Homemade Popcorn Balls

 

 

 

 

Fall is right around the corner and that means a lot of "treat" baking.  I am super excited to give these colored Popcorn Balls a try this year.  Head on over to Queen Bee Coupons and check out her recipe sure to delight little ones this fall!

Strawberry Cream Cheese "Sushi Rolls"

 

 

 

Having to pack 2 lunches everyday for my handsome little boys leads to a lot of me wondering if I give them enough variety.  This looks like something they would love and I'm thinking I might just love this too!!  Head on over to Mommy Hates Cooking and check out this simple lunch time treat of Strawberry Cream Cheese "Sushi Rolls".

Triple Cheese Chicken Quesadilla with a Kick

 

 

 

My boys are Quesadilla lovers and I love that they are super simple to throw together.  Head on over to All Things Thrifty and check out her recipe for Triple Cheese Chicken Quesadilla with a Kick.  I'm thinking this will make a nice weeknight super.

Crockpot Pecans and Cashews

 

 

If you are looking for a little yumminess for a holiday party then here is your go to snack.  They are super simple to make and taste wonderful.  I did alter the original recipe I was given and will actually add a little more of the spices the next go around.  I love fall and winter spices so I like things like this really kicked up a notch!!

 

 

 

Crockpot Pecans and Cashews

 

 

12 ounces each of pecan halves and cashews
1 cup melted unsalted butter
1 cup powdered sugar
1/2 teaspoon ground cloves

3 teaspoons ground cinnamon
1/2 teaspoon ground ginger

1. Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter.

2. Add the powdered sugar, stirring to blend and coat evenly. Add spices and stir to coat. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 3 to 4 hours, or until the nuts are coated with a crisp glaze.

3. Transfer the nuts to a pan and cool.
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7 Layer Mexcian Dip with Homemade Tortilla Chips

 

 

 

 

Tailgating yumminess!!!  I can't wait to give this a try.

 

 

Ingredients:

For the Homemade Tortilla Chips
• 2 packages tortillas, medium size
• 2 limes
• kosher salt

For the 7 Layer Mexican Dip

• 1 can refried beans (16 oz.)
• 1 tablespoon fresh lime juice
• 1 tablespoon water
• 1/2 cup sour cream
• 2 oz. cream cheese
• 1 1/2 teaspoons taco seasoning
• 1/2 cup sharp cheddar cheese, finely shredded
• 1 can diced green chiles
• 2 Roma tomatoes, seeded and diced
• 1 avocado, diced
• 1 tablespoon chopped cilantro

Instructions:

For the Homemade Tortilla Chips
 
1. Cut store bought tortillas into wedges and arrange in a single layer on an ungreased baking sheet.
2. Squeeze a lime wedge over top and sprinkle with kosher salt.
3. Bake at 350 degrees for approximately 10 minutes, until crispy and slightly brown.
 
For the 7 Layer Mexican Dip
 
4. Mix together the refried beans, lime juice, and water and spread on serving plate.
5. Whisk together the sour cream, cream cheese, and taco seasoning, and spread on top of the refried bean mixture.
6. Follow with layers of cheddar cheese, green chiles, diced tomatoes, diced avocado and chopped cilantro respectively. Note that I did layer them from edge to edge in my photos to show the layers, but I'd simply cover each layer totally otherwise.
7. Optional: squeeze some fresh lime juice over the avocado layer to prevent browning.

 

Thanks, Unsophisticook

 

 



Jalapeño Popper Cups

Oh Jalapeno Popper Cups...I've missed you.  These little pops of happiness where a huge hit last holiday season and I can't wait to start making them again!!  Don't be afraid of the jalapeno on top, they are not too hot.

 

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits

1 can (4.5 oz) Old El Paso® chopped green chiles, drained

1/2 cup shredded Cheddar cheese (2 oz)

1/3 cup mayonnaise

2 tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)

1 teaspoon dried minced onion

20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups. In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice. Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

 

Makes 20 appetizers

3 New Recipes

Time to share my new found Pinterest recipes from the weekend!!  I made 3 new recipes for my Nanny's 80th birthday party.  I absolutely fell in love with the Red Velvet Cheeseball and made another one Sunday night for church.  Enjoy the recipes below!!

**Strawberry Shortcake Kabobs

Wash and hull strawberries.  Alternate strawberry and pound cake on a skewer, I used sucker sticks, and drizzle with white and/or milk chocolate.  Refrigerate and enjoy!!

**Snickers Dip

Ingredients:

§  2 (8 ounce) packages of cream cheese, softened

§  1 (8 ounce) Cool Whip

§  1/4 cup brown sugar

§  6 Snickers bars, chopped

Directions:

Mix all ingredients together.

Chill overnight to better blend the flavors.

Serve with pretzels or graham crackers.

**Red Velvet Cheeseball

Ingredients

• 8 ounces cream cheese, at room temperature
• 1/2 cup butter, at room temperature
• 1 1/2 cups red velvet cake mix, dry
• 2 tablespoons brown sugar
• 1/2 cup powdered sugar
• 1/2 cup mini chocolate chips
• assorted cookies and crackers (my favorite was Vanilla Wafers)

Instructions

• In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
• Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.
• Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!) Place on a serving plate and serve with cookies or graham crackers.

Cinnamon Glazed Popcorn Mix

Head over to 100 Days of Real Food and grab this delicious recipe for cinnamon glazed popcorn!! This actually doesn't look that hard and it looks very good!!

Bacon Wrapped Jalapeño Poppers - Not Fried

Ingredients

• 1 dozen jalapeños
• 1 block cream cheese
• 8 slices of raw smoked bacon
• Also need: Drying rack or other metal grate to put on top of baking sheet and aluminum foil to protect the pan

Note: Don’t be afraid to double this recipe for an extra big crowd.

Directions

1. Preheat the oven to 375 degrees F.
2. Slice each jalapeño down the middle and remove both the stem and the seeds. To remove the seeds you can either use a spoon or your finger. If desired, this step can be done while wearing latex gloves, but whatever you do don’t rub your eyes after handling the pepper seeds!
3. Cut the raw bacon in thirds using either a knife or culinary scissors.
4. Using a spoon, fill the jalapeño halves with cream cheese. It’s okay if it gets a little messy.
5. Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
6. Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
7. Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp. Serve warm and enjoy!

(Thanks, Real Food)

Ham Delights

So here's the first edition of "The Supper Plate"...."go to" weeknight recipes for weary moms looking to get supper on the table. 

After recently seeing one of my favorite childhood recipes posted on Pinterest I wondered why I hadn't made it for my kids.  I know them best as Ham Delights but on Pinterest they are called Ham and Cheese Sliders.  I'm sure you've seen them as a finger food at many a party but growing up my mom would make these for supper and boy were they a treat!!  Sometimes they would be on small rolls and other times she made them on hamburger rolls.  I went with Kings Hawaiian rolls becuase they are great alone much less as a ham delight!!  It is a very simple and quick recipe and if you think the poppy seeds would scare off the kids then just leave them out but my kids don't mind.  As a side I went with homemade potato chips.  I know what you're thinking already...really...homemade potato chips on a weeknight!  If you've never done them then you obviously don't know how quick and easy they are.  They are also a lot more tasty and Jeff can make his "floppy" and mine crisp.  Add seasoning salt while they are still hot and yummy!!

This is definitely a 30 min or less prep and cook and we will probably be seeing this meal at least once a week until the new wears off.

I would like to add that my good friend and co-worker, Sonya, made these with turkey and bacon instead of ham and she said they were great!!

Ham Delights

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese

Poppy seed sauce
1 Tablespoon poppy seeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

**I put some of the sauce inside the sandwiches also

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Homemade Potato Chips

Russet Potatoes, washed, peeled and sliced thin

Oil

Heat oil in deep fryer to 350 degrees.  Drop in potatoes being sure not to overcrowd so they don't stick together.  Flip over as each side browns if necessary.  Remove from oil and sprinkle with seasoning salt.

What's your "go to" weeknight meal?  I would love for you to share and you may be posted in "The Supper Plate".