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You know that the holidays have arrived here at Chiot’s Run when you see chocolate covered cherries on the counter. I usually try to start making my famous chocolate covered cherries the week after Thanksgiving. This year, I was too busy so I started last Wednesday evening. I don’t really make cookies during this season, I spend my time making chocolate covered cherries and a few peanut butter cups. I’ve developed a few tips during my 10 year cherry dipping career, see link below for my recipe & tips.
First attempt at using a dip pen for sketching. Hardly perfect but a promising beginning and I'd love to know what you think of it.
Hot Artichoke Spinach Dip (Pampered Chef Recipe)
2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
½ cup sour cream (I used light sour cream)
½ cup mayonnaise (I used light mayo)
¾ cup grated fresh parmesan cheese
1 garlic clove, pressed (I actually used 2)
1. Preheat oven to 375. Combine artichokes, spinach, sour cream and mayonnaise in Classic Better Bowl. Add Parmesan cheese and garlic; mix well and spoon into mini-baker
2. Bake 20-25 minutes or until heated through. Serve with fresh vegetable dippers (according to Pampered Chef, but I served with veggies and toasted sliced baguette)
Yield: 3 cups (24 servings)
Bruschetta (Sharon’s recipe)
I don’t know amounts, because I have never actually read the recipe, but these amounts are approximate (change them up according to your own taste)
Apx. 4-5 ripe tomatoes, diced in small pieces
Apx. 3-4 string cheese, diced in small pieces
Apx. 1 large or 2 small stalk of celery, diced in small pieces
Apx. 1/8 cup fresh basil leaves, hand chopped
Apx. ¼ cup of extra virgin olive oil, with a splash of balsamic vinegarette
2 cloves of garlic, pressed
I actually take the oil & vinegar and put the garlic in it about 24 hours before I make the bruschetta, so the garlic soaks in the oil
Combine all ingredients, add oil / garlic mixture and serve!
Sliced baguette thin on an angle and toasted them in the oven for about 10 minutes
Hannah trying her hand at pond dipping at Gloucestershire Wildlife Trust's Nind Nature Reserve near Kingswood in Gloucestershire.
The reserve is a miniature wetland on the site of a former trout farm, and a haven for all manner of wildlife, including the water vole.
for 7DoS: Grocery shopping today, I was tempted by a bag of these little biscuits that the supermarket had so kindly displayed by the dips and hummus. There were a few different shapes but I picked up the tube shapes (they are the size of my little finger) and having taken this shot decided they look like breadsticks :(
If only I had picked the flat ones.
Table runner I made for Natalie in the EB Quilters' 2008 TR swap. Features Chocolate Lollipop fabric and some tiny 1/4in squares! July 2008.
By Sandy Hu
So you’re having friends over this Sunday and everyone is expecting guacamole. Well, of course you don’t want to disappoint.
But for the white wine crowd, why not paté too? And Pomegranate Yogurt Dip? Not typical, I admit. Maybe because we live in San Francisco…it’s not so strange, is it?
This delicious pomegranate dip is super-easy – you just throw a few ingredients together. It goes great with kettle potato chips, pita wedges or veggies like sliced cucumber and jicama.
The only trick is learning to seed the pomegranate. Lop off the top, score the flesh in quarters and break the fruit apart to pick out the seeds. You don’t want to cut all the way through the fruit because you’d be cutting the seed sacs, losing the juices.
I’m counting the hours until Super Bowl Sunday but I don’t care who wins. I’m in it for the commercials.
For the full recipe and video click here.
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