Hawaiian Cheese Ball!!!

This was a huge hit at my mom's 60th birthday party! It can make two medium balls, or one big and one small!



Ingredients

• 2 packages (16 oz) cream cheese
• 1 small can crushed pineapple (well drained)
• powdered sugar (to taste- approximately 2-3 Tbsp.)
• green onion (optional-to taste, approximately 2 Tbsp.)
• chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
• chopped pecans (about 1 cup worth)

 

 

 

Instructions

1. Combine all ingredients together.
2. Mash into a ball and chill.
3. Roll in crushed pecans.
4. Refrigerate until served. Serve with crackers.

Easy Meatloaf

Meatloaf made with stove top stuffing. Gets rave reviews and SUPER easy. This is great for portion control!

Ingredients:

• 1 Pound Ground Meat (Beef or Turkey)
• 1 Egg
• 1 Box Stuffing Mix
• 1 Cup Water
• Bacon (optional)

Directions:
Mix everything together, squish it into a loaf pan, and bake at 400 for about 20 minutes.
Optional
Add Bacon as a liner inside the cupcake pans.  It is best to cut the bacon in three sections so it does not squeeze the meat too much!
It is best to wipe the tops with a paper towel when it comes out of the oven (with our without the bacon).
I like to add mashed potatoes and gravy on top!

Antipasto Kebabs

Antipasto Kebabs

These are a great little starter or snack for a party or little mixer.  I am making this for my mom's 60th birthday.

Ingredients:

• 9 oz package of Three Cheese Tortellini (I used Buitoni cooked to package directions)
• 1 can Medium or Large pitted Black Olives
• 1 5.75 oz jar Green Olives
• 2 12 oz containers of marinated mozzarella balls (usually found near the speciality cheeses)
• 30 slices of Salami, cut in half
• 60 pieces of pepperoni
• 1 cup Balsamic Vinaigrette Salad Dressing or Italian Dressing
• 60 Skewers (How ever many you want to make. I had to cut mine in half)

Directions:

Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours.  Drain the pasta.  Place one of each item onto the skewer using the pointy side. Can be made a few hours in advance.

MISSISSIPPI SIN DIP

 

MISSISSIPPI SIN DIP... This is so good, I hate to know the calorie count!

• 16oz sour cream
• 8oz cream cheese (softened)
• 2 cups cheddar cheese, shredded
• 1/2 cup chopped ham or bacon (add a twist, try maple bacon)
• 1 green onion chopped
• 1/4 tsp hot sauce
• 1 tsp Worcestshire sauce
• salt
• pepper
• French loaf bread

Directions:
Mix ingredients, hollow out the loaf creating a "boat," pour mixture in loaf, wrap in foil, bake at 350 for 1 hour.  Serve with the bread and crackers!

Homemade Mexican Rice

Homemade Mexican Rice

OMG! This rice is so good!  I already have the Salsa, Burritos and Mexican Soup.  Why not Rice too?  It is a little work, but well worth it!

Ingredients

• 2 large tomatoes, cored and roughly chopped
• 2 large shallots, peeled and roughly chopped
• 2 cups long grain rice (such as basmati), rinsed and drained
• ¼ cup olive oil
• 6 cloves garlic, minced
• 2-3 large jalapeño peppers, washed and minced
• 2¼ cups chicken or vegetable stock
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt
• cilantro, for garnish

    Directions

1. Preheat your oven to 325 degrees F.
2. Core and quarter your tomatoes, roughly chop your shallots, and add them to your food processor.
3. Process your tomatoes and shallots until pureed and smooth, about 30 seconds. Set aside.
4. In a large, heavy bottomed pot, add your ¼ cup of olive oil and heat over medium-high heat.
5. Rinse your rice in a mesh sieve with cold water until the water runs clear, then shake out as much excess water as possible.
6. Add the rice to the pot and cook, stirring often, until the rice is golden and lightly toasted.
7. Add in the minced garlic and jalapeño peppers, and stir for 5 minutes or so, until fragrant.
8. Add in the pureed tomatoes and shallots, stock, tomato paste, and salt.
9. Stir to combine and bring to a boil.
10. When the mixture is boiling, stir to be sure nothing is burning to the bottom, then cover and place in the 325 degree F oven for 15 minutes.
11. Remove the rice from the oven, stir, and return to the oven for another 15-20 minutes, until cooked and tender.
12. Taste, adjust seasonings as needed, and serve with some fresh cilantro and lime wedges.

Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken --

Easy and DELICIOUS!

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• Lowry's Seasoning Salt
• 6 bacon slices
• 1/4 cup regular mustard
• 1/3 cup honey
• 2 Tbsp. Mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushroom 
• 2 cup shredded Colby/Jack cheese

Directions:
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
 Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

Scalloped Potatoes and Ham

Scalloped Potatoes and Ham Crockpot Freezer Meal

I have had so many repins from pinterest, that I have to blog about this great and easy meal.

• 12 new potatoes and cut into ¼ inch round slices
• 2 cans of cream of your choice—I used potato
• 2 cans of water
• 2 ham steaks, cubed-- You can try turkey
• 8 oz cheddar cheese
• 4-6 cups of broccoli salt and pepper
• 1 can of corn or green beans (optional)

Directions: Divide everything evenly into two containers (freezer bags) and freeze until you are ready to eat.
Cook on low for 8 hours frozen. 4 hours if you make it fresh. 
This is good for two adults and maybe a small child.  Cook all of it to feed more!  I like to make a double batch from the beginning! This is great to keep in the freeze and take if someone is sick, just had a baby, funeral (then they don't have to make it right away), or just needs a pick me up!  Take them a bag or two, why not?