Holy crap! I served you guys BAD yesterday! (that’s slang for “I verbally kicked your butts”). I apologize. But we’re friends, right? That’s why I know you’ll let me make it up to you by posting my Aunt Cathy’s Snicker Cake recipe.
You, too, can be “voluptuous” like me!!!!
Never mind. I can’t find it. It’s floating around somewhere “on my desk” (translation: it’s either on my computer desk or the kitchen desk or in a stack of papers and I’ll definitely find it AFTER this post has been published).
Alright, then. How about her Dilly Dip recipe? Let me say first of all that I so totally DIG my Aunt Cathy. She is always understanding when my kids melt down at her house. She is sweet and kind and I don’t give a crap that she is divorced from my dad’s brother. She will always be my aunt, and I will always love her. When I got married she gave me a bunch of recipes. Since she is arguably the best cook ever, I’ll share a couple here.
16 oz. sour cream
2 T fresh minced onion
2 T Beau Monde or Bon Appetit (a spice)
1 pint Hellman’s mayo
2 T dry parsley
2 T dill weed
Mix above and let set overnight. Serve in a hollowed-out round loaf of pumpernickel bread. Serve with broken pieces of pumpernickel.
10-12 strips crumbled, cooked bacon
½ cup raisins
¼ cup red onion chopped
1 pkg. fresh broccoli flowers
Blend the following together before adding to the rest:
1 cup mayo
½ cup sugar
2 T vinegar
Marinate one hour, then serve.
Merry Christmas Eve!!! Now I gotta go wrap a buttload of gifts from "Santa."
If you have small kids, check this out: noradsanta.org.