Enchilada stuffed mushrooms

I found this delicious recipe on Pinterest! I added some ranch dressing to the mixture & way more taco seasoning, also next time I will top it with more enchilada sauce. REALLY EASY & YUMMY!!!

Baked Spinach Artichoke Dip

Recipe From: Ruth

Ingredients:
1cup mayonnaise

1cup grated Parmesan cheese

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

1box (10 oz) frozen chopped spinach, thawed and squeezed to drain

1/4cup shredded mozzarella cheese

Toasted baguette slices

Directions:

Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes & spinach. Spoon mixture into 1-quart casserole. Sprinkle with mozzarella cheese. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices. 

Simple Jalapeño Poppers

Makes 16 poppers

You will need:

2 cans of Pillsbury Crescent dough

1package of cream cheese - softened

2 garlic cloves – minced

Pampered Chef Southwest Seasoning Mix

Jar of jalapeños

Bacon (as little or as much as you want)

Directions:

Oven pre-heated to 350 degrees F. 

Fry slices of bacon then crumbly.

While the bacon is frying in a medium bowl mix the cream cheese, garlic and about 1 tablespoon of the Southwest seasoning.

Roll out your dough. It's perforated into triangles, and do one popper on each half.

Layer a small dollop of cream cheese mixture, then 1-2 jalapeños, and bacon. Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out.

Bake 10-15 minutes at 350 and munch away! You could serve with ranch or blue cheese dressing for dipping … yum!!


Recipe adapted from Pop 'Em Like They're Hot

Caprese Skewers

When I was in the store the other day, I saw a package of fresh mozzarella "pearls" and thought those would be perfect for making these skewers. All I would need to add were some flavorful grape tomatoes and some fresh basil leaves from my garden. When ready to serve, I drizzled them with some nice extra virgin olive oil and balsamic vinegar.

Recipe From: Terri's Table

Hard Boiled Eggs

I for some reason can never remember how to make a hard boiled egg and I either have to call my Mom and ask or wing it because I'm too embarrassed to call her. Well I thought I would wing it the last couple times and the eggs were under cooked :C I don't know if this is how you are suppose to do it but this is how I now do it and my eggs are always fully cooked!

You Need:

Small Pot

Eggs

Water

What You Do:

Put the eggs in the pot, cover with hot water, bring to a boil, boil for 15 minutes, then run under cold water for a few minutes to cool down. Crack shells and peel off and you have a perfect hard boiled egg!

Use for deviled eggs, egg salad sandwiches or in your favorite salad!  

Mini Fruit Pizza

Makes about 16 pizzas ( it could make more or less ~ just depends on how big you make your cookies)

Pizza Dough Ingredients:
1 package refrigerated sugar cookie dough 

Pizza Sauce Ingredients:
1 jar (7oz.) of Marshmallow Creme

1 8oz. Package of Strawberry Cream Cheese, softened

1 6oz. Container of Strawberry yogurt

Mix ingredients in a  medium bowl with wire whisk until smooth.
**You will have a lot of extra "sauce" it makes a great fruit dip too! I had guest just eating it out of the bowl with extra cookies I had - it's sooo yummy!

Pizza Toppings:
Fresh sliced 2 kiwis, 1 pkg. strawberries, and 1pkg. blackberries ... or any fruit you want. I just wouldn't use bananas or apples because they turn brown and it wouldn't be very pretty.

Directions:
Preheat oven to 350° F.

Place dough on a cookie sheet that has been sprayed with Pam and cook 4-7 minutes until golden brown. Remove from oven and cool.


Once the cookies are cooled off spread the "sauce" over the cookie dough. Then start placing the fruit - a kiwi slice in the middle, then top with a strawberry slice, then top with a blackberry. And you're done!! Eat immediately :D

PF Chang's Chicken Lettuce Wraps

I made this post a few years back - before I had ever ate at PF Chang's ... I think these taste way better then theirs! I would recommend chopping your chicken, water chestnuts, mushrooms & onions finer then I did - it just makes it more like the original ... enjoy!!

From the kitchen of: Tami


STEP#1:
Special Sauce
(pot sticker sauce; I use this with my pot stickers. It makes a lot so I freeze it in ice cube trays and then put them into freezer bags. Then I pull out two or three when I need them so I don't have to make the sauce every time.):
1/4 cup sugar
1/2 cup water
4 T. Soy Sauce
2 T. Rice wine vinegar
2 T. Ketchup
1 T. Lemon Juice
1/8 tsp. Sesame oil
1 T. Hot mustard
2 tsp. hot water
1-2 tsp. garlic and red chili paste (you can find this on the oriental foods isle)

Make special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate until ready to serve.

Combine hot water and hot mustard and set aside as well. At time to serve add desired amount of mustard and chili paste to special sauce to pour on wraps.
----------------------------------------------------------------------------------
STEP #2:
Stir fry sauce:
4 T. Soy sauce
4 T. Brown Sugar
1 tsp. rice wine vinegar

Bring oil to high heat in wok or large frying pan. Saute chicken until fully cooked. Meanwhile, prepare stir fry sauce by mixing the soy sauce, brown sugar and rice wine vinegar together in a bowl.
----------------------------------------------------------------------------------
STEP#3
3 T. oil
1 Lb. ground chicken
1 cup water chestnuts
2/3 cup mushrooms
3 T. chopped onions
1 tsp. minced garlic
4-5 iceberg lettuce leaves.

Add garlic, onions, water chestnuts, mushrooms, and stir fry sauce to chicken. Saute mixture until mixture is heated through and sauce starts to thicken. Serve in lettuce leaves and top with special sauce.

Makes 3 big servings - serve with pot stickers or crab rangoons

Pepperoni Pizza Monkey Bread

* This recipe is from Confections of a Foodie Bride

You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store.

Ingredients

• 2 cloves garlic, thinly sliced
• 4 Tbsp butter
• 2 lbs pizza dough (I used this recipe because it makes enough for two pizza)
• 6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
• 48 slices of Turkey pepperoni (from 1 package)
• 2-3 cups marinara sauce, warmed, for serving

Instructions:

1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
3. Pull off large marble-sized balls of dough and flatten (a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.

4.Wrap the dough around the pepperoni and cheese, pinching well to seal.

5.Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low - there will be 1+ Tbsp leftover - and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).

6.Repeat until all of the dough is used.

7.Cover and let sit for 30 minutes, while preheating the oven to 400.

8.Bake for ~35 minutes, until the top is very brown.

9.Remove from the oven and let sit for 10 minutes.

10.Turn out onto a platter and serve with warmed marinara sauce for dipping.

Yields: 48 pieces

Sweet and Salty Pumpkin Seeds

It's hard to get anything done, when this is your little helper! But screaming child and all I manged to make THE BEST EVER pumpkin seeds ... I hope you enjoy them as much as I do!

Ingredients:
2 cups raw whole pumpkin seeds
4 tablespoons butter, melted (you could use 2 TBSP I just like the butter so I just more)

For the sweet half:
1/2 cup white sugar, divided
1 tablespoon ground cinnamon, divided

For the salty half:
Salt
Pepper
Dried minced garlic

Directions:
1.Preheat oven to 300 & Line a baking sheet with foil.


2.Soak your seeds in water. Then remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds

3.Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet.

4. FOR THE SWEET:  Mix the sugar and cinnamon together in a small bowl. Sprinkle about 2 Tablespoons of mixture over the seeds, stir the seeds around to mix the coating, and spread them into a single layer.

5. FOR THE SALTY: Sprinkle with salt and a LITTLE pepper and dried minced garlic.

6. Bake in oven for 45 minutes to an hour.

7.Remove the seeds from the oven. FOR THE SWEET sprinkle them with another coating of 2 tablespoons sugar & cinnamon mixture, mixing the seeds together. Let them cool and enjoy!!

(The salty ones after being cooked)

(The sweet ones after being cooked)

Make sure you savor each one, because they will go FAST!

Pumpkin Dip

From: Michele

1 8oz. pkg. cream cheese, softened
1 cup pumpkin
3/4 cup brown sugar
1 TB. maple syrup
1 tsp. cinnamon

In large bowl, beat together cream cheese, pumpkin, & brown sugar at medium speed. Add maple syrup & cinnamon. Cover & chill 30 minutes. Serve with apple slices, graham crackers, gingersnaps. This is so yummy, you could just eat it with a spoon & be happy!

**note: use the pumpkin from a can ~ it's the regular pumpkin not the one that says pumpkin pie mix

Rainbow Fruit Skewers

Makes 12 skewers

Ingredients:
12 raspberries
6 orange chunks (or cantaloupe chunks)
12 chunks of pineapple
1 large kiwi, peeled and cut into chunks (or green grapes)
24 large blueberries
12 red grapes

Directions:
Lay out 12 bamboo skewers. Prepare your fruit. Slide a raspberry to the top of the stick, next add chunks of orange, pineapple, kiwi, 2 blueberries, and a grape. Repeat for each skewer.

**Idea from The Family Kitchen

Strawberries and Cream

My friend Sarah showed me this blog/website called Skinny Taste and I was looking at it today & found this simply - yet yummy recipe ... I know my Mom will LOVE these ... she is a whipped topping nut! Can't wait to try them!

Ingredients:
12 large strawberries, washed
fat free whipped topping

Directions:
Cut the greens off top of strawberry so when you flip it around the strawberries sit flat. With a sharp knife cut slits all the way down the berry in an X shape, careful not to cut through. Arrange strawberries on a plate, and open them like a flower. Fill with whipped cream.

Pizzadillas

Ingredients:

Non-stick spray (such as Pam)
4 (8-inch) flour tortillas
2 Cups Shredded mozzarella cheese
Pepperoni or salami or ham
3/4 Cup Marinara sauce
 

Directions:
1.Evenly spread 3 tablespoons of marinara on each wrap.


2.Sprinkle 1/2 cup of mozzarella evenly over marinara sauce on each wrap.

3.Layer slices of pepperoni (or desired toppings) over the shredded cheese on each wrap.

4.Fold each wrap in half forming a half moon.

5.Heat a 10-inch non-stick skillet over medium heat and lightly spray with non-stick spray.

6.Place Pizzadillas in the skillet, and cook for 3 minutes on each side until crisp and golden brown. Remove and reserve hot. Repeat for the other pizzadillas.

7.Cut each pizzzadilla into quarters and serve.

APPLE CRUNCH DIP

I've had this at my friends house before ... so YUMMY! Caution: It is addicting and you may find yourself consuming the entire thing by yourself!!

Ingredients:
1 10 oz. tub of soft cream cheese or 1 8 oz. block softened
1/2 C brown sugar
1/4 C white sugar
1 tsp vanilla
2/3 pkg of a 8 oz. bag of SKOR English Toffee Bits
6-9 Granny Smith Apples cut into wedges for dipping


Directions:
Mix together with a spoon until smooth – cream cheese, sugars and vanilla. Fold in toffee bits just before serving so they don’t get soggy. (soggy is yummy too!) I cut the apples just before serving to prevent them turning brown

Crab Rangoons

Recipe from: http://blogchef.net

Ingredients:
12 ounces of cream cheese (at room temperature)
50 wan ton wrappers
1 cup imitation crab meat (or canned)
2 green onions (minced)
¼ teaspoon garlic powder
½ teaspoon soy sauce
1 egg (beaten)
oil (for frying)

Directions:
Step 1: In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).

Step 2: In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.

Step 3: Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.

Step 4: Deep fry the rangoons in batches at 375 degrees for 2-3 minutes or until golden brown.



Sweet and Sour Sauce:
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch


Directions:
Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.

Tomato Bruschetta

Recipe From: http://blogchef.net/page/16/

Ingredients:
6 roma tomatoes (chopped or diced)
½ cup sun-dried tomatoes (packed in oil)
3 garlic cloves (minced)
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup fresh basil (chopped with steams removed)
¼ teaspoon salt
¼ teaspoon pepper
1 French baguette
2 cups shredded mozzarella cheese
Directions:
Step 1: In a large bowl combine diced roma tomatoes, sun-dried tomatoes, fresh garlic, olive oil, balsamic vinegar, basil, salt and pepper. Mix well and allow the mixture to sit for at least 10 minutes.

Step 2: Slice the French baguette into ¾” thick slices. Arrange the slices on a baking sheet in a single layer. Using the broiler setting on your oven, broil for 1-2 minutes turning half way through or until slices are lightly browned on both sides.

Step 3: Divide the tomato mixture evenly onto all the baguette slices. Top with mozzarella cheese. Broil until the cheese is melted (about 5 minutes or less.)

(Makes 12 Servings)

BBQ Glazed Meatballs

Total Time: 20 minutes


Makes: 28 meatballs


Ingredients:
1 jar (12oz.) grape jelly
1 cup BBQ sauce
1 bag (14oz.) meatballs


Directions:
Combine jelly and BBQ sauce in large saucepan. Cook and stir over medium heat until jelly melts. Add meatballs. Heat over medium-low heat 15 minutes or until meatballs are hot and glazed. Stirring occasionally.

Serve in slow cooker on low, if desired.

Cheesy Chicken, Bacon & Avocado Quesadillas

Makes 4 quesadillas


Ingredients:
4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced (or green onions - same thing)
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter


Directions:
Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.

Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

 Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Baked Creamy Chicken Taquitos

Recipe From: Our Best Bites

Ingredients:

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Optional Dipping Sauce: (mix all ingredients while they are cooking)

1 1/2 C Breakstone's Sour Cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

Directions:
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.


Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.



Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
 
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing. Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!

Garlic Artichoke Dip

Recipe by: Our Best Bites

Ingredients:

2 8-oz. packages cream cheese (light works great), softened
1 c. mayonnaise (no Miracle Whip or fat free mayonnaise)
1 c. (packed) shredded Parmesan cheese
1 12-oz. jar MARINATED artichoke hearts, drained and chopped
6-7 cloves garlic, minced


Directions:
Preheat oven to 350.

In a large bowl, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic.

Place the mixture into a 9" pie plate (or divided evenly among smaller dishes) and bake for 25-30 minutes or until it's lightly browned and bubbly on top.


Serve hot with slices of bread and/or tortilla chips.