Monthly Archives: February 2016

Happy Leap Year!

It only happens once every four years!

leap-year..

Fun Things You Wouldn’t Think of!

I’ve found that every weekend when I make plans with my friends the conversation usually begins with “What do you want to do?”, with a follow up of the dreaded “I don’t know”.  To save you and your friends from this conversation here are a few ideas of fun things to do in the Cherry Hill area!

Elite Rock Climbing

Elite Rock Climbing is located off of Kings Highway in Maple Shade and is open to all experience levels.

Rock Climbing

Sky Zone

Sky zone is the first indoor trampoline park located off of route 73 in Maple Shade.  It’s a fun way to get a good workout with friends!

Sky Zone.jpg

 

DIY Valentine Ideas for Your Special Someone!

Love Potion Bubble Bath

Bubble Bath

Peppermint Infusion Bags

Peppermint Tea Bags

Wooden Coasters

Wooden Coaster.jpg

Glitter Nailpolish

glitter nailpolish

Sharpie Mugs

sharpie mugs

SoBe Bottles
sobe bottles

Hot Cocoa

hot chocolate starter kit

 

Congratulations to the Denver Broncos on their 24-10 win at Super Bowl 50!

Peyton Manning.jpg

Who’s ready for Super Bowl 50 on Sunday?! We Are!

broncs v. panthers

2016 Super Bowl Recipes for Great Spread!

BLT Dip

BLT Dip

INGREDIENTS

  • 1 package bacon
  • 1 16 oz. container sour cream
  • 1 packet ranch seasoning mix
  • 1 pt. cherry tomatoes, quartered
  • 1 bag shredded lettuce
  • 1 tbsp. chopped scallions
  • 2 boxes Melba toast, for dipping

DIRECTIONS

  1. Cook bacon in a skillet over medium heat until crispy. Place bacon on a plate lined with paper towels to drain off excess grease. When cool, crumble bacon. Set aside.
  2. In a medium-sized mixing bowl, combine sour cream and ranch seasoning. Pour 1/3 of mixture in the bottom of a trifle dish or small casserole dish. Top with crumbled bacon, cherry tomatoes and lettuce, repeating until you’ve reached the top of the dish. Top with remaining sour cream mixture, then sprinkle with remaining bacon and chopped scallions. Serve with Melba toasts.Buff Waffle Fries.jpg

Buffalo Waffle Fries

INGREDIENTS

  • 1 bag frozen waffle fries
  • 1/3 c. buffalo sauce
  • 1 packet ranch seasoning mix
  • Ranch dressing, for dipping
  • 1 tbsp. diced scallions (optional)

DIRECTIONS

  1. Preheat oven to 350°F. Toss waffle fries in buffalo sauce and Ranch dressing. Spread in an even layer on a baking sheet and cook for 18 to 20 minutes, or until fully warmed.
  2. Serve with a drizzle of Ranch dressing and top with scallions, or simply place a cup of Ranch dressing near fries for dipping.Bacon Wrapped popers

Bacon Wrapped Jalapeno Poppers

INGREDIENTS

  • 8 oz. cream cheese
  • 1 1/2 c. shredded pepperjack
  • 1 clove chopped garlic
  • 10 jalapenos
  • 5 slices bacon, halved

DIRECTIONS

  1. Mix cream cheese, pepperjack, and garlic.
  2. Halve and spoon out seeds of jalapenos. Fill with cheese mixture and wrap each with a halved slice of bacon.
  3. Bake at 400 degrees F until bacon is crispy, about 25 minutes.mini-cheeseburger-party-buns-01.jpg

Cheesey Party Burgers

INGREDIENTS

  • 1 pound lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon mustard powder
  • ½ teaspoon smoked paprika
  • 2 cups diced onion (about 1 whole onion)
  • 3-4 cloves garlic, minced
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
  • 12 slices cheddar cheese
  • 12 dinner rolls

GLAZE

  • ½ cup (8 tablespoons) butter
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon mustard
  • 1 tablespoon sesame seeds

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Coat 9×13 baking dish with non-stick cooking spray.
  2. Place a large skillet on the stovetop over high heat. When the pan is very hot, add the beef and season with salt, pepper, cumin, mustard powder, and paprika. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.
  3. Place bottom half of buns in prepared pan. Top with beef & sliced cheese. Finish off with the top half of the bun.
  4. Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined. Pour over the buns.
  5. Bake at 350 degrees F for 25 minutes.
Makes: 12 burgers.Eggless_Cookie_Dough_Footballs6

CHOCOLATE CHIP COOKIE DOUGH FOOTBALLS

INGREDIENTS

3/4 cup salted butter, room temperature
1/2 cup dark brown sugar
1/4 cup light brown sugar
1/4 cup sugar
2 tsp vanilla extract
2 cups all purpose flour
1-2 tbsp water, if needed
1 1/2 cups mini chocolate chips
16 oz chocolate candiquick
3 oz vanilla candiquick

INSTRUCTIONS

1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
2. Mix in vanilla extract.
3. Add flour and mix until well combined. Dough will be thick. Add 1-2 tbsp of water, if needed to help the dough come together.
4. Stir in mini chocolate chips.
5. Shape balls of cookie dough about one tablespoon in size into footballs, then place on a parchment lined cookie sheet.
6. Refrigerate balls for about 30 minutes, or until firm.
7. Melt chocolate candiquick in a bowl until smooth.
8. Using a toothpick (or the fork method mentioned above) dip the footballs into the melted chocolate, then tap to remove excess.
9. Place balls back onto parchment lined cookie sheet to harden.
10. Once the balls are dry, melt the vanilla candiquick.
11. Pipe the vanilla candiquick onto the footballs to create the strings. Allow to dry.
BACON WRAPPED TATER TOTS

BACON WRAPPED TATER TOT BOMBS

INGREDIENTS

  • 2 cups frozen tater tots, at room temperature
  • 1 ounce sharp cheddar cheese, cut into 1/4-inch squares
  • 4 slices bacon, quartered
  • 1/4 cup Brown Sugar
  • 1 tablespoon chopped fresh parsley leaves

INSTRUCTIONS

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • Working one at a time, wrap each tater tot and cheese square in a piece of bacon. Repeat with remaining tater tots, cheese squares and bacon pieces. Dredge each tater tot in the brown sugar, pressing to coat.
  • Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.
  • Serve immediately, garnished with parsley, if desired.

MUDPIE DIP

MISSISSIPPI MUD PIE DIP

INGREDIENTS

  • 1 container cool whip
  • 1 package chocolate pudding mix
  • 1/2 package Oreo cookies
  • 1/3 c. chopped pecans

DIRECTIONS

  1. Combine Cool Whip and pudding mix in large bowl, beating until all lumps are broken up and batter is fully combined.
  2. Place about 9 to 10 Oreos in a gallon-sized resealable plastic bag and use rolling pin to crush cookies into a fine crumble. Fold Oreo pieces into batter, along with chopped pecans.
  3. Top dip with more crumbled Oreos and pecans. Serve.

VEGGIE NACHOS

VEGGIE NACHOS

INGREDIENTS

  • 1 container cool whip
  • 1 package chocolate pudding mix
  • 1/2 package Oreo cookies
  • 1/3 c. chopped pecans

DIRECTIONS

  1. Combine Cool Whip and pudding mix in large bowl, beating until all lumps are broken up and batter is fully combined.
  2. Place about 9 to 10 Oreos in a gallon-sized resealable plastic bag and use rolling pin to crush cookies into a fine crumble. Fold Oreo pieces into batter, along with chopped pecans.
  3. Top dip with more crumbled Oreos and pecans. Serve.

POTATO SKINS

POTATO SKINS

INGREDIENTS

  • 4 large baking (russet) potatoes
  • 4 slice center-cut bacon
  • 1 tbsp. Extra virgin olive oil
  • salt
  • Pepper
  • ⅓ c. reduced-fat sour cream
  • 1 oz. Pecorino Romano cheese
  • 1 large tomato
  • 2 tbsp. snipped fresh chives

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. With fork, pierce each potato 3 times. Place potatoes on parchment paper. Microwave on High 8 minutes. Turn over; microwave on High 10 minutes longer or until tender. Cover with kitchen towel; let cool.
  3. Meanwhile, in 18″ by 12″ jelly-roll pan, arrange bacon in single layer. Roast 10 to 12 minutes or until browned and crisp. Drain on paper towels. When cool, crumble. Discard fat from pan but do not wipe clean; set pan aside. Reset oven to 475 degrees F.
  4. Cut each potato in quarters lengthwise. With spoon, scoop potato from skins, leaving about 1/4 inch of potato with skin and being careful not to break through skin. Reserve cooked potato for another use.
  5. Arrange skins, skin side up, in single layer on reserved pan. Brush with oil; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper.
  6. Roast 13 to 15 minutes or until browned and crisp. Transfer, skin sides down, to serving plate.
  7. To assemble, spread 1 teaspoon sour cream on each skin. Top with cheese, tomato, bacon, and chives.

DEEP DISH VEGGIE PIZZA

DEEP DISH VEGGIE PIZZA

INGREDIENTS

  • 1 tbsp. olive oil
  • 1⅓ lb. fresh or frozen (thawed) pizza dough
  • 2 c. shredded part-skim mozzarella cheese
  • 1 c. frozen chopped broccoli
  • 2 roasted red peppers
  • ¼ c. pitted kalamata olives
  • 1 can chopped tomatoes with garlic and basil
  • ¼ c. freshly grated Pecorino Romano cheese

DIRECTIONS

  1. Preheat oven to 475 degrees F. Coat 12-inch cast iron or other heavy ovenproof skillet with oil.
  2. Pat dough into 14-inch round, and wrap loosely with 2 large sheets plastic wrap. Microwave 1/4 cup water on High 1 minute. Immediately remove water and place dough in microwave; close door. Let rise 20 minutes. Remove from microwave, and unwrap one side of dough. Carefully transfer dough to skillet, unwrapped side down; peel off plastic wrap. Carefully flip dough once, so both sides are evenly coated with oil. Gently press edge of dough 1 to 2 inches up side of skillet.
  3. Sprinkle mozzarella evenly over dough; top with broccoli, peppers, olives, tomatoes, and Pecorino. Bake pizza 20 to 25 minutes or until dough is puffed and golden brown. Cut pizza into slices to serve.

BURRIOTO DIP

BURRITO SOUP

INGREDIENTS

  • 2 tbsp. canola oil
  • 1 diced large onion
  • 2 minced garlic cloves
  • 1 tbsp. cumin
  • 15 oz. canned diced tomatoes
  • 15 oz. canned black beans
  • 2 c. frozen corn
  • 6 c. chicken broth
  • 15 oz. green chile sauce
  • 1 c. white rice
  • 2 c. mozzarella
  • kosher salt
  • Hot sauce, for serving
  • Chopped avocado, for serving
  • Sour cream, for serving
  • Crushed tortilla chips, for serving

DIRECTIONS

  1. In a large pot, heat canola oil over medium heat. Add onion and garlic cloves and cook until golden, 6 to 8 minutes. Add cumin and cook, stirring, 1 minute. Add tomatoes, black beans, and frozen corn and stir until combined. Add chicken broth, green chile sauce, and white rice and bring to a boil.
  2. Reduce heat to a simmer and cook, covered, stirring regularly, until rice is tender, about 20 minutes. Stir in mozzarella until melted. Season with salt and top with hot sauce, avocado, sour cream, and tortilla chips.
 RED VELVET DIP

RED VELVET DIP

INGREDIENTS

  • 1 block cream cheese (8 ounces), softened
  • 1 c. frozen whipped topping, like Cool Whip
  • 3/4 c. red velvet cake mix
  • 1/2 c. mini white chocolate chips
  • 1 package graham crackers, for dipping

DIRECTIONS

  1. Beat cream cheese using an electric mixer until it’s light and fluffy.
  2. Turn the mixer to low and add in the whipped topping and red velvet cake mix. Once thoroughly combined, turn off the mixer and use a silicone spatula or spoon to fold in the white chocolate chips.
  3. Serve with graham crackers or chocolate wafers for dipping.

Congratulations to Ashley on her promotion!

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