Pa Lloyd got a majority of the raking done, along with clearing my flower beds during our warm spell. Now we are ready for April showers! So glad its done before our cool spell.
Last week my church circle was responsible for our church Wednesday evening Lent soup supper. With the soup, we served French bread with this cheese spread, the recipe shared by one our members Faye Miller. Everyone seemed to like it and I think it would be great served along with grilled meats. I don’t know about you, but we have gotten our grill out and used it several times. Hope that you enjoy it too!
Creme Cheese Bread Spread
Two 8 oz. pkgs. softened cream cheese
1/2 cup Miracle whip salad dressing
1/2 cup milk or 1/2 and 1/2 cream
1 pkg. Hidden Valley Original Dressing Mix
Blend all together. I used my electric mixer. May add more milk for spreading consistency if needed.
Refrigerate for several hours. Really good on breads either warmed in foil or room temperature breads.
2 Tablespoons dried parsley
2 tsp. garlic powder or onion powder or a combination of each
2 1/2 tsp. dill weed
I used the garlic powder and dill weed. Next time I will use a combination of garlic and onion.
Have a great week
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.