Crock pot pizza dip

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1 tsp Italian Seasoning
• 1 cup shredded mozzarella cheese
• ¾ cup grated Parmesan cheese
• 1 jar (8 oz) pizza sauce
• ¼ cup cut up pepperoni pieces

I've made this different ways too!  I've added sausage, olives, etc.  Really any of your favorite pizza toppings will work!  

Instructions

1. Put all ingredients in crock pot and cook on high for about 1 hour
2. Turn to low once melted

Jalapeno Cranberry Dip

INGREDIENTS:


12 ounces fresh cranberries

4-5 green onions, chopped

1/4 cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely diced

1 cup sugar (more or less to taste)

1/2 teaspoon cumin

2 tablespoons fresh lemon juice (from about 1 large lemon)

1/8 teaspoon salt

2 (8 ounces each) packages cream cheese, light or regular, softened

Crackers, for serving

DIRECTIONS:

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness. I do overnight the flavors get much better!



When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.



Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Homemade Salsa

Every time I make this it disappears quickly. It is so easy and super yummy

Homemade Salsa
2 (15 oz) cans diced tomatoes
1 can green chiles
1 bunch of cilantro (just the tops)
4-6 green onions
1 tsp. salt
1 tsp. lime juice or lemon juice
1 pinch of sugar
2-3 cloves of garlic
In a food processor chop up the cilantro, green onions, and garlic until finely chopped. Add in the green chiles, tomatoes, lemon/lime juice, sugar and salt. Pulse until combined and the desired consistency is reached.
(add a fresh jalapeno to increase heat, add it in with the cilantro to chop it up finely)

Easiest Homemade Salsa

1 can Rotel tomatoes with green chiles
1 can diced tomatoes
1 can (4 oz) diced green chiles
6 green onions, chopped
1 bunch of cilantro leaves
1 Tbsp. garlic, minced
1 1/2 tsp. lemon juice
1/2 tsp salt

Place all ingredients into a food processor, or blender, and process until desired consistency is reached. Refrigerate a few hours before serving to blend flavors.

Tortilla Pinwheels

8 oz. cream cheese, softened
8 oz. sour cream
1 c. grated cheese
1 can (4 oz) diced green chiles
1/2 C. chopped olives
1/2 c. chopped green onions
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
8-10 flour tortillas

Mix first 8 ingredients until well combined. Spread over tortillas and roll up. Place all rolls in refrigerator overnight for best flavor. When ready to serve cut into about one inch pieces. (I usually cut the ends of and save them for a snack, they don't look as nice as the center pieces). Serve with salsa.

Green bean bundles

Bacon-Wrapped Green Bean Bundles
4 (15-oz.) cans of whole green beans ~ not “cut”, not “french-style”
bacon strips, cut in half
1 cup melted butter
1 cup packed brown sugar
1/2 tsp. garlic salt
1 tsp. soy sauce
Gather 10 beans into a bundle. Wrap bacon around beans and secure with a toothpick. Arrange in a 9×13 pan.
Combine melted butter, brown sugar, garlic salt, and soy sauce in a bowl. Mix well. Pour over beans.
Chill overnight or for several hours. Bake at 375° for 45 minutes – 1 hour, or until bacon is cooked.

Here you go!!! You should drain the pan so that they are easier to dish.

Jalapeno Jelly

This is a fun thing to make for the holidays.

Jalapeno Jelly
3 Jalapeno Peppers
1 green pepper
1 C. white vinegar
5 C. sugar
1 bottle liquid pectin (Certo)

Remove seeds from Jalapeno and green peppers. Run them through a food processor until finely chopped. In a heavy saucepan pour in the peppers, the 1 C. vinegar, and the 5 C. sugar. Cook for 10 minutes to a rolling boil. Take off heat and add one bottle liquid pectin (Certo). Return to heat and boil 1 more minute. Pour into jars. Put on hot lids and rings and turn upside down to seal. Makes 2 quarts (We usually do about 10-12 small jars). You may add red or greed food coloring. Serve with lamb or cream cheese and crackers.