The weather has warmed up and we are ready for spring. Typically, we would be wanting winter to stick around longer, but we have had a sad winter season hoping and praying for snow ... only to get next to no flurries.

Now we are just ready for the not so rainy weather to let us adventure outside. We are ushering in the spring with these two recipes.

This pickle dip recipe was given to us by a friend. She brought it to a get together and we fell in love. This has to be at least the 5th or 6th time we have made it at home. We are a snacking style family, so that is not unusual for us, but it is so so delicious. We serve ours with pretzels and go to town.

As for the strawberry bread, I would prefer this without the icing. Ellinor loved the recipe as is. Thatcher wouldn't eat more than one bite. He said he liked it best as just plain strawberries. I haven't tried it again yet without the icing, but I think as a breakfast bread he would like it. It is more a cake also. It was beautiful and very fragrant though. Not a complete loss. Couldn't be if we had less than half of it left at the end of the night.

When it came time for dinner, everyone opted to continue snacking and eat leftovers, so double win for mom and the dishes!

0:00 intro
0:38 Pickle Dip
5:40 Strawberry Bread

Pickle Dip recipe:
2 whole dill pickles (11/2 cups of chopped pickles)
2 packages cream cheese, softened
4 TBSP dry ranch seasoning
34 green onions
1 cup deli ham, diced

Strawberry Spring Bread (cake):
3/4 c sugar
1/2 c milk
1/2 c canola or vegetable oil
1 large egg
1 1/2 tsp vanilla extract
2 c flour
2 tsp baking powder
1 tsp salt
2 cups diced strawberries

1/3 sliced strawberries
2 cups powdered sugar
1 tsp vanilla extract