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!

Lasagna Cupcakes

A friend from Facebook had posted a link to a recipe that looked fun to make. The kids and I decided to make them tonight and see how they come out.



Lasagna Cupcakes

• 1 jar of spagetti sauce or homemade sauce


• 1 container of ricotta cheese


• 1 cup of Mozzerella cheese


• 1 pkg Won Ton wrappers; round ones

Grease the inside of a standard cupcake pan. I drizzled a little in each spot and generously rubbed it all over the inside of each cupcake opening.


Put one won ton wrapper in the bottom. Then layer with sauce, ricotta cheese and mozerella cheese. Then add another won ton wrapper ontop and press down gently and apply the layer one more time.


Bake in the oven for 15-20 minutes. Let cool before removing from muffin tin.


Variations: You can add spinach, roasted vegies use your imagination.



Here is the link I got the recipe from Thank you Michael Pusateri! : http://www.cruftbox.com/blog/archives/001618.html

Super Bowl

Super Bowl Sunday is coming up really soon. For some of us it's all about the game and of course there is some of us who look forward to the food (hee hee). With that being said, here is one of my favorite dips. It was adapted from Pampered Chef. This is a Taco Dip which is served hot. It so addictive. Try it this Super Bowl Sunday and serve your "Touch Down Taco Dip"

Loaded Bake Potato Soup

Good Morning. I know many have asked for the recipe for the Loaded Bake Potato Soup I made the other night which was delish. Tina from Mommy's Kitchen has a awesome blog which has many amazing recipes. I just made her Hot Corn Dip which was a huge hit at a party I went to yesterday. I will post that later. Here is the Soup recipe along with her Cheesy Bread. Here is the link to Mommy's Kitchen stop by and visit. http://www.mommyskitchen.net/. Thanks Tina for letting me share your recipe :o)


Loaded Baked Potato Soup

4 - baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 - cups milk
2 - cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 - slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 - cup shredded Cheddar cheese
1 - 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.

Cheesy Pull Apart Bread

2 - 7.5 oz cans refrigerated biscuits
8 - oz shredded cheddar cheese
1/2 - tsp garlic powder
1/4 tsp oregano (optional)
1/4 - cup melted butter or margarine

Cut each biscuit into fourths. I find that this is a lot easier if you use scissors. Mix the shredded cheese, garlic powder and oregano in a large bowl. Add the biscuit pieces and toss to coat. Grease a 9 x 13 inch baking dish and pour in the biscuit mixture. Do not smooth out the lumps the lumpier the better for pulling apart the bread. Bake at 350 degrees for 12 minutes then cover with foil and bake a additional 10 minutes. When done drizzle with melted butter and serve. Optional - melted butter can be added just before placing the foil over the bread and baking the additional 10 minutes.

Happy New Year!

Hope everyone had a great New Year. We had a very nice NYE at a friends house where we were all safe and sound. I don't know about anyone else but I am wiped out after Christmas and New Years and really working in slow motion to get back to normal. My resolution is to take more time to cook for my family. Since starting my new job in September I really haven't had time to make many home cooked meals which anyone who knows me, knows that is hard for me. I received two cookbooks for Christmas on Korean Cooking. I don't know how many know that I am half Korean and I absolutely love Korean food. I am planning to try a new Korean recipe at leat once a month. I know my kids will be very happy about that. I am going to try really hard to post more recipes here soon. I am also planning to post recipes from friends of mine who are amazing cooks and they make some awesome dishes. Please make comments on any recipes you have tried giving me your likes and dislikes. I really would love feedback :) don't be shy.

Sweet & Salty Chex Mix

Did some more Holiday baking today. One of my favorite snacks is the Sweet & Salty Chex Mix. I saw this on the back of one of the holiday shaped chocolate chips bags many years ago and have made it part of my tradition to make for Christmas and Halloween. I adapted it to my taste adding preztles and my favorites Bugels. Bugels are tough to find sometimes, you have to really look hard in the chip section. Hope you enjoy!

Note: Change up the M&M colors to suite whatever holiday or event you are making it for.

Sweet & Salty Chex Mix

• 9 cups chex mix (your choice of flavors)
• 4 cups of popcorn (I use microwave) 1 bag is more than 4 cups
• 1 1/2 cups of dry-roasted peanuts
• 1 cup pretzle sticks
• 1 cup bugels
• 1 cup light brown sugar
• 1/2 cup butter (1 stick)
• 1/2 cup light corn syrup
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1 bag of your favorite colored M& M's

Preheat oven to 250,grease large cookie sheet or 2.

Mix: cereal, popcorn, peanuts, pretzles and bugels in a large bowl.

Combine: brown sugar, butter and corn syrup in a medium heavy duty sauce pan. Bring to a boil over medium heat; stirring constantly. Boil, without stirring for 5 minutes (watching carefully). Remove from heat; stir in vanilla and baking soda. Pour over the cereal mixture and stir to coat evenly.

Bake: for 45 minutes, stirring every 15 minutes. Cool completely in pan stirring frequently to break apart.

ADD M&M'S AFTER MIX IS COMPLETELY COOL. If not you will have a gooey mess.

Store in airtight container.

Tis the Season!

Tis the Season to make "Peanut Butter Balls". Super easy to make and so delicious. It's a tradition in our house to make these every year. I will be making these babies on Weds. night.

PEANUT BUTTER BALLS

• 1 lb powdered sugar
• 2 cups creamy peanut butter
• 1/2 cup butter; softened
• 2 cups rice krispy cereal; crushed in a ziplock bag.
• 2 (12 oz) pkgs milk chocolate or semisweet chocolate chips.

Combine sugar, peanut butter and butter in a bowl. Mix until smooth. Add cereal and gently stir until combined. Roll mixture into individual balls and put on a coo

kie sheet. Refridgereate for 20 minutes. Melt chocolate and dip each ball into chocolate. Keep in a cool area or in refrigerator.

Enjoy!
Kimm

Crockpot Carnitas

This is a wonderful recipe for crockpot carnitas. I make this and have tacos and any leftovers we make green enchiladas with.

I just rub this mixture all over the pork and let sit a few days before I put in crockpot.

Crockpot Carnitas

Serves 6-8

• 1 (4 lb) pork shoulder or pork butt
• 2 tablespoons minced fresh garlic
• 3 teaspoons seasoning salt 1 teaspoon black pepper
• 1 1/2-2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1/4 teaspoon cayenne pepper (or to taste)
• 2 onions, thinly sliced

Put meat in crockpot and cook on low for 8-10 hours or high for 4 hours. If you have too much you can use the left overs and put BBQ sauce on it and then make BBQ beef sandwiches.

Homemade Clam Chowder

Sorry I haven't posted anything in a while. Things have been busy with work and keeping up with the kids. Today was a nice cool and rainy morning and I wanted to make some sort of soup. Just seemed like the perfect day. I decided on making Clam Chowder. Everyone in my house loves Clam Chowder so it was a safe call.

Here is the Simple recipe.

CLAM CHOWDER

Serves: 4-6

2 Cups Water

1 pinch of Salt

4 Cups of peeled chopped potatoes (I cube mine)

1/2 C finely chopped onion

1/4 cup butter

3 T all-purpose flour

1/8 tsp cayenne pepper

1/2 tsp celery seed

2 T dried parsley flakes (I used 1)

1 (12 oz) can evaporated milk

2 (10oz) cans baby clams (I only use 1 can as it was way too many clams for us) It's your preference.

salt and pepper to your taste

1. Cook potato in 2 cups of water with pinch of salt until tender, but DO NOT drain.
2. In a small pan, saute onion in butter until tender, add flour, cayenne, and celery seed; stir well.
3. Drain juice from clams into potatoes and reserve clams for later.
4. Add parsley and milk to potato mixture, and stir well.
5. Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
6. Stir in clams, and season to taste with salt and pepper.
7. Cook for 5-10 minutes till heated through.

Enjoy with some nice crusty french bread.

"T's" Pizza Dip

This is a dip that my friend Tina makes all the time and it gets rave reviews ALWAYS. You can do your own variation of it adding different toppings of your choice but I am the kind of gal who likes to keep things simple. Here is my version of the Pizza Dip.

Pizza Dip

• 2 (80z) Cream Cheese; softened
• 1/2 tsp Italian Seasoning (McCormick)
• 3 garlic cloves, pressed or crushed
• 1 jar pizza sauce
• 1/2 onion chopped
• 1 cup Mozzerella cheese; shredded
• Pepperoni (they have some cool mini ones in the grocery store) any will do.

Directions:

1. In a bowl mix cream cheese , italian seasoning and Garlic. Spread into a baking dish.
2. Pour pizza sauce over top and spread evenly over cream cheese mixture.
3. Spread chopped onions over sauce evenly.
4. Top with cheese and pepperoni.
5. Now you can add whatever extras you want like: Olives, Bell Peppers etc... its all up to you

Bake at 350 until cooked through. Serve with Tortilla chips.

Halloween Spider Eggs

These were some fun eggs me and alyssa made for her soccer party. We were really happy with the way they came out. We used olives to make the spiders.

Deviled Eggs

1. Store your eggs in the carton sideways in the fridge (see pic below). this will center the yolk.

2. Place eggs in pan and cover eggs with cold water. Bring water to a boil.

3. Once water is rapidly boiling, shut off heat and cover with lid. Let sit for 15 minutes.

4. Drain and run cold water over eggs until completely cooled.

5. Peel eggs and cut in half. Remove yolks from the centers and place in a bowl.

6. Mash eggs add ingredients and mix well.

Ingredients:

• 12 eggs; boiled
• 2-3 T Mayo (add one at a time to get desired consistency)
• 1 tsp pickled relish
• 1/2 tsp sugar
• Couple drops of yellow mustard (I use for color)

Note: On ingredients, add a little at a time so you don't make too wet. You may end up adding more mayo or other ingredients to your taste.

Bakerella

Last week me and Wendy went to South Coast Plaza to meet and get our cookbooks signed by Bakerella. For those of you who are not familiar with Bakerella you need to check out her blog http://www.bakerella.com/southern-california/. She is the Cake Pop Queen. She makes the cutest cake pops and cake balls. Wendy and I have been following her blog for over a year know and were really excited to meet her. Now that I am working at The Shirt Cannery I made us a couple cute shirts to wear. Today I got onto facebook and WE MADE HER BLOG!!! I was so excited. You need to pick up her cookbook, its filled with so many great cake pop recipes and amazing decorating tips. I have to do some handy work on my pics my color didn't come out like I would have liked. I will post some pics of us with her and of her book as soon as I go clean them up a bit. Here is one that Bakerella posted on her blog of me and Wendy. This is a gal who works at the Mission Viejo mall William Sonoma she hung out with us.

Carnitas Chili

The Fall weather is finally looking like its here. I love fall. I love soups, chili's and all the warm comfort foods that come along with it. This Chili recipe was shared with me by a friend Laura Benvenuto. She saw it at a Trader Joes demo several years ago and kindly shared it with me and it's been a favorite since.

Carnitas Chili

• 3-4 lbs of Pork Roast (precooked & shredded). Traders has a great microwaveable one in there meat dept. or make your own.
• 16 oz can of chicken broth
• 1 can white kidney beans (or whatever beans you like) I use pinto, chili and white beans because I can.
• 1 diced onion
• 1 half of package of TJ's frozen bell peppers (red, green & yellow).
• 2-3 cloves of garlic, pressed
• 1 large jar of salsa verde (the green stuff)
• 2-3 tsp cumin
• Cilantro; fresh

Bring all ingredients to a boil, reduce and simmer for 1 hour. Top with grated cheese and tortilla chips.

Sorry I have been MIA

Note: You can click on the recipe and right click your mouse and save to your computer.

Sorry to be MIA. I finally got a part time job and have been working a lot the past 3 weeks. Anyways, thought I would pop on here really quick and post a recipe. This recipe was given to me by my friend Keri Garcia who makes this chili every year for her school Halloween Carnival Chili cook off. I ran into her in the grocery store last year and was stumped on what to make for my Halloween Party and she gave me the recipe on the spot. The best part is its a crockpot meal and only 5 ingredients. Its really called White Bean Chili but she named it Zombie Chili for Halloween so I am sticking to that.

I made it up on a recipe card in my Creative Memories Storybook software to make it festive.