8 oz cream cheese, softened
1/2 C butter, softened
3/4 C powdered sugar
2 tbsp firmly packed brown sugar
1/2 tsp. vanilla
Mix in 3/4 C mini chocolate chips
Refrigerate one hour.
Serve with graham cracker sticks and strawberries.
Also good right off your finger......
It's easy to double or triple.
Sundried Tomato Pesto Torte
I love this dish because it is so easy to eat! All of the goodies stay tucked away in the endive resulting in a non-messy, convenient finger food.
* 1/2 cup coarsely chopped walnuts
* 2 TBSP honey, divided
* 1/4 cup balsamic vinegar
* 3 TBSP orange juice
* 16 endive leaves (about 2 heads)
* 1/3 cup crumbled goat cheese
* mandarin orange slices
Preheat oven to 350°.
Combine walnuts and 1 tablespoon honey; spread on a baking sheet lined with parchment paper. Bake at 350° for 10 minutes, stirring after 5 minutes.
Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes). It should be a much thicker syrup.
Fill each endive leaf with crumbled cheese. Top with oranges and candied walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves.
Our most popular open house recipe. Enjoy!
This recipe came from a professional caterer...and has become a favorite in my kitchen. It is easy to make, very tasty, and serves up nicely.
2-8 oz package cream cheese
2-sticks butter, softened
2 Tablespoons parmesan cheese
1/3 cup chopped sundried tomatoes (oil-packed, rinsed and drained)
1/4 cup homemade or store bought pesto
Beat Cream cheese w/ butter; add parmesan cheese. Set aside.
Spray a small round bowl (about 2 cup size) with Pam, and line with plastic wrap, making sure edges overhang.
Place 1/3 cream cheese mixture in bottom of bowl...pressing to form to bowl.
Top with pesto.
Spread another 1/3 cream cheese mixture over pesto...smoothing as much as possible.
Spread with chopped sundried tomatoes.
Top with remaining cream cheese, smoothing surface and pressing down gently.
Cover with plastic wrap and refrigerate overnight.
Remove top plastic wrap and place bowl upside down on serving plate.
Remove bowl...holding firmly to remaining plastic wrap.
Remove remaining plastic wrap.
Serve with crackers or bread.
Perfect for summer!!!
1 lb strawberries
1/4 cup orange juice
10 flour tortillas
1 cup sugar
2 TBSP ground cinnamon
6 TBSP Margarine or spray margarine
Dice strawberries, kiwi and apples and place in bowl with orange juice and refrigerate for at least 1 hour. (longer to produce more juice from strawberries and kiwi)
Mix sugar and cinnamon together set aside. Bake flour tortillas until crisp/lightly brown, spread/spray margarine on warm tortillas and sprinkle cinnamon/sugar mixture and cut to desired size/shapes.
Number of Servings: 20
Based on a Thai recipe call mar hor which means "galloping horses".
8 shallots , finely sliced
2 tbsp crunchy peanut butter
1 tbsp light brown sugar
2 tbsp soy sauce
1 small fresh pineapple or 4 rings from a tin, cut into cubes
1 red chilli , sliced finely
handful coriander leaves
Heat a little oil in a frying pan and fry the shallots until they brown. Reduce the heat and add the peanut butter, sugar and soy sauce and stir until the sugar has melted. The mixture should be sweet and salty so add a little salt if you need to. Cool.
Arrange the pineapple cubes on a plate and put a heaped tsp of mixture on each. Top each with a squeeze of lime, a piece of chilli and a coriander leaf. Delish!