Welcome 2022


Cheeseburger Soup


1 pound ground beef

 3/4 cup chopped onion

3/4 cup shredded carrots

 3/4 cup diced celery

1 teaspoon dried basil

 1 teaspoon dried parsley flakes

4 tablespoons butter divided

 3 cups chicken broth

4 cups peeled and diced potatoes

 1/4 cup all purpose flour

2 cups of Velveeta processed cheese cubed or

2 cups shredded cheddar cheese

1 1/2 cups milk

 3/4 teaspoon salt

1/4 to 1/2 teaspoon black pepper

 1/4 cup sour cream


Brown the ground beef in 3 quart saucepan. Drain and set aside.

In the same saucepan add 1 T butter shredded carrots, parsley flakes, basil and celery. 

Saute until tender.

Add the broth, potatoes and beef and bring to a boil. 

Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In small skillet melt remaining butter (3 T) and add the flour. 

Cook and stir for 3-5 minutes or until bubbly. 

Add to the soup and bring to a boil. 

 Cook and stir for 2 minutes. Reduce heat to low.

Stir in the cheese, milk, salt and pepper. 

 Cook and stir until cheese melts. 

 Remove from heat and blend in sour cream. 


Aunt Dawn's Peanut Butter Fudge


1 lb White Chocolate

1 cup Peanut Butter

1 cup chopped nuts (walnut or pecan)


Melt chocolate over hot water in a double boiler

Remove from heat

Stir in peanut butter and nuts

Spread in 8 inch square pan

When chilled cut into squares

** add 1 tsp lemon juice to cut the sweetness


Whipped Feta and Roasted Olives Dip

Topping Ingredients

6 oz pitted green olives

6 oz pitted kalamata olives

3 sliced shallots

2 tbsp extra virgin olive oil

2 tsp dried thyme

2 tsp dried oregano

1/2 tsp salt and pepper

1/2 tsp ground black pepper

Whipped Feta Ingredients

8 oz feta cheese

1/3 cup sour cream

2 tbsp water or milk

8 oz block cream cheese

5 cloves garlic

1/2 lemon

1 tbsp honey

salt and pepper to taste

1 tbsp extra virgin olive oil

extra virgin olive oil for garnish


Preheat oven to 400 degrees F. In a baking dish add both olives, thyme, oregano, salt, and pepper. 

Toss everything together. Bake for 25-30 minutes. Set aside to slightly cool.

In the food processor add all your ingredients. Pulse until smooth. Spread the dip on a plate.

Top with roasted olives. Garnish with an extra drizzle of and extra virgin olive oil!

You’re going to need a good quality food processor. 

The food processor is how this dip gets whipped into an ultra creamy and dreamy goodness!

In the bowl of the food processor, add feta cheese, sour cream, cream cheese, 

garlic, honey, lemon juice, salt, pepper, extra virgin olive oil, and a splash of water.

Pulse then process for 1 minute or until the mixture is nice and smooth.

Spread onto a platter. The mixture will be so creamy!

How to Make Roasted Olives

Roasting olives is so simple. In a baking dish, add a combination of kalamata olives and green olives. 

If you have a favorite olive preference, feel free to use whatever you like! 

Add shallots, thyme, oregano, salt, and pepper. 

 Toss everything together. Bake for 25-30 minutes at 400 degrees F. Set aside to slightly cool.

After you are done platting the whipped feta, top it with the roasted olives. 

 You want to make sure that the olive have slightly cooled before you assemble.

What to serve this with

This dip is great with pita chips, warm pita bread, or naan bread. 

 Spoon it over crostini for as a party appetizer. 

Moreover, if you are looking for a gluten-free option, feel free to use your favorite gluten-free bread! 

 Don’t forget that cut up vegetables make a great option for dipping, it is healthy, gluten-free, and gives a nice fibre boost!

How to store leftover feta dip

Store this leftover dip in an air tight container in the refrigerator for up to 3-4 days.

How to make ahead?

Make the cheese dip and refrigerate.

Roast the olives are directed, let cool, then refrigerate.

Once you are ready to serve. Let the dip come to room temperature. 

 Spread on a plate and top with the roasted olives. Garnish with olive oil.




2 small garlic cloves, minced

1 tsp anchovy paste

2 tbsp freshly squeezed lemon juice, from one lemon

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 cup mayonnaise, best quality such as Hellmann’s

1/2 cup freshly grated Parmigiano-Reggiano (more is better)

1/4 tsp salt

1/4 tsp freshly ground black pepper


In a medium bowl, whisk together the garlic, anchovy paste, lemon juice

Dijon mustard and Worcestershire sauce.

Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and

whisk well to combine.

Taste and adjust to your liking.

The dressing will keep well in the fridge for about a week.