I got that boom, boom, boom…

First of all, my random title is a tribute to Quinn’s favorite Black-eyed Pea song! :) Secondly, this recipe was a GREAT New Year’s Day treat this year. Spicy, but OH SO GOOD!
The Pioneer Woman’s Black-Eyed Pea Dip
1 can (14-ounce) Can Black-eyed Peas
1/4 whole Onion, Chopped Fine
1/4 cup Sour Cream
8 slices Jarred Jalapenos
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste
Salt And Black Pepper To Taste

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they're canned together.) If you do this, you can omit the extra jalapenos.

Scrumptious Stackers

I am a HUGE fan of this appetizer in restaurants. And, after tonight, I have no idea why I’ve never thought to do it on my own! This was EASY and YUMMMMMMYYYY! I think I could have eaten the whole plate. But, I kindly saved some for our guests. And, you can bet that we’ll be making this again and again! Caprese Stackers

2 vine ripened tomatoes (washed + patted dry)
15 to 20 leaves of basil (washed + patted dry)
1 lb fresh mozzarella
balsamic vinegar for drizzling
olive oil for drizzling
pepper
salt

Slice tomatoes and mozzarella into 1/4 inch slices. Stack tomato, mozzarella and basil on each plate in an alternating pattern.  Be sure to finish off with a small basil leaf on top.  Drizzle each stack first with balsamic vinegar then with olive oil. Pepper each stack and salt to taste. 

During the game...

Made this the other night! It actually went with our dinner, but it would be a great "game snack!" One the guys will surely appreciate!!!

Beer Cheese Spread
2 cups finely shredded cheddar cheese
1/4 cup beer
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
Toasted pita chips, assorted crackers, and/or tortilla chips
 
Let the cheddar cheese stand at room temperature for 30 minutes. In a medium bowl combine cheese, beer, tomato paste, Worcestershire sauce, and garlic powder. Beat with an electric mixer on medium speed until combined. Cover and chill for 2 to 24 hours. Serve with pita chips. Makes about 1-1/2 cups (twelve 2-tablespoon servings).

Chick-fil-a-ish!

 

I recently used this recipe and made little chicken nuggets instead of strips! I took it to our church’s Mom’s group, served with BBQ sauce, and EVERY SINGLE ONE of them was gone by the end! I must admit that I think I liked them better as little nuggets! … Thanks again, Meredith, for this great recipe!

Yucky Ingredient...Yummy Appetizer

I recently found this fun recipe from my friend Cara's blog. And, these babies were a hit when I made them for a bunch of people that came over for the Texas game. I must admit, the miracle whip made me nervous, but even I loved them...and I HATE miracle whip!

Toasted Cheese Confetti Crackers
1 Family Size box of Triscuits
1 cup shredded mozzerella cheese
1/2 cup Miracle Whip Dressing or Real Mayonnaise

1/2 cup green onions, finely chopped
3 tbsp. chopped red pepper

Mix all ingredients together EXCEPT for Triscuits. Take a teaspoon of the mixture and place on top of the Triscuits. Place the topped Triscuits into the oven & broil for 2-3 minutes, or until bubbly. Watch carefully as they cook so they don't burn.

A Tangy Secret Salsa

I've never tried making my own salsa. It always seemed like too much trouble, But, when I saw this recipe in my new Southern Living, I had to try it...and, it is GOOD! My husband, the picky salsa eater extraordinaire, even approves. He's actually requested that I make it again...for all of his football watching friends the other night! ... And, I took that as a serious compliment! :) You should try it!!! ...If the picked okra turns you off, don't let it! It just gives it a little extra something...it's YUM!

Pickled Okra Salsa

5 whole pickled okra sliced
1/2 cup chopped sweet onion
4 tsp chopped fresh cilantro
1 tsp fresh lime juice
1/4 tsp salt
1/8 tsp freshly ground pepper
1 (14.5 oz can) diced tomatoes with mild green chilies, drained

Pulse first six ingredients and half of the tomatoes in a food processor 4 to 6 times or until thoroughly combined. {Stir in remaining diced tomatoes....or, pulse them all if you want a less chunky salsa!} Serve immediately or cover and chill. Store in refrigerator up to seven days. If refrigerated, let stand at room temperature for 15 minutes before serving.

Mah-ca-mo-lee

My little man loves it...who doesn't!?

Guacamole

avocados

Roma tomatoes

Morton's Nature's Seasoning

Onion Flakes

salt

pepper

Cut avocado in half. Squeeze out avocado in bowl. Add chopped Roma tomatoes, onion flakes, Nature's Seasoning, salt and pepper to your liking! ENJOY!