Simple Summer Fruit Salad

I must admit that I have been making the same Marshmallow Fruit Salad recipe for my entire life. It is a classic and deeelish. For Easter, though, I wanted to branch out and try new recipes and this recipe for Simple Summer Fruit Salad from Real Mom Kitchen looked perfect. If you are on the hunt for a fruit salad recipe I recommend trying this one out.

One note would be to make it the day you are going to serve it and try to finish any leftovers the first day or so. I thought it tasted much better fresh. I would also add marshmallows next time around and play around with different flavors of jello pudding to add. Delicious! Ready for the recipe?

Bacon Horseradish Chip Dip

Delicious, easy to make and the flavors are awesome. Enjoy!

Bacon Horseradish Chip Dip
Makes many servings

8 oz. cream cheese, softened (regular or whipped, I used whipped)
12 to 16 oz. sour cream (Use as much as you need to get the desired consistency)
1/2 cup (or more to taste) real bacon bits, a small handful reserved to sprinkle over the top
1 - 2 Tbsp. Worcestershire sauce, to taste
3-4 Tbsp. prepared horseradish, more or less depending on how strong you want it
pinch of salt (I skipped)

1. Mix all ingredients and store in the fridge. Before serving, sprinkle with reserved bacon bits.

Recipe from Just A Pinch

Secret Recipe Club - Asparagus Gruyere Tart

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It is time for my favorite foodie event, the Secret Recipe Club!

I came across the original recipe for this Asparagus Gruyere Tart from 'Chefanie Frasco' at The Chefanies while participating in a fun little foodie event, the Secret Recipe Club, which was created by Amanda at Amanda's Cookin'.

The idea of it is you are assigned a fellow food blogger each month, it is kept a secret of course, and you go to their food blog and pick a recipe (or more) to make. On the assigned date, everyone posts their creations and you go and visit and see all the goodies that were made. Sort of like a secret Santa, right?

My host who is organizing my group for this month is Tina from Moms Crazy Cooking. Thank you Tina for hosting!

The Chefanies is a combined blog of two ladies named Stephanie. In their words, "This blog is our spot to share our favorite recipes and the stories (and people) behind them.  We try to use only organic, seasonal (in California terms) and fresh ingredients."

Right off the bat, I was impressed by their colorful banner for their blog title, contrasted to the clean and fresh white background of their website. It is orderly and clean, which is exactly what inspires most people to get in the kitchen and cook. As I browsed through their recipes, it was clear that The Chefanies value fresh, local produce. I considered quite a few recipes to make, including the Chopped Heirloom Salad with Spicy Ranch, Strawberry Feta Salad, and the World's Greatest Cheesecake. I happened to have half of a package of puff pastry ready to be used up and the Asparagus Gruyere Tart was calling to me, so off I went!

I made one substitution, which was the type of cheese I used. Ideally I would have loved to use Gruyere, but I ended up using a mix of fontina, Parmesan, provolone, asiago and mozzarella. Even though I had to use my second choice for the cheese, it turned out so delicious. This is a simple and delicious recipe for cheese and vegetable lovers alike. Ready for the recipe?

Ham, Garlic and Herbs Cheeseball Spread - 5 Minute Appetizer

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A while back I made a delicious Ham, Scallion & Pecan Cheeseball from Squirrel Bakes. Of course being someone who doesn't plan ahead well, I didn't take any pictures and told myself I'd make it again and take some proper shots. As I was recently looking over the recipe again, I started to think of ways I could make the recipe come together even quicker. What I came up with was inspired by Squirrel Bakes, but with my own twist.

I knew this was going to be a difficult one to photograph in an appetizing manner. Ideally I would have styled it like Squirrel Bakes did, with a cheeseball covered in large pecans. For the individual crackers, I would have also added pecans on top. What can I say, it was about 11 at night and I was starving for a snack, so I whipped this up in a hurry. It may only take five minutes to make but it is seriously tasty. Ready for the recipe?

Cheesy Garlic Sticks

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All righty. Cheesy Garlic Sticks. I make them all the time. They are delicious, they only take a handful of ingredients, and often they are filling enough to make a meal out of on the cheap. I've tried a bunch of little tweaks to come up with what I think is the most delicious recipe for Cheesy Garlic Sticks. Ready for the recipe?

Puppy Chow

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You know it. You love it. It is a childhood classic. Ready for the recipe?

Sweet Chicken Bacon Wraps

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Talk about taking my time. I made these Sweet Chicken Bacon Wraps several years ago during the football season and I'm just now posting them. Sheesh!

These are a simple and delicious appetizer. Perhaps a bit less chili powder and I'd be more of a fan. Either way, they'd be a tasty addition to your next party or family get together.

Ready for the recipe?

My Vintage Kitchen Special - Vegetable Pizza

The super funny girls over at My Vintage Kitchen posted a while back that they were changing web hosts and they weren't taking their old recipes with them. I got their permission to post a few of their recipes with a link to their new site, My Vintage Kitchen (now at blogger).

I made this delicious Vegetable Pizza for a pizza birthday party a few years back. I wanted a vegetarian option as well as something chilled, since we were having a September heat wave. You could cut these into squares if you'd like, but I sliced them into very thin pizza slices. Super tasty.  This recipe wraps up Eat Your Fruit and Vegetables Week. I hope you enjoyed it and found a few recipes to enjoy the fresh produce of Summer. Ready for the recipe?
 

Layered Bean Dip

If you are on a last minute hunt for party food, let me introduce you to this tasty Layered Bean Dip from Katie's Nesting Spot. It comes together in less than 10 minutes, 5 if you are really scootin' along. Spices are added to refried beans then you layer on sour cream and the toppings of your choice. It is easy, delicious and a crowd pleaser.

I would like to also say that as I was taking these pictures my 3 year old was taking off her tennis shoe and instead of removing it like normal, she flung that sucker across the room and it landed right in this bean dip.

I looked up at her from the camera and said, "Really? REALLY?" She looked a little concerned at first but then she laughed. Kids!

Sweet Sausage Crescent Rolls

Let me rave for a moment about this recipe. It was crazy delicious. End rave.

Really though, there was something so addicting about the salty lil' smokies, the sweetness of the brown sugar and nut glaze that melded with the crescent rolls to make them nice and chewy. I can't decide if this is a party food or a breakfast food. I think it could go either way. Add this one to your recipe box. I think you will love it.

Sweet Sausage Crescent Rolls
Makes 12-16 servings

1 tube (8 ounces) refrigerated crescent rolls
24 miniature smoked sausage links
1/2 cup butter, melted
1/2 cup chopped nuts
3 tablespoons honey
3 tablespoons brown sugar

1. Unroll crescent dough and separate into triangles; cut each lengthwise into three triangles. Place a sausage on the long end and roll up tightly; set aside.

2. Combine the remaining ingredients in an 11-in. x 7-in. baking dish. Arrange sausage rolls, seam side down, in butter mixture. Bake, uncovered, at 400° for 15-20 minutes or until golden brown. Yield: 2 dozen.

Source: Taste of Home

Chile Con Queso

Today was one of those days where melted, spicy cheese really hit the spot. I think my personal preference would be to make this without the sausage the next time around, but that is just me.

Chile Con Queso, Revved Up
Makes many servings, plus extra for freezing

2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage (Jimmy Dean, Potter’s, etc.)
1/2 large onion
1 regular can Rotel (either Regular or Extra Hot, according to preference)
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference. (If you like things more spicy,
leave the seeds and white membranes.)

1. Chop the onion and brown with the breakfast sausage. Drain excess fat so you won’t have a
coronary. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir
together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve warm with tortilla chips. During serving, Queso needs to be kept warm, either in a fondue pot, chafing dish, or Crock Pot.

2. Queso can be frozen flat in Ziploc bags and reheated.

Source: The Pioneer Woman Cooks

Linking up to: Everyday Sisters

Sugar and Nut Glazed Brie

Sugar and Nut Glazed Brie is the ultimate party food. Sweet apples and pears, buttery crackers, crunchy nuts and creamy cheese. The great news is it is so simple.

So, don't tell anyone, but I nuked my brie in the microwave. I've actually made this in the oven as well, and from what I can tell, microwaving is a lot easier and faster. I nuked mine for about 45 seconds. Just keep an eye on it, and heat it in 15 second increments. The only downside to this is the nuts wont get as that toasted flavor, so I would recommend microwaving only if you are in a time crunch.

Sugar and Nut Glazed Brie
18-20 servings, depending on size of brie

1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans (I used walnuts)
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

1. In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.

2. Preheat oven to 500 degrees F. (Note: I microwaved mine at 15 second intervals)

3. Place the brie on an oven proof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.


Source: Paula Deen

Linking up to: Celebrity Cook Along

Pineapple and Bacon Wraps with Rosemary Skewers

If you have been to a potluck chances are you have tried a pineapple and bacon wrap. What makes these different is the addition of vanilla bean seeds added to the pineapple, as well as a rosemary skewer. The skewer is optional. I couldn't quite decide if I liked them aesthetically or not.

I will note that they taste significantly better when they aren't piping hot. The heat brings out the heavy vanilla scent and leaves a strong after taste. If you let them cool down just a tad the after too-strong taste pretty much disappears.

Pineapple and Bacon Wraps with Rosemary Skewers
Makes many servings

1/2 Vanilla bean, seeds removed (I used a whole bean, I think it may have been a tad too much)
1 can pineapple rings (Obviously, if you can get fresh, go for it)
1 package thin sliced bacon
Sprigs of Rosemary for skewering

1. Cut up pineapple into goodly sized chunks and mix with vanilla bean seeds until the seeds are evenly distributed.

2. Cut bacon slices in half, then wrap around a chunk of pineapple. Place with bacon tail ends down on a baking sheet.

3. Broil in oven for about 10 minutes, watching carefully so bacon doesn't burn. After cooling them for a bit, take a very small-width-ed (is that a word? I have no idea) knife and pierce through so Rosemary can easily sit inside. Serve and enjoy!

Source: Recipe by me (I think? Man it has been so many years since I made this. I'll have to double check.)

Retro Glazed Meatballs

Grape jelly meatballs are a classic party appetizer, and for good reason. They are easy to make and are delicious!  You want to make sure to use a nice quality meatball for this. If you go with a lower quality brand it wont hold up in the slow cooker.


I made a batch of these for a Christmas party several years ago. They are a great recipe if you have to bring in food to work. Just pack up your crock pot, three ingredients, and you are set.


Retro Glazed Meatballs
6-8 servings

1 (12 ounce) jar grape jelly
2 (12 ounce) bottles chili sauce
3 lbs. frozen, pre-cooked meatballs

1. Mix jelly and chili sauce in a saucepan over med-low heat. Stir until combined.

2. Add frozen meatballs to a slow cooker. Pour jelly sauce over meatballs, stirring to coat the meatballs.

3. Cook on high for 2 to 3 hours or on low for 5 to 6 hours, stirring occasionally.

Recipe from Allrecipes

Japanese Chicken Wings

I made this appetizer for Christmas a few years ago and it was enjoyed by everyone. They are a little bit of work but they are worth it.


Japanese Chicken Wings
4-6 servings

3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
Vegetable oil, for frying
white sesame seeds

For the sauce:
6 tablespoons soy sauce
6 tablespoons water
1 cup white sugar
1 cup white vinegar
1 teaspoon garlic powder, or to taste
2 teaspoons salt

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cut wings in half, dip in egg and coat with flour.

3. Heat oil in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.

4. In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.

5. Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often. Turn oven to broil and cook for 5 minutes on each side. Sprinkle with white sesame seeds. Serve.

Recipe from Allrecipes

Blueberry Jell-O Salad

I'm off to clean but I'm leaving you with a very retro dessert recipe. I had this a few weeks back and was pleasantly surprised at how good it was. Enjoy!

Blueberry Cream Jell-O Salad
Makes one 9"x13" pan, about 18-24 servings

2 (3 oz.) packages grape jello
2 cups hot water
1 can of blueberry pie filling
20 oz can crushed pineapple
1 small container cool whip
1/2 cup chopped pecans

1. In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until partially set, about 1 hour.

2. Top with cool whip, then sprinkle with pecans. Cover and chill until firm.

Adapted from a recipe at Taste of Home

Corn Salsa Dip

Another very special recipe. This one comes from my sister. She uses Miracle Whip. I use Mayo. I think it is a tomato/to-mah-toh thing.

Corn Salsa Dip
Makes many servings

1/4 C. mayo or miracle whip
1/4 C. sour cream
1/4 C. salsa
1-2 C. shredded cheddar (freshly shredded is best)
1 can corn, drained
tortilla chips, for serving (Frito’s 'Scoops' also work well)

1. Mix mayo and sour cream. Add salsa, mix. Add corn and cheese. refrigerate. Its best to give it some time in the fridge for the flavors to develop. Serve with tortilla chips or Frito's Scoops.

Recipe from my sister

Homemade Salsa

Homemade Salsa
Makes many servings

6 quarts roma tomatoes (peeled, squeezed and drained)
1 bunch fresh cilantro (or ⅔ C dried)
2-3 med onions
3 small bell peppers
⅓ c. garlic powder
6 tsp. cumin
4 Tbsp. salt
¼ c. sugar
⅓ c. basil
⅓ c. parsley
a few or a lot of jalapeños depending on your taste. De-seed them for a less intense flavor.
2 limes, squeeze all juice, grate and peel.

1.Boil tomatoes for 30 seconds to loosen skin. Peel, squeeze out water. Chop in food processor and add to large stock pot.

2. Chop rest of veggies in food processor, add to large stock pot. Bring to a boil to meld flavor in.

3. Chill, jar/can them to last longer.


Recipe from my sister

Bacon-Cheese Ring with Strawberry Preserves

Is this a Southern thing? A retro thing? I don't even know, but I think it would be good.

Bacon-Cheese Ring with Strawberry Preserves
12-16 servings

12 oz. bacon, cooked and crumbled
1 lb. shredded extra sharp cheddar cheese
1 bunch green onions, finely chopped
2 c. mayo
2 tsp. cayenne pepper (more or less to taste)
1 c. toasted slivered almonds
Strawberry preserves

1. In bowl, combine all ingredients except strawberry preserves. Mix well. Press mixture into a 7-cup ring mold that has been lined with plastic wrap extending over the edges. Refrigerate overnight. Unmold and place cheese ring on a serving platter. Place glass custard bowl filled with strawberry preserves in center. Spread cheese mixture on wheat thins and top with strawberry preserves.

Source: Not 100% sure but I believe it is from an Ann Lund cookbook

Party Pinwheels

If you are in charge of bringing an appetizer to a gathering, these Party Pinwheels are a delicious option. Make sure to let them chill to develop the flavors before cutting and serving.

Party Pinwheels
15 servings

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 green onions, minced
4 (12 inch) flour tortillas, flavored tortillas if you prefer
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 (2 ounce) can sliced black olives
1/2 cup shredded Cheddar cheese

1. In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.

2. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Recipe from Allrecipes.com