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We like to have friends over at least once a week and this week my husband gave me under 12 hours to prepare for a bunch of friends coming over. I decided to go with some tried and true picnic dishes I can make with my eyes closed. All 3 of these dishes are family favorites so I knew they wouldn’t disappoint. These are dishes I make for the big game or when we go on a picnic.
How can you go wrong with hot wings, bacon wrapped jalapeno mushrooms and warm potato salad??!
Since I was given such short notice for this get together, I ran over to WalMart to get everything I needed. I found the La Morena products is in the hispanic aisle in Walmart. I quickly grabbed some La Morena Chipotle Peppers in Adobo sauce for the hot wings, and some Whole Jalapeños for the potato salad and bacon wrapped mushrooms. The La Morena products added some yummy Latino spices to all these dishes and since we are from the south, we really love some spice in our foods.
1 block cream cheese
1 bunch green onions
sliced jalapenos ( I bought the jar of whole jalapenos then sliced them).
1 package bacon
cajun seasoning (optional)
First you need to wash the mushrooms. Don’t over water them because they will soak up water. Just wash them enough to get the dirt off.
Next pop the stems out and place the mushrooms on a baking sheet.
Next get your cream cheese, and chopped green onions in a bowl and seasoning (I just sprinkle a little in) and mix together.
Stuff the mushrooms with the cream cheese mixture.
Then top with a slice of jalapeno pepper.
Wrap each mushroom with bacon and put a toothpick in. Bake at 400 degrees for 30-45 minutes or until the bacon is cooked.
This is one of my family’s favorite dishes. Most people serve this cold but we like it hot. I was actually going to make deviled eggs but as you can see the eggs didn’t peel very well and I had some potatoes on hand so I turn this into potato salad!
1 T La Morena jalapenos ( I bought the La Morena whole jalapeno’s and put them in a food processor)
3 hard-boiled eggs
2 T mayo
1 T mustard
salt and pepper
Hard boil your eggs and crush up with a fork. While this is happening, boil your potatoes.
In the bowl with the eggs, add the mustard, jalapenos (put them in a food processor for a few seconds) mustard, and salt and pepper.
Once that is mixed, and the potatoes are done cooking, put the potatoes in a big bowl and mash-up a little. Then add your egg mixture, mix and serve. You can adjust the heat but adding more La Morena jalapenos.
These hot wings are SO easy to make and everyone at our party thought they were the perfect amount of heat…not to hot but too to.
package of wings
2 bottles of hot sauce
oil to fry the wings in
1 stick of butter
1 can of La Morena Chiptole peppers in adobe sauce.
First fry your wings. I had to fry mine in batches. You want to try to cover the wings in oil because they will fry faster. I was down on oil so mine had to cook on each side. I cooked mine in a cast iron skillet on the stove top.
While those are frying, make your sauce. Melt 1 stick butter into 2 bottles of hot sauce.
Next put your can of La Morena Chipotle peppers in Adobo sauce in a food processor for a few seconds. You don’t want it too clumpy.
Add 2 T. of this sauce to your hot sauce and mix. Heat your oven to 350 degrees. Once the wings are done frying, put them in a baking dish and pour hot sauce on top. Bake until heated, 10-15 minutes. You should fry your chicken long enough to where they are cooked through so they don’t have to cook in the oven. I use a meat thermometer to make sure they are cooked enough.
We just love sharing meals with friends and are so thankful to have great people in our lives. It takes a village to raise so many kids and thankfully we have a lot of people helping us.
I am teaming up again with Wild Oats for another fun recipe! This would be great for back to school mornings or afternoon pickups!
I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
The one thing I love about being a food blogger is the opportunity to make so many delicious recipes and being challenged to make some I have never made before. I have been working with P.A.N. Cornmeal for the last few months and this week they challenge me to make Arepa’s. What I love about these little corn cakes is there is only 3 ingredients in them and they are gluten free.
I decided to make this traditional Venezuelan recipe into a breakfast sandwich with a little southern flair to it. P.A.N. Cornmeal, a staple ingredient already in most Venezuelan homes, is making its debut in the U.S. and it is a must try! It is by far my favorite Corn Meal I have ever cooked with.
I made some of the breakfast sandwiches with gravy and some without. If you do them without the gravy they are still delicious! But life is to short to skip the gravy.
3 cups P.A.N. Cornmeal
3¼ cups warm water
1 teaspoon salt
Heat oven to 350 degrees. First get your water and salt in a large bowl and stir salt until . Then add the cornmeal.
Mix all 3 together.
Knead the mixture until there are no lumps. Allow the dough to sit for about 5 minutes while you warm up a skillet with 1-2 T of oil.
A big thank you to the J.M. Smucker Company for sponsoring today’s post.
My brother’s birthday is coming up and I was trying to think of a fun cake to make for him and I decided to go with a No Bake Ice Cream Sandwich cake with Smucker’s® Ice Cream Toppings. This is the easiest cake you will ever make and since it’s a no bake cake, you can even make it ahead of time, put it in your freezer and take it out when you need it!
As you know I posted about my recent shopping trip to King Soopers to pick up some Smucker’s® Ice Cream Toppings and here is the recipe I promised you would love.
Here is what you need for this cake:
16 ice cream sandwiches (You can make it with 12, it will just be a 3 layer cake)
1 tub of whipped topping
Smucker’s® Caramel Sundae topping
Smucker’s® Hard chocolate shell topping
Below is a fun video on how to make this cake. It takes me less than 10 minutes to put this cake together!
What I decided to do since I am making this cake ahead of time is put down some parchment paper on top of a cake plate. You can use a regular plate if you want. Next put a layer of 4 ice cream sandwiches then top with Smucker’s® Caramel sauce.
Do this 3-4 times. You could just do a 3 layer cake because ice cream sandwiches come in 12 packs but I bought a 24 pack so I decided to do a 4 layer cake.
And as you can see my cake isn’t actually symmetrical but when you put the whipped topping on, you won’t be able to tell.
When you have finished all your layers, spread the whipped topping over the entire cake. Lastly put a layer of caramel and chocolate over the top of the whipped topping. If you’re feeling fancy you could also put some cut up strawberries on top. I plan to do that the day of the party but didn’t want to put them on top yet since I am re-freezing this cake.
To freeze this cake just set it in the freezer just like this. Once all the topping are frozen you can take it off your plate and wrap in plastic wrap. Then just take it out 30 minutes before you want to eat it because you want it to thaw a little bit.
If you want to save this for later, pin this picture below!
Thank you J.M. Smucker Company for sponsoring today’s post.
Have you ever went grocery shopping with 4 kids under the age of 7? It’s so fun! In fact next time you want to go, take my kids for a spin, and if you don’t have the manager called on you at least once, you aren’t having fun! Just kidding, but I will say this, my kids belly ache a considerate amount when we have to grocery shop except when there is Smucker’s® Ice Cream Toppings and ice cream involved. I have an idea for a pretty stellar recipe so we headed over to our local King Soopers which is an affiliate store with Kroger, if you happen to live near one.
If your looking for the Smucker’s® Ice Cream Toppings, check the frozen ice cream aisle. At my store there is a wooded shelf right at the start of the aisle full of delicious topping! It was hard to pick which one I wanted but after my son decided he wanted to bob sled the buggy down the aisle, I figured I better act fast.
I ended up getting the Smucker’s® Magic shell chocolate topping and the Caramel Sundae syrup.
You will NOT want to miss what I have in store for you with this recipe so check back later on today!