Back to Blog
An easy appetizer!
Our daughter Mary works at a golf club at Okoboji, Iowa where they often hold parties and receptions. A caterer shared this recipe with her and it has been a favorite of mine ever since she brought the appetizer for our Christmas family gathering. It’s fairly low calorie, tastes fresh and looks so pretty in a glass bowl.
Shrimp Cocktail Appetizer:
1 lb medium to large cooked tail on shrimp (can use frozen, thawed, which I do)
Juice of 2 fresh limes plus one lime cut into 6-8 wedges
1 cup olive juice
1 lemon (cut in 6-8 wedges)
1 medium onion (sliced into thin rings)
1 pkg grape tomatoes
1 jar pimento stuffed olives
1/4 tsp garlic salt
1/4 tsp onion powder
Mix olive and lime juice, garlic salt and onion powder. Pour over shrimp and let marinate 3-4 hours, or even overnight. I put in a large plastic bag and seal. Drain in colander then add onion, olives, tomatoes, lemon and lime wedges. Place in clear glass bowl; chill until ready to serve. Depending on how many I am serving I have used 2 pounds of shrimp, and every time I use a jar of olives I save the juice in another jar so I have enough when I want to make this recipe.
Back to Blog
Beat the holiday Stress!
Several years ago a friend, Kathy Langer, gave me a book called Christmas Therapy by Karen Katafiasz. I have always gotten a little crazy in years past getting everything done I wanted to, which defeated the purpose for the season for me and, most important, my long suffering family. As I have aged I have mellowed and my priorities have changed. This book has helped me with that journey.
Every Christmas season I get out Christmas Therapy and read the different ways to enjoy the season. There are 30 different ways listed and the one that helps me keep everything in perspective is #6 which reads: “Simplify your celebration. Big is not always best. Expensive is not always valuable. Time consuming is not always lasting.”
Today I am sharing a fast and easy recipe that is a perfect hostess gift. Enjoy and may this Christmas bring you the love and joy of the season!
Almond White Chocolate Truffles:
1 - 12 oz package white chocolate chips
1/4 cup sour cream
1 tsp almond flavoring or less
finely chopped almonds
Melt white chocolate, stir in sour cream and flavoring, chill at least 2 hours. Roll into small balls and then roll into chopped almonds. May place in small muffin tin liners. Refrigerate.
Back to Blog
Bring on the appetizers!
During the holidays my family likes snacks and appetizers almost better than a big meal. Unfortunately, even though it doesn’t seem like we are eating a lot, those calories can add up fast! A couple of weeks ago we were invited to spend an afternoon with a niece and her family along with a nephew and his family. They served snacks and our nephew Tyson’s wife Molly brought this tasty dip and shared the recipe with me. The best part is that it has 162 calories per 1/2 cup which I think is a pretty generous serving when you use it as a dip and if you have a vegetarian in your family it works too!
1-16 oz can light refried beans
2 tsp fresh lime juice
1/2 tsp ground cumin
1 cup bottled salsa
2/3 cup frozen whole-kernel corn, thawed
1/4 cup chopped green onions
2 Tbsp chopped black olives
3/4 cup pre-shredded 4-cheese Mexican cheese
3/4 cup light sour cream
2 Tbsp chopped fresh cilantro
Preheat oven to 350 degrees
Combine juice, cumin and beans, stir until well combined. Spread evenly into an 11x7-inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions and olives; spoon evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350 degrees for 20 minutes or until bubbly. Let stand 10 minutes, then top with sour cream; sprinkle with cilantro. Serve with Tortilla chips, yield 12, 1/2 cup servings. By the time we ate it was room temperature and it was good then too!
Remember to take time out for you, put your feet up, admire your Christmas tree lights and count your blessings!
Back to Blog
The aroma of fresh bread baking!
There is no better comforting aroma than bread baking in the oven. Unfortunately at our home, it doesn’t happen as often as it used to. Seems I was more motivated to bake bread when there were six of us to enjoy it. When I am planning a holiday meal, however, I am motivated!! I made these buttery soft dinner rolls for our Thanksgiving feast and plan to make them for Christmas!
This recipe was shared from the kitchen of David and Mary Segar. David is the bread maker and Mary is the cleaner upper!! (Mary is a good cook in her own right, too.) I am sorry, Mary, but I think if David bakes the bread you should be thrilled to do the clean up!! David uses his bread machine. I was too lazy to dig mine out so I made them the old fashioned way and kneaded them by hand. Do whatever method suits you!
Buttery Soft Dinner Rolls:
1 cup warm water (80 degrees)
1 one pkg dry yeast
4 Tbsp sugar
1 tsp salt
1 Tbsp dry milk
1/2 stick butter, sliced into pats
3 1/4 cups bread flour
Use dough setting on bread machine, or mix as usual. Divide dough into 18 balls, shape into rolls, let rise on greased (or line with parchment paper) baking sheet for 30 minutes, covered, in warm place or until doubled. Bake at 375 degrees for 10 to 15 min, or until golden brown. Brush with melted butter while warm.
Enjoy the aroma and the taste!