••••HOT PIZZA DIP🍕🧀🍅🥘🍜!!••••

(Source: a gardenforthehouse.com & photos also)

****HOT PIZZA DIP🍕!!!

http://agardenforthehouse.com

 

Easy Appetizer: Hot Pizza Dip

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: Enough for at least 10 people as an appetizer

****WOW!! 

****SERVE HOT WITH CRACKERS🍕!!

****SERVE WITH TOASTED ROUND

****BAQUETTES🥖!!!

Ingredients

• 8 ounces cream cheese, softened to room-temperature
• 1 tablespoon Italian seasoning
• 1 cup shredded Mozarella cheese
• 1 cup shredded (or grated) Parmesan cheese
• 1 cup pizza sauce
• 2 generous tablespoons minced green bell pepper
• 2 generous tablespoons minced red bell pepper 
   

Instructions

1. In a medium bowl, beat the cream cheese and Italian seasoning together. Then stir in 1/2 cup of each of the cheeses. Spread the mixture into a 9-inch pie plate or a similarly-sized gratin dish. Pour on the pizza sauce, followed by the remaining cheeses and the minced bell peppers.
   
    
2. Ahead of time note: At this point, you can cover and refrigerate the dish for up to 24 hours.
3. When you are ready to bake, center the oven rack and preheat the oven to 350°F. Bake until hot and bubbly -- 25-30 minutes. Serve hot with crackers or toasted rounds of a baguette. 
    

For added flavor, stir 1 teaspoon of garlic powder into the cream cheese mixture. For a meaty dip, add chopped pieces of pepperoni to the bell pepper topping.

••••SLOW-COOKER PULLED PORK CHILI🥘🐷🐔🐖🍗🧀🍅🌰🥑🍚!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****SLOW-COOKER PULLED

****PORK CHILI!!

http://bettycrocker.com

Prep Time

20 MIN

Total Time

8 HR 35 MIN

6 Servings

Ingredients

Chili

2 1/2

lb boneless pork shoulder roast, trimmed of excess fat and cut into 4-inch chunks

1

package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1

can (15 oz) pinto beans, drained, rinsed

1

can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1

cup Progresso™ chicken broth (from 32-oz carton) 

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

medium onion, diced 

1

to 2 serrano chiles, stemmed, seeded, finely chopped

2

cloves garlic, finely chopped

Toppings, as desired

Shredded Cheddar cheese

Sour cream 

Thinly sliced green onions

 

Avocados 

Directions  

• 1 Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle taco seasoning mix over top. Toss to coat. Add remaining Chili ingredients to slow cooker; stir to combine. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
• 2 Transfer pork to cutting board and shred, using two forks. Add shredded pork back into slow cooker; stir to combine, and continue to cook about 15 minutes or until hot. Serve with Toppings.
  
   

••••MEXICAN SHEPHERDS PIE🌽🍅🐄🧀🥔🥛!!••••

(Source: bettycrocker.com & photos also and courtesy of Evana and Jim)

****MEXICAN SHEPHERDS PIE!!

http://bettycrocker.com

20 MIN PREP TIME

30 MIN TOTAL TIME

4 SERVINGS

Ingredients

1

lb extra lean (at least 93%) ground beef

1/2

cup sliced green onions

1

cup Old El Paso™ Thick ‘n Chunky Salsa

1 1/2

teaspoons chili powder

3/4

teaspoon cumin

1

can (11 oz) corn, drained 

1

pouch (4.7 oz) Betty Crocker™ loaded mashed potatoes 

Water, milk and butter called for on potatoes pouch 

1/2

cup shredded Cheddar cheese (2 oz)

1

medium tomato, sliced into thin wedges

Tortilla chips, if desired 

****WOW!! THIS LOOKS AMAZING!!

Directions

• 1 In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
• 2 Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
• 3 Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.
  
  
  

••••EASY SWEET AND SOUR PORK🐷🍍🌶🍳🍮🐖🍚!!••••

(Source: bettycrocker.com & photos also and courtesy of Evana and Jim)

****EASY SWEET AND SOUR PORK!!

http://bettycrocker.com

 4 Servings

Prep Time

20 MIN

Total Time

20 MIN

 

****A FAMILY FAVORITE!!

Ingredients

1

lb boneless pork loin chops, cut into 1-inch cubes

1

egg, beaten 

3/4

cup Original Bisquick™ mix

1/2

teaspoon salt

1/8

teaspoon pepper

1/2

cup vegetable oil

1 1/2

cups frozen bell pepper and onion stir-fry (from 1-lb bag)

1

can (8 oz) pineapple chunks, drained

1

jar (11 1/2 oz) sweet-and-sour sauce

Directions 

• 1 In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.
• 2 In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.
• 3 Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.
  
  
  

••••HAPPY GROUNDHOG DAY🐿❄️🌞🌝🌚!!••••

(Source: Pinterest.com & freepix.com & amazon.com & clipartfest.com & coloringpage.com & amp Pinterest.com & thejoyofboys.com & thatbaldchick.com & groundhogday2017.com & wishesanddishes.com & intergraphicszone.com & holidaysintheworld.com)

****HAPPY GROUNDHOG DAY!!

 

 

••••ROASTED TOMATO BASIL SOUP🌿🍅🐔🍗🌶!!••••

(Source: theslowroasteditalian.com & photos also & ebay.com)

****ROASTED TOMATO BASIL 

****SOUP!!  

Roasted Tomato Basil Soup

http://theslowroasteditalian.com

3 pounds Roma tomatoes, halved lengthwise 
1/4 cup extra virgin olive oil 
2 tablespoons kosher salt, divided 
1 teaspoon freshly ground black pepper 
1 medium sweet onion, diced 
4 garlic cloves, minced 
2 tablespoons unsalted butter 
1/4 teaspoon crushed red pepper flakes 
2 (14.5-ounce) cans diced tomatoes 
2 tablespoons dried basil leaves 
1 tablespoon Italian seasoning 
2 (14.5 ounce) cans reduced sodium chicken broth 

Preheat the oven to 400°F. 
In a large bowl, toss together the tomatoes, 4 tablespoons olive oil, 1 tablespoon salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. 
In an 8-quart stockpot over medium heat, melt butter. Add the onions, garlic and red pepper flakes. Cook until the onions start to brown, about 10 minutes. 

 

Add the oven-roasted tomatoes (including the liquid on the baking sheet), canned tomatoes, basil, Italian seasoning and chicken broth. 
Bring to a boil and simmer uncovered for 40 minutes. 
Carefully scoop soup into a blender or food processor (be careful not to fill more than 1/2 full) and blend to puree. Then pour through a sieve placed over the soup pot to get seeds and skins out.  
Serve and enjoy! 

****SO 😋 YUMMY!!

••••CRAIG'S EASY CHICKEN OR BEEF GRAVY🐔🐄🍚🍮🍗!!••••

(Source: Pinterest.com photos & Craig pic)

****CRAIG'S EASY CHICKEN OR 

****BEEF GRAVY!!

*2 cubes of chicken or beef bouillon

*(Can use chicken or beef broth, for a *richer flavor, use chicken or beef 

*stock; omit water if using broth or

*stock)

*2 cups water

 

*Cook water and bouillon together 

*Add 1 teaspoon flour to the broth

*Stir until thickened

*ENJOY!