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!

Cream Cheese Chicken Enchiladas ~ Low Carb

This recipe came about when I was thinking about my fridge and pantry ingredients.   They were quick and easy to throw together and the left-overs make a handy lunch.  Tasty and filling, just one enchilada seems to satisfy.  Serve with a green salad and you have a full meal.

Cream Cheese Chicken Enchiladas

3 skinless, boneless chicken breasts
1 tablespoon chicken bouillon
1 (8 oz) package cream cheese, softened
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 cup of salsa, red or green (I used homemade)
1/4 cup diced jalapeno peppers (added to the homemade salsa)
7 flour tortillas (I used Mama Lupe’s low carb tortillas)
4 oz shredded sharp cheddar
4 oz shredded taco blend cheeses

In a dutch oven, add the chicken and bouillon in about a quart of
water. Bring to a boil, lower the heat and allow to stew until done.

Remove the chicken and allow to cool.  Shred the chicken.  I
shredded mine in my mixer bowl with the bread hook and it really
works well.  (Since I had that in my mixer bowl already, I went ahead
and added the softened cream cheese and spices.)  Mix well.

Spread half of the salsa on the bottom of a 9 x 13 glass baking dish.
Lay out each tortilla and put a line of the chicken mixture down the
middle of each, about 2 spoonfuls or so.

Roll up and place seam side down on top of the salsa.  Spread the
remaining salsa over the enchiladas and top with cheese.

Bake at 350º for 30 minutes.

*I used homemade mild salsa and added the jalapenos to add more
flavor.

 

Serve with a side of homemade salsa or your favorite brand in this cute little salsa dish.

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Disclaimer: When ordering from the links in this post, you help support HoACH without any added expense to yourself.  Thank you.

 

 

Sopapilla Cheesecake

I love Pinterest!  🙂

Here’s a great little dessert from Pinterest that’s fast and easy to make, plus it’s yummy!

I only tried it plain, but I’m thinking it would be great topped with some fresh fruit and whipped cream just to raise the special factory just a little.   Hope you enjoy it.

Sopapilla Cheesecake

2 cans crescent rolls
1-1/2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon (I used a little more)
16 ounces cream cheese softened
1 stick butter
1/4 cup honey

Preheat oven to 350.  Press 1 can of crescent rolls into bottom of rectangular 9×13 pan.

Mix cream cheese, 1 cup sugar and vanilla until creamy then spread over rolls in pan.  Cover with the other can of crescent rolls.

Melt butter and stir in rest of sugar and cinnamon then pour over top.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown,  about 30 minutes.

Remove from the oven and drizzle with honey.  Cool completely in the
pan before cutting.  Serves about 12.  (I also sprinkled with more cinnamon before cutting.)

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Warm Cream Cheese and Bacon Spread aka “Crack Dip”

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 aka “Crack Dip”

(Also similar to Neiman Marcus Dip)

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 (see these gluten free crackers and these low carb flax crackers),  your own Almond Thins, chips, or veggies.

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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.

DISCLAIMER: If you purchase from some of  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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I’m joining the party over at

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.

. . .

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.

. . .

Today I’m linking to

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…

Mini Chocolate Chip Cheesecake Pie (Low Carb)

I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.

I found the cheesecake to be very creamy and quite good; the crust was the best ever.

The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my spring-form pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.

Cool in the oven for a few hours. Refrigerate overnight.

ORIGINAL RECIPE FROM THE BOOK:

Mini Chocolate Chip Cheesecakes

8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips

Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
per well.

Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
one hour.

 

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Jalapeño Poppers

Cooking is one thing I enjoy doing. Now, only if I could eat it and be as small as Rachel Ray! That girl loves food and loves to eat and look at how small she is!

The holiday season is just around the corner and hopefully I’ll be able to try some new recipes and take some pictures to share with you.

This Popper recipe is not nearly as hot as you might expect when you remove the seeds. Try them for a party or just a cold night that you feel like staying indoors and having a snack. 🙂

Poppers

Jalepenos peppers ( cut open and clean all seeds and white pith out)
8 oz cream cheese
1/2 cup shredded cheddar cheese
seasoning such as Soul Seasoning or Seasoning Salt
Bacon strips cut in half

Mix the cheeses.  Fill the peppers with the cheeses and seasonings.  Wrap in bacon strips.  Bake in a 375º oven for about 20-25 minutes.  Enjoy!