If you are like me, you are always looking for a tasty but super easy item to serve or bring to a party. This one won’t disappoint!
It’s a twist on the classic Caprese Salad on a stick. You know, the one with a grape tomato, piece of basil, and a piece of mozzarella?
This recipe adds a couple more ingredients (you will need medium length skewers), plus a 1/4 cup of seasoning, so it not only looks more impressive it is so much more flavorful.
Easy Antipasto Skewers
Serves about 8-10
1 can medium or large black olives
1 cup grape tomatoes
1 cup of small fresh mozzarella balls
¼ pound salami, thinly sliced
¼ cup fresh basil leaves
9 oz package of cheese tortellini
1/4 cup Italian dressing
- Cook tortellini according to package instructions, then rinse in cold water and drain.
- Arrange first 6 ingredients on skewers until skewer is full. Place in a shallow baking dish; drizzle with Italian Dressing. Cover and chill a couple hours or overnight.
- Need to make these vegetarian? Leave off the salami and add on extras of the other ingredients
I served this as an appetizer before a dinner party and it was a hit.
This seriously is the easy fudge and better yet it is so good!
3 ingredients, well 4 if you want nuts, microwave and that’s it!
This is a quick and easy recipe for any Christmas cookie plate, bake sale or hostess gift.
3 cups semi-sweet or milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)
1. Place all ingredients except nuts in a large bowl.
2. Microwave at MEDIUM (50%) until chocolate chips are melted, 3 to 5 minutes, stirring once or twice during cooking. Stir in the nuts.
3. Pour into well-greased square baking dish, 8×8 inches. Refrigerate until set.
Variation: Substitute 1 cup peanut butter chips for 1 cup of the chocolate chips. I used Sea Salt Carmel chips as well! I then sprinkled Sea Salt on the top of the fudge.
I also double the recipe and put it in a 9×13 pan.
Hopefully this helps in a pinch for a fast and easy holiday treat!
Warning…..you may not be able to stop eating these cookies. I can’t!!
It’s pumpkin season but these cookies would be great on a Christmas plate too!
I usually don’t have time to bake except at Christmas when I block out a whole day but I found myself with a morning off and dug out my favorite cook book from 1979 and looked for a new recipe.
I have loved everything I have ever tried in this cookbook so I tried another new one. Here is the recipe and all I’m going to add is that I sprinkled nutmeg on the top of the frosted cookies. Yum!! Oh and I skipped the nuts. 🙂
- 1 cup shortening or butter (I used butter)
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 3 tablespoons butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 2 cups confectioners’ sugar (about)
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, brown sugar, and white sugar. Add pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 to 15 minutes in the preheated oven. (If your oven runs hot may only need 10). Cool on wire racks.
- To make frosting, combine the butter and brown sugar in a saucepan. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly (about 15 minutes). Add milk, and beat until smooth. Gradually stir in 2 cups confectioners’ sugar (or amount needed) until frosting has reached desired spreading consistency. Spread on cooled cookies. (then I sprinkled with nutmeg).