Tuesday, December 30, 2014
Tuesday, December 23, 2014
Wednesday, December 17, 2014
"This appetizer is so, so simple to make. It is a perfect addition to your holiday menu whether you're hosting your family for a traditional Christmas dinner or you're attending a holiday buffet. Add this dish to the menu and you will be the star of the holiday party!"
1-(8 ounce) package of cream cheese
6 ounces of cocktail sauce (1/2 of a 12 ounce bottle)
1-(4 ounce) can of tiny shrimp, drained and rinsed
Old Bay Seasoning, desired amount
Your choice of crackers
Open can of shrimp and pour into a colander. Run cold water over shrimp to rinse and allow to drain well. Place block of cream cheese in center of a serving platter. Pour cocktail sauce over cream cheese. Place shrimp on top of cocktail sauce. (Sauce and shrimp will cascade over the side of the cream cheese.) Sprinkle with Old Bay Seasoning. Place crackers around edge of platter. Serve by spreading on crackers. Enjoy!
Friday, December 12, 2014
Ooey, Gooey & Cheesy Broccoli Soup with Smokey Bacon-OH MY! Does it get any more Comforting? Oh Wait-Let's put it in a bread bowl and top it off with even more cheese & bacon. YUM!!! YUM!!! and more YUM!!!
1-(11.2 ounce) package of Bear Creek brand Cheddar Broccoli Soup Mix
8 cups water
1-(12 ounce) package Birds Eye Steamfresh Broccoli Florets
1 onion, finely diced
2 Tablespoons canola oil
1/3 cup Hormel Real Bacon Pieces (from 2.8 ounce jar) + additional bacon pieces for topping
1 cup shredded cheddar cheese + additional cheese for topping
1/2 cup sour cream
Bread bowls, purchased at Bakery
In a large stock pot, combine soup mix and water and prepare according to package directions. Prepare broccoli in the microwave following directions on package. In a small sauté pan, sauté onion in canola oil until tender. Add cooked broccoli, sautéed onion and 1/3 cup bacon pieces to prepared soup. Stir in 1 cup of shredded cheese and sour cream and mix until cheese is melted. Cut top off of bread bowls and remove some of the bread to hollow bowl for filling. Spoon soup into bread bowls. Top with desired amount of shredded cheese and bacon. Bake at 350 degrees for 10-15 minutes or until soup is bubbly and cheese is melted.
Friday, December 5, 2014
"I took my brother-in-law's recipe, Steve's Go-To Skillet Dinner and turned it into a yummy breakfast dish. It is hearty and so easy!"
3 or 4 large russet potatoes, peeled and thinly sliced
1/2 of an onion, chopped
1 green pepper, diced
1 link of Hillshire Farm smoked sausage, sliced
6 eggs, beaten
2 Tablespoons milk
salt & pepper, to taste
1 cup shredded cheddar cheese
Heat a small amount of cooking oil in a large skillet. Add potatoes, onions and peppers and cook until tender. (The vegetables will cook faster if you cover the pan with a lid.) Add sausage and heat through. While sausage is heating through, combine eggs, milk, salt & pepper and scramble (heat while stirring) in a separate pan. Add scrambled eggs to sausage mixture. Stir to combine. Top with shredded cheese and heat until cheese melts. ENJOY!