Tuesday, December 23, 2014

Beer Cheese Dip

Beer Cheese Dip

  • ½ to ¾ cup beer
  • 3 T. Ranch flavoring
  • 2 cups shredded cheddar cheese
  • 8 oz cream cheese, softened.
  • 8 oz sour cream

Mix cream cheese with ranch seasoning until well blended, then add in sour cream. When that is thoroughly combined, add beer until you reach the desired consistency, then mix in cheese. This is excellent served with pretzels. 

Butter Rum Sandwich Triangles

Butter Rum Triangle Sandwiches

1/2 cup powdered sugar
1/3 cup finely chopped pecans
1 cup butter, softened
2 tablespoons light rum or milk
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons large grain sugar
1 1/3 cups powdered sugar
1/4 cup butter, softened
1 1/2 teaspoons light rum*
1 to 2 tablespoons  Half & Half
Combine 1/2 cup powdered sugar and pecan pieces in food processor bowl fitted with metal blade. Cover; process 45-60 seconds or until pecans are very finely chopped. Combine sugar mixture, 1 cup butter, 2 tablespoons rum and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.

Divide dough in half; shape each half on lightly floured surface into 10-inch long roll. Place onto waxed paper. Flatten sides to form triangle, using waxed paper to help shape triangle. Wrap each half in plastic food wrap. Refrigerate 2 hours or until firm.

Heat oven to 375°F. Cut each log into 1/4-inch slices with sharp, serrated knife. Place 1 inch apart onto ungreased cookie sheets. Sprinkle triangles with large grain sugar. Bake 9-11 minutes or until edges begin to brown. Cool completely.

Meanwhile, combine all filling ingredients except half & half in small bowl. Beat at low speed, adding enough half & half for desired spreading consistency. For each sandwich cookie, spread3/4 teaspoon filling on bottom of cookie. Top with second cookie, sugar-side up. Squeeze together gently.

*Substitute 1/4 teaspoon rum extract or same amount of dark rum.

-These cookies are better the next day.

- Use 2 rulers to shape triangle by pushing sides flat with rulers on opposite sides at the same time.

Recipe from landolakes.com

Thursday, December 18, 2014


2 cups sugar
1 cup cream
2 squares (1oz each sq) unsweetened chocolate
1/2 tsp salt
2 T. light corn syrup
2 T. butter ( not marg)
1/2 t. Vanilla

Dissolve sugar, cream, salt, chocolate, and corn syrup. Bring to a boil to 236-240 degrees, or until a little mixture dropped in cold water forms a soft ball.
Remove from heat. Drop 2 T butter in. DO NOT STIR! Cool to 110 degrees without stirring. Add 1/2 t vanilla and beat until candy looks like glass (will have a dull sheen). Add 1/2 c nuts if desired. Turn into a 9x5 greased pan. Cool & cut.

Recipe from Louise Anspach from Mullen.