Thursday, January 22, 2015


Growing up, this was the ultimate comfort food in my mother’s kitchen.  Simple to make dinner that warmed the soul and the belly. 

1 pound of ground hamburger or pork                                  
2 C. elbow noodles
1 large can diced tomatoes
Minced garlic
Chopped onions
Salt & pepper
Red pepper flakes (optional)
Hot sauce (optional)

Brown burger in pan with minced garlic and chopped onions.   Boil water and cook noodles per instructions. Drain and add all other ingredients.  I like to add a few dashes of red pepper flakes and hot sauce for flavor but that is totally optional. Once heated through, serve plain or topped with some shredded cheddar cheese.  

Wednesday, January 21, 2015

Dried Beef Cheeseball

2 packages (8 oz. each) Cream Cheese, softened
2 packages of thinly sliced beef or pastrami
2 teaspoons Worcestershire Sauce
2 teaspoons Accent Salt
3­4 green onions, chopped finely

Place cream cheese in a large bowl and gently stir with a wooden spoon or spatula until slightly creamy. Cut meat and green onion into small pieces.  Add to cream cheese.   Add salt and Worcestershire Sauce.  Mix well.  Place plastic wrap on counter.   Add cheese ball mixture and form one large ball or divide in half for two smaller cheese balls.  You can also roll in chopped nuts if you want.  Serve with crackers of your choice.

This was easy to make and tastes great.  I didn’t roll it into a ball but am storing it in Tupperware in the fridge.  Would be a great additional to any potluck or gathering. 

Monday, January 5, 2015

Low carb egg muffins

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, spinach, red pepper, zucchini, mushrooms, etc.
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer meat, vegetables, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl, add salt and pepper and beat well.  Pour egg into each muffin cup until it is 3/4 full.  Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they're just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

I used egg beaters, ground turkey breakfast sausage, shredded cheddar, minced garlic and green onion.  I put a few dashes of hot sauce in the sausage when I was cooking it.  These turned out great! A super easy breakfast to grab and go.  Warmed up well.  And only 130 calories per serving in my Pampered Chef brownie pan! 

Jalapeno Popper Chicken Casserole

Serves: 8

I'm warning you, before you make it, this is highly addictive.  Creamy, yummy and just delicious. You have been warned.  Proceed with caution. 

3 large chicken breasts, cooked and cubed
3 slices bacon, crumbled
1 onion, chopped
2 jalapenos, seeded, deveined and diced
2-3 cloves garlic, chopped
1 (8-ounce) package cream cheese, softened (I used reduced fat)
1/2 cup plain Greek yogurt (or mayonnaise)
4 oz cheddar cheese, shredded
1/3 cup Parmesan cheese, grated

For the topping:
1/2 cup crushed butter crackers (1/2 sleeve)
1/2 cup Parmesan cheese, grated
4 tbsp butter, melted

Preheat oven to 375*F. Spray a 9 x 13 baking dish with cooking spray.

Cook bacon in a large skillet until done, but not too crisp; using a slotted spoon, remove to a paper towel lined plate and reserve. 

Add onion and jalapenos to the same skillet and saute until onion starts to soften. Add garlic and cook 1-2 minutes longer.

Stir in cream cheese, yogurt, cheddar cheese and Parmesan until mostly melted and combined; stir in chicken and bacon. 

For the topping: mix together crushed crackers, cheese, and melted butter. Sprinkle on top of casserole. Bake 25-35 minutes or until casserole is hot and bubbly and topping is brown. If the topping gets too dark before it's done, cover with foil. Serve warm.

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!


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


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.

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.