Lovebreezy's Page

Foodies /

Joined 1 year, 2 months ago.

From Colorful, CO US

GroupRank 8

I'm a self proclaimed Intermediate cook.

I have 185 cooking friends

My recipes have 6025 views with a 5 average.

Currently lovin' Mexican, Asian, Veggies, Breads.

Tagline: I'm a Cookbook Drooler, More Of A Looker Than A Doer foodie

See my recipe honors

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About me
Now retired night owl, realizing that being taught how to open a can, really wasn't learning how to cook. Am from a firefighting family so I did/do know there's good eatin' out there. Husband and I are the proud adoptive parents of a basset hound named Porthos. She and our (late) basset Breezy are enough of a family for us. We like to travel and spend time with family and friends. We don't host much but are always happy to bring a dish along. So, that is my current quest in finding new recipes -- things that travel well. (Love those casseroles.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Velveeta is a great cheese, in it’s proper place, like in mac-n-cheese or grilled cheese sandwiches – yum. Hey, it is so! Many of you will not admit to liking it, but secretly you know you do. Maybe you’re one of them. Get over it! It’s pretty much just cheddar cheese and milk. You like those things so… Now take a peek at the VELVEETA group and sign up. You'll find lots of uses for Velveeta. Besides, it will make me happy. Who wouldn't want to do something so simple, so kind, so easy, that will bring a smile to a stranger? Pay it forward! Then when you come across a recipe that calls for pasteurized processed cheese product a.k.a. Velveeta, send it our way. Help this group grow and give other Velveeta lovers an easy place to find its recipes. TIA And Yes, I like SPAM too!

Comment Wall

Jolielives 3 days, 19 hours ago said:
Thank you LB for sharing my comments with or fellow Velveetaites or Velveetamours.
I posted the recipe for the Con Casa, just not sure how to spell Cheese in Spanish.
Hope this finds you well.
Jo & Lee

Wynnebaer 3 days, 22 hours ago said:
Thanks, LB!!

Californiacook 5 days, 18 hours ago said:
Hole-y stuffed potatoes lol. Thanks for your reply/rating on the Roll Out The Barrel Potatoes. Have fun with them :)

Jolielives 1 week ago said:
Good afternoon Lovebreezy,
Thank you for your friend invite & Jo & I happily accept. Is there really such a perfect place called, Colorful, Colorado? How terrific is that?
BTW, joined your Velveeta site a few days and still do not understand why people look at me like I have a motorcycle sticking out of my forehead when I either eat or talk about Velveeta. I will soon post the best Chili Con Cassa Recipe that's made only with Velveeta as the cheese ingredient.
I bring it to parties & it's always the first dish to disappear & am hounded for the Recipe. When I say Velveeta or nothing, I feel lucky to get out of the party without being drawn & quartered. The funniest part, is that the Recipe recipients will pull me aside, like they're making a confession to me, to whisper that they tried to make the Recipe using any & all other kinds of cheeses. Then, with a resigned deep breath, they whisper, "But it just wasn't as good as it was with Vel....a"
This always makes me smile as I know, there's another convert out there. One person at a time.
Hope this finds you & yours well:)
Jo & Lee

Wynnebaer 1 week ago said:
Thanks for checking out the Sticky Pecan Muffins!!

Mrsc543 1 week, 1 day ago said:
Thanks for commenting on the raisin sour cream pie. Hope that your mom enjoys!

Theoldprof 1 week, 5 days ago said:
Thanks for accepting my friend invitation. I look forward to sharing recipes with you.
JJ

Chefelaine 2 weeks ago said:
Hi, LB!
Re the tomato soup, the vanilla is added during the cooking process. It really adds to the flavor of the soup without imparting any vanilla taste.
Thanks for your comments on the recipe :+D