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
Wednesday, September 21, 2011
Cranberry Nut Cheeseball
Mix 1 package of Banana Nut Cheesecake Spread as
directed with cream cheese.
Add in 1/2 cup of dried cranberries and 1 tsp of orange zest.
Makes a great Holiday spread for breakfast or brunch.
Can also be rolled into a cheese ball and rolled in
graham cracker crumbs or crushed hazelnuts.
graham cracker crumbs or crushed hazelnuts.
Serve with any type of sweet cracker.
These were quite a hit when we had them at our 1st Home Show.
These were quite a hit when we had them at our 1st Home Show.
Monday, September 19, 2011
Bruschetta Pinwheels
1/4 cup of diced sun dried tomatoes in oil,
3 tsp of fresh chopped basil, and 1 tsp minced garlic.
Unroll a package of store bought 8 count crescent rolls.
Do not pull apart.
Pinch the perforations together to make a smooth dough.
Spread the bruschetta mixture over the dough and roll up lengthwise tightly.
Slice into thin discs and place on a greased cookie sheet.
Bake at 350 degrees for 15 minutes or until browned.
Saturday, September 17, 2011
Pictures of Our Display
Just wanted to share a few photos of our tables
since we began in February 2010
at the Winfield Good Old Days Show...
at our 1st Home Show last October...
at the Marklund Show Spring 2010...
Wednesday, September 14, 2011
Caramel Apple Cheesecake
1 21 oz can apple pie filling
1 9 inch graham cracker pie crust
1 TGC Cheesecake mix prepared as directed
1 TGC Caramel Apple Dip mix prepared as directed
12 pecan halves plus 2 TBS chopped pecans
Preheat oven to 350°F
1) Reserve ¾ cup of the pie filling; set aside.
Spoon the remaining filling into the pie crust.
2) Pour the cheesecake into the crust and bake for
30 to 45 minutes or until the center is set.
Cool to room temp.
3) Mix the remaining pie filling with the Caramel Apple Dip in
a small saucepan and heat until spreadable. Spoon the
apple-caramel mixture over the top of the cheesecake
and spread evenly.
4)Decorate the edge of the cake with pecan halves and
sprinkle the chopped pecans over the top.
5)Refrigerate the cake until ready to serve.
Recipe by Kista Taylor a fellow Gourmet Cupboard Distributor.
1 9 inch graham cracker pie crust
1 TGC Cheesecake mix prepared as directed
1 TGC Caramel Apple Dip mix prepared as directed
12 pecan halves plus 2 TBS chopped pecans
Preheat oven to 350°F
1) Reserve ¾ cup of the pie filling; set aside.
Spoon the remaining filling into the pie crust.
2) Pour the cheesecake into the crust and bake for
30 to 45 minutes or until the center is set.
Cool to room temp.
3) Mix the remaining pie filling with the Caramel Apple Dip in
a small saucepan and heat until spreadable. Spoon the
apple-caramel mixture over the top of the cheesecake
and spread evenly.
4)Decorate the edge of the cake with pecan halves and
sprinkle the chopped pecans over the top.
5)Refrigerate the cake until ready to serve.
Recipe by Kista Taylor a fellow Gourmet Cupboard Distributor.
Thursday, September 8, 2011
Winfield Good Old Days
The Winfield Good Old Days are upon us.
They are having many activities (click here for schedule of events) One of them is an Arts & Craft Show at the Winfield School on the corner of Winfield Road & Beacher Street in Winfield, IL.
We will there on Saturday September 10th from 9am-5pm.
We hope to see you there!
They are having many activities (click here for schedule of events) One of them is an Arts & Craft Show at the Winfield School on the corner of Winfield Road & Beacher Street in Winfield, IL.
We will there on Saturday September 10th from 9am-5pm.
We hope to see you there!
Friday, March 4, 2011
Sharing Recipes...
Here are a few recipes I think sound very tasty!
Just in time for St. Patrick's Day and Easter
Irish Breakfast Casserole
Ingredients:
1 pkg Hashbrown Casserole
2 cups water
1 cup shredded cooked corned beef
1 cup shredded white cheddar or swiss
6 large eggs
1/2 cup milk
1/4 cup sour cream
Directions:
In a sauce pan, mix together Hashbrown mix and water. Simmer until potatoes are semi soft and water is absorbed. Let cool.
In a large bowl, beat eggs, milk and sour cream. Stir in cheese, corned beef and the potatoes. Pour into a large greased casserole dish. Sprinkle the top with the cracker packet that comes with the mix. Bake at 350 for 30 minutes or until done in the center.
Serve hot for breakfast or cold with a salad for lunch/dinner.
By: R. Whalen 3/11
1 pkg Hashbrown Casserole
2 cups water
1 cup shredded cooked corned beef
1 cup shredded white cheddar or swiss
6 large eggs
1/2 cup milk
1/4 cup sour cream
Directions:
In a sauce pan, mix together Hashbrown mix and water. Simmer until potatoes are semi soft and water is absorbed. Let cool.
In a large bowl, beat eggs, milk and sour cream. Stir in cheese, corned beef and the potatoes. Pour into a large greased casserole dish. Sprinkle the top with the cracker packet that comes with the mix. Bake at 350 for 30 minutes or until done in the center.
Serve hot for breakfast or cold with a salad for lunch/dinner.
By: R. Whalen 3/11
Irish Breakfast Scones
Ingredients:
1 pkg Scone mix, prepared as directed
2 drops green food coloring
1/4 cup raisins and currants
2 tbls caraway seeds
Directions:
Prepare scone dough as directed, fold in food coloring until incorporated. Stir in the raisins. Form into your scone round as directed on package. Brush the top with melted butter and sprinkle with the caraway seeds before baking. Bake as directed.
By: R. Whalen 3/11
1 pkg Scone mix, prepared as directed
2 drops green food coloring
1/4 cup raisins and currants
2 tbls caraway seeds
Directions:
Prepare scone dough as directed, fold in food coloring until incorporated. Stir in the raisins. Form into your scone round as directed on package. Brush the top with melted butter and sprinkle with the caraway seeds before baking. Bake as directed.
By: R. Whalen 3/11
Irish Soda Bread
Here are some important tips to try that totally effects the way your bread comes out!
1. Sift the mix. Taking the few extra minutes to sift the mix into your mixing bowl makes a difference. Remember that sifted flour and unsifted flour will change the amount of flour slightly, so you will need to adjust your liquid.
2. 12 oz of liquid is equal to 1 1/2 cups. I use room temp ginger ale in my Irish Soda bread. Add about an additional 2 tbls of liquid if you have sifted the flour first.
3. Additional ingredients: I add caraway seeds and raisins in mine. When using raisins, I find that reconstituting them first helps keep them plump and moist. I soaked mine in bourbon for 5 minutes first.. but you can use water or apple juice or extra ginger ale.
4. Traditional Irish Soda bread is round, so I bake mine in a greased round 9 inch cake pan. This reduces the baking time by 10 minutes. 40 minutes at 350 is enough baking time.
1. Sift the mix. Taking the few extra minutes to sift the mix into your mixing bowl makes a difference. Remember that sifted flour and unsifted flour will change the amount of flour slightly, so you will need to adjust your liquid.
2. 12 oz of liquid is equal to 1 1/2 cups. I use room temp ginger ale in my Irish Soda bread. Add about an additional 2 tbls of liquid if you have sifted the flour first.
3. Additional ingredients: I add caraway seeds and raisins in mine. When using raisins, I find that reconstituting them first helps keep them plump and moist. I soaked mine in bourbon for 5 minutes first.. but you can use water or apple juice or extra ginger ale.
4. Traditional Irish Soda bread is round, so I bake mine in a greased round 9 inch cake pan. This reduces the baking time by 10 minutes. 40 minutes at 350 is enough baking time.
By: R. Whalen 3/11
Here are some "Easter Dinner" ideas.
All of these use the Hot Spiced Cider/Wine Mix.
Ham Glaze: Hot Spiced Cider/Wine mix is a great glaze for a ham or pork roast. It can be used several ways. You can put it in a small sauce pan with a few tsp of water or apple juice and melt it down into a syrupy glaze. Pour over your ham the last 10 minutes of baking. You can also mix the Hot Spiced Cider/Wine mix together in a sauce pan with 1/2 cup of peach or apricot preserves and melt down together. Then glaze your ham.
Spiced Cream: Mix together one pkg of Hot Spiced Cider/Wine mix with 1 cup of heavy cream in your mixer with some sugar. Use this as a creamy topping for Spiced Apple Cake or Spice Cake desserts.
Spiced Biscuits: Take your store bought biscuits in a can. Open package and separate the biscuits. Dip one side into the Hot Spiced Cider/Wine mix and bake as directed on biscuit package.
Maple Spice Glazed Carrots: Take 1 pkg of cooked carrots and top with 1/4 cup maple syrup mixed with 2 tbls of Hot Spiced Cider/Wine mix. Toss and bake in oven for 10 min at 350
By: R. Whalen 3/08
For those who like it hot... Deviled Eggs with a Kick
Ingredients:
12 hard cooked eggs
1/2 cup mayonnaise
1/4 bag jalapeno dip
1/4 teaspoon salt
1/4 teaspoon white pepper
Minced fresh cilantro
Cut eggs in half lengthwise and remove yolks to a bowl. Mash yolks and add the mayonnaise, jalapeno dip, salt, and pepper; mix well. Place mayonnaise mixture into a ziploc and cut a corner off the bottom. Pipe mixture into egg whites. Refrigerate until it's time to serve. Sprinkle with cilantro prior to serving.
12 hard cooked eggs
1/2 cup mayonnaise
1/4 bag jalapeno dip
1/4 teaspoon salt
1/4 teaspoon white pepper
Minced fresh cilantro
Cut eggs in half lengthwise and remove yolks to a bowl. Mash yolks and add the mayonnaise, jalapeno dip, salt, and pepper; mix well. Place mayonnaise mixture into a ziploc and cut a corner off the bottom. Pipe mixture into egg whites. Refrigerate until it's time to serve. Sprinkle with cilantro prior to serving.
By: V. Spindle
Creamy Asparagus Risotto
Ingredients:
1/2 pkg Cream of Anything Soup
2 cups cut cooked asparagus
2 cups risotto rice
water or chicken stock
Directions:
Prepare cream of anything soup as directed, by half. Let sit. In another deep sautee pan, add in your risotto rice and enough chicken stock to cover. Simmer on med, constantly stirring. Once the chicken stock is absorbed and rice begins to soften, add in a cup at a time of cream of anything soup and stir until thickened. Add in the asparagus in the last 5 minutes off sautee enough to warm through. Rice should be thick and creamy.
By: R. Whalen 2/11
1/2 pkg Cream of Anything Soup
2 cups cut cooked asparagus
2 cups risotto rice
water or chicken stock
Directions:
Prepare cream of anything soup as directed, by half. Let sit. In another deep sautee pan, add in your risotto rice and enough chicken stock to cover. Simmer on med, constantly stirring. Once the chicken stock is absorbed and rice begins to soften, add in a cup at a time of cream of anything soup and stir until thickened. Add in the asparagus in the last 5 minutes off sautee enough to warm through. Rice should be thick and creamy.
By: R. Whalen 2/11
Come see us!
We'll be at
Trinity Lutheran School’s
Indoor Garage & Vendor Sale
Rain or Shine!
Sat., April 9, 2011 8:30am -2pm
Trinity Lutheran School 1165 S Westmore-Meyers Rd
Corner of Roosevelt & Westmore-Meyers Rds
Lombard Illinois
Multi-seller indoor sale: Household items, clothing, toys, books,
tools, décor, collectibles, jewelry, baked goods and more.
Contact Linda to reserve a space:
pwtl@hotmail.com
Mark your calendars to join in the fun!
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