July 16, 2014
Party Cheese Ball
Florence
Course Appetizer
Cuisine American
- 8 oz finely shredded medium or sharp Cheddar cheese
- 1/4 cup finely minced onion
- 8 oz cream cheese softened to room temperature
- 2 Tbsp real mayonnaise
- 2 Tbsp chopped chives
- 1 cup finely chopped nuts
In large bowl, combined all ingredients, except nuts.
Make balls and roll cheese in chopped nuts until well coated,
Cover with plastic food wrap and chill until ready to serve.
Serve with crackers.
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July 7, 2014
Hot Brown Casserole
Florence
Course Main
Cuisine American
- 1 pound ham -- thin sliced
- 1 pound turkey breast -- thinly sliced
- 3 cans cream of mushroom soup
- 1 large can asparagus pieces
- 3/4 pound Velveeta
- 6 slices bacon -- cooked crumbled
- 1 tomato -- sliced
In large casserole dish, layer ingredients as follows: 1/3 lb ham, 1/3 lb turkey, 1 can mushroom soup, 1/3 can asparagus pieces and 1/4 lb cheese.
Repeat until all three layers are complete.
Top tomatoes slices and crumbled bacon
Bake at 350°F about 45 minutes or until bubbly.
Server over toasted bread.
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June 28, 2014
Beef
Florence
Course Main
Cuisine Mexican
- 1 lb. lean ground beef
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook ground beef until completely done, and drain off excess grease
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the beef and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
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Easy Skillet Chilaquiles
Florence
Course Main
Cuisine Mexican
- 12 small corn tortillas torn into small strips
- 2 Tbsp cooking oil
- 1 to 2 cups homemade salsa roja or verde
- 1 cup shredded cooked chicken
- 1 cup grated Pepper Jack cheese
- homemade salsa for topping
In large skillet over medium heat, add cooking oil; when hot add the tortilla strips and cook, flipping often until they browned slightly and slightly crisp
Pour in the salsa and stir to coat the tortilla pieces well; reducing heat to low.
Top the tortilla strips with chicken and cover with shredded cheese. Loosely cover the skillet, allowing the chicken to warm and the cheese to melt. Remove from heat.
Serve immediately.
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June 25, 2014
Green N Red Big Beefy Rice Dinner
Florence
Course Main
Cuisine American
- 2 lbs ground beef
- 1 softball size onion diced small
- 2 garlic cloves grated
- 1 - 16 oz jar green salsa salsa verde
- 1 - 16 oz jar red salsa
- 2 cups tomato juice
- 8 cups cooked rice
- 1 pint sour cream
- salt and pepper to taste
- 1 cup shredded Cheddar cheese
Cook ground beef in a large skillet over medium-high heat and cook, until slightly brown.
Add onions and continue cooking until onions are tender.
Add garlic and cook for another 1 minute.
Add in green, red salsas and tomato juice and cook for 5 minutes.
Preheat oven to 350°F.
Add rice to a large casserole dish.
Add meat mixture to casserole dish.
Add sour cream and stir to combine.
Season with salt and pepper if desired.
Top with Cheddar cheese.
Bake casserole, uncovered, for 30 to 40 minutes or until cheese is melted.
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June 24, 2014
Grilled Vegetables
Florence
Course Vegetarian
Cuisine American
- 1 Zucchini Squash
- 1 Yellow Squash
- 1 Sweet Bell Pepper
- 10 Small Tomatoes
- Salt to taste.
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June 23, 2014
Tangy Dressed Tuna Rice Salad
Florence
Course Salad
Cuisine American
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoon fresh squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown rice cooled
- 2 celery stalks chopped fine
- 2 green onions chopped
- 2 fresh Roma tomatoes diced
- 2 cans 5 oz ea white tuna packed in water, drained well
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May 23, 2014
Beef and Bean Chimichangas
Florence
Course Main
Cuisine Mexican
- 1 lb. Ground Beef - lean
- 3/4 cup Onion - chopped
- 3/4 cup Sweet Bell Pepper - diced
- 1 1/2 cups Whole Kernel Corn
- 2 cups Taco Sauce
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Salt
- 1 teaspoon Ground Cumin
- 1 - 16 oz can Refried Beans
- 8 - 12 inch Flour Tortillas
- 1 - 16 oz. package Shredded Monterey Jack Cheese
- 1 tablespoon Butter - melted
- shredded lettuce
- 1 tomato diced
- sour cream
- salsa
Preheat oven 350°F
Brown ground beef in skillet over medium-high heat.
Drain excess fat.
Add onion, bell pepper and corn to skillet.
Cook for 6 minutes or until veggies are tender.
Stir in taco sauce, chili powder, garlic salt, cumin and stir until well blended.
Cook until all ingredients are heated though and then remove from heat.
Take tortillas and spread a thin layer over each shell. Spoon beef mixture in the center and top with cheese.
Roll up each tortilla separately and place them seam side down on a baking sheet.
Brush with melted butter.
Bake for 30 to 35 minutes, or until golden brown.
Garnish with lettuce, tomato, salsa and sour cream.
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May 15, 2014
Cincinnati Beer Cheese Dip
Florence
Course Dip
Cuisine American
- 3 - 6 oz packages sharp cheddar cheese -- softened
- 1 1/2 ounces Roquefort or blue cheese
- 2 tablespoons butter-- softened
- 2 cloves garlic -- minced
- 1 medium onion -- minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1/2 cup beer -- heated and slightly cooled (up to 1 cup)
- 1 loaf round rye bread
In a food processor mix cheese, butter, onion, garlic, Worcestershire and Tabasco.
Mix in enough beer until mixture is a good dipping consistency for bread chunks.
Refrigerate
Take a round pumpernickel loaf of bread and hollow out the center and add the mixture in the hollowed out section.
Use the pieces of bread you hollowed out of the bread as dipping bread.
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May 13, 2014
Beer Cheese Spread
Florence
Course Appetizer
Cuisine American
- 2 pounds sharp cheddar cheese
- 2 cloves garlic -- mashed
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- Tabasco sauce -- to taste
- 1/2 bottle beer
- 1 teaspoon salt
Remove cheese from fridge and allow to come to room temperature.
Cut cheese in to small chunks and place in food processor.
Process until smooth.
Put in garlic, Worcestershire, mustard and Tabasco and blend well
Put in beer a little at a time and mix well. Add beer until the mixture is a firm spreading consistency.
Mix in salt.
Refrigerate until chilled.
Server with crackers and/or toasted rye bread.
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April 8, 2014
This is great if you are having a few friends over for wine. Making these is quick and easy. My favorite pie topping is strawberries.
Mini Cheesecakes
Florence
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
- Nilla Wafers
- 3 Packages of Cream Cheese
- 3 Eggs
- 1 Cup Sugar
- 1 teaspoon Vanilla
- Your Favorite Pie Topping
Take Cream Cheese out of refrigerator about an hour before you want to make this recipe to make it easier to work with the Cream Cheese.
Put all 3 packages of cream cheese in a large mixing bowl and add one egg and put mixer on low. Add eggs in one at a time until completely mixed.
Add vanilla and sugar.
Place 1 Nilla Wafer in to foiled cupcake lined cup cake tins.
Fill to approximately 2/3 full.
Preheat oven to 350°F.
Bake for 20 Minutes
3 Packages of Cream Cheese
3 Eggs
1 Cup Sugar
1 teaspoon Vanilla
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April 5, 2014
This is a quick and easy BBQ idea that you can throw together when company stops by unexpectedly. It is easy to put together and always a favorite with my family for dinner.
Gourmet Bacon Cheese Burgers
Florence
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 2 lbs Ground Beef - 80/20
- 1 Cup Cheese your favorite variety
- 1/2 Cup Cooked Bacon
- Salt and Pepper to taste.
Uncooked ready to cook Burgers.
Cooking Gourmet Bacon Cheese Burgers.
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