Monday, December 30, 2013

Reuben Dip

I first served this dip months ago at my daughters birthday and it was the first to go. I myself loved it. Every party I have now includes this one. You know how we all ave the dip everyone loves, well this is it..Try it, you will love it..


1/2 pound diced corned beef
1 ( 8 ounce) package softened cream cheese
1 cup shredded Swiss cheese
1 cup drained sauerkraut
1/2 cup sour cream
1 Tablespoon spicy brown mustard
1 Tablespoon ketchup
Cocktail Rye Bread


1. Preheat oven to 350 degree oven. Grease a 1 quart baking dish.
2. In a large bowl combine corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, mustard, and ketchup. Stir until all combined. Place in the baking dish and bake for 30 minutes or until hot and bubbly..Enjoy!!!

Recipe From:

Strawberry Champagne Granita

Ring in the New Year with this yummy cocktail..It is filled with strawberries then topped off with your favorite champagne. Perfect and festive looking drink...


3 cups diced strawberries
1 cup hot water
3/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 bottle chilled pink champagne


1. Whisk lemon juice and sugar in hot water and whisk until dissolved
2. In a blender, blend the strawberries, and the cooled sugar and lemon juice mixture until smooth
3. Spread the strawberry mixture on a baking sheet and freeze for a half hour
4. Scrape the mixture into chunks and refreeze for 30 minutes, scrape the mixture again and freeze for another 30 minutes. Repeat this for 2 hours.
5. Fill e champagne glasses with strawberry granita and then top off with the pink champagne..Cheers!!!

Recipe From:

Ultimate Stuffed Mushrooms

These will be a big hit at your next party, yummy, cheesy goodness with sun dried tomatoes is a perfect combination..I have many recipes for stuffed mushrooms but wanted something different, then I came across this combination at it was can add any of your favorite ingredients to this to make it your own, but I wouldn't. Trust me!!!


1 large container of button mushrooms
1/4 cup sun dried tomato's packed in oil, pat the tomatoes on a paper towel to take excess oil off
4 ounces cream cheese, softened
4 garlic cloves, finely minced
1 tablespoon shallot, finely minced
1 1/2 tablespoons, finely minced fresh basil
1/2 cup Parmesan cheese
Centers of the mushrooms after you clean them out


Preheat oven to 400 degrees 1. Place all of your mushrooms on a cookie sheet, then place a large bowl next to it
2. Get a few pieces of paper towel and dampen them with water.
3. With the dampened paper towel, wipe the mushrooms until they are clean.
4. Using a small spoon scoop out the center then place all of the mushroom centers on a cutting board and using a knife dice finely chop the insides of mushrooms then place the caps back on cookie sheet
5. In a medium skillet using 2 tablespoons olive oil add the mushroom stems, garlic, and shallot and sauté for 5 minutes on low. Let cool for 10 minutes.
5. Place the mushroom mixture in a medium bowl then add the cream cheese, sun dried tomato's, basil, and 3 tablespoons Parmesan cheese, then stir until combined.
6. Stuff the mushrooms with the filling, top with remaining parmesan cheese and bake for 10-14 minutes until lightly browned and cheese is melted on top.

recipe adapted from:

Sunday, December 29, 2013

Eggnog French Toast

This would be a perfect breakfast for your New Years Day breakfast table.That is my favorite part of New Years, is to wake up in the morning and have a big breakfast on the table. And to start a new year with a special meal. This would be a great addition along with eggs, hash brown casserole and along with your other favorites..

Serves: 8
  • 7 large eggs
  • 2 cups of full fat egg nog
  • ⅓ c sugar
  • ¼ nutmeg
  • ¼ cinnamon
  • ¼ salt
  • 1½ vanilla
  • 1 loaf of french bread, cut into 1 inch cubes
  • 3 T brown sugar
  • ½ t cinnamon
  1. in a large bowl combine eggs, egg nog, sugar, nutmeg, cinnamon, salt and vanilla
  2. toss in bread cubes and cover completely
  3. place in a greased baking dish evenly and pour any remaining egg nog mixture
  4. cover the dish and place in the fridge overnight or eight hours
  5. mix brown sugar and ½ teaspoon cinnamon in a small bowl
  6. uncover french toast and sprinkle top of even layer of cinnamon brown sugar
  7. preheat the oven to 350 degrees
  8. bake for 45 minutes uncovered
  9. enjoy!

Marinated Cheese Platter

Well tell me this won't make a statement on your table for New Years..Everyone loves cheese..right?
Then to add the marinade to this just brings this cheese to a whole new level..It is pure yummy goodness..I found the cheeses I used works perfect but you can add any additional cheese you would like..give this one a try, you won't be disappointed..Enjoy!!!


1 ( 8 ounce block sharp cheddar cheese)
1 ( 8 ounce block sharp white cheddar cheese)
1 ( 8 ounce block cream cheese)
Block of mozzarella cheese


1/2 cup extra virgin olive oil or olive oil
1/2 cup white wine vinegar
5 tablespoons fresh chopped parsley
4 tablespoons scallions, chopped finely
4 garlic cloves, chopped
1 jar ( 2 ounce) pimentos, diced and drained
1 teaspoon sugar
3/4 teaspoon dried basil, or 2 teaspoons fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper


1. Combine all marinate in a jar and shake, shake, shake.. Then set aside
2. Make sure cheeses are well chilled, place in freezer for about 15 minutes.
3. Cut cheese in half lengthwise, then cut crosswise into 1/4 inch cubes
4. Arrange cheeses alternately on a platter, then pour marinate over cheese, cover then place in refrigerator for several hours then serve with crackers or on its own with toothpicks on the side..

recipe adapted from:

Pepperoni Pizza Puffs

These little bite size pepperoni puffs are perfect for your party this year. With the addition of the spices, pepperoni and cheese, I am sure they will be a big favorite food is pepperoni and after I came across this recipe I was in love..

Ingredients :

3/4 cup all purpose flour
3/4 teaspoon baking powder
1 teaspoon Italian seasoning
Pinch of salt, pepper and red pepper flakes
3/4 cup whole milk
1 egg, slightly beaten
1 1/2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese
1- 1/4 cup cubed pepperoni
1 cup your favorite pizza sauce


1. Preheat oven to 375 degrees. Grease mini muffin tins.
2. In a large bowl combine flour, baking soda, Italian seasoning, salt, pepper, and red pepper flakes.
3. Whisk in the milk and the eggs.
4. Stir in the mozzarella, Parmesan, and pepperoni and mix until well combined. Let stand for 10-15 minutes
5. Divide the batter among the mini muffin cups. Bake until becomes puffy and golden for around 20-25 minutes
6. Heat the pizza sauce and serve on the side of the pizza puffs and enjoy while warm..

Recipe adapted from:Rachael Ray

Pomegranate Cocktail

This is the perfect drink to ring in the New Years..It is so refreshing and light, that it will be the hit of your party..Cheers!!!


1/2 cup pomegranates
6 ounce pomegranate juice
4 ounce white grape juice
2 ounces vodka
Lemon slices for garnish


1. Fill glass with ice if desired.
2. In a pitcher combine the pomegranate juice, white grape juice, and vodka..shake..and place in your martini glasses..serve with a lemon slice for garnish and serve..Cheers!!!

Snowball Swirl

This is such a yummy cocktail to serve for New Years Eve..It is so simple and looks elegant in the glasses..It only has a few ingredients so it can be made minutes before your guests arrive..Happy New Years!!!!Cheers..

Ingredients and Directions

Tonic water
Moose Tracks Ice Cream

Serve in a martini glass. Dip the top of the martini glass in vodka, then in sprinkles.
To make the drink place 1 ounce vodka, 1.5 ounces tonic water. Then top it off with a scoop of moose tracks ice cream..Enjoy!!!

Mint Chocolate Chip Cookies

These yummy cookies are so good, of course they are, they have a sugar cookie base, a hint of mint flavoring and chocolate chips..For all of you mint lovers this one is for you. I make these for my son Nick every Christmas because these are his favorite. Everyone enjoys these cookies because they are nice and refreshing. This recipe comes from Betty Crocker so it has to be good. The mint flavoring is not to much, just a hint so give them a try I am sure they will be a hit in your family..


1 pouch ( 1 lb. 1.5 oz. ) package Betty Crocker sugar cookie mix
1/2 cup softened butter
6-8 drops green food coloring
1/4-1/2 teaspoon mint extract ( I use peppermint )
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunk or chips


1. Preheat oven to 350 degrees
2. In a large mixing bowl combine cookie mix, butter, mint extract, food coloring, and egg. Mix with large spoon or your hands until soft dough forms
3. Stir in creme de menthe chips, and chocolate chips and stir until combined
4. Using a small spoon or teaspoon drop dough onto ungreased cookie sheet and bake for 8-10 minutes or until set. Do not over cook. Then cool on wire rack.

This recipe is from :

Chocolate Pomegranate Cookies

This cookie recipe believe it or not my daughter Alexa made one day for us and I put this on my top 5 favorite cookies. These cookies are so moist and delicious. With every bite you get a burst of pomegranates and chocolate chunk. It is the perfect match made in heaven. And between all of these ingredients these cookies are actually good for you..Enjoy!!!


1 cup softened butter ( 1 stick)
1/2 cup vegetable shortening
3/4 cup white sugar
3/4 cup dark brown sugar
2-2 1/2 cups chocolate chips or chocolate chunks
2 cups pomegranate seeds (1 pomegranate )
2 eggs
1 teaspoon vanilla extract
2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt


1. Preheat oven to 350 degrees.
2. In a large mixing bowl cream butter, shortening, 2 sugars,, vanilla, and eggs. Beat on medium high for 3 minutes scraping down the bowl, until creamy
3. In a large separate bowl mix flour, cocoa, baking soda, and salt.
4. Slowly, add to the butter mixture and mix until incorporated. Fold in the chocolate chips and pomegranate seeds. Scoop dough by the teaspoon and bake on un greased cookie sheet for 10-12 minutes until cookies are set in the middle

Saturday, December 28, 2013

Mini Walnut Pies

This is a recipe my Aunt Janie gave me many years ago and I have been making it for the holidays for my cookie trays to hand out for about 8 years now. Everyone loves them. They have a flaky crust filled with a delicious walnut filling that everyone will love. This recipe is so simple, quick and easy to make.

Ingredients For The Pastry Crust:

1 cup cold butter
6 ounces soft cream cheese
2 cups all purpose flour

For The Filling
1 1/2 cups dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups chopped finely walnuts


1. For the pastry dough place the flour, cream cheese and cubed butter in a large bowl, and with a pastry cutter or your hands mix until It is all combined and a dough ball forms. Wrap in plastic wrap and place in refrigerator until chilled, about 1/2 hour.
2. While the dough is chilling in a large bowl combine all of the filling mixture and mix with spatula until all combined. Set aside until dough is chilled.
3. Preheat oven to 325 degrees and you will need mini muffin tins. You do not need to grease them.
4. When dough is a little cold take a piece of dough about 1-1/2 inch ball size and place in the mini muffin tin and using your fingers spread the dough up the sides of the pan to make a small cup.
5. Use about 1 teaspoon of filling to fill the cups. Place in the oven and bake for about 25-30 minutes just until you see the dough around the edges a golden brown. Mine were perfect at 25 minutes.
6. Let them cool for about 15 minutes then using a knife around the edges lift the walnut cheesecakes out of the tins and place on cooling rack until completely cooled.
7. This makes about 48 cheesecakes..Enjoy!!!!

Friday, December 27, 2013

Champagne Clementine Sangria

Here is a perfect drink to serve for the upcoming New Years Eve..It has the flavors of the season, it is not to strong and not to sweet, perfect drink for all of your guests. Make it 3 or 4 hours early and let all of the flavors mix together and it will be perfect..


4 Clementines, thinly sliced
2 lemons, thinly sliced
2 apples, 1 red and 1 green, thinly sliced
1/4-1/2 cup granulated sugar ( start with 1/4 then if needed add more)
1 cup clementine or orange flavored vodka
2 cups pomegranate mango juice or plain pomegranate juice
5 cups ginger ale
2 bottles grapefruit soda or ( 2 cups grapefruit soda and 1 cup ginger ale)
2 bottles of favorite champagne


1. Slice all of your fruit and place in a large container.
2. Place all of the ingredients in the container except for the champagne
3. Let mixture sit at least 4-5 hours, best overnight
4. When ready to serve fill glass halfway with sangria mixture, then top off with champagne and enjoy!!!


Wednesday, December 11, 2013

Frosted Anise Cookies

Frosted Anise Cookies..One of my all time favorite cookies to make for the holidays. The cookies are so light and fluffy and the frosting with just a touch of anise flavoring just makes these delicious. I have so many memories of being with my best friend Jackie every year and her Aunt Carmie and her Mom, who was a second mother to me. She has a slightly different recipe that we bake together every year, then I come home and make my version to hand out. Both recipes are delicious, but this one is a family favorite.


4 cups all purpose flour
1 1/2 cups sugar
7 teaspoons baking powder
2 sticks margarine, softened
4 eggs, beaten
8 ounce softened cream cheese
1/4 cup milk
3 teaspoons vanilla extract

1.Preheat oven to 375 degrees
2. In a large bowl combine flour, sugar, baking powder, and softened margarine. Mix until mixture becomes crumbly.
3. Add the beaten eggs, cream cheese, milk and vanilla. Mix until it becomes sticky. That is normal.
4. Bake on un greased cookie sheet for 6-7 minutes until light golden brown.

For The Frosting:

Combine 1/2 box powdered sugar with a little milk and add 1Tablespoon of anise extract then mix with a whisk until slightly thickened ( not to thick, should be a little watery and smooth). Then dip the tops of the cookies into the frosting and place sprinkles on top. Move to a wire rack to set.

Tuesday, December 10, 2013

Frozen Hot Chocolate

Frozen Hot Chocolate, who would have thought. I know it has been around for a while but until I tried it last night, oh boy, you don't know what your missing. Pure heaven. So much better than hot chocolate. So simple to make, perfect to serve after a holiday meal instead of coffee..


1 1/4 cups hot cocoa powder
3 Tablespoons granulated sugar
3 cups milk
6-7 cups ice
Toppings: whipped cream, chocolate shavings, crushed peppermint candies


1. Add all ingredients into a blender, blend until smooth then top with whipped cream chocolate shavings, and chocolate syrup.

Note: If it is to thick add milk, to thin add some more ice cubes

Mint Chocolate Chip Cookies

These yummy mint chocolate chip cookies are the perfect addition to your baking list for the holidays. They are so simple and with a sugar cookie base, they will melt in your mouth.


1 pouch ( 1 lb 1.5 oz.) package Betty Crocker sugar cookie mix
1/2 cup softened butter or margarine
6-8 drops green food coloring
1/4-1/2 teaspoon mint extract (what ever you like) I use 1/4 teaspoon
1 egg
1 cup creme de menthe baking chips
1 cup semi sweet chocolate chunks or semi sweet chocolate chips


1. Preheat oven to 350 degrees
2. In a large mixing bowl combine cookie mix, butter, mint extract, food coloring and egg and combine until soft dough forms
3. Stir in creme de menthe chips, and chocolate chips
4. Using a teaspoon drop dough 2 inches apart on a un greased cookie sheet
5. Bake 8-10 minutes or until set. Cool completely on a wire rack then store in a airtight container.

Recipe From: Betty Crocker

Hershey Kisses Tree

How cute is this little chocolate tree..So easy to make and you can make them in different sizes for a display on your table or counter. These would also be great as a little gift to give out to everyone, if you are on a budget.

What You Will Need To Buy:

Several bags of Christmas colored Hershey Kisses
Different size cone shaped foam from craft store
Different toppers you can get from the dollar store
Glue gun or toothpicks

How To Assemble:

Simply either using toothpicks or glue gun, place the Hershey kisses to fill all the spaces in the foam cone, then you can buy any topper you can find and place it on the top.


Monday, December 9, 2013

Cranberry Bliss

With Christmas approaching and all of the parties coming up, you need a festive cocktail to serve and this one simply looks like the holidays. A easy drink that I think everyone will enjoy!!


3 cups cranberry juice cocktail
1 1/2 cups fresh lime juice
1 1/2 cups tequila
1 cup triple sec
Ice Cubes


Stir all ingredients together until blended. Serve over ice in sugar- or salt-rimmed glasses, garnished with fresh cranberries and lime wedges if desired. This makes 6 cups!!!Enjoy...


German Chocolate Cupcakes

I love to make cupcakes. This cupcake recipe is so moist, and the frosting just puts this over the top with the addition of pecans and coconut. Perfect for the holidays.

For The Cake:

4 oz. bittersweet chocolate
1 cup (2 sticks) butter, at room temperature
¼ cup warm coffee
2 ½ cups cake flour

1 teaspoon baking soda
1/2 teaspoon salt
5 large eggs,separated
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk

Coconut Frosting:
1 cup evaporated milk
½ cup (1 stick) butter
1 teaspoon vanilla extract
1 ¾ cups grated coconut
1 ½ cups pecans, chopped

4 egg yolks, beaten
1 Tablespoon butter


Melt the chocolate in a double boiler, stirring until it is smooth. Add ¼ cup (½ stick) butter and stir until melted and blended. Add 1/4 cup of warm coffee and stir until smooth. Set aside.

Preheat the oven to 350ºF.  Line 36 (3 dozen) muffin cups.
Whisk together the flour, baking soda, and salt. Set aside.
Whisk the egg whites to stiff peaks. Transfer to a separate bowl and set aside.
Using an electric mixer, cream the remaining 1 ½ sticks of butter and sugar until fluffy. Add the egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl. Add the melted, cooled chocolate and vanilla. Mix well.
Lower the mixer speed to low and add flour alternately (in thirds) with the buttermilk, beginning and ending with flour. Scrape the sides and bottom of the bowl periodically. Carefully, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
Using a small ice cream scoop, divide the batter in the muffin tins (no more than ¾ filled) and bake for 15-20 minutes, until the cake springs back to a light touch and a toothpick comes out clean. Cool in pans for about 8 minutes before removing and transferring onto wire racks cool layers completely before frosting.

For The Frosting:

Combine the sugar, egg yolks, and evaporated milk in a saucepan. Use a whisk to fully incorporated the mixture. Add the butter. On a low heat, cook to a slow boil. Simmer for 12-15 minutes, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool. Then frost the cupcakes and Enjoy!!!

Saturday, December 7, 2013

M & M Magic Cookie Bars

Here is the 2nd cookie recipe for the 20 day countdown to cookie recipe. These are a delicious twist to the magic cookie bars that everyone loves. This to me is even better because I am a M & M lover. Another perfect addition to your cookie trays for Christmas..Enjoy!!!!


1/2 cup melted butter or margarine
1 1/2 cups graham cracker crumbs
1 can (14 ounce) sweetened condensed milk
1 cup M & M's
1 cup semi sweet chocolate chips
1 cup rolled oats or you can use
1 cup of peanut butter chips


1. Preheat oven to 350 degrees
2. Combine the melted butter or margarine and graham cracker crumbs and press evenly into a 13 x 9 inch pan.
3. Pour the can of sweetened condensed milk evenly over the crumbs
4. Sprinkle the chocolate chips, oats or peanut butter chips then the M & M's in that order
5. Place in the oven and bake for 25-30 minutes until the edges are slightly browned and the edges pull away from the sides. And the center is set. Let cool completely and cut into bars.

Friday, December 6, 2013

Cherry Coconut Bars

This recipe happens to be my husbands favorite all time Christmas bar recipe. For many years my sister in law has been making these and we love them. I had asked her for the recipe and now I can make them any time of the year for my family. These have a flaky shortbread crust with a delicious filling made with cherries and coconut. I know it will become a family favorite of yours soon.

Ingredients For The Pastry Crust:
2 cups all purpose flour
1 cup butter or margarine (very soft)
6 Tablespoons powdered sugar

Directions For The Pastry Crust:

1. Preheat oven to 350 degrees and use a 13x9 inch ungreased pan
2. In a large bowl mix the flour, butter and powdered sugar with your hands until it all comes together then using your hands, press the pastry dough into the pan and press evenly.
3. Bake for 25 minutes or until light golden color. Then set aside and start the filling.

Ingredients For The Filling:

4 eggs, slightly beaten
2 cups granulated sugar
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup packed coconut
1 cup (chopped in half)marachino cherries

Directions For The Filling:

1. In a large bowl add the eggs, then combine all of the rest of the ingredients and stir well until it is all combined.
2. Spread over the top of the pastry crust. Bake for 25-30 minutes until center is set and not to jiggly.
3. Let cool completely then cut into bars and sprinkle powdered sugar over the top and enjoy!!!

Pecan Pie Bark

It is all about pecans today. I made it to Costco to buy my pecans, they have the best deal on them and now I am making everything with pecans. I made a awesome salad, pecan pie, sugared pecans, and will try to make some more recipes. This recipe is simple as can be and delicious. For all pecan lovers, give this one a try also, a great gift for Christmas in little boxes with a cute ribbon.

2 sticks butter
1 cup white sugar
1 & 1/2 cups pecan halves
2 packages (approx. 12 sheets) honey graham crackers

1. Preheat your oven to 325 degrees. Lay your graham crackers tightly across the area of a lightly greased cookie sheet. Trim any crackers to fit the sides of the pan if needed. Set aside.
2. In a large saucepan, bring the butter, sugar and pecans to a boil over medium heat for 3 minutes, stirring constantly. Then evenly pour boiled mixture over the entire sheet of graham crackers, spreading pecans around evenly. Immediately place graham crackers into the oven and bake for 8 minutes.
3. Allow graham cracker bark to cool completely before breaking into pieces and store in a airtight container.

Tuesday, December 3, 2013

Pecan Pie

This is a easy and delicious recipe for pecan pie. It only has a few ingredients, no mixer needed and perfect for this time of the year. With this recipe I used a pre made crust, for Thanksgiving I made so many pies, that is was just easier, but you can use your favorite pie crust recipe and it will be just perfect.


1 cup corn syrup ( light or dark)
3 beaten eggs
1 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla
2 Tablespoons melted butter
2 cups whole pecans
1 pre made deep dish pie crust


1. Preheat oven to 350 degrees
2. In a large mixing bowl add the corn syrup, eggs, sugar, vanilla, and melted butter. With a large mixing spoon mix all ingredients until thoroughly combined.
3. Fold in the pecans. Pour the ingredients into the pie crust, place on a cookie sheet and bake for  60-70 minutes or until the center springs back when touched. It should be a little jiggly, but not to much. You will need to cover the edges of the crust with foil after 15 minutes so they do not get to brown.
4. Let pie rest for at least several hours or overnight. Enjoy!!!