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Saturday, November 16, 2013

Goodbye Old Friend

About a year after I got married, I decided to take cake decorating classes.  I loved it!  It turned into a side business and I decorated cakes for people for 17 years.  I did cakes for birthdays, holidays, anniversaries, weddings, or any special occasion that needed a cake.  A year after I started teaching, I didn't have the time to continue.  I still decorate cakes, but only for the family; mostly for the grandkids.  The Christmas after I started decorating cakes, my husband surprised me with a Sunbeam Mixmaster Stand Mixer.  It was the best mixer in the world!  Sadly, my old and faithful harvest gold friend started falling apart.  Hubby tried to fix it.  If something can be fixed, he can do it.  This time, it was a hopeless situation.  I went online and found its replacement.  It arrived today!!!  Now I feel like I have to make something special.  I'll get back to you later on what that might be.  My new mixer has big shoes (or beaters?) to fill. It's a beauty, but I hope it can live up to its ancestor.

An oldie, but a goodie.

Saturday, October 26, 2013

Setting the Record Straight

Numerous people have made a statement to others about me that simply isn't true.  They are saying, "Gayla loves to cook!"  Let me set the record straight.  I DO NOT like to cook.  Refer back to my July 11, 2011 post.  I specifically said, "I do not like to cook.  I like to eat."  I still stand by those words.  However, if I don't cook, I don't eat.  It's a survival thing.  With that being said, let me tell you about my weekly routine.  Friday night on my way home from work, I stop by the farmer's market and pick up lots of veggies and fruits I know I would enjoy during the next week.  I did this yesterday.  By getting that out of the way on Friday, I can sleep later on Saturday.  Then Saturday (sometimes it carries over to Sunday), I get up and start cooking veggies.  I did it this morning.  I cooked and prepped for 3 1/2 hours.  While the first food was roasting in the oven, I was getting the next pan of food ready to take its place.  I know that's a long time, but that's 3 1/2 hours I don't have to be in the kitchen during the work week. This morning I roasted all of my vegetables using the technique I wrote about in my last post.  I roasted asparagus, zucchini, okra, green beans, cauliflower, mushrooms, and sweet potatoes.  This was the first time I had roasted mushrooms or green beans.  I haven't completely decided if I like the green beans or not.  I ate 2 of them, but was too busy to eat more. When I roasted the mushrooms, I used spray butter on top of them and cut the cooking time down to 15 minutes.  I stirred them around after 10 minutes.  Now I can have a variety of foods for lunch and dinner and don't have to spend time during the week preparing it. Now if someone wants to make a true statement about me, they might want to try this one:  GAYLA LOVES TO SLEEP LATE.  I won't argue with that.

Sunday, October 20, 2013

Roasted Veggies

I have now become addicted to roasted vegetables thanks to my daughter.  I blame her for this and at the same time, I thank her for it.  They are easy to prepare, yummy to eat, and easy to clean up.  Here is a picture of the sweet potatoes and cauliflower I made.  They were delicious!  I have also made roasted asparagus, zucchini, and squash using this same technique.  They are equally good!  The roasted broccoli was not good though.  This has been a trial and error experiment and broccoli has been the only error.


Roasted Vegetables

Cube up your vegetables.  Spread them out on a foil lined pan that has been sprayed with Pam.  Spray your vegetables with olive oil, then sprinkle with salt, pepper, and garlic powder, if desired.  Bake at 425 degrees for 25 - 30 minutes.  Stir veggies half way through.

Saturday, September 28, 2013

Chip Clips

I must admit it.  I am addicted to Pinterest.  The first step to recovery is admitting you have a problem.  Only, I don't plan to do anything about it.  I guess that kicks me out of a Pinterest recovery program.  As Doris Day always said, "Que Sera Sera.  What will be will be."  If you're my age, you sung that in your head, didn't you?  Yeah, I thought so.  Well, one day while enjoying the posts on Pinterest, I ran across one where you could turn the hangers with clips on the ends into chip clips!  BRILLIANT!  I had a bunch of those hangers and would use them sometimes, but I knew I wouldn't miss a few for this project.  I gave the hangers to hubby, shared my plan, and he cut the clips off with one of his saws and then smoothed the edges for me.  He loves my simple projects!  Now I have plenty of clips and they didn't cost me a dime!  WOO HOO!!!!!!!!!!!!  Try this project yourself.  The clips are strong and work great!


Saturday, September 7, 2013

Asparagus and Mushrooms

In my last post, I told you about all the food I bought at a local Farmer's Market.  I started cooking last night and will finish up today.  Getting all the veggies cooked help me when I come home tired and I also don't have to think too much about what to prepare.  I make a wide variety of foods on the weekends.  In my refrigerator today I will have sweet potatoes, brussel sprouts, salad mix, asparagus, mushrooms, green beans, and cabbage.  When I come home from work, all I have to fix is the meat!  If I cook the meat on the grill or in the oven, there is less clean up!  As you know, I'm all about easy!

I have also been on a diet since mid May, so I have changed the way I prepare some foods.  Sadly, I have not been able to eat sweets, but I'm hoping I'll be able to have a treat now and then soon.  Instead of using margarine in the tub or stick, I now use spray butter.  I add a little salt (if any) to my food AFTER it is cooked.  Instead of using salad dressing on my salads at lunch, I use spritzers.  I can have 2 tablespoons of low fat dressing on a salad at night.  The only oil I use is olive oil and I use it sparingly.  There have been lots of little changes to my food lifestyle that have made a big difference.

Here are 2 recipes I now fix the lighter way.

Asparagus

Fresh asparagus  (cut the hard part of the stem off)
Spray butter

Lay the asparagus on a foil lined pan.  Spray butter on the asparagus.  Bake at 425 degrees for 20 minutes.  Add seasonings after you remove it from the oven.



Mushrooms

Mushrooms
Garlic powder
Spray butter

Wash the mushrooms and cut the bottom of the stems off.  Slice or quarter the mushrooms.  Place them in a bowl and sprinkle garlic powder on mushrooms.  Spray several squirts of butter on the mushrooms.  Place in the microwave and cover with wax paper.  Cook for 4 minutes.  Stir and cover.  Cook for 4 more minutes.  Stir and cover.  Cook for 3 more minutes.



 

Happiness

Different things make different people happy.  Sometimes it doesn't take a lot.  That was me today.  I always like to stop by the Farmer's Market near my job.  It makes me happy when I can buy fresh fruits and vegetables for my family.  I actually get excited to find some of my favorite healthy food for less than what I can buy them for in the grocery stores.  Today I came home with many treasures. I bought 2 packs of raspberries, 4 bananas, pineapple, 3 lb. of asparagus, okra, brussel sprouts, 2 1/2 lb. of mushrooms, grape tomatoes, organic salad mix, a head of cabbage, and green beans.  The best part is that I only had to pay $23 for all of that!  It would have cost me twice that at Kroger!  I wish I could post a picture of my valuables, but I took a picture with my phone and can't figure out how to put it on here.  I have to get busy cooking now.  I'll cook all the veggies so they are ready to eat throughout the week for lunch and dinner.  Mmmmmmmm!

Tuesday, July 9, 2013

Sprouts!


I had a conversation with some friends the other day about brussels sprouts.  I had never had brussels sprouts before, but after hearing them talk about them, I decided to try them.  I went to the farmer's market this past weekend and bought fresh brussels sprouts.  Then I was on the lookout for a recipe for them that I could use with my diet.  I have a friend who is a Vegan and she shared a recipe with me.  I made a few changes to it so I could eat it.  And guess what I discovered!  One - Hubby had never had brussels sprouts before either.  Two - We BOTH thought they were delicious!  I can't wait to have them again! 

Brussels Sprouts

brussels sprouts
scallion greens
¾ tsp garlic, crushed
1 Tb. olive oil
1 tsp. chicken boullion

Clean the brussels sprouts and cut each one vertically in half.  Finely chop the scallions and crush the garlic.  In a large flat-bottomed frying pan, heat about a tablespoon of olive oil.  Place the brussels sprouts in the pan, cut side down, in a single layer.  Scatter the chopped scallions and garlic over the sprouts.  When the sprouts are just starting to caramelize (you will smell them), turn them over and cook for another 5 minutes or so.  Add enough water to just cover the bottom of the pan.  Add chicken boullion into the pan. Then allow them to steam until all the liquid has cooked off and the sprouts are tender.

Sunday, June 30, 2013

More Cookies!!!!

Since I posted the chocolate chip cookie recipe, I found more cookie recipes to post.  I am posting 4 more to be exact!  The oatmeal cookies are soft just like the chocolate chip cookies.  I have made these recipes for years, so they are definitely tried and true!

No Bake Peanut Butter Cookies

2 cups of sugar
1/2 cup milk
1/2 cup butter or margarine
1 tsp. vanilla
1 cup of creamy peanut butter
3 cups quick cooking oatmeal
1/2 cup cocoa

In a saucepan, combine sugar, milk, butter, and vanilla.  Stir until the sugar dissolves.  Boil for 1 minute.  Remove from the heat.  Add remaining ingredients.  Stir until well mixed and firm.  Drop by teaspoonfuls onto wax paper and cool.  Store in a sealed container in the refrigerator.

Snickerdoodles!

Every time I see the name of these cookies, I expect to laugh.  :)

Snickerdoodles

1 cup shortening
2 eggs
1 1/4 cup of sugar
3 cups of all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla

Mix all ingredients and roll into balls.  In a plastic bag, mix:

2 tsp. sugar
2 tsp. cinnamon.

Put the cookie balls in the bag and shake to coat.  Bake at 400 degrees for 8 to 10 minutes until set.

Oatmeal Cookies

When my son was little, he couldn't say oatmeal.  Instead he called it "oak milk."  I love that boy!

Oatmeal Cookies

1 1/4 cups all-purpose flour
1 tsp. baking soda
1 cup softened butter or margarine
1/4 cup sugar
3/4 firmly packed light brown sugar
2 eggs
3 1/2 cups quick cooking oats
1 package (4 serving size) vanilla instant pudding*
1 cup raisins (optional)

Mix flour and baking soda, then set aside.  Combine butter, sugars, and dry pudding mix in a large bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; stir in oats and raisins.  The batter will be stiff.  Drop by rounded spoonfuls about 2 inches apart onto a baking sheet that has been sprayed with Baker's Joy or covered with parchment paper.  Bake at 375 degrees for 10 to 12 minutes.  Makes about 5 dozen.

Cake Mix Cookies

These are great for kid's parties!


Cake Mix Cookies

1 Funfetti cake mix
2 eggs
1/3 cup oil
1 tsp. vanilla

Mix all ingredients together and roll into balls.  Flatten them to about 1/4" thick using the bottom of a glass.  You make want to frequently spray the bottom of the glass with Pam.  Bake at 350 degrees for 6-8 minutes.  After the cookies cool, you can frost them with Funfetti icing (optional).

Saturday, June 29, 2013

Craving Cookies

Lately, I have been craving chocolate.  Last night I wanted chocolate chips cookies. SOFT, homemade  chocolate chip cookies.  None of that break and bake stuff!  However, chocolate chips cookies are not on my diet plan and that stinks.  Maybe if I share the recipe with all of you, it will make my craving go away.  Since I didn't make the cookies, there is no picture, but we all know what chocolate chip cookies look like!

Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 cup softened butter or margarine
1/4 cup sugar
3/4 firmly packed light brown sugar
1 tsp. vanilla
2 eggs
1  12 oz. package chocolate chips
1 package (4 serving size) vanilla instant pudding*

Mix flour and baking soda, then set aside.  Combine butter, sugars, vanilla, and dry pudding mix in a large bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; stir in chips.  The batter will be stiff.  Drop by rounded spoonfuls about 2 inches apart onto a baking sheet that has been sprayed with Baker's Joy or covered with parchment paper.  Bake at 375 degrees for 8 to 10 minutes.  Makes about 7 dozen.

*For chocolate chocolate chip cookies, substitute chocolate instant pudding.


Sunday, June 23, 2013

Okra is O.K. With Me!



I have been trying to lose weight and my daughter shared this recipe with me.  It only has one ingredient so you can't get any easier than that!   Next time I make it, I'll post a picture.  I know ... baked okra sounds a little strange, but trust me.  It is delicious!  I wouldn't steer you wrong when it comes to food!


Baked Okra

1 bag of frozen whole okra, semi-thawed (or fresh okra)

Spread the okra out on a baking sheet sprayed with Pam.  Bake at 425 degrees for 20 min.
You can add salt and pepper if you’d like.

This fresh okra came from my uncle's garden.  It was so good!

Saturday, May 18, 2013

Who You Callin' Chicken?

My granddaughter recently turned 2.  My daughter, Tiffany, had a party for her at her house.  She made all kinds of food including the best tacos I have ever had.  While Tif was getting everything ready to serve, she showed me a little trick she had recently learned about shredding up chicken.  I must say that this is the greatest time saving tip if you use a lot of chicken like we do.  She put a few packages of boneless, skinless chicken breasts in the crockpot after cutting off any extra fat you might find.  Next, she covered the chicken with water and let it cook for 8 hours.  After the chicken was cooked, Tif drained off the broth and saved it for future use.  Then she returned the chicken back to the crockpot and took 2 forks and started pulling the chicken apart.  In minutes, all the chicken was shredded.  I used to  (notice that is PAST tense) bake a bunch of chicken and then sit at the table and shred it by hand after it cooled.  It took forever and the muscle between my shoulder blades would ache.  I'll never do that again!  Thank you Tiffany for sharing this marvelous, time-saving way to prepare shredded chicken so quickly.  If you're like me, you'll take this chicken and divided it into packages and put it in the freezer for future dinners.

See how beautifully it shredded!

Sunday, April 21, 2013

Hubby Wants This Again Tomorrow Night!



I was looking around on Pinterest the other day and ran across a recipe that looked good.  I made a few changes and made it even better (in my opinion).  It was really easy too!  The best part is Hubby LOVED it!  He liked it so much, he asked if we could have it again tomorrow night.  HAHAHA!  No.  I have plans for something else tomorrow night, but we will have it again soon!

 

Thai Peanut Chicken 

 

Sauce:

1/3 cup creamy peanut butter
1/3 cup honey
1/4 cup soy sauce
1/4 cup water
1 tablespoon lime juice

---------------------------------------------

4 tablespoons butter
1 (14-ounce) package broccoli slaw
1 teaspoon finely chopped fresh garlic
2 cups cooked shredded chicken breast
1/4 cup dry roasted peanuts, chopped

Directions

 Sauce:


Combine all sauce ingredients in small saucepan; mix well. Cook, stirring occasionally, over medium-low heat until smooth and heated through (about 10 minutes).

                                       ----------------------------------------------------

Meanwhile, melt butter in a pot and add broccoli slaw. Cook, stirring frequently, until vegetables are tender (8 - 10 minutes).  Add garlic and mix well. Add chicken and cook for about 10 minutes. Add peanut sauce to chicken; stir to coat. Serve over a bed of white or brown rice.


These are the leftovers (aka: lunch).

Saturday, April 20, 2013

Channeling Chick-Fil-A

I drove past Chick-Fil-A on my way to the grocery store today and started craving a yogurt parfait.  Usually I crave chicken.  I don't know what happened this time.  Anyway, while I was at the grocery store, I passed the strawberries and blueberries and they hopped right in my buggy!  So did the yogurt and granola.  It was amazing.  When I got home, I had everything I needed to make my own yogurt parfait!  I can't wait to finish dinner tonight!  It was hard not to dig in to one while I made them.  This will make a great dessert in the summer since there is NO COOKING INVOLVED.  Which means, no extra heat in the kitchen.  It's like they say; if you can't take the heat, get out of the kitchen!

Yogurt Parfait

1 cup of vanilla yogurt (I used Yoplait)
2 - 3 strawberries, sliced
1/4 cup blueberries
1 - 2 Tb. granola

Layer 1/2 the strawberries and 1/2 the blueberries in the bottom of the cup.  Spread 1/2 the cup of yogurt on top of the fruit.  Repeat.  Top with granola.                     Makes 1 parfait

♥ I cut the top strawberries to look like hearts. ♥

Sunday, March 31, 2013

Origami Owl Snacks

Recently, a friend of mine and her daughter hosted an Origami Owl party.  If you haven't heard of Origami Owl, you should check out this website:
 https://www.facebook.com/OrigamiOwlBeccaWilsonIndependentDesigner
I'll be placing a catalog order in April if you'd like to order.

At the party, one of the foods that was served was Cream Cheese Cinnamon Roll Ups with Caramel Sauce.  The roll up recipe came from Pinterest and the Caramel Sauce was my friend's recipe.  Since it's her recipe, I won't post it unless she gives me the OK.  I knew once I tasted them, I would be making them myself.  Today is Easter and it's one of the dishes I'm taking to our family celebration.  They're even good without the caramel sauce.

Happy Easter!!

 Cream Cheese Cinnamon Roll Ups

20 slices homemade style white bread, crusts removed
8 oz package cream cheese, softened
1 large egg
1 cup sugar, divided
1 1/2 teaspoons ground cinnamon
1/4 cup butter, melted


Heat oven to 350. Roll out bread slices with a rolling pin until flattened; arrange on work surface.Beat together cream cheese, egg and 1/4 cup sugar. Combine remaining 3/4 cup sugar and cinnamon in a shallow bowl or pie plate.  Divide cream cheese mixture onto bread, spreading about 1 level tablespoon on each. Roll up bread to enclose filling.  Brush rolls all over with butter and roll in cinnamon sugar mixture. Arrange on prepared baking sheets.  Bake until the rollups begin to puff, 15 to 18 minutes. Serve warm.


Monday, March 25, 2013

Breakfast for Dinner



I knew today was going to be a busy day because after work I had physical therapy.  This usually puts me home later than usual so I planned ahead.  Last night I pre-cooked the sausage and put it in my little chopper.  It was ready to be turned into gravy when I got home.  All I had to do was add eggs, toast, and grits and dinner was complete!  You can replace the toast with biscuits and it's even better.

Sausage Gravy

3 Tb. oil
2 Tb. flour
Salt & pepper to taste
1 cup milk
1 roll of cooked sausage

Cook and finely chop sausage before starting.  Mix oil, flour, salt and pepper in a pot and brown.  Add milk and sausage.  Stir and mix well until thickened.  If the gravy becomes too thick, add a little water and stir.


Wednesday, February 27, 2013

Easy Peasy Minus the Peas

This week Publix had Kraft Fresh Takes on sale for Buy One Get One Free plus I had a coupon. 


They're normally $3 each and I would NEVER pay that price, but with a coupon, I got 2 for $2.  I didn't realize how this little package could make a meal so easy.  It contains Italian bread crumbs on one side of the package and shredded Parmesan cheese on the other side.  You pull the seam apart in the middle of the package and mix the contents.  Wet the boneless skinless chicken and place one piece of chicken in the bag at a time and coat.  Sprinkle the remaining mixture on top of the chicken on the baking sheet and cook at 350 degrees for 30 minutes.  It comes out looking like this (see below).

It's moist and juicy and oh so yummy.

Sunday, February 24, 2013

Another Make ahead Breakfast Idea



Here's another idea to make your mornings easier!

Pancake Cups

Spray your muffin tin or silicone cups with Pam or use paper cups.  Use your favorite pancake mix.  Pour into muffin tins, add fruit, nuts, ham, sausage, bacon, etc.  Bake at 350 degrees for 14-16 min. Let the pancake cups cool before you remove them.
The 2 back left have blackberries in them.  The 2 back right contain bacon.  The 2 front left have pecans in then.  The 2 front right ones are plain.

Make Ahead Breakfast Idea



The hubby had his first shoulder surgery after his accident.  Now he will have to be one handed for six months until he can have his next surgery.  Then he'll be one handed again.  I am having to leave his eats and drinks pre-made for the day before I go to work.  I feel better knowing he won't starve to death while I'm away.  I made half of the frittatas for him and half for me so I can grab, heat, and eat on my way out the door.  The nice thing about this recipe is you can individualize each one to each person's taste.  The hubby has ham and cheese in his while I have ham, cheese, broccoli, mushrooms, and onions in mine.

Grab and Go Frittatas

6 large eggs
1/3 cup half  and half
¼ tsp salt
dash of pepper
Assorted mix ins (shredded cheeses, broccoli, mushrooms, spinach, onions, cooked and chopped bacon, ham, or sausage)

Preheat your oven to 350 degrees.  Spray your 12 cup muffin tin with Pam or you can use the silicone cupcake cups.  The frittatas stick to the paper cups.  Put your veggies, meats, and cheeses in each cup.

Whisk your eggs, half and half, salt, and pepper together in a bowl.  Pour the mixture into a measuring cup and pour the mixture into the muffin cups.   Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes.  If you used a muffin tin to bake them in, you may need to run a knife around the edge of each one to loosen them.  Makes 12 little frittatas.  You can microwave 2 frittatas for 1 minute before heading out the door.




Saturday, February 9, 2013

Jewelry Party

Some friends came over today for a jewelry party.  It was nice to catch up with them and order beautiful jewelry too!  I made a few snacks for us to munch on while we designed our new necklaces.  I made the same fruit dip I made for last weekend's shower to dip strawberries in (and they were SO good), chocolate chip cookies, individual cheese balls and crackers, and a cucumber appetizer.  Sometimes I make the cucumber appetizers and take them in my lunch.  I got this recipe from my daughter who made them for a shower she gave.  They are EASY to make and good for showers, snacks, or munchies!

Cucumbers with Cream Cheese

1 or 2 cumcumbers
Garden vegetable cream cheese
Dill weed

Cut the ends off of the cucumbers and cut the skin off with w vegetable peeler.  Slice the cucumbers and spread garden vegetable cream cheese on top.  Sprinkle with dill weed.  Chill and serve.


Sunday, February 3, 2013

Baby, Baby, Baby

Today we had a baby shower for my niece.  She's been on bed rest for 3 weeks so she was excited to have people to talk to.  She had LOTS of people to talk to today.  We are all excited for her little one to arrive.  Several of the guests asked for the recipes for the individual cheese balls (you can find these under appetizers) and the fruit dip.  The broccoli salad is also under salads.The only difference is that I added pasta to today's salad.  I also dipped cookies in melted candy melts and sprinkled a few sprinkles on each end in hopes to make them look like rattles.  They didn't really look like rattles, but they were cute.  I put fruit in baby food jars and topped each one with a fruit dip.  It was yummy.  The dip is actually addicting so don't say I didn't warn you!



Fruit Dip

1 8 oz. cream cheese
1 can sweetened condensed milk
a sprinkle of cinnamon
1/4 tsp of lemon juice

Bring cream cheese to room temperature.  Add sweetened condensed milk and mix well with a mixer.  Add lemon juice and cinnamon.  I didn't measure the cinnamon.  I just sprinkled a little on the top and mixed it in a little more.

Saturday, February 2, 2013

Chicken and Dumplings for Two (or Three)



I was talking to my mother on the phone on my way home the other night.  She was eating chicken and dumplings as we talked.   When she told me what she was eating, I wanted some.  I haven't been able to get past this craving since the words left her mouth and entered my ear.  Tonight I made some for the hubby and myself.  It made enough for 3 bowls.  I plan to take the third bowl for lunch Monday.  Isn't it funny how we can hear a food and then feel like we must have it?

Chicken and Dumplings

1 large can of canned chicken or you can boil a chicken and cut it up
2 cans of chicken broth
2 tsp. chicken bouillon
½ stick of butter
salt and pepper to taste
1 small can of biscuits

Mix everything together except the biscuits.  Bring to a boil. 
Roll out biscuits until they are flat.  Cut biscuits up into small pieces with a pizza cutter.  Drop the pieces into the boiling water and let cook for about 10 minutes.


Saturday, January 26, 2013

An Apple A Day



We have some really good neighbors.  My hubby had an accident back in November and badly damaged both of his shoulders.  We were in need of a new mattress and when we brought the mattress home earlier this month, one of our neighbors helped us get it off the truck and up the stairs.  He and his wife enjoy desserts as much as we do. Tonight I made an apple cake and took them half of it while it was still warm.  Of course I forgot to take a picture before it was cut.  Below is the piece that is left.  This cake would be extra good with a scoop of vanilla ice cream on top!

Apple Cake

1 stick of butter
2 cups of sugar
2 eggs
2 cups of self-rising flour
1/ tsp. cinnamon
4 cups of peeled and diced apples
1 cup of chopped pecans, optional

Mix butter, sugar, and eggs.  Add in flour, cinnamon, apples, and nuts.  Bake in a bundt pan for 1 hour and 15 minutes to 1 hour and 30 minutes at 325 degrees.

Monday, January 21, 2013

Say Cheeeese!



     I was looking through my file and found this recipe for cheese balls.  The only thing I don't like about cheese balls is when I try to cut a piece off to spread onto a cracker, it's always awkward.  Plus it holds up the guests behind you.  I came up with a solution for this problem.  I took this recipe and rolled it into 6 dozen individual cheese balls!  Now the guests can put one on their plate and not inconvenience anyone.
     I have a baby shower and a jewelry party coming up soon. This recipe made enough little cheese balls for both events.  They'll look beautiful once they're on a platter!  I can't wait to share with you the other things I'm making for the shower.  The shower is in 2 weeks, so stay tuned!

Cheese Balls

2 - 8 oz. pkg. of cream cheese
16 oz. sharp cheddar, shredded
16 oz. mild cheddar, shredded
1 lb. Velveeta
1 Tb. Worcestershire sauce
1 medium onion, finely chopped
Pecans and parsley, finely chopped and mixed together

Let cheeses reach room temperature.  I put on plastic gloves and squished it all together until creamy.  Add Worcestershire sauce and onions.  Mix well.  You can either divide the mixture into 4 large cheese balls or make 6 dozen miniature cheese balls.  Roll cheese balls in the pecan and parsley mixture.  They can be stored in the refrigerator for two weeks or in the freezer for 2 months.

Friday, January 4, 2013

Another Version

Here is another version to the Funeral Sandwiches I posted the other day.  These are called Ham Delights.  They're not as sweet as the Funeral Sandwiches, but equally delicious.  I'll make them sometime and post a picture.


Ham Delights

1 tin of twin rolls
1/3 lb. Mozzarella or Cheddar cheese (or both)
½ lb. deli ham lunch meat (thinly sliced)
1 stick of butter, melted
1 Tb. dried minced onion
1 ½ Tb. mustard
½ tsp. Worcestershire sauce
1 ½ Tb. poppy seeds

Mix onions, mustard, Worcestershire sauce, and poppy seeds in a bowls and set to the side. 
 Slice rolls through the middle and lay the top to the side.  Brush the inside of the bread with butter.  Brush mustard mixture on top of the butter.  Lay the ham on top of the bottom half of the rolls.  Top the ham with cheese.  Place the top layer of bread back on top of the ham and cheese.  Cut the rolls.  Bake at 400 degrees for 10 minutes.

Wednesday, January 2, 2013

Good Friends, Good Food



Over my Christmas Break, I attended a party with some of my school friends. One of the many delicious foods that was shared was something called Funeral Sandwiches.  I have no idea why they would be called that, but they were really good.  My friend said she found the recipe on Pinterest.  Of course she did.  She finds EVERYTHING on Pinterest ... don't you Jennifer?  Everything she finds is fabulous.  I made them tonight for tomorrow night's dinner.  What I like the best is that you can make them the night before, put them in the refrigerator, and pull them out the following night.  Then you just have to pop them in the oven for 15 minutes.  It's as good as using the crockpot!  I'll post the picture tomorrow night.

Funeral Sandwiches

1 package of King's Hawaiian Rolls
1/2-1 lb. good ham deli meat
Swiss cheese, thinly sliced
1/2 c. butter, melted
3 T. Worcestershire sauce
2 T. mustard
2 T. brown sugar
dash of onion powder


Preheat the oven to 350 degrees. Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.  Mix the butter, Worcestershire, mustard, brown sugar and onion powder together. Pour the mixture over the buns, covering each one well. Cover with Saran wrap and marinade between  4 to 24 hours.  Bake for 15 minutes, uncovered, or until cheese is melted and bun tops are a bit golden.