Party food
Super Bowl Sunday is fast approaching and I know exactly what I will be making! These ham and cheese rolls are delicious and a perfect game day food. I made these a couple weeks ago and the entire dish was gone in a matter of minutes. Simple to make and great for any game day or gathering!
INGREDIENTS
1 stick of butter
1 Tablespoon brown sugar
1 Tablespoon worcestershire sauce
2 Tablespoons dijon mustard
1/2 Tablespoon poppy seeds
1 roll crescent sheet or rolls
(if you buy the rolls just seal the seams making it a sheet.)
12 slices Swiss cheese
1/4 to 1/2 pound of thinly sliced ham (I used a honey ham)
DIRECTIONS
In a microwave safe dish melt butter, brown sugar, worcestershire sauce, mustard and poppy seeds. After butter is melted, stir to combine and set aside. Unroll the crescent sheet and layer the ham covering the crescent dough. Top the ham layer with the cheese forming another layer. Roll the entire crescent dough with the ham and cheese into a log and cut into 12 sections. Place the rounds in a baking sheet and pour the butter mixture over all of the rolls. Bake in a 350 degree oven until golden brown. Serve warm.
Enjoy!
Welcome 2017! It’s crazy how fast time seems to go by. I bet you thought I would start the first blog of the new year with a calorie friendly, weight watching dish didn’t you? Nope! Sorry, not sorry!
I have seen this cannoli dip floating around Pinterest for a while now but really did not think my family would like it very much as it does have ricotta cheese in it. Well to my surprise while we were at a neighbor’s Christmas party she served this as one of her many dessert options and I could not keep Jim away from that dip! This dessert is sweet, but not overly sweet. I served this dip with original and chocolate graham dippers as well as sugar cones that I broke up into pieces. This dip won’t just make an appearance on our Christmas celebrations, but many times through the year!
INGREDIENTS
1 cup of ricotta cheese
8 ounces of cream cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla
2/3 cup mini chocolate chips
TO DIP
Sugar cones broken into bite size pieces
Original and chocolate graham dippers
DIRECTIONS
Use a stand mixer or hand mixer. In a large bowl mix together ricotta, cream cheese and powdered sugar on medium high speed until well blended and smooth, about 3-5 minutes. Add vanilla and mix well again. Taste the dip and if you want it slightly sweeter you can add a little more powdered sugar at this time, mixing well. Fold in mini chocolate chips. Serve with dippers.
Enjoy!
I made this super simple appetizer for Thanksgiving. It’s a nice twist on your usual cheese ball. Three ingredients, how easy is that?! This is super festive with the Craisins and pistachios. I did not have much left over by the time dinner was ready, so I would say it was pretty good!
INGREDIENTS
1 small roll of goat cheese at room temperature
1/4 cup of chopped pistachios
1/4 cup chopped Craisins
Your favorite crackers for serving
DIRECTIONS
Mix your chopped pistachios and Craisins on a plate and simply roll the goat cheese in the mixture coating all of the cheese roll. Keep refrigerated until ready to serve. Serve with your favorite crackers.
Enjoy!
This is a fabulous dessert for your holiday table! This really brings the flavors of a German chocolate cake into a pecan bar!
This is sweet, salty and chocolatey all at the same time. The best part is that this makes a 9 x 13 pan so you have enough to share with all your guests! These bars are also on the sweet side, so I cut them into small bars!
INGREDIENTS
3 cups pecan halves
1 3/4 cups all purpose flour
3/4 cup confectioners sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa powder
1 1/2 cups semi-sweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut
DIRECTIONS
Preheat oven to 350 degrees. Place pecans in a skillet and roast over medium heat just until lightly toasted, stirring occasionally. When you can smell the pecans they are ready. Line the sides of a 9 x 13 baking pan with aluminum foil leaving an overhang on the two short sides. Grease the foil.
Whisk together the flour, confectioners sugar and cocoa powder. Add the cold butter and combine using a pastry blender (or two knives) until mixture resembles course meal. Press the mixture on the bottom and up the sides of the prepared pan. Bake the crust for 15 minutes and remove from oven. Spread the semi sweet chips in an oven layer over the crust. Allow to cool on a wire rack for 30 minutes. Place the eggs in a large mixing bowl and beat lightly. Add the brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in pecans and coconut. Pour evenly over the partially baked crust and bake for 28-34 minutes or until the edges are golden and the filling has set. Cool completely on a wire rack. Using the overhang of the foil lift out of the pan and cut into bars. Be sure to cool completely before removing from pan and cutting!
Enjoy!
This recipe comes from www.bakeorbreak.com
That title! I made these a couple weeks ago and my mouth is watering thinking back to just how tasty these little deviled eggs were! We have all had deviled eggs and we all know there are a million ways to make them but I have to say this version is really good! They are sweet and savory all in one bite! The bacon adds huge flavor, sweet with the addition of brown sugar, salty and a warm maple bourbon flavor all in the same bite! This bacon is crazy good on it’s own and would also make a fantastic twist to a Bloody Mary! But not today! It’s about those creamy deviled eggs!
NOTE – You can make the bacon a day ahead of time. (If you can resist from eating it!)
SERVINGS – I hard boiled 6 eggs making 12 bites, but can easily be doubled!
INGREDIENTS
6 eggs, hard boiled
1/4 cup to 1/2 cup mayonnaise
1 teaspoon Dijon mustard
Salt to taste
Pepper to taste
4 slices of bacon
2 Tablespoons brown sugar
1/4 cup (approximately) bourbon maple syrup from *Wiggly Bridge Distillery
DIRECTIONS
FOR THE BACON – Preheat the oven to 300 degrees. Cover a baking sheet with foil. Top the baking sheet with a cooling rack that is sprayed with non stick spray. Lay the bacon on a single layer on the cooling rack. Place in the oven and bake for 8-10 minutes, flip the bacon and bake another 8-10 minutes. At this point your bacon should be over half way cooked. Sprinkle half of the brown sugar evenly over the bacon and continue baking for a few more minutes or until the brown sugar has melted onto the bacon. Flip the bacon and do the same for the second side. Drizzle the maple bourbon syrup over the brown sugar bacon and continue cooking for just a couple minutes. Flip the bacon and add the syrup to the second side and continue to cook a couple of minutes. At this point the bacon should be crisp and cooked through. Remove from the oven and let cool.
FOR THE FILLING – Slice the hard boiled eggs in half the long way. Remove the yolk and place in a small bowl. Add the mayo (enough to make it smooth and creamy), Dijon mustard, pinch of salt and pepper along with 1 teaspoon of the bourbon maple syrup. Mix well. Crumble three pieces of your prepared bacon and add to the egg mixture and mix through to combine. Put the mixture into a Ziploc bag and cut the tip off the bag off. Arrange the whites of the eggs and begin to fill the egg whites by squeezing the bag filled with the yolk mixture, do this for each egg. Garnish the tops with small pieces of the remaining bacon and sprinkle with another pinch of pepper!
* You can check out the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
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