Paleo Friendly Jalapeno Bacon Cauliflower Biscuits

• 2 tbsp. olive oil
• 1 - 16 oz. bag riced cauliflower
• 1 jalapeno, minced
• 3 slices bacon, cooked & crumbled
• 1 tsp. chopped garlic
• 1/2 tsp. salt
• 1/2 tsp. red pepper flakes
• 1/2 tsp. garlic powder
• 1/3 cup almond flour
• 1 egg, beaten

Heat the olive oil in a skillet over medium heat.  Add the riced cauliflower, jalapeno, bacon, garlic, and spices.  Saute over medium heat for about 8 minutes, until the cauliflower has softened.  

Remove the pan from the heat and stir in the almond flour and beaten egg.  Stir to combine everything together.

Use a 1/4 cup measure to scoop "biscuits" onto a baking pan lined with parchment paper.

Bake for 35 minutes, until browned and crispy.   Allow to cool for 5 minutes before transferring to a cooling rack. 

Enjoy!

Mostly Paleo Friendly Christmas Feast

Bacon Wrapped Pork Tenderloin

• 2 - 1.25 lb. pork tenderloins
• 1 tbsp. chopped garlic
• 6 sprigs fresh rosemary, divided
• 1.5 tbsp. fennel seeds, minced
• 2 tsp. salt
• 3 tbsp. olive oil, divided
• 2 whole heads garlic
• 8 slices bacon

Preheat oven to 425F.

Strip leaves off two stems of rosemary and mince along with the fennel seeds.  In a small bowl, mix together 1 tbsp. chopped garlic with the minced rosemary and fennel and 2 tbsp. olive oil.  Rub the mixture all over the tops of the two tenderloins.  You can do this part ahead and let sit overnight.

In a 9x13 baking dish, lay out the 4 sprigs of rosemary.  Wrap 4 slices of bacon around each tenderloin and place into the dish.  Slice the heads of garlic in half and add to the dish.  Drizzle the remaining tbsp. of olive oil over the top of everything.

Bake for 45 minutes.  Let rest for 10 minutes before slicing.  Enjoy!

Italian Peas

• 2 tbsp. olive oil
• 1 shallot, thinly sliced
• 1 tsp. chopped garlic
• 1 - 12 oz. bag frozen peas
• 2 tbsp. reduced sodium chicken broth
• salt and freshly ground black pepper

Heat the oil in a skillet over medium heat.  Add shallot slices and cook for 3 minutes, add garlic and continue to cook for one more minute, stirring constantly.  Add frozen peas and broth, season with salt and pepper.  Cover and cook for 10 minutes.  Enjoy!

Cheesy Jalapeno Sweet Potato Puffs

• 2 sweet potatoes, mashed (about 2 1/4 cups)
• 3 eggs, beaten
• 1 1/2 cups pepper jack cheese
• 5 tbsp. plain Greek yogurt
• 5 strips of bacon, cooked and minced
• 2 jalapeno peppers, minced

Peel the sweet potatoes and add to a pot of boiling water.  Cook for 50 minutes, until tender.  Drain, mash the sweet potatoes in a large bowl.

Preheat oven to 400F.

Add the eggs, cheese, yogurt, bacon and jalapenos to the mashed sweet potatoes.  Stir until everything is mixed together.

Spray a mini muffin pan with cooking spray.    Scoop the sweet potato mixture into the pan.  Bake for 20-25 minutes, until browned and a toothpick inserted comes out clean.  Let slightly cool and serve warm.  Enjoy!

Zucchini Fritters

• 2 medium zucchini, grated
• 4 green onions, minced
• 2 eggs, beaten
• 1 tsp. garlic powder
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper
• 2 tbsp. Olive oil

Place grated zucchini into a kitchen towel and season with salt.  Let sit for a few minutes and then right out as much of the liquid as you can.

Place the ringed out zucchini into a bowl and add the green onions, eggs, garlic powder, almond flour and Parmesan. Stir to mix well.  Season with salt and freshly ground black pepper.

Heat 2 tbsp. olive oil in a skillet over medium heat.  Once the oil is hot and shimmering, add dollops of the zucchini mixture, forming them into fritters. Cook until golden brown on both sides, about 6 minutes total.  Lay the fritters onto a plate lined with paper towels until ready to serve.  Enjoy!

Garlic Mashed Cauliflower

• 1 - 16 oz. bag of riced cauliflower
• 2 tbsp. butter
• 1 tsp. chopped garlic
• 1/3 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Steam the cauliflower in the microwave according to the directions on the bag.  Pour the cooked cauliflower into a food processor.  Add the butter, garlic and Parmesan and pulse until mixed together and creamy.   Season with salt and freshly ground black pepper.  Transfer to a pan to keep warm over low heat until you're ready to serve.  Enjoy!

BLT Bites

• cherry tomatoes, cut in half
• cooked bacon, cut into 1 inch pieces
• light mayo
• iceberg lettuce, cut into small, 1 inch, chunks

String a toothpick with 1/2 cherry tomato, piece of bacon, chunk of iceberg with a dallop of mayo, piece of bacon, and 1/2 cheery tomato.  Repeat and Enjoy!

Paleo Friendly Enchilada Bake

• 1 - 16 oz. bag riced cauliflower
• salt and freshly ground black pepper
• 1.25 lbs. extra lean ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno, minced
• 1 - 14.5 oz. can tomato sauce
• 3 tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. garlic powder
• 2 tsp. dried oregano
• 1 tsp. salt
• 4 eggs

Preheat oven to 400F.  Spray a 9x13 baking dish with cooking spray.  

Combine the tomato sauce, chili powder, cumin, garlic powder, oregano and salt in a small bowl and set aside.

Drizzle a large saute pan with olive oil.  Saute the ground beef and onion over medium until the beef is no longer pink.  Drain liquid and return it to the pan.  Stir in the bell pepper and jalapeno.  Pour the spiced tomato sauce into the pan and stir to combine.  Let simmer for a few minutes.

Meanwhile, pour the riced cauliflower into the baking dish and generously season with salt and freshly ground black pepper, to taste.  Pour the beef mixture over the top.   Crack the eggs over the top of the beef and use a wooden spoon to stir the eggs into the dish.  Continue to stir until the eggs are no longer visible. 

Pop it in the oven and cook for 45 minutes,  until the casserole is brown and the edges have set.  Let it sit for 5 minutes before serving.

Enjoy with guacamole and salsa.  Yum!

Paleo Friendly Chicken Fajita Patties

• 1 lb. ground chicken
• 1 green bell pepper, roughly chopped
• 1 red bell pepper, roughly chopped
• 1/2 onion, roughly chopped
• 1 tsp. chopped garlic
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• Olive oil

Preheat oven to 400F.  Line a baking pan with a sil pat mat or parchment paper and lightly drizzle with olive oil.

Add the bell peppers, onion and garlic into a food processor.  Pulse to chop the veggies.  Add in the chicken and pulse to mix everything together.  Add in the spices and pulse.  Transfer the mixture to a bowl and stir everything together.  

Use a 1/3 cup measure to scoop the chicken mixture onto the baking pan and flatten out into patties.  Brush the tops of the patties with olive oil.

Bake for 25 minutes.  Drain liquid from the pan and turn the oven up to broil and keep under the broiler 3 minutes, until patties are browned.  Turn the patties over and continue to broil until the other side is browned, 1-2 more minutes

Serve with your favorite sides. Enjoy!

Holiday Dinner Party

Crock Pot Glazed Ham

• 1 - 9 lb. spiral sliced ham
• 1 cup light brown sugar
• 1 cup apple cider
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 1 tsp. garlic powder
• 1 tsp. paprika

Combine sugar, cider, honey, mustard and spices in a medium saucepan and warm over medium heat, whisking it constantly.  Bring it to a simmer and continue whisking for 5 minutes, until it slightly thickens.

Put the ham into an 8 quart crock pot.  Slightly separate the slices and drizzle the glaze over the ham.  Cover and cook on low for 5 hours, basting with the glaze every hour.

Enjoy!

Green Bean Bacon Bundles

• 1 1/2 lbs. green beans, trimmed
• 1 - 12 oz. package bacon, each slice cut in half
• freshly ground black pepper
• 4 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. dijon mustard
• 1 tbsp. minced garlic
• 1/2 tsp. sugar
• 1/4 tsp. salt

Preheat oven to 350F.

Wrap 6 green beans with a half slice of bacon and lay on a baking dish lined with parchment paper.  Continue until all green beans have been used.  This should make about 20 bundles.  

In a small bowl, whisk together the oil, vinegar, mustard, garlic, sugar, and salt.

Season the green bean bundles with  freshly ground black pepper.  Drizzle the vinaigrette over the top. Bake for 30 minutes.  

After cooking for 30 minutes, turn the oven up to 425F and continue to cook until the bacon is crispy, about 15 more minutes.  

Transfer the bundles to a serving dish and enjoy!

Crock Pot Potatoes Au Gratin

• 1 tbsp. butter, room temperature
• 4 large russet potatoes (about 4 lbs.)
• 3 cup grated Gruyere cheese
• 3 cups heavy cream
• 3 tsp. chopped garlic
• 1 tsp. dried thyme
• salt and freshly ground black pepper
• 1/2 cup shaved Parmesan cheese

Grease your crock pot with 1 tbsp. room temperature butter.

Peel the potatoes and slice them into thin rounds, set aside.

In a medium saucepan heat the cream, garlic and thyme for about 2 minutes, until warmed through.

Add a layer of potatoes to the crock pot, overlapping as you go.  Season with salt and freshly ground black pepper.  Pour about 1/4 of the cream mixture over the top and sprinkle with Gruyere.  Repeat with the remaining potatoes, salt and pepper, cream mixture and Gruyere, for 3 more layers.

Cover and cook on high for 5 minutes.  Sprinkle the Parmesan over the top, cover the crock and let cook until Parmesan is melted, about 5 minutes.

Uncover the crock and let it rest for 15 minutes, allowing the sauce to thicken.

Enjoy!

Autumn Chopped Salad

• 8 cups chopped romaine lettuce
• 2 medium pears, chopped
• 1 cup dried cranberries
• 1 cup chopped pecans
• 8 slices bacon, cooked and crumbled
• 4 oz. crumbled feta cheese
• 2/3 cup poppy seed salad dressing
• 1/3 cup balsamic vinaigrette salad dressing

Add the romaine into a large bowl.  Top with pears, cranberries, pecans, bacon and feta.  Cover and refrigerate until you're ready to serve.  Toss everything together and dress the salad, mixing it together until everything is well dressed.

Enjoy!

Bacon & Chive Cheese Log

• 1 - 8 oz. package reduced fat cream cheese, room temperature
• 1 cup shredded white cheddar cheese
• 1 tsp. garlic powder
• 12 slices cooked bacon, divided and crumbled
• 1/2 cup chopped chives, divided
• 1/4 cup chopped pecans

In a large bowl combine the cream cheese, white cheddar, garlic powder, 6 slices of crumbled bacon and 1/4 cup chopped chives.  Stir to combine until everything is well incorporated.

Pour the mixture onto a piece of plastic wrap.  Form it into a log shape, wrap it up and let it sit in the refrigerator for a few hours, or overnight.

Put the remaining 6 slices of crumbled bacon, 1/4 cup chopped chives and 1/4 cup chopped pecan on a plate.  Roll the log around using your hands to coat it with the mixture.

Serve with baguette and/or crackers.  Enjoy!

Crock Pot Chocolate Peanut Clusters

• 24 oz. cocktail peanuts
• 1 - 4 oz. German chocolate Bakers bar
• 1 - 12 oz. bag semi sweet chocolate chips
• 5 - 4 oz. white chocolate bars 

Generously spray crock pot with cooking spray.

Add the ingredients to the crock in the order listed:  peanuts first, then German chocolate bar, then the semi sweet chips and lastly the white chocolate, broken up into pieces.  Cover the crock with a paper towel and secure the lid over the top.  Cook on low for 1 hour without disturbing.  Stir to combine.  Recover the crock with the paper towel and re-secure the lid.  Continue to let cook another 15 minutes.  Stir everything together again and using a 1/4 cup measure, put dollops of the mixture onto  parchment paper.  Allow to cool completely.  Store in an air tight container, or in the fridge, until you are ready to enjoy.

Paleo Friendly Crock Pot Chili

• 2.5 lbs. extra lean ground beef
• Olive oil
• 1 large red onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeno, minced
• 1 tbsp. chopped garlic
• 1 - 10 oz. can Rotel tomatoes, drained
• 1 - 28 oz. can crushed tomatoes
• 1 - 15 oz. can tomato sauce
• 2 tbsp. chili powder
• 1 tbsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. red pepper flakes
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• Diced avocado, for serving

Heat a skillet over medium high heat, drizzle with olive oil and add the onion and saute until starting to soften, about 3 minutes.  Stir in the garlic and cook another minute, until fragrant.  Add the ground beef and cook, until browned, breaking it up with a wooded spoon.  Transfer the onion & meat mixture to a sprayed crock pot.  Add the remaining ingredients and stir to combine.

Heat on low 6 hours.  Enjoy with diced avocado on top.

Yum!

Southwestern Sausage Queso

• 1 - 16 oz. package Jimmy Dean Hot pork sausage
• 1 - 8 oz. package reduced fat cream cheese
• 2 - 10 oz. cans Rotel, undrained
• 1 - 15.25 oz. can sweet corn, drained
• 1 - 8 oz. package reduced fat shredded colby jack cheese

Heat a large pot over medium high heat and brown the sausage, breaking it up with a wooden spoon, until browned, about 10 minutes.  Drain the sausage in a colander and return it to the pan, reducing the heat to low.

Cut cream cheese into pieces and stir it into the sausage, stirring it until melted.

Add the Rotel and corn and stir to combine.  Add the shredded cheese and continue to cook, stirring continuously, until everything is melted and warmed through.  

Move the dip into a small crock pot to keep it warm.  Serve with tortilla chips.

Enjoy!

One Pan Turkey Taco Casserole

• 1 lb. extra lean ground turkey
• 1 tbsp. olive oil
• 2 tbsp. butter, divided
• 1/2 yellow onion, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 cup long grain white rice
• 2 3/4 cup reduced sodium chicken broth
• 1/4 cup light sour cream
• 1 - 4.5 oz. can diced jalapenos, drained
• 1 - 15 oz. can black beans, rinsed & drained
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 tsp. salt
• 1 cup shredded Mexican blend cheese

In a large pan, heat the olive oil over medium high heat.  Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.  Drain meat and set aside.

In the same pan, melt 1 tbsp. butter.  Add the onion and bell peppers and cook until they start to get soft, about 3 minutes.  Add the garlic and cook for 1 minute, until fragrant.  

Push the vegetables to one side of the pan and melt the remaining 1 tbsp. of butter on the other side.  Add the rice to the melted butter and toast for 1 minute.

Mix everything together and add the chicken broth, sour cream, cooked ground turkey, diced jalapenos, black beans and seasonings.  Bring the mixture to a boil and then reduce heat to a simmer.  Cover and simmer for 20 - 25 minutes, until liquid is absorbed and rice is tender.

Sprinkle the cheese inside the pan and stir to combine.  Enjoy!

Our 2017 Thanksgiving Feast

Crock Pot Creamed Corn

• 5 - 15.25 oz. cans sweet corn, drained
• 8 slices cooked bacon, chopped
• 1 cup non-fat milk
• Salt & freshly ground black pepper, to taste
• 1 - 8 oz. block reduced fat cream cheese, quartered
• 1 stick butter, cut into tablespoons
• 1 bunch green onions, white & light green parts only, chopped

Pour the corn into the slow cooker.  Sprinkle the chopped bacon over the corn and pour the milk over the top.  Season with salt & freshly ground black pepper.

Put the quartered cream cheese and tablespoons of butter on top.  

Cover and cook on high for one hour, stir everything together, recover the crock and continue to cook on high for another two hours.  Keep on warm until ready to serve.  Stir in the chopped green onions and enjoy!

Cheesy Brussel Sprout Gratin

• 32 oz. brussel sprouts, trimmed and sliced in half lengthwise
• Olive oil
• salt & freshly ground black pepper
• 1 tbsp. butter
• 1 large shallot, chopped (about 2/3 cup)
• 4 tsp. all purpose flour
• 1 1/2 cups non-fat milk
• 2 tsp. chopped fresh thyme
• 2 tbsp. shaved Parmesan cheese
• 4 oz. grated Gruyere cheese

Preheat oven to 400F.  Line a baking pan with parchment paper and drizzle with olive oil.  Add the brussel sprouts and season with salt and pepper.  Drizzle more olive oil over the top.  Roast for 15 minutes, stir them around and roast for another 10 minutes.  Remove from the oven and move the brussel sprouts into a 9x13 baking dish.

Meanwhile, heat a large skillet over medium heat.  Add the butter and let it melt.  Add the shallot and cooked until softened and starting to brown, about 4 minutes. Sprinkle the flour over the shallots, 1 tsp. at a time, stirring to make a roux.  Once the flour and shallots are all incorporated,  slowly stir in the milk, stirring with a wooden spoon, until thickened, about 6 minutes. Add the thyme, Parmesan and Gruyere, continuing to stir until cheeses are melted and sauce is thickened.  

Pour the cheese sauce over the roasted brussel sprouts and bake for 15 minutes until sauce is bubbly and starting to brown.

Creamy Mashed Potatoes

• 3 large Russet potatoes (about 3 lbs.)
• 6 oz. reduced fat cream cheese, at room temp
• 4 tbsp. butter
• 1/2 cup whole milk
• Salt & pepper, to taste

Peel potatoes, rinse and cut into chunks.  Place potato chunks in a pot, cover with hot water and season with salt. Bring water to a boil and then reduce to a simmer.  Simmer potatoes until fork tender, about 20 minutes.  Drain completely and put potatoes back into the same pot.  Mash the potatoes with cream cheese, butter and milk.  Season with salt & freshly ground black pepper.  Keep covered on low until ready to devour. Enjoy!

The Turkey...

The Pie...

This is Us... Minus Dad who doesn't like to be photographed :)

Taco Casserole

• 1.25 lbs. extra lean ground beef
• 1 white onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 tbsp. olive oil, divided
• 1 - 15 oz. can chili beans, drained
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. salt
• 2 tbsp. tomato paste
• 15 oz. salsa
• 2 cups shredded Mexican blend cheese, divided

For Serving:

• Shredded iceberg lettuce
• Sour Cream
• Chopped Tomatoes
• Sliced Pickled Jalapenos
• Sliced avocado
• Tortillas 

Heat oven to 350F.  Spray a 9x13 baking dish with cooking spray, set aside.

Heat 1 tbsp. oil in a large skillet.  Add the beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 6-8 minutes.  Drain the fat in a colander and set aside on a plate.

Add the remaining 1 tbsp. oil to the same pan and add the onion, bell pepper and garlic.  Cook, stirring occasionally, until softened, about 5 minutes.  Return the beef to the pan and stir in the beans.  Add the spices and tomato paste.  Stir to combine and cook for about 2 minutes, until everything is blended together.

Remove the skillet from the heat and stir in the salsa and 1 cup cheese.  Transfer the mixture to the prepared baking dish and spread into an even layer.  Sprinkle the remaining cup of cheese on top.

Bake until the cheese is melted and everything is heated through, about 20 minutes.  Let sit 5 minutes before serving.

Enjoy with shredded lettuce, sour cream, chopped tomatoes, jalapenos, avocado, and tortillas.

Yum!

Slow Cooked Green Chile Pork

• 1 - 2 lb. boneless pork roast
• 1 yellow onion, chopped
• 1 tbsp. chopped garlic
• 1 Serrano pepper, minced
• 1 Poblano pepper, chopped
• 2 Anaheim chiles, chopped
• 1 cup petite diced tomatoes
• 2 cups chicken stock
• 1 - 4 oz. can hot diced green chiles
• 1 - 7 oz. can mild diced green chiles
• 1 tsp. oregano
• 1 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. cayenne pepper

Spray your crock pot and place the pork roast in it.

Put the onion and peppers around the roast.  Pour the chiles and tomatoes over the top.  Sprinkle the spices over the top and pour the broth over everything.

Cover and cook on low 7-8 hours.

Use tongs to shred the pork, mixing everything together.  Keep on warm until ready to serve.

Enjoy!

Paleo Friendly Crock Pot Pulled Chicken

• 2 lbs. boneless skinless chicken breasts
• 3 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. chili powder
• 1.5 tsp. black pepper
• 1 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. red pepper flakes
• 1/2 tsp. paprika
• 1/2 tsp. oregano
• 1.5 tsp. garlic powder
• 1.5 tsp. onion powder
• 1 tbsp. dried parsley
• 1 tsp. dried onion flakes
• 1 tsp. dried dill weed

Lay the chicken out in a sprayed crock pot.  Drizzle the chicken with olive oil and vinegar.  Sprinkle spices over the top.  Cover and cook on low for 6 hours.  Using two forks, shred the chicken and mix it well with the juices and spices in the crock.  Enjoy with your favorite veggie!

Bunco Yum! Crock Pot Taco Meat

• 2 lbs. lean ground beef (93% lean)
• 1 - 14.5 oz. can petite diced tomatoes, drained
• 1 - 7 oz. can mild diced green chiles, drained
• 1 - 4.5 oz. can hot diced green chiles, drained
• 2 tbsp. chopped garlic
• 1 red onion, chopped
• 1 tsp. cumin
• 1 tsp. chile powder
• 1 tsp. adobo seasoning
• 1 tsp. paprika
• 1 1/2 tsp. salt
• 1 1/2 tsp. garlic powder

Spray your slow cooker with cooking spray.  Add the onion, mild and hot green chiles and chopped garlic. Stir to combine.  Lay the ground beef on top, season with cumin, chile powder, adobo, paprika, salt and garlic powder.  Pour the diced tomatoes over the top.  Cover and cook on low for 6-8 hours.  Break the meat up with a wooden spoon and stir everything to combine.  Keep on warm until you're ready to serve.  Enjoy!

End of Summer Shindig

Stromboli

• 1 - 11 oz. package Pillsbury Thin Pizza Crust
• 1/3 cup pizza sauce
• 3 slices provolone cheese, sliced in half
• 5 slices Canadian bacon, sliced into thin strips
• 1/2 of a green bell pepper, chopped
• 1/4 cup chopped yellow onions
• 1/4 cup turkey pepperoni, sliced into thin strips
• 1/2 cup mozzarella cheese
• 1 tbsp. olive oil
• 1/2 tsp. Italian seasoning

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

Roll out pizza dough to form a rectangular crust, about 11"x13" and place on the parchment paper.  

Layer the topping down the middle 1/3 of the dough, lengthwise:  sauce, provolone, bell pepper, onion, pepperoni, Canadian bacon, mozzarella.

Using a sharp knife, cut thin strips down the sides of the un-topped dough.  Fold the strips of dough one at a time to crisscross, covering up the filling.  Brush with olive oil and sprinkle with Italian seasoning.

Bake for 15-20 minutes, until the crust turns golden.  Cool for a few minutes before slicing.

Italian Sub Pinwheels

• 5 burrito size flour tortillas
• 8 oz. whipped cream cheese
• 2 tsp. Italian seasoning
• 2 tsp. garlic powder
• Sliced provolone cheese
• Sliced Italian salami
• Sliced pepperoni
• Sliced smoked ham
• Shredded iceberg lettuce
• chopped pepperoncinis

In a bowl, combine the cream cheese, Italian seasoning and garlic powder.

Lay a tortilla out and evenly cover it with the cream cheese mixture.  Layer the provolone, salami, pepperoni and ham over the top.  Sprinkle lettuce and pepperoncinis over the top.  

Roll the tortilla up like a burrito and cover it with saran wrap.  Continue the process with the remaining tortillas and ingredients.  Put the rolled tortilla "burritos" into the refrigerator for a few hours.  When ready to serve, slice each "burrito" into slices and serve.  Yum!

Bacon Jalapeno Eggs

• 12 eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
• 1 tbsp. spicy brown mustard
• 1 tbsp. Dijon mustard
• 8 slices bacon, cooked & crumbled - divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the hard boiled eggs in half lengthwise.  Remove the yolks and put them in a mixing bowl.  Place the whites on a serving tray.

Mash the egg yolks with a fork.  Add the mayonnaise and mustards and stir until well combined and a smooth texture.  Mix in the jalapenos and 6 slices of the cooked & crumbled bacon.  Spoon the mixture into the egg whites.  Sprinkle each stuffed egg with paprika and top with the remaining 2 slices of crumbled bacon.

BLT Bites

• cherry tomatoes, sliced in half
• cooked bacon strips, cut into 1 inch pieces
• iceberg lettuce, cut into 1 inch chunks
• light mayonnaise
• toothpicks

String a toothpick with 1/2 cherry tomato, 1 slice bacon, 1 chunk iceberg with a dallop of mayo, 1 slice bacon, 1/2 cherry tomato.  Repeat & Enjoy!

Mini Frittatas

• 12 slices cooked bacon, chopped
• 2 jalapenos, seeded and minced
• 10 eggs, beaten
• 1/4 cup sour cream
• 1 cup shredded Mexican blend cheese
• 1 tsp. garlic powder
• salt & freshly ground black pepper

Preheat oven to 375F.  Spray a mini muffin pan with cooking spray.

Whisk together the eggs, sour cream and shredded cheese.  Stir in the chopped bacon and minced jalapenos.  Season with garlic powder, salt & freshly ground black pepper.

Pour the egg mixture into the mini muffin pan, filling each cup to the top.

Bake for 15-20 minutes, until a toothpick comes out clean.  Let cool slightly before serving.  

These are great to make ahead and serve cold or at room temperature!

Some of the Party Crew!

A shot from above!