Easy, Cheesy!

In the two weeks since my last post I've really, really wanted to write.  So much so that I planned to stay up very late or get up extra early and do just that.

It never happened.

I've had so many things I want to share with you.  I've also had a Christmas musical with my girls, a guitar recital with one of my boys, shopping, baking, wrapping, homeschooling, cleaning, and laundry, plus an end of year open house for our co-op, a talent show, and about 200 other things.  I don't intend to put my blog on the bottom of the list, that's just where it ends up.

Our oldest boy is finishing up final exams this week, co-op is officially over until next year, tonight is the last AWANA meeting for 2014, music lessons pick back up in January, sewing lessons finish up next week - what I'm trying to say is, things are winding up for the year and our days are going to slow down.  YAY!  {Hopefully this will give me a little more time for blogging.}

Even though I haven't been able to blog about it, we've been having lots of holiday fun.  Our four boys were able to help with a Prison Ministry Christmas party for kids, and my honey and one of our boys were able to help with selling Christmas trees for another ministry (http://www.buyatreechangealife.com/).  We've done some shopping and today we are doing some baking.  I've even done some wrapping, (which is a big deal for me since I tend to procrastinate on that task). 

One of the things I've wanted to share with you is this delicious recipe for a very easy cheese ball.  I know you are probably receiving lots of invitations to holiday gatherings and to most of those you will be taking a little something to share.  This recipe can feed a lot of folks and it is oh-so-good! Everyone loves this and I'm positive you will too.

Rebekah's Easy Cheese Ball

• 2 8oz packages cream cheese
• 4 1/2 oz shredded cheddar cheese (a little more than 1 cup)
• 1 envelope ranch salad dressing mix
• chopped pecans
• dried parsley

Let cream cheese and cheddar cheese come to room temperature.  Mix cheeses gradually adding dressing mix a little at a time until entire package is used.  If it's too sticky, refrigerate of place in freezer for 30 - 45 minutes.  Shape into ball and roll in a mixture of chopped pecans and dried parsley.

*Can be made ahead and frozen.

I serve this with Ritz crackers and my family loves it.  I made one last week and they are already asking me to make another.  If you make this cheese ball be sure to send me word and let me know what you think.  

Happy Cozy Holidays!

Football and Nachos

How is it Wednesday already?  I just don't get it.  I can't seem to get a grip on time.  It slips right through my fingers!  

A little bit of madness started up in our household over the weekend.  Does your family love football?  If so, you need this recipe.  It's easy to whip up, tastes delicious, and feeds a crowd.  Perfect for tailgating and such.  We love it!

1 lb ground beef or Italian sausage  (I use sausage.)

1 can Nacho Cheese soup

1 can Cheddar Cheese soup

1 small can (15 oz) Rotel tomatoes

Brown the sausage and drain.  Stir everything together in your crock-pot and let cook until hot and bubbly.  Serve with tortilla chips.  Serves 4 to 6.

It tastes even better when your team wins.  GO VOLS!!

Chipped Beef Dip

There's this one recipe I absolutely must make each year.  My honey loves it better than anything.  My kids beg for it.  My father in law asks for it.  It's a Christmas tradition.

This delicious little appetizer is a crowd pleaser.  I only make it during the Christmas season so that helps to make it extra special.  Whenever I start to whip this up, and the aroma fills the kitchen, the kids will say, "It smells like Christmas!".  Try it.  You will love it!

1 cup sour cream
2 pkgs cream cheese
1 Tbsp minced onion
2 Tbsp butter
2 tsp pepper
1/4 cup milk
1 large jar (or 2 small) dried beef  (Armour)

Melt butter in pan, saute onions until brown.  Add milk, softened cream cheese, sour cream (stirring over med heat).  Add pepper, beef (cut up into small squares).  Cook over medium heat for 5 minutes, put right in casserole dish.  Bake 25 minutes at 350 degrees right before serving.  Serve with Sociable crackers.

Yummy, Yummy Chicken Dip

This stuff is SO. GOOD.

My sister (she's got skills) gave me this recipe.  I ate this dip at her house (she feeds us when we go there - mad skills, my boys would say).  I thought I would never be able to stop.

Want to impress your guests?  Whip up some of this winner, winner, chicken dinner dip.  The. perfect. appetizer.  This will even quiet my 16 year old who is always hungry.  I put this out for his consumption and he is able to make it until the main course.  I'm beginning to believe appetizers are the way to survive teenage boys.

I made this last week to take to a party.  (Wholewheat Ritz Crackers make an ideal scoop.)

2 8oz blocks of cream cheese
28 oz of canned white chunk chicken
2 TBS mayo
1 bunch scallions - chopped
1 TBS garlic powder

Shred chicken with two forks.  Let cream cheese soften.  Mix all together.  Chill in refrigerator.

A Recipe from My Fire Breathing Son

This summer our boys tried their hand at gardening.  For the most part it was a success.  They learned a lot and they experienced the satisfaction of growing and eating their own food.  They've already been making plans for what they will do different next year.  The one crop they had an abundance of was Jalapenos.  My second oldest LOVES anything hot and spicy.  He decided to grow several different types of peppers this year and the jalapenos did very, very well.  I only knew of a few things we could do with them.  Although he would chop them up and include them in a lot of his meals, I wished I knew something we could make with them.  Then, we were at a pool party and I heard a woman discussing Jalapeno Poppers.  They sounded so good and the way she talked everyone she shared them with was just wild about them.  So, I told my fire breathing son what I had overheard and he decided he wanted to give it a whirl.  Oh.  My.  They turned out so well!  I never could have imagined they would be so delicious.  They were oh so tasty!  These would make great appetizers for tailgating, or a Superbowl party, or a holiday party, or any event.  Our family LOVED them! 

Ethan patiently allowed me to take pictures so I could share.  Here's what he did step-by-step.

  
All you need are 3 simple ingredients.  Jalapenos, cream cheese, and bacon.  

Slice the jalapenos in half.  

Take out the seeds.  Use a spoon to scrape out the inside of the jalapeno.

Cut the bacon into thirds.

Set up an assembly line.

Smear cream cheese inside the jalapeno.

Take 1/3 piece of bacon and wrap it (snug, not tight) around the jalapeno.

Stick a toothpick through the middle.  

Place on a pan with a rack so the grease can drain.

Place in 375 degree oven and bake for 20 minutes.

Get ready to LOVE Jalapeno Poppers!!

Yum Yum Yum Yum Yum!

Cowboy Caviar

Here it is...Road Trip Recipe #3...my absolute FAVORITE of the road trip recipes!  My dear sister rolled out the red carpet while we were visiting her family in Virginia.  Prior to our arrival she had spent many days cooking and freezing meals so we could enjoy more time visiting and less time in the kitchen.  *She's a really smart gal.*  I don't think we have ever eaten as well (or as much!) as we did at her house.  

After she brought out the Cowboy Caviar our family hovered around the dish like ants and sugar.  I literally had to tear myself away from the bowl.  You must believe me when I say this is the best stuff ever!  Ever!  Just like all of the other Road Trip Recipes I rushed home and made it.  It is now at the top of the family fave list and I'm positive we will be serving it to our friends and family when they visit.  Thanks Sis!

3/4 cup EVOO
1 cup rice vinegar
1/2 cup sugar
1 red onion
6-8 Roma tomatoes
1 bunch cilantro
1 green pepper
2 cans pinto beans
2 cans black beans
1 can corn

1. Boil EVOO, vinegar, and sugar.  Let cool.
2. Chop fresh ingredients.
3. Drain canned ingredients.
4. Mix everything together and chill.

Serve with tortilla chips.  Keeps in refrigerator up to 3 weeks.  

( I must give a little shout out to my 3 teenager boys.  They provided all of the tomatoes and green pepper in my Caviar right out of their garden.  Thanks boys!!)