Antipasto Pasta Salad

Pasta salad...well it's my favorite salad!  And this is my favorite pasta salad.  This is actually another one of Michael's recipes.  I could actually make a meal off of this salad...and it's prefect for entertaining since it's even better when it's made the day before.

It actually comes together quickly since it uses deli sliced meat and cheese it really cuts down on all the chopping...But more importantly everyone loves it!

Antipasto Pasta Salad

2- 9 oz packages refrigerated three cheese tortellini

1- 10 oz package deli sliced Genoa salami, diced

1- 8 oz package deli sliced provolone, diced

1- 4.5 oz can chopped black olives

1/2 red onion, diced

1/2 green bell pepper, diced

1- 0.7 oz package Good Seasons Italian dressing mix

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil, plus 1 tsp

3 tbs water

freshly ground black pepper, to taste

Cook the pasta in salted boiling water according to the package directions; drain.  Toss the pasta with 1 tsp olive oil; let cool for 15 minutes.  Meanwhile in a small bowl whisk together the Italian dressing mix, red wine vinegar, the remaining olive oil, and water.  In a large bowl combine the cooled tortellini, salami, cheese, olives, onion, and bell pepper.  Pour the Italian dressing over the pasta and mix well.  Season with black pepper.  Cover and refrigerate for at least a couple hours, but it tastes even better the next day.  Serves 8

Pepperoni Pizza Puffs

OK...I know I've been cranking out appetizers, but I love appetizers.  I love just making a couple different appetizers for dinner some nights.  And these are Awesome!  I mean you really can't stop popping these in your mouth!  They really do taste like little mini pizzas...and they are really quite easy to whip up.  Trust me you really need to make these...Tonight!

And yes we really are baking from scratch...No mixes or crescent rolls involved today!  But they are really simple...even the kids could help making these.

Pepperoni Pizza Puffs

adapted from Everyday with Rachel Ray April 2010

3/4 cup flour

3/4 tsp baking powder

3/4 cup whole milk

1 egg, lightly beaten

4 oz mozzarella cheese, shredded (about 1 cup)

4 oz pepperoni stick, cut into small cubes (about 1 cup)

Preheat the oven to 350 degrees.  Grease a 24-cup mini muffin pan.  In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.  Stir in the mozzarella and pepperoni; let stand for 10 minutes.  Stir the batter and divide among the mini-muffin cups.  Bake until puffed and golden, 20 to 25 minutes.  Serve with warm pizza sauce for dipping.

Peanut Butter Brownie Bites

After many hours of tasting I have come to the conclusion, that peanut butter and chocolate are my favorite flavor combination...and that a brownie is my favorite dessert...So it's a no brainer....Peanut butter + Brownies = Peanut Butter Brownies! haaaa And I just wanted an excuse to buy a big bag of Peanut Butter M&M's!



Peanut Butter Brownie Bites

1- 19.27 oz package milk chocolate brownie mix

ingredients to prepare brownie mix

1/2 tsp vanilla extract

1- 3 oz package cream cheese

1/2 cup creamy peanut butter

1 cup M&M's Peanut Butter Candies

Preheat the oven to 350 degrees.  Line bottom and sides of an 8-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over the sides, lightly grease foil.  Prepare the brownie mix according to the package directions for fudgy brownies, stirring vanilla into the batter.  Pour the batter into the prepared pan.  Place the cream cheese in a microwave-safe bowl.  Microwave at high for 15 seconds.  Add the peanut butter and stir until smooth.  Drop the peanut butter mixture by the teaspoonfuls onto the batter.  Sprinkle the M&M's over the batter.  Bake at 350 for 50 to 53 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs.  Cool completely on a wire rack (about 1 hour).  Lift the brownies from the pan using the foil sides as handles.  Place on a cutting board and cut into 16 squares.

Oven Hot Dogs aka Chili Cheese Coney Casserole

You know I always read blogs saying..."the pictures don't do this justice"...."this tasted so much better than my pictures look"...Well I'm not going to lie, this looks like slop!  And in the pictures, it looks like slop!  But it's some good tasting slop!  And very sloppy to eat, better wear a bib...or eat with a fork and knife.

My blogger friend favorite hooker Bunny, turned me on to this recipe when she wrote a post about all the recipes she had tried from Pinterest.  This was one of the recipes...I'm not really sure why I tried this recipe...I mean I'm not really a fan of stuff on my hot dogs.  I like them plain...just a wiener(grilled 'till it's black) and a bun...nothing else!  But this recipe really intrigued me...I've never heard of anyone cooking hot dogs bun and all in the oven.  So I had to try it. 

The first night I made it...Michael got home from work just in time to see me spooning the last of the canned chili over to of the hot dogs...he was like "WTF???"  I was like "it's chili cheese coney casserole".  Fast thinking...huh?  And surprisingly it turned out good...so this is my second time making them.  So you know it's YUMMMMMMY!!!!

Now this is really going to sound odd, but first you spread the inside of your buns with mayo...Weird...I know, but just do it!  I think that came out wrong...not your buns...THE HOT DOG BUNS.

Then place the buns into a foil lined 9x13-inch size baking dish...It's the perfect size for 8 hot dogs...cram them in!  Spoon a little pickle relish and mustard into the buns if you like...then a wiener in each bun.

Spoon chili over top of each dog...It doesn't have to be perfect.

Then top with the cheese and onions...cover with foil and bake for 45 minutes.

Oven Hot Dogs

adapted from In the Wabe

8 hot dogs

8 hot dog buns

mayonnaise

mustard

pickle relish

1 can of chili

shredded cheddar cheese

diced onion

Preheat the oven to 350 degrees.  Spread mayonnaise on the inside of each bun.  Add relish and mustard to the buns.  Place a hot dog in each bun and cram into a 9x13-inch baking dish.  Top the hot dogs with chili, cheese, and diced onion.  Cover with aluminum foil and bake for 45 minutes.  Remove the hot dogs for serving with a spatula.

I think this would be an awesome thing to serve at a Super Bowl party too!

Pepperoni Pizza Crescent Roll-Ups

So how many of you are on Pinterest?  I mean isn't it the most madly addictive thing ever?..And NOT a waste of time...I mean you learn valuable stuff...like how to make laundry detergent...how to fold a fitted sheet...or 1,000 uses for Mason jars...or 1,000 different things to make with crescent rolls...So no it's not a waste of time.  Mostly all I'm interested in is the food and most of my pins are food related...

And here is one of those crescent roll recipes...I've seen these all over Pinterest...and they just seemed way too easy not to try!  I mean all you do is roll up some pepperoni and a piece of string cheese in a crescent roll...It would even be a great recipe to let your kids make...and what kid doesn't like pizza?..OK even better question...What adult doesn't like pizza?

After you roll them up, give them a dusting of garlic powder and Italian seasoning...not just for flavor, but it makes them look pretty. 

Then bake them up...and serve them with some pizza sauce to complete your pizza experience...Perfect for a snack...appetizer...or light dinner, just add a salad.

Pepperoni Pizza Crescent Roll-Ups

1 can refrigerated crescent rolls
32 slices pepperoni
4 pieces mozzarella string cheese, cut in half
garlic powder, for sprinkling
Italian seasoning, for sprinkling

Preheat the oven to 375 degrees.  Unroll the crescent rolls into triangles.  Top each crescent roll with with 4 pieces of pepperoni, then a piece of string cheese; roll up (tuck the corners to keep all the cheese from oozing out) and place on a baking sheet.  Dust tops with garlic powder and Italian seasoning; bake for 12 to 15 minutes, or until golden brown.  Serve with your favorite pizza sauce for dipping.

Sweet Bacon Wrapped Chicken Bites

Oh Man...These are so good!  Well anything wrapped in bacon is!..and being rolled in brown sugar doesn't hurt either.  They are the perfect appetizer...I saw Paula Deen make these on one of her shows a while back...Doesn't Paula have the best recipes?

These are so simple to throw together...only 4 ingredients!  Chicken...Bacon...Brown Sugar...Chili Powder...Um...Paula's face is on my package of chicken....Creepy!

These are so easy, you really don't even need a recipe...First cut the chicken into 1-inch cubes...I had some help...It's impossible to take a picture while your cutting something.

 Wrap the chicken with a strip bacon and poke it with a toothpick to keep it together.

Then dredge in a mixture or brown sugar and chili powder...Bake...Enjoy!

Sweet Bacon Wrapped Chicken Bites

adapted from Paula's Home Cooking

1 1/4 lbs boneless skinless chicken breasts (about 4)

1 lb sliced bacon

2/3 cup firmly packed brown sugar

2 tbs chili powder

Preheat the oven to 350 degrees.  Cut the chicken into 1-inch cubes.  Cut each slice of bacon into thirds.  Wrap each piece of chicken with a slice of bacon and secure with a wooden toothpick.  In a bowl stir together the brown sugar and chili powder.  Dredge the bacon wrapped chicken in the mixture and place on the rack of a broiler pan coated with nonstick cooking spray.  Bake for 30 to 35 minutes. (I used thick cut bacon so mine cooked a few minutes longer.)

Spicy and Sweet Smoked Sausage Appetizer

Tonight is the BCS National Championship game and I have a great appetizer to serve at your football party...whether you're cheering for LSU or The Crimson Tide.  Just in case you didn't know...Roll Tide!

Everyone serves Little Smokies.  So if your looking for something a little different, skip the cocktail sausages and pick up some good quality smoked sausage.

I always use Conecuh...It's what I grew up with and it's an Alabama thing.  If you live outside of the Southeast, you might not be able to find it.  But any spicy smoked sausage will do, just remember this will only taste as good as the sausage you use.

The sausage is cut into bite sized pieces and browned.  Then served in a sauce of pineapple, brown sugar, and creole mustard...out of a crock pot...I know you guys were wondering if I had one.

Spicy and Sweet Smoked Sausage Appetizer

2 lbs spicy smoked sausage (I use Conecuh)

1- 8 oz can crushed pineapple

1 cup brown sugar, packed

2 tbs creole mustard

Cut the sausage into bite sized pieces.  In a large skillet add a  small amount of oil and brown the sausage in two batches.  Remove the sausage from the pan with a slotted spoon and place into a chafing dish or crock pot.  In a small sauce pan combine the crushed pineapple, brown sugar, and creole mustard.  Bring to a boil; boil just until the sugar is dissolved.  Pour over the sausage and stir to coat the sausage.  Keep warm in chafing dish or crock pot for serving.

White Chocolate Cranberry Bars

I have a new obsession...recipes that begin with a box of cake mix...I totally blame this on the fact that nearly every grocery store ran cake mixes buy-1-get-1-free during the holidays...I loaded up and I have yet to make a cake...It's amazing all the things you can make with them...My obsession with cake mix recipes began when I made those Chocolate Caramel Rolo cookies...then those Chocolate Andes Mint Cookies...and now these delicious bars full of white chocolate chips and dried cranberries...and I don't think this obsession will end anytime soon.

White Chocolate Cranberry Bars

1- 18.25 oz package white cake mix (I used Duncan Hines)
1/2 cup butter, melted (1 stick)
2 eggs
2 tbs milk
1 1/2 cup dried cranberries
1 cup white chocolate chips

Preheat the oven to 350 degrees.  Line a 13 x 9 inch baking sheet with foil and spray with non-stick spray; set aside.  In a large bowl mix together the cake mix, melted butter, eggs, and milk with a wooden spoon.  Stir in the cranberries and white chocolate chips.  Spread the batter evenly in the prepared pan.  (The batter is thick and can be difficult to spread, using a rubber spatula sprayed with non-stick spray makes the job so much easier.)  Bake for 20 to 25 minutes or until the edges are golden and a tester inserted in the center comes out clean.  Transfer to a wire rack until cooled completely and cut into bars.

Changing subjects...

The other day I received a package from my blogger friend Lyndsey.  All throughout the holiday season Lyndsey kept posting pictures of Christmas ornaments she was making from sea shells...fitting since Lyndsey lives in Florida.  Lyndsey was kind enough to send me a few of her creations...I love them...they are so pretty...and they will go so great on our very eclectic Christmas tree next year.  Thank you so much Lyndsey!

Now if you have never visited Lyndsey's blog, The Tiny Skillet...head on over there now!  Lyndsey has tons of great recipes...I've tried quite a few...and she posts the most beautiful pictures of the Sarasota sunsets...that will make you want to plan a beach vacation.

Ham Tetrazzini

Finally used up the last of the New Year's ham...As always I purchased a large ham for New Year's day, but instead of having ham and all the fixings...I mixed things up this year and cooked up some Good Luck Soup.  The soup only used a small amount of the ham...And you can only eat so many ham sandwiches...so the rest went into this tetrazzini.

Tetrazzini might as well just be called holiday leftover casserole...turkey tetrazzini after Thanksgiving...ham tetrazzini after Christmas, New Year's, and Easter.  And tetrazzini is always a crowd pleaser.

Ham Tetrazzini
adapted from Southern Living

1- 10.75 oz can cream of mushroom soup
2/3 cup milk
1/2 cup sour cream
1- 15 oz jar Alfredo Sauce
3 1/2 cups chopped ham
1 lb thin spaghetti, cooked
1 cup petite frozen peas
1- 8 oz package fresh sliced mushrooms
2 garlic cloves, chopped
1 1/2 cups shredded baby Swiss cheese
1 cup Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons

In a skillet with a small amount of oil saute the mushrooms until tender.  Add the garlic and saute for 30 more seconds; remove from the heat and set aside.  In a large mixing bowl, whisk together soup, milk, sour cream, and Alfredo sauce.  Stir in the ham, sauteed mushrooms and garlic, peas, 1/2 cup Parmesan cheese, and cooked spaghetti.  Pour into a buttered 13x9-inch baking dish.  Top with the Swiss cheese, Parmesan cheese, and crushed croutons.  Bake covered at 375 degrees for 30 minutes.  Uncover and bake for 15 more minutes or until the cheese is melted and bubbly.  Let stand 10 minutes before serving.

Cream Cheese Sausage Balls

Now I know most people eat sausage balls as an appetizer, but I like mine at breakfast...actually they are good anytime you eat them.  Sausage balls are my dad's specialty...they are the only thing I've ever seen him cook...and yes...he would make them for breakfast...and that was the only time we ever ate them.

I have never made a single sausage ball in my life...I just eat them.  And since Michael makes the best sausage balls...I convinced him to cook them for me for breakfast.

The secret to Michael's sausage balls is cream cheese.  The cream cheese keeps them from drying out...and the hot sausage gives them a extra kick.

I didn't really realize how easy they were to make...you just mix everything up...Michael used his hands...I think I would use the Kitchen Aid.

Then you roll them into balls and bake...So simple and one of my favorites.

Cream Cheese Sausage Balls

1lb hot sausage

8 oz cream cheese, softened

2 cups baking mix (Bisquick)

8 oz sharp cheddar cheese, shredded

Preheat the oven to 350 degrees.  Mix all the ingredients until well combined.  Roll into 1-inch balls and place on a baking sheet.  Bake for about 20 minutes, or until golden brown.

Note: Uncooked sausage balls can be frozen.  Frozen sausage balls will take a few minutes longer to cook.

Winter Greens and Black-eyed Pea Soup

There is an old southern saying, "Eat poor on New Year's and eat fat the rest of the year."  Now I'm a sucker for traditions...and every New Year's day growing up my mom cooked black-eyed peas...I hated them at the time, I think every kid does, but now I willing gobble them up...and of course they are known to bring good luck.

Usually I make Hoppin' John, but this year I was ready for a change.  So a soup that combines black-eyed peas and greens, which are also considered lucky...eaten with cornbread, also lucky...I think I'll have all the good luck I need in 2012!

And hopefully keep a few of my New Year's resolutions...

eat less processed foods...more whole grains, fruits, and vegetables...

run/jog/walk/crawl 1,000 miles...shouldn't be hard it's less than 3 miles a day...

and to put more effort into blogging...I've been a slacker.

Now this soup only brings you luck if you eat it on New Year's Day, but it is so worth making anytime.

Winter Greens and Black-eyed Pea Soup

adapted from Taste of the South Dec/Jan 2012

3 tbs vegetable oil

3 tbs butter

1 cup diced Vidalia onion

1 tbs minced garlic

1- 16 oz bag cut and washed collard greens

1- 16 oz bag cut and washed turnip greens

2 quarts chicken broth

2- 15 oz cans black-eyed peas, drained and rinsed

1 lb diced ham

1/2 tsp crushed red pepper flakes

1 tbs sugar

1 tbs apple cider vinegar

2 tsp kosher salt

1 tsp ground black pepper

In a large dutch over, heat the oil over medium high heat.  Add the butter and let melt.  Add onions and garlic, cook until tender, about 10 minutes.  Add the greens one bag at a time, wilting after each addition.  Add broth, peas, ham, crushed red pepper, sugar, apple cider vinegar, salt, and pepper.  Bring to a simmer, cook stirring occasionally, until greens are tender, 45 minutes to an hour.  Serve with cornbread and pepper sauce.