Cucumber Sandwiches

 Cucumber Sandwiches

4 oz. whipped cream cheese

1 T. plain Greek yogurt 

1 T. sliced fresh chives

1 T. chopped fresh dill

1/4 tsp. ground pepper

4 slices dark rye bread

1/3 English cucumber, thinly sliced

Stir together the cream cheese, yogurt, chives, dill and pepper in a small bowl until well blended.  Spread the mixture evenly on one side of each bread slice.  Top this slice with cucumber slices then add the other bread slice, cream cheese side down.  Cut the crusts from the sandwich and cut into 4 triangles or rectangles.  Serve immediately or refrigerate until served.

Crispy Rice Treats

Crispy Rice Treats

4 T. unsalted butter plus extra to butter the pan
10 ounces marshmallows
3/4 cup creamy peanut butter
6 c. crispy rice cereal
6 ounces semisweet chocolate chips

Use the extra butter to coat a 9" x 13" baking dish on the bottom and sides.
Melt the 4 T. butter over low heat in a large pot.  Stir in the marshmallows and cook until melted.  Stir in the peanut butter until combined.  Stir in the cereal until thoroughly combined.  Pour into the prepared pan. Smooth the top of the treats, pressing down lightly with slightly damp hands.  Melt the chocolate in the microwave.  Spread the chocolate over the top of the treats.  Set aside to cool or refrigerate if your kitchen is warm.  Cut into squares.

Pimento Cheese Dip

 Pimento Cheese Dip 

2 c. shredded sharp cheddar cheese
2 c. shredded extra sharp cheddar cheese
1 c. finely chopped drained pimientos
1/2 c. mayonnaise
1/2 tsp. celery salt

Mix all the ingredients in a large bowl. Season with salt and pepper.

Can be made up to 3 days ahead. Cover and chill.

Serve with crackers and/or celery sticks. This also makes a great grilled cheese sandwich on whole wheat bread.