It’s Beginning To Look Alot Like Christmas – Slow Cooker Sweet & Spicy Nuts

Baked Bree has a wonderful recipe for Slow Cooker Sweet & Spicy Nuts. I decided to give them a try last week. The nuts were so delicious. I did add a few sprinkles of Cayenne for that little bit of heat. The Cayenne just made the nuts. The maple syrup, honey and cinnamon were delicious. I think the fresh ground nutmeg made an impact for such a small amount. I loved using the slow cooker. It made the nuts easy to stir, no leaning in to the oven! And I didn’t have to worry about burning the nuts. If you love making nuts at Christmas, this is the recipe for you! 🙂

Bean Dip Recipe

My entire family loves Mexican food. We have a favorite restaurant, http://papasmexicanrestaurant.com/, that serves the most wonderful Bean Dip as a free appetizer instead of the customary salsa. After some research and pondering, I came up with my own version of Bean Dip. It is not exact but my husband and son thinks it is great. 
Bean Dip

Ingredients:
1 (16oz) can pinto beans, drained 
1 cup picante or salsa sauce 
2 cups shredded Fiesta blend cheese
3/4 cup sour cream
1 T. chili powder 
1/4 t. cumin 

Put all ingredients in to a bowl, mix until beans are smashed and all is mixed well.

Pour in to a greased casserole dish and bake on 350* for 30 minutes or until hot and bubbly. Serve with warm tortilla chips.

Recipe Monday Cheddar Olive Balls

My friend, Tamara, has a wonderful recipe for Cheddar Olive Balls. They are quite delicious and are an easy-to-take dinner party appetizer. I have even thought, if you are not an olive fan, you could substitute a pecan half in place of the olive.

Cheddar Olive Balls

2 cups sharp shredded cheddar
1 stick butter, room temperature
1/2 cup flour
1/4 tsp. salt
1/4 tsp. paprika
dash cayenne pepper
40 green olives (pimento stuffed)

Preheat oven to 350 degrees. In large mixing bowl, mix cheddar and butter until creamy. Add flour, salt, paprika and cayenne. Blend well. Using heaping teaspoons of dough, surround each olive with a ball of dough. Bake 13-15 minutes or until golden brown. It helps if the olives are dry.

Recipe Monday Sausage Dip

Sausage Dip

1 package ground sausage (may use regular or spicy)
1 can Ro-Tel
1 8 ounce cream cheese

Brown sausage and break in to small pieces. Drain. Add Ro-Tel and cream cheese. Heat over medium heat, stirring often until cheese is melted. Keep warm on low heat or use Crock pot.
Serve with tortilla or corn chips.

This is my son’s all-time favorite dip. Enjoy!

Recipe Monday – Cheese Nut Roll

Our family loves appetizers and we love cheese. When you can put the two of those together, it makes us very happy. The following recipe was given to me by a high school friend (yes, while I was in high school) in 1982. It is a staple at any holiday get-together and is an easy one take to a party.

Cheese and Nut Roll

1- 3 ounce package cream cheese, softened to room temperature
1- 8 ounce box Velveeta cheese, softened to room temperature
1/2 tsp. garlic powder
dash or two of Worcestershire sauce
dash or two (or three if you like spicy) hot Tabasco sauce
1/2 cup chopped pecans
paprika
chili powder

Mix both cheeses, garlic powder, Worcestershire sauce and Tabasco sauce. Work it till soft. You may use a mixer on low or it is easiest to use your hands. Form into a ball.

On aluminum foil or wax paper, sprinkle the nuts in a line and shake the paprika and chili powder over the nuts until well covered. Roll the cheese into a log, with the dimensions about the size of a half-dollar coin. Roll the log in the nuts and spices until covered all around. Use the same paper to wrap the cheese log in and refrigerate until firm, at least a few hours but best if left overnight. Serve with an assortment of crackers.

Recipe Monday – Black Eye Pea Salsa

My recipe this week is a delicious and very easy salsa. It is great served with Tortilla Chips, especially the lime ones, or corn chips. My friend, Brenda, served this to me a few years ago and it is now a go-to recipe for our family.

Black Eye Pea Salsa
1 can Bush’s Best Black Eye Peas, drained (black beans can be used instead)

1 can white shoepeg corn, drained

1 can diced tomatoes with basil, garlic and oregano flavor

1 can Rotel tomatoes and chili’s

8 ounces Zesty Italian Salad Dressing (can use fat-free)

Chopped onion to taste (I use a half of medium size onion)

Chopped jalapeno to taste

Mix all ingredients together and marinate in refrigerator for at least 1 1/2 hours. I think it is best if it marinates for longer, even overnight. This is great as an appetizer or as a side dish to any grilling menu.

Recipe Monday on Wednesday – Pico de Gallo

Since I missed Recipe Monday, I thought I would make it up today. Enjoy.

Pico de Gallo

I love Mexican food and especially love the fresh flavor of cilantro. Pico de Gallo goes great with my Chicken Enchilada Casserole, which is what I made last night.

Pico de Gallo

4 ripe plum tomatoes (the store didn’t have plum yesterday so I used Campari – delicious)- seeded and chopped

1 small white onion, finely chopped

1/2 cup cilantro leaf, chopped

2-3 jalapeno peppers, seeded and finely chopped or 1 – 2 Serrano peppers (I like Serrano) seeded and finely chopped

1 Tablespoon lime juice

garlic salt- a pinch or good shake, to taste

Combine all ingredients, cover and store in refrigerator for at least an hour or so. Serve as an accompaniment to Mexican casserole or even tacos, etc. I love it with tortillas.

Chicken Enchilado Casserole recipe coming Monday.

Bunny Tales

Sweet Sophistication with a Touch of Whimsy

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

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