Holidays
If you follow my blog even a little bit you know how much I love watching Food Network and one of my favorite shows is the Pioneer Woman! I have made many of her recipes and I have never been disappointed as they are all so tasty! I made this recipe for the first time about four years ago and it is still a go to recipe for a special occasion or party! Mr. MCYM is not a fan of olive’s so he is not thrilled, but everyone else in the family and many of our relatives and guests just love this recipe. I’m sure you will all enjoy it as well. I have also made the cheese mixture the night before and kept it in the fridge until I was ready to use it thus saving some time on a busy day!
INGREDIENTS
6 ounce can of black olives, drained
6 ounce jar of pimento stuffed green olives, drained
2 scallions
1 stick of butter, room temperature
1/2 cup of mayonnaise
12 ounces shredded Monterey Jack cheese
1 loaf crusty french bread, sliced lengthwise
DIRECTIONS
Preheat oven to 325 degrees. Roughly chop both black olives and green olives. Set aside and slice the scallions into thin pieces. Combine the butter, mayonnaise, cheese, olives, and scallions in a mixing bowl and stir well until well combined. Spread the mixture onto the french bread. Bake until the cheese is melted and turning just slightly brown about 20-25 minutes. Remove from oven, slice and serve warm!
Enjoy,
Everyone at my house really enjoys a good stuffed shrimp recipe. I have tried several, but I knew as soon as I saw this recipe it was going to be great and it was just that! The crab cake mixture is full of great flavor. I also used some of the leftover stuffing I had to make crab cake benedicts…you will see that recipe tomorrow!
INGREDIENTS
10 Tablespoons unsalted butter
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup dry white wine
2 cloves garlic, minced
16 ounces crab meat
30 buttery cracker (Ritz), crushed
1/2 cup panko crumbs
1/2 teaspoon ground red pepper
1 teaspoon old bay seasoning
1 teaspoon salt
1 teaspoon ground black pepper
24 jumbo shrimp, peeled, deveined with tails on
1 lemon
DIRECTIONS
Heat five tablespoons of butter in a large skillet until melted. Add onion and saute until soft. Add bell pepper, remaining five tablespoon of butter, wine and garlic, cook until tender about 4-5 minutes.
In a large bowl add crabmeat , onion mixture, cracker crumbs, panko, pepper, old bay, salt and red pepper. Mix until well combined. Cover and refrigerate for at least one hour, but no longer than 24 hours.
Preheat oven to 350 degrees. Using a sharp knife and starting at the tail end, butterfly each shrimp so the shrimp will lay flat and have surface for the stuffing. Place each shrimp on a prepared baking sheet pressing the shrimp down so the tail of the shrimp is over the flat area of the shrimp. Do this for each shrimp. Using about three tablespoons of the crab mixture at a time, roll the crab mixture into a ball and place on top of the shrimp pressing down on to the shrimp with the tail over the crab mixture. Do this for each one and bake for 10-15 minutes or until shrimp is pink and crab mixture is warm. Remove from oven, squeeze fresh lemon juice over the top and serve warm.
Enjoy,
This recipe can also be found at www.allrecipes.com
I love making appetizers and this recipe has been one of my favorites for a long time! I was looking for something quick and easy to make in the midst of the recent blizzard on the off chance we would be lucky enough to keep our power on and sure enough the gamble paid off. I was able to make a batch of these and the boys in my house were grateful for them when they came back in from clearing over two feet of snow from the driveway! But you don’t have to wait for a blizzard to make these. Actually you don’t really need a reason to make these except they are easy and very tasty!!! Your family and friends are sure to enjoy them!
INGREDIENTS
3 ounces cream cheese, softened
2 Tablespoons chopped or grated onion
1 teaspoon 1% milk
1 tube refrigerated crescent rolls
5 strips of bacon, cooked and crumbled
DIRECTIONS
Preheat oven to 375 degrees. Mix the cream cheese, onion and milk, set aside. On a lightly floured surface unroll the crescent dough into one long rectangle pressing the perforations to seal. Spread the cream cheese mixture covering the crescent dough and sprinkle with the bacon pieces. Roll up the crescent dough starting with the long side and pinch the seam to seal. Using a serrated knife, cut the roll crosswise into about 24 half inch slices. Place pinwheels on an ungreased baking sheet cut side down. Bake 12-15 minutes or until golden brown. Refrigerate any leftovers.
Enjoy,
I believe I found this recipe originally at www.tasteofhome.com
There are so many puppy chow or chex mix recipes out there but when I came across this one I knew I had to make it as I love anything that has to do with salted caramel! This also makes a large batch great for any get together although I think it is best eaten the same day it is made. But hey it is a no cook recipe that takes about ten minutes! When Mr. MCYM first saw it he turned his nose up at it a little bit but then tried some and tried some more and a little more….yup, he liked it! Robby and a friend he had over also enjoyed some before they went out for the afternoon! I will certainly be making this again!
INGREDIENTS
9 cups of corn or rice chex cereal
1 jar Smucker’s salted caramel ice cream topping
1 1/3 cup milk chocolate chips
1 1/2 cups powdered sugar
DIRECTIONS
Place the chex mix in a large bowl. In a microwave safe bowl add the caramel and chocolate chips and microwave on high for one minute and stir. Continue to microwave for another thirty seconds and mix again. You want the mixture to be melted and smooth. If the mixture is a little thick add a very small pat of butter (less than a tablespoon) to thin it out slightly. Once the mixture is smooth and creamy put this over the chex cereal and mix well coating all of the cereal. Add the powdered sugar and mix well again coating all of the cereal with the sugar. Pour the mixture out onto a baking sheet and let the chocolate firm up. Store in an airtight container.
Enjoy.
This recipe can be found at www.mykitchenescapades.com
This apple bread is to DIE FOR! No joke this is hands down the BEST apple bread I have ever tasted! My good friend Cathy from work made this bread and brought some in for us to try. We all went crazy over this and had to have the recipe! So when I made this at my house last week we had just a small snow storm the night before. While the boys were out clearing the driveway I was inside making this bread. When Robby walked in the door he instantly said how good the house smelled and made his way over for a warm piece of the bread. He decided that this MUST be made for every holiday or any day! Jim came in next and loved it just as much as Robby and I did! Needless to say this apple bread was GONE, G_O_N_E , gone by the end of the day not a single crumb could be found! If you want to impress everyone at your house I highly suggest making this apple fritter bread!
INGREDIENTS
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (I used 1%)
2 apples peeled and chopped (I used fuji apples) Mixed with 2 Tablespoons granulated sugar and 1 teaspoon cinnamon
GLAZE
1/2 cup powdered sugar
1-3 Tablespoons milk, depending on how thick you want your glaze.
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside. In a medium size bowl beat the white sugar and butter together until creamy. Beat in eggs one at a time and add vanilla extract. In another bowl combine and whisk flour and baking powder then add a little bit at a time into the creamed butter mixture stirring until well combined. Mix milk into the batter until smooth. In a medium bowl mix together the brown sugar and cinnamon, peel and chop the apples and add to the brown sugar and cinnamon mixture. Stir to coat all of the apples. Pour half of the batter into the prepared pan, add half of the apples on top of the batter and half of the brown sugar/ cinnamon mixture. Lightly pat apples into the batter. Pour the remaining batter over the apple/cinnamon layer and top with the remaining apples and then the brown sugar cinnamon mixture. Lightly pat the apples into the batter. Bake in a preheated oven for
50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
To make the glaze simply mix the powdered sugar and desired amount of milk to get the thickness you like and when the apple loaf has cooled for at least 15 minutes, drizzle with glaze.
Enjoy,
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