Dill Weed Dip

1 c mayo
1 c sour cream
1 1/2 Tbs dill weed
1 1/2 Tbs parsley flakes
2 Tbs minced onion
1 1/2 tsp Lawry's seasoned salt

Mix and refrigerate overnight. Serve chilled with potato chips or veggies.

Roasted Zucchini Spread

Super easy to do if you’ve got the time.

Cut zucchini into spears. If there are large seeds, scoop them out. Make sure the spears are as even as possible.

One medium onion, cut into eighths.

Two or three cloves of shelled garlic.

Olive oil, salt and pepper to taste.

Toss spears, garlic and onions in olive oil, salt and pepper.

Roast on a jellyroll pan in a 300 degree oven for 2-3 hours, turning occasionally.

When tender and bits are caramelized, place in a food processor and puree until mostly smooth. Serve with pita slices, sourdough baguettes etc.

*Note: You can turn this recipe into a soup by adding chicken broth and half and half over med. heat on the stove.

Be daring and add carrots, butternut squash etc. to the roasting process. A bay leaf or thyme would be compliment the flavor as well. Cloves, if making the soup, used sparingly will give it a very fall-flavor.

Jalapeno Poppers...YUMMY!!

This is more of an appetizer, but with football season coming up.....OOOHHH they are SO GOOD!!!

Here is what you need.....

20 jalapenos, cut in half lengthwise and 'gutted'...all the seeds and veins taken out
1 - 8oz brick cream cheese, softened
1 small can crushed pineapple, drained as much as possible
1/2 cup shredded cheddar cheese
14 slices bacon, cut into thirds

If you like the peppers HOT, keep the veins in the peppers.  If you have some food gloves, you might want to use them when scraping out the veins, or use a spoon.  If you use bare hands, it will BURN LIKE CRAZY(like an hour later)!!!

Mix the cream cheese, pineapple, and cheese.  Scoop mixture into peppers.  You can either wrap the bacon around or just lay it on top like I did.  

Sorry, the pix are not the greatest, but believe me that the taste results were AWESOME!!!

ENJOY!!!!