FloJo

From the kitchen of Frank (a good friend I used to live with in Golden Valley, MN) 1 8 oz. pkg of cream cheese, softened in microwave 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoons half n half 1 package frozen small tail-off cooked salad shrimp Combine all ingredients in a bowl and mix using a hand mixer. Mix until consistency is up to your chip dip standards, adding more half n half as needed. Serve with your favorite kettle chips - you really need a sturdy chip for this one. All ingredients are to taste. The longer the dip sets (preferred 2 hours covered in the fridge before enjoying) the stronger the garlic and onion flavor, so don't go overboard right away. You can skip the shrimp and it's very delicious, this is mostly how I make it...the shrimp just makes it a bit special. Frank has used canned shrimp or canned salmon and both work well. I'm feeling like I want to make it with smoked salmon next time. Author: Jason Doyle

This recipe just made me realize how hungry I am, it sounds amazing. I know I've had this in the past, but I don't have any specific memories of it.  I wonder if you are suppose to flip the whole thing upside down when it is baked and cooled a bit so it becomes an upside down pineapple cherry cake? Put your thoughts in the comments. I'm adding the ingredients to my grocery list now and will report back accordingly. From the kitchen of Patti Jo? Preheat oven to 350 degrees Grease & flour a 9 x 13 pan Pour in 1 can crushed pineapple & the juice Spread 1 can of cherry pie filling over the top of the pineapple Sprinkle 1 package of yellow cake mix evenly over the top of the first two ingredients Top everything with 1 stick oleo (or butter) sliced thin and evenly distributed over mix Sprinkle 1 cup of chopped nuts (optional) over top Bake for 1 hour  Author: Jason Doyle

From the Kitchen of Peggy Jean to Patti Jo 1 8 oz. pkg of cream cheese, softened 1 can 4.5 oz. chopped green chiles 1 cup salsa 1 1/2 cups shredded cheddar Mix first 3 ingredients + 1 cup shredded cheddar cheese Top with remaining 1/2 cup shredded cheddar cheese I will let Peggy Jean comment regarding the exchange of this fun recipe. I know I have had this deliciousness before, yummy! I am going to make this for NYE this year (2011). Note from  Peg Greenway  (Peggy Jean) December 18, 2011 at 7:46 PM Ah...the salsa dip recipe. I got the recipe from a friend and love how simple it is. I shared it with Patti once when she was looking for something to take to a gathering with Clay's family and I told her this was a win, win!  I'm not sure how many times she actually made it though?

It seems as though everyone is into canning in my circle these days, when did that happen? I don't know anything about canning other than the fact that it seems to be a hot hot hot adventure in the kitchen. A few things might be contributing to this phenomenon such as; high cost of groceries, more of my friends participating in farm shares, or even planting a garden (way to go Jen and Abby). I am a huge fan of the fresh veggies but you have to do something with them, and there is no way you can eat the whole farm share every week even if you split it with someone. I do find it a little less scary to freeze the veggies, maybe it's time I find an inexpensive chest freezer. I do remember Grandma Harvey canning and making lots of jellies and jams and marmalade (oh my!). I do remember Mom making jelly and jams as well but I don't think she canned a lot of veggies. I think it was the same for Patti Jo, mostly jelly and jam and frozen corn. I grew up eating a lot of store bought c...

Every time I open up those recipe boxes I am overwhelmed by emotion. I still can't believe that Patti is no longer with us down here on earth. I really wanted to organize the recipes with Patti Jo and I still find myself wanting to call her and ask for a recipe...or just ask her advice on something I am trying to create. I hate to admit that I still have Patti Jo's cell number in my phone, how do you delete something like that? Patti told me on several occasions that she really liked being the oracle of all family recipes. I would call her and ask for a recipe, write it all down with the intention of keeping it, but I would still call the next time I needed it. I can't tell you how many times I called her to ask for "The Banana Bread" recipe. The silly thing is that you can Google the crap out of banana bread recipes and they are all pretty much the same. It didn't matter, I needed that damn recipe from Mom...which it turns out was from Faye, a friend of Mom...

This was one of my favs growing up...who knew it was so easy to make. The other night, I walked up to my corner store with Brenda (friend, roommate, and champion Wheel of Fortune player) and Tanner (Brenda's ginormous dog who we call handsome) to buy the marshmallows for the recipe. I remember mom making this when I was a kid...she would roll the caramel popcorn into a ball about the size of a kids hand and wrap them in plastic wrap to be eaten with lunches and sometimes given out as part of a Halloween treat bag. So simple to make and quite a treat. Caramel Corn In a big fix & mix bowl, fill 1/2 full of popped corn In a heave sauce pan 1 stick Oleo (I use butter, not a fan of margarine...sorry Mom) 1/2 cup dark brown sugar 8 large marshmallow Melt over low heat & beat. When smooth, pour over popcorn and toss (I use a wooden spoon to stir it). I included a picture of the recipe card written by my Mom, Florence.