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.
10/27/2008
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.
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
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.
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
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.
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!
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!
10/06/2008
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!
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!
9/15/2008
Kelloggs Blueberry Muffin Mini Wheats
Victoria spotted ad for Kelloggs Blueberry Muffin mini wheats last week at the doctor's office and it even had a scratch and sniff part. She said they smelled very good and asked if we could get some.
The other day I found them at Publix and and a coupon for it, so I picked up a box.
Victoria had some for snack and LOVED them. She likes eating them plain, without milk. I just tried some myself and they are really good!!!
You will have to try them too!
The other day I found them at Publix and and a coupon for it, so I picked up a box.
Victoria had some for snack and LOVED them. She likes eating them plain, without milk. I just tried some myself and they are really good!!!
You will have to try them too!
9/11/2008
Flavored Coffee
I usually do not make hot coffee in the summer, but this week I was in the mood for some hot flavored coffee.
I tried some Millstone Hazelnut and Chocolate Velvet and bother were sooooo yummy!!!
I tried some Millstone Hazelnut and Chocolate Velvet and bother were sooooo yummy!!!
9/08/2008
California Hurricane
Thanks Kristen for the other idea! I just came across this one:
California Hurricane
2 cups dark rum
2 cups light rum
1 cup triple sec
46 oz pineapple juice
32 oz orange juice
6 oz grenadine syrup
California Hurricane
2 cups dark rum
2 cups light rum
1 cup triple sec
46 oz pineapple juice
32 oz orange juice
6 oz grenadine syrup
Why is it so hard??
Why is it so hard to find a good adult punch that does NOT include icecream/sherbert and every kind of alcohol made?
This weekend, I have been looking high and low online for a new punch recipe for our Adult Halloween party and everything I find would be so strong it would make people sick or it has ice cream in it. BLECK...
So I pulled out my trusty little black book and starting looking at some of my favorite cocktail recipes. Here are a couple that I could easily make into a punch for our new drink dispenser:
Woo Woo aka Silk Panties
1.5 oz vodka
0.5 oz peach schnapps
2.0 oz Cranberry juice (acutally I like more cranberry juice)
Or possibly..
Firefly
2.0 oz vodka
dash of grenedine
Fill with grapefruit juice
Or keep looking for a rum drink???
This weekend, I have been looking high and low online for a new punch recipe for our Adult Halloween party and everything I find would be so strong it would make people sick or it has ice cream in it. BLECK...
So I pulled out my trusty little black book and starting looking at some of my favorite cocktail recipes. Here are a couple that I could easily make into a punch for our new drink dispenser:
Woo Woo aka Silk Panties
1.5 oz vodka
0.5 oz peach schnapps
2.0 oz Cranberry juice (acutally I like more cranberry juice)
Or possibly..
Firefly
2.0 oz vodka
dash of grenedine
Fill with grapefruit juice
Or keep looking for a rum drink???
8/27/2008
Cranberry Lime Punch
Ok I can finally post the punch recipe that I made for Miss A's surprise shower.
Cranberry Lime Punch recipe
1 bottle cranberry juice
2 cups frozen concentrate limeade
2 cups pineapple juice
1 quart ginger ale
1 1/2 liters club soda
Ice
In punch bowl, combine cranberry cocktail, limeade concentrate, pineapple and ginger ale. Just before serving, add soda water and ice.
For the ice I used a bundt pan and put in a couple inches of cranberry juice and put in wedges of limes then froze it. When frozen solid I filled up the rest of the bundt pan with more cranberry juice and froze for at least 12 hours.
To unmold place bundt pan in warm water for less than a minute then it pops right out!
Cranberry Lime Punch recipe
1 bottle cranberry juice
2 cups frozen concentrate limeade
2 cups pineapple juice
1 quart ginger ale
1 1/2 liters club soda
Ice
In punch bowl, combine cranberry cocktail, limeade concentrate, pineapple and ginger ale. Just before serving, add soda water and ice.
For the ice I used a bundt pan and put in a couple inches of cranberry juice and put in wedges of limes then froze it. When frozen solid I filled up the rest of the bundt pan with more cranberry juice and froze for at least 12 hours.
To unmold place bundt pan in warm water for less than a minute then it pops right out!
8/06/2008
Pita chips and hummus
Mmmmm, one of my favorite snacks would be pita chips & hummus. Just not any brand will do. I love Stacy's Simply Naked Pita Chips (they are thick and crunchy and BAKED!) and Athenos hummus original and roasted red pepper.
8/04/2008
Some of my new favs
Since I shared one of Miss V's favorite things today, I should share a couple of my newest favs.
First of is Passion Fruit Yogurt, yum! It has some serious flavor!!!
While on vacation our friends had a new juice by minute maid (Pomegranate Blueberry). I am not a big juice drinker but this was really good. I even added some club soda for fizz.
When we got back and went grocery shopping we found it and they have Pomegranate Lemonade too. Of course we had to try that and it was really good, not to tart/twangy.
Enjoy our newest food finds!
First of is Passion Fruit Yogurt, yum! It has some serious flavor!!!
While on vacation our friends had a new juice by minute maid (Pomegranate Blueberry). I am not a big juice drinker but this was really good. I even added some club soda for fizz.
When we got back and went grocery shopping we found it and they have Pomegranate Lemonade too. Of course we had to try that and it was really good, not to tart/twangy.
Enjoy our newest food finds!
Miss Victoria's newest favorite sandwich (S'mores Sandwich)
I have called it a s'more sandwich. It is whole wheat bread with:
Oh and don't try to be fake and use Marshmellow Creme, it is NOT the same as Fluff!
Now repeat after me: Y-U-M-M-Y!
For the regular version;
Two slices of wheat bread
On one slice of bread put a nice thick layer of Peanut Butter & Company Dark Chocolate Dreams peanut butter and on the other slice put a nice thick layer of Fluff (not marshmellow creme). Put the slices together and slice in half.
Now for the cold weather version, create the sandwich above, but then lightly butter the outside and then grill it like a grilled cheese. The peanut butter and Fluff get all ooey gooey, but just be careful not to get it to hot, the Fluff can burn your lips.
Oh and don't try to be fake and use Marshmellow Creme, it is NOT the same as Fluff!
Now repeat after me: Y-U-M-M-Y!
For the regular version;
Two slices of wheat bread
On one slice of bread put a nice thick layer of Peanut Butter & Company Dark Chocolate Dreams peanut butter and on the other slice put a nice thick layer of Fluff (not marshmellow creme). Put the slices together and slice in half.
Now for the cold weather version, create the sandwich above, but then lightly butter the outside and then grill it like a grilled cheese. The peanut butter and Fluff get all ooey gooey, but just be careful not to get it to hot, the Fluff can burn your lips.
7/28/2008
One more thing..
Ok so I am on a quest to lose some weight, gasp I went up over 145 pounds. So my Mum and I have a little challenge going on. We both want to look good for a special day in September.
Why do I gain weight? I get in a habit of skipping meals which means your metabolism shuts down.
So I have been making myself eat breakfast and my favorite is yogurt and granola, I found a healthier granola. It is from Bear Naked.
Why do I gain weight? I get in a habit of skipping meals which means your metabolism shuts down.
So I have been making myself eat breakfast and my favorite is yogurt and granola, I found a healthier granola. It is from Bear Naked.
My new favorite salad dressing
In my quest to eat better, I have been eating lots of healthy salads since we got home from vacation. When we went grocery shopping I found this Kraft Light Asian Toasted Sesame dressing. It is incredibly yummy and I know that I use less than the serving size. I don't like drowning my salad in dressing and really you don't need a lot to get a lot of flavor.
7/02/2008
s'mores bars
I just made these:
Ingredients:
- 8 to 10 whole graham crackers
- 1 package fudge brownie mix (13-inch x 9-inch pan size)
- 2 cups miniature marshmallows
- 1 cup (6 ounces) semisweet chocolate chips (I used dark chocolate)
- 2/3 cup chopped peanuts
Directions:
Arrange graham crackers in a single layer in a greased 13-in. x 9-in. x 2-in. baking pan. Prepare the brownie batter according to package directions. Spread over crackers.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, chocolate chips and peanuts. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting.
Of course I took pictures along the way...LOL
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