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Toffee Chip Cheese Ball!


This "Toffee Chip Cheese Ball" is a little different as far as 'cheese balls' go!  It's a sweet cheese ball that is great served with fruit slices or graham crackers or even something like vanilla wafers or shortbread cookies!   This goes over really well with those who might not care for the savory cheese balls!   We served it a few weeks ago at my niece's bridal shower with apple slices and graham crackers.  With the apples it reminds me of a caramel apple and it's great for a Fall party or gathering!

Here is what you will need:

 2 (8 oz.) pkgs. cream cheese, softened
4 Tbs. butter, softened
1/2 cup brown sugar
1/2 cup confectioners sugar
1 tsp. vanilla
1 cup mini chocolate chips
1  (8 oz.) pkg. Heath milk chocolate English toffee bits
2 cups dry roasted peanuts, chopped fine

apple slices, graham crackers, vanilla wafers or shortbread cookies for serving

In a large mixing bowl, beat the cream cheese and butter together until well blended with an electric mixer.   Blend in the brown sugar, confectioners sugar and vanilla.  Stir in the mini chocolate chips and the Heath toffee bits.    This will be very soft.  Pull as much as you can away from the sides of the bowl into a ball shape.  Cover with plastic wrap, leaving it in the bowl and place in the refrigerator for 3-4 hours or overnight.   This needs to be very cold or you won't be able to form the cheese ball. 

Place the finely chopped dry roasted peanuts on a large piece of wax paper.  Remove the cheese ball from the bowl and with your hands form into a smooth ball shape.  Lay it in the peanuts and roll it to coat all sides.   When it is all coated in the peanuts lay it gently on a serving plate.   This is a semi soft cheese ball, so it must be very cold and you have to work fast.    

Place apple slices and graham crackers around the edges for serving!  Or you can use whatever you like for serving!   If you do not have time to chill this or don't want to take the time, you can place it in a serving bowl and serve as a dip instead of a cheese ball. Just sprinkle the top with the chopped nuts.   I think the cheese ball makes a prettier presentation, but they both taste the same!  

Caramel Pumpkin Spice Cake!


I love trying new recipes using pumpkin, especially for Fall!  This one is a 'poke cake'!  You know the cake you poke holes all over while it's warm and then pour something creamy and yummy over it to soak into the cake!  The creamy and yummy something just happens to be caramel in this recipe and I do love anything caramel also!  This turned out to be a wonderful, moist and delicious cake!  You will want to try this one for sure!  Here is what you will need:  

1 box spice cake mix (I used Duncan Hines)
1 cup canned pumpkin (not pumpkin pie mix)
1 cup Sprite or 7-Up (or any lemon lime soda), can substitute water
3 large eggs
1/2 cup vegetable or canola oil
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. vanilla
1 (8 oz.) jar caramel ice cream topping

Frosting
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbs. butter, softened 
1 cup confectioner's sugar
1 tsp. vanilla
1  (8 oz.) carton frozen whipped topping, thawed
1  1/2 cups chopped walnuts or pecans

Preheat oven to 350 degrees.

In a large mixing bowl mix cake mix, pumpkin, lemon lime soda or water, eggs, oil, cinnamon, pumpkin pie spice, and vanilla until nice and smooth, but don't over beat this.

Spray a 9"x13" baking pan with nonstick baking spray.   Pour cake batter in the pan and spread evenly.  Bake for about 30 minutes.  When a pick comes out clean in the center, it's done.

Remove from oven and while warm, poke holes evenly all over the cake with the handle of a wooden spoon or with a straw.   Remove the lid on the caramel topping and microwave for about 15 to 20 seconds just to soften enough to pour.   Pour evenly all over the top of the cake.  It will run into the holes and that's a good thing!  Let the cake cool completely before frosting!

Place the cream cheese and butter in a mixing bowl and beat with an electric mixer until well blended.   Add in the vanilla.  Fold in the whipped topping.   Spread evenly over the cooled cake.


Sprinkle the top with chopped walnuts or pecans!   Refrigerate until ready to serve!  This cake just gets better as it sits!  It becomes even more moist and yummy!

This is a perfect Fall dessert and it would be wonderful for the holidays!  


Slow Cooker Ranch Pork Chops!

This is absolutely the easiest and best slow cooker recipe I have ever made.  I originally saw this on a slow cooker site, but I did change it just a little by adding a cup of sour cream to the sauce at the end.  
Here is what you will need:

2 cans cream of chicken soup, 1 pkg ranch dressing mix, 1 cup sour cream and 5 or 6 boneless pork loin chops about 1/2 inch to 3/4 inch thick.  I usually just buy a whole pork loin and slice my own to save money and to be sure I get the thickness I want.   You can substitute boneless chicken breasts in this for the pork and it would be great also!



Spray your slow cooker liberally with cooking spray.  This really makes clean up so easy. Lay your pork chops in the bottom.  Sprinkle with pepper.  The soup and the ranch dressing mix have enough sodium in them that you won't need extra salt.  Cover and cook on low for 8 hours or on high 4-5 hours depending on your slow cooker.  At the end of the cooking time, add a cup of sour cream to the sauce.  You will need to temper your sour cream gradually with some of the hot sauce before adding it or it will curdle (not a good look).  If you are not serving immediately, turn the crock pot to warm to hold it. 


I usually serve this over hot buttered egg noodles, but it is also excellent over rice or mashed potatoes.  Add a salad and rolls and you have a great meal! 

Tori's Golden Graham S'mores Bars!


My sweet little cousin Tori, made these "Golden Graham S'mores Bars" and brought them to a family dinner!  These little things are delicious and a little bit addicting!   People couldn't quit eating them.

 They are also super easy and call for just a few ingredients and they are no bake, which makes them perfect during this heat wave!  Here is what you will need:

4 Tbs. butter
1  (10 oz.) miniature marshmallows
1 tsp. vanilla
1  (16 oz.) box of Golden Graham cereal
1/2 cup miniature chocolate chips, melted

In a saucepan melt the butter and marshmallows together until smooth and well blended!   Remove from heat and stir in vanilla.   Add all of the cereal and toss to evenly coat it!   Grease a 9"x13" baking dish.  Press the cereal mixture down evenly in the pan.   Drizzle the melted chocolate evenly over the top.  

Allow to cool for about an hour, then cut in squares and watch them disappear!  

Peanut Butter Gooey Bars!




If you love a Pay Day candy bar, you will more than likely love these gooey peanut butter bars.  That 
is just what they remind me of.  They are not only delicious, but also very pretty.  

Here is what you need for these:

1/ 2 cup butter, softened
1/2 cup crunchy peanut butter
1/4 cup granulated sugar
1/4 cup brown sugar, packed tightly
1 egg
1  1/4 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup creamy peanut butter
4 cups miniature marshmallows
1/2 cup chocolate flavored syrup


Preheat oven to 350 degrees.

Spray a 13"x 9" baking pan liberally with nonstick baking spray or butter it well.

To make the cookie base, combine the butter, crunchy peanut butter, granulated sugar, brown sugar and egg in a mixing bowl. 

Combine flour, baking powder and salt.  Gradually add to the creamed butter mixture.  Beat until well blended.  Chill the refrigerator for about 30 minutes. 

Press the chilled dough in the baking pan.  Place in the preheated 350 degree oven for 17 - 20 minutes.  Do not over bake this.   Cool for about 3 minutes. 



Place the creamy peanut butter in the microwave for about 1 minute.  Pour this over the cookie crust.  Top with the mini marshmallows.  Drizzle the chocolate syrup over the top.   Place back in the oven for just about 5 minutes or until the marshmallows are just starting to brown lightly. 


 Remove from oven and run a sharp knife around the edges to loosen.  Cool completely and then cut with a sharp knife sprayed with nonstick spray in about 2 inch squares.  "Peanut Butter Gooey Bars!"




Homemade Banana Split Ice Cream!


There is nothing as good as homemade ice cream in the summer!  Actually, I love ice cream year round, but it's one of my biggest weaknesses so I don't indulge often.  When I do, I like to go all out.  This "Banana Split Ice Cream" is one we have been making since I was a child and it's still a crowd pleaser.

 Here is what you will need:

4 ripened bananas, mashed
2 cups sliced fresh strawberries, sweetened with 1/2 cup sugar
2 (8 oz.) cans of crushed pineapple
1 (10 oz.) jar of maraschino cherries, drained and quartered
1/2 cup chopped walnuts or pecans (optional)
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can of evaporated milk
1 tsp. vanilla
1/2 cup sugar


Mix all ingredients in a large mixing bowl until well blended.  Pour into the freezer canister of an ice maker and freeze according to the manufacturers directions!   It usually takes 30-40 minutes.  When it stops turning or gets very slow you know it's ready.  Cover the canister with a thick towel or blanket and let it sit to ripen for 30 minutes to an hour!   Serve and enjoy!  


Cucumber Tomato Herb Salad!


This "Cucumber Tomato Herb Salad" is a really simple salad that uses all of you fresh summer produce and herbs.   I grow a variety of herbs every summer and I love to find ways to use them as long as they last.   This salad pairs well with most any main course!

Here is what you will need:

2 medium cucumbers peeled and sliced thin
3 tomatoes diced in bite size pieces
1/2 large Vidalia onion, sliced in thin slices and then separated into rings
1/3 cup fresh basil, chopped
1/3 cup fresh parsley, chopped
1/3 cup fresh tarragon, chopped
zest and juice of one lemon
1/3 cup extra virgin olive oil
1 tsp. sugar
1/4 tsp. garlic powder
1/2 tsp. salt
fresh cracked black pepper to taste

Place the vegetables and chopped herbs in a salad bowl.  In another bowl, add the zest of the lemon and then the juice of the lemon.  Whisk in the olive oil.  Add the sugar, garlic powder, salt and pepper and whisk until the sugar has dissolved.

Pour the dressing over the vegetables and herbs and toss to coat them all.  Cover and refrigerate for 1 to 2 hours to let the flavors incorporate!  Toss again before serving!  

Slow Cooker Pork Chops with Potatoes & Carrots!


This "Slow Cooker Pork Chops with Potatoes & Carrots" is just good ole down home comfort food and it could not be any easier.  The pork chops turn out fork tender and it makes a really yummy gravy to cover them in.   I love this type of recipe for busy days when I just don't have a lot of time to cook.  I used boneless pork loin chops in this cut fairly thick, about 1/2 inch.  I think that works best, but if you only have bone in they work also, just be sure to let everyone know they have bones in them and if they cook out during the slow cooking be sure to remove them.


 Here is what you will need:

5-6 boneless pork loin chops
2 tbs. oil
seasoned salt
black pepper
1 bag baby carrots (could use 4-5 large carrots, peeled and sliced)
5 -6 large potatoes, peeled and quartered
2 medium sweet onions, peeled and sliced and separated into rings
1 pkg dry onion soup mix
2 cans cream of mushroom soup (could substitute cream of chicken or cream of celery soup)


I like to brown the pork chops before assembling the ingredients in the slow cooker.  I use my Ninja slow cooker for this, because it  can be used on a stove top setting to brown and then switch to a slow cooker settting.  It's my favorite slow cooker because of this feature.  If you are going to invest in a new slow cooker, I suggest it highly.    You can also brown the pork chops in the oil in a skillet on the stove top.  You can also skip this step all together and they still turn out great.  I just like the flavor when they are browned a little.   Sprinkle both sides with seasoned salt and pepper.  


Spray your slow cooker with nonstick spray.  Place the baby carrots on the bottom.  Next lay the potatoes over the carrots.  Place the onion rings on top of the potatoes.  Sprinkle the vegetables with a little seasoned salt and black pepper.   Go easy on the salt though, because the soups contain sodium.


Lay the chops on top of the vegetables in a single layer.  Sprinkle the dry onion soup over all.  End by spreading the canned soup evenly over the top.  Cover and cook on low for 8 hours or on high 4-5 hours, depending on your slow cooker.



This turns out so delicious!  I served it with white beans, cornbread and of course sweet tea!  Hope you try it!  



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Nutty Fudge Pie!


If you are a chocolate lover, like I am, this pie is going to be your new favorite!  It's nutty and fudgy and delicious!   It's also pretty easy to make!  It's so good topped with whipped cream or go all out and add a scoop of vanilla ice cream to the top!   It's  decadent!  Here is what you will need for this sinfully delicious pie:

1 deep dish pie shell, blind-baked
1  1/2 cups sugar
4 Tbs. cocoa powder
1  (5 oz.) can of evaporated milk
4 Tbs. butter, melted
1 tsp. vanilla
3 eggs
1 cup chopped pecans or walnuts


To blind-bake the pie shell, just place it in a preheated 400 degree oven for about 10-15 minutes or until it is just starting to brown a little.  Don't over brown it.  Doing this just keeps this particular pie from having a soggy crust.   Remove when just starting to brown and set aside.  


To make the filling, combine the sugar and cocoa powder in a mixing bowl.  Add in the milk, melted butter, and vanilla and beat well.  Make sure it is all very well incorporated.  


Break the eggs in another bowl and with a fork beat them lightly.  Add to the filling and beat until combined.  Fold in the nuts.  


Place the pie shell on a cookie sheet and pour the filling in.  The cookie sheet will prevent spill overs and helps the pie bake evenly.


Decrease the oven to 325 degrees.  Place the cookie sheet on the center rack and bake for 45 to 50 minutes or until set.  If the edges of the crust are starting to brown too much you might need to place a pie shield on or use foil to cover the edges.  


Remove from oven and cool.   Slice and serve with a dollop of whipped cream or a scoop of ice cream!  Enjoy!  

Celebration Punch!


If you are hosting a graduation party, a baby or bridal shower, or a reception of some sort, you need a good punch recipe that makes plenty for a crowd.  This is a really good one, because it's fairly easy, serves a crowd and it is loved by all ages!  You can also vary it up some, depending on who you are serving.   You can serve it like this with an ice ring or mold in the center or you can leave the ice ring out and add your favorite ice cream sherbet to it.  This makes it frothy on top and if you are serving children or teens, they love it!   Here is what you will need:

2 (2 liter) 7 Ups or Sprites
2 (2 liter) Ginger Ales
3 (64 oz.) tropical punch ( We used Fruit Juicy Red Hawaiian Punch)
3 Oranges (sliced in thin slices with the peel left on)
3 lemons (sliced in thin slices with peel left on)
3 limes (sliced thin slices with the peel left on)
1 pint fresh strawberries, capped and sliced
ice ring or mold

Variation:  Substitute 1/2 gallon of your favorite sherbet for the ice ring! You can use pineapple, lime, orange, raspberry sherbet, whatever you like or which goes well with your theme or event!  


Place your ice ring or mold in the center of the punch bowl.  Pour the 7-Up, Ginger Ale, and tropical punch over the ice, which will float to the top.   If your punch bowl won't hold all of this, use about half of all of the liquid and then just add to the bowl as the guests are served. Right before serving add the fruit all around the outside of the ice ring!   Don't add the fruit too early, because as if it sits for too long it can make it bitter.  If you are using the sherbet, scoop it in
 at the last!  

This makes a really pretty punch for special occasions and it's delicious!  


Cheesy Buffalo Pork Chops!


If you are a lover of Buffalo wings or cook for those who love them, these "Cheesy Buffalo Pork Chops" are a must try!   They have that yummy, spicy Buffalo flavor and the cheesy topping really compliments it!  They turn out tender and juicy!  Here is what you will need:

6 pork loin chops (you can use boneless or bone-in)
salt
black pepper
garlic powder
4 Tbs. butter, divided
2 Tbs. oil 
1 cup hot wing sauce, divided ( I used Frank's)
6 slices Provolone or Mozzarella cheese

Preheat oven to 375 degrees. 

In a skillet melt 2 tablespoons of butter along with the oil. Add 2 tablespoons of the hot sauce to the mixture. Sprinkle the pork chops with salt, pepper, and little garlic powder to taste.   Cook the chops for about 4-5 minutes on each side. They should be browned.  

Line a baking sheet with foil.  The nonstick foil works great for this or you can spray regular foil with nonstick spray.  Place the pork chops on the baking sheet.   Melt the other two tablespoons of butter and mix with the remaining hot sauce.  Brush each pork chop with the hot sauce mixture.  Place in the oven for 20-25 minutes, depending on the thickness.  

Remove from oven and place a slice of cheese on each chop and place back in the oven for 5-7 minutes or until the cheese is just starting to bubble.

These are so good!  We loved them and will be making them again for sure! 

Loaded Baked Potato & Chicken Casserole!





This "Loaded Baked Potato & Chicken Casserole" is new to the site and it got a two thumbs up from the family!  It's one of those one dish meals we all love!  This is a meal in itself, but you could add a vegetable or salad to make it complete!  If you are cooking for meat and potatoes people, they are going to love this one!  

Here is what you will need:  

4 boneless, skinless chicken breasts, cubed in bite size pieces
6 medium size to large potatoes, peeled and cubed
1/3 cup olive oil
1 pkg. dry ranch dressing mix
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 Tbs. soy sauce
1 Tbs. Worcestershire sauce
dash of hot sauce
3 cups shredded Monterrey Jack/Cheddar blend or shredded Cheddar cheese
10 slices of bacon cooked crisp and crumbled
4-5 green onions sliced 
sour cream for topping (optional)

Preheat oven to 400 degrees.  

In a large bowl, whisk the olive oil, ranch dressing mix, seasoned salt, black pepper, garlic powder, soy sauce, Worcestershire sauce and dash of hot sauce together.   Add the diced potatoes and with a large, slotted spoon toss them to coat with the oil mixture. 

 Remove with the slotted spoon, so that the excess oil mixture stays in the bowl to a 9"x13" baking dish or 3 quart casserole.


Put the cubed chicken in a the remain oil mixture and toss to coat.  Pour the chicken and remaining oil over the potatoes.  Evenly placing the chicken over the top in a single layer so it browns.  I like to keep the potatoes and chicken separated in two layers at the beginning to be sure the chicken cook evenly.   Place in a preheated 400 degree oven for 1 hour.  About halfway through toss everything to be sure it is all evenly browning the the potatoes aren't sticking.



Remove when it's all browned and the chicken is done and top with 3 cups of shredded cheese of whatever you chose to use and sprinkle with the crumbled bacon.  Place back in the oven for about 7-10 minutes or until the cheese is nice and melted!


When it comes out of the oven, sprinkle with the green onions!



Serve as is or...


With a little sour cream on top!  Either way this was fantastic!  We will definitely be having it again and it makes a pretty large casserole!  

Cheesy Ritz Cracker Chicken!


This "Cheesy Ritz Cracker Chicken" is absolutely scrumptious!  This is an oven fried chicken coated in Ritz cracker crumbs mixed with cheese.  What could be bad about that, right?  I soaked my chicken in buttermilk for about an hour ahead of time and it was so tender you could cut it with your fork.

 If you don't have time to marinade it for the hour, it still works fine. There is a cream sauce you can also make that is so easy and it's great over the chicken and mashed potatoes or rice.

Here is what you are going to need for this:

12 boneless chicken breast tenderloins or 4 large boneless chicken breasts cut in thirds lengthwise
2 cups buttermilk
2 sleeves of Ritz crackers, crushed fine
1 cup finely shredded cheddar cheese
4 Tbs. butter, melted
seasoned salt
black pepper

Cream Sauce
1 (10.5 oz.) can of cream of chicken soup
1 cup milk
1 cup sour cream
1/4 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. garlic powder

Place the chicken pieces in a bowl and pour the buttermilk over it all making sure to coat it all over really well.  If you have time, cover and let it hang out in the fridge for about an hour.  This really tenderizes the chicken and makes it so good.  If you don't have time for that, you can skip it and it's still good.  

Preheat the oven to 375 degrees.

Place the Ritz cracker crumbs and the finely shredded cheddar cheese in a gallon size Ziplock bag.   You can crush the crackers in the food processor or place them in the bag and use your rolling pin to crush them.  I prefer using the rolling pin to do this, because I don't like them too fine.

Place about three pieces of the chicken at a time in the bag, seal and shake to coat the chicken.  Be sure to let the excess buttermilk drip off first.   Place each piece on a baking sheet you have covered with nonstick foil and sprayed with nonstick spray.  Make sure they are not touching.   If the pieces do not get good and coated, once they are on the baking sheet, I go back and pack some extra crumbs on top of each piece.   Continue  breading until all pieces are coated.  

Drizzle each piece with the melted butter.  Sprinkle each piece with a little seasoned salt and a little black pepper.   

 Place in a 375 degree oven and bake for 40-45 minutes or until browned on top.  There is no need to turn them during cooking.



To make the cream sauce, just place all of the ingredients for it in a saucepan.  Heat over medium heat just until heated through.  I served the sauce on the side and let everyone that wanted it over their chicken or mashed potatoes, serve themselves.   


 This is a must try!  It's so good!  



Beef Enchiladas with Homemade Red Sauce!


I love Mexican food!  I can eat it several times a week and fortunately, for a city our size, we have quite a few really good Mexican restaurants.  Here is where the problem is though,  my husband doesn't really like to eat Mexican food unless I make it!  Lucky me!  The reason for that is, I customize it to his picky taste buds.  Therefore, I cook Mexican food at home when I get a craving for it most of the time.

Since I am an ambassador for Red Gold Tomatoes, I am always thinking of ways to incorporate their wonderful products into my recipes.  I have been wanting to try making my own enchilada sauce, so that is exactly what I did.  I used Red Gold's Tomato Sauce in this recipe.

These "Beef Enchiladas with Homemade Red Sauce" are some of the best enchiladas I have had and I think it's the homemade red sauce that makes the difference.  This sauce is very much like what you would get in a good Mexican restaurant and tastes nothing like the canned stuff.  Of course, if you want to do a shortcut version, you can use a large can of the store bought sauce.   I encourage you to make the sauce though.  You won't believe how much better it is.   Here is what you will need for these yummy enchiladas:

1  1/2 lbs. ground chuck
1 medium sweet onion, diced
1 jalapeno pepper, seeded and diced (if you like it hot, leave the seeds)
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbs. chili powder
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. garlic powder
8 six inch flour tortillas
3 cups shredded Monterrey Jack/Cheddar blend cheese, divided

Homemade Red Sauce

3 Tbs. vegetable or canola oil
3 Tbs. flour
1 (15 oz.) can Red Gold Tomato Sauce
2 cups chicken broth
1 Tbs. sugar
2 Tbs. chili powder 
1 tsp. cumin
1/2 tsp. oregano
1//2 tsp. garlic powder
dash of hot sauce ( I used Tabasco)
salt and pepper to taste

To make the beef filling, brown the ground chuck in a skillet along with the diced onion and jalapeno pepper.  When dicing jalapenos, wear gloves or be very careful to wash your hands before putting them near your face or eyes.  The oils in them can actually burn you.  I have very sensitive skin so I always wear gloves when handling peppers.   

While the meat is browning sprinkle with salt and pepper to taste.  After the meat is browned add the other seasonings and stir.   Turn down to low or off while you make your red sauce.

In another skillet heat the oil, add the flour and whisk.  Cook for a minute or two.  Add the Red Gold Tomato sauce, chicken broth and the rest of the seasonings and bring to a simmer.  It will thicken just a bit.  If it seems too thick add just a little water.  

Now you are ready to put the enchiladas together.  Spray a 9"x13" baking dish with nonstick spray.  Spread about a cup of the red sauce on the bottom of the dish.   Fill each tortilla with an eighth of the meat filling.  Use half of the cheese to sprinkle on the inside of the enchiladas, reserving the other half for the top once they are rolled.   Roll up the tortillas and place seam side down in the baking dish.  When they are all rolled cover the top with the rest of the red sauce.  Be sure to spread it to cover all of the tortillas or they will dry out and be hard.


Sprinkle the top with the rest of the shredded cheese.  Cover with foil and place in a preheated 350 degree oven for 25 minutes.


 Uncover and cook for about 5-10 minutes or until the cheese is nice and browned some.


Garnish with whatever your family likes, shredded lettuce, sour cream, black olives, jalapeno slices, green onions are all good!  These are so good they will become a regular!  

Mini Party Quiches!


These "Mini Party Quiches" are yummy little bites of sausage and cheese quiche baked in a cream cheese crust!  They are so good and really very easy!  They are perfect for parties, wedding or baby showers, graduation parties, teas, or wedding receptions!

They are also good to make up and freeze part of them to keep on hand for a quick breakfast on the go!  Just pop them in the microwave or oven and warm them up.  They heat back up real well.  

Here is what you will need for these:

Crust
1 cup butter softened
6 ounces cream cheese, softened
2 cups all purpose flour
1/4 tsp. salt

Filling
8 oz breakfast sausage
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
3 green onions, sliced thin including some of the green blades
3 eggs
1 cup half and half cream
1/4 tsp. black pepper
1/4 tsp. salt
dash of hot sauce (I used Tabasco, but if you used hot sausage you can omit this)

In a mixing bowl beat the cream cheese and butter together, gradually beat in the flour and salt.  If the dough seems too stick add just a little more flour.  Shape into a large ball in the bowl.  Cover the bowl and refrigerate while you make the filling.  This is a sticky dough and works better if it's really cold.

Brown the sausage over medium high heat.  Drain any excess grease.  

When the dough is cold, after about 30 minutes to an hour, remove to make the crusts.  Spray 36 mini muffin tins with nonstick baking spray.  Take out about a tablespoon of dough for each crust and roll it into a ball.  Press the ball into the mini muffin tin working it up the sides of the tin.  Make it thin enough to leave room for the filling.  

When you have made the crusts, fill each one with sausage, Swiss cheese, and Parmesan cheese dividing it all evenly between the 36 muffin tins.   

In a bowl, whisk the eggs and cream together.  Add in the black pepper, salt and dash of hot sauce.  
Pour the egg filling evenly over the sausage and cheese in each tin.   

Place in a preheated 375 degree oven for 17 - 20 minutes or until the top is slightly browned.

Slow Cooker Party Meatballs!


These "Slow Cooker Party Meatballs" are great to serve for parties, on game day, or just any time you have a bunch of people over!  We hosted a bridal shower for my nephew and his bride to be a few weekends ago and served these!  They are delicious and so easy!  I like to serve things like this for parties, because they pretty much just take care of themselves and they are easy for your guests to eat!

 Here is what you will need:

1 cup grape juice
1 cup apple jelly
1 cup ketchup
1 (8 oz.) can of tomato sauce
1/3 cup brown sugar
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper (optional)
1 (64 oz.) bag of fully cooked frozen Italian meatballs

***You can make your own homemade meatballs.  Just brown them really well before you put them in the slow cooker and cut the time to 4-5 hours!

Combine all of the ingredients except the meatballs in a saucepan, cook on medium low just until the jelly and the brown sugar have dissolved.  The cayenne is optional, because I know some don't care for any heat at all.  I like just a touch in these.  

Place the frozen meatballs in a slow cooker.  Meatballs usually come in two sizes, 1 ounce and 1/2 ounce.  For this, I prefer the 1/2 ounce size, because it's  just the right size bite and it stays on a pick or fork easier!   Pour the sauce over all and set the slow cooker for 5-6 hours on low!  All slow cookers tend to vary, so use your judgment, but they really don't overcook if you go to the six hours!  


For casual get-togethers, serve right from the slow cooker to keep them warm.  For more formal affairs, you might want to place them in a chafing dish!  These will disappear fast!  

Pineapple Fluff!


This "Pineapple Fluff" is one of those yummy dessert salads we love so much in the south!  I really liked this one, because it wasn't overly sweet and little lighter!   My husband loves anything pineapple, so he really liked it!  I served this for Easter!   It's also perfect for warmer weather, when you want something sweet, but don't want to turn the oven on!


Here is what you will need:

1 (8 oz. pkg.) cream cheese, softened
3/4 cup confectioner's sugar
1 tsp. vanilla 
1 (20 oz.) can of crushed pineapple, drained well
1 (15 oz.) can of  mandarin oranges, drained
1 cup chopped walnuts or pecans, divided
1 (8 oz.) container of frozen whipped topping, slightly thawed


Beat the cream cheese with the confectioner's sugar until it's fluffy.  Add the vanilla and blend it in. Add the mandarin oranges and the pineapple and beat on low just to combine and break up the orange segments a little.  Add half of the nuts to the mixture.  Fold in the whipped topping until the it is all combined.  Pour into a serving dish or bowl and sprinkle the other half of the nuts on top.  Refrigerate for 2-3 hours before serving!



This will be great for Spring and Summer events!  

BLT Dip!


My Aunt Mary, Aunt Ann, and I hosted a bridal shower this past weekend for my nephew, Sumner and his fiancee,  Ana so you know we had a lot of really yummy food!  Our family is all about the food!  This "BLT Dip" my Aunt Ann made was so good!  Everybody just loved it!  This would be great for game day or any type of gathering and it's really easy!

 Here is what you will need:

1 (8 oz.) pkg. cream cheese, softened 
1/2 cup mayonnaise
1/4 cup Parmesan cheese
2 cups shredded lettuce
3-4 green onions, sliced and including the green blades
4 Roma tomatoes, diced
1/2 lb bacon, cooked crisp and crumbled
2 cups shredded cheddar cheese

Mix the cream cheese with the mayonnaise until smooth.  Stir in the Parmesan cheese.  Spread in a shallow dish.  A pie plate works well for this.  Sprinkle the shredded lettuce on the cream cheese evenly.   Sprinkle the lettuce with the green onions.  Next add the diced tomatoes.  Sprinkle the bacon evenly next.  To finish, top with the shredded cheddar cheese!  


Serve with toasted French Bread slices, crostini, or assorted crackers!

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