Cheesy Ham and Spinach Spirals

A few nights ago I went with a friend to a Pampered Chef training event.  I enjoyed sampling all of the goodies.  I came away with a few new things that I wanted to try.  This is one of them.  I made it and brought it as an appetizer for a cookie exchange.

Ingredients:

• 1 tube of Crescent Roll Dough
• 4 oz Chive and Onion Cream Cheese (at room temp)
• 8 to 10 Slices of Deli Ham
• Baby Spinach Leaves (a couple handfuls)

Preheat oven to 375.  Roll out dough.  If you use the sheet kind you will just flatten a little bit.  If you use the actual roll kind you will have to pinch the perforated cuts together.  Spread the softened cream cheese on the dough.  Layer with ham and then baby spinach leaves.  Roll the up dough (short side to short side) tucking the ham and spinach in as you go.  After it is rolled up pinch the edge with the roll to seal it.  Slice with shape knife and place on a baking sheet lined with parchment paper.  Bake for about 10 minutes.

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Creamy Sausage Tortellini Soup

I am a huge fan of two types of soups 1- The kind that you make in the slow cooker and 2- The kind that you can throw together quickly and simmer for less than 20 minutes.  This one falls into the second category.  When I made this the other night, I had to eat it and rush out the door to a meeting so I didn't get to hear everyone's comments and feedback.  I enjoyed the soup a lot, but I wasn't sure what my mother-in-law, father-in-law, and husband were going to think.  Well, 3 days later my father-in-law was still talking about how much he enjoyed it and was wondering when I was going to make it again.  He generally likes everything that I make.  He is by FAR the most critical member of the family.  If you likes something he lets me know and if he doesn't like something he also lets me know:)  I appreciate his feed back and I have learned to take his critiques as encouragement  so I appreciate his opinion.  Although sometimes he tries to get way to technical and we all laugh at him and keep eating.  

Ingredients:

• About 2 Cups of Baby Spinach
• 3 14 oz cans of Chicken Broth
• 1 lb of Mild Italian Sausage
• 1 can of Italian Seasoned Diced Tomatoes
• 4 oz Cream Cheese (not fat free, it won't melt) at room temperature and cut into cubes
• 1 small package of Frozen Tortellini

Serves 6

Cook, crumble 1 lb of bulk mild Italian Sausage.  Drain off excess grease.  In a large pot combine chicken broth, tomatoes (undrained), and cooked sausage.  Bring to a boil, reduce heat to med and add cream cheese.  Stir to combine and melt.  When cream cheese is melted throughout, add in spinach and tortellini.  Cook for about 15-20 minutes or until tortellini is cooked.

If you want this soup to be spicier, add a pinch of red pepper flakes and/or use HOT Italian Sausage.  

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Pepperoni and Cheese Monkey Bread

The original recipe for this was one of the VERY first things that I pinned and actually accomplished from Pinterest.  I am not sure where the original recipe came from, so I am sorry to the original pinner.  I make it totally from memory now so it was hard to actually measure for this one.  Oh wait...I didn't keep track of the actual amount of pepperoni or cheese that I used, so I guess I didn't as good of a job as I thought that I had.  Sorry!

Ingredients:

• 1 (28 oz) Package of Frozen Pizza Dough (thawed)
• About 3 Tablespoons of Butter
• Minced Garlic
• Pepperoni Slices (less than a package)
• Mozzerella- cut into cubes
• Pizza Sauce for dipping

Melt butter and stir in garlic.Break off a piece of the dough (a little smaller than a golf ball), flatten it out just a bit, and place a piece of pepperoni and mozzerella inside.  Fold the dough around it forming into a ball.  

Roll ball in garlic butter and place in ungreased bundt pan.  Repeating until all dough is used.

Bake at 350 for 30-35 minutes.  Turn pan over onto plate and serve with warm marinara sauce for dipping.

BBQ Chicken Potato Skins

When I think of potato skins I think of the days when we used to go out for happy Hour after work.  Now there is no time for Happy Hour  and it is often frowned upon to bring your kids to a bar so we have to make due at home:)  That's okay with us though because these potato skins are even better!  I even serve them with a salad and call it dinner!

Ingredients:

• 4 Potatoes
• Chicken ( I used a leftover grilled chicken breast from the night before and made 8 potato skins)
• About a cup of Shredded Cheddar Cheese
• A Tablespoon or so of Chopped Green Onion
• About a 1/4 Cup of Your Favorite BBQ Sauce (I used Best Darn BBQ Recipe)
• 3 Pieces of Bacon Cooked and Crumbles (or Hormel Real Bacon Pieces)
• Homemade Ranch Dressing

Makes 8 potato skins

Scrub outside of potatoes with vegetable brush.  Pierce potatoes multiple times with a sharp knife.  Cook in microwave for about 7 minutes turning over halfway through.  Cooking time varies because of potato size and the number you are cooking.  You can stick a knife in them to see if they are done.  If the knife goes in easily then they are done.  

Let them cool for about 10 minutes.  Cut them in half lengthwise.  Carefully scoop the insides of the potatoes out.  Make sure to keep the skin intact.  

Place potato insides in a bowl and save for another recipe (I will share my great idea for breakfast with you later).

 Preheat oven to 350.  Dice chicken and toss with your favorite BBQ Sauce.

 Load up your potato skins with chicken and bacon.

 Top with cheese and onions.  Bake for 8-10 minutes.  I like to serve them with Ranch Dressing for dipping.

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus



Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Buffalo Chicken Salad with Homemade Low Fat Spicy Ranch

We love buffalo chicken wings at our house!  Thank goodness that football season doesn't last all year because my jeans don't love them!  Tossing grilled chicken in buffalo sauce fills my craving for spicy chicken and still fit in my jeans.

Ingredients:
Salad

• Lettuce- I like to use Iceberg or Romaine
• Tomato
• Red Onion
• Grilled Chicken cut into strips
• Blue Cheese Crumbles
• Shredded Carrot
• Diced Celery
• Your Favorite Buffalo or Hot Sauce
• Red or Yellow Bell Pepper

Low Fat Spicy Ranch Dressing

• A Couple Dashes of Cayenne Pepper (add more or less depending on how spicy you want it)
• 1 Wedge of Laughing Cow Cheese
• 3/4 teaspoon Hidden Valley Ranch Dressing Mix
• 2-3 Tablespoons of Skim Milk
• 2 Tablespoons of Fat Free Sour Cream

Combine all dressing ingredients in small food processor for about 10 seconds.  Place in container and refrigerate for at least 30 minutes.

Toss chicken in buffalo sauce and place on top of lettuce.  Add desired amount of remaining salad ingredients.  Since the homemade ranch is almost fat free, I like to serve with additional carrots and celery for dipping because the spicy ranch is so yummy!


This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.

Tufano Salsa Dip

 

 The Tufano family holds a very special place in our hearts. Lucy, Tracy and Sherrie all met the exact same day while working together at Bath and Body Works and we have been friends ever since. Lucy often had us over to her house for get togethers. She always made sure to have snacks for everyone. This salsa dip was something that we could always expect her to serve. It is something that you can throw together very quickly and it tastes SO good!

 

Ingredients:

• 1 Block of Cream Cheese
• 3/4 Cup Chi-Chi's Salsa (I am usually not a stickler about brands but with this it is a MUST!)
• 1 Cup Shredded Cheese (cheddar or Mexican blend)
• Tortilla Chips (my kids really like it with pretzels)

With mixer blend together cream cheese and salsa. Add in 1/4 cup shredded cheese. Blend. Pour dip into serving bowl and top with remaining cheese.

Pizza Rolls- all Grown Up

My husband is a hot lunch kind of guy and when he is home for lunch on the weekends the last thing I want to be doing on my Saturday or Sunday afternoon is cooking lunch (because I usually cook breakfast and dinner).  I often make these Pizza Rolls along with Ham and Cheese Calzones to keep in the freezer for those weekend lunches.  I can also take them straight from the freezer and put them in the kids' lunch boxes and they thaw in time for them to enjoy in place of a sandwich at school.  These Pizza Rolls are the perfect addition to Family Movie Night, Game Day, and Parties.

Ingredients:

• Pepperoni
• Mozzarella
• Garlic Salt
• You favorite Pizza Dough Recipe (I will post mine soon)

Flour your counter top and roll out dough to about 1/4 inch thick.  Then layer Pepperoni and Shredded Mozzarella.  Sprinkle with Garlic Salt.

Next tightly roll the dough into a log form.  I recommend making them no longer than 14 inches, because if you make them too big it will take too long for middle to cook and the outside will be too overdone.  Pinch the ends and seam closed with your fingertips.  Brush roll with butter to ensure a nice golden color while baking.  Bake at 375 for about 20 minutes.  I line my baking sheet with parchment paper just in case one of the seams opens up.  Baking time will vary based on the size and thickness of the dough.  Just keep an eye on it.

Serve right away with a side of marinara sauce or let them cook completely and you can put them in the freezer for a quick and easy meal later on or even a late night snack:)

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!

Slow Cooker Loaded Potato Soup

This is one of the easiest recipes you will EVER make!  I made my grandmother's potato soup recipe one time and boy was it difficult.  It was way to much work for something I knew I could make in the slow cooker.  So when I came across the original recipe to this potato soup I was so excited to try it.  Our version is a staple recipe in our house.  Perfect for a fall/winter day and it leaves me leftovers for my lunch too!
Ingredients:

• 1/3 cup diced onion
• 1 can Cream of Chicken Soup
• 1 block of Cream Cheese (don't use fat free, it won't melt.  some times I use about 3/4 of a block to make it not so thick)
• 1/2 teaspoon Pepper
• 1 bag of Shredded Hash Browns
• 28 oz of Chicken Broth 
• 6-8 slices of Bacon cooked crispy and crumbled
• Scallions

Combine hashbrowns, cream of chicken soup, pepper, onion, and chicken broth in slow cooker.  Cook on low for about 5 hours.

For the last hour, cut cream cheese into cubes and place in slow cooker.  Add in crumbled bacon and stir.  I usually stir a few times to help the cream cheese melt and evenly distribute.

Top with a little more bacon, some shredded cheddar, and scallions.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!