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Sunday, December 25, 2011

Breakfast Casserole

Merry Christmas!!

There are certain Christmas traditions you can't live without. Crab legs on Christmas Eve and breakfast casserole Christmas morning are a couple of mine that I look forward to every year. Since Matt and I are spending our first Christmas together in Pittsburgh this year I had to introduce him to the casserole. (The crab legs will have to be next time we go to Virginia).

Breakfast Casserole

1 Pound Sausage
1 8-Count Crescent Rolls
2 Cups Shredded Mozzarella Cheese
4 Eggs Beaten
3/4 Cup Milk
1/4 tsp Salt
1/8 tsp Pepper

Preheat Oven to 425. Crumble sausage in frying pan and cook. Drain well.
Butter a 9x13 baking dish. Line with crescent rolls. Press the dough together so that there isn't any holes and it becomes one.
Sprinkle sausage and cheese over the dough. Beat together eggs, milk, salt, and pepper. Pour over casserole.
Bake for 15-20 minutes. Let sit for 5 minutes, then cut into squares.

You can prepare this the night before if needed. Also, adding onions, green peppers, cilantro, and tomatoes is really delicious. Basically anything you add to an omelet can be added to this casserole. 

I hope everyone has a great Christmas with your loved ones and you are enjoying all of your Christmas traditions!
Enjoy! :)

Saturday, December 24, 2011

Simple Pretzel Snacks

Merry Christmas Eve!

These little treats are the perfect dose of salty and sweet. I have made these for showers, birthdays, and many, many Christmases. It's becoming a tradition. If you are looking for something quick to make, these are a nice 10 minutes activity! They are also nice because you can use any chocolate disc/M&M color combination! This year I used the mint M&M's for these... seriously try it... it's good!

Simple Pretzel Treats

Pretzel Snaps
Wilton Chocolate Discs

Preheat your oven to 350. Spread pretzels out on baking sheet. Put chocolate discs on top of pretzels. Put in oven for about 10 minutes until chocolate starts to melt. (Note: keep a close watch if you are using the white chocolate, you don't want them to turn brown!) Take out and while chocolate is still warm press an M&M in the center of chocolate. Let cool and devour. 

Enjoy! :)

Friday, December 23, 2011

White Chocolate Craisin Chunk Cookies

Now it's starting to feel like Christmas!

These cookies are a staple at Christmas in my family. They are also my go to cookie recipe when I need to bring a tasty treat somewhere. Christmas cookie and ornament exchange? Check. Last day at work? Check. Birthday? Check. Check.

What's even better is how versatile this recipe is. Not in the mood for craisins? Throw in some raisins. Feeling a little nutty? Add walnuts or pistachios. Not a fan of white chocolate (are you crazy?)? Change it out for dark chocolate. The possibilities are endless!

White Chocolate Craisin Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda 
1/2 teaspoon salt
1 6-ounce package Ocean Spray Craisins
2/3 cup white chocolate chunks or chips 
1/4 cup chopped nuts of your choosing (optional)

Preheat oven to 375F. 
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt in a separate mixing bowl.  Add to butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries, white chocolate chunks and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 8 minutes or until golden brown, cool on wire rack.
Makes approximately 2 1/2 dozen.

Santa called. He would like a dozen of these waiting by the chimney. 
Enjoy! :)

Thursday, December 22, 2011

Fudge: 2 Ways

Hello. My name is Stacy and I am addicted to this fudge.

There. I said it. Once you guys try it you will understand why. Yesterday I brought the remaining cookies to work with me. The fudge stayed at home. When asked my response was, "what fudge? I didn't make any fudge" or "ohh man, I'll bring it in tomorrow." Nope. The fudge stayed at home.

I was always nervous to make fudge. Until now. This fudge is so quick and easy to make, no candy thermometer needed. [I know, awesome.]


Once you make this you will automatically want to try it in every variety you can think of. Like I did. Hence why there are two different kinds here. Mary said she has tried several other concoctions that have all turned out deliciously as well. I think I will try dreamsicle (also an addiction) and chocolate mint next.... Yummm.

Peanut Butter Fudge

3 Cups Sugar
3/4 Cup (1 1/2 Stick) Butter or Margarine
1 Can (5oz) Evaporated Milk
12016oz Bag of Peanut Butter Chips
1 Jar (7oz) Marshmallow Fluff
1 Tsp Vanilla

Line a 9 inch square pan with foil.
Bring sugar, butter, and milk to a full rolling boil in a large saucepan on medium heat, stirring constantly. Boil 4 minutes (or until 234 degrees on candy thermometer) stirring constantly!
Remove from heat. Add peanut butter chips, marshmallow fluff, and vanilla, and stir until melted.
Pour into pan and let cool.

White Chocolate Fudge with Reese's Pieces

3 Cups Sugar
3/4 Cup (1 1/2 Stick) Butter or Margarine
1 Can (5oz) Evaporated Milk
12016oz Bag of White Chocolate Chips
1 Jar (7oz) Marshmallow Fluff
1 Tsp Vanilla
1 Bag (Less or More if Desired) Reese's Pieces

Line a 9 inch square pan with foil.
Bring sugar, butter, and milk to a full rolling boil in a large saucepan on medium heat, stirring constantly. Boil 4 minutes (or until 234 degrees on candy thermometer) stirring constantly!
Remove from heat. Add white chocolate chips, marshmallow fluff, and vanilla, and stir until melted.
Pour into pan. Pour Reese's Pieces on top of fudge and work throughout fudge with a knife so they are well distributed. Try to have Reese's Pieces in each bite. Let cool.

Simon says go make this fudge for the holidays.
Enjoy! :)

Monday, December 19, 2011

Melted Snowmen Cookies

This past weekend, Mary and I had a holiday bake-a-thon! We baked and decorated and ate until our cookie trays were full and our teeth were aching. (I guess not aching too much since we have already planned a round two for when more family comes in town!) Over the next couple days I'm going to share with you all the cookies and treats we made to make your holidays even sweeter!

Mary and I in our matching Holiday jammie pants ready for a day of baking!

First I have to start out with this cute is he??? I almost didn't even want to eat him! (I said almost...)

I stumbled upon these melted snowmen cookies back in June and have been pacing back and forth the last six months until it was acceptable to make them. Since I have also developed a very unhealthy pinterest addiction, they taunted me ever day from the other side of the computer. Just screaming to be made!

Well Mary and I did just that and they turned out so cute! We ended up using a sugar cookie recipe we already had and went to the trusty internet for a royal icing recipe. Each one had it's own personality and was completely worth the back ache decorating these cuties caused us.

Melted Snowmen Cookies
(cookie decorating inspired by Crazy Domestic)

Sugar Cookies

3 1/2 Cup Flour
1/2 Teaspoon Baking Powder
1/2 Cup Shortening
1/2 Cup Butter
1 1/2 Cup Sugar
2 Beaten Eggs
1 1/2 Teaspoon Vanilla
1/2 Teaspoon Salt

Beat shortening and butter until creamy. Mix sugar, eggs, and vanilla then add to shortening mixture. Add dry ingredients then blend into creamy mixture.
Refrigerate dough for one hour for easy rolling. Roll and cut into desired shapes.
Bake at 400 degrees for 6-8 minutes or until light brown around edges.

Alton Brown's Royal Icing

3 Ounces Egg Whites
1 Teaspoon Vanilla
4 Cups Powdered Sugar
***(This was a little too sweet for Mary and I so we added a little bit of melted butter and milk to cut the taste)

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

How to assemble the cookies:
Either free hand cut the cookies or use a cookie cutter. Mary and I used a pint glass and coffee mug to obtain circles. Bake, cool, and apply white icing to the cookies according to the cookie recipe. Take a microwave safe plate and spray with cooking spray and space marshmallows out on plate. Put in microwave for about 30 seconds...keep an eye on them because once they start to expand you need to take them out! Spray your hands with cooking spray and take the marshmallows and place them on the edge of cookies. Then continue to decorate your snowmen.

You will have so much fun making these, this I promise you! Leave comments and let me know how it goes!
Enjoy! :)

Thursday, December 15, 2011

Asian Turkey Burgers with Spicy Lime Mayo

Seriously, make these for dinner tonight. Do it.

I found these on one of my favorite food blogs and knew I would be making them within a week's time... orrrr the very next day. These were so delicious I didn't even have time to whip my camera out before we inhaled them! I don't even like mayonaise and I probably could have eaten this by the spoonful.

I changed a couple things to this recipe (mostly because I didn't have the items on hand and Matt was hungry and could not wait any longer). Here is how I made them:

Asian Turkey Burgers with Spicy Lime Mayo
Adapted from How Sweet Eats

1 Pound Ground Turkey
2 Garlic Cloves, Minced
A Handful of Chives, Thinly Chopped

1/2 Tablespoon Low-Sodium Soy Sauce
1 Tablespoon Sesame Oil
1/2 Tablespoon Toasted Sesame Seeds
4 Whole Wheat Buns

Spicy Lime Mayo
1/4 Cup Mayonnaise
1 Teaspoon Sriracha Sauce
Lime Juice

For the full recipe, pictures, and how to assemble the burgers please check out Jessica's blog at How Sweet Eats! You will not be disappointed!

Enjoy! :)

Tuesday, December 13, 2011

Guest Blog: Holiday Biscotti

To kick off the holiday baking season I have asked my extremely talented cousin, Afton, to share one of her favorite things to make this time of the year!

I hope yall enjoy! :)

Hello all from Stacy’s cousin’s kitchen in Virginia Beach, where I have just set my Holiday Biscotti back in to the oven. (Yes I said back in.)  For those of you who haven’t made biscotti before, the word biscotti literally means “twice-baked” in Italian!  Being someone who likes to take food items I come to love and learn to make them myself, I decided a couple years ago that I wanted desperately to learn to make this delicious, coffee-side treat. 

Now, while the possibilities of what biscotti contain are virtually endless, most people have probably tried some manipulation of an almond/hazelnut/chocolate combination.  While I had sampled all different types of biscotti over the years, when I stumbled upon the recipe I am about to share it was love at first bite.  A perfect combination of salty, tangy, and sweet, I bring to you my Holiday Biscotti, as adapted from Food Network’s Giada De Laurentis:
Holiday Biscotti
Recipe adapted from Giada De Laurentiis
Prep Time: 25 minutes Cook Time: 55 minutes Level: Intermediate Serves: 2 dozen cookies

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest—don’t skip this, it really rounds out the flavor of the batter
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped-as much of a pain in the butt as it is, I shell the pistachios myself; buying the “kernels” is more expensive and brings too much salt to the recipe (enlist a friend or family member to help you shell!)
2/3 cup dried cranberries –I look for unsweetened (which Craisins ARE NOT) again just so not to add anything extra to the recipe.  If you can’t find them, sweetened will work.
12 ounces good-quality white chocolate, chopped; or white chocolate chips


Preheat the oven to 350 degrees F.  

Line a heavy large baking sheet with parchment paper (If you do not, the biscotti WILL stick to your sheet.)  Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes (Oven time will vary.  In NJ using my mom’s gas oven this takes between 35-40 minutes.  In my electric oven in VB I pulled it today at about 25 minutes.  Rule of thumb: don’t go too far.) Cool for 30 minutes.  

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet.  You should now be able to see the pretty green and red that the pistachios and cranberries bring. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.  

Note: I have made these biscotti many times and not dipped them in chocolate.  The chocolate will of course add another layer of flavor, and it adds the white to complete the festive color trio of green, red and white.  However, these biscotti are delicious just the way they are, as well.

Stir the chocolate in a bowl set over a saucepan of simmering, not boiling, water (this is called tempering) until the chocolate melts. (For those of you who have not worked with white chocolate much, it is rather fussy. If you overheat it or bring it up too fast (i.e. with boiling water) it will seize, which is a nice way of saying “clump up into chalky balls.” (Rule of thumb: simmer your water, stir a lot, and as soon as it’s melted, TAKE IT OFF.)

Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet (still lined with parchment) for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

I will chat with you all again soon.
Happy Holidays!

Thursday, December 8, 2011

Shrimp Scampi

For Christmas all of us kids bought my parents tickets to Quidam. It is a Cirque Du Soliel show that is touring the country right now and it is FANTASTIC! Matt and I had the privilege of going to see it while it was in Pittsburgh and I knew my parents would love it too! Since they are going to the show tonight I thought I would relive the night Matt and I went.

The night we saw the show was very spontaneous. I got the tickets from work and surprised Matt when he got home. This happened to be the same time that we were training for our Halloween race (which we both did well in and are both very glad it's over). Needless to say I would have done anything to have a night off of running and free Cirque tickets sounded like the perfect excuse.

Since I was surprising Matt with tickets I decided to make a little date night out of it and surprise him with dinner also. Shrimp Scampi is a simple dish that is a sure "Matt Pleaser." Test it out at your next date night or dinner party. I promise people will go nuts over it! (as long as they like shrimp)

Shrimp Scampi

1 1/2 Pound Jumbo Shrimp, Shelled and Deveined
Kosher Salt and Freshly Ground Black Pepper
2 Tablespoons Unsalted Butter
2 Teaspoons Minced Garlic
1/4 Cup Dry White Wine
1 Tablespoon Freshly Squeeze Lemon Juice
2 Teaspoons Finely Chopped Flat-Leaf Parsley Leaves
1/4 Teaspoon Grated Lemon Zest


Put the shrimp on a large plate and pat them dry with a paper towel. Arrange the shrimp so the lay flat and are evenly spaced. Season with salt and pepper.

Heat a large pan over medium heat. Add the butter to the pan. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp without moving them for one minute. Add the garlic and cook for one more minute. Turn the shrimp over and cook for two more minutes. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Add zest and parsley and stir. Take off heat, add shrimp back in, and toss everything together.

Serve alone or over pasta.

Enjoy! :)

Wednesday, December 7, 2011

Mulled Wine

Ever since we had a bonfire at our friend's house, the Bowlby's, I have been dreaming about mulled wine (and s'mores but we will only talk about the wine). It was something I NEEDED the recipe for. Who would have thought this tasty warm beverage was so easy?! If you guys can't already tell by my posts I like cooking things that are uncomplicated. Maybe one day I'll branch out... maybe.

Mulled Wine
(Thank you to Courtney Bowlby for this recipe!)

1/2 Cup Sugar
1/2 Cup Water
1 Bottle Red Wine
3 Cloves
2 Cinnamon Sticks
1 Orange, Peeled

Heat sugar and water together so sugar dissolves. Add the rest of the ingredients and heat through. Serve warm.

Yummm. I want some right now.
Enjoy! :)

Tuesday, December 6, 2011

DIY Glitter Flats

I wanted to take a break from cooking tonight and give you guys a quick and easy DIY gift idea. These will make the perfect Christmas gift to give! (or Christmas gift to yourself perhaps??)

Believe it of not, these are not a product of Pinterest!

I know.... crazy!

They totally could be though right? I found these last February on the We are not Martha blog and instantly had to make a pair of my own.

These flats are perfect with a pair of jeans or tights. Every time I wear them to work I get comments! No one can believe they are homemade...I'm thinking about going to Michael's to get glitter in every color. Who wants a pair under their tree??

DIY Glitter Flats

What you will need:
Plain Flats (any color will work, I got mine from Target)
Mod Podge
Glitter (Lots and lots of glitter) :)
Clear Glaze Spray
Foam Paint Brush

Mix about 2oz Mod Podge with glitter. Paint one layer on shoe (this will look really weird for your first coat!) Let the Mod Podge dry (this takes anywhere from 15-25 minutes depending on how thick you paint it on, it will dry clear). I did this four times before I got the glitter effect I wanted. Again, make sure you let your shoes dry in between each coat! Spray your shoes with the clear glaze spray and let dry over night. Then your very own glitter shoes are ready to wear!!

Since we are talking about making these for Christmas, I'm going to recommend you listen to Michael Buble's new Christmas CD (this NEEDS to be a part of your Christmas CD collection right now) and drink tomorrows Mulled Wine!

Happy Crafting! :)

Monday, December 5, 2011

Crock Pot BBQ and Cocktail Meatballs

This past weekend Matt and I decided to have a few friends over to watch the ACC Championship game (a game we will NOT talk about in this blog.) Since it was mostly his guy friends coming over to watch the game I turned to my super simple, never fail man meal. BBQ.

And not just any BBQ. Throw it in the crock pot and be done with it kind of BBQ. Now this is my kind of meal. On top of BBQ, Matt put in a special request for cocktail meatballs. Another crock pot meal? Count me in. Thank goodness we have two crock pots!

Even though we are not talking about the outcome of the game, the food was amazing. If you are looking for a party side or a dinner you can put on and forget about for a couple hours while you do something else... this is your post.

Crock Pot Pulled BBQ

5 lb Pork Loin Roast

1 Bottle Favorite BBQ Sauce
Hot Sauce (optional)

Cut fat off pork loin. Place pork loin in crock pot. Pour BBQ sauce over pork loin (I also add hot sauce, which completely up to you and your taste). Make sure all of the pork loin is coated in sauce. Cook on high 6-8 hours. After about 6-7 hours, you will be able to take two forks and pull apart the meat. Once the meat is shredded it will absorb more of the BBQ sauce.

Crock Pot Cocktail Meatballs

2 Bags Frozen Meatballs
2 Jars Chili Sauce
1 Medium Jar Grape Jelly

Put all ingredients in crock pot. Cook on low for 4-5 hours or on high from 2-3 hours.

Enjoy and be prepared for leftovers! :)
(Don't forget to let your guest's know you slaved over it ALL day!)

Sunday, December 4, 2011

Layered Pumpkin Pie Toffee Cheesecake

I know I am late on this but I hope everyone had a fantastic Thanksgiving! :)

Matt and I went to Virginia Beach to spend the holiday with my family. It was a very relaxing weekend with beautiful weather!

I was in charge of the dessert this year. Now that I'm spreading my culinary wings (or trying to), I really wanted to wow my family. As I was frantically searching foodgawker and pinterest for different dessert recipes, my friend and future sister in law, Sarah, showed me this heavenly looking recipe. Pumpkin pie AND toffee cheesecake... where do I sign up?

Layered Pumpkin Pie Toffee Cheesecake
(adapted by, found online by Sarah Winkler)

2 Cups Cinnamon Graham Cracker Crumbs (Just Short of 2 Sleeves)
1/2 Cup (1 Stick) Butter
2 8oz Packages Cream Cheese, Softened
1/2 Cup Sugar
1 Teaspoon Vanilla
5 Eggs, at Room Temperature
1 Bag Toffee Bits
1 15oz Can Pumpkin
3/4 Cup Whipping Cream
2/3 Cups Sugar
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Pumpkin Pie Seasoning
1/8 Teaspoons Salt
Cool Whip for Topping

Heat oven to 300 degrees. Spray a 9 or 10" springform pan with cooking spray. In a small bowl, mix crumbs and butter. Press in bottom of pan. Bake 15 minutes. Remove from oven and set aside.

In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust. Clean out your bowl (or by all means grab another one).

Mix pumpkin, whipping cream, 2/3 cups sugar, the cinnamon, pumpkin pie seasoning, salt and remaining 3 eggs just until blended. Slowly and carefully spoon over cheesecake layer.

Bake for 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn off heat, open oven door about 4 inches. Leave cheesecake in oven for 30 minutes. Run spatula around edge of pan. Cool 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan. Pipe whipped topping or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits (if there are any left, which in my case there was not...oops).

Next time I make this pie (which will be before Thanksgiving next year) you are all invited.
Enjoy! :)

Tuesday, November 22, 2011

Sausage Gravy

Bob Evans eat your heart out.

After proposing, I thought Matt deserved a breakfast built for champions. And that is exactly what he got! First things first....I found these on Pinterst and HIGHLY suggest you all make them immediately. Why these are not on every diner menu in America, I have no idea.

I am a firm believer that everything is better with bacon, but pancakes? Man... it's just too easy and it was SO. SO. GOOD.

Bacon. Pancakes. Syrup. I rest my case.

Ok...time to get back on track. Which in this case is a delicious- manly- meaty- sausage gravy that I think really wow'ed my new fiance. (still so weird to say!) This is something I grew up on living in Virginia, so I'm glad to bring it to our table in Pittsburgh. This recipe is so easy and makes the most comforting biscuits and gravy. You know what I heard? Biscuits and gravy are the best breakfast choice to lead you into a fantastic Thanksgiving meal.... how convenient. ;)

Sausage Gravy

1 Pound Original Sausage Roll
1/4 Cup All Purpose Flour
2 Cups Milk
Salt and Pepper to Taste

1. Cook Sausage in a large skillet over medium heat.
2. Stir in flour until dissolved.
3. Slowly stir in the milk.
4. Cook gravy until it boils and thickens. Stirring often.
5. Add salt and pepper to taste.
6. Serve over hot biscuits.

Enjoy! :)

Thursday, November 17, 2011

Girls' Wine Weekend

Since I brought up Girls' Wine Weekend in the last post I thought I shouldn't make yall wait any longer. I know you are just dying to know more about this glorious weekend. Let me tell you one thing.... it is just as magical as you are imagining. A weekend full of good eat, great company, and wine. Lots and lots of wine. I strongly encourage you to plan one with your closest girlfriends right now.

For our Wine Weekends, we come from all around and close in on a little town called Delaplane, Virginia. If you are near there the wine is FANTASTIC! I can't drive home from Pittsburgh to Virginia Beach without my car being magnetically pulled into at least one of the vineyards. It just won't doesn't happen.

This year we decided to bring all of our food. What a nice change that was. We could sit and have a picnic with delicious homemade food at a winery with beautiful scenery and lots of fall foliage. We had cheese. We had chocolate. We had wine. Seriously.... I'll plan another weekend right now and you are all invited.

Pistachio Goat Cheese Balls
(Adapted from

1/4 Cup Shelled Salted Pistachios (I used about double this)
6oz Goat Cheese, Softened
2oz Cream Cheese, Room Temperature

1. Toast nuts in small skillet over medium heat until fragrant, about 3 minutes; chop finely.
2. Combine goat cheese and cream cheese in a medium bowl. Drop mixture by heaping teaspoons onto a parchment-lined baking sheet; refrigerate 15 minutes.
3. Roll into balls, then roll in chopped nuts.
4. Refrigerate, tightly covered, up to 1 day.

Another thing brought was an appetizer/snack my family simply calls oysterettes. For lack of a better name, these are oyster crackers marinated in the most addicting dressing ever. As long as I can remember these crackers have been a staple for special occasions so I felt it only necessary that they make an appearance at our annual wine weekend.


2 Bags Oyster Soup Crackers
1 Cup Oil (I used Canola in this case)
1 Pack Dry Hidden Valley Ranch Seasoning
1 Tsp Dill Weed
1/2 Tsp Garlic Powder

1. Mix oil, ranch seasoning, dill weed, and garlic powder together.
2. Put oyster crackers in a gallon zip-loc bag and pour dressing over top of crackers.
3. Let sit for a couple hours or over night. Every now and then move crackers around in bag and flip bag to make sure all crackers are well coated.

So now you have no excuses. Grab your girlfriends and enjoy in a wine weekend (or just a wine night) soon! Vineyards are everywhere and now you have great tasting snack ideas to go along with it!  

Enjoy! :)

These delightful digs were also a star component over the weekend. Check out Sugarcoated to see how to make these wine and cheese cupcakes. I promise you won't be disappointed.