••••CREAM BRÛLÉE FRENCH TOAST🍞🥚🍓🥛🍮🍳🍚🌹🍫🎁!!••••

(Source: melskitchencafe.com & photos also)

****CREAM BRÛLÉE FRENCH 

****TOAST🌹🎁🍫!!

****THIS LOOKS AMAZING!!

• 6 tablespoons butter
• 3/4 cup (5.5 ounces) packed light or dark brown sugar
• 2 tablespoons pure maple syrup (can sub corn syrup or pancake syrup)
• 6 (1-inch thick) slices French bread, cut into 3/4-inch cubes (see picture below the recipe)
• 4 large eggs
• 1 cup half-and-half
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• Sweetened whipped cream + fresh strawberries/raspberries, for serving
  
  http://melskitchencafe.com
  

DIRECTIONS

1. Add butter, brown sugar, and maple syrup to a microwave-safe bowl, and microwave for 1-2 minutes, until the sugar is dissolved. Stir to combine. (This step can be done in a pan on the stove.)
2. Lightly grease a 9X13-inch pan with cooking spray.
3. Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.
4. In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla, and salt.
5. Pour the mixture evenly over the bread.
6. Cover the pan and refrigerate overnight (8-10 hours).
7. Remove the pan from the refrigerator, uncover, and place in the cold oven. Preheat the oven to 350 degrees F. Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, if you want the golden syrupy goodness on top, the french toast can be baked for 20 minutes, then using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).
8. Serve immediately with sweetened whipped cream and fresh raspberries or strawberries.

 

••••VALENTINES DAY IS ON ITS WAY💝❤️💘🎁🍫🌹!!••••

(Source: Google+ photos & shutterstock.com)

****VALENTINES DAY IS ON IT'S

****WAY❤️💘🌹🍫!!

 

 

••••SUPER BOWL 51🏈2017🎉🎈🎊🏆!!!••••

(Source:  AMP WSB-TV & WPSD Local 6 & WDTV.COM & AMP Network world.com & calender 12.com & Super Bowl.com)

****SUPER BOWL 51🏈2017🏆!!

 

••••SUPER BOWL PARTY MEATBALLS🥘🍮🐄🍇🎉!!••••

(Source: blogchef.net & photos also)

SUPER BOWL PARTY MEATBALLS

INGREDIENTS:

• 1 (10 ounce) jar chili sauce
• 1 (12 ounce) jar grape jelly
• 1 (2lb) package cooked frozen Homestyle meatballs, can use cooked fresh meatballs
  
  http://blogchef.net
   

DIRECTIONS:

1. Mix all of the ingredients in a slow cooker. Set on low and cook for at least 2 hours. 
   

••••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.