Roses Crunch Dip Recipes

CHOCOLATE-DIPPED STRAWBERRY MERINGUE ROSES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°., Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend., Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets., Bake until set and dry, 40-45 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets., Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.

AUNT ROSE'S CHEESE BALL

Steps:

• In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and Worcestershire sauce. Cover, and refrigerate 30 minutes, until firm.
• Form the mixture into 2 balls, and roll in the walnuts to coat.

ROSE DUMPLINGS RECIPE BY TASTY

Steps:

• In a large bowl, combine the chopped shrimp, ground pork, sake, salt, soy sauce, ginger, garlic, sugar, and Chinese chives and mix until thoroughly combined.
• Using your finger, rub the right edge of a dumpling wrapper with water. lay another dumpling wrapper over the edge so that it slightly overlaps, sealing tightly. Repeat with 2 more wrappers.
• Scoop a spoonful of filling onto the middle of each dumpling wrapper. Wet the edges of the wrappers and fold each wrapper over from top to bottom, ensuring that the edges are still overlapped, sealing tightly. Gently roll the dumplings from one end to the other, starting from the left side, creating a flower shape. Repeat with the remaining dumpling wrappers and fillings to create 8 rose dumplings in total.
• Heat 1 tablespoon of sesame oil in a medium pan over medium-high heat. Add the dumplings to the pan and cook for 2 minutes, until the bottoms begin to brown. Add a splash of water to the pan and cover with the lid. Steam for 10 minutes. Remove the lid and drizzle with the remaining tablespoon of sesame oil. Cook on low heat for 3 minutes.
• Make the sauce: In a small bowl, combine the rice vinegar, soy sauce, and chili oil.
• Remove the dumplings from the pan and serve with the sauce on the side.
• Enjoy!

CRUNCHY SPINACH DIP WITH HEARTS OF PALM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine spinach, garlic, salt, and pepper in skillet; cook and stir until garlic is fragrant and spinach is warmed through, about 5 minutes.
• Combine hearts of palm, cream cheese, sour cream, water chestnuts, and half of the mozzarella cheese together in a separate bowl. Add spinach mixture and stir to distribute ingredients evenly. Pour mixture into prepared baking dish; top with remaining mozzarella cheese and Parmesan cheese.
• Bake in preheated oven until golden and bubbly, 20 to 25 minutes.

PEANUT BUTTER CRUNCH DIP

Steps:

• 1. Measure milk, sugar, butterscotch chips, and peanut butter into medium saucepan. Cook over medium heat, stirring occasionally, until bubbly and well blended. Refrigerate until thoroughly chilled or overnight.2. Just before serving, cut KELLOGG'S POP-TARTS pastries into 1-inch strips. Arrange strips on serving tray or in napkin-lined serving basket. Set aside. Stir dip well before serving.

ROSE'S DIP

Steps:

• Coat shallow, small casserole dish with cooking spray.
• Mix all ingredients and spread in casserole dish.
• Bake 30 minutes at 350.
• Serve while still hot with chips, crackers or sliced baguette.

ROSE'S CRUNCH DIP

Steps:

• Mix all of the ingredients together and enjoy!