"I'd like to thank the Academy...for these amazing appetizers!"
Live from your living room, it's your annual Oscar-watching party! The appetizers are really looking great this year...let's go down to the red napkin and take a closer look at all these scrumptious superstars.
The Cucumber Bites sure are stunning, aren't they? And there's Crock Pot Caramel Dip, looking delicious as always. Stepping out of the oven now are the BBQ Cups, always a crowd favorite. Look, there's Apple Cider Punch, a long, tall drink of delight.With bites like these, it's no wonder this year's Oscar party is going to be one for the ages. Any one of these 7 amazing appetizers is sure to steal the show.
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This tasty dip from our 101 Easy Entertaining Recipes cookbook was shared with us by our good friend Julianne Carlson of Mount Vernon, Ohio. Julianne says, "When you serve this cool, creamy dip, be sure to have plenty of copies of the recipe...everyone will want one!"
2 8-oz. pkgs. cream cheese, softened 2 T. dill weed 1/2 t. salt 1/2 t. pepper 1 t. dried, minced onion 1/4 onion, chopped 2 to 4 cloves garlic, minced 1 carrot, peeled and finely chopped 1 stalk celery, finely chopped Optional: paprika assorted vegetables such as carrot sticks, celery stalks, snow peas, red pepper slices, green onions
Combine cream cheese, seasonings and chopped vegetables, blending well. Sprinkle with paprika, if desired; cover and chill. Let stand at room temperature for one hour before serving. Serve with fresh vegetables for dipping. Makes about 2 cups.
Families are busier than ever these days and, whether you have school-age kids or are empty-nesters, everyone could use a few time-saving recipes for the kitchen. Today we're gathering up the quickest of the quick and we'd love to see which dishes come to the rescue for you!
So tell us...
What are your favorite 30-MINUTE MEAL Recipes? Share 'em all in today's Recipe Round-Up!
Here's one of our favorite quick & easy recipes from our cookbook, Simple Shortcut Recipes, on sale for $1.99 this week only!
Buffalo Chicken Salad Sliders This recipe was shared with us by Wendy Perry from Lorton, Virginia. It's a zesty twist on chicken salad, that's bound to become a new family favorite.
3/4 c. mayonnaise 1/4 c. sour cream 2 T. hot pepper sauce 1 t. garlic powder 1/2 t. salt 3 c. cooked chicken, diced 3/4 c. celery, diced 1/2 c. sweet onion, diced 8 potato dinner rolls, split
In a bowl, combine mayonnaise, sour cream, hot sauce and seasonings until well mixed. Stir in chicken, celery and onion. Top rolls with chicken mixture. Makes 8.
Remember the excitement you felt when school was called off? All those crossed fingers, spoons under your pillow and jammies worn backwards were worth it...it's a snow day!
These days, when your little ones are back from sledding, snowman-building and general frolicking, it's good to have a few projects on hand to make the most of the time together. With just a little something special to enjoy while you sip your hot cocoa (or coffee!), you'll be ready to watch the flakes pile up outside. Let it snow!
Memory Frame Necklace We can't resist a vintage hankie at the flea market...this simple idea gives the sweetest parts new life! This fun idea and lots more can be found in our book, Fun-to-Fashion Jewelry.
Trim poster board and a linen piece to fit each photo frame pendant. Working in a well-ventilated area, use spray adhesive to adhere the linen piece to the poster board. Once dry, insert into the frame pendant. Use jump rings to add charms and to attach finished frame to necklaces.
Chocolate Tartlets These sweet little bites were shared with us by Emily Plotnick of West Linn, Oregon. They're special enough for any celebration and they appear in our cookbook, 101 Homestyle Favorites.
On a floured surface, roll out pie crust to 1/8-inch thick. Cut out 12 circles with a 2-3/4 inch round biscuit cutter. Fit carefully into lightly greased mini muffin cups, pressing edges against rims and crimping with a fork. Bake at 350 degrees for 7 to 10 minutes, until set and golden. Cool. In a heavy saucepan, bring cream just to simmering over medium heat. Remove from heat; add chocolates and let stand 2 minutes. Whisk until melted; transfer to a medium bowl. Cover and chill for one hour. Beat chocolate mixture with an electric mixer on medium speed until soft peaks form. Spoon into baked crusts; chill. At serving time, garnish with dollops of whipped cream and raspberries. Serves 4.
Planning a special breakfast for your family, making festive cupcakes for friends or whipping up a dinner for two for your sweetie? Valentine's Day is coming up next weekend and we want to hear how you're celebrating!
So, tell us...
What are your favorite VALENTINE'S DAY recipes? Share 'em all in today's Recipe Round-Up!
Be Mine Cherry Brownies Thanks to Dana Cunningham from Lafayette, Louisiana for sharing this recipe!
18.3-oz. pkg. fudge brownie mix 3 1-oz. sqs. white baking chocolate 1/3 c. whipping cream 1 c. cream cheese frosting 1/4 c. maraschino cherries, drained and chopped 1-1/2 c. semi-sweet chocolate chips 1/4 c. butter Garnish: candy sprinkles
Prepare brownie mix according to package instructions. Line a 13"x9" baking pan with aluminum foil, leaving several inches on sides for handles. Spray bottom of foil with non-stick vegetable spray; spread batter into pan. Bake at 350 degrees for 24 to 26 minutes; let cool. Lift brownies from pan; remove foil. Use a 3-inch heart-shaped cookie cutter to cut brownies. In a microwave-safe bowl, melt white baking chocolate and whipping cream for one to 2 minutes, stirring until chocolate is melted; refrigerate 30 minutes. Stir frosting and cherries into chilled chocolate mixture; spread over brownies. In a microwave-safe bowl, melt chocolate chips and butter for one to 2 minutes, stirring until smooth. Transfer to a plastic zipping bag, snip off a tip and drizzle over brownies. Garnish with sprinkles. Makes 14.
We love treating family to fresh-baked muffins and quick breads for breakfast...blueberry and the pumpkin streusel recipe below were always favorites. These kind of recipes can be customized to your family's tastes and they're perfect for sharing with friends and neighbors too.
So, tell us...
What are your favorite MUFFIN & QUICK BREAD recipes? Share 'em all in today's Recipe Round-Up!
Packed with goodness and just enough sweetness, these muffins are some of our favorites! Find the recipe in our cookbook, Hometown Harvest.
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Pumpkin Streusel Muffins Thanks to Elizabeth Cisneros from Eastvale, California, for sharing this year 'round muffin.
3 c. sugar 1/2 c. applesauce 1/2 c. canola oil 4 eggs 2 c. canned pumpkin 2/3 c. water 3-1/3 c. all-purpose flour 2 t. baking soda 1-1/2 t. salt 1 t. nutmeg 2 t. cinnamon, divided 1-1/4 c. chopped pecans, divided 1/3 c. brown sugar, packed 2 T. butter, room temperature
Combine sugar, applesauce, oil and eggs in a bowl. Beat with an electric mixer on low speed until blended; beat in pumpkin and water. In a separate bowl, whisk together flour, baking soda, salt, nutmeg and 1-1/2 teaspoons cinnamon. Add flour mixture slowly to pumpkin mixture; beat on low speed just until moistened and smooth. Stir in one cup nuts. Fill paper-lined muffin cups 2/3 full. To make Streusel Topping, combine brown sugar, butter and remaining cinnamon and nuts; mix with fork until crumbly. Sprinkle batter with Streusel Topping. Bake at 350 degrees for 30 to 35 minutes, until a toothpick tests clean. Batter may also be divided between 2 greased 9"x5" loaf pans; add topping and bake for about one hour. Makes 2 dozen muffins or 2 loaves.
Even though we have weeks and weeks to go before our gardens are providing veggies, we still want to add some freshness to our tables, don't you? We love whipping up simple sides, meatless mains and fresh salads with all sorts of delicious produce...
So, tell us...
What are your favorite SALAD & VEGGIE recipes? Share 'em all in today's Recipe Round-Up!
Full of fresh veggies, tasty fruits and drizzled with a delicious raspberry viniagrette, this scrumptious salad from our Everyday Simple Suppers cookbook is a family favorite.
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Bountiful Garden Salad Our good friend Joanne Fajack from Youngstown, Ohio, shared this recipe with us. Joanne says, "Grandma always served this salad when we came to visit. We loved to watch her putting together this big beautiful bowl of pretty colors and delicious fruits."
6 c. spinach, torn 1 lb. romaine lettuce, torn 1 stalk celery, chopped 1 red onion, chopped 1 tomato, chopped 1/2 cucumber, chopped 1 bunch fresh cilantro, chopped 1 clove garlic, finely chopped 1/2 orange, peeled and sectioned 3/4 c. black berries, raspberries and/or blueberries 1/2 c. strawberries, hulled and sliced 1/4 c. chopped walnuts or pecans, toasted 3/4 c. to 1 c. raspberries, crushed 1/4 c. raspberry vinegar 1 T. sugar 2 T. lemon juice 1 c. olive oil salt and pepper to taste Garnish: croutons
In a large bowl, combine spinach, romaine, vegetables, cilantro, garlic, orange, blackberries, strawberries and walnuts. Toss to mix well and set aside. In a small bowl, combine raspberries, vinegar, sugar and lemon juice. Slowly drizzle in oil, whisking constantly to blend; season with salt and pepper. Drizzle salad with dressing; garnish with croutons. Serves 6 to 8.