Monday, December 31, 2012

Cowboy Caviar

For New Years my families have different traditions on what to eat to have good luck in the New Year.
My husband's family eats oyster stew.
And my side of the family eats Hoppin Johns (a Southern black eyed pea dish).
Gotta say I really don't care for either, sorry Grandma!
So what I came up with is a Cowboy Caviar with black eyed peas.

Here is what you will need:

2 15oz Cans of drained black eyed peas
1/2 Cup of sliced green onions
1/2 Of an onion diced, you can use any color purple, white or yellow
2 Red and green bell peppers diced
4 Cloves of chopped garlic
1/2 Small can of diced jalapenos
A dash of salt
1/4 Teaspoons of black pepper
4 Tablespoons of cooking oil
3 Tablespoons of cider vinegar
Tortilla chips
*You can always add more, onions, garlic, peppers or jalapenos to adjust it to your liking

Mix all and chill for at least an hour
Serve with chips
Enjoy & Have a Happy New Year!

Thursday, December 27, 2012

Honey Drizzled Cheddar Cheese

This sounds so good. 
The combination of the fresh & simple ingredients nummm...

Here is what you need:
2 Packages of Extra Sharp Cheddar Cheese, Cracker Barrel Aged Preserve
1/4 cup of honey
1/2 cup of chopped walnuts
1/2 cup of dates
1 apple, sliced

How to make it:
Place the cheese on a cheese board or plate if you do not have one.
Drizzle with honey
Top with nuts and dates
Serve with Apples
Crackers also

Wednesday, December 26, 2012

Spicy Shrimp and Sun-Dried Tomato Dip

Sorry I have been absent, busy with the holidays. 
Christmas with the family was fantastic we had appetizers coming out of our ears!
Here is a great one.

This is what you need:
3/4 mayonnaise
1 softened block of cream cheese
1/4 cup of chopped sun dried tomatoes
2 Tablespoons of Franks Redhot Original Cayenne Pepper Sauce
1 cup of chopped fresh/cooked shrimp
1/3 basil leaves
2 Tablespoons of chopped red onion

What to do:
Mix all ingredients in a food processor until smooth
Place into a serving bowl, chill at least one hour.
Serve with veggies, crackers, pita chips whatever you're in the mood for.


Thursday, December 20, 2012

Olive and Garlic Soft Cheese Spread

Believe it or not just a couple of years ago I received my first food processor (thank you Sammy, my lovely daughter), I love it but I have only used it for a few dishes.
So I'm always looking for something new to make with it.
And here is one.

This is what you will need:
  • 1 cup large olives with pimiento
  • 1 clove garlic
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup ricotta cheese
  • 1/2 cup chopped hazelnuts, toasted
  • 1 sliced whole-grain baguette
  • Parmesan pita crisps, store-bought
  • 1 celery heart, cut into sticks

Preheat oven 425 degrees F.
Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery.


Wednesday, December 19, 2012

Blue Cheese and Honey Bruschetta

Super easy & fast!
All you need is:
1 loaf of baguette
1 container of crumbled blue cheese
Honey to drizzle

How to make this:
Heat your broiler
Slice you baguette into serving sizes, place them on a baking sheet
Broil them until they are golden brown, 1 1/2 minutes each side
Divide the blue cheese among the toasted bread slices and drizzle honey on them.
And serve!

See easy!

Tuesday, December 18, 2012

Appetizer Cheese Tree

I just saw this and had to share, its so cool!
Now if I made it, it would not be in that wonderful cone/tree shape , but I'd get it as close as possible!

This is what you need:
3 packs of softened cream cheese
4 cups of shredded Cheddar cheese
2 tablespoons of pesto
1 tablespoon of grated onion
1/4 teaspoon of ground mustard (dry)
1/2 cup of chopped parsley or cilantro
1/4 cup of pine nuts
2 tablespoons of chopped red bell pepper

How to make it:
Mix the cream cheese & shredded cheese.
Divide in half.
Mix pesto into one half, onion , mustard and pepper sauce into the other half.
Cover each half & refrigerate about 4 hours
Place cheese mixtures on cookie sheet.
Shape each half into cone shape to look like a Christmas tree
Roll trees into parsley, pressing while doing that
Press pine nuts onto trees in a string form for the garland.
Press bell pepper pieces onto trees for ornaments
Top each tree with a star shape cut from a lemon peel of desired
Serve with crackers.
How cool is that!

Monday, December 17, 2012

Gouda Cheese Log

I have TONS of appetizer recipes, there are so many out there on Pintrest, people blogs, emails I get everyday.
You would think I could just pick out a few appetizers for Christmas to make, that would be easy to do right?!
No, I'm having the hardest time deciding what to make!  Time is running out!
This one is in the running for being one I want to make.

I just read this one in an email I received from Betty Crocker.

This is what you will need:
1 Tub of soft cream cheese
2 Cups of shredded Gouda cheese
1/4 Cup of chopped chives
1/4 cup of sliced drained sun-dried tomatoes in oil
1/4 Teaspoon of garlic powder
1/4 Cup of finely chopped fresh parsley
Chopped nuts of your choice to roll them in
And crackers

How to make it:
First mix your cheese together
Then stir in the chives, tomatoes and garlic powder.
Shape mixture into two small logs.
Roll into parsley and then the nuts (leave the nuts out if you don't like them)
Wrap in plastic wrap and refrigerate at least two hours.
Serve with the crackers.

Ok I decided I will be making this one for Christmas!
I'd make it for lunch if I could!


Thursday, December 13, 2012

Reuben Spread

If you like Reuben sandwiches you will love this dip!
I love a warm dip in the cold months, this one fits the bill.

Here is what you will need:
1/2 of a brick of cream cheese, softened
1/2 cup of thousand island dressing
1 cup of chopped corned beef, sandwich meat
3/4 cup of sauerkraut, well drained
1 pack (8oz.) sliced Swiss cheese, chopped
Crackers, Triscuits are the best with this

How to make it:
Pre heat your oven to 350 degrees
Mix all of your ingredients and spread into a shallow baking dish or a pie plate.
Bake for 20 minutes
Serve warm with the crackers


Wednesday, December 12, 2012

Grilled Pepper Poppers

I know its winter but you can do these inside too.  Or depending on where you live maybe you can get to your grill without  having so shovel out your snowmobile!

This is what you will need for this spicy bite:
1/2 cup of soft goat cheese
1/2 cup of softened cream cheese
1/2 cup of grated Parmesan cheese
1/2 cup of finely chopped tomato's
1 Tablespoons of thinly sliced green onions
2 Tablespoons of chopped fresh sage
1/2 Teaspoon of salt
16 Jalapeno pepper, halved length wise and seeded (be careful when you cut these you may get burned if your a sensitive baby like me )
2 Tablespoons of chopped fresh cilantro, parsley, chives pick one :) What the heck use them all!
Cooking spray

How to make them:
Warm up your grill or whatever you choose to cook then on (oven, cook top, griddle, don't use a microwave that would be nasty)
Combine all ingredients stirring well.
Spoon about 2 teaspoons of the mixture into each pepper half.
Place the peppers cheese side up (duh...) on the grill rack that is sprayed with cooking spray.
Grill about 5-8 minutes, or until the bottoms are charred, and cheese mix is a bit brown.
Place on a serving platter & grub down!

Tuesday, December 11, 2012

Potato Latkes

Potato Latkes are an appetizer right??
There are tons of different recipes for these out there!
This one is simple, I like simple :)

Here is what you will need:
  • 2 pounds russet potatoes
  • 1 small yellow onion
  • 3 tablespoons matzo meal
  • 1 large egg, lightly beaten
  • 1/4 teaspoon baking powder
  • 2 teaspoons kosher salt
  • Vegetable oil, for frying
  • 1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish 
How to make them:
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up.
 Repeat with the onion.
Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.
Fill a large skillet with 1/2 inch oil.
Heat over medium-high heat until the oil is very hot but not smoking.
 To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula.
Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes.
Drain on paper towels.
Remove any loose bits of potato mixture between batches with a slotted spoon.
Serve the latkes immediately, or keep them warm in a 200 degree F oven. Garnish with fresh herbs and serve with sour cream.

I like to season my sour cream with a few dashes of paprika and throw in a few slices of chopped green onion.

Happy Holiday! 

Monday, December 10, 2012

Cheese Straws

Very simple and you need that around the holidays!  

What you will need is:
  • 2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator
  • 1 extra-large egg
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup finely grated gruyere cheese
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
How to make them:
Preheat the oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the parmesan, 1/2 cup of the gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.


Friday, December 7, 2012

Pimiento Cheese Spread

I think Pimiento cheese gets a bad wrap. 
I think you should try it doubters you may like it!
I'm sure all of you are not haters :)

This is what you need:
 8 oz. grated sharp yellow cheddar cheese
4 oz. grated pepper jack cheese
3/4 cups of mayonnaise
1/2 cup of chopped pimentos
1 small grated shallot
And a pinch of cayenne pepper.

Chill then spread on toasted bread square or a cracker
Sprinkle with chives

You'll Love It!

Thursday, December 6, 2012

Chilli-Lime Cashews

Easy Peasy! This one will take you a minute to make.
I love a warm nut.  Oh boy if you knew me well you would be dying right about now :)

All you need for this is:
2 cups of cashews
1 tablespoon of olive oil
1/2 teaspoon of chili powder and smoked paprika
And one lime
Salt to taste

What you do is:
Cook in a frying pan over medium heat the nuts in the olive oil & seasonings until toasted, that is about 5 minutes.
White stirring squeeze in the juice from one lime and a little zest if you like.
Sprinkle with salt.

You could also add to this is cilantro or chives 1 tablespoon should do.

Didn't I tell you it was easy!?

Wednesday, December 5, 2012

Impossibly Easy Mini Cheeseburger Pies

How cute are these!
Totally all American Appetizer too.
I think these would be a hit at any party.

This is what you will need:
Burger Mix
1 pound of lean ground beef
1 large onion chopped
1 tablespoon of Worcestershire sauce
1 teaspoon of garlic salt
1 cup of shredded cheddar cheese
Baking Mixture
1/2 cup of milk
1/2 cup of Original Bisquick mix
2 eggs
Toppings maybe mini pickles, diced tomatoes, ketchup and or mustard

How to make them:
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes. 

Tuesday, December 4, 2012

Curried Chicken Salad

Curried Chicken Salad, appetizer?!
Yes!  I made Curried Chicken Salad Sandwiches for dinner a while back, and may I say they were Awesome!
There was quite a bit of left overs (I told you I always over cook) So the next day for snacks we spread the Curry mix on Ritz crackers.
OHMYGLOB (Adventure Time, I have a 10 year old ok I watch cartoons), they were great!

So this is kinda a 2 for 1, you can make sandwiches or a cracker spread!

This is what you need:
1 rotisserie chicken - picked and pulled
1 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons curry powder 
6 green onions sliced , white & green
1/2 cup  toasted almond slices

Mix all and chill
Spread on your favorite cracker.
Or have a sandwich, I'm sure you will love this!

Monday, December 3, 2012

Tomato Bacon Crescent Pizza

You can make SO many things with Pillsbury Crescent Rolls can't you!?
This is very easy & fresh, love it in the summer but anytime will do!

Here is what you need:
1 can of refrigerated crescent rolls
1 cup of garden vegetable cream cheese
 6-8 slices of crispy bacon, crumbled
1/2 of a chopped tomato
1/4 cup of basil or a green such as chives, parsley etc.
I don't really care of the taste of basil so I find an alternative.

How to make them:
Prepare yourself as you try to open the exploding crescent roll packing :)
Spread them out onto a ungreased cookie sheet
Bake at 375 degrees for 8 minutes
Spread with the cream cheese, top with bacon then tomato's.
Bake for another 6-8 minutes
Sprinkle with you greens.
Cut into squares & serve.
This is great at parties easy to walk around & eat, finger food :)

Friday, November 30, 2012

Bacon Crescents

Oh Num! Eat these on a chilly day that will warm you up!
I love finger food great to serve at a party!

Here is what you will need:
1 block of softened cream cheese
8 slices of cooked and crumbled bacon
1/3 cup of grated parmesan cheese
1/4 cup of finely chopped onions
2 Tablespoons of chopped fresh parsley
1 Tablespoons milk
2 8oz cans of refrigerated crescent dinner

How to make them:
Preheat oven to 375
Mix all ingredients except the dough
Separate each can of dough into 8 triangles, cut each triangle lengthwise in half.
Spread each dough triangle with 1 generous teaspoon of the cream cheese mixture.
Roll up.
Starting at the short side of the triangle.
Place, point-sides down, in baking sheet
Bake for 12-15 minutes or until golden brown.
Serve them warm!


Tuesday, November 27, 2012

Shrimp Toast

Love me some Shrimp Toast!  
I don't make this nearly enough!

This is what you will need to make your Shrimp Toast:
1/2 Pound of medium sized shrimp, washed, pealed & deveined
1 Large egg white
3 Tablespoons of chopped yellow onion
1 Tablespoon of chopped parsley
1/4 Teaspoon of salt
1/8 Teaspoon of cayenne pepper
1/2 Teaspoon + 2 Table spoons of sesame oil
1 Large egg yolks
1/4 cup of water
16 sliced of white bread with the crusts removed
6 Tablespoons of vegetable oil

How to make them:
Put the shrimp, egg white, onion, cilantro, salt, cayenne, and 1/2 tsp. of the sesame oil in a food processor and pulse two or three times to finely chop. Do not puree.
 Put the egg yolks, the remaining 2 Tbsp. sesame oil, and the water in a shallow bowl and whisk to blend.
 Spread equal amounts of the shrimp mixture onto 8 slices of the bread.
 Top with the remaining 8 slices of bread.
 Press together gently but firmly. 
Heat 3 Tbsp. of the vegetable oil in a large non-stick skillet over medium-high heat.
 Dip 4 of the sandwiches into the egg mixture, coating them evenly on both sides. 
Fry until golden brown, about 4 minutes on each side. 
Remove from the skillet. 
Repeat the process with the remaining 3 Tbsp. vegetable oil and sandwiches.
 Slice each sandwich into 4 triangles to serve.

Monday, November 26, 2012

Planning Your Party Food

With the Holidays upon us, planning is an important thing.
I've always struggled on how much to make when hosting a get together
You don't want to run out!  
So what ends up happening, in my case is I make way too much food.
That's not always a bad thing if you know what I'm saying :)
Here is a good chart to go by when making appetizers

If you are having a Cocktail Party 12 pieces per person
Dinner Party four to six pieces per person
You will want a variety of appetizers if you are hosting a party with 50 or more people at least eight different types to chose from.
A party of 20 or more people plan on four to five appetizers to chose from.
Smaller gatherings three choices will be fine.

Happy Holidays to all!

Friday, November 23, 2012

Spinach Artichoke Dip

I made two appetizers for Thanksgiving evening to munch on while playing games.
Well I must have lost my mind because no one could eat another bite!
So I have a couple of appetizers all ready for the weekend!
One of them is the Spinach and Artichoke Dip.  I have several variations of this dip, and here is one.

This is what you will need:
 10 ounce package frozen spinach, thawed, drained and chopped
14 ounce can artichoke hearts, drained and coarsely chopped
1 Block of softened cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/2 teaspoon chili sauce (optional)
1/4 cup grated parmigiano reggiano (parmesan), grated
1/4 cup mozzarella, shredded
How to make this:
Mix everything and pour it into a baking dish.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.
Easy!!!  And delicious!

Wednesday, November 21, 2012

Baked Mexican Mozzarella Cheese Sticks

These looked SO good to me and I'm always up for trying new appetizers  I thought I'll make this for a munchie while we play games tomorrow night.
That is if anyone can fit anything in their stomachs after this huge Thanksgiving spread I'm making!
I don't remember originally where I saw these but you can find it here at Gimmie Some Oven, what a cute name & they take excellent photos too!

This is what you will need:
12 sticks of Mozzarella string cheese
1 egg beaten
1/4 cup of flour
5 Tbsp of Italian breadcrumbs
1/2 cup of Panko bread crumbs
2 Tsp of chili powder
1 Tsp of garlic salt
1/4 Tsp of oregano
Cooking spray

How to make them:
Unwrap the cheese sticks.
Cut them in half.
Place on a plate in freezer for one hour.
Preheat your over to 400 degrees.
Take a baking sheet line with tin foil and spray with the cooking spray.
In a bowl fill it with the flour.
The next bowl beat the egg in
Your third bowl fill with the Panko, chill powder, cumin, garlic salt and oregano and mix.
Now remove the cheese sticks from the freezer.
Like an assembly line, dip the cheese stick into the flour bowl, then the egg bowl finally the Panko mixture.
Place each finished stick onto the baking sheet.
Bake for 10 minutes

Severe with salsa or marinara sauce.


Tuesday, November 20, 2012

Cheey Pesto Pizza

I just read this fast & fabulous appetizer & I have to make this for the holidays!
You can find it on Rachel Rays site.
Its called Cheesy Pesto Pizza

This is what you will need:
1 Garlic clove
1 Cup of flat leaf parsley leaves
1/4 cup plus 2 teaspoons of Olive Oil or how she says it EVOO
4 Pita breads
6 oz of slice gruyere cheese

How to make the pizza:
Preheat oven to 400 degrees
Use a food processor to chop the garlic add in the parsley and walnuts.
Pulse to chop.
Add the oil and puree to a coarse paste, season.
Divide pita bread between 2 baking sheets.
Spread with the pesto.
Top with the cheese.
Bake in your preheated oven until cheese melts and the bottom of the pita bread is crispy, about 8 minutes
Now cut into pizza wedges.


Monday, November 19, 2012

Spring Rolls

Today my wonderful daughter made us lunch.
And one thing she made was spring rolls.
She found this recipe in Pinterest, imagine that :)
They were super nummy and very fresh!

This is what you will need:
Spring roll wraps
Rice noodles
Lettuce or cabbage
Bean sprouts
Julienned cucumbers and carrots

For the Dip you will need
4 Tablespoons rice vinegar
4 Tablespoons soy sauce
2 Tablespoons warm water
2 Tablespoons sugar
2 Cloves crushed garlic
Red pepper flakes to taste
Mix all together in a bowl until sugar is dissolved set aside until ready to dip

How to make the rolls:
Cook the rice noodles according to the packaging set aside
Fill a large bowl with cold water
Dip a spring roll sheet into the water for 20 seconds until just softened.
Now place the sheet onto a flat surface pat with a paper towel, to make the sheet tacky
Assemble your roll ingredients in the center of the circle.
Fold the top half of the circle over the mix, then fold in your sides, finally fold up the bottom

Dip into the sauce & enjoy!

Friday, November 16, 2012

Holiday Cheese Balls

I made these a couple years ago they are so cute (well I think they are)
I liked the variety and the color is very appetizing.
Perfect for the holidays.
Super simple too.

What you will need is:

2 packs of softened cream cheese
1 pack of shredded sharp cheddar cheese
1 tsp of garlic powder
A dash of cayenne pepper
1/4 cup of chopped roasted red peppers
2 sliced green onions
1 2/3 cups of chopped pecans
Sesame seeds
Crackers to serve

How to make the balls:
Beat the first 4 ingredients together.
Divide the mixture in half
Add the peppers to half of the mix and the onions to the other half of the mixture.
Mix well.
Chill in the fridge for a few hours
Now shape each mixture into about 24 balls.
Roll some balls into nuts
Some into chives
Some into cayenne pepper

Try sesame seeds too if you would like.
Place on a serving platter with crackers.

I'm sure you guests will love these!

Thursday, November 15, 2012

Pepper Onion Relish Dip

My Aunt Susie turned me on to this nummy dip several years ago.
And from time to time when I find myself by a Harry and David's store, I have to stock up on their Pepper and Onion Relish, it's SO good!
There are four different varieties, Hot and Smokey, Zinfandel, Classic Recipe and the Sweet Recipe.

I would use any of them for this dip.
It really depends on your liking of the flavors
There is always a sale on these too, so stock up!
If you don't have a Harry and David's store by you visit their web site you can order online.
They have many other great things at this store too.
You can make so many different things with these relishes, they are great!
So far I have made the dip & the chicken soup recipes they share with you on their web site or on the jars themselves.

All you need to make the dip is:
One jar of the Harry and David's Relish, pick your favorite flavor
One softened block of cream cheese
Optional a chopped nut of your choice, about a half a cup

How to make it:
Mix the relish and cream cheese.
Chill until ready to serve.
Serve with your favorite crackers
*if you decided to use the nuts, sprinkle on top of your dip or mix into the dip.


Tuesday, November 13, 2012

Pesto Arancini

This is So easy!
Look at the picture you know you want to eat this!
Thanks Rachel Ray for this easy Thanksgiving Day appetizer (well you can make this when ever you want silly)

This is what you need:
2 cups of risotto
2 tablespoons of pesto
16 1/2 inch cubes of fontina
1 cup of panko
Vegetable oil

How to make them:
Mix risotto and pesto.
 Stuff a cheese cube into each ball.
Roll into panko until well coated.
In a frying pan/pot (whatever you use to fry) add the balls, fry for about a minute.
Lay on a paper towel to drain off any oil.


Monday, November 12, 2012

Artichoke Bread

If you do not follow this blogger you really should, he is an amazing cook!
 Closet Cooking, his name is Kevin and he is from Canada.
And damn him for being so skinny & making all this delicious food SO not fair! ;)
I started following him a couple of years ago.
He seems to be getting more popularity & rightfully so!
This is one appetizer I picked up from him & love it!

This is what you will need:
1 14oz can of drained & chopped arichoke hearts (tip load up on these when you find them on sale)
1 green onions sliced
1 chopped cloves of garlic
1 oz of softened cream cheese
1/4 cup of mayonnaise
1/2 cup of sour cream
1/2 cup of shredded mozzarella
1/4 cup of grated parmigiano reggiano
1 loaf of sliced lengthwise Italian bread (or french, don't be a hater ;) )

How to make this:
Pre heat your oven to 350
Mix all the ingredient together, excluding a bit of the cheese & the bread.
He said to hollow out a 1/2 an inch of the center to both halves of bread, I did not.
I spread the mixture right on top of the bread & that worked just fine.
Do what you would like.
Now top with the remaining cheese you set aside.
Tent tinfoil over the bread & bake for 20 minutes
Remove the tinfoil after 20 minutes & let the breast continue to brown.
Remove , slice & serve!
It's wonderful!

Friday, November 9, 2012

Dick's Last Resort Review

Restaurant review time again!
Oh boy are you gonna love this!
I'm usually a quiet person but I can really open up and have fun!  I love meeting people and having a good time.
When I tell people I've been to this restaurant they are shocked because they will not go here.
And they will not go with me :( boohoo.....
But I think it was a blast!
It's Dick's Last Resort at the Mall of America.  I live right by this monster of a shopping mall.
So first off I think it takes a really special person to work here, its almost like you're an actor so hats off to the brave souls who work there.
I went to Dick's with my hubbie & youngest son about a year ago.
Our waiter came over to the table and immediately made us special hats to wear during out visit, pretty hysterical!  

So here my son & I are
Me: Instant Cougar just add alcohol (true story!)
J-Dog (nick name) My XBOX gets more play than me :(
The Hubbie: My Thong hurts! ROFLAO!

Do you see where this is going?  You said it humiliation time! 
The restaurants deco is wild & fun just a bunch of crazy stuff every where to look at.
So lets talk a little about the food.  Well my son was with & they had fried pickles on the menu so that is what we had to get. 
Pretty good I don't think you can go too wrong with that appetizer.
The menu is small & to the point, it's a southern themed menu & written on a chalk board on the wall.
This was a year ago I don't remember what we had but I remember we like it!
I hear that the bar has menus and they have large variety of appetizers (I'll sit there next time).
A few more embarrassing moments where, once when the waiter came to bring us our paper napkins he just threw fistfuls at our table for us to gather up if we wanted to use one.
My son Loves root beer & especially in the bottle so it looks like he's drinking beer (hummm just like his mama)
So the waiter brought over a HUGE highchair for my son to sit in while drinking his beer.
J & the waiter

I think I forgot to say he made us wear bibs too.
You would think that an 8 year old would just die of embarrassment, nope he ate this up!
OK now if this happened to me and not my son I may have been embarrassed but he's a trooper.
The little man needed to used the bathroom, the waiter follows J to the bathroom while shouting in the restaurant this kids gotta go to the bathroom!!!!
And when he came back the waiter carried him from the bathroom back to the table like a baby, I think he said he wet his pants?  Not sure.
Its fun to watch the other tables too.
So its kinda like dinner & a show!
There are several Dick's Last Resorts in the US.
So if you're brave I suggest you visit one!

Thursday, November 8, 2012

Cranberry-Chicken Fillo Cups

Hello Thanksgiving!  These Scream Thanksgiving.  So pretty & colorful.

Honestly I have not made these yet, BUT I will!

They look wonderful, the ingredient totally go together, they have to be excellent!

Here is what you will need to make these beauties:
1 package of frozen mini phyllo shells (one of the best inventions for a cook)
1/4 cup of chopped dried cranberries
3/4 cup of finely chopped (cooked, duhhhh...) chicken breasts
1 6oz container of fat free Greek plain yogurt
1 tablespoon fresh lemon juice
3 tablespoons chopped walnuts, toasted
2 chopped green onions
1 teaspoon chopped rosemary leaves ( I think these are optional, maybe use chives or parsley)
1/2 teaspoon salt

How to make them:

First thaw your phyllo cups, bake according to packaging
Next in a bowl mix 2 of the tablespoons of the cranberries with the remaining ingredients.
Spoon the mixture into the cups, top with the remaining cranberries.

Thank you Betty Crocker for once again providing us with another wonderful recipe!

Wednesday, November 7, 2012

Smoked Salmon Pate

I love smoked fish!  Then you add in some cream cheese!?  It just melts in your mouth!

Can we say this is good for you, fish = brain food, right????

Here is what you will need:

 4 oz of smoked salmon (make sure there are no bones in there!)
1 8oz container of chives & onion cream cheese
1/4 cup of finely chopped red pepper
1 1/2 teaspoon of lemon-pepper seasoning
1 teaspoon of chopped dill weed
3 tablespoons of chopped parsley

Crackers or mini bread squares to spread this on

How to make this:

Mix all ingredient into a bowl with an electric mixer until smooth.
Transfer into a bowl.  Refrigerate over night.
When ready to serve flip the bowl over onto a serving plate.
Sprinkle with parsley.
And serve!

Tuesday, November 6, 2012

Philly Cheese Steak Egg Rolls

Your going to LOVE these!
You can't go wrong here!  Well unless your a vegetarian, then leave out the meat :)

What you will need is:

1 package of beef roast au jus
1 tablespoon of vegetable oil
1 cup of sliced fresh mushrooms
1 medium onion, halved and sliced thinly
1 green pepper, cut into strips
8 egg roll skins
1 egg, beaten
8 slices of smoked provolone cheese, if you cant find that use any white cheese you like.
Au jus for dipping

 How to make them:

Cook beef roast as directed on package; drain, cool and shred. 
Reserve au jus for a later use.
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook mushrooms, onion and bell pepper in oil 8 minutes, stirring occasionally, until tender. Remove from heat.
 Stir in shredded beef. Cool to room temperature.
In deep fryer or 4-quart Dutch oven, heat oil to 350°F. 
Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.)
 Brush edges with beaten egg. 
Top with 1 slice cheese. 
Spoon 1/2 cup beef filling slightly below center of egg roll skin; fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner again with egg; gently roll egg roll toward remaining corner and press to seal. Place seam side down on plate. 
Repeat with remaining egg roll skins, beaten egg, cheese and filling. 
Fry egg rolls, a few at a time, in oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Serve warm. 
Dip into to your warm Au Jus sauce if you like or eat plain.

Thank you Betty Crocker for this bad boy! 
I bet you can't wait to try them!

Monday, November 5, 2012

Jalapeno Popper Dip

This is a huge hit on Pinterest!  I finally made this one this weekend. 
It was a huge hit with my friends and my husband loved it!
The blogger that posted this originally is Simply Gourmet, check her out.
6-8 slices of bacon, diced and cooked crispy ( I used a whole bag of real bacon bits)
2 8-oz packages of cream cheese, softened
1 cup of mayonnaise
4-6 jalapenos, chopped and deseeded. (I did not have fresh jalapenos I used about a cup of sliced jarred jalapenos, chopped)
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion


1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is.  The thicker the dip the longer it may need to warm up.  I used this stoneware dish that is round and measures 12 inches across.

Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.
I'm going to make this for Christmas!

Friday, November 2, 2012

Easy Brie

I was recently on a trip with my husband we had a indoor picnic one day.
And one of the appetizers I made was SO simple.
It was only the two of us but you can of course make this in a larger quantity.

All you need is:
A wedge of Brie Cheese
1 head of garlic
1/4 cup of slivered almonds
Olive oil

Warm your oven to 400 degrees
Place your peeled garlic head on a baking tray rub olive oil on it.
Cook until mushy, that would be about 45 minutes.
Place the wedge of brie in a pie tin or glass pie tin.
Squeeze the garlic over the brie and rub on top of the cheese.
Bake for 15 minutes.
Remove and top with slivered almonds
Bake another 15 minutes.

Serve with crackers or sliced baguette

Simple yet delicious! 

Thursday, November 1, 2012

Crockpot Chipped Beef Dip

I hope you all had a Happy Halloween!
Now on to the next,  Thanksgiving!
This dip is SO good.
A warm dip is the best in the fall isn't it???
And this is also cooked in a crock-pot, can't go wrong there.
Like I've said before a crock-pot is a working Mom's best friend!

This is what you will need to make this belly warming dip:

1 8oz pack of softened cream cheese
1 cup of shredded hot pepper Monterey jack Cheese
2 Tablespoons of finely chopped onion
2 Tablespoons of mayo
1/4 teaspoon of garlic powder
2 chipotle chilies in adobo sauce seeded, and finely chopped
1 2.5 oz packages of chopped dried beef (lunch meat)
1/4 to a 1/2 a cup of chopped and toasted pecans.

I adjust these ingredient to my liking.  The more the better I say!

How to make it:

In medium bowl, combine cream cheese, Monterey Jack cheese, onion, mayonnaise, garlic powder and chiles; mix well. Stir in dried beef. Spoon into 1 or 1 1/2-quart slow cooker.
Cover; heat on Low setting 1 1/2 to 2 hours.
Just before serving, sprinkle pecans over top. Dip can be kept warm in slow cooker for up to 1 hour. Serve with crackers or cocktail bread. 


I found this on the Betty Crocker site  

Tuesday, October 30, 2012

Spicy Vampire Bat Wings

Almost Happy Halloween!!
These wings freaked me out just thinking of eating bat wings!!!!!
We had a bat lose in our house last year about this time, freaked me out!!!!
Ok anyhow I'm off track here.

I thought these wings suit the occasion that is almost upon us and would be a good treat on a spooky hallows eve!

This is what you will need:

1 Tbsp. chili powder

1Tbsp. minced garlic

1tsp.  ground red pepper (cayenne)

6 Tbsp.  lime juice, divided

6 Tbsp.   chopped canned chipotle peppers in adobo sauce, divided

12 whole  chicken wings (3 lb.)

2/3 cup  KRAFT Original Barbecue Sauce

1 cup   Sour Cream

1 green onion, sliced

2 tsp.  lime zest
How to make them:
Mix chili powder, garlic, ground red pepper and 5 Tbsp. each lime juice and chipotle peppers until well blended. Pour over chicken in large shallow dish; turn to coat both sides of each wing. Refrigerate 30 min. to marinate, turning chicken after 15 min. Meanwhile, mix remaining chipotle peppers with barbecue sauce.
Heat oven to 400ºF. Remove wings from marinade; place in single layer on baking sheet sprayed with cooking spray. Discard marinade.
Bake 35 to 40 min. or until wings are done, turning after 20 min. Brush with half the barbecue sauce mixture; bake 5 min., turning and brushing with remaining barbecue sauce mixture after 3 min.
Mix sour cream, onions, zest and remaining lime juice. Serve with wings. 

You can find this and many other nummy snacks on the Kraft Foods site.