Schaaf Floral

Schaaf Floral

Posted by Bud Dauphin on November 16, 2011 | Last Updated: January 7, 2014 Uncategorized

Great recipes from our open house

Here are the recipes from our open house. We hope you enjoy all the yummy ideas listed here.

Blue Cheese & Chive Pinwheels
1 jar blue Cheese & Chive Dip
8 oz. cream cheese
1/2 cup mayonnaise
4-6 oz crumbled blue cheese
Soft Tortilla Shells
Mix 1st 4 ingredients together and spread on
tortillas – roll up and chill

Meatballs
5 lb bag of meatballs
1 1/2 bottles of Chipotle Sauce
(Blackberry or Raspberry)
Heat meatballs & drain grease – add sauce
and put in crock pot

Pineapple Habenaro Dip
4 oz Pineapple Habenaro Dip
8 oz cream cheese
4 oz shredded cheddar cheese
diced red onion
mix ingredients together & chill
serve with crackers

Corn Relish Dip
3 tbl spoon of sour cream for every 8 oz
Mix together & chill

Roasted Red Pepper & Onion Relish
Mix 8 oz cream cheese with 1 jar (12.5 oz)
roasted red pepper onion relish
chill – serve with crackers

Blueberry Fruit Dip
8 oz cream cheese
8 oz cool whip
7 oz jar marshmallow crème
1 jar of Maine Blueberry Preserves (can substitute
other kind of preserves)
Serve with grapes, strawberries etc.

Artichoke & Spinach Crab Dip
1 jar Robert Rothschild Artichoke & Spinach Dip
8 oz Crab Meat drained
1/2 cup Sour Cream
1/2 cup shredded Sharp Cheddar Cheese Sauce
Place all ingredients in bowl and mix thoroughly

Mushroom Marsala Potatoes
5 lbs Yukon gold potatoes, peeled, boiled and
12 bottle Robert Rothschild Farm Mushroom
Marsal Sauce
1/2 cup Sour Cream
1 tsp Sea Salt
6 oz Parmesan cheese, shredded
4 tblsp butter
Mash potatoes – add butter and salt (can add a
little milk if potatoes are too stiff) Add remaining
ingredients. Mix well. Serve as side dish

Garlic Herb Pinwheels
1 pkg Wind & Willow Garlic & Herb Mix
8 oz cream cheese
1/2 cup mayonnaise
4-6 oz mozzarella cheese (finely shredded)
4-6 oz cheddar cheese (finely shredded)
finely chopped onions
Soft Tortilla Shells
Mix 1st 6 ingredients together
Spread on tortilla shells (can top with turkey or ham – Optional)
roll up and chill
Slice after chilled & serve

Spiced Pumpkin Bisque
1 cup Pumpkin Puree, 12 oz can
1 jar Robert Rothschild Farm Spiced Maple Pumpkin Dip
1 stick butter
1 cup Onion, diced
1/4 cup flour
1 cup heavy Whipping Cream
3 cups Chicken Broth
1/4 cup Brandy
1 each Bay leaf
salt and pepper
1/4 cup Toasted Pumpkin Seed (optional)
Sweat onion with butter on low heat. Add pumpkins degrees
Continually stir to prevent browning. Add flour gradually
stir to coat the vegetables. Add cream, Brandy, broth
and spices. Bring to a soft boil. Add Robert Rothschild Farm Spiced
Maple Pumpkin Dip, stir. Simmer 5 minutes or until thickened. Remove bay leaf.
Serve hot with a spoonful of toasted pumpkin seeds.
Optional: Puree the soup in blender, food processor or with hand blender.

Spirited Peach Cobbler
1 stick butter pinch of salt
1 cup flour 2 tsp baking powder
1 stick butter 3/4 cup milk 32 oz Spirited Peaches
1/2 cup sugar
Put stick of butter in 9 x 13 baking dish
and place in 350 degree oven. Mix all
ingredients except peaches together.
When melted & hot, pour batter into
center of pan and spread toward edges.
Spoon sliced peaches evenly around dish.
Pour any juice over the top. Bake at 350
degrees for 30 – 45 minutes. (until golden
brown).

Stop in for more great gourmet food ideas and wonderful gift basket ideas!