Are you going to a Cookie Swap this year?
Why not take something unexpected...
Ingredients:
1 pkg Microwave Chocolate Fudge- prepared as directed
Holiday Sugar Sprinkles
Holiday mini cookie cutters
Directions:
Prepare your fudge as directed on package,
when done in the microwave,
spread out no more than 1/2 inch thick in a large baking dish
or small edged cookie sheet lined with wax paper.
Top with holiday sugar sprinkles.
Let set in fridge for at least 1 hr.
Remove from fridge and using your mini cookie cutters,
cut into fun shapes for the holidays.
By: R. Whalen 11/10
Wednesday, November 23, 2011
Sunday, October 9, 2011
Ham and Dill Cream Cheese Spread
1 (8oz) softened cream cheese
1 (8oz) cup of sour cream
½ pkg. Dill Dip mix
2 package (2 ½ oz each) deli ham- chopped
2-3 green onions
1 (8oz) cup of sour cream
½ pkg. Dill Dip mix
2 package (2 ½ oz each) deli ham- chopped
2-3 green onions
Thinly sliced bagels, crackers, or tortillas
In a small mixing bowl, combine the cream cheese,
sour cream, and dill dip until smooth.
Stir in ham and onions.
Serve with bagels, crackers, or on tortillas- roll up and cut.
Wednesday, October 5, 2011
Sunday, October 2, 2011
Pics from the Reavis High School Craft Show
Here are a few pictures we took this past Saturday...
hope you enjoy!
Wednesday, September 28, 2011
Delicious Veggie Bars
Place 2 cans crescent rolls on cookie sheet
and press together to from one crust.
Bake at 325 until golden brown.
Let cool completely.
Mix 2 (8oz) cream cheese and
1 cup sour cream and 3 Tbls. of Cucumber Dip together.
Spread evenly on bread.
Place desired vegetables
(finely chopped vegetables- onion, celery, carrots,
squash, broccoli, cauliflower, bell pepper, etc.)
and grated cheese on top and press lightly.
Cut into squares.
Refrigerate until served.
Monday, September 26, 2011
Subscribe to:
Posts (Atom)
