Holiday Treats

Holiday Treats

Tis the season to share with others your

gratitude for their friendship and love.  One of my

favorite things about the holiday season is giving (and receiving)

delicious homemade goodies.  Date balls always remind me

of Christmas and my grandmothers who made them each year.

Hope you enjoy this recipe and everyone at Evelyn's

wishes you and your family a wonderful Christmas and

a blessed New Year.

Date Nut Balls

1 Stick of butter                                        1 C. granulated sugar

1 Egg beaten                                             1 C. chopped dates

1/2 C. chopped nuts                                  1 tsp. vanilla flavoring

2 1/2 C. Rice Krispies                               Coconut

Melt butter in medium saucepan.  Mix beaten egg, dates (I put mine in the food processor), sugar, and nuts then add to the melted butter.  Cook on medium.  Bring to a boil and cook for about 3 minutes or until it thickens.  Remove from head and add vanilla and Rice Krispies.  Cool and shape into balls (I spray Pam on my hands because it will be very sticky).  Roll in coconut.  

Enjoy!!

Easy Lemon Squares

EASY  &  DELICIOUS  LEMON  SQUARES

Everyone who knows me knows how much I love sweets.

One of my favorites is lemon squares.  These used to be complicated (for me) to make, but I have found a easy, and delicious, recipe that even I can make!  

Let's start baking!

1 pkg. lemon cake mix                            1 (1lb) box 4x sugar

1 stick melted butter                                2 eggs

1 egg                                                        2 tsp. lemon extract

8oz. cream cheese, softened                    Powdered sugar to dust top

 Pre-heat oven to 325

 Mix dry cake mix, butter, 1 egg, and 2 teaspoons lemon extract together.

 Press dough into 9x13-inch baking pan at least 1inch deep.

 Mix cream cheese, sugar, 2 eggs and 2 teaspoons lemon extract.

Spread cream cheese mixture over dough in pan.  Bake at 325 for 40 minutes.

Dust with powdered sugar and cut into desired size squares.

Enjoy!

Our beautiful melamine lemons tray will be the perfect tray to serve your scrumptious lemon squares.

Come into Evelyn's today and let us inspire you!

Shop online anytime at

www.shopevelynsgifts.com

WITCHES' NIGHT OUT RECIPES

Everyone loved our ghoulishly delicious appetizers we served at our recent Witches' Night Out and we are happy to share the recipes:

SWAMP GOO DIP (Charleston Cheese Dip) 1/2 C. Mayo, 8oz. Cream Cheese softened, 1C. Grated Sharp Cheddar Cheese, 1/2 C. Grated Monterey Jack Cheese, 2 Green Onions Finely Chopped, Dash of Cayenne Pepper, 8 Ritz Crackers Crushed, 1 Package Bacon Bits. Preheat oven to 350. In a medium bowl, mix the mayo, cream cheese, cheddar cheese, monterey jack cheese, green onions, and cayenne pepper, and bacon bits. Transfer to a shallow baking dish. Top with cracker crumbs and bake for 15 minutes or until heated through. Serve with your favorite crackers.

WITCH EYE BITES (Water Chestnuts Wrapped in Bacon) 2- 8oz. Cans Whole Water Chestnuts, Drained, 10oz Soy Sauce, 1 lb. Bacon Cut Into Thirds. In a medium bowl, marinate the whole water chestnuts in the soy sauce 6 hours to overnight. Preheat oven to 350. Wrap each water chestnut in 1/3 bacon slice and secure with skewer and arrance on a large baking sheet. Bake for 12 to 17 minutes, or until the bacon is lightly crisp and evenly browned. Serves 8

TOAD HAIR CAKES (Coconut Mini Cup Cakes With Cream Cheese Frosting) 1 Package Coconut Cake Mix, 1/2 Cup of Butter, 8oz. Cream Cheese, 16oz. Powder Sugar, 1tsp. Vanilla, Sweet Coconut Flakes. Prepare cake mix according to package directions. Fill mini cupcake liners with prepared cake batter. Bake according to package directions. Let cool. To prepare the cream cheese frosting, beat together softened butter, softened cream cheese, and vanilla. Slowly add powder sugar. Frost mini cup cakes and sprinkle with flaked coconut.

CREEPY CRAWLING CRUSTACEANS (Marinated Shrimp) This recipe has been previously posted. Click on Recipes below to locate this one. It is from Holiday Evening of Design, September 2011. Enjoy!!

HOLIDAY EVENING OF DESIGN RECIPES

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.

RECIPES FROM OUR HOLIDAY EVENING OF DESIGN

We had so much fun at our recent Holiday Evening of Design benefiting the Barnwell County Museum. Many people asked us to post some of the recipes they loved.

MARINATED SHRIMP 2lb. peeled, large raw shrimp 1 1/2 C white vinegar 1 C vegetable oil 1/2 C sugar 1/4 C capers, undrained 1 1/2 tsp celery salt 1/2 to 1 tsp salt 1 md.size red onion, sliced & separated into rings 1. Bring 6 cups slated water to a boil; add shrimp, & cook 3 minutes or just until shrimp turn pink. Drain & rinse with cold water. Peel shrimp, leaving tails on. Devein, if desired. 2. Combine vinegar & next 5 ingredients in a shallow dis; add shrimp alternately with onion. Cover & chill 6 to 24 hours, turning often. Drain shrimp mixture, discarding liquid, before serving.

APPLE & MAPLE TARTLETS 2- 8oz. Cream Cheese softened 1/2 bottle Rothschild Farms Harvest Apple & Maple Sauce 1/4 C. sugar 50 to 60 phyllo pastry shells 1 can Apple Pie Filling 1. Mix softened cream cheese & apple & maple sauce together. Add 1/4 cup sugar. 2. Fill pastry shell with cream cheese mixture. 3. Place apple pie filling in food processor & puree. 4. Top each pastry with pie filling.

Hope you enjoy! Check back soon for all our pictures from our wonderful Holiday Evening of Design.

Recipes from Spring Evening of Design

As promised, I am finally posting a couple of recipes from our Spring Evening of Design. I hope you will enjoy!

TOMATO-CUCUMBER SALAD TARTLETS

1 pt. Grape Tomatoes chopped
1 md. Cucumber, peeled, seeded, & chopped
1/4 C. chopped sweet onion
1/4 C. chopped fresh parsley
1/3 C. crumbled feta cheese
Sun Dried Tomato Vinaigrette
1 tsp. Salt
1/2 tsp. Pepper

Toss all ingredients together and spoon into mini pastry shells.


MELON, MOZZARELLA, AND PROSCIUTTO SKEWERS

20 (1 in.) cantaloupe or honeydew cubes
20 thin slices prosciutto
20 fresh small mozzarella cheese balls
20 (4 in.) wooden skewers
Freshly cracked black pepper

Thread 1 melon cube, 1 prosciutto slice, and 1 mozzarella ball onto each of 20 wooden skewers. Sprinkle with black pepper.