Category Archives: Recipes

Great Snack for the Superbowl! Or Anytime Appetizer.

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?caprese

 

 

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

Ingredients

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
skewers

Directions

  1. Cook tortellini according to package instructions, then rinse in cold water and drain.
  2. 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.
  3. 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.

 

Simple-Antipasto-Skewers

Quick and Easy Fudge!

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.   fudge

 

FUDGE

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.

fudge 1

 

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!

 

 

 

Seriously…….These Cookies! Pumpkin Cookies with Penuche Frosting

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. 🙂

Ingredients

  • 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

Penuche Frosting:

  • 3 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 2 cups confectioners’ sugar (about)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake for 12 to 15 minutes in the preheated oven. (If your oven runs hot may only need 10). Cool on wire racks.
  4. 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).

 

Pumpkin-Cookies-with-Penuche-Frosting-Her-Cup-of-Joy-26-of-33