Superbowl Snackers – Apple Brittle Dip

This is way too good to be called “dip”.  It’s more like a dessert that got all over my fruit.  But none the less, it will make you a “hit” at any Superbowl party this Sunday.

Apple Brittle Dip

1 (8 oz) package of cream cheese softened
3/4 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 bag of Heath bar toffee bits

Mix all ingredients together and serve with chunked apples.

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Superbowl Snackers – Deli Swirlz

I came across these roll-ups from Taste of Home and modified them a bit by adding my favorite vegetable – asparagus.

Superbowl Snackers - Deli Swirlz

1/4 pound of turkey (about 6 slices)
1/4 pound of ham (about 6 slices)
1/4 roast beef (about 6 slices)
1 package of cream cheese, softened
2 teaspoons of dill weed
9 spears of asparagus
1-1/2 avocados

Trim and steam asparagus spears for approximately 6 minutes.  Mix cream cheese and dill weed together in a small bowl; set aside.  In another bowl, smash-up the avocado. Take two pieces of roast beef and lay on cutting board and overlap a small section to make one large piece.  Gently spread cream cheese mixture over the meat, then spread the avocado over that.  Place asparagus at the edge of the meat and gently roll the meat over the asparagus.  Repeat with the other meats.  Cut into bit sizes pieces and serve.

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Superbowl Snackers – Candied Meatballs

Everyone knows that Superbowl is about the food and the commercials. Right?  Ok, well that’s what Superbowl is to me. But I’m somewhat tired of the same old, same old when it comes to SB food.  I have a few recipes that are super simple to make and will break you free from the boring chicken wing streak you’ve been in for years.  Hey, no offense to the chicken wing lovers out there, just thought it was time for a change in the line up.

My personal favorite of this series is my Candied Meatballs.  These tasty little nuggets are probably the most labor intensive of the group here, but so well worth it in the taste.

Candied Meatballs

1-1/2 pounds of ground beef
1 pound of ground pork
2 bottles (12 oz each) Chili Sauce
1/2 cup cherry preserves (but you can use grape or raspberry)
1 cup coca cola (do not use diet)
1/4 cup of gluten-free bread crumbs (seasoned or unseasoned)
2 tablespoons of garlic and herb seasoning (McCormick Seasonings)
1 egg
1/4 cup brown sugar
1 tablespoon Dijon mustard

Mix ground beef and pork together in large mixing bowl and mix by hand.  Add gluten-free bread crumbs, seasoning and egg; mix thoroughly by hand until all blended. Set aside.

In a slow cooker, mix chili sauce, cherry preserves, coca cola, brown sugar and Dijon mustard together until blended.  Set on warm for the time being.

Go back to your meat mixture and make 1 inch size balls (approximately 60-65 depending on how you roll them).  Sear meatballs in a lightly greased pan just until browned all over. Transfer meatballs to sauce mixture.  Turn temperature up to low and let cook for approximately 3 hours, stirring occasionally.  Be careful when stirring as meat will be tender and will fall apart if mixed too much.  Put in a bowl for serving or leave in pot and let them serve themselves.

These are so good you’ll want to make them for all your pot lucks!

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Celiac Disease Clinical Trial

Hey everyone, I came across this today and I ended up signing up to participate in this trial.  I go next Friday for my screening and then I guess they will let me know if I 100% qualify for the trial.

They told me that it of course is NOT a cure for Celiac Disease, but that it would help with the cross contamination that happens when we eat at a restuarant, for example, and the “unknown” happens.  I figured “what the heck”, the worst that could happen is nothing, but if something really great happens then I can say “I WAS PART OF THAT”.  Check it out for yourself.

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Vanilla Cognac Cheesecake Cups

Last night I was in the mood for something sweet but I wasn’t sure what I wanted. So I went to the grocery store and started searching the GF section and found these little 90 calorie packs of Chocolate Graham Cookies with Marshmallows and I was inspired. Cheesecake, I said to myself, but not a whole one, but nice bite size cupcake style. Now mind you it took all five packs in the box of the graham cookies to make the crust for these little morsels, but hey, you don’t have to eat all the cupcakes at one time. Plus as an added bonus, I added a little boozy-oozy to them to give them just a hint of something special without making them a drunken cupcake.

Vanilla Cognac Cheesecake Cups

For the Crust
1 cup finely ground graham cracker crumbs ( I used MI-DEL All Natural S ‘mores 90 calorie packs)
¼ cup sugar
4 tablespoon unsalted butter, melted

For the Filling
1 (8-ounce) packages of cream cheese, at room temperature
¾ cups sugar
1 tablespoon cornstarch
¼ cup Vanilla Cognac (but you can use Amaretto or Irish Cream)
2 large eggs
¼ cup Greek Yogurt (you can also use sour cream)

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

To Make The Crust. In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Toss with a fork until well blended. Drop a heaping tablespoon full of graham cracker mixture in each muffin cup and pack it down gently with your fingers. Bake 5 minutes. Remove the pan from the oven and allow the crusts to cool while you prepare the filling. Do not turn the oven off as you will need it shortly to bake your cheesecakes.

To Make The Filling, using an electric or stand mixer, beat the cream cheese, sugar, and cornstarch until smooth. Add the vanilla cognac, eggs and yogurt and beat until smooth.

Fill muffin cups with cream cheese mixture until almost to the top. Place the muffin pan in a large, shallow roasting pan with enough hot water to come about 1 inch up the sides of the pan. Bake until the cakes are puffy and barely set in the center, about 35 minutes. When done, allow to cool for 2 hours and then transfer the cheesecakes, still in the pan, to the refrigerator and chill for 4 hours or overnight.

To serve, remove each one from the paper wrapper and place a dollop of fresh whipped cream on the top and garnish with a crystal-sugar coated raspberry.

 **recipe inspired and adapted from The Boozy Baker**

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