Marinated Cheese

1 block cream cheese, sliced
1 16oz Sharp cheddar, sliced

Layer like picture

Mix together :
 1/2 cup red wine vinegar
 1/2 cup olive oil
3 cloves crushed garlic
2tbsp dried chopped onion

Pour over cheese

Top with fresh, chopped parsley
Pimentos
Fresh, chopped green onion
Pepper

Refrigerate overnight to marinate, serve on your choice of cracker. I prefer Ritz.

Roasted Corn Dip

One of our favorite summer dips! Perfect for cookouts or a lazy Sunday afternoon!!

3 Cups cooked corn
8oz cream cheese
8oz shredded cheese (3 cheese or Mexican are my favorites)
1 garlic clove
1/2 small onion
1tsp Chili powder

Preheat oven to 375, spray stone plate or iron skillet

Roast corn over medium high heat in skillet. Corn will brown a bit and may pop. Meanwhile, in separate bowl, cube cream cheese, finely chop onion and garlic (after pressing). Add cheese and chili powder. After corn has browned, not burnt, just lightly toasted, mix into cheese mixture. Transfer to stone plate or iron skillet. Bake for 18-20 minutes, until golden and bubbling. After dip comes out of the oven, sprinkle the top with chili powder and serve with tortilla chips or your favorite cracker!!

Berry Peachy Muffins

2 Large, Ripe peaches (peeled & chopped)
1 Pint blueberries (washed)
4 Tbsp butter (melted)
1 Tbsp baking powder
2 Tbsp cinnamon
2 cups flour
3/4 cup sugar
1 large egg
1/2 cup milk
1/2 cup sour cream

Optional: 2 Tbsp Pampered Chef sweet caramel sprinkle

Preheat oven to 350, grease muffin tins

Peel and chop peaches, wash blueberries. Mix together in bowl....set aside.

In separate bowl mix together flour, sugar, baking powder, cinnamon and caramel sprinkle. Add butter, egg, milk and sour cream. Beat. Fold fruit into mixture, careful not to smash it!! Use a cookie dropper to fill muffin tins half full. 

Bake for 30-35 minutes until toothpick comes out clean. Let cool in tins for ten minutes. Pop out and enjoy :)

Dill Pickle Cheese Ball!!

I am the ultimate cheese ball fan :) Snacky cheese balls to delicious dessert ones, I grew up on the amazingness of fun and easy delectable treats. One of my favorite, and now my family's favorite, is the dill pickle ball!!

2 blocks cream cheese, softened
5 whole baby dill pickles (3 large)
1 package Budding dried beef
2 tsp Crushed Peppercorn
1.5 tbsp dried chopped onion
1.5 tbsp Lawrys Course Ground Garlic Salt with Parsley


Chop up your pickles and dried beef. Add to the 2 blocks of cream cheese. Mix. (I suggest a bamboo spoon...it doesn't stick!) Add garlic salt, chopped onion and peppercorn. Form into ball and let sit in fridge for at least 2 hours. I normally let it sit overnight, in order for the flavors to absorb :) Serve on crackers or pretzels!

Wow, it has been a long while since I have posted on here! So much has happened in the last year, but I am ready to get back to my blogging. I have tons of new recipes to add, so in the next couple of days they will be up!


So what's new in the Gorsuch household? We are expecting our second and final child! Little Bauer will be here in March! Time has flown by and this pregnancy had been quite the trip, but we are beyond excited to make our family of 3, a family of 4! We recently moved into a new house as well. Deep into the woods of Waxhaw, North Carolina. Beautiful little home that we are so proud of :)

Keep your eyes peeled as I will be posting some fabulous appetizers, dinners and desserts in the next couple days!

Strawberry Poke Trifle!

Here are your ingredients:


1 box yellow cake mix
2 boxes of strawberries (cut and cleaned, do NOT sugar them!)
1 box french vanilla pudding mix
1 box strawberry jello
2 tubs Cool Whip




Start off by baking your cake, let it cool for a bit. While your cake is cooling, poke holes in the top of it, approximately 15 of them. Just poke away, no need to make it pretty!!! Now make up your Jello mix, just like on the box.....and pour the watery mixture all across the top of the cake. (it is going to seep into the holes and around the outside of the cake, perfect, just what we want) Stick the cake pan in the fridge


While your Jello cake is setting, mix up the Cool Whip and french vanilla Pudding. Its going to be a fluffy delicious mixture! 


Pull out your cake after the jello has sat for at least 30 minutes, crumble and start to layer.....you can layer whatever way you would like. I suggest cake, fluff, strawberries and repeat. And here is your finished product.....

Cinnamon Biscuit Cookies

3 1/2 cups flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp Pampered Chef Cinnamon Plus (for the boring kind you can use reg. cinnamon)
1 cup softened butter
1/2 cup sour cream
1 egg
1 tsp vanilla


Mix together your flour, sugar, baking soda and powder, and cinnamon. Using electric mixer (or your husbands brute strength) add in butter, sour cream, egg and vanilla. 


Refrigerate for about an hour


Preheat your oven to 375 degrees. Grease all of your pans that you are working with (nobody likes a one legged gingerbread man). 


On your beautiful clean counter sprinkle and spread some flour. Your mixture may feel a bit sticky still. Add some flour as you need to. Roll out your dough and start cuttin!! Bells, candy canes, wreaths, whatever your heart desires. Just remember not to roll your dough too thin....I hate thin crispy cookies :)


Bake for about 10 minutes. Just as the tops start to brown. 


Place on your Pampered Chef cooling rack and repeat. Dont have a Pampered Chef cooling rack? Well you better call me before starting this recipe! (Like that? My sneaky business ways!)


Frosting:
4 cups powdered sugar
1/2 cup softened butter
1 tbs vanilla
1/4 cup milk


Mix all together...this is a thin frosting. I like to seperate the mixture into 4 or 5 different bowls, adding food coloring to have multiple colors. I use my PC basting brush to brush a thin layer on the cookies....I dont like overly sweet cookies. But cake on the frosting as you desire!! :)