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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.

 

Baked Brie Tarts from Fall Open House

Thanks to everyone who stopped by our annual Fall Open House this afternoon!  It was wonderful to make new friends and visit with many people who have helped to make 5 Corners Bed and Breakfast a success. Here is the recipe for the Baked Brie Tarts that was requested by many…

Baked Brie Tarts

mini phyllo tarts
Brie cheese, cubed
brown sugar
chopped pecans
honey

  1. Preheat oven to 350 degrees.
  2. Place tarts on a cookie sheet.
  3. Place a cube of cheese in each tart.  Top each tart with 1/2 teaspoon brown sugar, chopped pecans and a drizzle of honey.
  4. Bake 10-15 minutes or until cheese is melted and bubbly.

This recipe was originally posted by the blog Plain Chicken.

Cinnamon Sugar Pretzels

For a new twist on your holiday party snacks and gift-giving ideas, try these super simple, delicious and addictive snack of Cinnamon Sugar Pretzels.

Cinnamon Sugar Pretzels

1 – 1 lb bag of pretzels (I found my holiday shaped pretzels at Sams Club — the giant container made 3 batches)

1/3 cup white sugar

2/3 cup vegetable oil

1 1/2 teaspoon cinnamon

  1. In a small bowl, combine the cinnamon, sugar and oil until well combined.
  2. Pour pretzels into a large microwave safe bowl. Pour cinnamon/sugar mixture over pretzels and stir.
  3. Cook the pretzels for 1 minute on high; remove from microwave and stir.  Do this step two more times.
  4. Line a cookie sheet with foil or parchment paper.  Pour warm pretzels onto cookie sheet in a single layer.  I like mine extra sweet so I sprinkled a little more cinnamon/sugar over the pretzels while they cooled.
  5. Once they are cool, pour into an air tight container for safe-keeping.

You can get creative with the recipe and add pecans or drizzle with chocolate.  Even dried cranberries would add a nice color and texture!  Mix it up however you like!

This is also a great recipe to make with the kids — no sharp knives, nothing hot to the touch and not to messy (as long as you keep the sugar on the counter).

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