Cheesy baked dip

•8 oz. sour cream
•8 oz. cream cheese
•16 oz. cheddar cheese, grated (sharp or mild)
•4 oz. chopped green chilies
•Green onion (suit your own taste)
•1 c. chopped ham
•1/2 pound chopped bacon
•1 round bread loaf, hollowed out
Method:


Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.

Double tomato bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Directions
1.Preheat the oven on broiler setting.
2.In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3.Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4.Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5.Broil for 5 minutes, or until the cheese is melted.

Pear and Gorgonzola Tarte

•1 pkg. (17 oz) puff pastry sheets, thawed
•2 red onions, thinly sliced
•2 T. butter or olive oil
•1 tsp. kosher salt
•3 D’Anjou pears
•1 ½ - 2 cups crumbled Gorgonzola cheese
Method:


Place the two sheets of pastry on parchment lined baking sheet. Crimp the edges of each pastry square to form 2 separate tarts, set aside.
Sauté the red onions in butter or olive oil with kosher salt, for 5-8 minutes on low heat until soft and caramelized. Cool to room temperature.

Cut the pears vertically into 1/8” thick slices, removing any seeds. Spread the onions on the pastry evenly, top each pastry square with the thinly sliced pears in a single layer, sprinkle on the cheese and bake in preheated 425 degree oven (middle shelf) for 20-25 minutes until golden brown and cheese is bubbly. Remove from oven and cool slightly before cutting into serving pieces. Serves 8.

Crock-pot Mongolian Beef

This was a goodie! Everyone in my family liked it, except the 4-year-old who doesn't like anything that's not Cheeto-based.

1 lb beef flank steak, sliced thinly across the grain
1 medium white onion (about 1 cup)
1/2 cup light soy sauce or 1/2 cup Braggs liquid aminos
1 cup chicken broth
1 tablespoon minced garlic
2 tablespoons hoisin sauce
1/4 cup dark brown sugar
1 tablespoon ground ginger or 1 inch piece fresh ginger grated
1/2-1 teaspoon red pepper flakes, to taste
1/4 cup cornstarch
1 cup cut scallion, in 1 . 5 inch pieces (green onions)
1/3 cup fruity white wine

1 Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.

2 Combine the onion, soy sauce, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.

3 Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat. (It practically kills me to use up a gallon bag for such a simple task, but I did, and the food was worth it in the end.)

4 Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.

5 Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.

6 Stir, and serve over rice or noodles.