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.
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.
by Dominique Goosby Harris – All Things O’Natural
Oooo la la..this is going to be a royal treat for your skin. The Raw Honey and Brown Sugar Scrub. Not only is it a tasty facial scrub for your face, it is excellent to use on your lips and those rough areas on your body, such as elbows, knees and feet. For a wonderful scrub that you can use once or twice per week, here is all that you need to do:
Honey and Brown Sugar Facial Scrub:
What You’ll Need:
- Raw honey: The use of raw honey gently exfoliates the skin and stimulates circulation without causing irritation and dryness. Raw honey is a humectantwhich has the quality of attracting and retaining moisture, so it balances the skin moisture to give a soft glowing complexion. Another one of the amazing raw honey benefits for skin is its protection against sunburns.
- Brown Sugar: Exfoliating the skin with a brown sugar scrub cleans and tightens pores giving the skin a more even uniform appearance; pores look smaller, skin tone more even. It can also diminish the damage to the skin caused by acne and other skin conditions.Using a brown sugar scrub improves your skin’s ability to retain its natural moisture balance.
- Essential Oil (optional)..I add 2 drops of tea tree oil
- Wash Cloth
- Mix 1 TBSP Raw Honey to 1 TBSP of Brown Sugar. Add 2 drops of an essential oil geared towards acne control (peppermint, tea tree, rosemary). Apply the mixture to a clean face in upward circular motions for 3-5 minutes. Take your damp warm wash cloth and gently wipe the mixture off of your face. Repeat until the scrub is completely removed. Follow with a cool water rinse. Tone. Moisturize.
Oh my Goodness, your face is going to faithfully thank you for this one. Your skin is going to feel extremely smooth as the facial removes excess oil and dead skin cells through exfoliation. We all can agree that acne is the ‘devil’ so this scrub works overtime to keep the enemy at bay. And really, who doesn’t want healthy, smooth, hydrated skin?
I try to do this facial scrub at least two times per week. I have combination acne prone skin, so taking care of my skin is an absolute priority in keeping my little acne enemies on lock down. And I must say, this scrub has worked wonders. Give it a try before you spend your money on chemical peels, commercial facial scrubs, etc. And many of the ingredients are right in your kitchen cabinet. Also, use it in the shower as a body scrub, your body will thank you for it.
So I grew up on the stuff that came in a little package that you simply add water to. That was until I met my husband; who introduced me to the old school way of oatmeal. I tried it once and have never looked back. It is So Simple, So Good; Not to mention So Good For You. No more instant for me. I want the real deal.
1 3/4 cups milk
1/2 cup packed brown sugar
1 egg, lightly beaten
1 cup quick-cooking oats
1 tablespoon butter or margarine
In a saucepan over medium heat, combine milk, brown sugar and egg. Cook, stirring constantly, for 5-7 minutes or until mixture boils. Add oats; cook and stir for 1 more minute. Remove from the heat. Add butter; cover and let stand for 3-5 minutes. For garnish sprinkle some extra brown sugar on top.
* Chef’s Note – For an extra touch garnish with your favorite fruit like sliced bananas or blueberries.
1 apple – peeled, cored and finely chopped
2 1/3 cups apple juice
1 1/3 cups quick-cooking oats
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons of regular raisins
2 tablespoons of golden raisins
1/4 cup of brown sugar
1 teaspoon vanilla extract
In a saucepan, combine apple, apple juice, oats, cinnamon and salt. Bring to a boil; boil for 1 minute, stirring occasionally. Remove from the heat; stir in raisins, brown sugar and vanilla. Cover and let stand for 5 minutes. Serve immediately. Eat & Enjoy!
*Chef’s Note: Want to add a little tartness? Use dried cranberries instead of raisins.
My husband LOVES himself some meatloaf. So when I was inspired to make him this retro classic I looked to no other than the Queen of Southern Cuisine – Paula Deen. Taking her advice as I always do, I made the recipe according to her precise measurements. We were in LOVE but when the second time came around to make this dish I had a few extra spices and seasonings in the house and I decided to add them to the mix. As if it wasn’t good already, it was even better. So from that point on I have been making it the re-mix way. Like the saying goes, “If it ain’t broke don’t fix it.”
- 1 pound ground beef
- 1 (6-ounce) can tomato paste
- 1/2 cup chopped Vidalia onion, diced
- 1/2 cup chopped green bell pepper, diced
- 1/2 cup quick-cooking oats
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 package Lipton Onion Soup mix
- Glaze Topping
- 1/3 cup ketchup
- 2 tablespoons packed light brown sugar
- 1 tablespoon Honey Dijon mustard
Preheat the oven to 375 degrees F.
In a skillet saute diced onion and bell pepper until they become tender.
Next in a large bowl, combine the ground beef, tomato paste, onions, green pepper, oats, egg, salt, pepper, garlic powder, onion powder and soup mix. Shape mixture and place in a loaf pan.
In a small bowl, whisk together the ketchup, brown sugar, and mustard. Slather the glaze on top of the meat loaf and bake until the meat loaf is firm and cooked all the way through, about 1 hour. Serve hot with your favorite side dish & Enjoy!
* Chef’s Tip – Leftovers make a killer sandwich 🙂
Recipe was re-mixed from Paula Deen: Aunt Peggy’s Meatloaf @ http://www.foodnetwork.com