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Praline Graham Cracker Cookies

Warning: The following snack may be extremely addictive. Consider it the crack cocaine of the dessert world. May cause moms to hide in the closet, shoveling handfuls into their mouths while snarling at the children.

Praline Graham Cracker Cookies

12 whole graham crackers
1 cup butter
1 cup brown sugar
1 t vanilla

1 cup chopped pecans (I used 3/4 cup of finely chopped pecan topping instead)

Line a cookie sheet with foil. Break graham crackers at indentations; place in single layer on cookie sheet.

In large saucepan, combine butter and brown sugar.

Bring to rolling boil over med heat, boil for 2 minutes.

Remove from heat, stir in vanilla and then nuts.

Pour mixture over graham crackers.

Bake at 350 for 8-10 minutes. Let stand for 2-3 minutes. Here’s a close up of the finished product.

It is very rich and very delicious. Plus it’s a recipe that the older kiddos can help out with. Fun for the whole family.

Of course, it’s only fun and games until someone opens the closet door. Then it’s like a scene from The Shining.

Linked up with The Country Cook.

Fantastic Football Party Recipes

We are BIG Football fans in this house. It’s a requirement, we’re Southern. Football is a religion in the South. We’re pulling for the Cardinals. Every year we host a HUGE Superbowl Party at our house. Last year we only had family attend because we had a newborn, this year there will be around 45 people not including the kids. It’s a huge party and we have a blast. I love to entertain, Matt says it’s a Southern thing. I just finished my menu for the party and thought that I would share a few of our favorite recipes in case some of you guys are looking for something to serve at a party. I usually do 3 different kinds of Dip served with Tortillas and Crackers.

Baked Artichoke Dip
1 box frozen spinach, thawed and squeezed dry (or 1 cup chopped spinach)
1 14 oz can quartered artichoke hearts, chopped
1 cup mayonnaise
1/4 package cream cheese, softened
2 cloves garlic, minced
1/8 cup dry bread crumbs
1/2 cup Parmesan cheese, grated
1/8 tsp pepper

Combine all of the above ingredients and place in baking dish. Bake at 400 degrees for approximately 15-20 minutes and serve with crackers.

Hot Cream Cheese and Crab Dip
8 oz package light cream cheese
8 oz container light sour cream
2 (chunk style is best) can crabmeat
1 chopped green onion
grated Cheddar cheese

In a medium mixing bowl, combine cream cheese, sour cream, crab meat, and green onion.
Smooth mixture into a small baking pan. Sprinkle with grated cheddar. Bake at 400 F for about 20 minutes. Remove from oven and serve with tortilla or nacho chips.

Seven Layer Taco Dip
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

I always do a platter of 3 different kinds of wings with dipping sauces, but I cheat and buy them at Wing Stop…oh the shame…

Brown Sugar Smokies
1 (16 ounce) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste

Preheat oven to 350 degrees F. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.

Shrimp Stuffed Mushrooms
20 large white mushrooms, stems removed
1 (4 ounce) can small shrimp, rinsed, drained and broken up
1/2 cup chive and onion flavored cream cheese
1/2 teaspoon Worcestershire sauce
1 pinch garlic powder, or to taste
1 dash Louisiana-style hot sauce, or to taste
3/4 cup grated Romano cheese

Lightly grease a 9×13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes. While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing. Preheat an oven to 400 degrees F. Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

Party Pinwheels
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 green onions, minced
4 (12 inch) flour tortillas
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 (2 ounce) can sliced black olives
1/2 cup shredded Cheddar cheese

In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you’d like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Chicken Salad Croissant Bites
4-5 cups chopped, cooked chicken
3/4 cup mayonnaise
2 tablespoons chopped fresh dill
1 cup seedless red grapes, sliced
1 (11 ounce) can mandarin oranges, drained
24 miniature croissants

In a large bowl, mix chicken, mayonnaise and dill. Gently fold in grapes, and mandarin oranges. Spread the mixture on miniature croissants. Cover and chill in the refrigerator until serving.

Super Potato Skins
6 medium baking potatoes,baked
2 Tbsp. oil
1 jar(15 oz.) Cheez Whiz Cheese Dip, heated
1/4 cup Oscar Mayer Real Bacon Bits
1/2 cup Sour Cream
1/4 cup green onion slices

Preheat oven to 375°F. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells in half crosswise. Place shells, skin sides down, on baking sheet; brush insides of shells lightly with oil. Bake 15 min. or until golden brown. Top evenly with Cheez Whiz, bacon bits, sour cream and onions.

So those are some of our stand-by appetizer recipes that we fix every Superbowl. We also get several huge pizzas and cut them up into bite-size pieces. I still have to decide which desserts I’m going to make. I always have to make them last because otherwise, I eat them. Oh, the shame…..