Party food
I made this recipe a couple weeks ago. I was looking for something that was sweet, but not too sweet. This had fresh strawberries in it with a cheesecake flavor! The recipe sounded delicious and it is a make ahead recipe. Also another bonus in my book! We had our neighbor Randy over so he was my guinea pig for this recipe! Lucky for me and for Randy it was a terrific recipe and loved by all of us. All the plates were licked clean!! This gave us thoughts of summer in this very cold winter! This would be a fantastic summer pool side dessert!
INGREDIENTS
2 pounds of strawberries, cleaned and hulled
2 sleeves of graham crackers
1 8 ounce package cream cheese, at room temperature
1 14 ounce can sweetened condensed milk
2 3.4 ounce packages instant cheesecake flavored pudding mix
3 cups milk (I used 1%)
1 12 ounce carton of fat free Cool Whip
DIRECTIONS
Slice your cleaned strawberries about 1/4 inch thick and set aside. Line the bottom of a 13×9 inch baking pan with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue to mix it on low for 4-5 minutes or until mixture starts to thicken. Fold in two cups of Cool Whip mixing until smooth. Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of strawberries slices over cream cheese mixture, top strawberries with another layer of graham crackers then cover with the rest of the cream cheese mixture. Top cream cheese mixture with another layer of strawberries. cover and refrigerate for 6-8 hours.
When ready to serve top with remaining Cool Whip and crushed graham cracker crumbs.
Enjoy!
This recipe can be found at www.southyourmouth.com
Another week another snow storm…ugh. I feel like we are living in an igloo at this point! With another storm and the possibility of power going out I made slow cooker whiskey chicken. The original recipe I looked at called for Bourbon but I did not have bourbon but I did have whiskey left over from another recipe. (Pioneer Woman’s whiskey sliders). This recipe is a little sweet with just a hint or heat, you can add more red pepper flakes if you want more heat! I served this over Jasmine rice and it was not only simple…but also delicious!
INGREDIENTS
3 Boneless, skinless chicken thighs
3 Tablespoons cornstarch
SAUCE
2 cloves of garlic, minced
1/2 teaspoon red chili flakes
1/3 cup apple juice
2 Tablespoon honey
1/4 cup brown sugar
1/4 cup ketchup
3 Tablespoons cider vinegar
1/4 cup water
1/4 cup whiskey
1/4 cup soy sauce
DIRECTIONS
Mix all the sauce ingredients in a medium size bowl. Place the chicken thighs in the slow cooker, pour sauce on top, cover and cook on low for 6-7 hours or on high for three hours. Once chicken is cooked through, remove the chicken from the slow cooker and shred using two forks. While the chicken is still out of the slow cooker combine the cornstarch and three tablespoons of water and whisk it into the sauce that is in the slow cooker. Put the chicken back into the slow cooker and cook on high for one more hour. Serve over buttered pasta or Jasmine rice.
Enjoy,
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
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