This one's right down my alley! I'm happiest when I'm in my kitchen cooking and/or baking! TRI-TIP ROAST 2 lb. Tri-tip sirloin ⅓ cup white wine (I used Pinot Grigio) 1 jar sundried tomatoes, oil drained 8.5 oz. package feta cheese Place roast in crockpot. Place drained tomatoes over top of roast. Sprinkle with crumbled feta cheese. Pour wine over all and cook on low for 6-10 hours. Note: We all really like this! Its different and has a good flavor. Leftovers are very good on buns! Here's one for game. SLOW COOKER VENISON ROAST Very good! 3 lbs. boneless venison roast 1 large onion, sliced 1 tbsp. soy sauce 1 tbsp. Worcestershire sauce 1 tbsp. garlic salt ¼ tsp. ground black pepper 1 (1 oz.) package dry onion soup mix 1 (10.75 oz.) can condensed cream of mushroom soup Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl, combine the soup mix and the soup and pour mixture over the venison. Cook on low setting for 6 hours. And who doesn't like Cheese Danish?! CHEESE DANISH 2 pkgs. Crescent rolls 2 (8 oz.) pkgs. cream cheese 1 cup sugar 1 egg yolk, reserve the white 1 tsp. vanilla ½ cup sugar ¼ cup chopped walnuts 1 tsp. cinnamon 1 egg white, lightly beaten Preheat oven to 350˚. In a medium sized bowl, mix cream cheese, sugar, egg yolk and vanilla together. Set aside. Unroll 1 package of the crescent rolls on the bottom of a 9x13 in. baking pan. Pinch seams together. Bake for 5 minutes at 350˚. Spread the cream cheese filling on top of the baked crescent roll. Top with remaining crescent roll. Brush the top with egg white and sprinkle with walnuts and cinnamon. Bake at 350˚ for 30 minutes. ~Sandy~

That was funny, Iowa_jade, thanks. I checked the Waddle fences link: they look more fortified than the fences erected by Germans during Normandy invasion. Very impressive! Whatever you do, NEVER feed bunnies rancid sunflower seeds. I threw those on our patio. A few days later, there's bunnies' feces everywhere. They diarrhea-ed on the patio. Bunnies clean up their poop by eating them, except for sunflower seeds. I have to put up with the ghastly potty site until they dry up enough to sweep away. Seil will try Irish Spring Soap - I'll try one or two bars only, lest my backyard looks like a bubble bath in the wet spring. The old fashion baby-powder with talc is cheaper than perfume, so I'll sprinkle smelly baby-powder around roses. I'll try more than one methods (raw eggs & garlic, curry powder, hair spray, garlic chives) and will report the results.

When the Tampa Bay Bucs were in the Superbowl, it was a great opportunity to make a spread of Cuban and Spanish food e.g. Cuban sandwiches, Scacciata, Spanish bean soup, crab rolls. This is what I'm going to try: Pepperoni Pizza Dip Recipe courtesy Guy Fieri 8 to 10 appetizer servings Pizza Sauce: 1 tablespoon olive oil 1/4 cup finely chopped onion 1 tablespoon minced garlic 1/4 teaspoon red chile flakes 1 (28-ounce) can crushed tomatoes (recommended: fire roasted Muir Glen) 1 tablespoon julienne fresh basil leaves, plus sprig for garnish 1 teaspoon dried marjoram 1 teaspoon dried oregano 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Bottom Layer: 8 ounces cream cheese, softened 2/3 cup ricotta cheese 1/3 cup grated Parmesan 1 egg, slightly beaten 1/2 teaspoon minced garlic 1 teaspoon dried oregano 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red chile flakes Pizza Toppings: 1 tablespoon olive oil, plus more for drizzling 1 cup thinly sliced pepperoni 1/2 cup diced (1/4-inch) red bell pepper 1 tablespoon minced shallot 1/2 cup quartered and thinly sliced crimini mushrooms 1 cup small-dice buffalo mozzarella cheese 1/4 cup grated Parmesan Serving suggestions: Toasted pizza dough strips, toasted pita strips, or crackers Preheat the oven to 350 degrees F. For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat. For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside. For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat. To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

I love this recipe - it's a bit of work, but if you are not a big fan of store bought mayonnaise and you do like something different, try this. It is spectacular! Old Fashioned Potato Salad: 3 lbs (10) unpared, medium potatoes, well scrubbed 1 1/2 tsp salt Boiling Water Cook Potatoes until fork tender, not mushy. Slice (with peel on). Marinade: 1 1/2 tsp salt 1 tsp dry mustard 1/8 tsp pepper Dash Cayenne 1/4 cup cider vinegar 1/2 cup salad oil 1/2 cup green onion chopped. Pour marinade over still-warm, cooked potatoes. Toss gently to coast well, refrigerate covered at least 2 hours. Boiled Dressing: 1 tbsp flour 2 tbsp sugar 1 tsp salt 1 1/4 cups milk 3 egg yolks slightly beaten 1/4 cup cider vinegar 1 tbsp prepared mustard 2 tbsp butter Stir flour with sugar and salt. With wire whisk, gradually stir in milk. Cook, stirring over medium heat until mixture starts to boil. Boil 1 minute, remove from heat. Gradually stir the hot mixture, a little at a time into the beaten egg yolks. Pour back into saucepan. Add vinegar & mustard. Cook, stirring constantly until mixture starts to boil. Remove from heat and stir in butter. Cool, then refrigerate. One hour before serving, add celery, radish, hard-cooked eggs and dressing to potatoes. Refrigerate until serving time. Bon Appetit!