1 small zucchini (shredded and drained) 1 Jiffy cornbread mix 1 egg 1/2 cup milk Let batter stand for 5 minutes. Heat oil in pan and drop large tablespoons of the batter into the oil. Cook 1 1/2-2 minutes per side. This will make approximately 14 cakes.
8 oz. cream cheese, room temp. 1/4 cup prepared horseradish 2 T. milk salt 2 T. fresh chopped dill In a mixing bowl, beat together all ingredients until fluffy. Salt to taste. Serve with dippers (veggies, chips, etc.)
2 tomatoes (seeded & diced) 1 sm. yellow bell pepper, diced 1 cucumber, diced 1/2 red onion, diced 1 T. red wine vinegar 1 T. extra-virgin olive oil Salt & Pepper In a medium bowl, combine all the ingredients, salt & pepper to taste and serve with dippers (veggies, chips,… Read more »