Salami Cream Cheese Rollups

My niece told me about this recipe and I’m so glad she did!

It makes a quick low carb snack or a great party appetizer.

Actually  my niece, Brandi, made this recipe and shared it with me while I was at her house.   Salty salami, creamy cheese, and a little zesty bite from the pepper hooked me from the first bite!

I shared the recipe with my brother who has been eating low carb for years (and is very successful at it!) and he says he makes a similar recipe with pepperoni, cream cheese, and jalapeno!  That sounds amazing and like something I will need try in the near future!  🙂

Quick Note– If you’re following the Trim Healthy Mama plan, these rollups will fall into the S category.  🙂

Here’s what I purchased for this recipe:

Here’s how I rolled them up.  You can use toothpicks if your salami is thicker and won’t stick together.  I didn’t have to.

I stored them in a small container in the fridge.  The didn’t last long!  🙂

Here’s the recipe..

SALAMI CREAM CHEESE ROLLUPS

1 (8 ounce) package cream cheese,softened
18 slices thinly sliced salami
18 slices peperoncini peppers, drained,

Spread about a tablespoon of the softened cream cheese
over a slice of salami.  Top with 1 to 3 peperoncini pepper slices.
Roll the salami around the cheese and pepper slices.
Repeat with remaining ingredients.  Store in fridge.

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If you’re looking for another great party appetizer recipe,  check out these Cream Cheese and Bacon Stuffed Poppers,  Warm Cream Cheese and Bacon Spread, or the Buffalo Chicken Dip.

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Disclaimer: Some links in this post may lead to affiliate links.  If you purchase through the links provided,  I will receive a small compensation at no extra cost to you.  Have a great day!

“Better than Frito Lay” Spicy Bean Dip

Friends are so special!

I had a sweet lady give me several bags of pinto beans.  I don’t care much about sitting down and eating a bowl of pinto beans;  I prefer Great Northern white beans flavored with a ham bone if I’m going to do that.

so…my daughter loves bean dip!   The kind you buy in the little can by the chips.

My dream to use these pinto beans was to make bean dip.  And you know what?  It is delicious!  I served this with taco salads at our Sunday family dinner. Hope you enjoy!

“Better than Frito Lay” Spicy Bean Dip

2 cups of cooked prepared pinto beans or one 15 oz can of pinto beans, cooked
3-5 slices bottled jalapenos peppers
1 tablespoon brine, from bottled jalapeno slices or pepperoncini peppers
1 teaspoon sea salt
1/2 teaspoon granulated sugar or no cal sweetener of your choice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 package of taco seasoning
1 tablespoon mayo

Combine all ingredients in a food processor and process until smooth.  Chill for several hours before serving to allow spices to blend.  Serve cold with tortilla chips, corn chips, or veggie slices.

Options: make some little cheese crackers made by baking cheese slices on parchment paper or serve with Almond Thins.

This dip is also good when heated with shredded cheese and sour cream on top. Yum!

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For a 3 0z serving of just the bean dip:  118 cal, 4.5 fat, carb 15 (5.5 fiber), protein 5

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:

*Trim Healthy Mama (S) (serve with veggies or baked blue corn tortilla chips for dipping.)

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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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Sharing with

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.  Place on a foil lined pizza pan or baking sheet.

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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DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy Holidays!

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Party Cheese Ball

As the year 2010 comes to a close, I just want to say thank you for all the visits, comments, and new friendships made during this past year. Here’s wishing you and yours a Happy, Healthy, and Prosperous New Year!

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This cheese ball would be great to serve at your New Year’s celebration!

(Click on the picture for the recipe)

linking to…

 

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

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 no longer use Carbquik, but a combination of almond flour and gluten free 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, or almond flour/gluten free flour mix

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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Have your deep fryer ready.  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.

COOK’S NOTE:  My hubby has a deep fryer like this and he says it will really cook!  So much better than that little fry baby he had.  😉

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DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness. You’re the bestest!  

Vintage Recipe: Pineapple Cheese Ball

The holidays are just around the corner

and eating delicious goodies that we only make on special occasions has become a tradition.

Cheeseballs, Spinach Dip, Peanut Butter Balls, Spiced Pecans…these are a few of my favorite things.

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The special occasion was a wedding on Saturday night.  My friends Terry and Angie decided to tie the knot.  I wanted to help them celebrate by bringing a treat to the reception.  It was all eaten up.   Pictured below was the little bit I had left at home for a midnight snack or early morning breakfast.

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This started out as my friend Laura’s recipe.  I’ve made some tweaks of my own with favorable results.

 

Pineapple Cheese Ball

cream cheese, 16 oz
crushed pineapple, (small can) drained dry
pecan pieces, 2 C
chopped onion, 1/4 cup
shredded cheddar, 2 oz
seasoned salt, 1 T

Mix all togther.  Refrigerate and roll in chopped pecans.
Serve with crackers.

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Watch for more vintage recipes and hopefully a give-away in the near future!

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Partying over at…

Deep Fried Cauliflower Florets (Low Carb)

As I was deep frying these little golden bites, different ones wandered through the kitchen and asked what it was that I was cooking. Mr. Handyman finally decided that this was our pre-dinner appetizer.  I didn’t tell him they were low carb.  They wouldn’t have come within an inch of his mouth had he known.  😉

These can be served without or with any tasty dipping sauce you like.  We chose Ranch and Heinz LC Ketchup.

Deep Fried Cauliflower Florets (low carb)

One 10 oz bag frozen cauliflower

1 egg

3 T cream, half and half, or water

1/2 cup grated parmesan cheese

1/2 cup grated romano cheese

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

hot oil for deep frying

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

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

(Try tasty Deep Fried Broccoli if you like this recipe.)

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

Ok, I’ve had a hard time figuring this out but here goes.  I used the info found on Nutrition Data website.

Carb info:

For the whole recipe… Cauliflower 13 g (7 g fiber), egg is <1, parmesan cheese is about 2 g, romano cheese is about 2 g, and the cream is about 1.  So that comes out to 19 grams of carbs for the entire recipe, not including the sauce.  The oil had no carbs listed.

Squash Aussie Fries with Spicy Ranch

I was really wanting some of Outback’s Aussie Fries and had some fresh yellow squash. Here’s what I came up with…

I didn’t measure anything.
Squash “Aussie Fries”

Long neck yellow squash (or might use  zucchini)
cheddar cheese, shredded
bacon, cooked and chopped
Olive oil, salt, & pepper (plus other spices to your taste)

Cut squash lengthwise into fry shaped pieces
In a cast iron skillet, heat some light olive oil.  Cook fries on all sides until lightly browned.  Remove from skillet and place in oven proof baking dish.
Sprinkle with shredded cheese and bacon pieces.
Heat in oven until cheese is melted.

Serve with Spicy Ranch Dip or make your own by adding 1 tablespoon of cayenne to your own ranch dip recipe.