Spinach Balls



Life has gotten in the way lately. 

I haven't had the time I'd like to spend in the kitchen or sit down with my laptop and share my adventures with all of you.

Between working with a catering company and being a wife and mother the hours in the day seem to escape me.

I haven't forgotten about you my friends.  My posts may be short and to point until after the holidays but, I promise to share something yummy with you when I can.

I made these spinach balls this weekend and they were a big hit!

They are so simple and tasty.

Spinach Balls

3 (6 ounce) boxes of stuffing mix--I used Stove Top Stuffing-your choice of flavor

2 (10 ounce) boxes frozen spinach--thawed and drained

1 cup shredded Parmesan cheese

4 tablespoons of margarine-melted

3/4-1 cup of water

Preheat oven to 350 degrees F

Grease baking sheet-set aside

Mix all ingredients in a large bowl until well combined and stuffing mix is soft. Add more water if needed to make stuffing soft.

Scoop out 1-2 tablespoons of mixture and roll into a ball shape.

Place spinach balls on prepared baking sheet about 1/2 inch apart.

Bake for 35-40 minutes.

Should make 60-75 balls depending on size.

Print Recipe Here

Beer Cheese Dip with Pretzel Bites

I made this for the World Series game last night. 

 Did anyone else stay up late to watch the two extra innings?

 I did not want to get out of bed this morning...at all!

My husband grew up near St. Louis and is an avid supporter of the Cardinals.  So, one way or another I'm watching my last baseball game of the year tonight! 

You see, I'm not a baseball fan. 

My heart belongs to football!

 

Even though I'm not into baseball I can get into some yummy snacks to munch on while Pujols does his thing.

 

Beer Cheese Dip

16 ounces American processed cheese (like Velveeta)-cut into pieces

8 ounces cream cheese

2 cups shredded cheddar cheese

1 (12 ounces) bottle or can beer (I highly recommend a dark beer)

2 teaspoons hot sauce

1/2 teaspoon paprika

1-1/2 teaspoon cayenne pepper

Add American cheese pieces, cream cheese, shredded cheddar cheese, beer, hot sauce, paprika, and cayenne pepper to a slow cooker (crock pot).  Heat on low until cheeses are melted; stir occasionally.

The pretzel bites are the same recipe I used for my pretzel rolled hot dogs. But, I used water instead of beer this time.

Pretzel Bites

12 ounces of water

1 tablespoon white sugar
2 teaspoons kosher salt
1 (.25 ounce) package active dry yeast
4 1/2 cups bread flour
1/4 cup unsalted butter, melted
2 teaspoons ground mustard
1-2 teaspoon cayanne pepper
1 large egg yolk
1 tablespoon water
10 cups water
2/3 cup baking soda

Heat the water in a saucepan (or microwave) over low heat until it reaches 110 degrees F.

Combine the warm water, sugar, and 2 teaspoons kosher salt in a bowl.
Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

In a large bowl add bread flour and melted butter.

Add water/yeast mixture to bread flour. Mix with a wooden spoon or use dough hook attachment with a mixer.

Once combined shape into a ball and place in an oiled bowl, cover and let rise in a warm place until doubled in size (about 1 hour).

Preheat an oven to 450 degrees.


Line 2 baking sheets with parchment paper, or grease with vegetable oil.

Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.

Bring 10 cups of water to a boil in a large pot over medium-high heat, and stir in baking soda until dissolved.

Meanwhile, turn the dough out onto a lightly floured or oiled surface, and roll into a 10x20-inch rectangle.

 

Cut long horizontal lines about an inch wide.  Cut long vertical lines about an inch wide to make bite size pieces.

Drop several piecesat a time into the boiling baking soda water for about 20 seconds.  Don't worry, your pretzel bites won't taste like boiled dough.  This helps them achieve that dark golden brown color.

Reserve baking soda water.

Place boiled dough on cookie sheets at least 1/2 inch apart. If you're baking pans are thin you may want to double stack them so the bottom of the bites don't become too crispy.

Bake in preheated oven.

Brush pretzels with reserved baking soda water starting at about 7-8 minutes of cook time. Continue to brush each pretzel with baking soda water every 2 minutes until.

Bake for 15-17 minutes or until golden brown.

 

 

Print Recipe Here

Pretzel Rolled Hot Dogs

These little pretzel rolled hot dogs have been on my list of things to make for a while now. 

They are perfect to munch on while watching a football game.

The pretzel dough is made with beer but you can substitute water or non alcoholic beer if that suits you better.

Let me state clearly that I'm not an expert on the subject but from what I've read there are only trace amounts of alcohol, if any, left when you cook with beer. So then whatever is left, is then dispersed throughout the entire recipe. If you've got any concerns just sub the beer for water. I like cooking with beer but have children so I did a little research to be sure that it was safe for them.

Also another note when cooking beer, I've found that using a darker beer tends to add better flavor.  I used Yuengling beer for the pretzels.

Let's Get Started:

Pretzel Rolled Hot Dogs

recipe adapted from allrecipes.com

1 (12 fluid ounce) can or bottle room temperature beer

1 tablespoon white sugar

2 teaspoons kosher salt

1 (.25 ounce) package active dry yeast

4 1/2 cups bread flour

1/4 cup unsalted butter, melted

2 teaspoons ground mustard

1-2 teaspoon cayanne pepper

1 large egg yolk

1 tablespoon water

10 cups water

2/3 cup baking soda

1/4 cup kosher salt, divided - or to taste

18 hot dogs





Heat the beer in a saucepan over low heat until it reaches 110 degrees F.

 Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl.

Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. 

In a large bowl add bread flour and melted butter.

Add beer/yeast mixture to bread flour.  Mix with a wooden spoon or use dough hook attachment with a mixer.

Once combined shape into a ball and place in an oiled bowl, cover and let rise in a warm place until doubled in size (about 1 hour).

Preheat an oven to 450 degrees.

 Line 2 baking sheets with parchment paper, or grease with vegetable oil.

Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.

Bring 10 cups of water to a boil in a large pot over medium-high heat, and stir in baking soda until dissolved.

 Meanwhile, turn the dough out onto a lightly floured or oiled surface, and roll into a 10x20-inch rectangle.

Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.

Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds. Don't worry, your pretzels won't taste boiled.  This helps the pretzels acheive that dark brown color.

Reserve baking soda water.

 Arrange the boiled hot dogs on the prepared baking sheets. Be sure to allow about an inch if not more between hot dogs.  If you don't have enough room to do so, you may need to turn hot dogs on their side for an extra 2-3 minutes of cooking time (I had to do this with a few of mine).

 Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt. *I didn't add salt, just a personal prefrence.

If your baking sheets are thin, you may want to stack two on top of each other to prevent the bottoms from over browning.

Bake in the preheated oven.

Brush pretzels with reserved baking soda water starting at about 7-8 minutes of cook time. Continue to brush each pretzel with baking soda water every 2 minutes until.

Bake for 15-17 minutes or until golden brown.

Print Recipe Here

Southwest Sweet Potato Bites with Cilantro Sour Cream

I recently discovered the savory side of sweet potatoes.

Since then, I've been on a mission to find more ways to use them.

I've had sweet potaotes one way or another 4 times in the last two weeks!

I saw something similar to these on Pinterest.

They were fried and served with some kind of black bean and corn garnish though.

So, my mind went to work, how could I make something similar and not fried!  Seems most of the recipes similar to this are fried. These are going to have a soft texture but should be able to hold their shape. 
They might be perfect to serve at a holiday party.  They make a great finger food.

 Yesterday, I starting throwing a bunch of stuff in a bowl and whallah!!!

I've created a great little finger food with a southwestern flavor.

Let's Get Started:

Southwest Sweet Potato Bites with Cilantro Sour Cream

3 large sweet potatoes-mashed (I roasted mine with a little olive oil and salt and pepper, they can be baked)

1 (4 ounce) can of chopped green chiles-juices drained

1/2 cup flour

2 eggs

1 1/2 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon Cayenne pepper

salt and pepper as desired

1/2 cup sour cream

1 Tablespoon finely chopped fresh cilantro (I put mine in the food processor)

1 teaspoon lime juice

1 teaspoon cumin

Fresh cilantro leaves for garnish

Preheat oven to 375 degrees F

I roasted my sweet potatoes with a little olive oil and salt pepper,  the potatoes can be baked also. 

In a large bowl combined the cooked sweet potatoes (skins removed) and mash (I used a fork).  Add flour, eggs, green chiles, and spices.  Mix until well combined. 

Spray a 9 x13 baking pan with a non stick cooking spray.

Spoon sweet potato mixture on to prepared pan. About 1 1/2 tablespoons per bite.

I used my spoon to move the mixture around so that they would be as close to a circle or oval shape as I could get them.

Bake for 12 minutes on one side, flip, lightly pat down and bake for another 10-12 minutes.

Let cool before topping with sour cream

Cilantro Sour Cream

Combine sour cream, finely chopped cilantro, lime juice and cumin.  Mix well. 

Add a small spoon full to each sweet potato bite and garnish with fresh cilantro leaves.

Print Recipe Here

Mexican Layer Dip

This is one of my husband's favorite dips.  

Quite possibly, his #1 favorite dip.

I'm sure he'll ask me to make it at least every other weekend so he can snack on it while watching football.

Usually have to double it and make one side light on the tomatoes and without the black olives for my kiddos.

It's always gone by the time football comes to an end for the day!

Let's Get Started:

Mexican Layer Dip

1 (16 ounce) can of refried beans

1 pound of ground beef

water

4 ounces cream cheese--softened

1/2 cup sour cream

1 packet taco seasoning (divided)

Shredded Lettuce

Shredded Mexican Flavored Cheese

Diced tomatoes

Sliced Black Olives

Taco Sauce

Additional toppings if desired

Avocado, Jalapenos, Banana Peppers

Brown ground beef, drain grease, add taco seasoning, reserving 1 tablespoon, add water according to package directions.

Mix softened cream cheese, sour cream, and reserved taco seasoning in a small bowl and set aside.

Spread refried beans on the bottom of an 8x8 pan.

I like to heat my beans in the oven or microwave for a few minutes.  Not to get them hot, just a little warm (optional step).

Layer taco meat on the top of beans, lightly press meat down into the beans.

Evenly spread taco flavored sour cream/cream cheese mixture over meat.

Spread taco sauce over sour cream/cream cheese layer.  I use Taco Bell's taco sauce. You could use salsa if you prefer.

Layer lettuce, cheese, tomatoes, and black olives on top of taco sauce layer. Layer additional toppings if using.

Serve with chips.

Print Recipe Here

Bacon Swiss Cheesecake

It's a cheesecake....

But it's not for dessert my friends!

I have just recently discovered savory cheesecakes.  It's like a whole new world.  I'm not very fond of the traditional dessert type cheesecakes....I'm weird huh?  My family loves them though.  But, they only want plain or strawberry cheesecake.  That's it...they're weird huh? 

This cheesecake is made after one of my favorite dips.  You can probably use any kind of cheese you like though.  If you're not a fan of swiss, try something else.

Let's get started:


Bacon Swiss Cheesecake

Crust

1/2 cup grated Parmesan cheese

1 cup bread crumbs

6 tablespoons melted unsalted butter

1/4 teaspoon cayenne pepper

Filling

3 (8 ounce) packages cream cheese, softened

1 cup shredded swiss cheese

3 eggs, at room temperature

1/2 cup sour cream

1/4 cup chopped chives

1 cup cooked, crumbled bacon

1 teaspoon horseradish

½ teaspoon of kosher salt

Dash of black pepper

****Ideally all ingredients for the filling should be at room temperature to produce a better cheesecake.

Topping

 shredded swiss cheese

 crumbled bacon

 diced green onions

Preheat oven to 350 degrees

To prepare crust

In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, the bottom of a measuring cup works great for this.

Bake for 10 minutes

Reduce oven temperature to 300 degrees

To prepare filling

In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps.  Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the sour cream, cheese, bacon, chives, horseradish, salt and pepper with a spoon. The batter should be well mixed, but not over beaten. Pour filling into the crust-lined pan and smooth the top with a spatula.

To Prepare the Water Bath

Wrap the bottom of the spring form pan in aluminum foil.  Place spring form pan into a larger oven proof pan that will be able to hold 2-3 inches of water.  Fill larger pan with 1 1/2-2 inches of hot water. 

Place into pre-heated oven for 1 hour and 20 minutes.

Do not open oven door.

Cheesecake will be jiggly in the center when you pull it out.  It is done and will set.

Let it cool in the spring form pan for 30 minutes.  Release from pan, wrap loosely and chill in the refrigerator for 4 hours.

Remove cheesecake from the refrigerator at least 30-45 minutes prior to serving.

Top with shredded cheese, bacon crumbles, and chives.

Serve with pita chips.

Print Recipe Here



Buffalo Chicken Bites

These little bites are the perfect finger food.  And they will be perfect for football season.  Surely, I'm not the only one excited about football season....right?  We are dire hard Arkansas Razorback fans in this house.  I was born and raised in Arkansas, my Dad has had season tickets to the games since I was a child.  He used to tell me that he'd disown me if I supported any other college team...especially one in the SEC.  He was probably kidding don't ya think?  Lucky for him I'm a loyal fan.

Enough about football and more about food.  That's why your here, after all. Like I said these are the perfect finger food and are great served with ranch dressing for dipping.

Let's Get Started:

Buffalo Chicken Bites

2 boneless, skinless, cooked and shredded chicken breast

1/2 cup of Buffalo Sauce (I recommend Frank's-use more or less to suit your taste)

4 ounces of cream cheese

1/4 cup sour cream

1/4 cup blue cheese crumbles

1/2 cup shredded cheddar cheese (or whatever you prefer)

1 pie crust (I used a refrigerated pre-made)

Preheat oven to 350 degrees F.

In a small saucepan add shredded chicken, buffalo sauce, and cream cheese.  Heat of low heat until the cream cheese is completely melted.  Stirring occasionally.  Add sour cream and cheddar cheese.

Using a floured rim glass, cut circles out of pie crust and set aside.  Roll out remaining dough to make additional circles.

Of course I used a Razorback glass to show my support!!

Add about a tablespoon of your buffalo chicken mixture to one side of each cut out circle, leaving enough room on the edges to seal.  Sprinkle with blue cheese.  Fold over, seal edges with a fork.

Bake for 20-25 minutes.  Serve with ranch or blue cheese salad dressing.

Print Here

Olive Cheese Bread

Chances are you are familiar with The Pioneer Woman.  Who isn't? I won't go on and on about her great recipes.  This Olive Cheese Bread is no exception.  You must like olives though!  It's easy to put together and quick to bake.  What I love about this is that it can be used as a dip too!  I made a couple of itsy bitsy changes to Ree's recipe. I used a  Monterey Jack and Colby cheese blend and omitted the green onions.

Let's Get Started:

original recipe from The Pioneer Woman

1 loaf French Bread

6 ounces, weight Pimiento-stuffed Green Olives, sliced

6 ounces, weight Black Olives, sliced

1 stick Butter, Room Temperature

½ cups Mayonnaise

2 cups (8 ounce bag) of Monetery Jack and Colby shredded cheese blend

 Combine butter, mayonnaise, cheese, and olives and in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

It's even good cold!!

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