Olive tree appetizer

Hi:

For your convenience you can make this appetizer in the shape of a ball.  I made this for Christmas so that’s why I chose this tree shape.  It’s delicious!!


Note:

I made this olive tree appetizer for Christmas but you can make it any time of the year.

A nice party suggestion.

6 packages Softened cream cheese
1 to 2 packages dry ranch dip.
1 tsp. Crushed dried parsley

Small pieces red pepper (add color)

Celery leaves(for tree color effect)

In a large mixer using dough tool place softened cream cheese.  Add dry dried ranch dip and dried parsley.  Mix until combined.  You may have to change tool to large paddle to blend better.


Instructions:

1. To mould the tree out of your cream cheese dip, you’ll need to place a piece of plastic wrap down on your a large cutting board. Scoop out the prepared dip onto the plastic wrap.
2. Place another piece of plastic wrap over it to cover it and mould it with your hands until it forms a tree. Depending on the width of your plastic wrap, you may need a second piece to completely cover it so you don’t get dip all over your hands.

Suggestions:

1. The cream cheese is more stable in a wider tree shape or ball rather than a tall, thin tree. The taller tree folds over and collapses.
2. If you find your cream cheese has softened too much and won’t hold its shape, refrigerate it until it thickens again.

1. Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.
2. Use a cake spatula and smooth sides.  Gently push various olives into tree in different areas of tree.  I used pieces of celery leaves to add some green to tree and a few red pepper pieces.
   
   
3. Serve with crackers of your choice, salami , cheese and prosciutto slices rolled up!

   ENJOY!

For The Decorations:


• 1 1/2 - 2 cups pitted mixed olives (I use a variety of black, green and Kalamata olives) -- dried with paper towel
• 1/2 cup sun-dried tomatoes, chopped (dried with paper towel)red peppers 
• Rosemary leaves/sprigs to decorate (I used the green from the top of celery)
• Ritz, water crackers or pretzels for serving
• Salami slices, for serving
• Prosciutto slices, cheese for serving

From my kitchen to yours,

12/24/18

Pumpkin cookies! Soft and moist

I don’t care for pumpkin so I seldom would make a pumpkin pie but I do make pumpkin cookies because my grandchildren love them.  Enjoy!!

Happy Thanksgiving!🤗


I made this recipe and added some finely chopped walnuts and used a cream cheese icing which if I may say made them even better👍

**If you want to make the cream cheese icing, the recipe is 4 oz. softened cream cheese, 1 T.softened butter, 2 cups confectionery sugar. Beat softened cream cheese and butter until smooth, slowly add confectionery sugar and about 1/4 c. milk. Always start with small amount of milk you can always add more if necessary.

 Beat until fluffy. If too thick add a small amount more of milk. If too thin add confectionery sugar until it is the consistency you desire.

Another good cookie recipe from my holiday baking selection.

Using my handy mini scooper...I used parchment paper to line cookie sheet.

I believe this recipe comes from my mother- in- laws stack of homemade cookie recipes.. Moist, soft and so tender these cookies seem to please everyone although I don't care for pumpkin I did try one.  Being the baker you must try, correct? The children and grandchildren love them so I include them in baking favorites.

Here is her recipe:

Cream 1 cup shortening
1 cup sugar
1 cup canned pumpkin
1 egg

Add 2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped walnuts
1/2 cups seedless raisins

Drop by tsp. onto cookie sheet..Bake 350 degrees  10 to 12 minutes until cookies are slightly browned..

Icing

3 tablespoons melted butter
4 tablespoons milk
1/2 cup brown sugar
Cook over medium heat until mixture starts to boil..Cool slightly..Add 1 cup sifted confectionery sugar..Drizzle over cookies...

From my kitchen to yours,

10/
11/19/17

Quick Thanksgiving Pot Pie from my kitchen to yours,

The below photos are photos of various pot pie dishes I have made over the years.  Check out the links on the blog for the recipes.  They will be under the LABEL section of my blog.

Each one can easily be substituted with turkey since they were made with chicken.  Enjoy!



Leftover Turkey?What to do, what to do??

Why not make a Turkey Pot Pie??

Soupy chicken pot pie with pot pie noodles

Pot Pie Muffins

Favorite chicken pot pie with Biscuits

One of our holiday traditions has been having a fresh or sometimes frozen turkey.  My family enjoys turkey and loves leftover hot turkey sandwiches usually the next day. 

It is especially a favorite for Thanksgiving.  Depending on the size of turkey I purchase I usually have some of it the next day or two.  I usually make turkey pot pie or with the turkey carcass I make turkey vegetable soup.  Here is a easy recipe for your leftover turkey....Gobble Gobble!


What better way to use some of the turkey leftovers using a package of Refrigerated Pie Crust?

1 pkg. (2 crust) refrigerated pie crusts
2 cups turkey cut in chunks
1 1/2 cups leftover gravy (make sure you make extra gravy or use jar or two of jar gravy)
1-12 ounce bag steamed vegetables

Place above ingredients in one of the pie crusts.  Top with the other, crimp edges and poke a few fork marks on top and bake 375 degrees for 45 to 50 minutes or you can freeze the pie for later.  Note: Watch crust edges. You may have to cover them so they won't darken too quickly.

11/25/16

11/15/13

11/28/14

Our Thanksgiving 2019

Happy Thanksgiving from my family to yours.

I am so thankful for the gift of being with our family on Thanksgiving.

Our daughter hosted as she enjoys this holiday the most.

She made everything including dessert since I was a little under the weather.

I did manage to make creamy rice pudding.  A recipe of my Mom’s.

All but one of our grandchildren are adults and the baby Is 16 so  Thanksgiving gets to be more and more about time spent with family since all will be out of the nest come 2020.

Below are a few of the food items that we were blessed to be able to eat on this day of appreciation and gratefulness.

It was a wonderful day!

Ps.  Gone are the days of dressing up for dinner!  Everyone prefers casual attire.

Since the tree was up, family photo opportunity.

Our 2018 Thanksgiving

11/29/18

Rewind to 2018!

We had a wonderful Thanksgiving with our daughter and her family.  Her in laws came for a visit which was wonderful.

Great food, interesting conversation and how blessed I feel to be able to share another Thanksgiving with you.

That's our middle grandson Nate, home from college(Rennsealear Polytechnic Institute who gave me a thumbs up about the Strawberry pretzel salad I made.  I also made an apple pie and her mother in law brought a pumpkin and peach pie.  Everything was delicious.

  So proud of our daughter taking on the challenge of Thanksgiving dinner.  She is not an enthusiastic cook like her mom but steps up when necessary.  The turkey, stuffing, potatoes, sweet potatoes and gravy were perfect.  She kept it simple which worked out fine.  Sometimes basic traditional foods are the best choice for busy holidays.  Being in your comfort zone helps you enjoy time with your friends and family.  

From the left, Dan our son in law, our grandson Daniel home from Penn State, our daughter, our grandson Nate and our youngest grandson Andrew a sophomore in high school.

Hoping your Thanksgiving was wonderful.  Blessings and love to all.