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Fall Open House Recipes 2014

Caramel Apple Dip

8 oz cream cheese, softened
1/2 cup brown sugar
1 teaspoon vanilla
1/4 to 1/2 cup caramel sauce

Blend cream cheese, vanilla and brown sugar together until very smooth. Stir in caramel sauce until desired sweetness is reached. Serve with apples and graham crackers.  This recipe was originally posted by How Sweet It Is.

 

Baklava Bites

1 (15-count) package mini phyllo cups
1/2 cup chopped pistachios,
1/2 cup chopped pecans
1 Tbsp. butter, melted
1/4 cup honey, plus more for serving
1/4 teaspoon cinnamon
pinch of salt

Preheat oven to 350 degrees. Place phyllo cups on a baking sheet. In a medium bowl, stir together chopped nuts, melted butter, honey, cinnamon and salt until evenly combined. Spoon about 2 teaspoons of the nut mixture into each phyllo cup until they are filled. Bake for 10 minutes, or until the nuts are fragrant and lightly toasted but not burned. Remove and drizzle with extra honey before serving. Serve immediately.  This recipe was adapted from its original recipe on Gimme Some Oven.

 

Smoked Gouda & Pumpkin Cheese Spread

8 oz. cream cheese
1/2 cup smoked Gouda cheese, shredded
¾ cup pureed pumpkin (not pumpkin pie filling)
5 slices of bacon, cooked and crumbled
1 teaspoon black pepper
½ cup green pepper, finely chopped

Mix cream cheese, Gouda and pumpkin in a small bowl. Save a bit of Gouda cheese for garnish.  Add pepper and ¾ of the crumbled bacon into the mixture. Save some bacon for garnish.  Transfer to a serving bowl.  Chill until ready to serve.  Sprinkle with a small handful of shredded Gouda, green peppers and bits of bacon before serving.  This recipe was originally posted by Living Locurto.

 

Apple Cider Sangria

1 bottle of Pinot Grigio
3 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
2 large apples, chopped

Combine all ingredients, except apples, and stir.  Refrigerate for several hours.  Right before serving, add apples.  I would recommend freezing some of the extra apple cider in ice cube trays.  This will keep your Sangria cold without diluting it.  This recipe was adapted from its original post on Chef-In-Training.

 

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