Meal Planning with Connie

This spread is my favorite! I first tried it at Judy R.’s house years ago. It was love at first bite! Judy and I are just crazy about this concoction. Our husbands can’t stand it! This works out well for Judy and me. More for us!! Judy makes a big bowl of this yummy spread at the holidays. She and I sit down at her kitchen table with it and a box of crackers and have a feast! Olive Spread 8 ounces softened cream cheese 1/2 cup mayonnaise 1/2 cup chopped pecans 1 cup chopped pimento-stuffed green olives 2 tablespoons juice from the olive jar Directions: Mix all the ingredients well. This spread will keep in the fridge for weeks. Serve with crackers. This is a great filling for finger sandwiches, too! This recipe is easily adapted into a cheese ball. Just increase the cream cheese to 12 ounces and eliminate the olive juice. Form mixture into a ball, and roll in chopped nuts. Serve with crackers.

Many thanks to Tonya H. for this great and versatile dessert recipe! It's good for brunch, too!! Strawberry Delight 2 cans crescent rolls (I use store brand. Not Buttery roll) 8 oz. cream cheese, softened 1/2 cup sugar 1 stick margarine 1 can strawberry pie filling 1. Cream together sugar and cream cheese. 2. In a sprayed 9x13 pan, roll out 1 can of crescent rolls in bottom of pan. Pat out so there are no seams. 3. Spread cream cheese/sugar mixture evenly over rolls. 4. Next pour straberry pie filling over mixture. Spread evenly. 5. Roll out another can of crescent rolls and place on top. 6. Cut margarine into pats and place evenly on top of rolls. I usually place it along edges and into perforations. Can also half the pats. 7. Bake @ 350 degrees for 30 to 40 minutes or until top is golden brown. GLAZE: 1 cup powdered sugar, 3 Tb. milk Stir until smooth. Drizzle over cobbler. (This dessert was initially made with apple pie filling. If using ap...