Cheesy Bacon Dip

Thanks to my friend Krista, this is my FAVE dip ever. It is seriously addictive and seriously not good for you. I love it anyway. It's easy and always a crowd pleaser. Here's the link.
http://kristasfavorites.blogspot.com/2008/04/cream-cheese-dip.html

Cheesy Bacon Dip

8 oz cream cheese
½ cup mayonnaise
1 cup grated Swiss cheese
2 Tbsp chopped green onion
8 slices bacon, cooked and crumbled
½ cup Ritz crackers, crushed

Mix first 5 ingredients together and spread in a 9x9 (approx.) baking dish. Sprinkle crushed Ritz crackers on top. Bake at 350 degrees for 15-20 minutes, or until hot and bubbly. Serve with tortilla chips or crackers.

Stuffed Mushrooms

I found this recipe on sisterscafe.blogspot.com. They were a huge hit at a Christmas Eve party we attended. They are addictive so make a double batch if you have a big group. I changed the recipe up a bit but here's the link for the original.
http://sisterscafe.blogspot.com/search/label/appetizers


Stuffed Mushrooms
adapted from The Sisters' Cafe

1-2 packages mushrooms

1 tube regular pork sausage

1 8 oz box cream cheese

green onions

garlic powder

Clean mushrooms and remove stems. Saute sausage, season with garlic powder. Chop stems finely and add to sausage when it is about halfway through cooking. Mix sausage mixture, cream cheese and a handful of chopped green onions. Spoon into mushrooms. Place in a buttered casserole dish, and bake at 350 for 20-30 minutes.

Tips
I didn't use green onions one time because I didn't have any and they were still delicious! I found that I had filling left over after I used all my mushrooms (I used one large package of fresh mushrooms, about 20 - 24 mushrooms) so I just ate the rest with tortilla chips and it was GOOD! I filled each mushroom piled high with filling.

Samoas Knock Offs

I really love Samoas. They aren't just my favorite Girl Scout cookies, but they are probably my favorite cookie period. This recipe comes pretty close to the real deal. My only complaint was I felt like the cookie bottom was too thick. I may try halving the cookie crust portion and see how that goes. Everyone raved over them and they are super delicious all the same. Also, they are surprising easy to make since they are actually bars but they take a little time to make. I will make them again... and again I'm sure.
Found on bakingbites.com Here's the link
http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Place caramels in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Tips

I didn't use parchment paper. I used wax paper after I dipped the bottoms in chocolate.

Christmas Eggs

When I stumbled across this recipe on sisterscafe.blogspot.com I thought what could be so great about these eggs. I was intrigued enough to try it Christmas morning and we were pleasantly surprised. These babies aren't healthy but they are every bit delicious. Just give 'em a try. They are being added to the Rasmussen family Christmas morning breakfast tradition. They are super easy to make and you'll want to lick your plate, just be prepared. See my tips below.

Christmas Eggs

12 eggs

1 pint whipping cream

Salt -I use kosher

Preheat oven to 350

Butter a muffin tin.

Crack one egg in each muffin hole. Then open your carton of cream and pour maybe a couple of tablespoons on each one. Keep pouring and try to give each egg an equal amount until the cream carton is empty. Sprinkle a pinch of kosher salt on each one and then simply pop into the preheated oven. Bake for about 12-15 minutes, depending on how soft you like the yolk. Spoon out the eggs and be sure to spoon the cream over each one!!

Tips
I made 4 eggs. I sprayed (Pam) 4 cups of my muffin tin and cracked an egg in each one. I filled each cup to the rim with whipping cream and didn't salt them because the hubs isn't into salt at all. I baked them the full amount of time but if you wanted a softer or runny yolk you could definitely pull that off by shortening the baking time. Remember when you dish the eggs up to spoon the cream left in each cup over the eggs. You could probably whip these before you put them in the muffin tin and they would be more scrambled egg style if you aren't into whole yolks.

Best Pancakes Ever... Seriously

I made these delicious beauties Christmas morning and just might make it a Rasmussen family Christmas tradition. They take a little extra effort than regular pancakes but they are heaven and worth it 100%. I want some right now. I found this recipe at ilovetoeatgoodfood.blogspot.com. Here's the link.
http://ilovetoeatgoodfood.blogspot.com/2008/08/matts-famous-pancakes.html

Best Pancakes Ever

2 Cups flour

2 tsp. baking powder

1 Tbsp sugar

1 Tbsp brown sugar

2 eggs, separated

2 cups milk

1/2 cup ricotta cheese

1/2 Tbsp salt

2 tsp vanilla

Combine dry ingredients. Separate egg, and beat the whites until they begin to stiffen. Add the rest of the wet ingredients to the egg yolk. Add dry ingredients, and mix well. Lightly fold in egg whites. Fry on a lightly greased frying pan or pancake griddle.

ENJOY!

*this recipe makes about 20 3-4 inch pancakes