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.

Reavis Fall Arts & Craft Fair

Reavis High School, District 220 is having a Fall Arts & Craft Show on

Saturday, October 1st, 9 am - 3 pm

There will be over 100 crafters, vendors, and student clubs.

We will be there too, so please stop by and see us! :) 

Free admission!

Concessions and raffles available

 This show is at

6034 W. 77th Street  (Austin & 77th)

Burbank, IL 60459

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.

 Serve with any type of sweet cracker.
These were quite a hit when we had them at our 1st Home Show.

Bruschetta Pinwheels

Mix together 1 pkg of Bruschetta (Italian Bread) Seasoning with

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.

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...

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.

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!