I made this for all my work friends and managers this year for Christmas. It was very easy to do and very festive as well. I put it in little jars and decorated the lids with some punched snowflakes. I highly recommend this for your next holiday get together.
Holiday Cranberry Chutney
1 12 oz pkg fresh cranberries
1 1/4 c sugar
3/4 c water
1 lg cooking apple, chopped finely
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
In a sauce pan combine all ingredients; bring to a boil, stirring constantly.
Reduce heat, simmer for 15-20 mins or until apple is tender and mixture
thickens. Cool completely. Store in the refrigerator.
Serve this with pork or as a an appetizer serve over a block of cream cheese
and with crackers.
Wednesday, January 11, 2012
Monday, January 9, 2012
Reese's Peanut Butter Bark
Deb made this for us to try at work over the holidays and it was super good! I am not the biggest peanut butter fan but I have to admit that it was very good and very easy to make!
Reese's Peanut Butter Bark
2 pkgs (4oz) semi sweet chocolate baking bar, broken into pieces
1 2/3 c Reese's peanut butter chips
1 tbsp shortening
1/2 c peanuts or toasted almonds, coarsely chopped (Optional)
Cover cookie sheet with wax paper. Place chocolate in a microwave
safe bowl. Microwave at 50% power for 1 min; stir. If necessary cook
an additional 30 seconds at a time, stirring after each heating until
chocolate is smooth. Immediately place peanut butter chips and
shortening in another microwave safe bowl microwave for 1 min; stir.
If necessary cook an additional 30 seconds, stirring until smooth. Stir in nuts. Alternately spoon mixtures onto prepared tray. Swirl with a knife for the
marbled effect. Gently tap tray on counter to even out the thickness.
Refrigerate about 1 hour or until firm. Break into pieces and store in
a cool dry place.
Reese's Peanut Butter Bark
2 pkgs (4oz) semi sweet chocolate baking bar, broken into pieces
1 2/3 c Reese's peanut butter chips
1 tbsp shortening
1/2 c peanuts or toasted almonds, coarsely chopped (Optional)
Cover cookie sheet with wax paper. Place chocolate in a microwave
safe bowl. Microwave at 50% power for 1 min; stir. If necessary cook
an additional 30 seconds at a time, stirring after each heating until
chocolate is smooth. Immediately place peanut butter chips and
shortening in another microwave safe bowl microwave for 1 min; stir.
If necessary cook an additional 30 seconds, stirring until smooth. Stir in nuts. Alternately spoon mixtures onto prepared tray. Swirl with a knife for the
marbled effect. Gently tap tray on counter to even out the thickness.
Refrigerate about 1 hour or until firm. Break into pieces and store in
a cool dry place.
Tuesday, January 3, 2012
Dave's Artichoke Salsa Dip
This is FANTASTIC and another very easy recipe but it makes a lot so you might want to cut this in half or even in thirds. This was served at the country club where Dave used to work and club members loved it too!
Dave's Artichoke Salsa Dip
24 oz cream cheese
3 cups mayo
3 cups salsa
3 cans artichokes, drained and rough chopped
1 1/2 cups Parmesan cheese
Mix all together and put into a oven safe dish. Cover with plastic wrap and then cover with foil, making sure all the plastic wrap is under the foil. Bake, yes with the plastic wrap and don't worry it won't melt, for 1 hour at 350 degrees. Remove foil and plastic wrap and continue to bake until it is bubbly and golden. Serve with bagel chips, pita chips or sliced and toasted baguette.
Dave's Artichoke Salsa Dip
24 oz cream cheese
3 cups mayo
3 cups salsa
3 cans artichokes, drained and rough chopped
1 1/2 cups Parmesan cheese
Mix all together and put into a oven safe dish. Cover with plastic wrap and then cover with foil, making sure all the plastic wrap is under the foil. Bake, yes with the plastic wrap and don't worry it won't melt, for 1 hour at 350 degrees. Remove foil and plastic wrap and continue to bake until it is bubbly and golden. Serve with bagel chips, pita chips or sliced and toasted baguette.
Monday, January 2, 2012
Cranberry Jalapeno Salsa
This is AWESOME and so stinkin easy to make if you have a food processor. It is very festive looking and everyone will love the sweet and spicy flavor!
Cranberry Jalapeno Salsa
INGREDIENTS:
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, half seeded
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving
DIRECTIONS:
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or Tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When you are ready to serve put a block of cream cheese on your plate and pour half over and serve with crackers.
This makes a lot so take half to your party and keep half for yourself!
Cranberry Jalapeno Salsa
INGREDIENTS:
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, half seeded
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving
DIRECTIONS:
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or Tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When you are ready to serve put a block of cream cheese on your plate and pour half over and serve with crackers.
This makes a lot so take half to your party and keep half for yourself!
Sunday, January 1, 2012
Saturday, December 24, 2011
Tuesday, December 13, 2011
Double Chocolate Cookie Bars
When I was making my truffles for the cookie exchange I had some extra Oreo's so I googled recipes for using Oreo cookies and I came across this one and it is really good and very easy. You just might have most of these ingredients on hand.
Double Chocolate Cookie Bars
24 chocolate sandwich cookies
1/4 cup melted butter
1 4 oz sweetened condensed milk
1 tsp vanilla extract
2 cups semisweet chocolate
Preheat the oven to 325 degrees F Set aside 6 cookies and grind the rest in a food processor or blender. In a small bowl, stir together the cookie crumbs and butter until well blended. Press into the bottom of an 9x13 inch pan.
Over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the crumb crust. Sprinkle the remaining cup of chocolate chips over the top. Break remaining cookies into pieces by hand and sprinkle over the top.
Bake for 20 to 25 minutes in the preheated oven. Chill completely before cutting into bars or it will make a big mess
Double Chocolate Cookie Bars
24 chocolate sandwich cookies
1/4 cup melted butter
1 4 oz sweetened condensed milk
1 tsp vanilla extract
2 cups semisweet chocolate
Preheat the oven to 325 degrees F Set aside 6 cookies and grind the rest in a food processor or blender. In a small bowl, stir together the cookie crumbs and butter until well blended. Press into the bottom of an 9x13 inch pan.
Over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the crumb crust. Sprinkle the remaining cup of chocolate chips over the top. Break remaining cookies into pieces by hand and sprinkle over the top.
Bake for 20 to 25 minutes in the preheated oven. Chill completely before cutting into bars or it will make a big mess
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