©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Pumpkin Pie Dip

Pumpkin Pie Dip

1 package 8 ounces cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Gingersnap Cookies

1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
3. Serve with gingersnaps. Refrigerate leftovers.

Caramel Apple Trifle

Caramel Apple Trifle

3 tablespoons butter
4 cups chopped peeled tart apples
1 cup chopped walnuts
1/2 cup packed brown sugar
1 teaspoon apple pie spice, divided
1 8 oz package cream cheese
1 12 1/4 oz caramel ice cream topping
1 12 oz Cool Whip®
2 loaves frozen pound cake

1. In a large skillet, melt butter over medium heat. Stir in apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.

2. In a large bowl, beat cream cheese until smooth. Blen in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups of Cool Whip.

3. in a 3 1/2 quart trifle bow or glass serving bowl, layer a thri of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Dollop with remaining Cool Whip and drizzle with remianing caramel topping.

4. Cover and refrigerate for at least 1 hour before serving.

Snake Stromboli

Snake Stromboli

1 loaf 16 oz frozen white breat dough, thawed
2 tablespoons mustard
1 tablespoon sun-dried tomato pesto
1 teaspoon italian seasoning
5 ounces thinly sliced ham
5 ounces thinly sliced salami
3/4 cup shredded provolone cheese
3/4 cup shredded mozzarella cheese
2 egg yolk, divided
2 teaspoons water
red and yellow liquid food coloring
Olive slices and bell peper strips

1. Preheat oven to 375

2. Line baking sheet with parchment paper; spray with nonstick cooking spray; Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread mustard and pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.

3. Layer ham and salami over dough; Sprinkle both cheeses over meats; Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal; Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil

4. Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl; combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.

5. Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape)

6. Taper one end of roll to form head. Score tail end to form rattlers, if desired

7. Bake snake 25-30 minutes; Cool slightly; Attach olives for the eyes and pepper strips for the tongue with a small amount of mustard


Mexican Cream Cheese Roll ups

Not sure why they are called Mexican???

1 - 8 oz package cream cheese, softened
1/3 cup mayonnaise
2/3 cup pitted green olives, chopped
1 2.25 oz black olives, chopped
6 green onions, chopped
8 10 inch flour tortillas
1/2 cup salsa

1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.

Feta and Olive spread

Feta and Olive Spread

1 - 6 oz package Feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon minced garlic
2 ounces sun-dried tomatoes, oil-packed
1/2 teaspoon dried oregano
1 tablespoon chopped black olives, drained

1. In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun dried tomatoes and oregano.
2. Pulse and blend until smooth.
3. Transfer to a medium bowl
4. Blend in the olives by hand or with a spoon.
5. Refrigerated until serving

Serve with pita chips, or veggies/crackers

Antipasto Squares

Antipasto Squares

2 - 10 oz cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced swiss cheese
1/4 pound thinly sliced genoa salami
1/4 pound thinly sliced pepperoni
1 12 oz Jar roasted red peppers, drained cut into thin strips
3 eggs
3 tablespoons grated parmesan cheese
1/2 teaspoon ground black pepper

1. Preheat oven to 350
2. Unroll one package of crescent rool dough and cover the bottom of a 13x9 inch pan
3. Layer ham, provolone cheese, swiss cheese, salami, pepperoni, and red peppers.
4. In a bowl beat the eggs lightly and stir in the parmesan cheese and black pepper.
5. Pour 3/4 of this mixture over the peppers.
6. Unroll the second package of dough, and place over the top of the peppers.
7. Brush with remaining egg mixture.
8. Cover with aluminum foil
9. Bake for 25 minutes.
10. Remove foil and bake another 10 or 20 minutes or until dough is fluffy and golden brown.
11. Cut into squares. Serve warm or at room temp.

Chicken Poop

We had our two Halloween parties this weekend, and a few people wanted some of my recipes.

First is Chicken Poop! (this is a triple batch)

3 - 10 oz cans chunked chicken
3 - 8 oz packages cream cheese
1 1/2 cups sour cream
1 cup Franks Red Hot
2 tablespoons Franks Red Hot
2 1/4 cups Shredded Cheddar cheese

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and sour cream.

2. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

Serve with Tostitos scoops!


Burgers on the menu tonight

Burgers are on the menu tonight. But not plain old burgers!

I love putting a tablespoon or so of this seasoning.
My burgers also have thick cut bacon, swiss cheese and sauted onions and must be on whole wheat buns.

I also have some yummy summer squash and zucchini to steam up. I think I might bake up some chocolate chip cookies too.

Oh and I found the best way to cook the bacon is to put the slices on a broiler pan and bake in the oven at 375 until done, less mess!

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