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Food, Savory

Pumpkin Cheeseball

I like to play with my food. Ok, I said it. Admitting you have a problem is the first step. So when I saw this pumpkin shaped cheeseball on Pinterest, I HAD to make it for the party. (No pumpkins were harmed in the making of this appetizer.)

Gather the above plus some shredded cheddar, taco seasoning, and Saran Wrap. So in total, you should have:

16 oz cream cheese
1/4 cup shredded cheddar
2 tablespoons taco seasoning
Quarter of a jalepeno, diced
Doritos
Quarter (or a little less) of an onion, diced
The top of a pepper, set aside
Saran Wrap

Mix all but the top of the pepper and the Saran Wrap. Once mixed, place in Saran Wrap and form a ball.

Place in fridge unless cream cheese is hard and won’t lose shape. Begin mashing of Doritos.

Roll unwrapped ball into Doritos. Set on plate, insert pepper top to cheeseball. Ta-dah!! Awesome fall appetizer in less than 10 minutes!

October 22, 2012 by Roni

Food, Sweet

Witches’ Fingers

It’s that time of year!!! Halloween. Who can say no to that? We started prepping for our party, so I’ll be posting a handful of goodies that came out of our night of baking and crafting. So excited to share with everyone.

I’ll start with the witches’ fingers. You’ll need:
Pretzel Rods
A bag of mini white chocolate chips
Green food coloring
Sliced almonds
A crockpot (or double boiler)

We set up the crockpot, on high, and put in the white chocolate chips. When they melted, we stirred in green food dye until we got the color we liked.

Then we covered half the pretzels with chocolate. (We used a scoop, cover, drip method.)

Then placed them on the cookie sheet and added one sliced almond to the covered end to look like a finger nails. Don’t worry if the chocolate isn’t smooth. It looks better that way!

Chill and serve!

October 21, 2012 by Roni

Food

Buy Me Something

It’s almost that time of year when you start buying presents for people, right? I was scanning the Internet when I came across this cool place that sells vintage cookbooks. The site is : http://www.heirloombookcompany.com/Vintage-Cookbooks You know, in case you were trying to track down a cool and interesting gift for me.

The Seducer’s Cookbook. Just throwing it out there guys, maybe we should all learn to cook.

They rotate the books. Once one sells, they replace it with another vintage find. I’m lovin’ this. Definitely worth checking it out.

October 20, 2012 by Roni

Food, Sweet

Apple Turnovers

These are delicious, promise!

We might have picked way too many apples when we went to the orchard. There’s nothing wrong with that, just now I have to find some way to cook them all up. Just eating the apples raw does not appeal to me, especially when I have half a peck to eat. So I went to the store and bought a thing of croissants in the dairy section. You know the ones for those too lazy to make them from scratch. (That’s like, what, everyone, right?)

Need:
2 small apples (or one mega apple), peeled and diced into small cubes
1 tsp cinnamon
1 tsp sugar
1 tablespoon butter (not margarine, we love our fat here)
Container of croissant rolls from the dairy section

Preheat the oven to 350 (or whatever your croissant rolls recommend). In a frying pan heated on low-medium, I placed two apples, peeled and diced. With that I added the cinnamon, sugar, and butter. Cooked until softened, which was about as long as my oven took to preheat, say about 10 to 15 minutes. I like my apples with a bit of a bite, so if you like your inside of your turnovers mushier, just cook them longer.

Look at all that cinnamon!

Now it may look like a lot of cinnamon, but I like it that way. You don’t, then use less. After all, you’re eating them… unless you want to drop off a few here. I’ll take your leftovers. When that’s all cooked through, it’s time to roll out the croissants…

Whoops, I may have ripped them when pulling them out of the can.

A spoonful per turnover is perfect. Roll it up and then cover the sides. I flip over the turnovers so the closed part is underneath. Then cut a small hole in the top of each one to let air out.

Almost ready for the oven.

Cook for the time on the croissants, these were 12 minutes.

Perfect!!

Now I just have to not eat them all.

October 18, 2012 by Roni

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