Monday, December 31, 2012

Cocktail Weenies

Happy New Year's Eve, friends!

Sorry I've been MIA lately, I've been enjoying some time off with my family, as I hope you all have been able to do as well. Today's post will be short and sweet since I need to leave my beloved internet-land and prep some yummy snacks for our New Year's Eve celebration tonight! In case you were wondering, this year it will consist of a sushi party in our pajamas. Please try to contain your excitement. BUT, I am planning to make a few apps to snack on and go along with our take-out sushi.

Speaking of appetizers, this recipe is one I first had on Thanksgiving Day when we visited my mother-in-law in Utah. It only requires three ingredients and a crock pot, which is my kind of party. Before I leave you, let me also say that I generally really, REALLY dislike mustard, so I wasn't sure about this sauce. However, it is just wonderful, and doesn't taste like mustard at all. I hope you find a way to work these little cocktail weenies into your holiday before we all have to get back to reality!

May 2013 bring you all the happiness you can handle. :)

Cocktail Weenies


2 packages Lil' Smokies
1 jar currant jelly (right next to the regular old grape jelly)
1 8oz jar of yellow mustard (dijon works nicely too!)

Mix jelly and mustard together in crock pot. Turn temperature on high and allow to cook for 15-20 minutes until the jelly is "melted."

Add Lil' Smokies to sauce and simmer for 20 minutes.


Wednesday, December 12, 2012

Rotel & Bacon Cups

This is one of those recipes that's been floating around Pinterest for some time now, and it finally came up on my "to try" list. These little babies are totally addictive and super easy to make! You should add them to your holiday appetizer menu ASAP. Or just make them for dinner tonight. Yes, do that.

I played around with the ingredients a little and used greek yogurt instead of mayo to lighten this recipe up a bit. I also chose monterey jack cheese instead of the swiss the original recipe called for, because it just seemed to fit better. This recipe makes a ton of little cups, so be sure to share it with a crowd!


Rotel Cups
  • 1 can Rotel, drained
  • 3 packages of mini phyllo cups (frozen section)
  • 1 cup monterey jack cheese
  • 1 cup fat free greek yogurt
  • 1 bag real bacon bits (I prefer Hormel)
Mix everything together and fill cups. Bake at 350 for 15-20 minutes.

Monday, December 3, 2012

Mexican Potato Soup

If it were up to me, I'd be perfectly happy eating soup for dinner every night of the week. There is just something comforting about a hot bowl of soup. It's happy place-inducing, and there is nothing that hits the spot quite like it on a cold, winter day. The other reason I'm a big soup fan is because it's one-stop shopping, I love being able to make a whole meal in one pot. Less dishes, less preparation, less clean-up. That makes this mama happy!

This soup recipe started off as one thing, and me being the rebel that I am in the kitchen, spontaneously turned it into something completely different. I have to admit, my creative attempts don't always turn out so well, and sometimes they are flat out disasters (ask me about butternut squash and blue cheese pasta sometime...on second thought, don't). Lucky for me, and now YOU, this soup recipe is a complete keeper! You can probably expect to see many more soup recipes from me before the Winter is over. In the meantime, go whip up a batch of this super easy, 6-ingredient soup!

Mexican Potato Soup

  • 1 lb. lean ground beef
  • 1 tub Philly Cooking Creme, Santa Fe Blend
  • 1 bag frozen southern style hash browns (the square kind)
  • 1 can Rotel
  • 1 lb 2% Velveeta, cubed
  • 32oz. chicken broth
  • 1 packet reduced sodium taco seasoning
  • Optional: Shredded cheese, sour cream, or tortilla chips for garnishing

Brown ground beef and add in taco seasoning in a large pot.

Add cubed velveeta, cooking creme, rotel, chicken broth, and hash browns and simmer for 30 minutes or until hash browns are warmed through and the velveeta is melted.