Velveeta is looking to revive a family dinner favorite – the casserole. To do so, it is sponsoring the Velveeta Challenge, where five bloggers came up with their best Velveeta recipes. You get to vote on your favorite one.

It must cost less than $10 to make the casserole and the recipe should be plenty for a family of four to have leftovers for the next day. All of the five creations look yummy and I can’t wait to give them all a try.

Now that we’ve elected our next president, let’s decided something important – which one is your favorite casserole dish? Voting will be open until November 23rd, 2008.

So, today I’ve been doing a little housekeeping with the blog and noticed the “Help send Lisa to Disneyworld” button and remembered it has been a few weeks(maybe even a month) since I last visited her blog. I took down the button after seeing this on her most recent post:

Lisa is battling cancer a third time and had really wanted to take her kids to Disneyworld. A blogging friend of hers rose to the challenge and started a raffle to raise money that bloomed into something amazing. They raised enough money to send her to Disneyworld and some spending money. Here is my original post that goes into more detail.

Have a great time at Disney, Lisa!

Scientists in New Zealand and Japan have created a “tear-free” onion using biotechnology to switch off the gene behind the enzyme that makes us cry, one of the leading researchers said Friday.

Apparently they hope to bring the no tear onion to the marketplace within 10 years, so don’t look for it anytime soon. The gene slicing technology they used to do this can be used to combat viruses and produce more robust crops.

A tear free onion might sound good, but how does it taste? It seems when products are tinkered with they lose that certain something that makes them work. My Mom was telling me about how apple growers had tinkered with their apples to get ones with a lot of color. They wound up burning them because they had no taste.

Shedding a few tears to have a nice, tasty onion in our foods is really not a big deal. Guess we’ll just have to wait a few years until we know the answer.