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Tuesday, April 25, 2006

Craving Cheese?

Do you ever just have a craving for something? I went searching today for a good cheese ball recipe. Here are some I found. Try them out and tell me what you think. Also if you have a good one let me know...

Anytime Cheese Ball Recipe

2 (8 oz) pkg. Philly Cream Cheese
1 pound shredded sharp cheese
3 tablespoons white vinegar
1 pound processed cheese such as Velveeta
1 small jar of Cheese Whiz
Garlic powder to tasteDirections:
DO NOT MICROWAVE TO SOFTEN. Leave at room temp to soften. Mix together, and roll into a ball, roll in nuts/cheese or leave plain if desired. Wrap in plastic. Refrigerate to set. Let stand 10 minutes before serving.
serves/makes 8.

Celebration Cheese Ball

6 (3-ounces each) packages cream cheese, or 18 ounces, room temperature
8 ounces shredded sharp Cheddar cheese
2 teaspoons grated onion
2 teaspoons Worcestershire sauce
2 teaspoons finely minced garlic
Finely chopped pecans or peanuts
In a mixing bowl, combine cream cheese, Cheddar cheese, onion, Worcestershire sauce, and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a ball. Roll cheese ball in chopped pecans or peanuts until well coated. Wrap in plastic and let ripen in refrigerator for at least 24 hours. Take out of refrigerator at least 2 hours before serving. Serve cheese ball with assorted crisp crackers.

Pineapple Cheese Ball

2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/4 cup finely chopped green bell pepper, or mixture of green and red bell pepper
3 tablespoons finely chopped green onion
2 teaspoons seasoned salt, or to taste
2 cups chopped pecans, divided
Directions for pineapple cheese ball.Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans. Chill in refrigerator until firm then shape into a ball.Just before serving roll pineapple cheese ball in remaining cup of pecans. Serve pineapple cheese ball with assorted crackers. Pineapple cheese ball makes about 3 cups of cheese spread.

Pecan Cheese Ball Recipe

8 ounces cream cheese
8 ounces grated sharp Cheddar cheese
2 teaspoons grated onion
2 teaspoons Worcestershire sauce
2 teaspoons finely minced garlic
finely chopped pecans
Combine cream cheese and Cheddar cheese; beat with an electric mixer. Beat in onion, Worcestershire sauce, and garlic. Chill thoroughly. Shape into a ball and roll in chopped pecans. Wrap in plastic wrap and refrigerate for at least 24 hours before serving. Remove pecan cheese ball from refrigerator 2 hours before serving. Serve pecan cheese ball with assorted crackers.

Wednesday, April 12, 2006

Southern Favorites

Before we left Maine, a friend of ours invited us for a true southern dinner. It was perfect and just what we were missing. Now I am back in the south we are having great food more often, but I still haven't found anything to match Ashley's great dinner recipes. So, I thought I would share them with all of you. Have fun trying these classics and let us know what you think!

Ashley's Fried Okra
Even okra haters loved this okra. Try it with your family!
1 pkg. frozen okra
1 c. self-rising corn meal
1 c. self-rising flour
Creole Seasoning to taste
Thaw okra and spread it out on a paper towel to dry. Mix the corn meal and flour in a bowl with the Creole seasoning. Coat the okra in the flour mixture and let sit for 15-30 min. Then, recoat. Deep fry breaded okra in hot grease and drain. Serve immediately.
Ashley's Cornbread Casserole
There won't be any leftovers of this easy dish!
8 oz. sour cream
1 box Jiffy mix cornbread
2 cans kernel corn (1 can drained)
1 can cream style corn
1/2 stick butter or margarine
chopped green onions
Mix the above ingredients together and pour into a greased casserole dish. Slice butter thinly ontop of the casserole and bake at 350 for about an hour and ten min. or until crusty brown at edges.

Friday, April 07, 2006

Summer treats

For those of you who wonder Heather is in the process of moving across the country, so it might be a while till we hear from her again. i don't think she's cooking too much!
Now for my recipe. I am a busy mom, but I love Ice cream so I have found the EASIEST Ice Cream Recipe EVER!

Easy Homemade Ice Cream:
1 quart Half and Half
2 cans Eagle Sweetened Condensed Milk
1 tsp. Vanilla

Mix all ingerdiants together and pour into Ice Cream maker......I told you it was easy!
Add whatever you want for different flavors. Oreos are our favorite around here. Also try useing fat free Eagle Brand. It is less fat and tastes the same!

Thursday, April 06, 2006

Maybe a change of name?

I think we need to call this recipe of the chance we get to post seems like finding a moment is next to impossible! With that said I'm ignoreing Dowager Princess for the time to post here so here we go!
Here is a great recipe for Mexican Casserole (thanks mom). This is one of Jeff's favorites!

Mexican Casserole:

1 Box Taquitos
1 Can Corn
1 Can Ranch Style Beans
Cheddar Cheese
Corn Chips

1) Cover the bottom of a deep casserole dish with taquitos.
2) Spread a can of beans on top of taquitos.
3) Spread a can of Corn on top of beans.
4) Spread Salsa on top of Corn.
5) Spread Shredded Cheddar cheese on top of salsa.
6) Chruch up chips and spread chip crumbs on very top.
7) Bake at 350 degrees for 30 minutes or until hot all the way through.

* This is one of those great throw it in dishes! I use corn taquitos and homemade salsa, but any kind will work. I've also substituted Chilli for the beans and cheese dip for the cheddar. See which way you like it best!