Southwest Cheese Crackers and Blogger Party News!!!

A.J.  and I have been working the past several weekends and evenings getting my mother's condo cleared out.  she had stacks and stacks of recipes that she had either written down or have received from friends.  Talk about a task going through them to see what I wanted to try.  I found this recipe for Southwest Cheese Crackers and remember her making it years ago as a munchie before dinner.  I have no idea where she got this recipe, but it was meant to be found!  

Makes about 3 dozen



2 sticks of butter, softened

2 cups of grated white cheddar cheese
2 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of cayenne pepper
1 can of Ro-Tel, drained

Preheat oven to 350 degrees F.  

Line a baking sheet with parchment paper.

Mix the cheese and butter together. Add the flour, salt, cayenne and tomatoes and stir until it becomes a ball.

For cookies, roll a teaspoon of dough into a little ball.  Use the back of a spoon to press it out into a little cracker.

To make the straws, Take about 2 teaspoons of dough and roll it between the palms of your hands to make little plump straws about 2 inches long. Poke a couple of holes with a fork on the top side of the straws.

Bake at 350 degrees for about 17 to 20 minutes.

Now about our 2012 Blogger Party.  I am so excited about this!  If you haven't attended our what has become an annual event, you need to make plans now to attend.  We have had so much fun the past two years, so Chris Grove, Larry Doolittle and I are pleased that we will be able to host a blogger party again this year.

Save the date... Sunday, May 27! This is Memorial Day weekend so now you have an extra day to travel, spend some time with your blogging buddies and enjoy beautiful East Tennessee!  No excuses, start making plans to your get eat on.


Bev and Larry are so gracious to once again hold our get together at their home near Greenback, TN and the menu will be a crawfish and shrimp boil – if you’re not a shellfish eater, come anyway bring what you like to eat and we’ll grill it for you.

Unlike previous times, we’ll be asking for a donation to help with the cost of the seafood.

We’ll send out more details in early April but wanted to get on your calendar now. We’ll be asking for an RSVP later, but so we can start our planning, please let Larry know now if you think you might join us – email grandpop1@yahoo.com.

Also please feel free to publicize this on your blog to reach more potential attendees, the more, the merrier.

We hope you can join us.

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BBQ Chicken Dip - Love in a Pyrex Dish!

I have taken my word verification off commenting since it has been such a pain in the backside for me and everyone else trying to comment on blogs.  If you have word verification on your blog, I am stopping by and enjoying your posts, but can't comment because I keep getting "Internal error" messages.

This mouthwatering dip that I lucked out and found at Plain Chicken while looking for fun tailgating food this past fall, will have your friends and family begging for more!  Torture them baby, you have to keep them wanting more so don't give up the recipe!  After all, some things, especially the really good food, should to remain a mystery. 

1 lb. bonesless, skinnless chicken breats, cooked and chopped
1 package softened cream cheese (8 ounce package)
3/4 cup your favorite BBQ sauce  (I used Sweet Baby Ray's Original)
1/4 cup Ranch dressing
1/4 cup sour cream
1 1/2 cups chredded cheddar cheese

1 green onion, sliced thin on an angle

Preheat oven to 350 degrees F.

In a mixing bowl combine chopped chicken, cream cheese, sour cream, ranch dressing, BBQ sauce, and 1 cup of the cheddar cheese.

Pour mixture into a lightly greased 8x8 baking dish. Top the dip with half og the green onions and remaining cheese. Bake for 20 minutes then sprinkle the remaining green onion over the top and bake for another 5 - 10 minutes, until bubbly. 

Allow to set about 10 minutes and serve with your favorite cracker or chip.  Now sit back, relax and watch the most fascinating disappearing act right before your very eyes!

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Sun-Dried Tomato Pizza Poppers

Finger food, appetizers, party food or whatever you want to call it is just fun to eat.  Let's face it, eating with your hands without clumsey utensils getting in the way is a plus!  These poppers were one of several tasty treats we munched while watching the Superbowl. 

They couldn't be easier to make plus you can add any of your favorite pizza toppings.  I kept it simple for the picky eaters.  A.J. and I would have enjoyed some Kalamta olives, Feta cheese and mushrooms...


2 cans refrigerated crescent roll dough
1 -  8 ounce package of softened cream cheese
1 teaspoon garlic powder
1 jar (8 ounce) Sun-Dried Tomato Pesto
3/4 cup shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
Pepperoni, cut in half

Pre-heat oven to 350 degrees F
Spray a tartlette or mini muffin pan with non-stick cooking spray.

In a small bowl, blend the csoften cream cheese, Parmesan cheese and garlic powder together and set aside.

Roll out each can crescent roll dough one at a time and press the seams together to form a rectangle. Using a pastry cutter or pizza cutter, cut each rectangle into twelve squares. Press each of the squares into the muffin cups, shaping the edges.

Place about a teaspoon of the cream cheese mixture on top of each dough square.  Gently press it into each little muffin cup.  On top of the cream cheese misxture, dollip with approximately 1/2 teaspoon sun-dried tomato pesto. Place half of a pepperoni slice on top of each popper (or other toppings of your choice) and then top with the mozzarella cheese .

Bake for 11-15 minutes, dough is golden brown and cheese is melted.

I bet these would be great to serve at your President's Day soiree!

!!!IMPORTANT!!!!

Please take the time to read Justice for a Grandfather   If any of you have children or grandchildren, this story will certainly touch your heart.  The brave lady that posted her story is asking for signatures on her petition for justice for her husband, the grandfather of their three precious little grandsons.  She is the mother-in-law of a friend of mine and the grandmother of one of the homegirlz' close friends.

I live in the county where all of this took place and believe me, no justice was served by locking up a good and decent man trying to protect his grandchildren who could not defend themselves against a monster.  Money and backroom deals should not seal any one's fate.

thanks and have a fantastic weekend!

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Caramelized Onion and Apple Tarts with Gruyere

Two words that can stop me in my tracks are "Caramelized Onions".  Then add some melted cheese and slap a flaky, buttery piece of puff pastry under it, you've just become my new best friend. 

If you're looking for a special appetizer to completely blow away your friends and family, you have found it!  I was given a sample of one of these little pillows of all that is good at a gourmet cooking gadget store last weekend.  We were told this was one of their sales associates' creations and they were giving out copies of the recipe with no name on the paper, just the words, The Slanted Door.  So I couldn't wait to make these babies for our little LSU/Alabama football get together last night.  They were a huge hit, even with the teenage picky eaters.  You can bet they will be on the menu for Thanksgiving!

2 tablespoons olive oil

3 medium sized sweet yellow onions, halved and thinly sliced

Kosher salt and freshly ground black pepper 

2 tablespoons butter

2 tart apples, peeled, cored and sliced thin

1 teaspoon granulated sugar

2 cups  shredded Gruyère cheese

2 tablespoons minced scallions

1 teaspoon chopped fresh thyme

1 package frozen puff pastry dough, thawed

1 egg, beaten

2 tablespoons water

In a large skillet over medium heat, warm up the oil. Add the onions and sprinkle with about 1 teaspoon salt and saute, stirring occasionally, until the onions begin to carmelize, about 20-25 minutes. Transfer to a large bowl and aloow the onions to cool.

Place your oven racks, one in the upper third and the other in the lower third of an oven.  Preheaoven to 400 degrees F.  Line 2 baking sheets with parchment paper.

In the same skillet over medium heat, melt the butter. Add the apples and sprinkle with the sugar and stir to coat the apples. Saute, stirring, until the apples are just starting to caramelize and have softened, about 10 minutes.

Transfer to the bowl with the onions and stir in the cheese, chives, thyme and a dash of pepper.

Cut the puff pastry into 2-inch squares and place on the prepared baking sheets.  Space the squares about 1 inch apart. I used a flutes pastry cutter, thinking the pastry would look really pretty once it was baked. When it was all said and done, the edges were smooth, but it helped me cut them evenly.

Slightly beat the egg and blendin the 2 tablespoons of water.  Brush the egg mixture on each pastry square.

Place 1 heaping tablespoon of the filling in the center of each square. Season with salt and pepper.

Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until the pastry is crisp underneath and golden brown on top, about 25 minutes. When you rotate the pans, the pastry make seem to deflate a little bit, but don't worry, your tarts will be just fine.

Transfer the baking sheets to wire racks and let the tarts cool to room temperature. Serve at room temperature.

Go make these.  Try them before Thanksgiving, it's important.

Parmesan Eggplant Fries

Since the girls have gotten a little older and are flitting in and out spending the night with friends, going to football games, movies and such, A.J. and I have a lot more time to spend with each other. We enjoy leisurely evenings which include cocktails and a late dinners. We're lucky if we sit down to eat by 9:00 PM on a Friday or Saturday evenings. A.J. likes to munch on an appetizer while I'm finishing up the main meal.

Parmesan Eggplant Fries are his number one request and he was appalled last Saturday night when he asked if I had this on my blog and a I told him, "Ummm, I don't think these were ever posted."

To back up a little, his brother stalks my blog and calls on Saturdays to see what I'm cooking. When A.J. reports, his brother asks if I am putting it on my blog. Yes, Gerrard, you have been outed! Gerrard is an outstanding cook, he and I can go on forever talking about recipes. Gerrard was out host last Thanksgiving . I'm hoping we can get the time off to go back to New Orleans for Thanksgiving this year. Click on the Thanksgiving link and don't be too jealous when you see a Cajun Thanksgiving.

Ok back to the eggplant, this is so quick and easy and sinfully delicious...you have to make these tonight!

Heat up vegetable or canola oil to 375 degrees. Peel one eggplant and slice in to spears about the size shown above.



Dip the spears into an eggwash and the dredge through Italian style bread crumbs. Carefully place the breaded spears into the heated oil. These will fry pretty quick.




When the spears begin to brown as show, turn and fry a couple of minutes longer then remove them from the skillet to a paper towel lined platter.



Generously sprinkle the spears with grated parmesan cheese and serve with a side of your favorite marinara sauce for dipping.

This and a nice glass of your favorite dry red wine, and dinner....who needs dinner?

Charred Corn Salsa with Blue Chips

Hey—Cinco de Mayo is tomorrow and if you’re looking for something to serve other than the tomato based salsa, how about whipping up some yummy charred corn salsa? Not that there's anything wrong with tomato salsa but you know what? A girl can only eat so many kinds of jarred tomato salsa before she gets bored and starts look at other forms of produce to be the star of her salsa.

Peel and de-silk two ears of fresh corn.

Place the corn directly on the grill and moderately char. Remove corn from grill allow to cool. Remove the kernels from the husk.

To the charred corn, add 2 tablespoons of vegetable oil, 1/2 red onion finely chopped, juice from 1 lime, 2 diced avocados, 1 finely chopped and de-seeded jalapeno, 1 handful of cilantro, finely chopped, coarse sea salt and freshly ground black pepper to taste. Thoroughly blend all ingredients together and serve with blue tortilla chips.

Cajun Roasted Chickpeas

I was visiting a blog called First, Make a Roux and came upon this intriguing recipe. For those of you trying to eat a little more healthy, keep reading, I won't lead you astray today.

This recipe is easy, affordable, packed full of flavor and like I said it is healthy!

Preheat your oven to 400 degrees. Rinse and drain one can of chickpeas. Dry chickpeas thoroughly with paper towels.

Line a cookie sheet with foil and spray with non-stick cooking spray or line with parchment paper. Place chickpeas in a medium bowl and generous sprinkler with your favorite Cajun or Creole seasoning. Toss chickpeas in seasoning to evenly coat each pea. Arrange chick peas in an even layer on prepared cookie sheet and roast for 30-45 minutes, stirring occasionally. Chickpeas should be crisp, but not burnt.

Let cool, then serve while you are sipping your favorite cocktail.

Happy New Year

I haven't fallen off the face of the earth; the holidays and the aftermath have kept me away and left this blog to lay here and languish.

We did have some munchies Christmas Day before the big meal. I saw this olive dip recipe on 30 Minute Meals. This is a must if you're an olive lover which I am in a big way. The luscious crackers are from Dawn's Vanilla Sugar blog. They are a must try too.




Olive Dip -

1 cup large olives with pimiento
1 clove garlic
1 (8-ounce) package cream cheese, softened
1 cup ricotta cheese
celery and carrots, cut into sticks

Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl.

Savory Italian Crackers -

1 cup all-purpose flour
1 cup Parmesan, grated
1 stick salted butter, cold & cut into chunks
½ to 1 ts Rosemary (depending on taste preference)
3 sun-dried tomatoes (on oil)
2 dashes of cayenne (optional)
1/2 ts salt
a dash or two of half & half or cream (if needed)

In a food processor combine flour, cheese, butter, rosemary cayenne, salt, and sun-dried tomatoes.Pulsate a few times until the dough forms dough-likeness, take it out of the food processor and place it on your kitchen counter or cutting board.Shape the dough into a log and place it on a piece of plastic wrap. Wrap tightly. Refrigerate for at least 2 hours.

Preheat your oven to 375 degrees. Use a really sharp knife, slice the dough into ½ inch thick slices. These are supposed to look rustic, so no need to shape them into some sort of uniformity.

Bake the cookies for 10 - 12 minutes, until lightly golden brown. They do cook fast, keep an eye on first batch until you see how fast they do brown because the bottoms brown a lot faster than the tops.

Let them cool a bit before eating. As they cool they will harden a bit.

Note: If dough batter is very dry and hard to form into a log, add a dash or two of half & half and it will come together perfectly. If you do add in the half & half please make sure to add in as little as possible as it only takes a tiny amount; add too much and you can ruin the dough.

Deviled Eggs - Boil 1 dozen eggs. Peel boiled eggs, cut eggs in half lengthwise, place yolk in a bowl and set white aside. Mash egg yolks with a fork. Season with salt and pepper to taste. Add 2 tablespoons of mayo, 1/2 teaspoon yellow mustard and 1 teaspoon dill pickle relish. Fold mixture with fork until thoroughly blended. Add a touch more mayo if needed. Spoon mixture into egg white and garnish with paprika. Great retro appetizer!






Before the carnage!

Ok, this is the real reason I haven't been posting much. I have turned into a video game junkie!

After Santa's visit...

Happy New Year!

Brie en Croute

Several weeks ago, I saw Wee Brie on one of the blogs I read. I just can't remember which one and I have gone to several blogs search through several posts and can't find it.


When I first saw Wee Brie, I knew there had to be many fun and unique munchies to make with this wonderful cheese and being so close to the holidays, I didn't need any coaxing. I usually make a Brien en Croute to munch on before Christmas dinner and I thought I would play around and see if I could make individual Brie en Croute with the Wee Brie. This wasn't a slam dunk and is still a work in progress. Most of my blogosphere friends are far more talented and creative than I am so many together we can knock this out of the park.

Melt 2 tablespoons of butter in a sauce pan over medium heat. When butter is melted add 1 cup of chopped pecans. Brown the pecans in the melted butter for 3 to4 minutes, being careful not to burn the butter.

On a whole brie wheel, I use a sheet of puff pastry. With the Wee Brie, I started off using crescent rolls because they are buttery and I thought the shape would work well with the brie. This wound up being too small to wrap around the brie.

We moved on to the larger crescent rolls in a can and the size was much better. Top the brie with the buttery pecans, a little sprinkle of cinnamon and a little sprinkle of brown sugar.

Wrap the dough around the brie. On a brie wheel I pull the dough up to make it look like a bundle. The bundle wrapping did not work with the triangle shape of the dough. As you can see, the wrapping didn't come out real pretty. Bake at 375 degrees in a greased baking sheet for 13 to 15 minutes.

The little bundles browned very nicely.

I think when I make these for Christmas, I am going to top them with fig preserves. Fig preserves would put this over the top. These were still amazing.

Suggest a topping you would like to see on the Wee Brie bundles.

My thanks go out to Duckie for awarding me with the Proximity Blog Award. Duckie is the most fantasitc, taleneted writer next to John Grisham that I have ever read. She's whimsical and imaginative and makes me think I can Twirl. This award means: "This blog invests and believes the PROXIMITY - nearness in space, time and relationships! These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in prizes or self-aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers!



Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."I'd like to pass it on to these fine folks:



1) Michele
2) Ralonda
3) First, Make a Roux
4) Aggie
5) Margie
6) Gigi
7) Lisa
8) Greg



Susan at Yum Ninja tagged me to mention 7 random things about myself. If Susan's blog is on your daily stops, you need to check out her blog. She is an amazing cook and baker; so very talented. I've done this tag once before, but instead of passing it on to 7 people, if anyone who stops by would like to continue this tag, please feel free to be tagged by me...it's the holidays not pressure. Ok, there's pressure because my mind is blank..I've asked the homegirlz for help, here they go....


1. Her favorite color is red.
2. She won't stop singing Christmas songs (she can't sing, really she can't please help us stop her).
3. She buys us pajamas every year for Christmas because you have to sleep in new pajamas on Christmas Eve.
4. She quit smoking in July! We are happy about that and so is our dad.
5. She drinks two glasses of red wine every night when she's cooking.
6. She likes to look at trees in the fall.
7. She always kisses us twice at bedtime and before she leaves for work and pretends like she forgot she kissed and hugged us all ready; we play along.


I'll be under floor dying of embarrassment but ya'll have a wonderful weekend.

Artichoke Dip

I was clearing my camera card before packing for Chattanooga and forgot I had this picture of Artichoke Dip I made as a little appetizer before dinner when my brother-in-law and sister-in-law had dinner with us. Truth be told, I made it mainly because I know Bonnie, my sister-in-law, loves this dip. My brothers also have a strong fondness for this dip.

To get straight to the point, my brothers would not allow me entry into our mother's home on Thanksgiving or Christmas years past unless I had Artichoke Dip. Now since the holidays meals are at my house, my brothers will call "just to make sure" I haven't forgotten to make Artichoke Dip.

This is very easy to make but for some reason and I don't know why, if the artichokes are cut instead of mashed (i.e., food processor or knife), the taste of the dip changes dramatically for the worse.

Artichoke Dip -

This is best made the night before.

Drain two cans of artichoke hearts in water. They can either be quartered or halved. Using your hands and ONLY your hands mash the artichoke hearts. Your hands will hurt a little as you do this. As you can see by the picture, the dip is meant to be chunky. Let the artichokes drain a bit more.

Place the artichoke hearts in a glass bowl and add 1 packet of Good Seasons Italian Salad Dressing Mix (dry powder), 1 tablespoon garlic powder and 1 cup of mayo. Blend with a regular table fork, cover and refrigerate over night.

Place dip in a bowl surrounded by plain Ritz crackers and enjoy.

Note: This is a chunky dip and Ritz crackers seem to be able to stand up to the pressure better than several other crackers we have tried. You also want a somewhat plain tasting cracker so the taste of the cracker will not compete with the dip. Dip will last in refrigerator covered for one week.