Jan 26, 2012

This was a really fun meal for the family. It was quick and easy, and relatively inexpensive. Everyone likes sliders and finger food. These would be great to serve at a get together or a party.  This is also a great meal for something for a midweek meal when you need something fast.  I have seen a lot of recipe on the web that is similar to this one that uses a lot more brown sugar. I made the heavy brown sugar recipe once, but it was a little too sweet for us. I like this recipe much better because it’s a little milder!

  • 12 good white dinner rolls
  • 12 pieces good honey ham
  • 12 small slices Swiss cheese
  • mayonnaise
  • miracle whip

Poppy seed sauce 
  • 1/2 Tablespoon poppy seeds
  • 1 Tablespoons yellow mustard
  • 1/4 cup butter, melted
  • 1/2 Tablespoon minced onion
  • 1/4 teaspoon Worcestershire sauce
  • ¼ teaspoon brown sugar

  1. Spread onto both sides of the center of each roll may or miracle whip. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
  2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

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Jan 21, 2012

Although this recipe is good it’s not exactly what I would call sesame chicken. At least it’s not sesame chicken in the sense that I am accustom to it. This reminds me more of a bourbon chicken they would sell in the mall food court. Everyone really loved this recipe, but if you are looking for a traditional sesame chicken keep looking. I would make this again but I would present it to my family with a different name! HA! *I doubled the sauce part of the recipe so that there would be extra to put over the rice. * 

  • 2 1bs. skinless, boneless chicken thighs.
  • 1/2 c. low sodium soy sauce
  • 1/3 c. packed brown sugar
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground ginger
  • 1 large Onion Chopped
  • 1 Tbsp. ketchup
  • 1 Tbsp. toasted sesame seeds

  1. Place chicken thighs in the slow cooker. 
  2. Whisk together remaining ingredients in a bowl and pour over chicken.
  3. Cover and cook on low 6 to 8 hours or on high 3 or 4. Serves 4 - 6.
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Jan 17, 2012

I was reading online last night that the Burger Kings in the Washington DC and Maryland area are doing a test market for Burger King home delivery.  They are guaranteeing to get your food to you hot and your fries nice and crispy! I would love to see if that actually happens. I can’t get them home crispy when I got get them myself. I hate soggy fries. We have pizza joints that deliver here in my neighborhood up to 2am why not burgers?  

Personally I love the idea of Burger King home delivery because I can’t always get out because of one thing or another or the weather is crummy or whatever. For a $2 charge I would be up for it occasionally. 

I can’t tell you how many pizza joints we have that deliver but unfortunately we don’t have anything else that delivers not even Chinese food. I envy people who have that option!

So what are your thoughts? Would like you like see Burger King home delivery in your neighborhood? Would you utilize their services? This is not an endorsement or anything like that I am just curious about what your thoughts are! Here is the original article I found on www.usatoday.com.

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Jan 16, 2012

I LOVED this salad! It’s simply delicious! If you don’t like tomatoes you will probably not like this recipe, but it’s worth a shot regardless! The dressing is tomato based and the salad contains a lot of tomato. I love tomato so I was all about this recipe, my husband on the other hand, wasn’t a fan but he doesn’t like tomatoes. I think I could eat this every day for lunch and be perfectly happy. Yummy!

  • 1 cup cubed whole-wheat country bread
  • 2 teaspoons extra-virgin olive oil
  • 4 medium tomatoes, divided
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons minced green onions
  • 2 teaspoons distilled white vinegar
  • 1/4 teaspoon garlic powder
  • Freshly ground pepper, to taste
  • 5 cups chopped hearts of romaine lettuce
  • 3 slices center-cut bacon, cooked and crumbled
  1. Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
  2. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.
  3. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.
Recipe Source
Serves 4 totally 151 calories per serving

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Jan 15, 2012

My husband and I both loved this soup, but I must admit it was a little on the spicy side even for me. The chili powder is super strong in this recipe!  Next time I make this I would probably only add one tablespoon of chili powder. It can be a little chocking. If you don’t like spicy, then this is not a recipe for you unless you tweak it a bit. What I loved about this recipe is it’s filling, and it’s low in calories. 86 Calories per serving*

Makes 4 1/2 cups Serves 6= ¾ cup each
  • 1 (14.5-oz) can of fire-roasted tomatoes with medium chilies (I used mild Rotel)
  • 1 (15-oz) can of chick peas (I used Great Northern less calories)
  • 2 cloves garlic, chopped
  • 2 cups vegetable or chicken broth 
  • 2 tbsp. chili powder
  • 1/4 cup lime juice 
  • 1/2 cup chopped cilantro
  1. Place tomatoes, chick peas and garlic with the broth and chili powder in large pot, and bring to a boil. 
  2. Lower the heat and simmer for about 10 minutes. 
  3. Enjoy! (I added everything to the pot at one time and let it cook. Super simple, and fast!)
Recipe Source

*calculated on myfitnesspal.com

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Jan 14, 2012

This is now the third time I have made this ham and I must say it’s fantastic!! It’s super simple to make and I just love it. Buying a Honey Baked Ham is way out of our budget so the next best thing is to make it myself! This is a great recipe and if you check out the original source you will see a video on how to make it yourself and it’s super simple!

  • 1 Spiral Cut Ham
  • 2 cups white granulated sugar
  • 1 teaspoon onion powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg (freshly ground if possible)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon paprika
  • 1 bone-in spiral sliced pre-cooked ham

  1. In a small mixing bowl combine sugar, ginger, clove, paprika, onion powder, cinnamon, and nutmeg. 
  2. Mix the seasoned sugar mixture well. Place aluminum foil on a cookie sheet, cover the pan with the foil, if you fail to do this, you may have burnt sugar on your pan, and it will take a while to clean off. 
  3. Place ham, open meat side down onto the pan. Sprinkle with the seasoned sugar mixture press sugar onto the outside of the ham. You may not use all of the seasoned sugar mixture.
  4. Gently heat the seasoned sugar mixture on the ham. Wave the flame quickly over the sugar, you want the sugar to brown, not burn. Staying in one area and moving out from there slowly will make this easier, as you will be heating the sugar in a continual direction. This whole process will take about 15 minutes, so be patient. You can sprinkle more sugar on top of the already browned parts of the ham and make the crust thicker.
  5. You can either reheat the ham or serve it cold when you are ready.
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Jan 13, 2012

As you can see from my picture I didn’t do a very good job of rolling my pinwheels. I was running out of time. My guest were about to start arriving and needed to move quickly. These turned out fantastic, but they were super-hot. I think next time I would cut the amount of jalapenos in half. If you like spicy hot then you will love the recipe just the way it is!

  • 1 package Cream Cheese (8 Ounce Package)
  • 4 ounces, weight Canned, Diced Jalapenos (2 ounces for mild)
  •  1 Tablespoon Sugar
  •  8 ounces, weight Tube Refrigerated Crescent Rolls
1.      Preheat oven 375 degrees F.
2.     Add cream cheese into a bowl along with diced jalapenos, and sugar.
3.     Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well and set side.
4.     Open up your tube of crescent rolls and place on your cutting board. 
5.     Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles. 
6.     With the back of your spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle. (You will have two rectangles per tube of crescent rolls.)
7.     Spread your half portion of cream cheese on one of your rectangles, start with the long end of the roll, and get to rolling. Once it’s all rolled up, you will need to cut your log into 16 pinwheels.
8.     Get a sharp knife and cut into 16 pieces.  Place each pinwheel on a baking sheet
9.     Bake for 12-15 minutes or until golden brown.

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Jan 12, 2012

I love this recipe, but in all honestly I per them to be fried rather than baked. I know baked is a much better choice, but there is something about fried rangoon that just taste amazing!

  • 1/8 tsp. garlic salt
  • 1/8 tsp. Worcestershire sauce
  • 14 won ton wrappers
  • 1 small green onion
  • 4 oz. (imitation) crab
  • 3 oz. cream cheese
1.      In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
2.     Stir in crab and onion.
3.     Place 2 teaspoons full in the center of each wonton wrapper.
4.     Moisten edges with water; bring corners to center over filling and press edges together to seal.
5.     Place on a baking sheet coated with non-stick cooking spray.
6.     Lightly spray wontons with nonstick cooking spray.
7.     Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.

Makes 14 Crab Rangoon (2 per Serving)

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Jan 11, 2012

This is a really great dip and believe me it was a hit with my guest. My only complaint is that once it baked there was a huge pool of oil from the cheese floating on top. 

Maybe if I had baked it in a bread bowl it might have helped to absorbed some of the oil up making a better presentation. This would even be a great baked potato topper or served on top on baked potato bites. 

  • 2 cups (8 ounces) Mozzarella cheese, shredded
  • 1 cup (4 ounces) Parmesan cheese, shredded
  • 1 cup mayonnaise
  • 1/4 cup finely diced green onion (adds great color)
  • 7 bacon strips, diced and fried
  • 1 garlic clove, minced
  • 1/4 tsp. crushed red chili flakes
  1. Pre-heat oven to 350 degrees.
  2. Combine all ingredients in a large bowl and mix well
  3. Spoon into a baking dish.
  4. Bake for 45 minutes or until heated through.
  5. Serve with bread cubes or crackers.
Original Source
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Jan 10, 2012

If I told you I loved this recipe it would be an understatement. This dip calls my name at night while it was in the refrigerator. I could eat it hot or ice cold right out of the refrigerator. It’s insane! I did use 4 oz. of jalapenos but next time I would use 2 oz. of the regular and 2 oz. of the mild to keep the spice level down. 

If you like it hot then follow the recipe as is or add more. I will tell you that by baking it the heat of the jalapenos will intensify.  This recipe is simple wonderful!

  • 1 (8 ounce) package cream cheese (room temperature)
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese (grated)
  • 1/2 cup parmesan cheese
  • 1 (4 ounce) can sliced jalapenos (this can get super hot so adjust to taste)

1.      Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish.
2.     Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

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Jan 4, 2012

I really loved this recipe! My only beef with it is that you can’t really taste the cauliflower because the Brussels sprouts really over power the dish. If you don’t like sprouts you will NOT like this recipe. I happen to love sprouts, but even when we were finishing up the left overs a few days later I thought the sprouts were a little stronger than I like. The bacon takes the cake in this recipe and just makes it into something really special. 

I think you could do so much with the concept of this recipe by changing out the vegetables. I think potatoes and carrots would rock in this sauce!

  • 2 cups fresh cauliflower florets
  • 2 cups fresh brussels sprouts, quartered
  • 2 bacon strips, chopped
  • 1/2 large sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/8 cup all-purpose flour
  • 3/4 cup milk
  • 1/3 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

  1. Place cauliflower and brussels sprouts in a large saucepan and cover with water. Bring to a boil. Cover and cook for 2-3 minutes or until crisp-tender; drain.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Sauté onion and garlic in drippings until tender. Stir in flour until blended; gradually add the milk, cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Stir in cauliflower mixture and bacon. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 375° for 15 minutes.
  4. Uncover and bake, uncovered, for 15-20 minutes. Yield: 8 servings.
Original Source

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Jan 3, 2012

I absolutely loved this recipe!  It’s simple fantastic! Don’t get me wrong it’s nothing fancy, but that’s what I like about it. I already like Stovetop Stuffing, but this takes Stovetop and fancy’s it up!  After it was made no one had a clue that the majority of the recipe came out of a box! Frugal, easy, and fantastic… what more could you ask for?

  • 1 medium onions, minced
  • 2 -3 stalks celery, chopped fine
  • 2 tablespoons butter
  • 1/4 teaspoon poultry seasoning
  • 1-2 cups chicken broth (or any broth)
  • Hot water
  • 1 (6 ounce) packages Stove Top-style stuffing mix
  1. Sauté onions and celery in butter.
  2. Sprinkle with poultry seasoning.
  3. Set aside to cool slightly.
  4. Toss this mixture into your favorite dry stuffing mix.
  5. Heat broth and set aside.
  6. Read directions on your favorite stuffing mix box.
  7. Add enough hot water to the broth to make up the required liquid needed.
  8. (Omit butter the recipe calls for as it was already used to sauté vegetables.)
  9. Pour over stuffing/vegetables mixture and mix well.
  10. Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.
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Jan 2, 2012

This is a really great side dish! It’s very easy to put together and bakes up nicely. The flavor is wonderful. In truth you could use any of the flavored cream cheese. I think the vegetable flavored or garlic flavored would be fantastic also. 

  • 3/4 cup half-and-half cream
  • 1/2 cup spreadable chive and onion cream cheese
  • 1 tablespoons dried minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 packages (20 ounces each) refrigerated shredded hash brown potatoes
  • 1 cups shredded Swiss cheese
  • 1 1/2 tablespoons minced fresh chives, divided
  • 1 tablespoons butter, cubed

  1. In a small saucepan, combine the first five ingredients. Cook and stir over medium heat until blended; transfer to a large bowl. Add potatoes; mix well.
  2. In a greased 13-in. x 9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and a third of the cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.
  3. Cover and bake at 375° for 35 minutes. Uncover; bake 10-20 minutes longer or until edges begin to brown. Let stand for 10 minutes before cutting. Sprinkle with remaining chives. 

Yield: 12 servings.
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