Coconut Cream Pie Dip


1 15-oz. can cream of coconut

1/4 cup milk

1 large (5.1 oz) box instant vanilla pudding mix

1 14-oz. can sweetened condensed milk

2 cups sweetened flaked coconut, toasted and divided

1 8-oz tub cool whip, thawed

Graham crackers or shortbread cookies for dipping

Add cream of coconut and milk to a large bowl (using a hand-held mixer) and mix on medium speed until smooth.  Add pudding mix and sweetened condensed milk and mix until thoroughly combined.  Fold in a heaping cup of toasted coconut and cool whip and mix until just combined.

Add mixture to a serving bowl and refrigerate for four hours. Garnish with remaining toasted coconut.

Coconut Cream Pie Dip

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Buckeye Dip


Buckeye Dip

Ingredients:

  • 4oz. Cream Cheese
  • 1/2c.Peanut Butter
  • 1/8c. Milk
  • 1c. Powdered Sugar
  • 8oz. Cool Whip
  • 12oz. Chocolate Chips

 

Directions:

  • Cream the cream cheese, peanut butter, and milk together.
  • Add the powdered sugar, then the cool whip and chocolate chips.
  • Chill for 2 hours and serve with graham crackers.
Taylor Somerlott – aka Master Mom Chef – presenting fun and easy party recipes for all ages!

Taylor Somerlott – aka Master Mom Chef – presenting fun and easy party recipes for all ages!

Pineapple Salsa


Pineapple Salsa

This salsa can be made any time of the year! Tastes like summer and who would turn this away when the winter temperatures are a bit too cold!

2 cups diced fresh pineapple
2 medium tomatoes, seeded and chopped
3/4 cup chopped sweet onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1 tablespoon Olive Oil
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon minced garlic
Tortilla chips

In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 3-1/2 cups.

pineapple salsa

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Caramel Apple Dip


Heather Jurczyk from HeCooksSheCooks.com  shares her recipes with Shinddigz

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

I grew up about 2 miles from the biggest caramel apple factory in the midwest.

Every fall my father would take me there, let me order caramel apples for my whole class, and then we would watch them be made.

It was like Charlie and the Chocolate Factory except well, I’m a girl named Heather and those were caramel apples.

But I got to watch them being made!

So since then my favorite fall snack is caramel apples.

With nuts. Lots and lots of nuts.

I created this dip to help me cope with caramel apple separation anxiety during the LONG boring months when caramel apples are not so easy to come by.

Oh and it’s perfect for fall too.

AND HALLOWEEN!!

And it is simple.

Caramel Apple Dip

Serve your homemade Caramel Apple Dip on Tableware from Shindigz!

  • Ingredients:
  • 8 oz cream cheese, softened
  • 6 oz vanilla yogurt
  • 1 15 oz can of Nestle La Lechera Dulce de Leche (NOT sweetened condensed milk)
  • chopped peanuts
  • apples

Take the cream cheese, and whip it with the yogurt until creamy smooth. Slowly add the caramel and whip it into the cream cheese – yogurt mixture till well combined and you have a consistent caramel color. Keep whipping till fluffy, about 30 seconds.

Top with nuts and serve with apples.

It doesn’t get easier!

And here’s where I got those Halloween plates from Shindigz!

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Chipotle Guacamole


Heather Jurczyk from HeCooksSheCooks.com  shares her recipes with Shinddigz

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Every so often our friends bring us some, well, interesting gifts.

We have received an old freezer, a beer bandolier, a 50# bag of rice, a machete, a cot and a bag of spoons. Don’t even try to put two and two together with these gifts. We still can’t figure most of them out. But we certainly appreciate them!

Just recently a random bag of avocados showed up. At least we knew what to do with them! Whip up a batch of our favorite snack. Cool and creamy and spicy chipotle guacamole.

It is so easy to make and pretty much everyone loves it! Plus avocado is good for you. So double bonus!

So for your next taco party or western ho-down or Tex-Mex fiesta, whip up a batch of this creamy deliciousness.

Chipotle Guacamole
Serves 6-10

Chipotle Guacamole

Heather’s Chipotle Guacamole

  • 3 avocados
  • Juice of 1 lime
  • 3/4 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 2 teaspoons of minced garlic
  • 1 small can of chipotle in adobo, minced
  • 1/2 white onion diced
  • 1/2 cup diced and seeded tomatoes
  • 2 tablespoons cilantro

Mash up two of the avocados and cube up the third. Set the third aside.

Add the lime juice, cumin, cayenne, salt garlic and chipotle and adobo. Mix well.

Fold in the onion, tomato, the third avocado and the cilantro.

Let sit for 30 minutes at room temperature and then serve.

Visit Shindigz Western Party Store, with hundreds of items available for party decorations, including games, tableware and personalized western and cowboy gear.

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Carbo’s Summer Caramel Dip


Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

With Summer in full swing and kids around, a familiar sound is, “I’m hungry!”  Today I have an easy answer that just takes a couple of minutes, a few ingredients and will disappear quickly once you offer this treat to the kids.  And Mom… you’re welcome to dig in too.

This is so much better than the pre-made version you’ll find at the store!

This Homemade Caramel Dip is guaranteed to beat any store brand!

This Homemade Caramel Dip is guaranteed to beat any store brand!

Carbo’s Caramel Dip
1-pound bag of caramel
1 stick of butter
1 can sweetened condensed milk
1 tsp all spice
Heat in a microwavable bowl all the ingredients. Best if you do it in 45-second intervals. Remove, stir and back into the microwave. Will take about 3 times in the microwave until it is smooth enough to serve.
Serve with apple slices, over ice cream or with shortbread cookies

This treat is also perfect for your next kids birthday party or a late night snack.

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.