Hawaiian Dip

 

Simple Hawaiian Dip is a fantastic summer dip! Cream cheese, cheddar cheese, pineapple, ham, bacon, and green onions make up this refreshing and creamy dip. A delectable sweet and salty combo!

 

8 Ounces Cream Cheese, Softened

2 Tablespoons Sour Cream

¼ Cup Pineapple Juice, From your can of crushed pineapple

1 Cup Shredded Cheddar Cheese

1 Can Crushed Pineapple, Drained, Reserve ¼ Cup of juice

1 Cup Chopped Ham

1 2.8 Ounce Package Bacon Pieces

2 Tablespoons Chopped Green Onion

 

In a large mixing bowl, combine the cream cheese, sour cream, and pineapple juice until smooth. Pour into a pie pan.

Sprinkle the shredded cheese, crushed pineapple, diced ham, bacon bits, and green onion on top of the cream cheese mixture.

Refrigerate for at least 30 minutes before serving.

Balsamic Steak Marinade

 

In minutes, make the BEST simple balsamic steak marinade!

 

BALSAMIC STEAK MARINADE:

 

1/4 cup Coconut aminos

1/4 cup Olive oil

2 tbsp Balsamic vinegar

1 tsp Italian seasoning

1/2 tsp Garlic powder

1 tsp Sea salt

1/2 tsp Black pepper

 

STEAKS TO USE WITH STEAK MARINADE:

32 oz Sirloin steaks

Cranberry Bread

 

Cranberry bread for all year!

 

1/3 cup orange juice

Zest of one large orange

2/3 cup buttermilk*

6 tablespoons unsalted butter, melted

1 large egg

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon iodized salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 cups (6 ounces) coarsely chopped fresh or frozen cranberries

1/2 cup chopped walnuts or pecans

 

Preheat the oven to 375°F. Butter or shortening should be used to grease a 9-inch loaf pan. In a small mixing bowl, combine the orange juice, zest, buttermilk*, butter, and egg. Whisk together the flour, sugar, salt, baking powder, and baking soda in a large mixing basin. Stir in the liquid ingredients until barely incorporated, with dry streaks remaining. If using, stir in the chopped cranberries and nuts.

Pour the batter into the prepared loaf pan*** and smooth out with a spatula. Bake for 25 minutes, then lower heat to 350°F and bake for another 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Cool for 10 minutes in the pan before transferring to a wire rack.

 

Cool before you slice

Italian Chicken Bake

 

If you can believe it, this recipe just contains four ingredients!

 

3-4 Boneless Skinless Chicken Breasts

4-6 Tablespoons Prepared Pesto

1-2 Roma Tomatoes

1 Cup Mozzarella Cheese, grated

 

Trim the chicken and arrange it in a single layer in a glass baking dish.

On top of each chicken breast, spread 1-2 tbsp pesto.

Cut the roma tomatoes into 1/2" thick slices and place two pieces on top of each chicken breast.

Spread the cheese on top of the chicken breasts.

Bake for 30-40 minutes, or until the chicken is done and the juices run clear, at 400°F.

Serve on top of a bed of rice or a piece of spaghetti.