Grilled Corn with Feta Cheese

recipe by The Neelys
4 ears sweet corn, husked and silks removed
2 tablespoons olive oil
Seasoning salt, recipe from Grilled Sweet and Tangy Pork chops
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 lime, juiced, plus 1 lime, quartered, for garnish
Kosher salt and freshly ground black pepper
1 cup crumbled feta

1. Preheat the grill to medium-high heat.
2. Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
3. Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

In my opinion: I absolutely loved the flavor of the chili-lime sauce. It may be too spicy for small kids. It was hard to get the feta cheese to stick to the corn so next time I will try brushing on the mayonnaise mixture, adding the feta, and wrapping the corn in foil before placing on the grill. We served these with the Sweet and Tangy Grilled Pork Chops.

Grilled Sweet and Tangy Pork Chops

recipe from The Neelys
4 (1 1/2-inch thick) center cut bone in pork chops
Neely's Seasoning Salt, recipe follows Sweet and Tangy Glaze, recipe follows

1. Preheat the grill to medium-high heat.
2. Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
3. Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.

Seasoning Salt:
2 tablespoons kosher salt
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika

Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for the Grilled Corn with Feta Cheese recipe. You can store the remaining Seasoning Salt in an airtight container for up to 6 months.

Sweet and Tangy Glaze:
1/4 cup apple cider vinegar
1/4 cup tablespoon real maple syrup
2 tablespoons ketchup
2 tablespoons Dijon mustard
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended: Tabasco)
Kosher salt and freshly ground black pepper

In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

In my opinion: These were delicious! We served it with the grilled corn with feta cheese. Oh, my! I loved the corn.

Shamrock Milkshake

Picture from Kraft

Mint chocolate ice cream
milk

1. Add both ingredients and blend until desired consistency.

Leprechaun's Fizz

Lime sherbet
lemon-lime soda or ginger ale

1. Scoop out sherbet into cups
2. Pour soda over the sherbet!

These were so simple and really made the kids happy!

Leprechaun's Kiss

1 square BAKER'S Semi-Sweet Chocolate,(or green candy melts) melted optional
2 cups boiling water, divided
2 pkg. (3 oz. each) JELL-O LIME Flavor Gelatin
1-1/2 cups cold water, divided
Ice cubes
1 cup thawed COOL WHIP
Whipped Topping Decorations: assorted St. Patrick's sprinkles and candies
1. DRAW heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.
2. ADD 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.
3. MEANWHILE, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in COOL WHIP; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm. Decorate as desired.

Mummy Taco Loaf

2012

 

1 lb ground beef

1 packet taco seasoning

cheddar cheese

can crescent rolls

1. Brown meat and add seasoning according to directions.

2. Roll out cresent dough into a rectangle on cookie sheet (for best results, use Pampered Chef baking stone).

3. Spread the meat down the middle.

4. Sprinkle cheese on top.

5. Using a knife, cut strips working from the meat outward.

6. Fold strips over to resemble a mummy.

7. Add sliced black olive eyes if desired.

8. Cook according to crescent roll directions.

Rainbow cupcakes or Jello

I've seen these rainbow pudding cups before, but I've never made them. Here is where I got this picture. Put a stick in, pop them in the freezer, and you'll have an instant pudding pop!

Family Fun has this recipe here.

Happy Holiday Crispies from Woman's Day magazine

Clover Crispies picture from Taste of Home

1 bag white chocolate chips *or Wilton Candy Melts
4 tbsp. butter
4 cups Kellogg’s® Rice Krispies®
2 cups M&M’S® Brand Holiday Mix Milk Chocolate or Peanut Chocolate Candies
* I added holiday sprinkles.
1. Place 1 bag (12 oz.) of white chocolate chips and 4 tbsp. butter in a microwave-safe bowl. Heat at medium power for about 1 minute. Do not allow chocolate to burn.

2. Stir until mixture is smooth; combine with 4 cups Kellogg’s® Rice Krispies® and 2 cups M&M’S® Brand Holiday Mix Milk Chocolate or Peanut Chocolate Candies. Add sprinkles if you'd like to.

3. Line a 9 x 13-inch pan with foil, then pour the mixture. Refrigerate until set, about 30 minutes. Cut into 2-inch squares.

In my opinion: I made these for Valentine's Day this year using the Valentine mix M&Ms. The white chocolate wasn't as fluid as I'd like it to have been so I panicked and thought it wasn't going to mix well so I melted some pink Wilton candy melts and smoothed it over the top plus I added sprinkles. They tasted wonderful, but were very hard to cut and did not make perfect squares. Next time I'll try scoring the melts.

Valentine's Day

There are so many wonderful things you can do with food for Valentine's Day...

don't forget to make heart-shaped ice cubes, heart-shaped sandwiches, or heart-shaped pancakes. We let our kids spray whipped cream on their pancakes and use chocolate syrup and leftover sprinkles.

Valentine Pizza by Pillsbury

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 can (8 oz) pizza sauce
24 slices turkey pepperoni with 70% less fat
3/4 cup shredded mozzarella cheese (3 oz)

1. If using classic crust: Heat oven to 425°F. Lightly spray or grease large cookie sheet. If using thin crust: Heat oven to 400 F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet.
2. Unroll dough on work surface. With sharp knife or pizza cutter, cut dough into 4 rectangles. Place rectangles on cookie sheet. Cut 1-inch slit in center of wide edge of each dough portion; on opposite wide edge across from slit, pinch dough together to shape point of heart. Slightly separate each cut slit, and gently press dough into a 6x5-inch heart, creating slight rim on edge of dough.
3. Divide pizza sauce evenly onto hearts, spreading to within 1/2 inch of edges. Top each with 6 slices pepperoni and 3 tablespoons cheese.
4. Bake classic crust 13 to 16 minutes, thin crust 9 to 13 minutes, or until crust edges are golden brown and cheese is melted..

Heart Shaped Breadsticks by Pillsbury

1can (11 oz) Pillsbury® refrigerated breadsticks
1egg, slightly beaten
1/4cup finely crushed nacho-flavored tortilla chips

1. Heat oven to 375°F. Separate dough into 12 breadsticks; stretch each until 12 inches long. Twist and shape each breadstick into heart shape; place on ungreased large cookie sheet.
2. Brush breadsticks with beaten egg; sprinkle with crushed chips.
3. Bake 10 to 13 minutes or until golden brown. Serve warm..

Valentine Chex Mix by Betty Crocker

1/2 recipe

4 1/2 cups Rice Chex® cereal
1/2 cup white vanilla baking chips
1/4 cup peanut butter
2 tablespoons butter or margarine
1/3 cup powdered sugar
1/4 cup red, white and pink candy-coated chocolate candies
2 tablespoons red or pink jimmies sprinkles

1.Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
2.Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.
3.Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.
4.In serving bowl, mix both cereal mixtures. Store in airtight container.


In my opinion: This was quick and easy or I would not have had time to make it with 4 small kids and an elderly father to take care of. It is super yummy!

Caramelized Onions and Potatoes Crock Pot

by Betty Crocker


Makes: 6 servings
Prep: 15 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

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Ingredients
2 large sweet onions (such as Vidalia, Maui, or Walla Walla), thinly sliced (2 cups)
1 1/2 pounds tiny new potatoes, halved
1/4 cup butter, melted
1/2 cup beef or chicken broth
3 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pepper

Directions
1. In a 3 1/2- or 4-quart slow cooker, combine onions and potatoes.

2. In a small bowl, combine melted butter, broth, brown sugar, salt, and the 1/4 teaspoon pepper. Pour mixture over onions and potatoes in cooker.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir gently before serving. Serve with a slotted spoon. If desired, sprinkle with additional pepper.

In my opinion: These were really good potatoes after I salted them more than the recipe called for. I think 2 onions is way too much and I'll definitely use 1 next time.

Cranberry-Chipotle Country-Style Ribs

by Betty Crocker

2 1/2 to 3 pounds boneless pork country-style ribs
Salt and ground black pepper
1 16-ounce can whole cranberry sauce
1 large onion, chopped (1 cup)
3 chipotle peppers in adobo sauce,* finely chopped
3 cloves garlic, minced
Directions
1. Trim fat from ribs. Sprinkle with salt and pepper.

2. Place ribs in a 3 1/2- to 4-quart slow cooker. In a medium bowl, stir together cranberry sauce, onion, chipotle peppers, and garlic. Pour cranberry mixture over ribs.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Transfer ribs to a serving platter. Stir sauce. Drizzle some of the sauce over the ribs. If desired, serve remaining sauce.

Tip: Because hot chile peppers, such as chipotle peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

In my opinion: These were good, flavorful ribs. Somehow they turned out a little dry, I suppose I let them cook too long. We had these with Caramelized Onions and Potatoes (Crock Pot)also by Betty Crocker.

Slow Cooker Chorizo, Pecan and Cheddar Stuffing

by Betty Crocker

1 pound chorizo sausage, casing removed and crumbled or 1 pound bulk chorizo sausage **I used Italian Sausage
1 large onion, chopped (1 cup)
3 medium celery stalks, sliced (1 1/2 cups)
1 package (16 ounces) seasoned cornbread stuffing crumbs (5 3/4 cups)
1/3 cup butter or margarine, melted
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
2 cups Progresso® chicken broth (from 32-ounce carton)
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
1 cup pecan halves, toasted


Total Time: 4 Hr 20 Min
1.Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2.Place sausage mixture, stuffing crumbs, butter, sage and pepper in 4- to 5-quart slow cooker. Pour broth over mixture; toss to combine. Cover and cook on Low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans.
3.Serve stuffing, or keep warm in slow cooker up to 1 hour. Or use this recipe to stuff Southwestern Turkey or one 12- to 14-pound turkey. See the Variation in Tips from the Kitchens.

In my opinion: I have never had cornbread stuffing before so maybe this is what "didn't do it" for me, but this stuffing did not resemble the flavors of stuffing that I am used to for Thanksgiving and Christmas. It didn't taste bad, just totally different than the traditional flavors I was looking for. It got great reviews on Betty Crocker.com.