Hometown Bath & Body

843-761-3113
1008 Old Hwy 52 S - Moncks Corner, SC 29461

Email:  Shop@htbab.com

Fluffy Pumpkin Ginger Snap Delight

 

1 small pumpkin to use as vessel (little larger than Cool Whip container)

1 can pumpkin

1 8oz Cool Whip Lite (save container)

1 8oz Philly Cream Cheese

1 Box Wind & Willow Tiramisu Cheese Ball Mix

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

 

In separate bowl, allow cream cheese to soften.  Toss in one can of pumpkin, start to mix with mixer on low.  Mix in the Cool Whip, add Wind and Willow Tiramisu Cheese Ball mix (not the topping) and one teaspoon of pumpkin pie spice and one teaspoon of vanilla extract.  Mix until smooth, creamy and delicious looking.  Put on a tight fitting lid and refrigerate until time to serve. (at least a couple of hours)

 

Take your small pumpkin vessel and cut off top but don’t throw it away, this is your pumpkin lid.  Using a spoon, clean the inside of the pumpkin out.  Take the 8 oz Cool Whip container and work it down into the pumpkin so the bowl just fits inside and you can still fit the pumpkins top back on.  Wrap well and place it in the refrigerator. 

 

When ready to serve, unwrap pumpkin, dry off if necessary, place Fluffy Pumpkin Ginger Snap Delight mixture inside the pumpkin bowl, sprinkle contents from Wind & Willow Tiramisu topping mix on top

serve with Ginger Snaps!

 
CAROLINA'S HARVEST! $5.50
CAROLINA'S HARVEST! Certified GREAT!

Sweet with a little heat!

Old fashioned and made in the tradition of days gone by, our jam is made in open kettles and hand stirred in small batches. Our raspberry jalapeno jam makes the perfect hors d'oeuvre, snack or dip.

During the holidays just spread over a block of cream cheese or layer cream cheese and jam in a shallow dish and serve with your favorite cracker (Wheat Thins are great!) To make a delicious dip for those summer fruit trays, simply mix 10 oz. (half the jar) with 1 ½ blocks of Philadelphia brand cream cheese.

 

RASPBERRY JALAPENO CREAM CHEESE BARS

Ingredients

  • 3/4 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 1/2 cups quick-cooking oats
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 Jar Raven's Raspberry Jalapeno Preserves
  • 1/3 cup chopped slivered almonds

Directions

  1. In a mixing bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 11-13 minutes or until set and edges just begin to brown.
  2. Meanwhile, in a small mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves.
  3. Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

Triple Berry Smoothie


Triple Berry Twist Cheeseball & Dessert Mix (topping used as a garnish)

  • 12 oz. plain yogurt
  • 1 cup crushed ice
  • 1 cup berries, fresh or frozen (strawberries, raspberries and blueberries
  • 1/2 cup skim milk

 

Combine all ingredients in a blender, mix until smooth.  Garnish with light whipped topping and sprinkle with Berry Topping.  Serve immediately.

 

For a thicker smoothie use less skim milk.


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Bistro Style - Loaded Baked Potato Soup

 

INGREDIENTS:

1 Box WW Baked Potato Soup Mix

4 cups water

1-1/2 cups milk
1 can diced potatoes (optional)
Shredded Cheddar Cheese
Bacon Bits
Chives or sliced green onion
DIRECTIONS:
Combine Soup Mix with water and milk. Simmer for 10 minutes, stirring frequently. If adding potatoes, add them at this time. Simmer another 5 to 10 minutes. Top each serving with Cheddar Cheese, bacon bits, and chives.
Serves 6
Sausage Cake
1 lb pork sausage
(mom used Jimmy Dean in that fat roll)
1 ½ cups firmly packed brown sugar
1 ½ cup sugar
2 eggs lightly beaten
3 cups sifted flour (plain)
1 tsp ginger
1 tsp baking powder
1 tsp pumpkin pie spice
1 tsp baking soda (add to coffee)
1 cup Door County Coffee
1 cup raisins
1 cup chopped walnuts and pecans
1 small pkg dates optional (makes it good)
 
 
In mixing bowl, combine meat and sugars. Mix well until blended.
Add eggs and beat well.
Mix flour with all dry ingredients except baking soda.
Add baking soda to coffee…
mixing in dry ingredients with sausage/sugar/egg mixture and
pouring in coffee a little bit at a time.
(Boil raisins first, set aside for a few minutes then drain will plump them up).
Add drained raisins, all nuts and dates if using them.
Turn mixture into non-stick bundt pan sprayed with non-stick spray.
Bake 350* for 1 ½ hours
Test cake with cake tester after 1 ½ hours, should come out clean.

We've been getting RAVE reviews with our Ravens Original Party Dip Mix.  During our Mardi Gras Event we previewed this wonderful concoction:

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2 8oz blocks regular cream cheese

8 oz can crushed pineapple in heavy syrup - don't drain

1 pkg Ravens Original Garden Dip Mix

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Pour pinapple into bowl and add Ravens Dip Mix.  Stir iin 2 blocks softened cream cheese.  Garnish with chopped pecans.  Let sit overnight for best results. 

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Serve with crackers.

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Consistency isn't a ball, but fine in a dip bowl.

This recipe was shared with us and we don't have a name for it other than Sinfully Good!

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Mix your Wind & Willow Key Lime Pie Cheeseball Mix per instructions on back of the box.  Place a normal dab between two ritz crackers.  (Don't frown, this stuff is delicious!)

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Dip in melted white chocolate bark and put on wax paper to harden.  These are even MORE delicious if they spend a day in the deep freezer first.  Bet you can't eat just one!  Enjoy!
Very Berry Crisp!

BLT Breakfast Biscuits
INGREDIENTS:
Wind & Willow BLT Cheeseball Mix
8 oz. cream cheese
4 T. butter or margarine
2 pkg. refrigerator flaky biscuits 
DIRECTIONS:
Preheat oven to temperature indicated on instructions for biscuits.
Mix both packets from cheeseball mix into the cream cheese and butter
or margarine, blending well. Divide each biscuit into three layers.
Spread 1 teaspoon of cheeseball mixture onto each of two layers,
sandwiching between the three layers; press edges together.
Repeat with all biscuits and place on baking sheet sprayed with
cooking spray. Bake 12 minutes or until golden brown.

Makes 20 biscuits.

Chicken Tortilla Soup

INGREDIENTS:
 
Wind & Willow Tortilla Soup Mix

5 c. water
12 oz. cooked, diced chicken
1 can whole kernel corn (with liquid)
1 can petite diced tomatoes (drained)
Garnish with tortilla strips or crushed tortilla chips

DIRECTIONS:
Add soup mix to water in a 2 qt. saucepan; heat to boiling, reduce heat and simmer 10 minutes.
Pour corn with liquid, tomatoes and chicken into soup. Heat thoroughly. Spoon into bowls and garnish with tortilla strips. 
Serves 6