Yummy Homemade Chunky Chicken Salad

As I was home for lunch, I literally threw together some very delicious homemade chicken salad and served it on toasted bread.

I used about 1 1/2 cups of leftover rotisserie chicken, some diced pickles, chopped green onions (2), and maybe a 1/2 cup of mayo.  I salted and peppered to my taste.  And it was tasty.

To add a little zip to the flavor, I added about a tsp of dill pickle juice and one pack of a Stevia based sweetener.  I think this really brightened up the flavor.

It’s a great way to use up leftover rotisserie chicken and it was quick and easy, too!

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Buffalo Chicken Dip

This creamy, tangy dip with a kick tastes a lot like Buffalo Chicken Wings.

I usually serve with corn chips or tortilla chips, but it’s great served warm with crackers and celery sticks.

It’s kinda spicy for some folks, but the delicious flavor keeps’em coming back for more!

Buffalo Chicken Dip

6 chicken tenderloins, cooked and shredded
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing (I made my own)
3/4 cup pepper sauce (*see below)
1 1/2 cups shredded Cheddar cheese

Heat shredded chicken and hot sauce in a large pot over medium heat, until heated through.  Stir in cream cheese and ranch dressing.  Cook, stirring until well blended and warm.

Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low setting until hot and bubbly.  Serve with celery sticks and crackers, corn chips, or tortilla chips.

* I used Louisianna brand hot sauce:

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This is the birthday of a special lady…my Aunt Mary.

Love and miss her very much!

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National Cheese Ball Day!

I love cheese in most shapes, forms, flavors, and dishes!

I love cheese balls!

And today, April 17th, happens to be

NATIONAL CHEESE BALL DAY!

Let’s celebrate!!!

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Here’s one of my favorites…

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Here’s a great cheese spread, served warm it’s so yummy…

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Here’s a tasty cheese ball from The Country Cook…

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While not served in ball form, Crab Rangoon Dip by Grace sounds like a great cheesy dip…

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Feel free to share your favorite cheese ball links in the comments

and have a very 

Happy National Cheese Ball Day!  

Hope you enjoy your Sunday.

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I’m trying a new (to me) weight loss technique.  If you want to read about it, go here.

Turnip Fries

You either love’m or hate’m!  I found them quite tasty, but not crispy.  I may try baking them next time.

I used a large turnip and tried to cut it into equal fry-like pieces.  I deep fried mine, but the most popular way to cook them seems to be to bake them with parmesan cheese and spices.  Yum!

See links to more recipes at the bottom of this post.

Baked Turnip Fries at Cook Local

Crispy Turnip Fries

Turnip and Sweet Potato Fries

Crispy Turnip Fries 2

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Warm Cream Cheese and Bacon Spread

This has become one of our favorite cream cheese spreads.

Full of flavor, it is a tasty and quick party or anytime appetizer!

Warm Cream Cheese and Bacon Spread

2 (8 oz) pkg cream cheese

1/2 cup mayo

1/2 cup grated parmesan cheese

8 slices crisp bacon, crumbled

3 green onions, diced

1 T ranch dip mix

Heat and soften the cream cheese in the microwave on 70% power.  Mix softened cream cheese and mayo together with electric mixer.

Add all other ingredients and mix by hand.

Shape into 1 large or 2 small cheese balls and refrigerate for about 3-4 hours or serve warm with your favorite crackers, chips, or veggies.

One Saturday my girls had a friend over and we had an appetizer lunch.

It felt like we were having a party!

We had Pizza Rolls, Party Meatballs, Warm Cream Cheese and Bacon Spread, and fresh fruit.  It was delicious and hit the spot!

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For low carbers…serve the cheese spread with Almond Thins.

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I’m joining the parties over at

 

Almond Thins ~ Low Carb Crackers

ALMOND THINS

1 cup almond flour

2 tsp Splenda granular

1 egg white

1/4 tsp salt

dash of garlic powder and  onion powder

Preheat oven 325. Mix ingredients well. Place mixture onto a well greased piece of tin foil.  Spray a piece of wax paper with cooking spray and lay over top of mixture (or parchment paper).

Use a rolling pin to roll out to a cracker thickness.  Gently remove wax paper.  Sprinkle more salt on top if desired and press lightly into dough. Score with knife or pizza cutter into squares.  Lay tin foil on rack in oven. Bake until golden brown about 10 minutes.  Makes around 50 crackers. (I didn’t get that many, but my dough needed to be thinner and maybe the crackers should have been cut smaller.)

*Recipe from Low Carb Friends.

 

Cream Cheese & Bacon Stuffed Peppers aka Poppers!

Previously I posted my recipe for Poppers.  In fact, it was

one of my first foodie blog posts!  I’ve posted several

recipes since then and hope you’ve enjoyed them.

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Here’s another way to make poppers.  They’re delicious

and naturally low carb!

Instead of wrapping the stuffed peppers in bacon…add the

cooked bacon to the cream cheese stuffing!

Easy-peasy!

 

Here’s what you’ll need…

oops!  Forgot to include the bacon.

 

Soften the cream cheese and add the rest of the ingredients.

 

 

Stuff the peppers and place on a baking sheet.  Sprinkle with the

parmesan cheese.

 

yum-yum!

I’m one of those cooks that rarely ever measures anything so it does make

it hard to pass on the recipe.  But, looking at my

previous Poppers recipe, I’d say I used about

the same amount of ingredients.

Poppers

Jalepeno peppers (cut open and remove all seeds)

8 oz cream cheese

1/2 cup shredded cheddar cheese

seasoning such as Soul Seasoning or Seasoning Salt, garlic, Old Bay, etc

2 green onions, sliced

6 -8 slices bacon, cooked, drained, crumbled

Parmesan cheese

Mix the cheeses.  Add the seasonings, onions and bacon.  Fill the peppers with the mixture and sprinkle with Parmesan cheese.  Bake in a 375º oven for about 20-30 minutes.  Keep a check on them after 20 minutes and bake until the peppers look done and the filling is all melty and gooey.  Cool and enjoy!  I served these with Ranch Dressing.

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In case you’re wondering about my readers…here’s the results! Apparently readers from all over enjoy low carb and Southern cooking!  Thanks to all who participated.

Canada – 2

Florida – 2

West Virginia-2

Georgia-1

Hawaii-1

Indiana – 1

Kentucky – 1

Mississippi – 1

Pennsylvania – 1

Texas – 1

Washington – 1

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Bacon-Wrapped Lil’ Smokies

Yum, yum!  When I saw these on 2 different sites, I just had to make me some!  Anything wrapped in bacon…can it get any better?!

When these came out of the oven, I had to share!  So I quickly snapped a shot with my cell phone and uploaded it even quicker!

Make these and soon.

I made them like my friend, Grace, but since I didn’t have the Sugar Twin Brown Sugar (she’s right! it is very hard to find!), I used Splenda and added some spices…like garlic powder, bbq seasoning, and some Cajun seasoning I had on hand.

These would be great for a Super Bowl Party! or have them for breakfast with a low carb biscuit and cuppa Joe, like me.

Happy Sunday to you all!

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Holiday Candy and Cookie Trays

Happy New Year!

And Happy Birthday to me!

Yesterday I turned another year older.

Since I was so busy over the holidays, I didn’t get to share with

you the holiday candy and cookie trays I made for my family

and friends.   Here’s just a few that I sent out.

Peanut Butter Balls, Coconut Macaroons, Peanut Butter Fudge

(I used my PB Fudge recipe and added 3 tablespoons of cocoa)

Nut Crescent Cookies (recipe below)

Coconut Macaroon, Choco Chip Oatmeal Bars,

Peanut Butter Balls, Peanut Butter Fudge,

White Chocolate Dipped Pretzels,

& Applesauce Nut Cake

(same items as above)

Hello Dollies, Chocolate Peanut Butter Fudge

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Here’s the recipe for the cookies:

Nut Crescent Cookies

• 1/2 cup unsalted softened butter
• 1/3 cup sugar
• 1 1/4 cups all-purpose flour
• 1 cup ground nuts (I used walnuts and pecans)
• dash salt
• 1 teaspoon vanilla extract
• confectioners’ sugar

 

Preheat oven to 325°. In a mixing bowl, cream butter and sugar.  Mix in flour, walnuts, salt, and vanilla to make a smooth dough.  Roll into balls and shape into crescents.  (I also flattened some into round cookies.)

Bake cookies on ungreased cookie sheets for about 8-11 minutes, or until just set.  Let stand for 2 minutes; transfer to wire racks to cool.

Dredge in or sprinkle with confectioners’ sugar.  Keep in air-proof container.  Makes about 3 dozen cookies.

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Over the next few days I’ll be sharing some other dishes I made over the holidays.  Some will be low carb, others not so low carb, but my plans are to go back to the low carb lifestyle full time.  I just feel better that way.

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My family doesn’t eat low carb and insists on the old fashioned Southern-style dishes and desserts that I make on occasion.  So be sure and stop by soon as I’m sure there’s a recipe coming up soon that you’ll enjoy.

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Also this year, I want to focus more on things other than food and recipes.  My daughters want to their rooms redecorated and there’s some ideas I have for redecorating my kitchen that I’ll be sharing.

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Another goal I have this year is to exercise at least 4 times weekly.  I have started walking in the evenings and I want to continue to do that as well as adding some light weight lifting and stretching.  So I may be sharing these updates as well.

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Once again, Happy New Year to you and yours!

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Ham Pecan Pinwheels

I love appetizers and this is one of the best roll-ups I’ve tried in a while!

I got this recipe from a friend who got it from Taste of Home, my favorite cook book!  I’m so glad she shared this tasty recipe.   I served these at my daughter’s birthday party, at her request.  She is a garlic lover and loves these pinwheels.

Ham Pecan Pinwheels

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup mayonnaise
• 1 garlic clove, minced
• 1 cup chopped pecans
• 8 to 10 slices deli ham
• 1 package tortillas (I used lower carb tortillas)

In a bowl, beat cream cheese, mayonnaise and garlic until smooth. Stir in pecans. Spread about 3 tablespoonfuls on tortilla, add a ham slice.

Roll up tightly; cover and refrigerate for at least 2 hours.  Cut into bite-size rounds.  Yield:  several dozen depending on how wide you cut them.  :)

*I used Mission Carb Balance tortillas to reduce the carbs.

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My daughter is loving photography.

In fact, I’m having to hunt for my camera lately.

She loves taking pictures out doors.

She caught her cat posing one day and snapped a quick shot.

She loves the vintage sepia look.

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Today I’m linking to

PB & J Wrap

Mornings are busy around here!

Sometimes breakfast can be as simple and delicious as a peanut butter and jelly (sugar free for me) wrap.

Low Carb PB & J Breakfast Wrap

Using your favorite low carb tortilla, thinly spread a tablespoon of your favorite no sugar added peanut butter around the tortilla covering as much as possible up to within about 1/2″ of the edge.  Top that layer with a tablespoon or less of your favorite sugar free jelly or jam.  Roll up into a wrap.  It sometimes get messy, but is oh-so-good with a hot cup of coffee!

I know…it’s not rocket science…but stayed tuned for tomorrow.  I have a cookie recipe coming up that will rock your socks off!

Have a great Thursday!

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Today I’m linking with

Mom’s Pimento Cheese

Pimento?  Pimiento?

Not sure exactly, so we’ll go with Pimento for this post.

One thing I’m sure of, as a kid I did NOT like Pimento Cheese!

I really didn’t enjoy Pimento Cheese until I was expecting my first daughter. That’s when I began to crave it.   I couldn’t get enough of it!

And I have to have it with plain Lays potato chips, just like Mom!

This past Sunday it was cool and rainy.  Homemade Chili and Homemade Pimento Cheese sounded like it would hit the spot, so that’s what I made.  I made it using Mom’s simple recipe.  I even used the potato masher just like she did.  It turned out great!  If I could have shared it with her, I would.

Mom’s Homemade Pimento Cheese

2 lbs Velveeta

1 large jar of diced pimentos

1/2 cup Kraft mayonaisse

Salt & Pepper

1 tsp sugar (optional – Mom chose not to)

Cut Velveeta into  chunks.  Place into a large bowl.  Add pimentos, mayo, salt & pepper.  Using a potato masher,  smash the cheese and pimento mixture until well mixed and spreadable.  Spread onto sandwich bread.  Serve with plain potato chips and a pickle spear, or serve with a bowl of homemade chili on a cool evening.  Enjoy!

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I’m Linking to

Low Carb Spicy Deep Fried Broccoli

As I was surfing some food blogs, I ran across a pic of deep fried veggies.  That’s where it all began.

My desire for something crispy, “breaded”, and fried!

I couldn’t get it off my mind.

Remembering how I fixed some deep fried cauliflower, I began to mentally check out the contents of my freezer.

I ran home at lunch, grabbed that bag of frozen broccoli that had been staring at me every time I opened the freezer door, and heated up the deep fryer.

I quickly threw the frozen miniature trees in a bowl of water and grabbed an egg and the coconut milk out of the fridge.

Reaching into the cabinet, I got out my brand new box of Carbquik  and coconut flour.

I really needed to get this all done within 55 minutes so the rush was on.

To make a long story short, I did.  The results were quite tasty and satisfied that desire for something deep fried.

I think I like them more than the cauliflower!  The next day I discovered they’re just as good COLD!  Hope you give this recipe a try.

Spicy Deep Fried Broccoli

One 16oz bag frozen broccoli

1 egg

3 T coconut milk, cream, half and half, or water

1/2 cup grated parmesan cheese

1/2 cup Carbquik

seasoning spices (Cajun spice, garlic, salt, pepper, cayenne pepper, etc)

hot oil for deep frying

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Rinse and thaw the frozen broccoli.  Drain off the water.  With a fork or whisk, mix the milk or even water with the egg.  Set aside.  Add your preferred spices to both cheeses, stir and set aside.

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Put about a cup of broccoli florets into the egg mixture, stir around until the florets are coated with egg.  Next put the florets into the cheese/Carbquik mixture (I put the cheese into a quart size freezer bag) and shake around until the broccoli florets are well coated with the cheese-flour mixture.

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Carefully drop into the hot oil.  Deep fry 6-8 minutes or until golden brown.  Continue until all the broccoli is cooked. Drain on paper towels and serve with your preferred dipping sauce.  I chose Ranch Dip.

7 Layer Taco Dip and Party food!

My youngest turned 12 on Valentine’s Day.

We had already passed out party invitations for Saturday, when I found out my mom would be having emergency surgery on her broken hip on Saturday morning.

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Mom came through the surgery just fine!  We are so thankful.

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I spent my morning at the hospital with her and around lunch quickly ran home and started getting the party food together.

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I had already planned the menu along with Brooklyn and we had everything ready to go.  My hubby made the Tuna Sandwiches while I was at the hospital and Brooklyn made the Ham Rolls the night before.

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Everything turned out to be delicious!

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Our Menu:

Cocktail Weiners

7 Layer Mexican Dip and chips

Tuna Sandwiches

Ham Rolls (will share recipe soon)

Chocolate Dipped Strawberries (these were yummy!)

Skillet Cake with pourable Chocolate Icing

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So on to the 7 Layer Mexican Dip recipe!

This is my first time making it and believe me, I will make it again!

Combine the refried beans and taco seasoning.  Spread on a large plate or tray.

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Spread the combined sour cream and cream cheese over the bean layer.

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Spread the combined salsa or picante sauce ove the cream cheese/sour cream layer.

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Spread shredded lettuce over the salsa layer.

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Finally, top with shredded cheese and chopped green onions.  Grab some chips and dig in!

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7 Layer Mexican Dip

1 (1 ounce) package taco seasoning mix

 1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa or picante sauce

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

2 cups shredded Cheddar cheese

1 (6 ounce) can sliced black olives, drained (optional)

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In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa or picante sauce.  Place a layer of lettuce over sauce and top with Cheddar cheese and chopped onions.  Optional: Garnish with black olives.

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Super Bowl Party Time!

If you’re planning a Super Bowl Party, here’s some great recipes to get you started.

Whether it’s burgers, wings, chips and dip, cake, brownies…lots of great recipes can be found online.

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Below are some of my favorites places:

The Pioneer Woman Cooking

Tasty Kitchen

About’s Super Bowl recipes and Party Tips

Deep South Dish

Taste of Home Super Bowl Recipes

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No matter what you make, enjoy the game, family and friends and may the best team win!!!

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