Little Smokies Wrapped in Bacon

Ingredients

1 pound bacon (not thick sliced)

1 package (14 oz) little smoked sausages

1 cup brown sugar, packed

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Instructions

Cut the bacon into thirds.

Tightly wrap one piece of bacon around one little smokie. Place seam down in a glass 13x9 dish. Repeat with remaining little smokies.

Sprinkle evenly with brown sugar. There should be a thin layer over all the little smokies. Cover and refrigerate for at least 1 hour.

Preheat oven to 350°F. Uncover little smokies and bake for 40-50 minutes. Bacon should be crispy and sugar deeply caramelized.

Philly Cheesesteak Egg Rolls

1 pound ribeye steak, thinly sliced
1 tablespoon olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup provolone cheese, shredded
12 egg roll wrappers
Vegetable oil, for frying
Salt and pepper, to taste
Directions:

Heat olive oil in a skillet over medium-high heat. Add the thinly sliced ribeye steak and cook until it's no longer pink, about 3-4 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and green bell pepper. Sauté until they are soft and slightly caramelized, about 5 minutes. Remove from heat and set aside.
Lay an egg roll wrapper on a clean surface with one corner facing you. Place a spoonful of the cooked steak in the center of the wrapper, followed by a spoonful of the sautéed onions and green bell peppers.
Sprinkle a generous amount of shredded provolone cheese on top of the steak and veggies.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully add the egg rolls and fry until they are golden brown and crispy, about 3-4 minutes per side.
Remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve the delicious Philly Cheesesteak Egg Rolls hot with your favorite dipping sauce

Buffalo Chicken Cheese Ball

Ingredients

• 8 ounces cream cheese, room temperature
• 1 cup shredded cheddar cheese
• ½ cup crumbled blue cheese
• 1 cup shredded cooked chicken
• ⅓ cup Buffalo sauce
• 2 green onions, chopped
• ½ teaspoon garlic powder

Coating

• 8 Ritz crackers
• 2 tablespoons fresh Italian parsley, chopped
• ¼ cup chopped sliced almonds
• serve with additional Ritz crackers, carrots, celery, and pretzels

Instructions

Cheese Ball

• In a mixing bowl, beat the cream cheese until smooth. With a rubber spatula, mix in the cheddar cheese and blue cheese crumbles.
• In a medium mixing bowl, combine the shredded chicken, Buffalo sauce, green onions, and garlic powder.
• Add the chicken mixture to the cheese mixture and mix with the spatula until completely combined.
• Form mixture into a ball and place onto a large piece of plastic wrap. Wrap tightly and refrigerate for a minimum of two hours or overnight.

Coating

• Crush the Ritz crackers into a shallow baking pan. Add the almonds and parsley and mix well.

Assembly Before Serving

• Remove the cheese ball from the refrigerator, unwrap and roll in the coating to completely cover. It may be necessary to stick some of the crumbs to the sides by hand.
• Serve with additional Ritz crackers, sliced carrots, celery and pretzels.

Chicken Garlic Soup

Ingredients:

1 bunch of garlic (approximately 8-10 cloves, or more if you love garlic)

1 onion, chopped

1 cup sliced mushrooms

1 pound (about 450g) boneless, skinless chicken breasts or thighs, chopped

1 bag (about 8-10 oz) shredded cabbage

1/4 cup (about 4 tablespoons) butter

Juice of 1 lemon

8 cups chicken stock or broth

2 cups water

Salt and pepper to taste

1 teaspoon dried parsley

1 teaspoon dried thyme

Instructions

Preheat your oven to 400°F (200°C). Cut the top off the bunch of garlic, drizzle with a bit of olive oil, wrap in foil, and roast in the oven for about 30-40 minutes or until the cloves are soft.

In a large pot over medium heat, melt the butter. Add chopped onions and roasted garlic (squeezed out of the cloves). Sauté until the onions are translucent.

Add sliced mushrooms, chopped chicken, and shredded cabbage to the pot. Stir and cook until the chicken is cooked through and the vegetables are tender.

Pour in the lemon juice, chicken stock, and water. Season with salt, pepper, dried parsley, and dried thyme. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes.

Taste the soup and adjust the seasoning if necessary. If you prefer a stronger garlic flavor, you can add more roasted garlic or garlic powder.