parties

Perfect for parties, these creamy pumpkin treats are perfect finished with a sprinkle of cinnamon.

Butternut pumpkin pies

(1 2/3 cups) plain flour

butter, chilled, chopped

milliliters (1/4 cup) iced water

1kg Butternut pumpkin, peeled, seeded, coarsely chopped

eggs

(2/3 cup) thickened cream

(3/4 cup, firmly packed) brown sugar

cinnamon,

Buffalo Chicken Dip is a game-day must! Whether you’re watching the game at home or with your friends, everyone will love this spicy, creamy dip.

Buffalo Chicken Dip

sauce,

½ cup (1 stick) unsalted butter

¼ teaspoon Old Bay seasoning

¼ teaspoon smoked paprika

cream cheese, softened

ranch dressing

chicken

cheese

Preheat oven to 400℉. Grease a 2-quart baking...

Preheat oven to 400℉. Grease a 2-quart baking dish. Set aside. 

In a saucepan over medium heat, whisk together...

In a saucepan over medium heat, whisk together hot sauce and butter until butter is melted. Add in Old Bay seasoning and paprika, followed by the softened cream cheese. Whisk until cream cheese is melted, then add in the ranch dressing and whisk until combined. Season with salt and pepper to taste.

Stir in shredded chicken. Pour mixture into prepared...

Stir in shredded chicken. Pour mixture into prepared baking dish. Sprinkle with shredded cheese.

Bake for 20 minutes, until bubbly. If desired,...

Bake for 20 minutes, until bubbly. If desired, broil until top is browned. 

What do you think of the idea of some super hot dogs with homemade hot dog buns and totally whole wheat? Dare to prepare them! You will see that it is not as complicated as it seems. And also, you don&#8217;t need big ingredients!&hellip;

Whole Wheat Hot Dog Buns Recipe

Whole wheat flour

Milk powder 40

Whole cane sugar

Milk 150 ml / ¾ cup / 10 tbsp

Water 150 ml / ¾ cup / 10 tbsp

Egg 1

Salt 1 tsp

For paint the buns:

Milk 3-4 tbsp

Zaatar and feta pinwheels

Butter

Za'atar,

Tbsp Extra virgin olive oil

g Feta, Crumbled (Main)

Egg, Lightly beaten

Tbsp Parmesan cheese, Grated

½ tsp Sumac powder, Optional

In a bowl mix the za'atar and the olive oil and keep aside.

Take each sheet of puff pastry (lightly thawed till it is pliable). Place on work bench and apply about 1-1/2 to 2 tbsp of the za'atar mixture. Spread / brush evenly in a thin layer. Leave 1 cm of one end of the pastry uncovered.

Sprinkle ½ a portion of the crumbled feta cheese on top of the za'atar. Brush the uncovered portion of the pastry with a little water. Roll the pastry to form a log.

Repeat with the 2nd sheet of puff pastry.

Wrap the za'atar rolls in cling wrap or the plastic that separates each sheet of pastry and keep in the freezer for about 15-20 minutes. This allows the pastry to firm up and makes it easier to cut.

Preheat your oven to 200 deg C. fan (Refer to package instructions for temperature and cooking time).

Remove the rolls from the fridge and cut in ½ "rings. (I get 18 pinwheels per sheet).

Place the pinwheels on your baking trays lined with baking paper. Lightly brush egg over the pinwheels.

Mix the sumac and grated parmesan together. Sprinkle a wee bit over each pinwheel. Put the trays in the oven to bake (should take around 15-20 minutes).

Remove from oven and cool on a cake rack. Store in an airtight container once cool.

Cream Cheese Pie 

(8 oz) packages cream cheese, softened

sugar

vanilla

graham cracker crust

sour cream

white sugar

For the filling, combine cream cheese, sugar, eggs, and vanilla in a large bowl. Beat until smooth.

Transfer filling mixture to the graham cracker crust and bake for 35 minutes.

While the filling bakes start on the topping. In a medium sized mixing bowl, combine sour cream, sugar, and vanilla.

Remove pie from oven after 35 minutes and raise the temperature to 450 degrees F. Pour the topping mixture onto the pie and return to oven for 5 additional minutes.

A kids classic you can make at home - a much healthier recipe to the store-bought, fast food option.

Sausage rolls

beef or pork sausage mince

lean beef or pork mince

brown onion, coarsely grated

peeled,

zucchini, ends trimmed, coarsely grated

breadcrumbs

(25cm x 25cm) ready-rolled puff pastry, halved

egg, lightly whisked

Tomato sauce, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751749749001&=domain=taste

5348771529001-5751749749001

These cookies — studded with pecans, coconut, and chocolate chunks — taste like an upgraded oatmeal cookie. 

Lauren Newsome&#8217;s Cowboy Cookies

unsalted butter

all-purpose flour

cinnamon

baking soda

baking powder

salt

brown sugar

vanilla extract

oats

semi-sweet chocolate chips

pecans, toasted and coarsely chopped

sweetened, shredded coconut

Make ahead: Form dough into balls and place on a baking sheet. Freeze until solid, then transfer into a freezer friendly container. Bake from frozen, adding 2 to 3 minutes baking time.Storage: Store in an airtight container at room temperature for up to 1 week.Substitutions / variations:Milk chocolate/semi-sweet chocolate chips can be used in place of chopped chocolate  Unsweetened coconut can be used in place of sweetened coconut or omitted completely. Toasted walnuts or peanuts can be used instead of pecans or nuts can be omitted altogether.Add a sprinkle of sea salt for a sweet and salty combo!!

The Kitchn

Lauren Newsome

Step 1

Place 2 sticks unsalted butter in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer) and let sit at room temperature until softened.

Step 2

Place 2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.

Step 3

Add 1 cup granulated sugar and 1 cup packed light brown sugar to the butter. Beat on medium speed with the paddle attachment until light and fluffy.

Step 4

Reduce speed to low, add 2 large eggs and 2 teaspoons vanilla extract, and beat until well combined, 1 to 2 minutes. Add the flour mixture and beat on low speed until mostly combined. Some flour streaks in the dough are ok.

Step 5

Add 2 cups rolled oats, 2 cups of the chocolate, 3/4 cup pecans, and 3/4 cup shredded coconut.  Mix on low speed until just combined, being careful not to overmix dough. Overmixing the dough will result in dense cookies. The dough will be thick. Cover and refrigerate at least 1 hour or up to overnight. 

Step 6

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line a baking sheet with parchment paper.

Step 7

Scoop out the dough in 2 1/2-tablespoon portions (1.7 ounces each). Place 6 balls of dough onto the baking sheet, spacing them at least 2 inches apart. Press 1/2 cup chocolate chips into the dough balls if desired.

Step 8

Bake one sheet at a time until the edges are golden brown, 9 to 12 minutes. The cookies are better when they are slightly underbaked. They should look slightly gooey in the center and will harden as they cool. 

Step 9

Let cookies cool on the baking sheet for 3 to 5 minutes. Transfer to a wire rack to cool completely. 

How to dye Easter eggs with beets, turmeric, cabbage, and more.

How to Naturally Dye Easter Eggs (Using Ingredients You Already Have at Home!)

unpeeled,

water

Distilled white vinegar

Neutral oil,

beets

red onion

onion orange

turmeric (for yellow eggs)

cabbage

blueberries (for blue eggs)

hibiscus flowers (for indigo or lavender eggs)

You can also start with raw eggs and cook them in the dye bath as described in this how-to on onion-skin eggs. I found that with dyes like the hibiscus tea and beets, the color was more concentrated with the refrigerator method. Of course, this method requires clearing out some space in the refrigerator.Play around with different ingredients to find new colors, or soak in different dye baths for a layering effect.Beware that the actual shade of the final eggs may change when exposed to the air and dried.Keep in mind the effect of the dyes varies depending on how concentrated the dye is, what color egg you use, and how long and how many times the eggs are immersed in the dye. Err on the side of more material rather than less when creating your dye.

Sara Kate Gillingham

Place 1 cup water and 1 cup dye option of choice (purple cabbage, onion skins, etc.) in a small saucepan and bring to a boil over medium-high heat.

Reduce the heat down to low. Cover and simmer until the color is a few shades darker than you want for your egg, 15 to 30 minutes. Drip a little dye onto a white dish to check the color.

Remove the pan from the heat. Let cool to room temperature. Pour through a fine-mesh strainer set over another saucepan or bowl. Press on the solids in the strainer to extract as much liquid as possible. Discard the contents of the strainer. 

Measure the amount of strained liquid. Add 1 tablespoon distilled white vinegar per 1 cup strained liquid and stir to combine.

Arrange 6 room-temperature, hard-boiled eggs in a medium bowl or quart container (like a yogurt container). Carefully pour the cooled dye over the eggs and make sure they are completely submerged.

Refrigerate until chilled and the desired color is reached, a few hours or up to overnight. Remove the eggs from the dye and dry with paper towels. If you want your eggs to be more vibrant and less pastel, give the eggs multiple soaks in the dye, being sure to dry them between stints in the dye.

When the eggs are dyed to the desired color, dry each one thoroughly with a paper towel. Gently rub in little oil neutral oil into each egg. Polish with a paper towel. Refrigerate until ready to use.

Explore a variation of colors with different natural ingredients on your eggs — which are all totally safe to eat!

Roasted salmon with avocado dressing

Red onions, peeled and cut into 8 wedges

Tbsp Olive oil

Tbsp Balsamic vinegar

kg Salmon, pin bones removed (Main)

Lemon juice

Avocado, peeled, stoned and mashed (Main)

Mayonnaise

Basil,

Lemon, finely grated rind and juice

Combine the onions with the olive oil, vinegar and pepper in a large baking pan. Roast for about 30 minutes, stirring often, until the onions just start to brown.

Place the salmon on top, skin-side down, and brush with the combined olive oil and lemon juice. Reduce the heat to 180C. Bake for about 15 minutes or until the salmon is cooked.

Combine all the ingredients for the Avocado Mayonnaise. Serve drizzled or piped over the salmon.

Mint Julep Party Pitcher

mint leaves, divided

Kentucky bourbon (such as Buffalo Trace)

sugar (optional)

Make ahead: The bourbon and mint syrup mixture can be mixed up to 1 day in advance. Mint leaves remain green after muddling for 4 hours, so muddle just before guests arrive.Storage: Refrigerate mint simple syrup for up to 1 week. Remove muddled mint from the bourbon and mint syrup mixture and refrigerate for up to 3 days.

Tips for Making the Best Mint Julep Pitcher When it comes to a make-ahead pitcher cocktail , we need to take a few shortcuts. Make a mint simple syrup. This lets us bypass the muddling business and get right to the bourbon. Pre-mix the simple syrup and the bourbon together. Mix them in the pitcher and chill until it’s time to add ice, fresh mint, and the soda water just before serving.

Meghan Splawn

Bring 1 cup water and 1 cup granulated sugar to a boil in a small saucepan. Stir until the sugar dissolves. Submerge 1 cup tightly packed mint leaves in the liquid. Remove the pan from the heat, cover, and infuse for 1 hour. Strain the syrup through a fine-mesh strainer into a clean, lidded jar. Refrigerate if not using immediately.

Drop 1/4 cup loosely packed fresh mint leaves into the bottom of a pitcher. Muddle using a wooden spoon to release the mint&#x27;s essential oils by pressing down and slightly twisting your utensil. The mint should appear bruised but not torn or blackened. Stir in 30 ounces bourbon and mint simple syrup.

Wrap ice cubes in a clean tea towel. Pound with a rolling pin or meat mallet to crush the ice.

Scoop enough ice into individual julep cups or Old Fashioned glasses until they are very full. Pour in 3 ounces of the bourbon and mint syrup mixture. Top with a splash of sparkling water. Garnish with a sprig of mint and a dusting of powdered sugar, if desired

Honey Roasted Nuts, a deliciously easy snack, perfect for parties and gifts too! Seasoned with honey and cinnamon and a pinch of salt.

Honey Roasted Nuts

nuts, I used half cashew and half peanut

Cup Honey

Tablespoons Butter

Teaspoon Ground Cinnamon

Tablespoons Sugar

Teaspoons Sea Salt

Preheat oven to 325 F or 170 C.

In a small saucepan, add the honey, butter,...

In a small saucepan, add the honey, butter, 1 teaspoon ground cinnamon and on a medium heat, stir until melted. Once it starts to bubble, keep stirring for about 2 minutes.

Put the nuts in a large mixing bowl...

Put the nuts in a large mixing bowl and add the honey mixture, stirring so everything is combined and the nuts are nicely coated.

Pour the nuts onto 2 large baking sheets....

Pour the nuts onto 2 large baking sheets. line them with parchment paper to avoid any sticking. Make sure you spread the nuts out as much as you can so they all get an even browning in the oven.  Place in the oven for 20 minutes.

Half way through the baking, or when you...

Half way through the baking, or when you see the nuts start to turn golden brown, use a spatula and turn the nuts over and return to the oven for the remaining bake time. When the time is up, check for a nice golden brown like in the photos. If the nuts need a bit longer in the oven just pop them back in but keep an eye out they don't burn!

Once done, remove from the oven and let...

Once done, remove from the oven and let sit to cool for about 15 minutes. Then transfer the nuts to a mixing bowl and add the sugar and 1 teaspoon of cinnamon, together with the salt. Use a slotted spoon to combine everything.

Turn the nuts out on to a fresh...

Turn the nuts out on to a fresh sheet of parchment and spread out so they are not clumped together. Allow to cool until they are not sticky. Depending on the temperature, it should take around 1 - 3 hours for them to completely cool and dry out.

Store in an air tight container or package...

Store in an air tight container or package in some nice jars to give as gifts to your friends and family.

Chocolate-covered marshmallows are fun and easy treat to make for any occasion! Decorate them with seasonal sprinkles, drizzle with colorful candy melts, or turn them into marshmallows pops. 

Chocolate-Covered Marshmallows

chocolate

coconut oil

Sprinkles

Contrasting chocolate (almond bark,

Lollipop

In a microwave-safe bowl, add the chocolate chips and coconut oil or shortening. Microwave for 1 minute. Stir well. Continue to microwave in 15-second increments, stirring after each, until the chocolate is melted and shiny.

Use a toothpick to pick up each marshmallow and dip it into the melted chocolate. You can dip them either halfway or fully. If you are dipping homemade marshmallows, you may need to use a fork to help lift them out of the chocolate as they are lighter and fluffier than store-bought marshmallows.

Use a fork or the edge of the bowl to remove excess chocolate from the bottom of the marshmallows. Set dipped marshmallows on a parchment-lined baking sheet.

If decorating with sprinkles, add them immediately while the chocolate is wet.

If desired, you can drizzle the dipped marshmallows with a contrasting color of melted chocolate, almond bark, or candy melts for additional decoration.

Top 13 parties recipes from across the web

The most viewed parties recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butternut pumpkin pies

Buffalo Chicken Dip

Whole Wheat Hot Dog Buns Recipe

Zaatar and feta pinwheels

Cream Cheese Pie

Sausage rolls

Lauren Newsome’s Cowboy Cooki...

How to Naturally Dye Easter Eggs (U...

Roasted salmon with avocado dressin...

Mint Julep Party Pitcher

Honey Roasted Nuts

Chocolate-Covered Marshmallows

A Summery Strawberry Punch for June...

Top 13 parties recipes from across the web

The most viewed parties recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut pumpkin pies

Buffalo Chicken Dip

Whole Wheat Hot Dog Buns Recipe

Zaatar and feta pinwheels

Cream Cheese Pie

Sausage rolls

Lauren Newsome&#8217;s Cowboy Cooki...

How to Naturally Dye Easter Eggs (U...

Roasted salmon with avocado dressin...

Mint Julep Party Pitcher

Honey Roasted Nuts

Chocolate-Covered Marshmallows

A Summery Strawberry Punch for June...

The most viewed parties recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Lauren Newsome’s Cowboy Cooki...