Caprese Dip / #SundaySupper

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As the holidays get closer, things can get hectic and crazier than usual. It's always nice to be able to relax and enjoy an evening with family and friends, taking a break from the usual craziness to just unwind. For me, that often means throwing things together from the fridge and pantry and coming up with appetizers, dips, sandwiches, and whatever you feel like munching on. Nothing fancy, everything fun! That's how this Caprese Dip came about. Of course I love Caprese Salad, and I had seen Caprese Dips around the internet, but I wasn't sure how they were put together. I really didn't want to know. I thought it would be fun to come up with something myself. So, one night when some friends dropped by, I made Caprese Dip, and we ate the entire thing in one setting. It was so good, that the next day I wrote down as much as I could remember, made a few changes and made it again so I could share this recipe with you! I hope you like it!

Caprese Dip
 (feeds 6-8)
(printable recipe at end of post)

1/4 cup + 3 tablespoons fresh Basil, chopped 
1 1/4 cups fresh Roma Tomatoes, chopped
1 3/4 cup Sour Cream
8 ounce Cream Cheese, softened
1 teaspoon Garlic Powder
1/2 teaspoon Pepper
1/2 cup fresh Mozzarella Balls-Pearls
6" round spring form pan
oven safe jar

Preheat oven to 375°.

Chopped tomatoes into small bite sized pieces.

Chop basil into small pieces.

Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes.  Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.  

 

Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top. 

Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.

Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.

Thanks so much for stopping by today! 

Continue down the page to see more wonderful tasty Easy Party Recipes from my fellow Sunday Supper members! 

Thank you to our hostess for today's event, Caroline from Caroline's Cooking

Appetizers

• 3 Ingredient Citrus Salad by Wholistic Woman
• Caprese Dip by The Freshman Cook
• Easy Persimmon Appetizer with Minted Mascarpone by Caroline's Cooking
• Goat Cheese & Basil Stuffed Peppadews by My Life Cookbook
• Mom’s Cheese Ball by Grumpy’s Honeybunch
• Mushroom Pate by Simple and Savory

Beverages

• Boozy Slow Cooker Hot Cocoa by Cricket's Confections
• Cranberry Cocktails 3 Ways by Monica’s Table
• Sparkling Pamplemousse by Books n’ Cooks

Desserts

• Candy Cane Fudge by Hezzi-D’s Books and Cooks
• Easy Lemon Bundt Cake by That Skinny Chick Can Bake
• Pumpkin Nutella Cookie Bars by Take A Bite Out of Boca
• Sweet and Salty Toffee Bark by Pies and Plots

Finger Foods

• Cheese Ball Pops by Palatable Pastime
• Cranberry Bacon Jam Crostini by Life Tastes Good
• Cranberry Bratwurst Bites in Cranberry Jezebel Sauce by Turnips 2 Tangerines
• Healthier Sausage Crescent Bites by Momma’s Meals
• Hoisin Beef Purses by Cindy’s Recipes and Writings
• Jalapeno Potato Poppers by Mindy’s Cooking Obsession
• Spicy Sausage Tarts by A Mind "Full" Mom
• St. Louis Ravioli by Bottom Left of the Mitten
• Tuna Salad Deviled Eggs by Food Lust People Love

Mains

• Loaded Pizza Stew by Cosmopolitan Cornbread
• Roast Chicken with Scallions and Mushrooms by Asian In America
• Simple Christmas Pizza by Cooking Chat
• Stuffed Turkey Cutlets by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cookprint recipe

Caprese Dip

INGREDIENTS:

• 1/4 cup + 3 tablespoons fresh Basil, chopped
• 1 1/4 cups fresh Roma Tomatoes, chopped
• 1 3/4 cup Sour Cream
• 8 ounce Cream Cheese, softened
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Pepper
• 1/2 cup fresh Mozzarella Balls-Pearls
• 6" round spring form pan
• oven safe jar

INSTRUCTIONS:

1. Preheat oven to 375°.
2. Chopped tomatoes into small bite sized pieces.
3. Chop basil into small pieces.
4. Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes. Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.
5. Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top.
6. Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.
7. Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.

http://www.thefreshmancook.com/2016/12/caprese-dip-sundaysupper.html

Created using The Recipes Generator

Celebrate It! Blog Link Party!

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Welcome to Celebrate It!

Thank you for stopping by to Celebrate with us!

First, let me tell you how sorry I am that I mixed up the days last week. I can not believe I did that! I hope you will continue to link up and celebrate with everyone! I appreciate everyone who stops by. Now, I know everyone is busy, so let's get to the party!

Last weeks three most clicked links:

Roasted Beet and Lentil Salad 

w/ Mint Dijon Vinaigrette

from 

Our Sunday Cafe 

Lifestyles Favorites November /16

from

Becoming Alice

Reindeer Gift Tags

from

Keeping It Real

Let's get the party started!

An InLinkz Link-up

Strawberry Hummus / #SundaySupper / #FLStrawberry

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The holidays are here, which means all the parties and celebrations are about to begin! This is such a fun and exciting time of year! Whether you are hosting your own party, or you are bringing a dish to a get together with friends and family, this Strawberry Hummus is a "must" for your menu. Made with beautiful Florida Strawberries, which are available from November to April, this Strawberry Hummus appetizer brings a new dimension to the classic "party dip"! I know your guests will appreciate that you took the time to serve something that is as good for you as Florida Strawberries. Did you know that just eight medium strawberries contain more vitamin C than one orange, or that they are practically fat free and a good source of potassium? It's all true! The only thing your guests will know is that you are serving them a unique and amazing appetizer that tastes incredible, and they can't stop enjoying it!

Strawberry Hummus
(makes 5 cups)
(printable recipe at end of post)

16 ounces Chickpeas 
1 clove Garlic
1 tablespoon Tahini
1 tablespoon Olive Oil
1/4 cup Water
1 teaspoon Salt
1 1/2 pounds Florida Strawberries
1/2 teaspoon Lemon Juice
various Crackers, Veggie Straws, Naan

Cook the chickpeas according to the package directions.

Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.

Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.

Look at those beautiful strawberry pieces! They are so gorgeous!
Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together. 

Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces. 

Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is.
Place the diced strawberries on the top of the hummus.

Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.

I hope you enjoy this recipe! Thank you for stopping by!
Scroll down to find more blogger recipes using Florida Strawberries and check out the exciting giveaway at the end of this post!

Appetizers

• Balsamic Strawberry Brie Bites by Casa de Crews
• Roasted Strawberry Chipotle Sauce by Grumpy’s Honeybunch
• Savory Strawberry Crostini by Cooking Chat
• Strawberry Apple Salsa by Renee’s Kitchen Adventures
• Strawberry Hummus by The Freshman Cook

Desserts

• Chocolate Covered Strawberries by Desserts Required
• Classic Eton Mess by Sunday Supper Movement
• Fresh Strawberry Pie by Recipes Food and Cooking
• Goopy Goop - A Healthy Strawberry Sauce by Cricket’s Confections
• Strawberry Bundt Cake by Caroline’s Cooking
• Strawberry Layer Cake with Strawberry Buttercream Frosting by Family Around The Table

Main Dishes

• Grilled Balsamic Strawberry & Chicken Kabobs by Books n’ Cooks
• Grilled Fish Topped with Strawberry Salsa by A Kitchen Hoor’s Adventures
• Spicy Strawberry BBQ Shredded Chicken by The Crumby Cupcake
• Strawberry and Arugula Pizza by A Mind “Full” Mom
• Strawberry Balsamic Brie Grilled Cheese by Authentically Candace

Side Dishes

• Strawberry Almond Couscous by Cindy’s Recipes and Writings
• Strawberry Bread by An Appealing Plan
• Strawberry Bruschetta Side Salad by April Golightly
• Strawberry Coleslaw by Family Foodie
• Strawberry Pecan Salad with Honey Balsamic Dressing by Hezzi-D’s Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Florida Strawberry Cap Contest  begins on 12/12/16 and ends on 2/12/17. Just for submitting a photo with Florida Strawberries, you will receive a free Florida Strawberry Cap and the chance to win a trip to Florida to stay at the Trade Winds Island Resort in St. Pete's Beach. The prize includes airfare, accommodations, and a tour of a strawberry farm in Plant City, Florida for up to 4 people. You can enter to win the grand prize as many times as you want and be creative! The judges are hand selecting their favorite imaged! Learn more at Florida Strawberry Sweepstakes! 

Find out more about tasty Florida Strawberries:
Facebook 
Instagram
Google+ 
Pinterest 
Twitter 
YouTube 

This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
   

yield: 5 CupsAuthor: The Freshman Cookprint recipe

Strawberry Hummus

INGREDIENTS:

• 16 ounces Chickpeas
• 1 clove Garlic
• 1 tablespoon Tahini
• 1 tablespoon Olive Oil
• 1/4 cup Water
• 1 teaspoon Salt
• 1 1/2 pounds Florida Strawberries
• 1/2 teaspoon Lemon Juice
• Crackers, Veggie Straws, Naan

INSTRUCTIONS:

1. Cook the chickpeas according to the package directions.
2. Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.
3. Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.
4. Look at those beautiful strawberry pieces! They are so gorgeous! Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together.
5. Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces.
6. Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is. Place the diced strawberries on the top of the hummus.
7. Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.

http://www.thefreshmancook.com/2016/12/strawberry-hummus-sundaysupper.html

Created using The Recipes Generator

Celebrate It! Blog Link Party!

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Welcome to Celebrate It!

Hi everyone! Please let me apologize for being a day late! I totally thought today was Thursday!! Have you ever had a week like that?
Life has been crazy this week. I am so sorry!

 Thank you for taking time out of your day to stop by!

I know how busy everyone is, so let's get this party started!!

Last weeks 3 most clicked posts:

Hot Chocolate Snowman

from

Acadiana's Thrifty Mom 

Ornament Rice Crispy Treat

from

Just 2 Sisters 

Chocolate Chip Walnut Cookies

from

Courtney's Cookbook 

An InLinkz Link-up

 

Chocolate Peppermint Cake / #Best Walmart Trip Ever!

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One day last week, a friend of mine asked me if I would make a small little Chocolate Peppermint Cake for her to give as a gift. Of course, I said yes. She is a dear friend, and I love to bake! So I went to my pantry to gather all the things I needed, when I realized, that I was out of both flour and sugar. Darn! I can't make the cake without those items! I needed to go shopping! So, as I began writing my grocery list, (if I'm going to the grocery, I might as well get everything I need) I looked out the window, and it was pouring down rain! I did not want to go to the grocery right then! That's when I remembered Walmart Grocery Pickup! 

 It's a new service in my area of town, and it's such an awesome way to shop for groceries.  It was time for me to give it a try! I went online to shop, and I was so happy! Ordering my groceries was simple, quick and there is no extra charge for the service! The online grocery area is divided into regular grocery sections, just like in the store. In no time at all, I was totaling my order, paying for it, and selecting a pickup time. Before I left for Walmart, I downloaded the Walmart Grocery App.  On Android use the Walmart Grocery Check in App. I checked in via the app to let the store know I was on my way, and because I enabled notifications and location services, Walmart knew when I would be pulling in to the parking lot.  I found a large sign attached to the front of the store, directing me to go to the side parking lot to use the Grocery Pick up service. So easy!

 I found clearly marked parking spots to use, and  it was less than 60 seconds before Sheryl, a Walmart employee greeted me at my door with a flat bed filled with my groceries. Sheryl was polite and professional and such a pleasure to talk to. I popped open the back of my car, and she loaded everything for me, smiled and said thank you, and went to greet another customer that had just pulled up. 
What a fantastic experience!  The best part? It was pouring down rain and I never got wet!  The service was so convenient and so easy, I am already planning to use it again! Give it a try! You will love it! Keep reading down the page to get the recipe for the cake i baked for my friend!

Chocolate Peppermint Cake
(printable recipe at bottom of page)
(makes 1-9" 2 layer cake)

Cake
2 1/4 cups Flour
1/2 cup unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup Shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
1/2 teaspoon Peppermint Extract 
3 Eggs
1 1/3 cups Water

Frosting 
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
 

Preheat oven to 350℉.

Mix together the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.

In a large mixer bowl beat the shortening, sugar, and vanilla until combined.Add eggs, one at a time, beating after each addition. 

Alternating between the flour mix and the water, start adding them to the bowl, using low speed until all of the water and flour mix is combined.

I wanted to use a festive container for the cake, because it is a gift, so I found these cute red and white striped ones at a craft store. If you use this type of paper pan, please read the package directions in regards to preparing the pan. This package said to not grease and flour the pan, which makes this an even easier recipe! It did say to bake the cake on a baking sheet. Bake for 20-25 minutes.

This cake came out a little lopsided, but not too bad. Once it cooled, I cut a thin slice off across the top. Then I refrigerated it, so the crumbs will not be loose when I go to icing it. 

This frosting is easy to make. You can easily cut this recipe in half if you do not want any leftover. In a large mixing bowl whisk together the warm water and the meringue powder for 30 seconds.

Add the cream of tartar and whisk for another 30 seconds. Add all the sugar at one time. Mix for 10 minutes on high speed. You will have a lot of icing. For this cake, remove a 1/4 cup of icing. Tint red with your food coloring. Remove a 1/4 cup of white icing.Fill a pastry bag with white icing and another one with red icing. 

Using the pastry bags of icing to randomly cover the entire top of the cake with frosting drops. Then take a toothpick or skewer to swirl the color around the cake, creating a beautiful iced cake. Refrigerate a couple hours, until cold. I had plenty of cake batter left because this recipe makes a double layer 9" cake, so I made a few more for friends.

Thanks so much for joining me today! I hope you will try both the Walmart Grocery Pick up and this yummy Chocolate Peppermint Cake! You will love both of them!

Gingerbread Man Cookie / #christmascookies

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I have been busy making my favorite Christmas cookie, The Gingerbread Man! I don't know why, but I just love this guy! I mean, he tastes yummy, and he is so darn cute, you just want to gobble him up! Which is what I do! Way too much, but like I said, he tastes so yummy, I can't resist him! You won't be able to resist him either! He is easy to make and decorate, and he never fails to make whoever you give him to smile! So spread him around to friends and family. Will give Gingerbread Man Cookie for smiles!

Gingerbread Man Cookie
(printable recipe at end of post)

5 cups Flour 
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 tablespoon Ground Ginger
2 teaspoons Ground Cinnamon
1/2 teaspoon Allspice
2 sticks unsalted Butter
1 cup Sugar
3/4 cup unsulfured Molasses
1 large Egg
1 teaspoon Vanilla

Frosting
3/4 cup Warm Water

5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds Confectioner's Sugar

In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, and ground allspice. Set bowl aside.

Use an mixer on medium speed to mix together the butter and sugar for 2-3 minutes. Beat in the molasses, egg and vanilla. Turn the speed to low and mix in the flour, a spoonful at a time until completely mixed. The dough should be a little sticky, but a bit stiff.

Use an mixer on medium speed to mix together the butter and sugar for 2-3 minutes. Beat in the molasses, egg and vanilla. Turn the speed to low and mix in the flour, a spoonful at a time until completely mixed. The dough should be a little sticky, but a bit stiff.

Roll out the dough and cutout the cookies.

Place in oven and bake for 6-7 minutes. Cool on wire rack.

 Make the icing. Here is the link to the directions: Cookie Icing
Only make white icing, and take a little bit of white and tint it red. You will have plenty of icing left over for other projects. Use the white icing to pipe on the eyes, mouth, and buttons. 

 Use the red icing to pipe on a tiny red heart on each gingerbread man. Share with friends, or keep him all to yourself 😃! Thanks for joining me today!

Don't forget to check out some other recipes today from these fellow bloggers:

      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 7

Chocolate Covered Cherry Cookies from Cooking With Carlee
Classic American Sugar Cookies from A Day in the Life on the Farm
Double Chocolate Snowball Cookies from Jolene's Recipe Journal
Gluten-Free Maple Chestnut Cookies from Caroline's Cooking
Maple Sugar Cookies from A Palatable Pastime
Nutty Triple Chocolate Cookies from Family Around the Table
Tangerine and Dark Chocolate Macaron from A Kitchen Hoor's Adventures
Healthy Chocolate Chip Cookies from Simple and Savory

Author: The Freshman Cookprint recipe

Gingerbread Man Cookie

INGREDIENTS:

Cookies

• 5 cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 tablespoon Ground Ginger
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoon Allspice
• 2 sticks unsalted Butter
• 1 cup Sugar
• 3/4 cup unsulfured Molasses
• 1 large Egg
• 1 teaspoon Vanilla

Frosting

• 3/4 cup Warm Water
• 5 tablespoons Meringue Powder
• 1 teaspoon Cream of Tartar
• 2.25 pounds Confectioner's Sugar

INSTRUCTIONS:

1. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, and ground allspice. Set bowl aside.
2. Use an mixer on medium speed to mix together the butter and sugar for 2-3 minutes. Beat in the molasses, egg and vanilla. Turn the speed to low and mix in the flour, a spoonful at a time until completely mixed. The dough should be a little sticky, but a bit stiff.
3. Roll out the dough and cutout the cookies.
4. Place in oven and bake for 6-7 minutes. Cool on wire rack.
5. Make the icing. Here is the link to the directions: Cookie Icing Only make white icing, and take a little bit of white and tint it red. You will have plenty of icing left over for other projects. Use the white icing to pipe on the eyes, mouth, and buttons.
6. Use the red icing to pipe on a tiny red heart on each gingerbread man. Share with friends, or keep him all to yourself 😃!

http://www.thefreshmancook.com/2016/12/gingerbread-man-cookie-12-days-of.html

Created using The Recipes Generator