spread

Cranberry Jalapeno Holiday Dip

/ Jodi / 36 Comments

Cranberry Jalapeno Holiday Dip.

When I was asked to bring an appetizer to my new Daughter-in-Law, Liz’s family Thanksgiving, I knew I had to make this after being told by my BFF, Jill that everyone was “jonesing it” when she made it for a party.

First I had to laugh at our 50+ year old selves using urban slang, then I had to make it and see if it was so!

Well – Yep!  It was a hit! One sister asked if the recipe was on the blog, because she wanted it (here it is Laura!), and another said she normally doesn’t like salsas, but she really liked it.

It is sweet, and it is spicy. It is crunchy, and it is creamy. All of this in a bite!

Thumbs up from all, except for hubby, who said it was… meh… He preferred the other appetizer I made – Pumpkin Pecan Baked Brie – which was pretty amazing too!

But will you make this and let me know and prove him wrong? <wink>

So secret revealed here.  I did not take pictures of the batch I made for Thanksgiving, so I made it again this past week just to get pictures <whistles and rolls eyes… not owning up to the fact that I ate a quarter of it for lunch one day…..>

And guess what else I did with it this week?  I made a leftover cold turkey sandwich and slathered some of this on the Smart Bun first.  YUM!  Who knew it would make a great turkey sandwich spread too??!!

This will be a hit at any holiday gathering, and it is so easy and pretty!  Here is the recipe as I slightly tweaked from a recipe I found through Pinterest:

Cranberry Jalapeno Holiday Dip

Ingredients:1 12oz. bag fresh cranberries

  • 1/3 cup sliced green onions
  • 1/4 cup sliced jalapeno pepper slices in a jar (or 1-2 fresh if you like it HOT!)
  • 2 Tbsp. chopped cilantro
  • Juice of 1 fresh lemon
  • 1/4 tsp salt
  • 1 cup sugar
  • 16 oz. cream cheese, softened

Directions:

Chop cranberries (I used the Pampered Chef Food Chopper, and it worked wonderfully, but you can also chop by hand.  Do not put in a food processor as they will become too mushy), and place in a medium bowl.  Add chopped green onions, jalapenos, cilantro, lemon juice, salt, and sugar, and stir gently, but well.

Cover, and let refrigerate overnight.

When ready to serve, strain or squeeze liquid from cranberry relish.

Spread cream cheese in bottom of a pie plate or serving dish.  Top with cranberry relish mixture.

Serve with crackers, tortilla chips, pita chips, celery sticks, or your favorite “dipper.”

Enjoy, and let me know if you and your friends are jonesing it too!

Cheers & Hugs,
Jodi

Smile

/ Jodi / 38 Comments

smile-perylene-green-watercolor

Smile…

I know that this may sound cliche,
but won’t you give it a try today?

When you see someone whose eyes are dim,
greet them with a wide, happy grin?

Show those dimples and pearly whites,
it may just be their day’s highlight.

A smile is contagious and fun to spread.
Just do it, you’ll see – full speed ahead!

It could be the cure that heals the blues,
maybe even the common cold and flu.

It’s easy, and it is free to give.
it can even be a kind forgive.

A simple smile can spread some light,
and be the way to make a day bright.

It’s a gesture, it’s a gift,
it can be a huge lift.

If everyone tried this once per day,
imagine how lovely… imagine how gay.

You can turn the world on with your smile
You can take a nothing day, and suddenly make it all seem worthwhile.

Cheers & Hugs,
Jodi

RIP Mary Tyler Moore – Your smile will be remembered

 

Cookie Butter Cinnamon Chip Cookies

/ Jodi / 39 Comments

cookie butter cinnamon chip cookies

Have you discovered the amazingness of Trader Joe’s Cookie Butter yet?  (It’s quite similar to Biscoff spread, which I also absolutely adore!)

cookie butter cinnamon chip stack

I knew there had to be an EXTRAordinary cookie to make with this magical spread, so I went a googling and discovered a great recipe to start with at the wonderful Averie Cooks blog.

cookie butter cinnamon chip cookie

These cinnamony, gingergread biscuity, ooey-gooey brown sugary in the center, crispy crunchy on the outside little gems of deliciousness may just be my new favorite cookie ever!

Bake them if you dare!

Cookie Butter Cinnamon Chip Cookies

  • Servings: 2 1/2 dozen
  • Print

Ingredients:cookie butter cinnamon chip cookies

  • 2 large eggs
  • 1 ½ cups Trader Joe’s Cookie Butter or Biscoff Spread
  • 1 stick (1/2 cup) butter (softened)
  • 1 1/2 cups packed brown sugar
  • 3 Tablespoons vanilla extract
  • 1 3/4 cup flour
  • 4 teaspoons cornstarch
  • 3 teaspoons cinnamon
  • 2 teaspoons baking soda
  • pinch of salt
  • 1 bag Hershey’s Cinnamon Chips

Directions:

Cream the egg, Cookie Butter, butter, brown sugar, and vanilla on medium-high speed of an electric mixer until light and fluffy, about 4-5 mins.

Add flour, cornstarch, cinnamon, baking soda, and salt.  Mix on low speed until just incorporated, about 1 min.  Fold in cinnamon chips.

Make 1 ½ inch balls from the cookie dough, place on a cookie sheet, cover with plastic wrap, and refrigerate for at least 3 hours before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Chilling the dough is a must.

Preheat oven to 350F.  Place cookie balls on baking stone or sheet, spaced at least 2 inches apart, and bake for 8-9 mins, or until edges have set and tops are just beginning to set. Do not over-bake.

Allow cookies to cool on the baking sheet for about 5-10 minutes before removing and transferring to a rack to finish cooling.

Enjoy!

Cheers & Hugs,
Jodi