Veggie Cream Cheese Dip (Recipe)

What could be better for a party than a great dip that can go with almost anything? I made this for a recent gathering and it was well received. It's also super easy to make. I started with 2 carrots, peeled and cut in half and then each half was cut down the middle. Then I chopped 1 onion into wedges, and 2 green bell peppers into large pieces after removing the seeds and white parts. I sprayed a cookie sheet with cooking spray, placed all the veggies on top, sprinkled with salt and baked in a 400 degree oven for 30 minutes.

After a 10-minute cooling period, I then put all the softened veggies into the food processor and processed them for about 1 minute until well minced; scraping down the sides once or twice. I then added one 8 ounce block of cream cheese, 1 tsp. seasoning salt, 1/2 tsp. pepper, 1/2 tsp. salt and processed until well incorporated.

This dip can be served with potato chips, pita chips, carrots, celery or anything else you would want to dip into something. You can even use any vegetables you want; it's very versatile. Also, for a lower fat version, greek yogurt can be used instead of cream cheese, or you can use half of each.

Cinnamon Sticky Buns (Recipe)

Once in a while, I want something deliciously unhealthy and sweet for breakfast...or a snack. So every now and then I'll make some cinnamon sticky buns. I made a bioche type dough by blooming 1 tsp. yeast in 3/4 cup milk that was microwaved until about 110 degrees (a candy thermometer is good for this), 2 cups flour, 2 pats of butter, and 1 egg. I mixed all this with a spoon until it loosely came together (it will be crumbly) and then kneaded it for a few minutes until it formed a smooth ball. If too dry or wet, feel free to add a sprinkle of water or a dash of flour until the right consistency is achieved.

I then let this rest for about 30 minutes on the work surface with the bowl I used to mix it upside down on top of the dough. After which, I rolled it out until about 1/2 inch thick, brushed the flattened dough with melted butter and sprinkled it with cinnamon and granulated sugar. I then rolled it up and cut the roll into 2 inch pieces. Then in a medium-sized pot I melted 1 stick of butter, 1/2 cup of packed dark brown sugar, 1 tsp. cinnamon, and 1 tsp. vanilla extract.

I poured this liquid into a buttered 9 x 9 casserole, let it cool for about 10 minutes, and placed the rolls in, cut side down, with about 1 inch of space between each piece, into the goo and let it rest for about 40 minutes or until the buns have expanded. I then baked the buns in a 350 degree oven for about 25 minutes or until golden brown on top.

To enjoy, I pull out a bun, turn it upside down so the gooey part is on top and serve it still warm with a fork and a tall glass of milk. Sweet and satisfying!