Mini Blood Orange Sweet Rolls

 

                                                                                                            






2 can crescent rolls

 

Sugar blend

2/3 c sugar

1/2 c cinnamon

Glaze
1 1/2 c powdered sugar (sifted)
Zest of 2 blood oranges
4 t water

Note: I make these in two batches, it is much easier! The glaze mixture will get too hard.

Preheat 375 degrees( I use the toaster oven)
Flour surface
Combine sugar and cinnamon, set aside
Press seams together
Cut 1” strips
Sprinkle with tiny amount of sugar blend
Roll into mini cinnamon roll and press down
Use a round pan, spray with Pam, leave space between rolls
Bake 11-13 min
Make glaze
Let rolls cool a couple of min, then glaze

Cucumber Feta Salad with Homemade Creamy Italian Dressing

1 European Cucumber
( cut in half , then slice thin)
1 tub of Cherry Tomatoes( cut in half)
1/2 c Feta Cheese


Dressing

1/3 c olive oil
1/3 c ranch dressing
2T balsamic vinegar
2T lemon juice
1t dried Italian seasoning
1t dried basil
1t dried parsley
1t dried oregano
1/2 t minced garlic
1/3 c grated Parmesan
salt and pepper to taste

Take olive oil and whisk in lemon juice and vinegar. Add garlic and the rest of the dry spices and Parmesan. Place dressing in bottom of large bowl. Put the tomatoes and the cucumbers on top of dressing and toss. Add feta.

I like to take thick sliced bread and cube it, toss in a little olive oil, shake a little garlic salt, parsley and basil on cubes. Using a large non stick skillet, add a small amount of olive oil and brown on one side then turn to brown the other side. Toss into the salad.

Fruit Dip

1 cream cheese (softened)
1 large jar of marshmallow cream


Set cream cheese on counter and let it come to room temperature to soften. Cut cream cheese into chunks. Using a mixer, mix cream cheese and marshmallow cream until smooth. Serve with assorted fruit.

Shrimp Dip

                                                                                                                                                               

Thanks Clarkie!!                                                                                                         

1/4 pound of cleaned shrimp

1/4 tsp sea salt

1/4 tsp garlic salt                                                                                          

6 oz cream cheese

4 tsp lemon juice

4 tsp cooking sherry

2 tbsp chives

2 tbsp shallots

Bring water to boil in a medium pan. Add in the sea salt and add the shrimp. Allow them to cook for about five minutes before draining water. Allow the shrimp to cool.

Pull out the old food processor and toss in the shrimp and let it rock for a half minute. Add in the cream cheese, lemon juice, cooking sherry, chives, shallots (taking the outer skin off beforehand), and the garlic salt. Process until it is smooth and thoroughly blended.

Toss it in the refrigerator to cool. 
             
Adapted from The Galley Gourmet  
Posted by Beloved Green                                 

Shortbread Yum Yums

                                                                                               

1 pgk. Lorna Doon cookies
1 jar Nutella
white chocolate for dipping

Place a small amount of Nutella in between two Lorna Doon cookies. Melt chocolate according to package directions. Dip in white chocolate and let set. These are easy and delicious!