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Howdy Y’all! Our vintage cowboy birthday party provides your lil’ partner with a special day he will never forget. Layered with denim and red, the treat table hosts cowboy cookies studded with pecans and butterscotch chips, cupcakes with horse toppers, kettle corn in vintage popcorn bags, and mini pies. The decorations include a pennant-style burlap bunting tied with red and white twine and boot-stamped food signs. Finally, send the buckaroos off with a crayon roll made of vintage cowboy fabric.
INGREDIENTS:
Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
Topping
4 cups sliced fresh strawberries
3 cups fresh blueberries
1 cup fresh raspberries
DIRECTIONS:
1. Heat oven to 350°F. Line 15x10x1-inch or 13x9-inch pan with foil. Spray bottom only of foil with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
3. Arrange fruit over cream cheese. Refrigerate at least 1 hour until chilled. To serve, cut into 5 rows by 4 rows. Cover and refrigerate any remaining fruit pizza.
Blogged here: fridayfinally.blogspot.it/2017/04/meow-you-doin.html
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INGREDIENTS:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 3/4 cups fresh blueberries
4 tablespoons sugar
1 tablespoon cornstarch
1/3 cup Gold Medal® all-purpose flour
1/4 cup shredded coconut
3 tablespoons butter or margarine, softened
DIRECTIONS:
1. Heat oven to 425°F. Unroll both pie crusts on work surface. With 4 1/2-inch round cutter, cut 4 rounds from each pie crust. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides, pinching top edges to form rim.
2. In small bowl, toss blueberries with 2 tablespoons of the sugar and the cornstarch. Divide berry mixture among pastry-lined muffin cups.
3. In another small bowl, mix flour, coconut, butter and remaining 2 tablespoons sugar with fork or pastry blender until crumbly. Spoon evenly over blueberries.
4. Bake 23 to 25 minutes or until fruit just begins to bubble. Cool 5 minutes; remove from muffin cups to cooling rack.
Using yuzu sent from my lovely friend in Cali =D. Recipe and story on my blog.
I've finally submitted my graduate school application but the last few days have taught me that it's really hard to get back on the blogging/food photography wagon when you've been off it a few weeks hehe. Be travelling the next few weeks, too, but hope to be posting more frequently after that. I miss my friends here =).
INGREDIENTS:
Cupcakes:
1 box Betty Crocker® SuperMoist® yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
Filling:
3/4 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
1/2 cup marshmallow creme
Frosting:
1 container (12 oz) Betty Crocker® Whipped butter cream frosting
2 teaspoons grated lemon peel
4 teaspoons fresh lemon juice
1/4 cup Betty Crocker® star decors
DIRECTIONS:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
2. By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
3. In small bowl, mix filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
4. In medium bowl, stir together 1 container butter cream frosting, the lemon peel and lemon juice. Frost cupcakes. Sprinkle with stars.
INGREDIENTS:
Crust
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Goat Cheese Topping
2 oz cream cheese, softened
2 oz soft goat cheese (chèvre)
Pinch garlic powder
1 teaspoon finely chopped fresh dill, basil or thyme
Egg Salad Topping
1/2 cup deli egg salad
Veggie Topping
6 (1/4-inch) cucumber slices
3 radishes
1/4 yellow bell pepper
Fresh dill, basil or thyme
DIRECTIONS:
1. Heat oven to 375°F. Unroll dough onto ungreased cookie sheet to form 12x8-inch rectangle; if using crescent roll dough, firmly press perforations to seal.
2. Bake 9 to 11 minutes or until golden brown. Cool completely, about 20 minutes. Cut into 24 (2x2-inch) squares.
3. For goat cheese topping, in medium bowl, stir together cream cheese, goat cheese, garlic powder and 1 teaspoon dill. Spoon about 2 teaspoons cheese mixture onto each of 12 crescent squares. Top with veggies and additional fresh herbs.
4. For egg salad topping, spoon about 2 teaspoons egg salad onto each of 12 remaining crescent squares. Top with veggies and additional fresh herbs.
Served at our potluck/grazing day at work. Luckily, I was given the recipe
8 ounces cream cheese
1 cup of sour cream
1 1 ounce package of dry ranch dressing mix
1 1/2 cups chopped romaine lettuce
1/2 cup of chopped tomatoes
1/2 cup chopped cooked bacon
2-4 ounces of blue cheese
1 tablespoon chopped fresh chives
1. Combine first 3 ingredients and mix until smooth
2.Spread into a 9 inch pie plate or similar sized pan
3.Top with remaining ingredients. The blue cheese can be served on the side as it is here if you don't like blue cheese
4 Serve with tortilla chips or your favorite cracker
INGREDIENTS:
3 oz 1/3-less-fat cream cheese (Neufchâtel; from 8-oz package), softened
2/3 cup crumbled blue cheese (3 oz)
1/4 cup Smucker’s® Sweet Orange Marmalade
2 tablespoons balsamic vinegar
16 dried Mission figs, coarsely chopped (1 cup)
1 can (12 oz) Pillsbury® Big & Flaky refrigerated crescent dinner rolls
1/2 cup Fisher® Chef’s Naturals® Chopped Pecans
DIRECTIONS:
1. Heat oven to 350°F. In small bowl, mix cream cheese and blue cheese with fork until well blended; set aside.
2. In 1-quart saucepan, stir marmalade and vinegar over low heat until mixed; stir in figs. Cook over low heat 5 to 7 minutes, stirring occasionally, until figs are softened. Remove from heat.
3. Remove crescent dough from package, but do not unroll. Cut roll of dough into 16 slices. On 2 ungreased cookie sheets, place slices 2 inches apart. Press center of each slice to make indentation, 1 1/2 inches in diameter.
4. Place 1 heaping teaspoon cheese mixture into each well. Top cheese with about 1 tablespoon fig mixture and 1 1/2 teaspoon pecans.
5. Bake 15 to 19 minutes or golden brown. Remove from cookie sheets to cooling rack; cool 10 minutes. Serve warm.
INGREDIENTS:
1 pouch (7.6 oz) Yoplait® Frozen Smoothie triple berry
1 can (14 oz) sweetened condensed milk (not evaporated)
2 cups frozen (thawed) whipped topping
6 (2-inch) white meringue cookies, coarsely chopped
Fresh strawberries, raspberries or blueberries, if desired
Fresh mint, if desired
DIRECTIONS:
1. Line 8x4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. In blender, empty contents of smoothie pouch. Add sweetened condensed milk. Cover; blend on high speed 1 to 1 1/2 minutes, stopping blender to scrape down sides as necessary, until smooth.
2. Pour into large bowl. Fold in whipped topping until blended. Gently fold in meringue cookie pieces. Pour mixture into foil-lined loaf pan. Meringue pieces will float to top of mixture. Freeze at least 8 hours until firm.
3. To serve, use foil to lift frozen loaf from pan. Pull back foil. Cut into eight 1-inch slices. Serve immediately. Serve with fresh berries and mint, if desired.
evolutionofaparty.blogspot.com/
Halloween theme sugar cookies, lemon flavored cookie and icing. cream cheese rolled sugar frosting embossed with edge of cookie cutter to make lines.
See my party planning blog here: