I hope you are enjoying a wonderful Memorial Day! I’m taking a few moments to post this recipe, because you simply must have it! I had never heard of it, nor tried it until yesterday and now I am over the top addicted (and I don’t even like green pepper). It’s super easy and SO good….
Green Pepper Dip
Ingredients:
1 (8 ounce) package cream cheese-at room temperature
1 green pepper-chopped
1/2 onion-chopped
1 egg
1 tablespoon vinegar
1 tablespoon sugar
1 pinch salt
Directions:
In a small bowl, mix the cream cheese, green pepper and onion; set aside.
In a saucepan, over medium heat mix together the egg, vinegar, sugar and salt. Heat while stirring until thick. Set aside to cool completely.
Mix the egg mixture and the green pepper mixture in a blender or a mixer until completely mixed. Serve with crackers or chips
What’s better than pizza?? How about mini pizzas made into muffins that are easy to make and easy to eat-great for a kid’s sleepover or on a buffet…
Pepperoni Pizza Muffins
Ingredients:
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg
1 cup mozzarella cheese-shredded
1 cup pepperonis-I cut into quarters
1/4 cup black olives-chopped
1/4 cup onions-chopped
2 tablespoons grated Parmesan cheese
1/2 cup pizza sauce
1 teaspoon Italian seasoning
Directions:
Preheat oven to 375 degrees. Grease a 24-cup mini muffin pan.
In a large bowl, whisk together the flour and baking powder. Whisk in the milk and egg. Stir in the mozzarella, pepperonis, black olives and onions (or whatever toppings you like most on a pizza). Let stand for 10 minutes.
Divide batter among the mini muffin cups. Bake for 20-25 minutes or until golden brown. Remove from the tin and sprinkle with Parmesan cheese.
In a small bowl heat the pizza sauce until warm, stir in the Italian seasoning and serve on the side.
I made you cookies. Do you want to make them too? Follow me…
Black & White Cookies
Ingredients:
1 1/4 cups butter, softened
2 cups sugar
2 eggs-at room temperature
2 teaspoons vanilla
2 cups flour
3/4 Dutch Process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (12 ounce) package white chocolate chips
Directions:
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In the bowl of your mixer, cream butter and sugar on medium speed until light and fluffy, about one minute. Add eggs one at a time, beating after each. Beat in vanilla.
With the mixer on low, slowly add flour , cocoa powder, baking soda and salt. Fold in the chocolate chips.
Scoop with a medium cookie scoop onto prepared baking sheets and bake about 7-8 minutes. Middles will set upon cooking.
adapted from Confessions of a Cookbook Queen
After St. Patty’s Day this year, I found myself with a ton of left over corned beef, since Hubby and I are the only ones that eat it. So I ground it up and froze it in 2 cup portions for later. Well, I went through all of the frozen stuff surprisingly fast and then found this recipe–dang! I had to buy corned beef hash in the can because I just couldn’t wait to try this recipe.
I am so glad I didn’t wait, because we LOVED it! It did kind of wreak up the house, but it was worth it and I just cracked the windows a bit afterward…
Corned Beef Hash & Cabbage
Ingredients:
1 (15 ounce) can corned beef hash
4 slices bacon
1 medium head cabbage-thinly sliced
Salt & Pepper to taste
1 cup Swiss cheese-shredded
Directions:
Add the corned beef to a non-stick skillet and press it down evenly in the pan. Cook on medium high heat until crisp on the bottom, then scrape it up with a sharp metal spatula and turn it over, press down and let it continue to cook until crisp again. Repeat until it is as crisp as you like it. Remove from the skillet to a medium bowl.
In the same pan, cook the bacon until crisp, remove to drain on paper towel.
Add the cabbage to the pan with the bacon drippings along with 1/4 cup of water, cook over medium heat with a lid on for about 10 minutes or until the cabbage is tender. Stir every few minutes; add more water if it dries up.
Remove the lid and let the excess water cook off, stirring the cabbage often over low heat-about 20 minutes.
Add the hash back to the pan and stir into the cabbage. Let cook until heated through. Salt & pepper to taste.
Sprinkle the cheese over the top and put the lid back on until it melts. Crumble the bacon over the top to serve.
I am always in love with the sweet/salty combination and this bar really hit the spot. If you’ve never had a Take 5 Bar, you are missing out on one of the greater joys in calorie-laden treats…
Take 5 Bars
Ingredients:
Pretzel Crust:
2 cups crushed pretzels
3/4 cup butter-melted
1/2 cup light brown sugar
Peanut Butter Filling:
1/2 cup butter-room temperature
1 cup creamy peanut butter
2 cups powdered sugar
Caramel Filling:
1 1/2 cups sugar
2 tablespoons light corn syrup
1/2 teaspoon salt
1/3 cup water
1/3 cup heavy cream
1/3 cup butter-cut into pieces
1 tablespoon sour cream
1 cup chopped Honey Roasted Peanuts
Topping:
2 cups milk chocolate chips
2 tablespoons heavy cream
Directions:
Crust:
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with non-stick cooking spray.
In a large bowl combine the crushed pretzels, melted butter and brown sugar. Stir to combine. Press into the prepared pan, packing tightly. Bake for 12-14 minutes or until golden brown: cool completely.
Peanut Butter Filling:
In a large mixing bowl, beat peanut butter and butter together until smooth. Slowly add in powdered sugar, beating until incorporated. Spread on top of cooled crust. Chill until ready to spread caramel.
Caramel Filling:
In a medium saucepan combine sugar, corn syrup, salt and water. Bring mixture to a boil without stirring until temperature reaches 340 degrees on a candy thermometer. Remove from heat and immediately add heavy cream, butter and sour cream. Mixture will bubble up. Stir until combined and set aside to cool. When cool, stir in chopped peanuts and spread on top of peanut butter layer.
Topping:
Melt chocolate chips and heavy cream in the microwave for 30 seconds or until melted. Spread over the caramel layer, chill and cut into squares.
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