Garbage Bread

Pizza dough- roll to a rectangle. For 1 bread use
1/3 lb. hot ham
1/3 lb. salami
1/3 lb. pepperoni
1/2 lb. mozzarella cheese

If you double use 1/2 lb.  Roll into a jelly roll style. Tuck sides after every 2 or 3 rolls. Seam side down brush with melted butter.






BROCCOLI BREAD

1lb pizza dough
2 pkg. chopped broccoli (cooked and drained)
oil and garlic salt

Roll pizza dough out thin.  Cook broccoli, drain
Add oil and season heavily with garlic salt.
Put broccoli across rolled out pizza dough.  Roll dough out jelly roll style.
Brushed with egg whites before baking.
Put on oiled cookie sheet and bake at 400 degrees until brown.

Dill Dip with Sour Dough Bread

1 large sour cream (2 cups)
2 cups mayonnaise
2 TBL onion chopped
2 TBL parsley
2 tsp. beaumonde seasoning
2 tsp dill weed or to taste

Sour Dough Bread

Pull out middle of bread and cut into bite size pieces. Cut into squares.
Fill dill dip in center. Add vegetables to side for dipping

Buffalo Chicken Celery Sticks

Perfect appetizer served warm or cold!

2 full stalks of celery- Washed! I like to go ahead and devein or dethread my celery stalks for easy eating! This step is absolutely not necessary! But, I feel like you can bite into it without having those stringy celery hairs in the way! Oh well, whatever you decide they will be incredible!

Boil 4 chicken breasts in a pan of hot water until fully cooked.
Drain off water and let cool - Just a bit!
Once chicken is still warm place in your kitchenaid or your mixer.
This is the quickest fastest way to shred chicken! 🙌

 Stir in Texas Pete or Baby Rays Buffalo Wing sauce.
You can add in a little salt and pepper for flavor and then you are ready to stuff your celery stalks.

Once stalks are stuffed you are ready to cut them into bit size pieces and drizzle ranch dressing over the tops and garnish with chives! Our chives are fresh clippings from our garden!!

A few of your star ingredients!

Home made Pico De Gallo

Where have I been? Why have I never made my own Pico De Gallo! This is wonderful and fresh and beautiful! Everything is right in the world because I now make my very own! The Mr. does not like onions at all! He loves the flavor but not the texture. So, I pulled some aside and made some without onions. He was a happy man!

Ingredients
5 to 6 roma tomatos (diced)
1 medium onion (diced very fine)
1 bunch of cilantro (chopped)
3 limes (squeezed)
You may also add jalapenos
Please click here to learn how to pick and choose the perfect lime.

Directions: Dice and chop all ingredients and then add to a medium size bowl and squeeze with lime juice. Refrigerate for 30 minutes. Serve with anything.
Yadira dicing the tomatos

MK chopping the onions, not one tear

The amount of cilantro we used

The two seperate bowls. One for the Mr. minus the onions

Squeezing the juice of 3 limes

Perfection!

Sausage stuffed Jalapenos

We loved the bacon wrapped jalapenos so much that I was on a search to make more appetizers with this spicy pepper! I found this recipe in my Taste of Home Magazine circa September 2007.

Submitted by Rachel Oswald, Greenville, Michigan

Ingredients:

1 pound bulk pork sausage

1 pkg. softened cream cheese

22 large jalapeno peppers, halved lengthwised and seeded

Ranch salad dressing optional

Caution: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. AVOID touching your face or eyes. Your skin will definitely BURN

Directions: bake 425 for 15 to 20 min.

1. In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small mixing bowl, combine the cream cheese and Parmesan cheese; fold in sausage

2. Spoon about 1 tablespoonful into each jalapeno half. Place in two ungreased 9x13 in baking dishes. Bake uncovered, at 425 for 15-20 minutes or until filling is lightly browned and bubbly. Serve with ranch dressing if desired.

Yield: 44 appetizers

sweet and sour meatballs

Sweet and Sour MeatBalls
1 pound of frozen cooked meat balls
1 16oz. can of pineapple tid bits, drained (reserve juice)
1/2 cup water
1 chopped green bell pepper
2 Tablespoons apple cider vinegar
1 onion finely chopped
2Tablespoons cornstarch
2 Tablespoons sugar
2 Tablespoons soyu

Preparation:

Thaw meatballs according to package directions. In a pan, combine pineapple liquid, water, vinegar, green pepper and onion. Stir in meatballs and cook 4-8 minutes, covered but stirring occasionally, until mixture is hot, stirring once halfway through cooking time. You may put all the contents into a crock pot.
In a bowl, mix cornstarch, sugar, and soy sauce. Whisk well to combine. Add to pan. Cook, covered, in pan 4-8 minutes or until sauce is clear and thickened. Stir in pineapple, then cook, covered, again on high for 2-3 minutes until hot and bubbly. This has a nice flavor

Fried Plantains

About 9 years ago the Mr. and I took a trip to San Juan Puerto Rico and had an amazing delicacy of food! One of my favorites was they would serve plantains in every form and fashion and in the most delicious way.
I'm going to share the easiest and quickest way. They are good and flavorful and can be sprinkled with salt, confectioners sugar or honey. (I do not recommend all three at the same time)
They are wonderfully crisp on the outside and tender and creamy on the inside! I sliced mine on the thin side so that they would be more like chips! You may also choose to use ripe yellow and brown plantains but I chose green to have more of a dried banana chip.

Fried Plantains
Place approximately 2 tablespoons of oil in a hot pan and bring it to medium-high heat, add 2-3 peeled and sliced plantains in a single layer. Allow them to soak in salted ice water in a bowl.

Allow to cook leaving for a minute or two, or until a golden crust forms on the plantain.

Flip over and fry for 2 minutes. Remove with slotted spoon and place on plate lined with paper towels to drain excess oil.

Essence Chicken Tenders

3 Qts Peanut Oil

10 pounds chicken tenders

2-4 cups cornstarch

4-8 Tbls Essence, recipe follows

1 Tbls salt

Essence:

by Emeril Lagasse and Jessie Tirsch

2 1/2 Tbls paprika

2 Tbls salt

2 Tbls garlic powder

1 Tbls black pepper

1 Tbls onion powder

1 Tbls cayenne pepper

1 Tbls dried leaf oregano

1 Tbls dried thyme

Combine thoroughly and store in an airtight container. Yield: 2/3 cup

To make the tenders:

Heat oil in a large deep pan to 375 F.

In a large ziplock bag combine 2 cups of cornstarch with 4 Tbls Essence, mix well. Rinse chicken tenders and pat dry, then shake a few at a time in the cornstarch mixture. Shake off most of the cornstarch and drop tenders a few at a time into the oil. Fry until golden brown, about 4-6 minutes, and then place on a paper towel lined pan. Sprinkle with salt and keep warm while frying the remaining tenders.

These are good as they are, or finish with the Orange Glaze recipe posted seperately here.

Tsukune (Japanese Chicken Balls)

Tsukune (Japanese Chicken Balls)

16 oz ground chicken

1/2 medium onion, chopped

1 Tbls sugar

4 Tbls chicken broth, divided

2 Tbls soy sauce, divided

1 egg

1/4 to 1/2 cup fine bread crumbs

2 Tbls veg oil

3 1/2 Tbls water

Soak the onions in water and squeeze out moisture. Combine the chicken and onion with the sugar, 2 1/2 tbls chicken broth, 1 tbls soy sauce and the egg. Mix well. Add enough bread crumbs to be able to work with the meat mixture. Roll into bite size balls (or use a 1" scoop).

Heat the oil in the pan; brown meatballs on all sides. Place on a cookie sheet and bake at 350 F for 15 - 20 minutes or until cooked through. Return tsukune to the skillet you used to brown and keep warm.

Combine the water with remaining 1 1/2 Tbls chicken broth and 1 Tbls soy sauce. Add to the Tsukune and cook over med heat until almost evaporated.

At this point the Tsukune is ready to eat, or you can finish it off with the Orange Glaze recipe posted seperately.

Cheesy chicken quesadillas

I found this wonderful recipe on Cynthia's blog. Cynthia and I have very similar taste buds!
Her pictures are better than mine and definitely more appetizing so please check her out for her pictures alone. This takes less than 5 minutes from start to finish.

*****DISCLAIMER*******
This recipe calls for a can of Campbells Southwest Style Pepper Jack condensed soup but they have discontinued making this soup. If you can find it follow the recipe. If you can not find this hot commodity please follow my improvised recipe.
"original"
CHEESY CHICKEN QUESADILLAS: I found the recipe here.

1 pound boneless chicken breast halves, cubed 1 can (10¾ oz.) CAMPBELL'S Condensed Southwest Style Pepper Jack Soup ¼ cup water 8 flour tortillas (8-inch), warmed Pace Chunky Salsa

Heat oven to 425 degrees. Cook chicken in nonstick skillet until done and juices evaporate, stirring often.

Add water and soup and heat through. Spoon 1/3 cup chicken mixture on half of each tortilla to within ½-inch of edge. Fold over and seal. Add 1 TBLsp oil to hot skillet. brown each side. Cut into wedges and serve with salsa. Prep/Cook Time: 20 minutes Yield: 8 quesadillas

****************************IMPROVISED RECIPE***************************************

1 can condensed cream of chicken soup
2 large can of breast of chicken 12.5 oz can or 2 lb. boneless chicken breast.
1/4 of a block of pepper jack cheese (cubed)
1 Tbl spoon red pepper flake add as much or as little to preference.
Heat ingredients in a pot on stove. Once cheese is melted then spoon on to flour tortillas and fold. Add 1 Tblsp oil to hot skillet. Add flour tortillas to skillet and brown. Flip and brown the other side. Remove and cut into wedges or eat whole with a dollop of sour cream and salsa on the side.

HOOTER WINGS

Coated chicken after 30 minutes

Chicken in skillet with hot oil

Perfection

Mmmm...Mmmmmm....

GOOD!!!


5 lb. bag of chicken wings
1 bag of HOOTER wing bredding (found in grocery aisle)
1 jar of HOOTER wing sauce of your choice (found in grocery aisle)

Thaw bag of assorted chicken peices. Rinse and drain.
Dip chicken in milk.
Empty contents of bredding in large bowl or a large zip loc bag.
Place chicken peices in bag and shake or place in bowl and coat.
Set bredded peices of chicken aside in large bowl or pan.

When all peices have been thoroughly coated, set in fridge for 15 to 30 minutes.
If there is any bredding left over re-coat chicken peices before dropping in hot oil skillet or deep fryer.

Oil should be 350 degrees. Drop peices into hot skillet and let cook on one side for 15 minutes. Do not turn until then. Turn peices of chicken over and cook for an additional 10 to 15 minutes. When peices are cooked all the way through drain on paper towel and then coat with HOOTER sauce.

These are sooo good!!

Sausage Dip

This dip is very easy and very good to make. "The Man" made it on Sunday. Hence, there are no prep pictures or after pictures. I was lucky to snap a picture of it before the wolf pack devoured it.

INGREDIENTS:
Hot jimmy dean sausage, brown in skillet
One or two 8 oz. bars of cream cheese.
1 can of hot rotel.
Once sausage is brown,drain fat and pour rotel onto meat. Stir cream cheese into mixture and dissolve. When ready serve with tortilla chips.

Jalapeno Bacon Wraps

Call 911 for the fire department when you pull these babies out of the oven. I got this recipe straight from the queen herself Pioneer Woman! As a side note: I have never cooked or worked with fresh japapeno peppers. They didn't smell very hot, so I left the membrane and a few seeds. Our family likes heat but to make these lil treats enjoyable please remove the membrane and seeds. Have plenty of dairy near by because dairy products are what will neutralize the burn. It was so hot I sucked down a full glass of milk and SCRAPED my tongue!! The man chose to go for yogurt. He was smart. At least, you could keep yogurt on your tongue longer. You don't feel the burn until after you swallow and are fooled that "they aren't that hot". FOR WARNING! Please make these, just remove the membrane. They are delish.



The Main Ingredients


Slice jalapenos in half length wise.


Slice bacon strips in thirds and scrape out peppers. Remove seed and membranes.
I had never worked with jalapenos before. I left much of the membrane and many seeds in. REMOVE THE MEMBRANEI like things HOT but this was CUH-RAZY HOT!!


Stuff jalapenos with cream cheese


Wrap with bacon and secure with toothpick


Bake in oven at 375 degrees for 20 to 25 minutes! VOILA' perfection.