Tuesday, December 23, 2014

Fireball Jello Shot Cupcakes

I'm not a big fan of fireball but these turned out pretty dang awesome.  The frosting is amazing!


Ingredients:

For the fireball jello shots:

1 1/3 C. ginger ale
2 envelopes plain gelatin
2/3 C. Fireball whiskey
Few drops red food coloring

For the fireball buttercream:

1/2 C. unsalted butter, at room temperature
1 tbsp Fireball whiskey
1 1/2 C. powdered sugar
Pinch of salt

Directions:

For the fireball jello shots:
Lightly spray mold with non-stick spray and wipe excess off with a paper towel.
Pour the ginger ale into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).  Remove saucepan from heat and stir in the whisky and a few drops of red food coloring. Pour into molds and chill for several hours, or until set.

For the fireball buttercream:
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy, 2-3 minutes. Reduce the speed and add the whisky, powdered sugar, and salt. Increase the speed back to medium-high and mix until creamy and smooth. Transfer frosting to a piping bag and decorate each jello shot with a swirl, adding sprinkles or a redhot cinnamon mint if desired. Store jello shots in the fridge until ready to serve.


Makes 30 jello shots

Grandma’s garlic cheese spread

Need a simple snack for the holidays? This one is always a hit.

Ingredients:
8 oz. cream cheese                                                                        
1 lb. Velveeta
1 stick butter                                                                                     
3/4 tsp. garlic powder

Set ingredients out so they are at room temperature. 
Whip all ingredients together.  Put in a dish or roll in pecans.  Refrigerate until serving with crackers. 


Saturday, December 20, 2014

Apple pie shots

Hands down my favorite shot in the universe.  These taste just like a caramel apple pie.  It is so smooth and delicious.  But be careful, these can sneak up on you if you do too many. 


1 gallon apple cider
1 gallon apple juice
1 bottle everclear
3 C. white sugar
1 C. brown sugar
1 tbsp vanilla
1 C. salted caramel vodka (optional)
4-6 Cinnamon sticks

In a large pot mix cider, juice, cinnamon sticks and sugars.  Bring to a boil, stirring often.  Reduce heat and let simmer for 30 minutes, continuing to stir.  Let cool completely. 

Once cool, add vanilla, everclear and vodka.  Store in mason jars are large containers with lids in the fridge.  When ready to drink, pour into a shot glass and top with whipped topping. 


Wednesday, December 17, 2014

Drunken gummy bears/worms

This is one of my favorite party "shots".  And they couldn't be any easier to make.  You only need 2 ingredients and these go a long way.


1 large bag of gummy bears, worms or combo
1 bottle of vodka (would work with rum or tequila too)

Put gummies into a glass bowl.  I recommend you don't use plastic as it seems to tamper with the flavor.  Pour vodka or your liquor of choice over the gummies and cover.  If you don't have a lid for your glass bowl use plastic wrap.  Store in the fridge for 3-5 days, stirring every other day.  The gummies will be expanded to super chubby as the alcohol soaks in.  Then eat away.

If you don't use all your gummies, they can be frozen for the next time you need them.

Leftover pot roast sandwiches

Sunday I made a pot roast. Yum.  Instead of using regular cola I used rootbeer and it turned out great with a little added zing.  But I had lots of roast left over.  There’s a little café I love that serves pot roast sandwiches which are to die for.  So I used my leftovers to create a little slice of heaven like the ones they serve.   


Ingredients:
2 pieces Italian bread
Roast
Mozzarella cheese
Butter
Garlic

In a pot on medium heat warm roast and leftover au jus.  Butter one side of bread and sprinkle with garlic.  Set face down on your pizzazz or a cookie sheet.  If using the oven preheat to 350 degrees. 

Once roast is warmed through pull out the meat and place on bread.  Pour juice into a bowl.  Sprinkle with shredded mozzarella or your favorite cheese.  Bake 10 minutes until the cheese on is melty and golden brown.  I did this on the pizzazz and it took about 8 minutes.  It came out perfectly golden brown on the bottom and melted goodness on the top.  Dip in the au jus and enjoy! Easy, filling and delicious! 

Wednesday, December 10, 2014

Buffalo chicken bread

Ever wonder what to do with leftover buffalo wings? I know, as if that happens very often! But it happened to me this week and rather than eat them plain or throw them away, I came up with this delicious concoction. 


Ingredients:
2 pieces garlic bread/texas toast (I use the frozen kind that already has butter and seasonings on it)
Buffalo wings
Ranch
Hot sauce
Green onions
Shredded cheese


Sprinkle bread with some garlic.  Pull the chicken off the bone and shred.  Drizzle bread with ranch dressing and hot sauce.  Top with chicken, shredded cheese and green onions.  Bake at 350 until the cheese is melty and golden brown.  Or if you have a pizazz, use that! Quick and easy no stress dinner. 

Tuesday, December 9, 2014

Haystacks (chow mien candy)

Need a super easy candy recipe for the holidays?  We got you covered.  Here in the Midwest we call them "haystacks".  Some may refer to them as chow mien noodle cookies, but here, we like hay. They are incredibly easy to make with only three ingredients.  Thus making them a fun activity to do with the kids.

Ingredients:
1 bag peanut butter chips
1 bag butterscotch chips
1 bag chow mien noodles

Break up the chow mien noodles a bit.  Melt the chips together in a microwave safe bowl.  Stir until melted.  Add the noodles and stir.  Drop by the spoonful on waxed paper and allow to set.

Monday, December 8, 2014

Loaded potato chicken bacon casserole

Review by Audra:
Need a delicious warm casserole for the winter nights? That even your pickiest eaters will enjoy?  Look no further!


Ingredients:
8 medium potatoes, cubed
1/3 C. olive oil
Pepper, garlic powder, onion, salt
3 chicken breast

Stir potato, oil and seasonings in bowl.  Once coated spoon out into pan.  Bake for 45 min at 500°.  While potatoes are cooking, cook chicken in skillet with remaining oil.  Cut up chicken and mix with potatoes.  Top with cheese, bacon and green onions.  Bake at 400 for 20 min.  


So freaking good. Amazing. All the kids loved it.

Sunday, December 7, 2014

Honey garlic crockpot meatballs


Ingredients:
1/4 cup brown sugar
1/3 cup honey
1/2 cup ketchup
2 Tbsp soy sauce
3 cloves garlic, minced
1 (28oz) bag fully cooked, frozen meatballs

In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce and garlic.  Place frozen meatballs in a 3-4 quart crockpot and pour sauce over meatballs.  Stir so all meatballs are coated evenly. Cook on LOW for 4 hours, stirring occasionally.


This was such an easy party appetizer.  The glaze was perfectly paired with the frozen meatballs for a warm, hearty appetizer that everyone enjoyed.  Super simple.  Super tasty.  


Tuesday, December 2, 2014

Spicy sausage dip


Ingredients:
16 oz. spicy/zesty sausage
15 oz. can rotel
2 (8 oz) blocks cream cheese
1 small can of yellow corn, drained
2 cups shredded cheddar cheese
Hot sauce to taste

Cook crumbled sausage until browned. Drain off fat.  Reduce heat to medium and add all other ingredients.  Stir frequently until melted together.  Serve warm with crackers or tortilla chips.  Add more hot sauce as needed. 


I made this in the crockpot and it turned out great. The original recipe did not call for the corn or the shredded cheese but I’m glad I added them.  It made it go a little farther and added a nice texture.  You could add black beans to this as well.  

Thursday, November 27, 2014

Turkey tray

Want a fun way to make your fruit, veggie or meat and cheese tray festive for the holidays?  Check out this awesome turkey Melody made out of cheese and meats for our family Thanksgiving. Is that too cute or what?


Wednesday, November 26, 2014

Italian cheese dip



Ingredients:
8 oz cream cheese, softened
1 packet Italian dressing mix
1/2 cup mayonnaise
1/4 cup bacon bits

Combine all ingredients. Refrigerate an hour before serving. Serve with crackers and veggies.


This is good but super strong Italian flavor.  I doubled the recipe and ended up adding more cream cheese and mayo.  Next time I would make a double batch but only use 1 packet for the entire thing.  It was better after it sat in the fridge overnight but still very strong flavor.  


Saltine cracker toffee

Need a quick dessert in a matter of minutes? Look no further.


Ingredients:
50 saltine crackers (approx.)
2 sticks butter
1 cup soft brown sugar

Pre-heat oven to 325.  Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers.

Place butter and sugar in a medium sized pot over low medium/low heat. Stir until butter is melted. Once butter is melted, bring to a boil for 2-3 minutes, or until it thickens. Stir constantly.

After 3 minutes, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect.  Place pan in oven and bake for 6-8 minutes or until lightly golden brown. Do not over bake. The mixture will spread evenly over the crackers as it bakes.

Remove pan from oven and then take foil off of the pan. Allow the toffee to cool and then break pieces off of foil.

According to the author at iheartnaptime you can also place 1/2 cup chocolate chips on top right when it comes out of the oven. Allow the chocolate to melt and then spread it out with a spatula. Sometimes she adds slivered almonds as well.



This was easy to make.  I’m not a huge toffee fan, when it’s hard and brittle.  But this is really tasty! They chocolate didn’t spread “pretty” because I was in a hurry and running out the door but dang, it tastes good.  Will be taking this to turkey day gathering at my brothers.  Gobble gobble.  

Tuesday, November 25, 2014

Stuffed sweet pepper and bacon dip

Review by Lyndee.

My friend Bob makes these delicious stuffed sweet peppers and now has turned it into a dip that is to die for! 


Ingredients:
1 (8 oz) pkg cream cheese
½ cup sour cream
½ cup mayo
½ cup monterrey jack
1 cup sharp cheddar
Pinch of basil
A couple pinches of parsley
1 tsp onion powder
1 ½ tsp garlic powder
3-4 dashes Worcestershire sauce
¼ tsp cayenne
½ lb cooked, crumbled bacon (1/2 in dip, 1/2 as garnish on top)
½ sleeve crumbled ritz crackers
10 small sweet peppers, roasted, seeded, skinned and diced
2 tbsp salsa verde


Mix all ingredients except bacon and crackers.  Add ½ the bacon.  Top with crushed crackers.  Top that with the rest of the bacon crumbles.  Bake at 350 for 20 minutes.  Serve warm with crackers, corn or tortilla chips. 


This dip is seriously amazing.  Much less work than stuffing peppers and wrapping in bacon but all the flavor and then some.  

Thursday, November 20, 2014

Crockpot cheesy chicken & rice

Guest blog by Kristin O’Meara


Ingredients:
1 (8 oz) box Zatarain’s yellow rice, cooked according to package
4 boneless chicken breasts
2 cups shredded cheddar cheese
1 medium onion, chopped
1 (10.5 oz) can cream of chicken soup
1 (15 oz) can of corn, drained
2 cups chicken stock


Place chicken in crockpot and season with salt and pepper.  Sprinkle with chopped onions.  Mix together chicken broth and cream of chicken soup.  Pour over chicken.  Cover and cook on low for 7-8 hours (or 4 hours on high). 

Before serving, shred the chicken with 2 forks.  Add in cooked rice, shredded cheese and corn.  Mix well until cheese is melted and serve. 


Easy to make warm meal for winter.  And who doesn’t like chicken and cheesy goodness?  This was great plain and I also tried with chips.  I bet it would be good on a bun too, like a sandwich.  

Wednesday, November 19, 2014

No bake pumpkin oatmeal cookies

Guest blog by Stephanie Eyanson


Ingredients:
1 1/2 C. white sugar
1/2 C. brown sugar
3/4 C. butter
2/3 C. milk
3 ½ C. quick cooking oats
1 tsp. pumpkin spice
1 tsp. vanilla extract
1 box pumpkin spice instant pudding mix

In sauce pan mix sugars, butter and milk. Bring to boil.  Boil 2 min. Remove from heat.  Add pudding mix until completely combined.  Add in pumpkin spice vanilla and oats.  Stir to combine then let stand for 5 minutes. Use a cookie scoop to put them on the wax paper. Store in airtight container.


The verdict?  Simple and amazing.  

Thursday, November 6, 2014

Strawberry Mango Salsa


1 cup of diced strawberries
1 medium mango diced
1 - 2 jalapenos diced and seeded
1/2 onion diced
red cabbage to preference
1 lime squeezed

Mix the fruit and veggies.  Add lime juice.  Refrigerate for at least one hour.  Serve with tortilla chips or on fish tacos.  

A perfect blend of sweet spice that will tickle your tongue and make you feel like summer is near.  

Blow Pop Martini

Need a yummy drink that tastes like smooth summer fun?  Try this Blow Pop Martini!

1 Part Kinky Vodka
1 Part Bubble Vodka (Three Olives)
1 Part Lemonade/Pink Lemonade
2 Part Sprite

Mix over ice in shaker.  Strain into martini glass.  Garnish with a blow pop and enjoy! 

Tuesday, November 4, 2014

Pepper jack salsa chicken

Review by Lyndee


Ingredients:
1 lb. boneless skinless chicken breast
½ cup salsa
1 Tbsp. minced garlic
5-8 Ritz crackers
Spray butter
4 Laughing cow creamy pepper jack wedges
4 pieces bacon, cooked and crumbled
Pico di gallo

Marinate chicken breast in minced garlic and salsa for one hour.  Preheat oven to 350 degrees.  Cut chicken breast into four 4 oz tenders.  Place in greased 8 x 8 pan.  Crush the crackers and spread on top of the chicken.  Squirt with spray butter.  Bake for 30 minutes. 

When cooked through, top each piece with a wedge of laughing cow pepper jack and crumbled bacon bits.  Add a bit of pico and enjoy!


This was simple to make and tasted outstanding! It was some of the best chicken I’ve ever made.  Not too shabby for throwing a bunch of things in my fridge together.  

Monday, November 3, 2014

Mom's Delicious Pumpkin Bars

Review by Lyndee


Ingredients:
1 cup oil                      
2 cups flour
1 cup white sugar     
1 tsp baking powder
1 cup brown sugar    
1 tsp soda
4 eggs                           
1 tsp cinnamon
2 cups canned pumpkin            
1 tsp nutmeg

Cream Cheese Frosting
1 (8 oz.) pkg cream cheese     
1 tsp vanilla
2 sticks butter                           
Approx. 3 cups powdered sugar

Mix in order given, sifting dry ingredients together first. Bake in 15 X 11-inch greased and floured pan at 350 degrees for 20-25 minutes. Cool completely before frosting.


For cream cheese frosting: Soften and mix together cream cheese and butter. Add vanilla and powdered sugar and beat well. Spread on cooled bars. If you don’t feel like making the frosting, you can buy a container of cream cheese frosting at the grocery store.  

Monday, October 20, 2014

Cranberry white chocolate cookies



My sister gave me a big bag of dried cranberries after she realized she didn’t really like them.  My first thought was awesome, I’m going to make some cookies! And I’m glad I did.  These were delicious!

Ingredients:
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
3/4 cup dried cranberries

Directions:

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries, mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.


According to the recipe on Sally’s Baking Addiction, the cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.

Wednesday, October 15, 2014

Smashed baby potatoes

Ingredients


8 whole new potatoes (I used baby reds)
3 Tbsp olive oil
Kosher salt to taste
Black pepper to taste
Dash of garlic
Rosemary (or other herbs of choice)

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.  On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.


I topped these with shredded Colby jack, sour cream and some diced green onions. They were great.  Thanks, Pioneer Woman for the recipe. 

Monday, October 13, 2014

Pepper jack and bacon omelet - 150 calories

Want to spice up your morning breakfast but keep it healthy?  How about 150 calories and 11 grams of protein?  This quick and easy omelet is my new favorite breakfast meal.  

Ingredients:
1 egg, scrambled
1 slice bacon, cooked and crumbled
1 wedge Laughing Cow Pepperjack cheese
1 tsp garden fresh salsa or pico di gallo 

Cook bacon and set aside on a paper towel to cool.  Pour egg into heated pan.  When first side is done, flip.  Spread crumbled bacon and chunks of cheese onto one half of the egg.  Let set for a minute.  Flip the empty side of the egg over the bacon and cheese.  Cook a bit longer so that the cheese begins to melt.  Top with fresh salsa or pico and enjoy! 

Friday, October 10, 2014

Coral Reef drink


Need a quick and refreshing new drink? Try this lovely concoction and you can almost feel your toes in the sand.  

1.5 oz strawberry vodka (I used Smirnoff)
2 oz Malibu rum
Splash of lemonade
Splash of Squirt
Splash of grenadine

Serve over ice.  

Wednesday, October 8, 2014

Ritz Chicken Casserole

Review by Lyndee:


5 cups chicken breast, cooked and cubed
1 cup sour cream or room temperature Greek yogurt
2 cans cream of chicken soup
2 cups Ritz crackers, crushed
1/2 cup melted butter
Optional- poppy seeds, garlic powder, other seasonings, to taste, shredded cheese

Preheat oven to 350 degrees. Season chicken and cook. You can boil or bake it. I baked it the night before for 30 minutes at 350.  Cool slightly then cut into 1 in. cubes. Place cubes in a greased 9 x 13 casserole dish. Stir together cream of chicken and sour cream/yogurt. Stir in any other desired seasonings. Pour over chicken.  In a bowl stir crackers, butter (and poppy seeds, if using). Sprinkle over casserole. I added some shredded Colby jack cheese on the top as well.  Bake 30 minutes, until browned and bubbly. Serve. 


This was creamy and warm.  Perfect for a cold fall evening in Iowa. The flavor was great and the crushed crackers added a fun texture.  Super easy to put together.  I will definitely make this again. 

Monday, October 6, 2014

Crockpot hotchata

Review by Lyndee


4 cups half and half
2 cups rumchata
1 cup cake vodka
1 bag andes mint chips

Mix all ingredients and cook in crockpot on low for 2 hours, stirring frequently. 


I couldn’t find Andes mint chips at all three stores I checked. So I went with a different brand.  The only weird thing? They were green. So my drink was green. Which could be cool for Christmas or holiday parties but was a little weird for a random bbq on a Saturday afternoon.  Next time I would only use half a bag of the mint chocolate chips.  It was smooth and delicious but very rich!!! I added the vodka because, let’s face it, vodka makes everything better and it was national vodka day.

Tuesday, September 30, 2014

Chocolate Chip Banana Bread

Review by Lyndee:

Are you looking for the perfect way to use up some brown bananas?  Love banana bread but not all the fuss?  Try this simple and delicious way to make banana bread!  It turned out moist and yummy!

Ingredients:
1 box yellow cake mix
2 eggs
3-4 overripe bananas
1 cup chocolate chips
Nuts (optional)

Preheat oven to 350 degrees.  Spray loaf pan with cooking spray.  Smash bananas in a large bowl.  Add remaining ingredients and mix well. Bake for 50-60 minutes until a toothpick comes out clean in the middle. If you do mini loaves or jars, bake for 45 minutes. 



Monday, September 29, 2014

Honey Garlic Alfredo Pizza

Honey Garlic Alfredo Pizza


Review by Lyndee:
If you’ve ever been to Fong’s Pizza in downtown Des Moines, IA and tried their honey garlic alfredo pizza, you know it’s amazing! My friends and I love it so much I decided to take a stab at making a version we can have at home anytime we like.  I must admit, it turned out pretty spectacular.  I even went so far as to add a little something, something to one and continue the creation.

Ingredients:
2 pack of pizza crust
1 jar Classico light Asiago Romano Alfredo
3 Tbsp minced garlic
1 Tbsp grated parmesan cheese
1 Tbsp Italian seasoning
1 Tbsp honey
2 packages Kraft 5 cheese Italian (shredded)

In a bowl, combine alfredo, garlic, honey, seasoning and cheese.  Drizzle crusts with honey. Spread on your alfredo mixture. Top with shredded cheese.  Drizzle with honey and bake at 350 for 12-15 minutes or until cheese is golden brown. 
This is your basic pizza.  Now for the second one I added chopped spinach and chunks of chicken breast.  It was amazing!! You could also add bacon crumbles or diced tomatoes too.  Use your imagination. Get crazy.  Next time I will try a whole wheat pizza crust and see how that melds with the honey and  garlic flavors.  Yum!!! 



UV Cherry

Looking for an easy and fun, refreshing drink?


UV Cherry
Lemonade
7-Up

Fill a cup with crushed ice. Pour half full with UV Cherry.  Top off with lemonade and a splash of 7-Up. Stir and enjoy.  

Friday, September 19, 2014

Pulled BBQ Pork Sliders

Review by Lyndee:


What do you do when you have a couple pounds of pulled pork leftover from a BBQ?  Well find new ways to use it up, of course. 

Ingredients:
Dinner rolls, halved
Butter
Garlic
Mozzarella cheese slices

Warm up pork in skillet or microwave. Half your dinner rolls and butter them.  Sprinkle with garlic.  Bake a few minutes in the oven or on the pizazz until they are soft and butter begins to melt.  Top with pork and half a slice of cheese.  Bake or broil until the cheese becomes golden brown.  Enjoy!



Wednesday, September 17, 2014

Corn dip

Review by Audra:

Ingredients:
2 cans mexi corn
1 can green chili
Green onions, chopped
2 jalapenos, diced
1 green pepper, diced
1 cup sour cream
1 cup mayo


Dice green onions, green pepper and jalapenos.  Mix all ingredients together and chill in the fridge for one hour.  Serve with tortilla chips. 


Potato bites

Review by Audra:

Ingredients:
Potatoes, sliced
Bacon bits
Green onions, chopped
Shredded cheese


Cut potato into fairly thick slices. Place on baking sheet, brushing each side with butter.  Cook at 350 for 30-40 min, until crisp. Sprinkle with cheese, green onions and bacon bits. Continue baking until cheese is melted. Salt & pepper to taste.  Can be eaten plain, with sour cream or ranch.  

Can you say yum? Easy to make, easy on the tastebuds and the kids loved them.

Tuesday, September 16, 2014

Audra’s Awesome Veggie Dip

Review by Lyndee: 

I have to admit, I was pretty skeptical the first time my best friend made this dip.  Water chestnuts? Spinach? Huh?  But it is hands down one of my favorite dips now.  So easy to make and it’s like a crack addiction.  You just can’t stop eating it once you start. 

Ingredients:
1 box (10 oz.) frozen chopped spinach, squeezed dry
16 oz. sour cream
1 cup real mayonnaise
1 package Knorr® Vegetable recipe mix (Lipton or another brand works too)
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped (optional)

Directions:

Combine all ingredients and chill about 2 hours. Serve with chunks of French bread, crackers, pretzels or whatever your heart desires.  

3-ingredient pulled pork in the crockpot

Review by Lyndee:


Ingredients:
2 pounds pork tenderloin (pork shoulder or butt can also be used)
12 ounce can of root beer
18 ounce bottle of barbecue sauce (I used Sweet Baby Ray’s)
8 hamburger buns

Directions:
Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.


This was simple to make.  I did 6 pounds of pork loin and tripled all the other ingredients.  I also made sure to add some salt, pepper and garlic to the pork loin before adding the root beer.  

Rumchata & Salted Caramel

Review by Lyndee:

Do you like Rumchata? Salted Caramel? I know, silly question.  Who the heck doesn't?  My friend Jen brought us this combo for our housewarming party this weekend and it was awesome! 

1 part Salted Caramel vodka
2 parts Rumchata

Chill on ice and serve as a shot.  Delicious! 

Monday, September 8, 2014

Bacon wrapped little wieners

Review by Lyndee:


This appetizer is sure to be a hit at your next party!

Ingredients:
1 package little wieners (Lil’ Smokies)
1 pound bacon
1 cup brown sugar
Cayenne pepper

Instructions

Preheat oven to 375 degrees.  Cut the bacon into three chunks so that each piece is now three pieces.  Roll a wiener in a 1/3 a piece of bacon.  Secure with a toothpick.  Dip into a zip lock bag of brown sugar.  Place on an aluminum foil lined cookie sheet.  Repeat.  Once the cookie sheet is full, sprinkle with cayenne.  Bake for 30 minutes until sugar is caramelized and bacon is beginning to crisp.