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Crock Pot Pepperoni Pizza Dip

Crock Pot Pepperoni Pizza Dip

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Crock Pot Pepperoni Pizza Dip

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  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 120
  • Total Time: 125
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Ingredients

Scale
  • 2.25 (1 can) sliced olives
  • 2 (14 oz) pizza sauce
  • 1 red pepper
  • 1 orange pepper
  • 1 medium-size onion
  • 2 (8 oz)plain cream cheese
  • 8 oz (1 bag) mozzarella shredded cheee
  • 1/4 cup sharp cheddar shredded cheese
  • 1 cup three pepper shredded cheese
  • 5 ounces pepperoni minis (1 bag)

Instructions

  1. On a cutting board chop up the red pepper, orange pepper, and onion. Then add to the crock pot with the rest of the ingredients, except save some mozzarella cheese and pepperoni minis that will be used later to garnish on top. Cook on high for about 1 hour then turn on low once the sauce is all melted or bubbling. Take the remaining mozzarella and pepperoni and sprinkle on top of sauce. Keep on low to keep warm.

Notes

  • Serve with pita chips.

Nutrition

  • Serving Size: 12
  • Calories: 339
  • Sugar: 3
  • Sodium: 638
  • Fat: 27
  • Saturated Fat: 14
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 10
  • Protein: 14
  • Cholesterol: 83

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crockpot hashbrown casserole

Crockpot Hashbrown Casserole

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Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 240
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Ingredients

Scale
  • 1 lb (one tube) Jimmy Dean hot pork sausage
  • 20 oz (1 package) frozen hashbrowns
  • 12 fl oz (1 can) evaporated milk
  • 2 x 10 1/2 oz cans cream of mushroom soup
  • 6 oz (1 can) french fried onions
  • 2 cups (1 package) shredded cheddar cheese
  • 5 cloves of garlic, diced
  • 1 small onion, diced
  • 1 teaspoon of Franks red hot sauce
  • 1 cup of rippled potato chips

Instructions

  1. In a large bowl mixing bowl add all the ingredients and stir. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Cook on high for 4 hours or 6-7 hours on low. Sprinkle on crumbled ripple potato chips on top before serving.

Nutrition

  • Serving Size: 10
  • Calories: 427
  • Sugar: 5
  • Sodium: 679
  • Fat: 32
  • Saturated Fat: 12
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 17
  • Cholesterol: 67

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Honey Chili

Honey Chili

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Honey Chili

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  • Author: Bryon | Taste & Review
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 35
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Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Jimmy Dean regular sausage
  • 1 clove garlic garlic (chopped)
  • 1/2 cup red or green peppers
  • 1 poblano pepper
  • 2 (14.5 oz) can of diced tomatoes
  • 1 (4 oz) can diced green chili peppers
  • 2 (15 oz) can chili beans
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup of beef broth
  • 1/2 cup honey

Instructions

  1. In a large pan brown the ground beef and sausage. Chop up the onion, garlic, peppers and then add the pan. Continue cooking until the onion is browned. Drain the grease from the pan. Add the beef broth, diced tomatoes, diced green chili peppers, chili powder, cumin, thyme, salt and cinnamon. Mix well in the pan, and place a lid on the pan and allow the mixture to simmer for 25 minutes. Add honey and stir well.

Notes

  • Serve with shredded cheddar cheese, sour cream, tortilla chips.

Nutrition

  • Serving Size: 8
  • Calories: 482
  • Sugar: 21
  • Sodium: 1330
  • Fat: 28
  • Saturated Fat: 10
  • Unsaturated Fat: 15
  • Trans Fat: 1
  • Carbohydrates: 35
  • Protein: 26
  • Cholesterol: 94

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upside down pizza

Upside Down Pizza

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Upside Down Pizza

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  • Author: Bryon | Taste And Review
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55
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Ingredients

Scale
  • Pizza Sauce 14 oz (We recommend Green Mill)
  • Shredded italian cheese 8 oz.
  • 1 small yellow onion chopped
  • 3/4 bag of pepperoni (6 oz bag)
  • Italian sausage (16 oz tube)
  • 1 bell pepper chopped
  • 1 can sliced ripe olives (2.25 oz)
  • 2 eggs
  • 1 cup milk
  • 1 cup flour

Instructions

  1. 1. Cook sausage in frying pan then drain grease and set aside.
  2. 2. Chop up the bell pepper, and onions.
  3. 3. Grease 9 x 12 pan. Then pour pizza sauce on bottom of pan. Then put all the toppings
  4. on next. Cheese goes on top of toppings.
  5. 4. In a mixing bowl beat 2 eggs. Then add the milk and flour. Beat it until smooth.
  6. Then pour the dough mixture into the pan. Let it sit for 5 minutes.
  7. 5. Bake at 350ºF for 30 min. Take it out and let it cool. Next get a baking sheet pan out and put
  8. parchment paper on it. Then flip the pizza upside down onto the parchment paper.
  9. 6. Let it cool for 10 minutes.

Notes

  • Make sure to let the pizza mixture sit for 5 minutes before baking it. Feel free to use whatever toppings you prefer.

Nutrition

  • Serving Size: 6
  • Calories: 311
  • Sugar: 4
  • Sodium: 429
  • Fat: 17
  • Saturated Fat: 8
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 21
  • Protein: 17
  • Cholesterol: 110

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Stuffed Acorn Squash

Stuffed Acorn Squash

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Stuffed Acorn Squash

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  • Author: Cherie DeBrule
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Description

Stuffed Acorn Squash

Ingredients

Scale
  • 4 acorn squash, halved lengthwise; seeds and membrane removed
  • 1 cup brown rice
  • 1/2 cup wild rice
  • 4 cups vegetable broth
  • 1/4 teaspoon sea salt
  • 1 TBSP olive oil
  • 1 medium onion, chopped
  • 3/4 cup diced celery
  • 1/2 bag of baby spinach chopped
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cup dried apricots, diced
  • 1/2 cup dried cranberries
  • 1/2 teaspoon sea salt
  • 2–1/2 teaspoon ground ginger
  • 1/8 teaspoon each ground black pepper
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1 teaspoon ground cinnamon

Instructions

  1. 1. Preheat oven to 375º F.
  2. 2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
  3. 3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two) on parchment paper. Bake for 30 minutes.
  4. 4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, spinach, and remaining seasonings.
  5. 5. Take out the squash after 30 minutes and give it time to cool. Take a melon baller and scoop out the squash and place into the the large mixing bowl and stir it up. Don’t over scrape the squash.
  6. 6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
  7. (Most likely you will end up with leftover rice mixture which you can place in a separate pan to cook.)
  8. 7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

Notes

  • You can keep the seeds and bake them for later.

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