Friday Night Munch Time

Friday night madness has begun along with Monday night football, college football, Sunday games. . .oh where does it end???  If you want to whip up one of the easiest snacks around (other than dipping carrots in ranch dip - or are we the only fam that does that?!), you'll need to jot this Free Recipe Friday down!  Three ingredients.  That's all you'll need for this yummalicious snack food with a little bit of kick but, mild enough to eat the leftovers for breakfast (or are we the only fam that does THAT?!)  The pics aren't the greatest but, please give these a try.

WHAT YOU NEED:

6 whole eggs (we use large)

1/2 - 1 cup sliced pickled jalapenos (the ones in the jar)

2 cups grated cheddar (we use sharp)

salt and pepper

WHAT TO DO:

Preheat oven to 350.

Grab a 9x9 or 8x8 baking dish, either is fine.

Spray it with non stick spray and set aside.

Dice enough pickled jalapenos to cover the bottom of your dish.

You can make that layer thicker than mine and all will be well.

Cover the peppers with your shredded cheddar.

In a small bowl, whisk together the eggs and a pinch or two of salt/pepper.

Pour over cheese and using a fork,
wiggle the eggs around making sure they get thru that layer of cheese.
This recipe is very, VERY forgiving. 
You can easily add an extra egg or two if you want to stretch it. 
Don't you just love forgiving recipes???
Now, bake for 30 minutes.  Let cool just a bit before serving

(although they are great warm or cold)
and cut into small squares.

For something so delicious, it could not be more simple.

These are super great for game time snacks, parties and get-togethers

or just late night munchies!  Quick and easy and just as good the next day.

Whether you'll be enjoying concession stand goodness

or snack time at home,

ENJOY!

Stick Food Friday

Welcome back to Free Recipe Friday.
So sorry for the missing post last week,
we were off with a bunch of college kids
in Atlanta, Georgia for the Passion Conference.
A week long conference with so much worship,
so much Jesus, and so much to process.
There are really no words to describe it.

This week, as we approach another
nationally celebrated time to gather with friends
and eat - i.e., SUPER BOWL, we thought we would offer
an oh so easy and make ahead snack.
Antipasto Kabobs.
If you make these, you'll have more time
to enjoy the big game.

WHAT YOU NEED:
1 - 9 oz pkg Cheese Tortellini - cooked to al dente
40 large Black Olives
40 large Stuffed Green Olives
20 slices of Hard Salami - sliced in half
40 slices of Pepperoni
Flat Leaf Parsley
Appx. 3/4 cup of Italian Dressing, or
even better, a copycat Olive Garden Dressing

(found all over Pinterest)
40 small Skewers

WHAT TO DO:
Cook tortellini to al dente in a pot of salted water
according to package directions; drain and rinse in cold water.
In a large resealable plastic bag,
combine the tortellini, olives and dressing.
Seal bag and turn to coat; refrigerate for several hours
or overnight.
When ready to prepare these little yummies,
remove from fridge, drain and discard marinade.
For each appetizer, thread a stuffed olive,
folded pepperoni slice, tortellini,
folded piece of salami, a ripe olive and parsley sprig.
Now chow down!

These are so great and easy, 
great for any gathering
whether it be as an appetizer or
alongside a salad and good crusty bread for a meal.
I hope you can make these very soon!

ENJOY!

Pigs, Elephants and Donkeys!

When pondering what to post this week
for Free Recipe Friday,

it was a toss up between a breakfast post
and a snacky post.
I went back and forth and back and forth.

Then I realized BOTH of my contenders
contained bacon (go figure).
So in honor of the giver of this recipe,

Uncle Brandon, and his upcoming birthday,

 the snack post won out.  

Here's to you Brandon!

With the holidays on the horizon
these little piggy treats need to go in the
keeper pile.
We made these during the last presidential debate.
James and I ate half of them during the debate
and the other half for breakfast. 

We. Are. Pigs.

Brandon, my brother in law,
made these for us one year when we piled in on them
at Christmas.  But that's a whole other story.
They'd be so great for game night, movie night,
or 'I can't get enough of bacon and sausage' night.

WHAT YOU NEED:

Sliced Bacon - a 12 ounce pkg, not maple
(use the cheap, thin stuff)
Lit'l Smokies - a 14 ounce pkg
(not the the cheesy kind)

Brown Sugar - 1 lb. (half of a 2 lb bag)

Water - 1 to 2 tablespoons

9x9 Baking Dish
Non Stick Spray

WHAT TO DO:

Preheat oven to 350.
Coat baking dish with non stick cooking spray.

Set aside.
Slice bacon slices in half.
(I use kitchen shears and cut the whole
stack in half - much easier than using a knife).
Grab a halved bacon slice and wrap firmly
around a lil' sausage.  Lay each in dish.

Continue wrapping sausages with bacon slices

until the bacon is used up. 

You will most likely have a few sausages leftover-
save them for an omelet or some scrambled eggs.

Next, cover the 'pork overload' with brown sugar.
Don't be shy here - you want to cover completely.

Drizzle a little water over the sugar,
maybe a tablespoon or two.

Cover with aluminum foil and bake.
After 30-40 minutes,

remove the foil and continue baking

for probably 30 more minutes.

disclaimer: I seriously lost track of time here -

we were watching the debate and
blah, blah, blah, blah, blah -

so if you happen to overcook
your little porkies - I do apologize -

but you should be perfectly fine.

You can certainly bake these a little less
or a little more depending on your taste.
We happen to like our bacon
on the crispy side instead of the floppy side.
But you can do what you want.
However, please oh please

DO NOT eat these until they have cooled a bit.

Even after the sugar bubbles have calmed down,

 resist the urge.  Hot, melted sugar = certain death.

 After they've cooled a bit - you will enter heaven on earth.

Yummmmmm.

ENJOY!!!

Free Recipe Friday...it's Peppuh Time!

Superbowl Weekend + Stuffed Peppers = Ooooh yea!!!

These may look like ordinary stuffed peppers
that you've had at many a gathering,

but these are not made the 'standard' way around here.

The recipe to this particular way of stuffing peppers
is a bit of a sentimental one.
(Que the violins)

Long, long ago there was a sweet little family we grew to know and love

as a result of my husband being involved with

a prison ministry that his sister and her husband headed up.
(whew...longest sentence ever)

Those leading this ministry would gather often for prayer...and food.

Husbands, wives, tons of kids running around...did I mention lots of kids?!?

And some of the most memorable prayer times I have ever experienced.

As part of that ministry we got to know a little hispanic family.

A hispanic family that made the most awesome stuffed peppers EVER.

The pepper angel's name was Cynthia.
The wife and mother of this little family and she

made these peppers before anyone in the south

knew what stuffed peppers were.

Like I said, it was a long time ago.... more than 15 years.

After first tasting and then begging
for her to bring these peppers to every gathering,

she finally shared this secret recipe.

Here is all you will need:

1 - 12 oz pkg sliced bacon
1 1/2 - 8 oz pkgs cream cheese
1 - 26 oz can whole pickled jalapenos

First things first...set out your cream cheese to soften a bit.

Next.........the peppers

You must buy whole pickled jalapenos in a can.

Around here, there are only a couple of brands available- either is fine.

So...open the can and go find a bandana to wrap around your face...

because unless you are brave....

(not that these peppers are poisonous gas),

there is something about standing over a bowl full of peppers

slicing and seeding about 15 of them

that just seems to make me have a coughing fit!

Also, if your hands are sensitive, you should wear some gloves.

I've had my fingers burn for hours afterward sometimes

and no matter how much you wash up,

if you touch your eye at any point during the rest of the day,

you will be reminded you should have worn gloves!

Okay, so back to the peppers....

these peppers need to be drained

(feel free to save the carrots inside to chomp on if yours has those).

Slice each pepper in half lengthwise.

Do this over the sink...they are lots of juices inside the peppers.

Using your fingers (the peppers are pretty soft),

grab the seeds/stem out and quickly rinse the pepper.

I do all of this under cool running water.

Lay the seeded, rinsed pepper on some paper towels to dry a bit.

Now it's time to get your hands really dirty!

You need to grab a wad of cream cheese and smush it into each pepper.
There's no need to get all fancy and try to
spread the cream cheese in with a knife or spoon...
the peppers are a bit too fragile for that.
Your hands work best.

I kind of grab a handful of cream cheese, make a bit of a snake

and just smush or lay that into the pepper.

Now, it's time for a lovely bacon wrap! Mmm.
Cut your bacon slices in half.
Wrap each pepper individually with one half strip of bacon.
No toothpicks required.
Just stretch the bacon a bit when wrapping around the pepper
and as the bacon cooks and shrinks,
it will hang on to the pepper all by itself.
Lay these heavenly treats on a Pam sprayed wire rack
that's been placed in a baking pan!

Bake uncovered in preheated 375-400 degree oven, for appx 45 min to 1 hour.
You will begin to smell the amazing aroma when they are close to doneness.
Cook until your level of bacon crispness is achieved.

One large can of peppers, 1 1/2 pkgs cream cheese and 1 lb of bacon
made us about 30 stuffed peppers.

Please use canned peppers instead of fresh ones for this recipe.

It is so nice to bite into a soft, tangy pepper wrapped with crunchy bacon....

NOT a crunchy, half-cooked jalapeno!
I don't mean to step on any southern toes here, just try it.
We are just not big fans of raw crunchy peppers.

My husband warned me that I might lose my 'Texas card'

if I dis the crunchy pepper thing too much, so...I will leave it at that.

If you like your peppers half-cooked and crunchy,

then, crunch away....but if you want to be adventurous,

you might just want/need to try these!

Yes, please....end of story.
The End

Free Recipe Friday. . .say CHEEEEZ!!!

I don't know WHERE my brain was this Thanksgiving.

(BIG surprise!)

This Cheese Log is one of my most favorite things in the world.

Maybe because CHEESE is one of my most favorite things in the world!

I don't know how far back this recipe goes...

but I always remember my mom making it

at Thanksgiving and/or Christmas.

For many years now, it seems that most holidays I have made this dip....

but this year, it was 7 days AFTER Thanksgiving

before I even THOUGHT about it.

It is so yummy and EASY...please don't ever buy a 'cheese' ball from

the grocery store ever again!

Do you have a food processor?

Then this is all you will need -

2 cups cheddar cheese or more (I rarely measure!)

1 8 oz. pkg cream cheese - softened

1/2 yellow onion (not pictured)

appx. 1 tablespoon lemon juice

appx. 1 tablespoon worchestershire

1-2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon black pepper

SPICE MIXTURE TO ROLL IT IN

1 tablespoon chili powder

1 tablespoon paprika

I guess if chili powder and paprika are not your thing,

you could definitely roll the log in chopped pecans...

just like those cute little tasteless things in grocery stores.

Begin by tossing cream cheese and onion into

the food processor. Mix well - until onion is minced nicely.

While processor is running, add all other ingredients

(except chili powder and paprika)

saving the cheddar cheese for last.

You will need to stop the processor and scrape down

the sides a couple of times during the dip making.

Mixture is ready after it is completely smooth.

See? Was that so hard???

NOW...to complete the dip...you can go two different routes

(or more if you use your imagination!)

Scrape the mixture into a bowl,

top with chili powder/paprika mixture and serve...

OR roll into a log.

To make a Cheese 'Log,' first you need to

tear off a sheet of wax paper and lay it on your work surface. 

Sprinkle your chili powder/paprika mixture down the center of the wax paper. 

Now scrape the cheese mixture out of the food processor onto the spices.

(I promise that the mixture above is on wax paper...

it is just hard to see.)

Next, fold the wax paper on top of the mixture

to make the ends of the wax paper match up.

You can even sprinkle more spice mixture on top of

the cheese mixture to cover any missed spots

and to make sure it gets coated well

for a more even look and to keep the mixture from sticking

to the wax paper and making a big mess.

Now, grab a baking sheet and slowly push against the

blob of cheese mixture...this will form a log.

You can make the log as narrow or fat as you'd like,

depending on how much you push on it.

Now roll up the wax paper and and refrigerate until firm.

After the Cheese Log is chilled, you can unroll and cover

any missed spots with more spice mixture!

YUMMO!

VOILA! ENJOY!

Free Recipe Friday. . .Cheese Truffles!

Welcome back to Free Recipe Friday!
Enjoyin' the cooler temps????
Who doesn't love fall???!?
The weather, the colors and the flavors are so nice aren't they!?
It reminds me of our daughter's wedding...

which was on a beautiful fall day in November.

That day was almost one year ago...EEK...

where does the time go???

So, as we reflect back on that momentious occasion

 we will spotlight some yummy goodness from that day...

an easy cheesey treat that you can whip up in a flash.

Cheese Truffles!

They are quite delicious AND a pretty impressive little appetizer -

what more could you ask for!?!

Our menu was indeed a fall menu that day...
Irish Beef Stew, an Autumn Salad with
mixed greens, apples, walnuts and bleu cheese -
a bazillion assorted homemade muffins,

made by my amazing muffin makin' sisters...

assorted crackers...and these heavenly delights...

CHEESE TRUFFLES!

They consist of just a very few ingredients,

are easy peasy to make AND can be made up ahead of time!

So here goes....

FETA CHEESE TRUFFLE INGREDIENTS:

4 oz. cream cheese, softened (I used 6 oz.)

1 (4-oz.) container crumbled feta cheese

2 tsp. finely chopped onion

1/2-1 tsp. Worcestershire sauce

1/4 tsp. black pepper

1/2 cup chopped fresh flat leaf parsley

This recipe made 23 bite size cheese truffles for us!

WHAT TO DO:

Beat first 5 ingredients at medium speed of an electric mixer

until well combined.

Cover tightly and chill at least 1 hour or until firm.

You can store in the refrigerator for up to 3 days!

Roll cheese mixture into 3/4 inch round balls.

Roll each ball in chopped parsley or bacon crumbles.

Either serve immediately or cover and chill until ready to serve.

If chilled, let stand 30 minutes before serving.

VARIATIONS:

Gorgonzola Truffles:

Substitute 1 (4-oz.) container crumbled Gorgonzola (bleu) cheese

for the Feta cheese and use 1/2-1 cup cooked and crumbled bacon

for the chopped parsley.

Goat Cheese Truffles:

Substitute 1 (4-oz.) container crumbled Goat cheese

for Feta and 1/2 cup toasted chopped pecans

for the chopped parsley.

Maid of Honor Shelby, making up a ton of assorted truffles

on Melody's wedding day!

The wedding 'party'

The love birds, Jason & Melody!

Free Recipe Friday. . .Fried Goat Cheese!

Ever tried it? Goat cheese that is...yum!!! 

Just ignore that part about it

being made from the milk of a goat if

it freaks you out a little.

Goat cheese is an amazing cheese.

It is more of a dry, crumbly cheese,

so by frying it quickly, it won’t melt and ooze all over as it cooks.

And as we all know, goat's milk

 is easier to digest for those who have a low tolerance for cow's milk.

Wikipedia states that goat cheese has been made for thousands of years

and was probably one of the earliest made dairy products.

It also says that the west (that's us)

has popularized the cow, but that goat milk and goat cheese

are the preferred dairy products in much of the rest of the world.

And it is delicious - you should try it!

For this evenings Free Recipe Friday

we will pay homage to our great friend, goat cheese.

Let's fry it up!

Fried stuff puts a smile on most everyones face! :)

WHAT YOU WILL NEED

Panko breadcrumbs - readily available these days

Goat Cheese - sadly, not too many varieties available around here

Panko breadcrumbs with other spices

eggs and flour used for dredging

Ohhh, and some olive oil to fry these babies up in!

THE INGREDIENTS/MEASUREMENTS

6 oz. goat cheese log

1 cup panko bread crumbs

1 tsp. dried parsley

1/2 tsp. granulated garlic

1/2 tsp. ground white pepper

pinch of kosher salt

2 eggs, beaten

1 cup of flour

olive oil

WHAT TO DO

Chill the cheese!

Pop the whole package in the freezer for approx. 15 minutes.

While your cheese is chillin'

grab the rest of your ingredients

for the dredge.

Put the panko in a medium-sized bowl.

(substitute white breadcrumbs in a pinch

but the crunch won't be the same)

Add the parsley, granulated garlic/garlic powder,

ground pepper, and kosher salt.

Stir to combine well.

In a seperate little bowl,

crack the eggs and beat them.

Put the flour on a plate or in a shallow bowl.

Remove your goat cheese from the freezer

and carefully slice the log into 1/2 inch slices.

Wiping your knife clean after each slice.

You can also use unflavored dental floss

for easy slicing!

Put the cheese in the flour. Flip it gently to coat on both sides.

Drop the floured cheese into the beaten egg.

Flip it gently to coat with egg on both sides.

Lastly, put it into the seasoned panko breadcrumbs.

Flip it to coat on both sides.

Repeat with the rest of the cheese,

setting aside onto waxed paper or a cookie sheet.

You can do this an hour or more ahead of time if need be

and just keep refrigerated.

Now, here comes the fun part.

Put a little olive oil in a nonstick pan.

Use just enough to coat the bottom of the pan.

Gently grab your little coated goat cheeses

and place them into your pan and fry over medium heat.

Watch closely as they will brown very quickly.

Flip each one over and gently brown on the other side.

Remember not to overcrowd your pan.

A crowded pan means your food will almost steam,

instead of fry,

and you’ll wind up with soggy cheese….

and nobody wants that!

Remove and drain on a paper towel

as they become golden.

Let them rest a bit before consuming

or the lava hotness will dissolve your taste buds.

Now sit back and watch them disappear!!!

These are great to eat alongside a salad

with some great bread, to serve at brunch

or eat cold for breakfast :)

These are amazing anytime, day or night!