Alabama Firecrackers

This is something that I've been making for the past year and just realized I've not shared it here when I was looking for the recipe just now.  These crackers are like magic, because the oil doesn't leave the crackers soggy.  Don't know the science behind it, but these are so addictive.  Perfect little snack for any tailgate or a dressed up cracker for soups.

Alabama Firecrackers

6 sleeves saltine crackers (not off-brand)
1 packet ranch dressing mix
1 3/4 c. canola oil
2 tsp. dill
1/2 tsp. crushed red pepper flakes

Remove crackers from sleeves and line up like dominos in an air-tight container with a lid.  In a small bowl, combine oil and seasonings, stirring well.  Pour mixture evenly over crackers.  Put lid on and immediately invert container upside down.  Every half hour continue flipping right side up and upside down.  Shake ever so slightly, if necessary.  Once all the oil is absorbed, the crackers are ready to eat.  Approximately two hours.  

**I renamed these Alabama firecrackers because I saw the same recipe referred to by Southern Living as Alabama instead of Texas.  What can I say...I'm an Alabama home-r.

Quick Pickled Brussels Sprouts

Quick Pickled Brussels Sprouts

10 Brussels sprouts
3/4 c. water
1/4 c. white vinegar
1 tsp. coarse kosher salt
10 black peppercorns
1/4 tsp. yellow mustard seeds
1 sliced garlic clove
pinch of crushed red pepper

Bring a large pot of water to a boil.  Trim and cut in half Brussels sprouts.  Boil for about 5 minutes, until bright green.  Drain and rinse under cold water.  Bring water, vinegar and salt to boil and simmer until salt is dissolved.  In a sterilized pint jar, combine peppercorns, mustard seeds, garlic and red pepper.  Place Brussels sprouts in jar; add hot vinegar mixture.  Cool completely to room temperature.  Cover with lid and chill 4 days before serving.  Store in refrigerator for up to one month.

Barbecue Chicken Apple Pizza

1 Tbsp. vegetable oil

1 tsp. unsalted butter

2 ½ c. onions, thinly sliced and halved (1 large onion)

2 large apples, peeled, cored and thinly sliced (I used granny smith)

1 pre-baked, purchased whole wheat pizza crust (11 inch round)

⅔ c. barbecue sauce

1 c. cooked boneless, skinless chicken breast, diced or shredded

¾ c. smoked Gouda cheese, shredded

¾ c. mozzarella cheese, shredded

additional barbecue sauce for drizzling over top, optional

Preheat oven (and pizza stone - I don't have one so I just used a cookie sheet) to 450 degrees.  In a large skillet over medium heat, heat oil and butter.  When they are hot, add onion slices; cover and cook, stirring frequently 10 minutes.  Remove lid, increase heat just slightly, and cook additional 7-10 minutes, stirring frequently, until onions have reduced in size and are soft and slightly golden brown.

Add apples and cook, stirring connately, another 2-4 minutes, until apples are just barely starting to soften.  Remove from skillet and Set aside apples and onions.  (I usually cook my chicken at this point in the same skillet that I cooked the apples and onions.)

Spread barbecue sauce evenly on pizza crust, and top evenly with chicken and Gouda cheese.  Spoon apple-onion mixture evenly over entire pizza, then sprinkle with the mozzarella cheese.  Bake 8 minutes or until the ingredients are hot and cheese is melted.  If desired, drizzle a very small amount of barbecue sauce over top.

Jalapeño Popper Dip

We had some friends over for dinner on Sunday night.  I've had my eye on this jalapeño popper dip, so I decided to let them be my Guinea pigs.  I like things pretty mild, so was curious to know how hot it would be.  It had a kick, but wasn't so hot that I needed to have a drink of water.  We thought it was very good.  I only made half of the recipe since we were a small crowd and I really didn't need to eat much of it.

Jalapeno Popper Dip

2 (8 oz.) cream cheese, softened
1 c. mayo
1 (4 oz.) can chopped green chiles
1 (4 oz.) can slice jalapeños, well drained and chopped if desired
1 c. grated parmesan cheese
1/2 c. panko bread crumbs

Mix together cream cheese, mayo, green chiles, jalapeños and 1/2 cup of the parmesan cheese.  Spread into oven safe dish (sprayed with cooking spray).  Mix remaining parmesan cheese with the panko bread crumbs.  Sprinkle on top of dip.  Bake at 350 for 25 minutes or until topping is browned and dip is bubbling.

I served with Stacy's bagel chip.  You could use corn chips, pita chips, crostini, etc.

Spicy Sausage & Cheese Tarts

Earlier this month, we hosted our supper club for a Christmas dinner.  For an appetizer, I tried these Spicy Sausage & Cheese Tarts from Plain Chicken.  They were delicious and were gone in a big hurry.  I must have stuffed mine more than she did, because I only made 4 pans instead of the 5 the recipe called for.  I made them earlier in the week and froze them.  Such an easy appetizer.

Spicy Sausage & Cheese Tarts

1 lb. pork sausage
2 c. shredded cheese
8 oz. Spicy Ranch dressing (Hidden Valley)
5 (2.1 oz.) pkg. frozen mini phyllo shells (freezer section near pie crust and puff pastry)

Preheat oven to 350 (unless freezing for later).  Cook sausage in skillet, stirring until crumbles and is no longer pink.  Drain.  Combine the sausage, cheese and ranch dressing in a large bowl.  Fill each phyllo shell with a heaping teaspoon of the sausage mixture.  (Freeze at this point, if desired.)

Bake for 8-10 minutes, until cheese melts. (Add 2-3 minutes to baking time if baking frozen tarts.)

Bacon & Tomato Dip

This is something that I haven't made yet.  I ripped it out of my insurance company's magazine a couple of months ago and want to try it.  The paper keeps sitting on my desk, and honestly, is in my way.  So, I thought I would go ahead and post this recipe just to clean off my desk.  :)  It sounded delicious to me.  Maybe something good to make for a early season tailgate.

Bacon & Tomato Dip

4 oz. cream cheese
1 c. sour cream
1/2 c. mayo
1/2 c. shredded cheddar cheese
1/4 c. diced green onion
1/4 c. diced green pepper
1 tsp. minced garlic
pepper, to taste
1 c. crispy, crumbled bacon
1 large tomato, diced, seeds and juice discarded

Mix together cream cheese, sour cream, mayo, cheese, onion, green pepper, garlic and pepper.  Add bacon and tomato and mix thoroughly.  Serve with corn chips.

**I've now made it and it is delicious.

Dill Deviled Eggs

I don't really have an exact recipe for these, but I love dill in deviled eggs.  I really enjoy traditional southern style deviled eggs, but I decided to mix it up a bit for our Easter lunch.

Dill Deviled Eggs

6 hard cooked eggs
mayo
splash of red wine vinegar
fresh or dried dill weed

Slice eggs in half and scoop out yolks into a bowl.  Add mayo until consistency you like your eggs.  Put in a splash of red wine vinegar and add dill.  I think I used 1 tsp. dried dill.  You'd use more if you were using fresh.  Fill yolks and chill until ready to serve.

French Dip Crescents

When The Dish Washer has a day in his home office, I can count on hearing the following:  "What's for lunch?"  I keep a weekly menu plan and try to keep up with those days to keep him from, heaven forbid, eating a hot dog or peanut butter crackers or a grilled cheese sandwich like we may eat for lunch when he isn't here.  When I saw this recipe on Pinterest, I knew it would make a great lunch for when he is home.  It was great, super easy to throw together and hit the spot.  I think it will also make a great appetizer.

French Dip Crescents

1 can crescent rolls
thinly sliced roast beef
provolone or mozzarella or Swiss cheese
horseradish or ranch dressing
Au jus for dipping

Preheat oven at 375.  Unroll crescent rolls.  Spread horseradish or ranch dressing over roll.  Layer with roast beef and cheese.  (Slices of cheese will probably be easiest, but I only had shredded and it worked fine.)  Roll largest end to smallest end.  Place on baking sheet and bake 12-15 minutes until golden brown.  Dip with au jus.  (I used a can of pre-made au jus.  They also make packets or you can make homemade.)

Semi Homemade Pizza Pockets

I loved eating Hot Pockets as a little girl.  I remember walking down the street to my Grandparents' house and they always had them in the freezer.  It was a pretty usual lunch.  This recipe I came across really reminds me of those little pockets.  It is so quick and easy to put together.  The Dish Washer likes pizza but not enough to eat at home, so I make this for lunch for me and The Bun.  I think The Bun is going to take after his daddy, because he really doesn't love to eat this either.  But they are delicious, nevertheless, and I am the one pregnant.  I win!  We should come up with a name for this baby...let me think...all I can think of is the unoriginal Pea in the Pod.  Baby Pea.  That's it.  Anyway, here's the recipe.

Semi Homemade Pizza Pockets

1 loaf Rhodes freezer white bread, thawed and allow to rise according to pkg. directions
pepperoni
mozzarella cheese
shredded parmesan cheese
oregano
garlic powder, a little goes a long way
parsley flakes

Take thawed, risen dough and roll out into 11x11ish square.  (This isn't as easy as you would think it is since all that air is in the loaf.)  Next layer pepperoni, cover with cheeses depending on your preference with how much cheese you like and sprinkle with oregano, garlic powder (remember just a little) and parsley flakes.  Roll up cinnamon roll style.  Coat with melted butter butter or olive oil and bake on jelly roll pan at 375 for 15-20 minutes or until bread is baked through.  Allow to cool at least 10 minutes.  Slice and serve.

Bacon Wrapped Conecuh Sausage

And because The Dish Washer thinks no meal is complete without a side of meat, I knew I needed to come up with something to please him.  So I decided to take these sausages wrapped in bacon.  They are another super simple recipe that my Mother in law originally shared with me using hot dogs.  My sister made the same recipe once that used Conecuh sausage and I knew that is how I would make it from that point on.  It was delicious.  You could use any kind of sausage, hot dog or little smokies.

Bacon Wrapped Conecuh Sausage

1 lb. Conecuh sausage
1 lb. bacon, not thick cut
1 (1 lb.) box of light brown sugar

Cut sausage into 1 inch pieces.  Cut bacon strips into thirds.  Wrap each piece of sausage in bacon piece and secure with toothpick.  Place in crockpot.  Cover with brown sugar.  Cook on high for 3 hours or until bacon is cooked.

**If you double the meat in your recipe, you can still just use 1 box of brown sugar.

I also took Brunch Punch.  The Dish Washer said "I'd rather had just orange juice."  I hope at least the girls liked it.

Cream Cheese Sausage Balls

A couple of weekends ago for one of our Tuscaloosa tailgates, I made these sausage balls and Spinach Dip.  I forgot I made them until now.

Cream Cheese Sausage Balls

1 pound hot sausage, uncooked
8 oz. cream cheese, softened
2 c. Bisquick
1 c. shredded cheddar cheese

Preheat oven to 350.  Mix all ingredients until well combined.  Roll into 1 inch balls.  Chill in refrigerator at least 10 minutes.  Bake for 18-20 minutes, or until brown.

*Keep balls chilled in between baking batches.

Smoked Tuna Dip

I absolutely love tuna dip at the beach and nobody does it better than Destin's Harbor Docks.  (In my opinion!)  Anyway, I have been looking for a way to make this dip at home without the freshly smoked yellowfin tuna.  The original recipe I tried called for canned tuna with liquid smoke added.  It was AWFUL!  Then I found another recipe that informed me that there were tuna pouches with already smoked tuna inside.  This had to be better than liquid smoke.  I gave it a try yesterday for lunch because my mom is in town and it certainly isn't Harbor Docks but it will do here at home.

Smoked Tuna Dip

2 pouches smoked tuna, drained if necessary
3/4 c. mayo
1 Tbsp. prepared horseradish
1/3 c. chopped green onions
1/8 tsp. ground pepper

Process all ingredients in food processor until smooth.

Black Eyed Pea Dip

Quickly, how about some gameday food?  There are several variations of this recipe.  Some call for Italian dressing and some are even called Texas Caviar or Alabama Caviar...you get the idea.  This is the version I like.  It makes plenty for a large crowd.  Perfect to take to a tailgate.

Black Eyed Pea Dip

2 cans black eyed peas without pork, drained
1 can niblet corn, drained
1 (16 oz.) jar of mild-medium chunky salsa
1 tomato, cut up
1 onion, cut up
1 tsp. garlic salt
1-1/2 tsp. creole seasoning

Mix all together and chill in fridge.  Serve with scoop tortilla chips.

ROOOOOOOOOLLLLLLLL TIDE, ROLL!!!!

Fresh Tomato Tart on Black Pepper Cornbread Crust

The theme for my recent posts, in case you can't tell, has been fresh vegetables.  We are lucky to be on the receiving end of both our families' gardens.  They pretty much all grow the same things...and LOTS OF IT!!  I've already put plenty of okra, squash, zuchinni, peas, and eggplant up in the freezer.  I NEED A DEEP FREEZE!!!!  

I've never just loved eating big pieces of tomato, but I decided to give it more of a try with new recipes.  Who knows?  Maybe I'll be eating tomato sandwiches really soon!  This recipe sounded delicious the moment I read it.  I changed up my baking dish and cooked it in a real tart pan because I wanted it to be pretty.  I'm going to share the recipe using the original baking dish of a 9x13 pan.  Also, I didn't have bacon on this one.  But at The Dish Washer's suggestion, bacon will be added next time.  I think it will be great!  

Fresh Tomato Tart on Black Pepper Cornbread Crust

Crust:

1 large egg

1/4 c. sour cream

1/2 c. milk

3/4 c. cornbread mix (I use Sunflower brand)

1 tsp. black pepper

1 Tbsp. olive oil

Filling:

3-4 medium tomatoes

2 c. shredded cheddar cheese

1/2 c. mayo

1-2 Tbsp. chopped fresh basil

1-2 Tbsp. chopped fresh chives

Salt & pepper, to taste

2 slices bacon, cooked and crumbled (optional)

breadcrumbs (Panko would be best but any kind will work)

Heat oven to 425.  Generously spray 9x13 baking pan with no stick spray.  Whisk together egg, sour cream and milk in a medium bowl.  Whisk in cornbread mix and pepper until smooth.  Stir in olive oil just until blended.  Pour into prepared pan.  Bake 12-15 minutes or until golden brown.  Crust will be thin.  (The browner the better.)

Cut tomatoes in the size slice you prefer.  Place slices on paper towel to allow them to drain.  Stir together cheese, mayo, basil and chives until combined.

Spread about half of cheese mixture onto cornbread crust.  Arrange tomatoes on top of crust.  Overlapping if needed.  Sprinkle tomatoes with salt and pepper and crumbled bacon.  Spoon remaining filling on top of tomatoes.  Sprinkle with a tiny amount of breadcrumbs for browning.

Return tart to oven for 5 minutes at 425 or until cheese begins to melt.  Then turn on the broiler and broil until the top is lightly browned and bubbly.  About 1-2 minutes.   But don't walk away from it in the broiler.  Cut into squares.  Serve warm.

Sloppy Joe Meatballs

Yet another meatball/meatloaf recipe.  What can I say?  We love it!  This one is great, because it can be divided up by freezing meatballs for later use.

Sloppy Joe Meatballs

2 lbs. ground beef
1 small onion, grated
1-1/2 c. panko
1 (1.33 oz.) packet sloppy joe mix
1 large egg
1 (8 oz.) can tomato sauce
1 c. ketchup
3 Tbsp. brown sugar
1-1/2 Tbsp. Worcestershire sauce
1 Tbsp. mustard
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 400.  In a large bowl, combine the meat, onion, panko and sloppy joe mix.  Shape into 1 inch balls and place on prepared baking sheet.  Bake 15-20 minutes or until done.  Reduce oven to 350.  In a small bowl, combine tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, salt and pepper.  In 9x13 baking dish, place meatballs.  Cover with sauce and stir gently to coat.  Cover and bake 30 minutes.

If freezing for later, place raw meatballs on baking sheet and flash freeze before baking.  Then store in ziploc bag.  When ready to make, remove from freezer and thaw completely.  The continue with baking instructions.

Chicken Cakes with Creole Sauce

I realize not everyone will enjoy the idea of tuna cakes, so here is a great alternative from The Dish Washer's aunt.  I've shared the creole sauce before because I served it with Broiled Eggplant.  I enjoy this creole sauce much better than the creole mayo.

Chicken Cakes

4 Tbsp. butter, divided
1/3 c. minced red bell pepper
1/3 c. minced celery
1/4 c. minced onion
3 c. cooked and chopped chicken
1-3/4 c. panko bread crumbs
1/2 c. mayo
2 large eggs, slightly beaten
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt

In small skillet, melt 2 Tbsp. butter.  Add red bell pepper, celery and onion.  Cook 5 minutes or until tender.  In large bowl, combine chicken, panko and red bell pepper mixture; set aside.  In small bowl, combine mayo, eggs, mustard, Worcestershire sauce and seasoned salt.  Add to chicken mixture, tossing gently to combine.  Form mixture into 10 patties.  In large skillet melt remaining butter over medium heat and cook chicken cakes 3-5 minutes per side or until browned.  Serve with creole sauce.

Creole Sauce

Chile Verde Pork Balls

I saw a recipe for beef meatballs using salsa verde and decided to try my own spin on it.  I opted for ground pork instead of beef.  The Dish Washer loved this, but it was WAY TOO HOT for me!!!  Next time, I will look for MILD salsa.  Here's what I did...(already forgot about pictures again)

Chile Verde Pork Balls

2 lbs. ground pork
1 egg
1 onion, chopped fine
1/2 c. oats
cumin powder to taste
salt and pepper to taste
1 jar of salsa verde (watch out for heat!!)
Sour cream

In a bowl, combine first 6 ingredients and form into meatballs.  In a large skillet, cook balls until done.  Once they are done, pour salsa over the top, cover and simmer for 15 minutes.  If you would like to have a thicker sauce, uncover and turn up the heat stirring constantly until it reaches the consistency you would like it to be.  Serve with sour cream to cut the heat.

These also went in the freezer once they were completely cooked (with the sauce) and The Dish Washer can eat them later for lunch!

Cheese Bites

These were what I made for The Dish Washer's family Christmas. I found them to be very good. I messed up and didn't carefully read my recipe, so be sure you look closely and use 1/2 block of cream cheese instead of 1 whole block of cream cheese. :)

Cheese Bites

*Tip- Use a piece of dental floss pulled taut to cut chilled cream cheese. (I used this tip and it is really helpful!)

1/2 (8 oz.) block of cream cheese
1 (16.3 oz.) can refrigerated flaky buttermilk biscuits
1/2 c. jalapeno pepper jelly

Cut cream cheese into 24 pieces, and let soften. Separate each biscuit into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 tsp. pepper jelly into center of each biscuit cup; top each with 1 cream cheese piece. Bake at 425 for 8-10 minutes or until golden brown. Let stand 10 minutes before serving.

Spinach Dip (Cold)

Today I was supposed to finally meet The Former Roomy's precious baby girl, but woke up feeling like I might be getting a cold. This is the second time I should have been around this baby but started feeling like something might be coming. Better safe than sorry this sick season, so I decided to postpone the meeting yet again. Bummer!

Yesterday was our first tailgate of the season and it was so much fun! The weather forecast threatened rain, but it held off and was a nice, cloudy, breezy Saturday gameday. We certainly ate well too. Here's what we had:

Garlic Dijon Marinated Pork Chops
Pioneer Baked Beans
Corn Salad
Spinach Dip

You'll remember that I shared a recipe for Spinach Dip that was warm and so good! Well, this is my absolute favorite recipe for a cold Spinach Dip. I just use the Knorr Vegetable Soup Mix recipe without the water chestnuts. I leave those out because I just personally don't care for them. Of course, it is long gone to be able to take a picture but you can click on the Knorr link and see their picture. Mine was in a bowl of plastic instead of bread, although we had to smell fresh baked bread all night and that would have been good to have! :)

Pimento Cheese

Are you ready for major updating on what's cooking? This will be a lot of posts in one day! Super Social Worker brought me some dip to try at the office that was very good and I figured I better get on here and acknowledge it if I ever want her to speak to me again! :) She got the recipe from Pioneer Woman and her recent pita chip recipe experiments. It was delicious and I didn't even have the pita chips to go with mine. Here's the link: Hot Olive and Artichoke Dip

--I was never a big fan of pimento cheese when I was growing up. It wasn't until The Dish Washer introduced me to the Hot Links with Pimento Cheese appetizer at Jim 'N Nick's that I really started to enjoy it. Since I liked it there, I decided to try the Toasted Pimento Cheese sandwich at Newk's and it is really very good. (Then I realized that sandwich has 900 calories in it and decided I better not be a regular partaker!) My favorite way is by far served with sausage, so I decided to attempt to make this at home. (As pictured above.) Mom had made some pimento cheese sandwiches for a party and recommended a very good recipe for pimento cheese, so I decided to try it and it was perfect. Here's the funny part of the story...I didn't actually have pimentos when I made it, so it is really just cheese but it accomplished what it was supposed to. This is what I used...

Bobby's Pimento Cheese

Our pictures look really different...don't know what's up with that! Mine seems more thick than creamy.