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Mexican Cheese Fondue Slow Cooker Recipe

Looking for a way to change up the cheese you use for fondue?  This is an excellent change to the ordinary:

What You Will Need:

–   1 ¾ cup of canned diced tomatoes

–   2/3 cup of finely chopped onion

–   ½ cup of canned diced green chile peppers

–   ½ cup of finely chopped red sweet pepper

–   2 cups of cubed Monterey Jack cheese

–   1 cup of chuncky salsa

–   3 cups of cubed cheddar cheese

–   whatever breads, tortilla wedges or anything else you’d like to serve

 

What You Will Need to do:

1.   In your slow cooker, mix the tomatoes, onion, chile peppers and red sweet pepper together.

2.   Add the two kinds of cheese and salsa to your slow cooker.

3.   Cook on LOW for 3-4 hours or on high for 1-2 hours.

4.   Mix thoroughly and serve as soon as you can.

 

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Easy Smoked Salmon Pate Recipe

Salmon pate is definitely a desired taste; however, if you do like it, this is an effortless recipe to try out:

 

What You Will Need:

–   ½ cup of smoked salmon

–   1 cup of chives and onion cream cheese

–   ¼ cup of finely chopped red bell pepper

–   1 ½ tsp of lemon-pepper seasoning

–   1 tsp of dill weed

–   3 Tbsp of fresh parsley

–   crackers and/or bread of your choice

 

What You Will Need to do:

1.   In a bowl, mix all the ingredients together except for the parsley.

2.   Cover and place in the refrigerator for a few hours to the mixture cools down and becomes easier to mold.

3.   With your hands, make the mixture into a round ball.  Sprinkle parsley over the pate and enjoy!

 

Turkey and Cranberry Pizza Recipe

 

This is a delicious and very easy recipe that combines all my favourites from Christmas dinner:

 

What You Will Need:

–   1 soft Italian or French bread loaf, but lengthwise in half

–   2 cups of canned whole cranberry berries, sauce

–   ¾ cup of sliced green onions

–   ¾ cup of grated mozzarella cheese (or more if you really like cheese)

–   ½ pound turkey, cut into strips

 

What You Will Need to do:

1.   Preheat your oven to 375°F.

2.   Place bread on baking sheet.  Spread the cranberry sauce over the bread.

3.   Distribute the green onions and turkey next on the cranberry sauce.  Sprinkle the cheese on top.

4.   Bake for about 10 minutes or until the cheese is starting to turn light brown.

 

Bacon Wrapped Potatoes with Creamy Dill Sauce

 

My husband absolutely loves bacon and then potatoes on top of it, this is one of his favourite appetizers.

 

What You Will Need:

–   12-15 potatoes, cut in half

–   15 pieces of bacon, cut crosswise

–   ¾ cup of mayonnaise

–   ¼ cup of milk

–   1 tsp of caraway seeds

–   2 Tbsp of dill

–   ¼ tsp of salt

–   ¼ tsp of pepper

 

What You Will Need to do:

1.   Steam the potatoes in a steamer basket in a saucepan  for about 15 minutes or until tender.

2.   Preheat your oven to 425° F.

3.   Line a baking sheet with foil.  Wrap each potato with a piece of bacon and place, seam-side down, on the baking sheet.

4.   Bake until the bacon becomes crisp, about 18 minutes.

5.   While you’re waiting for the potatoes to bake, in a bowl, whisk together the mayonnaise, milk, dill, caraway seeds, salt and pepper.  Enjoy with the potatoes.

 

 

Hoisin Garlic Mushrooms Slow Cooker Recipe


Are you hosting or attending a New Year’s event and want to serve something out of the ordinary?  Try this sweet and salty mushroom appetizer:

 

What You Will need:

–   ½ cup of hoisin sauce

–   ¼ cup of water

–   2 Tbsp of minced garlic

–   ½ tsp of red pepper

–   3 cups of trimmed, whole fresh mushrooms

 

What You Will Need to do:

1.   In your slow cooker, mix the hoisin sauce, water, garlic and red peppers together.

2.   Add the mushrooms to the slow cooker and stir until the mushrooms are coated.

3.   Cook on LOW for 5-6 hours or on HIGH for 2-3 hours.

 

These are best served warm, like cocktail meatballs.

 

 

Snickerdoodle Cupcakes Recipe

 

 

Take the great taste of a snickerdoodle cookies and wrap it up in a cupcake:

 

What You Will Need:

For the Cupcakes:

–   2 ¾ cups of flour

–   1 tsp of cinnamon

–   3 tsp of baking powder

–   ½ tsp of of salt

–   ¾ cup of shortening

–   1 2/3 cups of sugar

–   5 egg whites

–   2 ½ tsp of vanilla

–   1 ¼ cups of milk

For the Cinnamon Frosting:

–   6 cups of powdered sugar

–   2 tsp of cinnamon

–   2/3 cup of softened butter

–   1 Tbsp of vanilla

–   3 Tbsp of milk

For Garnishment on Top:

–   2 tsp of sugar

–   ½ tsp of cinnamon

 

What You Will Need to do:

1.   Preheat your oven to 350°F.

2.   Put paper cupcake liners in a 24-sized muffin sheet.  Grease bottoms and sides of cups with shortening and lightly flour.

3.   In a bowl, mix flour, 1 teaspoon cinnamon, baking powder and salt.

4.   In a separate bowl, beat the shortening with a electric mixer.  Slowly add 1 2/3 cups granulated sugar, beating well after each addition and scraping bowl occasionally.  Slowly add egg whites, one at a time.

5.   Now beat in 2 1/2 teaspoons vanilla.  On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.

6.   Divide batter evenly among cupcake cups, filling each with about 3 Tbsp of batter / two-thirds full.

7.   Bake for about 18 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes.

8.   Remove cupcakes from pans; place on cooling racks and let cool completely.

9.   Now in another bowl, mix powdered sugar, 2 tsp of cinnamon and the butter with electric mixer.

10.   Stir in 1 Tbsp of vanilla and 2 Tbsp of milk.  Gradually mix in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable.  Frost cupcakes.

11.   In another bowl, mix garnish ingredients; sprinkle over frosted cupcakes.

 

Enjoy!

 

Chicken Pesto Linguine Recipe

 

As I’m sure you’ve noticed before in other recipes, I’m a fan of pesto.  This is a easy and tasty recipe all together:

 

What You Will Need:

–   1 package of linguine

–   1 sliced up red bell pepper

–   7oz of refrigerated basil pesto

–   1 cup of frozen peas

–   2 cooked chicken breasts, sliced up

–   1 cup of crumbled gorgonzola cheese

 

What You Will Need to do:

1.   In a dutch oven, fill it 2/3 with water and let the water boil.

2.   Add the linguine, peas and red pepper.  Let boil for 3 minutes.

3.   Drain and return to the dutch oven.  Stir in the pesto, cheese and chicken.  Cook until everything is completely heated through.

 

Enjoy!

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