World’s Best Cheeseball

FB Source: Hilary Weeks

Ingredients:
1 (8-oz.) pkg. cream cheese
1 (5-oz.) jar Kraft Old English Cheese
4 T. crumbled blue cheese
2-3 green onions, diced
2 tsp. Worcestershire sauce
Pecan, chopped
Crackers of choice

Directions:

1. In mixer, thoroughly combine cheeses, green onions, and Worcestershire sauce. 
2. Form into ball and place on a pretty plate. 
3. Cover in chopped pecans. 
4. Serve with favorite snack crackers

This is hands down, the best recipe I own. My Aunt Gayle made this at all our family holiday gatherings and now I make it for all of mine. After tasting it, people think I’m a hero. Trust me, make this for your next special occasion and you will be a hero too. (Don’t be surprised if someone breaks out singing… “Did you ever know that you’re my hero…”) It’s that good.

Slimmed-down Broccoli and Cheddar Soup

FB Source: 

Carl Barbaro

Ingredients:
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced

Directions:

1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately (in separate bowls).
2. Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes.
3. Add the flour and cook, stirring, until lightly toasted, about 2 minutes.
4. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
5. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes.
6. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. 
7. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Recipe adapted from http://www.foodnetwork.com/

Amy's Cheese-Ball

FB Source: John M Simmons

Ingredients:

Cheese Ball:
16 oz cream cheese
4 oz onion dip (like for potato chips)
2 cups shredded colby and monterey jack cheese combined
(you may substitute cheese of your choice)
1/2 Tbsp Worcestershire sauce
1/2 Tbsp A-1 steak sauce
Juice of 1/2 lemon
2 Tbsp Mrs. Dash* original salt substitute.
1 celery stalk finely chopped
1 green onion finely chopped
1/4 cup carrots finely chopped or shredded
Ritz cracker crumbs or seasoned bread crumbs.

Turkey:
small piece of red bell pepper or tomato (for turkey wattle)
Pepperidge Farms Cracker Trio

Directions:

Cheese Ball:

1. Set aside cracker crumbs. (They will be used to coat the outside of the finished cheese ball.)
2. Mix together Worcestershire sauce, A-1 and lemon juice. Combine ingredients and cream together by hand. Form into desired shape. Coat with cracker crumbs, or more shredded cheese. 

Turkey:

1. Shape your cheese ball into a turkey shape, using the picture as a guide.
2. Use cracker crumbs to coat body and use Pepperidge Farm Cracker Trio for tail feathers and wings. Use chopped nuts for the eyes, a sliver of cheese for the beak and red bell pepper or tomato for the wattle.

*For our friends outside the U.S.- Mrs. Dash is a salt free seasoning blend of herbs and spices.

Amy said I could share her cheese ball recipe with you. It's awesome. Today she made it in the shape of a turkey.

Maryland Crab Cakes

FB Source: Yummy Tasty Recipes

Ingredients:
Crab Cakes:

1 large egg
2 1/2 Tbsp mayonnaise (I like Hellman's Real)
1 1/2 tsp Dijon mustard (I like Maille brand)
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 tsp salt
1/4 cup finely diced celery (you'll need one stalk)
2 Tbsp finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

Quick Tartar Sauce:
1 cup mayonnaise
1 1/2 Tbsp sweet pickle relish
1 tsp Dijon mustard
1 Tbsp minced red onion
1-2 Tbsp lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:

Crab Cakes:

1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
3. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat.
4. Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
5. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Tartar Sauce:

1. Mix all ingredients together in a small bowl.
2. Cover and chill until ready to serve.

French Dip Crescents

Magic of the Seasons

Ingredients:

French Dip Crescents

2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping

Easy Au Jus
olive oil, just enough to saute
1/4 cup red onion, chopped
1 tsp garlic, minced (I use jarred)
1/8 cup white wine
1 Tbsp Worcestershire sauce
2 1/2 cups beef broth
1 tsp flour

Directions:

French Dip Crescents

1. Unroll crescents onto a large cookie sheet.
2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
3. Roll crescents starting from the wide end and ending at the narrow end.
4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
5. Serve with Au Jus and enjoy!

Easy Au Jus

1. Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
2. Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
3. Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
4. Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.

Enjoy!

http://www.mamalovesfood.com/2012/01/french-dip-crescents-with-easy-au-jus.html

Slow Cooker Beef Stroganoff Recipe

Do You Bake ~ By Kimberly

Slow Cooker Beef Stroganoff Recipe!

Ingredients:
2 cans Condensed Golden Mushroom Soup
1 diced large onion
2-4 Tbsp Worcestershire sauce
1/2 C water
1 tsp Garlic Salt.
1/2 clove of diced garlic
2 pounds cubed stew meat

8 oz cream cheese

Directions:

1. In the slow cooker stir in all the ingredients, except the meat and Cream Cheese.
2. Once combined add the meat and mix together.
3. Cook on Low for 8 hours.
4. Cut up the cream cheese into cubes just before serving and turn crock pot on high.
5. Stir the cream cheese in until all combined.
6. Let set for 10 minutes.
7. Serve over egg noodles or mashed potatoes.

I made this...I added a can of mushrooms to it...and only cooked on low for 6hrs...also added a little sour cream...and my boys loved it 

Baked Crab Rangoons

Donna Crawford Sullivan

Why didn't anyone tell me these were so easy!

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 F for 8-10 minutes or until golden brown
By: I love showing my personality in my cooking

Dr Pepper Pulled Pork in the Slow Cooker

Donna Gail FaisonCookbook

posted by Reeda Collins
Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

Easy Delicious Slow Cooker BBQ Ribs

Carl Barbaro

☆.•♥• EASY Delicious Crock-Pot BBQ Ribs Recipe! •♥•☆

The meat falls off the bone as you take them out of the crock pot!

Ingredients:

4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano

Directions:
In a bowl, mix together all the ingredients except for the ribs themselves.

Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender

Best Darn Ham Sandwiches You'll Ever Have

Michele, Your Pampered Chef Lady

BEST DARN HAM SANDWISHES YOU'LL EVER HAVE!!!

Ingredients:
2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of virginia ham (NOT honey ham)
12 slices swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

Directions:

1. You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. 
2. Place ham (about 2 shaved slices or so) on the rolls. 
3. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich.
4. Put the dinner roll tops on. 
5. In a sauce pan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches.
6. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.)
7. Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve.

They are great hot and even at room temperature Enjoy!

*I have made these with turkey also and they are good. Not as great as the ham, but they are good.