Tuesday, December 9, 2008

Munch N' Mingle Recipes!

Pecan Squares
Joanne Webster

3 cups flour

½ cup sugar

1 cup butter, softened

½ ts salt

4 eggs

1 ½ cups light or dark corn syrup

3 Tbls Butter, melted

1 ½ ts. Vanilla extract

2 ½ cups chopped pecans

In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15 x 10 inch baking pan. Bake at 350 for 20 minutes.

Pumpkin Bread
Shelly Rigby

3 ½ c. flour

2 tsp. Soda

1 ½ tsp. Salt

1 tsp Cinn(or 1 T.)

1 tsp. Nutmeg

3 c sugar

1 c. oil (1/2 oil ½ applesauce)

4 eggs

2 c pumpkin

¼ c water(add more)

Mix pumpkin, oil and sugar. Let sit for ½ hour(optional). Beat in eggs
then add dry ingredients and water. Bake 350* for 1 hour. Makes 3-4

Toasted Asparagus Appetizers - Christine Gilbert's
Stephanie Fay

25 Asparagus Spears

25 thin slices white bread

8 oz cream cheese

3 oz blue cheese

1 egg

¾ cup butter (melted)

In a large skillet, bring water to boil and blanch asparagus for 3-5 min.

Drain immediately in cold water. Trim asparagus to be the size of the bread
Take off crust and flatten bread. Combine 2 cheese and egg. Spread on
bread, roll, cut into 3 pieces.
Dip in melted butter and freeze

Heat oven to 400*

Bake for 15 min Serve immediately

Can serve with Pomegranate seeds.

Peanut Butter Chocolate Kisses 
 Audrey Zellers

½ cup butter

½ cup crunchy peanut butter

¾ c brown sugar

1 egg

1 tsp. Vanilla

1 ½ cup self - rising flour

40 chocolate kisses

Beat butter and peanut butter together. Add sugar and beat well. Mix in
egg and vanilla. Add flour and combine thoroughly. Cover bowl and chill
dough for 1 hour. Preheat oven to 375*. Shape dough into 40 small balls
(about 1 tsp) and place on ungreased baking sheet. Bake for 5 min. and
remove them from oven. Press a Chocolate kiss on top of cookie. Bake again
for 3 min longer.

Silvered Almond Cookies

Cream together:

1 cup butter

½ cup sugar

½ cup brown sugar


2 eggs

1 tea almond flavor

Mix together:

2 cups oatmeal prepared in the blender (put small amount in blender, after
measuring, until turns to powder)

½ tsp salt

1 tsp baking powder

1 tsp baking soda

Mix together all ingredients:

Add: 8 ounce package of slivered almonds

Continue to Mix:

Bake on ungreased cookie sheet. Make golf ball sized cookies, 2 inches
apart. Bake at 375 degrees for 8 minutes.

Makes 50 cookies.

Holiday Pomegranate Salsa
Caryn Esplin

2 large pomegranates

3 Avocadoes

4 Roma Tomatoes

½ cup Red Onion

1 small lime

3 T. Vinaigrette Salad Dressing(Valladia Onion Is Good)

¾ tsp. Tony Chachera's Original Creole Seasoning

2 T. Sugar

Salt & Pepper to taste


Seed the pomegranates. Dice the avocadoes, tomatoes, and onions into very
small pieces(about ¼ inch) Stir together. Quarter the lime and squeeze all
the juice into the mixture. Add the dressing and seasonings to taste.
Serve with tortillas chips and enjoy!

This is a colorful and tasty holiday appetizer, but it is best if eaten the
day it is made fresh.

Carmel Brownie Bars

1 box German Chocolate cake mix

1 cup butter (softened)

1 can sweetened condensed milk

1 lb bag of semi-sweet chocolate chips

1 cup crushed walnuts

Pre-heat oven to 350*

Use a 9" x 13" ungreased pan

Combine cake mix, butter and ½ can of sweetened condensed milk and mix until
smooth. Spread caramel on top of baked crust. Layer Chocolate chips on top
of caramel and then add the walnuts. Last you will spread the remaining
cake mixture on top by taking out scoops, flattening like pancakes and
laying on top (you have to do this because it doesn't spread well on top).
This will form your top crust.
Bake for 20 minutes.

1 comment:

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