Hoagie Dip!

We are going to our village social and I decided what better time to try something I had never made.

It seems as though everyone likes Hoagies and there will be about 30 or so people outside enjoying the weather so I’m giving this a try.

The food will be indoors so no fear if contamination so I’m good to go!

I took a short cut and bought already sliced deli meats.

These ingredient amounts are estimated.

12 oz. total  of Italian salami, pepperoni and ham (chopped)

8 oz. provolone cheese (diced in small pieces)

2 cups finely chopped lettuce

1  Roma tomato chopped  ( remove seeds)

1 +cup mayonnaise ( if you need more add in small increments). 

Sliced Hot peppers (optional)

Italian seasonings to taste

4 tablespoons olive oil

2 tablespoons wine vinegar 

Add all meats and cheese in bowl.   Add mayonnaise and mix until all is coated with it.

Refrigerate until ready to use.

Clean and chop lettuce and tomato.  Add olive oil and vinegar plus a little Italian seasoning. Pinch of salt and pepper.

Top deli meat with seasoned lettuce  tomatoes .

Serve with sliced French bread or broken in small pieces hoagie rolls.

Enjoy!

Enchilada meatballs

Good recipe !  Excellent appetizer!

I have wanted to try an easy Enchilada meatball recipe and I did make some adjustments with ingredients using what I had available.

I’ll note in recipe! ***

I made my own cornbread since I had a box mix. Leftovers with butter for breakfast! Yum!

• 2 cups crumbled cornbread (made a quick cornbread mix)***
• 1 (10 ounce) can enchilada sauce, divided 
• ½ teaspoon salt 
• 1 ½ pounds ground beef chuck (1lb.)
• 1 (10 ounce) can tomato sauce (8 oz) ***
• 1 cup shredded Mexican cheese blend, divided ( I only had sharp cheddar)
  
  
  
  
  
  

• 
  
  
  
  
  
  
  
  
  
  
• Heat oven to 350 degrees
• Step 2

  In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.(I used parchment paper for easy clean up)

• Step 3

  Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.

• Step 4

  While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.

  I did not put the sauce directly on the meatballs.  (I placed in a pourable gravy type dish)***

  Note:  Homemade baked fries.  Salt, olive oil, paprika and onion powder! *** Yummy!

  Enjoy!

  
  

  
  

Chilled appetizer with cheese!

I thought I'd try this spread recipe since I have used pimento's in a few recent recipes and actually like them.

It’s delicious and very easy to make when you have the ingredients.

I thought maybe this might be an opportunity for you to try this spread that you could serve to your guests.. I love cheese so you'll find that I use cheese quite a bit in my recipes. 

1 cup grated sharp cheddar cheese
1/2 cup mayonnaise
4 oz. cream cheese softened
3 tablespoons diced or sliced pimentos
2 tablespoons onion powder

 

 Blend thoroughly the above in a food processor..Chill.

Serve with plain saltines or cracker of choice. Add some green olives for an extra touch! 

Try it on celery for easy serve.

From my kitchen to yours,

Chopped Wedge salad dip

This is a great appetizer for a party or cookout. Easy to make and really delicious. Getting right to the point with this recipe today.  Yummy! Enjoy!

8 oz. cream cheese, softened
 1 c. sour cream
 1 package Ranch Dressing Mix
 1½ c. chopped romaine lettuce
 ½ c. chopped tomatoes seeded
 ½ c. chopped crispy cooked bacon
 2-4 oz. crumbled blue cheese( I used crumbled feta)
(according to taste)
 1 Tbsp. chopped fresh chives


1. Combine cream cheese, sour cream,
and Ranch Dip mix and mix until

.
1. Spread into the bottom of a 9-
inch pie plate or other similarly
sized pan.

1. Top with lettuce,
tomatoes, bacon, blue
cheese, and chives.

8/8/17

From my kitchen to yours,

Spinach artichoke dip!

When I look for a tasty hot appetizer adding some really good cheese is very important.  I love cheese!! All kinds and the more flavorful the better.  Pecorino Romano(Italian) cheese is the cheese of choice for this wonderful appetizer.  It has 2 cups of Pecorino Romano cheese (one of my  favorite for just about anything). If you want a great cheese for topping (pasta, sauces and even appetizers, try using some Pecorino Romano.

12/30/13

Happy Baking and Cooking from my kitchen to yours,
M.J.

Ingredients

2 cups Pecorino Romano cheese

1 –10 oz. Chopped spinach, thawed(squeeze excess water out)

1-14 oz. Can artichoke hearts, drained and chopped

2/3 cup sour cream

1 cup cream cheese

1/3 cup mayonnaise

2 tsp. Minced garlic

Preheat oven to 375

Mix together cheese, spinach and artichoke hearts.. Combine remaining ingredients and mix  together.. Bake 20 to 30 minutes. Serve warm with crackers toasted bread.

Creamy shrimp scampi dip

I caught a glimpse of this recipe on Food network and it was a must make. 

Rich and creamy and so delicious it's definitely on my menu for the holidays.

I made a few adjustments as will be noted in red in the below recipe.

Enjoy!

8 ounces cream cheese, at room temperature

1 cup shredded part-skim mozzarella

1 cup sour cream

1/2 cup mayonnaise

1/2 cup grated Parmesan

4 tablespoons plain dried breadcrumbs

Kosher salt(I used regular salt)

2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter(I used salted butter)

1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces(I used frozen shrimp and thawed slightly and cut into pieces)

6 cloves garlic, thinly sliced(1 used 2 cloves garlic)

Large pinch crushed red pepper flakes

1/2 cup dry white wine( 
I used 2 oz.)

1/2 cup fresh parsley leaves, finely chopped(I used 1 tablespoon dried parsley)

1 teaspoon lemon zest

Slices of crusty bread and/or crackers, for serving

Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of breadcrumbs and 1/2 tsp. salt in a mixer.  Cover and refrigerate until ready to add shrimp.

Melt two tablespoons butter in a large pan over medium low heat.  Add the shrimp, garlic, 1/4 tsp. salt and red pepper flakes and cook stirring frequently until the shrimp turn pink and are cooked through.  About 2 minutes(there will be liquid still in skillet).  Remove from heat and let shrimp to cool.

Meanwhile mix together parsley and remaining two tablespoon breadcrumbs and 1 tablespoon melted butter, lemon zest and pinch of salt in a small bowl.

Stir the shrimp, pan sauce and cream cheese mixture together to combine, transfer to a 2 qt. baking dish. Sprinkle the breadcrumb mixture over the dip and bake until hot and bubbly about 15 to 20 minutes.  Switch oven to broil and cook until top is golden 1 to 3 minutes. Let rest for a few minutes and then serve hot with bread and or crackers.

Delish!

Christmas 2018

Another year to be grateful for life.  God is so good and whatever your faith you must remember that life it a gift so don't take it for granted.

My yearly family dinner is always the best.  My children and grandchildren have grown and it's been a long time since those days of having small ones around so excited for Santa.  I'm now looking forward to grandbabies. Such a wonderful thought!

We had a wonderful few hours having fun and laughing like crazy.  Sometimes at my expense but they love to tease me.

Below is a recap in photos.  A little whipped today and will take it easy.  I realize I am getting older by how my body is aching but I do love doing all of it so I'm not complaining.  Merry Christmas and Happy and Blessed New Year 2019.



Every year I try to do less and enjoy more but I’m the energizer bunny when the holidays come.  I start early with a good list and do what I can do in small jobs.

12/26/18

Olive tree appetizer

Hi:

For your convenience you can make this appetizer in the shape of a ball.  I made this for Christmas so that’s why I chose this tree shape.  It’s delicious!!


Note:

I made this olive tree appetizer for Christmas but you can make it any time of the year.

A nice party suggestion.

6 packages Softened cream cheese
1 to 2 packages dry ranch dip.
1 tsp. Crushed dried parsley

Small pieces red pepper (add color)

Celery leaves(for tree color effect)

In a large mixer using dough tool place softened cream cheese.  Add dry dried ranch dip and dried parsley.  Mix until combined.  You may have to change tool to large paddle to blend better.


Instructions:

1. To mould the tree out of your cream cheese dip, you’ll need to place a piece of plastic wrap down on your a large cutting board. Scoop out the prepared dip onto the plastic wrap.
2. Place another piece of plastic wrap over it to cover it and mould it with your hands until it forms a tree. Depending on the width of your plastic wrap, you may need a second piece to completely cover it so you don’t get dip all over your hands.

Suggestions:

1. The cream cheese is more stable in a wider tree shape or ball rather than a tall, thin tree. The taller tree folds over and collapses.
2. If you find your cream cheese has softened too much and won’t hold its shape, refrigerate it until it thickens again.

1. Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.
2. Use a cake spatula and smooth sides.  Gently push various olives into tree in different areas of tree.  I used pieces of celery leaves to add some green to tree and a few red pepper pieces.
   
   
3. Serve with crackers of your choice, salami , cheese and prosciutto slices rolled up!

   ENJOY!

For The Decorations:


• 1 1/2 - 2 cups pitted mixed olives (I use a variety of black, green and Kalamata olives) -- dried with paper towel
• 1/2 cup sun-dried tomatoes, chopped (dried with paper towel)red peppers 
• Rosemary leaves/sprigs to decorate (I used the green from the top of celery)
• Ritz, water crackers or pretzels for serving
• Salami slices, for serving
• Prosciutto slices, cheese for serving

From my kitchen to yours,

12/24/18

Pepperoni Rolls and quick bites!

New photo:  10///2023

Here is a repost for Super Bowl Party yummy's.  They are not difficult to make and always appreciated. I started making these rolls years ago for a quick lunch, dinner or a take along for parties we have gone to. They are always a hit!!!!!!!!and they freeze wonderfully! Check bottom of blog for the Quick Bite version.

Happy Entertaining!




Recipe:

1 lb. sandwich Pepperoni(sliced thin)
1 lb. domestic Provolone(sliced thin)
3 frozen bread dough or 36 frozen rolls.  I use Rhoades bread products .

12/30/13

Appetizer or snack!

After the dough has risen you can easily roll and cut in large slices and make small bites.  These are great appetizers.!

Section dough into three pieces, place pepperoni and cheese on slice, roll like crescent roll! 

Bake approximately 25 minutes or until golden color!

On a  large greased cookie sheet place rolls.  Leaving some space apart...Coat top of dough with Cooking Spray. Cover with Glad wrap and follow package instructions.  I usually leave them overnight but if you leave them out early in the day on  the cookie sheet they'll probably be ready in about 8 hours. When the rolls have risen cut the rolls in half..(Picture to illustrate) You will be able to make 6 rolls...Note:  These freeze nicely for later use for an easy appetizer.  Slice, reheat in microwave and serve with marinara sauce.

Note:  You can use ham, swiss cheese, cooked peppers or anything else you would like to put on the dough  Just make sure they are not wet because the dough will not roll well and stick. Pat veggies dry..

Bake 350 degrees for 30 minutes or until lightly browned..Serve with or without Marinara Sauce

2/3/12