Beef Bread Bowl Dip

I recently bought a Junior League cookbook "Add Another Place Setting" and in it they had a Beef Bread Bowl Dip and I tried it for my Premier Jewelry Party, and everyone ate it up.

Here is the recipe:
2 oz jar dried beef, chopped
8 oz cream cheese, softened
1 c sour cream
4 oz can chopped green chilies
2 c shredded sharp cheddar cheese
1 round loaf Hawaiian bread or sourdough bread

Combine the beef, cream cheese, sour cream, green chilies, and cheese in a bowl and mix well. Cut the top of the bread and reserve. Hollow out the bread to make a bowl, reserving the bread chunks. Spoon the beef mixture in the bread bowl and replace the top. Place on a baking sheet and bake at 325 degrees for one hour. Serve the reserved bread with the dip.

It was pretty easy to make up the night before and cover it in a bowl. The following day of the party, I threw it in the bread bowl and baked it!

I hope you enjoy it, and this is the cookbook it came from! If you don't have one, you should get one!

Spaghetti and Meatballs

I made the meatballs for my small group to have as an appetizer. They are pretty good to serve like this and sometimes I serve them with sliced french bread pieces. I make just the meatball portion of this recipe and grab a jar of my favorite canned sauce to serve over them. I have gotten lots of rave reviews (even though it is the quick and easy way to make them). I usually make them the night before, and drain the grease, and put them back in the serving dish, pour the sauce over them, and all I have to do is pop them back in the oven until they are warm and ready to serve.

It is well worth it to make the sauce for a dinner for a special someone!

Ingredients

• 1 pound spaghetti (or any other noodle you prefer)
• Salt, for pasta water

Meatballs:

• 1 1/4 pounds ground hamburger meat
• 2 teaspoons worcestershire, eyeball it
• 1 egg, beaten
• 1/2 cup italian breadcrumbs
• 1/4 cup grated Parmesan (this has to be fresh for the best)
• 4 cloves garlic, chopped (we love garlic in this household)
• Salt and pepper

Sauce:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 teaspoon crushed red pepper flakes
• 6 cloves garlic, crushed or chopped
• 1 small onion, finely chopped
• 1 cup beef stock, available on soup aisle in market in small paper boxes
• 1 (28-ounce) can crushed tomatoes
• A handful chopped flat-leaf parsley
• A tablespoon of basil (you could also use fresh, but I rarely have it on hand)
• A tablespoon of sugar to sweeten the sauce

Directions

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to aldente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread. Enjoy!

Bacon Wrapped Jalapeno Appetizer

Why recreate the wheel when one of my favorite people have already done a fantastic job at it. I love to make these. I didn't get the recipe from her, I think someone at work gave it to me. It requires three ingredients and even the men can make them. Actually, the man of our house does make them because I have had bad experiences with fresh jalapenoes on my hand, so it is Denver's duty to make them. When we get together with friends, you can also count on my best friend, Tanner whipping up a batch (or three) since they are so easy! When asking him what he wanted for our small group fellowship, he said he could make these. For one, it is another easy thing to prep ahead of time, and they always go over well in a group, even the ones who say they don't like spicy things. The seeds come out and that is where the majority of the heat is at.

So I borrowed this post from the Pioneer Woman becuase she is fantastic, and I wouldn't ever take the time to take all the amazing pictures like she does. Enjoy!

Ingredients

• 20 whole Fresh Jalapenos, 2-3 Inches In Size
• 2 cubes Cream Cheese, softened
• 1 pound Thin(regular) Bacon, Sliced Into Thirds

Preparation Instructions

If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.

You’ll love these so much, you’re gonna come out of your skin. Or something like that.

Milky Way Ice Cream

When I was growing up, one of the few things my mom could make was homeade ice cream. Her two favorites to make was Milky Way and Tutti Fruity. HA! Well this was a definite summertime favorite and still is to this day. I have changed my recipe just a little bit, and in the actual recipe, I used lowfat eagle brand milk if it makes you feel better.

Ingredients needed:

Milky Way (a bag of fun size ones work great)

Chocolate syrup

Can of Eagle brand milk

Milk

Ice

Rock Salt or Ice Cream Salt

Directions:

Open up all the milky way candy bars and pour your eagle brand milk over it. Micowave in thirty second increments and stir it up, add chocolate syrup until it is the color of the bottom picture. Pour milk in your freezer about a third of the way in, and then add the milky way mixture, and finish pouring milk until your fill line. Put it in your freezer and freeze until it stops turning. Unplug and cover with a towel and extra ice until ready to serve. I would suggest making it outside becuase the ice is messy melting and it is loud. If not outside, make it in your sink. When we got married, we got a counter ice cream maker, and had people over for dinner. In my head I pictured making ice cream while eating dinner, and then it would be done at the same time. That thing was loud, and needless to say it hasn't been used as much as the $30 Ice Cream maker from Walmart. I hope you all enjoy as much as we do!

 Sorry I forgot to take a picture of the finished product!

Pina Colada Upside Down Cake

The Pampered Chef ®
Piña Colada Upside-Down Cake
Recipe

1/4 cup (1/2 stick) butter 
1 cup packed dark brown sugar 
1 medium pineapple 
1/2 cup maraschino cherries (15-20 cherries) 
1 pkg (18.25 oz) yellow cake mix 
3 eggs 
1 can (13.25 oz) unsweetened coconut milk 
1 tsp rum extract 
1/2 cup sweetened flaked coconut 

1. Preheat oven to 350°F. Melt butter in Executive (12-in.) Skillet over low heat (do not use stainless cookware). Brush sides of Skillet with butter using Chef's Silicone Basting Brush. Remove from heat; sprinkle brown sugar over butter and set aside.


2. Cut off top and bottom of pineapple, creating a flat base; slice off rind from top to bottom. Cut pineapple into 12 slices; remove core using The Corer™. Cut slices in half. Arrange 22 of the pineapple slices around outer edge of Skillet; place two pineapple slices in center, forming a ring. Place one cherry in center of pineapple ring and additional cherries around outside of ring.


3. Combine cake mix, eggs, coconut milk and rum extract in Stainless (4-qt.) Mixing Bowl; whisk with Stainless Whisk until well blended. Carefully pour batter over pineapple in Skillet.


4. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Meanwhile, place coconut into Small Micro-Cooker®; microwave on HIGH 2-3 minutes or until toasted, stirring after each 10-second interval. Remove cake from oven to Stackable Cooling Rack; cool 5 minutes. Invert cake onto Simple Additions® Large Round Platter; gently press coconut around top edge and sides of cake.


Yield: 16 servings

Nutrients per serving: Calories 310, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 4 g, Sodium 250 mg, Fiber less than 1 g

Cook's Tip: If desired, 14 canned pineapple slices (one 20-oz can and one 8-oz can) can be substituted. Cut slices in half; proceed as recipe directs.