Pineapple Pecan Cheeseball

This is a really yummy cheeseball! I made this for my family on Christmas Eve and everyone loved it. So easy to make... if you're hosting a party or going to one for New Years, you should make this. :)

Ingredients: 2 (8oz.) blocks of cream cheese, softened a little bit
                   1 (8oz) can crushed pineapple, drained
                   2 T. chopped green onion
                   1/2 green pepper, chopped
                    1 tsp. seasoning salt
                   2 cups chopped pecans

Directions: Combine everything in a bowl except for 1 cup of the pecans. (It's really easier to mix it up with your hands like you would meatloaf...) Cover and chill in fridge overnight or at least for a couple hours. Then, form it into a ball and roll it in the cup of pecans you have leftover. Wrap it tightly in foil or plastic wrap and refrigerate until serving.
  *Serve with your favorite crackers  :)

Stuffed Mushrooms

I made these stuffed mushrooms for one of my family Christmas get togethers and they disappeared fast! My husband doesn't even like mushrooms (what's wrong with him!!)  :) and he tried these and loved it. If you don't feel like messing with everything in one day, you can make the sausage and scrape the mushrooms out a day in advance.

Ingredients: 2 pkgs. of mushrooms (I got the brown ones...not the white ones) There is about 10 or so in each container.
                    1 "roll" of italian sausage (I got the Bob Evans mild kind)
                   8 oz. cream cheese
                    2 T. parsley (I didn't use fresh I used the kind from the spice aisle)
                   1 T. lemon juice
                   some minced garlic...I just threw about 2-3 tsp. worth or so.
                   A couple good shakes of pepper
                   Parmesan cheese
                 *You need a blender*

Directions: Cook the sausage and drain the grease. Set aside. Remove the stems from the mushrooms. I used a small spoon to really scrape it out good. If you have any baby spoons around they work perfect!
    In a blender, combine the cream cheese, parsley, lemon juice, garlic, and pepper.
  Cover and blend until smooth. *It will stay fairly firm...like the consistency of the cream cheese.*
Fill each cap with the cooked sausage first, then the cream cheese mixture. Place on greased sheet and sprinkle each one with a good amount of parmesan cheese.
 Bake at 450 for about 10 minutes or until browned a bit.

*Makes about 20 mushrooms.
                 

Veggie Pizza

This is a great appetizer dish! It's very tasty and easy to make too!

Ingredients: 2 cans of crescent rolls
                   1 pkg. of the dry ranch mix
                   sour cream (16oz)
                  veggies of your choice: I used broccoli, 1 red pepper,and some carrots
                  Pkg. of shredded cheddar cheese

Directions: Get your biggest cookie sheet and spread the crescent roll dough out onto it. Use your hands to really spread it out so it covers the whole bottom of the cookie sheet. Bake according to directions on the can of crescents. (It's like 12 minutes or so.....) Let it cool completely.
   Mix the sour cream with the dry ranch mix. Spread it over the crescents evenly. Chop up your veggies how you like them. I like to chop everything pretty small. Then, just spread on top of the sour cream mixture evenly. Then sprinkle with shredded cheese.
Refrigerate until serving and cut into little squares.

White Chocolate Christmas Coffee

I love coffee, but I'm the type of person who has to have it with lots of flavored creamer....to the point where it's not even really coffee! :) I know I'm not the only one who is crazy like that...so for all of you creamer people this is for you. I created this on my own when I discovered one morning we were all out of flavored creamer!! It's nothing fancy or anything, but it works! :)

Ingredients: 1/3 cup white chocolate chips
                   1 cup half and half (I know it's a lot...but seriously can't be any worse than Starbucks)
                    1 cup hot fresh brewed coffee
                  whip cream

Directions: Microwave the white choc. chips with the half and half in a bowl until melted smooth. I just kept hitting like 25 seconds and stirring it, then repeat until melted. Stir in coffee. Pour into large cups, and top with whipped cream. yummy!
 This makes 2 big cups....one for you and one for a friend. :) They won't be disappointed.

Chocolate Covered Cherry Cookies

These cookies are so good! It's something a little different than usual, which I love. Very chocolatey (is that a word?...it should be if it's not...)

Ingredients: 1 stick butter, softened
                    1 cup sugar
                   1 egg
                  1 1/2 tsp. vanilla
                  1 1/2 cups flour
                1/4 tsp. baking soda
                 1/4 tsp. baking powder
                  1/2 cup cocoa
                1 (10oz.) jar maraschino cherries
                1/2 cup sweetened condensed milk
                1 cup semisweet choc. chips

Directions: Beat butter and sugar. Add egg and vanilla and beat well. Add flour, baking soda, baking powder, and cocoa and stir until smooth.
   Roll into balls. Place on ungreased cookie sheet. Drain the cherries but keep the juice! You use it later.
 Press center of each ball with your thumb. Place a cherry in the indentation.
 In a pan over the stove, heat the condensed milk and chocolate chips until melted. Stir in 4 tsp. of the cherry juice. Spoon a little of the mixture over each cookie covering the cherry.
  Bake at 350 for about 10 minutes.

Homemade Raspberry Lemonade

I found this recipe on pinterest and it's the same recipe as the Cheesecake Factory uses. If you've ever been to Cheesecake Factory then you should know how excited I was to find this, because everything there is so good!

Ingredients: 1 cup water
                    1 cup sugar
                    1 cup fresh lemon, squeezed (If I'm remembering right it took about 4 or 5 lemons)
                   1 1/2 c. fresh raspberries

Directions: Bring the water to a boil, then add the sugar and stir constantly for 1 minute until dissolved. Remove from the heat and add to a blender with the raspberries. Puree until smooth. Add to a 2 qt. container with the lemon juice and enough water to fill up 2 quarts worth.
   Let it refrigerate for awhile. Stir well before serving.

* You can sugar the rims of your glasses if you are feeling festive.  :)

Holly Crackles

These used to be my favorite Christmas treat when I was younger! I haven't had them in years, but I found a recipe for them and they are just as yummy as I remember.

Ingredients: 1 stick butter
                    1 bag of Large marshmallows (10 oz.)
                    1 1/2 tsp. green food color
                   1 1/2 tsp. vanilla extract
                    4 cups cornflakes cereal
                    Festive Sprinkles :)

Directions: In a medium saucepan, melt butter and marshmallows over medium-low heat, stirring constantly. When melted, remove from heat and stir in the food coloring and the vanilla. Mix well, then stir in cornflakes.
   Drop by spoonfuls onto wax paper and immediately pour sprinkles on. Let stand until cool and firm.

*depending on how big you make them...this makes about 24-36.

Chocolate Butterscotch Nut Clusters

This recipe is from my mother in law Pam. They are SO addictive and easy to make you must try these!! :) I will definitely be keeping this recipe forever!!!!

Ingredients: 1 pkg. semi-sweet chocolate chips (12 oz.)
                    1 pkg. butterscotch chips (11 oz.)
                   16 oz. container of Planters salted peanuts

Directions: In a saucepan over low heat, melt the choc. chips and butterscotch chips together until smooth. Remove from heat and stir in peanuts. Drop by spoonfuls onto waxed paper or foil. Let cool to harden.

*You can leave them out at room temperature or put them in the fridge for storing. :)

Chocolate Chip Cookie Cream Layer Delight

My mom used to make this for me all the time for my birthday. She would make her own crust from scratch though....but we both forget how it was made...so I decided to substitute cookie dough, and it's delicious!!! We also both couldn't remember what it was called. So instead of "that layer thing you always make me for my birthday," I chose to name it "Chocolate Chip Cookie Cream Layer Delight."

Ingredients: 1 tube of choc. chip cookie dough
                    8 oz. of cream cheese, softened
                    1 cup of powdered sugar
                   12 oz. of cool whip, thawed
                    3 cups milk
                    1 pkg. of instant chocolate pudding mix (3.9 oz.)
                   1 pkg. instant vanilla pudding mix (3.4 oz.)
                 *optional* Coconut and almonds

                   

Directions: Set the tube of cookie dough out at room temperature for 10 minutes to soften. Press it into an ungreased 9x13 pan. If the dough starts to get sticky on your fingers, you can wet your fingers a little bit with water and it helps to not stick! :)
     Bake at 350 for about 14 minutes or until golden brown. Take it out of oven and place the whole pan on a wire rack to cool.
   In a big bowl, beat the cream cheese, and powdered sugar until smooth. Fold in 1 3/4 cup cool whip. Spread over cooled crust.
      In another big bowl, whisk the milk and both the pudding mixes for 2 minutes. Let it stand for another 2 minutes or until it's soft set.
   Spread over the cream cheese layer. Top with remaining cool whip.
  Sprinkle coconut and almonds on top if desired!
  Cover and refrigerate for 8 hours or overnight until it's firm.

Tomato-Basil Parmesan Soup

I love soups! Especially this time of year. This recipe is so so good! It's a creamy soup, which I usually prefer over broth ones. I made it in my crock pot which is even more awesome. Both my husband and father in law loved it.

Ingredients: 2 (14oz.) cans diced tomatoes, with juice
                   1 cup finely diced celery
                   1 cup finely diced carrots
                   1 cup finely diced onion
                   1 tsp. dried oregano
                   1 T. dried basil
                   4 cups chicken broth
                   1 bay leaf
                    1/2 cup flour
                   1 cup parmesan cheese
                    1/2 cup butter
                   2 cups half and half, warmed
                   1 tsp. salt
                    1/4 tsp. pepper

Directions: Put the tomatoes, celery, carrots, chicken broth, onions, and bay leaf in your crockpot. Cook covered on low for about 5-6 hours. Next, you are gonna be a "fancy" chef and make a "roux." Don't be scared! It's super easy and it's purpose is to make the soup thicker and creamier.
   Get a big frying pan and melt the butter over low heat. Then, add the flour. Stir it CONSTANTLY for about 6 minutes. Stir in 1 cup of the soup mixture from your crockpot. Then, stir in 3 more cups worth. Keep on stirring until smooth. Yay! You just made a roux. Feel fancy. :)
  Then, just add it back into the crock pot and stir it in. Add the oregano, basil, parmesan, warmed half and half and salt and pepper. Cover and cook another hour.

*helpful tip: To chop up the veggies I use a handy chopper tool I have. It's awesome! It makes them finely chopped, which I find hard to do on my own with just a knife!

*Serves about 8-10 people.

OMG! Bread

I am naming this amazing bread OMG bread, because when you take a bite it's guaranteed you will say OH MY GOSH! It's so good! It's got bacon, cheese, and buttery ranch on it....how could it not be good?! Must try this one!

Ingredients: 1 unsliced loaf of round sourdough bread
                   8-12 oz. of cheddar cheese, thinly sliced
                    3 oz. bag Hormel real crumbled bacon (I got the jalapeno kind...mmmmm)
                   1 stick of butter, melted
                   1 T. Dry Ranch Mix

Directions: Cut the bread going both directions, but don't cut through the bottom crust. (It will start to look like a bloomin' onion) Place slices of cheese in between the cuts. Sprinkle the bacon bits on next, making sure to get in between the cuts. Mix together the melted butter and the dry ranch mix (1 T. only) Pour it over the bread. Wrap the whole thing in foil and place on a baking sheet. (I found my round pizza sheet worked best) Bake at 350 for about 18 minutes. Then, unwrap it and bake another 15 minutes or until the cheese is melted.
*Serves about 6.

Garlic Knot Rolls

I found this recipe on pinterest and it's awesome! Who knew biscuits could be transformed into such cute little knot rolls. They taste so good!

Ingredients: Can of biscuits (my can made 8) -there's only 7 in the picture because I had to eat one!
                    1/4 c. canola oil
                   3 T. parmesan cheese
                   1/2 t. garlic powder
                   1 t. oregano
                     1 t. parsley
             You need a brush to glaze the stuff on!

Directions: Roll each piece of dough into a rope about 9-12 inches. *I used my rolling pin and also kinda stretched it out with my hands* Then just tie it in a knot and tuck the ends down.
  Place on a greased sheet at 400 for about 10-12 minutes.
 While they are cooking, combine the ingredients in a bowl. When they are done, immediately brush them with the mixture. Yum Yum!

Baked Cream Cheese Spaghetti Casserole

I've been cooking with cream cheese a lot recently....it goes good in everything I have decided! :) My husband loved this dish and said it reminded him of "Bravo's" pasta. Soooo Good!

Ingredients: box of spaghetti noodles (It's like 13oz.)
                   BIG jar of spaghetti (about 30 oz. worth)
                   1 lb. beef
                   onion, chopped
                   1 t. italian seasoning
                    minced garlic
                   8 oz. cream cheese
                   Parmesan cheese

Directions: Brown the meat and drain the grease. Stir in chopped onion and sauce. Leave on stove on low heat, just to keep warm. Cook the spaghetti and drain, then place in a big bowl. Add the cream cheese, italian seasoning, and garlic (just throw a couple teaspoons in) Stir until the cream cheese is melted and covering the noodles evenly.
  Grease a 9x13 pan. Spread a little bit of the sauce mixture on the bottom. Then, pour the noodle mixture into pan. Next top with the remaining sauce and sprinkle as much parmesan as you like on top.
 Bake at 350 for about 30 minutes.

If you let it cool for a little bit allowing it to set before eating, it will make it easier to cut.
*serving size= 6-8 people

Breakfast Pizza

Pizza and breakfast....the best of both worlds. This is good.

Ingredients: 8 oz. can crescent rolls dough (I got garlic flavored...yum.)
                    1 lb. sausage (maybe even a little less for some people...but not me.)
                   1 cup shredded hash browns, thawed (I threw mine in the microwave for like 20 seconds)
                   1 cup shredded cheese
                  1/4 c. milk
                  1/2 t. salt
                    1/8 t. pepper
                   8-10 oz. of egg beaters

Directions: Brown the breakfast sausage and drain the grease. Grease a circle pizza pan. Press the dough out to form a circle. Make sure you press the triangles together good. Crimp the edges to form a rim. (Crimp it good too, because that's what's holding the egg, etc. in!) Then, just top with sausage, potatoes and cheese. Combine the milk, salt, pepper and egg beaters in a bowl. Pour over the sausage mixture.
   Bake at 375 for 25 minutes.

Servings is 4-6 people

Mexican Pasta Bowl

I love pasta dishes and I love mexican food, so I decided to combine them together. I normally top it with shredded cheese but I forgot it at the store, so I just threw whatever I had on there. (which happened to be feta cheese) Whatever works! :)

Ingredients: Box of Rotini Pasta
                   pkg. of taco seasoning
                   1 lb. of ground beef
                  1 onion, chopped
                   1 can (14.5 oz.) diced tomatoes in sauce
                 1 green pepper
                   Package of shredded cheese

It looks a lot prettier with shredded cheese!

Directions: Brown your meat and drain the grease. At the same time, cook the noodles until done. Once you've drained the grease, add  the onions, taco seasoning and 3/4 cup water. Stir. Add tomatoes and green pepper. Simmer. Stir in with pasta and top with shredded cheese.

*This is awesome with cornbread!!

Servings is about 6 adults.