Pizza Dip Ring (or Wreath)

It has been one party after another, and I wanted to make 

something for our Craft Group Home Tour that I hadn't made before.  My daughter made this for us last year, 

and we all just loved it. 

Since I was the first one on the home tour, I figured I 

could have something hot out of the oven.  

So, so easy and fast!

This is super simple using either flaky biscuits or Rhodes 

Bread Rolls.  The bread is placed around the outside and 

brushed with garlic butter.  In the center you place the 

cheese mixture, 

then top it with pizza sauce, more shredded mozzarella 

and pepperoni.  We just love these mini-pepperonis and 

they are perfect so that everybody gets a little bite of pepperoni 

in their appetizer portion. 

Pizza Dip Ring Recipe

1 can flaky biscuits

1 C. mozzarella cheese, divided

1/2 C. ricotta cheese

1/2 C. cream cheese

3/4 C. pizza sauce

Pepperoni to cover

Prepared garlic butter

Grease a round baking dish.  Split biscuits in half 

and place around the dish.  Mix together the cheeses, 

using only 1/2 C. of the mozzarella for this part.  Spread 

in the middle of the ring.  Top with pizza sauce, remaining 

mozzarella and pepperoni.  Brush the edges of the dough 

with garlic butter.

Place in a 375 degree oven for about 25 minutes, or 

until you can separate the biscuits and they are not 

doughy.  Serve immediately.  

If you use frozen Rhodes dough instead of the biscuits 

(which my daughter did last year) place the dough 

balls around the edge, and let thaw about an hour, 

then proceed as above.  

Yum!  This gets gobbled up right away.  

I had planned on garnishing it with a sprig of holly, 

to make it look more like a wreath, but the night 

got away with me and so that got left off!

So here is my virtual holly!

I know your week is busy too, so thanks 

for stopping by!

Cabo Shrimp Ceviche

We took a quick trip down to Cabo

to check on the construction of our

home.

Those of you who have been 

followers of Purple Chocolat Home 

remember our home in Cabo which 

weathered Hurricane Odile, but

our intention when we bought it 

12 years ago was go tear it down and

rebuild, so that finally got started 

about a year ago.

Whenever we return from a trip, we start 

craving the food from the trip, so I

decided to whip up some ceviche.  

Juan, our property manager, always makes 

us fresh fish ceviche, if he is able to catch 

some.  He was kind enough to give us a

cooking lesson once, so this recipe is inspired 

by him.  He is a native of Venezuela.  

While I love his fresh caught fish, I prefer 

cooked shrimp in my ceviche.

Cooked shrimp is more appealing to the kids 

thank raw fish too.

Just look at the beautiful colors with the pink 

shrimp, the green cilantro and chili, and the 

red tomatoes.  

The secret to great ceviche is lots of lime juice,

and only fresh lime juice.

Cabo Shrimp Ceviche Recipe

1 lb. shrimp, cooked and cut up

(I prefer to boil my own, as pre-cooked shrimp 

is pumped full of water.  I buy the raw frozen 

shrimp 21/30 count at Costco.)

2 large Roma tomatoes, diced

1/2 cucumber, diced finely

1 Serrano chili, diced finely

1/2 medium onion, diced finely

1/4 bunch cilantro, chopped finely

3 fresh limes, juiced

1/2 - 1 tsp. garlic salt 

Stir all of the above together in a medium size 

bowl.  Adjust the garlic salt to taste.  Serve 

with tortilla chips and guacamole on the side.

We made a huge bowl as an appetizer for 

a family dinner, and most of it was gone before

the majority of them arrived.  I guess my son in law 

just loved it!!!

Thanks for dropping by.  I will be posting some 

photos of the construction site on my next post.