Tag Archives: Cheese

Crescent Roll Ups – really easy and yummy!

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These delectable bites make an easy appetizer and are good right out of the oven, or even cold.  I highly recommend buying the whole crescent roll sheet as the first time I made them, it was a little sketchy.  However, things have improved:

spinach roll up

It took all of 10 minutes to put these together and another 15-20 in the oven.  I went a little easy on the ingredients, but next time I’m planning to use a little more mustard, green onions and maybe toss around some bacon bits.  The girls watching me make these turned their noses up at the spinach and onion idea, but you literally could put anything in these and they would be good.  If you have other fillings that are tried and true, please share in the comment section below!

Happy Hump Day!

~Connie

Easy Crescent Roll Ups

Ingredients:

Crescent roll dough (full sheet preferable)
Frozen spinach (thaw, drain and pat between towels to remove water)
Dijon mustard
Diced green onions
Shredded cheddar cheese
Crumbled cooked bacon

Preheat oven to 375 degrees.  Unroll dough, and brush on dijon mustard.  Sprinkle with remaining ingredients.  Roll up starting with long edge.  Slice into 1/2″ to 3/4″ inch slices and place on baking sheet.  Bake 15 – 20 minutes or until lightly browned.   Eat up!

Mike & Mike Jalapeno Poppers

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Mike & Mike Jalapeno Poppers

We like mexican food, and experimenting with recipes.  So, we’re always looking to invent new recipes and steal some from friends (thanks Heather & Mike).

MB (for you new followers, that’s the hubster, Mike) has a hankerin for making variations of jalapeno poppers, stuffed jalapenos, etc.  We had these recently and have made them a few times since.  I’m sharing the method and ingredients for this version but obviously you can change them up as desired.  (Note….I can hear MB sneezing outside as he is grilling, due to the fact that I think he inhaled a little too much jala jala while cleaning them, even though he had on Connie-Recommended cheap, but critical, plastic gloves.)   Here’s the ingredients, minus the bacon, which I’ll introduce to you in a sec:

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The making of the jala jalas!

I realized a little too late that I didn’t have any automatic (real) bacon bits, and knew we needed them, so I fried up a little bit of bacon, in my NEW GUY FIERI SKILLET.  @GuyFieri  I bought this little gem on the sale aisle while browsing on a weekend, and love it.  Bought a little bit bigger one also, and the first person that uses metal in one of these is MINE.  Well….in a nice way, of course.  Here’s the new addition to my cooking family:

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Sorry, I just don’t spend a ton of money on expensive cookware, and I really like this….nice and heavy and cooks amazing.  Am going back for more!  These are my jalapeno friends, headed outside for a nice evening on the new Weber:

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We also do several bacon wrapped versions, but these are a little easier and less messy (grease, etc.).   They key is the seasoning that Heather hooked us up with….McCormick’s Grill Mates Chipotle & Roasted Garlic seasoning salt.  Really good, and I’ve not tried it in other dishes, but I’m thinking some grilled chicken would be amazing!

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The delicious final product!

Enjoy and don’t hesitate to add your own personal touch, as we do!

~Connie Kaye

 

Heather's Famous Jalapeno Poppers

  • Servings: depends on number of jalapenos
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Ingredients:

1 Cup Whipped Cream Cheese Spread
1/3 cup shredded cheddar cheese
1/2 tsp McCormick’s Grill Mates Chipotle & Roasted Garlic seasoning salt
1/8 cup (or more to taste) crumbled cooked bacon

Don some plastic gloves to wash, slice and remove veins and seeds from jalapenos.  Mix cream cheese and all other ingredients, then stuff jalapenos halves.  Place on grill proof baking sheet or foil pan and grill until cheese is melted and jalapenos are delightfully charred to taste.  Enjoy.

The BEST Cheesy Potato Casserole

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The BEST Cheesy Potato Casserole

My very favorite hashbrown casserole, or cheesy potatoes, is what you are served at Cracker Barrel Restaurant.  Cheesy, yummy and crispy on top.  I tried for years to replicate it, and one recipe even had me put beef broth ???  in it.  (it was pretty good, though).  However, I’ve developed this delicious stand-by and my family craves it….there’s never any left in the pan.  Also, many times I make it ahead and freeze it in 1/2’s so that I can just cook a small portion when it’s just the two of us.  The key is in the cheese…COLBY.   And I like to make sure that the top gets a little crispy.  Here’s a pic, and notice there’s no topping:

Hashbrown-Casserole

Photo courtesy of blog.hangupsinkc.com

I made this for friends that are coming over, but forgot to take a pic.  I’m sharing the recipe here – enjoy!

~Connie

Hashbrown Casserole

  • Servings: 8-10
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Ingredients:
2 lbs frozen shredded hashbrowns, thawed and drained on paper towel (if you have time)
1/2 C margarine, melted
1 tsp salt, or more to taste
1/2 tsp pepper, or more to taste
1/2 C onion, finely chopped
1 can cream of chicken soup
2 C grated Colby cheese

Heat oven to 350.  Spray 9 x 13 baking pan with nonstick spray.  Mix soup, margarine, salt, pepper, onion and cheese.  Gently mix in the potatoes and dump into the baking dish.  Bake uncovered for 35 – 45 minutes.