Spinach Dip

1 pkg. frozen spinach (thaw and drain before using)
1 small yellow onion, diced
1 can Rotel tomatoes, drained
1 (8 oz). pkg. cream chese
2 cups shredded monterrey jack (mozzerella also works well)
Splash of milk
Garlic Salt, salt, and black pepper to taste
Preheat oven to 350 degrees.  Place the first five ingredients in a baking dish, with the spinach on the bottom.  Cover.  Bake for 10 minutes.
Remove from oven, stir to combine ingredients and distribute cream cheese.  Add splash of milk, garlic, salt, and pepper and stir until well blended.  Bake for an additional 15 minutes uncovered. 
Serve warm with tortilla chips, pita chips, bagel chips, or gourmet crackers.

Tags: Spinach Dip

White Chocolate Covered Pretzels

White Chocolate Covered Pretzels
1 lb. white chocolate
1 9 oz. bag mini pretzels or reg. pretzels
Melt white chocolate in top pan of double boiler (we have our double boiler in storage as we rarely use it...LOL... so I just put a metal mixing bowl atop the stove top pot and it worked fine.  If you have it too close to the heat it will burn.)  I used medium heat.
Dip pretzels in chocolate.  Allow exess to drip off.  Place on a cookie sheet sprayed with Pam.  Put in a cold place until chocolate hardens. 
Then....enjoy...

Tags: 

Pollitos en Vino Rojo (Chickens in Red Wine)

POLLITOS en VINO ROJO (Chickens in Red Wine)
2 whole chicken (cut up)
olive oil
vinegar
onion
garlic
herbs (we used approx. 2 tbs. oregano (a lot), teaspoon basil, dash of paprika, and teaspoon of thyme). 
salt and pepper
bacon
tomatoes
spring onions
carrots
red wine

Cut chicken in pieces (if not already cut) and marinate for 24 hours in the oil, vinegar, sliced onion, whole garlic, herbs, salt and pepper.

Cut bacon in cubes, place on fire and in the fat cook the chopped tomatoes, spring onions and chopped carrots.  Cook 5 minutes, add the chicken and the strained marinade, then the wine.  Cook gently until chicken is tender.   Serves 4-6. 
(This makes enough sauce that you could add more chicken to it if you desire)
It shoooore wuz good!

Pork Loin Roast

  PORK LOIN ROAST   Brown a pork loin roast under a broiler.     Put 4-5 chopped potatoes in bottom of crock pot.  Add 1/2 onion. Put in the roast. put the other 1/2 onion on top.  Sprinkle with salt, garlic powder, a touch of pepper and 1/2 tablespoon of rosemary.  Douse with 2 tbl soy sauce.  Cook on low eight hours.   Hubby fixed this today for super bowl night.  Along with 15-bean soup.  It sure was good.   Our roast was so tender it fell apart like BBQ.  It was soooooo good.  Hope you try one in your crock pot.  

Tangy Pork Chops

Here is the awesome Tangy Pork Chop Recipe I have been talking about.   We have had this recipe twice in the past week.  Hope you try it out in your crock pot and enjoy it. 
Tangy Pork Chops
4 1/2 Inch thick pork chops
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium onions, chopped (I only used one onion)
2 celery ribs, chopped
1 large green pepper, sliced
14 1/2 oz. can stewed tomatoes (I used diced tomatoes)
1/2 cup ketchup
2 Tbsp. of cider vinegar (I used balsamic vinegar)
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 beef bouillon cube
2 Tbsp. corn starch
2 Tbsp. water
1.  Place chops in slow cooker.  Sprinkle with salt and pepper.
2.  Add onions, celery, pepper, and tomatoes.
3.  Combine ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice, and bouillon.  Pour over vegetables. 
4.  Cover.  Cook on Low 5-6 hours. 
5.  Combine cornstarch and water until smooth.  Stir into slow cooker. 
6.  Cover.  Cook on High 30 minutes, or until thickened.
7.  Serve over rice. 
Enjoy. 

Cranberry Manderin Salad

Cranberry Mandarin Salad
This is ohhhhh, soooooo easy.  And we learned this from our friend Angela, who had us over for a Christmas party one year.
2   16 oz. cans of Ocean Spray Whole Berry Cranberry sauce
2   11 oz. cans of mandarin oranges, drained.
1 1/2 cups of pecan halves
Mix together and put in your favorite glass or crystal bowl. 
Very deeeeelightful and pretty. 

Breakfast Sausage and Egg Casserole

It is always nice to have something quick to fix when you have overnight company.  My sister introduced me to the idea of the Sausage and Egg Casserole, b/c you can fix it the night before, with little preparation, and put it in fridge and then heat it up the next morning while you sip coffee with your overnight guests.  We have often fixed this when going to the river house with my sis and also for Christmas morning.
You can be creative with the type of sausage, the type of cheese, and the type of bread you use, giving you a different flavor each time.
BREAKFAST SAUSAGE and EGG CASSEROLE
1 pkg. of sausage (your choice)
6 eggs, slightly beaten
2 cups of milk
1 tsp. salt
Dash of pepper
Pilsbury Crescent Rolls-- enough to cover a casserole dish.
2 cups grated cheddar cheese
You can add other ingredients like chopped onion and green pepper if you desire.
----------------------------------------
Brown the sausage in skillet, and saute the onions and green peppers, if you chose to add those to the recipe.
Mix the egg, milk, salt, pepper until blended.
Grease the casserole dish and layer the ingredients with the Crescent rolls lining the bottom of the dish.  Add sausage, pour on the egg mixture.  Add the 2 cups of grated cheddar cheese. 
You may make the night ahead and put in the fridge for the next morning, or bake immediately.
Bake at 350 for 45 minutes.