CREAMY DEVILED EGGS

Deviled Eggs-Pixabay
http://pixabay.com/en/picnic-eggs-church-buffet-food-348043/

12 hard-boiled eggs, peeled
1/2 of an 8 oz. pkg. cream cheese, room temp.
1-2 Tbsp. sweet pickle relish
2-3 Tbsp. Miracle Whip or mayonnaise
Salt and black pepper to taste
Sprinkling of Tony's Creole seasoning

Cut the cooked eggs in half lengthwise. Remove cooked egg yolks from egg whites and mash thoroughly with a fork. Add cream cheese, Miracle Whip, sweet pickle relish, salt, black pepper and Creole seasoning to egg yolks. Stir until mixture is smooth. Place mixture in a piping bag or a resealable food storage (cut off a small hole) and refill egg whites with the yolk mixture making sure to fill them extra full. A small spoon can also be used for refilling the egg whites. Lightly sprinkle with more Creole seasoning for garnish, if desired. Chill until serving time.

Homemade Cheesy Chicken Enchiladas

One thing I do know how to cook without using a cookbook is homemade cheesy chicken enchiladas. I have been making this for quite some time now and its like second nature when making it. Yes, I love Mexican foods and can never get enough of it.

I always have two pots on the stove when making this. In one pot, I put my queso white cheese, 1/2 cup of sour cream, and one 8oz package of cream cheese into the pot. I stir it around until everything is melted and in a creamy state. I then add lime juice to the cheese mixture and chili powder. If I were to actually measure I would say about three Tbl spoons full of chili powder, but since I don't actually measure what I put in, I just use my best judgement and taste it while cooking.

While the cheese is cooking in the other pot I have my chicken already cut up into 2 inch pieces and cooking in another pot. I normally only cut up 2 large boneless and skinless chicken breast.  I cook the chicken in butter and season it with some lime juice and season salt. I will cook it until it is no longer pink on the inside. Once done I will drain off any excess butter and set it to the side.

After I get the cheese the way I want it to taste, I will then add some of the cheese mixture to the chicken, leaving some of the cheese by itself. I will then mix the chicken and cheese together, mixing well. Once done I then grab more tortilla and start adding the chicken and cheese mixture and rolling it up. I will do this until all of the chicken is used.

Once done with rolling the chicken and cheese mixture, I will then add the rest of the cheese sauce on top of the rolled product. I make sure to spread it evenly. Afterwards, I add shredded cheese on top of that and place it in the oven that is set to 350 degrees. I will let cook in the oven for 15 minutes. The cheese on top should be melted and the enchilada should have a brown tint to it.

I like to top mine with tomatoes and eat it with hot sauce. I always have leftovers, so I can eat some the next day. This is something that my son Alex loves to eat as well. This is a winner in my house.

Easy After Work BBQ Chicken

This is a great recipe to make when it is raining outside. The BBQ sauce is easy to make and taste better than store bought.

Ingredients

1 (3 1/2-pound) chicken, cut into 8 pieces
Salt and freshly ground black pepper
2 cups bottled sauce or Easy BBQ Sauce, recipe follows

Directions

1. Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
2. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side.
3. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve.
4. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce.

Easy BBQ Sauce:

3/4 cup ketchup
1/4 cup plus 2 tablespoons packed dark brown sugar
3 tablespoons white wine vinegar
2 tablespoons minced onion
2 tablespoons Dijon mustard
1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped scallions (white and light green parts)
1 1/2 teaspoons freshly grated lime zest
1 1/2 teaspoons freshly squeezed lime juice
Lime wedges, for serving

In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.




Yield: 1 cups




Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_491433_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

The Greatest Queso (Rotel Dip)

This recipe is good to use for any party or holiday. The kids love just as much as the adults do. Trust me, you will have no leftovers with this one.


The Greatest Queso That Ever Lived

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

Homemade Krispy Kremes

Homemade Krispy Kremes — Yes, this is the actual recipe! :)

Donut Recipe:
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
a dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the donuts holes with a cloth to rise while you heat the oil to 375F.
Place the donuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:

1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.

If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Baked Apple Crisp

Ingredients:
Apples:
10 Cups of Gala Apples (Peeled, Cored, and Thinly Sliced)
1 Cup White Sugar
1 Tbsp All Purpose Flour (or GF All Purpose Flour)
1 Tsp Ground Cinnamon
1 Tsp Ground Nutmeg
1/2 Cup Water
Additional Ground Cinnamon and Nutmeg

Topping:
1 Cup Quick Cooking Oats (or GF Oats)
1 Cup All Purpose Flour (or GF All Purpose Flour)
1 Cup Packed Brown Sugar
1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Cup Butter, Melted

Vanilla Ice Cream (Optional)


Directions:

Preheat oven to 350*.

1. In a 9x13 baking dish, place the apples evenly on the bottom of the dish. 
2. In a small bowl, mix the sugar, flour, cinnamon, nutmeg. Then, place this mixture evenly over the apples. 
3. Pour in the water. 
4. At this point, I sprinkled additional cinnamon and nutmeg over it to give it more flavor. I did another teaspoon. 
5. In another bowl, combine the oats, flour, brown sugar, baking powder, and baking soda. Then, mix in the melted butter. 
6. This mixture should be very crumbly but be sure that the butter is mixed in well. 
7. Evenly crumble the mixture over the apples. 

Bake for 45 minutes or until apples are nice and soft. Serve warm with a side of vanilla ice cream.

Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish

Ingredients

Roast Pork:
1/4 cup light brown sugar
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1 boneless pork butt or shoulder, fat cap scored (about 5 pounds)


Sandwich Build:

Sweet Chile Sauce, warmed, recipe follows
Unsalted butter, softened, to toast rolls
4 soft potato rolls or sweet Hawaiian bread rolls
Grilled Pineapple Relish, recipe follows
Shredded red cabbage, to garnish


Directions

Preheat the oven to 325 degrees F with the oven rack in the middle position.

For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.

Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.

For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.

Sweet Chile Sauce:

2 cups rice vinegar
1 cup brown sugar
1 tablespoon crushed red pepper
1 teaspoon kosher salt
4 cloves garlic smashed


Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.




Grilled Pineapple Relish:

Oil, for grilling
1 fresh pineapple, skinned, cored and cut into 1-inch slices
2 tablespoons chopped fresh cilantro
1 tablespoon peeled and grated fresh ginger
1 lime, juiced
1 jalapeno seeded and diced
1/2 red onion diced
Kosher salt and freshly ground black pepper

Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno, and onions. Season with salt and pepper.




Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/hawaiian-bbq-pulled-pork-sandwich-with-grilled-pineapple-relish-recipe/index.html?oc=linkback

Fresh Strawberry Meringue Cake

Ingredients
1 cup chopped pecans
Parchment paper
Masking tape
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups sugar, divided
7 egg whites, at room temperature
1/2 teaspoon cream of tartar
2 (8-oz.) containers mascarpone cheese
2 teaspoons vanilla extract
3 cups whipping cream
4 1/2 cups sliced fresh strawberries
Halved fresh strawberries

Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from the oven and cool completely (about 10 minutes). Reduce oven temperature to 250°.

2. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn the paper over; secure with masking tape.

3. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground.

4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture.

5. Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.

6. Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with the light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.

7. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.

8. Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.

9. Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.

Parmesan-Dijon Chicken

Ingredients

1/4 cup butter or margarine, melted

2 tablespoons Dijon mustard

3/4 cup Progresso® dry bread crumbs (any flavor)

1/4 cup grated Parmesan cheese

6 boneless skinless chicken breast halves (1 3/4 pounds)

Directions

1. Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.

2. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in a bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in an ungreased rectangular pan, 13x9x2 inches.

3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Chipotle Chicken and Vegetable Tacos

I'm trying to cut down on my sugar intake after I tested my blood sugar yesterday and noticed that my blood sugar was higher than normal. I still want to eat my spicy foods, it's really hard to stop eating that. So I found this recipe here. Chipotle chicken paired with Green Giant® frozen vegetables make these tacos a quick and easy dinner solution!


Ingredients

1 box (8 oz) Green Giant® frozen garden vegetable medley
1 chipotle chile in adobo sauce (from 7-oz can), chopped (with 1 tablespoon sauce)
1 cup shredded chicken breast
8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
1/4 cup crumbled queso fresco cheese
1 tablespoon chopped fresh cilantro
Lime wedges, if desired


Directions
1. Cook vegetable medley as directed on box; pour into 2-quart saucepan. Stir in chipotle chile and adobo sauce. Stir in chicken. Cook over medium heat 1 to 2 minutes, stirring frequently, until hot.

2. Spoon filling onto tortillas; fold in half over filling. Sprinkle cheese and cilantro over filling. Serve with lime wedges.


source: www.livebetteramerica.com/recipes/chipotle-chicken-and-vegetable-tacos/0c3b589b-8452-4900-a39d-57cd4d3a2865/

Cheese Stuffed Tomato Appetizer

For a fresh and light appetizer, these small bites have a Greek flavor, with low-fat feta cheese and creamy Neufchatel. The Neufchatel, which is sold near (and tastes like) cream cheese, stretches a small amount of feta while preserving its tangy flavor. Simple and delicious!

Ingredients:

2 ounces low-fat feta cheese

4 ounces Neufchatel cheese, at room temperature

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 packet grape or cherry tomatoes

Directions:

Crumble the low fat feta cheese into a medium bowl and mash it with the back of a fork.

Cut the Neufchatel cheese into cubes. Add the Neufchatel cheese to the bowl with the feta. Mash the two cheeses together with a fork.

Sprinkle the basil over the cheese mixture and stir to combine.

Cut the tomatoes in half and scoop the seeds out of each tomato half.

Place the tomato halves cut side down on a paper towel to drain away the excess juice and pat them dry.

Once dry, place the tomato halves cut side up on a plate.

Spoon cheese mixture into each tomato half.

Chill the stuffed tomatoes until you’re ready to serve them.

Tip:

The cheese mixture also makes a tasty dip for veggies -- thin with a little bit of sour cream or milk, if desired.

Read more: http://www.celebrations.com/content/cheese-stuffed-tomato-appetizer#ixzz2WgEpfGPV

Cheesy Chicken Enchiladas

Ingredients:

• 8 Burrito Size Tortilla’s
• 1 Can of Black Beans (Cans are 15 oz, I use 1/2 can for this meal)
• 2 Cups of Shredded Colby Jack Cheese
• 1 Large Tomato, Diced or 1 Can of Diced Tomatoes
• 1 10 oz Can of Green Enchilada Sauce
• 1 Package of Taco Seasoning
• 2 Chicken Breast

Directions:

Preheat oven to 375*.

While the chicken is about 1/2 way thawed, cut the chicken into small chunks then finish thawing. In a skillet, cook the chicken breast and taco seasoning. I typically do not add any water to the chicken while it’s cooking with the taco seasoning, I use it just to add flavor to the chicken. If you do need liquid add a small amount of water.

Spray a baking dish with nonstick cooking spray, then start preparing your enchiladas. In each tortilla layer with a small amount of chicken, black beans, tomato, and cheese. Roll each enchilada up until the ends meet then place into the baking dish, seam side down. Continue to do this until your dish is full with enchiladas. Pour the enchilada sauce over the tortilla’s and top with all of the remaining cheese.

This will bake in the oven for about 20 minutes or until the cheese is nice and bubbly. I serve this with a side of taco rice and corn.

Sweet but Spicy Chicken Wings

Spicy chicken wings are cooked in the crockpot with honey and barbecue sauce, along with spicy seasonings.

Ingredients:

• 3 pounds chicken wings (16 wings)
• salt and pepper to taste
• 1 1/2 cups any variety barbecue sauce
• 1/4 cup honey
• 2 teaspoons prepared mustard or spicy mustard
• 2 teaspoons Worcestershire sauce
• Tabasco to taste, optional

Preparation:

Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan. Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.

In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping the temperature on LOW. Makes about 30 chicken wings.

Sausage Cheese Balls

Sausage Cheese Balls is something simple and easy to make. It can be made ahead of time and then frozen. You can add to the recipe like peppers or change the type of cheese. You can even use ground turkey if you are not too happy with pork sausage.

Ingredients:

3 cups Original Bisquick™ mix
1 pound uncooked bulk pork sausage*
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese 1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed 1 1/2
teaspoons chopped fresh
parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

Directions

1. Heat oven to 350ºF.
2. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
3. In a large bowl, stir together all ingredients except barbecue sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
4. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.

Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.

Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on a microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.

Skinny Buffalo Chicken Dip

All the flavor of buffalo wings without messy hands! Perfect for your Superbowl Party. I lightened this using low-fat and fat-free ingredients. Adjust the heat to your liking and serve this with celery, chips or crackers.



Ingredients:

• 4 oz reduced fat cream cheese, softened
• 1 cup fat-free sour cream
• 1/2 cup Frank's hot sauce (or whatever hot sauce you like)
• 1/2 cup crumbled blue cheese
• 1 tsp white wine vinegar
• 2 cups (14 oz  raw) cooked shredded chicken

Directions:

Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm.

To do this on the stove, simmer on low heat 30 minutes.