Cheesy Football
2 (8 ounce) pkg. cream cheese (softened)
1 (8 ounce) pkg. shredded sharp cheddar cheese
1/2 c. grated parmesan cheese
1/2 c. mayonnaise
1/4 c. chopped green onion
1/4 tsp. black pepper
1 (12 ounce) pkg. bacon bits
6 pimento strips
Beat cream cheese, cheddar cheese, parmesan cheese and mayonnaise on medium speed with electric mixer until well blended. Add green onions and black pepper, mix well.
Cover, refrigerate several hours or overnight. Form into football shape, cover with bacon bits. Place pimento on top to form the lacing of football. Serve with ritz crackers or whatever cracker u want. Makes a 2 cup football.
Microwave Pecan Pie
1 Tbsp. butter
1 large egg, beaten
1/4 c dark corn syrup
3 Tbsp. sugar
1 tsp. unbleached flour
1/4 tsp. vanilla
1 pecan pie pastry shell
1/4 c. pecan halves
In a small nonmetal bowl microwave butter, uncovered, on 100% power for 20 to 30 seconds or till melted. Stir in the beaten egg, corn syrup, sugar, and flour. Micro-cook, uncovered, on 50% power for 3 to 3 1/2 minutes or till slightly thickened, stirring every 30 seconds. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 1 1/2 to 2 minutes or just till set, rotating the dish a quarter-turn every minute. Cool before serving.
Mushroom Crock Pot Roast
3 lbs boneless beef cross-rib roasts
salt and pepper, to taste
2 Tbsp. vegetable oil
1 onion, diced
2 carrots, sliced
2 stalks celery, sliced
3 garlic cloves, minced
1 tsp. dried marjoram
1 tsp. oregano
4 c. button mushrooms, quartered
1/3 c. low sodium beef broth
2 Tbsp. tomato paste
2 tsp. worcestershire sauce
3 Tbsp. all-purpose flour
*Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.
*Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
*Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
*Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
*Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.
(Source: www.recipezaar.com)
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