I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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This my granddaughter Samantha with her husband Justin Phyllis! The dust is settling at the Lloyd home. It’s been a wonderful weekend with family and friends but I must say Pa Lloyd and I are drooping today! Pa Lloyd wore a tux for the first time in his life. He had the honor of walking Samantha down the aisle.
Every wedding should have a “memory.” This wedding the memorable happening was when our granddaughter, Aimee, was zipping up her bridesmaid dress at the church and the zipper broke! Not good! She was literally sewn into her dress. Such a good job was done that it withstood lots of dancing and it wasn’t very easy for grandma to cut the stitches so she could take off the dress at bedtime!
Today I am sharing a recipe for a cheese spread I made to serve on crackers with the punch at the wedding reception. It's easy and tasty! Diane Watters brought it to our exercise group to serve with bagels for a birthday treat. She got the recipe from a cookbook by Ina Garten, the Barefoot Contessa.
Vegetable Cream Cheese Spread:
2 - 8 oz packages of cream cheese
2 Tbsp chopped fine, radishes
2 Tbsp chopped fine carrots
2 Tbsp chopped fine green onion
2 Tbsp chopped fine celery
Place room temperature cream cheese in mixer bowl, beat until smooth, then beat in veggies. Add kosher salt and black pepper to taste. Place in small bowl and chill until serving. I made this several days ahead and brought it to room temperature before serving. It will keep at least a week in the refrigerator!
This week I am going to relax and work in my flower garden! Have a great week!