Tuesday, December 24, 2013

Super simple stuffed mushrooms...a last minute appetizer if you need it :) Merry Christmas!!


1 lb. pork sausage ( I use Jimmy Dean)

1 (8-ounce) package cream cheese

3 (8-ounce) cartons whole mushrooms, stems removed and scraped out


Chives, chopped

Place room temperature cream cheese in a medium-size bowl and set aside.  Cook sausage in a skillet.  Remove sausage with a slotted spoon and place in bowl with cream cheese.  Stir vigorously until cream cheese is melted and mix well with sausage.  Using a teaspoon or baby spoon, stuff each mushroom.  Place them in a 13x9x2 oven-proof dish.  Sprinkle with paprika and bake at 350 for 20 minutes.  Broil for 2 to 3 minutes (watching carefully) then remove them from the oven.  Transfer them to a serving dish and sprinkle chives over the tops.  So delicious and so easy! Enjoy J


Wednesday, December 18, 2013

Rolo-Chocolate Cookies....delicious!


2 ¼ cups flour

¾ cup unsweetened cocoa

1 t. baking soda

1 cup sugar

1 cup brown sugar

1 cup butter, softened

2 t. vanilla

2 eggs

1 cup chopped pecans

1 (9-ounce) package Rolo candies

1 T. sugar

4 ounces vanilla-flavored almond bark

In a small bowl, combine flour, cocoa and baking soda.  In another large bowl, beat sugars and butter until light and fluffy and then add vanilla and eggs, mixing well.  Gradually add flour mixture and ½ cup of the pecans.  For each cookie, with well-floured hands, shape 1 tablespoon of dough around each Rolo candy, covering completely.  In a small bowl, combine remaining ½ cup pecans and 1 tablespoon sugar.  Press one side of the cookie into the sugar mixture.  Place nut side up 2” apart on an ungreased cookie sheet.  Bake 10 minutes.  Cool completely then place cookies on wax paper.  Melt the almond bark in a microwave and drizzle over cookies.

Monday, December 9, 2013

De-Tox Cabbage Soup...oh, so good!!


This is my football season go-to “De-tox” recipe J  By this point, I’ve eaten so many fatty foods, and this soup is just what I need..Hearty, filling, low fat and full of good stuff for your body!

2 lbs. very lean ground turkey

1 tablespoon olive oil

1 medium onion, chopped

2 tablespoons minced garlic

2  cans (14.5-ounces) chicken broth

1 can water

1 tablespoon chicken granules

1 tablespoon brown sugar

1 small head cabbage, washed and chopped

1 (16-ounce) bag frozen carrots

2 (14.5-ounce) cans diced tomatoes

1 small can tomato sauce

3 or 4 shakes of hot sauce (optional)

1 tablespoon each of salt, pepper and Greek seasoning (use more if you’d like)

In a large soup pot, heat the olive oil for 2 minutes  and then add ground turkey and onion.  Cook for about 10 minutes then add the garlic and cook for another minute.  Add all remaining ingredients and bring to a boil.  As soon as the soup comes to a boil, reduce heat to very low, cover and simmer for 1 hour.  Enjoy J