cheese(2 oz) Rinse, drain, and remove stems from mushrooms. Chop stems to make 1 cup. In sauce pan, cook the chopped stems, green onions, garlic, butter…