CHEESY PEPPERONCINI DIP

 CHEESY PEPPERONCINI DIP

INGREDIENTS: 8 OUNCES CHIVE AND ONION CREAM CHEESE, 1/4 CUP BLUE CHEESE DRESSING, 1/2 CUP FETA, 1/2 CUP PEPPERONCINIS, 2 TBS PEPPERONCINI JUICE, 3 TBS OLIVE OIL, 2 CLOVES GARLIC, 1 TSP PEPPER

MIX EVERYTHING IN A FOOD PROCESSOR AND ENJOY!

ZUCCHINI CASSEROLE

 ZUCCHINI CASSEROLE

INGREDIENTS: 2 SLICED ZUCCHINI, 2 SLICED YELLOW SQUASH, 1 SHALLOT, 4 CLOVES OF GARLIC, 3 TBS BUTTER, 3 TBS OLIVE OIL, 1/2 TSP SALT, 1 TSP PEPPER, 1 TBS PARSLEY, 2/3 CUP WHIPPING CREAM, 1/2 CUP BREAD CRUMBS, 1/2 CUP PANKO, 1/2 CUP PARMESAN CHEESE

SAUTE THE ZUCCHINI, SQUASH, SHALLOTS & GARLIC IN THE BUTTER AND OIL FOR 5 MINUTES, TURN TO LOW AND ADD EVERYTHING ELSE UNTIL THOROUGHLY MIXED. 

PUT IN A GLASS CONTAINER AND BAKED COVERED FOR 30 MINUTES ON 350. YOU CAN UNCOVER AND BROIL FOR A FEW MINUTES AT THE END IF YOU WANT IT BROWNED 

KETTLE POPCORN BUTTERFINGER TREATS

 KETTLE POPCORN BUTTERFINGER TREATS

INGREDIENTS: 1/2 STICK BUTTER, 1 CUP SUGAR, 1 EGG, 1 TSP VANILLA, 1 1/4 CUP FLOUR, 1/2 TSP BAKING SODA, 2 CUPS KETTLE CORN LIGHTLY CRUSHED, 1 CUP CHOPPED BUTTERFINGERS, 1/2 CUP CHOPPED PECANS

GREASE A COOKIE SHEET

HEAT OVEN TO 350

MIX EVERYTHING, PUT A HEAPING TBS OF THE MIX ABOUT 3 INCHES APART AND THEN BAKE FOR 13 MINUTES 

CREAMY ARTICHOKE DIP

 CREAMY ARTICHOKE DIP

INGREDIENTS: 8 CLOVES CHOPPED GARLIC, 1/8 CUP OLIVE OIL, 1/2 CHOPPED RED ONION

 14 OUNCE CAN UN-MARINATED ARTICHOKE HEARTS CHOPPED UP

3 HEAPING TBS WHIPPED CREAM CHEESE, FRENCH ONION DIP AND MAYO

1 TBS CHOPPED SUN DRIED TOMATOES, 1/3 CUP WHOLE MILK, 1/2 CUP CHOPPED SWISS CHEESE, 1 TSP WHITE PEPPER

I SAUTÉED THE GARLIC AND ONION IN THE OIL FOR 5 MINUTES IN MY DUTCH OVEN. THEN I ADDED EVERYTHING ELSE AND SIMMERED ON A LOW HEAT FOR AN HOUR. 

HERB & GARLIC SALAD DRESSING

HERB & GARLIC SALAD DRESSING

INGREDIENTS: 1/2 CUP GARLIC INFUSED OLIVE OIL, 1/4 CUP TARRAGON VINEGAR, 3 CLOVES CRUSHED GARLIC, 1 TSP DIJON, SUGAR, OREGANO, SALT AND PEPPER

MIX EVERYTHING A FEW HOURS BEFORE SERVING AND LEAVE ON THE COUNTER. DON'T REFRIGERATE. 

IT WAS GREAT!

CHEESY POTATOES

 CHEESY POTATOES

INGREDIENTS: 28 OUNCE FROZEN HASH BROWN POTATOES (ROOM TEMPERATURE), 3 TBS BUTTER, 1 CHOPPED ONION, 1 TSP SALT AND PEPPER, 10 OUNCE CAN CONDENSED CHICKEN SOUP, 1 CUP SOUR CREAM, 2 CUPS CHEDDAR CHEESE.

OVEN 275

FRY THE ONIONS IN THE BUTTER IN A DUTCH OVEN FOR 5 MINUTES, ADD EVERYTHING BUT THE CHEESE AND COOK FOR ANOTHER 5 MINUTES MIXING THOROUGHLY, ADD THE CHEESE, MIX FOR 2 MORE MINUTES. 

COVER AND PUT IN THE OVEN FOR 4 HOURS. IT TASTED WAY BETTER THAN THIS PIC SHOWS!

BONELESS BARBECUE CHICKEN

 BONELESS BARBECUE CHICKEN

INGREDIENTS: 6 PIECES BONELESS CHICKEN BREASTS, 2 TBS SALT AND PEPPER, 1 JAR BARBECUE SAUCE, 2 CUPS SHREDDED CHEDDAR CHEESE, 6 PIECES CUT UP BACON, 5 SCALLIONS CHOPPED UP

OVEN 350

COOK THE BACON IN THE SKILLET UNTIL FAIRLY CRISPY, SET ASIDE.  PUT SALT AND PEPPER ON THE CHICKEN AND FRY FOR 5 MINUTES PER SIDE IN THE BACON FAT. PUT HALF THE BARBECUE SAUCE ON THE CHICKEN AND PUT THE PAN IN THE OVEN FOR 10 MINUTES. 

REMOVE PAN, ADD THE REST OF THE BARBECUE SAUCE, THE CHEESE AND THE BACON AND PUT BACK IN THE OVEN FOR ANOTHER 10 MINUTES. TAKE OUT AND GARNISH WITH SCALLIONS.

CHICKEN WAS UNBELIEVABLE!