So wrong....

Doesn't this look wrong?!?

This is not, although it may look like it, a Halloween treat. You know the type: those mashed potato ghost lumps and shortbread severed-finger-ketchup-for-blood numbers. This is just a cheeseball, for normal cheeseball occasions. Maybe the maker should think about submitting it to a Halloween food site. To me, it looks like brains a la maggots. Or that big rubber band ball that Jocelyn made and carried around with her when she was maybe 10.

If after all that cheeseball bashing, you still are curious, here's the link to the almighty cheeseball recipe:

http://joelens.blogspot.com/2009/09/buffalo-chicken-cheeseball.html

Good luck. Let me know if any of you actually make that monstrosity.

While we're on the subject...

Because I tend to order the thing on a menu or cook the thing in the cookbook that actually has a photo accompanying it, I give you....

Another grilled cheese photo.


This is also an exciting, life changing grilled cheese idea:

Mix up some parsley, thyme, barely any red pepper flakes with a little bit of butter. Make a grilled cheese sandwich with some tomato stuck in there, but use that butter/herb mixture to coat the outsides of your bread.

It...is...so...good. It's amazing what a little herbs can do for you.

Saturday Sandwiches

SATURDAY SAMMICHES!



We love them long time.

The making of these sandwiches is not for the faint of heart. It is a very complex operation. I'd rate the difficulty level up there with...grilled cheese. Which is pretty much of what it's a glorified version. This is called sarcasm, folks. Hank and I tend to make it on Saturday afternoons, hence the name. We stole it from PioneerWomanCooks, shifted some elements around, gave it a new name and WHAM! :

Suddenly, it's ours. Here's what you need:

Bread (I suggest wheat so your brain doesn't rot, but other criminally insane types like it with rye. I can't understand why, but they like it with rye. I think I would die.)

2 types of cheese, one white, one orange-yellow, any combination you can invent. Mozzarella and sharp cheddar, or colby jack and munester. Whatever you have.

Whole green chiles Not nearly as good if you use diced. Please heed this advice. The life of your sammich depends on it.

Tomato Slices We usually leave these out because the sandwich tends to get so messy, but if you have skills, you can pull it off.

Dijon Mustard and Mayonnaise, butter. A skillet pan. An oven range. Heat or fire. Nerves of steel.

So:

Mix equal parts mayo to dijon mustard. Spread a thin layer of this goop on one side of each slice of bread. Lick some off your fingers when no one's looking.

Put a slice or two of one type of cheese on top of this, a slice or two of green chiles on top of that, a slice of tomato on top of that--I think you can see where this is going. Pretty much, go ahead and pile everything that should be on that sandwich on there, butter the outsides of the breads, and cook it in a pan on a stove with pretty low heat. You want it to cook slow and low so the heat can get in and melt all the cheese without burning the bread.

Flip, Cook a little more, cut in half, eat.

It's a sassy little grilled cheese.

slow cooker beef fajita soup

Slow Cooker Beef Fajita Soup


1 lb beef stew meat, 1/2" cubes
1 14 oz beef broth
2 cups water
1 16 oz frozen fajita-style vegetables, thawed
1 14 oz MEXICAN-STYLE THICK AND CHUNKY TOMATO, SAUCE
1 15 oz pinto beans, drained and rinsed
2 tsp cumin
1 15 oz black beans, rinsed and drained
1/4 tsp seasoned salt
1/4 tsp garlic pepper
sour cream
monterey jack cheese, shredded
or
cheddar cheese, shredded



1 - In a 3.5 quart slow cooker, combine beef, broth, water, vegetables, sauce and pinto beans, and cumin.
2 - Cover and cook on low for 8 hours til beef is tender
3 - Stir in the black beans, seasoned salt, and garlic pepper. Heat, covered 10 minutes longer. Serve topped with sour cream and cheese


Servings: 6

slo cooker bbq pork

Slow Cooker BBQ Pork and Potatoes


6 medium russet potatoes, peeled, 1-1/2" cubes
2 lbs boneless pork loin, 1" cubes
1 tsp dry mustard
2 cups prepared hickory-flavoriet bbq sauce
salt and pepper



1 place the potatoes in a 4 qt slow cooker. to with the pork cubes. mix the mustard into 1 cup of the bbq sauce. Spoon evenly over the pork and potatoes
2 cover and cook on low for 9 hours. stir in remaining 1 cup bbq sauce. season with s/p to taste


Servings: 6

slo cooker mediterranean steak rolls

Mediterranean Steak Roll


1 1/2 lbs boneless beef top round steak, 1" thick, trimmed of fat
1/2 cup onion, slice
1/3 cup green bell pepper, chopped
1/4 cup dry sun-dried tomatoes, chopped
1 clove garlic, minced
1/2 tsp oregano leaves
1 12 oz jar beef gravy
1/4 cup cranberry juice
1/4 tsp pepper
2 Tbs flour
3 Tbs water
chopped fresh basil



1 Cut steak in half horizontally, cutting almost but not completely through one long side; open steak to make 1 large 1/2" thick piece. In necessary, pound steak gently to make of even thickness.
2 Arrange onion, pepper, tomatoes, garlic and oregano evenly over steak, leaving 1" at one narrow end free of vegetables. Starting with other narrow end and rolling toward end free fo vegetabels, roll up steak. Fasten with toothpicks or secure with string.
3 place steak roll in slow cooker. In medium bowl, combine gravy, juice and pepper; mix well and pour over roll Cover and cool on low for 4-6 hours.
4 Meanwhile in small bowl, combine flour and water; blend well.
5 Remove the steak roll from slow cooker; place on platter and cover with foil. Stir flour mixture intojuices in cooker. Cover and cook onhigh for an additonal 10 minutes til thickened. Cut steak rol into slices and sprinkle with basil. Serve with gravy mixture and noodles


Servings: 6

slow cooker pork ribs

Sesame Pork Ribs


3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 Tbs cider vinegar
3 cloves garlic, minced
1 tsp ground ginger
1 tsp salt
1/4 tsp red pepper flakes, to 1/2 tsp.
5 lbs country-style pork ribs
1 medium onion, sliced
2 Tbs sesame seeds, toasted
2 Tbs chopped green onions



In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-quart slow cooker; arrange ribs on top. Cover and cook on low for 5 to 6 hours or until a meat thermometer reads 160 to 170 degrees. Place ribs on a serving platter; sprinkle with sesame seeds and green onions. Yield: 6 servings.

crock pot pulled pork

Honey BBQ Shredded Pork


1 3-4 lbs pork shoulder roast or picnic roast,, remove visible fat
1 1/4 cups ketchup
1 cup celery, chopped
1 cup onion, chopped
1/4 cup water
1/3 cup honey
2 Tbs lemon juice
3 Tbs white vinegar
3 Tbs Worcestershire sauce
2 Tbs dry mustard
1 tsp salt
1/2 tsp pepper
crusty rolls or flour tortillas



1 Directions: In a 9x13-inch pan, combine all ingredients. Cover with foil and roast at 300° F for 3 to 3-1/2 hours. Shred meat using two forks, removing all bones and skin. Stir with sauce. Serve in crusty rolls or warmed flour tortillas. Makes 8 servings.
2 This recipe is located at: http://www.honey.com/recipes/brochure/index.html under the Beekeepers Favorite Recipes brochure.
3 It appears to me that you were searching our nhb.org web site. Honey.com (http://www.honey.com) is filled with many delicious recipes.


Servings: 8

chix salad in pastry

Chicken Salad in Pastry


Puff Pastry Ring
1 1/3 cups water
2/3 cup butter
1 1/3 cups flour
1/4 tsp salt
1/4 tsp celery seed
6 large egg

Chicken salad
3 1/2 cups chopped cooked chicken
1 1/2 cups celery, chopped
1/2 cup mayonnaise
1/4 cup + 1 T honey mustard
1/4 cup onion, finely chopped
1 tsp salt
3/4 tsp cracked pepper
1/2 tsp dry mustard
3/4 cup slivered almonds, toasted
curly leaf lettuce



1 Ring: Trace or cut out a 9" circle on a piece of parchment. Turn paper over, and place on a greased baking sheet; set aside.
2 Combine water and butter in a medium saucepan; bring to a boil Combine flour, salt, and celery seeds; stir well. Add to butter mixture, all at once. stirring vigorously over medium-high heat til mixture leaves sides of pan and forms a smooth ball. Remove from heat, and let cool 2 minutes.
3 Add eggs, o ne at a time, beating thoroughly with a wooden spoon after each additioin; beat til dough is smooth. Spoon dough into a large pastry bag fitted with a large fluted tip. Working quickly, pepe dough into 12 rosettes on 9" circle.
4 Bake at 400 for 40-50 minutes or til puffed and golden. Let cool on a wire rack away from drafts.
5 Salad: Combine chickena dn celery in a bowl. Combine mayo and next 5 ingredients; stir well. Add to chicken mixture; toss gently. Stir in almosnds.
6 Sp[lit puff pastry ring in half horizontally; remove and discard soft dough inside. Line bottom half of pastry ring with luttuce; top with chicken salad Replace pastry ring top.


Servings: 12

blt pasta salad

Blt Pasta Salad


1 7 oz pkg elbow macaroni, cooked/drained
8 slices bacon, cooked/crumbled
1 cup mayonnaise
1/3 cup chili sauce
1/4 cup lemon juice
1 tsp instant chicken bouillon
2 tsp sugar
1 large tomato, seeded,chopped
1/4 cup green onions, sliced
4 cups lettuce, thinly sliced



In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon and sugar; stir in macaroni, tomato and onions. Cover; chill. Just before serving, stir in lettuce and bacon.

Taco Pasta Casserole

Taco Pasta Casserole


1 lb lean ground beef
1 pkt taco seasoning mix
1 Tbs butter
1 large onion, chopped
1 large green pepper, chopped
1 large box shell pasta
2 cans stewed tomatoes
1 jar chunky salsa
2 cups cheddar cheese, grated



1 In a large skillet over medium heat, brown ground beef and drain excess liquid. Add taco seasoning spices as directed on the package, and stir to blend; reserve.
2 In the same skillet, sauté onions and green pepper (if desired) in 1 tablespoon butter until tender.
3 Meanwhile, cook pasta as directed on the package and drain.
4 In a 9-inch by 13-inch baking pan, spoon stewed tomatoes into the bottom of pan to cover. Layer remaining ingredients in the following order: pasta, ground beef and taco seasoning combination, salsa, and cheese.
5 Repeat layering process until dish is full, making sure to finish the top layer with cheddar cheese.
6 Bake in a pre-heated 400-F degree oven for 25 to 30 minutes. Remove from oven and let stand for about 5 minutes. Serve warm.


Servings: 6

southwest lasagna

Southwest Lasagna


1 lb ground beef
1/2 cup chopped onion
1 pkg taco seasoning mix
1 8 oz can tomato sauce
1 20 oz can refried beans
2 cups sour cream
1 cup salsa
2 cups shredded cheddar cheese
1 pkg tortilla chips
lettuce, cheese, tomatoes



Preheat oven to 350 degrees and grease a 9x13-inch baking pan. In a skillet, brown ground beef and onion; drain off fat. Add seasoning mix and tomato sauce; mix well. In a small bowl, combine sour cream and salsa. In greased pan, cover bottom of pan with half tortilla shells. Layer with half ground beef mixture, half refried beans, half sour cream mixture and Cheddar cheese; repeat layers. Bake for hour. Let stand for 15 minutes before serving. Serve with lettuce, cheese, tomatoes and sour cream.


Servings: 6

lasagna rollups

Lasagna Roll-ups

1 lb ground beef 1 16 oz spaghetti sauce 1/4 cup A-1® Steak Sauce 1/2 tsp dried basil 1 15oz contain ricotta cheese 1 egg, beaten 1/4 cup parmesan cheese, grated and divided 8 lasagna noodles 2 cups mozzarella cheese, shredded chopped fresh parsley, for garnish 1 Cook ground beef in skillet over medium-high heat, stirring occasionally to break up meat; drain. 2 Mix spaghetti sauce, steak sauce and basil in small bowl; stir half the sauce mixture into beef. In another bowl, mix ricotta cheese, egg and 2 tablespoons Parmesan cheese. 3 Spread about 1/4 cup ricotta mixture on each lasagna noodle. Top with about 1/3 cup beef mixture and 1/4 cup mozzarella cheese. Roll up each noodle from short end; stand on end in greased 2-quart casserole. Pour remaining sauce over noodles. Sprinkle with remaining Parmesan cheese. 4 Bake at 350°F for 45 minutes or until hot and bubbly. Garnish with chopped parsley. Serve with additional Parmesan cheese if desired. 5 NUTRITIONAL INFORMATION per serving calories, 73 g protein, 75 g carbohydrate, 67 g total fat, 31 g saturated fat, 253 mg cholesterol, 1676 mg sodium, 3 g dietary fiber, TIME Preparation Time : 15 mins. Cook Time : 55 mins. Total Time : 1 hr. 10 mins. Servings: 4