Tuesday, February 24, 2015


I love cheeseball at Christmas time and this is one of my favorites!

1 cup shredded cheddar cheese
3 oz. Philadelphia cream cheese (I usually use 4 oz.as that is 1/2 block)
1 cup shredded gouda
1 can shrimp
1/4 cup mayonnaise
seasoning salt
1 tsp Worcestershire
1/2 tsp garlic salt (I usually use garlic powder)

1/2 cup crushed potato chips
1 1/2 tsp grated Parmesan cheese

Beat together cream cheese and mayo.  Beat in cheddar and gouda.  Add Worcestershire, garlic, and seasoning salt.  Chill.  Shape into a ball.  Combine the parmesan cheese and chips; roll the cheeseball in mixture.  Wrap and chill.

This is a picture of the cheeseball before it has been rolled in the crushed chips and parmesan cheese

Monday, February 9, 2015

BBQ Chicken Sliders

This is from the Taste of Home Slow Cooker magazine that I have been relying on for our busy week nights!  It was a family favorite!

1 1/2 qt. water
1/4 cup packed brown sugar
2 Tbsp. salt
1 Tbsp. liquid smoke
2 garlic cloves, minced
1/2 tsp. dries thyme

2 lbs. boneless skinless chicken breast
1/3 cup liquid smoke
1 1/2 cups hickory smoke-flavored bbq sauce
slider buns or dinner rolls

1.  In a large bowl, mix the brine ingredients, stirring to dissolve brown sugar.  Reserve one cup brine for cooking chicken.  Cover and refrigerate.
2.  Place chicken in a large resealable plastic bag; add remaining brine.  Seal the bag pressing out as much air as possible; turn to coat the chicken.  Place in a large bowl; refrigerate 18-24 hours, turning the bag occasionally.
3.  Remove chicken from the brine and transfer to a 3 qt. slow cooker; discard the brine in the bag.  Add reserved one cup of brine and 1/3 cup liquid smoke to the chicken.  Cook, covered, on low 4-5 hours or until chicken is tender.
4.  Remove chicken; cool slightly.  Discard cooking juices.  Shred chicken with two forks and return to slow cooker.  Stir in bbq sauce; heat through.  Serve on buns.

Sunday, February 1, 2015

Fiesta Beef Bowls

As a busy mom, I rely on my slow cooker to get me through the week.  This recipe is out of Taste of Home Slow Cooker Meals (Summer 2014).

Prep:  25 mins.
Cook:  8.5 hours
Makes:  6 servings

1 1/2 pounds boneless beef top round steak
1 (10oz.) can diced tomatoes with green chilis
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
2 cans (15 oz. each) pinto beans, rinsed and drained

3 cups hot cooked rice

1/2 cup shredded cheddar cheese
6 Tbsp. sliced ripe olives
6 Tbsp. thinly sliced green onions
6 Tbsp. guacamole

1.  Place round steak in a 3-quart slow cooker.  In a small bowl, combine the tomatoes, onion, garlic, and seasonings; pour over steak.  Cover and cook on low for 8-9 hours or until meat is tender.

2.  Remove meat from slow cooker.  Add beans to tomato mixture.  Cover and cook on high for 30 minutes or until beans are heated through.    When cool enough to handle, slice meat.  In individual bowls, layer the rice, meat and bean mixture.  Top with cheese, olives, onions and guacamole.

My cheats:

  • I cut the meat before cooking it and when I put the rice on to cook I just added the beans to the slow cooker to warm through.
  • I used a larger can of tomatoes than what is called for and I used the Aylmer blends mexican
  • I could not find pinto beans but any beans will work.  I used one can of beans and one can of black eyed peas.
  • I did not add the salt and pepper as there is sodium in canned goods and I always think people can add salt and pepper if needed at the table.
  • I did not measure the toppings - just prepared enough for the family!
  • I did not use guacamole as I am the only one in my family who will eat it but I put sour cream on the table as an option (nobody used it but I am sure it would have been good)!
  • Because I had cut the meat ahead of time I also reduced the cooking time.  I probably only had this one for about six hours as opposed to the suggested 8 to 9.