Superbowl Sunday Recipes

Happy Thursday dolls! We've made it over the hump of the week - woo hoo!! Since Superbowl is this Sunday, I thought I would share with you a couple of recipes that I am making for our work potluck tomorrow. They look so delicious and I can't wait to try them out! :)

The first one up is:

Cherry Cheesecake Dip 

via

Ingredients:

1 (8 oz) block of cream cheese softened
1/2 (7.5 oz) jar marshmellow fluff
1 (8 oz) tub Coolwhip, thawed
1 (14.5 oz) jar, Cherry Pie Filling
Graham Crackers for serving

Directions:
Mix together cream cheese and marshmellow fluff until smooth

Then add in Cool Whip and combine well

Spread into a 2 qt. dish or plate

Then spread on cherry pie filling

Serve with Graham Crackers

The next one up is:

Hot and Spicy Sausage Dip

Ingredients:

1 lb of Jimmy Dean Pork Sausage (hot or regular - use your favorite bulk sausage brand)
10 oz can Rotel, undrained (Original, diced tomatoes & green chilies)
8 oz cream cheese 

via

Directions:

In a large skillet, cook sausage, breaking up into small pieces (like taco meat) until fully cooked. Drain all excess fat.  Add Rotel and cream cheese, mix until well blended and heated thoroughly. Place in a serving dish, serve warm with you favorite tortilla chips or Fritos Scoops.

Tips:

For less spicy dip, use regular sausage.
This is perfect for small crock-pots, keeping it warm while serving. 

Don't these both look delicious?! And the best part is they are SUPER easy to make, which is something I always enjoy! :) So what about you? What are your Superbowl plans? What team are you rooting on this year? I'd love to hear all about it, so please feel free to share. Thanks for stopping by to say hello and please let me know you were here! :) Have an awesome Thursday beauties!

Lots of love and hugs,

Pumpkin Pie Squares (Paleo, AIP, Grain Free, Dairy Free)

Happy Thursday lovies, how are you doing today? Awesome, I hope!  I thought I would give you an awesome Pumpkin recipe that I came across and can't wait to try out myself. Tis the season for all things Pumpkin right?! :)  You can find all of the deets here.

Pumpkin Pie Squares

For the crust:
¼ c coconut flour
1 tbsp. arrowroot flour
pinch of salt
¼ c coconut oil, melted
1 tbsp. maple syrup or honey
2 tbsp. water
1 tsp alcohol-free vanilla extract

For the pumpkin layer
2 c pumpkin purée
¼ c maple syrup or honey
¼ c coconut oil, melted
pinch of salt
1½ tsp cinnamon
1 tsp ginger
¼ tsp cloves
2 tbsp. coconut flour
2 tsp arrowroot flour

Instructions

• Combine coconut flour, arrowroot flour, and a pinch of salt in a bowl. Make a well in the center.
• Add the melted coconut oil, maple syrup or honey, water, and vanilla into the well.
• Stir until thickened. Press into an 8x8 pan.
• Bake at 325 for 15-20 minutes until golden on the edges.
• Remove from the oven and cool.
• While the crust is cooling, prepare the pumpkin layer.
• Combine all ingredients and process until smooth.
• Pour over the cooled crust and place in the refrigerator to chill for several hours or overnight.
• Cut into squares and serve with whipped coconut topping, if you fancy that!

I hope it's nice and cool where you are and that it will put you in the mood to try these out.  Please let me know if you are able to do so as I'd love to hear how they turn out.  P.S. I apologize for the wonkiness today - but the fonts nor the spacing want to do what they are supposed to do today - grrrr......  Have an awesome day and thanks for stopping by to say hello. :)

Lots of love and hugs,

Scalloped Pineapple Dessert

Happy Thursday lovies!  I made a recipe for the first time for Thanksgiving and wanted to share it with all of you.  It is one my mother used to make at the holidays and I had completely forgotten about it.  It turned out spectacular and was even better than I recalled. :)  The only downfall to it is that I didn't get a picture of it before my boys had devoured it all..... But...I was able to go onto the wonderful internet and locate a picture for you:

 

 

Scalloped Pineapple

Ingredients:

1 3/4 cups white sugar
1/2 cup cream or milk (I used Heavy Whipping Cream)
3 eggs slightly beaten
6 slices of white bread (broken up into small pieces)
2 sticks melted butter
1 large can of Crushed Pineapple (drained)

Directions:

Mix all ingredients together and place in 1 1/2 quart baking dish.
Bake at 350 degrees uncovered for 40 to 45 minutes.

Trust me when I say - if you like pineapple, you will LOVE this recipe wholeheartedly!  It has such a wonderful BUTTERY taste that it's hard to stop eating it.  I prefer eating it warm, however, others enjoy it cold.  This will be a wonderful and quick and easy addition to your Christmas meal - I promise.  :)

On another note as a reminder:

I was chosen as a host in the 31 Days of Blogging Giveaways by Blogelina and I am SO excited!  It is a giveaway for one of my lucky readers (that's YOU) to win a FREE Wordpress Transfer from Blogger to Wordpress.  This is a $150 value that one of YOU will win for FREE!!!  SO.... keep checking back for the giveaway which takes place HERE on my blog on Sunday, December 14th beginning at 5 a.m. CST promptly.  In the meantime though, be sure to go to Blogelina's website (click on the word, Blogelina and it will take you to the giveaway page) and you can follow along and enter and see all of the wonderful prizes you can win over the remaining 31 days! :) 

Thanks for stopping by to say hello.  Have a fabulous day guys and dolls! :)

Lots of love and hugs,

Looking for Cheese Dip Recipes

Happy Hump Day my friends!  How was your day yesterday?  Mine was busy, as usual! ACK!  I was hoping that coming back home would make my job and stuff slow down - but nope, not happening - HA!  Anyway, I am searching for ANY AND ALL cheese dip recipes you may have out there that you and your family love.  Do you have any you can share with me?

Hope you have a wonderful and blessed day my peeps.  Thankfully, Wednesday is here and that means we are even closer to Friday!  However, I don't know how it is where you live - but it is going to be another 111 degrees here today and that is actual air temperature NOT temps and humidity factored in - with humidity and temperatures all factored in - it makes it around 115- 120 - TOO DANG HOT!!! YIKES! 

Thanks for stopping by to say hello - have a great day and stay cool!

Lots of love and hugs,

Looking for Cheese Dip Recipes

Happy Hump Day my friends!  How was your day yesterday?  Mine was busy, as usual! ACK!  I was hoping that coming back home would make my job and stuff slow down - but nope, not happening - HA!  Anyway, I am searching for ANY AND ALL cheese dip recipes you may have out there that you and your family love.  Do you have any you can share with me?

Hope you have a wonderful and blessed day my peeps.  Thankfully, Wednesday is here and that means we are even closer to Friday!  However, I don't know how it is where you live - but it is going to be another 111 degrees here today and that is actual air temperature NOT temps and humidity factored in - with humidity and temperatures all factored in - it makes it around 115- 120 - TOO DANG HOT!!! YIKES! 

Thanks for stopping by to say hello - have a great day and stay cool!

Lots of love and hugs,

Recipe Monday - Chicken Roll-ups

Happy Monday my peeps!  How was your weekend?  Great, I hope!  Mine was a really rough weekend and one I had to leave early on Friday from work for - but I think we are on upside of things now.  Needless to say, due to being sick on Saturday, I wasn't able to go to see my pappaw as planned. I was in a lot of pain and we thought I was having an appendix attack.  Not sure what it was - but I guess that didn't end up being it.  Anyway, I will be going to Jonesboro in the next couple of weeks now due to scheduling issues.

So.... today, I wanted to share a recipe that I got from my 20 year old niece that my kids absolutely L.O.V.E.  Hope you enjoy it:

Chicken Roll-Ups

2 cans Crescent rolls

Shredded chicken

2 cups Shredded cheese

1 Large Can Cream of Chicken Soup
Milk

On the stove, combine the cream of chicken soup, milk a handful of shredded cheese and cook until cheese is melted and everything is creamy.

In glass baking dish - fold out the rolls, place shredded chicken and bits of cheese on there and then roll up into a normal crescent roll.  Once your pan is full, pour the sauce all over the top and place in oven.  Cook on 350 for 25 to 30 minutes until the rolls are brown on top.

Oh my gracious - these things are SO addicting and definitely NOT good for a diet - LOL    I hope you enjoy them as much as we all have.

I'm running late so gotta go - will catch up on your blogs later today.  Have a great day and thanks for stopping by!

Lots of love and hugs,
 

Recipe Monday - Chicken Roll-ups

Happy Monday my peeps!  How was your weekend?  Great, I hope!  Mine was a really rough weekend and one I had to leave early on Friday from work for - but I think we are on upside of things now.  Needless to say, due to being sick on Saturday, I wasn't able to go to see my pappaw as planned. I was in a lot of pain and we thought I was having an appendix attack.  Not sure what it was - but I guess that didn't end up being it.  Anyway, I will be going to Jonesboro in the next couple of weeks now due to scheduling issues.

So.... today, I wanted to share a recipe that I got from my 20 year old niece that my kids absolutely L.O.V.E.  Hope you enjoy it:

Chicken Roll-Ups

2 cans Crescent rolls

Shredded chicken

2 cups Shredded cheese

1 Large Can Cream of Chicken Soup
Milk

On the stove, combine the cream of chicken soup, milk a handful of shredded cheese and cook until cheese is melted and everything is creamy.

In glass baking dish - fold out the rolls, place shredded chicken and bits of cheese on there and then roll up into a normal crescent roll.  Once your pan is full, pour the sauce all over the top and place in oven.  Cook on 350 for 25 to 30 minutes until the rolls are brown on top.

Oh my gracious - these things are SO addicting and definitely NOT good for a diet - LOL    I hope you enjoy them as much as we all have.

I'm running late so gotta go - will catch up on your blogs later today.  Have a great day and thanks for stopping by!

Lots of love and hugs,
 

Recipe Thursday - Breakfast Pizza

Good morning, my friends!  Happy Thursday!  Today I wanted to do a recipe because it is so close to Easter and this is a great recipe to whip up ahead of time (in case you're having Easter brunch or before church and you have a lot of people coming over or something. 

Breakfast Pizza:

1 lb. sausage

5 eggs, beaten

1/4 cup milk

1 (8oz) package crescent rolls

1/2 tsp. salt

1 cup thawed hashbrowns (I use the cubed kind)

1 cup (4 oz) shredded sharp cheddar cheese (or your preference)

1/8 tsp. pepper

2 tbsp. parmesan cheese

Directions:

Cook sausage, drain and set aside.  Separate crescent dough into 8 triangles, place triangles with points toward center in a greased 12 inch pan; press bottoms & sides to form a crust; seal perforations.  Spoon sausage over dough, sprinkle with hashbrown potatoes and cheese.  In a separate bowl, combine eggs, milk, salt and pepper and pour over the sausage.  Bake on 375 for 25 minutes.  Take out and sprinkle with parmesan cheese and bake for 5 minutes longer.

Sorry I don't have any pictures - I've not made this in forever but it has been a family favorite since I was young.  I hope you and your family enjoy it as much as we always have.

Thanks for stopping by to say hello and have a wonderful day!

Lots of love and hugs, 

Recipe Thursday - Breakfast Pizza

Good morning, my friends!  Happy Thursday!  Today I wanted to do a recipe because it is so close to Easter and this is a great recipe to whip up ahead of time (in case you're having Easter brunch or before church and you have a lot of people coming over or something. 

Breakfast Pizza:

1 lb. sausage

5 eggs, beaten

1/4 cup milk

1 (8oz) package crescent rolls

1/2 tsp. salt

1 cup thawed hashbrowns (I use the cubed kind)

1 cup (4 oz) shredded sharp cheddar cheese (or your preference)

1/8 tsp. pepper

2 tbsp. parmesan cheese

Directions:

Cook sausage, drain and set aside.  Separate crescent dough into 8 triangles, place triangles with points toward center in a greased 12 inch pan; press bottoms & sides to form a crust; seal perforations.  Spoon sausage over dough, sprinkle with hashbrown potatoes and cheese.  In a separate bowl, combine eggs, milk, salt and pepper and pour over the sausage.  Bake on 375 for 25 minutes.  Take out and sprinkle with parmesan cheese and bake for 5 minutes longer.

Sorry I don't have any pictures - I've not made this in forever but it has been a family favorite since I was young.  I hope you and your family enjoy it as much as we always have.

Thanks for stopping by to say hello and have a wonderful day!

Lots of love and hugs, 

Friday Recipe

Happy Friday my friends!  How are you?  Great, I hope!  It is a WET and SOGGY mess here today and so yucky.  It's one of those days that I wish I could stay home in bed and under my covers and read a good book or snuggle with my husband. :o)  But, alas, I must trek out in this mess and fight the crowds and traffic to get to the City - blah. 

However, since it is a yucky and cold day I have the PERFECT Soup/Chili and it is even Weight Watcher friendly for my friends who are following the PointsPlus program like myself.  Trust me when I say - this recipe is DA BOMB like you would NOT believe!  I couldn't get over how GREAT it tastes but I will tell you this - it is also very SPICY due to the Rotel in it.

This recipe is one I took off a fabulous blog I read on a daily basis - it is Whitney over at  The Glamorous Life of a Housewife".  Be sure to check out her blog - she is so cute and has an adorable little family! :)

WHITE CHICKEN CHILI - 1 Cup = 2 Points.
1 large onion, minced
1/2 tsp. garlic powder
20 oz. chicken breast (boneless, skinless)
2 - 15 oz. cans navy beans, drained
3 C. fat free chicken broth
12 oz. can tomatoes with green chilis (same as Rotel)
1/2 tsp. oregeno
1/2 tsp. ground cumin
1/2 tsp. white pepper (I used black)
8 oz. fat free sour cream
1/2 C. fat free half and half

Saute' onion in cooking spray and then add garlic powder, oregano, cumin & pepper.  Add all the other ingredients except the sour cream and half and half.  Bring to boil and simmer for 10-15 minutes.  Remove from heat and stir in sour cream and half and half.

So there you go my friends! I hope you enjoy it as much as I have so far.  I am going to try it in the crockpot this weekend - I think it will be even better.  It is also a very easy, peasy recipe too.

Have a great day and and an even better weekend guys and dolls and thanks for stopping by to say hi!

Lots of love and hugs,

Friday Recipe

Happy Friday my friends!  How are you?  Great, I hope!  It is a WET and SOGGY mess here today and so yucky.  It's one of those days that I wish I could stay home in bed and under my covers and read a good book or snuggle with my husband. :o)  But, alas, I must trek out in this mess and fight the crowds and traffic to get to the City - blah. 

However, since it is a yucky and cold day I have the PERFECT Soup/Chili and it is even Weight Watcher friendly for my friends who are following the PointsPlus program like myself.  Trust me when I say - this recipe is DA BOMB like you would NOT believe!  I couldn't get over how GREAT it tastes but I will tell you this - it is also very SPICY due to the Rotel in it.

This recipe is one I took off a fabulous blog I read on a daily basis - it is Whitney over at  The Glamorous Life of a Housewife".  Be sure to check out her blog - she is so cute and has an adorable little family! :)

WHITE CHICKEN CHILI - 1 Cup = 2 Points.
1 large onion, minced
1/2 tsp. garlic powder
20 oz. chicken breast (boneless, skinless)
2 - 15 oz. cans navy beans, drained
3 C. fat free chicken broth
12 oz. can tomatoes with green chilis (same as Rotel)
1/2 tsp. oregeno
1/2 tsp. ground cumin
1/2 tsp. white pepper (I used black)
8 oz. fat free sour cream
1/2 C. fat free half and half

Saute' onion in cooking spray and then add garlic powder, oregano, cumin & pepper.  Add all the other ingredients except the sour cream and half and half.  Bring to boil and simmer for 10-15 minutes.  Remove from heat and stir in sour cream and half and half.

So there you go my friends! I hope you enjoy it as much as I have so far.  I am going to try it in the crockpot this weekend - I think it will be even better.  It is also a very easy, peasy recipe too.

Have a great day and and an even better weekend guys and dolls and thanks for stopping by to say hi!

Lots of love and hugs,

Recipes as Promised

Happy Sunday my friends.  I know I promised you these two recipes yesterday, but somehow life got in the way and my husband and I ended up putting our new floor down in our office and then we were just way too tired to do anything else besides sit on the couch and watch the Hogs play football, eat and drink a nice cold beer after a long hard day!  HA!  Anyway, here are the two recipes I promised you.  One is for hamburger veggie soup and the other is for chili.  I hope you will enjoy them both and if you try them out, please let me know how you liked them:

Hamburger Veggie Soup

Ground Beef
Veggies (any kind that you like including potates and onions if you want)
Garlic Salt with Parsley (it's all in the same bottle and made by McCormicks)
Salt and Pepper
Paprika
V-8 juice

Brown as much ground beef as you want then drain.  Season it before you add your vegetables or juice.  Add Garlic salt (with parsley), salt, pepper and paprika and whatever kind of other seasonings you and your family prefer.  Throw your hamburger meat and vegetables into your crockpot and fill to the top with your large bottle of V8 juice (however much of the bottle that will fit) and then put your lid on and let simmer all day.  Serve with cornbread, crackers or whatever your family enjoys. :)

Chili

Ground Beef (about 1 1/2 to 2 lbs)

Chili Seasoning (I use either straight chili powder or McCormicks Chili Seasoning)

1 tbsp. Paprika

Salt and Pepper

Garlic Salt with Paprika (again the one made by McCormicks)

2 cans kidney beans or whatever kind of beans you like in your chili

2 cans stewed tomatoes

1 onion

V8 Juice

Brown the ground beef, then drain.  Add the meat, seasonings and all of the other goodies and then the V8 juice (again however much will fit in your crockpot).  Simmer all day until it's ready and then about 20 or 30 minutes before you servie it - add 2 to 3 smoked sausages (cut into coins).  When you dish it into a bowl, put fritos on top and add cheese and diced onions on top and enjoy.  :)

Enjoy the rest of your weekend and have a great upcoming week and thanks for stopping by! 

Lots of love and hugs,

Recipes as Promised

Happy Sunday my friends.  I know I promised you these two recipes yesterday, but somehow life got in the way and my husband and I ended up putting our new floor down in our office and then we were just way too tired to do anything else besides sit on the couch and watch the Hogs play football, eat and drink a nice cold beer after a long hard day!  HA!  Anyway, here are the two recipes I promised you.  One is for hamburger veggie soup and the other is for chili.  I hope you will enjoy them both and if you try them out, please let me know how you liked them:

Hamburger Veggie Soup

Ground Beef
Veggies (any kind that you like including potates and onions if you want)
Garlic Salt with Parsley (it's all in the same bottle and made by McCormicks)
Salt and Pepper
Paprika
V-8 juice

Brown as much ground beef as you want then drain.  Season it before you add your vegetables or juice.  Add Garlic salt (with parsley), salt, pepper and paprika and whatever kind of other seasonings you and your family prefer.  Throw your hamburger meat and vegetables into your crockpot and fill to the top with your large bottle of V8 juice (however much of the bottle that will fit) and then put your lid on and let simmer all day.  Serve with cornbread, crackers or whatever your family enjoys. :)

Chili

Ground Beef (about 1 1/2 to 2 lbs)

Chili Seasoning (I use either straight chili powder or McCormicks Chili Seasoning)

1 tbsp. Paprika

Salt and Pepper

Garlic Salt with Paprika (again the one made by McCormicks)

2 cans kidney beans or whatever kind of beans you like in your chili

2 cans stewed tomatoes

1 onion

V8 Juice

Brown the ground beef, then drain.  Add the meat, seasonings and all of the other goodies and then the V8 juice (again however much will fit in your crockpot).  Simmer all day until it's ready and then about 20 or 30 minutes before you servie it - add 2 to 3 smoked sausages (cut into coins).  When you dish it into a bowl, put fritos on top and add cheese and diced onions on top and enjoy.  :)

Enjoy the rest of your weekend and have a great upcoming week and thanks for stopping by! 

Lots of love and hugs,

Recipe Time - Pioneer Woman Style!

Happy Tuesday darlins!  Thought I would share a couple of recipes with you that I made over the weekend.  One is a tried and true family recipe that I grew up on that both my grandmother and mother used to make and the other is one from the Pioneer Woman.  They are both "Fall" recipes and I don't know about you, but I am more than ready for Fall and comfort foods! :o)

Homemade Potato Soup (Family Favorite)

Red Potatoes

Onion

Salt

Pepper

Garlic Powder

Velveeta

Milk

Butter

Add Potatoes, Garlic Powder, Salt and Pepper in a pan of water.  Just fill water to cover the top of the potatoes.  Boil potatoes but don't let them get mushy.  Just cook them enough that you can very easily stick a butter knife through them.  After cooking them, DO NOT drain all of the water out of them as this will help the taste of the broth (plus your salt and pepper is still in the broth).  Add a little milk (Depending on how thin you like your broth), a 1/2 stick of butter, and as much onion as you would like.  Mix all together and stir on low heat (so it doesn't burn).  Once it is all blended together, then add about 1/4 lb. of pound (into pieces) of Velveeta (or as much cheese as you'd like) and let it melt into the soup until mixed all together.  Add more salt and pepper to taste.  Here are some pictures along the way of the process:  However, I forgot to take pictures at the very beginning so just imagine me peeling potatoes, etc. - LOL

 

Serve with Cornbread, crackers or whatever your family enjoys.  We happen to LOVE LOVE LOVE Jiffy cornbread ourselves! :o)

 Now, onto the Pioneer Woman recipe.  It is a dessert recipe and OH SOO YUMMY! :o) It can be found here on her website.

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Ingredients:

Muffins:

1 cup All-purpose flour

1/2 cups Sugar

2 teaspoons Baking Powder

1 1/2 teaspoon Cinnamon

1/4 teaspoon Ground Ginger

1/2 teaspoon Nutmeg

1/2 teaspoon Salt

4 Tablespoons Butter, cut into pieces

1 cup (heaping) Pumpkin Puree

1/2 cups Evaporated Milk

1 Whole Egg

1 1/2 teaspoon Vanilla

1/2 cups Golden Raisins (optional)

Topping:

2 Tablespoons Sugar

1 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg

Frosting:

1/4 cups Softened Butter

4 ounces Cream Cheese

1 cup Powdered Sugar

1/2 Teaspoon Vanilla

Instructions:

Preheat oven to 400 degrees.  Grease 12 muffin tins (or use cupcake liners like I did).  Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt.  Cut in butter with two knives or a pastry blender until fully incorporated.  In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla.  Pour pumpkin mixture into flour mixture.  Add raisins.  Fold gently until mixture is just combined.  

Pour into greased muffin pan and fill 1/2 full.  Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes.  Allow to cool in pan for 15 minutes, then remove and allow to cool.  Ice with cream cheese frosting.  

*NOTE*  To make the frosting - mix all ingredients on high until soft and whipped.  Spread onto completely cooled muffins, or place in large pastry bag with a large star tip and go crazy!  Store in the fridge, as icing will soften at room temperature. 

Here are the pictures, but again, I forgot to take pictures of the first step or so - sorry guys!

 

 

 

Look at all this yummy goodness!

DELICIOUS!

Well, there you go my friends - a good dinner and a yummy dessert for some uber fall comfort food goodness!  I hope you enjoy the recipes and if you try them, please let me know what you think of the soup.  It has been in our family for many years and like I said, one I grew up on and still love today. :o)

Have a wonderful Tuesday and thanks for stopping by to say hello!

Lots of love and hugs,