coldkittenliz-chan

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A Tex-Mex take on the classic pimiento cheese dip that is creamy and full of flavor. Great for parties or getting together with friends on game day.

Ingredients: 1 cup shredded sharp cheddar cheese. 1/2 cup shredded Monterey Jack cheese. 1/2 cup mayonnaise. 1/4 cup diced pimientos, drained. 2 green onions, thinly sliced. 1 jalapeo, seeded and minced. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon chili powder. 1/4 teaspoon cumin. 1/4 teaspoon paprika. Salt and pepper to taste. Tortilla chips, for serving.

Instructions: Warm the oven up to 190C 375F. Shred cheddar cheese, Monterey Jack cheese, mayonnaise, diced pimientos, sliced green onions, minced jalapeo, garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper in a bowl. Mix everything together well. Put the mixture in a small baking dish and make sure it's spread out evenly. Put the dip in the oven for 20 to 25 minutes, or until it bubbles and gets a little brown on top. Take it out of the oven and let it cool down for a few minutes before you serve it. If you want, you can add more diced jalapeos and sliced green onions as a garnish. To go with tortilla chips, serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Treasure Pot Restaurant

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With soft chicken, juicy pineapple, and brightly colored bell peppers, this Pineapple Chicken Fried Rice is a great mix of sweet and savory tastes. It looks beautiful and tastes great when served in a pineapple bowl.

Ingredients: 2 cups cooked jasmine rice. 1 cup diced pineapple. 1 cup diced cooked chicken breast. 1/2 cup diced bell peppers assorted colors. 1/2 cup diced onion. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon sesame oil. 2 eggs, beaten. Salt and pepper to taste. 2 green onions, chopped for garnish.

Instructions: On medium heat, warm up the sesame oil in a big pan. Add the onion and garlic and cook until the smell is nice. Move the onion and garlic to the side and add the beaten eggs to the pan. Scramble the eggs until they are cooked. Put diced chicken, bell peppers, and pineapple in the pan and stir-fry for two to three minutes. Put cooked rice in the pan and add soy sauce and oyster sauce. Make sure the rice is well mixed. Add salt and pepper to taste, and then cook for another two to three minutes. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

AP Seminar

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Take care of your weeknight dinner problems with this simple roasted chicken recipe with broccoli and tomatoes.

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Fresh strawberries sit atop a buttery shortbread crust in this recipe for a tasty springtime or anytime dessert.

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Dill and green olives set this creamed chicken casserole apart from the rest.

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Mayonnaise, Dijon mustard, lemon, MCT oil, garlic, and fresh herbs are used to make this mouthwatering homemade keto dressing, which is perfect for any salad.

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Prosciutto and cantaloupe are thread on a bamboo toothpick with red and green grapes creating a colorful and delicious appetizer!

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This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops.

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These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.

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A quick and simple lunch consists of a tortilla rolled with a turkey hot dog, bean soup with bacon, and cheddar cheese.

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Loaded with beans, Hatch chiles and corn, this Mexican-inspired tomatillo soup with leftover chicken is a great choice for lunch on a cold winter day.

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You might as well bake pumpkin bread in the large batch called for here, because everyone loves it. Three full-sized loaves, lively with cinnamon, cloves and nutmeg, are your reward. Wrap loaves in cellophane, tie with a colorful ribbon, and give as a gift!