Pepperoni Stuffers

These are made using 2 ingredient dough

 Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My tiktok.com/@witchcelesteluna

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/mscheriluv/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow Me Thanks

What you need:

1 cup self rising flour

1 cup plain, nonfat Greek yogurt. 

I made 12 rolls so I used 3 cups flour & 3 cups yogurt. Once mixed, I divided into 12 sections, flattened each section out a good bit, filled with a little shredded cheese & any kind of pepperoni. Rolled them up, sprayed the tops with a little olive oil & sprinkled shredded parm on top. 350 for 15 min in oven.

This goes really well with my Roasted Garlic Cheese Dip

Chicken Vegetable Egg Rolls with Hoisin Peanut Dip

These are better than most take out or any Chinese Restaurants really good, fill with the vegetables you like, use chicken or pork or meatless Enjoy with Hoisin Peanut Dip or a Sweet Sauce

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My Tiktok @craftykitchenwitch13

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/mscheriluv/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow Me Thanks

@ yield: 6 SERVINGS

What you need:

1 pound ground or chunked (cut up small bites)chicken or pork

2 Tablespoons cooking oil

3 cloves (3 cloves) garlic , minced or crushed

1 teaspoon freshly grated ginger root , optional

1 Tablespoon soy sauce (or fish sauce for more flavor)

1/2 teaspoon sesame seed oil

1/2 teaspoon kosher salt , or to taste

freshly grated black pepper

1 stalk celery (with the top) Chopped small

1 cup cabbage , shredded thin

1/2 cup grated carrot , (about 1 medium carrot)

3 green onions , small chopped

1 large egg

1 package (1 package) egg roll wrappers or spring roll wrappers in the freezer or fresh section of market.

vegetable oil , for frying

HOISIN-PEANUT DIP

1/2 cup hoisin

1/4 cup peanut butter

1 tsp brown sugar (optional)

chili hot sauce or Sriracha Sauce (optional)

1/2 teaspoon sesame oil , or to taste

2 teaspoons vinegar , or to taste

about 1/2 cup water , or to preferred dip consistency

How to make it:

MAKE EGG ROLL FILLING

Heat a skillet over medium-high heat. Add the oil and then add the garlic and optional ginger. Cook for about 1 minute or until lightly browned. Add the ground chicken, soy sauce, sesame seed oil, salt and pepper. Cook for 2-3 minutes or until the chicken is lightly browned.

Add the cabbage, carrots, and green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds. Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool. 

MAKE THE HOISIN-PEANUT DIP

While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (hoisin, peanut butter, hot sauce, sesame oil, water, and rice vinegar) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.

Prepare eggrolls for cooking

Using egg roll wrappers or spring roll wrappers, add about 3-4 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling.

Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.

Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.

Slowly add rolls to frying pan, but do not crowd them because they will stick together if placed too close. Fry each side of egg roll for about 3 minutes or until all sides are crisp and brown.

Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!

Pimento cheese

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My Tiktok @craftykitchenwitch13

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/mscheriluv/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow Me Thanks

Best Pimento Cheese Spread is by far homemade, try this recipe with Vermont Cheddar Cheese and Sharp and a dash of Cayenne for nice hotness not too much.

3 oz cream cheese softened

1/2 block sharp cheese shredded

1/2 block white Vermont cheese shredded

1 small jar pimentos

1/4 cup parmesan cheese

cracked pepper

dash cayenne(optional)

pinch of sugar(also optional)

1/2 cup mayo

Place everything together mix add seasonings mix

Store in fridge

Cucumber Bites

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My Tiktok @craftykitchenwitch13

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/mscheriluv/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow Me Thanks

Cucumber bites are a refreshing appetizer that are a great way to eat those cucumbers that are so good for you. These bitesize appetizers only take a few minutes to whip together. Best served cold It's high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions. Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.

What you need:

2 cucumbers

12 cherry or grapes tomatoes

4 ounces cream cheese softened

1 tablespoon mayonnaise

3 tablespoons Ranch dressing

1 tablespoon fresh dill minced fine

¼ teaspoon garlic salt

¼ teaspoon Italian seasoning

Black pepper for garnish

 

How to make it

Wash, peel and slice the cucumbers into half-inch slices discarding the ends.

Remove a little of the center of the cucumber with a small measuring spoon making a divot in the cucumber.

Mix together the cream cheese, mayonnaise, and ranch dressing until smooth and creamy.

Add dill, garlic, and Italian seasoning and mix until combined.

Place the filling into a piping bag with a star tip and pipe about 1 tablespoon of filling onto each cucumber.

Slice the tomatoes in half and place a piece onto each cucumber filling.

Sprinkle with black pepper and serve cold.

Air Fryer Cheesy Jalapeño Poppers

Please be sure to follow my blog

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

These are really requested by many, fairly easy to make and they really taste very good., try them. Best of all made in the Air Fryer. 

Ingredients

6 large jalapeños
4 oz 1/3 cream cheese
1/4 cup shredded sharp cheddar cheese(try pepper jack cheese)
1/8 cup fine cut chives, or 2 scallions, green tops only sliced

1/2 tsp ranch dressing mix or 1 tsp ranch dressing or 1 tsp garlic powder
6 slices center-cut bacon, halved

Instructions

Wearing rubber gloves, halve the jalapeños lengthwise to make 12 pieces, Scoop out the seeds and membranes and discard.

In a medium bowl, combine the cream cheese, cheddar, and scallions, and seasoning. Using a small spoon, fill the jalapeños with the cream cheese filling. Wrap a bacon strip around each pepper and secure with a toothpick.

Preheat the air fryer to 325 F.

Working in batches, place the stuffed peppers in a single layer in the air dryer basket. Cook for about 12 minutes, until the peppers are tender, the bacon is browned and crisp, and the cheese is melted. (For a toaster oven-style air fryer, cook at 300 F; the timing remains the same:)

Serve warm!

Roasted Garlic

Years ago I had a cold and a friend of mine showed me how to roast garlic whole and eat the warm, toasty cloves right out of the head. Not only was this simple, but I learned it helps heal as well! And perfect for garlic lovers.

Roasting garlic changes the chemical makeup of the garlic so that it's easier to digest. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. (If you're into chemistry, you can read more about this process in the Wikipedia.)

Eat the caramelized roasted cloves directly out of the heads, or add them to pasta dishes, mash them up and spread them over toast, or mix them with sour cream for a dip.

If you are sensitive to raw garlic, you may find that you can much more easily eat roasted garlic

SERVING 1 

1 head roasted garlic per person

Ingredients

One or more whole heads of garlic

Extra virgin olive oil

Preheat your oven to 400°F (205° C)

A toaster oven works great for this.

Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic

Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

Put garlic in baking pan or muffin tin

Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)

Drizzle with olive oil

Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.

Cover the bulb with aluminum foil

Bake

Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.

Cool and remove roasted garlic cloves from their skins

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

1. 
   

2. 
   

4. 
   

5. 
   

7. 
   

Crock Pot Cheesy Sausage Nachos

The creamy cheesiness is just the best dip ever, makes the best nachos you will ever eat. Top with your favorite toppings too.

Ingredients

1/2 lb. Velveeta cheese cubed(try the white cheese)
4 oz. cream cheese
1/2 lb. pork sausage cooked and drained
1 10 oz. can Rotel tomatoes and green chiles(drained)

Instructions
Spray the insert of your crock pot or use a slow cooker liner.
Add all ingredients and cook on high for 1 1/2 to 2 hours, stirring well before serving.

Serve with tortilla chips.

Notes

Be sure to cook and drain the pork sausage before adding it to the rest of the ingredients.

Cut the half pound of Velveeta into large chunks before adding it to the crock pot.

Watch the heat of your crock pot, everyone is different.

Just give it a good stir and serve with your favorite tortilla chips. Top with diced tomatoes, onions. red are really good, sour cream, chives, green onions, black olives, refried beans, avocados. 

To make clean up easy, use a slow cooker liner. 

Guacamole

 

#recipeideas #whatsfordinner #Ilovetocook #cookingonthesmoker #cookingmexican #cookingchicken

What's for dinner? 

You can make this avocado salad smooth or chunky depending on your tastes.

Ingredients

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion(red is good)
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced(optional)
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Directions

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. 

https://www.facebook.com/CherylsCookingandCraftingatHome

LIKE and Share my cooking and crafting facebook page

Get the recipe here https://cherylstastyhomecooking.blogspot.com

Please be sure to follow my blog

My Instagram Follow me

https://www.instagram.com/mscheriluv/

CROCK-POT SPICY Beef QUESO Dip

Do you love Queso? I bet you do and so do we, this is a big requested dip at our house.
It keeps really well for gatherings in the crock pot, doesn't take long to mix up really and tastes delicious

servings
8 TO 10 SERVINGS

total time
2 HOURS 15 MINUTES

INGREDIENTS:
 1 pound ground beef
 1 yellow onion(finely diced)
 1 large(or 2 small jalapeños, seeded and finely minced)
 ⅔ cup water
 2 tablespoons taco seasoning mix(homemade or store-bought)
 32 ounces Velveeta cheese(cut into cubes)
 20 ounces canned Rotel

DIRECTIONS:
In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink. Drain. Add the jalapeños, water and taco seasoning, increase the heat to medium-high and cook, stirring frequently, until the liquid has evaporated. Remove from heat.
In a 4 to 6-quart slow cooker, add the prepared beef mixture, the Velveeta cheese and the cans of Rotel. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours. Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.

If you have leftovers this freezes really well, or incase you want to make some up ahead of time.
Allow to cool completely, transfer into airtight containers, and keep in the refrigerator for up to 3 days or in the freezer for up 2 months. Thaw and reheat when ready to serve.
dipping corn chips in slow cooker queso dip

Holiday Meatballs

These Holiday Meatballs are good for all the holidays and even on any day really
they are a favorite for easy foods, that are so good. Flavorful sweet and just a little tangy oh so good.
I also mix the meatballs up with some sausages of different kinds sometimes too like today. Best part is you cook them in a crockpot and they don't take long to be ready to serve.

Ingredients
2 large eggs, lightly beaten
1 envelope onion soup mix
1/2 cup seasoned bread crumbs
1/4 cup chopped dried cranberries
2 tablespoons minced fresh parsley
1-1/2 pounds lean ground beef (90% lean)
SAUCE:
1 can (14 ounces) whole-berry cranberry sauce
3/4 cup ketchup
1/2 cup beef broth
3 tablespoons brown sugar
3 tablespoons dried minced onions or fresh will do
2 teaspoons cider vinegar

Directions
In a large bowl, combine first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
Place a third of the meatballs in a hot skillet. Cook till done Drain on paper towels. Repeat twice with remaining meatballs.
Put meatballs in a crockpot.
In a 2-qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 1-2 minutes, stirring halfway.
Gently stir saue into the meatballs.  Cook on high about an hour
then turn to low to keep hot up to 2 hours or so check to make sure the sauce doesn't get too thick then warm till serving.


Nutrition Facts
1 meatball: 71 calories, 2g fat (1g saturated fat), 22mg cholesterol, 190mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 4g protein.

Jalapeno Popper Dip

 Here is a delicious appetizer especially good at holidays or for a Mexican fiesta dinner.

2 - 8 ounce packages cream cheese, room temperature

1 cup mayonnaise

1 cup shredded Mexican blend cheese

1 - 4 ounce can chopped green chilis (do not drain)

1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat

1 cup panko bread crumbs

1 cup Parmesan cheese, divided

1/4 cup butter, melted

In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese.  Spread the dip into a greased (I used butter) 2-quart casserole dish. 

In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese.  Pour melted butter over the crumb mixture and mix well.

Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes.  The top should be browned and the dip bubbling on the edges.  Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip.  Serve with buttery crackers, French baguette or chips.  Serves 8-10.

Homemade Easy Pimento Cheese Spread

Making Pimento Cheese is easy and tastes good, plus there are no artificial ingredients so that is even better. You can change up the cheese types too.

What you need:
1/2 pound cheddar cheese (colby) shredded
1/2 lb pepper jack cheese shredded
1-4 oz jar diced pimentos use 2 tbs juice
1/2 red onion diced
1 c mayo
3 cloves garlic minced
1 tsp hot smoked paprika
1/2 tsp ground celery seed
salt and pepper

How to make it:
blend cheeses add ingredients to mix well

BACON JALAPEÑO CREAM CHEESE STUFFED MUSHROOMS

Mushrooms are a big favorite anyway you can fix them, these make delicious appetisers or as a lunch by themselves is even delicious.
This is keto friendly

Ingredients

16 oz cremini or baby portabella  mushrooms with stems (see notes)
1 medium-large jalapeño (1/4 cup minced)
1 slice bacon cooked and crumbled
1 clove garlic
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste (I added 1/8 tsp each)
2 oz sharp white cheddar cheese, grated (approx. 1/2 cup plus extra for
topping)
4 oz cream cheese
3-4 TBSP panko breadcrumbs (skip for GF + keto)

Instructions
Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment
paper, or spritz with olive oil spray if preferred.
Clean mushrooms by dusting off the caps with a paper towel and remove the
stems. Place mushroom tops on your baking sheet and set aside.
Finely mince the stems and measure out 1 cup of mushroom stems for your
filling.

Mince your jalapeño and garlic clove. The seeds help control the heat, so for
less spicy mushrooms take out all the seeds. For a little kick add a few into
the filling and for spicy mushrooms, include all the seeds!
Melt oil in a pan or skillet over medium-high heat and add your minced
mushroom stems, jalapeño, and garlic. Sauté for 3-4 minutes until tender then
season with garlic powder, onion powder, salt, and pepper. Then stir in bacon crumbles.

Dice your cream cheese into small cubes (to help it melt faster) and add it
to the pan, stirring until just melted. You can shake in a little grated parm cheese
if you like.

Spoon cream cheese mixture into each mushroom cap then sprinkle with a little
extra white cheddar. If desired, top with panko breadcrumbs as well.

Bake at 375 F for approx. 15-20 minutes or until filling it hot and melty and
the mushrooms are deliciously tender. Sprinkle shredded cheese on each mushroom
and bake another 5-10 minutes till cheese melts and browns. Dive in while they're hot!

Recipe Notes
If you find good medium-sized mushrooms caps you'll have about 16 stuffed
mushrooms. Smaller mushrooms will hold less filling so I usually grab the
package with the biggest baby portobello (crimini) or button mushrooms I can
find. If they're even bigger than the ones I used you may end up with 12-14
stuffed mushrooms.

Antipasto Squares

This is a good sandwich for lunch or dinner, goes well as a side to soups and makes a good appetiser too.

6 SERVINGS

INGREDIENTS
Cooking spray
2 (8-oz.) tubes crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni
1/2 lb. sliced provolone
1/4 lb. sliced mozzarella
1 c. (16-oz.) jar sliced pepperoncini or Jalapenos
2 tbsp. extra-virgin olive oil
1/4 c. freshly grated Parmesan
1 tsp. dried oregano


DIRECTIONS
Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini.
Unroll remaining tube of crescent dough and place on top of pepperoncini. Pinch together seams to seal.
Brush oil all over top of crescent dough, then sprinkle with Parmesan and oregano.
Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
Let cool at least 15 minutes before slicing into squares.