Happy New Year!!!

Happy New Year everybody! Hope you have a fun AND safe night of celebration! Me? I'm enjoying a day off of work by cleaning! Ick... but yes, my house is icky too. Things are finally organized, dusted, mopped, and vacuumed. Yay! It is a great feeling to sit down and grab the computer or watch TV after all that is done! :)

I got a wonderful "load" of gifts this Christmas season! I got a new black coat, khaki jacket, jeans, hair stuff, a GRILL/GRIDDLE PAN!!!!!! and some gift cards! What did Santa bring you?! Thanks everyone for my gifts! I'm very happy this year! :)

Well, you're probably stuffed to the brim and ready for "the diet" of 2011, right? Haha, me too. But, my overall outlook for 2011 isn't to diet, but to cook and eat wisely with God's good gifts. That's really my goal- to use God's creations more, like fruit, veggies, meat, natural stuff you know? I'm not a big processed food or restaurant go-er, but I could certainly improve. And my #1 downfall is eating out while I'm at work or eating treats/food that someone else makes and brings to work or get togethers. My grocery cart usually isn't the culprit! :)

Anyways, tonight I have a Snickerdoodle recipe and a burger recipe for you! I also have pictures of my old and new kitchen table.

SNICKERDOODLE COOKIES

1/2 cup butter, at room temperature

1 cup sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

2 tablespoons milk

1/4 cup sugar + 1 tablespoon cinnamon for dipping

Preheat oven to 375.

Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.

In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.

Next, I have my supper tonight! It was a homemade version of the Mount Olympus Burger from Red Robin. It is extremely delicious because it's topped with Spinach & Artichoke Dip! :) Yum! I happened to have some leftover spinach and artichoke dip from Christmas, and I remembered this burger I had a few months ago! So, you get a double whammy of recipes here, because I'm sharing the recipe for the dip and I'm showing you that you can top a burger with it too! :)

SPINACH AND ARTICHOKE DIP
8 oz cream cheese
1 jar alfredo sauce
2 garlic cloves, minced
1 frozen box of spinach, drained
1 can of artichoke hearts, chopped
1 cup Mozzarella cheese
1/2 cup Parmesan cheese

I like to combine all the ingredients in a crock pot and cook for a couple hours, but you can also put in a pan and cook at 350 for 30 minutes or until warmed.


I wanted to share my new kitchen table with you! I'm quite excited about it! We got it from Aaron's parents for quite a deal, so we couldn't pass! I do love my old table- it was counter height, dark wood, and just gorgeous with the table decoration and placemats... BUT it only had 4 chairs and its not like we could use our card table chairs with it, because the table was so high. And there were like bars at the bottom of the table to stabalize it, but it made so that 2 of the chairs stuck out from the table really far and if you ever want to move the table it's impossible! But we did it like 3 times! :) That being said, if you need a new table, mine is for sale!

OLD--
NEW---

It matches our wood work perfectly! And it has 6 chairs, 2 leaves, and we could use card table chairs too! :) YAY! Thanks Sharon! :)

Oven Fried Fish and Potato Avacado Bites

Merry Christmas Eve everyone!!! I'm sure you are all busy working hard preparing food or ripping open the gifts, but thought I'd squeeze a post in here... so I can make room for all our Christmas goodies later! :) Oh, and will you please make sure when you wake up tomorrow you are full of the Spirit of Christmas and the wonder of a Child sent to give abundant life to all who will BELIEVE.....


This recipe was very light & tasty! My favorite kind! Hope you enjoy!

OVEN FRIED FISH
- 2 slices whole wheat bread, or 1 English Muffin
- 2 Tbsp chopped fresh parsley
- 1 tsp fresh thyme
- 4 tilapia fillets
- Salt & Pepper to taste
- Olive oil

Preheat the oven to 450 degrees. Place the bread or english muffin along with spices in a food processor and pulse until you have small, but not superfine bread crumbs.

Slather the fish fillets with a bit of olive oil, then top with bread crumbs. Bake for about 20 minutes, or until fish flakes.


Now, I'm sure you noticed those interesting looking potato bites with the fish... so here's the recipe! They are quite yummy! They taste like a loaded baked potato to me, but without all the fat. This recipe is courtesy of Flat Belly Diet

POTATO AVOCADO BITES
- 2 Russet baking potatoes
- Olive oil
- Chili powder
- Salt
- 5 slices turkey bacon
- 1 Avocado
- Monterrey Jack Cheese, shredded
- Light sour cream & Chalula sauce

Slice potatoes into thick slices, about 1/4- 1/2 inch thick. Toss with olive oil and sprinkle each potato with chili powder and salt. Place on a baking sheet and toss in the 450 degree oven for 15 minutes or so, until tender.

Meanwhile, cook turkey bacon. Cut into 1-2 inch pieces. Also slice avocado into individual slices. When potatoes are done cooking, top with 1 piece of bacon, avocado and sprinkle with cheese. You may need to throw these into the microwave for the cheese to melt. Then top with sour cream and hot sauce! Enjoy!


Don't they look like some totally rockin' nachos!?!

Sorry this was very "un Christmasy" ... but I just made my treats today... so I didn't have time to snap photos and post yet! MERRY CHRISTMAS!!!

Pumpkin French Toast

Hi again! Aaron & I had a great Christmas party with Aaron's family! December 10-12 we stayed in Sioux Falls at the Ramada Hotel... which has the big water park inside it! We were planning on skiing and tubing at Great Bear, but the 1st blizzard of the year decided to ruin our plans! :) The ladies did venture out to TJ Maxx though... but it was crazy cold, windy, and snowy! I picked up my new favorite cookbook at TJ Maxx- "Cook this, Not That". I love it because it has recipes for what you should cook, instead of your favorite items at restaurants! We have made a couple and they are all delicious! :) The book is pictured below... you should check it out! I found it at the Sioux Center Library! Well, we should get to the recipe!!

PUMPKIN PIE FRENCH TOAST

- 8 slices bread
- 1 cup milk
- 1/2 cup pumpkin puree
- 6 egg whites
- Sprinkle of cinnamon
- Sprinkle of pumpkin pie spice
- Sprinkle of brown sugar
- 1/4 cup coffee creamer (I used caramel macciato)

Combine milk, pumpkin, eggs, spices and creamer. Soak the bread in the mixture.

Heat a griddle, spread butter over the griddle and cook them toasts! Nice and brown and crispy!

Slather with butter and syrup... enjoy!!

Well, ta ta for now! Next I will be sharing a recipe for oven fried fish & some potato avacado bites.

Rich and hearty!

Hi everyone! I hope your Christmas season is going well and that you're finding the true blessings of this holiday! Aaron & I have our first Christmas celebration this weekend in Sioux Falls! Aaron's family is staying in a hotel... which includes a water park... and also going to Great Bear skiing and tubing! :) Fun!!

I hate bombarding you with recipes... but on the other hand... then I don't have to blog every day because it'll keep you busy. Haha... ya, I could never blog daily! I totally respect those people though! Lots of work! And sometimes I can't wait to share these recipes with you, so I have to share 2 today! :)

First, WORLD'S BEST BEEF STEW

Ingredients

• 2pounds beef stew meat, cut into 1 inch cubes
• 1/3 cup Italian salad dressing
• 2 cups water
• 2 teaspoons beef bouillon granules
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10.5 ounce) can beef broth
• 1 (8 ounce) can tomato sauce
• 1 garlic clove, minced
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 6 small potatoes, quartered
• 6 medium carrots, cut into 1 inch pieces
• 1 medium green bell pepper, cut into 1/2 inch pieces
• 1 medium onion, chopped
• 1 lb white mushrooms, sliced
• 4-5 stalks celery, chopped
  
• Some corn starch and water
  

Directions

1. In a a Dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hours or until meat is tender. Add the potatoes, carrots, green pepper and onion. Cover and simmer for 1 hour & 15 minutes or until vegetables are tender. Combine some cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.

I really don't remember ever cooking beef stew before. :) For real! I don't think I have cooked it before this recipe. And this will be the one I stick to! The Italian dressing I found odd... but it works! It tastes delicious! Now we always try to cut back... but BOY did I wish I had some flaky biscuits with this! That would be divine! :) So please, splurge for me and have biscuits!

Next is the world's ultimate sinfully delicious dessert. I mean ultimate. It's amazing. I love it!
WHITE CHOCOLATE RASPBERRY CHEESECAKE

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 3-4 Tbsp Raspberry preserves/jam/jelly
  
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
3. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry preserves over the top. Swirl batter with the tip of a knife to create a marbled effect.
4. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Garnish with white chocolate chips and fresh raspberries.

Oh, I wish I could make another one! RIGHT NOW!!! I would love a nice rich slice or 2! :)

Garlic Chicken with Sweet Potato & Red Pepper soup

Hello again! Hope the last Thanksgiving post kept you busy for awhile! I have been busy with Aaron and my Anniversary.... my birthday... and getting ready for Christmas! Aaron & I went to our old classic favorite restaurant in Sioux City--- Pickerman's Subs.... out by the old Carlos O Kelly's on Hamilton. They have a delicious selection of subs and soups! We enjoy most all of their potato soups! Mmm! My birthday was uneventful, but that's good. :) We paid off all of our debt recently... so we're a little empty in the $$ department now... but WE'RE DEBT FREEEEEEE!!!! As Dave Ramsey would say!! :)

Well, on to food! This week we've been trying to get back into the healthy mode... and so I threw together some Garlic Chicken & Sweet Potato Red Pepper Soup... yummy!!! Didn't know how the soup would go over b/c it is a pureed soup... but a nice little bowl is quite tasty! I wouldn't want a lot of this soup... but it's a nice accompinament to a meal!

Let's start with the SWEET POTATO RED PEPPER SOUP

• 2 red bell peppers, seeded and roughly chopped
• 1 1/4 pound sweet potatoes, peeled and cubed
• 1 onion, coarsely chopped
• 2 large garlic cloves, coarsely chopped
• 1/2 cup white wine vinegar
• 5 cups vegetable stock
• 1/2 cup heavy cream
• Cholula sauce, to taste, or your favorite red pepper sauce
• Salt and fresh ground black pepper

Put the red bell peppers, sweet potato, onion, garlic, vinegar, and vegetable stock into a Dutch oven or soup pot. Bring to a boil, lower the heat and simmer for 30 to 40 minutes, until all the vegetables are very soft. Leave to cool slightly.

Move the mixture to a blender or food processor and process until smooth. Return soup to the soup pot, add cream. Season to taste with red pepper sauce, salt and fresh pepper. Warm soup back up over medium heat. Be careful NOT to let it come to a boil. Serve hot, warm, or at room temperature with bread.

Now, GARLIC CHICKEN ON A BED OF SPINACH

I don't really have a recipe! :) Haha. But let me try-

- Thinly sliced chicken breasts, garlic, salt & pepper, oil

I slathered the chicken in olive oil, seasoned with S & P and garlic and cooked on the George Foreman.

- Fresh spinach, olive oil, S & P, garlic

I sauteed some spinach in a skillet and mixed in a little oil, S & P, and garlic. Cooked until it all wilted... and that's all! Quite tasty!

Hope you enjoy these! I'll be back in a few days with some BEEF STEW and PUMPKIN PIE FRENCH TOAST!

Thanksgiving... re done

Ohhhh boy... hope you got your fat pants close by!! :) It was Thanksgiving at Lindsey's house today! Yippee! We had a delicious spread, a little out of the ordinary menu... but it turned out wonderful! Let me not waste my breath... lets get to the good stuff! The recipes and pictures!! :)

First, this was not on our menu, but I had to share, because it's yummy.

CRAB CRESCENT LOAF

* 1 package crescent rolls
* 6 oz. cream cheese
* 1/2 tsp dill
* 1/3 cup chopped onion
* Pepper to taste
* 1 cup chopped crab
* 1 egg yolk

• On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations. In a small bowl, beat the cream cheese, onion and dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab.
• Fold dough over filling; pinch seam to seal. Brush the top with egg yolk. Bake at 375° for 18-22 minutes or until golden brown. Cut into slices.

Here's dinner----

First, I'll share the potatoes with you... really simple and easy, but quite tasty!

SEASONED ROASTED POTATOES
* 2 lbs potatoes (I used a mix of sweet potatoes and red potatoes), cut into bite size pieces
* 1/3 cup olive or canola oil
* 2 pkgs dry onion soup mix

- Toss potatoes with oil and season with onion soup mix.
- Roast in 450 degree oven for 30-40 minutes

BACON WRAPPED TURKEY WITH WILD RICE STUFFING
Courtesy of Iowa Girl Eats (www.iowagirleats.com)

Bacon Wrapped Turkey

10	oz boneless, skinless turkey breast
	Salt & pepper
6	slices center cut bacon

Stuffing:

One 6	oz package wild rice mix
2	Tablespoons butter
1	rib celery, chopped
1/4	cup onion, chopped
2	Tablespoons dried cranberries
2	Tablespoons walnut pieces
1/2	cup sour cream

• Prepare wild rice mix according to package directions. Meanwhile, melt butter in a large skillet over medium heat and sauté celery and onion until soft, about 6 minutes.
• Add dried cranberries, walnut pieces and sour cream to the skillet. Heat until sour cream has melted then add cooked wild rice and stir to combine. Remove skillet from heat and set aside.
• Preheat oven to 375 degrees. Butterfly turkey breast by slicing horizontally across the length of the breast, being careful not to cut all the way through, and open like a book. Lay a piece of plastic wrap on top and pound until 1/2 inch thick.
• Season butterflied turkey breast with salt & pepper, then mound 1 cup wild rice mixture onto one side of the breast, leaving 1/2 inch clear around the edge. Fold the other side over.
• Lay 6 slices of bacon out on a cutting board. Place the stuffed turkey breast in the middle and fold bacon slices over, trimming any overlapping pieces.
• Place bacon wrapped turkey breast on a foil-lined baking sheet and roast for 40 minutes or until internal stuffing temperature reaches 160 degrees.
• Allow turkey breast to rest for 10 minutes. Slice and serve.

OHHHHH boy was this delicious! It was tender, just like butter... :) Haha. It was definately the workings of the bacon on the outside juicing it up! :) This recipe is for 1 little "turkey loaf", I made about 6 :) Tee hee. But actually the rice stuffing goes farther than just 1 turkey loaf. I made 3 batches of the rice and I still had left over. So, plan accordingly.

Not sure about your tastes, but CRANBERRY CHUTNEY goes quite well on top of this turkey, and I'm not a big cranberry fan. :) This recipe has a few different flavors, so that's prolly why I liked it. See for yourself.

* 1 can whole cranberry sauce
* 1 small granny smith apple, cored and chopped (skin on is ok)
* 1/4 cup chopped onion
* 1/2 tsp marsala wine
* 1/4 tsp red chili flakes
* 1/2 tsp ginger
* 1/4 cup apple cider vinegar
* Juice of one orange

Mix everything in a medium saucepan, bring to boil. Reduce heat and simmer for 30 minutes. Cool in the fridge.

Ohhhh dear... the pie!!! We just had soooooo much today. This blog is full of recipes, so I'm done for awhile with the blog... you got your work set out before you! :) The pie was a delicious rendition of pumpkin pie. It had a nice cheese cake layer and pecan streusel on top!!! :) YUM! This recipe is courtesy of Hy-Vee... hence all the HyVee ingredients. I thought it was cute, as they try so hard to sell their products, so I kept it as is! :)


DOUBLE LAYER PUMPKIN PIE

1 Hy-Vee refrigerated pie crust
1 (8 ounce) package Hy-Vee cream cheese, softened
3/4 c. Hy-Vee granulated sugar, divided
3 Hy-Vee large eggs, divided
1/2 tsp Hy-Vee nutmeg
1 tablespoon Hy-Vee vanilla
1 1/4 c. Hy-Vee pumpkin or homemade pumpkin puree
1 c. Hy-Vee evaporated milk
1 tsp Hy-Vee cinnamon
1/2 tsp Hy-Vee ginger
1/4 tsp ground cloves
1/4 tsp Hy-Vee salt
1/4 c. packed Hy-Vee brown sugar
2 tbsp Hy-Vee all-purpose flour
2 tbsp Hy-Vee butter
1/2 c. Hy-Vee pecan pieces
Whipped Cream

All you do:
- Preheat oven to 350 degrees. Place pie crust in a deep-dish pie plate; set aside.
Beat cream cheese, 1/4 cup sugar, 1 egg, nutmeg and rum with electric mixer until smooth. Spread evenly in prepared pie crust.

- In a large bowl, stir together pumpkin, evaporated milk, remaining 2 eggs, remaining 1/2 cup sugar, cinnamon, ginger, cloves and salt until thoroughly combined. Starting around edge of pie, slowly pour pumpkin mixture over cream cheese layer. Bake for 50 minutes.

-Meanwhile, make streusel topping. Combine brown sugar and flour in a small bowl. Cut in butter until mixture resembles wet sand. Stir in pecans. Set aside.

- Sprinkle streusel topping evenly over pie. Bake 10 minutes more or until center is nearly set and topping is golden. Cool to room temperature. Cover loosely and chill. If desired, serve with Whipped Cream.

'Tis the Season

Hello! I hope you're all doing well! We're pretty good over here! Getting all ready for the holiday spirit!!! :) I just love Thanksgiving and Christmas! I did set up the tree a couple days ago! Early, for sure, but I got all new stuff and I was SOOO excited to set it all up!! :) Haha. It makes our house happy and cheery tho! It's great!

I have a totally non-holiday recipe to share with you today. Although some holiday recipes will be coming up! Yummmm! Today I'm sharing a recipe for CHIPOTLE BURRITO BOWL. Now, if you're an exact recipe follower this recipe may be difficult for you. I don't really have exact measurements, it kinda depends on your quantity and taste... so enjoy! Oh... and it tastes quite like the restaurant CHIPOTLE... mmmm mmmm!!!!

1. The Rice

Cook rice according to package directions. When done, finish with:

• Small spoonful of butter
• Salt
• Fresh lime juice
  
• Sprinkle of chopped cilantro

2. The Beans

In a microwave safe bowl, heat up 1 can drained and rinsed black beans with:

• Splash of chicken broth
• Dashes of chili powder, cumin, oregano & cayenne pepper

3. The Chicken

Cook two chicken breasts in a skillet seasoned with:

• Chili Powder
• Garlic Salt
• Onion Powder
• Cumin
• Oregano

4. The Pico

Whip up this easy Pico De Gallo with:

• 1 tomato (plus some cherry tomatoes I had on hand)
• 1 jalapeno
• 1 garlic clove
• 1/4 small red onion
• Sprinkle of chopped cilantro
• S&P
• Juice of 1/2 lime

Das it! Pile it up... rice, beans, chicken and pico! Yum yum!!!

Spicy Chicken Soup & Seattle

Hello everyone! We are back from Seattle (well, for awhile now). Aaron's job interview went well, although the next day was election day, and the annexation vote failed. So, now instead of 21 job openings, there are only 2 openings. We had a great time though! We even had a couple days of sun! :) The weather was chilly like here... 50's.

Here we are atop the Space Needle.... built in 1962 for the World Fair. They thought that the Space needle was what all buildings of the 21st century would look like. :) Weird.
Of course I'd be crazy if I didn't share my food pictures! Here is Eggs Benedict from The Broadway Grill. This was a local restaurant with a great chef! It was delicious!

This is the appetizer sampler from Hard Rock Cafe! We split it and had side salads for our meal. Delicious!!!

Cedar River Smokehouse, another local restaurant with AMAZING beef brisket and corn bread!


Pike Place Market... the most wonderful place on the planet. Kind of like a cook's Disney World! They have fresh veggies, fruit, and fish, meat, cheeses, EVERYTHING all year round!! It's a farmer's market... but more beautiful than any other!!! :)

More Space Needle... here we were on a Harbor Cruise around Seattle. Notice the nice blue sunny sky!

Ridin' on the boat

Here we are sitting on one of the Piers

Seattle skyline!

And now for some real fall food... SOUP! This is my favorite new soup ... its a little different than chili or chicken tortilla soup, but mmmmm it's yummy! Enjoy! SPICY CHICKEN SOUP

Ingredients

• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Oh, and I am not a professional photographer... so no, I didn't wait for the soup to cool... so my picture is blurry from the steam of the soup! But I couldn't wait for it to cool... I wanted to eat it!

Chasing Chicken & Pumpkin Dip

So today we went for a 3.5 mile walk with Suzie. We got home and plopped on the couch. Suzie sat on the steps to look out the window and she just starts growling. Growling??? We got up to see what was up... and there was a loose chicken!!! :) She totally wanted to play... so we let her. The chicken eventually passed out or died. Fun fun for a Sunday afternoon!! :) Haha.






So the recipe for today is simple... 'cause I wasn't planning to blog today... but then Suzie freaked out and I thought it was too cute not to. This recipe is PUMPKIN DIP.


- 8 oz fat free cream cheese, room temp
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 regular tub of fat free whipped cream

Mix together cream cheese, brown sugar, pumpkin, & spices. Fold in whipped cream. Refrigerate until use. Serve with graham crackers, vanilla wafers, or apples.