recipes are all below. Take a look, make up a batch of each, ask your
favorite chef, and vote here!
Creme De Menthe Cake
1 box WHITE cake mix. (Not vanilla)
1 tub Cool Whip
Hot Fudge topping (Like you would use on ice cream)
Creme De Menthe liqour
Prepare the cake mix as per the directions on the box, then mix in a
couple of Tablespoons of Creme De Menthe liquor. Usually two or three
is best. Bake according to directions.
Let cake completely cool. (It is very important the cake is not at all
warm before adding the cool whip or it will melt.) Spread a layer of
chocolate fudge topping over the cake. Do not heat the fudge, just
spread it on at room temperature.
Mix the Cool Whip with 1 or 2 Tablespoons of Creme De Menthe, to taste.
The more you add, the stronger it will taste and the darker green the
frosting will turn out. Be careful not to add too much or it will water
down the Cool Whip. Spread over the top of the fudge topping, and chill
in the fridge. Enjoy!
**Special Note- this might not be a good recipe for office or
Crock Pot Spinach Dip
8 ounces cream cheese
¼ cup whipping cream
1 cup spinach
2 tablespoons chopped pimento
1 teaspoon Worchestershire sauce
¼ teaspoon garlic salt (or garlic
powder for stronger flavor)
2 tablespoons grated Parmesan cheese
2 teaspoons grated onion
½ teaspoon dried leaf thyme,
Combine cream cheese and cream in small slow cooker. Cover and cook on
LOW until cheese is melted, about 1 to 1 1/2 hours. Add remaining
ingredients; cover and cook on LOW for about 45 minutes longer. Serve
with tortilla chips, toast points, bagel chips, cut-up veggies, etc. Sophie
in Britain Smoked Salmon Dill Canapes
Slices of bread
75g Smoked Salmon,
cut into 16 pieces
4 hard-boiled eggs, peeled & cut into quarters
Sprigs of fresh Dill for garnishing
Toast bread on both sides; remove crusts. Butter one side and then cut
out 16 rounds with biscuit cutter. Top with a piece of salmon, then a
quarter of egg, and finish with a sprig of dill to garnish.
Spiced Blood-Orange Sorbet
the juice of 1 lemon
1 cinnamon stick
2 star anise
1 litre (34 fl oz) blood orange juice
400g (14oz) sugar
pink sugar, to garnish
pink rose petals
1. Gently heat lemon juice and a good splash of
the orange juice together with the spices over very low heat. When you
can smell that the cloves have begun to release their flavour, remove
from heat. Allow to cool.
2. Combine the rest of the juice, sugar and
lemon-clove mix in a blender. Puree until sugar has dissolved.
3. Pass the mixture through a very fine sieve, and
churn in an ice cream machine until ready, at least 6 hours.
4. Serve in chilled martini glasses rimmed with
pink sugar. Garnish with pink rose petals.
Merry Christmas, Sydney style!
Sweet Chex Mix
9 c. of Chex brand cereals (pick one kind or mix
corn, rice, etc.)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. (1/2 stick) butter
1/4 tsp. vanilla extract
1 1/2 c. powdered sugar
Combine chocolate chips, peanut butter, butter in
1 quart microwave-safe bowl. Microwave on high 1 to 1 1/2 minutes or
until smooth, stirring after 1 minute. Stir in vanilla.
Put cereal in large bowl. Pour chocolate mixture over cereal, stir
until pieces are evenly coated. Then pour cereal mixture into large
resealable plastic bag with powdered sugar. Shake until all pieces are
well coated, spread on waxed paper to cool. Store leftovers in airtight
Teriyaki Bacon Crunchies
3 cans whole water chestnuts
1 pound of bacon, cut into thirds
Drain water chestnuts and place in bowl. Marinade in teriyaki sauce for
at least two hours; drain. Wrap a third of a slice of bacon around a
water chestnut; secure with toothpick, place in baking pan. Drizzle a
little additional teriyaki sauce (to taste) over canapés.
Bake at 350 degrees until bacon is crispy.
White Chocolate Crackers
Make several closed peanut butter crackers. Melt white chocolate, dip
crackers into mixture using a fork, and place on cookie sheet covered
with wax paper. Put in fridge or freezer to set the white chocolate.
Seal in an air-tight container for gift-giving. Pam
in Las Vegas White
15 cups popped white popcorn ( or two bags of microwave popcorn.)
~Best if it’s pre-popped bags of white unsalted popcorn.
Redenbacher’s Tender White is also good (look for salt
and butter free but the
regular one is fine! )
1 cup peanuts or chopped almonds (optional)
12 - 16 ounces white chocolate chips or almond bark
3 Tbsp. cooking oil
pinch of salt ( not needed with microwave popcorn )
4 ounces colored chocolate (Wilton colored chocolate chips
Michael's are great.)
in a 3 gallon container w/lid.
Melt chocolate on
stove over low heat until smooth. Add oil
and stir. Pour over popcorn & shake container
for 30 sec. – 1 min.
Spread flat on wax
chocolate in microwave on low setting. Melt
until smooth (30-45 seconds). Drizzle or shake on popcorn
with a fork. Allow to cool and dry. ENJOY!
(Pre-popped white popcorn can be found at Wal-Mart but
seasonal. It comes in large black and white bags.
It is on the
chips aisle. You could pop your own but you need to
get all of the
kernels out once it is popped. It is best if you shake the
bag of popcorn
and then scoop out the popcorn with your hands to avoid
getting the kernels that went to the bottom of the bag.)
*I like to use Nestle premium white chocolate chips that are
in all grocery stores!