Just when I thought there was only one way to eat hummus … Pioneer Woman goes and do this!!! Hummus Wrap! I’m like OMG! WHAT?!?!? And to top it all off it is loaded with some of my faves … Artichokes, Feta Cheese, Roasted Red Peppers, Grilled Onions … Need I say more! Ummm. Is it lunch time yet? #HUNGRY
- 1 Tablespoon Butter Or Olive Oil
- 1/2 whole Red Onion, Halved And Sliced
- 1 whole Spinach Flour or Favorite Tortilla (large)
- 1/4 cup Hummus (Homemade Or Store Bought) – By All Means Add More If Needed
- 1 whole Roasted Red Pepper, Sliced
- 3 whole Artichoke Hearts, Halved
- 2 cups Mixed Greens
- 1 Tablespoon Your Favorite Balsamic Vinaigrette (Homemade Or Store Bought)
- 1/4 cup Feta Cheese Crumbles
- Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.
- Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don’t have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.
- To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.
- Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend or NOT!
Credit of Recipe & Photo is courtesy of The Pioneer Woman
Let me just start off by saying WE LOVE CHEESE. I mean if we could have it on everything we would. Cheddar, Swiss, Gouda, Gruyere, Provolone, Mozzarella, Just Cheese, Cheese, Cheese! And if you are anything like us you would loathe this recipe. It’s super packed with cheese, bacon, nuts and herbs. YUM! It’s so good and easy to make & just in time to be a feature at your Super Bowl party. Whip it up today & watch the crowd go wild. Behold The Power Of Cheese!
- 1 package (8 ounces) cream cheese , softened
- 1/2 cup milk
- 2 cups shredded sharp cheddar cheese
- 1/4 cup (1 ounce) blue cheese , crumbled
- 1/4 cup finely minced green onions (white part only)
- 1 jar diced pimento , drained
- 3/4 cup pecans , divided (Of course, any nut will do!)
- 10 slices bacon , cooked, drained, finely crumbled and divided
- Salt and pepper
- 1/4 cup minced parsley
- 1 tablespoon poppy seeds
- Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste.
- Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly.
- Refrigerate (or freeze) at least 2 hours.
- Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use.
Valentine’s Day is drawing near and I always get SUPER excited. You see in the Porter House Valentine’s Day for my husband & I is like Christmas for the kids. Yes! Valentine’s Day. A day filled with Love and Romance and Passion and Kisses and Candy and Flowers and Dinner and ok ok you already know. But even though the Porter’s are like that 365, 24/7 …. It’s just something about February the 14. It’s like EXTRA Special. A day designed for LOVE. I know by now you are like Tameca .. the strawberries ??? OK! enough rambling so I guess i’ll move on. Soooo just when you think chocolate covered strawberries were the belle of the ball, thebomb.com, the Pièce de résistance. BAM! The world is introduced to stuffed chocolate dipped strawberries. Talk about a Oh, My Goodness moment. I don’t know who came up with the concept but they got a sure winner with me. #WishingIHadSomeNow
- 12 strawberries
- 3/4 c milk chocolate chips (can use semi-sweet)
- 3 oz cream cheese
- 2 – 3 Tbsp powdered sugar
- 1/4 tsp almond extract
- chopped almonds, nuts, graham cracker crumbs (optional for garnish)
- Rinse and halve strawberries lengthwise. Core out the center but leave the stem on. Dry on paper towels.
- Melt chocolate in microwave bowl until melted…stirring regularly.
- Line a cookie sheet with wax paper.
- Hold strawberry by the stem and dip in the chocolate, covering half of the strawberry. Place on the wax paper lined sheet.
- Beat together cream cheese, powdered sugar, and almond extract. Spoon into a pastry bag. Pipe into strawberries. Sprinkle the nuts or graham cracker crumbs on top for garnish (optional).
- Enjoy with your Sweetie & a glass of wine or champagne.
I recently discovered this recipe while browsing one of my favorite forums. The name along intrigued me to take a look-sy. I never heard of “Funeral Sandwiches” before now but anything that involves a sammie I’m all in. Talk about Total Yum factor; Not to mention the recipe calls for brown sugar and King’s Hawaiian Rolls. Double Yum! This would be a perfect dish for tailgating or entertaining.
For the sandwiches:
- 24 King’s Hawaiian Rolls
- 24 slices deli slice Honey Ham
- 24 slices deli slice Swiss cheese
For the glaze:
- 2 sticks butter, melted
- 4 Tablespoons Brown Sugar
- 2 Tablespoons mustard
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon finely minced onion (or 2 tsp. dried minced onion)
- Poppy seeds, for sprinkling
1. Cut the rolls in half and spread the insides lightly with mayonnaise. Lightly oil or spray baking pan with Pam. Line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.
2. In a medium bowl mix together the melted butter, Worcestershire sauce, mustard, brown sugar and onion. Pour the entire concoction over the buns, drenching each one. Sprinkle each sammie with poppy seeds. Cover tightly and marinade anywhere from 4-24 hours.
3. Preheat the oven to 350 degrees. Bake for 15 minutes, uncovered or until cheese is melted and bun tops are a bit golden. Serve warm!
*CHEF’S TIP – BYOC (Be Your Own Chef) Mix and Match your favorite deli meats and cheeses to truly personalize it and make it your own.
- 1 pound 96% lean ground beef or ground turkey
- 2 teaspoons onion powder, or 1 onion, chopped
- 16 ounces tomato sauce
- 1/2 teaspoon dried basil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 15 ounces refrigerated buttermilk biscuits, buttermilk
- Add whatever typical pizza toppings you like, green pepper, turkey pepperoni, mushrooms, etc.
- 1 1/4 cups part skim milk mozzarella cheese, shredded
1. Preheat oven to 350 F. In skillet, brown meat over medium high heat until browned, stirring to crumble. Stir in onion powder, tomato sauce, basil, garlic and Italian seasoning.
2. Add quartered biscuits; stir gently until biscuits are covered with sauce. Mix in toppings of your choosing. Spoon mixture into a 9×13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese; bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
Source: Weight Watcher Boards
Here’s a last minute appetizer that’s perfect for your Labor Day barbeque or football tailgate party. I love Caprese Salad so these little bites are a perfect snack. These are fresh, light, easy, healthy and delicious. Not to mention that the flavors compliment each other perfectly. You can add variations to this recipe based on your favorite Caprese salad ingredients. I included Kalamata olives on some of my skewers for an extra twist! So until next year, Goodbye summer!
- 2 boxes cherry tomatoes (red or yellow)
- 12 bocconcini (small mozzarella balls), about 8 ounces
- 1 bunch basil
- salt (coarse ground or Kosher)
- black pepper
- extra virgin olive oil
- balsamic vinegar
- oregano (use fresh if you have it, if not dry works well)
- Kalamata olives, pitted (optional)
- long pointed wooden skewers
1. Prepare ingredients. Cut cherry tomatoes in half and cut mozzarella balls in half.
2. Skewer alternating tomato halves, mozzarella, basil leaves and kalamata olives (if using). Repeat with the remaining cheese and tomatoes.
3. Arrange on platter and drizzle balsamic vinegar, extra virgin olive oil, coarse salt, coarse ground black pepper, and oregano over skewers.
4. Feel free to be creative with the placement and amount of tomatoes or mozzarella based on your preferences.
Well the time has come and I am ready for some football baby. And what goes perfect with football? Snacks of course. So here is a yummy recipe that takes the savory cheese ball and turns it into something sweet. Like I said before anything with peanut butter & chocolate; I’m All In!
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar
- 3/4 cup creamy peanut butter (not all-natural)
- 3 tablespoons packed brown sugar
- 3/4 cup milk chocolate chips
- 3/4 cup peanut butter chips
- Graham cracker sticks, teddy grahams, and/or apple slices for dipping
1. Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
2. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
3. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
4. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.
*Chef’s Note – Celery sticks and/or carrots make for an excellent dipper for this dip also.
The first time I had bean dip I was blown away. It was in my 1oth grade Spanish class. We had to do a presentation for class and one of my classmates had brought a bean dip for extra credit. I think he was just trying to kiss up to the teacher. Such a Show-off. Making us all look bad with his fabulous, oh so good bean dip.. Anywho, it was a big hit and everyone loved it. The only regret I have about it was I wish I got the recipe. Even though I have not found an exact replica, I have discovered this concoction that is Easy. Peasy. Hot and Cheesy. Just absolutely delicious. Try this hot cheesy delicious dip at your next gathering! Your friends will thank you!
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 2 (16 ounce) cans refried beans
- 1/2 (1 ounce) package taco seasoning mix
- 5 drops hot pepper sauce
- 2 tablespoons dried parsley
- 1/4 cup chopped green onions
- 1 (8 ounce) block Cheddar cheese, shredded
- 1 (8 ounce) block Monterey Jack cheese, shredded
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese.
3. Transfer the mixture to an 8×12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
4. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
I’m not a big drumette person but when I do indulge I prefer bar-b-que wings over buffalo wings. Here’s a recipe that is to be a sure crowd pleaser. Buffalo wings, all grown up!
for Bourbon-Glazed Chicken:
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped onion
- 3 garlic cloves, peeled, thinly sliced
- 1 cup bourbon, divided
- 1 cup ketchup
- 1/2 cup hot pepper sauce (such as Crystal)
- 1/4 cup tomato paste
- 3 tablespoons (packed) brown sugar
- 30 chicken drumettes (about 4 pounds)
- onion powder
- garlic powder
- black pepper
- Celery and carrot sticks, for serving
for Blue Cheese Dipping Sauce:
- 1 ounce Roquefort cheese, crumbled
- 1/3 cup nonfat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons chopped scallions
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon white wine vinegar
- Juice of 1 lemon, fresh squeezed
- Juice of 1 lime, fresh squeezed
1. For the blue cheese dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurt, mayonnaise, scallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours or overnight.
2. Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.
3. Place chicken drumettes in 15 x 10 x 2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.
4. Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with onion powder, garlic powder, salt and pepper.
5. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside.
The Porter House love us some deviled eggs. These evil hors d’ouvres are fantastic for all types of gatherings. From Easter egg hunts, summer picnic potlucks and holiday parties they go hand in hand. My family goes crazy over them at every event. Not to mention that I myself have been known to devour a dozen of these delectable delights in one sitting (LOL). So bring some to your next social gathering. They are quick, easy and sure to be a crowd pleaser.
- 12 eggs
- 4 tablespoons white sugar
- 2 tablespoons sweet pickle relish
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 2 tablespoons yellow mustard
- 1 tablespoon mayonnaise
- 1 tablespoon creamy salad dressing (such as Miracle Whip)
- 1 tablespoon apple cider vinegar
- paprika for garnish (optional)
1. Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water has boiled for 2 minutes, remove from the heat and cover pot with lid. Let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold.
2. Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and pepper. Next add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
3. Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika for garnish.
*CHEF’S NOTE – Want a more polished look? Put the egg filling into a piping bag or freezer bag (with a cut off corner), and pipe the filling into the egg white halves.