I hope the weekend was good to you and you are as excited about the start of spring this week! It was a busy one here at the Burns household with a fun school performance on Friday night, hockey on Saturday (nothing new there) and Card Buffet classes Sat and Sunday. Can you believe over 180 cards were made this weekend!!! Awesome!! Lots of Angry Birds, penguins and punched flowers were created in one weekend. Thanks to all that attended the card buffet this weekend.
We had some yummy snacks so I thought I'd share some of the recipes from the weekend.
Peanut Butter Cups - I've posted this one before but it is soo popular I'll post it again.
1c peanut butter
1c margarine
1c white sugar
1c brown sugar
2 egg
1 tsp vanilla
2 1/2c flour
1 1/2 tsp baking soda
3 pkgs peanut butter cups ( I usually purchase them at Superstore)
Cream butters and add sugars. Beat in eggs and vanilla. Mix in flour and baking soda and shape into 1" balls. Place into mini muffin tins and bake for 11-13 min for 350 degrees. Immediately upon removal from oven press one peanut butter cup into each cookie. Makes about 48 and they freeze wonderfully.
Extraordinary Cheese Dip from Epicure
Ingredients
- 1 — 8 oz (250 g) pkg spreadable cream cheese
- 1/2 cup (125 ml) grated cheddar cheese
- 1/2 cup (125 ml) grated mozzarella cheese
- 1 cup (250 ml) light mayonnaise
- 1 tsp (5 ml) Epicure's Seasoning for Cheese, Chives & Bacon Dip
- 1 tsp (5 ml) Epicure's Lemon Dilly Dip Mix
- 1 tsp (5 ml) Epicure's 3 Onion Dip Mix
Instructions
1. Preheat oven to 350° F (175° C).2. Combine all ingredients until well-blended and spoon into Epicure’s Baker.
3. Bake 20–30 minutes, or until heated through.
Hot Artichoke Dip from Epicure
Ingredients
- 1 — 14 oz (398 ml) can artichokes, drained and coarsely chopped
- 3 Tbsp (45 ml) Epicure's Seasoning for Hot Artichoke Dip
- 1/4 cup (60 ml) grated Parmesan cheese
- 1 1/2 cups (375 ml) light mayonnaise
Instructions
1. Preheat oven to 350° F (175° C).2. Combine all ingredients.
3. Spoon into Epicure’s Baker. Bake for 20 minutes, or until bubbling.
Have a great day and check back tomorrow for some paper inspirations!
Cheers,
K 
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