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Somebunny Loves Me! April 21, 2011

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal — celebrationgoddess @ 7:05 am

 

THINKING THURSDAY – (enjoy
learning something new!)

  

Have you ever baked a loaf of bread? With its toothy grin, lovely golden crust and tummy that’s perfect for serving dip, this cute little rabbit will bring a smile to guests!!! I love freshly baked bread. mmmmm

Ingredients

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 2 raisins
  • 2 sliced almonds
  • 1 egg, lightly beaten
  • Lettuce leaves
  • Dip of your choice

Directions

  • Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
  • Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
  • Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
  • Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
  • Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.

    Laugh, learn and liven up your taste buds!
    Bethsheba
    http://imacelebrationgoddess.com/index.html

     
 

Love my strawberry February 28, 2011

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal,Drink Recipes — celebrationgoddess @ 6:28 am

MARTINI MONDAY – (enjoy the first evening of the
week with a cool cocktail and a easy snack!)

I’m thinking of a warm summer June day, picking a basket of strawberries and making a delicious drink then a sweet and sour appetizer. Can’t wait 4 months? That’s why they make grocery stores silly…

Cucumber and Strawberry Mojito

Ingredients

1 1/2 oz. gin
3 slice(s) cucumber
2 strawberries
1/2 oz. simple syrup
1/2 oz. lime juice
1 splash(es) soda

Instructions

Muddle strawberries and cucumber together. Add other ingredients (except soda) and shake. Strain over fresh ice in a highball glass. Top with a splash of soda. Garnish with a half a strawberry and a cucumber slice.

Strawberry-Balsamic Appetizer

Ingredients

12 Triscuit Cracked Pepper & Olive Oil crackers
12 tsp. softened cream cheese
6 ripe, sweet strawberries, halved
Balsamic vinegar

Instructions

Put a dollop of cream cheese on the cracker, place a delicious strawberry on top, and then drizzle it with vinegar.
(Note: If you can’t find the triscuits, you can mix a little olive oil and lots of cracked black pepper into the cream cheese and use a neutral flavored cracker.)

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

BLT Bacon Bowls February 4, 2011

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal — celebrationgoddess @ 6:45 am

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

Men + Bacon + Football what does that equal? A happy Super Bowl crowd!!!

Bacon Bowls

Ingredients

  • 18 slices bacon
  • 1 1/2 cups cherry tomatoes, halved
  • 1 head butter lettuce – rinsed, and torn
  • 1 cup shredded Cheddar cheese (optional)

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
  2. Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
  3. Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Score a Touchdown January 21, 2011

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal — celebrationgoddess @ 10:27 am

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

Finger foods that score a touchdown

Yes our asses might already look like fridge’s but we’re gonna have some yummy treats on Sunday! We are going to FRY those Packers this weekend! In honor, let’s also fry some cheese balls too.

Hot Cheese Balls

2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1/3 cup milk
1/4 cup dry sherry
1/2 cup Wisconsin Sharp Cheddar Cold Pack cheese
1/4 teaspoon salt
2/3 cup bread crumbs, fine and soft
Flour
1 egg white, lightly beaten
Cornflake crumbs or bread crumbs, fine and dry
Cooking oil

In a skillet, melt butter and blend in flour. Add milk and sherry. Heat, stirring constantly, until mixture boils and becomes very thick.

Remove from heat and stir in cheese spread, salt and bread crumbs. Turn into shallow pan and chill thoroughly.

Shape chilled mixture into small balls about 1 1/4-inches in diameter; roll in flour. Dip cheese balls in egg white, then roll in cornflake crumbs. Allow to dry a few minutes, then dip again in egg and crumbs.

In a skillet, heat cooking oil. Fry the cheese balls, a few at a time, 45 to 60 seconds or just until browned. Drain on paper towels. Serve warm.

Makes 12 servings.

Tip: Cheese balls may be prepared ahead and reheated 12 to 15 minutes in a 300°F (150°C) oven.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Buffalo Chicken Stromboli December 31, 2010

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal — celebrationgoddess @ 6:36 am

FOODIE FRIDAY – (enjoy a new recipe to
try this weekend!)

OH YUM! Okay I know it doesn’t really look too pretty, but what could be better than eating spicy buffalo chicken without the stupid bones wrapped in a delicious flaky crust?

BUFFALO CHICKEN

Ingredients

  • 2 cups cubed or shredded cooked chicken
  • 1/4 cup crumbled blue cheese
  • 3 tablespoons Frank’s® RedHot® Sauce
  • 1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed

Directions

  1. Heat the oven to 400 degrees F. Stir the chicken, cheese and hot sauce in a medium bowl.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10×14-inch rectangle.
  3. With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.

Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.

I hope you have a wonderful time whatever you are doing tonight. I’m looking forward to celebrating the new year with friends. 2011 is going to be a wonderful new beginning for me too.  Bring on the good times and experiences.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Start Thinkin’ New Year!!! December 27, 2010

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal,Drink Recipes — celebrationgoddess @ 9:50 am

MARTINI MONDAY – (enjoy the first evening of the week
with a cool cocktail and a easy snack!)

 

There are a couple days left before the celebration of the year! No not Superbowl!!! New Year’s Eve people. So here is a nice champagne recipe and a delicious little appetizer recipe for you. And if you don’t happen to know the words to the old Scottish song Auld Lang Syne, I’ve included those down below. If you don’t learn them, just blame in on the drunken stupor you’re in. Ta Da! Or just keep kissing your cutie through the song. Whatever works for ya.

Poinsettia Champagne Celebration

 3 oz chilled champagne
1 oz triple sec
3 oz cranberry juice

Stir ingredients together in a champagne glass, and serve.


Spinach and Artichoke Pinwheels

Ingredients

  • 1 10 oz. Package Frozen Chopped Spinach, Thawed
  • 1 14 oz. Can  artichoke hearts, Chopped (Not Marinated)
  • 2/3 C. Parmesan Cheese, Grated
  • 1/2 C. Sour Cream
  • 1 Tbs. Onion, Minced
  • 1 Garlic Clove, Minced
  • Dash of Salt And Pepper
  • 1 17 oz. Package Puff Pastry, Thawed

Directions

Drain water off spinach and press out as much as you can with paper towels. Combine spinach, artichoke hearts, Parmesan cheese, sour cream, onion, garlic and salt and pepper and mix well. Spread out the individual sheets of pastry and place an equal measure of the spinach mixture on each sheet. Spread mixture evenly on pastry. Roll up each sheet in a jellyroll shape. Wrap in plastic wrap and chill for several hours. Remove plastic wrap and cut rolls into 1/2″ pieces. Place on a non-stick baking sheet and bake at 400 degrees for about 20 minutes.

AULD LANG SYNE

Should old acquaintance be forgot,
and never brought to mind ?
Should old acquaintance be forgot,
and old lang syne ?

CHORUS:

For auld lang syne, my dear,
for auld lang syne,
we’ll take a cup of kindness yet,
for auld lang syne.

And surely you’ll buy your pint cup !
and surely I’ll buy mine !
And we’ll take a cup o’ kindness yet,
for auld lang syne.

CHORUS

We two have run about the slopes,
and picked the daisies fine ;
But we’ve wandered many a weary foot,
since auld lang syne.

CHORUS

We two have paddled in the stream,
from morning sun till dine ;
But seas between us broad have roared
since auld lang syne.

CHORUS

And there’s a hand my trusty friend !
And give us a hand o’ thine !
And we’ll take a right good-will draught,
for auld lang syne.

CHORUS

Laugh, learn and liven up your taste buds!
Bethsheba
http://imacelebrationgoddess.com/index.html

 

 

 

Be Naughty Save the Santa the Trip! December 24, 2010

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal — celebrationgoddess @ 12:48 pm

FOODIE FRIDAY – (enjoy a new recipe to
try this weekend!)

Ok yes I have to admit that I’ve been very naughty these past days. Eating all the cookies that my sister and brother-in-law have made this year. 31 different kinds!!!! Lemon blueberry, kolachies, spritz, meltaways and even sweet breads. Oooo la la!!! Since I can’t send you any of these delicious cookies, I can at least provide a sweet treat for you to enjoy.

What’s more Christmassy than a nutcracker and a bowl of nuts? Nothing! Except maybe candied walnuts. Mmmm…
If you need a quickie appetizer or last minute fit to package up for someone, this delicious recipe will be a hit!!!

THE NUTCRACKER Candied Walnuts

Ingredients

1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons milk
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.

Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .

Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

MERRY CHRISTMAS!!!
Bethsheba
http://imacelebrationgoddess.com/index.html

Laugh, learn and liven up your taste buds!

 

 

Devil’s Advocate October 25, 2010

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal,Drink Recipes — celebrationgoddess @ 7:36 am

MARTINI MONDAY – (enjoy the first evening of the week with a cool cocktail and a easy snack!)

The worst vice is advice. – John Milton (Devil’s Advocate)

Devil’s Advocate

4 oz Cranberry juice
1 tbsp Grenadine
1 shot Limon Rum
0.75 oz Sweet and Sour mix
1 shot Triple Sec

Mix together with crushed ice in a glass

Eye of Newt

Gotta have some eye of newt with your devilish drinkie poo.

Ingredients

  • 12 eggs
  • 2 drops green food coloring, or as needed
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon mayonnaise
  • 1 pinch celery salt
  • 1 (6 ounce) can sliced black olives, drained
  • 1 tablespoon prepared yellow mustard

Directions

  1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
  2. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

MAKE SURE YOU GET A LITTLE DEVILISH THIS WEEK PEOPLE.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Pumpkin Pasties October 22, 2010

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

Pumpkin Pasties

Makes about 3 dozen miniature pasties.

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, roasted in the oven then pressed through a strainer)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evaporated milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)

Bake the pie filling only (no crust) in a large greased casserole dish in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.

Make or purchase pie crust pastry. Roll thin and cut into circles approx 4″ in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. The pumpkin filling will begin to make the crust soggy, so best baked the day of serving. Can be made ahead by freezing the assembled pasties unbaked on cookie sheets, then thawed and baked the day of serving. Great served at room-temperature, then you don’t have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside!

Happy Friday.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

I want my Mummy! October 15, 2010

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal — celebrationgoddess @ 6:11 am

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

We all love our mummies now don’t we? And what could be better than a mummy covered in cheesie goodness!? Disguises aren’t just for Halloween. Surprise your family with these dressed-up, spooky-looking snacks any time of year. Kids can help by spooning the pizza sauce on the English muffin and making the mummy face with the cheese and vegetables.

Ingredients

  • English muffins
  • Pizza sauce
  • Black olives
  • Scallions
  • Red or green pepper
  • Cheese sticks or slices

Instructions

1.      Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).

2.      Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.

3.      Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings.

4.      Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

NOW GET RAPPIN’!

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html