Holly's profile page
Recipes
Cheesy bacon dip
By holly
Preheat oven to 375º F. In a large bowl, combine cream cheese, sour cream, cheddar cheese, bacon and green onions...
- 1 (8 oz.) package cream cheese, room temperature
- 2 cups sour cream
- 1 1/2 cups cheddar cheese, grated
- 1 cup bacon (6-8 slices), crumbled
- 1/3 cup green onions, chopped
Mom's Italian Beef Sandwiches
By holly
Directions In a large skillet, brown each roast in oil on all sides
- Ingredients
- 1 boneless beef rump roast or bottom round roast (2 pounds), halved
- 1 boneless beef chuck roast (2 pounds), halved
- 1 beef sirloin tip roast (1 pound)
- 2 tablespoons canola oil
- 2 cups water
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 envelopes Italian salad dressing mix
- 1 envelope zesty Italian salad dressing mix
- 1 envelope (0.87 ounce) brown gravy mix
- 1 to 2 tablespoons crushed red pepper flakes
- 1 tablespoon Italian seasoning
- 2 teaspoons Worcestershire sauce
- 16 hoagie buns, split
- Sliced provolone cheese, optional
- Giardiniera, optional
- Read more: http://www.tasteofhome.com/recipes/mom-s-italian-beef-sandwiches#ixzz3DK0kQhAo
Cajun Slow-Cooker Pulled Pork
By holly
The andouille sausage adds a nice spicy kick to this pulled pork recipe
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 1/4 cup plus 2 tablespoons Creole or spicy brown mustard
- 1 tablespoon molasses
- 2 tablespoons light brown sugar, packed
- 2 teaspoons paprika
- Kosher salt and freshly ground pepper
- 1 (3 -to-4-pound) boneless pork shoulder
- 2 links andouille sausage
- 1/3 cup mayonnaise
- 8 soft sesame buns
- Pickle slices and potato chips, for serving
Roast Chicken with Balsamic Bell Peppers
By holly
1. Preheat oven to 450°. 2
- 3/4 teaspoon salt, divided
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 4 (6-ounce) skinless, boneless chicken breasts
- 2 tablespoons olive oil, divided
- Cooking spray
- 2 cups thinly sliced red bell pepper
- 1 cup thinly sliced yellow bell pepper
- 1/2 cup thinly sliced shallots (about 1 large)
- 1 1/2 teaspoons chopped fresh rosemary
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon balsamic vinegar
BLT Deviled Eggs
By holly
CUT eggs lengthwise in half
- 8 hard-cooked eggs
- 1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 2 Tbsp. KRAFT Classic Ranch Dressing
- 3 slices cooked OSCAR MAYER Bacon, crumbled
- 4 cherry tomatoes, chopped
- 2 Tbsp. shredded lettuce
Crab and Artichoke Dip
By holly
Directions Mix all ingredients together in a large bowl
- 1/2 cup regular mayonnaise
- 1/2 cup sour cream
- 1/2 cup extra old cheddar cheese, grated
- 1/4 cup parmesan cheese, grated
- 1 lemon, juiced
- 1 (14 ounce) cans artichoke hearts, drained and chopped
- 1/2 lb crabmeat, picked over for shells or 2 (7 ounce) cans crab, well drained and squeezed
- 1 garlic clove, smashed
- 2 tablespoons coarse grain mustard or 2 tablespoons Dijon mustard
- 1 tablespoon fresh dill, chopped or 1 tablespoon dried dill, if necessary
Reuben Pigs in Blankets
By holly
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- 1/2 cup sauerkraut, drained and roughly chopped
- 3 tablespoons pickle relish
- 1 8-ounce tube crescent roll dough
- 2 ounces Swiss cheese, shredded (about 1/2 cup)
- 24 beef cocktail franks
- 1 large egg, lightly beaten
- Caraway seeds, for topping
- Thousand Island dressing and/or spicy brown mustard, for dipping (optional)
Baked Crab Rangoon
By holly
HEAT oven to 350°F. COMBINE first 4 ingredients
- 1 can (6 oz.) crabmeat, drained, flaked
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
- 2 green onions, thinly sliced
- 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 12 won ton wrappers
Honey Mustard Dipping Sauce
By holly
Combine all ingredients except orange juice; stir well
- 3/4 cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice or juice from 1/2 lemon
- Horseradish, to taste
- 2 tablespoons orange juice (more or less as needed)
Roasted Butternut Squash Soup with Apples and Bacon
By holly
Preheat an oven to 375 degrees F (190 degrees C)
- 1 (3 pound) butternut squash - peeled, seeded, and cubed
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 8 strips bacon, chopped
- 1 large onion, chopped
- 6 stalks celery, chopped
- 6 carrots, chopped
- 1 bay leaf
- 2 teaspoons curry powder
- 1 teaspoon dried thyme
- salt and ground black pepper to taste
- 1 Granny Smith apple - peeled, cored, and cubed
- 4 cloves garlic, minced
- 1 cup apple cider
- 1 1/2 quarts chicken stock
- 1/2 teaspoon ground nutmeg (optional)
- 1 1/2 cups sour cream