Bird Nest Crunch

Kenz threw a bird themed bridal shower yesterday for an old friend. This stuff was a hit and very addicting.

22 oz white chocolate baking squares
1 cup dry roasted peanuts
2 cups rice krispies
2 cups Peanut Butter Captain Crunch cereal
2-3 cups pretzel sticks

Mix dry ingredients together in a large bowl.
Melt the chocolate in sauce pan at a very low setting. When all chocolate is melted, pour over dry ingredients and mix together. Scoop small spoonfuls onto wax paper and let harden OR evenly distribute mixture on a non-stick cookie sheet. Let cool. Using a knife cut into the cooled mixture, breaking it apart into small chunks.

*I added a big bag of Cadbury mini eggs to the mix after it had cooled.

Artichoke Dip

serves 6

6 oz cream cheese
1 1/2 cup chopped baby spinach
1 cup drained, chopped canned artichokes
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 tsp Balsamic vinegar
1/2 tsp red pepper flakes
1/4 tsp garlic power
5-6 slices pita bread, grilled

Heat cream cheese in microwave 1 min or so until hot and soft.
Add rest of ingredients (except bread) and mix well.
Cut the grilled pita bread into 8 triangles per slice.
Serve dip hot with sliced grilled pita bread.

Raspberry Cake

Cake:
1 white cake mix
1 (16 oz) can raspberry filling
1 cup fresh raspberries, for garnish

Whipped Cream Frosting:
2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla

Raspberry Sauce:
1/2 cup raspberry jam
1 Tbsp warm water

Cake: Bake cake into two 8 inch round cakes. Cool and cut each layer, making four layers. Spread raspberry filling between the layers and chill for 30 min.

Frosting:
Whip cream, sugar and vanilla until soft peaks form.

Sauce: Combine raspberry jam with warm water and mix well.

Frost sides of cake with frostings. Drizzle sauce over top and garnish with fresh raspberries.

Meg's Creamy Potato Soup

Meghan makes this all the time and urged me to fix it for Maddie's birthday party. I did, it's good. I think I threw in some cheddar cheese, though.

Saute: 1 onion, 1 stalk of celery (chopped) in 2 TBSP of butter until translucent

Add 3 cans of chicken broth, 6 potatoes (I sometimes use more if I have smaller potatoes), and 3 carrots cubed and sliced

Bring to boil and then simmer for 15 minutes

Add and stir in: 1 can of cream of chicken soup and 8 ounce package of cream cheese (add this in small slices)

Heat through and serve.

I often double this for lots of leftovers.