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Those are adorable Salsa. Those stars are really cute!
What a wonderful thread!
By Galley Wench on September 11, 2006
Photo by carolinajewel
"This recipes comes from Pischke's in Scottsdale -- a one of a kind restaurant! Simple yet very tasty!"
to read the reviews of Mrs. Pischke's Rum Cake go to the above link
This thread is amazing. I must spent more time here.
Great job ! Janie .
Here's an adorable twist on the familiar Oreo Truffles:
Mint Oreo Snowman Truffles
This is a fun thread!
Thanks to those who have added such great creative ideas and Kind words( much appreciated) .
That Rum Cake sure sounds good Salsa and the Mint Oreo Snowman Truffles- So cute!
I am enjoying reading the new posts and adding new recipes too.~Alliea
PROCESS first 3 ingredients in food processor until well blended. Stir in chiles.
SHAPE into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
REFRIGERATE 2 hours. Remove from refrigerator 15 min. before serving. Let stand at room temperature to soften slightly. Serve with crackers.
BEAT cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups COOL WHIP.
LINE 2-1/2-qt. bowl
with 24 wafers; drizzle with
Top with half each of the
pudding mixture and chocolate
. Repeat all layers.
TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours.
I Will be trying this one for sure. Like the Baked Idea.~Alliea
HEAT oven to 400°F.
COMBINE first 4 ingredients in pie plate; set aside. Beat egg and water in separate pie plate with whisk until well blended.
DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.
BAKE 10 to 12 min. or until shrimp are done.
I love soft cream cheese peppermints, and truffles, and caramels.
From Vicki Melies, the colorful Golden Santa Bread is sure to be the talk of your Christmas table. "A friend of mine shared this fun idea," Vicki relates from Glenwood, Iowa. "She made it with purchased frozen dough, and I use a family recipe." (To use frozen dough, see the tip below.)
After shaping the dough into a cute Kris Kringle, Vicki brushes on a tinted egg wash for the red coloring and adds raisin eyes. "The finished loaf looks complicated, but it's actually simple to create," she assures.
Tender and golden, the Golden Santa Bread is also entirely edible. But it's so adorable, you'll want to display it a while first!
For dough recipe and baking instructions:
Golden Santa Bread Recipe >
On a lightly floured surface, shape the larger portion of bread dough into an elongated triangle with rounded corners for Santa's head and hat.
Shape and flatten half of the smaller portion of dough into a beard. Using a scissors or pizza cutter, cut the beard into strips to within 1 in. of the top of the beard.
Carefully pick up the cut beard piece with both hands and position the beard on the bottom of Santa's face.
If desired, twist the cut strips in the beard and slightly curl up the ends of the strips to shape the beard.
Add red food coloring to one beaten egg yolk and carefully brush the tinted red yolk over the hat, nose and cheeks.
Want to save time when making the Golden Santa Bread? Instead of stirring up homemade dough, start with 2 loaves of purchased frozen bread dough and turn them onto a lightly floured surface. Take a small portion of one loaf and add it to the other loaf, making it slightly larger. Then begin shaping the Santa with the dough following the instructions above.
Welcome to the Board Mykaela-
Lots of nice people here , some really good cooks providing recipes , and ideas or jumping in to find a lost recipe or cooking and baking technique suggestions.
Careful though- this board can be addictive.
Salsa - we are almost at the 200 recipe mark -you did it again Berry Cute is right and I would love to have a slice of that Santa Bread right now. Thanks and Good Morning~Alliea
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