Monday, January 16, 2017

Winter Table Centerpiece

When I take down the Christmas decorations I bring out some snowmen. They add a little fun to winter and I even found a few for my tired tray this year:@) The little one on top is a salt and pepper shaker, his head holds the pepper and body salt. Lovin' the great snowman spinner from HomeGoods a couple years ago, and a couple frosty trees add to the scene. Normally there would be a few small oranges or apples on the tray too, but I, um... ate them.

The bottom tier has my thrift store snowman holding some mints and a snowflake candle holder.
You can tell we're into the new year... All most of the candy has been replaced with tomatoes and/or healthier snacks:@)

And this really fun table runner brings even more cheer!

Keep smilin' through the cold and have a happy day:@)

Saturday, January 14, 2017

Saturday Snippets-Playoff Prepping and Philadelphia Eagles Snowman Update

It's time for some serious football party prepping! I found these fun napkins and penalty flags marked down at Walmart last year, 10¢ each. The penalty flags got quite a workout with the season the Eagles had this year... just sayin'. Luckily they just bounce off the TV:@)

Here are a few suggestions for easy and fun munchies:



And finally...
My little Eagles Army of Snowmen has been growing and I love it! 
They're fun because they come out at Thanksgiving and stay out until I've, um... had enough snow:@)
I found the little guy in the green jersey at the thrift store for $1-score!

Happy Weekend Everyone-stay warm:@)

Thursday, January 12, 2017

Pigs in a Blanket Stuffed Jalapenos

Oh yea, I went there:@) These Pigs in a Blanket Stuffed Jalapenos were such a fun little treat! Loved this munchie and highly recommend it if you're looking for something a little different for the playoffs or your Super Bowl Party.

The store bought crescent rolls were very easy to work with, simply cut them into three pieces with a pizza cutter. 
I used cocktail sausage from Aldi. You can use any little sausage or hotdogs, but it's hard to beat $1.99 at Aldi:@)

Assembly is pretty straight forward, and I do recommend baking them on foil for easy clean-up.

So cute and fun!
Serve with assorted mustards.

Pigs in a Blanket Stuffed Jalapenos
short jalapenos, just a little longer than the meat
cream cheese
cheddar or American cheese-or your cheese of choice
light sprinkle of onion powder-optional
cooked bacon, minced-optional-I didn't use this
cocktail size hotdogs or sausage
tube(s) of crescent rolls-each tube will wrap 24 hotdogs
  1. Cut jalapenos in half, clean out seeds and membranes (if desired-I desired). Bake at 375 degrees for 5 minutes. Remove from oven and cool.
  2. Add a small schmear of cream cheese to each pepper half.
  3. Add a small sliver of cheddar or American cheese to each pepper half.
  4. Sprinkle lightly with onion powder and bacon if using.
  5. Add hot dog/sausage to each pepper half.
  6. Unroll crescent rolls, slice each roll into thirds long ways. Gently stretch each piece to be able to wrap it around the pepper. Start with the wide end, tuck under stem end of pepper, wrap around pepper a couple times and tuck skinny end under dough or pepper (see pics).
  7. Bake at 375 degrees for 11-13 minutes or until rolls are golden brown.
  8. Serve with mustard or condiments of choice.
Remember: Football calories don't count... and have a happy day:@)

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Monday, January 9, 2017

Chocolate Peanut Butter Spritz Cookie Footballs

Don't put the cookie press away yet! I decided I'm going to challenge myself to a Spritz Cookie a Month in 2017. Yep, while some folks are focusing on eating better, exercising and losing weight, we here at Pig In Mud are committing to cookies:@) Oh the things I do for this blog-ha. So for January, it really wasn't a stretch for me to see a football shape in this cookie disc. How about whipping up some Chocolate Peanut Butter Spritz Cookie Footballs for the playoffs or Super Bowl. Once your team's out of it, it's all about the snacks *sniff*.

The laces were drawn on with a small white icing pen I bought at Walmart (on Christmas clearance).

Here are the two shapes I think would look most like footballs, I used the one on the right:
Don't hesitate to give the recipe a try no matter what disc you use, this is a tasty little cookie folks!

Chocolate Peanut Butter Spritz Cookies-from Mom Foodie
1/2 C butter, softened
1/4 C creamy peanut butter-it's best to use a Jiff/Skippy creamy type, not a 'natural' PB
1/2 C sugar
1/4 tsp salt
1 tsp vanilla
1 egg
1/4 C cocoa powder
1 1/2 C A/P flour
White icing pen for lace decoration
  1. Cream butter, peanut butter, sugar and salt.
  2. Mix in vanilla, egg and cocoa powder.
  3. Stir in flour until combined.
  4. Press cookies onto cool, ungreased baking sheets.
  5. Bake at 375 degrees for 7-10 minutes, cool on rack.
  6. Draw laces on cool cookies.

Saturday, January 7, 2017

Cheeseburger Stuffed Jalapenos

Love cheeseburgers but cutting back a bit on carbs? Or looking for a fun snack for the playoffs? These Cheeseburger Stuffed Jalapenos just might fit the bill:@) Super simple: browned ground beef mixed with your choice of cheese baked in jalapenos cleaned of seeds and membranes (or don't remove the seeds, you know your crowd)-very tasty! I gave them a quick squirt of ketchup and mustard, but condiments can be served on the side.

  All I can say is... oh Momma:@)
Really good stuff folks!

Cheeseburger Stuffed Jalapenos
  1. Cook ground beef with a liberal sprinkling of Montreal Steak Seasoning, drain fat and cool.
  2. Using equal parts beef and your choice of shredded cheese, stuff jalapenos. You can sprinkle the tops with extra cheese if desired. I cleaned my peppers with a melon baller, example HERE.
  3. Bake at 375 for about 15-18 minutes, or until peppers are tender-crisp.
  4. Serve with ketchup, mustard, BBQ Sauce or whatever your crowd likes.

Thursday, January 5, 2017

Sweet Cornbread-A Bread Machine Recipe

Let me start by saying I'm very fond of the cornbread I make in my cast iron skillet, but... My son doesn't do much baking and is thinking about getting a bread machine, and since he loves cornbread I thought we'd give this Bread Machine Sweet Cornbread a try, it was good! He says Whole Foods makes a cornbread that's sweet and almost like cake... That's what we were aiming for:@)

1 lb Sweet Cornbread-adapted from the Zo Cookbook that came with my bread maker
2 eggs, lightly beaten
7/8 C milk-I used half and half
3/4 C A/P flour
3 tsp baking powder
1/4 C butter, melted and cooled
3 Tblsp sugar
1/2 tsp salt
3/4 C cornmeal
1/2 tsp vanilla
  1. Add everything in order suggested by your manufacturer (pretty much as written).
  2. Select "cake" setting.
  3. After it mixes for 5 minutes, scrape down the sides with spatula.
  4. Allow to cool in pan after it bakes.
Eat well and have a happy day:@)

Monday, January 2, 2017

Vegetarian Pinto Bean Stew

I'm ready to lighten things up a bit, how about you? Yea, I thought so:@) This Vegetarian Pinto Bean Stew is loaded with lots of healthy veggies yet hearty enough for cold winter days. One of the things I love about it is, while it has some chili powder in it, it's not overly southwestern in flavor. That's good for me because I already make chili and have a Chalupa recipe that's a staple in my freezer, this broadens my bean repertoire. And there's no such thing as eating too many beans... This makes the 80th post containing my ~bean~ label!
I'll list what I did below, you can click the link for the original recipe and instructions.

Vegetarian Pinto Bean Stew-adapted from Taste of Home
2 C water
1 C dry pinto beans, sorted and rinsed
1/2 tsp salt
1/2 C carrot, 1/4" sliced, then cut slices into four pieces
1 stalk celery, 1/4" sliced
1-2 cloves garlic, minced
3/4 tsp chili powder
1/4 tsp smoked paprika
dash cayenne pepper-I did not use this
1 Tblsp dried, minced onion
1 C frozen corn, thawed
1 medium green bell pepper, diced
14.5 oz can diced tomatoes with juice-I used petite diced but suggest regular dice
1 Tblsp tomato paste
1 tsp of your favorite seasoned salt
2 tsp vinegar-I used cider
1/4 tsp sugar
Sprinkling of shredded cheddar cheese for serving if desired-I desired 
  1. Boil water in heavy pot. Add beans and 1/2 tsp salt, return to boil and reduce to barely a bubble with lid just a tad cocked (I leave a 1/8" crack). Cook beans for one hour.
  2. Add carrot, celery, garlic, chili powder, cayenne (if using), onion, bell pepper, tomatoes, tomato paste and 1 tsp seasoned salt. Bring back to boil, reduce to barely a bubble with lid cocked again. Cook until beans and veggies are tender, 1+ hour (depends on the age of your beans).
  3. Stir in vinegar and sugar.
  4. Serve with cheese if desired. 
Eat well and have a happy day:@)