GAMEDAY: Pulled Pork Sliders

Well someone pointed out to me that I should have posted a pork recipe, seeing as how we are playing the Arkansas Razorbacks this week. So we'll just call this "Part II". The breaded mushrooms probably won't fill everyone up anyway! 


Ingredients

Pork Shoulder or Pork Butt
BBQ Spice Rub
BBQ Sauce
Buns


Directions

In a covered roasting pan (I used my my Staub dutch oven from Williams Sonoma), place the pork.  Rub the BBQ spice rub on the surface of the meat.  Pour BBQ sauce on the top of the pork.  Place, covered, in a 250 degree oven for 4-6 hours.  

Remove from the oven and let sit for 1 hour.  Remove from the pan and pull the pork apart into bite-size pieces, separating the meat from the fat.  Skim the fat off of the drippings in the pan, then return the pulled pork pieces into the drippings.  If you have time, refrigerate the drippings to help the fat separate.  Serve warm or cold on the buns with BBQ sauce.

The pork, before it goes into the oven

So easy to prepare - you just have to have some time at home while it sits in the oven.  I'll cook it the night before, then refrigerate it over night to let the fat harden, so I can scrape it off of the top of the drippings.  

GAMEDAY: Breaded Mushrooms

Delicious Mushrooms rolled in a cheesy breadcrumb mixture and then baked to a golden brown makes a great appetizer to start that tasty meal. This is a really easy breaded mushroom recipe to make in only 20 minutes.

Breaded mushrooms have a delicious taste and they are really simple to make. The best way, I think to make this breaded mushroom recipe is to choose a mushroom You like and go from there. Once You have selected Your preferred mushroom simply follow this easy recipe below.

Ingredients

8oz mushrooms (stalks removed)
3 tablespoons Parmesan cheese (freshly grated)
4 tablespoons white breadcrumbs (dried)
pinch of garlic salt
pinch of ground black pepper
1 tablespoon flat leaf parsley (freshly chopped)

Directions

Start by preheating the oven to 475°F. Then lightly grease a nonstick baking tray. Gently wipe the mushrooms with damp kitchen paper and set aside for later. Next combine the cheese with the breadcrumbs.

Then add the garlic salt and black pepper. Now roll the mushrooms in the cheese mixture, and set on the greased baking tray. Finish by baking in the oven for about 8–10 minutes or until golden browned and then serve.

This recipe was found at: Notecook.com

GAMEDAY: Hot Spinach Salsa Queso Dip

Ingredients

10 ounces frozen chopped spinach, thawed and drained
1 lb Velveeta cheese (2% fat--this is the reduced fat version)
8 ounces cream cheese (light)
1 jar salsa (I used 3/4 full jar of a 16 ounce jar)
A handful of chopped cilantro (optional-but good)



Now there's 3 ways to make this:

1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients. 

2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through--continuing to stir to mix all ingredients. 

3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). This particular method is great if you can leave it on the low setting--then your dip will stay warm for a while. But I bet it won't last!

Serve warm with tortilla chips. Heaven! Should make a small crowd very happy before dinner is served.

GAMEDAY: Jalapeno Popper Dip

It's that time of year again....college football starts again this weekend! So, who's excited? I know I am. So excited in fact, I decided to post the game day recipe of the week early!


Ingredients

• 
  
• 2 (8 ounce) packages cream cheese, room temperature
• 1 cup mayonnaise
• 1 cup shredded Mexican blend cheese
• 1/2 cup grated Parmesan
• 1 (4 ounce) can diced green chilies
• 1 (4 ounce) can diced jalapenos or 4 fresh seeded jalapenos diced finely (add more if you like it hotter)
• 1 cup Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter, melted

Directions

1.  Mix the first 6 ingredients together and spread the dip into a greased pie pan or a 2 quart baking dish.

2.  In a bowl, mix Panko breadcrumbs, remaining 1/2 cup Parmesan cheese, and melted butter until incorporated.

3.  Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes or until top is browned and the dip is bubbly.

4.  Serve with your favorite bread, crackers or tortilla chips.

Double Chocolate Chip Cookies

This recipe was sent to me by Carol Abbott from Good Houskeeping

Ingredients

• 1 1/2 cup(s) all-purpose flour
• 3/4 cup(s) packed brown sugar
• 1/2 cup(s) (1 stick) butter, softened (no substitutions)
• 1/4 cup(s) granulated sugar
• 2 1/2 teaspoon(s) vanilla extract
• 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 1 large egg
• 3/4 cup(s) semisweet chocolate chips
• 3/4 cup(s) white chocolate chips
• 1/2 cup walnuts (optional)

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Directions

1. Preheat oven to 375 degrees F.
2. Into large bowl, measure all ingredients except semisweet and white chocolate chips. With mixer at medium speed, beat ingredients until blended and smooth, occasionally scraping bowl with rubber spatula. With spoon, stir in chips.
3. Drop dough by rounded tablespoons, 2 inches apart, onto ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until golden. Immediately transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container up to 1 week.

Cheesecake Swirl Brownies

This is one of my favorite desserts and it's super easy to make!




1 package brownie mix (19.8 oz)
1 package cream cheese (8 oz)
1 egg
1/3 cup white sugar
All other ingredients called for on brownie mix package

1.  Preheat oven as directed on brownie mix package
2.  Grease a 9x13 inch pan
3.  Prepare brownie mix as directed on package
4.  Spread batter evenly in pan.
5.  Beat together cream cheese, sugar and egg until smooth, using an electric mixer
6.  Dollop mixture on top of brownie batter.
7.  Swirl together using a knife or skewer
8.  Bake according to package directions. Brownies are finished when inserted toothpick comes out clean.


Sorry I was gone for so long, but I'm back now and I'll try my best to keep posting at least once a week!

Easy Chicken and Rice Casserole

Ingredients:

6 chicken breasts (cut into bite size pieces)

2 cups uncooked white rice

2 cups milk

1 can cream of mushroom soup

1 can cream of chicken soup

1 tsp each salt and pepper

1 tsp garlic powder

1 tsp onion powder

1 package dry onion soup mix

8 oz shredded cheese (whatever kind you like)

Directions:

1.  Preheat oven to 350 degrees F 

2.  In a medium bowl combine rice, milk, all soups, salt, pepper, garlic and onion powder. Mix well.

3.  Pour mixture into a lightly greased 9x13 pan. Add the chicken pieces.

4.  Cover the dish with aluminum foil and bake for 90 minutes, stirring every 30 minutes. 

5. Uncover dish and top with cheese (as much as you like). Bake for another 15 minutes, uncovered.