Celebrate the New Year with a bit of spice

How will you celebrate the new year? Making any new resolutions? What about selecting a word as a goal for the new year? What will the new year bring? I am not sure as of yet but what I do know is that we will be celebrating tonight with so many others. This recipe for 7 layer dip will find itself on the table with a feast of others.  What are you doing to celebrate?

7 Layer Mexican Dip Recipe

• 1 - 15 ounce can black beans, drained well
• 1/2 cup salsa, your choice
• 2 Tablespoons finely chopped fresh cilantro
• 1 cup (8 ounces) sour cream
• 2 ripe avocados, peeled, pitted and chopped
• 1 cup cheddar and/or mozzarella cheese
• 2 Roma tomatoes, chopped
• 1 - 15 ounce can pitted black olives, drained and halved
• 1/4 cup red oinion, finely chopped
• 1 jalapeno or red chili pepper, seeded and finely chopped, optional
• 1/4 cup finely chopped cilantro

How To Make a Layered Mexican Dip

• Mix black beans, salsa and 2 Tbsp cilantro together in a small bowl. Turn out into a pretty rimmed platter.
• Carefully spread sour cream over the top of the beans using an off-set spatula or rubber spatula, leaving some of the beans showing.
• Layer the avocados, cheese, tomatoes, olives, red onion and optional jalapeno, one on top of each other, leaving a bit of the layer underneath showing. Finally, sprinkle the remaining cilantro over the top.
• Serve with tortilla chips, pita wedges or on top of a salad.

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Crockpot Meatball Subs

Celebrate the new year with this delicious recipe. Tasty and filling the meatball sub will be the spotlight of the party .

 

 

 

 

 

1 lb lean ground beef
1/2 cup dry breadcrumbs
2 tablespoons finely chopped onions or 1/4-1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 egg
1 tablespoon parmesan cheese, grated
1 (32 ounce) jars spaghetti sauce
6 -8 hot dog buns
mozzarella cheese ( sliced or shredded)

 

Place fist seen igredients in large bowl. Mix thoroughly with your hands just until combined. (I wear food prep gloves.) Shape into approximately 30 1-inch balls.

Bake in an ungreased oblong pan (13x9x2) in a 400°F oven until light brown, 20-25 minutes. OR: microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once. OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.

Place cooked meatballs and spaghetti sauce in crock pot. Cook on low for about 2 hours. If you cook longer, stir every hour or so.

Place meatballs and sauce in hot dog buns or sub rolls and top with mozzarella cheese.

Note, I microwave the meatballs to cook them.

I've been told you can place the raw meatballs in the sauce and cooks them for 8+ hours on low, but I have never tried this.

recipe source here

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Cold Weather is on its way

Cold weather sounds as if it is coming soon. Protect your self and the ones you love. If you are ready good for you I am as well. There are others that may not be and don't forget the animals. It is the time to be charitable why not show some love and make sure we are all warm and snug out there

Towering Taco Salad

 

 

I recently shared with you a new recipe and the fact that like many we were participating in a holiday basketball tournament. That's right the mighty mighty  bulldogs are in fierce competition as tonight they go up against a team in ketnucky to find out who is the best .

 

 

The tournament that we are playing at has been in existence for 50 years. The Eldorado Holiday tournament brings together many towns here in southern Illinois and others in neighboring states. It was lots of fun with the awesome games and the basketball stars, cheers being lead by super athletic cheerleaders and lets not forget the bands, fans and oh so much more.

 

You have to bet that many of us who are at the tournament make up some heavy appetites watching all the games and going happenings So when the crowd takes a break the host must be prepared. Recipes like this towering trifle taco salad helps me get the job done. With lots to feed those that join us and I love how it looks as well.

 

 

 

When it is time to take a break for a meal

 

 

 

 

 1 pound ground beef
2/3 cup water
1/4 cup taco seasoning
1 can refried beans (optional)
2 medium ripe avocados, peeled and pitted
2 TBSP finley chopped red onion
3 garlic cloves, minced
1 tsp lemon juice
4 cups shredded lettuce
1 small can sliced black olives, drained
4 roma tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups grated cheddar cheese
1 cup mild salsa
2 cups sour cream
tortilla chips


In a small skillet, cook ground beef over medium heat until no longer pink; drain. Stir in water and taco seasoning.  Cook and stir for two minutes.  Stir in one can of refried beans (optional) and heat thoroughly.  Let cool slightly while you assemble remaining ingredients.

In a small bowl, mash avocados with onion, garlic, and lemon juice (or use prepared guacamole).

In a 3-quart trifle dish (or glass bowl) layer in this order:

ground beef mixture
avocado mixture
shredded lettuce
sliced black olives
chopped tomatoes
chopped cucumber
chopped green onions
grated cheddar cheese
salsa
sour cream

Repeat all layers, ending with sour cream.  You may want to save out a few green onions and black olives for a garnish.

Serve immediately with tortilla chips.

recipe source here

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make brats in the crock

So we are in the middle of high school basketaball tournaments. With so much going on we have little time to prepare meals and we often don't eat together at this time either. So crockpot meals are often the easiest for our house check out this recipe a real crowd pleaser

 

 

Package of Bratwurst

Onion

2 cups Apple Juice

4 tbsp Dijon Mustard

First, brown the brats in a skillet and transfer to your Crock Pot.

Slice your onion and layer on top of the brats.

Mix together your apple juice and mustard and pour into Crock Pot.

Cook on high for 3-4 hours or on low for 5-6 hours.

This is after 4 hours on high.

and voila!

THEY ARE AMAZING! 

I am telling everyone about this recipe because it is THAT good!

 

 

recipe source here

 

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Mini Grilled Cheese and Tomato Sandwiches

I love finger foods for new years eve. One of our favorite foods here is grilled cheese This recipe I found will I believe please everyone. I may have to omit the tomato in some because of those picky more conservative individuals but for the most part I am hoping these tiny sandwiches will be a top hit

Mini Grilled Cheese and Tomato Sandwiches

 

 

   

1 French baguette, sliced into 1/2-inch rounds
2 Roma tomatoes, sliced into 1/4-inch rounds (each tomato will yield about 5-6 slices)
Kraft Singles Cheese, 1 slice per sandwich, cut or folded into sixths
butter, about 1 tablespoon per sandwich

Prepare a large non-stick skillet by spraying it with cooking spray. Butter one side of bread and lay it buttered-side-down into the pan. Top with the cheese squares by staggering them slightly when placing them onto the bread rather than stacking all the squares exactly on top of each other (this will create height to the finished sandwich). Top with one tomato slice.  Butter another piece of bread and place it on top of the tomato slice, buttered-side-up. Repeat for as many sandwiches and you wish to make.

When all your sandwiches are in the pan, turn the stove to medium or medium-high heat and cook sandwiches for about 3 minutes on the first side. Flip and cook for another 2-3 minutes on second side, or cook until both sides are browned to desired level. Serve immediately.
Consider serving with ketchup, ketchup + hot sauce, salsa, three cheese ranch salad dressing (shown in photos), mustard, mayo, or any desired dip.
Tip: To encourage cheese melting, use a pan with a lid as the trapped heat and steam will help encourage the cheese to melt. Otherwise you run the risk of the bread browning too fast before the cheese has melted.

recipe source here

Not Just Any Fries

I love a good steak and fries and while the burger has so many ways to spice up this recipe offers you a delicious tasty way to make up some steak fries. Some sweet potatoes steak fries that go great with a delicious tasting steak The savory note of coriander and mustard balance out the taste of blue cheese and saltiness.    

• 2 8-10 Ounce New York strip steaks
• 2 yams, peeled (try to find evenly shaped yams)
• 2 cloves garlic, smashed and finely diced
• 1 tsp coriander seeds, crushed
• 1/2 tsp mustard powder
• 1/4 tsp white pepper
• 2 tsp unsalted butter
• 5 tsp sharp blue cheese
• 1 tsp finely chopped thyme
• 1/4 cup olive oil
• coarse salt and pepper to taste

1. Preheat your oven to 400 and set the upper rack about 8″ from the top. 
2. Using a mandolin or v-slicer, julienne the yams.  You’re looking for thin strips, about 1/8″.  If you don’t have a slicer, you’ll spend the next 2 hours doing this by hand.  Oh well, it’s fun, right?
3. Toss the yams with olive oil and garlic to coat.  Salt generously and spread in an even layer on a baking sheet.  Bake at 400, tossing often to prevent burning.
4. In a mortar and pestle or small food processor, combine the coriander seeds, mustard power, white pepper, 3 wrists of black pepper, about 1 tsp of coarse salt and about 4 tsp of olive oil.  Blend until the coriander seeds are relatively small.
5. Coat the steaks with the coriander mixture and set aside. 
6. Preheat a very heavy skillet over high heat.  Seroiusly, get this thing hot.  Once it is smoking (literally) add the steaks and sear each side until a delicious crust forms, about 2 minutes per side.  Remove the steaks to a plate and let them rest for 5 minutes.
7. Meanwhile, combine the butter, blue cheese and half of the thyme in a small bowl.  Remove the yam fries from the oven and toss with the remaining thyme. 
8. Plate the steaks and fries.  Place a generous dollop of blue cheese butter atop the steak and watch it melt in a ballet of buttery flavor

Quick and Easy Chili

When the holiday leftovers are all gone and over the menu will then turn to winter meals and also quick meals as the day is shorter and the work days may be longer as I like to work over time when I have the chance and it does not cut into my fun time. Thus I am always on the search for good delicious meals that are quick and easy and filling. Check out the one I share with you today


Quick and Easy Chili

1 pound ground beef

2 29 ounce cans of pinto beans

1 15 ounce can of black beans

1 15 ounce can of light red kidney beans

1 15 ounce can of diced tomatoes

1 28 ounce can of diced tomatoes

chili powder

salt

worcestershire sauce

Cook ground beef in skillet with a few dashes of worcestershire sauce.

While the meat is cooking - empty the cans of beans and tomatoes in a large pot and heat on medium high.

Drain the grease from the beef and add beef to the pot of beans and tomatoes.

Add chili powder and salt. Bring to a boil then lower heat and simmer on medium.

 

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Holiday Leftover Shepherds pie

HOLIDAY LEFTOVER SHEPHERD’S PIE

Use your leftover meat (turkey, chicken, duck, roast beef, pot roast, roast lamb or pork) and vegetables (mashed, roasted, steamed) in this delicious pie. I used roasted cauliflower to make the mash for the topping but you could use mashed potatoes or sweet potatoes or a mixture of vegetables.
– 4 cups leftover turkey, roast beef or other poultry or meat, finely chopped
– 1 cup leftover gravy*
– 1½ cups diced roasted carrots, squash or parsnips
– 1 cup frozen peas or edamame
– 2½ cups mashed potatoes, sweet potatoes, cauliflower or combination of the above**
– 1 tbsp melted butter
– ½ tsp paprika

1. Combine turkey with gravy and pat into the bottom of a buttered 8- or 9-inch square casserole dish.
2. Sprinkle carrots on top. Place peas in a strainer and pour boiling water over the top to defrost them. Pat dry. Add to carrots.
3. Season mashed vegetables and spread over the top. Brush the top with melted butter and sprinkle with paprika.
4. Bake in a preheated 400F oven for 30 minutes until heated thoroughly and lightly browned.
* If you do not have leftover gravy cook 2 tbsp butter with 3 tbsp flour for a few minutes in a small saucepan. Whisk in one cup chicken stock and bring to a boil. Cook a few minutes until thick. Season with salt, pepper and 1 tbsp chopped fresh sage.
** If you do not have leftover mashed potatoes, mash 4 cups roasted or cooked vegetables to get 2½ cups mash. Makes 6 servings

recipe source here

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Reindeer Bites Cookies

Looking for a goodie to treat santa and his reindeer with?? Well while you might think that the reindeer love carrots there is this special little reindeer cookie that they love as well. These cookies are easy to make and taste great with goodies like coconut, graham cracker crumbs, caramel bits and chocolate chunks.

Reindeer Bites Cookies
recipe from Six Sisters Stuff

 

1/2 c. butter flavored shortening (Picky Apple Note: I substituted real butter for this!)
1/2 c. butter, softened
1/2 c. sugar
1 c. brown sugar
1/2 tsp. baking soda
1 tsp. salt
2 eggs
1/2 tsp. coconut extract
1/2 tsp. vanilla
2 c. flour
1 c. graham cracker crumbs
1 c. caramel bites
1 c. coconut
1 c. chocolate chunks
1/4 c. graham cracker chunks

Preheat oven to 375 degrees F.  Beat shortening, butter, and sugars until fluffy. Beat in baking soda, salt, coconut extract and vanilla. Add eggs one at a time, beating after each. Slowly add flour and graham cracker crumbs. Stir in caramel bites, coconut, choc chunks, and graham pieces. Drop by rounded teaspoon onto a cookie sheet. Bake 10-13 minutes. Let stand on the cookie sheet for a few minutes after removing from oven. The caramel on the bottom needs time to set up before you can remove them. Store in an airtight container.

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Snowmen Cupcakes

whether you are a fan or have a fan of frozen in your house or not it seems that everyone loves snowmen. These super cute snowmen cupcakes would be a fun treat to make as part of the holiday fun or even after as I know there is still plenty of winter left here after the holidays

 Snowmen Cupcakes
Source: Cupcakes Take the Cake via Pinterest

Batch of Cupcakes (any flavor)
White Icing (any flavor)
1 cup Sparkling White Sanding Sugar
Chocolate Chips (2 per each cupcake)
Mini Chocolate Chips (5–6 per each cupcake)
Orange Sprinkles (1 per each cupcake)

Bake cupcakes and let cool. Ice the tops with white icing.
Dip the tops of the icing into the sanding sugar until covered.
Press 2 chocolate chips for eyes, 1 orange sprinkle for a nose, and 5–6 mini chocolate chips for a mouth into each cupcake.

Christmas Eggnog

Our family for many years has always celebrated on Christmas Eve. The beauty of a family together on Christmas Eve makes it all seem awesome. We enjoy a delicious dinner , open gifts and then dessert and after the kids are busy playing adults can sit and enjoy conversation. This Eggnog drink is perfect for that time.

 

 

4 cups milk
5 whole cloves
2 1/ 2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/ 2 cups sugar
2 1/ 2 cups light rum
4 cups light cream
1/ 2 teaspoon ground nutmeg
· Mix cloves, milk, 1/ 2-teaspoon vanilla extract and cinnamon in a saucepan and heat at low setting for about 4 minutes to bring the mixture to a boil slowly. · Take a large bowl and combine egg yolks and sugar. Whisk together until fluffy. Then, whisk hot milk mixture slowly in the eggs. · Pour the whisked mixture in a saucepan and cook over medium heat for about 3 minutes stirring it continuously. Don’t boil the mixture. · Strain the mixture to remove cloves and let it cool for about an hour. · Now, stir in rum, cream and 2 teaspoon vanilla along with nutmeg. Refrigerate it overnight before setting. · Serve chilled.

 

Painted Sugar Cookies

MRS. FIELDS GINGERBREAD COOKIES (Makes about 3 dozen)
1 cup salted butter, softened (remove from refrigerator 1 hour before starting)
3 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
3/4 cup dark brown sugar, firmly packed
1 large egg
1/2 cup unsulfured molasses
ICING: as described above,
About 3/4 cups confectioner’s sugar
5 tablespoons milk

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger and cloves. In a large bowl mix butter and sugar together with a pastry blender or by hand. Add egg and molasses and beat together with electric mixer on medium speed. Scrape bowl and add flour mixture. Blend by hand or mixer with dough hooks until just combined, do not overmix. Separate into two balls of equal size, placing each on plastic wrap. Flatten each and wrap tightly, then refrigerate 1 hour, or until very firm.
Using one dough patty at a time, roll out with a floured rolling pin on a floured surface to 1/4 inch thickness and cut shapes with cookie cutters, as many as you can each time. Remove excess dough, reform patty, and return to refrigerator. With a metal spatula carefully transfer shapes to ungreased baking sheet, about 1/2 inch apart. Bake until just starting to brown, about 14 minutes. Repeat same process with second original dough patty, continue until dough is too small to cut shapes from.
Allow cookies to cool completely before decorating with icing. Allow icing to harden completely before storing cookies, about 2-3 hours.

recipe source here

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Reindeer Cookies

These are awesome to make as an awesome snack the night you watch Rudolph with the family


Reindeer Cookies
Source: adapted from Jif 

Ingredients:
3/4 cup peanut butter
1 and 1/4 cups packed brown sugar
1/2 cup shortening (I used 1 stick salted butter.)
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 and 3/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt (I used 1/2 teaspoon.)
Mini chocolate-covered pretzels
Mini brown M&Ms (I used chocolate chips.)
Regular red M&Ms

Directions:
Preheat oven to 375 degrees and grease cookie sheets with baking spray.

Whisk together flour, baking soda, and salt in a bowl and set aside.

In another bowl, combine brown sugar, peanut butter, and shortening (or butter) and beat at medium speed until well blended. Add milk, vanilla, and egg and beat until blended.

Add flour to peanut butter mixture and beat at low speed until blended.

Form dough into one-inch balls, slightly pinch the bottom of the ball to form a point, and then gently flatten. Space cookies about two inches apart on a greased cookie sheet. Bake for 7 – 8 minutes or until the edges begin to brown.

Remove from the oven and immediately press two mini chocolate-covered pretzels into the tops of the cookies for the reindeer's antlers. Don't press too hard. Next, press two mini brown M&Ms (or chocolate chips) for the eyes and one red M&M for the nose.

Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Gumdrop Cookies

Gumdrop Cookies
Yield: 1 1/2 dozen

1/3 cup butter
1/2 cup sugar
2 eggs
1 1/2 teaspoons of vanilla extract
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup of chopped gumdrops

In a large mixing bowl, cream the butter and sugar

1. Add eggs, one at a time. Beat well after each addition
2. Beat in vanilla
3. Combine flour, baking powder and salt into a bowl
4. Gradually add the flour mixture to the creamed mixture while the mixer is still running.
5. Fold in the chopped gumdrops
6. Bake on a greased cookie sheet at 350 degrees for 10-13 minutes

shared at one or more of these parties
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Best of the Weekend (p.m.)- Cooking With Curls, A Little Claireification, Little Miss Celebration,  The Mandatory Mooch
Can I Get A Whoop Whoop? (Fa) Confessions of a Fabric Addict
Craft Frenzy Friday (Th7)- Craft Dictator
Eat. Create. Party! (Th7p)- Endlessly Inspired, I Want Crazy, A Dash of Sanity, Living Better Together
Fabric Frenzy Friday (F)- Fort Worth Fabric Studio
Fabulous Friday- Simple Nature Decor
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Weekend Bites (Th7:30)- Simple Living and Eating and Home Maid Simple
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Snickerdoodles

Now while these cookies were originally created for a valentine recipe I believe they would make an awesome Christmas cookie after all anything we bake we do it with love in our heart and these are my sons favorite cookies

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Preheat oven to 400 degrees F.Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour and baking soda.
Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Press with a glass to flatten a bit.
Bake 8 to 10 minutes. Remove immediately from baking sheets.

recipe source here

shared at one or more of these parties
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Creative Ways (new)- (W8P)- Posed Perfection
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Four Seasons Blog Hop (W6p)- Turnips 2 Tangerines
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Crafty and Delicious (W9pm)- Grace and Good Eats (formerly Sweet Bella Roos )
Project Pin-It- Glitter, Glue and Paint (was Throwback Thursday)
Share Your Cup Thursday (W afternoon 4)- Have A Daily Cup of Mrs. Olsen
new Simply Create Thursdays (Th)- Simply Dream and Create
The Project Stash (W7)- 7 Alive
Thrifty Thursday (Th8a)- Living Well, Spending Less
Thursday Favorite Things (W9pm)- Katherine's Corner, Over 50 Feeling 40
Wildly Original (W)- I Gotta Create!

 

No Words Needed

Diabetic Recipe : Mixed Berry Cobbler with Cornmeal Crust

Diabetes runs in our family and we are always looking for recipes that the entire family can share. This recipe is awesome as it is also a dessert recipe that will taste great

 

 

2 Tbsp SPLENDA^® Sugar Blend

2 Tbsp cornstarch

30 oz. frozen mixed berries, thawed

 

For the crust:

1 cup all-purpose flour

½ cup stone-ground cornmeal

2 Tbsp SPLENDA^® Sugar Blend

1½ tsp baking powder

½ tsp salt

¼ cup cold butter, cut into chunks

¾ cup fat-free buttermilk

Preheat oven to 350 degrees. Spray an 8 x 8-inch baking dish with cooking spray. Set aside.

For the berries: 
In a mixing bowl, combine SPLENDA^® Sugar Blend and cornstarch.  Add berries, including their juice.  Gently stir to combine. Pour into prepared baking dish.

For the crust:
In a small bowl, combine flour, cornmeal, SPLENDA^® Sugar Blend, baking powder, and salt. Stir with a fork. Add butter and cut  into dry ingredients until pieces are pea-sized. Add buttermilk and stir until just moistened.  Drop crust batter over fruit.

Bake 40 to 45 minutes, or until topping is golden and fruit is bubbling. Let stand 20 to 30 minutes before serving to allow sauce to thicken.  Serves 9.

recipe resource here