November 18, 2016

DELICIOUS FRUIT DIP


This is the only fruit dip recipe you will ever need.  Seriously, it is delicious!


My mother got this recipe from the organist at her church many years ago, and we have made it for (almost) every special occasion since.


It is so wonderful, I've since some folks eat the dip (no fruit) with a spoon!


I serve it with strawberries, bananas, grapes, canalope, pineapple, apples; basically any fruit you can eat with your fingers, or if you want to be a little more refined, you can certainly use toothpicks!!

I made this dip for my granddaughter's baptismal party; however, I forgot to get a picture of the platter of fruit.  

I used strawberries down the center in the shape of a cross and used grapes and bananas to fill in.

It would be perfect to serve this Thanksgiving; so, here you go .  .  .

Delicious Fruit Dip

1 eight-ounce package of cream cheese
1 eight-ounce container of Cool Whip, thawed
1 can of cream of coconut

1.  Whip cream cheese - I have a stand mixer, but a hand-held mixer will work just fine.

2. Mix in thawed Cool Whip and cream of coconut.

3.  Spoon in container and refrigerate until ready to serve.

Serve to family and friends!!




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November 7, 2016

ROTEL DIP

Today I am sharing a recipe for a great dip that is perfect for any kind of party.  

I make it in the microwave oven.  If you are taking it somewhere, which is what I did with this dip, I put it in a small crockpot, and turned in on warm.

I made it for a very informal, almost picnic style potluck that we  have after our bi-monthly couples golf scramble at our local country club.

I've made this recipe for years, and it was passed along to me by a family member.  It couldn't be easier or more delicious!!

Rotel Dip

1 8-ounce Velveeta Cheese
1 can Refried Beans
1 can of Rotel Tomatoes

Melt all three together in a glass bowl in the microwave oven, stopping to stir occasionally and check for melting, so as not to burn.

Serve to family and friends!!
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November 2, 2016

TRICK OR TREAT CANDY COOKIES


This is a great way to use up your left-over Halloween Candy.
We have a lot of Trick or Treaters here in our Small Midwestern Town.  This year, we estimated between 250 and 300.

And it's a lot of fun to hand out candy to all the cute kids in their fun costumes.  Every, single one of them are so polite - at least this year.  We did have one little boy who threatened to chop our dog's tail off last year.


Now here's the deal:  I didn't use left-over candy.  I opened one of the bags and took out enough M & M's, Snicker's, Twix's, and Three Musketeers to chop up and fill up a one-cup measuring cup.

Otherwise, we wouldn't have any left-overs.  We always give it all away!


And while I'm making true confessions, I completely, totally forgot the baking soda.  Can you believe it?  I awakened at 3:25 a.m. the following morning - not because of this baking soda revelation but because I have a 14-year old Shih Tzu that oftentimes wakes me up in the middle of the night for various reasons, and then I have a hard time going back to sleep, and the one sure way to put me right to sleep is to listen to a book on Audible.com.  Right now I'm on the second book, Clash of Kings, from the George R. R. Martin series.  Love it!

Anyhoo, I remembered that I had forgotten the baking soda.  So . . . I set the dough out early the next morning, which was in the refrigerator, and let it come to room temperature so I could stir it a teaspoon of baking soda, but guess what?  This did not work.  Totally did not work.  These cookies turned out flatter than pancakes. but wow are they tasty.


This is one of the cookies I was scarfing down while I was taking pictures.  Yes, they are heavenly.

If you want to make these little delectable cookies, here's how I did it:  Just don't forget the baking soda.   Ha!!

Trick or Treat Cookies

2-1/4 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
3/4 cup dark brown sugar
3/4 cup sugar
1/2 cup butter, room temperature
1/2 cup shortening
2 eggs, room temperature
1 teaspoon of vanilla

1.  Whisk together the dry ingredients and set aside.
2.  Cream butter and shortening together.  Add in eggs, sugar, and vanilla.  Continue to cream on high speed with mixer.  
3.  Turn mixure down to a lower speed and add in dry ingredients in small batches.  Mix until incorporated.
4.  Cover bowl with a towel or Saran Wrap and refrigerate dough for at least an hour.
5.  Using a cookie scoop, scoop cookies on to a lined baking sheet and bake at 350 degrees F for 12 minutes.

Enjoy, friends!!


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