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Bbq Bacon Cream Cheese Bites

August 16, 2019/0 Comments/in Appetizers, Snack /by Cherie DeBrule

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Bbq Bacon Cream Cheese Bites

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Author: Bryon | Taste & Review
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min

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Ingredients

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1 loaf classic white bread loaf, crusts cut off
2 x 16 ounce of sliced bacon
8 ounce chive and onion cream cheese spread
1/2 cup barbecue sauce, brush barbecue sauce on top as needed
32 Toothpicks

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Instructions

Preheat oven to 400ºF degrees. Line a baking sheet with parchment paper.

On a cutting board cut all the bacon in half and set aside on a plate.

Cut off all the crusts off the bread. Then cut each slice of bread horizontally and set on a plate.

Take a butter knife and spread a dollop of chive and onion cream cheese spread on each slice of bread.

Roll up the cream cheese bread tightly and wind a piece of bacon around it. The bacon should cover the whole piece of bread. Secure with a toothpick then place on parchment paper. Repeat this pattern till all the bites are made.

Place the uncooked bites into the oven and bake for 20 minutes.

Take the bites out of the oven and use a basting brush to spread barbecue sauce on each bite.

Place back into the over for another 5 minutes.

Remove from oven and serve warm.

Nutrition

Serving Size: 32
Calories: 92
Sugar: 1.4g
Sodium: 329mg
Fat: 7.2g
Saturated Fat: 3.2g
Carbohydrates: 2.6g
Fiber: 0.1g
Protein: 3.9g
Cholesterol: 19mg

Keto Poblano Cheddar Muffins

January 8, 2019/0 Comments/in Appetizers, Breakfast, Dinner, Lunch, Side Dish, Snack /by Cherie DeBrule

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Keto Poblano Cheddar Muffins

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Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 30min
Total Time: 45min

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Ingredients

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2 cups riced, raw cauliflower

1 poblano pepper minced

2 large eggs, beaten

2 tablespoons melted butter

2 tablespoons butter or ghee, grease muffin pan

1/3 cup grated parmesan cheese

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

1 tablespoon dried onion flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon baking powder

2 teaspoon dried chives

1/4 cup coconut flour

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Instructions

Preheat oven to 350°F.

Grease a muffin pan with butter or ghee and set aside.

In a large bowl beat 2 eggs. Add 2 tablespoons of melted butter.

Rice the cauliflower with a box grater or food processor. If using the box grater use the medium-sized holes to grate the cauliflower into a rice like texture. Then add the rice cauliflower to the big bowl.

On a cutting board mince the poblano pepper and then add to the big bowl.

Then add the grated parmesan cheese, mozzarella cheese, cheddar cheese, dried onion flakes, salt, black pepper, garlic powder, baking powder, dried chives, and coconut flour.

Stir till everything is well combined.

Use a spatula and divide the batter into the 12 greased muffin cups.

Bake the poblano cheddar muffins for 30 minutes or until they are golden brown.

Let the muffins cool for one hour before taking out of pan or serving.

Notes

Wear plastic gloves if you have sensitive skin when cutting the poblano pepper. Leftovers can be in the refrigerator for up to one week or three months in the freezer. Don’t use muffin/cupcake liners as they will stick to the paper.

Nutrition

Serving Size: 12
Calories: 135
Sugar: .7g
Sodium: 221mg
Fat: 9.7g
Saturated Fat: 5.9g
Carbohydrates: 5.4g
Fiber: 2.7g
Protein: 6.6g
Cholesterol: 56mg

Reindeer Chow

December 31, 2018/0 Comments/in Chocolate, Christmas, Desserts, Snack /by Cherie DeBrule

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Reindeer Chow

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Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 2 min
Total Time: 12 min

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Ingredients

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6 cups Rice, Corn, or Wheat Chex cereal
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1 cup dry brownie mix
12 ounces (1 bag) Christmas M&M’s
8 ounces (1 bag) Reese’s peanut butter bells, cut into pieces
2 cups pretzel sticks

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Instructions

Pour the cereal in a large bowl and set aside.

In a medium size microwavable bowl, combine the semisweet chocolate chips and peanut butter. Microwave for a minute then stir with a spatula. Keep microwaving every 30 seconds until the chocolate peanut better is melted and smooth.

Pour the chocolate peanut butter mixture over the cereal and gently stir using a spatula. Keep going till all the cereal is coated.

Next slowly add in the dry brownie mix. Keep tossing and gently turning the cereal until the cereal is coated with the brownie mix.

Take out a large piece of parchment paper and spread the cereal mixture in a singe layer.

Wait till the mixture is completely dry, about an hour or more. Then poor the cereal mixture into a big bowl.

Then cut the Reese’s peanut butter bells into pieces and add it to the big bowl with the cereal mixture. Add the Christmas M&M’s and pretzel sticks. Stir till the mixture is combined and serve!

Nutrition

Serving Size: 20
Calories: 604
Sugar: 19.5g
Sodium: 385mg
Fat: 38.2g
Saturated Fat: 9.1g
Carbohydrates: 57.3g
Fiber: 4.2g
Protein: 17.8g
Cholesterol: 6.8mg

Thanksgiving Leftover Egg Rolls

November 27, 2018/1 Comment/in Appetizers, Snack, Thanksgiving /by Cherie DeBrule

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Thanksgiving Leftover Egg Rolls

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Author: Bryon | Taste & Review
Prep Time: 30 min
Cook Time: 15 Min
Total Time: 45 min

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Ingredients

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Thanksgiving Leftover Egg Rolls Ingredients:

1 cup green bean casserole

1 cup stuffing

1 cup turkey, chopped

18 Oz egg roll wrappers

2 tablespoons all-purpose flour

2 tablespoon water

1 quart peanut oil for frying

Cranberry Dipping Sauce Ingredients:

1/2 cup mayonnaise

½ cup cranberry sauce

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Instructions

Make Thanksgiving Leftover Egg Rolls:

Take out a small bowl and combine 2 tablespoons of flour and water. Stir to make the flour paste.

Wrap the egg roll as shown on the package. Use 1 teaspoon of green bean casserole, 1 teaspoon of stuffing, and 1 teaspoon of turkey place on egg roll wrapper. Seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Repeat till you use up all the egg wrappers.

After wrapping the egg rolls. It is time to cook them in the deep fryer. Place the egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with the cranberry dipping sauce.

Make Cranberry Dipping Sauce:

In a small bowl whisk the mayonnaise and cranberry sauce until well combined.

Notes

You can freeze the uncooked egg rolls for up to three months. Gobble Gobble!

Nutrition

Serving Size: 20
Calories: 316
Sugar: 1.2g
Sodium: 276mg
Fat: 25.1g
Saturated Fat: Fat 4.3g
Carbohydrates: 18.1g
Fiber: 0.7g
Protein: 5.3g

Keto Sausage Stuffed Mushrooms

September 12, 2018/1 Comment/in Appetizers, Low Carb, Snack /by Cherie DeBrule

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Keto Sausage Stuffed Mushrooms

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Author: Bryon | Taste & Review
Prep Time: 20
Cook Time: 20
Total Time: 40

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Ingredients

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3 x 8 Oz package (24 count) large fresh baby bella
(Crimini) mushrooms, stems removed
1 package (2.5 Oz) Real bacon bits
1 (8 Oz) package cream cheese chive & onion, softened
1 (16 Oz) pork sausage
1 package (8 Oz) mozzarella cheese
1 teaspoon parsley

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Instructions

Preheat the oven to 350ºF. Line baking sheet with parchment paper.
Clean all the mushrooms with a damp paper towel.
Remove stems and hollow out each mushroom.
Heat frying pan over medium heat. Fry the sausage and crumbled it till it is browned and cooked through, about 5 minutes. Drain and discard the grease.
Turn the heat off the stove and add the package cream cheese chive & onion and real bacon bits. Stir till the cream cheese is melted and the mixture is well combined.
Use a small spoon and carefully stuff each mushroom with cream cheese chive & onion sausage mixture. Place all the stuffed mushrooms on the lined baking sheet.
Slice mozzarella cheese and place on top of each mushroom. Sprinkle parsley on top of each mushroom.
Bake the stuffed mushrooms for 20-25 minutes or until golden brown.

Nutrition

Serving Size: 24
Calories: 130
Sugar: 0
Sodium: 239
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 7
Protein: 8
Cholesterol: 21

Olive Tomato Basil Fat Bombs

May 24, 2018/1 Comment/in Appetizers, Low Carb, Snack /by Cherie DeBrule

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Olive Tomato Basil Fat Bombs

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Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 30

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Ingredients

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1 (8 0z) cream cheese package, softened at room tempature
¼ cup ghee
3 tablespoon fresh basil, finely chopped
1 garlic clove, finely chopped
1/3 cup sun dried tomatoes, drained and finely chopped
8 kalamata olives, pitted, chopped
1 ½ cup finely shredded parmesan cheese
¼ teaspoon freshly ground pepper

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Instructions

Line a small baking sheet with parchment paper and set aside.
On a cutting board chop up the fresh basil, garlic clove, sun dried tomatoes, and kalamata olives.
Then place ½ cup parmesan cheese into a stand mixer, reserving the rest for later for coating the balls. Add in the softened cream cheese, ghee, basil, garlic, sun dried tomatoes, kalamata olives, and freshy ground pepper. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the fat bombs batter.
Take out the fat bombs batter from the freezer. Use a small teaspoon and your hands and roll out 20 balls. Place all the rolled balls onto the lined baking sheet.
In a separate small bowl add 1 cup of parmesan cheese. Then roll each ball in the parmesan cheese. Making sure that each ball is coated in cheese. Place the coated balls back on the baking sheet. Repeat till all the fat bomb balls are coated with cheese. Then place the baking sheet with the decorative fat bombs back into the freezer for another 10 minutes.
Take out the fat bombs and transfer them to an airtight container placing it back in the freezer till you are ready to serve.

Nutrition

Serving Size: 20
Calories: 91
Sugar: 1
Sodium: 153
Fat: 8
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 1
Protein: 3
Cholesterol: 23

Reuben Egg Rolls

March 19, 2018/1 Comment/in Appetizers, Snack /by Cherie DeBrule

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Reubon Egg Rolls

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Author: Cherie | Taste & Review
Prep Time: 60
Cook Time: 30
Total Time: 90

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Ingredients

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1 (14.5 oz) can bean sprouts in water, drained
2 (6 oz )(2 bags) shredded Swiss cheese
2 cups sauerkraut, drained
1 cup shredded carrots
1 pound cooked corn beef, diced
2 teaspoon caraway seeds
1 (8-oz.) package cream cheese, softened
36 egg roll wrappers
2 tablespoons all-purpose flour
2 tablespoon water
1 quart peanut oil for frying

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Instructions

In a medium size bowl combine the bean sprouts, shredded swiss cheese, sauerkraut, shredded carrots, diced corn beef, and caraway seeds. Mix it till it is all combined.
In a small bowl combine the water and flour to make a paste. This will be used to seal the egg rolls.
Next is making the reubon egg rolls. Take a butter knife and spread a dollop teaspoon size of cream cheese on to the egg roll wrapper. Use ¼ cup to scoop reubon egg roll mixture and seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Wrap the egg roll as shown on the package. Repeat till you use up all the egg wrappers.
Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used peanut oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt.
After wrapping the eggrolls. It is time to cook them in the deep fryer. Place the reubon egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with thousand island dressing.

Nutrition

Serving Size: 36
Calories: 121
Sugar: 2
Sodium: 113
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 9
Protein: 5
Cholesterol: 16

Low Carb Sweet Pepper Pizza

January 10, 2018/2 Comments/in Appetizers, Low Carb, Snack /by Cherie DeBrule

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Low Carb Sweet Pepper Pizza

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Prep Time: 5
Cook Time: 25
Total Time: 30

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Ingredients

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12 sweet pepper, cut in half
12 pepperoni slices, cut in half
12 hard salami slices, cut in half
2 tablespoon pizza sauce
2 cup shredded mozzarella cheese
1 tablespoon chopped parsley

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Instructions

Preheat the oven to 350°F.
Line a baking sheet with parchment paper. Cut the sweet peppers in half and remove the seeds and membranes.
Place the sweet peppers on the baking sheet cut side up. Assemble the sweet pepper like a pizza. Layer each pepper slice with pizza sauce, pepperoni, hard salami, and mozzarella cheese. Sprinkle the top with the chopped parsley.
Bake the sweet pepper pizza’s 25 minutes or until the mozzarella cheese on top is golden brown.

Nutrition

Serving Size: 4
Calories: 435
Sugar: 16
Sodium: 1158
Fat: 26
Saturated Fat: 12
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 24
Protein: 24
Cholesterol: 74

Ranch Roasted Pumpkin Seeds

November 3, 2017/5 Comments/in Appetizers, Snack /by Cherie DeBrule

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Ranch Roasted Pumpkin Seeds

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Author: Cherie | Taste & Review
Prep Time: 5
Cook Time: 35
Total Time: 45

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Ingredients

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2 cups raw whole pumpkin seeds
2 teaspoons butter
2 teaspoons extra virgin olive oil
2 tablespoon ranch popcorn seasoning

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Instructions

Preheat oven to 375°F. Line a baking sheet with parchment foil. Mix all ingredients together. Roast for 25-35 minutes or until browned and crisp. Stir often.

Notes

If you can’t find ranch popcorn seasoning, try ranch dressing mix.

Nutrition

Serving Size: 6
Calories: 120
Sugar: 0
Sodium: 4
Fat: 7
Saturated Fat: 2
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 12
Protein: 4
Cholesterol: 3

Red White Muddy Blue Trail Mix

July 7, 2017/0 Comments/in Desserts, Fourth of July, Snack /by Cherie DeBrule

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Red White Muddy Blue Trail Mix

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Author: Cherie | Taste And Review
Prep Time: 15
Total Time: 15

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Ingredients

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1 box Chex Mix Cereal 12.5 oz or (9 cups of combination)
1/2 cup peanut butter
1 cup semisweet chocolate chips
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
2 cups pretzels
2 cups of M&M’S red, white, blue

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Instructions

1. Pour cereal into a large mixing bowl; set aside.
2. Place chocolate chips, peanut butter, and butter in a 1-quart microwave bowl. Microwave for 1 minute then stir and microwave 30 seconds longer. Stir again and add in vanilla. Then pour the mixture over the cereal. Keep stirring until it is evenly coated.
3. Add the powdered sugar and stir till it is well coated. Take parchment paper and put over baking pan. Then spread on parchment paper to cool.
4. After mixture is cool place in a large bowl add the pretzels and M&M’S.

Nutrition

Serving Size: 18
Calories: 169
Sugar: 17
Sodium: 70
Fat: 9
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 21
Protein: 2
Cholesterol: 7

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