Deviled Eggs

Cheap. Easy. And, makes a lot. What else can you possibly want?

You need:

1. Dozen large eggs
2. 1/2 cup diced dill pickles
3. 2 heaping tbsp mayonnaise
4. 1 tspn worcestershire sauce
5. 1/2 tspn salt
6. 1/2 tspn black pepper
7. 1/4 tspn smoked tarragon

You will:

1. Boil the eggs in a large pot for 15 minutes, or until hard boiled.
2. Allow eggs to cool.
3. Carefully peel eggs and discard shell.
4. Cut eggs in half lengthwise
5. Remove yolks from all eggs and place the yolks into a medium bowl.
6. Add pickles and mayonnaise to yolks and mix with a fork to break up all yolk pieces.
7. Add mayonnaise to yolk mixture and mix with spoon until you have one big blob.
8. Add worcestershire, salt, pepper and tarragon and mix well.
9. Taste, and add any more of the ingredients that suits your taste.
10. Using a teaspoon, fill each egg with the yolk mixture.
11. Serve with dill pickles for a great appetizer, side dish, or snack!

Nam! Nam!

Roasted Red Pepper Hummus

This is a super healthy dip, with protein and fiber, and it's a way of forcing myself to eat veggies like celery!

You need:

1. 8 oz. roasted red peppers
2. 16 oz can garbanza or cannellini beans
3. 1 tspn dried basil or 1/4 cup fresh basil
4. 2 tspn minced garlic
5. 1 tbsp balsamic vinegar
6. 3 tbsp olive oil
7. pinch of salt and pepper

You will:

1. Add red peppers and beans to food processor or blender and blend until smooth.
2. Add basil, garlic and vinegar. Blend about 30 seconds.
3. Add olive oil and blend about a minute.
4. Transfer dip to bowl and stir in salt and pepper.
5. Serve with veggies and/or pita chips.

Nam! Nam!

Appetizer

This was dubbed simply "appetizer" by my younger sister, who loves it anytime!

You need:

1. 8 oz. bar 1/3 less fat cream cheese
2. tube of 4 crescent rolls
3. ~3 tbsp fresh dill, chopped
4. 1 egg yolk, beaten
5. crackers

You do:

1. Preheat oven to 350F.
2. Unroll the crescent rolls and lay them flat on a clean counter.
3. Pinch all of the seams together so that the roll dough is one piece.
4. Place the block of cream cheese in the center of the roll dough.
5. Generously cover the top of the cream cheese with dill. I would estimate that I use about 2 tbsp.
6. Pull the dough up over the cream cheese block and pinch the seams together so that there are no holes.
7. Lightly brush the top of the bread with some of the egg yolk.
8. Sprinkle some dill on the top for color.
9. Place appetizer on cookie sheet or glass dish and cook for 12-14 minutes (or until golden brown).
10. Serve warm with crackers.

Nam! Nam!

Pigs in a Blanket

I realize these are traditional pigs in blankets--nothing special. But, I figure there might be someone out there who doesn't know exactly what to make them with. And, well, they are one of my fave tailgate foods...

You'll need:

1. 1 package lil' smokies
2. 3 large packages refrigerated crescent rolls

You'll do:

1. Preheat oven to 350.
2. Open first package of crescent rolls and separate dough at perforations. Lay 1 dough triangle on cutting board and cut into 3 pieces with a pizza cutter. I cut them into 3 smaller triangles, but experiment and use what works best for you!
3. Once cut into pieces, lay a lil' smoky on one end of a cut dough piece, and roll so that the dough wraps completely around the sausage.
4. Place each pig in a blanket on a cookie sheet with the exposed end on the bottom.
5. Cook on 350F for 8-10 minutes, or until golden brown. (Consult the crescent roll package cooking instructions for exact cooking time)
6. Serve immediately.

Nam! Nam!

Pinwheels

This appetizer recipe takes a few ingredients, most you would keep in your kitchen on a normal basis. And, it makes a huge tray of pinwheels--great for a low cost, yummy filler.

You'll need:

1. 10-12 10" tortillas (10 is usually plenty, but you may want a couple extras just in case)
2. 8 oz bar of 1/3 less fat cream cheese
3. 8 oz reduced fat sour cream (fat free is usually a little too runny)
4. 8 oz shredded cheddar cheese
5. 3 green onion stalks
6. 1 tspn garlic powder (you may want to split this to 1/2 tspn garlic salt and 1/2 tspn garlic powder if you want some more salt flavor)

You'll do:

1. Mix cream cheese and sour cream with mixer.
2. Add shredded cheddar, green onions and garlic seasoning. Mix well with mixer.
3. Lay a tortilla flat on clean countertop. Drop a heaping teaspoon of mixture and thinly spread over entire tortilla with back of spoon. Be sure to get as close to the edge as possible.
4. Beginning at one side of the tortilla, roll tightly into a cylinder (about the shape of a taquito).
5. Repeat until all mixture is used.
6. Wrap rolled tortillas in saran wrap and refrigerate for a minimum of 2 hours. I make these a day ahead of the event I'm using them for, and just refrigerate overnight. Remember that the mixture will be good for as long as the sour cream would have been--that's the quickest thing to spoil of all the ingredients. I wouldn't recommend keeping them more than a couple days, just because the tortillas may get soggy (I've never tried keeping them that long before cutting).
7. Remove tortillas from saran wrap.
8. Place 1st rolled tortilla on cutting board and cut into slices, discarding ends where cheese mixture is missing or not plentiful. I cut them to probably about 1/3-1/4 inch slices, and I've never paid attention to how many slices come from each tortilla.
9. Slice remaining rolled tortillas.
10. Arrange on serving dish and serve with salsa or gaucamole.

Nam! Nam!

Sausage Balls

This are great to prepare as a filling appetizer! And, only have 3 total ingredients. Yep--THREE!

You'll need:

1. 1 pound mild or hot ground sausage (such as Jimmy Dean)
2. 7 or 8 oz bag of sharp cheddar cheese
3. 2 cups baking mix (such as Bisquick)

You'll do:

1. Preheat oven to 350F.
2. Mix all ingredients thoroughly in a bowl.
3. Spray cookie sheet with non-stick spray or line with foil.
4. Pinch off pieces of mix and roll between palms to form a ball (they will expand slightly during cooking).
5. Place sausage balls on pan, about an inch apart.
6. Bake for 15 minutes on 350 F.

Yields 35 sausage balls, each about 1.5 inches in diameter. You can make these smaller or larger depending on your preference.

Enjoy!!

Summer Salsa

Ok, so it's not so summer right now, but I live in Alabama and it's 65 degrees. Besides, I never stop dreaming of the beach! This yummy homemade salsa uses all fresh ingredients. And, most of them are in season from late spring through early winter. There are also quite a few different variations you can make. And, this is great for tailgating!

What you need:

1. 3 medium/large red tomatoes
2. 1 large green tomato
3. 1/4 of a large purple onion
4. 1/2 of a small white or yellow onion
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper
7. 1/2 teaspoon dried cilantro
8. 1 teaspoon olive oil
9. 3 tablespoons salad vinegar

What you do:

1. Chop all of the vegetables into small pieces. You can chop these by hand, with a chopper, or use a food processor, but be careful not to make a puree!
2. Add chopped vegetables and all other ingredients in a medium sized bowl. Affix lid to bowl and shake to mix.
3. Place in the refrigerator for at least 2 hours.
4. Serve chilled with tortilla chips.

Easy, breezy, beautiful!

If you want, you can add a can of corn (drained) for sweetness or a can of black beans (drained) for a little protein. A fresh, minced jalepeno will add a little extra kick!

Nam! Nam!

Fried Green Tomatoes

This isn't just a great movie--it's a yummy, southern dish. Fried green tomatoes can be served as an appetizer, side dish, or just a snack. They have a comfort food feel, but are a tad nutritionally appealing. I mean...tomatoes are good for you...hello! Have I motivated you to try them yet? You must know: when frying tomatoes (or anything really), pay close attention to what you are doing--frying requires constant attention!

What you need:

1/4 cup corn meal

1/4 cup all-purpose flour

Season salt to taste (I use a good bit...about a tablespoon, maybe)

1 egg

Olive oil (you can use virgin, light, or extra virgin)

Large green tomatoes, sliced about 1/2" (one tomato gives 3-4 slices)

What you do:

In a shallow, flat-bottom bowl, beat the egg slightly with a fork. In a second shallow, flat-bottom bowl, mix corn meal, flour, and season salt. Heat oil in medium-sized pan on med-hi heat. One at a time, soak tomato slices in egg, then dredge in flour mixture, coating both sides. Transfer battered tomato to pan with hot oil. When a golden-brown ring appears on the side of the tomato nearest the pan, flip the tomato. Once other side appears golden-brown, remove from pan and place on paper towel-lined plate. Repeat until each tomato is done. You should be able to cook 3 slices at one time.

You can serve the tomatoes with horseradish sauce, ketchup, sour cream, or whatever your taste buds desire. My personal favorite is a little concoction that I have no name for....

What you need:

Cream cheese (4 oz) at room temperature

Fresh lime juice (about 2 teaspoons)

Parsley (a dash)

What you do:

Mix all the ingredients together and chill at least 20 minutes.

Happy Eating!

Hot Wing Dip

I love hot wings... but unfortunately, they're deep fried and not very good for you. Becky introduced me to this nice substitution, and I've been in love ever since.

Grocery List:
1.) 2 or 3 Chicken Breasts
2.) Hot Wing Sauce (this can be found in the Marinade section)
3.) Fat Free Cream Cheese
4.) Fat Free Sour Cream
5.) Ranch mix (it's next to the salad dressing... I go with Hidden Valley. Look for the blue box.)
6.) Blue Cheese Crumbles.
7.) Frito's

Cut up your raw chicken into bite-sized pieces. Put it in a big zip-lock, and marinade in the hot wing sauce for about half an hour.

While you're waiting, mix together the whole block of cream cheese, the Ranch, and enough sour cream to make it smooth. I actually whip out the hand-held beaters for this, but if you're up for doing it by hand, then more power to you.

When the chicken is well soaked, spray a skillet with Pam, and cook it until it is white throughout, and there's no chance of you getting salmonella. Put the cooked chicken in an oven-safe container and top with the ranch mixture. Sprinkle the blue cheese on top, and throw it in the oven on 350 until it's warm throughout. Serve with Frito's... nomnomnom

Strawberry Surprise

I love some strawberries... I love them even more in January when they're in season, and you can smell them as soon as you walk into the grocer. They're not as good this time of year, but I'll still eat them on a regular basis... either plain, or with this little trick that I stole from B&A.

Grocery List:
1.) Strawberries
2.) Honey
3.) Coarse ground pepper... not the regular kind. It has to be coarse.

This might be the easiest thing I've ever "made". I use that word lightly, because all you do is wash the strawberries, and put them out with enough honey and pepper to dip in. You dip honey first, then pepper... and repeat as often as necessary... nomnomnom

p.s. The bowl of pink in the first photo is Ms. Linda's Pretty Pink Parfait. I'll save that recipe for tomorrow... so keep reading!!

Brie Bake

Brie Bake is one of my favorite things to take to parties... or to just have on a Sunday afternoon. It's good, it's easy, and I haven't met anyone who doesn't love it. Here are two different brie bakes that I've made recently:

Grocery List:
1.) Brie round*
2.) Pillsbury Reduced Fat Crescent rolls (the kind you have to pop out of the roll, and cook)
3.) Chopped Walnuts
4.) Brown Sugar/Splenda
5.) 3 Granny Smith apples

The first thing that you need to do is remove all the nasty white stuff from the brie. This can be done with a knife, or a cheese cutter, or a combination of the two. Then, slice the brie in half so that you have two rounds.

Lightly salt your walnuts and put them in the toaster over. When they're done, mix them with the brown sugar/Splenda.

Roll out the crescent dough on a cookie sheet, and put one brie round in the middle. Spread the sugary nut mixture on the brie, then add the other round. Fold the dough over the brie until the whole thing is covered.

Bake according to crescent directions, and serve with sliced apples. (Side note: if you splash lemon or lime juice on top of the apples, they wont turn brown as quickly) You might want to make two of these and keep one just for yourself... nomnomnom

*Sometimes, you can get really lucky and find the brie with the white already removed. This brie is a lot creamier, and can be mixed with the sugary nuts before being put in the crescent rolls. If I do find this kind of brie, my bake will end up oblong, and not round.