Homemade Frappe

1 1/2 cups Cold Coffee
2 Cups Milk
1/4 Cup Chocolate Syrup
1/4 Cup Sugar
Directions:

Freeze the coffee in ice cube trays. Blend everything until smooth and enjoy!! Yes, really…that’s all there is to it!

Honey Almond Cranberry Crostatas

1/3 cup water

1/3 cup honey
1 ¼ cups fresh or frozen whole cranberries
1 Pillsbury® refrigerated pie crust, softened as directed on box
3 tablespoons almond paste, softened (from 3 1/2-oz tube)
1 ½ teaspoons sliced almonds
8 teaspoons honey

Heat oven to 425°F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10 to 12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.

Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 (4-inch) rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps.

Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds.

Bake 14 to 16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata. If desired, serve warm with ice cream.

Green Olive Cheese Puffs - Appetizers

I remember my mom making these at the holidays...oh so yummy!









2 cups shredded sharp natural Cheddar cheese (8 ounces)
1 1/4 cups all-purpose flour
1/2 cup butter or margarine, melted
48 small pimiento-stuffed olives, drained and patted dry

Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)

Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown. Makes 4 dozen appetizers

Sriracha Veg-Cheese Balls (HOT)

Veggie-Cheese Balls

2 cups frozen chopped broccoli, thawed, squeezed to drain

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 cup Original Bisquick® mix
1 egg
1 tablespoon finely chopped red bell pepper
1 teaspoon garlic salt
1 to 2 teaspoons sriracha sauce (Thai hot sauce)

Dipping Sauce

1/2 cup sour cream

2 teaspoons sriracha sauce (Thai hot sauce)
2 tablespoons sliced green onions (2 medium)
2 tablespoons finely chopped red bell pepper

Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan. In large bowl, stir together veggie-cheese ball ingredients.

With slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.

Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.

Immediately remove balls from pan. Serve warm with sauce for dipping.  Makes 25 Servings

Bacon Wrapped Cheddar Apple Wraps

1 to 2 Granny Smith apples, cut into 16 (1/4-inch) slices

1 tablespoon packed brown sugar

Dash salt

1 can Pillsbury® refrigerated crescent dinner rolls

8 slices (1/4 inch) extra-sharp Cheddar cheese, cut in half (from 8-oz block)

16 slices packaged precooked bacon

Heat oven to 375°F. Line cookie sheet with nonstick foil, parchment paper or silicone baking mat. (Some cheese will melt out during baking so this will make cleanup easier.)

In medium bowl, toss apple slices with brown sugar; sprinkle with salt.

On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.

Place 1 cheese slice on shortest side of each dough triangle; top each with 1 apple slice. Fold sides of dough triangle up slightly; wrap dough around apple and cheese.

Wrap 1 bacon slice around outside of each dough roll-up, making sure ends of bacon are on bottom and slightly tucked in. Place on cookie sheet.

Bake 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.