Pickle Wrap, What?

This Minnesota weather has really made us all wonder if our winter is going to be naughty or nice. One day its 60 degrees out and the next 19! Honestly, what gives? On one of those 60 degree days I took the opportunity to enjoy the warm breeze and bright sunshine.

This past summer a co-worker had made this amazing dip for another co-workers bridal shower. I hadn't known what it was until after I tried and tried, and tried it some more. Needless to say I was hooked. After she told me what it was, I couldn't believe it. This girl (meaning me) has always been "turned off" of pickle wraps. After trying this I don't think I could do the wrap thing. Therefore, here I introduce you to the pickle wrap dip!

PICKLE WRAP DIP:

INGREDIENTS:
8 ounces cream cheese - softened
1 cup sour cream
1 teaspoon onion powder
1 teaspoon parsley
3/4 cup dill pickles - drained, finely chopped
5 ounces dried beef - finely chopped

DIRECTIONS:

1. Combine cream cheese, sour cream, and seasonings in bowl. Beat until smooth.
2. Stir in pickles and beef. Cover and chill in refrigerator at least 2 hours.
3. Service with crackers or fresh vegetables

Prep Time: 30 minutes

Finely chopped pickles

Finely chopped dried beef

Whip it all together and what do you get?

Russian Tea

My mom used to make this growing up. It wasn't until recently that a woman at work mentioned it and I just had to make it! It is great for those times where you just need something warm that isn't coffee or chocolate-at least I do. It is a great tea for fall and winter here in Minnesota and is a great gift!

RUSSIAN TEA

INGREDIENTS:

• 2 cups Tang mix
• 1/3 cup lemonade mix
• 3/4 cup instant tea (recipe says decaf; I use fully leaded because I have a 3 year old)
• 2 cups sugar
• 2 tsp. cinnamon
• 1 tsp. ground cloves

DIRECTIONS:

1)  Mix it all in a bowl and store in a jar — so easy that this is a great project for the kids to help with.
2) To serve, pour one cup of hot water over 1 Tbsp. of tea mix.

Sweet Jalapeno Duck "Poppers"

The second recipe my husband made, and not sure if he copied a recipe or just made it up. Either way, I am giving him props for this one. He was up early prepping for me to enjoy his cooking later. I'm not much of a duck fan but this was pretty good! I told him if they were cut smaller they'd be a good appetizer; just don't tell anyone what it is! This is my rendition because I wasn't there while he was prepping so my apologies if yours doesn't turn out exactly as shown!

SWEET JALAPENO DUCK POPPERS

INGREDIENTS:
- 1 bottle of Sweet Teriyaki Sauce
- 1 Bell Pepper (Red, Orange, or Green)
- Bacon (Enough to wrap each breast with)
- Duck Breasts (cut to acquired size)
- 1 Package Cream Cheese
- Jar of Sweet Jalapenos (Sliced)

DIRECTIONS:
1) Marinate duck breasts in Teriyaki sauce for 1 hour +
2) Cut Bell Pepper(s) in strips
3) Once done marinating, use half a package of cream cheese and cut evenly for each duck breast; place in the middle
4) Place as many jalapenos as you'd like on top of cream cheese
5) Add bell pepper(s) on top of that
6) Roll duck breast in bacon and secure with tooth pick
7) Place in a shallow baking dish and back at 350 degrees until duck and bacon are done to liking

My Husband's in Love with the Pioneer Woman

My husband was in the cooking mood last week so I cannot take credit for two recipes that I am going to post. My husband asked me one day if I'd ever heard of The Pioneer Woman. I chuckled a bit and said, "Of course! I follow her on Facebook!" He playfully rolled his eyes at me-because I follow lots of people on it. I also informed him that on that particular day she was going to be at The Mall Of America. He was a bit bitter because he had to work. He thinks she's one of the best things since sliced bread. I am by far nothing like her, and I certainly cannot cook like her.  But, here is his attempt at her recipe.  Thank you honey for making two meals for me to blog about!

CORN & CHEESE CHOWDER

Ingredients

• 4 Tablespoons 1/2 Stick Butter
• 1 whole Onion, Chopped
• 3 slices Bacon, Cut Into Pieces
• 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
• 5 ears Corn, Kernels Sliced Off (he used frozen corn)
• 1/4 cup All-purpose Flour
• 3 cups Chicken Stock Or Broth
• 2 cups Half-and-half (used milk)
• 1 cup (heaping) Grated Monterey Jack
• 1 cup (heaping) Pepper Jack
• 1/3 cup Sliced Green Onions
• 4 Small Red Potatoes, Chopped (he added this to the recipe)
• Bread Bowls (used artisan dinner rolls)

Preparation Instructions

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
Ladle into hollowed out boules and serve immediately.

Just a beautiful color!

A perfect size for an afternoon lunch!

My Kind of Pizza

Personal Pizza!

This has turned into one of my favorite things to make. I can have as many different variations that I can think up; you can't go wrong! This is also great for a child's party where all their friends can make their own combination, or any time children are present and they want to help in the kitchen!

My mom made these with my nieces and nephew the other weekend. She didn't have biscuits left from when she and my dad made them, so she used soft tortilla shells for a thin crust pizza! She said they too were great!

INGREDIENTS:

1 Can of pre-made biscuits or soft tortilla shells (tortilla shells give you a 'thin crust' version)
Pizza Sauce
Flour (For rolling out dough)
Cheese (Your choice)
Pizza Toppings (Your Choice)

DIRECTIONS:

1. Roll out one biscuit. If you don't have a rolling pin I used a drinking glass
2. Place rolled out biscuit on an ungreased baking pan
3. Spread pizza sauce over top (as little or as much as you like)
4. Add your toppings
5. Add Cheese
6. Back on 450 for 15-20 minutes; watching for when edges of biscuits are light brown and cheese is melted.

This was my pineapple & basil combo-yum!

Picture Perfect Fall

The start to fall has been a busy one in this household. My husband is continually working late and getting up early to go hunting, taking a quick nap, and going back to work again. I'm beginning to see a vicious pattern here. Work on my end has been busy. We are currently doing a re-model so every day is filled with dust, loud noise, and miss-placed workers. We are all just remember what Tink says in Peter Pan, "Think happy thoughts..." and we're going to love the outcome once it is done.

I try to keep my camera in my car for those rare occasions that something is picture worthy on my travels. One day on my way to work I had one of those moments. I didn't find out until after work that night that it was Plow Day. When I was taking pictures I couldn't help but literally 'laugh out loud' at this site (you'll see what I mean).

Yes, those are Garden Tractors

Last weekend the sun was picture perfect and I couldn't help by stop and take it all in.  I had a few friends that stopped by to join in...

"Tortellini" Worth The Wait

It has been such a busy summer I am finding my house is a total disaster! It was a summer of the dump-and-goes. Meaning, when you get home you dump your stuff off and go to whatever plans you have next. Leaving piles of crap left behind to pick up when it's convenient. I am hoping today is what of those convenient days to pick up.

For some odd reason my husband found it appropriate as an early Christmas gift to buy me a 20-gauge shotgun.  Mind you, I also had to pitch in $100. But, after going and shooting some clays I have to say it was fun and a good buy. I just hope these "gifts" that I have to pitch in money for (and that are not on my list) are not a regular occurrence. I am also trying to figure out his motive. For our 1 year wedding anniversary he got me a pistol. 

As the first day of fall has come and gone I am in the cooking mood. For those looking for a good recipe, you may be in luck! I just got done sampling a crock pot recipe I found on Pinterest. It was "Tortellini" worth the wait! It is one of those soups that 1) Not real thick 2) Not a set it and forget it for hours on end.

INGREDIENTS:

1-1 1/2 - 2 ounce envelope white sauce mix
4 cups water
1-14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Diced or shredded chicken (optional)
Finely shredded Parmesan cheese (optional)

DIRECTIONS:

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker.

2. Gradually add the water to the white sauce mix, stirring until smooth.

3. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and
cayenne pepper.

4. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat
setting for 2-1/2 to 3 hours.

5. Stir in dried tortellini. Cover and cook on low-heat setting for 1
hour more or high-heat setting for 45 minutes more.

6. Stir in evaporated milk and fresh spinach.

7. If desired, sprinkle individual servings with black pepper and Parmesan cheese.

Makes 4-6 Servings.

**If you cannot find white sauce mix (like me) I found an easy recipe for it.

White Sauce Recipe:

INGREDIENTS:

2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Cold Milk

DIRECTIONS:

1. In a small saucepan over medium heat, melt butter. 
2. Add flour and whisk until the butter and flour are well combined. 
3. Pour in milk, whisking constantly as it thickens. 
*Add more milk depending on desired consistency.*

My Anniversary "Gift"

My Christmas "Gift"

MN State Fair Funness

It's been awhile since I've last blogged; sad but true. Therefore, it's time to do a little updating on the summer festivities...

My husband took is annual trip to Colorado to go Elk hunting. I am proud to say that my freezer is now full of about 500 lbs of Elk. I may be proud but everything in my chest freezer is now buried. Looks like we'll have to eat some elk before we can get to the frozen pizza's!

 

About 4 days after my husband left for Colorado, I was on my way to the Great MN State Fair. My sister celebrated her birthday while there so I decided before we left I made some mini-cheesecakes! These are super easy and delicious! I added my own spin by adding fresh raspberry puree.

Mini- Cheesecake

INGREDIENTS:

 (6 Mini Pies)


- 8 oz cream cheese, softened
- 1/2 c sugar
- 2 teaspoons lemon juice
- 1/4 tsp vanilla
- 1 egg 

- 6 Mini Graham Cracker Crusts

DIRECTIONS:

1. Preheat oven to 325°F. In a mixing bowl, beat cream cheese, sugar, lemon juice and vanilla on medium speed until fluffy. Add egg, beating until just combined.


2. Place tart crusts on baking sheet. Evenly spread cream cheese mixture in tart crusts. (This is where I added the fresh raspberry puree and used a toothpick to swirl). Bake for 15 to 20 minutes or until knife inserted into filling 1 inch from edge comes out clean.


3. Refrigerate at least 2 hours for filling to set.

 Lastly, I'll share some pictures from the fair.

My 80 year old Grandpa-Still showing!

Meet Millie.

Some of the show string.