Pizza Dip and French Bread

Pizza Dip

I served with homemade garlic bread (made from a loaf of french bread) and made a caesar salad!

Ingredients:

4 oz. cream cheese, softened

1/4 C sour cream

1/4 C mayo

1/2 C mozzarella, grated

1/4 C parmesan cheese, grated

1 C pizza sauce

2 Oz. pepperoni

Green pepper

Black olives

Prep:

Mix cream cheese, sour cream, mayo, mozzarella and parm cheese and spread across bottom of pan.

Spread pizza sauce on top and sprinkle with additional cheese, pepperoni, green pepper and olives.

Bake at 350 for 25 min.

Loaded Baked Potato Soup

Looking for a delicious, homemade, Potato soup? Who doesn't love this on a cool winter night?

Ingredients:

1 Pound bacon

1 yellow onion, chopped

1 Large carrot, peeled and diced

3/4 C Celery Flakes

4 Large Potatoes

1/4 C Flour

2 C chicken stock

Salt and Pepper to taste

4 C Heavy whipping cream (*Note: you can use whole milk instead to be healthier!- you will need around 5-6 cups of whole milk and about a 1/2 C Flour if you go that route)

Garnishes:

-Chives

-Bacon

-Sour Cream

-Chedder and Mont Jack cheese

Prep:

In EVOO cook onions, carrots and celery flakes until the onions are translucent.  Add potatoes and cook for 5 minutes, stir occasionally. 

Whisk in flour and stirover low heat until thicker (about 5-7 min) Add chicken stock and 1/2 bacon, and season with Salt/Pepper to your taste.  (remember the less salt, the better the sodium level!)

Over med heat, bring soup to a simmer and cook 25 minutes or until potatoes are soft. Mash some potatoes for a thicker texture (I mashed 1/2 of mine!)  Add whipping cream and simmer for 5 minutes.

Season to taste and garnish!

I served mine with a yummy bread... here is the recipe!

Ranch Bread:

Ingredients:

1 Loaf sour dough bread(round)

1/2 Lb sliced thin cheddar cheese from the deli

3 oz. Oscar Meyer real bacon bits

1/2 C butter, melted

1 T Ranch dressing mix

Prep:

Cut the bread into diagnal slices, but do NOT cut through the bottom of the bread.

Place slices of cheese in cuts

sprinkle bacon bits on bread in between slices

mix butter and ranch dressing mix and pour over bread making sure to get it into the slices

Wrap entire loaf in foil and place on baking sheet

Bake 350 for 15 minutes, then unwrap and bake 10 minutes.



Mexicorn Dip

It's Mexican night!

This dip is beyone delicious! I serve this with Frito Scoops chips and I also made Chicken fajita tacos to go with this!

Ingredients:
1 bag Frito Scoops
2 cans mexicorn
1 can Rotel (the regular is plenty spicy!)
2 C shredded cheddar cheese
6 green onions, chopped
1 C Mayo (I used Olive Oil Mayo)
1 C Sour Cream (I used light to make it healthier)

Prep:
Simply mix all ingredients together, draining the rotel and sit in fridge for 2 hours to chill and season!

Dip fritos in and enjoy!

Dorito Taco Bake

This is absolutely DELICIOUS!

Ingredients:

1 lb. hamburger

1 pkg taco seasoning

8 oz. sour cream

1 pkg crescent rolls

8 oz. prego traditional sauce

1 C shredded mexican cheese

Doritos

Prep:

Brown hamburger, drain

Add taco seasoning, prego traditional sauce, and a tiny bit of water- simmer

in 9x13 dish, press rolls to form crust

Layer hamburger mixture, sour cream, then cheese

Crush 3/4 bag of doritos on top

Bake at 350 for 30 min!

Serve and enjoy!

Makes 4-6 servings!

Cookie dough bites

Ingredients:
1 C salted butter, softened
1 1/2 C light brown sugar
1 t vanilla extract
2 C flour
6 oz. mini chocolate chips

Prep:
Cream butter and sugar together

Add remaining ingredients and mix well using your hands

Roll into 1" balls

Refrigerate until firm, about 30 minutes, dip in chocolate or drizzle

let stand 10 min.

Serve

*Store in Fridge

Cinnamon Roll Cookies

Ingredients:
Dough:
1 C butter, softened
1/2 C light brown sugar
1/2 C granulated sugar
2 eggs
1 t vanilla extract
2 t cinnamon
3 C all purpose flour
2 t baking bowder
1 t salt

Filling:
1/4 C very soft butter
1/4 C + 2T brown sugar
2 t cinnamon

Icing:
2 C confectioner's sugar
2 T butter, melted
1/2 t instant espresso powder
2 t vanilla extract
3 T milk

Prep:
In a medium bowl, combine flour, cinnamon, baking powder and salt.  In a separate large bowl, cream butter and sugars (with hand mixer).  Add one egg at a time.  Add your flour mix from the medium size bowl.  Mix until completely blended.  The dough will be a little sticky so use flour on your hands when handling.  Form into a ball in the center of your bowl, cover with plastic and sit in the freezer for 45 minutes.

Divide dough in half and put the other half in the fridge.  On a piece of parchment paper, pat dough into a rectangle and roll it our evenly.

Combine 1/4 C butter, brown sugar and cinnamon for filing.  Spread half evenly onto rolled out dough.  Use plastic wrap to help roll the dough tightly into a log.  Freeze for another 45 minutes or until it's set enough to slice and not mash the shape of the cookies.

Prepare the other half of dough the same way.

Prehear oven to 350.  Remove dough from freezer and slice into 1/2" cookies.  Place on a parchment lined cookie sheet about 2" parat.  Bake 10  minutes only!

Cool on wire rack.  Spread icing thinly onto the cookies with a small spatula.  Sprinkle lightly with espresso powder or cinnamon on top for decoration.  Let icing set before stacking!

Icing:  Mix confectioner's sugar and espresso powder.  Blend butter and vanilla.  Add milk one T at a time until desired consistency is reached.  Should be a little thicker than a glaze but thinner than regular icing.

Yields: 50-60 cookies

Chicken Bruschetta Pasta

Ing:
1 lb. boneless/skinless chicken breast strips
1/2 C chicken broth
1/4t Chicken broth
1 tub philidelphia original cooking cream
2C grape tomatoes
2 C Farfalle noodles
Basil- to taste

Prep:
Cook Chicken

Add broth/Garlic powder-cook 3 min.

Add cooking creme and tomato-stir 3 min.

Stir in pasta and basil


Served with Salad, yum-o!