Best Smoked Salmon Dip ever……

I always buy the little tubs of the soft cream cheese with smoked salmon. While I do love it, I wanted to make my own version. Wow, what a difference. I dont think I could ever buy the little tubs anymore.

I love this stuff and it was quick to put together. It’s good with crackers, pita chips, veggie sticks, crostini. You could even toss it with some hot pasta. I bet that would be great and I think I will have to try that soon.

A little bit of smoked salmon goes a long way, so you don’t have to use too much.

I hope you give it a try.

 

 

Smoked Salmon Dip

1  8oz block softened cream cheese
1/4 cup sour cream
1  tsp minced shallot (chives or green onion work too)
approx 4 oz smoked salmon (more or less depending on your taste)
1 tsp fresh lemon juice
black pepper
1 Tblsp heavy whipping cream (if you want more of a lighter, fluffier mousse type of dip)

Just throw everything in a food processor and give it a whiz until its all soft and creamy.
So simple and so delicious

Jalapeno Popper Rolls…….

Jalapeno poppers used to be my go to appetizer and I would order them everywhere. I started making my own and finally just got sick of them since I ate them so much.  I love jalapenos, but these days they dont like me. I tell ya…….it really sucks getting older. I can’t eat a lot of things that I love, but that’s a whole other story!

So, funny thing….this past weekend I was driving in my car and all of a sudden I started thinking of jalapeno poppers wrapped in bread dough. It just came outta nowhere. I had some crescent roll dough in the fridge and thought why not? Oh my. So, so good. If you like jalapeno poppers, you will like these rolls. Seriously, they are so good. I can’t wait to make more!

I used the pickled jalapenos, but I’m sure fresh jalapenos would be just as good. Next time, I think I will try making these with a pizza dough, but the pop open container of crescent rolls worked just fine. I kept it pretty simple like a basic popper, but get creative! Maybe try some bacon, green onion, sausage……so many possibilities.

   

Jalapeno Popper Rolls

1 package (pop open can) crescent rolls
2 jalapenos, quartered (I use the marinated jalapenos)
about 4 oz cream cheese
mozzarella, provolone or cheddar cheese (I use the string cheese sticks, cut in half
1/2 cup blue cheese salad dressing (more for dipping)
if you don’t like blue cheese, Ranch is good too.

Heat oven to 375.
Carefully separate the crescent dough into triangles and place on a parchment lined baking sheet.
Brush blue cheese dressing on each one. Place a slice of cream cheese on the wide part of the dough triangle. Top with jalapeno and mozzarella, as shown in picture. Carefully roll wide part of dough down to the bottom point.  Brush with some soft butter (optional).

Space rolls about 2″ apart. Bake for 10-12 minutes or until golden brown.  Serve warm with some blue cheese or ranch dressing.

Bacon and Eggs Biscuits and Gravy….

One of my favorite breakfasts is biscuits and gravy. I rarely find one that I like at restaurants though. They usually serve rubbery, dry biscuits, or they don’t give you enough gravy, or it’s cold and lumpy. I just prefer making it at home.

I’m obsessed with biscuit. Anytime I see a cooking show and I hear the word biscuit, I am all there! I have so many recipes and I recently noticed that I scribbled “my favorite biscuit” on almost every recipe. Haahahah. The recipe I have posted here, seems to be the recipe I use the most. By the way, you can make the best gravy in the world, but if you have a crappy biscuit, what’s the point??!! Am I right? Oh!! and can you believe there are actually people that don’t like biscuits?? I have a few friends that don’t like them. Seriously? I don’t understand that at all. Hahahah. If you are a biscuit hater, you can always serve this on English muffins. But whyyyyyyyyy????

We are all familiar with the basic sausage gravy, right? I love it, but bacon gravy is so good too. I remember my dad always making creamed eggs. He said it was served in the chow line when he was in the Marines. Basically, it’s country gravy with slices of boiled eggs in it. I love it so much. One time I made it and just crumbled up some fried bacon and stirred it right in. That’s good too. Or, you can make the egg gravy and serve it with the crumbled bacon on top. But I like to make the bacon gravy and go from there.

Oh, you can also make sausage and egg gravy. But I prefer the bacon. Either way, if you like biscuits and gravy, you will like this!

  

 

Bacon and Egg Biscuits and Gravy 
serves 2

Gravy

4 or 5 slices of bacon (chopped up) you need about 2 Tblsp of the bacon grease. If there isnt enough bacon grease, add 1 Tblsp of butter
2 Tblsp flour
2 cups milk
salt and pepper to taste
2 boiled eggs, sliced

Fry the bacon in a large skillet. You should have about 2 Tblsp of bacon grease. If you dont, just add some butter.
Sprinkle the flour into the bacon grease and whisk, making sure you have no lumps. Slowly add in the milk, whisking constantly until you have a smooth mixture. Stir until thickened. Gently fold in the sliced eggs. Serve immediately over fresh, hot biscuits.

Biscuits 
makes 5 big biscuits

2 cups all purpose flour
1  Tblsp baking powder
1  tsp salt
1/2  Tblsp sugar
1/3  cup shortening or butter (for these biscuits, I prefer the shortening)
1  cup buttermilk (or regular milk)

Heat oven to 425.
In a bowl, whisk together the flour, baking powder, salt and sugar. Cut the shortening into the dry mixture until its nice and course and crumbly. Gradually stir in the milk, but don’t OVER MIX. Dump it all out onto a floured surface even though it’s still crumbly. Gently bring it all together into a 1″ thickness. Cut into 5 big biscuits or 8 regular sized biscuits.  Place them on an ungreased baking sheet.
Bake for 11-12 minutes for regular sized……12-14 minutes for big biscuits. Don’t let them get too brown. They should be light in color.
Split a biscuit open and top with gravy.

 

Cold Healthy Treat……..

Can you believe that I am actually posting something healthy!!? This may be a first folks. Now I actually finally have something in the Healthy section of my recipes! Have you ever looked in that category?

Ok, so the thing is, posting this recipe will be a shocker to those of you who follow me or know me at all. You all know that if a word sounds weird, I will not eat it. Yep….it’s true. I have this weird word thing. There are certain words that just bug me. YOGURT is one of those words. I mean think about it…..it’s such a weird word! Right?

Well, I saw this recipe on one of the cooking shows and I thought my readers would love this!! A nice cold, healthy treat. Although I myself didn’t even taste this, I had a taste tester! He likes yogurt a lot and he loved this! It’s really a good snack for those of you who like this stuff with a weird name.

I made both blueberry and peach yogurt bark. I used fresh blueberries for each, but you could use any fruit that you want. You could also add granola, nuts and even sprinkles for the kiddies!

Let me know if you try this. Oh, and let me know if you have a weird word thing goin on too! 🙂

    

  

Frozen Yogurt Bark

Any yogurt that you like

Topping ideas:
Fresh fruit (cherries, strawberries, blueberries, etc. Dried fruits would work also)
granola, nuts, sprinkles, Gummy Bears, Cookie crumbs, chocolate chips, m&m’s

Lay some parchment paper on a sheet pan. Spread the yogurt out into a thin layer. Sprinkle on the toppings, slightly pressing the toppings into the yogurt. Freeze for at least 4 hours. Break it up into pieces and store in a container or zip lock bag.

Sausage Potato Green Bean Skillet…..

Hello my friends! As you can tell, I havent been posting regularly. It’s not that I haven’t been cooking. I have……alot….and baking too….more than I should!!

I’m sure you will all agree that these are crazy times we are all in right now. I keep hearing everyone say that they are getting bored being cooped up indoors. I guess I am too, but I must say that I am keeping busy. I’m working from home, cleaning and organizing, sewing….baking and I have even started quilting again. I have also been quite busy keeping a certain spoiled rotten bunny occupied! She is quite hoppy having me at home all the time. She’s quite demanding and that little stinker follows me everywhere I go in the house.

I hope that you are all staying healthy and finding things to do to keep you busy. I hope you are cooking and baking!!!

So, let’s get to cookin. This is one of those super quick, comfort food dishes. I mean, it’s only 4 ingredients!! It’s so simple, but so tasty. An old friend made this for me years ago and now I make it all the time. I usually use kielbasa sausage, but it’s also good with hot links. There is something about the combination of the sausage, potatoes and green beans that is just so good. The potatoes absorb the flavor of the sausage….yummmmmm.  It may sound odd, but trust me. If you make it, you will make it again and again. I did try it once with cabbage instead of the beans. It was very good. But I feel like it needs the beans. You can surely use fresh green beans, but I just use a regular ol can of beans.

I hope you try it and like it!

Sausage Potato Green Bean Skillet

1 package kielbasa sausage (its one big horseshoe shaped link)
1 or 2 medium sized cans of green beans, drained
2 good sized potatoes peeled
1/2 of a small onion, sliced thin
salt and pepper

Get your large skillet ready with a couple of tablespoons of vegetable or corn oil.
Cut the potatoes in half, lengthwise. Then cut those up in 1/4″ slices. Place the potato slices in the skillet and cook over medium heat, tossing them around for a few minutes. Add the onion slices and add about 1/4 cup water. Cover the skillet. (this is to help the potatoes cook faster) You dont want your potatoes to be mushy, so watch them.

In the meantime, slice up the sausage in 1/4″ slices. Remove the lid from the skillet and add the sausage and green beans. Give everything a good toss together. You may have to add a bit more oil if things are sticking. I like to turn the heat on medium high so that thing get a bit brown. Serve.