TOO HOT TO COOK

Summer has arrived in Arkansas. I guess it’s right on time since Memorial Day weekend is upon us, but it’s still too soon for me. Spring was very pleasant this year and I’m not ready to see it end.

Yesterday was A/C day, the day we dread every year, the day we (I) can no longer stand the heat and have to turn on the air conditioning in the house. Each year I try to see if I can make it all the way through the month of May without the A/C; I failed again. Makes me wonder how I survived growing up, sleeping in a third floor bedroom in a house without central air, with just a fan in the window. I guess I’m spoiled now.

I was thinking today about baking a pumpkin dessert that we really liked a few weeks ago when I made it, but I guess I won’t turn on the oven for that. Besides, pumpkin is traditionally for fall and it was odd enough to fix that recipe in April, much less the end of May. So, I guess I’ll hold off on that one. I happened to see an article earlier online about no-bake desserts and that caught my eye – good timing! One they had listed is like one I’ve made before but haven’t in a very long time. In fact, years ago I took this to a party at work and everyone was very impressed. Funny that I remember that. Anyway, here’s my recipe if you want to try it. (I can’t remember if I got this recipe from my mom or she got it from me.)

Marshmallow Cream Cheese Fruit Dip

8 ounces cream cheese, softened
8 ounces marshmallow cream
dash of cinnamon and dash of nutmeg

Blend cream cheese and marshmallow cream; add cinnamon and nutmeg. Use as dip for fresh fruit. When I made this for the office party, I cut a pineapple in half, hollowed out the shell and cut the pineapple in chunks to use for dipping, and served the dip in the pineapple half. Very pretty! Also dip strawberries, apples, bananas, and grapes.

Stay cool!