If that title didn’t catch your eye, I bet the picture below will:
This is the coolest cast iron skillet appetizer creation, and it’s delish and easy to make! I went pretty much by the recipe on round 1, then of course changed it up a bit for round 2. Cutting the rolls in 1/2 before placing them in the skillet will provide more dipping power and don’t be afraid of the pepper flakes! Next time I’m going to add a little more parmesan. I guarantee you that this dish won’t have any leftovers. I hope you give it a whirl – super easy and be sure to hop on over to meet Tara @newmexicomilkmaid
Thanks for stopping by, and Happy Saturday! ~Connie Kaye
12 Rhodes Thaw, Rise and Bake frozen dinner rolls, cut in half
2 tbsp melted butter
1/4 tsp garlic
1/4 tsp Italian herb seasoning
Green Chile Queso:
1 tsp basil
1/2 tsp red chile pepper flakes
2 cloves garlic
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 cup romano, parmesan, and asiago cheese blend, shredded (or Italian blend)
1/4 cup sour cream
8 oz cream cheese
14 oz artichoke hearts, drained and chopped
1 cup green chiles, drained
Salt, pepper, garlic salt to taste
*Grease a 12″ cast iron skillet with butter.
*Place 12 frozen Rhodes dinner rolls around the outside of the skillet. Recommend to cute them in half, but either way works. Cover and let thaw and rise at room temperature for 3-5 hours.
*Preheat oven to 375°.
*Using a hand mixer, mix queso ingredients until well combined. After the rolls have thawed, add cheese mixture to the center of the skillet.
*Combine the melted butter and herbs. Brush butter, herb mixture over the top of the rolls. Sprinkle with additional cheese.
*Bake at 375° for 20-25 minutes. Reduce heat to 350° for the final 10 minutes as rolls will get to brown.
Use rolls, tortilla chips, steak cubes, veggies, or just your finger to dip queso!
Those two little words got your attention, didn’t they?? Well if they didn’t, try BACON candy!
I met Danielle (Diva Q) at the American Royal BBQ Contest last fall, and even sort of broke my way into the Traeger tent to get a pic snapped with her. (Pinned here: https://twitter.com/ConnieBeene1) I promptly put this recipe book on my Christmas list:
I made a couple of edits to the original recipe, cuz that’s what I always do, and I’m sharing it below. We made more today to share at work, but in actuality, not sure it’ll make it that far. Words of caution….super easy to burn it on the smoker (or grill), so keep it low and check it often. Diva’s original recipe says to use chipotle powder, but take it easy, because it’s POTENT! We used this on the batch today, and it came out delish also :
Mix it up a bit with your favorite spices — after all, it’s BACON!! Thanks for stopping by, and for more deliciousness delivered to your Inbox, click the Follow button! Enjoy! ~Connie Kaye
1 lb thin sliced bacon 1/2 cup pure maple syrup 1.5 cups brown sugar 1 tbsp chipotle powder (or to taste), or your choice of BBQ seasonings
Place the bacon slices in a single layer on a large disposable, perforated aluminum pan. Brush each bacon slice with maple syrup. Sprinkle generously with brown sugar, then chipotle powder or your favorite BBQ rub/spice.
Place the pan on the grill (approx 350 degrees) and grill until the bacon has absorbed the brown sugar and is crispy, about 1 hour. Remove the bacon from the pan and place in a single layer on a wire rack set over a rimmed baking sheet. Set aside at room temperature until the surface of the bacon is dry, or close to it. If you have any left at this point (doubtful), refrigerate in an airtight container with parchment paper between the layers and use within 1 week.
As I watch it raining ice/snowing outside, it makes me sad to think of all the children who anticipated hunting for Easter eggs today, and all the people who devote so much time and effort to organize those events.
We are trying something on the smoker today — smoking a chuck roast that will turn into burnt ends. I found on the WWW that it has several names, one being Poor Mans Burnt Ends. However, there is nothing cheap about buying beef chuck roast. Anyway, we’ll see how this turns out, and will let you know (and share the recipe, if it works out). However, in the meantime, I wanted to try something that I thought my roommate would like for lunch. Here in the midwest, we love everything with gravy, and one delish meat item that goes with gravy is chicken fried steak. I made steak strips or fingers using beef cube steak, and whipped up some quick homemade gravy to dunk them in. Well, it was a hit, and I’ll be doing this again.
Note that the flour is really seasoned which is key, and I actually cut the steak into strips before it was completely thawed which made it a little easier.
Hope you have a wonderful Easter, and thanks for spending some of your Sunday with me!
Slice steak into thin long strips about 1/3 – 1/2” thick.
Set up a dredging station: In a bowl, combine flour, garlic powder, onion powder, paprika and cayenne, and season with salt and pepper. In a shallow bowl, whisk together milk and eggs. Season steak strips with salt and pepper. Dredge the steak strips in the flour mixture then add them to the egg mixture and turn the pieces to coat. Return steak to the flour and dredge once more.
In a deep skillet or dutch oven, add about 1” of vegetable oil and heat over medium heat. When the oil is shimmering and about 350°, place the steak strips, one by one, into the oil . (Do in batches) Cook until golden all over, about 2 minutes per side. Place them on a plate lined with paper towels to drain off any excess grease.
Make gravy: In a small skillet over medium heat, melt butter. When the butter is foamy, whisk in flour and cook mixture until the flour is golden, about 1 minute. Gradually whisk in milk and bring mixture to a boil. Reduce heat to gently simmer the gravy until thickened. Season with salt and pepper to taste.
I just recently realized that some of my favorite go-to’s never make an appearance here, so I want to share one of the most requested side dishes from our family and friends.
As I’ve mentioned, my parents were in the restaurant business in Kansas City, and I think they were friends with the then-owners of Stephenson’s Apple Farm. I believe this recipe for Broccoli Rice Cheese Casserole originated from their Green Rice. It’s super easy and sooo amazingly delicious. The recipe below makes a 13 x 9 pan, but I usually cut it in half and that works great in an 8 x 8 or 9 x 9 pan. In any case, I know you will love it!
1 bag chopped broccoli
2 cans cream of celery soup
16 oz. cheese whiz
1 stick margarine or butter
1/4 cup diced onion
1 soup can milk
1.5 cups uncooked rice
Salt and pepper to taste
Preheat oven to 350 degrees. Grease or spray 13 x 9 pan. Stir all ingredients together and cook for 45 min to 1 hour. Note: about 1/2 way through the cooking time, I give it a stir as everything is starting to melt.
In a very random conversation last week at work, my friend shared that she had made a frittata with leftover spaghetti (no sauce, mind you). I replied “I always make too much and throw it out”. Laura is with us today to share a super easy, economical and delicious way to use that leftover spaghetti (who doesn’t cook too much)???
She found that this frittata is a great way to use up left-over spaghetti, and her family of three ate the whole thing and asked for it again the next night. I plan to try it soon, but I think I’ll have to mix it up with a few different meats cuz I live with Mr. All Meat Pizza – you could use browned sausage, canadian bacon, ham, etc. If you do try one of these alternatives to the bacon that Laura used, we would love for you to come back and comment below!
Step 1 involves chopping up the cooked spaghetti:
Step 2 – whisk the eggs and milk, and adding the yummy (bacon and cheese) ingredients:
The Final Frittata!
I could most definitely snarf a piece of that right now! I’m sharing Laura’s recipe below, and hope that you enjoy as I certainly plan to! Thanks for dropping by to get in on Laura’s quick weeknight meal!
Found this delicious recipe for Peach-Hot Pepper Jam in the Kraft Food & FamilyFREE magazine and it’s been a hit with many friends. (I’ve actually had friends trade me stuff for it) While the name implies that it’s hot, it’s not!!! Just delicious. We have used it on sandwiches, but the most popular way to consume it is to put it over softened cream cheese and dip with your favorite dipping instrument, such as Snack Factory Pretzel Crisps. We use the original pretzel flavor with this yummy appetizer/snack, but we snarfed up a bag of the sea salt & black pepper yesterday which were delicious. As rookies to the canning process, we learned on our first batch which wouldn’t set up – make sure the peaches aren’t too juicy, or add more pectin to adjust for the extra liquid. While the peaches are plentiful, we plan to make more for gifts. Hope you enjoy as we and our friends have!
1 cup finely chopped red peppers (about 1 large red pepper)
1 cup finely chopped jalapeño peppers
1 cup HEINZ Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl
Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Yes, I know I’ve been absent for a LONG time, but I now have full staff at work, and hopefully time to share some great recipes I’ve been saving for the last few months!
We have a neighborhood shrimp boil every year around the middle of October, and this year, my friend Becky brought the most amazing pickles. They’re sweet and spicy with just the right kick and crunch, and the best part is that they’re SO simple to make.
I’m sharing the recipe below, and if you add anything to change it up, please post below in the comments so I can try that as well. (she says that some people add cauliflower and carrots) Enjoy, and see you back here again soon!
Chop or slice dill pickles as desired, reserving juice. Add chopped garlic, chopped jalapenos and sugar. Stir and place mixture back into pickle jar. Add enough pickle juice to cover. Place in refrigerator and turn daily for 2 weeks. Enjoy!
I love quiche and gruyere is one my favorite cheeses, although pretty darn pricey, but I thought I’d take a shot at this recipe, adapted from Food Network Magazine. I took it to work and it was a hit, so thought I might share here. Super easy, and you don’t have to sell the farm to buy the gruyere…I just bought a small container of it shredded which wasn’t too bad.
I used a frozen pie crust, although I like the ones you unroll from a box better. Notice the container of apple smoked gruyere is empty – I’m a cheese freak so I took care of the extra. Whipped it up and in 30 minutes, ready to roll. Finished product:
1 cup diced smoked ham
1 cup shredded gruyere cheese (about 4 oz)
1 9 inch pie crust, thawed if frozen, or ready-made out of box
3 large eggs
1 1/4 cups half and half
Minced onion to taste (optional)
Handful of fresh or dried chives
salt and freshly ground pepper to taste
Preheat oven to 425 degrees and place a baking sheet on the middle oven rack. Scatter the ham and cheese in the bottom of the pie crust, and onion if you are including it. In a large bowl, whisk the eggs, half and half, chives and season well with salt and a few grinds of pepper; pour into the crust. Transfer to hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
Place on rack to cool a little; can be served immediately or refrigerated.
1 tsp vanilla
1 ½ tsp baking soda
1 T real butter
1 c white Karo syrup
1 c white sugar
1 c large pecan pieces
Dash of salt
1 candy thermometer
Cover a large bread board (18/20 or so) with heavy-duty aluminum foil and coat with butter
Mix together the vanilla, baking soda and butter and set close to where you will be cooking
Mix the Karo syrup, white sugar, pecan pieces, and salt in a sturdy pan and cook until the mixture reaches the hard crack stage. A wooden spatula works best. Mixture will thicken as it cooks. It will get kind of foamy and turn a golden color when ready.
When syrup mixture is cooked to the hard crack stage, remove immediately from the heat and add the vanilla, baking soda, and butter. Mixture will foam. Stir well.
Immediately pour onto the buttered bread board and spread out the mixture. Be careful it will be extremely hot.
6 Let mixture cool just enough that you can start pulling the edges out to a very thin layer. You will want to butter your fingers for this part. Work your way to the center until all is pulled out.
7. Let cool completely and break into pieces. Place in a pan, but don’t cover for several hours