Recipes from the Card Buffet

Happy Monday morning!

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

Christmas Recipes

Here are the recipes as promised.  

I'll start with my most fave - Nanaimo Bars

Base - Combine in a double boiler - 5 tbsp cocoa, 1/2 c butter, 1/4 c white sugar, 1 tsp vanilla and 1 egg.  Melt but do not cook.  Combine 2 c graham wafer crumbs, 1c fine coconut and 1/2 c chopped nuts ( I use walnuts).  Add to the chocolate mixture and spread into a 9x9 pan.


Filling - Mix together 3 tbsp vanilla custard powder, 1/4 c softened butter, 3 tbsp milk and 2 c icing sugar.  Spread over cocoa base and let stand 15-20 min.


Top - Melt 2 squares semi sweet chocolate, 3 tbsp butter, 1 tbsp cocoa and 1 tbsp water.  Spread over top and refrigerate.  


Yummies 

Thanks to my friend Tammy these are a staple at Christmas time here.  I'm not sure of my exact measurements. I've made them so much I don't really measure.  These taste like Clodhoppers if you have ever had those.


3 and a bit c white chocolate wafers
1 c salted peanuts
1 c raisins
5 c  Golden Graham cereal


Melt white chocolate wafers in a double boiler.  Mix dry ingredients in a large bowl.  Pour melted chocolate over the cereal mixture and combine.  Spread onto  wax paper lined cookie sheet and cool.  Break into pieces and try not to eat them all.


Last but not least - Peppermint Cups

I have made Peanut Butter cup cookies for many years but last year my friend Jennifer tweaked the recipe and made these.  Today we actually baked these for our Kids Camp today and everyone got to take home 6 to share with their family.  I'm wondering how many made it all the way home :)

1 c butter
1 c white sugar
1 c brown sugar
2 eggs
2 tsp vanilla
3/4 c cocoa
 2 1/4 c flour
1 tsp baking soda
1 bag of mini Peppermint Cups -  I use the President's Choice ones, I usually get two bags just in case I have more dough.


Preheat oven to 375 F.  Cream butter and sugars,  Beat in eggs and vanilla.  Mix in cocoa, flour and baking soda.  Shape into 1" balls and place into mini muffin tins.  Bake 9-11 min.  Immediately from oven press a peppermint cup into each.  Cool completely and remove from the pan.


Hope you try one of these yummy desserts this holiday season and tomorrow I'll be back with a new STAMPED creation!


Cheers, 
K

I survived November!

I wonder if I can get a t-shirt that says  - I SURVIVED NOVEMBER!!!!

I had 21 events planned in Nov and even though the month hasn't ended yet I don't have anything planned for the last two days so I'm officially done!  I SURVIVED!  I'm not quite sure what I was thinking when I planned all that way back when but obviously I wasn't!  (And if you see my January calendar, apparently I wasn't thinking then either.)


So on to today's post.


This weekend was a fantastic card buffet.  Thank you to all the ladies that attended.  I had many requests for the Toffee Dip for the apples. Thanks to Robyn for sharing this recipe with me sooooo long ago. It's a keeper.


1 pkg cream cheese
3/4 c brown sugar
1/2 c icing sugar
1 tsp vanilla
Skor Bits
Granny Smith apples 
Pineapple juice on top of the apples to prevent them from browning

I promise I'll get back to stamping new things but for the time being I drew the winner for my Let it Snow banner.  Congrats to Rachel B!  Woo hoo!  I hope I didn't jinx it by making it snow tomorrow.

Thanks for stopping by and remember only 2 days left of the Online Spectacular and the Simply Amazing Recruiting special.

Cheers, 
K

All Day Christmas Cheer!

First off I forgot to take photos of my All Day Christmas Cheer class during or before lunch so pardon the 1/2 eaten sandwich :)

Here are the rub on treat bags I made for everyone.

Here are the nicely wrapped gift boxes - one for everyone. I chose a name and that person was able to choose one box. When the second name was chosen they were able to "steal" the box from the first person or choose a new box. We continued through all 6 guests and everyone went home with a stamp set, cards, embellishment or other treat.

Here are some snapshots of the food I prepared.

Sunshine and Banana Muffins

Fruit and Dip

Wrap sandwiches and Cream Cheese and Feta appy wraps

Chocolate Peppermint Striped Delight - from the Kraft recipe book

Skor Bars

Here is the recipe in case you need a quick sugar fix!


SKOR BARS ** Warning highly addictive!


1 c butter
1/2 c brown sugar
Salted Premium Plus crackers
1 pkg butterscotch chips
1 pkg milk chocolate chips
Parchment paper
Large cookie sheet with sides


Preheat oven to 350 degrees. Combine the 2 bags of chips in a bowl and set aside. Fill parchment lined cookie sheet with crackers (salt side up). Melt butter and brown sugar in a saucepan and bring to boil for one minute. Spread butter mixture over the crackers and let stand in the pan for 5 min. Bake for 8-10 min and watch for burning. Remove from oven and sprinkle chips immediately over the crackers. Let stand until the chips are shiny and melted. Use a spatula and smooth chips out. Place in the fridge until it has slightly hardened and then cut into squares. Return to the fridge until it has hardened completely and break into squares. Keep refrigerated.

Hope you have a great day! Thanks for stopping by.

Cheers,
K