Saturday, June 28, 2014

Spicy Cheeseburger Sliders

Spicy Cheeseburger Sliders
1 pound lean ground beef
9 party size buns, split, divided
1 clove garlic, minced
1/2 tsp. ground chipotle pepper
2 slices pepperjack cheese, cut in quarters

Optional toppings:
BBQ sauce, ketchup, mustard,
lettuce, tomato slices, onion, pickles

Tear one hamburger pun into pieces, Place in food processor or blender. 
Cover and pulse to form fine bread crumbs.

Combine bread crumbs, chipotle pepper, garlic and ground beef.

Mix lightly, but thoroughly. 
Shape into eight 1/2 inch thick mini patties.

Place patties on grill over medium heat. 
Cook 8-9 minutes, turning occasionally, until desired degree of doneness.
Top with cheese during the last minute of grilling.

Serve with your desired toppings.

(sorry, our outdoor umbrella is red, so the photos have a pink-cast!)

Tuesday, June 24, 2014

Mini Chocolate Cheesecakes & Tuesday's Tip of the Day

Chocolate Cheesecakes
8 oz. Cream Cheese, softened
1/4 cup Granulated Sugar
4 squares Semi Sweet Baking Chocolate, melted
8 oz. Whipped Topping
Oreo Cookies
Strawberries for Garnish

Beat cream cheese, sugar, and chocolate until well blended.
Fold in the whipped topping.

Place 1 cookie on bottom of each paper-lined muffin cup.
Fill evenly with cream cheese mixture.

Refrigerate 2 hours or place in freezer for 1 hour.

Garnish with a dollop of whipped topping and a slice of fruit,
or perhaps some crushed oreo cookies.

Tuesday's Tip of the Day
Short on time?
Create a crust for your dessert by using a prepared cookie.
I use Oreo Cookies for the crust of my Mini Chocolate Cheesecakes.
No need to crush them or  mix them with anything.
I have also used Vanilla Wafers for the crust of Citrus flavored desserts.
There are so many varieties of cookies on the shelf of the supermarket.
Your imagination is your only limit!

Sunday, June 22, 2014

Fruit and Cheese Bites

Fruit & Cheese Bites
Round Buttery Crackers
Sharp Cheddar Cheese, thinly sliced
Kiwi Slices, quartered
Orange Marmalade

Top each cracker with a cheese slice, kiwi slice, and dab of marmalade.
Other variations may include a white cheese, such as Swiss, with a Strawberry Slice.
or PepperJack Cheese with an Orange Slice.
Option garnishes include a Mint Leaf or spring of Fresh Dill.

Friday, June 20, 2014

Golden Punch

Golden Punch
12 oz. can frozen Orange Juice Cocktail
12 oz. can frozen Lemonade
32 oz. Pineapple Juice
32 oz. White Cranberry Peach Juice
2 liters Ginger Ale

Pour orange juice and lemonade into your punch bowl.  
Add pinapple juice and white cranberry juice. Stir. 
Add bottle of ginger ale before serving.  
Add generous amount of ice and serve chilled.

Depending on how you are serving your punch,
you may want to add water to reconstitue the concentrated orange juice and lemonade. I prefer to use plenty of ice to dilute the mixture and the punch is perfect!

Perfect for all occasions.

Tuesday, June 17, 2014

Tuesday Tip of the Day ~ Gathering Herbs

When your recipe calls for fresh herbs,
take your Berry Bowl out to your garden.

Back in your kitchen, take the Berry Bowl to your sink
and use your sprayer to gently rinse your herbs.

Quick and Convenient.
Here's my Basil and Oregano ready for chopping.

Saturday, June 7, 2014

Chipped Beef Dip ~ Hot or Cold

Chipped  Beef Dip
8 oz. pkg. cream cheese, softened
1 cup sour cream
3 green onions, finely sliced
1/2 green pepper, minced
1/2 tsp. ground pepper
2 1/2 oz. pkg. sliced dried beef, chopped

Combine cream cheese and sour cream. Beat until fluffy.

Stir in onions and green pepper.

Stir in the dried beef.

When it comes to appetizers,
presentation makes a difference...

In the summertime, I prefer to serve cold.
Refrigerate and serve cold with crackers.

To Serve Hot
Spread into shallow casserole dish.
Sprinkle with 1/4 cup chopped nuts.
Bake at 350 degrees for 15 minutes.
Serve with crackers.

Tuesday, June 3, 2014

Steamed Mussels in Herb Wine Butter on Linguini and Tuesday's Tip of the Day

Herb Wine Butter Sauce
3 or 4 green onions
 1 or 2 cloves garlic
2 tbsp. olive oil
2 tbsp. butter
2/3 cup chicken broth
1/3 cup dry white wine
fresh oregano
fresh parsely

Slice the onion, mince the garlic and rough chop the oregano and parsley.

Heat the olive oil in your skillet, saute the onion and garlic.
Add the butter and contine until butter is melted and onions are tender.

Stir in the chicken broth, wine (or sherry), oregano 
and some ground black pepper, to taste.

Simmer over low heat about 15 to 20 minutes.

Add mussels to sauce, cover and cook until heated and tender.

While mussels are steaming, cook pasta according to package directions.

When the mussels open, they are ready to serve.
Add fresh parsely and Parmesan Cheese, if desired.

Tuesday Tip of the Day
In parts of the country where seafood is not easily available,
these come packaged in the frozen food section of your supermarket.

I usually keep a package on hand as it is a quick and easy dinner for when we are pressed for time.
(Not to mention, it is one of my hubby's favorites.)
It is also an easy 'go-to' dinner if you have unexpected guests for a meal.