Appetizer Ideas

I normally use this blog to post dinner ideas. But, with the Super Bowl coming up in a few weeks, I thought I'd post a couple appetizer recipes that you might like to try. The first is a recipe from my sister, Debbie. She has made this cheesy bread a couple of times now and said that people devour it. I mean really, who doesn't like buttery, cheesy bread?! I know this girl sure does. The second recipe is from my mother-in-law, Cindy. It's called Veggie Pizza. The first time she made it I made the mistake of judging it because it was afterall, topped with VEGGIES (in my defense, I was only about 15 years old). I told her I'd try it but asked her if she would get her feelings hurt if I had to spit it out. HA! So, reluctantly, I took my first bite and about 5 pieces later I decided that this would be an appetizer that I'd love forever. Note to self, don't judge a book by it's cover. So, I hope that if you have a party, girls night, or just a family fun weekend at home that you will try these out. You won't regret it!

Party Cheese Bread

1/2 cup melted butter (no substitutions)
2 TBSP lemon juice
2 TBSP Dijon mustard
1-1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 round loaf sourdough bread (1 lb.)
1 lb. Monterey Jack cheese, cut into thin slices

In a small bowl, combine the first 6 ingredients;set aside. Cut bread diagonally into 1 in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in the opposite direction. Arrange cheese slices in cuts and drizzle butter mixture over the bread.

Wrap loaf in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Serve with a fork so guests can pull off individual pieces.
NOTE: The sourdough bread will give it a little tang that a regular round loaf of white bread won't, but the white bread will work in a pinch.


Veggie Pizza

Broccoli, Carrots and Cauliflower (1 head of broccoli and cauliflower and about 1/2 a bag of baby carrots)
2 Cans Crescent Rolls
2 - 8 oz. Bricks Cream Cheese, softened
1 Cup plus 2 Tbsp. Mayo
Salt, Garlic Powder and Dry Dill to taste

Rinse and pat veggies dry. Use food processor to chop veggies into small pieces. Set aside. Unroll crescent rolls and flatten out onto a lightly greased cookie sheet. Press and seal seams together. Bake for 6-7 minutes at 350. Cool. Meanwhile, with hand mixer, blend together the softened cream cheese, mayo and seasonings. (You might want to taste to make sure you have added enough seasoning). Spread onto cooled crescent rolls. Top with chopped veggies and lightly press. Cover with saran wrap and cool for at least 2-3 hours. Cut into squares and serve.

My Favorite Soups

There are few things about winter that I like. The cold, dreary days, night-fall at 5:00 p.m., bundling up the whole family just for a quick trip to Wally, etc., etc. But, one of the things that can make all of that better is to end the day with a big bowl of soup - it always tastes better on a cold night. So, here are two (yes, 2 for the price of 1 today) of our favorites. First, is baked potato soup. Oh my goodness, it's so rich and thick and will put a smile on your face for sure! And the second is Vegetable Beef Soup. Again, so good and will warm you right up on a cold night. Both make a lot, so you may even have leftovers for another night!

Baked Potato Soup

3-4 Large Russet Potatoes
1 1/3 Sticks Butter
2/3 Cup Flour
6 Cups Milk
1 Chicken Bullion Cube
1 tsp. Salt
1/2 tsp. Pepper
1 1/2 Cups Shredded Cheese
1/2 lb. Velveeta - Cut into chunks
8 oz. Sour Cream
Bacon bits and green onions for garnish

Prick potatoes with fork, wrap in foil and bake in oven until soft. (To speed up this process, I sometimes microwave my potatoes for about 5-7 minutes prior to wrapping them in foil and baking) Set baked potatoes to the side and let them begin to cool. To make the soup, melt butter over medium heat in large pot, then whisk in flour. Cook for a couple minutes and then slowly add milk. Whisk continuously until it comes to a low boil and starts to thicken. Turn heat to low and stir in bullion cube, salt, pepper and cheeses. Stir until cheeses are melted. Remove from heat and stir in sour cream. Cut potatoes into bite-sized chunks and add to soup and return to low heat. (I leave the skin on my potatoes, but you can remove it if you prefer). Let soup heat through and serve. Top with garnishes of your choice.


Vegetable Beef Soup

1 lb. Lean Ground Beef
1 Small Onion, Chopped
1/2 Red Bell Pepper, Chopped into small pieces
1 Can of each - Corn, Green Beans, Carrots, Peas (You can omit or add veggies that your family prefers)
2 Cans Diced Potatoes
1 Can Petite Diced Tomatoes
1 - 2 Cans Tomato Sauce
1 Can Water
1 Chicken Bullion Cube
Salt and Pepper to taste

Brown hamburger, onion and red bell pepper in a small amount of olive oil. Drain. Drain most of the water off the canned veggies and add all to pot. Add tomatoes, tomato sauce, water, bullion cube and salt and pepper and stir until combined. Bring to a boil, then lower heat to a simmer and let cook for an hour. Goes great with corn bread muffins!!

Enjoy and stay warm this winter!!

Baked Chicken Quesadillas

I made this recipe for the first time shortly after Mike and I got married and we both loved it. It's an easy and healthy way to make mexican food and oh so good! They come together very quickly so if you are looking for a meal to make when you don't have a lot of time, this might be the one!

Baked Chicken Quesadillas

3-4 Chicken Breasts, sliced in thin strips
1 Package Fajita Seasoning
2 Tbsp. Vegetable Oil
1/4 Cup Water
1 Can Rotel, Drained well
Shredded Cheddar Cheese
Soft Tortilla Shells (Taco Size)
Toppings of your choice: Lettuce, Salsa, Sour Cream, etc.

Preheat oven to 450

In a bowl, mix together the fajita seasoning, oil and water and toss in chicken. Stir until coated. Pour all in a skillet and cook until chicken is cooked through. Spray one side only of tortilla shells with non-stick cooking spray. Place spray side down on a baking sheet. Top shell with cooked chicken, cheese and some rotel. Take another shell and place it on top, spray side up. (I can usually fit 2-3 quesadillas on my baking sheet.) Bake for 10 minutes or until shells start to look golden brown and crispy. Remove from oven and cut into quarters - I find it easiest to use a pizza cutter. Add your toppings and enjoy!

Crock Pot Pork Chops in Gravy

My mom called me the other day and told me about these pork chops. I'm pretty sure that she just made this recipe up in her head. She said that they turned out so good and very tender - so I had to try them. I made them last night and they were a hit with everyone! My house smelled so good while they were cooking that I almost couldn't wait until 5:00 to eat them! I served them with brown rice, green beans, apple sauce and crescent rolls. I'm sure they would be great with mashed potatoes too!

Crock Pot Pork Chops in Gravy

4 Boneless Pork Chops (Mine were fairly thin cut)
1 Can Cream of Mushroom Soup (I used the 98% fat free and you couldn't tell the difference)
1 Packet Dry Onion Soup Mix
Salt and Pepper to taste

Brown pork chops in a skillet in a little bit of olive oil for about 3 minutes per side. While those are browning, mix the two soups together. Place pork chops in crock pot and pour soup on top. Cook on low for 6-8 hours or on high for 3-4 hours.

Happy cooking, everyone!!

Chicken with Honey Butter

Macie has been begging me for days to make this again. Seriously, my whole family loves it. The first time I made it, Mike said "what is on that chicken? The crust of heaven?!". I got the recipe from my sister, who called me and was like - "Chris, I have a chicken recipe that is to die for - it sounds weird, but believe me, it's awesome!" I was like - send it my way ASAP. I made it just days later and while it's so simple, it's delish. Like, I wanted to lick my plate like a dog delish. I am making it tonight and thought that while my potatoes were cooking and before I had to get in there and whip up the chicken, I'd post the recipe real quick. Do not and I repeat DO NOT skip the honey butter part of this recipe. It's what makes it. Otherwise, you are just eating breaded chicken. Now, make it and enjoy. Licking your plate is optional.

Chicken with Honey Butter

1 egg, beaten
3/4 cup seasoned bread crumbs
2 TBSP dried parsley flakes
1 tsp Italian seasoning
1 tsp garlic salt
1/2 tsp poultry seasoning
4 boneless, skinless chicken breasts
4 TBSP butter

HONEY BUTTER:
1/4 cup butter, softened
1/4 honey

Place egg in a shallow bowl. In another bowl, combine the bread crumbs and seasonings and pour onto a plate. Dip chicken in egg and then coat with bread crumb mixture. In a large skillet over medium heat, cook chicken in butter for 4-5 minutes per side or until juices run clear. Meanwhile, combine butter and honey. When chicken is cooked, place a dollop of honey butter over each breast.


I am making this with some awesome oven roasted potatoes. Here's what you do:

Wash and cut potatoes (3-4 large) in bite sized pieces
Stir together 1/3 Cup Olive Oil and 1 package dry onion soup mix and pour over potatoes - stir until evenly coated.
Lightly grease a 9x13 pan and pour potatoes in.
Bake for 30-40 minutes on 425.

I won't tell if you dip these in the honey butter too. : )

Baked Spaghetti

This is a recipe that my mom has been making for a long time. When Mike was in college and would come home on the weekends to visit, my mom would make a 9x13 and send it home with him to eat on that next week. It makes a lot and goes far, so it's a great meal to make for company or if you have a busy week and need leftovers for another night. It's great reheated and is super simple to put together.

Baked Spaghetti

Preheat oven to 350

1/2 lb. Spaghetti Noodles

1 Egg

1/2 Cup Milk

1/4 Cup Grated Parmesan (the green can)

Salt and Pepper to taste

1 Jar Spaghetti Sauce

1 lb. Ground Beef

1 Small Onion, chopped fine

2 Cups Shredded Mozzarella Cheese

Cook spaghetti noodles. While those are cooking, brown hamburger and onion in a small amount of olive oil. Drain. In a bowl, whisk together the egg, milk, parmesan cheese, salt and pepper. Grease 9x13 pan with butter and layer in the following order:

Cooked noodles

Milk Mixture

Hambuger

Spaghetti Sauce

Mozzarella Cheese

Bake for 35 minutes. Let cool for a few minutes, then slice and serve. I always serve it with a side salad and garlic bread. Green beans also go well with it too if you want to add in another veggie for the kiddos!

Mini Cheddar Meat Loaves

Yeah, yeah - I know what you are thinking! Meat loaf - GAG! I am not the biggest fan of the old fashioned meat loaf that grandma made - but these little babies - well, they are delish! My kids devour them and to be honest, so do Mike and I. The recipe uses all simple ingredients that most people have on-hand and it goes perfectly with some mashed potatoes and corn. A crescent roll on the side isn't too shabby either.

Mini Cheddar Meat Loaves

1 Egg

3/4 Cup Milk

1 Cup Finely Shredded Cheddar Cheese

1/2 Cup Quick-Cooking Oats

1/2 Cup Finely Chopped Onion

1 tsp. Salt

1/4 tsp. Pepper

1 lb. Lean Ground Beef

2/3 Cup Ketchup

1/2 Cup Packed Brown Sugar

1 1/2 tsp. Yellow Mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion, salt and pepper. Add beef and mix well. Shaped into 8 small loaves and place in greased 9x13 pan. In another bowl, combine ketchup, brown sugar and mustard and spoon over loaves. Bake, uncovered at 350 for 45 minutes or until meat is no longer pink.