Sangria
1 Bottle of White Moscato + berries or fruit
1 Bottle of Red Moscato + berries or fruit
* we had strawberries, raspberries, and orangesFruit Pizza
1 package sugar cookie dough
1 8oz. package cream cheese
1/3 cup sugar
Fruit and Berries of choice
Roll or flatten out sugar cookie dough onto pizza pan or cookie sheet and bake for 18 min. Let cool.
Mix cream cheese and sugar. Spread on cooled sugar cookie crust. Spread with any fruit or berries that you like. We had bananas, strawberries, blueberries, raspberries, oranges, and kiwi. Arrange it however you like! Be creative or messy it will be delicious no matter what!
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The next recipe to share was definitely a favorite as many of us have made it many times since we tried it!
Caramel Apple Dump Cake
2 cans of apple pie filling (you can also use cherry, blueberry, etc.)
1 box of yellow cake mix
2 sticks of butter, melted (1 cup)
1/2 cup caramel sauce (like you would put on ice cream)
1/2 tsp cinnamon (optional)
1/2 cup chopped pecans (optional)
Whipped cream or vanilla ice cream for garnish (optional)
In a greased 9X 13 pan mix apple pie filling and caramel sauce. Add cinnamon if desired and spread dry cake mix over the apple mixture. Spread evenly. Top with melted butter and pecans if desired.
Bake at 350 for 45-50 minutes or until top is golden brown and apple mixture is bubbly at edges. Enjoy!
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If you enjoy crab this hot and cheesy crab dip recipe is perfect! It is creamy but not too rich and has the perfect amount of seasoning and cheesiness. Below that is the perfect fall dessert Spice Cupcakes with Amaretto frosting and Heath chips. Enjoy!
Creamy Crab Dip
1/2 pound fresh crab meat
8 ounces cream cheese, softened
1/2 cup sour cream
2 Tbsp mayonnaise
1 Tbsp lemon juice
1 1/4 tsp Worcestershire sauce
1/2 tsp dry mustard powder
1/2 cup grated cheddar cheese *I used sharp white cheddar and it turned out amazing!
pinch garlic salt
paprika, for garnish *I mixed it in with the ingredients and liked it better
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, may, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in half of grated cheese. Gently fold crab meat into mixture.
Pour mixture into a 1 quart casserole dish. Top with remaining cheese. Bake at 350° until mixture is bubbly and browned on top, about 25 minutes. Serve with crackers and crusty French bread.
Fall Spice Cupcakes
1 box spice cake
Mix and bake as directed on the box
*My tip for pretty cupcakes is to fill the cupcake liner 2/3 full
For the Frosting:
1 stick butter, softened
2 cups powdered sugar
1-2 tablespoons almond milk (the amount depends on how thick and fluffy the frosting is becoming) If it's to thick add more if it is fluffy only add the one.
1 tsp vanilla
1 tsp amaretto or almond liqueur
Beat butter in standing mixer until creamy
Slowly add in powdered sugar *only about a "palm full" at a time (this part may seem tedious but being patient is worth it!)
Add milk one tablespoon at a time (mixture should be fluffy not thick and not runny) *If it comes out to runny add a little bit more powdered sugar
Add vanilla and amaretto
Top cooled cupcakes with a frosting pipe or spatula and top with heath bits! yum!
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Taco Dip
8 oz. Cream cheese
1 packet taco seasoning
re fried beans or bean dip
shredded cheese
tomatoes
sliced olives
onions
Open can of re fried beans or bean dip and spread onto bottom of desired pan. Mix cream cheese and taco seasoning packet in mixing bowl. Spread mixture on top of bean mixture. Add a layer of toppings cheese, diced tomatoes, onions, and olives. Place in microwave for 5 minutes and serve with tortilla chips.
Swiss Artichoke Dip
1 8-9 pckg. frozen artichoke hearts thawed and chopped
6 oz. cream cheese cut up
2 oz. processed swiss cheese slices torn into small pieces
1/4 cup sundried tomatoes (not oil packed)
1/4 cup mayo
1/4 cup milk
1 tsp. dried minced onion
1 clove garlic minced
crackers or sliced baguette
In a 1 1/2 quart slow cooker, combine all ingredients except crackers cover and cook on low heat for 2 1/2 to 3 hours and on high heat for 1 1/2 hours. Serve with crackers and/or bread.
Pumpkin Pie Truffles
1 bag golden Oreo's, crushed
6 oz. cream cheese
1/2 tsp. cinnamon
white chocolate or almond bark, melted, for dipping
Mix everything except the white chocolate until very well combined and smooth. Chill the dough for at least 30 minutes.
Roll the chilled dough into 1 1/2" balls and set them on a cookie sheet. Freeze the truffles for 30 minutes.
Melt the white chocolate according to package instructions. Dip one truffle at a time into the chocolate. Lift truffle out of the chocolate from underneath with a fork, tapping lightly to remove excess chocolate. Optional--Add orange sprinkles or let the chocolate set up and drizzle with more white chocolate dyed orange.
Store covered in the refrigerator.
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November featured divine desserts and of course dip recipes we all want to try again! How can you go wrong with dip and brownies?
Cheri's Shrimp Dip
8 ounce package cream cheese, softened
3/4 cup cocktail sauce
12 oz. package of shrimp, frozen, canned, or fresh and chopped
Parmesan cheese, as much or as little as you please
Spread softened cream cheese on bottom of desired pan/dish.
Combine chopped shrimp and cocktail sauce until well mixed.
Top cream cheese with shrimp combination and spread evenly
Sprinkle Parmesan cheese on top and serve with crackers or chips.
Caramel Brownies
1 14 oz.packages of caramels, unwrapped
1 5 oz. can evaporated milk
1 box German chocolate cake mix
1/2 cup butter, melted
1 cup chocolate chips (more or less if desired)
1 1/2 cup chopped walnuts *optional
Preheat oven to 350 degrees
Melt caramels with 1/3 cup milk over low heat, stir until smooth
Mix remaining milk with cake mix and melted butter
Press half of cake mixture onto bottom of un-greased 9X13 pan
Bake 8 min. and take out of oven
Sprinkle chocolate chips and 1 cup walnuts, top with caramel mixture spreading to edges of pan.
top with spoonfuls of remaining cake mixture. Press gently into caramel, sprinkle remaining walnuts and any additional chocolate chips. Bake 16-18 minutes.
Let cool and cut into squares.
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December represented a holiday feast! The following recipes were delicious additions to our Christmas Party!Crack Dip
16 oz. Sour Cream
1 package dry ranch packet
1-2 Cups shredded cheddar cheese
1 3 oz. package of real bacon bits
Mix sour cream and ranch packet until well combined. Add cheese and bacon. Mix well. Refrigerate for 2-3 hours and serve with chips!
Neimann Marcus Dip
5-6 Green onions
8 oz. shredded cheese
1 jar hormel bacon bits
1 package slivered almonds
1 1/2 cup mayo
Combine and refrigerate for 2-3 hours. Serve with crackers and enjoy!
Spanakopita Mini Bites * Warning insanely easy and delicious*
1 package frozen spinach
1 cup feta cheese
2 packages frozen phyllo dough cups
Thaw spinach and drain thoroughly.
In a small bowl combine feta (as much as you like) and spinach.
Once well combined spoon into phyllo cups.
Bake at 350 for 10-12 min and enjoy!
Holiday Wreath appetizer
1 cup spinach leaves
8 thin slices of deli ham
2 packages refrigerated crescent rolls
2/3 cup gourmet spreadable cheese with garlic and herbs (Alloutte)
1 bunch fresh rosemary *optional*
1 jar whole roasted red bell peppers *optional*
Preheat oven to 375. Separate 1 package of dough into four rectangles. Spread each rectangle with about 1 tablespoon or more of cheese to outer edges.
Top with 1 slice ham and spinach leaves. Starting at short side, roll up each rectangle; pinch edges to seal.
Repeat with second roll of dough. cut each roll crosswise into four slices for a total of 32 slices.
To create first ring of wreath, arrange 11 dough slices, slightly overlapping and arrange remaining slices on the outside of the first ring.
Bake 20-24 minutes or until golden brown. Use optional items to decorate wreath.
Cranberry Christmas Cake
3 eggs
2 cups sugar
3/4 cup butter softened
1 tsp vanilla
2 cups flour
12 oz. fresh cranberries
Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Enjoy!
Magic Cookie Bars
1/2 cup butter
1 can eagle evaporated milk
1 1/2 graham cracker crumbs
1-2 cups of any of the following: Chocolate chips, M&M's, raisins, butterscotch chips, etc.
1 1/3 to 1 2/3 cup coconut
1 cup chopped nuts *optional*
Preheat oven to 350
melt butter in 13 X 9 pan. Sprinkle crumbs evenly over butter.
Pour milk evenly over crumbs. Top with chocolate chips, coconut, and nuts*
Press down lightly. Bake 25-30 minutes or until lightly browned.
Be careful not to not overbake!
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January was on the simple side but nonetheless everything was tasty!
Classic Bruschetta
6- 10 Roma Tomatoes (depending on the amount of people)2-3 cloves of garlic
1/2 cup chopped basil
salt and pepper to taste
1/4 cup olive oil
bread or crackers
If serving bread, melt butter and add garlic and Italian seasoning. Brush onto sliced baguette and broil on high for a few min. Keep a close eye so you don't burn!
For the bruschetta, chop garlic and place in serving bowl. Chop tomatoes and add to bowl. Salt and pepper tomatoes and mix. Finely chop fresh basil and add to tomato mixture. Mix thoroughly and add olive oil slowly. Keep an eye on the amount of olive oil.. don't want to drown the tomatoes! Mix thoroughly and serve on toasted baguette.
Caramel Apple Snicker Salad
6 regular sized candy bars
1 (5.1 oz.) packet vanilla pudding
1/2 cup milk
1 (16 oz.) tub cool whip
1/2 cup caramel topping
Whisk vanilla pudding packet, 1/2 cup milk, and cool whip until well combined.
Chop up apples and snickers into bite size pieces, add to mixture and mix well.
Place in a large bowl and drizzle with caramel
Refrigerate for 1 hour prior to serving
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February was full of Valentin'es day fun and delicious treats!
Ooey Gooey Bacon Dip
8 oz. cream cheese
2 cups sour cream
1 1/2 cups shredded cheddar
6 slices bacon, crumbled
1/2 cup green onion
Mix all ingredients until well combined and Bake at 400 degrees for 25-30 min. Hot and bubbly!
8 oz. cream cheese
2 cups sharp white cheddar cheese
1 cup craisins
1/2 cup green onion
1/4 cup parsley
1 cup pecans toasted
Stir cream cheese and cheddar
Mix in craisins, onions, and parsley
Form cheese ball and roll in pecans
Cover with plastic wrap and chill for 24 hours before serving
Red Velvet Poke Cake
8 tbsp. butter
1 1/2 cup sugar
1/4 cup red food dye
2 tsp. vanilla
2 eggs
2 1/4 cup flour
5 tbsp. cocoa
1 tsp salt
1 tsp baking soda
1 cup buttermilk
1 tbsp. white vinegar
1 (12 oz) can sweetened condensed milk
Preheat oven to 350 and butter and flour a cake pan
Beat sugar and butter
Add eggs one at a time
Whisk dry ingredients in separate bowl and add slowly to mixer
Add milk and vinegar slowly alternating between the two
Add cake batter to prepared pan and bake for 25-30 min
Remove cake from oven and poke holes with a fork
Pour sweetened condensed milk over top
Let cool and then frost with cream cheese frosting
Cream cheese frosting
3 cups powdered sugar
1/2 cup butter
8 oz. cream cheese
1/4 tsp salt
1 1/2 tsp vanilla
2 tbsp. milk
Beat cream cheese and butter
Add sugar and salt
Add vanilla and milk
Beat until smooth and creamy
White raspberry poke cake
1 box white cake mix
1 box raspberry Jell-O
1 cup boiling water
1/2 cup cold water
1 container cool whip
Make and Bake cake as directed on the box
Pierce cooled cake with fork
Stir gelatin in boiling water
Stir in cold water
Pour Jell-O over poked cake
Top with Cool Whip for frosting
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Perfect Recipes for a St. Patrick's day party or a March Book club :)
Paddy's Reuben Dip4 (2 oz.) packages corned beef, chopped
1 (8 oz.)package cream cheese
1 (8 oz.) package sauerkraut, rinsed and drained
1 cup sour cream
1 cup Swiss cheese, shredded
Rye bread and/or crackers
Heat on low in mini crock pot for 2 hours
Blarney Stone Bars
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs
1 tbsp. milk
1 tsp. vanilla
3/4 cup flour
3/4 cup oats
1/2 tsp baking powder
1/4 tsp salt
3/4 cup toffee (heath or any English toffee)
1/3 cup pecans (candied or none whichever)
4 drops green dye
3/4 cup frosting
Cream butter and sugar then, Beat eggs, milk and vanilla. In seperate bowl combine flour, oats, baking powder and salt. Gradually add dry ingredients to wet ingredients. Once mixed well, fold in toffee and pecans.
Spread into greased pan and bake @ 350 degrees for 20-24 minutes. Let cool and add green frosting.
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