I am getting some chickweed going to munch on - it's suppose to be incredibly healthy, I got some organic seeds rather then just fetch some weeds from a vacant lot, lol! Never know what it's been exposed to.... If I don't like the taste in salads, will do some green smoothies with it.... I have sorrel and purslane going too.....they are all just sprouted now and I've never had any of them before- really looking forward to the sorrel....I super want to pair that "lemony" tang with some mache! Also super psyched about sorrel being a super hardy perennial salad green.....does it get any better? My lemon mint sure acts like a weed, although I planted it on purpose! I love it that when I am out of greens - there it is - a huge carefree patch of the.

Thanks! Ginger - I can't say for sure, but I think they might be OK to freeze before baking - they are very easy to handle. They would be good to have on hand to bake for emergencies :) Ann - I wonder if you could replace the peanut butter with some substitution like maybe cream cheese? Hmmm....I might give that a try sometime! Cindy

Sounds like a fun get-together! Here are some ideas. Vegetable Pizza 2 cans refrigerated crescent rolls 11oz cream cheese 3/4c mayonnaise 1/3 pkg dry ranch dressing mix 1tsp dill weed 1 tsp garlic powder Chopped fresh vegetables (broccoli, cauliflower, carrots, cucumber, mushrooms, peppers, zucchini, green onions, tomatoes, etc.) Bacon bits (optional) Sunflower seeds (optional) 1c grated cheese (cheddar, american or swiss) Press crescent roll dough into bottom and up sides of jelly roll pan. Bake according to package directions. Cool. Mix together cream cheese, Mayo, Ranch Dressing, Dill and Garlic until smooth. Spread over cooled crust. Chop vegetables into small pieces and sprinkle over pizza. Top with bacon bits, seeds and cheese. Refrigerate for several hours, then cut into squares and serve. For this one I have made it without cutting the shrimp and just served it up in a large serving dish. I have also frozen used pre\-cooked shrimp (thawed, of course). (There's vodka in it tho, not sure the ages of your nieces and nephews. Mine are all adults) BLOODY MARY SHRIMP Active time: 35 min Start to finish: 1 hr Servings: Makes about 50 hors d'oeuvres For shrimp 1 pound medium shrimp in shell, peeled and deveined 1 1/2 cups thinly sliced celery (3 to 4 ribs) 1 cup thinly sliced scallions (about 6) For sauce 1/2 cup ketchup 1/4 cup vodka (preferably Absolut Peppar) 1/4 cup fresh lemon juice 2 tablespoons bottled horseradish (not drained), or to taste 1 teaspoon Worcestershire sauce 1 teaspoon Tabasco Prepare shrimp: Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions. Make sauce: Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste. Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into individual Chinese soup spoons and arrange spoons on a platter. Cooks' notes: • Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce. • Sauce can be made 1 day ahead and chilled, covered. This one is Seagrass' recipe and we love it! FALL APPLE DIP (8 servings) 8 oz. cream cheese, room temperature 3/4 cup packed brown sugar 1 teaspoon vanilla extract 1 cup chopped, salted peanuts (without skins) 3 apples, sliced but not peeled (I like to use a Golden Delicious, a Granny Smith and a red\-skinned variety for the most color) 1/2 cup orange juice Combine cream cheese, brown sugar and vanilla in a bowl \- mix until smooth. Sprinkle with the chopped peanuts. Dip apple slices in orange juice and arrange around the cream cheese mixture. (Can transport apple slices in a container or ziplock bag in the orange juice, then arrange when ready to serve). Linda

I've been serving this breakfast for over 6 years. The kids look so forward to having breakfast here at home before moving on to the other homes they visit on Christmas. I was determind to find a way to be able to have the kids *want* to come to our house first. LOL! Now they can't wait until Christmas Morning. We have learned that you can hold an empanada in one hand and open gifts with the other...I double this recipe. Makes 4 servings (2 empanadas per serving) Prep: 20 min., Cook: 5 min., Bake: 16 min. 6 oz. PHILADELPHIA Cream Cheese, softened 1 1/2 Tbsp. minced fresh parsley or 1 1/2 tsp. dried parsley flakes 3/4 tsp. seasoned salt 1/4 tsp. black pepper 2/3 cup shredded sharp Cheddar cheese 2 Tbsp. butter 5 large eggs, beaten 1 (17.3-oz.) can refrigerated jumbo flaky biscuits 8 bacon slices, cooked and crumbled Vegetable cooking spray 1 egg white, lightly beaten 1 to 2 tsp. sesame seeds (optional) Assorted fresh fruit (optional) 1. Preheat oven to 375°. 2. Stir together first 4 ingredients in a medium bowl until blended; stir in cheese. 3. Melt butter in a 9-inch skillet over medium heat; add eggs, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do not stir constantly.) Remove from heat, and let cool. 4. Flatten each biscuit into about a 5-inch circle. Spread cream cheese mixture evenly over tops of dough circles, leaving 1/2-inch border around edge. Top evenly with scrambled eggs and bacon. 5. Fold dough circles in half over mixture, pinching edges to seal; place, 2 inches apart, in a 15- x 10-inch jellyroll pan coated with cooking spray. Brush tops evenly with egg white; press sealed edges with tines of a fork. Sprinkle with sesame seeds, if desired. 6. Bake at 375° for 14 to 16 minutes or until golden brown. Remove empanadas to wire rack, using a spatula. Serve warm and, if desired, with fresh fruit. Note: Store leftover empanadas, completely cooled, in zip-top plastic bags or wrapped in plastic wrap in refrigerator. To reheat, wrap empanadas in paper towels and microwave at MEDIUM (50% power) for 1 to 2 minutes or until thoroughly heated. We also have a fruit triffle, coffee, Mimosa's and Bloody Mary's.