Closing Out

I SO appreciate all my followers on my Southern Suppertime blog and would LOVE for you to follow me on my "regular" blog, SURROUNDED BY BOYS.  I've decided to close out my Southern Suppertime blog.  Sad, but true.  I didn't have the time necessary to do the upkeep on TWO blogs, which led to my sad decision of closing out my food blog.

I hope to see you all following, visiting, and commenting on SURROUNDED BY BOYS.  I guess this is not good-bye, but see you later!

~CB~

Pinwheels

A few days ago, I had a "hankering" for some pinwheels. You know, those dainty little finger foods you have at bridal showers and baby showers? Yes, those. Since I don't like to pay the high price grocery stores have on them, I decided I could make my own. It's my own version. I'm not sayin' you have to try this recipe, I'm just sayin' it was decent. I'm sure I could get creative and add more to them, but I was in a hurry. And hungry. ; )

First, I gathered all the ingredients, which were tortillas, cream cheese with chives, and thin sliced ham.

Then, I slathered (lightly) some of the cream cheese onto a tortilla.

Next came the ham.

Then, I rolled it up. And voila! A homemade pinwheel.

~CB~

Texas Hash

One of my hubby's favorite dishes is Texas Hash. I'm not sure why, but it is. There's nothing fancy about this dish--it's very simple.

Here's what you need:

1 small onion (or 2 if you like lots of onion), minced
1 bell pepper, minced
2 TBSP oil
1/2 cup rice, uncooked
1 lb ground beef
2 cups (I use 1 can) of tomatoes (I used stewed tomatoes for the extra flavor)
chili powder (to taste, but we like a lot)
salt
pepper

First, saute the onion and bell pepper in oil.
Then, add hamburger meat to the onion and pepper and brown the hburg meat.
After hburg meat is all browned, stir in the rice, tomatoes, a little chili powder, and some salt and pepper (the remaining ingredients).

Then transfer ALL of that mixture into a baking dish. Bake at 350 for about 40 minutes (give or take).

It's great served with Fritos!

Enjoy!

~CB~

Cookbooks Galore!

I have TONS of cookbooks and love to collect them! I did a special post about them on my family blog today! Skip over and check it out!

Surrounded-by-Boys

Brown Mushroom Rice

Most of y'all are probably thinking "ewww..yuck" right now, but let me tell ya--this stuff is GOOD. And I don't mean GOOD, I mean lick the dish and spoon GOOD. My boys eat it up! And we won't talk about how much I eat.







Here's what you need to make this dish of heavenly goodness:

1 cup of white rice
1 stick of BUTTER (or margarine if you have to, but I'm tellin' ya, butter makes it better)
1 can of French Onion soup
1 can of Beef Consomme soup
1 small can of mushrooms (I drain the juice)

In an oven safe dish, pour in the rice. Then place the stick of butter on top of that. Pour the soups and mushrooms on top of that. DO NOT STIR IT. Cover and bake for 45 minutes to an hour at 350. It bakes up perfectly!



Enjoy!

~CB~

My "go to" Appetizer

Everyone has that "go to" recipe when they need something quick and easy or the "oh no I forgot I was supposed to take something to the party" moment.......

For me, this is my "go to" Appetizer recipe! It's so easy, and SO delicious! Here's what you need:

1 block of cream cheese - 8oz.
1 can of Chili with Beans (unless of course you don't want the beans)
1 bag of cheese. I use a lot. So you can choose your amount on this.



Directions.......
Turn on your oven to about 350 (ish). Put the block of cream cheese in a dish (oven-safe of course), and heat the cream cheese until it's spreadable. Like this:

Once you've got the cream cheese spread in the dish, pour the can of chili with (or without) beans on top of that.



Put it back in the oven to heat the chili through....you don't want it cold, trust me! (yuck)
Once that step is complete, sprinkle on the cheese, baby!

Once you've sprinkled on the desired amount of cheese, put it back in the oven to melt the cheese!!!

You'll have a glorious appetizer that you can serve with Tortilla chips!!

Yum-ola! and ENJOY!

~CB~

Southern Caviar

I first tried this at a friends house, several years ago--she served it as an appetizer and I looked at it and thought, oh mercy, what on earth am I about to eat? But it was so good! Thanks Jenny for introducing me to Southern Caviar! Jenny is the wife of our home-builder, Eric, who is part owner in Fabian Construction. They did a marvelous job on our house and we love it! No, this is not a paid advertisement for Fabian Construction, although......that might not be such a bad idea! ha!

Okay, back to the food.

I know you are going to look at the ingredients and say "well, I don't eat this or I don't eat that"..but trust me. Just try it. You'll like it. And let's face it. Everything tastes better with Fritos!

I am pretty certain Jenny-girl got this recipe from Paula Deen.....and I stole it from Jenny, so technically she's the thief, not me! HA!

Don't knock it til' you try it! Start with some of this.....


Southern Caviar:

Two (2) 15oz. cans black-eyed peas, drained
One (1) 15oz. can whole kernel corn, drained
One (1) 10oz. can Ro-Tel tomatoes
2 cups chopped red bell pepper (I don't use 2 cups and I don't use red, I use green)
1/2 cup chopped fresh jalapeno peppers (NO WAY! TOO HOT FOR ME!)
1/2 cup chopped onion (I use red, but you can use yellow)
One (1) 8oz. bottle Italian salad dressing (I use almost 16 oz and I use Zesty Italian)
One (1) 4-oz. jar chopped pimentos, drained (I don't use a whole jar)

Mix all of this together and stir gently. Keep in refrigerator and serve with corn chips. It will keep for up to 2 weeks (but it never lasts that long in my house).



And you'll end up with this.....face it girls. You might not like it, but it sure is pretty! And I'm all about "pretty" food!
Enjoy!

~CB~