rex glass baking dish, spread the block of cream cheese with
Brown the meat and drain. Put the meat back in the pan and add seasoning packet with 2/3 cup of water and bring to a boil. Let cool.
Spread the french onion dip in a 13*9 dish. After the meat has cooled layer that over the dip. Layer the rest of the ingredients as listed. Serve immediately or refrigerate til ready. Enjoy!
for the chocolate chip scones:
Preheat oven to
e Cream:
Empty the contents of the condensed milk into
Make this dip a day before serving to let the flavors blend well.
Shred dried beef.
Mix cream cheese with shredded dried beef and diced scallions.
Refrigerate.
Cream margarine and sugar substitute.
Beat in eggs, water and vanilla.
Combine flour, baking soda and salt in a small bowl. Add dry mix to creamed mixture, stirring to blend thoroughly. Stir in chocolate mini-chips.
Bake at 375\u00b0 for 8 to 10 minutes. This cookie will not brown as other chocolate chip cookies.
Makes about 7 dozen.
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
ew raisins or nuts in the bottom of tart shells.
egrees Celsius.
Melt the butter and lightly grease
oasted.
To make the creamy mustard dip, combine all ingredients in
Mix in food processor.
Makes approximately 1 pint of the best vegetable dip ever.
o mashed potatoes and mash the whole mixture well.
Add
Preheat the oven to 400\u00b0F. Line a large shallow baking pan with parchment paper.
Combine sugar, oil, paprika, garlic powder and onion powder in a large bowl. Add chicken and turn to coat. Arrange chicken in single layer on prepared pan.
Bake for 40 mins, turning once, until golden and cooked through.
Meanwhile, for the red pepper dip, process all ingredients until smooth. Season to taste.
Serve the chicken with dip.
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
drain all oil and liquid from the artichoke hearts in colander.
coarsly chop the artichokes (no prickly leaves, only soft cut able parts).
combine all ingredients in crock pot and place bread slices on top to soak up excess oil.
cook on high for 2 hours.
can also be done in a casserole dish in the oven at 350 for 1 hour.
Combine cream cheese, chip dip and dressing mix with beater until smooth.
Layer on bottom of a 9 x 13-inch pan, dish or Tupperware.
Brown ground meat with onion.
Drain and cool slightly.
Layer on top of cream cheese mixture.
Next, layer cheese, then lettuce, then tomatoes, pepper and olives. Refrigerate several hours or overnight.
Serve with tortilla chips.
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.
Put room temperature cream cheese in a bowl. Mix with spoon until creamy.
Add the pineapple and mix very well.
Once the pineapple has been mixed in add little by little the pistachio pudding dry mix to the cream cheese and pineapple mixture. Making sure to mix every time you add a little.
I recommend you make a little taste test every time you add some pudding mix some people like less pudding mix and some like more.
Refrigerate .
Eat with ritz crackers.Yummy ! Enjoy.