Heart-Shaped Cheese Ball & Homemade Crackers

Heart-Shaped Cheese Ball & Homemade Crackers

   
Hi everybody :)
I've been so busy lately, I missed from posting the other day. To make things right, I'm sharing two recipes in today's post.
Since, February is considered a month for romance; cheese,  crackers and a bottle of wine are the prefect way to start off a romantic occasion.  We that in mind, I'm sharing Heart-Shaped Cheese Ball and Homemade Crackers. Let's get it started...

Homemade Plain Crackers
1/2 package (1 teaspoon) active dry yeast
1/3 cup warm water (105° to 115°)
2 tablespoons cooking oil
1/4 teaspoon sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 slightly beaten egg white
Coarse or seasoned salt, grated Parmesan cheese, toasted wheat germ, or toasted sesame seed

In a small bowl dissolve yeast in the warm water. Stir in oil, sugar, and the 1/4 teaspoon salt; set aside.

In a medium bowl stir together flour and soda. Stir water
mixture into flour mixture. 

When the dough becomes too stiff to stir, turn it out onto a lightly floured surface and knead until thoroughly combined. Then knead for 1 to 2 minutes more to make a moderately Stiff dough that is smooth and elastic. Place in a sealed plastic bag and chill for 1 hour. (Dough will rise slightly.)

On a lightly floured surface, roll the dough into 1/8 -inch thick  rectangle. Brush off excess flour. Cover dough and let rest for 10 minutes. Meanwhile, grease a baking sheet, set baking sheet aside. (Dough will rise slightly.)

Using a pastry wheel or sharp knife, cut dough into 2-inch squares, triangles, or diamond Shapes. Or, using a 2-inch round cookie cutter cut dough into rounds. (I used a small oval-shape cutter.)
Place on the prepared baking sheet. Using the tines of a fork, prick crackers well.

In a small mixing bowl stir together egg white and 1 tablespoon water, lightly brush crackers with egg white mixture. Sprinkle with coarse or seasoned salt. Parmesan cheese, toasted wheat germ, or toasted sesame seed. 

(I sprinkled garlic salt & parsley on some and salt on some.) 
Bake in a 350° oven for 10 to 12 minutes or till done. Remove crackers from the baking sheet and cool on a wire rack. Makes about 60 (I got about 48)

Homemade Whole Wheat Crackers: Prepare Homemade Plain Crackers as directed at left, except reduce all-purpose flour to 1 cup. Stir 1/4 cup whole wheat flour into the flour mixture. Bake a 350° oven for 12 to 14 minutes or till done.

 (I sprinkled toasted wheat germ on some and salt & pepper on some.)
Source: Better and Gardens Old-Fashioned Home Baking

Heart-Shaped Ranch Cheese Ball
1 8 oz. package cream cheese, softened
1 1/2 - 2 tablespoons dry ranch dressing mix
1/2 teaspoon salad supreme seasoning
1/3 cup Cheddar Cheese 
1 (2 oz.) package bacon bits (2 tablespoons)
Paprika for coating 

In a medium bowl, mix  together all the ingredients except paprika.  

 Shape into a heart.

To coat:  Sprinkle  a layer of paprika about the size of the heart on plastic wrap. Place cheese ball heart on top of paprika, sprinkle paprika to cover. 

Wrap in plastic wrap and place in zip-lock bag and refrigerate until ready to serve. (Great if made-ahead for flavors to blend.

What I Did and/or Think: 
I divided the liquid mixture in half to make half plain and half wheat crackers. The other changes are in Bold, Italic, and Purple.

The Taste: The crackers have the same taste and crunch of  saltine soda crackers. They were great with the cheese ball without being overpowering. I love the flavors of the cheese ball. It contained two of my favorite thing after all; bacon and cheese :). 

I think the next time I make the crackers, I'll add a little butter flavoring to the liquid mixture. It's an A.G.R. (Another Great REPEAT).

Being romantic can be very tasty :) Now what are you waiting for? Get an head start, make them today.

ENJOY! Come again...
I was featured on Bizzy Bake!!!


Linked to:
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BYOB @ Roxana's Home Baking : (Feb 2013) Bake Your Own Bread  
Recipe Sharing Monday @ Jam Hands  
Titus 2 Tuesday  
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Jaime @ Mom's Test Kitchen  
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Pint Sized Baker: Two Cup Tuesday #5 
Katherine Martinelli: Valentine's Day Round Up    
 

Brussels Sprouts & Carrots Casserole

Brussels Sprouts & Carrots Casserole

Hi everybody :)

I've been loving brussels sprouts so much lately I came up with a new version of my favorite casserole, Cheesy Green Bean Casserole, featuring it along with carrots. The brussels sprouts and carrots are first steamed, than cooled.  Mix with the remaining ingredients and baked into a cheesy casserole topped with a cornbread topping, much like a squash casserole. Here's what I did...
Brussels Sprouts Au Gratin
5 bacon slices, cut into pieces
1 medium onion, sliced 
2 pounds Brussels sprouts, trimmed 
1 1/2 cups carrots, sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (14.5 oz.) cream of chicken or mushroom soup
 1 package Southern Mills Cheddar Cheese Sauce Mix + 1 cup water  or  1 cup prepared cheese sauce
1/4 teaspoon ground nutmeg 
1/2 cup French Fried Onions, cheddar flavored
2 tablespoons butter, melted 
Topping:
1 1/2 cups cornbread crumbs (homemade or store-brought)
1/2 cup shredded cheddar cheese
1/2 cup French Fried Onions, cheddar flavored, crushed

2 tablespoons butter, cold; cut into small pieces 

Heat oven to 350 degrees F. Coat a casserole dish with cooking spray. 
Cook bacon and onion over medium heat in small saucepan until golden brown, set aside.

Place Brussels sprouts and carrots in saucepan with enough water to cover. Simmer, uncovered, 5 to 10 minutes, until tender. Drain. Place in drainer, run cold water over it to cool.

Place in a large bowl, brussels sprouts and carrots. Halved brussels sprouts, add the remaining ingredients, set aside.

Mix topping ingredients together until well blended. 

Put brussels sprout mixture into prepared casserole dish. Sprinkle with cornbread mixture Cover and bake 25 minutes, until cheese is melted or heated and bubbly hot.

Source: partly inspired by Food Network here, Yum-Yum Brussels Sprouts, and Cheesy Green Bean Casserole 
What I Think:
I love the flavor combination of the brussels sprouts and carrots. But, I think next time I make this I will add 2 tablespoons of brown sugar to the onion/bacon mixture to give it a more caramelized flavor for added sweetness. All in all this was a very tasty casserole and definitely worthy of a REPEAT.    
ENJOY! Come again... 
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Tasty Tuesday (Food Only) @ Naptime Creation 
Kathe With an E You're Gonna Love It  
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Pint Sized Baker Two Cup Tuesday 
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Wednesday Whatsit  

Yum-Yum Brussels Sprouts

Yum-Yum Brussels Sprouts

 
Hi everybody :)

Sorry about not posting a Breakfast Is Served, yesterday. I had a very hectic day and nothing went as scheduled. I was out running errands most of the day. Being outside most of the day, I noticed the weather. We're having some very odd weather here, in the middle of Winter and it's feels like it's Summer outside. Oh well, enjoy it, while I can, I guess. 

Now, on to the post...

As I mentioned here, I didn't developed a love for brussels sprouts until I was much older. Now, I can't seems to get enough of the stuff :) So I don't know if I would have liked them as a child. But Dusti of Want to get Crafty? claims this is a brussels sprouts dish that everyone, even kids will eat.  I don't have little kids, but I do have 2 very picky adults eaters. One is off at college, my daughter, she's slowly coming around.... and  Mr. I-don't-eat-no-brussels-sprouts hubby. He's a stubborn one. Whenever I cooked brussels sprouts, he looks at me with a frown and refuse to even taste them. To get him to come around, I had to give this recipe a try. So, let's get it started

Yum-Yum Brussels Sprouts

2 pounds Brussels sprouts, trimmed and halved (They have it in 2lbs bags at Sam's Club)

2 tablespoons olive oil

2 tablespoons maple syrup (I used 3 tbsp.)

3 slices of bacon, cut into1/2-inch pieces

1 medium sweet onion, sliced (Peru Sweet Onion)

Salt and pepper, to taste.

Set oven at 400 degrees. Have on hand a large rimmed baking sheet.
In a bowl, toss the Brussels sprouts with olive oil, maple syrup, bacon, salt, and pepper. 

Spread the mixture in a single layer on the baking sheet

 Roast for 25 to 30 minutes, turning several times, or until the Brussels sprouts are tender and caramelized and the bacon is crisp and golden

SOURCE: Want to Get Crafty

What I Did and/or Think:
 I add 1 medium sweet Peru Onion to the mix and an extra tablespoon of syrup.
 The Taste: It was delicious! The maple syrup along with the sweet onion gave the brussels sprouts a mild sweet taste. IT WAS AMAZING. I have to say it was the BEST brussels sprouts I ever tasted! REPEAT AS OFTEN AS POSSIBLE!  My son and I LOVE them!

In case you're wondering.... no, I could not get hubby to give it a try. But I'm not giving up, I think the next time I do cabbage, I'll add some brussels sprouts to it....but shhhh, it's our little secret.

ENJOY! Come again... 

Linked to:
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Flour Me With Love: Mix it up Monday!
Jaime @ Mom's Test Kitchen
Watch Out Martha
Recipe Sharing Monday @ Jam Hands
Mop Up Mondays - I Should be Mopping the Floor
Marvelous Mondays @ This Gal Cooks
Wednesdays Adorned From Above  

Warm & Creamy Bacon Dip

Warm & Creamy Bacon Dip

   
Hi everybody :)

Do you all love sour cream and onions baked cheesy potatoes with bacon? Well, have I got a dip for you! This dip is loaded with all my favorite potato toppings, plus it's ready to serve in 30 minutes or less. So if you're hosting a party or just having a family movie night, this might just be the recipe for you. Step into my kitchen, and let's get this party started...

Warm & Creamy Bacon Dip adapted Daisy
Ingredients
8 ounces cream cheese, softened
2 cups Daisy Brand Sour Cream
3 ounces bacon bits
2 cups shredded cheddar cheese
1 cup chopped green onion


Directions
Preheat the oven to 400 degrees. In a bowl, combine all ingredients. 

Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips. *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

What I Did and/or Think:
No changes was made to the recipe.
The Taste: Sour Cream, Cream Cheese, Cheddar Cheese, Onions, and Bacon; enough said :)
In my opinion, heating up the dip should be optional, it taste great not heated too. If you choose not heating it,  just make it up in advance to give the flavors a chance to blend. As I  mention earlier, I think this would be great when making loaded potatoes too.

 Throwing a party this weekend, make the dip! If you invite me, I'll bring the chips :)

BTW, if I wasn't clear enough; it's a REPEAT, y'all :)

ENJOY! Come again...

Linked to:
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Sweet Saturday Link Party: The Gingerbread Blog
Strut Your Stuff Saturday @ Six Sister's Stuff
The Better Baker Weekend Potluck 
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Broccoli-Bacon Salad: Pink Ribbon Recipe

Broccoli-Bacon Salad: Pink Ribbon Recipe

Hi everybody :)

Broccoli is another one of my favorite vegetables, no matter how it's prepared, that's way I choose this as one of the Pink Ribbon Recipes. It's a classic broccoli salad with onion, red &  yellow, sunflower seeds, bacon and a mayo/vinegar dressing.

Broccoli is a great source of  folic acid, which is essential in normal body functions.  However,  the doctor advises excessive folic acid intake can interfere with the effectiveness of a chemotherapy called methotrexate.  Also sunflower seeds are an excellent source of vitamin E, but must be avoided by patients  who have an ostomy (where a portion of the intestine is brought up to the skin).  With that being said, please check with the doctor first, if you're on a special diet. 

Broccoli-Bacon Salad adapted Betty Crocker Living with Cancer Cookbook

 













1/2 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons white vinegar
1 lb fresh broccoli, cut into florets (5 cups)
1/4 cup chopped red onion
1/4 cup chopped yellow onion
1/4 cup sunflower nuts (I used honey-roasted sunflower seeds)
6 slices bacon, crisply cooked, crumbled (I used about 1/3 cup real bacon bits)

1 In large bowl, mix mayonnaise, sugar and vinegar Stir in broccoli and onion until Coated. Cover; refrigerate 2 hours to blend flavors.  
  
2 Sprinkle with nuts and bacon before serving. 6 servings (1 cup each)

High in Vitamin C

1 Serving: Calories 260 (calories from Fat 190); Total Fat 21g (Saturated Fat 3.5g, Trans fat 0g); Cholesterol 15mg; Sodium 310mg Potassium 290mg, Total Carbohydrate 11g (Dietary Fiber 2g); Protein 6g % Daily Value: Vitamin A 8%; Vitamin C 90%; Calcium 4%; Iron 6%; Folic Acid 15%; Magnesium 10% Exchanges: 1/2 Starch, 1 Vegetable, 1/2 High-Fat Meat, 3 1/2 Fat Carbohydrate Choices: 1

What I Did and/or Think:
I made the following changes in Italic and here's what I did for the mayo/vinegar dressing:

Mix the mayonnaise,  sugar, vinegar together, divide in half. Set aside one of the halves.

 












Put the onions in the other halve of the mayonnaise mixture. Mix. 

Put the mayonnaise mixture with the onions in a mini food processor or blender.

Blend until smooth, about 1 minute. 

 
  
Mix the two mayonnaise mixture back together.

The mixture will be light pink :)

Combine the rest of the ingredients in a large bowl.

Pour mayonnaise mixture over the broccoli mixture. Stir well to combine.  Refrigerate for at least 2 hours for flavors to blend

The Taste: LOVE, LOVE, Love it! The salad was great. Be sure to make this ahead of time so that the flavors blend. I let this sit overnight. This is always a REPEAT in our house.

For a more colorful variation add 1/2 cup raisins, craisins or both to the broccoli mixture;  and sprinkle with cheddar cheese just before serving. 

 

BTW...The recipe directions are fine. I only did the extra steps because I don't like the crunchy rawness of the onions, but I love the taste. I also use this method when making any type of salad or sandwich that calls for mayonnaise and onions. It helps the flavors mellow faster too, which is a plus for any recipe :)

ENJOY! Come again...

Linked to:
Tuesday-Talent-Show # 59:Chef In Training    
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Tasty Tuesday (Food Only) @ Naptime Creation  
Kathe With an E You're Gonna Love It