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Recipe Results 128 of 142 pages
Smoked Pork Belly
Smoked Pork Belly Ingredients: 1 whole pork belly, 6-7 pounds 1/3 cup favorite pork dry rub 2 disposable foil pans and 2 baking racks make this procedure much easier Ingredients for Sauce: 1/2 cup barbecue sauce 1/2 cup cherry preserves 1 Tbsp. yellow mustard 2 Tbsp. balsamic vinegar 1/2 stick butter Directions: Preheat the smoker
Spinach Artichoke Dip
Spinach Artichoke Dip Ingredients: 8 oz. cream cheese, softened 1/4 cup sour cream 1/4 cup mayonnaise 1 garlic clove, minced (1 tsp.) 2/3 cup finely shredded parmesan cheese 1/2 cup finely shredded mozzarella cheese Pepper, to taste 1 (14 oz) can quartered artichoke hearts, 6 oz. frozen spinach, Directions: Preheat oven to 350°F. Coat a
Grilled Corn Salsa
Grilled Corn Salsa Ingredients: 2 ears sweet corn, shucked 1 mango, diced 1 (15-ounce) can black beans, rinsed and drained Juice of 1 lime 1 teaspoon minced jalapeño pepper ¼ cup chopped cilantro 1 tsp. vinegar ½ tsp. salt Directions: Grill corn until edges start to turn brown. Cut corn from the cob into a
Garden Fresh Salsa
Garden Fresh Salsa Yield: approximately 2 1/2 cups Ingredients: 2 Tomatoes – large, seeded, coarsely chopped 1 to 2 Serrano Chile Peppers – seeded and chopped 1/3 c Green Onions – chopped 2 Tbsp. Cilantro – fresh, chopped 1 clove Garlic – minced 2 Tbsp. Lime Juice 1/4 tsp Salt 1/2 cup Tomato Sauce Directions:
Pumpkin Hummus
Pumpkin Hummus Ingredients: 8 cloves garlic 1/4 cup fresh cilantro 1/4 cup lime juice 1/4 cup tahini 2 tablespoons pumpkin oil (can use olive oil) 1 can (15-ounces) pumpkin 3 teaspoons cumin 1 teaspoon salt 1/2 teaspoon chili powder 1/2 teaspoon chipotle pepper (ground or flakes) pumpkin seeds, for garnish Directions: Combine all of the
Cheddar Pigs in a Blanket w/sauce
Ingredients for the Cheddar Crescent Dough: 3 1/2 to 3 3/4 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 2 1/4 teaspoons instant yeast 4 Tablespoons butter, room temperature 1/2 cup warm water (120° to 130°F) 1/2 cup warm milk (120° to 130°F) 1 egg 1 cup sharp cheddar cheese, shredded and divided Ingredients
Tomato and Avocado Salsa
Ingredients: 2 Large tomatoes, diced 1 large avocado, peeled, seeded and diced 1/2 cup red onion, chopped 1/2 cup bell pepper, chopped 1/4 cup fresh cilantro, chopped 1 lime, juiced 1 teaspoon powdered cumin Your favorite hot sauce (for heat) Kosher salt and fresh ground pepper to taste Directions: In a medium sized mixing bowl,
Artichoke and Parmesan Dip
Artichoke and Parmesan Dip Ingredients: 8 oz. package cream cheese, room temperature 1/3 cup sour cream 1/4 cup mayonnaise 14 oz. can artichoke hearts in water, drained and chopped 3/4 cup grated parmesan cheese 1/4 cup chopped fresh parsley 1/2 tsp. salt 2 Tbsp. chopped jarred pickled cherry peppers For serving crackers and/or sliced vegetables
Pineapple Cheese Ball
Pineapple Cheese Ball Ingredients: 2 pkgs. cream cheese 20 oz. can crushed pineapple, well drained 3 cups finely chopped pecans, divided 1/4 cup finely chopped green pepper 1 Tbsp. finely chopped onion 1 tsp. seasoned salt For serving Assorted crackers Directions: In a large bowl, beat cream cheese until smooth. Stir in pineapple, 1 1/2
Chicken Enchilada Dip
Chicken Enchilada Dip Ingredients: 1 lb. boneless skinless chicken breast halves, seasoned with 2 tsp. Fajita seasoning, grilled and shredded 8 oz. pkg. cream cheese, softened 1 cup mayonnaise 8 oz. pkg. Mexican blend cheese 4 oz. can diced green chili peppers 1 jalapeno pepper, finely diced Directions: Place shredded chicken in a medium bowl
