Spuds in a Blanket…Tailgate time!

Football is here!  Can I get a woop woop???!!!!   Who are you pulling for today?  Will you be channel hopping like my hubby does?   

This is a recipe that will be a great football-watching recipe and everyone who loves bacon (yes, Sarah, I have got to make you some!) or Tater Tots are going to love this recipe!   Make some, and see how fast they disappear.

Spuds in a Blanket

1/4 cup ketchup

2 Tbsp barbecue sauce (your favorite brand)

2 tsp firmly packed dark brown sugar (lt brown will work fine if that’s what you have)

12 slices bacon

48 extra-crispy tater tots (Ore-Ida Extra Crispy Tater Tots are great)

1.  Preheat oven to 425 degrees.  Line a rimmed baking sheet with aluminum foil. (makes clean up easier).  Place a rack (like a cooling rack) on top of the foil-lined sheet.

2.  In a small bowl, mix the ketchup, barbecue sauce, and brown sugar together.  Brush both sides of bacon with ketchup mixture.  Cut each slice of bacon in half crosswise and then in half lengthwise to make 4 pieces.  Wrap each prepared piece of bacon around a tater tot, and place, seam side down, on rack.  Brush tops of prepared tater tots with any remaining ketchup mixture.  Bake for 30 minutes, or until bacon is crisp.  

Makes 4 dozen.

Enjoy and let’s hear you rooting for your favorite team today!

Roll Tide and Go Trojans AND Go Hawks!!

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Can you taste the BBQ?

Well, you better……

Because you will be getting Paw Paw’s Smoked Butt tomorrow……

Random.org selected as the first recipient of these lucious wonderments ..

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#23 – Trell!  Hope you and your family enjoy!

 

And the second Paw Paw Smoked Butt goes to……

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#22 – Margaret McGuire!

I will deliver these tomorrow as they are smoking as i type!

We hope you both enjoy these!  Happy eating!

Labor Day Smoked Butts…. are they coming your way?

Labor Day is just a little over a week.  What are you doing?  We are not having a big ole BBQ!  We are having a big ole fish fry!  Don’t ask me where our priorities got off to but that’s what hubby wanted to do so there you go.  I will be the sous chef on this one.  I am in charge of the “other stuff” for those who do not eat fish.  And the dessert.   And the drinks.  And the clean up…..and the…. never mind.  Enough of that.

If you live around here, get ready……you have a chance to win one of Paw Paw’s famous Smoked Boston Butts.   He loves smoking these.   He will smoke these next Wednesday, August 28th and I will deliver them next Thursday, August 29th.   Wrapped and ready for the weekend.  Or just freeze them and bring them out Sunday to thaw, and re-heat in the oven or on the grill for Monday’s fun.  Pull them for pulled pork sandwiches, Chop them, slice them, whichever way you like.   You can’t go wrong either way.   

How can you win one of these?  You will have two chances to win one of two to be given away –

(1) – leave a comment and tell me what you are doing this weekend and
(2) follow my blog and leave a comment telling me you already follow or are a new follower.  

There…two chances to win one of two already prepared Smoked Butts by Paw Paw.  And a lot of you already know how good these are!

For those who enter and live too far away for delivery of one of these next Thursday and you are chosen, I have another wonderful gift for you.  So don’t let that keep you from entering.   

You have until Wednesday morning, August 28th to enter.  Random.org will select 2 winners for the Smoked butts (and an extra winner if an out of range delivery name is selected) and winners will be posted by Noon if not earlier! I’m not sure how long you can stand not knowing who will be getting one of these tasty smoked treasures.

I hope you get a good rest on Labor Day weekend!

Old Mexican Cheese Ball

I would be remiss if I did not post this recipe exactly as it was given to us a long, long, LONG time ago from a previous employee from our building.  He was a riot.  He kept things stirred up.   He had us rolling in the floor….literally.   There was never a dull moment when Holley Midgley was in the building, or anywhere for that fact.  He has since retired and now lives in my dream place… on top of a mountain….bliss!

This is a great recipe, and one we enjoyed many times.  I haven’t made it in a long, long, LONG time.  I don’t know why except maybe it has meat in it and I don’t eat most meats.   But you can’t go wrong with cheese balls. Everyone loves this one.   And the recipe he wrote was too good not to post.  Thanks, Holley, for the recipe, the laughs, and this wonderful, funny written recipe.  I shall post it just as it was given to us.   

But make it, as it is wonderfully, delicious, easy, and a great flavor.   Enjoy the recipe, and the story.  (you will be able to tell he was a journalist/public relations sort of guy)

 

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Recipe for Old Mexican Cheese Ball……by H. Midgley (from an old Mexican recipe)

Start with one cup old Mexican (just kidding).

But seriously folks, procure 2 bars of Philadelphia cream cheese from the store, or make your own.  It helps if you can find really old cheese.   Unwrap the bars and throw them violently in the bottom of a medium sized bowl.  This is important, sine Mexicans are a violent and passionate race.

Dice or chop or tear up a bunch of fresh green onions and throw them violently in the bowl with the cheese stuff you already threw in there.  Go and find some thinly sliced ham (thickly sliced ham will work too, but genuine Old Mexicans always use the real thin kind).  After you find the ham, slice it up into little 1/4 inch squares.  Throw all the little squares on top of the other stuff mentioned above.  Then, sprinkle a wad of garlic salt about the size of a thimble onto the above.  Also, sprinkle a wad of Accent powder about the size of three pencil erasers onto the above. Now, go get somebody to kneed it up for you, unless you’re not particular about getting your hands all messy.  Little kids are very good at this.  But make them wash their hands, cause you don’t know what the little tykes have been playing with.  In fact, go get what ever they’ve been playing with and throw that in there, too.

Go to the store and buy some pecans that have been torn up into little pieces.  I know it’s hard to believe, but you can actually buy them already cut up and everything.  I was amazed!  Pour these little pieces out on the floor or the counter top, whichever is convenient.   Take the cheese/garlic/ham/onion blob, kind of roll it into something resembling and Old Mexican, a pony, or a little monkey and then roll it around on top of the smashed up nuts.  Again, you may want to get someone else to do this cause it’s gross.

Now, put the finished product on a small plate, tarpaulin, or slab of wood.  This makes a nice presentation.   Better yet, in keeping with the Old Mexican theme, put the whole thing on top of a donkey and lead it to the party.  This will impress people.

Finally, go into the back yard and have a friend hose you down like a mad dog, cause you will be real messy.

Apply the Old Mexican cheese ball to crackers, slices of melon, a friend’s face, or your fingers, and ENJOY!

 

***My comments….. Only H. Midgley could have concocted a recipe and turned it into a great, funny read!   And another great football party, tailgate recipe!  I hope you enjoy this, the recipe and the concept of the presentation of the recipe, as much as we all did.   Thank you, Mr. Midgley, and I hope you are enjoying the mountains!

Football is almost here….and so are snacks!

We are so looking forward to football season….so much so that hubby has been watching some of the “classic” football games, no matter who has been playing.  

And that means “tailgate foods”!  Can I get a big “woohoo!”  Everyone has their favorites, their must haves, and their new trys.  This recipe will be one we are going to have to keep on the list, because we all like jalapeno poppers, we all like a little spice in our life, and we all like all kinds of dip.  Control the heat by making sure you de-seed and de-vein your jalapenos, or for more heat, leave some of the seeds/veins in.  It’s totally up to you and your heat level that you can stand….or not stand.   And this recipe takes two favorites and combines them into one.  Easy!

Jalapeno Popper Dip

8 jalapeno peppers de-seeded, de-veined and diced (wear rubber gloves while de-seeding and de-veining- talking from experience here)

1 medium onion, diced

2 8-ounce packages cream cheese

2 cups shredded cheddar cheese or Mexican cheese mix

2 oz. chopped green chiles (can get these already chopped in a small can in the Mexican section of the store)

8 slices bacon, cooked and crumbled 

1 1/2 teaspoons brown sugar

2-3 dashes garlic powder

Saute jalapeno peppers and onion in a tablespoon of olive oil.  Add all ingredients into a small slow cooker set on “WARM”.  when cheese is softened (30 minutes or so), mix all ingredients thoroughly.  Make sure the dip doesn’t get too hot just warm and melty.  

Serve with your favorite tortilla chips, fritos, or crackers.

 

Smores goes to……..

Someone will be having fun this weekend making S’Mores the easy way….

Winner #1….(I need to learn how to take “straight up” pictures!!)

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#3 – Congrats Chris… don’t burn Chandler’s marshmallows!!!

and it looks like……

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#5 – Disney World Diva – is going to be making S’Mores for her two…and maybe she and hubby will get to taste a few!

 

And the last one goes to….

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#1 – Nat Manley…… Get ready kids….. Billy is on the grill and ready to get those S’mores going!

Congrats to you all and I will get these to you before Labor Day Weekend!

 

 

National S’mores Day…..I missed it!

Did you celebrate National S’mores Day this past Saturday?   Me neither.  I forgot.  But I never forget about that wonderful, gooey, flavorful, messy concoction called S’mores.  We haven’t made them in a while, but with this little contraption that won’t be the case.

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How cute is that??? Just put the big, fluffy marshmallows on the skewers, lay the graham crackers on the top rack with that wonderful Hershey’s bar on top of the graham crackers to get soft and there you go….place on your grill and instant S’mores while enjoying the evening stars.  (don’t forget to spray for mosquitoes…I hate those pesky little critters). 

Because I want you to enjoy this great set-up, too, I am giving away three (3) of these to three (3) randomly selected winners.  Just leave me a comment and tell me what you did this past weekend.

That’s it!  Over and out! 

Winners will be announced Friday, August 16th.

 

Oh, and have a very blessed week!  

Peanut Butter Pie Cookies

After serving hubby Thanksgiving dinner this weekend (he was craving some Chicken and dressing with all the trimmings!)  I decided he needed something a little healthy.

So I made him a batch of these……

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What couldn’t be healthy about peanut butter and honey? After finding this recipe floating around on Pinterest I knew I had to make these for him.   These were really good, soft and chewy and since there is no flour involved in this cookie it is good for those who are keeping their gluten intolerance in check.

Try a batch soon.  You will like them as much as we did.

Peanut Butter Pie Cookies

1 cup peanut butter

8 oz cream cheese, softened

1/2 cup honey

1 tsp vanilla

1/4 tsp sea salt

1/2 tsp baking soda

1 egg

Preheat oven to 350 degrees.  Mix all ingredients together with a mixer.  The “dough” will seem very “soft”, somewhere between a batter and a dough. This is how it should be.

Drop with a cookie scoop (a 2 tsp works great) onto a baking sheet lined with parchment paper.  Place cookies 2 inches apart (they will spread!).

Bake for 12-13 minutes or until golden brown.  Allow the cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

 

Hope you enjoy these!  

Peanut Butter….Apples….and a cuppa tea, please

I made these this morning on a whim….

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I was waiting to go somewhere with hubby on my way to work, what else was I to do?  So I whipped up a batch of these-that’s how easy they are, and I had everything in the cabinet needed.  I had wanted to make these for a while and I just don’t know why I waited.  I also substituted the regular brown sugar for the Splenda Brown Sugar to make them so that hubby could enjoy them.  And I left some without the confectioner’s sugar, too.  Either way, we deemed these a keeper.  I took some to work to share and they, too, loved them.   Don’t be a doofus like me and wait so long to make these.  Make them now.  And have them with a cup of tea, or coffee, or a glass of milk.  Or nothing at all.  They are good anyway you have them.

 

Peanut Butter-Apple Tea Sticks

 

1 egg

3/4 cup brown sugar, packed (I used Splenda Brown Sugar, and it worked fine)

1/2 cup peanut butter (I had crunchy and it was nice with the extra little “crunch”)

1/4 cup milk (regular, 2% or skim will work – I used skim because that is all I buy)

1 teaspoon vanilla

Sifted Powdered sugar

3/4 cup sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup chopped, peeled apple (usually a medium apple – I used a gala but a granny smith may be nice and give it a slight tartness)

1.  Preheat oven to 350 degrees.  Prepare an 8 or 9 inch square pan by either greasing and lightly flouring or by using a baking spray.

2.  Beat egg until light.  Beat in brown sugar, add peanut butter, milk and vanilla; mix well. 

3.  In another bowl, stir together the flour, baking powder, cinnamon and salt; stir into peanut butter mixture.  Stir in apples.

4.  Bake in 350 degree oven for 30 to 35 minutes, depending on your oven.  Cool for 15  minutes.  Cut into rectangles.  Roll in powdered sugar.

 

And dive in!  Betcha can’t eat just one.

 

Mixed Berry Trifle….not to be “trifled with”…hahaha

This Mixed Berry Trifle is one I made for a group that sincerely loved it. I will be making it again this weekend to take to Homecoming at our church we used to be members at.  I still feel like we are members there, we went there for so long.  I don’t think you ever lose connection at your home church. This will be a great “homecoming dessert” to take. It fit the bill for whatever fruit in season you want to use and it is diabetic friendly, diet friendly and it just plain tastes good for those who aren’t watching their calories.  How can you go wrong with a dessert like this?  And you can change this dessert up and make it like you want.  So go for it.  What will you create?

Mixed Berry Trifle

1 1/2 cups cold fat-free milk

1 pkg (1 ounce) sugar-free instant vanilla pudding mix

1 cup (8 ounces) fat free vanilla yogurt

6 ounces reduced-fat cream cheese, cubed, and softened

1/2 cup reduced-fat sour cream (I used fat free and it worked fine)

2 teaspoons vanilla extract

1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided (I used the sugar-free, fat-free Cool Whip but only found it in the 8-ounce size and purchased 2)

1 prepared angel food cake (18 inches) cut into 1-inch cubes (and I have found a sugar free one-it does tend to be smaller so check the size – you may want to get 2 of them to make sure you have enough cubed cake)

1 pint each blackberries, raspberries and blueberries (I used strawberries in place of raspberries as I made it the day before and I thought the strawberries would hold up better-use your imagination)

  • In a small bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
  • In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth.  Fold in pudding mixture and 1 cup whipped topping.  Place a third of the cake cubes in a 4-qt. trifle bowl.  Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping.  Repeat layers once.  Top with remaining cake, pudding and berries.  Serve immediately or refrigerate.

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Make it….today…..you won’t be sorry.