Caprese Cups

 

This is the perfect solution for any occasion that asks you to bring a dish!  These caprese cups have a ton of flavor and takes only 10 minutes to make!  

You'll need:

Salami slices
8 oz Mozzarella Pearls

1 pint Cherry Tomatoes

1 cup Olives 

1 cup Banana Pepper Rings

Salt and Pepper  

Balsamic Glaze

 

Add the salami slices into a muffin tin to form a cup.  No need to grease the tin. Bake at 400 degrees for 5-10 minutes.

In a large bowl, add the mozzarella pearls and 1 cup of cherry tomatoes (halved or quartered).  Add the olive of your choice (I picked the red pepper filled olives).  Add the banana peppers then sprinkle with salt and pepper to taste (I like more pepper than salt).  Toss all together and set aside.

Remove salami cups from the oven.  Add your filling to each cup then plate and serve!

You can easily customize this to your personal taste.  Any sliced protein to form the cup then fill with goodies of your choosing.  I'd recommend ham, mozzarella, sun dried tomatoes and pepper rings or even large pepperoni slices with mozzarella and your favorite pizza toppings, 

Stuffed Sweet Potatoes

 

Tender roasted sweet potatoes stuffed with creamy brie, crunchy maple-glazed pecans, and a tangy homemade cranberry glaze. A perfect blend of sweet and savory for any fall occasion.

You'll need:

4 medium sweet potatoes
2 tbsp olive oil, plus more for drizzling
1/2 tsp salt
1/4 tsp black pepper
4 oz Brie cheese, rind removed, cut into small pieces
1/2 cup pecans, roughly chopped
2 tbsp maple syrup
1 tbsp melted butter

For the Cranberry Glaze:
1 cup fresh or frozen cranberries
1/4 cup granulated sugar
1/4 cup water
1 tsp orange zest
1 tbsp orange juice

Preheat your oven to 400* then wash and pat dry your sweet potatoes.  Prick the potatoes several times with a fork and drizzle with a little olive oil.  Place on oven rack or a baking sheet and roast for 40 - 50 minutes or until very tender when pierced with a fork.

While the sweet potatoes roast, prepare the cranberry glaze. In a small saucepan, combine cranberries, granulated sugar, water, orange zest, and orange juice. Bring to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly. Remove from heat and set aside.

In a small skillet, toast the chopped pecans over medium heat for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them. Transfer to a bowl and toss with 1 tbsp maple syrup and melted butter. Set aside.

Once the sweet potatoes are tender, carefully remove them from the oven. Slice each potato lengthwise down the middle, being careful not to cut all the way through, creating a boat. Gently scoop out about half of the cooked sweet potato flesh from each half into a mixing bowl, leaving enough around the skin to maintain its shape

To the scooped sweet potato flesh, add the remaining 1 tbsp maple syrup, half of the Brie cheese pieces, and half of the maple-glazed pecans. Mash gently with a fork until just combined, leaving some texture. Season with a pinch more salt and pepper if desired.

Spoon the sweet potato mixture back into the sweet potato skins. Top each half with the remaining Brie cheese pieces and maple-glazed pecans. Place the stuffed sweet potatoes back on the baking sheet.

Return the stuffed sweet potatoes to the oven for an additional 10-15 minutes, or until the Brie is melted and bubbly and the pecans are golden. If you like, you can switch to broiler for the last 2-3 minutes for extra crispiness on the cheese and pecans.

Carefully remove from the oven. Drizzle generously with the prepared cranberry glaze. Serve immediately and enjoy your ultimate fall dish!

Cowboy Cornbread

 

This seemed an unusual pairing of ingredients, and I couldn't help but try it!  This is a great game day snack, and you can feed a crowd with very little effort!  If you want to jazz this up a bit, you can add grated sharp cheddar cheese and serve with a side of your favorite bar-b-que sauce for dipping.

You'll Need:

1 lb smoked sausages
1/2 cup brown sugar

2 boxes of Jiffy cornbread mix
2 eggs
2 Tbl sour cream
2 Tbl whipped cream cheese
1/4 c milk
1/3 cup sliced jalapeños
1/2 c creamed corn

2 Tbl chili powder

Add the sausages to a well-greased muffin tin.  Top each well with a teaspoon of brown sugar.

Mix the cornbread mix with eggs, milk, sour cream, creamed cheese and cream of corn.  Mix thoroughly.  Add slices of jalapeño to each muffin well the top with an ice cream scoop of cornbread mix.  Sprinkle each well with chili powder.

 Bake at 400* for 20 minutes, flip and serve!

Elvis Bars

From my All-New Official SEC Tailgating Cookbook..... ELVIS Bars (Thank you, thank you very much)!

This is a classic Elvis favorite with a surprise ingredient at the end!  These were so much fun to make and I only had to purchase 2 of the ingredients.  Most of this is household staples that you already have on hand.

You'll need:

1/2 cup of unsalted butter (softened)

1/2 cup creamy peanut butter

1/2 cup white granulated sugar

1/2 cup dark brown sugar

2 medium ripe bananas mashed (about 3/4 cup)

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup semisweet chocolate chips

4 slices of cooked bacon (crumbled)

1/2 cup powdered sugar for garnish

Preheat your oven to 350*.  Grease a 9 inch square baking dish and lone wth parchment paper.  Combine the butter, peanut butter, white sugar, and brown sugar in the bowl of a heavy duty stand mixer (this will be very thick).  Beat on medium high speed until fluffy and well combined.  3-5 minutes, stopping to scrape down the sides of the bowl as needed.

Add mashed bananas, egg and vanilla, beat on medium speed until well combined.  30 seconds to 1 minute.

Whisk together the flour baking powder, salt and cinnamon in a small bowl until combined.  Gradually combine the dry ingredients into the wet batter and beat on medium speed.  Gently fold in the bacon and chocolate chips.  Pour the batter into the prepared pan, smoothing with a spatula.

Bake at 350* until golden brown and a wooden pick inserted into the center comes out clean.  30-35 minutes.  Please the dish on a cooling rack and allow to cool completely for about an hour before cutting into squares.

I dusted mine with powdered sugar just to up that sweetness factor!  You could use a powdered sugar glaze as well if you like!

Tomato Pie

 

I just can't believe that I've never heard of Tomato Pie! I've been seeing this on cooking websites, in my new SEC Tailgating cookbook, and it's popping up on my reels - so I get it!  Learn to make the Tomato Pie!  It's so simple (only three ingredients) and a quick bake!

You'll need:

2 large tomatoes or 1 pint of cherry tomatoes (thinly sliced)
2 pie crusts (refrigerated is fine or you can make your own)
1 box Boursin Cheese (garlic and herb)

Start by unwrapping the cheese and let it come to room temperature.  This makes it much easier to spread when the time comes.

Slice the tomatoes thinly.  Arrange the slices in a single layer on a stack of paper towels then sprinkle them with salt and let them sit for 15 minutes.  The salt will draw the water out of the slices and keep your pie from being soggy.  I flipped my slices onto new towels and salted them again on the opposite side for an extra 15 minutes.  This is known as sweating your tomatoes.

Dust a big sheet of parchment paper with just a little flour and roll out both pie crusts.  You'll need to sprinkle each crust lightly with flour as you process this.  Put one crust loosely on top of the other onto the parchment paper.

Add the Boursin Cheese and spread it evenly over the top crust.  Add your tomato slices leaving a one inch border around the edge.  Fold the crust edges loosely over the edge of the tomatoes.  Sprinkle the pie with salt (remember that you've already salted the tomatoes so you may want a light touch here) and pepper them sprinkle with a smooth olive oil (light on the oil).  

Slide the parchment paper and pie onto a baking sheet.  Bake at 400 degrees for 25 - 30 minutes.  Slice and enjoy!  The perfect summer supper!

Oatmeal Cream Cherry Cheesecake

 

When I saw this recipe, I knew it would be a fun time with my granddaughters!  This is a dessert that is yummy and requires no baking and no power mixers!  It's super child friendly and no heating up the kitchen!  It took me 11 minutes to put it together then chilled it for 3 hours.  That's IT!  So yummy and make ahead easy!  Total cost around $12.00 and serves at 10-12 desserts!  I hope you enjoy this as much as we did!

You'll need:

3 boxes of Oatmeal Cream Pies (24 total cookie sandwiches)

1 can of cherry pie filling

1 large tub of Philadelphia Brand No Bake Cheesecake filling

Line the bottom of a springform pan with flattened cream pies.  Use a glass bottom or your hands to press down the pies to from a complete crust on the bottom and sides of the pan.  If you have a gap, just tear a pie in half and smash it in there!

Using 1/2 of the container of cheesecake filling, smooth it into the bottom of the cookie crust.  Top with  more cream pies press down slightly to pack them.  Add another 1/2 tub to top layer of the second later of cookies. Add a third layer of cookies (this may not be total coverage but that's okay).  Press lightly to pack the cookies down.  Top with the cherry pie filling

Chill in the fridge for at least 2 hours.  Crumble the remaining cookies to create a crumb topping.  Chill for another hour then release from the springform pan, slice and serve!

You can change out the pie filling to something of your choosing.  Strawberry or blueberry would be excellent.  Your flavor choice is fine!

Crunchy Asian Slaw

 

During the summer months, I'll go for almost any recipe that is 20 minutes start to finish, and no cooking involved!  This crunchy Asian slaw is a great side for burgers, bbq or delicious as a light lunch!  There is zero dairy involved so this is great for a cookout or potluck.  Just hold the dressing and the crunchies until you're ready to serve!

I hope this hits all the right notes at your house too!

You'll need

Slaw:

1/2 medium head green cabbage, thinly shredded (about 4 cups / 280g)

1/4 medium head red cabbage, thinly shredded (about 2 cups / 140g)

2 large carrots, shredded (about 1.5 cups / 180g)

4-5 scallions, thinly sliced (green and white parts)

1/2 cup (30g) fresh cilantro, chopped (optional)

1/4 cup (35g) toasted sliced almonds or cashews

2 tablespoons (20g) toasted sesame seeds

Optional: 1/2 cup (30g) crunchy chow mien noodles

Vinaigrette:

1/4 cup (60ml) rice vinegar

2 tablespoons (30ml) toasted sesame oil

1 tablespoon (15ml) light vegetable oil

2 tablespoons (30ml) tamari or soy sauce

1 tablespoon maple syrup or honey

1 teaspoon freshly grated ginger

1 clove garlic, minced

Directions:

Prepare the Vinaigrette: In a small bowl or jar, whisk together rice vinegar, toasted sesame oil, vegetable oil, tamari/soy sauce, maple syrup/honey, ginger, and garlic until well combined.

In a large salad bowl, combine the shredded green cabbage, red cabbage, shredded carrots, sliced scallions, and chopped cilantro (if using).

Just before serving, pour the vinaigrette over the cabbage mixture and toss well to coat.

Add the toasted almonds/cashews, toasted sesame seeds, and crunchy chow mien noodles (if using). Toss gently one last time.

Serve immediately to keep it crunchy.

Elote'

 

I had Elote' for the first time several years ago in Texas and then again in Louisville just last year.  How on earth did I forget how delicious this is?!?  This is an easy authentic recipe that brings out the best of flavors with only 8 ingredients!  The prep is about 35 minutes, then you just refrigerate is until ready to garnish and serve!  What more can you ask for!

You'll need:

6-8 ears of fresh corn (depending on how big your ears may be)

1/3 cup mayonnaise (light is fine)

1/2 cup sour cream (light is fine)

Juice of 2 limes

1 teaspoon chili powder

1 teaspoon salt

8 ounces of cotija cheese (finely chopped)

2 tablespoons of fresh cilantro (finely chopped)

It's recommended to pull back the husks of the corn and place it on your grill until the grill marks meet a medium golden brown.  Then remove the corn and take the husks off.  Cut the kernels from the cob and allow to cool.  

It's cool and raining this afternoon so the grill wasn't happening for me!  I shucked and washed the corn, then cut the kernels off in the kitchen.  I used my iron skillet (spray with cooking spray) and roasted my corn on the stove.  Stir very frequently - you can't walk away from this - it will burn quickly if unattended.  Don't over crowd your skillet, I did mine in three batches. The corn came out great and was really quick to roast.

While your corn cools, mix the dressing of mayonnaise, sour cream, lime juice, chili powder and salt.  When the corn is well cooled, combine the corn in the dressing and refrigerate for at least 4 hours (overnight is fine too).  

Chop your cilantro and store in the fridge in a sealed container. I've not used fresh cilantro in any recipe, but I will in the future!  The chopping produces the most abundant bouquet!  My kitchen smells heavenly! Crumble the cotija cheese and store it in the fridge in a separate sealed container.

When you are ready to serve, give the corn a good toss and add the cilantro and cotija cheese.  Some advise to serve cold; I prefer to serve at room temperature.  To each their own I suppose!

Important notes:  Do not use canned corn or frozen corn.  The water content and the sugars change in processing and your dish will be runny.  Fresh corn is the ONLY way to go for a quality dish.

Cutting corn off the cob with a knife is not in my best skill set but I have a very handy corn cutter that spins down the ear and the kernels literally fall off the cob.  No waste and no mess!  I love that!  I got mine at my favorite online merchant, but you can probably find one at your local grocery as well.

Honeycrisp Salad

 

I'm always looking for something new for a family occasion and with Easter is right around the corner, I was on the hunt. I fell upon this recipe, and I had most of the ingredients already in the house! I considered that a "sign"! This is a crisp and refreshing salad combining sweet Honeycrisp apples, crunchy broccoli, and a creamy tangy dressing. Perfect for gatherings or as a healthy side dish, this salad is packed with flavor and texture from fresh ingredients and a touch of sweetness.

Ingredients:

4 cups broccoli florets, chopped

3 large Honeycrisp apples, diced

5 ounces dried cranberries

1 cup chopped pecans or walnuts

1/4 cup red onion, finely diced (optional)

1 cup shredded carrots

1/2 cup shredded sharp cheddar cheese

2 cans of Sprite (or any lemon lime soda)

For the dressing:

1 cup mayonnaise

2 tablespoons apple cider vinegar

3-4 tablespoons honey

Salt and pepper to taste

Peel and dice the apples and soak them in Sprite for 15 minutes. Drain well then start mixing your salad.

In a large bowl, combine the chopped broccoli, diced Honeycrisp apple, dried cranberries, chopped nuts, shredded carrots, shredded cheddar and red onion (if using).

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.

Pour the dressing over the salad ingredients and toss until everything is well coated.

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.

Note, your dressing should be very light and just barely coat your salad. Resist the urge to add additional dressing. Less is really best in this dish.

Peach Fluff

I just couldn't believe this recipe when I found it!  It's been a long Winter, and I am overly eager for Spring to be upon us.  This Peach Fluff is super simple, inexpensive and it took me longer to type this recipe than it did to make a batch!  The minute I poured up the first batch, I turned right back around in my kitchen and made a second batch!  One will not be enough when people taste this!

You'll need:

1 large (29 ounce) can of peaches (halved or sliced, either is fine)

14 ounces of sweetened condensed milk

1 small (8 ounce) tub of whipped topping

1 large (7.56 ounce) chocolate bar - finely chopped

Drain your peaches from the juice and let then stand for a few minutes. Add the drained peaches to your blender and pulse until you have a smooth juice consistency.  Add 14 ounces of sweetened condensed milk and pulse again until well blended.  

Transfer your mixture to a large bowl and gently fold in one small tub of whipped topping.  Once everything is well combined, gently fold in your finely chopped chocolate.  Transfer to serving dishes and place in the freezer for four hours or overnight.

Notes:

If you prefer to make your own whipped topping be my guest.  I've tried that several times and my homemade is just not as good as what you get in the freezer section at the grocery.  

If you are watching your fat and sugars, there is a fat free sweetened condensed milk that you can substitute.  There is also a Splenda option that is sugar free.

I used sugar free whipped topping.

There are sugar free chocolate options available,

Its easiest if you put your chocolate bar in the refrigerator prior to making this dish as chocolate is easier to handle cold.  

You may discard the peach juices or save it for another recipe.  When blended with butter and cinnamon sugar that makes a nice spread for toast.

Shotgun Shells

This is my newest Super Bowl favorite - Shotgun Shells!  This is a hearty appetizer that delivers a savory blend of beef and sausage then wrapped in bacon!  What's not to LOVE about that combination!

You'll need:

1 lb lean ground beef
1 lb sweet Italian sausage (casings removed)
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
1 7 oz can diced green chilis (drained)
1/4 cup of your favorite bbq seasoning (Honey Hog BBQ from Meat Church is my fav)
2 8 oz boxes of manicotti shells (dry and uncooked)
4 cups of your favorite bbq sauce (I use Patti's BBQ or Sweet Baby Rays)
1 lb bacon

Blend the ground beef, Italian sausage, cheeses, chilis and a hand of bbq seasoning.  Blend well to combine all ingredients.  Use a piping tool (or your hands) to stuff each manicotti shell then wrap each shell tightly with a slice of bacon.  Place each stuffed shell on a bacon baking rack and then sprinkle all the stuffed shells with another dusting of bbq seasoning.

Baste each shell with a generous amount of bbq sauce.  Cover and refrigerate for at least 4 hours or overnight (this process will help soften those shells).  When you are ready to bake these, uncover them and bake in a 350* oven for 40 minutes.  Remove and baste each shell with additional bbq sauce and sprinkle with your bbq seasoning then return them to the oven for an additional 15-20 minutes.

You can amp this up with jalapeños peppers or add scallions if you like it hotter.  You could adjust the cheese as well to all pepper cheese for the spicy fans or for a milder version use a half a block of cream cheese with the cheddar.

That's all there is to it!  Plate these and serve them warm!  This will be a great center to your tailgate party or compliment all your other halftime goodies!

Sweet Potato and Sausage Soup

 

Oh My Goodness!  I'm not sure which I love more, my crockpot or my soup pot!  This soup is such a hit and so easy to put together in one pot!  This recipe easily feeds 10-12 hungry people!  If you have a small family or just cooking for yourself, this recipe is easily adjustable to using half of each ingredient listed below.  Better yet, make a big pot and share this with your friends and family!  Everyone likes a dinner that they don't have to cook! This soup is super rich in vitamin content with carrots, celery, sweet potatoes, diced tomatoes and fresh baby spinach!  Cook time including prep about 50 - 60 minutes.  This soup can be made ahead and refrigerated for a day or two but I would not recommend freezing this one.

You'll need:

2 lbs Italian sausage - hot, mild, sweet or a mix of your choice
1Tbsp olive oil
1 large onion, finely chopped
3 stalks celery, thinly sliced
3 large carrots, peeled, halved and thinly sliced
6 large cloves of garlic
2 large sweet potatoes
2 15 oz cans of petite diced tomatoes
1 tsp basil
1 tsp salt
1/4 tsp pepper
10-12 cups of chicken or veggie broth (you may need to add a cup or two of water)
19 oz frozen cheese tortellini
3 cups fresh spinach, chopped

1/2 tsp red pepper flakes
freshly grated Parmesan for garnish before serving

In a large soup pot, heat olive oil and add your sausage.  Cook to the half-done point and add the carrots, celery onion and garlic.  Finish browning the meat and the veggies have started to tender.  Add the sliced sweet potato and simmer another 5 minutes, stir frequently.  

Add salt, pepper and basil along with the diced tomatoes and stir well.  Add broth and bring the soup so a low boil for about 15-20 minutes or until the sweet potatoes begin to break apart when pressed with a spoon.

Add the tortellini and cook for 5 minutes until the pasta is tender.  The longer you cook will make your pasta softer.  Cook to your preference.  Add the chopped fresh spinach and let this simmer for 5 minutes.  If your pasta has soaked up too much of your broth, you can add more broth or thin with a cup or two of water.  If you add water be sure to add another pinch of salt to bring your flavor profile back up to point.  Add red pepper flakes and let this sit for 5 minutes and serve.

Garnish your servings with fresh parmesan and serve this with a crusty baguet.  

Cooks notes: 

Low sodium broth is certainly an option if you're concerned about that.

I browned and drained my sausage and then returned it to the pot with a few cups of chicken broth to cook my initial veggies.  

I used petite carrots as they are already peeled and easy to chop into small slices.  While my veggies are simmering, 

I trim my spinach to remove any stems or spines.  I don't like that tough texture, and I think they make the spinach bitter.  Rinse the spinach then roughly chop the leaves.

Adjust spices to your taste pallet.  I used more salt and pepper but just the required basil and garlic.