Cream Cheese Sausage Balls

Had a wonderful Origami Owl Jewelry Bar at my house last weekend.  I decided I wanted to host a brunch.  I had lots of fun décor to go with my Owl theme and made some really great dishes.  Several requested recipes.  I will start by posting these easy Cream Cheese Sausage Balls. 

Cream Cheese Sausage Balls

1 lb hot sausage, uncooked 8 oz cream cheese, softened 1 1/4 cups Bisquick 4 oz cheddar cheese Preheat oven to 400F. Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown. Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.   Recipe from: www.plainchicken.com

 

Happy Cinco De Mayo!   This is one of the easiest and most flavorful carnitas recipes I have made.  I am off to work today so it's perfect for me.  (photo to come later)


CROCK POT CARNITAS


1 (4 pound) pork shoulder or 1 (4 pound) pork butt
4 large garlic cloves, minced  ( or mix in 3 teaspoons garlic powder to spice mix in place of fresh garlic or use both)
3 teaspoons seasoning salt
1 teaspoon fresh ground black pepper
3 teaspoons garlic powder ( use if omitting the fresh garlic or can use the dry and fresh garlic)
2 teaspoons ground cumin
1-1/2 teaspoons paprika
1/4 teaspoon cayenne pepper ( can use more)
2 medium onions, thinly sliced


Measure out all dry spices and put in a small bowl.  If you are using fresh garlic, smoosh and rub all over your pork roast (DO NOT USE GARLIC POWDER) if using fresh.  Then rub the dry rub all over it.  I do this over night so the flavors blend well.  You can do the same day as well if need be but you get more flavor if you let sit over night.

Slice up your onion and lay on the bottom of a large crock pot.  Lay your roast on top.

Close the lid and cook on low for 8-10 hours.

Remove meat and shred up or you can leave in chunks.  Put in a baking dish and bake for 5-10 minutes at 350  if you like the meat to get a little crispy on the top.

Enjoy!

Simple Crock Pot Roast

Since going back to work and having odd hours, I have been a Pinterest Junkie trying to find easy quick meals to make.   I found this simple Crock Pot Roast Recipe which was so simple but yet flavorful and tender.  Not a low sodium recipe but I really like it.  

SIMPLE CROCK POT POT ROAST

3-4 lb Chuck Roast
1 packet of Ranch Salad Dressing (not the dip one)
1 packet of Brown Gravy Mix
1 packet of Italian Dressing (Good Seasonings or generic both work)
1 cup of water (it asks for 1/2 cup of water but I used a full cup)

Sear the roast on all sides in a pan.  Combine the ranch, Italian dressing and brown gravy packets with a 1/2 cup of water and pour over roast in a crock pot. Cook on low for 7 to 8 hours.

Serve with mashpotatoes and a vegetable. 

Enjoy
~Kimm~

SIMPLE SHRIMP SCAMPI

This is a easy and quick Shrimp Scampi dish. My whole family enjoys it with garlic bread.

SIMPLE SHRIMP SCAMPI

• 4 T Butter


• 2 T Olive Oil


• 1/2 medium onion, finely chopped


• 4 cloves of garlic, minced or pressed


• 1 pound large shrimp; peeled and deveined


• 1/2 cup white wine


• 2 whole lemons


• Salt and Fresh Pepper, to taste


• 8 ounce Angel Hair pasta


• Chopped fresh basil to taste


• Chopped fresh parsley, to taste


• 1/2 cup parm cheese

Boil Water and have ready to make pasta.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes. Or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, more butter if you want, salt and pepper. Stir and reduce heat to low.

Throw pasta in hot water. Cook until al dente. Drain, reserving a cup of the pasta water. Remove from skillet from heat. Add pasta and toss, adding a splash of pasta water if needed. Taste for seasonings adding salt and pepper if needed. Top with parm cheese (I toss mine in).

Enjoy :)

Baked Pepper Pecan Brie

Happy Holidays to all. I know I have been such a slacker in the blog world. Since going back to work, I just haven't had many opportunities to try new recipes. Anyways, Here is a easy and delicious appetizer recipe for your next Holiday party.

Pepper Pecan Baked Brie
Adapted from Pampered Chef Recipe

• 1/2 cup pecans roughly chopped


• 1 jalepeno, stemmed and seeded


• Heaping 1/4 cup of apricot preserves (I use more :o))


• 1 (4 inch) 8 oz round of brie cheese, room temp


• Crackers or french bread slices

Preheat overn to 425. Finely chop jalepeno. Mix jalepeno and apricot preserves together. Cut brie in half. Place one half on a pizza stone or baking dish. Cover with half of the apricot mixture and top with some pecans. Lay other half ontop and add remaining apricot mixture and top with rest of pecans. Bake in oven until brie gets soft. Keep an eye on it as you don't want it to completely melt in the pan or you will have a ugly mess.

Serve with crackers or you can bake some french bread slices up and serve along with the brie.

Enjoy!

Easy Baby Back Ribs

I know it has been forever since I posted anything and I apologize. I have been so busy with work and the kids sports I barely have time to cook at home. This is a super easy recipe for Baby Back ribs which you cook in the oven. A great easy recipe for those busy days.

BABY BACK RIBS

• 2 racks of baby back ribs


• Salt and Pepper


• BBQ Sauce of your choice (I like Baby Rays Original)

Preheat oven to 350. Line a cookie sheet with foil. Place ribs on the cookie sheet and salt & pepper them on both sides. Tent foil around the ribs making sure there are no openings to let out the heat. Cook for 1 hour. After the hour is up, carefully open the foil and pour any grease or juices left from the ribs in to a bowl. Put BBQ sauce all over ribs and bake for an additional 30 minutes. Remove and enjoy.

Spicy Honey Chicken

Hi there, this is one of my all time favorites I got here at Our Best Bites. They have awesome recipes and came out with a cookbook which I love!!! Easy recipe. I usually make 2 batches of the rub and keep one baggie in my pantry so I have one ready for the next time I make it.

SPICY HONEY CHICKEN

Our Best Bites

8 boneless, skinless chicken thighs (they work best) but you can use breasts.

2 tsp of vegetable oil

Glaze:

1/2 cup honey

1 Tbs cider vinegar

Rub:

2 tsp granulated garlic

2 tsp chili powder

1/2 tsp onion powder

1/2 tsp coriander

1 tsp kosher salt

1 tsp cumin

1/2 tsp chipotle chili powder

1. Preheat grill to medium-high heat.

2. Combine rum ingredients in a small bowl.

3. Trim any fat from chicken thighs, rinse and pat dry with paper towel. Drizzle oil over chicken and rub into chicken thighs (I don't use the oil and it comes out great). Grill 3-5 minutes each side.

4. For the glaze: while chicken is cooking, warm honey in the microwave for 15 seconds. Whisk in vinegar. Save 2 tbs of glaze and brush the rest onto the chicken in the final moments of cooking. Remove chicken and let stand 5 minutes. Drizze reserved glaze over chicken while it's standing.

Enjoy!