Weight Watchers Monday ~ Buffalo Stuffed Celery

 Oh yummmy goooood!

It's Weight Watchers Monday again.

Aren't these recipes great?

I am not one to diet,

but if the food tastes great I'm all for it.

Not one single recipe so far has been tasteless.

And this 1 point (per piece) snack is out of this world fantastic.

Do you like buffalo chicken?

One of my faves!!!

You will love this snack, I just know it. 

It tastes just like buffalo chicken without the chicken.

Is that possible?

Yes it is.

I just made it and ate it.

I'm telling you, it's only missing the chicken.

 My son turned me on to this Cholula Hot Sauce.

It is not mouth burning hot (run to a fire hydrant hot), 

it is satisfying hot (MMMM.... spices are good hot).

Does that make sense?

It's the good hot that has all the taste and flavor.

I wanted you to get a closer look at this goodness....

I love these little firecrackers.

Weight Watchers Buffalo Stuffed Celery

1 WW point per piece

1/2 c. (4 oz.) reduced fat cream cheese, soft

2 TBS room temp Blue Cheese (I used Salemville Smokehaus Blue cheese, applewood smoked)

1/2 tsp. minced garlic (I used the kind in a jar)

Salt (your discretion)

Minced purple onion for sprinkling on top

Hot sauce to dot

Mix cream cheese, blue cheese, garlic and salt together until creamy (I just used a spoon). Fill 2 inch celery pieces (about 5 stalks celery). Sprinkle with purple onion and hot sauce. Serve. 

Tuna Salad Deviled Eggs

 Easter is sneaking up on us quietly.

And what a better time to start planning your deviled egg recipe?

Deviled eggs are one of those foods that can be found with so many odd ingredients.

I have a recipe sitting on my desk for Crab Stuffed Deviled Eggs,

and I hope to get to that recipe before Easter.

 But this one (Tuna Salad Deviled Eggs) is one that I created myself.

I had it all planned out in my head,

head to the kitchen and start tearing into the preparation....

I was so involved in creating this masterpiece that I forgot to write down

the ingredients, measurements, and instructions.

Are you kidding me?

I've been blogging since 2008 and I still can't get fully into bloggy mode.

But I sat down and put together a recipe from memory (I hope).

Deviled Eggs is one of those foods that is best created by taste.

So if my ingredients and instructions don't come together for you,

just make your own changes.

These went to a church potluck and were a huge hit.

Tuna Salad Deviled Eggs

12 eggs, hard boiled

1 celery heart stalk, finely chopped

2 TBS minced purple onion

1/4 c. Hidden Valley Ranch Dressing

1 TBS mustard

1 TBS green olive juice

Fresh ground pepper

2 regular sized cans tuna in water, drained

Paprika for sprinkling on tops

Hard boil eggs, peel, cut in half and place yolks in a medium sized bowl. Once yolks are in the bowl take a pastry blender and blend until fine. Add celery, onion, ranch dressing, mustard, olive juice, and pepper. Stir together well. Add flaked tuna last. Stir in tuna just until combined. You want the tuna to remain flaky. Fill hallowed eggs and sprinkle with paprika.

This recipe is linked to:
Foodie Friends Friday

2012 Was a GREAT Year: 6 Most Popular Recipes

2012 was a GREAT year,

and I'm here to review with you the top 6 recipes of the year.

I hope these recipes brought joy to your families,

and most of all to your palate.

Here we go.....

Crock Pot Beer Chicken

This recipe was viewed 3492 times in 2012.

I'm sure this recipe created many happy,

satisfied appetites.

 Crab Rangoon Dip

This is the perfect appetizer to serve to that seafood lover.

This recipe was viewed 2898 times in 2012. 

Sausage Gravy Biscuits

This recipe was an awesome challenge in 2012.

A reader challenged me to create a biscuit that has sausage

gravy right in it. An on-the-go biscuit.

And I never refuse a challenge.

This biscuit, I must say, was my most successful moment for 2012.

This recipe was viewed 2721 times.

Peanut Butter Nutella Cake

I remember this one just like it was made yesterday.

This cake made my whole entire house smell like peanut butter.

And everyone loves peanut butter, right?

This cake did not last long, and makes the perfect potluck cake.

This recipe was viewed 1142 times.

Spaghetti Salad

This will make your eaters happy, happy, happy....

It is also the perfect potluck dish.

This recipe came from a great friend of mine, Joelle.

If you have not taken the time to visit with her, you are

truly missing out. She is a wonderful cook and really knows

how to use her spices.

This recipe had 1061 views.

Pizza Pasta Bake

If you are looking for a family pleaser.....this recipe will hit the spot.

This recipe comes from a great blogging friend, The Country Cook.

Every recipe that I have made from Brandie's blog has been wonderful.

She usually has step-by-step instructions, along with pictures to

help you along.

Take some time to visit with Brandie. You will not regret it.

This recipe had 675 views in 2012.

What a great year! And I am looking forward to spending 2013

with all of you.

Don't be afraid to comment with suggestions, recipes you would like

to see, or new ideas that you would like me to apply.

Working together in 2013 is what I am most looking forward to.

Have a safe and happy New Year.

May all your dreams come true in 2013!

Love you all!! 

Crock Pot Meatballs and Casing Franks

 Yup, we are still focusing on appetizers and finger foods.

New Year's Eve is right around the corner.

 This one is a little bit of oven and a little crock'n'roll.....

And a funny story to go along with this creation:

My son asked me to put together something for a MAN potluck at his work.

Sure, I can do that.

Men love meatballs!

So, I set out to create a meatball feast.

I used tropical fruit jelly and hot pepper jelly for a manly appeal.

Threw in some picante sauce for spice, and then proceeded to

tell my son what I was putting in it.

Son: It's not going to be too hot to eat, right?

Me: PFFFT....NO!

Once I got my sauce put together, cooked, and tasted....

I was running around the kitchen trying to find a way to put the fire out.

So, I started dumping anything and everything I could find.

Which is how this recipe was created.

It took some condensed tomato soup, sugar, and honey to get the

sauce to an edible stage.....

But my frantic situation created an awesome outcome.

I am very happy with this recipe and my son asked me to make it again.

At the MAN potluck, the meatballs disappeared.

Cocktail Meatballs & Casing Franks

1 pound ground chuck

1/2 c. fine Italian bread crumbs

1/2 c. minced onion

1/4 c. milk

2 eggs, beaten

1 tsp. salt

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

8 oz. tropical fruit jelly (or grape)

4 oz. hot pepper jelly

12 oz. picante sauce

1 (10 3/4 oz) condensed tomato soup

1/4 - 1/2 c. honey

2 TBS sugar

8 casing franks, cooked and sliced into 2 inch pieces

Combine first 8 ingredients, mixing well; shape into walnut sized balls. Place meatballs on a cookie sheet and bake in a preheated 350 degree F. oven for 35-45 minutes.

Combine jellies, picante sauce, tomato soup, honey, and sugar in a large sauce pan. Cook over medium heat, stirring until well combined, about 4-5 minutes.

Place casing franks covered with water in medium sauce pan, cook until done. Slice in 2 inch pieces.

Place the cooked meatballs and franks in a large crock pot and pour the cooked sauce over them. Leave on low for serving.

This recipe is linked to:
Foodie Friends Friday

The New Year and Olive Feta Cheese Ball

 Okay, Christmas is over.

Now it's time to focus on bringing in the New Year.

You are going to want to produce some of the best 

finger foods

and appetizers...

Here is a cheese ball that I created just for that purpose.

Olives and feta go hand-in-hand, correct?

That's what I thought....

So, I put together this olive and feta cheese ball.

But I didn't leave it at just olives and feta,

I also rolled it in real bacon....

BACON!! 

Everything is better with bacon, right?

And the bacon along with the salty olive and feta is perfect.

This is awesome smeared on your favorite cracker.

I served mine with bagel chips.

Yum, yum, yummmmy!

The crackers shown above are Ritz Garden Vegetable.

Olive Feta Cheese Ball

2 (8 ounce) packages cream cheese, soft

2 TBS mayonnaise

2 tsp. lemon juice

1 (8 ounce) package crumbled feta cheese (your choice of flavors)

1/2 c. minced onion

1 c. chopped green olives

1 package Real Bacon pieces

In a medium bowl, blend cream cheese, mayonnaise and lemon juice. Mix in feta cheese crumbles, onion, and olives (I used my Kitchen Aid mixer with the whip attachment). Once everything is mixed together, form into a ball shape. Cover and chill in refrigerator for about 3 hours. Remove from fridge and roll in real bacon pieces (I purchased the real bacon in the dressing isle).

This recipe is linked to:
Foodie Friends Friday

Holiday Cheese Log Recipe

 What a wonderful holiday appetizer.

This is so simple and can be thrown together in minutes.

Packed full of flavor, it is sure to please any crowd.

This recipe comes from a faithful reader of A'lil Country Sugar:

Mary Howard

I'm so glad she sent me this recipe, because it was a huge hit

at my Thanksgiving dinner.

And my (soon to be) daughter-in-law even used it to spread

on her panini sandwich before grilling.....

She made herself a fabulous lunch with this cheese log.

 All you have to do is throw all ingredients into your Kitchen Aid mixer

bowl, attach the paddle, and mix for a few minutes.

After mixing, take it out with your hands and shape into a log.

Easy-Peasy-Lemon-Squeezy..... 

 I rolled mine in the leftover pecans.

I couldn't get a photo of the log being rolled because my hands were all messy.

But I sprinkled the pecans on a piece of saran and rolled.

You can use the same piece of saran to wrap around the log to place in the fridge.

Serve with your favorite crackers.

Holiday Cheese Log

1 pkg. cream cheese, soft

3-5 cloves garlic, finely chopped (I suggest staying on the low side of the 5)

1/2 tsp. cayanne pepper

1/2 c. pecans, finely chopped

Blend all together using only 1/4 c. of pecans, and roll into a log. Roll the log in the remaining pecans. Chill and serve with crackers.

This recipe linked to:
Foodie Friends Friday Daily Dish

Cranberry Butter Recipe

Today is Thanksgiving Day and I would like to 

send my blessings to each and every one of you.

May your day be filled with

blessings

family

friends

laughter

and memories.

 It's kind of late for a recipe, but there may still be time to whip this up.

Cranberry Butter for your dinner rolls.

If there's not time to fix this today for Thanksgiving,

there is always Christmas.

It's right around the corner, you know.....

Cranberry Butter

1/2 c. butter, soft

1/4 - 1/2 c. cranberry sauce with orange (depending on your like of cranberry)

2 TBS honey

Mix all the ingredients together using a food processor or mixer.

Those Little Fried Chinese Rangoons: Crab Rangoon Dip

My daughter put this together one day when she was bored.

Can you believe an 18 year old would be bored?

But she put to work her best talents,

cooking,

baking,

and chef-ing.

Don't you just love those little fried crab rangoons that they serve

in Chinese restaurants?

I could sit and eat a whole plateful.

Well folks, now you can eat as much as you want at home.

Thanks to my bored 18 year old daughter.

Which by the way, she wants to attend a culinary school

when she graduates from high school.

She is even talking pastry chef.

Wowza!! Can you believe that?

But getting back to the rangoon dip....

This is how Randi did it.

Crab Rangoon Dip

2 cans crab meat (the same size as a regular tuna can), (drained)

16 oz. cream cheese, soft

1/2 c. sour cream

4 green onions, chopped fine

1 1/2 tsp. Worcestershire sauce

1 TBS powdered sugar

1/2 tsp. garlic powder

1/2 tsp. lemon juice

6-12 drops of hot sauce (depending on your preferred spice temp)

Preheat oven to 350 degrees F.

Add the chopped onions with the crab meat. Place the soft cream cheese in med size bowl. Add all ingredients to the cream cheese. Stir until well mixed. Pour into (I used a round cake pan) a pan and bake for 30 minutes. Serve hot with chips.

You could probably place this in a crock pot after it's baked to take to get-togethers and parties.

This recipe is linked to:

Miz Helen's Country Cottage ~ Full Plate Thursday

Foodie Friends Friday

The Better Baker ~ Weekend Pot Luck
This recipe was featured at Weekend Potluck

ASAP!! Bloody Mary Salad

 This is my off day....

And on my off days I do nothing but sit around,

drink wine,

and eat the foods that I present to you on Mondays,

Wednesdays,

and Fridays....

FOR REAL!

And drinking wine is my favorite part.

Why do you think I'm partial to recipes that call for alcohol?

I had to get this recipe to you ASAP! 

So, that means I'm interrupting my wine drinking day.....

So, that means this recipe is pretty darn special.

 I bet if you search my blog you would find at least twelve

recipes that call for some kind of liquor.....

And I know what you're thinking.....

"I'm following an alcoholic." Right?

I would be thinking that if I were you.....

I found this recipe at Framed Cooks, and when I saw the title,

I started doing flips.

For real!

Flips!

A Bloody Mary is one of my all time favorite drinks.

Don't forget, you're following an alcoholic.....

I also have to share with you the obsession I have with 

pretty plates and antiques.

I have it bad!

I sometimes go to a local antique store in my tiny little town

and walk around the store all day long.

That pretty bowl and glass salad tongs came from that store.

It's called The Green Awning Gallery.

And you can find their blog here.

Make sure you bookmark the blog because Kathy has some

awesomely amazing decorating ideas.

Oh, and I was telling you about a Bloody Mary Salad....

I'm not only an alcoholic,

antique freak,

but also a side tracked Sally.....(no offence to any Sally)

Sorry!

Bloody Mary Salad

4-6 ripe heirloom tomatoes, cut into wedges (I used garden tomatoes)

1 bunch of celery, cut into 2 inch sections. Include some of the leafy part!

1/8 cup capers (I used pimento stuffed green olives, sliced)

1/4 c. olive oil

3 TBS horseradish (I used finely minced onion)

1 TBS Worcestershire sauce

2 TBS vodka

1 tsp. celery seeds

1/2 TBS Tabasco (or less if you like), (or more if you like)

Fresh ground black pepper and coarse salt

Gently combine tomatoes, celery and olives in a salad bowl.

Combine all remaining ingredients except for salt and pepper in a medium sized mixing bowl. Whisk together. Then add the salt and pepper to taste. 

Pour dressing over salad and mix gently. Garnish with a scattering of celery seeds if desired and serve.

This recipe is linked to:
Thursday Treasures ~ Recipes for My Boys
Swanky Stuff Link Party ~ Something Swanky
Foodie Friends Friday
The Better Baker ~ Weekend Pot Luck

The Pizza War Is On!!!

The Ultimate Pizza War!!

 A few nights ago Sean and I decided to make pizzas.

We have found a new way of eating pizza at home.

And nothing is better than pizza at home, right?

We buy Focaccia bread (actually it was my son that created this idea).

The Focaccia bread that we used was Asiago.

We can buy this in our local grocery store's bakery department.

So, how did a lazy night of pizza building turn into a war?

In the photo above I took pictures of each ingredient that I placed

on MY pizza. 

From start to finish.

Sean is in HIS space of the kitchen doing this, 

"Are you going to take pictures of MINE?"

"Why aren't you taking pictures of MINE?"

Okay crybaby....I will take pictures of your pizza.

The taunting created the WAR!!

But before I tell you the ending result, let me share with you how

this pizza is constructed.

We placed a thin layer of pesto on the bread,

pizza sauce,

pizza toppings, 

and cheese (the toppings and cheese are in no specific order)

Placed them in a preheated 400 degree F. oven for

10 to 15 minutes.  

Since this project turned into a war, I created a block picture,

"Sean's Pizza"

"My Pizza"

 Placed it on my fan page and asked the fans to vote.

Who do you think won????

Well, it certainly wasn't the experienced cook in the house....

Yup, you guessed it.....SEAN!!

Can you believe it?

I am truly wounded! 

My ego extremely crushed!

I have been defeated by a "same thing every-time" type of person.

But it was fun.

This recipe is linked to:
Foodie Friends Friday

Zucchini Apocalypse! Zucchini Lasagna Boats

This is a recipe where you are going to have to carry me to your kitchen (and that comment just created an odd visual).

Yup, come on....grab your laptop, iPhone, iPad, or what have you, and let's share your kitchen.

I will be right here if you have any questions....Facebook is just a click away.

 Since we are experiencing the Zucchini Apocalypse, and they

are growing in the shape of footballs, I decided to do something

with this situation and create Lasagna Boats. 

Of course, footballs look like boats when they are cut in half,

right? Right! 

 I'm going to try and explain what I did to create these so

you can make them in your own home, and fight back

during the Zucchini season Apocalypse.

Cut the zucchini in half long ways, and scoop out the seedy part.

Once the seedy part is empty, they will look like boats.

I sliced a thin layer on the bottom of each boat just so

they would sit flat on the pan.

I drizzled them with a little olive oil and rubbed them down

with my hands. 

Have you ever given a zucchini a massage?

I sprinkled them with sea salt and flower pepper. 

That's FLOWER PEPPER, 

not FLOWER POWER (from Trader Joes).

You could also use crushed black peppercorns (same thing).

I placed the boats in a 400 degree F. oven to roast them for

15-20 minutes. Just until fork tender.

While the boats were roasting I browned 1 1/2 pounds of fresh

bulk sausage along with 3 cloves chopped garlic and a half

of a chopped sweet onion.

When the sausage was close to being done, I sprinkled in 

1 TBS of dried basil and 1 TBS oregano.

When the sausage was done I added a jar of spaghetti sauce.

Whatever kind you like, and heated everything through.

By now the boats should be done roasting.

For the fillings, or layers:

Place a little sauce in the bottom of each boat.

Add a handful of spinach leaves.

Note* - (I had to keep tucking the spinach leaves in

as I was adding the last layer of sauce)

On top of the spinach add about 2 TBS of ricotta lite.

Sprinkle with mozzarella and Parmesan.

Add more sauce on top of the cheeses.

Note* - (make sure the spinach leaves are topped,

or covered with sauce. If not, they will dry out)

Top with more mozzarella and Parmesan.

Place them back in the oven for another 15-20 minutes,

or until tops are brown.

Note* - (you could also make this meatless if you want) 

Place them on a plate.

Grab a fork for everyone in the family 

and enjoy.

Try these at your house please....I don't want to be the only

one to survive the Zucchini season Apocalypse. 

I would be lonely!

This recipe is linked to:
Manic Monday
Tuesday Talent Show
Totally Tasty Tuesday
Foodie Friends Friday
Weekend Pot Luck
Fit and Fabulous Fridays

Zero Sugar! Rice Pudding

 Yes!

I've been playing in picmonkey......

And I'm having so much fun with it. 

Why am I playing in picmonkey?

Because picnik has left me....(tears)':

 I ran across this fabulous Web site called Eating Well....Living Thin-er! 

I will for sure be going back!

Her recipes are fabulous!

You better bookmark this site if you are serious about what you eat.

And me!

I need to get a little more serious.

I love this pudding!

It is called rice pudding, but there is not one single grain of rice in it.

WHAT?

Then how can it be rice pudding?

I call it FAKE rice pudding.

TRICKY rice pudding.

INVISIBLE rice pudding.

I'm sure you get the picture.....

But one thing that's for sure.....Definitely will be a staple in my house.

This is great to eat as a snack, breakfast, or dessert.

You pick!

And there is not one ounce of sugar in it.

ZERO! NADDA! NOTHING!

YOU control the sugar (I added a few chocolate covered raisins to my serving).

Rice Pudding

1 (4 serving size) pkg. sugar-free instant cheesecake pudding mix (1/2 c. 25 cal)

1 3/4 c. unsweetened Almond Breeze (1 c. 45 cal)

1 (16 oz.) small curd cottage cheese (1/2 c. 110 cal)

1/2 c. sweetened whipped cream (I used Land O Lakes light cream) (2 TBS 15 cal)

1/2 tsp. vanilla

1/4 tsp. cinnamon

1/8 tsp. nutmeg

In a large bowl whisk together the pudding mix and Almond Breeze until thickened. Fold in the cottage cheese, whipped cream, vanilla, cinnamon, and nutmeg. Cover and chill for at least two hours.

Do the math....less than 200 calories per 1/2 c. serving, and zero sugar.

You can add raisins to each serving if you like.

This recipe is linked to: