Recipes found on Facebook: August 2013

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Tuesday, August 13, 2013

Baked Cheese Balls

For when you decide you want to splurge a little.

OMG!!!!! Soooooooooo Easy!!! LOVE THESE!!!!!!!!!!!!!!!!!!!!!!

 


Baked Cheese Balls

Cut up string cheese, dip in skim milk, then Italian bread crumbs.
 

Bake at 425 for 7-10 minutes.
 

Yummy Dipped in Marinara Sauce!!!







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Sunday, August 11, 2013

BLT Dip

OMG!!!!! Warning, it went so fast I barely had time to try it!!!!


BLT Dip
 

Ingredients:
 

1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..



 
 
 
 
 
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RED VELVET CREAM CHEESE BROWNIES

RED VELVET CREAM CHEESE BROWNIES
 
1 Duncan Hines Red Velvet cake mix
3/4 cup butter, after melted
1 egg

1/2 cup water

1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees.
Mix first 5 ingredients & pour into 9 x 12 glass baking dish.

Filling:
4 ounces of cream cheese, softened
1 egg
3 tablespoons sugar
1/4 teaspoon vanilla

Pour this over & across the brownie mix. Take a knife & swirl through mix making a marbled design.
Bake for 40 to 45 minutes or until toothpick in center comes out clean. Cool completely 







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Avocado and Tomato Salad

Avocado and Tomato Salad 

4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and
diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)
 


Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
 

Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g





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PROTEIN BAR RECIPE

Do you like buying protein bars in a 6 pack box or a single one from a vending machine? Here's a recipe to make your own just the way you like them and save your money at the same time!

PROTEIN BAR RECIPE

The perfect mid-afternoon snack with a glass of water and a money saver!

Total Time: 20 mins
Prep Time: 5 mins
Cook Time: 15 mins

Ingredients:

1/2 cup skim milk
1 cup natural-style peanut butter or 1 cup low-fat peanut butter
1 tablespoon honey
1 1/4-1 1/2 cups of whey protein powder (I use vanilla, but I'm sure chocolate would work too)
2 cups dry uncooked oatmeal (not quick cooking kind)

Directions:

1. Combine PB, honey and milk in a pot.
2. Warm over low heat.
3. Add the protein powder and mix well.
4. Add the oats.
5. You don't want to cook it, just warm it through so you can stir it.
6. Add more milk if it is too thick to stir.
7. Press in a 9" x 13" pan.
8. Let the bars sit until cool, and cut into 16 equal sized bars.
9. Wrap each bar in foil or Saran wrap and store in plastic baggies.
10. They do not need refrigeration.

Variations: Add more honey if want it sweeter. Can also add sunflower seeds, pumpkin seeds, raisins, cinnamon, blanched peanuts ---> Make it your own!

Nutritional Facts: Calories 140.3 Total Fat 8.8 g Sodium 7.9 mg Total Carbohydrate 11.5 g Dietary Fiber 1.9 g Protein 5.6 g






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Thursday, August 8, 2013

NO-BAKE PEANUT BUTTER BARS

NO-BAKE PEANUT BUTTER BARS


1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 ounce) bag milk chocolate chips


Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. 
Refrigerate bars for one hour. Cut while bars are still cool.







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Wednesday, August 7, 2013

Granny's Wacky Cake

Granny's Wacky Cake

Preheat oven to 350 degrees F.

Sift the following into an ungreased 9x13 cake pan that you will bake cake in.

3 cups flour
2 tsp baking soda
1 tsp salt
2 cups sugar
1/4 cup cocoa

Add:

¾ cup cooking oil
1 tsp vanilla
2 Tbsp vinegar
2 cups cold water

Mix with fork. Do Not Beat!!! Bake for 25 to 30 minutes. Cool and frost (see below) or dust with powdered sugar and serve. Garnish with chocolate chips, optional.

Frosting

½ cup butter
2 finger pinch of salt
1 lb. confectioners sugar
1 tsp vanilla
1/4 cup milk or so
For chocolate frosting add 3 Tbsps cocoa

Cream butter until soft. Add salt. Blend in 4 ½ cups confectioners sugar and cocoa if using. Blend in vanilla. Add remaining sugar alternately with about milk, beating until smooth. Makes 1 ¾ cups frosting.






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ULTIMATE GRASSHOPPER COOKIES

ULTIMATE GRASSHOPPER COOKIES

Cookies:
1 Box Devil's Food Cake mix
2 eggs
1/2 C. butter, melted
1 tsp. vanilla extract
3 Tbsp. brown sugar

Mint Frosting:
3/4 C. butter, softened
1 1/2 tsp. peppermint extract
2-3 C. powdered sugar
milk, if needed
green food dye, if desired

Chocolate Glaze:
1 1/2 C. chocolate chips
3 Tbsp. butter
Andes Mint Candies, roughly chopped


directions:

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Combine cake mix, eggs, butter (make sure you let it cool a little so it doesn't cook the eggs), vanilla and sugar. That batter will be still.
3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. (You make one to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)
4. Bake for 7-9 minutes and let cool on cooling racks.
5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.
6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
7. To assemble (see photos). Pipe on frosting, smooth over with a knife, spoon on your glaze and top with peppermint candies.

CHECK OUT THE TUTORIAL: http://www.yourcupofcake.com/2013/07/ultimate-grasshopper-cookies.html 





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Tuesday, August 6, 2013

Crockpot Apple Butter

Crockpot apple butter -


1 dozen apples, peeled, cored, cubed;
1/2 c water;
1/4 c brown sugar;
1/2 teaspoon cinnamon;
1/2 tsp all spice.

Put the apples, sugar and spices in a crock pot (4 quarts or larger), cover and cook on high for one hour.

Remove the lid, and cook on low stirring occasionally, until the apple butter reaches a spreadable consistency and is dark brown in color

(Can this be canned as I am new to this) 






 

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Bacon Bombs

Bacon Bombs:

1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
 

Directions:
Cube up the Cheese, and cut each Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but serve them up good and warm. YUM!! 






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EASY CROCKPOT POTATO SOUP RECIPE

EASY CROCKPOT POTATO SOUP RECIPE:
 
Ingredients:
 

1 (30 oz.) bag frozen hash-brown potatoes (squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
 

Garnish: minced green onion

Directions:

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.  






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Peanut Butter “Cheese Ball”


Peanut Butter “Cheese Ball”

 

Ingredients:
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Instructions:
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball
into morsels to completely cover, pressing morsels into the ball if necessary.
Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading. 





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Saturday, August 3, 2013

Chocolate Suicide

**WARNING not a diet recipe*****

Chocolate Suicide

Cookie dough on bottom Oreo arranged in the middle
brownie batter poured over the top.
Bake until brownies are done....top with ice cream and chocolate syrup to go on over the top!!!!!!!!!!

"This for Me would be an Eat in Moderation or maybe once every 6 months" 






HERE IS THE ACTUAL RECIPE:

"Chocolate Suicide," or "Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar"

http://www.kevinandamanda.com/recipes/dessert/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html





as seen on and copied from facebook :)
 
 
http://tinajo.origamiowl.com/
 



Thursday, August 1, 2013

Broccoli Cheese Soup for the Crock Pot

Broccoli Cheese Soup for the Crock Pot


1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions:

1 Sauté onion and green pepper in butter.
2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
~~~~~~~~~~~~~~~~~~~~~~~~~~





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