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DigIt Roman Town Recipes

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Fossil Juice

Ingredients:

  1. 2 12-oz cans frozen lemonade
  2. 2 liters Gingerale
  3. Green Food Coloring
  4. I also added 1/2 pint Lime Sherbet (original recipe calls for ice)

Directions:

  1. In a large punch bowl, prepare both cans of frozen lemonade according to package directions.
  2. Once lemonade is completely dissolved, scoop in lime sherbet.
  3. Slowly pour gingerale over sherbet.
  4. Stir in several drops green food coloring until desired color is reached

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Excavation Statio  – Veggies and Dip

Ingredients:

  1. One round loaf Pumpernickel bread
  2. Various veggies to use as “Excavation tools” such as celery sticks, carrot sticks, cucumber slices, green/red bell pepper slices, broccoli, etc.

Directions:

  1. Hollow out round bread
  2. Fill with veggie dip of your choice. My favorite is 1 pkg. Knorr Veggie Soup mix mixed with 16 oz sour cream and chilled overnight OR  1 pkg. Hidden Valley Ranch Dips mixed with 16 oz Sour Cream.
  3. Surround with “Excavation tools” and serve!

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Diggin’ Dirt Dessert

Ingredients:

  1. One pkg, chocolate sandwhich cookies (Oreos)
  2. 1 – 8 oz pkg cream cheese; softened
  3. 1/2 cup butter; softened
  4. 1 Cup powdered sugar
  5. 3 cups milk
  6. 1 – 12 oz tub whipped topping
  7. 2 – 3 1/2 oz pkgs instant vanilla or chocolate pudding
  8. 1/2 tsp vanilla
  9. Gummy Worms
  10. New Sand Pail and shovel for serving

Directions:

  1. Crush cookies in large plastic bag or food processor
  2. Put 1/4 cookie crumbs in bottom of pail
  3. In large bowl, cream together butter, cream cheese, sugar and vanilla. Set aside
  4. In another bowl, combine milk and pudding mix.
  5. Fold whipped topping into pudding mixture
  6. Add cream cheese mixture to pudding mix.
  7. Add 1/3 of this mixture onto cookie crumbs in the pail.
  8. Alternate cookie crumbs and cream cheese/pudding mixture until pail is full adding in Gummy Worms as you go.
  9. Add a few of the Gummy Worms to the top and slightly embed them to poke out.
  10. Chill 4 – 5 hours before serving in small plastic cups.

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Mummy Wraps

Ingredients:

  1. Dijon Honey Mustard
  2. (4) ten-inch whole wheat tortillas
  3. (4) slices American (reduced-fat) cheese
  4. 1/2 lb. thinly sliced deli turkey breast
  5. 1 cup shredded carrot
  6. 4 leaves of romaine lettuce, washed and torn into bite sized pieces

Directions

  1. Spread 2 teaspoons mustard evenly over tortilla
  2. Top with 2 cheese halves, turkey, carrots and lettuce.
  3. Roll up tortilla
  4. Cut into half and serve

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Mummy Dogs

Ingredients:

  1. 1 pkg hot dogs
  2. 1 8 oz can refrigerated crescent rolls
  3. Mustard, ketchup, etc. for dipping

Directions:

  1. Heat oven to 375°F.
  2. Unroll crescent dough; separate at perforations, creating 4 rectangles.
  3. Press perforations to seal.
  4. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
  5. Wrap 1 – 2 pieces of crescent around each hot dog stretching dough slightly to completely cover hot dog.
  6. Bake on ungreased large cookie sheet 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
  7. Serve with mustard, ketchup, etc. for dipping

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