Guacamole

Tonight is Taco night and what goes better with taco's than Guacamole (besides a Margarita that is). Its so easy and so delicious.


Whatcha Need:

3 Avocado's - when purchasing them, give them the 'squeeze test'. Must be kinda mushy. Firm = No good
1 Medium tomato
1 small onion
Cilantro- About a 1/4 cup
1 lime
Cumin- to taste
Salt- to taste

How to do it:

First open  your avocado and remove seed and scoop the 'meat' out of it and put it in a bowl. With a fork gently smush up the avocado. But leave it chunky

Next dice up you tomato, onion and cilantro- dice them finely and throw in the bowl with your avocado

Next add your cumin- I usually use a tablespoon or more because i love the flavor but use to your taste. Same goes with Salt. Use to your liking

Lastly, squeeze 1 lime into the yummy green mixture. This gives it an extra kick and also keeps the avocados from turning brown.

Extras: My plus 3 eat this so I don't ever get to put jalapeno's in it. but feel free to add some if you like a little heat. You can also add corn, which is delish too!

Serve on chips, tacos or however you want!

Pickle, Cream Cheese and beef roll's

No, I'm not pregnant, i swear. But let me tell you... This has to be the most wonderful, delicious, treat i have ever had. I first experienced this little bit of heaven at a birthday party for my nephew a few years ago and now i make it mandatory for any family gatherings, My sister in law makes these the best. Maybe its because she puts a whole bunch of cream cheese or the fact that i didn't have to make them, but either way, this is my favorite go to snack. I will make you a believer. I swear! Just try it.

Whatcha need:

Whole Dill Pickles - As many as you want to use (1 makes about 4-5 rounds once cut)
Room Temperature cream cheese
Beef lunch meet ( i use Carl Budding because it tastes so good!)


How to make it:

With paper towels, pat your pickle dry on each side then evenly spread a layer of cream cheese on one side of the your beef.

Place the pickle at one end of the beef slice and roll it up. Slice the pickle into 1-inch slices, lay flat on a plate, and stick a cocktail pick or toothpick in the center of each slice.

 Repeat until you have all you need.

Meatballs

The Meatball. If you know Italian, you know the meatball. And i know all of us have had some pretty terrible ones. If your going make either a pasta or appetizer meatball, make your own.. Please? Its much more satisfying to be able to brag that you made them and it is so stinking easy. Get off your Tush and cook!


Whatcha need:

2 pounds ground beef (or 3/4 Hamburger & 1/3 ground pork)

 4 garlic cloves, minced * Don't be stingy!

1/2 cup grated Pecorino- Romano cheese

1/2 cup bread crumbs

1 teaspoons salt

2 eggs

1/8 teaspoon freshly ground pepper

1/2 bunch fresh parsley, chopped

Making the balls:

In a large mixing bowl, combine all ingredients. Mix ingredients thoroughly and form meatballs. Cook meatballs in the oven at 350 degrees until lightly brown about 20 minutes. Let meatballs simmer in your favorite pasta sauce, until ready to serve.

Makes about 2 dozen meatballs.

Chicken Rosemary turn-overs

We admit it, we love things stuffed in a crescent roll and oozy with hearty goodness. So i have created lots of stuff with crescent rolls. So easy yet so satisfying. This is just one of those dishes that makes you go ahhh. I came across a similar recipe but it was turkey and all i had was chicken. I altered it to my plus 4's liking.

Whatcha Need:

Cooked chicken- I wouldn't recommend can.
Black pepper
Poultry seasoning
Seasoned salt
Dried rosemary
Cream cheese- room temperature
Crescent Roll- I recommend Pillsbury

How to make these balls of delight:


1) Smush your cream cheese so its creamy

2) Add all the seasonings

3) Mix the Cream cheese and seasonings so they are incorporated completely

4) Add your chicken and mix well, again

5) Pull out your cookie sheet, lightly grease it and separate arrange triangles on sheet

6) Place a spoonful of the mixture on the wide end of the dough

7) Close the corners and edges around the filling

8) Pinch it closed really well! Crescent roll dough is very stretchy, just make sure you don't tear it

9) Bake at 350 and the time length on package. Please tack a few extra minutes on to the recommended or until brown & golden!

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Buffalo Cheese Fries

Cheese fries are so yummy and look so easy to make, but how come when you attempt to make them at home like they serve at resturants its just a hot mess? I dont understand how Cheese, French fries and a dollop of Daisy can be so hard? Shaking my head... cant figure it out... Until now! I decided i was going to mix things up and try to make a Buffalo Cheese Fries and If i dont say so myself, they were pretty banging!

Whatcha Need:


3 Medium- large baking potatoes
1 1/2 Shredded cheddar ( dont even need to remind you to shredd your own, right?)
1/4lb of Bacon- Fried & crumbled
A few dashed of Frank's (I put that Sh*t on everything)
EVOO- Translation: Extra Virgin Olive Oil
Scallons for garnish
Salt- to your liking


How to do it:


Pre-heat your oven to 400 degrees


1) Cut your potatoes like french fries (long length)- I like um a little thick- Thats what she said!

2) Lay on cookie sheet and drizzle with EVOO- enough to lightly coat & add your hot sauce


3) Move around, flip-flop your pototoes so they are covered with all the EVOO & Hot Sauce

4) Put your Taters in the oven for about 30-45 minutes or until potatoes are cooked, brown and crispy. (make sure to check on them every so often)


5) Once potatoes are cooked Salt and then layer potatoes & cheese to form a 'Calorie Mountain' in the middle of the pan. Then Sprinkle your bacon

6) Pop back in the oven and let your cheese lava flow!



Serve with Sour Cream, Ranch, or Honey Mustard

BBQ Deviled Eggs

Well this goes out to Susie. Who is my second mom by birth, well not by birth but since I was at the ripe old age of well 11, Shes Jenny's mom! She has some amazing recipes she makes and its a real treat when she does because we all know John (that's her Hubby) doesn't share well in the kitchen. He's the man of the spatula <insert manly grunt here> So these eggs are a real treat and bring something new to the traditional Deviled Egg! I made some changes to the recipe because i never can remember exactly how to make them but they always seem to come out tasting just like hers. Its a miracle, I know!

Whatcha Need:

12 whole Hard Boiled Eggs
⅓ cups Mayonnaise
1 Tablespoon Gherkin Pickles- Finely minced
1-½ Tablespoon BBQ Sauce
1 pinch Salt And Pepper, to taste
1/4-1/2 teaspoon of Apple cider vinegar
Paprika- Optional

* Adjust Mayo & Vinegar if mixture needs to be thinned. This means add a little more as needed. Because some yokes are just bigger than others and it can throw the whole thing off! Irritarting i know!

How to devil your eggs:

1) Boil your eggs as normal. If the eggs spin fast on the counter, yep their done!

2) Cut each egg in half, lengthwise  and place all the yolks in a medium bowl. Coarsely mash the yolks with a fork.

3)  Add the mayo, pickle relish,  vinegar and barbecue sauce. Mix well. Season with salt and pepper.

4) Spoon or pipe* yolk mixture into the egg white halves.

*Use a pastry bag or put filling into a plastic bag; cut a small hole in the corner and squeeze gently.

5) Sprinkle with Paprika if you desire

Been there done that note: I always successfully ruin one egg when i am peeling. I have come to terms with it. So i decided instead of being wasteful and throwing the whites away, to just smash it up really really really fine and include it in the yoke mixture. It gives you a little more filling and who ever has enough?

AJ's Spinach Dip

Well this dip is amazing. Period. My friend Amanda (AJ for short) made this for some party she went to and I happen to come over and dig into her fridge and experience the left over mass of green creamy yummy. Oh was it one of the best experiences ever. I beg her to make it every chance i get. Its just something that when it crosses your mind it has to cross your mouth too! I credit all this to her for introducing me to this and feeding it to me when she can! Cheers to you AJ! Yes i am aware the recipe is on the back of the Knorr packet, but it just isnt the same if AJ didnt make it. So i give credit where credit is due!

Whatcha Need:

1 10oz packaged of frozen chopped spinach- thawed and squeezed of all the spinachy juice
16oz of Sour Cream - No need to get reduced fat, takes all the fun out of it
1 cup of Real mayo- Miracle Whip does nothing for this and works no 'Miracles'
1 package of Knorr's Vegetable recipe mix

PS. You can add green onions & tomatoes if it sparks your fancy


How to slop it together:

Combine all the above ingredients and chill for 2 hours or over night so all the ingredients can marry!

best to enjoy with Italian bread or Pumpernickel

Ham & Cheese Bread

Now after breakfast, ultimately comes lunch... And I am home with just 1 of my plus 4 so we decided to make Ham & Cheese bread. Yeast is a very stubborn, tricky thing to use. I have made bread that has successfully became my kiddies new softball but practice makes perfect, so they say.

So lets get our hands dirty and jump on into it.

Whatcha need:

3 c. of all-purpose flour
1 packet of Fleischmann’s rapid rise yeast
1 c. of lukewarm water- wrist test works wonders (need it to be 105 degrees )
1/2 c. of sugar
1 tsp. of salt
1/4 c. of vegetable oil
additional flour for dusting- like your Tinkerbell
five slices of ham- More is always better
five slices of cheese- again more is always better
about 1/4 c. of softened butter plus more for brushing the top

1) Pour the lukewarm water in a large mixing bowl. Sprinkle the yeast (resist the urge to stir it). Leave until bubbly, about 10 minutes.

2) Stir together the flour, sugar and salt. Add half of the mixture to the yeast. Pour in the vegetable oil. Stir with a wooden spoon until the texture appears even. The dough will be very sticky at this point. Add the rest of the flour. Stir until the dough just comes together then dump onto a lightly floured work surface.

3) Knead the dough for 10 to 15 minutes or until elastic and no longer sticky. Yes i am aware your arms will hurt and you will cuss this bread wondering why you decided to even start this project....

4) Gather the dough into a ball- thats what she said, BAM. Lightly brush a large bowl with vegetable oil. Put the dough in the bowl, turning it every which way but Sunday so that every part of the surface is coated with oil.

5) Cover the bowl (cling wrap or a damp towel, each to their own fancy) and leave to rise until double in size, about one to three hours depending on the humidity. I know by now you have checked on it 3 times. Sit down turn on some boob tube and drink some coffee. Patience my friend, patience...

6) When the dough has risen sufficiently (very educated huh?), punch down then transfer to a lightly floured surface, all you moms know how important the punching part it! Take out that aggression...... now!

7) Knead for a couple of minutes then roll into a log about three inches in diameter.<insert funny inuendo here>

8) Roll the dough flat to form a rectangle. Spread the entire surface with butter. Arrange the ham and cheese slices on top.

9) Now its the braiding part... Pay attention! Cut the dough in 1 inch segments EQUALLY on each side.

Start with the top and criss cross down the ham, cheese buttery goodness. See photo below. Don't worry i have faith you will mess it up as i did but practice makes perfect!

10) So, anyway, once the dough has been filled and braided , leave to rise for another 30 to 45 minutes. I know were impatient. Right?

* About 15 minutes before the dough has risen fully a second time, preheat the oven to 350F. Brush the tops of the unbaked bread with butter

.

Bake for 30 minutes.

then VIOLA! Your ham & cheese masterpiece has been created.

Sit back and enjoy! Your hard work has paid off Betty Crocker.

Been there done that note: You can change up your ingredients- pepperoni and cheese/ Feta and Spinach the change ups are limitless!

Crab Rangoon

Who doesn't love Crab Rangoon? Who doesn't like paying $8.00 for 6 of them? My children were my inspiration on this one. Believe it or not, when i ask "what do you guys want for dinner?" i get CHINESE FOOD!!! And my Oldest Ashtyn will request 1 whole bag of these thangs just for herself. So i got creative one day.. And BAM (yep Emerald again) i mastered it!

Whatcha need:

1 brick cream cheese
1 tablespoon garlic powder
1 bunch green onions sliced
1 1/2 cups REAL crab meat, chopped (really people, lets not use pretend crab meat)
pinch of salt
1 tablespoon white sugar
1 pkg wonton wrapper squares
1 egg, for egg wash

Next ya gots ta do:

1) Combine all the ingredients except wrappers and egg.

2) Refrigerate for 30 minutes & when ready to prepare, add a small dollop of crabmeat mixture in
    the middle    of the wonton.

3) Rub 2 edges of the wonton with egg wash.

4) Seal wonton by folding up to form a triangle.
    Squeeze any air pockets out.
5) Heat oil and fry up until golden brown.

These creamy, crispity triangles are ready to devour!

Buffalo Chicken Wing Dip

Well I had this dip a few years ago at one of my oldest friend Aaren's Bridal shower. Shes a mom of almost a 1 year old (who i have yet to meet, ahhh hummm) now and i have re-created this dip for almost every party/ occasion I throw! It has a BAM effect (yea I think I'm Emerald) and everyone who tries it, well we'll just say they double dip...

So here is how you make this super exciting crowd pleaser dip, CAUTION you will eat it all.

Whatcha need:

Rule of thumb: Good things come in 2's for this recipe... jus sayin..

2 Steroid pumped-up size chicken breasts- OR you could use 2 regular cans of Chicken

2 bricks of Cream cheese, room temperature. No need to get reduced fat, whats the point?

2 1/2 Cups of Shredded Cheddar. Please grate your own, please?

1 Small bottle 8 oz of Franks (i put that Sh*t on everything) Hot sauce

1 Small bottle 8 oz of Ranch Dressing (or bleu cheese, yuck)

All you gotta do is,

1) Cook (if your doing it the 'gourmet' way) and shred your chicken & put aside

2) Cream your Cream Cheese until smooth- a spatula will do just fine, then add your 2 cups of cheddar, ranch & hot sauce

3) mix in your chicken to the yummy concoction and evenly mix.

4) Transfer dip mess to baking dish & sprinkle with remaining cheddar and cook for 20-30 minutes until bubbly and brown on top

You are ready to break bad on this dip like its a chicken wang. Can be eaten hot or cold!