Blue Cheese Salad Dressing

Hope you had a wonderful and safe Thanksgiving weekend.

Today's recipe is for Blue Cheese Salad Dressing. I didn't like blue cheese dressing until I tasted this one. The bottled dressings are too sour for my taste, but this one is not sour and has a very mild blue cheese taste, and is thick and creamy. It is great on a BLT Salad which I will post at a later date, or with Buffalo Chicken Wings.

Blue Cheese Salad Dressing

1/2 cup sour cream
1 1/2 cups mayonnaise (do not use Miracle Whip)
1 1/2 teaspoons lemon juice
1 1/2 teaspoons white vinegar
1 1/2 teaspoons dried onion flakes
1/2 teaspoon salt
1/4 t. ground black pepper
2 oz. crumbled blue cheese
1/3 c. milk or more to thin

In a bowl, mix all ingredients thoroughly. Add more milk if too thick.

You can use this dressing as a dip for vegetables or potato chips. If using as a dip just add less milk.

Yield: about 2 1/2 cups

Pumpkin Creme Pie

Here it is almost Thanksgiving for us in the US and if you are like me, you are running out of time to get everything done! Here is a recipe for a very easy pie that has few ingredients, takes a short time to throw together and is tasty.
Hope you have a wonderful Thanksgiving. Give thanks to God for our freedom. Pray for our country, our leaders and the family.

Pumpkin Creme Pie

1 cup milk
2 (4 serving size) pkgs. instant vanilla pudding
1 (16 oz.) can pumpkin
1 1/4 teaspoon pumpkin pie spice
1 (8 oz.) Cool Whip whipped topping, thawed
1 prepared graham cracker pie shell

In a large bowl, combine milk and pudding mix. Beat with wire whisk 1 minute (mixture will be thick). Stir in pumpkin and spices until well mixed. Gently fold in Cool Whip. Spoon into prepared pie shell. Refrigerate 4 hours or until set.

Poppy Seed Pound Cake Muffins

Here is a great recipe for muffins. There are several variations for it so you can make different muffins with the same recipe. These are light and fluffy muffins just like the bakery muffins.

Poppy Seed Pound Cake Muffins
4 c. flour
5 T. poppy seeds
1 t. salt
½ t. baking soda
2 c. sugar
1 c. butter, softened
4 eggs
2 c. sour cream
2 t. vanilla
In small mixing bowl, stir together flour, poppy seeds, salt and baking soda. In large mixing bowl, cream sugar and butter. Beat in eggs one at a time. Add sour cream and vanilla; mix well. Stir in flour mixture until dry ingredients are moistened. DO NOT BEAT. Spoon batter into greased muffin tins. Bake at 400º for 40-50 minutes for Texas style muffins. Yield: 12 Texas style muffins or 24 regular muffins

Variations -- Omit poppy seeds and add 1 teaspoon baking powder to the mix and the following:

• Blueberry Muffins - 2 c. blueberries
• Apple-Cinnamon Muffins - 2 c. diced apples and 2 t. cinnamon
• Cinnamon Streusel Muffins - ¼ c. butter, softened, 5 t. cinnamon, 10 T. sugar, ½ c. walnuts, 10 T. flour. Mix together until crumbly. Fill muffins ¼ full, add streusel then add another ¼ batter, top with streusel.
• Tropical - 1 can drained mandarin oranges, 1 can drained pineapple chucks, 1 c. coconut