Party food
What a crazy couple of months we have had! So many celebrations all at once, Jim is retired after 36 years as an Army Pilot. We had a retirement ceremony in Concord N.H. With all of our family including our Daughter Amanda and her family who live in upstate N.Y. There was so much to be thankful for on that very special day!
This was taken at the ceremony, Jim is on the far right.
This was Jim’s very last flight in the Blackhawk helicopter. He flew this for many years including flying medivac in Iraq as well as in N.H. When he landed and taxied in the Concord fire department was there with water cannon’s being sprayed as he taxied underneath. It was an incredible sight.
We came home and many of our neighbors had signs in front of their homes congratulating Jim for his service, we are so fortunate to have an amazing group of neighbors!
Our Grandkids getting ready to leave for the ceremony!
We did lots of celebrating that week including Easter with all of our family and then a couple of weeks after that we celebrated Birthdays. It has been an amazing and exhausting few weeks.
I need to move on as I can go on and on about our past couple months!
I recently came across the company Yum Crumbs that make the most delicious crumb topping. They Taste just like the ice cream bars with the strawberry crunch on them. The company makes several flavors, I purchased the strawberry shortcake, chocolate eclair and caramel apple to start. I just placed a second order for two gluten free flavors. I made these chocolate dipped strawberries a couple of times. Some I dipped in just the white chocolate but most of them got a dip in the strawberry shortcake yum crumb topping but I did not stop there, I made a few for one of our neighbors but I added a pipette filled with strawberry vodka into the dipped berries! The possibilities are endless with the various flavors. I’m seeing caramel dipped apples, cake toppings, pie topping….my mind is buzzing with so many things I can create!
INGREDIENTS
Strawberries
Ghirardelli melting chips, I used the white
Yum crumbs strawberry shortcake crumbs
DIRECTIONS
Simply melt the white chocolate chips according to package directions and dip the strawberries in the melted white chocolate then roll in the yum crumbs and place them on a foil covered baking sheet that has been sprayed with non stick spray and cool until set.
Enjoy!
Anne
We have the most amazing Greek neighbors that share some of their most delicious Greek dishes with us so I thought it would be fun to make this Greek Honey Cake and share it with them. This cake was not only easy to make but absolutely delicious. It got rave reviews from our neighbors, now that says a lot!
Note-The pan can be purchased from Amazon or Williams Sonoma.
It’s difficult to see in the picture but the pan leaves bee and honey comb designs on the cake.
INGREDIENTS
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
3/4 cup white sugar
3 eggs
1/4 cup milk
1 cup chopped walnuts
FOR THE HONEY SYRUP
1 cup white sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice
DIRECTIONS
Pre heat oven to 350 degrees. Grease and flour 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange zest. Set aside.
In a large mixing bowl cream together the butter and 3/4 cup of sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternating with the milk. Mix just until incorporated. Stir in the walnuts.
Pour batter into prepared pan. Bake for 40 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to cool for 15 minutes. Then cut into Diamond shapes.
FOR THE HONEY SYRUP- In a saucepan combine honey, 1 cup of sugar and water. Bring to a simmer and cook five minutes. Stir in lemon juice bring to a boil and cook for 2 minutes. After the cake has cooled for 15 minutes pour the honey syrup over the cake. Let cake sit to soak up the syrup.
Enjoy!
Anne
I found this recipe at Greekfood.com
I found this no bake Blueberry Lemon Dessert on Pinterest from the website sweetordeal.com and it just looked so easy with bright flavors that I have been missing through this cold winter weather. This is typically made in a 9×13 dish but I made it in 2 8×8 pans so I could share with the N.H. Army National Guard unit my husband is in. This recipe is the perfect make ahead recipe as it needs to set up in the refrigerator for 2 hours before serving. This dessert is creamy, tart and sweet all in one bite. Everyone really enjoyed this dessert. I will be making this often!
INGREDIENTS
3 cups graham cracker crumbs
3/4 cup butter, melted
2 8 ounce packages of cream cheese, brought to room temperature
1 cup granulated sugar
Lemon juice from 2 medium lemons
1 cup 2% or whole milk
3.4 ounce box instant lemon pudding
24 ounce can blueberry pie filling
16 ounce tub of cool whip, thawed
DIRECTIONS
Mix graham cracker crumbs with the melted butter, set aside 1/2 cup to sprinkle on top if desired. Press the crumbs into the bottom of a 9×13 dish and set aside.
In a large mixing bowl throughly mix cream cheese and sugar until light and fluffy. Add the lemon juice and milk, mix well. Add the dry pudding mix and combine well. Drop by dollops over the graham cracker layer and gently spread evenly over forming the second layer.
Drop the blueberry pie filling on top of the lemon layer by spoonfuls and gently spread into an even layer.
Top with the cool whip and layer over the blueberry layer. If you reserved some of the graham cracker crumbs you can sprinkle the crumbs on top. I did not do this step I used all of the crumb for the base of the dessert.
Allow the dessert to set up for 2 hours in the refrigerator before serving.
Keep this dessert refrigerated.
Enjoy!
Anne
I pinned this recipe ages ago but just made them for the first time a few weeks ago and have made them weekly since! These got RAVE reviews not only from my family but from Jim’s Army National Guard unit along with my Dad’s gun club. Both places I sent them into there was not a crumb to be found! These are great as a morning bite with a cup of coffee or a simple dessert to share!
INGREDIENTS
2 cups all purpose flour
2 cups firmly packed brown sugar
1/2 cup butter, softened
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
8 ounces sour cream
1 teaspoon vanilla
1 large egg
2 cups peeled chopped apples, I used honey crisp.
DIRECTIONS
Heat oven to 350 degrees. In a large bowl combine flour, brown sugar and butter. Beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of this mixture into the bottom of an un greased 13×9 pan.
Add the following ingredients into the remaining crumb mixture, cinnamon, baking soda, salt, sour cream, vanilla and egg. Mix well to combine. Stir in the apples and spoon evenly over the crumb mixture.
Bake at 350 for 30-35 minutes. Mine were done in 30 minutes. When an inserted toothpick comes out clean they are done. Can be served warm or cold. May I suggest some vanilla ice cream?
Enjoy,
Anne
This is an easy copy cat recipe from the Applebees menu. I made these along with some jalapeño poppers to start our game day menu and these were the most loved dish of the day! I made the wonton shells the day before and stored them in a ziplock bag until I was ready to assemble. I also used some shredded rotisserie chicken to make the dish even easier to come together. This is a great party dish! Full of flavor and a little zing from the hoisin sauce.
INGREDIENTS
24 wonton wrappers
Olive oil
1 package dole chopped sesame Asian salad kit
Salad dressing from the kit
1 1/2 cooked shredded chicken- I used a rotisserie
Hoisin sauce if desired for drizzling
DIRECTIONS
Pre heat oven to 350 degrees. Brush or spray the wonton wrappers with olive oil. Place the wontons into muffin cups making the wontons into little cups. Bake 10-12 minutes or until crispy and lightly golden brown.
Meanwhile in a large bowl combine salad and cooked shredded chicken mix well, add the salad dressing mixing well again.
Remove the wonton wrappers from the oven and when they are cool add the salad mixture into each “cup”
Drizzle hoisin sauce on top if desired.
Enjoy!
Anne
Stay In Touch
Follow me!
Recent Pins
