Grapes with Goat Cheese and Pecans

04. January 2012 · Comments Off · Categories: Recipes

Beautiful as 
an Appetizer 
or to pack 
in your lunch!







Grapes with Goat Cheese and Pecans
Print
 
Recipe type: Appetizer
Author: Frieda Hale
Prep time: 25 mins
Total time: 25 mins
Serves: 10
Beautiful and delicious as appetizer or lunch.
Ingredients
  • 8 ounces cream cheese
  • 8 ounces goat cheese
  • 1 pound red or green grapes
  • 8 ounces chopped pecans
  • Parsley to garnish
Instructions
  1. Using an electric mixer, add cream cheese and goat cheese. Mix until smooth.
  2. Wash and dry grapes. Take a tablespoon size pinch of the cheese and roll it around each grape to coat. Roll in the pecans and refrigerate. Slice in half just before you are ready to serve or in the morning if you are packing a lunch.
  3. Notes:
  4. Freezer approved! We tested these to see if we could freeze them. We froze them whole (not in half) & they froze and thawed very nicely! Highly recommend.
  5. We purchased large red globe grapes with seeds. The seeds were easy to remove with a knife.
  6. * Recipe adapted from “A Decade of Cooking the Costco Way” Divine Flavor, page 33. Recipe calls for green grapes and walnuts.
 

 

Raspberry Patch Cream Pie

02. January 2012 · Comments Off · Categories: Recipes

The ornaments and holiday flair are tucked away in the crawl space. The snack mixes, cookies and candies are gone. What should I make to satiate our sweet tooth?  A little taste of Pacific Northwest summer…a raspberry patch cream pie.

Filling

  • 8 ounces of cream cheese
  • quarter cup confectioner’s sugar
  • 2 teaspoons milk
  • 1 teaspoon vanilla extract
Topping
  • 3/4 cup sugar
  • 3 tablespoons sugar
  • 1 1/3 cups cold water
  • 1/4 cup raspberry gelatin powder
  • 2-3 cups frozen (or fresh) raspberries
Crust
  • Freezer pie crust, bake as directed
Using an electric mixer, beat cream cheese, confectioner’s sugar, milk and vanilla until smooth. Spread into baked and cooled pie crust.
In a saucepan mix the sugar, cornstarch and water until smooth. Bring to a boil and stir for 2 minutes. Remove from the stove and add the gelatin. Cool to room temperature.
Place berries over cream cheese mixture. Add the topping layer then refrigerate for a few hours.
Yield: 8 slices
This recipe was adapted from Taste of Home June/July 2007, Allison Anderson.  The original recipe calls for a graham cracker pie crust.

Learning the difference between try and triumph

01. January 2012 · 5 comments · Categories: Recipes

Living adjacent to a world class ski and snow area is a privilege but carving out time and money to enjoy the powder can be challenging.  Balance that with understanding your children’s abilities, drive and motivation to learn and you have a recipe for building confidence, trust and family bonding that creates life long memories.

Our ten year old locked into his snowboard bindings for the first time and showed a willingness to learn and a quiet determination.  He skipped the lesson and the rope tow. He hopped on the lift bravely. He held steady and carved his own way down the run. Again and again.

Our second day at Mt. Baker was on New Year’s Eve and the weather and mountain conditions were spectacular.  It was our first time together, including our 8 year old.  She went at her own pace and in her own way, leaving her lesson a little early only to get back out there to board and hike, hike and board.  Attempting the rope tow a few times proved fruitless but she was not deterred.  She wanted to stay on the fresh 12″ with the sun on her face and icicle studded mountains in the background.  So we boarded and hiked back up the little hill, over and over. Being on the mountain as a family was so incredibly rewarding. I am thankful.

                    The difference between try and triumph is a little “umph”.

Creme de Menthe Brownies

28. December 2011 · Comments Off · Categories: Recipes

Quick & Semi-Homemade.
This is a fun way to add extra flavor and flair to brownies!

  • Brownie mix in a box (I prefer Ghirardelli)
  • 2 cups sifted confectioners’ sugar
  • Half a stick of softened butter
  • 2 tablespoons creme de menthe
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter
Bake brownies according to box directions. Let cool.
Using an electric mixer, combine confectioners’ sugar, half a stick of butter and creme de menthe. Spread on top of the brownies. Melt chocolate chips and butter in the microwave. Use a disposable pastry bag to pipe a border and flowers in the corners.  Add sprinkles to decorate.  
* I adapted this recipe from Junior League of Baton Rouge, Louisiana River Road Recipes IV Cookbook.  They call for unsweetened chocolate in the topping.

Amazing Coffee Cake

27. December 2011 · Comments Off · Categories: Recipes

                                    Moist & Buttery!

Cake

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 cup butter (salted)
  • 1 cup sour cream
  • 1.5 cups sugar
  • 2 eggs
  • 1 tablespoon vanilla extract

Topping

  • 3/4 brown sugar
  • 1.5 cups chopped pecans
  • 1.5 teaspoons cinnamon
  • 5 tablespoons butter

Preheat oven to 325.  Grease and flower spring form pan. Mix the flour & baking powder and set aside.

Cream the butter and add in the sour cream, eggs, and vanilla.  By hand, fold in the flour mixture just until incorporated (to not over mix).  Place the batter in the pan,

Mix together brown sugar, pecans and cinnamon. Place on the batter.  Melt butter in microwave and drizzle over the topping.

Bake at 325 for 55 minutes.

* I discovered this recipe on Allrecipes.com. in 2009 It was submitted by DWBH.  I have altered the recipe significantly (toppings and baking time).

 

Jicama flowers

24. December 2011 · Comments Off · Categories: Recipes

Pretty little white jicama flowers!

Jicama is known as a yam bean.  It’s a sweet and starchy treat!  Take your vegetable peeler and remove the brown skin, slice and use your favorite cookie cutter shape.  Add to green salads, place a tapenade on top or my favorite, fresh fruit.  A great pairing is the mandarin orange.

Antipasto! Presto!

23. December 2011 · Comments Off · Categories: Recipes

        Too busy? Reach for your pickled and cured items & 
           place on cute holiday picks!  Tasty, salty flavors.

  • Pepperidge farm beef stick sliced and quartered
  • kalamata olives
  • fresh mozzarella cheese balls (Trader Joe’s in herbed olive oil)
  • pepperoncini
  • green olives
  • marinated red peppers
  • marinated asparagus
  • marinated artichokes 
Can be prepared a few days in advance. Just cover with wet paper towels and replace paper towels each day.

Veggie Appies

22. December 2011 · Comments Off · Categories: Recipes

               A fresh veggie tray is an excellent addition to any party!

  • tomatoes
  • cucumbers
  • red peppers
  • orange peppers
  • celery
  • cauliflower
  • red cabbage
  • sugar snap peas
  • carrots
  • broccoli
  • Two envelopes of Knorr vegetable recipe dip mix (sold in small boxes)
  • 32 ounces sour cream
  • 1 cup real mayonnaise
  • Paprika for garnish
  • green onion for garnish
  • kale for garnish
  • Star cookie cutter for cucumber stars
Hollow the red cabbage and create a zigzag pattern.  Mix the dip and add to the cabbage (this can be done a few days ahead of the party). Sprinkle paprika on the dip as garnish.
Slice all veggies.  Place the carrots in water until the party.  Steam the broccoli for 3 minutes to enhance the color and soften just a tiny bit. Slice cucumbers about half an inch thick to create cucumber stars for the garnish.  Add kale on the bottom and sides and green onion as garnishes.
* The dip recipe is by Knorr and is on the box  (the recipe above is doubled).

Shrimp Cocktail Cups

21. December 2011 · Comments Off · Categories: Recipes

These cuties are light, fresh and tasty!  A great way to serve shrimp cocktail without a fork.  We love finger food!

  • 24 won ton wraps (usually sold in the produce area)
  • 1 tablespoon vegetable oil
  • 2 cups bay shrimp
  • diced celery
  • cocktail sauce
  • parsley to garnish
Brush won ton wrapper with a little oil then place in a mini muffin tin.  Bake on 375 for about 6 minutes.  Let cool and store in an airtight container.  Layer starting with the celery, a dab of cocktail sauce, shrimp and another dab of cocktail sauce.  Assemble no more than an hour prior to your event.
*The won ton cups (without filling) can be made and stored for up to a week in advance of your event.

Hors d’oeuvres

20. December 2011 · Comments Off · Categories: Recipes

I call this a man’s recipe since most men *love* it!

  • Cherry tomatoes
  • Oysters in a can (oil or water)
  • Kale
Use a sharp knife and make a slit halfway through the tomatoes. Insert the oysters and serve on a bed of kale. It’s that easy! Enjoy
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