Cheeseball

I love cheeseball at Christmas time and this is one of my favorites!

1 cup shredded cheddar cheese
3 oz. Philadelphia cream cheese (I usually use 4 oz.as that is 1/2 block)
1 cup shredded gouda
1 can shrimp
1/4 cup mayonnaise
seasoning salt
1 tsp Worcestershire
1/2 tsp garlic salt (I usually use garlic powder)

1/2 cup crushed potato chips
1 1/2 tsp grated Parmesan cheese

Beat together cream cheese and mayo.  Beat in cheddar and gouda.  Add Worcestershire, garlic, and seasoning salt.  Chill.  Shape into a ball.  Combine the parmesan cheese and chips; roll the cheeseball in mixture.  Wrap and chill.

This is a picture of the cheeseball before it has been rolled in the crushed chips and parmesan cheese

BBQ Chicken Sliders

This is from the Taste of Home Slow Cooker magazine that I have been relying on for our busy week nights!  It was a family favorite!

Brine:
1 1/2 qt. water
1/4 cup packed brown sugar
2 Tbsp. salt
1 Tbsp. liquid smoke
2 garlic cloves, minced
1/2 tsp. dries thyme

Chicken:
2 lbs. boneless skinless chicken breast
1/3 cup liquid smoke
1 1/2 cups hickory smoke-flavored bbq sauce
slider buns or dinner rolls

1.  In a large bowl, mix the brine ingredients, stirring to dissolve brown sugar.  Reserve one cup brine for cooking chicken.  Cover and refrigerate.
2.  Place chicken in a large resealable plastic bag; add remaining brine.  Seal the bag pressing out as much air as possible; turn to coat the chicken.  Place in a large bowl; refrigerate 18-24 hours, turning the bag occasionally.
3.  Remove chicken from the brine and transfer to a 3 qt. slow cooker; discard the brine in the bag.  Add reserved one cup of brine and 1/3 cup liquid smoke to the chicken.  Cook, covered, on low 4-5 hours or until chicken is tender.
4.  Remove chicken; cool slightly.  Discard cooking juices.  Shred chicken with two forks and return to slow cooker.  Stir in bbq sauce; heat through.  Serve on buns.

Fiesta Beef Bowls

As a busy mom, I rely on my slow cooker to get me through the week.  This recipe is out of Taste of Home Slow Cooker Meals (Summer 2014).

Prep:  25 mins.
Cook:  8.5 hours
Makes:  6 servings

1 1/2 pounds boneless beef top round steak
1 (10oz.) can diced tomatoes with green chilis
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
2 cans (15 oz. each) pinto beans, rinsed and drained

3 cups hot cooked rice

1/2 cup shredded cheddar cheese
6 Tbsp. sliced ripe olives
6 Tbsp. thinly sliced green onions
6 Tbsp. guacamole

Directions:
1.  Place round steak in a 3-quart slow cooker.  In a small bowl, combine the tomatoes, onion, garlic, and seasonings; pour over steak.  Cover and cook on low for 8-9 hours or until meat is tender.

2.  Remove meat from slow cooker.  Add beans to tomato mixture.  Cover and cook on high for 30 minutes or until beans are heated through.    When cool enough to handle, slice meat.  In individual bowls, layer the rice, meat and bean mixture.  Top with cheese, olives, onions and guacamole.

My cheats:

• I cut the meat before cooking it and when I put the rice on to cook I just added the beans to the slow cooker to warm through.
• I used a larger can of tomatoes than what is called for and I used the Aylmer blends mexican
• I could not find pinto beans but any beans will work.  I used one can of beans and one can of black eyed peas.
• I did not add the salt and pepper as there is sodium in canned goods and I always think people can add salt and pepper if needed at the table.
• I did not measure the toppings - just prepared enough for the family!
• I did not use guacamole as I am the only one in my family who will eat it but I put sour cream on the table as an option (nobody used it but I am sure it would have been good)!
• Because I had cut the meat ahead of time I also reduced the cooking time.  I probably only had this one for about six hours as opposed to the suggested 8 to 9.

Ginger Shortbread

This is a recipe out of Company's Coming 150 Delicious Squares - it is so simple that my 8 year old made it on her own and we finished the pan in two days over Thanksgiving!

1 cup butter (do not use margarine)
1/2 cup confectioners sugar
2 cups all purpose flour
1/4 - 1/2 cup candied ginger
1 tsp powdered ginger (if desired for a stronger ginger flavor)

Measure all ingredients in bowl except chopped ginger.  Cut butter into flour and sugar, ending with mixing with your hands as for pie crust.  When mixture will hold together, work in ginger.  Press in ungreased 9 x 9 inch pan.  prick with fork through to the bottom of the batter (we had a hard time with this as it seemed pretty crumby so we skipped this step).  Bake in 300 degree oven for 50-60 minutes until a delicate golden brown color.  Cut while warm into 36 squares (easiest to cut without crumbling while it is warm).

Nutella Banana Oat Muffins

• This one came from a site called Chef in Training.  These muffins have been a huge hit in my house!
• 
  
• 2 cups flour
• 1 cup old fashioned oats
• ¼ cup white sugar
• ½ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• ½ cup milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 bananas, mashed
• Nutella

1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir until ingredients are well combined.
3. In a large bowl, beat egg. Add milk, oil, vanilla and mashed bananas. Sir to mix ingredients until well combined.
4. Add flour mixture to the banana mixture and stir until ingredients are incorporated, do no over stir.
5. Line a 12 muffin pan with 12 muffin tins or spray muffin tin generously with cooking spray.
6. Divide batter evenly among the 12 muffin tins.
7. Add a teaspoon of Nutella to the top of each muffin and gently cut Nutella into batter with a knife or toothpick to produce pretty swirls.

Honey Pecan Porkchops and Sweet Pepper Rice

MMMMM......I don't know where the recipe came from but it is a hit with the whole family!

1 1/4 pounds boneless pork loin
1/2 cup flour
salt and pepper to taste
2 Tbsp. butter
1/4 cup honey
1/4 cup chopped pecans

1.  In a shallow dish, mix together flour, salt, and pepper.  Dredge pork cutlets in flour mixture.
2.  In a large skillet, melt butter over medium high heat.  Add chops and brown both sides.  Cook through and transfer to a plate.
3.  Mix honey and pecans into the pan drippings.  Heat through stirring constantly.  Pour sauce over cutlets.

I often serve these with sweet pepper rice!  This rice is a recipe for two so I usually double it.

Sweet Pepper Rice
1/2 cup uncooked long grain rice
1 clove garlic
1 Tbsp. butter
1 cup chicken broth
1/4 cup each chopped green and red pepper
1/2 tsp. oregano
1/8 tsp. salt
pinch of pepper
minced fresh parsley (I usually leave out the parsley if I don't have any on hand)

Saute rice and garlic in butter.  Add broth and bring to a boil.  Reduce heat and add remaining ingredients (except the parsley). Simmer covered until rice is tender.  Sprinkle with parsley.

Bar-b-que Beef

I really do not know where this recipe came from.  My mom used to make it all the time and she served it over pasta (linguine or fettuccine I think).  I prefer to serve it over rice so I usually double up the sauce so there is lots of extra.

2 lbs. round steak
2 Tbsp. oil
1 clove garlic, crushed
1/2 cup vinegar
1 Tbsp. brown sugar
1 tsp. paprika
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. chili powder
1/4 tsp. pepper
1 Tbsp. Worcestershire sauce
1/2 cup ketchup
1/4 cup water

Cut beef into slices 1/2" wide, across the grain.  Heat oil in a large, heavy skillet and brown meat strips slowly.  Combine all remaining ingredients and pour over browned meat.  Bring to a boil.  Turn down heat and simmer 1 1/2 hours or until meat is very tender.

*I usually just used beef stewing meat from the store as it is already cut and ready to go.  I have also started making this in my slow cooker and it comes out so wonderfully tender.  I just throw all the ingredients in the pot and cook it on low for 5-6 hours and it is soooo yummy!

Lemony Penne with Chicken and Artichokes

Here is another one from Allrecipes.com

12 oz. penne

2 tsp. olive oil

3 shallots, chopped

1 boneless skinless chicken breast (about 225 grams) cut into small cubes

3 cloves garlic, minced

1 tsp. dried italian herb seasoning

1/4 tsp. salt

2 jars (170 ml each) marinated artichoke hearts, drained and chopped

1/2 cup grated parmesan cheese

1 tsp. grated lemon zest 

1/4 cup lemon juice

1/4 cup chopped fresh basil

In a large pot of boiling water, cook pasta.  Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, in a large nonstick skillet, heat oi over medium heat; cook shallots until softened, about 3 minutes.

Add chicken, garlic, italian seasoning, salt and pepper; cook, stirring occasionally, until chicken is no longer pink inside, about 4 minutes.

Stir in artichokes; cook until warmed through, about 2 minutes.  Stir in Pasta and enough of the cooking liquid to coat.  Stir in parmesan cheese, lemon zest, and lemon juice.  Serve sprinkled with basil.

Buttermilk Scones

Buttermilk Scones
2 cups flour
1 Tbsp.  sugar
1/4 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. baking powder
5 Tbsp. shortening
3/4 cup plus Tbsp. milk (to sour add 1Tbsp. vinegar)

This recipe did not come with baking directions.  I cooked mine at 350 until they were nicely browned top and bottom.

My 8 year old made these for the fair and won second place.  These are really yummy with some berries and whipped cream.

Caesar Salad Dressing

Caesar Salad Dressing
1 cup mayonnaise
1 cup golden Italian dressing
2 cloves garlic, crushed
1/2 cup parmesan cheese

Will keep for up to a month in the fridge

No-Bake Cherry Crisps

These are from a little book called Favorite Brand Name Recipes (Festive Holiday Cookies).  It was published in 1993 so I presume I have had it about as long but had never tried this recipe before!  Where had it been hiding all these years?  These are so good!

1/4 cup butter or margarine, softened
1 cup powdered sugar
1 cup peanut butter
1 1/3 cup crisp rice cereal
1/4 cup plus 2 Tbsp. mini semisweet chocolate chips
1/4 cup chopped pecans
1/2 cup maraschino cherries, drained, dried and chopped
1 to 2 cups flaked coconut (for rolling)

In a large mixing bowl, cream butter, sugar, and peanut butter.  Stir in cereal, chips, pecans, and cherries.  Mix well.  Shape teaspoons of dough into 1-inch balls.  Roll in coconut.  Put on cookie sheet; chill in refrigerator 1 hour.  Store refrigerated.  Makes about 3 dozen.

They already look good.

My daughter does not care for coconut so I left some without coconut on them.

And these are the finished product!

Nuts 'N Bolts

This is the recipe my mom made every year at Christmas time.

1/3 cup margarine
1 Tbsp. worchestershire sauce
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. celery salt
1/2 tsp. paprika
1/2 tsp. greek seasoning
2 cups each cheerios, shreddies, pretzels
1 cup peanuts

Melt the butter and mix in the spices.  Pour over cereal mixture in a large roasting pan.  Bake at 250 for one hour stirring every 15 minutes.

*Because there are a lot of salts in the recipe I use garlic powder instead of garlic salt and find these just as yummy.

This picture shows a double batch!

Peppermint Chocolate Fudge

This recipe is from the November 2010 issue of Today's Parent magazine.  I guess I have kept it that long and never made it; glad I finally did!

1/2 cup candy canes
2/3 cup evaporated milk
1 1/2 cup granulated sugar
1 1/2 cup semi-sweet chocolate chips
15 large marshmallows
1 tsp. vanilla
2 tbsp. unsalted butter

Crush candy canes in a zip-top bag with a rolling pin or the bottom of a sauce pan.

In a large wide saucepan, set over medium-high heat, stir milk with sugar, until dissolved.  Bring to a gentle boil; be careful because the mixture will bubble up high in the saucepan.

Reduce heat to low and vigorously stir in chocolate chips and marshmallows until evenly mixed and melted.

Remove from heat and stir in vanilla, butter and 1/3 of the crushed candy.  Turn into an 8 inch square baking pan lined with foil.  smooth surface and sprinkle with remaining candy.  Refrigerate until set, at ease 4 hours or preferable overnight.

*We all know huge marshmallows are not going to melt on low without killing our stirring arm standing there forever but you do not want to have too a high heat or your sugar will crystalize.  My suggestion is to rip the marshmallows in half or thirds before adding them and they will melt more quickly!

No Bake Cream Cheese Coconut Snowballs

1 package (8 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
1 cup chopped pecans
3 cups flaked coconut

In a small bowl, beat the cream cheese and pineapple until combined and then fold in the pecans.  Cover and refrigerate for one hour.  Take out of refrigerator and roll into 1 inch balls; roll the balls in coconut.  Refrigerate four hour or overnight.
Yields:  about 2 dozen

Finished product!

Now this is just the dorkiness in me coming out and something my mom used to do....how to get the perfect size wax paper sheet to put between layers in your cookie tin!

Pasta Salad

There are so many versions of pasta salad out there but this is one of my favorites and also a great way to use up leftover meat!  I have no idea where this recipe originated; it is one my mom used to make.

4 cups of cooked pasta (I use penne)
beef, ham, or turkey
1/2 green pepper
1 green onion
1 tomato
parsley

1/2 cup oil
3 tbsp. red wine vinegar
1 1/2 tbsp. Dijon mustard
3/4 tsp. honey
pinch of salt and pepper

Mix all salad ingredients together.  Mix dressing ingredients together.  Pour dressing over salad, toss to coat!  I like to chill it before serving!  If I do not have parsley on hand I just omit it and the salad is still wonderful!

Eggnog Fudge

This is another tasty tret from Allrecipes.com

cookiing spray
1 cup eggnog
3 cups white sugar
1 1/2 cups miniature marshmallows
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 cup butter, chilled
1/2 (11 oz) package white chocolate chips
1 cup chopped almonds

1.  Line a 9 x 13 baking dish with aluminum foil and set aside
2.  Spray the bottom and sides of a large saucepan with cooking spray.  Heat eggnog and sugar over medium heat.  Bring to a rolling boil, stirring constantly  .Boil for 2 minutes.
3.  Fold in the marshmallows, cinnamon, and nutmeg.  Return to a boil for 6 minutes, stirring constantly.  As the mixture boils it will become brown.  Remove from heat and quickly stir in butter, white chocolate chips and almonds.  Stir untill well mixed and glossy.
4.  Quickly pour into prepared pan.
5.  Cool at room temperature.  Remove from pan, remove foil and cut into squares.

I find fudge a very picky thing to make and altitude often makes a difference in cooking confections.  6 minutes was way too long to cook this and it hardened in my pan and I had to chip it out.  I tried a second batch and boiled it for 4 minutes in step three and I still found it a little long though at least this time it was edible; just a tiny bit harder than I would have liked.

Slow Cooker Taco Soup

This recipe comes from Allrecipes.com.  They suggest serving it with totilla chips and a dollop of sour cream.  I served mine with corn chips, sour cream, and some grated marble cheese.

This soup got a big thumbs up from my six-year-old daughter minus the corn chips which is fine since you only add a few on top of the serving.

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans, with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 oz) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Directions:
In a medium skillet, cook the ground beef until browned over medium heat.  Drain, and set aside.

Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chili peppers and taco seasoning mix in a slow cooker.  Mix to blend, and cook on low setting for 8 hours.

My cheat in this one was to cut the onion the night before and have it ready in the fridge.  All I had to do in the morning was brown the beef and open all the cans to toss ingredients in the cooker.  Probably less than 15 minutes time.

Also, my daughter does not love kidney beans so I used two cans of BBQ style beans I had in my pantry.  they are a mix of brown beans and kidney beans so not too many of either!!

This is a picture of what it looks like in the slow cooker when I was ready to turn it on!

 

 

 

This next picture is my serving!!

And finally.....the leftovers for the freezer.  I took this one to give an idea of how much this makes.  The recipe says it serves 8 but it is very filling with the gound beef and all the beans.  My daughter and I each had a bowl and this is what was left!

 

Chicken and Spinach

This recipe is from a Company's coming low carb cookbook.  I did not have high expectations for it because I normally do not eat cooked spinach but it was so good that I will make it again.

Boneless, skinless, chicken breast halves     4
large egg, fork beaten                                   1

margarine or butter                                       2 tbsp.

Canola oil                                                    1 tsp
Chopped red pepper                                    1/2 cup
Chopped onion                                            2 tbsp.

box of frozen chopped spinach,
thawed and squeezed dry                            10 oz.
Seasoned salt                                              1 tsp

Light (or regular) sour cream                    1/2 cup

Dip each chicken breast half into egg in small shallow dish until coated.

Melt margarine in large frying pan on medium.  Add chicken breast halves.  Cook for about 2 minutes per side until lightly browned.  Transfer to greased 1 quart shallow baking dish.  Cook, uncovered, in 350 degree oven for about 10 minutes until chicken is no longer pink inside.  Transfer to a meduim servinig dish.  Cover to keep warm.

Heat canola oil in same frying pan on medium.  Add red pepper and onion.  Cook for 5 to 10 minutes, stirring often, until onion is softened.

Add spinach and seasoned salt.  Heat and stir for about 3 minutes until heated through.

Add sour cream.  Stir.  Divde and spoon spinach mixture onto each of 4 individual plates.  Cut each chicken breast into 5 slices.  Place one sliced chicken breast half on top of spinach mixture.  Serves 4.

Three Potato Salad with Bacon

It ended in the the words, "with bacon" so I had to try it! 

This one came from a Reader's Digest magazine but I am not sure which month.  I tend to just tear out the recipes I want to try.

4 medium unpeeled red-skinned new potatoes
3 unpeeled Yukon gold new potatoes
1 large unpeeled sweet potato, halved
3/4 cup buttermilk
1/3 cup light mayonnaise
2 tbsp grainy mustard
2 tbsp white vinegar or white wine vinegar
1 tsp salt
1/2 tsp pepper
6 slices bacon, cooked and crumbled
4 green onions thinly sliced
3 tbsp chopped fresh dill

1.  Place new and Yukon Gold potatoes in a large saucepan; cover with salted water.  Bring to boil; reduce heat, cover and cook until tender when pierced with a fork, about 30 minutes. Drain and cut into bite sized pieces.
2.  Meanwhile, place sweet potato in a small saucepan; cover with salted water.  Bring to boil; reduce heat, cover and cook just until tender when pierced with a fork, about 20 minutes.  Drain, peel and cut into bite sized pieces.
3.  In a large bowl, whisk buttermilk, mayonnaise, mustard, vinegar, salt, and pepper.  Add potatoes, bacon, green onions and dill, folding gently to coat.  Cover and refrigerate at least one hour for flavors to blend.

Egg-a-muffs

I do not know where the original recipe came from and I have no measurements but these are so good I have to post them.

Crush ritz crackers and add some butter to make a crumb crust.  Pat crumb mixture into the bottom of greased muffin cups.

Meanwhile partially cook some bacon strips and then use them to line the outside of the cup. 

Crack an egg into the cup on top of the crackers.  If desired you could sprinkle a little salt and pepper on the eggs but I prefer to let people season their own at the table.

Sprinkle with some of the cracker crumb mixture.

Bake in a 350 degree oven.  I baked for 20 minutes and had hard yolks.  If you want soft/runny yolk 15 minutes should do it.
During the last few minutes of cooking sprinkle some grated cheddar cheese on top.

Return to the oven so the cheese can melt.