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1. Goat Cheese with Fresh Dill & Paprika.



2 packages of fresh goat cheese, 6 tablespoons of fresh dill, and 6 tablespoons of paprika.


Place the package of goat cheese into the freezer to chill.

While the goat cheese is chillin’ in the freezer, finely chop your fresh dill and spread it out a bit on the cutting board to let it dry for a few minutes.

The goat cheese should now be slightly firm. When it is ready, carefully remove the goat cheese from the packaging and gently roll it over the fresh dill, coating it almost completely.

Now pour some Paprika (a few tablespoons should probably do) onto a baking sheet. Give the pan a very slight shake to spread out the paprika a bit. Roll the second cylinder of goat cheese in the paprika until it is covered completely.

Carefully wrap each roll snugly in plastic wrap and chill until it’s time to serve. (The Paprika Goat Cheese will not do well if kept for longer than one to two hours so don’t make it too far in advance). Carefully slice them (easier when they are cool) and serve on crackers or crostini.

-Via Pioneer Woman



2. Chocolate Peanut Butter Pretzel Bites

1 cup creamy peanut butter, 2 tablespoons butter (softened), 1/2 cup brown sugar, 1 1/2 cups powdered sugar, 48 Pretzel Crisps® Original

Pretzels, 10 oz semi-sweet chocolate (chopped), fluer de sal, to taste.

In a stand mixer, combine peanut butter, butter, brown sugar, and powdered sugar -till well combined.

Roll peanut butter mixture in 1 inch balls and smash in-between two pretzels.

In a medium bowl, microwave semi-sweet chocolate in 15 second increments, until melted.

Line counter tops with wax paper and dip half of pretzel sandwiches in melted chocolate and set on wax paper. Sprinkle with fluer de sal

and let chocolate harden.

Serve immediately or store in an airtight container

-Via The Novice Chef



3. Smoked Salmon Tea Sandwich Canapes


8 oz package cream cheese, 2 Tbsp Mayo, 1-2 Garlic cloves (pressed), 1-2 Tbsp dill leaves finely chopped (optional), More dill sprigs for

garnish, 4 oz smoked salmon, 1 long baguette (you can substitute this with rye melba toasts too) 2 Tbsp melter butter (if using the

baguette method).


Slice bread into ⅓” thick slices on the diagonal.

Place the bread slices side-by-side onto a large baking sheet. Brush the tops with butter. Flip the breads over and brush the other side with

butter. I just use long strokes across multiple slices of bread at the same time. Bake at 350˚F for 5 minutes or until edges are just barely

starting to turn golden. The breads should still be soft in the center.

In a small bowl, combine all of your spread ingredients: 8 oz cream cheese (no need to soften it), 2 Tbsp Mayo, 1-2 pressed garlic cloves,

1-2 Tbsp freshly chopped dill. Mash it all together with a fork.

Spread the cream cheese mix over the top of each bread slice. It’s OK to spread even if the bread is still warm. Top with a piece of salmon

and garnish with dill. If stacking, it’s a good idea to put plastic wrap between the layers so the bread doesn’t get soggy.

-Natasha’s Kitchen




4. No-Bake Eggnog Cheesecake


3/4 cup graham cracker crumbs, 1/2 cup sugar, 1/2 teaspoon ground nutmeg, 1/4 cup melter butter, 1 envelope unflavored gelatin, 1/4 cup

cold water, 1 8oz. package softened cream cheese, 1 cup eggnog, 1 cup heavy cream


In small bowl, combine graham cracker crumbs, 1/4 cup sugar, nutmeg, and butter; mix well. Press into bottom of 8-inch-square baking

dish; set aside. 
In small saucepan, combine gelatin and water; stir over low heat 3 to 4 minutes, until dissolved. Remove from heat; set

In large bowl, with an electric beater on medium speed, beat cream cheese and the remaining 1/4 cup sugar until well blended. Stir

in dissolved gelatin and eggnog until well blended. Refrigerate 8 to 10 minutes, until slightly thickened. 
In a medium-sized bowl, whip

cream. Fold whipped cream into eggnog mixture, then pour over prepared crust, cover, and chill 3 to 4 hours before serving.



5. No-Bake Nachos


1 bag green and red tortilla chips, 1 can re-fried beans (16 oz), 1/2 head Romaine or  shredded iceberg lettuce,

2 cups shredded Colby jack cheese (or your favorite cheese), 1 cup sour cream, 2 vine-ripened diced tomatoes


Place tortilla chips on a few platters. Layer in this order: re-fried beans (you may heat these if you’d like but I leave them cold like a dip so

the chips don’t get soggy as fast), then lettuce, cheese, sour cream and top with tomatoes. You will have leftover chips from the bag.

-Via The Hopeless Housewife




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