Cucumber Boats

I can’t believe that we’re a little over a week out from Christmas right now. It really doesn’t feel like Christmas time to me.

I admit it could be because it’s warmer than usual and currently rainy outside. I won’t complain though. I’d rather have to drive in the rain than deal with the snow. I’ve lived in the same state for all my life and I don’t think I’ll ever look forward to driving in that stuff!

But, I am proud to say that I’m almost done with my Christmas shopping. I have a few odds and ends to pick up. What about you?

I found this recipe on pinterest as well.

It TRULY is addicting!

I love that this recipe was simple to make and is a light refreshing appetizer.

Halve the cucumber, like so.

Scrape out the insides with a spoon.

Then you cut up one of the halves and add in your other ingredients. Mix them together and put the mixture back into the boats. Slice and server! (Sorry I didn’t get a chance to take more pictures! I’m only human!)

I put salt in mine, but thought it was too much personally

Enjoy!

Recipe adapted from bitedelite

• 2 cucumbers (about 1 pound each)
• 2 ounces crumbled feta cheese
• 1 teaspoon fresh parsley or dill, chopped
• freshly ground black pepper, to taste

1. Cut the cumbers lengthwise, and remove the seeds, then cut a small strip off the bottom of one side so that the cucumber half will set level, without falling over.
2. Use the other half of the cucumber and dice into 1/4 inch pieces.  Combine the diced cucumbers with feta cheese, dill, and pepper. Divide the mixture between the 2 cucumber “boats”, then slice into 1 1/2 inch pieces.

Christmas cupcakes

I’m addicted to the site pinterest. Tell me you know about this site!

If not, you must be living under a rock.

Or maybe it’s me that is living under the rock?

Yeah, that must be it!

Well, I found a picture with these on the site. I thought they were so cute. Of course, I tried them out immediately!

They were relatively simple, and everyone loved them.

I found these cute cupcake holders at Target and thought they would be perfect! Tis’ the season, right?

Start by making cupcakes as directed on the back of your cake mix.

YUMMM! I personally love cupcakes fresh and hot out of the oven without any frosting or anything else contaminating them. For these cupcakes I used a box of funfetti holiday mix.

While the cupcakes cool, make your fondant. Add water to the marshmallows and microwave.

Then add in the powdered sugar, combine until the fondant mix is no longer sticky.

When the fondant is ready divide it so you can dye it with the red and black coloring.

Once the fondant is colored, roll it out. I cut the red color about one inch long a leg. The shoes (black fondant) I cut about half an inch a piece. Take the tooth pick and stick it through the red fondant with a little poking through the one side for when you have to attach the shoe.

Here they are, almost finished!

Complete! I ran out of fondant at the very end and had to use mini marshmallows for two of the cupcakes. I colored them black with cookie markers. Can you tell which ones they are?

Oh, Santa!

Christmas cupcakes

1 box of cake mix (prepare as directed for 24 cupcakes)

48 tooth picks

1 container pre-made frosting

Fondant

Marshmallow fondant recipe

Recipe found here I halved it!

I hope you all have a wonderful holiday season!

PB and J chicken wings

Am I the only one in denial that winter is here?

I’ve finally broken down and started wearing a jacket to work. Not a winter jacket yet though!

I REFUSE!

Taking my dog for a walk today was horrible. I couldn’t believe how cold it was.

Where is my bikini? Where is my lounge chair by the pool?

I need some comfort food people!

What better way than by this little twist on PB and J.

 

These definitely hit the spot.

First you need to separate the wings. This my dad so graciously did for me.

Last time I had to separate chicken wings I sliced my finger open. It wasn’t too bad, but I’m not the biggest fan of it anymore.

LOVE YOU DAD!

After your chicken wings are ready the rest of the recipe is simple.  Mix the jelly, peanut butter, vinegar, hot sauce, and salt together in a bowl.

Add the chicken wings and refrigerate. I left mine to marinate overnight.

Preheat the oven to 375 degrees. Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes.

After 30 min turn and baste the wings with the pan juices. I would recommend saving the marinade from the bowl to put over the wings. When I made them there weren’t enough juices in the pan to baste with.

These were good. They had a nice sweet peanuty taste. Is that even a word? It is now!

That ladies and gentleman is how it’s done.

Excuse me while I go curl up in a blanket by the fire.

Baby its cold outside!

Recipe from Rachel Ray

• One 10-ounce jar grape jelly
• 1/2 cup natural peanut butter
• 1/4 cup red wine vinegar
• 1/4 teaspoon hot pepper sauce
• Salt
• 12 chicken wings, tips discarded and wings separated at the joint
• Cilantro, for garnish

Directions:

1. In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and 1/4 teaspoon salt. Add the chicken wings and refrigerate for 1 hour or up to overnight.
2. Preheat the oven to 375°. Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes. Turn, baste with the pan juices and bake until browned, about 20 minutes more. Serve with cilantro.