Jezebel Sauce

This recipe was originally posted on October 10, 2013.  We get quite a bit of Pinterest traffic on this one, so just thought we would share it again for the holidays.  It's a tasty, easy dish to throw together when you have to take a treat to share at a party.

Here's a quick and easy appetizer or snack for a party. It's a spicier take on the traditional cranberry based sauce--you know that's why it's named after Jezebel...

Ingredients:
 1 ( 18-oz.) Jar pineapple preserves (couldn't find these at Food Lion, so I substituted crushed
 pineapple and a little sugar)
1 (18-oz.) Jar apricot preserves
 1/2 cup orange marmalade
1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
1 tablespoon dry mustard

1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard. Cover and store in refrigerator for up to two weeks. Makes about 3 cups.

     2.  Serve over a brick of cream cheese.



Source:  Paula Deen

Stuffed Cherry Tomatoes

There are days when you just can't think of a recipe to post, so you hit your trusty family cookbook to see if anything strikes your fancy--and if you already have most of the ingredients.  Today was that day.  After a quick trip to the store before work to pick up chives and cherry tomatoes, I was ready to prepare your post for the day.  This is actually a recipe that I taped into my cookbook without even trying it.  I have quite a few of those, from back in pre-Pinterest days, pre-save it to your computer days.  Yes, that long ago.  This one is clipped from a magazine.  I would guess at Better Homes & Gardens.  This is actually quite good and any leftover filling makes a great egg salad sandwich.

Ingredients:

36 large cherry tomatoes 

4 hard-boiled eggs

1/3 cup mayonnaise

1 T. Dijon mustard (I used regular because I forgot to get some at the store)

1/2 t. curry powder

2 T. chopped fresh chives

10 whole chives for garnish

1.  Cut a slice off the top of each tomato and use a spoon to remove the meat and seeds.  I actually cut off the bottom end so that the tomatoes would sit level on the platter.

2.  Set the tomatoes upside down on paper towels to drain.

3.  Put the peeled eggs in a bowl along with the mustard and mayo and mash with a fork until fairly smooth.  Add the remaining ingredients, mix well and taste so you can add spices if you need to.  I added a little bit of salt.

4.  About 1 hour before serving, fill each tomato with egg salad, garnish with several 2" chive spears standing up in the middle of the tomato.  Makes a lovely appetizer, don't you think?

Baked Spinach-Artichoke Dip

This may not look like much, but it is so yummy. It's from a Betty Crocker quick and easy cookbook that I have. I have been making it for years and it is always a hit. 

Ingredients:

1 C. mayonnaise

1 C. grated Parmesan cheese

1 Can (14 oz) artichoke hearts, drained and coarsely chopped

1 package (10 oz.) spinach

1/2 C. chopped red bell pepper

1/4 C. shredded mozzarella or Monterey Jack cheese

 Toasted baguette slices or assorted crackers (I slice my baguette in half lengthwise, spread with a bit of butter and toast in the oven til just golden on the edges. then I cut it into triangles or simple slices.)

Directions:

Heat oven to 350 degrees. 

Cook spinach by microwaving in a microwave safe bowl with a touch of water until fully wilted, or by steaming in a pot until wilted. Let cool slightly, then squeeze to drain and roughly chop. 

Meanwhile, combine, mayonnaise, Parmesan cheese, artichokes, bell peppers in a bowl. Add the chopped spinach. Mix til fully combined.

Place mixture into a baking dish (I use my deep pie dish) and sprinkle with the mozzarella or Monterey Jack cheese. 

Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices or crackers.

Sausage and Asiago Stuffed Mushrooms

I have always wanted to make stuffed mushrooms. I have had them at parties before, but had never made them up until the other day. I briefly looked online at a few different recipes and then came up with my own recipe on the day I made them. I love Asiago cheese and it lends a different flavor than Parmesan. The mushroom stems are sauteed with shallots and some herbs and then added to a mixture of cream cheese and cooked sausage. They are rich and flavorful and were a huge hit with my family.

Ingredients:
20 large cemini (baby bella) mushrooms. You can use button mushrooms if you want.
8 oz. (1/2 package) sausage.
4 oz. cream cheese- softened
1/3 C. grated Asiago cheese
1/4 C. panko bread crumbs. Plus extra for sprinkling on top.
1 medium shallot-diced
mushroom stems chopped (rough end removed)
1/4 tsp. rubbed sage
1/4 tsp. thyme
S and P to taste

Directions:
Preheat oven to 350 degrees.

In a saute pan, brown the sausage.

Meanwhile, wash the mushrooms and remove the stems. Cut off the rough end of the stem and chop the stems. Set aside. Place the mushroom caps in a 9x13 baking dish.

When sausage is done, remove from pan and drain on a plate lined with paper towel.

In the sausage drippings, add the chopped mushroom stems and diced shallot. Sprinkle with a little salt and fresh ground pepper. Add the sage and thyme. Cook til the mushrooms have shrunk down a little bit and shallots are soft.

In a mixing bowl, add the cream cheese, drained sausage, asiago cheese, panko crumbs, and mushroom stem mixture. Mix til blended.

Fill each mushroom cap with a heaping amount of the filling. Sprinkle each mushroom with a bit of panko bread crumbs, drizzle a little olive oil over the top the mushrooms and bake for about 20-30 minutes.

Bacon Wrapped Water Chestnuts

How can you go wrong with something wrapped in bacon? I got the recipe for these little gems from a friend in Florida. You have crunchy little water chestnuts wrapped in smokey bacon with a simple tangy, sweet sauce. A perfect little appetizer.

Ingredients:
1 pkg. bacon
2 small cans water chestnuts
1/4 C. Mayonnaise
1/4 C. Chili sauce
1/4 C. Brown sugar

Directions:
Preheat oven to 450 degrees F.

Cut the package of bacon into thirds. Drain the water chestnuts. Take a piece of bacon and wrap it around a water chestnut. Place seam side down on a large baking sheet. Continue process until all water chestnuts are wrapped up.

Place baking sheet in oven, bake for 15-30 minutes, depending on how well done you like your bacon.

Once the bacon is cooked to your liking, remove the baking sheet from the oven. Then remove the water chestnuts from the baking sheet and place on a plate lined with paper towels to drain.

Make your sauce by combining the mayonnaise, chili sauce and brown sugar in a bowl. Whisk til there aren't any lumps.

Put the water chestnuts in a small baking dish and pour the sauce over top. Place back in the oven to heat the sauce through (you can turn the oven temp down and keep them warm  until ready to serve.)

Serve and enjoy!

Note: I used just one baking sheet for this recipe, but the bacon shrunk down quite a bit and the yield was not very high. I would recommend doubling the recipe if going to a party or something.

Spinach Chips

A while back I posted a recipe for Kale Chips.  I never even considered that you could use another type of green but I like these Spinach Chips even better than the kale!  If you can find curly spinach it will probably be even easier, but the baby spinach leaves are great.  Just make sure you put them in a single layer not touching each other.  And take it easy on the salt--these are really easy to overseason.

Ingredients:
2 cups fresh spinach leaves
2 Tbsp. extra virgin olive oil
Italian seasoning, to taste
salt, to taste

1.  Preheat oven to 325 degrees.  Line a large baking sheet with foil.
2.  Put the spinach leaves in a large bowl.  Drizzle olive oil over leaves and gently toss with your hand to evenly coat the leaves.  Sprinkle with Italian seasoning and salt and toss.
3.  Arrange the leaves in a single layer not touching each other.  Bake for 8-12 minutes or until leaves are crispy.  Take from oven and allow to cool for 2 minutes.  Use a spatula to remove from foil.

Source:  Divas Can Cook

Santa Hat Party Mix

This is so yummy and fun to make and to eat!  You'll definitely want to take it to one of the many Christmas parties of the season.

Ingredients:

Santa Hats

• Bugles
• Red melting disks
• mini marshmallows
• white sprinkles (nonpareils)

Snack Mix

• 3 c. mini pretzels
• 1/2 c. craisins
• 1 c. salted dry roasted peanuts
• 2 c. Rice Chex
• 2 c. holiday colored M&M's
• 8 oz. white chocolate for metling

How to Make

Santa Hats

1.  Melt the candy melts, along with a tablespoon of shortening (to help thin the melted candy), in 30 second intervals on half power in your microwave until melted.

2.  Immediately start dipping.

3.  Let them set up for 10 minutes or so on parchment or wax paper.

4.  When they are set, remelt the red candy disks (if necessary) and dip just the bottoms (the large part of the Bugle) into the white sprinkles.

5.  Then flip it over and dip the top in the melted candy and press a mini marshmallow on top.

6.  Let dry on wax paper.

Snack Mix

1.  Spread all your ingredients, EXCEPT M&M's and Santa Hats, out on a baking sheet lined with parchment or wax paper.

2.  Melt your white chocolate according to package directions and drizzle over the pretzel mix.  Transfer to a large bowl.

3.  When chocolate is set, sprinkle M&M's and Bugle Santa Hats over the mix.

Source:  cookiesandcups.com

No-Fry Fries

I love homemade fries.  But I don't make them anymore for two reasons:  (1) fried food is unhealthy, and (2) frying stuff makes my whole house smell gross.  I've seen this recipe bounce around Pinterest enough to know that these fries must be pretty good.  So I figured I'd give 'em a try.  I'm not normally a crispy fry person, but I must say with these I prefer them crunchier.

Ingredients:
2 large Russet potatoes
2 Tbsp. olive oil
coarse sea salt or kosher salt

1.  Preheat oven to 450 degrees.  Cut potatoes into 1/3" thick fries.  (Cut in half first, then cut each half into 1/3" slices, then cut each slice into fries.)
2.  Place in a bowl of very cold water and stir them around with your hand.  Strain in a colander and place on a cookie sheet lined with a clean kitchen towel.  Use another clean towel to dry the fries well.
3.  Remove the towels.  Drizzle olive oil over the fries and toss to coat.  Sprinkle with salt and toss again.  Spread the fries out evenly.
4.  Bake until browned, turning halfway through.....25-35 minutes, depending on your oven and preference.

Source:  this is all over Pinterest and is supposedly from Gwyneth Paltrow

Spider Deviled Eggs and Clementine Pumpkins

Just thought a couple of healthy treats would be nice for a change around the Halloween season.  No need for recipes here, just a few simple instructions.

For the Spider Eggs:

Make your basic deviled eggs.  Use a half black olive for the body of the spider.  Slice the other half into 4 segments to make legs.  You'll need one and a half olives to make one spider.

For the Pumpkins:

Peel a clementine.  Insert a cut piece of celery into the top opening for a stem.

Source:  pinterest

Deviled Eggs

It's summer--time for picnics and simple foods.  One of our family-favorite dishes is Deviled Eggs--great for picnics with the family or covered dish dinners at church or reunions.  My recipe just comes together as I am making it, but  this is how it usually ends up:

Ingredients:
Hard-boiled eggs, peeled (however many you want to have)
Miracle Whip or Mayonnaise 
Prepared mustard (yellow, Dijon, spicy brown, etc.)
Dill weed
Salt
Pepper
Paprika, optional--sometimes I want it, sometimes I don't


1.  Slice your hard-boiled eggs lengthwise.

2.  Carefully pop out the yolks and place them in a small bowl.   Set the "whites" aside.

3.   Mash the yolks until crumbly--today I used a pastry blender and it worked perfectly.  Goodbye fork!   Add the rest of the ingredients, except paprika, according to taste (you could just skip mashing and put everything in a food processor).

4.  Spoon egg mixture into the well of each "white."  You could also use a pastry bag with a fun tip to fill the eggs.

5.  Sprinkle with paprika, if desired.

TIP:  Stay tuned for my next post where I show you how to boil the eggs so that the yolks don't turn green on the outside. Ewww...

Ham Delights! A Party Favorite!

These are soooo delicious! I made 2 huge pans of these for a party, and every single one of them were eaten! Definitely a PARTY FAVORITE! And they are are so simple to make!

 

This picture does not even show how yummy they were...once they came out of the oven, they were quickly devoured, and I almost didn't get a picture! Someone laid down their plate to get a drink, and I snapped a quick picture! 

Ingredients: 

1 Pkg of King's Hawaiian King Rolls 

2 sticks melted butter (1 cup)

2 tsp poppy seeds

2 tsp Worcestershire Sauce

3 TBSP yellow mustard 

1 TBSP of finely minced onions, or freeze dried onions

a little salt - maybe 1/4 tsp

Ham slices

Swiss cheese slices 

Directions:

1. Open the package of rolls. With a long serrated bread knife, slice the whole pack of rolls in half, so that you have a top and a bottom. Place inside a large casserole dish or put on a cookie sheet.

2. Mix the butter, poppy seeds, Worcestershire Sauce, mustard, onions and salt in a bowl. Spread about half of butter mixture over the bottom part of the rolls. I just pour it on and take the back of a spoon to spread it out edge to edge. Then do the same with the underside of the top half. Reserve a little butter mixture to spread on top of the rolls when finished.

3. Layer ham slices on the bottom. I like at least two layers of ham. Then layer with plenty of Swiss cheese. Place the top of the rolls to make the sandwiches, and spread on any remaining butter.

4. Cover with tin foil. Bake in a 400 degree oven for 12-15 minutes, or until the rolls are warmed through and the cheese is melted. Be careful to not burn the bottom of the rolls. 

5. Take out of oven, and slice into separate sandwiches. Better grab one fast before they are all gone!

Notes: I have made these without poppy seeds and less butter before. You can also use cheddar cheese if you would like, and omit the onions if you don't care for those. And I have not found any good substitute for the Worcestershire sauce! Just go buy some! : )

Source: My mother has made these for years!

Stuffed Mushrooms

This is a great party recipe and is really easy.  I served these at a baby shower and was really happy with the result.  Next time I make these I will listen to the original recipe's advice and scoop out a little mushroom flesh with a melon baller instead of just popping out the stems so there's more room for the stuffing.

Ingredients:
20 fresh mushrooms
3 Tbsp. butter
2 Tbsp. very finely chopped onion
2 Tbsp. very finely chopped red pepper
14 Ritz crackers, finely crushed (about 1/2 cup)
2 Tbsp. grated Parmesan cheese
1/2 tsp. Italian seasoning

1.  Heat oven to 400 degrees.  Remove stems from mushrooms and finely chop enough of the stems to measure 1/4 cup.  Discard the rest or save for something else.  Use a melon baller to remove a bit more of the flesh to make room for the stuffing.
2.  Melt the butter in a large skillet on medium heat.  Saute the chopped mushroom stems, onions, and peppers until they are tender.  Remove from heat and add the cracker crumbs, cheese, and seasoning.
3.  Spoon this mixture into the mushroom caps.  Place on baking sheet and bake for 15 minutes.  Serve immediately.

You can stuff these in advance and just refrigerate until you're ready.  Bake them for 20 minutes though (or until warmed through).

Mushrooms that are 1 1/4" to 1 1/2" wide are best.  Itty bitty mushrooms will just be frustrating to stuff!

Source:  Kraft Recipes

Reuben Pigs in a Blanket

 

 

 

I needed to make Super Bowl food like I needed another hole in the head.  This wreaks havoc on trying to lose weight, but man, this stuff is yummy.  I got this recipe from Our Best Bites and it was a favorite at my house.  My husband said I hit a home run with the pairings this year.  Well, it wasn't in football terminology, but it was appreciated.  My grandsons even liked it--of course, they had to pull the pig out of the blanket.  Purists...

 

Do you see that square-ish little part of a sandwich in the bottom right corner?  Yeah, that one.  Future post.  Stay tuned!

Ingredients:

8 all-beef hot dogs (Oscar Mayer has some great choices here)

2 cans refrigerated crescent roll dough

1 cup shredded Swiss cheese

1 cup sauerkraut, well-drained (about a 15-oz. can--I used the Bavarian style with the caraway seeds)

1 large egg, lightly beaten

1.  Preheat oven to 375 degrees.

 

2.  Cut the hot dogs in half, cross-wise. 

3.  Divide the crescent rolls at the perforations.

4.  On the wide end (opposite of the pointy end) of the crescent roll dough, place 1 tablespoon drained sauerkraut, 1 tablespoon of the Swiss cheese, and a hot dog half.  Roll it up, being careful to tuck in the edges to hold things in.  Place on lined baking sheet; repeat with the rest of the dough.

5.  Brush the beaten egg over the tops of each "pig" and bake for 12-15 minutes, until golden brown.

6.  Makes 16 wrapped up piggies.

7.  I served these with Thousand Island Dressing and Spicy Brown mustard for dipping. OBB also suggests Creole mustard.

Source:  www.ourbestbites.com

Chinese Dim Sum

Chinese Dim Sum

    Ever since my hubby went on his mission to Singapore and Malaysia, he has had a passion for all foods Asian. We love Dim Sum and my friend had a recipe for a homemade version of steamed buns that we really enjoy. We bake them, but you could steam them if you had a steamer. The filling is delicious and I used a homemade roll dough for the outside, but you could certainly use Rhodes rolls thawed for speed.

Ingredients:

12 frozen rolls or one recipe roll dough

1 lb. ground pork

1/2 onion finely chopped

1 clove garlic, minced

1 t. ground ginger

1/4 c. sugar

1/4 c. soy sauce

1 T. cooking sherry or OJ

2 T. soy sauce

1 T. rice vinegar

1 T. cornstarch

Directions:

    Thaw and raise rolls according to package directions. Meanwhile, cook pork and onion until pork is almost done, drain pork. Add garlic, ginger, sugar, 1/4 c. soy sauce, and OJ in a skillet until pork is done. Combine remaining ingredients in a small bowl and add to skillet. Heat until thickened, remove from heat and cool.

    Flatten rolls into 4" rounds and place 2 Tbsp. filling in center of each round. Pull edges up and pinch in center to seal. Place in a foil-lined baking pan sprayed with oil seam side down. Let rolls rest 15-20 minutes. Bake at 350 for about 30 minutes or until bread is done. Top rolls with melted butter if desired. You may find you can get a few more out of this recipe, I got about 18.

Source: Katie Konold 

Pinecone Cheese Ball

One thing I love about the holiday season is the yummy food that accompanies it. One appetizer that I love during this season are cheese balls! I saw this idea to make your cheese balls look like pinecones and put my little spin on it. It's so pretty, festive, and yummy!

Pinecone Cheese Ball

- 2 (8 oz.) packages of cream cheese (I use one full fat and one light, you'll need some fat to it so it'll hold it's shape)
- 2 1/2 C. freshly shredded cheddar cheese
- 1 pkg. ranch dressing mix
- About 2 cups sliced almonds
- Rosemary springs (or you could use evergreen needles) for garnish

Directions

1. Start off by toasting your almonds over the stove with a little bit of butter. When fully toasted, spread on a paper towel and allow to cool.
2. Mix together cream cheese until nice and smooth. Add Cheddar cheese and the ranch dressing mix. Mix until well blended.
3. On wax paper shape your two pinecones. Transfer them to your serving dish.
4. Take your almonds and stick them into the cheese ball giving the effect of a pinecone.
5. Cool in your refrigerator for at least two hours before serving.


Hope Y'all enjoy it as much as we did!
Emily

Creamy White Queso Dip

I admit that this is not the most appealing picture, but let me tell you, this is the BEST home made queso dip I have ever had! I have tried a few and I love this one. I also love that it is made with real cheese, not cheese product. 

Creamy White Queso Dip

1 lb. White American Cheese (I get it in the deli section of my grocery store. You may need to get it sliced at the deli)

1-4 oz. can green chilies

1/2 (or so) can Rotel

1 C. plus a bit of heavy cream 

In a medium sauce pan, combine all ingredients (break up or chop the cheese into small chunks.) Cook over medium heat, whisking occasionally until cheese is melted and creamy. Add more cream to get the consistency you want. 

Serve with chips, or, as we like it, with home made pretzel bites! 

Recipe source: my sis in law, Sami.

 

Pepperoni Bites

This recipe was so easy to make! My 9 year old daughter actually made these one afternoon for everyone to have as a snack!  Delicious! We like deli pepperoni better than the ones you can get pre-packaged, but you can use whatever you want.  Enjoy!

 

1 cup AP Flour

1 teaspoon Baking Powder

1 cup Milk

1 egg

1 cup Cheddar Cheese, shredded

1-1/2 cup pepperoni, diced

Pam

Marina sauce

 

Preheat your oven to 350 degrees.

Into a big mixing bowl add the flour, baking powder and stir. Next add the milk and the egg and blend well with mixer. Then add the cheese and the pepperoni and blend well. Spray the mini muffin tin well and then spoon in the mixture. Be sure not to over fill the mini muffin tin cups.  Bake at 350 degrees for about 25- 30 minutes, or until they are golden brown.  This makes approximately 2 dozen pepperoni bites. 

 

 

 

 

 

adapted from a Goose Berry Patch recipe. 

Raspberry Cheese Dip

When I first saw this dish and asked what was in it, I was expecting...well...gross.  It just sounded nasty to me.  And then I tasted it.  Heaven!   This recipe is one of the most-requested recipes among my own collection of favorites and I have gotten several people addicted to it!  My oldest son, who is pickier than anyone else I know, loves this dip.  It gets eaten up in no time whenever I make it.

Ingredients:
4 cups shredded sharp cheddar cheese
1 cup mayo
2 green onions, chopped
12 ounces raspberry preserves
Ritz crackers

1.  Combine cheese, mayo, and onions in mixing bowl.  Fold together until well blended and spread in a shallow dish (pie plate works well).
2.  Spread raspberry preserves across the top of the cheese mixture.  Refrigerate until ready to serve.

Serve with Ritz crackers.

Source:  fellow Maven (and sister!) Amy

Black Bean Lime Salad

This is a DELICIOUS black bean salad that I had to share with you! It's light, and fresh, and perfect for summer parties or barbecues. The lime juice makes it extra tasty. You can serve this with chips, as a topping for a taco/burrito bar, or as a side for hamburgers or grilled chicken. Great recipe!!

Black Bean Lime Salad

Ingredients:
3 cans black beans, rinsed
2 colored peppers, diced (or a mixture of red, yellow, orange, green - whatever you like!)
1/3 cup red onions, diced small
A large handful of chopped cilantro
Zest of 1 lime
Juice of 2 limes
1/4 cup of olive oil
A little salt to taste
Optional - diced avocado - add right before serving

Instructions:
Add all ingredients together in a bowl, gently toss until mixed, cover and put in fridge for at least an hour to let flavors blend. If you are adding avocado, add right before serving. Enjoy!

Notes:  
To add a different kick, you can add 1/4 cup of apple cider vinegar instead of the lime juice. Or you can add both if you would like.

Source: My amazing sweet friend, Liz Zimmerman.

Pizza Dip

(FYI:  pictures below are from my personal blog and are watermarked with that address)

When I found this recipe on--where else?--Pinterest, I figured it would be pretty good.  I didn't know it would be AWESOME.  I made the original dip but also made a second dip with different toppings.  Both were a hit. But I have some bad news. If you make this for an event or party, you will have no leftovers to enjoy.

Ingredients:
4 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 cup pizza or spaghetti sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
pizza toppings of your choice


1.  Mix the cream cheese, sour cream, mayonnaise, 1/2 cup mozzarella, and 1/4 cup parmesan together in a bowl. Spread this into a shallow dish, like pie plate.
2.  Spread the pizza or spaghetti sauce on top. Sprinkle on the remaining cheeses and whatever toppings you like (I chose mini pepperoni slices for one and pineapple tidbits and Canadian bacon for the other).
3.  Bake at 350 degrees for about 20 minutes, or until it all looks deliciously melted and slightly bubbling along the edges.
4.  Serve with crackers of your choice, bread slices, breadsticks, etc.

For serving:  I got baguettes and sliced them diagonally, about 1/2" thick.  I drizzled them with a little olive oil, sprinkled them with salt and pepper, and baked them for about 8 minutes in a 425 degree oven.