Ham and Swiss Poppy Seed Sliders

I wanted to try this recipe because it looked like such a quick and easy dinner. Plus, I am a sucker for a sandwich. Not only was the dinner prep simple, these were delicious. I had to take a quick picture with my phone because we had to put them on the blog before they got gobbled up. I can't wait to make this for our next party as an appetizer. They are soooo good. Even my kids liked them. When the whole family is eating, that is success!!!!

Ham and Swiss Poppy Seed Sliders

The Slider
Ingredients:

24 good white rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 mayo

1/3 cup miracle whip

 

 

Poppy Seed Sauce

Ingredients:

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. Worcestershire sauce

 

 

Directions:

In a small bowl, mix together mayo & miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham & a slice of swiss inside of each roll. Close rolls & place into a large baking dish or heavy cookie sheet, very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients and pour evenly over all of the sandwiches. Let sit 10 minutes, or until butter sets slightly. Cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. Uncover & cook for 2 additional minutes and serve warm.

Recipe Source: The Sister's Cafe

Quick and Easy Fruit Dip

This is a super quick and easy fruit dip.  I made this for a family get together, and it got demolished!  It only requires 3 ingredients.  This would be a great last minute appetizer for any party or barbecue!

Quick and Easy Fruit Dip

Ingredients:
8 oz. softened cream cheese
16 oz. marshmallow cream or fluff (or whatever you call the marshmallow in a jar stuff)
1 tsp. vanilla

Directions: 
Mix together until the dip is smooth and creamy.  Serve with you favorite fruits!

Recipe Source:  Kimmy's Creation

Sweet Potato-Coconut Soup with Spicy Relish

Before February ends, I've got to get one sweet potato recipe in before the end of National Sweet Potato Month.  Yes, I am definitely sweet on this spud.  I could eat them loaded with butter, loaded with sugar, in salad, as soup, or just plain.  I'll pretty much eat these little babies any way they are served. 

This soup was a perfect combination of two loves: soup and sweet potato.  When it comes to winter, I love soup because it is so warm and comforting.  I am not a lover of cold weather so soup helps me to remember what being warm feels like. : )  This soup was so creamy and yummy.  When I make this again, I will double the spicy relish.  That was the best part of the soup.  I would have loved to put even more in my bowl.  My sweet spud never disappoints me. 

Sweet Potato-Coconut Soup with Spicy Relish

Spicy Relish Ingredients:
1 Tbsp. canola oil
1 Tbsp. unsalted butter
Pinch of red-pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
Salt and black pepper
1/4 cup finely chopped fresh flat-leaf parsley

Sweet Potato-Coconut Soup Ingredients:
1 1/2 Tbsp. canola oil
1 small red onion, chopped
2-inch piece of fresh ginger, grated
Pinch of red-pepper flakes
3 cups chicken stock
1/2 cup water
1 1/2 lbs. sweet potatoes, peeled and cut into a large dice
1 1/2 cups unsweetened coconut milk (about 1 can)
1 Tbsp. honey
Large pinch of ground cinnamon

Directions:
1. For relish:  Heat oil and butter over medium heat.  Add red-pepper flakes; heat for 10 seconds.  Add the diced sweet potato, salt, and pepper.  Cook, covered, stirring occasionally, until softened, 15 minutes.  Uncover, increase heat to high, and cook until diced potatoes are golden brown, 5 to 7 minutes.  Transfer to a bowl; stir in the parsley.

2. For soup: Heat oil in a saucepan over medium heat.  Add onion and ginger; cook until soft, 5 minutes.  Add red-pepper flakes and cook for 30 seconds.  Add stock and water; bring to a boil.  Add sweet potatoes; bring to a simmer.  Cook until potatoes are soft, 20 to 30 minutes.  Cool for 10 minutes. 

3.  Transfer mixture to a blender and process until smooth.  Return to saucepan; simmer over low heat.  Whisk in coconut milk, honey, and cinnamon.  Cook until thickened and warmed through.  Season with salt and pepper.  Ladle into bowls; top with a spoonful of the spicy relish.

Serves 4.  Per serving: 410 calories, 34g carbs, 5g protein, 30g fat, and 4g fiber.

Recipe Source:  Bobby Flay

Linked to:
Tasty Tuesday Parade of Foods hosted by Balancing Beauty and Bedlam
Tuesday Night Supper Club hosted by Fudge Ripple
Full Plate Thursday hosted by Miz Helen's Country Cottage
Tasty Tuesday hosted by 33 Shades of Green
What's Cooking Thursday hosted by Feeding Four

Chili's Southwest Chicken Eggrolls

So I have always wanted to make this recipe because it sounded so good, but I was always turned off by the ginormous list of ingredients. The list was soooo long, so I figured this must be really time consuming. Thus, months and months went by, and I still hadn't made this recipe. I finally put on my big girl panties and decided to take the plunge into this recipe. I am SO glad I did. We loved these, and they were A LOT easier than I had assumed. I doubled the recipe and was glad I did to use more of the ingredients that I had already opened for the single recipe. Plus, we loved them and wanted more. Don't be afraid, just take the plunge and make these. Your boca will thank you. I did make a couple of adjustments to this so I will include those. Oh, I should mention I have never actually eaten these at Chili's so I have nothing to compare them too, but I hear they are very similar to the restaurant version. These would definitely make a great appetizer for New Years festivities.

Chili's Southwest Chicken Egg rolls

Ingredients:
Egg roll
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas

Dipping Sauce
1/4 cup smashed fresh avocados(about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions

Directions:
1. Preheat oven to 350.
2. Cook the chicken breast either on the grill, in a pan, in the oven, use a rotisserie, or boil it. I boiled mine because it was the quickest way for me to cook it. If I am just going to shred the chicken and put it in something, I usually just boil it until it's done.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes.
Stir well so that the spinach separates and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture.
Roll the tortilla very tight, then pierce with a toothpick to hold together.
9. Repeat with the remaining ingredients until you have five egg rolls.
10. Lay the egg rolls out on a baking sheet. Brushed them with a little bit of oil, and bake them at 350 for 20 minutes, or until golden brown.
11. While the egg rolls cook, prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
12. When egg rolls are done, slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
13. Garnish the dipping sauce with the chopped tomato and onion.

Adapted from: http://www.food.com/recipe/chilis-southwest-egg-rolls-18319

Layered Taco Dip Halloween Style

This is a fun and tasty dip for Halloween. It's easy to make, tastes good, and always get gobbled up at a party. All this picture is missing is a spider. I should have created an olive spider or something. Or even just put a plastic spider on it. Anywho...it tasted delish. :)

Ingredients:

1 lb. ground beef

1 package taco seasoning

1 can (16 oz.) refried beans

1 pound ripe tomatoes, chopped

6 green onions, trimmed and chopped (about 3/4 cup)

1 teaspoon sugar

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

1 package (8 oz.) cheese (choose your fav)

1/2 -1 cup sour cream

Tortilla chips for dipping

Directions:

1. Cook ground beef in a large skillet over medium heat, until beef is browned. Stir in 3/4 cup water and taco seasoning. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally. Stir in refried beans until well combined and heated throught. Set aside.

2. In a medium-size bowl, mix together tomatoes, 3/4 cup green onions, the sugar, garlic salt, and black pepper.

3. In a shallow serving bowl, spread out the beef mixture. Then put sour cream in a ziploc bag, cut off the corner and squeeze out into a web design. Put the tomato mixture around the edges. Sprinkle the cheese on top of the tomato mixture. (If you want to make this normally, you can layer the ingredients.) Serve at room temperature.

Recipe Source: Family Circle Magazine - Sept. 2009

Barbecued Meatballs

This is a family favorite appetizer! It is great for a crowd! This recipe comes from my momma.

Meatballs:

3 lbs. ground beef

1 can (12 ounce) evaporated milk

1 cup oatmeal

1 cup cracker crumbs

2 eggs

1/2 cup chopped onion

1/2 teaspoon garlic powder

2 teaspoons chili powder

2 teaspoons salt

1/2 teaspoon pepper

Sauce:

2 cups ketchup

1 cup brown sugar

1/2 teaspoon liquid smoke

1/2 teaspoon garlic powder

1/4 cup chopped onion

Directions:

To make meatballs, combine all ingredients and shape into walnut-sized balls. Place meatballs in a 9x13 inch baking pan or on a cookie sheet. To make sauce, combine all the ingredients and stir until sugar is dissolved. Pour sauce evenly over the meatballs. Bake at 350 for 45 minutes. Makes approximately 80 meatballs. You can also freeze the meatballs before you cook them. If you freeze them, bake at 350 for 1 hour.

Veggie Stuffed Portobello Mushrooms

If you like mushrooms and veggies, you'll love this! I loved this recipe. It is so delicious and healthy. If you want to reduce the fat even more, leave out the provolone. The cheese is so good on this though. I got this recipe from a Better Home and Gardens magazine.

1 small yellow sweet pepper, cut in bite-size strips

1 small red onion, chopped

1 medium zucchini, coarsely shredded

1 carrot, coarsely shredded

2 cloves garlic, minced

2-3 Tbsp. olive oil

1 Tbsp. snipped fresh basil

1 Tbsp. lemon juice
1 5-oz. pkg. fresh baby spinach

1/2 cup fine dry bread crumbs

1/2 cup finely shredded Parmesan cheese
4 (4 inch) portobello mushroom caps, stems removed

4 slices provolone cheese

1. Preheat oven to 425 degrees. Line a baking pan with foil. In a skillet cook and stir sweet pepper, onion zucchini, carrot, and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, lemon juice, and 1/4 teaspoon each salt and ground black pepper. Top with spinach; cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.

2. Remove gills from mushrooms, if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake 15 minutes (mushrooms will water slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through. Makes 4 servings.

Thai Lettuce Wraps

So I love lettuce wraps. Really love them. To the point where, when I go out to eat at any restaurant I often order lettuce wraps as my meal. I have tried lots of lettuce wrap recipes that call for lots of crazy ingredients. Things you don't normally have around the house. So I buy all the stuff and then I am disappointed because they don't taste as good as I think they should. When I found this recipe, I was super excited because most of the ingredients I had already. I was hoping it would be better than the rest. I was not disappointed. They were delicious! My hubby loved them too! Plus, they were so easy to make. I am so happy to have found this recipe. A huge thanks to Sister's Cafe for the fantastic recipe!

Thai Lettuce Wraps

Ingredients:
1 T extra virgin olive oil
2 boneless, skinless chicken breasts, chopped into small chunks

Salt and freshly, ground black pepper
1 red bell pepper, chopped
1/4 c. sweet chili sauce
1/4 c. honey
1 iceberg lettuce heads, cut into halves or quarters (I did halves.)

1/2 c. honey-roasted peanuts, chopped

Juice of 1 lime
1 handful basil, chopped (fresh is best but not essential)

Directions:
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. (Or you can use Pam, and a little water when needed to save calories.) Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.  Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. Add the chopped peanuts, lime juice, and basil to the chicken mixture before serving. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Serve and enjoy! (You could also just have each individual add the chopped peanuts, lime juice, and basil to their own chicken mixture according to their tastes. It's up to you.)

Cordon Bleu Melts

I got this recipe from Heidi over at Tasty Sensations! These were absolutely delicious and easy to make too! We enjoyed every last one of them.

Cordon Bleu Melts

1 8oz. block of cream cheese (can use neufchatel, do not use fat-free), softened
1.5 c. swiss cheese (divided)
1 c. shredded ham
1 green onions, finely chopped
tortillas or wraps

Mix cream cheese, 3/4 c. swiss cheese, shredded ham, and green onions (you can use a blender, beater or food processor) until smooth. Spread thin layer over entire tortilla or wrap (I had enough filling to use 4 jumbo tortillas). Roll up, slice into 1 inch portions, and place on baking sheet. Sprinkle with remaining cheese. Bake at 375 for 15-20 mnutes, or until cheese is bubbly. Serve warm.

Stuffed Mushrooms

This recipe is so easy and so good. These are great for a large crowd. My mom always made these for parties growing up. I love them!

2 8 oz. packages of cream cheese

1 12-16 oz. package bacon

about 30 mushrooms

Preheat oven to 350. Cook bacon until crispy. While bacon is cooking, take the stems out of the mushrooms. Soften cream cheese. Crumble the bacon and mix in with the cream cheese. Fill the mushroom with the cream cheese and bacon mix. Cook for 20-25 minutes. (The original recipe called for 40 mushrooms, but my mushrooms were big and I filled them very full so I only got 25 mushrooms out of it.)

Macaroni Grill Bread

I got this recipe off the internet on RecipeZaar, and it is absolutely divine! It tastes just like Macaroni Grill's Bread. It may even be better. It is really easy to make too. I love to dip this bread in balsamic vinaigrette mixed with olive oil, parmesan cheese, and pepper. I'm drooling thinking about this bread right now!

Ingredients:

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt

2 tablespoons fresh rosemary (3 teaspoons dried rosemary)

2 tablespoons butter

Directions:

1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2. Mix in 1 T butter, salt, and 2 cups of flour.
3. Add one tablespoon of the fresh chopped rosemary or 1 1/2 teaspoons dried rosemary.
4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5. Add more flour if necessary.
6. Oil a bowl, put dough in it and cover with a towel.
7. Let dough rise in a warm place for one hour until doubled.
8. Punch down dough and divide in half.
9. Let dough rest about 5 minutes.
10. Spray baking pan or cookie sheet with cooking spray.
11. Shape the dough into 2 small rounded oval loaves.
12. Sprinkle remaining 1 Tablespoon of rosemary (1 1/2 teaspoon dried rosemary) over the loaves and press lightly into the surface.
13. Let loaves rise again until doubled, about 45 minutes.
14. Preheat oven to 375°F.
15. Bake for 15 to 20 minutes, until lightly browned.
16. Carefully remove from oven, brush with remaining butter (and salt if desired).

Vegetable Pizza

1 1/2 cans refrigerated crescent roll dough (8 rolls per can)

1 pkg. (8 oz.) cream cheese, softened

1 packet Ranch Dressing mix

shredded cheddar cheese

choice of chopped veggies: broccoli, peppers, cucumbers, tomatoes, green onions, shredded carrots, radishes, cauliflower

Place crescent dough out on a cookie sheet and spread until it makes one whole crust. Bake according to package directions or until light brown. Mix together softened cream cheese and ranch packet and spread over crust carefully. Sprinkle cheese over the top and then top with veggies. Press the veggies down into the crust a little so they don't fall all over the place when serving and cut into squares.