Holidays
With just a few simple ingredients you have a delicious party bite! So simple to put together and can be made ahead. I have made these a few times when I have had guests over and never have enough of them as the plate is cleaned in no time. This will be a great snack to take with us in our motorhome.
INGREDIENTS
- Pepperoncini’s
- cream cheese- I used the whipped cream cheese
- dry hard salami circles
DIRECTIONS
Cut the tops off and slice through one side of the pepperoncini without slicing all the way through. Fill the pepperoncini’s with cream cheese, about 1 Teaspoon each. Fold the salami in half then wrap around the outside of the stuffed pepperoncini. Secure with a toothpick. Do this for as many bites as you would like.
Enjoy!
This is another fantastic recipe from Taste of Home. It does take a little bit of time but it’s well worth it. My family loved this, everyone cleaned their plates!
INGREDIENTS
- 6 cups sliced fresh strawberries
- 1/2 cup sugar
FOR THE SHORTCAKE
- 3 cups all-purpose flour
- 5 Tablespoons sugar, divided
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 1/4 cups buttermilk
- 2 Tablespoons heavy whipping cream
WHIPPED TOPPING
- 1 1/2 cups heavy whipping cream
- 2 Tablespoons sugar
- 1/2 teaspoon vanilla extract
DIRECTIONS
Combine strawberries with the sugar mash slightly and let stand at least 30 minutes. Toss occasionally.
Preheat oven to 400 degrees. For the shortcake, whisk together flour, 4 Tablespoons of sugar, baking powder, baking soda, and salt. Cut in the butter until crumbly. Add buttermilk and stir just until combined. Don’t over mix. Drop batter by 1/3 cup fulls 2 inches apart onto an ungreased baking sheet. Brush with 2 Tablespoons of heavy cream and sprinkle with remaining sugar. Bake until golden brown 18-20 minutes. Remove to a wire rack to cool completely.
For the topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla. Beat until soft peaks form. To serve cut biscuits in half, Top with strawberries and whipped cream.
Enjoy!
I made this pie for Jim’s Birthday a few weeks ago and boy was it delicious! Let’s face it, a tart lemon pie brings back the feeling of summer on a cold winter day. That will keeps those winter blues away! I found this recipe on Pinterest through another blogger that I enjoy. www.thegirlwhoateeverything.com
The only thing that I did just a little different was to add lemon zest into the filling for that extra bit of tartness. You could make this even easier by using a store bought crust but you may have extra filling. These would be cute in individual tart size too!
INGREDIENTS
- 1 1/2 cups crushed graham crackers
- 6 Tablespoons butter, melted
- 1/3 cup sugar
- 2 (14 ounce) cans sweetened condensed milk
- 3 egg yolks
- 2/3 cup lemon juice
- zest of 2 lemons
- dash of salt
WHIPPED CREAM
(can use store bought if desired)
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees. For the crust, spray a pie dish with
For the pie filling, using a mixer, mix the condensed milk, egg yolks, lemon zest, lemon juice and salt. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350 degrees. Little bubbles will start to form. Cover the pie if it starts to brown too much towards the end.
Chill in the refrigerator for at least an hour before serving.
For the whipped cream, mix the cream, sugar, and vanilla. Whip until fluffy. Add to cooled pie and serve.
Enjoy!
Valentine’s Day is just around the corner. If you want to bake up some sweet treats for the little ones or loved ones in your life this just might what you are looking for! If you have
When I was deciding what to make for some Valentine’s Day fun I thought of all of Miss. B’s creations and decided on cupcakes. Keeping Miss. B in mind I did not want just any old cupcake so I decided on this strawberry cheesecake version. Are you impressed? This cupcake does take a little bit of time but I can promise you they are well worth it! I shared these cupcakes with our local fire department and one of the guys said he would cheat on his diet for one of these!
Ingredients for the Cupcakes
1 strawberry cake mix
1/2 cup oil
3 eggs
1 cup milk
For the Cheesecake Filling
1 3.4
1/2 cup milk
4 ounces cream cheese, at room temperature
1 1/4 cup Cool Whip, thawed
For the Strawberry Buttercream
1/2 cup butter flavored shortening
1/2 cup butter room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon strawberry extract
1 Tablespoon water
3/4 cup diced strawberries
4 cups powdered sugar
Whole strawberries for garnish-optional
DIRECTIONS
Pre heat oven to 325 degrees. Line muffin tins with cupcake liners (18-20). Beat the cake mix, oil, milk
In a small bowl whisk the milk and pudding mix until creamy and thick. Beat the cream cheese until creamy, add the pudding mix to the cream cheese mixture until well combined. Fold in the whipped topping. Place this mixture into a large ziploc bag and
When the cupcakes have cooled you can use a cupcake corer or in my
For the frosting beat the shortening and butter until creamy. Add the salt, vanilla and strawberry extracts and beat again. Slowly add in the powdered sugar until it is combined.
Place the water and strawberries in a food processor or blender and purée. Pour the purée into the frosting and beat again until light and fluffy. To frost you can simply use a knife and frost the top of the cupcakes or you can use a piping bag and frosting tip to swirl the frosting on each of the cakes. Garnish each cupcake with a strawberry. You are ready to enjoy and share! It is best to store in the fridge.
Now that you have seen my creation I want to share with you some of Miss. B’s beautiful creations, take a look at these cupcakes! I should also mention Miss B also helps with the grocery shopping for all of the ingredients. This is where Elizabeth and Miss. B find much of their flavor inspiration. They think a lot about what is fresh and in season or maybe just something that interests Miss B at that moment! What a great way for them to spend the day. I’m looking forward to those days with my grandkids!
Aren’t these amazing? I should also mention that sweet Miss. B is only 6 years old! Yes, 6! I hope Miss B’s creations inspire you the way they did for me! A huge thank you to Miss. B, her grandmother Elizabeth, and Miss. B’s family for letting me share her amazing creations. I have no doubt Miss. B has an incredible cupcake recipe box! Keep cooking and baking Miss B, I’ll be watching for your creations!
Enjoy!
I came across this recipe on Pinterest and knew I wanted to make it as it is gluten-free and Robby would be able to it enjoy it. Although this is a breakfast dish we had it for dinner as it is definitely hearty enough to fill you up. This would be a great start to Christmas morning especially if you are cooking for a crowd as this makes a full 9 x 13 dish.
This can also be cut in half and made in an 8×8 pan.
INGREDIENTS
2 pounds Jimmy Dean hot sausage
1 bag (30 – 32 ounce) bag of shredded hash browns
pinch of salt
pinch of pepper
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 eggs
2 cups milk or non-dairy milk
In a large non-stick skillet, cook the sausage until no longer pink crumbling as it cooks. Drain fat and set aside. Add hash browns into a 9 x 13-inch casserole dish that you have sprayed with a non-stick spray. Pushing the hash browns down slightly. Turn your oven to broil and place the potatoes in the oven with the door slightly ajar. Keep an eye on the potatoes as you just want the top of the hash browns to get lightly browned. Once browned, remove from the oven and turn the oven to 350 degrees. Top the hash browns with the sausage crumbles and both of the cheeses. In a medium bowl whisk together the eggs, salt, pepper, and garlic powder. Add the milk and whisk again. Pour over the sausage and hash browns. If you are making this the night before you can cover and refrigerate at this point. Bake uncovered for 35-40 minutes or until warmed all the way through.
Enjoy!
Stay In Touch
Follow me!
Recent Pins
