Cheese Puffs

Let me start by saying I am sorry for all the wonky fonts, and colors. I am still getting the hang of this MAC and it has a mind of its own. I find it kind of annoying so I will try to get it figured out in the new year. HEY I am 4 days--4 new recipes, arent you impressed? I hope you have enjoyed getting back in the kitchen as much as I have.

I have no idea where this recipe came from. It has been in my family for as long as I can remember. You can make these and freeze them and just pop them in the oven when you need them. They probably arent close to being low-fat but they really are worth the calories......if you are a cheese addict like myself.

Cheese Puffs

Ingredients

• 1 Cup Water
• 1 Stick of Margarine
• 1 Cup of Flour
• pinch of Salt
• 1 tablespoon of chives
• ¾ lb. of Cheddar Shredded (2-8 ounce packages use 1 ½ packages)
• 4 Eggs

Directions

Water, Margarine, Salt to a boil

Take off the Heat

Add flour all at once and stir

Mix in cheese and 1 Egg at a time while stirring

Mix Well

Add Chives

Drop Tablespoons on a Greased Cookie Sheet 10-15 Minutes 400 degree oven

Can be made and frozen and baked on a lower temp to heat.

Slow Cooker Pulled Pork

I threw this recipe in the crockpot before we left for the Giants game and when we came home dinner was ready. Again I don't love crock pot food, but this recipe is soooooo easy and the results are so good its a no-brainer. I served it with honey glazed carrots and sweet potato fries so we got plenty of orange food in us for dinner. I have made this for parties, for a large family dinner and for us so its been tested a few times, always with great results. I also have a recipe that uses more ingredients but I think this one is better
Slow Cooker Pulled Pork
from Allrecipes.com

INGREDIENTS (Nutrition)
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer --some reviewers also used regular coke too---
1 (18 ounce) bottle your favorite barbecue sauce --I like Stubbs its low in sugar--
I also used a medium chopped onion and about a tbsp of garlic powder but you really dont have too, I was just experimenting.
8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat.
Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
Note: the actual length of time may vary according to individual slow cooker.
Drain well.
Stir in barbecue sauce.
Serve over hamburger buns.

VERDICT
One of the quickest, easiest meals I make. Serve it with some pickles and coleslaw for the authentic pulled pork experience.

Jackson's Birthday Appetizers

HAPPY FATHER'S DAY!

Since it was Father's Day I took the night off from cooking. Actually my main taste tester Doug was at the US Open so we had take-out with Grandpa Kurtiak & the family. So no pictures of that. BUT....Jackson's B-day party was yesterday and I have 2 appetizer recipes to share. The pictures are absolutely terrible but I was so crazed that I took the pictures literally seconds before the hungry crowd dug in. I finally found the key to easy party hostessing---Have almost all the food catered or made by other "awesome" family member AND have the party as someone else's house. It was a great party and we hope everyone had as much fun as the Birthday boy.

These could not be any simpler appetizers and I have a feeling these will be heavy in my summer rotation

7 Layer Taco Dip

but I just realized it should have been 8 maybe 9--OOPSIE!

So in my haste I forgot the cheese....HOW did I forget the cheese!

this is what happens when I don't have any recipe in front of me. I think it was pretty delicious without it anyway and almost all of it was gone and no one asked where the heck the cheese was.

INGREDIENTS

1 can of fat free refried beans

1 8ozs low fat cream cheese--softened

1 low sodium taco packet

1 jar salsa

1 16 ozs container of low fat BREAKSTONES sour cream * Breakstone is the only brand I use

3 Roma tomatoes diced small

2 cups of shredded iceberg lettuce

4 ozs can of sliced black olives chopped

**2 cups shredded cheddar optional **

I use a deep glass dish for this but you can use a aluminum pan also. I believe its and 11x7 inch pan but you can also use 13 X 9 and it should be fine but not as deep to dip.

Heat the beans in a microwave safe dish for 40 seconds. Then spread them in the bottom of your serving dish. In a separate dish microwave the cream cheese for 25 seconds and then stir in the taco packet until mixed through out the cheese. Then layer that on top of the beans. Then spread the salsa on top of that. Then spread the sour cream on top of that. Sprinkle the diced tomatoes. Sprinkle the cheese. This is where I would have added the cheese on top and then if you like Olives they would go on last. I only add it to 1/4-1/2 because I don't like olives. I have also been known to add chopped green onions as the absolute last layer but I didn't feel like chopping them on Saturday. As you can see this is a very flexible recipe.

OH WAIT....you can also add ground beef to it as well. You can brown a 1/2 lb of ground beef and add 1/2 the taco packet to that instead of all of it to the cream cheese.

That's it, its done. I don't refrigerate it because I think that would make it soggy. I just try to make it close to when people will eat it.

VERDICT

Its a cant miss, really simple and easy appetizer that will keep people standing in one place and dipping until there is no more. I am seriously wishing I had a big dish of it right now.

Jalapeno Popper Spread

borrowed from http://www.allrecipes.com/

These pictures really stink so when I make it again I will try to get some better pictures. But you really should make it yourself because it was so easy and it got lots of rave reviews.

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese * I used an extra 1/2 cup also

optional--3tbsp. panko breadcrumbs, tortilla chips, baguette sliced thin

Original Directions from allrecipes.com

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes.

My directions

After reading the many many reviews I altered the directions so I am not sure how it would come out as written. I am sure it would be just good but I thought I would listen to the popper experts on this one. I also think the presentation was probably a bit nicer since it had a golden crust.

Preheat oven to 350 degrees. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers and 1/2 cup parm cheese. Pour mixture into a microwave & oven safe safe serving dish. I used a 9 inch pie plate. Sprinkle cheese and bread crumbs on top. Bake for 15-20 minutes until the topping is a golden brown. When you are ready to serve, Microwave on High until hot, about 3 minutes. Serve with tortilla chips & baguette sliced (which I didn't have time to toast but would have been very yummy)

VERDICT

My first bit was REALLY spicy but I think I must have gotten a seed. No one else seemed to think it was overly spicy. It got lots of raves and some requests for the recipe so I consider that a hit. It is so incredibly easy to put together so in my book that makes it a keeper.