This is a recipe I found in a Taste Of Home magazine. These were a HUGE hit at work & home. They are perfect with a cup of coffee or for dessert.
Ingredients
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1/2 teaspoon almond extract
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon 2% milk
- 1/2 cup sliced almonds, chopped
ICING:
- 1 cup confectioners' sugar
- 1/4 teaspoon almond extract
- 1 to 2 tablespoons 2% milk
Directions
- In a large bowl, cream sugar and butter until light and fluffy.
- Beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well.
- Divide dough into fourths; form into 12-in. x 3-in. rectangles. Place 5 in. apart on greased baking sheets. Brush with milk; sprinkle with almonds.
- Bake at 325° for 18-20 minutes or until firm to the touch and edges are lightly browned. Cool on pans for 5 minutes, then cut diagonally into 1-in. slices. Remove to wire racks to cool completely.
- In a small bowl, combine the confectioner's sugar, extract and enough milk to achieve desired consistency; drizzle over bars.
Recipe can also be found at: http://www.tasteofhome.com/Recipes/Scandinavian-Almond-Bars
I have made this dip on several occasions and have found it to be a huge hit every time. There are a lot of versions of this recipe out there. Here is mine. Super easy and no baking required.
Ingredients:
2 - 8oz packages cream cheese softened
1 - bottle or can of beer
1 - 12 oz package shredded sharp cheddar cheese
1 - package of ranch dip seasoning
Directions:
Mix cream cheese slowly adding the beer until you have a smooth consistency and to the thickness of your liking. (Mixture will harden a bit when refrigerated). I recommend using a hand mixer or even a stand mixer. Add ranch dip seasoning, mix until well blended. Fold in the cheddar cheese. Cover & refrigerate until ready to use. Serve with pretzels or dipping item of your choice.
I made this for a birthday party and it was a huge it. Perfect for an appetizer and super easy to make!
Ingredients:
2 cans (8oz each) of crescent rolls
1 pkg (8oz) of cream cheese
1/2 cup sour cream
1 tsp dried dill weed
1/2 tsp garlic salt
1/2 tsp onion salt
Shredded cheddar cheese (optional)
Veggies of your choice - I used broccoli, cucumber, red onion, tomato, red pepper
Directions:
Heat oven to 375 degrees
- Unroll crescent rolls and place down on ungreased pan/cookie sheet (I used a large cookie sheet) - be sure to pinch the seams together to make one large crust
- Bake 10-15 minutes until golden brown (watch this closely as I've found it cooks faster or slower depending on the oven)
- In a bowl or mixer - mix together the cream cheese, sour cream, dill, onion & garlic powder. Add more of the dill, onion & garlic powder as needed to obtain the desired taste.
- Once crust is baked and cooled, spread cream cheese mix over the crust & top with veggies & cheese.
Cut into squares & refrigerate & enjoy
Note: To make low fat, use fat free or low fat cream cheese & sour cream. Also, you can use reduced fat crescent rolls.
The purpose of this blog is to do one thing. That one thing, is to house recipes that I want to make again. Ones that got two thumbs up by my family & friends. I am an amateur cook that has recently taken a strong interest in trying new things in the kitchen. I hope you enjoy these as much as I have.
