Fall Pinecone Cheese Spread

This is 

YUMMY!

from All Recipes

Ingredients

5 Slices of Bacon (cooked & crumbled)

1.5 cups of whole almonds (toasted)

8 oz. Cream Cheese (softened)

1/2 cup of mayonnaise

1 Tablespoon chopped green onion

1/2 Teaspoon dried dill

Pinch of fresh ground black pepper

Several Fresh Rosemary Sprigs

Crackers of your choice

Directions

1. Fry Bacon ~ Drain, crumble, and set aside.
2. Toast Almonds ~ Preheat oven to 300 degrees F (150 degrees Celsius). Arrange almonds on a baking sheet in a single layer. Bake in the preheated oven for 15 minutes, watching carefully and stirring occasionally to prevent burning. Remove from oven, and set aside to cool.
3. In a bowl, mix together softened cream cheese, mayonnaise, green onions, dill weed, and black pepper until well blended. Form mixture into a pinecone shape, and carefully place on a serving dish.
4. Beginning at the top of the "pinecone" with the points facing upward, press cooled almonds gently into cheese, each point slightly overlapping the bottom of the almond above.
5. Garnish with Fresh Rosemary Sprigs.
6. Serve with your favorite crackers. 

This is 

Fall Fabulous

and oh so festive,

ENJOY!

Strawberry Crostini

Strawberry Crostini

from

Cookin' Canuck

Ingredients

1 fresh crusty baguette

Sliced Strawberries

Ripe Brie Cheese

Chopped basil

Honey

Directions

Preheat oven to 350 degrees F.

Lay the baguette slices on a baking sheet. Top each piece of baguette with a slice of Brie cheese.

Bake in oven until the cheese is melted and the bread is toasted, 5 to 6 minutes.

Top each with 2 slices of strawberry, 1/4 to 1/2 teaspoon of honey and a few slices of basil.

DELICIOUS!!!

Cranberry Cream Cheese Dip

I'll be making this for the holiday's...

Cranberry Cream Cheese Dip

from Jamie Cooks It Up

Cranberry Cream Cheese Dip

Time: 15 minutes prep + 4 hours refrigeration

Yield: 15 servings

1  12 oz package fresh cranberries

1/4 C green onion, chopped

1/4 C cilantro, chopped

1 small jalapeno pepper

1.5 C sugar (that's one and one half cup)

1/4 t cumin

2 - 8oz packages of cream cheese

2 Tablespoons lemon juice

Dash of Salt

1. Put your cranberries in a food processor or a mini chopper and chop them up.

2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds. Throw on a pair of rubber gloves & don't rub your eyes after handling jalapeno's. The seeds are the hot part of the pepper. If you don't like a lot of heat, just leave the jalapeno out.

3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  

4. When you are ready to serve, place your cream cheese bricks on a plate.

5. Spread the cream cheese out as evenly as you can.

6. Pour your cranberry mixture over the cream cheese & spread around.

8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

                           

Want to print a 

copy of this recipe???

Just pop on over to 

Jamie Cooks It Up

to get the print link as well as check out the 

cool step by step recipe pictorial...

Super Yummy!!!

Bikini Rolls

OK I'm not a health nut,

but I do like my veggies 

& these look delish!

from Pinterest

Bikini Rolls

Egg Roll Wraps 

Lettuce 

Avocado 

Carrots 

Cucumber 

Cabbage

Wrap all 5 ingredient together 

& serve with Peanut Sauce!   

Baked Fontina

This is delish!!!

Baked Fontina

Ingredients

Italian Fontina Cheese (cubed)

Chopped garlic (I used 3-4 cloves) 

Chopped italian herbs

Chunks of crusty italian bread, toast or wheat thins for scooping 

Cube cheese, put everything in a cast iron skillet, and broil for 5-6 minutes.

This recipe is from a 

from a tasty little blog

Smells Like Home

you should definitely 

check it out!

Ode to the Crescent Roll

Everyone knows

I love cooking with

Crescent Rolls!!!

They are tasty, easy to work with 

& they are always a crowd pleaser...

so today I'm featuring some new (to me) 

Crescent Roll Recipes staring with...

Dessert Crescents

from Something Swanky

Ingredients

• 1 package of refrigerated crescent rolls
• Fillings of your choice (candy bars work well, any type of spread like Nutella, jam, or peanut butter, any kind of chocolate, etc.)
• 3 tbsp. Powdered Sugar
• 1 Tbsp. Milk

Unroll the crescent roll dough.

Spread the dough with your chosen fillings.

Roll the crescent dough just like you normally would. Place the rolls on a parchment lined baking sheet.

Bake at 375 for 11 minutes.

Whisk together the milk and powdered sugar. Brush over the rolls fresh from the oven.

Savory Sausage Crescents

from A Zesty Bite

Ingredients

• 8 oz. Jimmy Dean Sausage
• 4 oz. cream cheese1 tsp jalapeño, 
• seeded and chopped
• 1 pkgs. Pillsbury crescent roll
• 1 egg white

Preheat oven to 350 degrees. In large sauce pan cook the sausage until brown then drain. Remove from heat and add cream cheese and jalapeños. Stir until well mixed

Unroll the crescent rolls and add a big spoonful in the center of a triangle piece. Roll up the crescent roll. Brush the tops of the rolls with egg white.

Bake for 18 minutes or until golden brown.

Windy City Crescent Rolls

from Claire Bidwell Smith

Ingredients

• 2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct
• 4 oz crumbled feta cheese
• 4 oz shredded mozzarella cheese
• 3 oz fresh baby spinach (about half of a pre-washed bag), chopped
• 2 oz black olives, finely diced (*this ingredient is optional)
• 1 egg white, beaten
• 1/4 teaspoon red pepper flakes
• dash salt and pepper

Preheat oven to 350. Start by chopping the spinach and olives and putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set bowl aside.

Unroll the crescent dough and divide into triangles. Using a spoon, place tiny heaps of spinach mixture on the wide part of the dough triangle. Roll them up!

Place on a greased cookie sheet. Prior to baking, lightly brush with the egg white. Bake for 15 minutes or until golden brown.

Don't forget to click the links to   

get the full deets on the recipes 

+ you'll get a chance to check out 

some awesome blogs while 

you are at it!!!

Stuffed Zucchini Rolls

This one is a 

real crowd pleaser!!!

from

Real Mom Kitchen

Cheese Stuffed Zucchini Rolls

• 3 small zucchini
• 1 tablespoon olive oil
• kosher salt
• 1/2 cup garlic-herb cheese spread (like Rondele or Alouette, I used Rondele light)

1. Slice zucchini into 1/4 inch thick slices lengthwise.  A mandolin works best for this but you could always use a good old knife.  Discard the two outer slices that are mainly skin.
2. Place the remaining slices on a baking sheet brush with olive oil on both sides, you should have around 15 slices.  Lightly sprinkle one side with salt to taste.  You just need a little, or none at all if you prefer.
3. Place slices directly on a grill that has been preheated to medium.  Grill the slices until grill makes show on both sides and the zucchini is tender.  This could take 3-4 minutes per side.
4. Remove the slices from the grill and place on the baking sheet.  Allow to cool.
5. Once cooled, place 1/2 Tbsp of the cheese spread at one end of each zucchini slice.  Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick.  Serve immediately or refrigerate until ready to serve.  These can be made up to a day in advance. Makes around 15 rolls.

These rolls are super yummy 

and so is 

Real Mom Kitchen

be sure to pop on over 

& check it out!

Ciabatta & Blueberries!

Doesn't this look delish!

from Heather Bullard

~ Ingredients ~

Grilled Ciabatta

Ricotta Cheese

Fresh Blueberries

Organic Honey 

Chopped Mint Leaves

SWEET Perfection!!!

Grape Caterpillars!

Ok, these are just 

too cute not to try!

Grape Caterpillar Skewers

Supplies

Grapes

Bamboo Skewers

White Frosting

Mini Chocolate Chips

So totally cute!!!

Wrapped Asparagus!

Must try this...

Bacon Wrapped 

Caramelized Sesame 

Asparagus

from How Sweet It Is

Bacon Wrapped Caramelized Sesame Asparagus

serves 4

1 bunch of asparagus, about 20-25 spears, stems removed

4 slices thick-cut bacon

1 1/2 tablespoons olive oil

1/2 tablespoon toasted sesame oil

1 1/2 tablespoon brown sugar

1 garlic clove, minced or pressed

1/2 tablespoon toasted sesame seeds

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar and garlic. Set aside.

Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, a spoon or even your hands (I did this…), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.

YUMMY!!!

Yummy Ham Sammies

Happy Father's Day 

to all the Dad's out there,

especially mine!

With Dad's in mind, 

I am sharing this very 

Dad friendly treat

from Leah Beyer at 

Beyer Beware

Leah provided an awesome pictorial "how to" to recreate this dish yourself, which I shared below.

+

=

 

+

=

+ add 2 tablespoons Dijon Mustard

Then add 2 teaspoons Worcestershire

Last, add 3 teaspoons of poppy seeds, 

simmer until onions are soft.

Then...

Place bottom half of rolls in a foil lined 9x13 pan, spread 3/4 of mixture onto 

bottom half of rolls...

+ layer about a hald pound of shaved ham

+ 6-8 sliced of swiss cheese...

Place tops of rolls onto sandwich & spread the last 1/4 mixture on top...

Cover with foil & bake at 350 for 20 minutes.

Uncover, slice & serve!

 

For the Full Monty, you'll have to jump over to see Leah's awesome blog yourself!

Enjoy!!!