Wednesday, September 19, 2012


We had such a good time at our recent Holiday Evening of Design. The following are the recipes for some of the bites we served.
CARAMELIZED ONION DIP 1 C. Sour Cream 3 Tbsp. Robert Rothschild Farm Caramelized Onion Balsamic Spread 1 tsp. Parsley, minced Salt & Pepper to taste Mix all ingredients and spoon into nice serving dish. Serve with sea salt & cracked black pepper kettle chips.
GOAT CHEESE SPREAD 4 oz. cream cheese softened 4 oz. crumbled goat cheese 1/2 tsp Worcestershire sauce 2 tsp finely chopped onion 1/4 tsp black pepper Mix all ingredients and shape on to serving plate. Top with your favorite spread such as our Roasted Pineapple & Habanero Dip, or Hot Pepper Peach Preserves. Serve with your favorite crackers.
PEANUT BUTTER MINI PIES 1/2 C. Peanut Butter 8 oz. Cream Cheese 9 oz. Cool Whip 1 C. Powder Sugar 1/2 C. Milk Prepared Filo Shells (found in freezer section at Reids) Mix all ingredients and spoon in to filo shells. Freeze at least 2 hours. Top with chocolate syrup and peanuts. You can also put the entire mixture in a chocolate graham cracker crust for a full size pie.

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