Mini Strawberry Santas
Not a very professional job decorating these cuties. But I think they will eat pretty good tomorrow for my luncheon and cookies exchange.
- 1 pint fresh strawberries, hulled
- 1 tablespoon confectioners’ sugar
- 1 cup heavy whipping cream
- 1 tablespoon chocolate sprinkles
Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the “hat”; set aside.
Beat cream and confectioners’ sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up; the whipped cream will form soft mounds.
Spoon a large dollop of whipped cream on top of strawberry base for the ‘face’ and ‘beard’. Set the ‘hat’ atop the ‘face’. Add a dot of whipped cream, using a toothpick, on top of the ‘hat’ for the ‘pom-pom’ and 2 dots on the strawberry base for ‘buttons’. Place 2 sprinkles on the ‘face’ for ‘eyes’.
Note: I used Cool Whip for these santas.
“Our willingness to seek reconciliation with others shows God’s heart to them.”
I remember eating braunschweiger sandwiches when I was a kid. Then it was kind of a forgotten food. The other day, for some reason, I got hungry for braunschweiger. This is what I came up with for a snack. It is really delicious.
- 8 oz. braunschweiger
- 1 (8-oz.) pkg. cream cheese
- 1 cup sour cream
Mix all together with a mixer until smooth. Use any cracker of your choice or use tortilla chips, which are very good also. Store in refrigerate.
Makes 1 1/2 cups dip.
“The words we take in determine the words we speak, live by, and pass on to those around us.”
Pimiento Cheese Spread
This will disappear really fast! The last time I made it, it was gone before I could get a picture of it. Serve as an appetizer with crackers or make pimiento cheese sandwiches. Or try it on a hamburger. Or fill celery with it.
I didn’t process my pimiento because I like to see the pimiento in the spread. But if you make sandwiches with it, you might want to process it smooth. For sandwiches, use white bread and cut the crusts off. Spread on bread and cut in triangles.
This also makes a large batch, but very easy to cut in half.
- 3 (4-oz.) jars canned, diced pimientos, drained
- 2 (16-oz.) pkgs. sharp Cheddar cheese, finely grated
- 1 cup mayonnaise
Place the drained pimientos in a blender or food processor and puree until smooth. (I didn’t do this.) Using an electric mixer, combine the cheese and pimiento, beating until smooth. Beat in the mayonnaise.
The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.
Makes 4 cups.
“The highest form of prayer comes from the depths of a humble heart.”
It doesn’t get any easier than this. It’s best to make this just before serving, as avocados can brown quickly. If you have to make it a little in advance, place the avocado pit in the guacamole until serving.
- 4 large Haas avocados, halved and pitted
- 2 tablespoons lemon or lime juice
- 1/2 cup chunky salsa
- 1/4 to 1/2 teaspoon salt
Peel and chop avocados; place in a medium bowl. Sprinkle with lemon juice.
Add salsa and salt; mash coarsely with a fork. Refrigerate until serving.
Yield: 3 cups
“Whoever refreshes others will be refreshed.”
Hot Olive Dip
This is so good!!
- 3/4 cup green olives, chopped
- 1 cup black olives, chopped
- 1 cup low-fat mayonnaise
- 3/4 cup shredded low-fat cheddar cheese
- 3/4 cup shredded low-fat mozzarella cheese
Preheat oven to 350 degrees. Mix all ingredients together well. Put in a 9″ pie plate and bake for 25 to 30 minutes or until hot and bubbly. Serve with baguettes, corn chips or crackers.
Feel free to add anything else into this that you might like. And you don’t need to use low-fat mayo and cheeses, but it might be a little greasy if you don’t.
“No one understands like Jesus.”
Black-Eyed Pea Dip
This says it serves 12, but there were three people eating it and it really didn’t go very far. So I would say you need to make a double recipe. Comments were “it’s delicious” and “it needs to be spicier”.
- 1 (14-oz.) can Black-Eyed Peas
- 1/4 cup onion, chopped fine
- 1/4 cup sour cream
- 8 slices jarred Jalapenos (I used mild)
- 1 cup grated sharp Cheddar cheese
- 3 tablespoons salsa
- Hot sauce, to taste
- Salt and Pepper, to taste
Preheat oven to 350 degrees.
Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine.
Spread into a baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
“The promise of heaven is our eternal hope.”
Apple Cinnamon Roll Crescents
Simple to make. Quick, easy and delicious.
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons milk
- 1/2 cup confectioner’s sugar
- 1 (8-oz.) tube refrigerated crescent roll dough
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1 tart apple (Granny Smith), cut into 8 slices
In a small saucepan over medium heat, gently melt butter and brown sugar, stirring often. Once sugar is dissolved, stir in milk.
Using a whisk, mix in confectioner’s sugar. Remove from heat and set aside. Icing will thicken slightly as it cools. (Any small lumps of sugar will often dissolve while resting.)
Unroll tube of crescent dough onto parchment lined (or greased) baking sheet. Break dough apart into triangles.
In small bowl combine brown sugar and cinnamon. Sprinkle evenly over triangles of dough.
Place on apple slice on wide end of each crescent. Beginning at long end roll up dough around apple slice to from crescent roll.
Bake in preheated 375 degree oven for 10 to 12 minutes or until golden brown.
Drizzle warm crescents with reserved icing.
“Daily blessings are reminders of God’s faithfulness.”