Scentsy Party Appetizers

Who needs a main dish when you have so many awesome appetizers.  Whether it be a baby shower, bridal shower or you are hosting a Scentsy Party (or something of the like)  this is the post for you!

Bacon Wrapped Water-Chestnuts

2 cans Whole Water Chestnuts (I had to use sliced last night and it still worked)
1 1/2 pkg sliced bacon (I like thinner smoked ham)
Wrap bacon around chestnut and secure with a toothpick.  Place on cookie sheet (my genious sister Caitlin lays tinfoil down first and now so do I)  Cook for about 1 hour at 350 or until bacon is getting crispy. 
Mix:
1/2 cup brown sugar 
1 1/2 cup catsup
Sometimes I throw in a bit of Worcestershire Sauce

Dip each piece into the sauce and place back on the cookie sheet, before serving put back in the oven for about 15 to 20 minutes to heat and serve.  These are crowd pleasers!!!

Fruit Dip

1 8oz pkg Cream Cheese
1 container Marshmallow Cream
3 Tablespoons Sugar
3 Tablespoons of Orange Juice (if handy I throw it in)
red food coloring

Mix, chill and serve with fresh fruit--goes the best with strawberries, grapes and apples...at least that is what I like.

Tomato Basil Bagette Appetizers...

I don't know the fancy name...
Slice french bread or bagette (for smaller bits) and place on cookie sheet
Spray olive oil pam spray on each piece or spread pesto on each piece (I like the pesto the best...Caitlin used a Basil pesto that comes in a squeeze tube and that was great)
Place a slice of tomato on each piece
Sprinkle basil over top
Sprinkle a bit of Parmesan Cheese on top
Spray again with Olive Oil Pam Spray
Cook in oven until toasted (I prefer them lightly toasted...last night they were darker than what I like)
These are great with any Italian dish you make too as a side

Tortilla Roll-Ups

6 large Tortillas
1 Pkg Cream Cheese
1 can green chilis
1 can black olives
1 cup shredded Cheddar Cheese (about)
Deli Ham

Mix cream cheese and green chillis (I usually don't add the whole can cause my family doesn't like spicey).  Add chopped olives and shredded Cheddar.  Spread all over your tortilla (as thick as you like) and then place slices of ham over top to cover tortilla.  Roll up tightly and place them in the fridge to chill.  Before serving pull them out and slice them (1 inch to 2 inch thick) and plate them.  Yum!



Italian Potato Soup- Olive Garden

1 lb. ground Italian Sausage 5 cubes chicken bouillon

1 t. crushed red peppers 1 cup half & half

1 large onion, diced 1 ½ cups white beans, dry(or I use a can), 2-3 small potato's

3 cloves garlic, pressed 1 cup kale, chopped

10 cups water ¼ cup parmesan cheese

2 stalks celery, dice


Place beans in sauce pan, cover with water and soak overnight. (or use can of beans) Saute’ sausage and red pepper in a large pot. Drain fat and rinse sausage. Sauté onion, celery and garlic in 1 T olive oil until onions are soft. In a crockpot, mix chicken bouillon and water and then add sauted vegetables. Cook on low for 4 hours. Add *half & half, stir in sausage. Keep on warm until ready to serve. Just before serving, add kale and parmesan cheese. Garnish with grated Asiago cheese or Parmesan.


*For a lower fat recipe, omit half & half. Then remove 2 cup of beans with a slotted spoon and set aside. In a blender at low speed, blend remaining soup in small batches until smooth. Once blended pour soup back into crockpot; stir in reserved beans and add sausage.

Black Bean Enchilada's- Kelly Hardy

Ingredients:
2 (10 inch) flour tortillas (or flavored tortillas are good)
2 Tbls. vegetable oil (I use olive oil)
1 small onion, chopped
1/2 red bell pepper, chopped
1 tsp. minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 tsp. minced jalapeno peppers
3 ounces cream cheese
1/2 tsp. salt
2 Tbls. chopped fresh cilantro

Directions:

1. Wrap tortillas in foil and warm in 350* oven for about 15 min.

2. Heat oil in 10 inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.

4. Spoon mixture evenly down center of the the warmed tortilla. Serve immediately.

I usually serve salsa on the side to put on them.

Meatball Stuffing Caserole

Meatball Casserole-

My best friends mom made this when we were growing up. She said it was one of my moms recipes out of the ward cook book. I don't remember my mom ever making it but I remember that I LOVED it. A big thanks to Carol Rawlins for looking this up for me :)

12-16 Meatballs

1 Can Cream of Mushroom

1 Can Cream of Chicken

1 Box Stove Top (chicken flavor)

1/2 cup mixed cheese

Put meatballs in casserole dish, cook up stove top them sprinkle over meatballs. Combine your cream of mushroom and cream of chicken soups(add a little milk). Pour over your meatballs and stuffing and then sprinkle with your favorite cheese. Bake at 350 for 20 minutes. Serves 2-3 people (if you like meatballs as much as we do) Great comfort food!!

Next time I might add some sour cream!

Ham and Pea Casserole

Ham and Pea Casserole

This is a casserole I like to use after I have cooked a big ham. We can never eat the whole ham and leftovers aren't that exciting after a while. I just made it up and throw the amounts in, so it really is up to you on how much you make.

Ingredients

1/2 box our a full box of the funnest pasta you can find :)

1 bottle of Alfredo sauce(it doesn't matter what kind, I just don't like ragu)

I can Cream of Chicken

1 cup of frozen pea's

1-2 cups of chopped ham

1/2-1 cup Italian bread crumbs

2 TBS of Butter

1/4 cups of Parmesan

I boil the pasta and pea's together then drain. I add the sauces and ham. Then I mix the bread crumbs with cheese and butter until it is moist. Then I put pasta mixture in a casserole dish and sprinkle crumbs on top. Cook at 425 until crumbs are brown and then serve.

Meatball Marinara Subs

McKenzie's Meatballs

1 1/2 Pounds Ground Beef

1/3 Cup Minced Onion (I use dehydrated onion. It is already minced up and all you have to do is add a little water and put in

the microwave for 30 seconds! Saves ALOT of time!)

1 tsp Salt and 1 tsp pepper

1/2 tsp Minced Garlic

2/3 Cup Saltine Cracker Crumbs

1 Egg

1/4 Cup Milk (I like to use Whole or Half and Half)

Cook in 1/4 Cup(or more) Melted Shortening on Medium, Brown outside's of Meatballs, then place on cookie sheet and let finish cooking at 300F

My favorite sauces- Hunt's Pasta sauce (yes from the can) I love the taste of their sauces and they have so many different ones and you can always spice them up with your own spices. Plus they are usually on sale!

If I am in a cooking mood I just got this recipe from my good friend Sonja Schatt and I LOVE IT. She served her mission in Italy and she says this is pretty authentic.

Simple Tomato Sauce

In a medium saucepan heat 3 tablespoons extra virgin olive oil over medium high heat. Add 2 minced garlic cloves, cook until fragrant. About 1 minute. Add 1/4 tsp red pepper flakes and 1 can whole or diced peeled tomatoes, breaking them as you go. Season with salt and pepper. Bring to boil, then reduce to rapid simmer. Cook stirring often until sauce thickens, about 15 minutes. Stir in 1 tsp minced oregano leaves. Makes 2 1/2 cups. (I also like to add basil from the tube- best invention EVER!! Found at wal-mart by produce)

Combine meatballs with your favorite marinara sauce and

serve in toasted subs. Cover with your favorite cheese (I like swiss) and add olives, fresh basil leaves, parmesan cheese, peppers, whatever you like :)

So easy and so yummy

Chicken Alfredo

So I am usually really lazy when it comes to my Alfredo Sauce. I like to use the bottled stuff that you find at the stores(except for Ragu's, its gross). So that is where I get my sauce. (McKenzie has a good from scratch recipe... hint hint Kenzie)

When I make my chicken Alfredo I usually brown my (seasoned-S&P, garlic, red pepper flakes, etc...)chicken with some garlic in some butter and EVOO. Then I usually always add cooked bacon and then I cover with my Alfredo from a jar ;) I know I am a cheater but it taste so good. I use this same mixture for my Chicken Alfredo/Penne*, White sauce lasagna, Chicken Alfredo Pizza, and Chicken Alfredo crepes.

* With Penne (what my family calls this dish) I serve the Chicken Alfredo with Tomatoes and Peas, over Penne! Yumm

Cider Beef Stew Taste of Home

3 TBS flour

1 tsp salt

1/2 tsp pepper

1 pound beef stew meat, cut into 1 inch pieces

2 TBS vegetable oil

1 cup apple cider

1/2 cup water

1 TBS vinegar

1/2 tsp dried thyme

2 large carrots, cut into 1 inch pieces

1 celery rib, cut into 1 inch pieces

1 large potato, pealed and cubed

1 medium onion sliced.

In a bowl combine flour, S&P, and beef and toss to coat. In pan brown meat in oil. Add cider, water, vinegar, and thyme and bring to boil. Reduce heat, cover and simmer for 1 hour and 45 minutes. Add vegetables and cover and simmer until soft (45 minutes) 4 servings

The apple cider really adds to the flavor!

Spicy Homemade Mac and Cheese

I made this one up, but it turned out so good! So hopefully I can remember what I did.

2-3 whole roasted red peppers.

1 box cream cheese

2 tsp minced garlic

2 tsp parsley

Blend all above ingredients

Boil some of your favorite pasta(however much you need. I boiled half a box of penne)

3-4 cups sharp cheddar cheese

1 cup half and half

3 TBS butter

1/4-1/2 cup flour

Melt butter and then whisk in flour until you make a good roux. Add half and half and mix until thick gravy texture. Add you cheese and fold in with a wood spoon (stir in using figure 8's. it helps blend in the cheese better.) Then add your blended mixture. I added my pasta and then toped with a bread crumb/butter mixture and some more cheese.

You might have some extra cheese mixture. I put it in a zip lock freezer bag and freezed it and just un-thawed it when I wanted to make this meal again. It was just as good as it was the first time!

Salsa Pulled Pork

1 pork roast

1 can refried beans 16 oz

1 can salsa 16 oz

Put in your crock pot and cook on high for 5-6 hours until you can shred your pork! SO yummy!!!

Serve in tortillas with olives, lettuce, tomatoes, cheese, ranch, and whatever else you can think of!!

Chicken Parmesan

Chicken Parmesan

Ingredients

1-2 Chicken Breast

1 cup Parmesan

2 cups Italian bread crumbs

2 eggs

1/2 cup flour

Marinara Sauce

Spaghetti noodles

I cut the chicken into pieces and pound it out until they are really thin. I mix crumbs with cheese and then I add a little salt and pepper. Then I coat the chicken with first flour then egg and then Bread crumb, cheese mixture. I cook in hot olive oil or vegetable oil until brown and cooked. I serve chicken on top of spaghetti and pour my favorite marinara sauce on top.

Sausage Stuffed Loaf- Taste of Home

2 loaves frozen bread dough (1 pound each)

1 pound Italian sausage

1 package (10 oz) frozen spinach, thawed squeezed dry

2 cups mozzarella cheese

2 cups swiss cheese

1/4 cup Parmesan cheese

1 tsp dried oregano

1/2 tsp garlic powder

2 TBS butter

1 egg lightly beaten

Thaw bread dough until doubled in size. Cook sausage, drain, add spinach, cheese, oregano, and garlic and then set aside.

Roll each bread into 14 in by 12 in rectangle. Put sausage in middle, gently press down and then bring edges up and pinch to seal. Place seam down on cookie sheet and form into crescent shape. Brush with egg. Bake 350 for 20-25 minutes. Let stand 5-10 minutes before cutting.

Caitlin's Chicken Enchilada's

Caitlin's Chicken Enchilada's

This is Andrew's favorite meal and my least favorite (ha ha) I really don't know why he likes them so much but he does. I have never been a Enchilada girl so maybe that is why. This probably wont be the best recipe. You may have to eyeball the ingredient's like usual.

2 chicken breast

1/2 onion diced up

1 can cream of chicken

1/2 container of sour cream

1 package taco mix

1/2 cup cheddar cheese

1/2 cup mozzarella cheese

1/2 tsp of red crushed pepper flakes

4-6 flour tortillas (large)

I cut the chicken (when semi frozen- it is easier to cut) into small cubes. I brown it up with the onions and red crushed pepper. When the chicken is cooked I add the cream of chicken, sour cream, taco mix, and cheese. When it is all mixed I roll of mixture into tortilla's and I usually leave a little extra to place on top. Cook for 20 minutes at 350 and serve :) I serve with salsa or pinco de gallo.

Sloppy Joe's

Sloppy Joe's

This is my mom's way of making Sloppy Joe's and they are extra sloppy. I just throw the amounts in again so measure to taste :)

1 Pound Lean Ground Hamburger

1 Can tomato sauce

1/2 cup Ketchup

1/4-1/2 cup brown sugar

2-3 TBS of Worcestershire sauce

I brown the hamburger, Drain it and then add a can of tomato sauce, If it is runny I skip the ketchup, if it is too thick I add more ketchup. Just eye ball it. Then I add the brown sugar and Worcestershire sauce to taste. I like mine a little sweet so I add more brown sugar :) Serve on top of sesame buns and put potato chips in your sandwich if you like a little crunch. If it doesn't turn out I am sorry. This is the first time I have thought to write it down. Maybe one of these days I will actually measure.

Applebee's Oriental Chicken Salad

Dressing(serves 4-5)

6 TBS honey

3 TBS rice wine vinegar

1/2 cup mayo

2 tsp dijon Mustard

1/2 tsp sesame oil

Salad

1 frozen breaded tenderloin person

2 cups green cabbage

2 cups red cabbage

6 cups romaine lettuce chopped

1 carrot shredded

2 green onions chopped

1/2 cup toasted almonds (my mom likes to sugar them)

2/3 cup chow mien noodles

Cook Chicken according to the package. (You could make your own chicken for fewer calories, but the frozen chicken tenderloins are super fast and easy) Toss the salad and add chicken. Serve with dressing and enjoy the party for your taste buds :)

Christmas Punch

2 pkg Black Cherry Kool-Aid
2 Frozen Pink Lemonade Juice
2 Frozen Orange Juice
1 large can Pineapple Juice
1 cup Sugar
Water...I only add half of what is required by each package or container (or less) to make a very concentrated bucket full of sugar...then you can freeze it in cube trays or leave it to freeze in the bucket (we stick it outside in the winter) and then add a little to a glass and fill with Sprite or some other lemon lime carbonated beverage.

 

Buttery Crescent Rolls

I got this from a Taste of Home recipe magazine and I like them.  They work great for chicken roll ups (recipe already posted)

1 pkg yeast
1/2 cup warm water
1/2 cup warm milk
1/2 cup butter, softened
1/2 cup sugar
1 egg
3/4 tsp salt
4 to 4 1/2 cup flour
additional butter, melted

Dissolve yeast in water (I add the sugar too).  Add milk, butter, egg, salt and 2 cups flour--beat on medium speed 2 minutes (I then let it sit and bubble for a while).  Stir in enough remaining flour for a soft dough.
Knead 6 to 8 minutes and place on greased surface (turn once).  Cover and let rise until double (about 1 hour). 
Punch down and divide in half.
Roll each portion into 12 inch circles and cut into 12 wedges.  Roll up  and place on cookie sheet, curve edges.  Cover, let rise til double (about 30 minutes)  Bake at 375 for about 12-14 minutes
Brush melted butter and remove to wire racks to cool.  (makes two dozen)

Chicken Roll-ups

Make a crescent roll recipe and prepare dough as normal. 
Filling:
One can cream of chicken soup
1/2 to 1 bunch of green onion chopped
Onion flakes (to taste)
I add a can of chicken breast already cooked but you could cook a breast or two and chop them up
cheddar cheese

But a couple tablespoons worth of filling on crescent triangle and roll up. Place on cookie and bake at 350 til cooked through.

Mix cream of chicken with a little water to desired consistency and pour over top of roll ups.  This is great comfort food and my kids eat these really well.  They are great as left overs and my hubby likes to eat them cold.

Argentine Locro (A Soup with Everything in it)

This is a special occasion meal, they make this to celebrate their May Revolution Day in Argentina (25 de Mayo)  it is super filling and loaded with calories.  My kids liked it.  The Quiquirrimichi sauce adds great flavor and kick, and they put a white cheese over top. 



Saute the below ingredients until onions are translucent and meat is cooked
11 oz Italian sausage or chorizo (cut into ~1 in pieces)
11 oz stew meat--beef
11 oz smoked bacon (cut into tiny pieces)
1 white onion diced
2 cloves garlic (diced)

ADD to meat:

2 cups white corn (I used frozen, but fresh is best)
1 tsp cumin
1 tsp paprika
2 bay leaves
1/2 tsp black ground pepper
dash of salt

stir over medium heat for 5-10 minutes then pour into a crock pot with:

2 cups boiling water and 1 cube vegetable bullion
1 large can hominy (with juice)
1 cup cubed butternut squash
1 cup cubed sweet potato
1 cup cubed baking potato
2 Roma tomatoes in wedges
2 cans Navy Beans

Let cook in crock pot for 3-5 hours on high, during the last hour mash the soup to desired thickness.

Serve with cheese (I used mozzarella) and quiquirimichi sauce (put on a little or a lot depending on how much heat you want)

QUIQUIRIMICHI SAUCE:

Saute:
3T olive oil
1 red bell peppers (finely diced)
1 medium white onion (finely diced)
1 tsp paprika
1/2 tsp red chili flakes (or to taste)
a pinch of chili powder
salt and pepper to taste