MoM T "This Snowman Is A Real Cheese Ball!'

Last night I had a Progressive Dinner to go to and I signed up for an appetizer.  So, I decided to make my infamous Holiday Traditional Cheese ball!  I got up early that morning and made it really quick before I had to go to work, so it had time to chill in the refrigerator.  When I got home my husband suggested I make my cheese ball into a snowman, because I had extra ingredients left over from the original one I made earlier.  So, we put our creative juices together and came up with our new character.  He truly changes the way you will look at a Cheese ball because he is one!!  This Snowman Cheese ball will have your friends talking about it and your kids wanting to befriend it! 

Ingredients:
3 8oz. pkgs. Cream Cheese
3 scallions (green onions) chopped
1 pkg. Ranch Dressing mix
1 pkg. Budding Brand Pastrami
1 c. chopped pecans
2 pkgs. Ritz crackers

Snowman:
11 pepper corns
1 small carrot
2 bamboo sticks or toothpicks

Directions: 
In a medium size bowl, add cream cheese (all 3 pkgs) ranch dressing mix, pastrami and scallions.  Mix with either wooden spoon or by hand thoroughly.  Place in refrigerator for one hour.  Separate into 3 different size balls for snowman. (Save a little extra cheese mix to put together snowman's hat)  One large, one medium and one small size ball.  Roll each ball onto chopped pecans.  Press pecans against cheese ball to secure.  Place on your favorite holiday appetizer dish.  Place two pepper corns for eyes and three pepper corns together to make buttons for belly, repeat three times.  Place carrot for nose and take the ends of your scallions and wrap them around snowman's neck for his scarf.  Fray the ends of your bamboo sticks to make arms.  Take access cheese ball and Ritz crackers to make hat, by making the form of a hat with access cheese and breaking the ends of three Ritz crackers and placing them around cheese and then putting it onto the top of one whole Ritz cracker for the bill of the hat.  This is a great party attraction!



MoM T Blueberry Rye Cinnamon Pancakes

This recipe is a family favorite.  I learned the Rye Portion of the recipe from my mother-in-law, Jeanine, who learned it from her daughter-in-law, Tracy, who would be my sister-in-law. :)  I put a  little twist on it though!  First, I added a little more sweetness to the batter to make it more like a muffin.  So, I added more brown sugar.  Second, I thought they would be really great if I added blueberries.  Boy! Are they good!  Finally, to give it a holiday feel I added cinnamon.  They are great with out the added ingredients or they are great with them, as well.  These pancakes are so good that your children do not even need syrup on them.  My children eat them plain, as a snack, when I have leftovers.  I simply put the excess pancakes in a baggie and put them in the refridgerator.  They are great warmed up or cold, right out of the fridge!

What intrigued me so much about this recipe is that it is All Natural and it tastes better than your original processed pancake batter.  I took a nutrition class recently and found that processed pancake batter has partially hydrogenated oils in the mix.  I always felt bloated after eating two pancakes at breakfast and never understood why.  After learning how bad partially hydrogenated oils are for your body, I have been using them less and less in my recipes.  I can eat several of the Rye Pancakes and I feel great and satisfied.  Try it out and let me know what you think and if you feel the difference!  Plus, your children will love 'em and will never want to go back to the old batter!!


Ingredients:
1c. Rye Flour (find it in the bulk section in your super market)
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
5 Tbs. Brown Sugar
1 tsp. Cinnamon
Mix dry ingredients together then add:
2 Eggs
2 Tbs. Olive Oil
1 c. Milk (use more for less thick)
1 container fresh blueberries.  (you can get frozen, but make sure to set them in warm water before placing on pancake.) Do not add blueberries to pancake batter.  Place blueberries on cooking pancakes.

Directions:
Mix liquid ingredients one at a time until mixed thoroughly.  Place skillet or pan on stove to medium heat.  Spray a little cooking spray to skillet.  Pour batter onto skillet then add 10 to 12 blueberries evenly onto circular batter.  Cook on one side till forms bubbles then flip.  Makes approximately 12-16 med pancakes.

Look...Mom!  No syrup!!

Pete Peevey's Sweet Italian Sausage Sandwich Game Time Favorite

                                          

                                           So easy and taste so great !!!

                                                     

Ingredients:

1 package of sweet Italian sausage medium or hot, whatever you desire.

Small delicious miniature bell pepper cut into small slices.

1 small white onion

Salt to taste

2 Tbs olive oil

Hoagie Style buns, split, buttered and toasted ( sprinkle garlic salt over butter then toast )

Slices of cheese whatever you desire, I use sharp cheddar and monterey jack

Directions:

Place sausage, onions and peppers with 2 tablespoons of olive oil in frying pan. Cook and turn the sausage until well browned and juices run clear. Cook vegetables until tender without overcooking them. Add salt to taste.

After cooking add large portions with your favorite cheeses to your butterred and toasted bun, for a delicious game time master piece!

MoM T Pecan Cinnamon Rolls Topped with Caramel Pecan Drizzle

                                     

Cinnamon Rolls
I c. warm milk

2 eggs (room temperature, slightly beaten)

1/3 c. butter melted

4 1/2 c. flour

1 tsp. salt

1/2 c. sugar

3 tsp. yeast

Caramel Filling:

1/2 c. butter melted

1 1/2 c. packed brown sugar

1 c. chopped pecans

2 Tbs. cinnamon (optional)

Directions:

1. Dissolve yeast in 1/2 c heated milk (110 degrees)

2. In a large bowl mix flour sugar and salt.

3. In a medium bowl mix remaining 1/2 c. milk, melted butter and eggs.

4. In flour mixture make a well/hole in the center of bowl.  Pour pumpkin mixture in the center of the well.  With a wooden spoon stir in the middle taking little bits of flour from the sides.  When enough flour has fallen to make the consistency of a runny dough.

5. Add yeast mixture to runny dough and place in warm area for 20 min. Dough will start to foam.

6. With wooden spoon, gradually stir in the rest of the flour. If too hard to stir, knead by hand.

7. Cover with clean dish cloth and place in warm area for approx. 90 min. to rise.  Dough should almost double in size.

8. While dough is rising, in a medium bowl mix 1/2 c. butter, 2 Tbs. cinnamon (optional) and 1 1/2 c. brown sugar. Set aside.

9. Using a cutting board and large knife chop 1 c. of pecans.  Set aside.

10. After dough has risen turn the dough out and place on a slightly floured surface and cover for 10 min.

11. Roll dough into a 16x21 inch rectangle.  Spread brown sugar, butter mix evenly over the dough.  Sprinkle pecans over dough.  Flatten into dough using a fork or the palm of your hand. 

12. Cut dough into 9 strips and roll up and place into a slightly greased 9x9 inch baking pan. Cover and let rise approx. 30 min.

13. Preheat oven to 350 degrees.

14.  Bake rolls until golden brown for about 30-35 minutes. While rolls are baking make Caramel Pecan Drizzle.

Caramel Pecan Drizzle

1 1/4 c. light corn syrup

3 c. brown sugar

1 can sweetened condensed milk

1/2 c. butter

1 c. pecans

Directions:

In a medium saucepan on medium heat cook and stir 1 1/4c. corn syrup and 3 c. brown sugar, until it boils.  Add 1 can sweetened condensed milk and stir, until it comes to a boil.  Add 1/2 c. butter (not margarine) turn heat to medium low and continue cooking for 5 minutes.  Drizzle caramel over warm rolls.  Enjoy!



Sponsored by:

Pete Peevey's 2 min Halloween Popcorn Surprise...Kids Love It!!! + 10 Halloween Pet Peeves

                                                                     Yummy!!!
Directions:

1. Dissolve 1/2 cube of butter.

2. In a large cooking pot, on high heat, with 1/3 c  of olive oil add 1 tsp spoon  salt.

3. Add desired amount of popcorn kernels, generally 1 cup for large cooking pot.

4. After popcorn popped, while still hot, add Halloween candy of choice: Candy Corn, Reese's Pieces, M&M,....etc.

Serve while still warm. Candy melts with popcorn for a delicious Halloween snack that people won't put down until it's all gone...enjoy!!!

Halloween Top 10 Pet Peeves

• Kids that run around the neighborhood smashing pumpkins...all those hours of carving down the drain.

• People that show up to Halloween parties without costumes...come on it's not that hard to throw on a wig and some tattered clothing on and say you're Rob Zombie.

• Trick or treaters with deep voices you know that they're way to old to be doing it...candy's not that expensive...is it?

• Cheek pinchers... that's when you know your costumes way too cool !!!

• People that only give out only one piece of candy and they live down a long 1/2 mile drive way..that's just wrong.

• When people wear a full faced Halloween mask at parties and you don't know who they are and they keep talking to you and you can't ever figure them out...please people identify yourself.

• Taking little kids  trick or treating and they want you to carry them the whole time because all of a sudden their legs got tired and they don't work anymore...we've all been there and done that!!!

• When everyone dresses a-like with the same costume because everyone saw the same epic movie that year...yo ho...yo ho... a pirates life for me. anyone missing an eye patch or bandana?

• When you were little and you would go trick or treating for 5hrs until you're feet fell off. When you got home with the goods, everyone would raid your candy, especially all the good candy bars...we are all guilty of being the raiders... right?

• Last of all, you were the one getting lots of candy in your trick or treat bag, but it never seem to get full because you had a small hole in it...it's the Charlie Brown effect.

If you have anymore Halloween Peeves to add to the list feel free to make a comment. We are dying to hear from you! Have a Happy Halloween!!!


Pete Peevey

Pete Peevey Comic

MoM T Double Pumpkin Cinnamon Rolls Topped with Pumpkin Frosting

MoM T: Double Pumpkin Cinnamon Rolls Topped with Pumpkin Frosting



Pumpkin Cinnamon Rolls

I c. warm milk

2 eggs (room temperature, slightly beaten)

1/3 c. butter melted

4 1/2 c. flour

1 tsp. salt

1/2 c. pumpkin

1/2 c. sugar

3 tsp. yeast

Pumpkin Filling:

1 1/2 c. pumpkin

1/2 tsp. pumpkin pie spice

1/2 c. sugar

1/2 c. packed brown sugar

Cinnamon Sugar:

1/2 c. butter melted

2 Tbs. cinnamon

1 1/2 c. packed brown sugar

Directions:

1. Dissolve yeast in 1/2 c heated milk (110 degrees)

2. In a large bowl mix flour sugar and salt.

3. In a medium bowl mix remaining 1/2 c. milk, pumpkin, melted butter and eggs.

4. In flour mixture make a well/hole in the center of bowl.  Pour pumpkin mixture in the center of the well.  With a wooden spoon stir in the middle taking little bits of flour from the sides.  When enough flour has fallen to make the consistency of a runny dough.

 

5. Add yeast mixture to runny dough and place in warm area for 20 min. Dough will start to foam.

6. With wooden spoon, gradually stir in the rest of the flour. If too hard to stir, knead by hand.

7. Cover with clean dish cloth and place in warm area for approx. 90 min. to rise.  Dough should almost double in size.

8. While dough is rising, in a medium bowl mix 1 1/2 c pumpkin 1/2 tsp. pumpkin pie spice 1/2 c. sugar and 1/2 c. brown sugar. Set aside.

9. In a small bowl mix 1/2 c butter, 2 Tbs. cinnamon and 1 1/2 c. packed brown sugar.  Mix until crumbly. Set aside.

10. After dough has risen turn the dough out and place on a slightly floured surface and cover for 10 min.

11. Roll dough into a 16x21 inch rectangle.  Spread pumpkin mix evenly over the dough.  Sprinkle cinnamon sugar mix over pumpkin.  Flatten sugar into pumpkin using a fork or the palm of your hand. 

12. Cut dough into 9 strips and roll up and place into a slightly greased 9x9 inch baking pan. Cover and let rise approx. 30 min.

13. Preheat oven to 350 degrees.

14.  Bake rolls until golden brown for about 30-35 minutes. While rolls are baking make Pumpkin Frosting.

Ingredients:

Pumpkin Frosting:

1 8oz. cream cheese (room temperature)

1/4 c. pumpkin (optional: add more pumpkin for taste, but not more than 1/4 c.)

1/4 c. butter (room temperature)

4 c. powdered sugar

1/8 tsp. salt

Directions:

1. In a medium bowl, with electric mixer, mix cream cheese and butter until smoothe.

2. Add pumpkin and mix thoroughly.

3. Add 1 tsp. salt and 1 c. powdered sugar and mix.  Do the same with each additional cups of powered sugar, until all 4 c. are added.  Blend until smoothe.

4. Place in refridgerator until rolls are done.

5. Spread frosting over warm rolls before serving.

Makes 9 large pumpkin rolls.  ENJOY!

                                      Sponsored by:



MoM T Artichokes with Roasted Garlic Sauce

Artichokes:

Rinse artichokes and then cut and top and stem off with sharp knife. Place in a steamer or large pot with water filled 1/3 of pot. Steam on Med High for 40-45 min. Teast leaves by pulling one off to see if it is tender. run cool water over artichokes, drain and set aside and let cool.

Roasted Garlic Sauce:

1/4 c. butter (room temp)

3/4 c. mayonaise

2 cloves garlic

1/4 c. minced fresh cilantro

In a small bowl whip butter and mayonaise together until smoothe. Chop garlic into small pieces and place on a cookie sheet. Turn broiler onto low. Broil in oven garlic until golden brown. (watch carefully or garlic will burn) Set aside a small portion of garlic and cilantro to decorate. Add remaining roasted garlic and cilantro to mayonaise and butter mixer. Place on dinner plate and serve. Make 4 servings.

Pete Peevey's Low Sugar Lemon Squares (Really Really Good !!!)

                                                           Low Sugar Lemon Squares


2 cups Flour
1/2 cup powder sugar
1 cup melted butter
1/2 teaspoon salt

Combine then press into 9x9 pan. Bake at 350 for 20 minutes or until golden.

Topping:

4 eggs beaten
1 cup sugar
1/3 cup lemon juice
1/2 teaspoon baking powder
1/4 cup flour


Mix together, pour over crust. Bake at 350 again for 20-25 minutes.

Immediately sprinkle with powdered sugar. And also sprinkle Cake Mate Green Apple decorating Decors over powdered sugar for an
awesome mouth watering taste.

Cut into medium squares while still warm.

MoM T Mud Pie

MoM T Mud Pie



What can I say? Even for my large appetite, for mouth watering delicious pie. You've heard the saying, "once you have a bite you can't put it down." This mud pie will leave you crying for more. I've seen people fight over this last piece of pie. So, put on your army gear and get ready to fight for your piece of the pie!

If you can't finish all those mouth watering morsels. Freeze those little puppies and hold on for an even bigger mouth watering explosion of pure creamy chocolate. So, get your little cooking tools ready and bring a stretcher because they'll be some fighting for all who want a piece of the pie!....Pete Peevey

                                MoM T Mud Pie


Layer 1
Pie Crust:
Mix: 1 c. of butter partially melted
1/2 to 3/4 c. butter flavored Crisco partially melted
2 1/2 c. to 3 c. of flour
1 c. of chopped walnuts
Mix together to a cookie dough consistency
place in  15x10.5x2 inch pan (biggest pyrex rectangular dish)
Put all pie crust ingredients in and press flat against bottom of pan.
Bake at 350 till golden brown (approx. 20 min)
Set aside and let cool completely


Layer 2
cream Cheese Filling:
4 8oz. pkgs. of room temperature cream cheese
1 to 2 Tbs. of milk
Mix cream cheese and milk in bowl, with a mixer, until fluffy
3 to 3 1/2 c. powdered sugar
Add in powdered sugar to taste approx. 3 cups
Set aside in fridge to keep cold (approx. 30 min)


Layer 3
Pudding:
2 small boxes of chocolate Jello instant pudding
1 small box of lemon Jello instant pudding

Pour all pkgs together in large bowl
Add 4 1/2 c, of cold milk
Mix until thick
Set aside in fridge to keep cold (approx. 30 min)


Layer 4
Whipped Topping:
1 12 oz. Cool Whip large container (room temp)
1/2 c. of chopped walnuts



Directions: Take cooled pie crust and spread layer 2 (cream cheese filling) on top of pie crust. Then spread layer 3 (pudding) on top of layer 2. Finally, top it off with layer 4 (cool whip). Spread Cool Whip on top of layer 3 then sprinkle walnuts on top.  You do not have to use walnuts in recipe. 


Keep covered and refridgerate

Enjoy!

                                                                                                   

Pete Peeveys Pet Peeves & Recipes: Pete Peevey's Skeleton Bones & Salsa

Pete Peeveys Pet Peeves & Recipes: Pete Peevey's Skeleton Bones & Salsa