Flemming - Snacks and Appetizers Cookbook: 101 Easy & Delicious Snacks and Appetizers Recipe for You
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- Book:Snacks and Appetizers Cookbook: 101 Easy & Delicious Snacks and Appetizers Recipe for You
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- Year:2020
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- Place beans and enchilada sauce in a microwave-safe bowl; cover. Microwave on HIGH three minutes, stirring halfway and at the end.
- Pour bean mixture into a 9-inch glass pie plate or another shallow dish. Top with cheese and sprinkle with onions, if desired. Serve warm with tortilla chips, if desired.
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- Evenly layer three 8-ounce jars with graham cracker crumbs, banana, peanut butter, cream cheese, honey, whipped cream, and chocolate morsels.
- Serve with optional assorted dippers: pretzel rods, plain poker chips, crispy bacon, fresh strawberries, sliced cooked waffles, pound cake, sliced apples, etc.
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- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Stir together corn, chili powder, and essential olive oil in a medium bowl.
- Spread the mixture evenly over the parchment paper. Bake for ten minutes and cool immediately.
- Transfer the corn to a huge serving bowl and toss it alongside the red onions, avocados, tomatoes, lime juice, salt, pepper, and cilantro.
- Chill before serving.
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- Preheat oven to 425F. Spray 9-inch pie plate with cooking spray; reserve. Stir together mac and cheese and bacon in medium bowl; reserve.
- Unroll pizza dough; press right into a 15x9 rectangle. Cut into 24 square pieces. Divide mac and cheese mixture evenly and place in the heart of each piece. Pull edges of every little bit of dough up and around mac and cheese mixture to enclose completely; pinching seams to seal. Place seam-side down in the pie plate.
- Brush tops of dough with butter. Sprinkle evenly with parsley flakes and garlic powder. Bake 15 to 20 minutes or until the top is golden brown. Serve bombs with ranch dressing.
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- In a huge bowl coat the beef on all sides with salt, cumin, chili powder, and pepper.
- Heat essential olive oil in a huge skillet on medium-high heat and sear the beef on all sides until it really is golden brown.
- Once it really is browned, transfer it to a slow cooker and pour in the can of RO*TEL. Cook for 5 hours on high temperature or 8 hours over low heat.
- After the cooking time is up, use 2 forks to shred the beef. Keep warm.
- To cook the corn, stick it on a hot grill (450 to 550) and cook on all sides before kernels turn bright yellow and start to lightly brown, about 8 to ten minutes total.
- Trim the corn from the ear and reserve.
- Place 1/2 cup to 3/4 cup of shredded barbacoa beef over some tortilla chips and garnish with grilled corn, shredded lettuce, and shredded white cheddar cheese.
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- Combine beef, dressing, and mushrooms in a large nonaluminum baking dish or plastic bag. Cover or close bag.
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