Saturday, February 23, 2013

Cheesy Cheese Bombs

How can a recipe ever go wrong when cheese is involved?  Well that's can't.  There's just something about the gooey texture of warm, melted cheese that's incredibly addicting.  And don't even get me started on how wonderful burnt cheese is......yummmmm......burnt cheese...........Ok, ok, I just need a minute to wipe the drool from the corner of my mouth and then I'll continue.

So where was I?  Oh yes....cheese bombs. 

These cheese bombs are super easy to make, especially when you're short on time and looking for a little snack, a good appetizer, or even a meal.  In addition to being easy, cheese bombs don't require a lot of ingredients.  However, you could choose to stuff the bombs with other ingredients, ultimately making them your very own.  Ingredient ideas that I plan to try out one day are: chopped green and red peppers, ham, sausage, etc.  The possibilities really are endless. 

Cheese Bombs
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1 container Pillsbury Grands Flaky Layers Biscuits
1 package mozzarella cheese, cut into about 2” cubes
Olive oil (for brushing)
Grated Parmesan cheese, for garnish
Oregano/Italian seasoning, for garnish

Preheat oven to 350 degrees.

While the oven is preheating, pop open the biscuits and flatten them out slightly, on a clean work surface.

Once the biscuit is flattened, place about 2-3 pieces of the cheese onto the center. 
Next, fold the sides of the biscuit up and over the cheese, until completely sealed.  Once the cheese bombs are ready, place them seam side down onto a baking pan.

Brush the tops of the bombs with a little olive oil and sprinkle on the Parmesan cheese, and oregano or Italian seasoning.  They are now ready to bake.
Place the cheese bombs in the oven for 15-20 minutes or until just until they start to turn a nice golden color.  Allow a few minutes to cool and then serve!

Source: Oh, Bite It

Saturday, February 9, 2013

Bacon Cheeseburger Soup

If the weather keeps warming up down here in North Carolina, it'll almost be time to stop making soup.  I guess that means I'd better take full advantage of what little time I have left.

With that being said, today's soup was inspired by a recipe that I happened to find while scrolling through Pinterest.  (And yes, my husband likes to inform me that the site is becoming a major addiction of mine; but at least he's the one reaping all the benefits)  Jeff and I have always been big fans of hamburgers on the grill, so when I first spotted the idea for a cheeseburger soup, I knew right away that it was something we needed to try! 

I did end up altering the recipe a little, and still think it could be altered some more, based on ones taste.  For example, I would have loved to add some ketchup and mustard to the beef as it was browning, or stir in some dill pickle relish, but I knew if I did that Jeff wouldn't have eaten it.  (He can be pretty picky when it comes to certain things, but I can't say too much because I know I'm the exact same way).  None the less, the soup turned out great!

Recommendation: Garnish with a little extra bacon bits, some shredded cheese, scallions, a a dash of Frank's Red Hot Sauce!

Bacon Cheeseburger Soup

1 lb. lean ground beef
3 tsp. season salt
1 tsp. garlic powder
1 tsp. dried onion flakes
¼ tsp. black pepper
1 tsp. Worchester sauce
1 (32 oz.) package reduced sodium chicken broth
28 oz. Velveeta Cheese
4 oz. Jalapeno Velveeta Cheese
1-2 cups, shredded Cheddar Cheese
1 package Philadelphia Cooking Crème
1 package Ore-Ida Hash Browns
1 package Turkey Bacon, cooked and crumbled

In a medium to large skillet, over a medium heat, brown the ground beef.  While the beef is browning, add into the skillet the season salt, garlic powder, onion flakes, black pepper, and Worchester sauce.  Continue to brown the beef with the seasonings.  Once ready, drain the excess grease.

Now generously spray your slow cooker with a nonstick cooking spray and add in the chicken broth, seasoned beef, almost all the bacon crumbles (save some for garnish), the Velveeta cheeses, the cheddar cheese, Philadelphia cooking crème, and the hash browns.  Stir around until the ingredients are combined and then set the slow cooker to high and cook for 4-5 hours.  Be sure to periodically stir around.

Once the soup is ready, place it in a serving dish and garnish with a little extra shredded cheese, some bacon crumbles, scallions, and a little Frank’s Red Hot Sauce for some extra kick!  Enjoy!

 Adapted from Living Life of Riley

Sunday, February 3, 2013

Funfetti Popcorn (Love Addiction)

Wow!  It's hard to believe that it's already February, which means Valentine's Day is right around the corner.  If I'm completely honest though, which I usually am, I was never a big fan of the so-called "holiday," mostly because I don't really care about receiving flowers (I know, shocker!), and if I want candy or chocolate, I feel that I could always just go out and buy some for myself.  Don't get me wrong though, I love the idea about celebrating love and relationships, and with all that being said, Valentine's Day will forever hold a special place in my heart, because it's the day that my husband Jeff, proposed to me.

Valentine's Day is also considered, by some, a holiday, and I love holidays!  Therefore, I'll decorate, make special Valentine's Day treats, and buy cards for those I hold most dear.  One particular treat I enjoy making is funfetti popcorn!  This recipe is so super easy to throw together, can easily be adapted to meet your tastes, and goes quickly; which means you don't have to worry about leftovers!  It's also great for any holiday; all you have to do is change up the sprinkle and m&m colors!    

Funfetti Popcorn (Love Addiction)

3 bags, 100-calorie butter flavor popcorn, popped
16 oz. white chocolate chips or baking squares (I use Ghirardelli)
½- ¾ a bag of Valentine’s Day M&M’s
1 cup square pretzels, broken into bite size pieces
Valentine’s sprinkles (optional)

Empty the contents of the popped popcorn into a large mixing bowl, being careful not to include any un-popped kernels. 

Also add in the pretzel pieces and gently mix around.

Next, melt the white chocolate, according to package directions, and evenly pour over the popcorn.

Now, using a wooden spoon, gently stir together until the popcorn is evenly coated with the white chocolate.  Lastly, add in the m&m’s and sprinkles, then gently stir together once more.

After the popcorn is ready, place a piece of parchment paper on the kitchen counter, or another flat surface, and empty out the contents of the bowl. 
Make sure to spread the popcorn around to allow for even cooling.  Once the chocolate has completely hardened to the popcorn, it's ready to serve!  I promise that it'll go quickly, however, if you happen to have any leftovers, store in an airtight container.
Source: Adapted from Cooking Classy