Farm Rich Review

I received a free coupon for a Farm Rich product and my husband picked up the Cheese Sticks from the store. These were really tasty! They were so much better than others I have tried and the mozzarella just melts in your mouth. They are made with 100% real mozzarella cheese that is breaded. They are a very good source of calcium and protein and have 0g trans fats per serving. Their 2 lb. bag that my husband got is resealable for easy storage...but believe me you probably won't need the zipper pack because they will disappear so quickly....they did at my house! It also comes in a convenient club-size pack (4.5 lb.). I made them in my oven, but you can also use the toaster oven, convection oven or you can deep fry them although they were perfectly fine without being deep fried so I wouldn't spoil them with fat. These are wonderful as a snack or an appetizer and are also fun to dip.

You can locate a store near you that carries these or other Farm Rich products HERE. They are also on Facebook and Twitter.

DISCLOSURE/DISCLAIMER: Thanks to Farm Rich for sending me a coupon for a free product to test  and review and the information to share with my readers. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review.

Foodie Friday Bacon Wrapped Water Chestnuts and Guacamole Pasta

I never knew how yummy water chestnuts could be until I had tried bacon wrapped ones that my husband made me when we were newly married. I have made these before as appetizers and love to top different dishes with them as well.

Bacon Wrapped Water Chestnuts

Ingredients
8 ounces whole water chestnuts, drained
1/4 cup soy sauce
8 slices bacon, cut in half
toothpicks

Directions:
Marinate water chestnuts in the soy sauce for 30 minutes.
Preheat oven to 375º F.
Wrap each chestnut with ½ strip of bacon and secure with a toothpick. Place the bacon-wrapped chestnuts on a baking cookie sheet.
Bake 25 minutes or until bacon is done and crisp. Remove from oven and drain off excess drippings. Remove toothpicks if topping another recipe with them.

Guacamole

Ingredients:
2-3 ripe avocados
1 onion, minced
2 ripe tomatoes, chopped
2 tablespoons cilantro leaves, finely chopped
1 whole fresh lime or lemon juice
1/2 teaspoon salt
A dash of Lawry's Seasoned Pepper
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Directions:
Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Throw peel away or compost. Using a fork, mash the avocado. Add the chopped onion, chopped tomato, cilantro, lime or lemon, salt, pepper, garlic and cayenne and mix. Cover with plastic wrap directly on the surface of the guacamole to prevent from turning brown. Refrigerate until ready.

Meal Directions:
Cook Angel Hair pasta by directions on the package. Top plate or bowl with angel hair pasta, then spread guacamole on top and place 3 bacon wrapped water chestnuts on top of that. Top all that with shredded cheddar cheese. Serve. Enjoy!

Foodie Friday Crab and Salad Shrimp Puffs

I was craving crab puffs from the local Chinese restaurant, but didn't want to go out to get them and I looked around my kitchen and seemed to have similar ingredients, so I made some myself with a bit of a twist. These have salad shrimps in them and aren't made with wonton wrappers. So they aren't that authentic, but they turned out very tasty and I was happy with the results. This is very similar to my Spinach Puffs recipe.

Crab and Salad Shrimp Puffs

Ingredients:
1 8oz pkg cream cheese, softened
1 pkg imitation crab, shredded
1 handful peeled salad shrimp
1 med. onion, peeled and diced
1 clove garlic, peeled and minced
1 8oz pkg refrigerated crescent dinner rolls

Directions:
Prepare ingredients as stated above. Combine cream cheese, imitation crab, salad shrimp, onion and garlic. Mix well. Blend in blender or food processor if needed.

Open crescent roll dough and separate the rolls out flat onto a cookie sheet. Spoon a large spoonful of the mixture in the middle each triangle.

Roll the triangles up making sure each puff has some space in between it on the cookie sheet, and bake according to the directions on the package (usually this will be on an ungreased cookie sheet at 375 degrees for 11 to 13 minutes or until golden brown).

Use excess crab/shrimp goo as a yummy dip.

Foodie Friday Spinach Puffs

 
Spinach Puffs

Ingredients:
1 8oz pkg cream cheese, softened
1/2 10oz bag of fresh spinach; washed, cooked, drained, and pressed
1 med. onion, peeled and diced
1 clove garlic, peeled and minced
1 8oz pkg refrigerated crescent dinner rolls

Directions:
Prepare ingredients as stated above. Combine cream cheese, spinach, onion and garlic. Mix well. Blend in blender or food processor if needed.

Open crescent roll dough and separate the rolls out flat onto a cookie sheet. Spoon a large spoonful of the mixture in the middle each triangle.

Roll the triangles up making sure each puff has some space in between it on the cookie sheet, and bake according to the directions on the package (usually this will be on an ungreased cookie sheet at 375 degrees for 11 to 13 minutes or until golden brown).

Use excess spinach goo as a yummy dip.