Monday, August 22, 2011

Four Easy Appetizer Recipes

Hot Pizza Dip

8 oz. pkg. Cream cheese, softened
1 teaspoon Italian seasoning
1 cup shredded Mozzarella cheese
8 oz. (jar or can) of pizza sauce
¾ cup shredded Parmesan cheese
2 tablespoons chopped green pepper
2 tablespoons green onion

          Combine cream cheese and Italian seasoning. Mix well and spread in bottom of 2 cup dish. Combine cheeses and sprinkle half over cream cheese. Spread pizza sauce over and top with remaining cheeses, pepper, and onion. Bake 15-18 minutes at 350° or microwave on high for 4-5 minutes. Dip with breadsticks.

7 Layer Dip

1 can refried beans
Tomatoes (diced)
1 small tub sour cream
1 jar salsa
1 tub avocado dip
1 small can of black olives
Shredded cheese

          In large cake pan, spread refried beans. Place sour cream on top then the avocado dip, ½ jar salsa. Cover with cheese then black olives and tomatoes.

Spinach and Artichoke Dip

10 oz. box frozen chopped spinach, thawed and drained
6 oz. jar of marinated artichoke hearts
1 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
½ cup grated Cheddar cheese
1/3 cup sour cream
1/3 cup sliced green onions
½ cup mayonnaise
6 slices bacon, crumbled

          Drain and chop artichoke hearts. Combine with well drained spinach. Stir together all ingredients and spread into a 9” x 9” baking dish. Bake at 375° for 20-25 minutes until bubbly and hot. May be served with bagel chips, snack crackers, tortilla chips, or whatever you wish.


½ lb. ground beef, browned and drained
1 lb. Velveeta cheese, cubed
30 oz. can Bush’s Hot Chili Beans
1 cup medium Salsa

          Combine all ingredients in crock pot. Heat on low until melted. Serve warm with tortilla chips or corn chips.

Wednesday, August 17, 2011

4 More Chocolate Chip Recipes

Chocolate Chip Sour Cream Cake
½ cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 oz.) carton sour cream
1 teaspoon vanilla extract
1 (6oz.) pkg. semisweet chocolate morsels
1 cup chopped pecans
¼ cup firmly packed brown sugar
          Cream butter; gradually add 1 cup sugar, beating at medium speed until light and fluffy. Add eggs, beating well.
          Combine flour, baking  powder, and soda; stir one-third of dry ingredients into creamed mixture. Stir in half of sour cream. Repeat procedure, ending with flour mixture. Stir in vanilla.
          Combine chocolate morsels, pecans, and brown sugar; set aside. Spoon half of batter into a greased and floured, 10-inch tube pan. Sprinkle half of chocolate mixture. Spoon in remaining batter; top with remaining chocolate mixture. Bake at 350° for 50 minutes or until wooden pick comes out clean. Remove from pan; cool completely.

Giant Chocolate Chip Cookies

1 cup butter or margarine, softened
1 cup firmly packed brown sugar
½ cup sugar
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate morsels
¾ cup chopped pecans

          Cream butter; gradually add sugar, beating at low speed of an electric mixer until light and fluffy. Add eggs, and beat until well blended.
          Combine flour, soda, and salt. Add to creamed mixture, stirring well. Stir in vanilla, chocolate morsels, and pecans.
          Divide mixture into thirds. Spoon each third onto an ungreased cookie sheet, spreading into and 8½-inch circle. Bake at 375° for 12 to 14 minutes or until lightly browned. Gently remove cookies to wire racks to cool completely.

Chocolate Chip Brownies

¼ cup butter or margarine, softened
¾ cup sugar
¼ cup light corn syrup
2 eggs, beaten
1 teaspoon vanilla extract
2 (1 oz.) squares unsweetened chocolate, melted
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup semisweet chocolate morsels
½ cup chopped walnuts

          Cream butter; gradually add sugar, beating well at low speed of an electric mixer. Add corn syrup, eggs, and vanilla; beat well. Stir in melted chocolate.
          Combine flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate morsels and walnuts.
          Spread mixture into a lightly greased 9-inch square baking pan. Bake at 350° for 25 to 30 minutes. Cool and cut in 1½-inch squares.

Nutty Chocolate Chip Pie

¼ cup plus 2 tablespoons butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
½ cup all-purpose flour
1 (6 oz.) pkg. semisweet chocolate morsels
¾ cup chopped pecans
½ cup flaked coconut
1 unbaked 9-inch pastry shell

          Cream butter, sugar, and vanilla in a medium mixing bowl, beating at low speed of an electric mixer. Add eggs, and beat well. Stir in flour. Gradually stir in chocolate morsels, pecans, and coconut. Pour into pastry shell. Bake at 350° for 35 to 40 minutes.

Tuesday, August 16, 2011

Little Debbie Back to School Giveaway

Many students returned back to school this week and I decided to do a Back to School Giveaway. I remember when I would get home from school, I’d be hungry but supper was still a few hours away. My mom would usually have some Little Debbie snack cakes for us to snack on because my dad was (and still is) a truck driver for the Little Debbie company.
          Last year the Little Debbie Company celebrated their 50th year of business. I am going to give away a Little Debbie Anniversary T-Shirt to one lucky winner. I will also be giving away a box of Little Debbie Snack Cakes to five lucky winners!

Contest Rules:
* Must be a U.S. resident and 18 years of age or older to enter.
* Giveaway ends on Sept. 30, 2011 at 11:59 p.m. CST.
* Winner will be chosen by using the Random Org’s Number Generator.
To Enter:
Mandatory Entry Methods: Leave a comment about your favorite
Little Debbie snack cake, follow my blog, or send an e-mail to
You must do at least one of these in order to earn extra entries!

If you already follow my blog, follow my twitter account, or have already liked Timeless Treasures let me know this in a comment.

Extra Entries (two each):
* Like Timeless Treasures on facebook (click on link on side of blog to go to my facebook page)
* Follow me on Twitter (katydae) (click on link on side of blog to go to my twitter account)
* Share this giveaway on your blog, Facebook, or Twitter (2 entries each)
* Enter one of my other giveaways and leave me a comment letting me know that you entered it
* Make sure to leave one comment for each entry to get credit!

Wednesday, August 10, 2011

Happy S' mores Day!!!

Happy S’mores Day! Here are some s’mores recipes for you.

Classic S’mores

4 Marshmallows, toasted
1 milk chocolate candy bar (1.55 oz.), quartered
4 Graham Crackers, broken in half (8 squares)

Place one toasted marshmallow and one chocolate piece between two graham cracker squares to make each s’more.

You can also make your s’mores indoors by using your microwave. Top each of 4 graham cracker squares with a marshmallow and one piece of chocolate candy. Place on a microwave safe plate. Microwave on high for 15 to 20 seconds or until marshmallows puff. Top each with a second graham cracker square; press together gently to secure. Makes four servings.

Peanut Butter Surprise S’mores

½ 18 oz. pkg. refrigerated sugar cookie dough
½ cup graham cracker crumbs
¼ cup peanut butter
4 thin slices peach or plum
2 or 3 (1.5 oz. bars) dark chocolate, milk chocolate, or white chocolate
1 10- to 12-oz. pkg. marshmallows

Preheat oven to 350°. In a medium bowl break up cookie dough. Gently knead in graham cracker crumbs until evenly combined. Divided dough into 8 balls; place 2 inches apart on large ungreased baking sheet. With fingers, pat balls to ¼ inch thickness. Bake for 10 to 12 minutes or until cookies are lightly browned. Cool on a wire rack for 10 minutes.

On half of the cookies spread flat side with 1 tablespoon peanut butter. Place fruit on peanut butter; top with a piece of chocolate.

Place marshmallows on one end of a long skewer; hold over campfire flame for 30 to 60 seconds, turning frequently until toasted. Place 2 to 3 toasted marshmallows on chocolate; top with remaining cookies. Makes four servings.

I have already posted this recipe before but thought I’d repost it since it has to do with s’mores.

S’mores Pudding


2 Boxes of Instant Chocolate pudding 2 large bowls

1 bag of Mini Marshmallows Hand mixer

1 box of Honey Teddy Grahams Spoon


PREP TIME: 10 to 15 minutes

Step 1: Mix instant chocolate pudding according to directions on box.
Step 2: Place a layer of Teddy Grahams and marshmallows on the bottom of a large bowl.
Pour some of the chocolate pudding over this layer. Repeat (can make however
many layers you desire). Top with a layer of Teddy Grahams and marshmallows.

*Variation for parents or teachers: Make up the pudding ahead of time, give each child a small bowl, a handful of Teddy Grahams and mini marshmallows and let them make their own individual s’mores pudding treat.

Any uneaten pudding can be stored three to five days in the fridge.