Cheeseball

Cheese ball


2 cream cheese

1 16oz bag of sharp cheddar cheese

1 packet of dry ranch


Mix all together in a bowl- once mixed really well- form into ball and roll it in finely chopped pecans.


Perfect for after school snack or even bringing to a holiday party!

Trust me- You will never want to try another cheeseball after you try this! Its that good!

Enjoy and we hope you all try this recipe out!


If any of you have yummy holiday recipes than email us your recipe and we can post about it on our blog!

veggie pizza

Veggie Pizza

I used this as a substitute for a veggie tray at a party I threw and everyone wanted the recipe. I thought it was a fun and different thing to serve. Something new is always fun.

1 pkg. of crescent rolls
1 8oz. pkg. of cream cheese
1 cup mayonnaise
1 pkg. of hidden valley ranch dressing mix or use these spices instead:

• 1/4 tsp vinegar- plain vinegar

• 1 tsp. parsley

• 1/8 tsp dill

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1 1/2 tsp dried chives

• 1/8 tsp black pepper

• 1/4 tsp seasoning salt

• 1/8 tsp dry mustard

1 cup chopped broccoli
1 cup chopped green pepper
1/2 cup shredded carrots
1 cup grape tomato halves
1-2 cups of Monterey Jack Cheese

Spray 9x13 pan and lay down crescent rolls for a crust. Push the seams together so they form one piece. Cook as directed on package. Combine cream cheese, mayo and dressing mix (or other spices noted). Spread over sauce over cooled crescent rolls. Add veggies and top with cheese. Chill for 1 hour and serve in small squares.

Cheesecake Pancakes

Ingredients:

Pancakes
1 package (8 oz) cream cheese
2 cups Original Bisquick® mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs

Strawberry Syrup
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

Directions:

1. Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
2. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
3. Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
4. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
5. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

recipe originally founded here

Mashed Potatoes

One of my favorite meals in mash potatoes.. Here s the recipe that i follow-

4 potatoes (we have a small family)

2 tablespoons butter

sour cream

milk


Directions

Wash and peel potatoes- than cut in to small pieces.

Boil water and place the potatoes in.

I usually boil them for about 10-15 min

Once there done drain them and place them back in pan and beat with a hand held mixer till there soft.

I kind of just eye the milk...i just pour in in along with the 2 tablespoons of butter than a dab of sour cream than mix together.

Salt and Pepper to taste!

Chicken Kabobs

Chili-Lime Chicken Kabobs
submitted by Brittany ~ The Sister’s Cafe

2 large chicken breast halves (boneless, skinless), about 1.5 lbs
1 sweet red pepper
1 sweet onion

6 Tb olive oil
3 Tb red wine vinegar
2 limes, juiced (4 Tb)
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion salt
2 tsp minced garlic cloves
1/4 tsp cayenne pepper (more if you like it spicy)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Cut chicken and pepper into 2 inch pieces. Peel onion and cut into quarters. Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Stir in spices. Marinate chicken and vegetables for 4-6 hours or overnight. (You can place the chicken and vegetables in separate shallow containers. I make sure the chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)

Preheat the grill to medium heat. Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 minutes, or until juices run clear.

We found this recipe at The Sisters Cafe blog... They have some yummy recipes that you should check out!

Ham and Cheese Sliders

Ham and Cheese Sliders
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Ingredients:
For the sandwiches:
24 slider rolls (mini Hawaiian rolls are also recommended, but I can’t find them in my area)
24 slices honey ham
24 small slices Swiss cheese
Mayonnaise

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Source: slightly adapted from The Girl Who Ate Everything

Annies eats- check out some great recipes

spider man pizza

Ingredients...

Pita bread

Pizza Sauce

String Mozzarella Cheese

Sliced Mozzarella

or

Provolone Cheese

Sliced Black Olives (optional)

We did one pizza with and one without black olives.

Put your favorite pizza sauce on the pita bread rounds.

Cut the string cheese into thin strips to make a web on top of the sauce.

Cut out the eyes from the mozzarella slices. You could also use provolone or whatever white cheese that you have.

If you are using olives...just cut them in half and outline the eyes.

Pop in the oven at 350 for about 10 minutes or until the cheese melts.

It's so simple, but the boys thought it was the coolest dinner ever!

Thanks!Jill

Fruit Salad

This recipe is pretty much as easy has they come. I just wanted to post my version of a fruit salad and what i like to put in it.

Strawberries

kiwi

pineapple

grapes

apples

bananas

and sometimes watermelon

cut everything up and toss together.. add bananas right before serving though! To spruce it up i some times i add cool whip. If you haven't tried something like that yet you should. Its pretty good!

corn on the cob......

With summer quickly coming to an end my husband and I figured we should do a few more summer meals to finish off the summer. If you have yet to have a good summer bbq we are going to share several summer time favorites we found and encourage you to plan one last bbq!

Check back throughout the week to make sure you don't miss anything!

bbq corn on the cob......

Take your ear of corn and place it on a large piece of time foil. Drizzle corn with about 2 TB olive oil, and sprinkle generously with SUGAR, SALT, AND PEPPER. Wrap the corn by folding each end tightly to try to avoid any oil from leaking. Place on your grill and cook alongside any main dish you are grilling ( about 20 min on grill).

I promise you will not regret trying this!

Karla

Ranch chicken tacos

Ingredients

• 1/2 cup ranch dressing
• 1/4 cup reduced-fat sour cream
• 1 (1 ounce) packet taco seasoning mix, divided
• 1 tablespoon mild chunky salsa
• 2 cups shredded rotisserie chicken
• 8 (6 inch) corn tortillas
• shredded lettuce
• 1 tomato, chopped
• 4 green onions, sliced
• 1 (4 ounce) can sliced black olives
• 1 avocado - peeled, pitted and diced (optional)
• 1 cup shredded Colby-Monterey Jack cheese

Directions

1. Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
2. Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
3. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

Thanks to recipe.com for sharing this. This can be found HERE

Baja Grilled Chicken Wrap

Ingredients

• 1 pound boneless skinless chicken breasts, grilled, chopped
• 1 1/2 cups coleslaw blend (cabbage slaw mix)
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• 1/4 cup ranch dressing
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1/2 cup grape tomatoes, quartered
• 4 (10 inch) whole wheat tortillas
• 1/2 cup your favorite salsa
• 1/4 cup KNUDSEN Sour Cream

Directions

1. Heat grill to medium heat.
2. Combine first 7 ingredients.
3. Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
4. Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.

Found this recipe off recipes.com Cant wait to try this

Pasta

I pound box medium shell Campenelli Pasta
6 cups broccoli Florette
2-3 cups red grapes-sliced in half
4 sliced green onions-optional, I don't love onions
Bag of Craisins
1 pound bacon, fried and crumbled
1 1/2 cups peanuts or cashews
salt and pepper to taste


-Dressing-

3 cups Mayo
2/3 cups white vinegar
2/3 cups sugar
Cook pasta according to package directions.
Mix dressing ingredients together and set aside
Add dressing to salad one hour before serving to prevent sogginess and refrigerate. You can also add chicken to this salad for a complete meal

Thanks so much to our dear friend Emily for introducing this delicious pasta to us.. It truly is Amazing.. I dream of eating this pasta....

Its that good!!

Chorizo

What you need:

2 cans small white beans, drained and rinsed
1 green pepper and 1 red pepper, chopped

1 large onion, chopped
4 cloves of garlic, minced

4-6 chorizo links, sliced on a bias into 1/2 inch pieces
2 cans diced tomatoes

1 tablespoon anchovy paste (optional)
1/4-1/2 cup heavy cream
Freshly grated Parmigiano-Reggiano Cheese
A few handfuls of fresh baby spinach

Salt and Fresh Cracked Pepper to taste

What you do:

In a hot skillet brown your chorizo until cooked through, about 8-10 minutes. Turn off pan and leave them in there to sit. (Do not drain)
In another large pan, heat the olive oil and add onion and garlic and saute 3-4 minutes.
Add peppers and continue cooking until vegetables begin to soften.
Add diced tomato, anchovy paste and heavy cream and mix well until the sauce lightens.
Take the chorizo pieces from their pan and place them into the vegetable/sauce mixture pan. Cook another minute or two until all ingredients are folder together well.
In a separate pot, add about a tablespoon or two of the chorizo grease to the bottom. Add your white beans and cook over medium heat to warm and coat with that delicious chorizo flavor.
Combine all the ingredients and stir together well.
Add a lot of cheese and stir in the spinach.

Serve it up!

Thanks so much for having me. Come see more of my HERE

Tacos

Ingredients:
1 1/2 cups of meat (Your choice. We often use beef and chicken. And leftovers from kabobs are excellent.)
1 Red Bell Pepper
1 Green Bell Pepper
*You can also use a frozen mix of stir fry veggies. We often go that route as we enjoy this recipe a lot. It’s a lot easier to keep the bag of frozen veggies than to have everything fresh on hand.
Shredded Cheese
Teriyaki Sauce (recipe below)
Rice (enough for your family)
Tortillas (enough for your family)(We like whole wheat)
Sour Cream


Teriyaki Sauce:
1/4 cup Soy Sauce
2 Tbs Ketchup
1/4 cup brown sugar
Mix well. Add up to a cup of water to stretch the sauce and make it go further. Or just to tame the bold taste.

Directions:
Marinade your meat in the teriyaki sauce for a few hours, if desired.

Put your rice on to cook. I use a rice cooker. It’s a set it and forget it deal here. Chop your veggies and meat into thin strips. Sauté them in a frying pan or wok with a little bit of oil. After they start to soften, add the teriyaki sauce to the pan. Let simmer for 20 minutes. Add cornstarch to thicken the sauce as needed. Season as desired. We enjoy a little garlic and some John’s Steak and Seasoning. You can warm your tortillas, if desired.


When the rice is done, serve. Lay your tortilla out, and put everything else inside. Top with shredded cheese and sour cream. Wrap up and enjoy!

--

Krista

While He Was Napping

whilehewasnapping.blogspot.com
whilehewasnapping.etsy.com

Pizza

One of our family favorites, combines traditional spaghetti with pepperoni Pizza...what else could be better?

7 oz package of spaghetti (cooked & drained)
2 Tbsp Butter
1/3 C. Parmesan Cheese
2 eggs, beaten
1 lb of hamburger (brown with 1/2 C. chopped onion)
1/2 C. onion, chopped
1-28oz jar of spaghetti sauce
3-4 cups of shredded Mozzarella Cheese
3 1/2 oz. package of pepperoni

Mix cooked spaghetti with butter, eggs & Parmesan cheese. Place in 9x 13 greased glass baking dish covering the bottom (making the crust of the pizza). Spoon hamburger and onion mixture over spaghetti "crust." Pour spaghetti sauce over all and sprinkle with cheese. Arrange pepperoni slices over cheese. Cover with Aluminum Foil (place a few toothpicks to prevent the foil from sticking to cheese while baking).

Bake at 350 degrees for 20 minutes, then remove foil and bake an additional 15 minutes. Let stand 10 minutes (it thickens as it cools which makes it easier to cut & serve).
Note: if you make it ahead of time and refrigerate, bake it for 30 minutes instead of 20 initially. I also pull it out of the refrigerator about 1 hour before baking to bring it to room temperature before baking. It seems to be less runny.

Hope you enjoy. It's a family favorite of ours thanks to my husbands godmother! Kids and Parents alike tend to make this disappear from their plate :)


--
Heidi Marie
The Sunshine Queen :)
www.sunshinequeen.wordpress.com

Lasagna

Becoming Betty is a fun recipe blog full of easy, family recipes. It is made up of six ladies, some related, some friends, who love to bake and cook.

Our recipes are tried and true and contain "simple" ingredients.

One of our favorite recipes of all time is Easy Lasagna. Making homemade lasagna can be somewhat of a task, but this recipe is easy and quick and always a crowd pleaser!

Ingredients :

1 lb. lean ground beef
1 jar spaghetti sauce
1 lb. cottage cheese
1 cup sour cream
18 slices of mozzarella cheese
1 cup shredded Parmesan cheese
8 lasagna noodles (oven ready)


Directions:

*Brown the ground beef. Add the spaghetti sauce. Heat it through and set on low.
Combine cottage cheese and sour cream in a bowl. Mix well. Put a little of the meat sauce in the bottom of a 9X13 pan. (Enough to cover bottom).
Then put 4 of the noodles. Spread half of the cottage cheese mixture on top. Layer 6 slices of mozzarella. Put half of remaining meat sauce. Sprinkle half of the Parmesan.
Make one more layer, starting with noodles.
Top with remaining mozzarella. Cover with foil at bake for 1 hour at 350.
Remove foil and bake for 15 more minutes.


We hope you will enjoy this meal as much as our families do!




To see more of our recipes come visit our site HERE

Calzone

Dough:

2 cup warm water
1 Tbs. sugar
1 packet yeast (approx. 1 Tbs..)
1 tsp salt
6 cups all purpose flour
1/4 cup olive oil

Filling:

Pepperoni

Sausage

Mozzarella Cheese

Peppers

Onion

Your choice

Mix water, yeast and sugar and let bubble. Add salt, 2 cups flour, olive oil and mix. Add approximately 4 more cups of flour 1/2 cup at a time till you have a workable dough. Let it rest. Divide into eighths. flatten into pizza thin rounds on floured board. put 1/4 cup pizza filling of your choice on each round. fold over and seal.

Bake at 350 until Golden Brown!

P.S WE FOUND THIS RECIPE HERE.... LOOKS REALLY YUMMY!

Breakfast cups

I received a phone call last week from an old high school friend that I have not seen in eight years. She was coming to town. Yeah! So we decided to do brunch. I had a great time getting ready for her visit and preparing a menu.
I know quiche is a popular brunch item, but I cannot bring myself to eat it. I have not found a recipe yet that I really like so I decided to come up with my own brunch dish.

I was thinking of using pastry puff, but already had a pastry dish on my menu so I opted for phyllo dough. Now some people are intimidated by this stuff, but the secret is moisture. I prefer a wet paper towel to drape over the exposed dough in order to keep it from drying out.

I cut the dough into squares big enough to fit into a muffin pan.

I melted butter, (yum)

Then I layered the sheets into the muffin pans, brushing with butter between each sheet. About 8 sheets per muffin cup. It's not looking too appetizing at this point, but I promise it will be.

I cooked up some breakfast sausage, 1 pound, from our pig that we bought from a local 4-H'er.

And then scrambled up some eggs, that we also buy local, about 12 and a splash of water mixed in.

Side note: I really debated cooking these beforehand or just putting them in the cups raw and letting it bake in the oven with the dough. I decided to scramble them before because they would need more time to bake than the dough and I didn't want to risk burning the dough or having raw runny eggs.

Shred some cheese, about a cup or so.

I mixed the cheese, eggs and sausage and divide up into the muffin cups.

Then I baked them at 350 until they were a pretty brown. Sorry, I didn't pay attention to the time.

I topped with green onion and served. They were great. I'm so glad I ditched the quiche :)

We had an awesome time visiting and hanging out. It has been way too long and I need to be more proactive to not let that happen again. Good friends and Good Food, always a sure bet for a good time!!

I am linking this post to Fireflies and JellyBeans Show Off your Stuff #49 Here:

Go on over and check them out!

Chicken Soup- multi-grain

I don't know about where you're at, but it seems like Winter is definitely trying to stick around these parts...giving MaMa the perfect opportunity to try out her friend Patience's Multigrain Chicken Soup recipe. Wow! This is another Lil' Joe approved, kid friendly soup. MaMa says it would be wonderful when someone's sick and needs a little homemade chicken soup. It's good stuff!

Ingredients for Multigrain Chicken Soup:

1/2 c brown rice, uncooked
1/3 c Joseph's Grainery Barley, soaked for 24 hours (see directions for soaking barley here)
2/3 c Joseph's Grainery Lentils
1 onion, chopped
4 carrots, sliced
2 cloves garlic, minced
2 Tbs parsley
1 Tbs thyme
1 tsp ginger
1 tsp salt
1 tsp black pepper
1 lb chicken, cut into cubes
8 c water
4 c chicken broth


Directions: Place all ingredients in a large pot and bring to a boil. Cover and reduce heat to a simmer. Cook for 1 hour or until all grains are tender. Check seasoning. If soup is too thick, add more water or broth to thin.

Thanks again to MaMa's friend Patience for sharing this wonderful Multigrain Chicken Soup recipe!

Visit me HERE

Pesto Pizza

Yes, that is a Magic Bullet. And we love it.

I'm Kayla of Freckles in April, a modest fashion and lifestyle blog. We eat a mostly whole foods diet at our house, meaning lots of fresh fruits and veggies, whole grains, a little meat, and minimal processed junk. This pizza is one of our favorite easy meals and I prefer it over most pizza places!

Crust
From here

*this pizza recipe is almost whole foods friendly. Alas, I cannot get this crust to more than 50% whole wheat flour without disastrous results. Oh well. Make it anyway and pat yourself on the back for trying. Also, I make my pizza dough in the bread maker. If you are bread maker-less go to the original recipe and read her instructions for making it by hand.

3/4 cup whole wheat flour (I use white whole wheat flour lately but regular red wheat works too)
3/4 cup all purpose flour
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil

Pour the warm water, olive oil and salt into your breadmaker. Add the flours. Make a well and add the yeast. Turn on dough cycle.



Pesto

2/3 cup packed basil
1/3 cup olive oil
1/3 cup parmesan
2 cloves garlic
2 tablespoons pine nuts
Salt and pepper to taste

Combine ingredients in a blender, food processor, or magic bullet (woot!). Blend.


Assembly:

Place a large baking sheet in the oven and preheat to 450. Stretch pizza dough to desired size and thickness. Top with pesto, slices of fresh mozzarella, and a sprinkling of Parmesan. Add any other desired toppings (I love artichoke hearts and spinach). When the oven is done preheating, pull out the cookie sheet, dust with cornmeal, slide your pizza on and bake for 10 minutes or until crust is browned and cheese is getting bubbly.

Kayla