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Continuing our theme from the last couple weeks, here is a recipe from Karen in our shipping department. This spicy Buffalo Chicken Dip would be a great one to serve for football games or as an appetizer at the parties this holiday season.
1/2 Cup Ranch Dressing
1/2 Cup Shredded Mozzarella Cheese
1/4 to 1/2 Cup Frank’s Hot Sauce or Buffalo Sauce (or your preferred brand)
1 (8 oz ) Package Cream Cheese Softened
1 (9.75 oz) Can Chunk Chicken
Combine ingredients then bake at 350 degrees for 20 minutes or until bubbling. The dip can be served warm or cold.
Dawnee, the executive assistant, makes this dish for get-togethers and recommends cooking this recipe in the slow cooker until ingredients are warm. She also had success using the buffalo sauce instead of the hot sauce to create her dip.
The dip can then be served with tortilla chips, pretzels or crackers.
Thank you for taking the time to look, if you have any questions, tips or comments please leave them in the comments below, we’d love to hear from you!
To continue with the recipes for the holidays from the DiscountRamps.com staff, Dawnee (the Executive Assistant) and I (Jacci the IT Manager) wanted to share our favorite recipe for frosting.
A few months back, Dawnee and I took a cake decorating class at our local craft store. One of the first things we learned was how to make our own frosting. We could not believe how easy it was to make. Below is the recipe for the basic buttercream frosting we learned, along with a couple of cakes we shared with the DiscountRamps.Com staff.
1 cup vegetable shortening (I preferred butter flavored shortening )
1 teaspoon vanilla extract
4 cups confectioner’s sugar (aka powdered sugar–about 1lb)
2 tablespoons milk or water
In a large bowl cream the vegetable shortening, add in vanilla. Slowly add in the sugar (I like using a flexible cutting board or paper plate for this) with your mixer at medium speed. Scrape the sides of the bowl to make sure all sugar is mixed in. Add in the water/milk and continue to mix at a medium speed until it’s light and fluffy. This is for a stiffer consistency which works well for flowers and other decorations on the cake. If you are using it to frost a cake, add in 2 more tablespoons of water/milk to give it a thinner consistency.
Now to show off our cakes!
First up is Dawnee’s cake–she made a chocolate cake with raspberry filling and mint frosting. She did a cherry blossom design for her cake.
To make a mint frosting replace the vanilla extract with a mint extract.
Next is my cake–I made a red velvet cake with orange frosting filling and the same frosting was used on the outside. I made a basic flower design with peanut butter chips in the middle.
To make the orange frosting, replace the vanilla extract with the orange extract. I actually used 2 teaspoons for my frosting because I didn’t think it was orangey enough with 1.
Thanks for taking the time to look, if you have any questions, tips or comments please leave them in the comments below, we’d love to hear from you!
For the holiday season we will be featuring favorite recipes to share around the office from the Discount Ramps.com staff.
Here is a post from our Customer Service Department!
Hi my name is Peggy Leasum and I am the Customer Service Manager with Discount Ramps. I have been with the company for over 7 years and really enjoy what I do.
I would like to share a recipe with you , that is a family favorite. We first experienced Banana Split Torte about 6 years ago at a family reunion in Sturgeon Bay. This recipe has also been a favorite with the Discount Ramps team. I’ve made it for our company picnics for the past few summers.
Banana Split Torte
1 ½ cups Graham Cracker crumbs (approx. 1 pack of graham crackers)
1 cup Sugar , divided
1/3 cup Butter , melted
2 pkg. 8oz. Each Cream Cheese , softened
1 can 20oz. Crushed Pineapple , drained
6 medium Bananas , divided
3 cups cold Milk
3 pkg (4 serving size each) Vanilla Instant Pudding
2 cups Cool Whip , divided
1 cup chopped Pecans
Chocolate Syrup and Maraschino Cherries
Mix Graham Cracker crumbs, ¼ cup Sugar and 1/3 cup Butter. Press into 13×9 pan and freeze for 20 minutes. Beat Cream Cheese and ¾ cup of Sugar. Spread over frozen crust (works best if you do this step as soon as you take the crust out of the freezer), top with drained Pineapple and 4 sliced Bananas. Beat Milk and pudding mixes, stir in 1 cup Cool Whip and spread over Banana layer. Top with remaining Cool Whip (you may need to add a little depending on your preference). Sprinkle with nuts (if you choose), drizzle with Chocolate Syrup and add Maraschino Cherries as a finishing touch. Although the original recipe is very good, we have tweaked it over the years. If you like a little more pudding like we do, use 1 large box of Vanilla Instant Pudding and 2 small boxes of French Vanilla Instant Pudding with the 3 cups of Milk. We also added the Chocolate Syrup and Maraschino Cherries because we felt that reflected a true Banana Split. I also changed the recipe a little bit to save a few calories by using low fat Cream Cheese, 1% lowfat Milk and light Cool Whip. This recipe makes approx. 16 generous pieces – Enjoy!
Thanks for the yummy recipe Peggy!
Watch for more recipes this holiday season from other Discount Ramps departments!