Showing posts with label Recipes. Show all posts

Pineapple Cheese Ball | Cheese Ball Recipe | Entertaining

The meld of flavors in this citrus Pineapple Cream Cheese Ball is perfect for summer dining on the deck or poolside.

You'll be surprised, and wouldn't think that these two flavors, pineapple and onion, go together, but the taste is amazing! It's the perfect addition to your Charcuterie Board.

I first had this Pineapple Cream Cheese Ball at a graduation party at my sister-in-laws many years ago. I tucked the recipe away and am giving it ago this season!

Check out my other Cheese Ball Recipes -
Honey Roasted Almond Cherry Cream Cheese Ball
Red Devil Cheese Ball

Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet Shop

Pineapple Cream Cheese Ball

Ingredients:

2 large cream cheese (8 oz each)
1 small can crushed pineapple (drained well)
1 medium pepper - finely chopped
2Ttbl finely chopped onion
dash garlic salt
chopped nuts
Parsley (for garnish)

Preparation:

Blend well. Roll in chopped nuts and a bit of parsley. Serve at room temperature with crackers of your choice.

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Simple Graham Cracker Pudding Recipe | Dessert Sweet Treats

This is my go-to recipe for Graham Cracker Pudding dessert when I need to serve or bring a quick dessert. Whether for an easy weeknight meal, or if you need to prep something quickly for an upcoming party, this no bake dessert is sure to please your guests.

Graham Cracker Pudding Trifle Dessert

My mom would always make this simple yet delicious trifle dessert as it always was a family favorite. I make it too for my family and grandkids.

Usually I have the ingredients already on hand as a kitchen staple. This is a simple dessert recipe that can be made up in about less than 10 minutes.

I always use cooked pudding, as the texture is much smoother than instant pudding. With the invention of microwaves, the pudding cooks up in about 6 minutes ! Of course, you can still cook the pudding on the stove top, like my mom used to do !

Use your family's favorite pudding flavor. Ours just happens to be chocolate !

All you need is cooked pudding (or instant pudding if that's your thing), graham crackers, milk, and whipped topping. My mom always used real whipped cream, but I cheat and use Cool Whip Topping.

The warm pudding softens the graham crackers a bit, which gives the pudding some texture.

When I bring it somewhere, I just make it in a disposable pan. You can also place it in a pretty Trifle Bowl !

Try my other easy and simple pudding desserts for your next gathering -

Strawberry Peach Trifle
No Bake Coconut Cream Pie
Dream Whip Pie

Pudding Cake Desserts

Crockpot Bread Pudding

Easy clean up in the kitchen with my Handmade Kitchen Dish Cloths from Moomettes Crochet Shops

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No Bake Sweet Pudding Layered Dessert Treats

Graham Cracker Pudding Recipe

2 Boxes of Pudding Mix, any flavor 3 oz. size
Milk
1 Container Frozen Whip Topping Mix, thawed or make your own Whipped Cream
2 Sleeves of Graham Crackers
Syrup

Prepare pudding mix according to box instructions. Cool.
In a square baking pan, alternate layers of graham crackers and pudding, ending with pudding
Top with Whipped Topping or Whipped Cream
Drizzle Chocolate Syrup, or syrup flavor of your choice over top of dessert
Refrigerate until set.

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Fire Roasted Red Pepper Soup Recipe | Tomato Soup

A satisfying simple meal for any season is to have a big pot of soup simmering on the back burner. If you like roasted red peppers and or tomato soup, this Fire Roasted Pepper Soup will knock your socks off.

Roasted Red Pepper and Tomato Soup

A few years ago I took an adult-education culinary course at our local high school with one of my sister-in-laws. We learned how to roast peppers in the oven. It's really easy!

Since I started on the Mediterranean Diet, this soup is certainly going to become a staple!

One of the culinary tips I learned was to place the roasted sweet peppers into a brown paper bag or sack for about 15 minutes to let them rest. The skins will be very easy to peel off. You can make roasted garlic the same way.

I have another sister-in-law who enjoys roasting vegetables on her gas grill all year long.

Some of my favorite fall and snow day winter soups to make are split pea soup with ham and vegetable beef barley soup.

Try substituting some grated Asiago cheese in place of the Parmesan cheese, and add some carrots and celery to this easy soup recipe if you'd like.

This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch / time crunch.

Easy clean-up with Handmade Kitchen Dish Cloths from Moomettes Crochet Shops !

Check out some other yummy soup recipes!

Cabbage Kielbasa Sauerkraut Soup (Kapusta Kapusniak Soup)

Golumpki Soup - Stuffed Cabbage Soup
Crockpot Potato Soup and Leek

Crockpot Sweet Potato Soup

Crockpot Spit Pea and Ham Soup

Fire Roasted Red Pepper and Tomato Soup

1.5 lbs of Red Peppers
l lb Fresh Tomatoes
1 large Onion
4 cloves Garlic
1 tablespoon Tomato paste
1 1/2 quarts Chicken stock
1 teaspoon Fresh Basil
1 pinch of thyme and 1 pinch of oregano
1/2 cup of grated Parmesan Cheese
1 Tablespoon Extra Virgin Olive oil EEVO
Salt and Pepper

Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil.
Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast.
Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.
In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom.
Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold.
If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings regardless of how you serve them right before you serve yourself and or guest.
You may also add heavy cream and a pinch of sugar for extra flavor if you don't mind the calories.

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Source: Chef Shelley Pogue

Red Devil Cheese Ball | Snack Ideas | Recipe

What to make for your next Holiday, party or tailgate event? Our family has always enjoyed cheese balls, both for snacking and as a base for some of our favorite brunch appetizers or your Charcuterie Board. Here’s one of my favorite family recipes for Red Devil Cheese Ball which you can use as an appetizer spread on crackers.

Party Appetizer Red Devil Cheese Ball

Holiday Season is upon us, although with today’s weather in New England you’d think you were back in February when all we've had are Nor'Easters especially along Cape Cod and the Boston Area! Vermont and New Hampshire have already had snow on some mountains.

Soon enough though all the cold weather will be behind us and we’ll back camping at the beach and lakes before we know it. One of the items I’ll definitely be packing when we go camping is low-calorie, low-fat snacks like melba toast, Mary's Gone Crackers or Wasa Crackers.

So here's an idea for your Charcuterie Board for Holiday Parties - Halloween, Thanksgiving, Christmas will keep us busy.

You might like to try these other yummy Cream Cheese Balls for your guests
Almond Cherry Cheese Ball
Pineapple Cream Cheese Ball

On my blog I’ve written how I’ve embarked on a new Mediterranean way of eating diet plan. melba toast and wasa crackers can help put you on the right track towards a healthier lifestyle.

The melba toast I use has provided a great alternative to heavy breads or crackers, for healthier snacking. Most of the products are made with all-natural whole grains, which helps a simple snack like melba toast and hummus make you stay fuller longer, and less likely reach for junk food.

These are great for entertaining on the deck or patio!

Easy cleanup with Handmade Kitchen Dish Cloths from Moomettes Crochet Shop!

Red Devil Cheese Ball

1 (8oz) package cream cheese
1 (4-1/2 oz) can deviled ham
1/2 cup walnuts (crush in a mini food processor or chopper)
Dash Worcestershire & tabasco
1 tbl green relish
1 tbl dry onion soup

Mix ingredients and then chill 1 hour.
Form into balls and roll in nuts.
Chill another hour or more before serving.
Serve on cracker of your choice.

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Irish Pub Baked Corned Beef Dip Recipe

Use this easy dip from from corned beef leftovers as a spread on cocktail rye bread. Serve it anytime, not just as Irish food on St. Patrick's Day parties!

This would be yummy for Game Day, tailgate picnics, or on the deck for appetizers.

Irish Pub Corned Beef Dip Appetizer Spread Recipe

To use as a dip, toast and cube party rye bread and supply party toothpicks for dipping. Pretzels or pretzel crackers also work well with this dip - it's even tasty on everything mini bagels. Add to your charcuterie board for a special treat!

Try this Beer Cheese Spread too for a special treat

Bread Machine Irish Soda Bread

Easy Clean up with Handmade Dish Cloths from Moomettes Crochet Shop

Green Cotton Handmade Dish Cloths Washcloths

Baked Irish Pub Corned Beef Spread Dip

1/4 lb. deli corned beef, chopped
1 1/2 C Swiss cheese, shredded and divided
1/2 C Thousand Island dressing
1 (8 oz) pkg. cream cheese, room temperature
1/2 C sauerkraut, drained well

Place the chopped corned beef into a mixing bowl.
Sprinkle in 1 C of the Swiss cheese.
Add the dressing and the cream cheese.
Mix the ingredients together until the cream cheese is creamy.
Set the oven temperature to 400 degrees and allow the oven to heat up.
Spread the corned beef mixture into a 9 in pie plate.
Spread the sauerkraut over the top.
Sprinkle on the remaining Swiss cheese being sure to cover the top completely.
Bake 12 minutes or until bubbly around the edges.

Happy Baking!

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Split Pea Soup with Ham | Hearty Soup Recipe

Here's my favorite Split Pea Soup with Ham recipe that I like to make once the snow starts to fly here in Connecticut. This hearty soup recipe is terrific as a quick lunch or served as a meal.

My Nana was French Canadian and always had a pot of pea soup cooking on the back burner when I went to visit. Most people think to make a green pea soup, however the French Canadians like to make their homemade soups using yellow split peas.

Nothing warms the belly on a chilly day like a bowl of old fashion Pea Soup!

When I want comfort food I think of my Nana's Pea Soup. My Nana made it the old fashion French Canadian way, using a ham bone. This is a great soup to use up leftover Easter ham, or a Sunday Dinner Ham or Ham Shoulder Bone for extra flavor.

Oftentimes you can find ham bones with enough meat on them at Honey Baked Hams.

Since Nana never wrote any of her recipes down and cooked by adding a touch of this, and a tad of that, I've adapted this favorite Yankee recipe. Instead of the parsnips, I've added some par-boiled potatoes and turned it into a combination pea soup and easy potato soup.

Easy kitchen clean up with Handmade Dish Cloths from Moomettes Shops !

Serve this bowl of fresh soup with a slice of homemade dill bread to warm your family on a cold winter's night!

My Nana's French Canadian Split Pea Soup Recipe

1 pound green split peas
3 quarts water
1 meaty ham bone (or 1 pound ham steak, diced)
2 medium onions, sliced
1 clove garlic
parsley and thyme, 1 sprig each
2 teaspoons salt
peppercorns
bay leaf
1 carrot, sliced
1 parsnip, sliced
1 rib celery, sliced
1 cup white wine

Soak the split peas overnight and drain. (If you are in a hurry, the peas may be cooked in a pressure cooker in 2 cups of water for 10 minutes.)

Put the peas in a large pot with the water, the ham bone, and all other ingredients except the carrot, parsnip, celery, and white wine. Simmer on the back of the stove for 2 hours or so, stirring occasionally.

Remove the bone, cut off the meat and return meat to soup.

Add remaining ingredients and simmer for 15 minutes, or until the vegetables are done.
Sprinkle a pinch of mace atop each serving, and serve with common crackers, saltines, or baking powder biscuits.

If someone will give you a ham bone, return the favor with a pot of split pea soup!