Spinach Dip in Bread Bowl

Ingredients

2

boxes (10 oz) frozen spinach leaves, chopped (do not use fresh, frozen only!)

1

cup regular mayonnaise (do not substitute!)

1

envelope onion soup mix (powder) (from 2 oz box)

1

container (16 oz) sour cream

2

cans (8 oz each) water chestnuts (chopped or diced)

3

Green onions (finely chopped)

1

loaf Hawaiian or sourdough bread

Steps

• 1

  Soak both packages of frozen spinach in warm water to defrost.
• 2

  Drain spinach well. Ring out spinach like a wet towel to squeeze out excess juice, with hands.
• 3

  Place spinach in a large bowl and mix in sour cream, onion soup packet, mayo, green onion and water chestnuts. You may add as much mayo and/or sour cream to satisfy your taste. Mix well.
• 4

  Cover and refrigerate overnight (or at least 2-4 hrs)
• 5

  Hollow out a large, round loaf of Hawaiian Bread (or Sourdough), leaving at least a 2 inch wall. Place bread bowl on tray and pour in the dip. (Place extra bread pieces around spinach bowl for easy to get, bite sized pieces to dip with.)
• 6

  Use another loaf of bread to tear more pieces with and place around bowl. (Try out different kinds of breads. My favorites are the sweet Hawaiian rolls and sourdough.)
• 7

  Serve & enjoy!

Easy Slow-Cooker Chicken Korma

Ingredients

2

pounds boneless skinless chicken thighs, chopped into 1-inch chunks

1

can (28 oz)  Crushed Tomatoes Fire Roasted

1

small white onion, diced

5-7 jalapeño, diced (seeds optional depending on how spicy you want it)

1

red bell pepper, chopped into large chunks

5

cloves garlic, grated

1

thumb-sized piece ginger, grated

1/2

head cauliflower, broken into bite-sized chunks

3/4

cup yogurt

2

tablespoons curry powder

Salt and pepper

Cilantro

Cooked Rice

Steps

• 1

  Mix all of the ingredients in a slow cooker. It will seem thick/dry, but as it cooks a nice sauce will form.
• 2

  Cook on high for 4-5 hours, or low for 6-7 hours.
• 3

  Serve with rice and garnish with cilantro.

Cheesy Chicken Tinga Dip

Ingredients

1

teaspoon canola oil

1/2

cup sliced white onion

1

clove garlic, finely chopped

3 1/2

cups (about 1 lb) shredded deli rotisserie chicken

1

package (0.85 oz)  taco seasoning mix chicken

1/4

cup water

1

can (14.5 oz)  organic fire roasted crushed tomatoes, undrained

1

can (4.5 oz)  chopped green chiles

2

cups shredded pepper Jack cheese (8 oz)

1

cup shredded Cheddar cheese (4 oz)

3

tablespoons sliced green onions

1

bag (11 oz)  tortilla chips

Steps

• 1

  Heat oven to 350°F. Lightly grease 8-inch square (2-quart) baking dish.
• 2

  In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until onion is tender. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in chicken, taco seasoning mix, water, tomatoes and green chiles until well coated. Heat to simmering; cook uncovered 4 to 5 minutes, stirring frequently, until chicken is heated through.
• 3

  Remove from heat; stir in pepper Jack cheese. Pour mixture into baking dish. Sprinkle with Cheddar cheese.
• 4

  Bake 20 to 25 minutes or until bubbly around edges and cheese is melted. Top with green onions; serve with chips.

Lemon Meringue Pie Cannoli

Ingredients

1

box (14.1 oz)  Refrigerated Pie Crust, thawed

1

egg

1

teaspoon water

3/4

cup lemon curd

1/2

cup marshmallow fluff

1

cup frozen whipped topping, thawed

Optional, 1 teaspoon lemon zest

Steps

• 1

  Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray.
• 2

  Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes.
• 3

  Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely.
• 4

  Stir together lemon curd and marshmallow fluff. Stir in the whipped topping. Pour into a disposable pastry or zip top bag.
• 5

  Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells.
• 6

  If desired, sprinkle lemon zest onto pie filling at ends of cannoli.

Slow-Cooker Chicken Pot Pie with Pie Crust Crackers

Ingredients

Stew

8

boneless skinless chicken thighs (about 2 lb)

3

cups  chicken broth (from 32-oz carton)

4

medium carrots, peeled and cut diagonally into 1/4-inch slices

3

medium potatoes, cut into 1-inch cubes

3

stalks celery, cut diagonally into 1/4-inch slices

1

medium onion, diced

1

teaspoon dried thyme leaves

1 1/4

teaspoons salt

1/2

teaspoon freshly ground black pepper

1/4

cup cornstarch

1/4

cup water

1/2

cup heavy whipping cream

2

tablespoons finely chopped Italian (flat-leaf) parsley

Pie Crust Crackers

2

tablespoons butter, melted

1/2

teaspoon dried thyme leaves

1/4

teaspoon salt

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

• 1

  Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, potatoes, celery, onion, thyme, 1 1/4 teaspoons salt and the pepper. Cover; cook on High heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F) and potatoes and carrots are tender.
• 2

  Uncover; using 2 forks, shred chicken into large chunks. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and whipping cream to slow cooker; stir to combine. Cover; cook about 20 minutes or until slightly thickened. Stir in parsley.
• 3

  Meanwhile, heat oven to 450°F. In small bowl, mix melted butter, thyme and 1/4 teaspoon salt until well blended. Unroll pie crusts on 2 large ungreased cookie sheets; brush with seasoned butter. With pizza cutter or knife, cut pie crust into 4x1-inch strips. Bake 8 to 10 minutes or until golden brown. Serve with pot pie.