Love these – so yummy!
- 12 oz tube of refrigerated biscuits
- 1 cup shredded cheddar cheese
- 1 Tablespoon fresh diced parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
Category: Kitchen
Fall Decorating Collection
From Pumpkin Menus to Wood Slice Napkin Rings – you’ll find it HERE
Brie and Cheddar Apple Beer Soup
This looks heavenly!
2 tablespoons olive oil
1 sweet onion, chopped
Salt and pepper, to taste
2/3 cup apple cider
2 apples, chopped (I used honeycrisp)
2 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1 (12 ounce) beer (I used pumpkin beer)
2 cups low-sodium chicken broth
1/4 teaspoon cayenne pepper
1/4 cup flour (may sub gluten free blend if needed)
1 cup milk (I used 2%)
16 ounces sharp cheddar cheese, shredded
8 ounces brie, rind removed + cubed
Crab Rangoon Dip and Won Ton Chips
- 24 won ton wrappers, cut into 1-inch strips
- Canola oil, for frying
- 8 ounces (1 block) 1/3-less fat cream cheese, room temperature
- 1/2 cup light sour cream
- 6 ounces lump crab meat (I used imitation crab meat)
- 1 Tbs. honey
- 1 tsp. soy sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. sugar
- Salt and pepper to taste
- 1 green onions, sliced, optional
- (I also added very finely diced red onion, a few tablespoons worth)
Easy Peanut Butter Fudge
- 4 cups sugar
- 1⅓ cups milk (you can use almond milk to make this dairy free)
- 2 cups peanut butter (creamy or crunchy)
- 2 teaspoons vanilla
- 1 7oz. jar marshmallow cream
Click HERE for the instructions
