I'm going to add my own two cents worth here as I have been "judging" and picking out my jars for the county fair. It got me thinking about last year's judge. I really don't think she was very qualified to judge canned goods, even if she did give me a merit award. It was just a bunch of little things and a few glaring ones. She misidentified a large piece of cinnamon stick as a clove in some watermelon pickles... Maybe she misplaced her glasses? She questioned the extra processing time on some products, Mostly jams and jellies, until it was explained that some areas in the county are above 1000 feet. But then she excused herself, saying that it really wasn't necessary for jams and such anyway.... Uhhh.. what? Also Each canned item has to be labeled for recipe name and processing, of course, and our fair book says that canning methods, times, etc. must follow current USDA or University of Wisconsin research recommendations. Well I cited the NCHFP site and also Ball Blue Book as literature sources, as did others. And she pretty much implied that wasn't good enough... because it wasn't USDA or UW! Not that she knew some those items were mine, but I was just dumbfounded that she would say something like that. Some judges have impressed me with their knowledge. Last year's impressed me for other reasons.

You know, I would be tempted to try it. I freeze cream cheese all the time. It does get crumbly & mealy, but if I'm cooking with it I can't tell any difference in my cheesecakes & other baking. Personally, I think I would mix it up & freeze before baking. Maybe you could give it a try some time when it is not for an "important" group.

This was served at the appetizer party we went to on Saturday night. It was delicious and within an hour there was none left. Caramelized Onion Dip 1 cup mayonnaise 1 cup cheese (made up of sharp cheddar, cream cheese and parmesan) 1 cup caramelized sweet onions 2 green onions, chopped, some reserved for garnishing Preheat oven to 350Â. Place mixed ingredients in oven proof dish. Bake until hot and bubbly, approximately 40 minutes. Serve with crusty bread or crackers.

Beverly, that's the very same one I'm making this year! Very easy! I am subbing sour cream for the mayo, though, and I don't use the basil in it and gosh, it's delish! Basil tastes really strong to me, and I'm not crazy about "hot mayo" in dips, so that's why the change. Merry Christmas to all, Sooz