Cranberry Jalapeno Salsa

This may seem like an odd mix of ingredients, and I would agree. And that is why it took me more than 2 years from when I first got this recipe to finally make it. My BFF promised me it was amazing, but I guess I didn't quite get it. But now I do! I was hooked after the first bite. It's the perfect blend of sweet, tangy, spicy, and creamy. In fact, those who tried it at our family Thanksgiving dinner declared it the best appetizer EVER, and I have been threatened with disownment if I consider making any other appetizer for any future get-togethers. Yes, it really is *that* good.

Cranberry Jalapeno Salsa

12 oz bag of fresh cranberries
1 c. sugar
1 jalapeno, minced (I took out most of the seeds, but make it as spicy as you want)
1 bunch of green onions, chopped (including greens)
Large handful of cilantro, chopped
2 8-oz blocks of cream cheese
Wheat Thins

Pick cranberries over to get rid of any stems and bruised/bad ones. Place in saucepan with enough water to just cover them.

Bring to a boil until cranberries start to pop. Allow to boil for about 1 more minute until the majority of cranberries have popped. Drain almost all the water off.

Mix in sugar, jalapeno, green onions, and cilantro with cranberries. Refrigerate until needed, at least 4 hours.

To serve, place 1 block of room-temp cream cheese on a platter and top with 1/2 of the cranberry mixture. Serve with Wheat Thins or other crackers that can hold up to the cream cheese.

*Next time I make it, I will add 1/2 of the cilantro when I make it and 1/2 right before I serve. I want the flavors to meld but also want the bright green of the fresh cilantro.

Sweet Potato Casserole

Sweet Potato Casserole

I has been forever since I have posted any recipes.

Lots has changed in Ohio and a lack of my own cooking space is to blame.

Cooper, what's your excuse?

Ingredients
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans


Directions
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.


Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.


Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
 
Thank you Food Network for the delicious recipe! And thank you Beckie Enderle for the picture. I made this last Thanksgiving and forgot to take a picture!

Banana Bread French Toast Souffle

In an effort to eat some meatless meals and reduce our grocery bill, eggs and bread were on the menu. There were no complaints in my house about this one!

Banana Bread French Toast Souffle

10 cups cubed bread - I used 1/2 of a loaf of banana bread I made earlier this week and standard cheapy white sandwich bread
8 oz softened cream cheese
1/2 stick butter
1/2 cup real maple syrup
6 eggs
1.5 cups milk (or cream or half-n-half - I just happened to have milk in the house)
1 t. vanilla
4 T. brown sugar, optional

Preheat the oven to 375. Butter a 9x13 pan. Do not use spray; butter makes the casserole fluff up like a souffle. Dump in bread cubes.

In a medium bowl, combine cream cheese, butter, and syrup. Microwave for 1 min and mix together. Pour over bread cubes.

In same bowl, mix together eggs, milk, and vanilla. Pour over cream cheese mixture on bread crumbs.

Let stand for 15 min. Or refrigerate as long as overnight. (If you refrigerate, be sure to let it sit out at room temp for a while before baking.)

Sprinkle brown sugar over top. This is definitely not necesary but certainly very yummy as it kind of caramelizes on top.
Bake for 30 min covered. Remove foil and bake for additional 15 min.

Serve with fresh fruit, bacon or sausage (which I realize makes it not a meatless meal, but that's ok), and enjoy!

Pineapple Layered Lush Cake

This is a great summertime dessert recipe.

It's even better with fresh fruit from our garden!

1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained

1 pkg. (1.5 oz.) JELL-O Vanilla Instant Pudding

1 cup thawed Cool Whip 

1 pkg. (10 oz.) round angel food cake,

cut horizontally into 3 layers

10 fresh strawberries

Mix pineapple and dry pudding mix in medium bowl

 with whisk until well blended.

Stir in Cool Whip. Stack cake layers on plate,

filling layers and topping with pudding mixture.

Refrigerate 1 hour. Top with berries just before serving.

Chocolate Peanut Butter Covered Brownie Bites-Oh My!

These are sinfully delicious little brownie balls.

Oh my, I think I'm in love!

Thanks to Picky-Palate for the wonderful recipe!

This is one of my favorite sites

for yummy, easy to make recipes!

1 brownie mix such as Pillsbury

2 Cups semi sweet chocolate chips

1/4 Cup peanut butter

 

1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren’t perfect, once frozen reshape them. They are easier to handle when chilled.

2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry.

Enjoy room temperature or chilled.

Poppy Chicken

Mmmmm, this is one of our household favorites. In fact, I made it for DH's birthday celebration a few weeks ago. He walked in the house after a week away, took one sniff, and smiled, "I smell poppy chicken!" It's not low-cal or low-fat, but hey, it was a birthday celebration! Even my kids like it!

Poppy Chicken

Ingredients

2 lbs. cooked chicken, shredded or cubed (I cook mine in the crockpot all day, so it shreds quite easily.)

1 can of cream of chicken soup (any cream soup would work fine)

1 c. of sour cream (I just fill up the empty soup can and call it good.)

1 stick of butter (told you it wasn't low-cal)

1.5 sleeves of Ritz Crackers, crushed

3 T. poppy seeds

Directions

Preheat the oven to 350. Lay the cooked chicken in the bottom of a 9x13 casserole dish. Mix together the cream of chicken soup and sour cream. Spread over the top of the chicken (do not stir together).

Melt the butter, and add the crushed Ritz Crackers. Stir well. Add the poppy seeds, and stir well again. Sprinkle over the top of the saucy chicken

Bake for 30 min uncovered.

I serve with a steamed green veggie (asparagus this time). I typically don't do a starch since it has the crackers on top; it makes me feel better about the calorie count!

Yumminess All Around!

Birthday Boy Frosting:

1 part vanilla frosting
1 part cute as a button little boy

The result will melt your heart!

Happy Birthday, Beckett!

BBQ Kielbasa

I apologize for not having a picture of these. I assure you, they are excellent.

BBQ Kielbasa Appetizers

2 lbs of Kielbasa, cut into 1/2 inch pieces, cooked and slightly browned
1- 18oz bottle of Sweet Baby Ray's BBQ Sauce
1/2 c. brown sugar
1/2 c. Dijon Mustard
1 beer

In a large saucepan, bring beer, sugar, BBQ sauce and mustard to a boil. Boil for 15 minutes and add cooked kielbasa. Reduce to a simmer and cook for 45 minutes until sauce is glazey.

Rating: Well, since these disappeared so quickly that I could not get a picture, I would say they are pretty good. 5 stars for sure!

Salsa

Salsa and Margaritas are a summer staple around these parts. This is a fresh salsa recipe that's easy to make. Thanks for sharing Michelle!

Salsa:

6 Roma Tomatoes, diced
1/2 red onion, diced
1/2 red bell pepper, diced
2 jalapeno peppers, diced
1 tbsp. olive oil
1 tbsp. lime juice
3 cloves of garlic, minced
salt to taste
pepper to taste
chili powder to taste ( I used 1/2 tsp.)

Mix together in a medium bowl, chill and serve!

Helpful hint: Kevin and I love our Vidalia Onion Chopper. This makes dicing these vegetables effortless. It's well worth the $20.

Peanut Butter Fluff

Amy will testify that this Peanut Butter Fluff, or Fluff as she calls it, is the best thing since sliced bread. It's amazingly easy to make, it makes a great frosting for fudge brownies or just eat it with pretzels or graham cracker sticks like we love to do. This is a staple for get togethers. It's sinfully delicious.

Peanut Butter Fluff

Ingredients:

1 tub of Marshmallow Fluff
1 c. Jif Creamy Peanut Butter (heaping)
1/4 c. milk

In a large bowl, mix ingredients with mixer until fluffy. Serve with graham cracker sticks or pretzels. Try not to eat the whole bowl, I dare you.

Rating: Fluff speaks for itself, but for this blogs sake I give it a 10!