I have a recipe for a cheese dip that while it won't keep forever, it will keep for a little while. But with a tea light candle as Linda suggests, and occasional stirring, it should keep even longer. 8 oz cream cheese 8 oz shredded cheddar or jack 8 oz salsa Throw it all in a saucepan and heat, stirring occasionally, till thoroughly melted and combined.

We have the world's stupidest excuse for a farmers' market I have ever seen.... It's held on Tuesday from 4 PM to 6 PM....in a baked or wind swept parking lot next to a couple plot of land where a building was torn down.....and they charge the participants a yearly fee for participating. 4 or 5 years ago it was held around the square and it was so easy to just walk around and pick up stuff while you were going to the bank or drug store or whatever. And there was a n unofficial Saturday morning market in the parking lot of a car dealership....under some big trees planted at the edge....no fees paid to the city.....somehow that was shut down. I envy you all your lovely farmers' markets....you might think that in the middle of the "bread basket" there would be a decent farmers market....I know several "farmers" who take their produce to other towns for their markets.

Nancy, the peach pies look beautiful, but I'll bet they are labor intensive? Could you make a large cobbler with a top crust and maybe some struesel crumbs on top then portion out two servings in a bowl and cover with plastic wrap? Have you considered tea breads - mini loaves of lemon bread, banana bread, applesauce walnut bread, etc. could be made mid-week and would hold well in the fridge until market day. This type of bread is usually very moist and will hold longer than yeast breads. Last year my friendship starter breads sold well. The starter keeps the loaf very moist - you don't have to call the breads "friendship" or Amish Friendship as people who don't bake have probably not heard of them and might not understand the concept. And have you tried mixing up your pretzel roll dough a day or two ahead and keeping it chilled until ready to bake? Are the three large loaves the asiago bread? Does one recipe produce 3 loaves that size? I'd try making four slightly smaller loaves and price them a little less. Also, I would try making a recipe of the sugar cookies mid-week, then wrap them well with plastic wrap, put them in a zip bag or container with a lid and store them in a cool place until market day. You could make a test batch and see how they taste to you several days later. The cookies could also be frozen on the day they are made and pulled out the day before market day. Or, make the cookie dough ahead and freeze then bake the day before market day? You are getting a feel now for what sells well for you and what your customers repeatedly buy - that's good. But think about how you can begin your baking earlier in the week and try new items that can be made ahead. Do you have a flyer on the table offering to make special orders? When I did this I sold by the recipe - i.e. an entire recipe of yeast rolls or 4 loaves of my Amish bread recipe. I would offer the customer a slight discount for ordering the entire recipe and I would tell them how to freeze the breads. This way they could order ahead to be sure what they wanted was held (out of sight) for them. I have some great recipes if you want those. Teresa

Raven, simple meal, I like it! Kittie, that is nice that he cooked. Well I made huge buns, they spread for some reason, so made huge patties..cooked them on the Foreman, after some onion slices and bacon..then loaded up with tomato and lettuce..so that was it..no sides...just mondo burgers. Oh product alert..Kraft slices, White Cheddar Habanero Cheese..really quite tasty not hot at all..just spicy..never noticed them before..and I buy a lot of sliced cheeses..so I'm not sure if it's new or Safeway just started carrying it. But I highly recommend..for a little flavor punch.