December DTD Meeting

December's DTD theme was of a spherical nature!

We had yummy appetizers...




Popcorn Chicken Balls

Deep Fried Butter Balls (that's right, you heard me)

Cheese balls

Beef and Cheese Ball

Buckeye balls

and wine, of course.

We also had a good variety of meals!

Saucy Diva made Porcupine Meatballs

Gourmet Diva made Slow Cooker Tamale Balls

Cheesy Diva made Sausage and Cream Cheese Balls

Wine Diva made Deep Fried Mac and Cheese Balls (that's right, you heard me again)

and Dessert Diva made Florentine Mac and Cheese with Chicken Meatballs

If you think these sound delish, you can find the recipes on the blog!

This month was also a very special occasion! It was The Little Cheese's first Diva Meeting!

Isn't she precious? Another diva in the making!

Merry Christmas from the Dinnertime Divas!

Florentine Mac 'n Cheese with Chicken Sausage Meatballs

For our ball-themed Diva month, I always like to try to find a recipe that is just a little bit different. Well, I think I found what I was looking for on Food Network's website. This recipe is courtesy of Rachael Ray. You really get a bang for your buck with it, as you can eat it together as one meal or separate it into two (as I will be doing because there is no way Mr. Dessert Diva will eat this together...he likes to keep his food separate!).

Because this recipe is fairly involved (not difficult...just ingredient-heavy), I am just including the link to the recipe here. I hope you enjoy it!

Cream Cheese Sausage Balls - The Big Cheese

Oh how I love the Divas "ball themed" month! For this year's month of balls, I turned to Pintrest for a recipe. This proved to be very helpful and easy! Thank you, Pintrest and all those "pinners" who pinned this recipe for my viewing/tasting pleasure.

1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined.
Roll into 1-inch balls.
Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

When I first tried these balls, I served with a side of green beans and mashed potatoes!

Chocolate Butter Cookies

When I discovered my girl Paula Deen's 12 Days of Holiday Cookies on Twitter, I knew I'd fine something great... and I did! Day 5 was Chocolate Gooey Butter Cookies. Delicious! They are very cake-y so you need to be prepared for that. But Saucy Diva and I decided they would be divine warm, with a scoop of ice cream, maybe some hot fudge and definitely whipped cream.... I want one now. Enjoy!

Paula Deen's Chocolate Gooey Butter Cookies

Ingredients

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box moist chocolate cake mix
• Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Fried Mac & Cheee Balls

My December Ball recipe is Fried Mac & Cheese Balls. Yum! (And seriously unhealthy, but that's why I'm cramming them in before the new year :-)

I found this recipe at NoRecipes.com which is a pretty cool site. Anyway, I'm attempting to freeze them pre-frying and then have the divas fry them up on their own. I'm not sure how this process will work but we will give it a try!

Fried Mac & Cheese Balls
makes 8 balls
2 tablespoon unsalted butter
2 tablespoon flour
3/4 cup half and half
1 teaspoon kosher salt
1/2 teaspoon sugar
1 packed cup leftover mac & cheese (I used Kraft)

1/2 cup flour
1 beaten egg
1 cup panko (you can also use regular bread crumbs)

pecorino or parmesan cheese for serving

Melt the butter in a small saucepan. Add the flour and stir vigorously until the mixture is bubbling. Remove the pan from the heat, then slowly whisk in the half and half until it is fully incorporated and there are no lumps. Return the pan to a medium-low heat stove and use a silicone spatula to continuously scrape the bottom of the pan to keep the sauce from burning. When the sauce is thick and bubbly, remove the pan from the heat and add the mac & cheese. Stir to combine, then taste for salt and adjust as needed. Cool to room temperature, then place the mixture into the fridge to harden.

Once the macaroni mixture has cooled, it will be very firm. Use a spoon to scoop out a 1 1/2″ ball, then roll it between your hands to make it round, pressing down a bit to remove any air pockets. You should be able to make about 8 balls.

Add about 2 inches of oil into a heavy bottomed pot. Turn the heat onto medium high, and watch for the temperature to reach about 320 degrees F. In the mean time, get 3 shallow bowls out, and put the flour in one, the egg in another and the panko in the third. Roll each ball in the flour to coat evenly, then in the egg (make sure it’s well coated with egg or the panko won’t stick). Lastly, drop the balls in the panko and roll around to coat evenly.

Line a wire rack with paper towels to place the balls on once they’re fried. Fry each ball, rolling them around so they brown evenly until they are golden brown and crisp. Transfer the fried mac and cheese balls to a paper towel lined rack and let them drain. Let them cool for a minute before serving, then top with plenty of grated cheese.

Game Night Divas

Sometimes it's nice to see each other outside of our monthly supper clubs. This month's the divas planned a game night. We even invited our better halves...the diva husbands!

We had a lot of fun catching up with everyone, playing games, laughing, and of course eating. Whenever the divas get together, there is usually some great homemade food. Tonight was no exception.

Sorry these aren't the best pictures..by the time we got around to taking them, most of the snacks were half eaten!

Dessert Diva's Black Bean Salsa



Gourmet Diva's homemade party mix



Dessert Diva's brownies (I'm not sure what these are really called, but I call them milky way brownies because they have an AMAZING layer of carmel inside)



Cheesy Diva's meatballs



Saucy Diva's ....hmmm...we'll call these cheesy sausage-y goodness on toast :)



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October 2011 - Cheesy Diva's Favorite Recipes

Our next baby diva (Cheesy Diva Jr) is arriving this November.


(thanks google images for the random baby cheesehead picture)

Since Cheesy will probably want to have some of her favorite meals in the freezer for when the baby arrives, we let her choose her all time favorite meals for this month's theme.

Her choices?

Wine Diva: Creamy Chicken Enchiladas
Gourmet Diva: Spicy Buffalo Shrimp Wraps
Dessert Diva: Pork Tenderloin Medallions in a Lemon Mustard Sauce
Saucy Diva: Island Spice Pork Tenderloin
Cheesy Diva: Alfredo Tortellini

All of the divas were very happy with her choices! If you are new to our blog this is a great month to start cooking with us.

Look below this post to find all of the recipes mentioned above (you can also click on the "October 2011" link on the right of the page).

Until next dinner...

Spicy Buffalo Shrimp Wraps

The divas typically make meals to freeze. I thought I'd share a recipe in "Freezer Ready" format. This is the type of recipe we put at each of our stations each month so the divas know how to package their meals.



Bag 1:
1 Cup of Panko Bread Crumbs

Bag 2:
1 “tub” of egg beaters and 1 tablespoon of milk

Bag 3:
½ cup flour

Bag 4:
Shrimp (frozen raw, uncooked shrimp)

Bag 5:
5 flour tortillas

Bag 6:
1/3 cup of either ranch or blue cheese (you may not want to freeze this one)

Bag 7:
½ Jar of wing sauce

To make at home:
1. Thaw in refrigerator for at least 24 hours.
2. Drain liquid from shrimp bag and remove shells and tails!
3. Batter shrimp in this order:
a. Toss shrimp in flour and coat well.
b. Dip shrimp into milk and egg mixture
c. Coat shrimp in panko crumbs
4. Once all your shrimp have been battered, heat ½ inch of cooking oil to med-high heat in a large stovetop skillet.
5. Carefully place shrimp into the hot oil and cook for 2-3 minutes, turn each shrimp over and continue to cook an additional 2-3 minutes or until done. then remove from pan.
6. Toss shrimp in buffalo wing sauce and wrap in tortillas with blue cheese or ranch. (I also like to add shredded cheddar cheese!)

Creamy Chicken Enchiladas

Originally Posted: 3/9/10

Servings: 6

1 large onions -- thinly sliced
Chicken Breast
1/2 cup roasted red peppers -- chopped
6 ounces cream cheese -- cubed
2 tablespoons butter
1 package flour tortillas
1 large green (or red… or both) enchilada sauce -- can
8 ounces Monterey jack cheese -- grated
salt -- to taste

This is my favorite method of cooking chicken for enchiladas and quesadillas. If you have another method you prefer, you may use that, but let’s be honest, it just won’t be as delicious :-)KIDDING!!

Ok, fill a large skillet about halfway with chicken broth and about ½ C of water. Throw in some seasonings. When I’m making Mexican, I usually add a bay leaf, some cumin, oregano, and maybe a little bit of the chopped onion. Bring the broth to a boil, and place the chicken breasts in the pan, return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks, or cool slightly and just shred with your hands.

In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate, or cook immediately. Preheat oven to 375 degrees. Bake for 15 minutes covered, remove foil and bake 15 minutes more.

I do not have a picture of this, because if I did, you would probably not make it. But go.
Make it. Eat it. Love it. :-)

In the words of Aaron Lewis (and some Island Spice Pork Tenderloin)

Originally posted: 6/5/11


"It's been awhile..."

Sorry, let's redirect our attention away from early 2000's rock to our regularly scheduled blog post. It has though, been awhile since a saucy blog post and I apologize. This will be the first of three (THREE!) posts today.

Our April DTD theme was recipes from blogs. One of the rules was there could be no Pioneer Woman. The other Divas said it was because we almost always have a PW recipe. I like to think it is because we still have no proof that P-dub herself has visited our blog like she said she would when we met her. C'mon Ree! It is not hard to post a comment or become a follower. Such a simple task for you is a life changing event in the eyes of 6 divas.

And so there's that.

One of my favorite foodie blogs just happens to be local! Annie, from Indianapolis happens to be a gal with a super cute blog (Annie's Eats) with some yummy recipes.

I chose the Island Spice Pork Tenderloin recipe because the flavors used in the rub and glaze were a reminder of past Caribbean vacations. It turned out to be one of our favorite meals that will definitely go on the repeat list. It is the perfect balance of sweet and savory and the spiciness can be adjusted to your liking.


Instead of typing the directions out for you, here is the link to the recipe

http://annies-eats.net/2010/03/17/island-spice-pork-tenderloin/

Make it a dining experience by turning on a little Bob Marley!

Alfredo Tortellini - By: The Big Cheese

Original post date: 8/18/11

Pasta lovers beware! August 2011 brings the Mac-Daddy of all things good and creamy! Sweet Heaven, this diva LOVES this dish!

What You’ll Need:
1 (8 oz) pkg cheese tortellini

1 cup ham, diced

(8 oz) cream cheese

1 pkg dry Italian dressing

1 can cream of chicken soup

1/2 cup milk

1/2 stick butter

What You’ll Do:
Add tortellini to a large pot of boiling salted water and let cook for 8 to 10 minutes.
Meanwhile, heat a skillet to medium heat. Add the cream cheese, butter, cream of chicken soup, Italian dressing, and milk and stir until smooth. Once smooth, add in ham and stir to coat.
After the tortellini finishes boiling, drain, then add to cream sauce. Stir to evenly coat and serve warm.

Summer Grilling - Pork Tenderloin Medallions with Lemon Mustard Sauce

Originally Posted: 6/27/11

Pork Tenderloin Medallions in Lemon-Mustard Sauce (Dessert Diva)



Ingredients:
2 (12-14 oz.) sections of pork tenderloins

For the rub:
2 tbsp. Dijon mustard
1 tsp. black pepper
2 tsp. brown sugar
2 tsp. kosher salt
1 tsp. olive oil

For the sauce:
3 tbsp. unsalted butter
¼ cup shallots, finely chopped
1 cup low-sodium chicken broth
1 tsp. Dijon mustard
2 tbsp. freshly squeezed lemon juice
2 tsp. minced fresh parsley
kosher salt

Directions:
Cut off any scrawny tail ends from the tenderloins. Slice each tenderloin into 6 equal rounds. Pound the medallions with a meat mallet to about 1-inch thickness. In a small bowl, mix together the rub ingredients. Coat the medallions with the rub. Allow to sit for a couple of hours to deepen the flavor, if desired. Let sit uncovered at room temperature while the grill heats to medium high heat.

To make the sauce, melt the butter in a skillet over medium heat. Add the shallots and cook until soft and beginning to color, about 5 minutes. Stir in the chicken broth and mustard, and continue cooking until reduced by about one half. Stir in the lemon juice, parsley and salt to taste. Keep the sauce warm over low heat.

Transfer the pork medallions to the grill. Grill, turning once, until cooked through and tender. If any of the medallions begin to look dry drizzle with a bit of the sauce. To serve, place medallions on plates and top with a couple of spoonfuls of the sauce.

Source: Annie's Eats adapted from Made by Melissa

DTD September 2011

It is officialy fall and the weather is finally getting cooler. What a perfect month for "Crock Pot Meals".

The DTDs met last night for our monthly supper club. Wondering what we made?

September Appetizers:
Mantraps
Apple Dumplings

September Meals:
Cheesy Diva: Chili and Cheese on Rice
Saucy Diva: Chicken and Sausage Gumbo
Dessert Diva: Polynesia Roast Beef
Gourmet Diva: Chicken and Mushroom Stroganoff over egg noodles

We always start our evening with some appetizers and conversation.
Mmmmm...spinach dip, pita bread and Mantraps! Instead of our normal wine, we opted for some sparkling apple cider since Cheesy Diva Jr. is due in less than 2 months!


Then after at least an hour of catching up with the ladies we devoured some Pioneer Woman Apple Dumplings. (We will share this recipe with you later this week, but you can always find it on PW's amazing site!)


Finally we decided we should probably start making our meals...
Here are all of the ingredients for Chicken and Mushroom Stroganoff.


A fully assembled bag of Chicken and Sausage Gumbo...all ready to throw in a crock pot!


Here's an action shot...putting together all the ingredients for Chili and Cheese on Rice


Here is the Polynesian Roast Beef station. (and a belly shot of Baby Diva to Be...aww!)


It was great month of meals! We're meeting in two weeks for October's DTD gathering. The theme? Cheesy Diva's choice! Since Cheesy Diva is going to have her hands full this November with Baby Diva we decided we needed to stock her freezer with some of her favorite Dinnertime Diva meals. She's going to look back at past recipes and decide which were her favorites from each Diva. We are waiting in anxious anticipation to see what she picks. She'll post a sneek peek on this blog once she figures out her requests! If you are new to our site this will be a great way for you to try out some of our all time favorite Diva meals!


In the next few days we will be posting all of the recipes from this month. Just click on the September 2011 tab on the right of the page and you will find the recipes as they are added.

Until next dinner....

Crock Pot Chicken and Sausage Gumbo

A Crock Pot Haiku

Goodness dumped inside
cooks all day, no need to watch
I love you crock pot


September was crock pot month at DTD. It's a repeat but easily one of my favorites. Who doesn't like to crock pot it up during a busy week or a lazy Sunday? My recipe was Chicken and Sausage Gumbo. We just had it this Sunday, and its delish. I dumped all the ingredients in when I woke up in the morning and when we got back from the Colts game, dinner!

I am a spice wuss, so I keep a shaker of Creole seasoning out so those that want it spicy can add it to their bowls.

Ingredients:
3/4 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 package fully-cooked smoked sausage, cut into 1-inch pieces
2 carrots , peeled and sliced
1 yellow onion , chopped
1 14.5-ounce can stewed tomatoes, undrained
5 cups water
3 chicken bouillon cubes
1 teaspoon dried thyme
1 10-ounce bag frozen okra, thawed and drained
3 cups long-grain white rice (quick cooking)


Prep:

1. Mix together chicken, sausage, carrot(s), onion, tomatoes, water, bouillon and thyme in a slow cooker.

2. Cover and cook on low until chicken is no longer pink in center, 7-8 hours. Stir in okra. Cover and cook on low 20 minutes longer.

3. Meanwhile, cook rice according to package instructions. Serve gumbo spooned over rice in individual soup bowls.

Crock Pot - Polynesian Roast Beef

1 boneless beef top round roast (3-1/4 pounds)
2 tablespoons Browning sauce, optional
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 can (8oz) unsweetened sliced pineapple
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ginger
1/2 cup beef broth
1/4 cup soy sauce
1/2 teaspoon minced garlic
1 medium green pepper, sliced

1. Cut roast in half; brush with browining sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in 3 qt. slow cooker; top with roast.
2. Drain pineapple, reserving juice; refriderate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
3. Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.

Chili & Cheese on Rice (By: The Big Cheese!)

If you ask me...it's officially Slow Cooker season! Praise the heavens above!!!!!! For my September Diva Meal, please enjoy this easy and yumm-o recipe that I found in my "Fix It and Forget It" Cookbook.

What you’ll need:
1 lb. ground beef
1 onion, diced
1 tsp. dried basil
1 tsp. dried oregano
16-oz. can light red kidney beans
15 ½ oz. can chili beans
1 pint stewed tomatoes, drained
cooked rice (whatever amount you desire)
grated cheddar cheese (whatever amount you desire)

What you do:
1. Brown ground beef and onion in skillet. Season with basil and oregano.
2. Combine all ingredients except rice and cheese in slow cooker.
3. Cover. Cook on LOW for 4 hours.
4. Serve over cooked rice.
5. Top with cheese.

Nutella Swirl Pound Cake

Yes, you read correctly.

Nutella. Pound. Cake.

All good things people.

It's the 20th of the month, so that means its time to post for the Cake Slice Bakers. For those that don't know, Saucy Diva belongs to a cake baking bloggers club and every month on the 20th, we post the cake we've made for the month. September is the last month we'll be cooking out of the book "Cake Keeper Cakes" by Lauren Chattman. All in all it was a good cookbook that I would recommend. There have been some mishaps (Fresh Strawberry Cake with White Chocolate Chips) but definitely more triumphs.

Ever since I purchased this book this time last year, I secretly hoped that one month the members would vote to make the Nutella Swirl Pound Cake. No such luck. Thankfully, September was "choose your own adventure" month (I named that, not an official theme)! I have an unhealthy obsession with Nutella and can often be caught eating it straight from the jar. So combining it with my favorite kind of cake was a no brainer.

Make this cake. Seriously.

Ingredients:
4 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
1 1/2 cups, unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups sugar
i jar (13 oz) Nutella

Preparation:
1. Preheat oven to 325 degrees. Grease a 9x5 inch loaf pan and dust with flour.
2. Combine the eggs, vanilla in a small bowl.
3. Combine the flour, baking powder, and salt in a medium bowl.
4. Combine the butter and sugar in a large mixing bowl and cream with an electric
mixer until fluffy.
5. With the mixer on medium low, pour the egg mixture and mix until combined.
6. Turn the mixer to low speed and add the flour mixture, 1/2 a cup at a time. Mix
for 30 second after the last addition.
7. Scrape 1/3 of the batter into the prepared loaf pan. Spread 1/2 of the Nutella (I warmed it up a bit in the microwave first) and smooth. Scrape another 1/3 of the batter over the Nutella and smooth. Repeat in layers until you end with the last 1/3 of batter on top.
8. Run a knife through the batter to create the swirl effect. Do not over mix.
9. Bake the cake until golden brown and it can pass the toothpick test. About an hour and 1/2. Let the cake cool in the pan for about 20 minutes, invert it onto a wire rack to cool completely.
10. Slice and serve.

*thanks to Sprinkle with Salt for the picture!

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Crock Pot Appetizers: Reuben Delight

This recipe is from my sister-in-law's family cookbook. Thanks Melinda!
It's easy to make and something a little different to serve as an appetizer.

Reuben Delight

In a crock pot base combine the following:
-1 can sauerkraut, drained
-8 ounces swiss cheese, shredded
-8 ounces mozarella cheese, shredded
-4 ounces cheddar cheese, shredded
-8 ounces corn beef, shredded

After the above ingredients are mixed together add 1-2 cups of mayonaise.

Bake crock pot insert (NOT THE LID!!!) at 350 degrees for 20 minutes. Then you can transfer to crock pot and keep on low.

Serve with crackers.

Crock Pot Appetizers: Artichoke Cheese Dip

Did you know that your crock pot insert is oven safe up to 400 degrees? Just make sure you don't use the lid. If you are questioning my expertise you can confirm this information at Crock Pot's FAQ's!

This recipe I bake in the oven and then turn on low in the crock pot to keep it warm during a party. Enjoy!

Artichoke Cheese Dip

2 cups of mayonnaise
2 cups of grated Parmesan cheese
2 cups of drained, canned artichoke hearts (I've also used frozen)
several drops of Tabasco
2 clove minced garlic
2 teaspoons lemon juice

This recipe makes a lot so you may want to "half" it.

Put all ingredients in a food processor or blender (if you have a small processor do this in two batches). Mix until smooth. Spray Crock Pot with vegetable spray and bake at 350 degrees for 30 minutes. Move to crock pot on low to keep warm.

Great with rye or pumpernickel bread.

Crock Pot Appetizers: Italian Biscuits and Marinara Sauce

So...technically this isn't a crock pot appetizer. But if you read Monday's post you know I have a triple crock pot and I like to mix it up a bit.

You will use your crock pot, but just to heat up marinara sauce to put next to these heavenly appetizers....Italian Biscuits and Marinara Sauce.

I bet the other Divas are reading this right now thinking...it's been awhile! I seem to recall the last time I served these there was an argument as to who got to eat the last one(which is the true sign of a great recipe).

This is a variation of a Pillsbury recipe I found years ago. The biggest difference is in how I wrap them. The original recipe called for a different way to cut the biscuits, but we have experimented over the years and found this works best.

Italian Biscuits and Marinara Sauce
-1 can of buttermilk biscuits (large/jumbo...the big ones!)

-10 precooked frozen meatballs, thawed and cut in half
(to thaw, I put in microwave for 60 seconds, or until slightly warm)

-2 pieces of string cheese (each cut into 10 small pieces)

-1/4 teaspoon garlic powder

-1/2 teaspoon Italian seasoning

-1 tablespoon grated Parmesan

Directions:
1. Cut each biscuit into thirds (3 triangles)
2. In the middle of each triangle, place an upside down meatball half, flat side up
3. Place a piece of string cheese on top of the meatball
4. Wrap the points of triangle around meat/cheese and form a ball of dough around the ingredients
5. Place the balls seam side down into sprayed baking dish. If I'm making the recipe as written I use a 9 inch round pan. But if you double it (which I usually have to do to appease the guests!) use a 12 X 8 brownie pan.
6.Sprinkle the garlic powder, Italian seasoning and Parmesan cheese on top (do the cheese last!)
7.Cook at 375 for 25 minutes or until they are no longer "doughy" on the inside.
8. Serve with marinara sauce for dipping

Enjoy! (My husband said to add "Yum")

Crock Pot Appetizers: Pizza Dip

This is a variation of Spicy Diva's Hot Pizza Dip. You can also find that recipe on this blog under "dips". If you have time to bake it in the oven, I would go with that recipe! If you want a crock pot version...follow the directions below!

Crock Pot Pizza Dip

1 package (8 oz) cream cheese, softened
1 tsp Italian Seasoning
1 cup (4 oz) shredded mozzarella cheese
3/4 cup (3 oz) grated fresh Parmesan cheese
1 can (8 oz) pizza sauce
1/4 cup pepperoni pieces

Put all ingredients in crock pot and cook on high for about 1 hour. Turn to low once melted. Serve with toasted baguette slices.

Toasted Baguette Slices

24 slices French bread, cut 1/4 inch thick
2 tablespoons olive oil

1.) Preheat oven to 375 degrees Fahrenheit. Place bread slices on cookie sheet, lightly brush tops with olive oil. Bake 10-12 minutes or until lightly browned.

Crock Pot Appetizers: Spicy Nacho Dip

Here is the next crock pot appetizer recipe Check back later this week to see the rest of the recipes listed on Monday's post!

I can't take credit for this recipe, as this is actually my husband's specialty. There are tons of similar recipes out there, but I must admit this one is pretty tasty (and easy)!!

Spicy Nacho Dip

1 lb ground beef, cooked
1 16 oz block of velveeta cheese, cut up into small cubes
1 16 oz jar of Pace Picante (we like Medium)
1/2 tsp pepper

Combine in crock pot and cook on low for 1 to 1/2 hours or until melted.
Serve with Tortilla chips or veggies.

Great snack for football season....GO COLTS!

Crock Pot Appetizers: Buffalo Chicken Dip

Did you see our crock pot appetizer post on Monday? Well, this is part one of the recipes!

If I could only make one thing in my crock pot for the rest of my life it would be this recipe. It's that good!

All of the Divas are teachers or school administrators...and let me tell you, educators like to eat! This is a recipe that one of our old co-workers used to bring in to lunch pitch-ins at work. Thanks Mrs. V for introducing us to the wonder that is Buffalo Chicken Dip.

BUFFALO CHICKEN DIP
2- 8oz packages of cream cheese
1 cup of ranch dressing
3/4 cup hot sauce/buffalo sauce (I prefer to use Frank's Red Hot Original)
1 - 10oz can cooked chicken
2 cups finely shredded cheese (I prefer colby jack)

Put in crock pot and heat on low for 3-4 hours.
If you are making this for a party and are in a time crunch you can start it on high and turn in down to low after it is melted (usually about an hour).

Serve with Tortilla Chips or Veggies

A few tips:
This is a spicy dish...if you do not like spicy things you may want to use less hot sauce.

If you don't want to use canned chicken, throw a few boneless chicken breasts in boiling water for 30-40 minutes and then shred chicken with a fork for this recipe.

Warning: If you make this once for your friends, they will request it every time they are at your house. I know this from experience. You have been warned.

Stuffed Tomatoes

The Saucy household is overflowing with fresh veggies! I have been loving all the cucumbers, zucchini, peppers and tomatoes that we've gotten from our garden and the gardens of family and friends.

This past weekend was filled with grilled deliciousness and these stuffed tomatoes are the perfect side for such meals.

Ingredients:

3 tomatoes
1 cup of shredded cheddar cheese
1/2 cup mayo
1/4 cup green onions, chopped

Prep:

Hollow out the tomatoes, much like you would a pumpkin. Make sure to leave a little bit of tomato "meat" around the edges.

Combine cheese, mayo and green onion.

Fill tomatoes with the cheese mixture, filling to the top.

Grill or broil until cheese is melty.


Special thanks to the Berndt family for supplying this weekend's tomatoes.