I probably get most of my dairy nutrition through cheese. I'm not a big milk drinker, I like milk I just don't think about it. Cheese on the other hand, ummmmm. I've been eating mozzarella sticks like a fiend, I like them room temp. I love a sharp cheddar, Muenster slices on a sandwich, and have you ever tasted caraway cheese?? I LOVE that.
I also have a fondness for cheese balls, probably because our family has always had a love affair with appetizers of any kind. My kids ate Rumaki (smoked oysters & water chestnuts wrapped in bacon) at an early age, and often had appetizer night and a movie on weekends. When I made a cheese ball last weekend for a Husker game party I found about 5 different versions I had collected over the years. I picked what I liked best from them all and came up with my version. It's pretty darn good! I'll get busy and get some more appetizer things on here before the holidays. That's our tradition each Christmas Eve. I fill the island with a smoked turkey and as many other delightful bites as possible. Fun, fun, fun. I'm looking forward to the holiday season and spending time with family.
CHEESE BALL
2 - 8 oz cream cheese - room temp
1 jar Old English cheese (I think Kraft makes these little tiny jars of cheese)
1 jar Pimento cheese
4-5 green onions chopped, use some of the top for color
garlic salt, just a dash
2 tsp Worcestershire sauce
1/4 cup BUTTER - room temp
2 tsp. chives
bacon bits for garnish
Combine all of the ingredients except the bacon. Mix well then pour into a bowl that has been lined with plastic wrap. This will make it easy to get it out of the bowl and shape later. Refrigerate for several hours before using. Put it into a serving dish when ready to serve and sprinkle on bacon bits.
We went through an entire box of crackers when we had this last weekend. Another one of the girls make the famous chocolate chip cheeseball (dessert type) served with graham crackers, that's on my blog here somewhere too! What a fun season we're going into, enjoy every minute. :-)
Sunday, November 15, 2009
Wednesday, September 30, 2009
Easy Peasy Lemon Squeazy
My title is a direct quote from one of my preschool girls. She said her brother says that ALL the time. Kind of catchy, huh?
Last night I made a recipe that was in a pampered chef magazine, and we really liked it. It's a type of calzone, and I almost put spaghetti sauce with it. I'm glad I didn't because the flavors were so good, and it would have been masked by a sauce.
HAM AND CHEESE CALZONE
(10 x 15 pan 450* oven)
2 Tbsp mayo
2 tsp Dijon mustard
1 cup fresh broccoli florets
8 oz deli ham (about 1/2" thick piece) cubed
1/2 small onion chopped
8 slices Swiss cheese (could use grated)
2 (10-13 oz) tubes of refrigerated pizza crust
olive oil
1 oz Parmesan cheese
Line your sprayed pan with the first tube of pizza dough, press gently to fit the pan.
Combine the mayo, mustard, broccoli, ham and onion. Spoon over crust within 1" of sides then top with the Swiss cheese slices. Top with remaining pizza dough and pinch the edges all the way around to seal. Brush lightly with olive oil and use a sharp knife to make 12 slits on top for steam to escape. Bake 14-16 min till golden and sprinkle on Parmesan cheese. Bake another 2-3 min to brown slightly. Serves 8 or 4 HUNGRY people.
Last night I made a recipe that was in a pampered chef magazine, and we really liked it. It's a type of calzone, and I almost put spaghetti sauce with it. I'm glad I didn't because the flavors were so good, and it would have been masked by a sauce.
HAM AND CHEESE CALZONE
(10 x 15 pan 450* oven)
2 Tbsp mayo
2 tsp Dijon mustard
1 cup fresh broccoli florets
8 oz deli ham (about 1/2" thick piece) cubed
1/2 small onion chopped
8 slices Swiss cheese (could use grated)
2 (10-13 oz) tubes of refrigerated pizza crust
olive oil
1 oz Parmesan cheese
Line your sprayed pan with the first tube of pizza dough, press gently to fit the pan.
Combine the mayo, mustard, broccoli, ham and onion. Spoon over crust within 1" of sides then top with the Swiss cheese slices. Top with remaining pizza dough and pinch the edges all the way around to seal. Brush lightly with olive oil and use a sharp knife to make 12 slits on top for steam to escape. Bake 14-16 min till golden and sprinkle on Parmesan cheese. Bake another 2-3 min to brown slightly. Serves 8 or 4 HUNGRY people.
Eggactly Right!
Have you ever noticed that sometimes the most simple recipe can become difficult? For example boiling a decent egg. It doesn't sound like it should be hard, but if it's not done correctly your yolks turn colors and what about when they won't peel right? UGH. Here is an E Z way to boil eggs.
HARD COOKED EGGS
Place eggs in a single layer in a large sauce pan; add enough cold water to cover 1". Cover with a lid and quickly bring to a boil. Remove from heat and let stand for 15 minute for large eggs. (18 for XL - 12 for med). Rinse in cold water and place eggs in ice water until cooled. Unpeeled eggs will stay fresh for up to 1 week in the refrigerator.
HARD COOKED EGGS
Place eggs in a single layer in a large sauce pan; add enough cold water to cover 1". Cover with a lid and quickly bring to a boil. Remove from heat and let stand for 15 minute for large eggs. (18 for XL - 12 for med). Rinse in cold water and place eggs in ice water until cooled. Unpeeled eggs will stay fresh for up to 1 week in the refrigerator.
Tuesday, September 22, 2009
Company for supper, it must be Tuesday!
Our BFF's came over tonight for supper. It's great when you can entertain with your hair in a pony tail, wearing comfy clothes (even my apron) and not even realize it until they've left!
This casserole was kind of big, but I put some of it into another square baking pan lined with foil, and threw it in the freezer for another night. If you have a bigger family and can use the whole amount you will need to use at least an 11x15 pan so it won't bubble over. We had lettuce salad, rosemary bread sticks, and that was just enough. We had the right amount of room left over for hot apple crisp and vanilla ice cream.
Cavatini Pasta Bake
6 oz shell pasta
8 oz curly pasta
1/3 cup butter
1 chopped onion
1 chopped green pepper
1 small can mushrooms, sliced
2 lbs. ground beef
16 oz tomato sauce
32 oz spaghetti sauce
4-6 oz. pepperoni
1/2 tsp garlic salt
1/2 tsp pepper
1 1/2 tsp oregano
16 oz mozzarella cheese (or a blend, then omit parm cheese)
4 oz Parmesan cheese
Boil the pasta until just underdone, drain and rinse. Saute the onion, green pepper & mushrooms in the butter till tender crisp.
Brown hamburger and drain. Stir in sauteed mixture, tomato sauce, spaghetti sauce, pepperoni, salt, pepper , oregano. Add pasta and stir well.
Spray your baking pans well with 'Pam' and layer meat mixture and cheeses. Repeat layers and bake 30-40 min. @ 350* Cover with foil the last 10-15 min. if it looks like it's getting dry.
I used the basic spaghetti sauce (Hunts?) in a can that is super cheap and had some left over. I like having extra because pasta always sucks up the sauce and when this is reheated it will need some sauce to save it! I thought about fresh mushrooms but decided they would give to much extra liquid so I stuck with the can. I might add more peppers and onion next time, I really think it's important not to over cook them during the saute process.
This casserole was kind of big, but I put some of it into another square baking pan lined with foil, and threw it in the freezer for another night. If you have a bigger family and can use the whole amount you will need to use at least an 11x15 pan so it won't bubble over. We had lettuce salad, rosemary bread sticks, and that was just enough. We had the right amount of room left over for hot apple crisp and vanilla ice cream.
Cavatini Pasta Bake
6 oz shell pasta
8 oz curly pasta
1/3 cup butter
1 chopped onion
1 chopped green pepper
1 small can mushrooms, sliced
2 lbs. ground beef
16 oz tomato sauce
32 oz spaghetti sauce
4-6 oz. pepperoni
1/2 tsp garlic salt
1/2 tsp pepper
1 1/2 tsp oregano
16 oz mozzarella cheese (or a blend, then omit parm cheese)
4 oz Parmesan cheese
Boil the pasta until just underdone, drain and rinse. Saute the onion, green pepper & mushrooms in the butter till tender crisp.
Brown hamburger and drain. Stir in sauteed mixture, tomato sauce, spaghetti sauce, pepperoni, salt, pepper , oregano. Add pasta and stir well.
Spray your baking pans well with 'Pam' and layer meat mixture and cheeses. Repeat layers and bake 30-40 min. @ 350* Cover with foil the last 10-15 min. if it looks like it's getting dry.
I used the basic spaghetti sauce (Hunts?) in a can that is super cheap and had some left over. I like having extra because pasta always sucks up the sauce and when this is reheated it will need some sauce to save it! I thought about fresh mushrooms but decided they would give to much extra liquid so I stuck with the can. I might add more peppers and onion next time, I really think it's important not to over cook them during the saute process.
Winner Winner Chicken Dinner
Here is a different idea for wings. If you know me very well, you know that I often use chicken breasts and cut them into tenders or chunks so we don't have to deal with the bones. Whatever you like, buy a couple of pounds and let me know what you think.
Glazed Chicken Wings
12 whole chicken wings
1/2 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings (2 1/2 lbs) into 3 sections; discard wing tip section. Place in a greased 9x13 pan. Combine barbecue sauce, honey and soy; pour over wings. Bake uncovered @ 350* for 45 min. or until chicken juices run clear. I like to sprinkle these with sesame seeds right before serving. Makes it 'purdy'. ilovechickenalot
Glazed Chicken Wings
12 whole chicken wings
1/2 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings (2 1/2 lbs) into 3 sections; discard wing tip section. Place in a greased 9x13 pan. Combine barbecue sauce, honey and soy; pour over wings. Bake uncovered @ 350* for 45 min. or until chicken juices run clear. I like to sprinkle these with sesame seeds right before serving. Makes it 'purdy'. ilovechickenalot
FALL, yup it's here.
OK, it's official Fall has arrived. It really felt like it today here, high in the 60's and it even sprinkled today. The cooler weather makes it much easier to cook I think. You want to throw things in the oven and warm up the house a bit. A few days ago I made a stuffed pepper recipe that used spaghetti sauce. Today I made a baked pasta recipe that also used spaghetti sauce. Maybe I'm part Italian and don't know it. ANYWAY..... I'll start with the peppers in case you have any in your garden yet.
Italian Stuffed Green Peppers
3 large or 4 medium green peppers
1# ground beef-brown and drain
1/2 cup celery
1/4 cup onion-chopped
1 1/2 cup cooked rice
1 cup grated cheese-I like to buy the blends mozz-parm-ramano etc...
1 egg
1 tsp Italian seasoning (optional)
1 tsp salt
1/2 t pepper
32 oz spaghetti sauce
Mix together beef, celery, onion, egg, rice, cheese and seasonings. Cut the top off of the peppers and clean out the seeds. Stuff with meat mixture and place in slow cooker. Cover with spaghetti sauce and cook covered on low for 6 hours.
Italian Stuffed Green Peppers
3 large or 4 medium green peppers
1# ground beef-brown and drain
1/2 cup celery
1/4 cup onion-chopped
1 1/2 cup cooked rice
1 cup grated cheese-I like to buy the blends mozz-parm-ramano etc...
1 egg
1 tsp Italian seasoning (optional)
1 tsp salt
1/2 t pepper
32 oz spaghetti sauce
Mix together beef, celery, onion, egg, rice, cheese and seasonings. Cut the top off of the peppers and clean out the seeds. Stuff with meat mixture and place in slow cooker. Cover with spaghetti sauce and cook covered on low for 6 hours.
Monday, September 21, 2009
Fall is sneakin' up on us!
Tomorrow is the official GO day for Fall, not sure I'm quite ready. I really love Fall with the colors and cool nights, really ideal weather for me.
Yesterday was Rissa's shower, we had 30 people there and it went very well. She got some great gifts and it was just a relaxing fun day. Her new family is great, they are welcoming her with open arms, but then...what's not to love?
We did a dessert bar instead of typical cake, mints, etc... What a spread! Here is a photo of the table. One of the last minute things I threw together (because I was afraid there could be as many as 50 people) was a cinnamon/sugar pretzel. These were a hit! They bake in the
microwave - so cooling them off takes longer than preparing them. Give it a shot, I don't think you'll be disappointed.
CINNAMON SUGAR PRETZELS
1 pkg 15-18 oz butter braid pretzels
2/3 cup veg. oil
1/3 cup sugar
1 1/2 tsp cinnamon
Put pretzels in a large microwave safe bowl. In a smaller bowl combine oil, sugar and cinnamon; pour over pretzels and toss to coat. Microwave uncovered on high for 2 min then stir. Microwave another 3 min and stir again. Pour out onto a cookie sheet to cool and store in an airtight container.
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