Goodie Bag




Recipe: Quinoa Tomato Salad Bites


















Download the Recipe Card PDF here.

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Recipe:  Shrimp Salsa


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Paper Mache Paste Recipe:

Combine ½ cup flour and 2 cups cold water in a bowl.
Boil 2 cups of water in a sauce pan and add the flour and cold water mixture.
Bring to a boil again.
Remove from heat and add 3 tablespoons of sugar.
Let cool. The paste will thicken as it cools.

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St. Patrick's Day printable. Free Download. Click here.



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Hugs and Kisses Valentine Card. Free Download. Click here.



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Free Thank You Card PDF. Click here.




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Recipe: cranberry conserve




1 lb. cranberries – wash and remove stems
1-1/2 cups sugar
1 cup water





Bring the above ingredients to a boil. Reduce heat. Stir and cover and cook for 10 minutes.

Add:
2 apples – peeled and chopped.
2 cans mandarin oranges, plus 1 can mandarin orange juice

Optional:
Diced pears
Golden Raisins

Simmer for 25 minutes until the conserve thickens.

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Holiday Gift List
Free PDF Download: click here


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Recipe: raspberry-peach sangria

1 bottle white wine
10 oz peach schnapps
16 oz pineapple juice
6 oz Sprite or 7-up

Fruit to add:
2-3 ripe peaches
1 cup raspberries
1 orange




Pit and cut the peaches into wedges. Slice the orange. In a large pitcher, punch bowl or jar combine all ingredients. Can make 1 day ahead and chill overnight.

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Recipe: caprese sticks











1 tbsp balsamic vinegar
1 tbsp plus 1 tsp extra-virgin olive oil
1/4 tsp pepper
1/8 tsp kosher salt, plus more for seasoning
4 ounces mozzarella cheese cut into cubes or mozzarella balls
cherry tomatoes
fresh basil leaves

Whisk balsamic vinegar, 1 tbsp olive oil, 1/8 tsp pepper, 1/8 tsp kosher salt in a bowl.  Toss the mozzarella with the remaining tsp olive oil and remaining pepper. Season to taste with kosher salt.

Assemble:  Skewer 1 cherry tomato onto a stick, 1folded basil leaf and 1 mozzarella ball or cube (note: I cut the mozzarella balls in half because they were large). Repeat using all ingredients. Place sticks on a plate and brush or drizzle with balsamic vinegar mixture.

Tip: The balsamic vinaigrette can be made 3 days in advance and stored in the refrigerator.

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Recipe: mini pecan tarts











Crust:
(1) - 3 oz cream cheese
1/2 cup butter
1 cup and 1 Tbsp sifted flour

Combine ingredients with a pastry cutter. Press into small tart tins or mini muffin pans.

Filling:
1 egg
1/2 cup dark brown sugar (firmly packed)
1/4 cup sugar
1 Tbsp melted butter
1 tsp vanilla
3/4 cup chopped pecans
1/8 tsp salt

Combine filling ingredients. Spoon filling into crust, filling each 3/4 full. Bake 25 minutes at 350 degrees. Cool 5 minutes. Remove each tart with a pointed knife being careful not to break the crust. Makes 24 tarts.

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Recipe Cards:

Purple Index: click here
Purple Card: click here
Orange Index: click here
Orange Card: click here
Pink Index: click here
Pink Card: click here
Blue Index: click here
Blue Card: click here


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Recipe: Vanilla Dip

(1)  8-oz container of whipped cream cheese
2-3 tablespoons half and half
1 tablespoon sugar or more to taste
1 teaspoon vanilla



Thin the cream cheese to desired consistency with half and half. Should be thin enough to dip a strawberry - sort of like frosting. Blend in vanilla and sugar to taste.


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Recipe: Mango Salsa
2 ripe mangos
1/2 red onion
2 tomatoes
2 Tbsp. cilantro or more
lime juice

Dice mango, onion and tomatoes add chopped cilantro and mix in a bowl. Drizzle with lime juice.


Optional - you can add diced shrimp and/or avocado depending on your taste.
Enjoy!

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Recipe: Dad's Pickles

4 cups water
1/3 cup salt
1 cup sugar
1 cup white vinegar
4 pounds pickling cucumbers (they must be pickling cucumbers)
garlic
fresh dill (with flower heads)

Boil and cool the first 4 ingredients. Pack jars with cucumbers sliced in quarters, 1 clove garlic and 3-4 stems dill weed. Pour lukewarm vinegar solution into jars to cover cucumbers. Refrigerate.