Wednesday, November 19, 2014

Best Cheeseball Ever

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You know what this is?

Only the best cheeseball EVER!!!!!!

I first tried it at a Christmas party many many years ago and fell in love.

I make it 2-3 times through the holiday season every year.

Here's all you do:

Beat together.....

3-8 oz cream cheese, softened
4 oz mushrooms, chopped
4 oz black olives, chopped
2.25 oz jar of dried beef, chopped
2 1/4 tsp Accent
3 green onions, green part only

Serve with whatever you like.....Clubhouse crackers are my favorite.

That's it and it's totally AWESOME!

Monday, November 10, 2014

Green Chile Burger with Cream Cheese Spread

This burger is packed full of flavor.

It's loaded with green chiles and spices. Then with jalapenos and the cream cheese 
mayo on easy and beyond delicious!!
I like to add the top bun with spread on to a "still hot" burger so it gets all warm and gooey.
I can also's just as good on a cold burger right out of the either way.

Linked with Foodie Friday and Weekend Potluck.

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Green Chile Burger with Cream Cheese Spread

3 oz cream cheese, softened
3 tbsp mayonnaise
1 tsp jalapeno juice (from jar of jalapenos)
Salt and pepper

1 1/2 lbs ground chuck
4 oz green chiles, chopped
1 tbsp dried minced onion
1 tbsp Worcestershire
1 tsp cumin
1 tsp chili powder
1 1/4 tsp salt
1/2 tsp pepper

Stir together ingredients for the spread; store in refrigerator until ready to use.

Mix together ingredients for the burger and form into patties. I just use my hands to combine.
Cook patties on a preheated grill or in a skillet heated over med-high heat 4-5 minutes for med. or until desired doneness.

Serve on a burger bun that has been drizzled with olive oil and toasted along with sliced jalapenos and plenty of spread.

Tuesday, November 4, 2014

French Peasant Bread

I've always been a little skeptical about no-knead breads but 
when I saw this recipe over on Taste and Tell, I knew I wanted to try it.
I got to mind is made up. Love no-knead breads. 

Super easy to throw together and the taste was awesome. 
Nice crust on the outside with a soft (but not too soft) middle.
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French Peasant Bread

1 tbsp quick rising yeast
2 cups warm water
1 tbsp sugar
1 tsp salt
4-5 cups all-purpose flour (you may need more or less than this)
Corn meal
1/4 cup butter, melted

Combine the yeast, water and sugar in a large bowl. Allow the yeast to bloom for a few minutes. Add the flour and salt and stir just until combined. Do not knead. Cover and let rise until doubled in size, about an hour.

Dust a cookie sheet with corn meal. With floured hands, remove dough from the bowl and shape into 2 round or oblong loaves. Place loaves on the prepared cookie sheet and let rise for an additional hour.

Preheat oven to 425F.

Use half of the melted butter and brush on top of the loaves. Bake for 10 minutes, then reduce heat to 375F and cook an additional 15 minutes. Remove from oven and brush with the remaining butter.