Cheesy Ham Roll-up Appetizers

This is a quick and simple recipe for your "in a pinch" recipe collection. You can't go wrong with these and they are fun to change up just by adding different seasonings!

CHEESY HAM ROLL-UP APPETIZERS

1 (8 oz.) pkg cream cheese, softened

8 slices packaged ham (rectangular shape)

1 c. cheddar cheese, shredded

1/8 tsp. salt

1/8 tsp. garlic powder

In a medium size mixing bowl beat the cream cheese until it's smooth and creamy.  Add the salt and garlic powder and mix in.  Stir in the shredded cheese.

On a a sheet of aluminum wrap, lay out 1 piece of ham.  Spread some of the cheese filling on it, almost to the edges, but leaving about 1/2 inch of ham on one end without any mix.
Starting from the end of the ham that has cheese spread on it, roll the ham up.  As you roll, the cheese mix slides toward the end, so by the end of rolling there will be a thin layer of cheese to finish off the roll and "seal" the end and that will keep it from unraveling when you cut the roll into pieces. 

Chill for several hours until the cream cheese has firmed back up, slice into equal size portions and enjoy!

I like to serve a mustard dip with these appetizers, and I have the perfect recipe on the blog.  Check it out. Sweet Mustard Dip and Sauce.

I like to add some zing to the mustard when I serve these ham appetizers, so I usually add about 1/4 tsp.-1/3 tsp. minced horseradish.

I also trim the ends off on the rolls so that each slice is pretty.

January is Slow Cooker Month!

JANUARY IS FOR CELEBRATING CROCK-POT COOKING!

I love the idea of celebrating slow cooker's (I still call them crock-pot's, I'm from THAT generation) all month long.

So far I've used my crock-pot 3 times this month, and today is January 6th...
I've been wondering for quite a while what the correct spelling for the term crockpot, and it turns out I've been mis-spelling it forever according to the Merriam-Webster Dictionary, the correct spelling is Crock-pot (with the hyphen).  Sheeesh.  Another new thing to remember... 

With all of that rambling being said, I wanted to create a post linking back to  some of my personal favorite crock-pot recipes, as well as other popular recipes found via my Crock-pot Crazy Pinterest Board.
You will definitely want to create a link to this post, you'll want to come back often!

Crock-pot Beef Stroganoff

(This is our family favorite!)

Crock-pot Refried Beans

(from our blog)

Amber's Chili

(from our blog)

Six Sisters' Stuff~ Crock-pot Hawaiian BBQ Chicken


Paula Deen's~ Crock-pot Macaroni and Cheese


Lake Lure Cottage Kitchen's~ Crockpot Teriyaki Chicken

Better Home's and Garden's~ Creamy Tortellini Soup

The Little Kitchen's~ French Onion Pot Roast

Bubble Crumb's~ Rootbeer Pulled Pork

Creating Through Life's~ Crock-pot Lasagna

Family Fresh Meals'~ Slow cooker Scalloped Potatoes

Plain Chicken's~ Slow cooker Ham and White Beans

Six Sister's Stuff~ Parmesan Honey Pork Roast



Inspired Housewife's~ Gluten Free Bread in the Crock-pot

Crockpot Ladies'~ Carrot Cake w/Cream Cheese Frosting

Six Sister's Stuff~ Crock-pot Apple Cobbler

Life As A Lofthouse's~ Crockpot Chocolate Lava Cake

Plain Chicken's~ Crock-pot Creme Brulee French Toast

The Gingerbread Blog's~ Sugared Pecans

Teriyaki Chicken Wings

This is a recipe that I have had for years and was handed down to from my Aunt Peg.  It is a tried and true recipe that is a family favorite.  As the chicken bakes it fills the house with this delicious aroma that makes waiting so hard!

TERIYAKI CHICKEN WINGS

5-7 lbs. frozen chicken wings or drumettes

2 c. soy sauce

2 c. sugar

1 Tbsp. minced garlic-from bottled, 

or 3-4 cloves, crushed

1 tsp. minced ginger-from bottled, 

or 1/4 tsp. powdered ginger

Preheat oven to 325 degrees.
In a medium size mixing bowl combine the soy sauce, sugar, garlic and ginger, and whisk together until sugar is dissolved.  
Place chicken wings in a large dutch oven or large roasting pan.  
Pour soy sauce mix over the chicken, and stir to coat all pieces.  
Cover your pan with either a lid or a tent of foil.  
Bake for 2 1/2-3 hours (depending on the # of lbs. you use), stirring 45-50 minutes.  
Remove from the oven, place on a serving tray then sprinkle with toasted sesame seeds if desired.

This dish makes an awesome teriyaki sauce that is great when drizzled over rice.  The chicken wings are wonderful served hot or cold!
Note:  You can use fresh chicken wings, but you will need to reduce the cooking time by about 1/2 hour.

Dairy Free Ice Cream (Gluten free too!)

I am always on the look out for great Dairy-Free recipes for a friend who's daughter can not eat dairy.  I've been rather disappointed that I haven't found more recipes available, but here is one recipe that is simple and tastes great!  I made this without getting my ice cream freezer out and I was pleasantly surprised by the great taste! If your Lactose intolerant, try this!

Vanilla Dairy-Free Ice Cream

2 c. dairy substitute, divided 

(such as rice milk or soy milk)

2 c. marshmallows 

1/3 c. sugar

3 Tbsp. oil 

1 tsp. vanilla extract

1 pkg. gelatin 

In a medium saucepan combine the marshmallows, sugar and one cup of dairy dairy substitute. Stirring constantly, bring mixture to a slow boil and continue cooking until sugar has dissolved and marshmallows have melted. Remove from heat and allow to cool. Meanwhile combine gelatin, the remaining cup of dairy alternative and the oil, allow to stand for five minutes. Using a hand mixer beat the gelatin, oil and dairy substitute until foamy. Add vanilla. Incorporate all the ingredients together and transfer to your ice cream maker. Process according to the manufacturer’s instructions for your maker.

Tip:  You can also pour the mix into pop cicle molds and freeze or into a glass dish and freeze until hard. Just be aware that freezing in the glass dish will allow the ice cream to be a little more crystalline in texture...

Muddy Buddies are GLUTEN FREE!

I think everyone probably has this recipe on hand, but when I found out that Muddy Buddies are Gluten Free, I thought it would be worth posting~for those who are looking for great GF recipes!

Muddy Buddies

3 c. each Rice Chex, Corn Chex 

& Chocolate Chex cereal
1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

Place the 9 cups of cereal in a medium-large mixing bowl.
In a microwavable bowl, melt chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Tip I recently found: Freeze your Muddy Buddies - you will never go back! The only downside is you do have to wait at least 15 more minutes to taste these frozen goodies.