Ingredients: 

1/2 cup chive-and-onion cream cheese spread
1 tablespoon chopped black olives
2 medium bell peppers (any color)
1/4 cup (2 ounces) shredded cheddar cheese
Instructions: 

1. Cut each pepper into eight wedges.

2. Combine cream cheese and olives in a small bowl.

3. Spread about 2 teaspoons of mixture on each pepper wedge and sprinkle with chedder cheese.

4. Line a baking sheet with foil, and place wedges on top. (The foil
will prevent burned cheese that sticks to the baking sheet!)

5. Broil in oven for 6 to 8 minutes, or until cheese is melted and peppers begin to blacken slightly. Serve warm or cold.

This recipe is from Tammy’s Recipes.

Ingredients: 

1/2 cup butter
1 1/2 cups brown sugar (we like dark brown sugar best!)
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
Instructions: 

1. In a 2-quart saucepan, melt butter on low heat.

2. Add brown sugar, corn syrup, and milk, stirring to combine. Increase heat to medium (or perhaps just below medium).

3. Stir constantly until mixture comes to a boil.* Use a spoon that won’t melt — the caramel gets pretty hot!

4. Remove from heat and whisk in the vanilla and cinnamon.

5. Serve warm or cold with apple slices, or drizzle over ice cream.

This recipe is from Tammy’s Recipes.

Ingredients: 

2 cups raw pumpkin seeds
1 1/2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
Instructions: 

1.
Rinse the raw pumpkin seeds in a colander or strainer, and remove
excess water (either by shaking the strainer, or tossing the seeds onto a
clean, dry dish towel).

2. Melt butter in a sauce pan. Stir in the salts and Worcestershire sauce. Add pumpkin seeds and stir thoroughly to coat.

3. Spread pumpkin seeds in a single layer across a large, ungreased baking sheet.

4. Bake pumpkin seeds at 275 degrees for about 60 minutes, until crisp, stirring at 15 minutes, 30, 40, and 50 minutes.

5. Allow pumpkin seeds to cool, and then store in an air-tight container or bag.

A flavorful patty of matzo meal, eggs, cottage cheese, and onions, fried in shallow oil
Yield: 

20 latkes
Ingredients: 

1 1/4 cups cottage cheese
3 eggs, separated
1 teaspoon salt
2 1/4 cups matzo meal (9 ounces)
1 large onion, minced
1/2 teaspoon sugar
3 tablespoons sour cream or plain yogurt or water
ground black pepper
oil, for shallow frying
Instructions: 

1.
In a large bowl, mash the cottage cheese. Add egg yolks, half of the
salt, the matzo meal, onion, sugar, sour cream, and pepper. Mix well.

2. With an electric mixer on high speed, beat egg whites with
remaining half of salt until stiff. Fold a third of the egg whites into
the cottage cheese mixture, then fold in remaining egg whites.

3. Heat a half-inch layer oil in a heavy frying pan, until a drop of water added sizzles. Form latkes into  thin patties (if batter/dough is too wet for your hands, shape with two tablespoons or spatulas).

4. Drop into oil and fry over a medium or medium-high heat until the undersides are golden brown. Turn carefully and brown the second side. Remove with slotted spoon and drain on paper towel. Serve immediately, or keep warm on a baking sheet in the oven.

This recipe is from Tammy’s Recipes.

Tangy-sweet lemonade with bits of juicy strawberries
Yield: 

48-56 oz
Ingredients: 

2 large lemons, washed
3/4-1 c sugar*
6-7 c water*
2 c strawberries, washed, hulled, and sliced
1/8-1/4 c sugar
Instructions: 

1. Slice lemons as thinly as possible. Put lemon slices and 3/4-1 c sugar into a large bowl or pan.

2. Using a potato masher, mash lemon slices with sugar, squeezing out juice.

3. Add water (to taste) and additional sugar if needed. Strain out seeds and rinds.**

4. Combine strawberries with 1/8 c sugar and mash. Add more sugar if needed.

5. To serve, pour lemonade into a glass and add several tablespoons of the strawberry mixture.
Additional Notes: 

*Taste your lemonade as you make it, to get the right amount of sugar and water, since lemon size and taste buds vary 😀

**Lemon rinds may be eaten, and are actually quite tasty when sliced very thinly and eaten fresh. Don’t leave the rinds in your lemonade for longer than 30 minutes or so, because they will make it bitter.

This recipe is from Tammy’s Recipes.

Tangy fresh homemade lemonade with juicy bits of pulp
Yield: 

6-7 cups
Ingredients: 

2 large lemons, washed
1 c sugar
6-7 c water
Instructions: 

1. Slice lemons as thinly as possible.

2. Put lemons and sugar into a large bowl or stainless steel pan, and
mash with a potato masher until juiced. Alternately, juice lemons and
combine sugar and juice.

3. Add water until lemonade is to the strength you desire. Drink fresh, or strain out seeds and rinds for longer storage.*

This recipe is from Tammy’s Recipes.

A refreshing summer drink: Orange Pekoe tea, stepped, sweetened, and iced
Yield: 

1 gallon
Ingredients: 

8 (2-cup) Orange Pekoe tea bag
4 C water boiling water
Cold water
1 1/4 to 1 1/2 C sugar
Instructions: 

1. Boil 4 C water in saucepan.

2. Drop 8 tea bags into boiling water. Turn heat off; let seep for 5-8 minutes.

3. Pour tea into gallon pitcher. Pour water over tea bags and continue filling pitcher. Put sugar in and stir until dissolved.

4. Add ice cubes when served. Refrigerate.

This recipe is from Tammy’s Recipes.

A fresh lemonade made with the juices of lemons, limes, and oranges
Yield: 

about 1 gallon
Ingredients: 

2 lemons
2 limes
2 oranges
2-3 quarts of water (to taste)
3/4 to 1 cup sugar (to taste)
Additional slices of lemon, lime, or orange, for garnish (optional)
Instructions: 

1. Squeeze the juice from the lemons, limes, and oranges. Pour juice into a gallon container.

2. Add water and sugar to juice and mix well. (Start with lesser amounts of water and sugar, and add to taste.)

3. Chill and serve with additional fruit slices for garnish if desired.

This recipe is from Tammy’s Recipes.

Homemade milky hot chocolate
Yield: 

6 cups
Ingredients: 

6 cups milk
2/3 cup sugar
1/2 cup baking cocoa (unsweetened)
Marshmallows or whipped cream, for serving
Instructions: 

1.
Combine sugar and cocoa in 2-quart (or larger) pan, whisking to remove
lumps. Whisk milk into mixture, starting with 1/2 cup of milk and
gradually adding the rest.

2. Heat on medium heat, stirring frequently, until milk is hot (but not boiling).

3. Ladle into mugs and top with marshmallows or whipped cream if desired.

Additional Notes: 

To make one serving of hot chocolate:

Stir together 3 teaspoons of baking cocoa and 4 teaspoons of sugar. Add about a tablespoon of milk and mix. Add remaining milk to fill mug; stir. Microwave for 1 1/2 minutes or until hot. Stir and enjoy!

This recipe is from Tammy’s Recipes.

A homemade hot chocolate with a sweet minty flavor
Yield: 

4 cups
Ingredients: 

4 cups milk
1/3 cup sugar
1/3 cup baking cocoa (unsweetened)
4 starlight mints (remove wrappers, of course)
Instructions: 

1. Combine sugar and cocoa in a 2-quart saucepan. Whisk in milk and heat over medium heat, stirring frequently, until warm.

2. Add the four starlight mints and continue heating and stirring
until hot chocolate is hot (but not boiling!) and mints are melted.
Additional Notes: 

To make one serving of mint hot cocoa:

Combine 1 tablespoon of sugar and one tablespoon of baking cocoa in a mug. Stir. Add about 2 tablespoons milk, stirring to remove any lumps. Add remaining milk and stir. Microwave for 1 1/2 minutes until milk is hot (but not boiling). Add one starlight mint and stir until dissolved.

This recipe is from Tammy’s Recipes.