Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip

1 8 ounce block of cream cheese (softened)
1 stick of butter (1/2 cup, softened)
2 Tablespoons brown sugar
1/2 teaspoon vanilla
3/4 cup powdered sugar
3/4 cup mini chocolate chips
Mix together cream cheese, butter, powder sugar, vanilla and brown sugar with an electric mixer. Stir in chocolate chips. Serve with chocolate animal crackers or graham cracker sticks. When you refrigerate the dip it becomes more stiff. It then can be shaped into a ball and rolled in chopped pecans or more mini chips and you have a chocolate chip cheesecake cheese ball. I just leave it in the bowl, it will quickly soften.
Serve with fruit, vanilla wafer or cookie of your choice

Chicken Parmesan Meatball Poppers

 

 

Chicken Parmesan Meatball Poppers

·        Makes: 48 poppers

Ingredients

• 1 lb ground chicken breast
• ¾ cup Italian breadcrumbs
• 1 cup fresh grated Parmesan cheese
• 3 garlic cloves, pressed
• ½ small onion, grated
• 2 Tbsp + 1 cup marinara sauce (divided)
• ½ Tbsp dried Italian seasoning
• 2 Tbsp fresh basil, chopped
• 2 Tbsp fresh parsley, chopped
• ½ tsp kosher salt
• ½ tsp fresh cracked black pepper
• 1 large egg, lightly beaten
• 1 cup shredded Italian blend shredded cheese

Directions

1.     Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.

2.     Set aside 1 cup marinara and shredded Italian cheese.

3.     In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 16-18 minutes until lightly browned.

4.     Turn oven to broil.

5.     Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.

6.     Broil for 2-3 minutes until cheese is golden brown and bubbly.

7.     Serve and enjoy!

Original source: http://communitytable.parade.com/220460/donnaelick/30-minute-chicken-parmesan-meatball-poppers/   By Donna Elick

Caramel Apple Spread

Caramel Apple Spread

Ingredients

• 8 ounces cream cheese
• caramel sauce (homemade or store-bought)
• toffee bits
• sliced apples, pears, pretzels for serving

Instructions

1. Place cream cheese on a serving dish. Pour as much caramel sauce as you want evenly over cream cheese. Sprinkle with a generous helping of toffee bits.
2. Serve with sliced apples, pears, or pretzels.

Butter Roast Chicken

Butter Roast Chicken

1 (2 to 3 pound) broiler/fryer chicken cut up 

5 Tbsp butter or margarine 

1/3 cup lemon juice 

1 tablespoon paprika 

2 teaspoons salt 

1 teaspoon pepper 

1 teaspoon brown sugar 

1/2 teaspoon crushed dried rosemary 

1/8 teaspoon ground nutmeg 

1/8 teaspoon cayenne pepper 

Place chicken in an ungreased 13-in. x 9-in.x 2-in. baking pan. Combine remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. Bake, uncovered, at 325 degrees F for 1-1/2 hours or until juices run clear, basting occasionally. 

Adapted from allrecipes.com 

Tender, juicy and flavorful! Excellent chicken.

Caesar Pork Chops

Caesar Pork Chops

1/4 cup flour

1/1 tsp dried Italian seasoning

1/2 cup Caesar salad dressing

4 boneless pork chops, about 3/4 inch thick

1/4 cup grated Parmesan

Heat oven to 375^ F. Line a baking dish with foil and spray with Pam. Combine the flour and Italian seasoning in a shallow bowl and mix well. Pour the salad dressing into another shallow bowl. Dip both sides of the pork chops in the flour mixture, coating well. Dip in salad dressing, coating well. Place in the baking dish, sprinkle with parmesan and bake 35-40 minutes or until pork is completely cooked.

For best results, use fresh pork chops (never frozen) and do not put anything else in the oven with this while it's baking!

These are always good, tender and juicy! I don't remember where I got this one either, but I've been making it for several years and always get compliments when I serve it!  

Sausage-Veggie Soup

OK, here's one of my favorite quick and easy dinners: Sausage Veggie Soup, served with Garlic Bread Sticks (New York's Original Garlic Bread Sticks - in your handy dandy freezer case at the grocery store!) This is one of those meals that I go to when I forget to set something out of the freezer....I always keep a pound of Jimmy Dean Sausage that I have browned and crumbled, in the freezer. I do the same thing with ground chuck. So, here's the soup:

Sausage Veggie Soup

1 lb sausage (I like Jimmy Dean's reduced fat sausage but this is great with Hot or Sweet Italian too)

1 chopped onion

1-2 cloves minced garlic

Splash of Worcestershire sauce

Pepper (I use black pepper and a 6 Pepper Blend or some crushed red pepper flakes) to taste

Italian Herbs to taste

1 16-24 oz jar your favorite spaghetti sauce

1 large container chicken stock

1 can dark red kidney beans or black beans

10-16 oz pkg frozen veggies (I usually use mixed vegetables but whatever's in the freezer is fine)

Brown the sausage in a large pot or Dutch Oven with the onions (throw in some chopped bell pepper if you want) and the garlic. When browned, splash in the Worcestershire and add pepper and herbs to taste. Pour in the spaghetti sauce, chicken stock and beans. Add water if too thick. Heat to a gentle boil until everything's hot. Add the vegetables and cook until done. Great with Garlic Toast. This is also good with a handful of small pasta....(which I cook separately so it doesn't get overdone), and add to the bowls before I ladle in the soup. I HATE overcooked pasta!

Pineapple Num Num

2 cans pineapple tidbits, drained

1 cup sugar

5 tbsp flour

1-1/2 cups shredded cheese (give or take)

1 tubs Ritz crackers, crushed

1 stick melted butter

Butter a casserole.  Heat oven to 350^F.  Mix the pineapple with the sugar and flour and put the mixture into the casserole dish.  Top with cheese.  Mix the Ritz crumbs with the melted butter and sprinkle over the cheese.  Bake 1/2 hour.

Awesome!!  This is one of my absolute all-time favorites.  It's terrific with anything Pork and is always a hit at Pot Lucks!  

From Carol Noles