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I totally forgot to post the recipes of the dips I’ve made from my fall craft shows.

You use the same proportions for both the Key Lime and White Chocolate Amaretto. Oh, the White Chocolate Amaretto is retiring on Jan 31, 2010 so if you need some, contact me to order.

Creamy Dip Recipe:

1 package of Longaberger Key Lime or White Chocolate Amaretto mix

8 oz package of cream cheese

4 oz Cool Whip (1/2 of 8 oz tub)

2 tablespoons sour cream (optional)

Combine 1 packet of White Chocolate Amaretto or Key Lime Mix with 8 oz. cream cheese and 4 oz Cool Whip.  Serve with graham crackers, cookies (I serve with Scooby Snacks or any graham cracker cookie) or fruit.

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Longaberger came out with this adorable small casserole dish.  This is the perfect size for cooking casseroles for a small group.  I have just 3 in my family, but my 10 year old eats 5 things so I don’t cook much for her. This little dish allows me to make smaller portions of larger recipes.  It’s so cute as well!!!  Come January, you won’t be able to buy the basket any more so if you want it, make sure you get it before it’s gone.  The basket makes a great bread basket as well so I’m really disappointed it will be gone!

Here’s the recipe to fit the small casserole dish.

Ingredients

  • 2  cups cooked  carrots
  • 1/4 cup melted butter
  • 1 egg
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a small casserole dish.
  2. Place cooked carrots  in food processor and blend for about 20 seconds or until chopped.
  3. In a medium bowl, mix together the carrots and butter. Beat in the eggs, sugar, milk, salt, cinnamon, and vanilla. Spread mixture into the prepared casserole dish.
  4. Bake for 25 to 30 minutes in the preheated oven, or until set.

Southwest Dip


2 Tbsp. Southwest Seasoning Blend 1 cup sour cream 1 cup mayonnaise

Note:  The instructions on the can use 5 tbsp of seasoning. It was WAY too strong with 5!!!

In a medium bowl, combine Southwest Seasoning Blend with sour cream and mayonnaise. (Low fat sour cream and mayonnaise may be substituted.) Chill for at least 4 hours to allow flavors to blend. Serve with tortilla chips, fresh vegetables or as a dipping sauce for quesadillas.

In September, Longaberger is selling a Parmesan Garlic Seasoning Blend.  I made this pasta salad with it for a cook out at my house today.  It was really delicious!!

Recipe:

1 pound cooked and cooled rotini pasta

1/2 cup mayonaise

2 or 3 plum tomatoes – chopped

4 oz of muenster cheese – chopped

2 tablespoons Garlic Parmesan Seasoning Blend

Combine all ingredients in large bowl. Chill for 1 hour before serving.

On our NSL call last week, one of the ladies, Barb Hartman, talked about this Mountain Dew Apple Strudel.  My nephew is a MD nut, so I just had to try it.  Doesn’t it look yummy??

Of course, he’s a big Patriots fan so he will love when I bring it over  in this!

Here’s the recipe I found. I’m not sure if it’s the same recipe she was talking about it, but it sure sounded like it.

It was SO easy to make as well!

2 -3 Granny Smith Apples, peeled and cut into 8 sections each

2 cans crescent rolls (1 can for each apple)

1 cup (2 sticks) real butter (not margarine)

1 1/2 cups granulated sugar

1 1/2 cups Mountain Dew

Preheat oven to 350 degrees F. Wrap each 1/8 apple section in crescent roll dough. Place in lightly greased baking dish. Melt butter and mix with sugar; spread over apples. Pour Mountain Dew over apples. DO NOT STIR. Sprinkle with cinnamon and chopped nuts.

Bake uncovered for approximately 45 minutes.

Serve with ice cream or whipped cream.

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