In the Daily Dose Horse Health Segment we hear from Dr. Hyman of Total Equine Veterinary Associates about taking care of minis. Listener Melissa Larson brings us a terrific holiday recipe for Cranberry Dip and some weird news. Listen in…
HORSES IN THE MORNING Episode 2835 – Show Notes and Links:
- The HORSES IN THE MORNING Crew: Glenn the Geek: co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn: producer, Chaos Control Officer.
- Title Sponsor: State Line Tack
- Guest: Dr. Hyman, Total Equine Veterinary Associates
- Guest: Melissa Larson
- There's an App for that! Download our FREE new Horse Radio Network App for iPhone and Android
- Follow Horse Radio Network on Twitter
- Additional support for this podcast provided by: Daily Dose Equine, American Harvest (Free 90-day supply of American Harvest equine products for one lucky Horse Radio Network listener. To enter is very simple: Visit http://www.ahihemp.com/horseradionetworkgiveaway. You can be the lucky winner!), and Listeners Like You
Melissa Larson's Cranberry Dip recipe:
- 1 12 oz package fresh cranberries
- 1/4 C green onion, chopped
- 1/4 C cilantro, chopped
- 1 small jalapeno pepper
- 3/4 C sugar
- 1/4 t cumin
- 2 T lemon juice
- dash salt
- 2 8 oz packages cream cheese
- Put your cranberries in a food processor.
- Roughly chop up your green onion, cilantro, and jalapeno pepper into small pieces.
- Add all ingredients (except the cream cheese) into the food processor and mix together. Pour everything into a mason jar or bowl and cover. Store in the fridge for 24 hours (4 hours minimum). The sugar needs some time to soak in to the cranberries and break up their bitter taste.
- When you are ready to serve, place your cream cheese bricks on a plate. 5. Spread the cream cheese out as evenly as you can.
- Pour your cranberry mixture over the cream cheese.
- Spread it all around.
- Serve with Wheat Thins, Ritz Crackers or Tortilla Chips.
I hope you like it!