Goat cheese is definitely a type of cheese that had never made it to our table in 18+ years, until the end of 2011.  Chavrie, the #1 go-to folks for America’s freshest goat cheese, sent my family some to try and I have to say, I didn’t expect me or my bunch to like it all, but 3 of out 5 of us did.  Truett wasn’t a fan but he’s 5 and he has lots of time to acquire a taste for new foods.  The other was Toby, who is probably as picky as I am but the main reason he wasn’t a fan was because of the pecans.  I should have taken that into consideration when I made it.

While I would consider goat cheese a food for the refined, I convinced myself not to be intimidated by it.  I looked in my fridge and pantry, thinking about how I could incorporate Chavrie authentically into our ranch style, family friendly menu.  I considered many things but decided on a finger food that I could serve up during holidays, get-togethers, and even for our Sunday Super Bowl party.    This really is very easy, very few ingredients, but there is a couple of things I’d change.

1) Instead of plopping a huge spoonful of the goat cheese spread on each slice of pretzel roll, I’d spread a thinner layer.

and

2) I’d probably bake for even longer to allow the pretzel roll slices to crust up a bit.  Although, I’m not sure how that would effect the goat cheese spread.

With that said, here is how I decided to use the Chavrie goat cheese.

I took the Chavrie Original 5.3oz package, mixed with honey and a few finely chopped pecans, and spread over slices of pretzel rolls.  I just baked until the roll slices were warm.  I used Sister Shubert’s Pretzel Rolls and sliced them into 4 pieces. Don’t ask me amounts because to be quite honest, I didn’t measure the honey at all. I just poured

NOW FOR THE GIVEAWAY!

This is a fantastic giveaway that includes lovely Crate and Barrel items and Chavrie Goat Cheese goodies.

This list is as followed:

• Crate and Barrel Sweets Pedestal $24.95
• Crate and Barrel 5-piece Mixing Bowl Set $34.96
• Crate and Barrel French Wire Wisk $10.95
• Crate and Barrel Set of 4 Magnetic Measuring Cups $9.95
• Crate and Barrel Set of 4 Magnetic Measuring Spoons $7.95
• Chavrie Fresh Goat Cheese Coupons
• Chavrie Dessert Recipes
• For the Love of Goat Cheese Cookbooks

———->To enter this giveaway, you simply need to answer the following question (this is required to be entered):

Which recipe would you make if you won this fabulous prize package?

Be sure to pay the kind sponsor of the giveaway a visit too!

Chavrie’s website

Chavrie’s Facebook page  They have a coupon on there too!

Chavrie’s Twitter page

This giveaway ends on February 9th, about 4pm CST.  In full disclosure, Chavrie sent me the same prize package, as well as, sponsored this giveaway.  All opinions are my own.

Summer snacks are big deal when you have kids at your house all the time, and finding ones that are friendly on the pocketbook can sometimes be a challenge. I remember the first time I had these Firecrackers-crackers with seasoning, and they were delicious! I thought they’d make the perfect snack for this 4th of July!

Disclosure: I am an official Walmart Mom. Follow me and my fellow Walmart Moms as we share our experiences and ideas! Walmart has provided me with compensation and gift card in return for my time & efforts to create this post. My participation in this program is voluntary and my opinions are my own, always have been, always will be.

Summer brings the heat but also brings salad season, which I happen to love.  I’m sure many of you have seen (and perhaps even tried) this Avocado-Tomato Salad but for those who haven’t, it’s a great dish to carry to a cookout, have on fajita day, and even mash up the leftovers (if any) to serve as a dip.    I have some great salad recipes but sometimes I just want something simple.  This recipe calls for 3 ingredients and should most definitely be served on a hot day!  And if avocados aren’t your thing, how about a little Tomato & Cucumber Salad?

Avocados can be expensive so make sure to buy them when they’re on sale.  I’ve been trying hard to plan meals around sale items and I’ve already been saving a ton.  If serving that day, make sure to pick avocados that aren’t too hard.  If I’m on a strict budget for the month, I go with Roma tomatoes but I love and prefer the ones on the vine.   What type of tomatoes do you like?

INGREDIENTS:

• Avocados
• Tomatoes
• 8oz Bottle of Italian Dressing

DIRECTIONS

Cut and slice up avocados and tomatoes; pour dressing over.  Keep cool.  I’d chill for about 30 minutes before serving.

What is your favorite fast fix during the Summer season?

Recipe was submitted by Diane R, into March’s Food Challenge where the theme is GREEN.   Here is what Diane had to say about the recipe…

(I chose this recipe to submit because I make it for Christmas and my friends and family love it—and I’ve been asked to bring it to a neighborhood St. Patrick’s party again this year.
When I first made it I made it as directed—but when I made it for Christmas this past year I thought I bought sun-dried tomatoes—but they were actually red peppers!—but I used them anyway and it was still great.
And since we have a huge garden every year with an over abundance of basil, I make my own pesto and freeze it, and have always used that instead of a store bought jar. I also canned tomatoes this summer which I diced and added to the torte for an extra ‘fresh’ flavor~~but store bought ones are fine as long as you strain the juice well.   As you can see in the picture, on this one I added the diced tomatoes to the bowl first so that when I turned it out onto a bowl the tomatoes were at the top, and with the red, white and green, it was a very pretty dish to add to our table for the Christmas eve buffet……even tho half of it was eaten by my daughters and a friend even before the company got here!

Ingredients

• 2 8-ounce pkgs. cream cheese
• 1 cup butter, softened
• 1 small jar oil-packed sun-dried tomatoes
• 10 ounce jar of pesto
• 1/2 cup grated parmesean cheese
• 1/ cup grated cheddar cheese

Directions

1. Beat butter and cream cheese together till smooth and well blended. Stir in the cheddar cheese.
2. In another small bowl mix together the pesto and the parmesean cheese.
3. Line a 10 to 12 ounce size bowl with plastic wrap. Divide the cream cheese mix into three parts and spoon 1/3 of the cheese into the bowl. Top that layer with 1/3 of the tomatoes.
4. Spread 1/3 of the pesto/cheese mix over top of the tomatoes.
5. Repeat the layers using the remaining mixtures.
6. Fold the plastic over the torte and seal well.
7. Chill overnight till firm.
8. Unmold onto a plate and remove plastic wrap.

Serve with a crusty bread or firm crackers..  You can also divide this and make two smaller tortes using custard-type bowls.

I can only imagine all the dips that were being consumed during Super Bowl weekend, how about you?  I know we had our fair share, including a new one that included the new Spicy Buffalo Velveeta cheese!  Now we originally had no plan to use this but we thought the dip needed some kick. This made a LOT of dip.

So what dips did you make for game day?

YEEHAW!  Cowboy Quesadillas are the ultimate football food, especially for this cowboy family!  As a Velveeta Kitchenista, it’s time again for me to bring you another round of delicious Velveeta recipes!

It’s funny because of all the football food I’ve shared here on My Wooden Spoon, I don’t think I’ve ever made any quesadillas, which are perfect finger food!  Sadly, the Dallas Cowboys aren’t doing too well this year so while we enjoyed the quesadillas, we did not enjoy the game.  What I love about quesadillas is that like an omelet, you can pretty much put anything you want in it.  This particular recipe called for green onions but since I have a couple of boys who aren’t big fans of green onions, we chose to use black beans instead and it was really good!

Truett wasn’t as big of a helper as he usually is, in fact, he was being a lil punk but I always enjoy having him in the videos.  You’ll see that these are SO easy to make and literally only take minutes.  Enjoy the video, followed by the recipe below!

COWBOY QUESADILLAS

Ingredients:

• 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 6 flour tortillas (10 inch)
• 4 cups shredded cooked chicken breast
• 4 green onions, thinly sliced  (We used a can of black beans instead)
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Instructions:

COMBINE VELVEETA and tomatoes in 1-1/2-qt. microwaveable bowl. Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 3 min. Stir in chicken and onions.  HEAT large nonstick skillet on medium-high heat. Spoon about 1/2 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling.

CUT into wedges and enjoy!

What would you add to make YOUR OWN Cowboy Quesadilla?

Disclosure: I am a Velveeta Kitchenista Ambassador and Spokeblogger.  I was compensated for my time and efforts to create the recipe and video.  My opinions are my own, always have been, always will be. It’s just how I roll.

Recipe was submitted into February’s Food Challenge (2011) by Barbara M.

INGREDIENTS

• ¾ pound thin spaghetti
• 2 tablespoons butter
• 6 oz. good dark chocolate chopped
• ¼ can sweet condensed milk
• 2 tablespoons raw sugar
• 1/3 cup Frangelico liqueur
• ¼ cup toasted hazelnuts chopped
• 3 tablespoons candied orange peel

Garnish

• 1 oz. Frangelico liqueur
• 2 tablespoons good coca
• 2 tablespoons sugar
• 1 cup whipped cream
• 12 Fresh mint leaves

DIRECTIONS

Prepare spaghetti as directed on package.
In microwavable bowl place sweet condensed milk and raw sugar heat for 1-½ minutes. Remove from microwave stir well add chopped chocolate and stir until melted add Frangelico and 2 tablespoons candies orange peel stir to incorporate liqueur, orange peel and 2/3 of toasted hazelnuts set aside.
In large sauce pan on medium heat add 2 tablespoons butter remove spaghetti from pot and drain. When butter is melted add spaghetti and sauté for 3 minutes then add chocolate hazelnut sauce and toss well.

To prepare martini glasses place 1 oz. Frangelico in a large saucer. In another large saucer add coca and sugar together mix well.
Place martini glass upside down into Frangelico and the rim in coca sugar mixture. With tongs swirl chocolate hazelnut spaghetti into glass makes sure you get sauce too, top with whipped cream, chopped hazelnuts, orange peel and 2-mint leave.
Wonderful taste and great party conversation.

Down, set, HUT HUT VELVEETA!  Yep, it’s that time again, time for the championship football game that all of us football fans anticipate the whole year!  And what comes along with football?? That’s right!!! DIP!  You can’t watch such an exciting football game without dip and chips, come on now.   Not only do we root teams on like the Dallas Cowboys or Indianapolis Colts, but also our own home town six-man football team, the Highland Hornets.  We paint our faces and went to the State championship game last year but lost.  Good game though.

I have used Velveeta for what feels like forever in many diverse recipes like Shrimp Stroganoff Casserole but I think many folks associate Velveeta with dip. The two go hand in hand after all and you can’t have a football party without it!

As one of the 2010 Velveeta Kitchenistas, I’ll be bringing you vlogs all year, this being the first one.  I do a few personal vlogs that are me rambling but doing a recipe was a challenge and while my video isn’t’ the best, I have confidence that my future ones will be awesome!

Please keep in mind when watching the video that I’m new at cooking in front of the video. Also keep in mind that my teens were cracking me up over and over again so I ended being a little more serious in the final cut that I intended. My next ones will get better, promise!

This Velveeta dip consists of only 3 ingredients, with on optional ingredient, making it very affordable to feed a crowd.  It also literally takes less than 10 minutes to make.  It’s so easy and so good!

VELVEETA Chorizo & Beer Dip

Ingredients

• 16oz of VELVEETA Cheese
• 1/4lb of Beef Chorizo
• 1/2 cup of Beer
• Green onions for garnish (optional)

Directions

Cook chorizo in medium skillet on medium-high heat for about 5 minutes or until done, stirring occasionally; drain.  Microwave VELVEETA and beer in large microwaveable bowl on high for about 5 minutes or until VELVEETA is completely melted, stirring after 3 min. Stir in chorizo.

Extra: Garnish with green onion slices before serving.

Don’t forget that Velveeta is on Facebook too and are always sharing great recipe ideas along with Velveeta fans sharing their own!

Disclosure: Please know that all opinions are my own and that I only work with companies that I love, use everyday. and truly believe in. If you have any questions about my ethics, read my full disclosure and/or email me. Just like before, I have partnered with VELVEETA as one of theVELVEETA it! Kitchenistas. I have been compensated for my time commitment to the program, which includes vlogging about my cooking experiences with VELVEETA and developing one original VELVEETA-based recipe. I have also been compensated for the food purchased for my VELVEETA vlogs.

The Witches Brooms were so cute that I just had to make and share these Mummy dogs with you today.  Check out these cute pigs in a blanket, Halloween style!!  Tell me those are not cute, I dare you!  And you could use mustard or ketchup as the eyes.  With all the Halloween sweets I’ve been posting, I thought these would make for a great appetizer/snack!  You’ve seen similar recipes around but I’d love to see your final creation of the mummy dogs!

Enjoy!

INGREDIENTS

• 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
• 2 ½ slices American cheese, quartered (2.5 oz)
• 10 large hot dogs
• Cooking spray
• Mustard or ketchup, if desired

DIRECTIONS

Heat oven to 375°F.  If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.  With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).  Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Cut slits for eyes. Or draw features with mustard or ketchup once cooked.  Bake 15 to 19 minutes or until dough is light golden brown and hot dogs are hot.

Just because you want to offer healthier snacks for your next party (and maybe the next Super Bowl party) doesn’t mean you have to cut ALL the goodness out!  Offering foods that are cooler make a party lighter.    Try these 3 very simple, but tasty food ideas at your next get-together and I bet you’re gonna be surprised at how big a hit they’ll be!

Tip: To make things even healthier, you can substitute several of the items with low fat products like the cream cheese, mayonnaise, and sour cream.

Knorr’s Spinach Dip

• 1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
• 1 1/2 c. sour cream
• 1 c. mayonnaise (I use Hellmann’s)
• 1 (4 oz.) pkg. Knorr vegetable soup mix
• 1 (8 oz.) can water chestnuts, finely chopped
• 3 green onions, finely chopped
• Round Loaf of King’s Hawaiin Bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with crackers or even vegetable sticks.

Meat and Cheese Platter

Obviously no recipe involved but this was a hit! Cubed cheese surrounded by a variety of deli meats.  Oh so good!

Basic Cream Cheese Fruit Dip

• 1 8-ounce package cream cheese,softened
• 3 tablespoons sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract

Combine all ingredients and beat until smooth and creamy. For Marshmallow Fruit Dip:  Add 1/2 cup marshmallow creme to the basic recipe.

What kind of finger food do you serve at home parties? And are you as challenged as I am?