Leslie Campbell

Leslie Campbell

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Leslie Campbell
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Reckless Abandon: Superbowl Series - White Queso Dip

Reckless Abandon: Superbowl Series - White Queso blocks of cream cheese cup of chopped onions (can be frozen) cup of mayo 1 ounce) package of shredded monterrey jack cheese - about 2 cups 1 ounce )package of shredded parmesan cheese - about 2 cups

Dump 1 envelope of taco seasoning, 6 boneless, skinless chicken breasts & a jar of salsa in the crockpot, stir and cook on high(4-6 hrs.) or low(6-8 hrs.) Should be able to shred with a fork. Place meat mixture in tortillas and top with your favorite toppings!

Crock Pot Shredded Chicken Tacos: Mix 1 envelope taco seasoning, 6 boneless, skinless chicken breasts & a jar of salsa in the crockpot, stir and cook on hrs.) or hrs.) Shred with a fork. Place meat mixture in tortillas and top with your favorite toppings!

Dangerous!!! Hot spinach queso dip-in the crock pot!

HOT SPINACH SALSA QUESO DIP 10 ounces frozen chopped spinach, thawed and drained 1 lb Velveeta cheese fat--this is the reduced fat version) 8 ounces cream cheese (light) 1 jar salsa (I used full jar of a 16 ounce jar) A handful of chopped cilantro

PIZZA BALLS! 3 cans Pillsbury Buttermilk Biscuits (10 per can), 56 pepperoni slices, block of Colby cheese, 1 beaten egg, Parmesan, Italian seasoning, Garlic powder, 1 jar pizza sauce…Cut the block of cheese into 28 squares. Flatten a biscuit out and stack pepperoni and cheese on top. Gather up the edges of the biscuit. Line up the rolls in a greased 9x13 in. pan.  Brush with beaten egg.  Sprinkle with parmesan, Italian seasoning and garlic powder.  Bake at 425°F for 18-20 minutes.

Easy Pepperoni Pizza Balls cans Pillsbury Buttermilk Biscuits biscuits per can) 56 pepperoni slices Block of cheese (I use Colby & Monterey Jack) 1 beaten egg Parmesan Italian seasoning Garlic powder 1 jar pizza sauce