PINEAPPLE CHEESE BALL

PINEAPPLE CHEESE BALL

1-1/2 packages (12 oz) cream cheese
1 small can crushed pineapple (well drained)
2-3 TBS. powdered sugar
2 TBS. green onion

chopped ham (optional-to taste, approximately 2-3 Tbsp. )

Sometimes instead of ham I add 3 Tablespoons of chopped green pepper

chopped pecans (about 1 cup worth)

Combine all ingredients together.Mash into a ball and chill.Roll in crushed pecans.

Refrigerate until served.Serve with crackers.

BACON WRAPPED SMOKIES WITH BROWN SUGAR AND BUTTER

Warning: PARTY FOOD! I guarantee if you make these, they will be gone! I made them for a gathering and
everyone just kept eating them, and eating them …

Ingredients
1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar

Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Yummy Dreamsicle Punch

1 Quart Orange Sherbet; 1 Quart Vanilla Ice Cream; 1 Liter Of Sprite or 7-Up. 1 Can Of Cream Soda. Pour 1 Liter Sprite or 7-Up Into A Large Punch Bowl. Scoop Softened Sherbet and Vanilla Ice Cream Into The Bowl. Add 1 Can Of Cream Soda
And Stir.

Microwave popcorn, no bags, no butter, no oil!!!!

I have been asked to post this again! For the popcorn lovers!!!


Microwave popcorn, no bags, no butter, no oil!!!!
It’s genius really. Simple, simple genius.
Glass bowl + ceramic plate + popcorn kernels = perfectly popped popcorn in the microwave.
No bag. No butter or oil. Nothing to throw away afterward. And even no un-popped kernels.
This is life-changing.

Take 1/4 cup of dry popcorn kernels and place in the bottom of a microwave-safe glass bowl (pyrex is a great choice). Place a microwave-safe plate on top of the bowl. Plate should be wide enough to go beyond the rim of the bowl.
Microwave for 2 minutes 45 seconds. Watch in glory as your popcorn pops perfectly into little puffs of heaven.

Beef Enchilada Dip

INGREDIENTS

1½ - 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

INSTRUCTIONS

Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
Top with sour cream and serve with tortilla chips.

Spicy Italian Crescent Roll- Great New Years Eve Treat

Spicy Italian Crescent Roll- Great New Years Eve Treat
Ingredients
2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2 cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/3 lb deli sliced hot salami
1/4 lb deli sliced ham
1/4 lb deli sliced capocollo
1/2 cup well drained hot pepper rings (from a jar)
Steps
1 Heat oven to 375°F.
2 Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
3 Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
4 Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
5 Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.
To drain the roasted red bell peppers thoroughly, use a fine mesh strainer, then set on a few paper towels to absorb any extra moisture.
*If you don’t like it spicy, switch out the deli meats for a milder flavor, and swap in some ripe olives instead of the hot pepper rings.

Clean Eating Italian Style Shrimp

Clean Eating Italian Style Shrimp

Makes 2 servings
Ingredients:

1 pound frozen, pre-cooked shrimp
1 tablespoon dried basil
1 teaspoon garlic powder
2 tablespoons tomato paste, no sugar added
1 tablespoon olive oil
Directions:

Place all ingredients in a skillet and cook until the shrimp are warmed through, stirring regularly.
Note: The measurements above are only suggestions. You can easily adjust all the seasonings to suit your own tastes.

Rose Cicchetti

Easy Chocolate Peanut Butter Balls

MY EASY CHOCOLATE PEANUT BUTTER BALLS--A FAMILY FAVORITE that is requested by Everyone!!

Ingredients:
18oz Peanut Butter Jar
¼ Cup Butter
2 Cups Powdered Sugar
½ teaspoon Vanilla Extract
12 oz bag of Nestle’s Semi- Sweet Morsels

1. Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.
2. Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes.
3. Melt Nestle’s Semi- Sweet Morsels according to Pkg ( I Microwaved )
4. Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back pan until chocolate is firm.
5. Store in a Ziploc bag in the refrigerator.
ENJOY!! 

White Bean and Kale Minestrone Soup

Vegetarian minestrone soup recipe with frozen chunky vegetables, canned white beans and frozen chopped kale for ease of prep.

Ingredients:

• 2 tablespoons Pure Wesson® Canola Oil
• 1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
• 3/4 cup chopped carrots
• 2-1/2 cups water
• 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
• 1 can (15 oz each) Great Northern beans, drained
• 1-1/2 cups Hunt's® Tomato Sauce
• 2 cups frozen chopped kale
• 1/2 cup dry small pasta shells, uncooked
• Kraft® Grated Parmesan Cheese, optional

Directions

1. Heat oil in large saucepan over medium-high heat. Add vegetable blend and carrots; cook 3 to 5 minutes or until tender. Add water, undrained tomatoes, beans and tomato sauce; stir to combine. Bring mixture to a boil.
2. Add kale and pasta; stir to combine. Reduce heat and simmer 15 minutes or until kale and pasta are tender, stirring occasionally. Serve with Parmesan cheese, if desired.

Pizza Quesadillas

A quesadilla recipe filled with classic pizza ingredients of pepperoni and mozzarella cheese for a delicious twist that will please your family

Ingredients:

• 1 can (15 oz each) Hunt's® Dinner Starters Seasoned Tomato Sauce for Pizza, divided
• 6 flour tortillas (10 inch)
• 36 slices pepperoni
• 2 cups shredded part-skim mozzarella cheese
• PAM® Original No-Stick Cooking Spray

Directions

1. Spread 2 tablespoons tomato sauce over half of each tortilla to within 1 inch of edge. Place 6 pepperoni slices and 1/3 cup cheese over sauce on each tortilla. Fold each in half to cover filling.
2. Spray 12-inch nonstick skillet or large griddle with cooking spray; heat over medium-high heat. Place 2 quesadillas side-by-side in skillet; cook 4 minutes or until each side is browned lightly and cheese melts, turning once. Repeat with remaining quesadillas.
3. Place remaining tomato sauce in small microwave-safe bowl; cover. Microwave on HIGH 45 seconds; stir. Cut each quesadilla into 3 wedges. Serve with tomato sauce on side.

Panamanian Meatloaf (Salpicon de Carne)

Panamanian meatloaf recipe with a layer of shredded potato, carrot and hard-cooked egg 'sandwiched' between the meat layers

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1-1/2 pounds lean ground beef (93% lean)
• 1 can (15 oz each) Hunt's® Tomato Sauce, divided
• 1 cup dry unseasoned bread crumbs
• 3/4 cup chopped yellow onion
• 2 tablespoons distilled white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup frozen hash brown potatoes, shredded style
• 1 cup shredded carrot
• 3 hard-cooked eggs, peeled, sliced

Directions

1. Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray.
2. Combine beef, half of tomato sauce, bread crumbs, onion, vinegar, salt and pepper in large bowl. Press half of meat mixture in bottom of baking dish. Layer potatoes, carrot and eggs on top of meat mixture. Top with remaining meat mixture, pressing firmly to seal.
3. Bake 40 minutes or until meatloaf is cooked through (160°F). Top with remaining tomato sauce; bake 5 minutes more. Drain juices.

Easy Vegetarian Lasagna Skillet

Vegetarian Lasagna Skillet

Easy vegetarian lasagna recipe with pasta, zucchini, Great Northern beans and tomatoes combined in a skillet with a creamy white sauce and cheese. 

Ingredients:

• 8 ounces dry bowtie (farfalle) pasta, uncooked
• 2 tablespoons Pure Wesson® Canola Oil
• 2 cups quartered, sliced zucchini
• 1 can (15 oz each) Great Northern beans, drained, rinsed
• 1 jar (16 oz each) light Alfredo pasta sauce
• 1/4 teaspoon garlic salt
• 2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained well
• 1 cup shredded part-skim mozzarella cheese

Directions

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
3. Add cooked pasta to skillet; stir to combine. Add drained tomatoes; toss to combine. Top with cheese. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts.

Cheeseburger Casserole

Home-style saucy beef seasoned with tomatoes, ketchup, mustard and chopped pickles! Even the pickest eater will love it!

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1-1/2 pounds extra lean ground beef (95% lean)
• 3/4 cup chopped onion
• 1/4 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
• 1/2 cup Hunt's® Tomato Ketchup
• 3 tablespoons finely chopped dill pickles
• 1 tablespoon Gulden's® Yellow Mustard
• 1 cup shredded reduced fat Mexican cheese blend
• 5 refrigerated large reduced fat biscuits, quartered

Directions

1. Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray; set aside.
2. Heat large skillet over medium-high heat; add beef, onion and black pepper. Cook 5 to 7 minutes or until meat is crumbled and no longer pink, stirring occasionally; drain.
3. Sprinkle flour over cooked beef; stir to combine. Add undrained tomatoes, ketchup, pickles and mustard to skillet; mix until blended.
4. Place meat mixture in prepared dish; sprinkle with cheese and top with biscuit pieces. Bake 15 minutes or until biscuits are fully cooked and golden brown and cheese is melted. Serve immediately.

Antipasto Bruschetta

A make ahead recipe of tomatoes with marinated artichokes, salami and smoked cheese for a flavorful topper on toasted baguette bread

Ingredients:

• 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
• 1 jar (7.5 oz each) marinated artichoke hearts, drained, chopped
• 3-1/2 ounces Genoa Italian salami, diced (3.5 ounces = about 3/4 cup diced)
• 3 ounces smoked provolone cheese, diced (3 ounces = about 1/2 cup diced)
• 2 tablespoons Pure Wesson® Canola Oil
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 1/4 teaspoon ground black pepper
• 56 slices (1/2-inch thick) French baguette, toasted

Directions

1. Combine drained tomatoes, artichokes, salami, cheese, oil, parsley and pepper in medium bowl; stir until blended. Refrigerate at least 1 hour for flavors to blend.
2. Place 1 tablespoon tomato mixture on each bread slice. Serve immediately.

Mini Lasagna Bites

Easy bite-sized appetizer recipe with a sausage filling in fillo shells topped with ricotta and mozzarella cheeses

Ingredients:

• 1/2 cup part-skim ricotta cheese
• 2 tablespoons water
• 1/8 teaspoon ground black pepper
• 8 ounces Odom's Tennessee Pride® Hot Country Sausage
• 1/4 cup finely chopped yellow onion
• 3/4 cup Hunt's® Tomato Sauce with Basil, Garlic and Oregano
• 2 pkgs (1.9 oz each) frozen mini fillo shells
• 1/3 cup shredded part-skim mozzarella cheese
• Chopped parsley, optional

Directions

1. Preheat oven to 350°F. Stir together ricotta cheese, water and pepper in small bowl; set aside.
2. Heat large skillet over medium-high heat. Add sausage and onion; cook 5 minutes or until sausage is crumbled, stirring occasionally. Drain; stir in tomato sauce.
3. Place fillo shells on large shallow baking pan. Divide meat mixture evenly between fillo shells; spoon ricotta mixture on top of meat. Sprinkle with mozzarella cheese. Bake 15 minutes or until hot and cheese melts. Sprinkle with parsley, if desired.

Starbucks Style Lemon Loaf

This is a Top Secret recipe version of Starbucks Lemon loaf.
Share to save to your timeline so that you can make it later
Starbucks Lemon Loaf
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Cookie Dough Dip

 Tidbit:

Serving the dip in a mini pie dish, with the crackers and chips in the 9" Pie Dish around it, is a great look, and a beautiful way to keep everything in one place.

Is it a dip or is it a dessert?  It's both! This deliciously sweet Cookie Dough Dip will be the hit of the holiday party, among adults and kids alike! But your kids will love you all the more for it ...

 

Ingredients

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 (8-ounce) package of cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 3/4 cup mini chocolate chips
• Shaved chocolate, optional for garnish

Directions

1. Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla extract.
2. Cream together cream cheese and powdered sugar for 1 minute, or until well combined and smooth. Add in pinch of salt. With mixer on low speed, slowly pour in brown sugar and butter mixture and mix until combined.
3. Fold in mini chocolate chips with a spatula or spoon.
4. Transfer to  mini pie dish,  or ramekin, and sprinkle with additional chocolate chips or shaved chocolate on top. Serve with cookies, crackers, pretzels, and fruit.

Deep Dish Blueberry Pancake

 Tidbit:

Although the batter may seem thin, it is entirely normal for a fluffy oven pancake such as this. Substitute 1/2 cup of chocolate chips in place of the blueberries to make a Deep Dish Chocolate Chip Pancake!

Fluffy, eggy, oven pancakes like this one are some of the most impressive breakfasts you can whip up. Though it does shrink a little shortly after being removed from the oven, it still settles at a nice size to feed the family! - 

Ingredients

• 2 tablespoons butter or margarine
• 5 eggs
• 1 cup all-purpose flour
• 1 cup milk
• 2 teaspoons vanilla extract
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup fresh blueberries

Directions

1. Preheat oven to 425 degrees. Place butter in a 2.5-quart  baking dish (round is best), and microwave for 15-20 seconds, just until melted. Shake dish from side to side to coat bottom and sides with melted butter.
2. Whisk eggs until very frothy and then whisk in remaining ingredients, except for blueberries, until very well combined and free of lumps.
3. Pour the batter into the buttered baking dish and top with blueberries. Bake for 20-25 minutes or until fluffy and well-browned around the edges. A toothpick inserted into the center should come out mostly clean. Serve immediately with powdered sugar, maple syrup, or both.

Baked Mozzarella & Tomato-Basil Spread

 Tidbit:

With just five ingredients, this recipe comes together in a snap. Simply tuck it into the oven 20 minutes before guests arrive!

Incredibly easy and delicious, yet beautiful in its presentation – this simple Baked Mozzarella & Tomato-Basil Spread is the perfect appetizer for any holiday get-together. - 

Ingredients

• 2 cups pasta sauce
• 1 clove garlic, minced
• 8 ounces fresh bocconcini mozzarella or mozzarella cheese, cut into cubes
• 1 tablespoon extra virgin olive oil
• 1/4 cup torn fresh basil leaves
• Parmesan-Toasted Baguette Slices

Directions

1. Heat oven to 350 degrees.
2. In a one 1.5-quart baking dish, layer pasta sauce, garlic and then mozzarella.
3. Bake 20 minutes or until mozzarella is melted.
4. Remove from oven. Drizzle with olive oil and top with fresh basil. Serve with Parmesan Toasted Baguette Slices.