Cheeseball Dip

I remember when I went to see my grandma. She made this dip and had me try and taste it with a cracker. I tried and I became ADDICTED to it! However, eating too much causes digestive issue for me. Whoo, that's a lot of cheese! I made this myself and shared it with my family and friends. They got addicted to it and kept asking me for recipe and I had to pass it out to many people. This recipe IS a keeper! This is the best appetizer that you can serve with your friends and family at a party. I guarantee you that they will be GONE by the end of your party. (It depends on how many people).

Since this recipe makes a big batch of cheeseball (about the size of a butter tub), I suggest you to divide the dip and put the half in the freezer for later use and the other half to eat in the moment.

Recipe

3 pkg. (8oz) cream cheese
2 jars of Kraft Old English
1 jar of Kraft Roka Blue Cheese or 6oz of crumbled blue cheese
1/2 tsp. garlic powder
1/2 tsp. garlic salt
3 Tbsp red wine vinegar

Cream all ingredient together until smooth. Chill then serve!

(Picture will be posted later)

The old english and roka blue cheese jars can be found next to pimento cheese or pasturized cheese  in a non-refrigerated section. It really depends on which store you go to.  A jar of roka blue cheese is very difficult to find. They are not available all year round. They are only available during the fall/winter holidays. When they are not in season, I used the crumbled blue cheese that can be found in the refrigerated cheese section.

Coleslaw - with mayonnaise

I grew up eating the delicious coleslaw my mom made. This is one of the best coleslaw I've ever had among other coleslaw with milk. This coleslaw taste almost the same as the other coleslaw with milk. It just have different ingredients. Enjoy!!

Recipe

1 c. mayonnaise or miracle whip salad dressing (personally, the salad dressing tastes better)
1/2 c. sugar
2 1/2 c. milk
1/8 tsp or dash of celery seed (optional)
1/2 head cabbage, shredded
1 stalk of carrot, sliced in small pieces

Mix all ingredients together. Chill then serve!

You can actually add onion or anything you like in your coleslaw. This recipe is just basic that you can actually add anything to it to your preference.

Coleslaw - with milk

I grew up eating the delicious coleslaw that my mom made. This coleslaw is the best I ever tasted among other type of coleslaw with mayonnaise. It is so EASY to make! Enjoy!

Recipe

3/4 c. evaporated milk
3/4 c. sugar
2 Tbsp. apple cider vinegar
1/8 tsp or a dash of celery seed (optional)
1/2 head of cabbage, shredded
1 stalk of carrot, sliced into small pieces

Mix all together. Chill then serves!

You can actually add onion or anything you like in your coleslaw. This recipe is just basic that you can actually add anything to it to your preference.

Chicken Pot Pie

I got tired of eating few recipes that contains chicken as the main dish over and over. I thought of trying to expand the delicate taste of chicken in a new way that I have never done before.  I thought of banquet chicken pot pie. I thought that they tasted good, but I thought to myself if it is possible to make it. After researching and deriving ingredients to make this the best chicken pot pie ever! Yes it is possible, but very long to prepare and cook this dinner. I suggest that you should cook this when you have plenty of hours to focus on. This dinner is also freezable!  You can make it and store it for later! They are good in the freezer for up to 6 months.

Recipes  makes 2 chicken pot pies serves 6 each pie

2 c. diced potato
1 3/4 c. sliced carrots
2/3 c. chopped onion
1 c. butter
1 c. flour
1 3/4 tsp. salt
1 tsp. thyme
3/4 tsp. black pepper
3 c. chicken broth
1 1/2 c. milk
4 c. cubed chicken, cooked
1 c. frozen peas
1 c. frozen corn
2 pastry for 9 inch pie dish

Boil potato and carrot then reduce heat to simmer for 8 to 10 minutes.  Drain and set aside.  In a large skillet, saute onion in butter until tender.  Stir in flour, salt, thyme, and pepper until blended.  Gradually stir in broth and milk, bring to a boil.  Cook and stir for 2 minutes or until thickened.  Add chickens, potato, and vegetables. Remove from heat.  Fill 2 pastry shells with chicken mixture.  Put another pastry on top of both pies. Cut slits.  Bake one pot pie at 425 degrees for 35 to 40 minutes or until crust is lightly browned.  Let it stand for 15 minutes before cutting.  You bake another pie at the same degree and length then let it cool off and then put it in the freezer. Whenever you want to eat, let it thaw and heat it up and serves hot.

Pumpkin Cake Roll

When I went over to see my grandma for Christmas, she brought out this pumpkin cake roll and asked me to have some. I tried it for the first time and fell in love with it. It tastes so rich and delicious! I asked for a recipe and it is easy to make! This is a perfect holiday dish with your family and friends gathering.

Recipe makes 1 roll

3 eggs
1 c. powdered sugar
2/3 c. pumpkin (pure, not pie mix)
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger (best 1/2 tsp. in my opinion)
1/2 tsp. salt
1 c. chopped nut (optional)

Filling

1 c. powdered sugar
2 (3oz) package of cream cheese
1/2 tsp. vanilla

Beat eggs for 5 minutes. Gradually add sugar and beat well.  Combine pumpkin and lemon juice with the mixture.  Add flour, baking powder, and spices. Mix well. Spread into greased and floured 15x10x1 inches pan. Top with nuts.  Bake at 375 degrees for 15 minutes. While baking. Have a clean kitchen towel spread out and sprinkle powder sugar on top of the towel.  Also make a filling by combining the ingredients. Beat until smooth and set aside when ready.When done baking, turn the pan over onto the towel. Immediately start at the end and roll the towel and cake together. (It does not matter which ends, the small end will create a smaller but fat roll while the large end will create a long and thin roll. It is up to how you want the roll to look like). Let it cool, then unroll it.  Immediately, spread over the cooled cake with a filling. Roll it up again. Chill in the fridge for a while until the filling is set, then serves deliciously.