Friday, October 24, 2014

Friday Foodday

We made it! Happy Friday! Here are my favorite recipes this week.

The Gushing Groom
1 ounce Single Malt Scotch Whisky
1/2 ounce Aperol
2 dashes Angostura Bitters
Ginger ale to fill
Combine Scotch, Aperol and bitters in an ice-filled mixing glass and stir briskly. Strain into ice-filled double old-fashioned glass. Top with ginger alge.

Skillet Roasted red Pepper Artichoke Dip
1 Package (9 rolls) Frozen Garlic Parmesan Dinner Rolls, thawed and each roll cut in half
1 package Frozen Spinach, thawed and squeeze of excess water
1 package Frozen Artichokes, thawed and squeezed of excess water and chopped
1/2 cup Chopped Roasted Red Pepper
2 cloves Garlic, minced
1 8-oz Brick Cream Cheese, softened
1 cup Sour Cream
1 cup shredded Cheddar Cheese
1 cup shredded Parmesan Cheese
Preheat oven to 350 degrees.
In the middle of your skillet - or in a mixing bowl - stir together cream cheese and sour cream until smooth. Break apart drained spinach, artichokes, roasted red pepper, garlic and shredded cheeses. Stir together until combined. (If using a mixing bowl, pour into a skillet or other baking dish)
Bake the dip for 15 minutes, until bubbly. While the dip is baking, cut the thawed rolls in half. When the dip is done, remove from oven and place the rolls cut side down on top of the dip. Place the dip back in the oven and continue to bake until the rolls are baked through and golden brown on top.
Remove from oven and let cool for ten minutes prior to serving.

Carmel Apple Blondies
1/2 cup butter, melted
3/4 cup brown sugar
1 teaspoon vanilla
1 egg
1 cup flour
1/2 teaspoon cinnamon
pinch of salt
1 cup mini Caramel Apple Milky Way candy bars, unwrapped
Preheat oven to 350 degrees. Line an 8x8 baking dish with foil or parchment paper and spray with non-stick cooking spray.
In a medium bowl, stir together the melted butter, brown sugar, and vanilla. Stir in the egg until well combined.
Add the flour, cinnamon, and salt to the wet ingredients and stir until well combined. Gently stir in half of the candy bars. The batter will be thick and sticky.
Spread the batter into the prepared pan. Press the remaining candy pieces all over the top.
Bake for 20 minutes. The center should be barely set.
Cool before cutting.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.