Sunday, March 20, 2011

Avocado Salsa

by Melissa Collins

Buffalo Chicken Dip

by Ashley O'Hara

Bacon Tot Wraps

by Anjelica Wolf


-          1 package of bacon
-          1 bag of frozen tater tots (allow to slightly defrost)
-          1 jar of jalapeño peppers
-          1 box of toothpicks
-          oil
-          Heat oil until hot
-          Cut all bacon in half
-          Place one tater tot and one jalapeño pepper in a slice of bacon
-          Roll with bacon wrapped around both tot and pepper, push toothpick to hold it all together
-          Place 5-7 into oil until golden brown
Let cool and serve

Strawberry Cake

by Lauren McGrogan

Chai White Russian

by Ashley Sorenson

Puff Pastry Sopapillas

by Brittany Emmons

1/2 of a 17.3 ounce package Pepperidge Farms Puff Pastry Sheets (1 sheet), thawed
3/4 cup sugar
1 tablespoon ground cinnamon

Heat the oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 two inch squares. Place the sugar and cinnamon into a paper bag and shake to combine.
Bake for 15 minutes or until the pastries are golden brown. Add the hot pastries in batches to the bag and shake until coated with the sugar mixture. Drizzle the pastries with the honey before serving.

Baked Brie

by Sarah Bernardoni

Grape Salad

by Karina Hollingsworth


by Cyndi Gilbert

Rum Cake

by Wendy Kaupa

1 C chopped walnuts
1 yellow cake mix
3.4 oz pkg instant vanilla pudding
4 eggs
1/2 C water
1/2 C veg oil
1/2 C Capt. Morgan Spiced rum

1 stick butter
1/4 C water
1 C granulated sugar
1/2 C Capt. Morgan spiced rum

Preheat oven to 325*.  Grease and flour bundt pan.  Sprinkle chopped nuts in bottom of pan.  Mix all ingredients together and beat until smooth.  Pour batter over nuts and bake one hour.  Cool in pan for 15 minutes.  While cooling prep glaze.  Invert onto serving plate and prick top of cake.  Drizzle or spoon warm glaze over warm cake.  Cool to room temperature. 

Glaze Prep:  Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  remove from heat and stir in rum.

Apricot Glazed Black & White Cheesecakes

By Silvey Hollenbeck

Cream Cheese Wontons

by Jodie Ryan

Makes 24

Wonton wrappers
1 block cream cheese, softened
1 can water chestnuts, chopped
2-3 green onions, chopped
2-3 T sweet chili sauce
1 tsp garlic

Preheat to 350 degrees. 
Spray 24 mini muffin cup tin with cooking spray. 
Form wonton wrappers into cups.
Mix all remaining ingredients and divide evenly between cups.
Bake 12-15 until golden brown.
Serve warm.