Monday, June 4, 2007


6 large tomatoes
2 cups tomato juice
1 medium cucumber, seeded and finely chopped
1 medium onion, finely chopped
1 small green pepper, finely chopped
1 clove garlic, minced
1/4 cup olive oil
2 Tbsp. vinegar
1-2 tsps Tabasco
1 tsp salt
1/8 tsp pepper
croutons, optional

Plunge tomatoes in boiling water to loosen skins, about 30 seconds. Immediately immerse in cold water. Slip skins off. Core and coarsely chop.

In large bowl combine tomatoes, tomato juice, cucumber, onion, green pepper, garlic, oil, vinegar, Tabasco, salt, and pepper.

Cover and chill.

Top each serving with croutons, if desired.

*This is the perfect food for hot weather! We generally don't even bother with's so refreshingly good all by itself.

Crack Cookies

2 cups flour
1 tsp. baking soda
1/2 tsp. salt
10 Tbsp. butter, softened
1 cup firmly packed dark brown sugar
1/4 cup sugar
1 egg
1 1/2 tsp vanilla
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup toffee pieces
3/4 cup chopped walnuts

Combine flour, baking soda, and salt. Set aside.

Cream butter and sugars, about 4 minutes. Add egg and mix well. Add flour mixture and beat thoroughly. Stir in vanilla. Fold in chips, toffee bits, and nuts.

Drop 2 Tbsp size clumps onto ungreased baking sheets several inches apart.

Bake at 375 degrees for 10-12 minutes.

*I wish I knew who to give credit to for this recipe...these cookies are soooo good! I got the recipe from a scrapbook magazine--someone had featured it in their layout.

Veggie Squares

2 tubes crescent rolls
8 ozs. cream cheese, softened
1 cup cottage cheese
3/4 cup mayo
1 packet ranch dressing mix
fresh veggies, chopped

On large cookie sheet, roll out crescent rolls as one flat crust. Press together any gaps. Bake according to directions. Cool.

Mix cottage cheese, cream cheese, mayo, and dressing mix. Spread mixture on crust. Sprinkle with veggies, press lightly into cream cheese mixture. Refrigerate.

Cut into squares and serve.

*I like to use a mixture of colors in the veggies to make it look "pretty"...carrots, cucumbers, radishes, various colors peppers, etc.

Sunday, June 3, 2007

Brownie Delight

plain brownie mix and ingredients to make brownies--13x9 size
1 cup chopped walnuts
8 oz. cream cheese, softened
1 cup powdered sugar
16 oz. container Cool Whip, divided
2 boxes instant chocolate pudding
3 cups milk

Make brownies according to box, adding in the walnuts. Cool completely.

Beat cream cheese until smooth. Beat in powdered sugar. Fold in one cup thawed Cool Whip. Spread on top of cooled brownies. Put in fridge and chill at least one hour.

Whisk 3 cups of milk into the instant pudding. Let set 5 minutes. Spread on top of cream cheese layer.

Spread remaining Cool Whip (thawed) carefully on top of pudding layer. Refrigerate.

Hide the scale.