Berry + Cream Cheese Breakfast Pastries
5 hours ago
|Above Picture is what it looks like, bottom picture is what it looked like last night..This is a super duper yummy recipe..Best Bites comes through again..you can't go wrong with this recipe..I did give out a few in goodie plates, but only a select few..|
2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. real butter, softened (no substitutions!)
1 egg, beaten
1/2 c. white sugar
1/4 c. flour
1 tsp. cinnamon
4 c. (about 3 medium) sliced, peeled baking apples (I've used Granny Smith in the past, although this time around I used Gala and they were fabulous)
2 c. powdered sugar
About 3 Tbsp. milk (whole milk is best)
1 tsp. almond extract
To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butterwith a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.
Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.
14 whole Oreos, broken up. I used the holiday ones with the red filling but regular will work fine
1½ C pretzels, broken into pieces. I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C reindeer corn
red and green colored sprinkles
Cover a large cookie sheet with wax paper. Spread broken cookes, pretzels and about ¾ C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1½ minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.
|This is my mother in laws recipe and it is a favorite of the families..its easy and so good on crackers or chips or by the spoon full..you'll love it that much..|
1 can artichoke hearts-drained-cut up
1 cup mayo
1 cup Parmesan cheese
1 can diced chilies Don't drain
Bake 20 min. covered in preheated 350 degree oven..
Peppermint Bonbon Cookies
|Big Soft Ginger Cookies|
2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
¾ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. Salt (optional)
¾ cup margarine, butter or shortening
1 cup sugar
¼ cup molasses
2 Tbs. sugar
Combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large mixing bowl beat margarine, butter, or shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 1 cup sugar. Beat until fluffy. Add egg and molasses; beat well. Stir dry ingredients into beaten mixture.
Shape into 1 1/2 inch balls (1 heaping tablespoon dough each). Roll in the 2 tablespoons of sugar and place on an ungreased cookie sheet about 2 ½ inches apart.
Bake in a 350 degree oven about 10 minutes or until light brown and still puffed. (Do not overcook). Let stand for 2 minutes before transferring to a wire rack. Cool.
Makes 24 three-inch cookies.
Recipe from cute as a fox
I love Ginger cookies, I dip half the cookie in melted chocolate so the cookie is half and half, it makes them look really pretty..so good!
Cranberry Drop Cookies
Preheat oven 350 degrees
1/2 cup butter (no sub) Softened
1 cup sugar
3/4 c. packed brown sugar
1/4 cup milk
2 T. orange juice
Beat till mixed then add
3 cups all purpose flour
1 t. baking powder
1/2 t. salt
1/4 t. baking soda
2 1/2 c. chopped fresh or frozen cranberries ( I chopped them in my blender or you can use a food processor)
1 cup chopped walnuts
if you have a kitchen aid use paddle attachment to mix together or you can do it by hand..it gets pretty thick
drop by T. on cookie sheet for 12-15 min in preheated 350 degree oven
When cool Frost
Brown Butter Frosting
1/3 c. butter (no Sub)
2 c. conf. sugar
1 1/2 t. vanilla extract
1 -4 T. Hot water
Heat the butter in saucepan over low heat until golden brown, it takes between 5-10 min. Cool for 2 min. transfer to small mixing bowl. Add sugar and vanilla. Beat in water 1 T. at a time, until frosting reaches desired consistency. Frost the cookies makes 5 Doz.
P.S. I always double the recipe..
I probably posted this recipe last year on my personal blog but it is too Yummy not to repeat..Enjoy
1 cup sliced fresh broccoli
3/4 cup shredded zucchini
1 cup shredded carrots
2 T. chopped celery
1 cup cauliflower flowerets
2 T. melted butter
1 cup shredded Monterey Jack Cheese
1 cup shredded cheddar cheese
1 can (2.8 ounces) French fried onion rings
1 T. bacon bits
Combine vegetable in bowl. Pour butter over vegetables and toss. Spoon into microwave safe dish. Microwave on high 4 min. Top with cheeses, onion rings, and bacon bits.. Cover and Microwave on high 1 -2 min. or until cheese melts.
Yield 6 to 8 servings..
Now those are veggies I love..lots of melted cheese..I think this would be really good over a baked potato too, what a fun dinner idea!!
|If you take this festive pie to a holiday party, be sure to take copies of the recipe..because everyone will want one!|
8oz pkg. cream cheese, softened
1/2 c. powdered sugar
1 1/2 c. frozen whipped topping, thawed
9 inch graham cracker crust
1 c. fresh raspberries
1 c. water, divided
1 c. sugar
3 T. cornstarch
1/2 - 3oz pkg. raspberry gelatin
Beat cream cheese and powdered sugar until smooth; fold in shipped topping. Spread in crust; set aside. Place raspberries and 2/3 cup water in a sauce pan; simmer for 3 min. next whisk sugar, cornstarch and remaining 1/3 cup water in a small bowl until smooth; add to raspberry mixture. Boil one min. whisking constantly. Remove from heat. Add gelatin, whisking until smooth. Cool 5-7 min. pour over cream cheese mixture.. Refrigerate 8 hours or until firm.. Serves 8
|If I had a signature appetizer when I cater it would be these little sandwiches..because I get asked to make these a lot..the bride at a wedding I did last year wanted cucumber sandwiches..and my thoughts were "yuck" they are pretty but "yuck" but it was her wedding and so I looked for the best recipe I could find..this one comes from Pampered chef and it is incredible..I will even share my secret ingredient..don't tell anyone because remember , its a secret.|
1- 8 oz. cream cheese softened
1/2 cup mayo
1 pkg. Italian Seasoning salad mix
cucumber sliced very thin..I use English cucumbers because they have less seeds
I put all the ingredients Except cucumber and dill weed in my kitchen aid and mix but you could use a hand mixer also
Now for the secret ingredient..lean in close, make sure nobody is behind you..
"I buy the wheat black bread from Cheese cake factory" when you get it make sure you bake it at 350 degrees for about 10 min. they didn't tell me that before and it dried out quick..it makes it crisper on the outside and soft on the inside..you slice 1 inch slices (you get about 22 slices) and spread with cream cheese mixture..I put it in my cupcake tip decorator bag because it has a big tip and pipe it on..if you do that you need to double the recipe because you need a little more. Place cucumber on top with a little dill weed..great for appetizers this holiday season..
P.S. you can also use a baguette for the bread..
1/2 – 3/4 lb. roasted, salted cashews
14 oz. good quality milk chocolate
1. Prepare a jelly roll or similar sized cookie sheet or pan with parchment paper.
2. Break the chocolate into a medium glass bowl, and microwave on high in 30 second intervals until the chocolate is almost completely melted (my chocolate was there by a minute and a half). Stir the chocolate to melt any small pieces that may still be floating around.
3. Pour the melted chocolate onto the parchment lined pan. Spread to the edges with a spoon. You may want to tap the bottom of the pan against the counter to even out the chocolate and remove any small air bubbles that may be trapped.
4. Sprinkle the cashews (or whatever nut or candy you may be using) evenly over the surface of the chocolate. Place the pan in the refrigerator for an hour or so to cool. After the bark is cooled, break it into manageable pieces and package.
1 package yellow cake mix
1 cup yellow cornmeal
1 cup flour
3 T. sugar
1 T. baking powder
1/3 cup soft shortening, butter or margarine
1 cup milk
Preheat oven to 375 degrees. Prepare cake mix according to directions. Save half (2 cups) for cupcakes etc. for corn bread, combine dry ingredients in bowl and mix well.. Cut in shortening until well blended..Beat egg and milk together. Add to dry ingredients and blend slightly. Add cake batter to corn bread mixture. Blend thoroughly, Pour mixture into 2 greased square baking pans. Bake for 20-25 min. Yield 18 pieces.
Great with chili or just butter and honey..Enjoy
|Pumpkin Bread all dolled up..Clip art here..Pumpkin bread wrapped in paper sack with scrapbook paper and burlap with tag attached.. you could make mini loafs and put on each table setting for Thanksgiving or for neighbors and friends..|
|I won first place at a chili cook off with this recipe..Its super duper good!! Its my Mother in laws recipe..|
#1 Chili Winner
you can make as little or as much as you want I will give you the basic ingredients and then adjust to how much you want to make..Basic recipe feeds 4-6 people..
1 can 14.5 oz Kidney beans drained and rinsed well
1 can 14.5 oz.Ranch style beans
1 Lg. Can of Chili Con Carne
1 lb. Hamburger cooked and drained, you can cook with onion if you like onions
1 lb. sausage cooked and drained
1- 15 oz. can diced tomatoes
1 pk. Taco seasoning
Combine all ingredients and cook slow to heat through
you can adjust the amounts of beans if you like more beans add more..I don't like lots of beans in my chili so I stick to the recipe pretty close..Hope you enjoy the chili on a cold and chilly day or a well air conditioned house..
|Wonderful Little Walnut cakes;|
1 1/2 cups whipping cream, stiffly whipped
4 eggs, well beaten
1 cup ground walnuts
1 cake mix (yellow or white)
1 jar (12 oz.) raspberry preserves
Fold cream into eggs. Stir walnuts into cake mix. Fold dry ingredients into egg and whipped cream mixture on third at a time. Fill greased muffin pans half full (do not use paper liners, use foil liners or grease muffin pan). Bake 12 to16 min. at 350 degrees. To serve, invert and cut each cake in half horizontally to create two layers. Spread one tsp. preserves between the two layers. Top with a Tablespoon of frosting, allowing some to run down the sides.. Garnish with a fresh berry and mint leaf, or a dime sized dollop of preserves.
Walnut Cake Frosting:
1 1/2 cups whipping cream, stiffly whipped
1 pgk. (8 oz) cream cheese, softened
2 cups powdered sugar
1/8 t. salt
1 tsp. vanilla
Combine cream cheese, sugar, salt and vanilla. Fold into whipped cream.
Bloomin' Onion Bread
1 unsliced loaf of (round is preferable) sourdough bread
1 pound Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion, including white part
2-3 tsp poppy seeds
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
Places slices of cheese between cuts. Mix together butter, onion, and poppy seeds. Pour over bread. Wrap in foil the entire thing in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.
Made this the other night and it is so good and super easy to make..I served it with soup...YUM