stacia's creamy bacon swiss dip...

stacia brought this to recipe club a little while ago & she emailed me the recipe but i totally forgot she had sent it to me until somebody asked me if i had it:) oooopppppsss! this really is the perfect combination of flavors! thanks to stac for sharing this little gem with us!

{stacia's creamy bacon swiss dip}

2- 8 oz. packages cream cheese - softened

1 c. mayo

2 c. grated swiss cheese

1/4 cup chopped sweet onion

(for some reason it isn't strong in this dip... don't even notice it is there)

beat together until combined. spread into an ungreased 9x13 baking dish.

Then top cheese mix with:

1 c. crushed Ritz crackers

16 slices bacon, cooked & crumbled

bake at 350 degrees for 15 minutes or until hot & bubbly! yummy!

serve with chips, crackers, bread, veggies or anything else your little heart desires:)

just enjoy!!!

sooooo yummyy! can't wait to dig in:)

this is what is in my crock pot right now for recipe club tonight. & let me just say that i love it & think it is so delish! it is also a great option for any christmas-ish dinner you might have. perfect alternative to the holiday ham or turkey. it's so easy my kids could make it:) & really is so tasty! give it a try tonight... okay, it's to late for tonight, but tomorrow for sure!

{cranberry mustard pork tenderloin}

1-16 oz. can whole cranberry sauce

1/3 cup dijon mustard

1/2 cup brown sugar

juice of 1 lemon

1 TBSP salt

2- 1 lbs. pork loin roasts

mix all ingredients except pork roasts together in a medium bowl. place roast into a crock pot, pour cranberry mix over the the roasts. cook on high for 1 hour. turn down to low & cook an addition 4 hours. let cool 10 minutes before cutting.

hard to make pretty, but even harder not to eat the whole thing:)...

so our cute friend tiffany made this for recipe club last month & it is sooo addicting! i'm pretty sure i planted my self right next to the crock pot & didn't move the whole night:) i had it at my halloween party again last night & again... to die for!

{picture courtesy of tasteofhome.com}

~tiffany's creamy sausage chip dip~

1 lb. italian sausage

(choose mild or sausage depending on what you like)

1/2 of a yellow onion

8 oz. cream cheese

1 cup sour cream

1 can rotel, sightly drained

1 can diced green chilies, drained

In a medium sauce pan, brown onion & sausage. Drain off grease & add remaining ingredients. Stir over medium heat until cream cheese is completely melted & all ingredients are combined. Pour into a crock pot or chaffing dish to keep warm. Serve with tortilla chips.

katie's ham & swiss sliders...

i love these little sandwiches so much i can't even explain it in words!  they are delicious & oh so easy.  they are perfect as a little make ahead if you have a busy morning... now that summer is here!  or if you just want a pretty quick & easy dinner.  with a yummy pasta & potato salad, they would be great!  thanks kate for sharing:)

{katie's ham & swiss sliders}

24 good white rolls, if you are in utah we like shirley's or judy's

24 pieces good honey ham

24 small slices swiss cheese

1/3 mayo

1/3 cup miracle whip

{poppy seed sauce}

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. worschestershire sauce

in a small bowl, mix together mayo & miracle whip.  spread into both sides of the center of each roll.  place a slice of ham & a slice of swiss inside of each roll.  close rolls & place into a large baking dish or heavy cookie sheet.  place very close together.

in a medium bowl, whisk together all of the poppy seed sauce ingredients.  pour evenly over all of the sandwiches.  let sit 10 minutes, or until butter sets slightly.  cover with foil & bake at 350 for 12-15 minutes or until cheese is melted.  uncover & cook for 2 additional minutes.  serve warm.

** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

Mykelle's marinated mushroom pork tenderloin...

{Mykelle's Marinated Mushroom Pork Tenderloin}

10-12 pork tenderloin boneless chops

Marinade:

1 1/4 cup vegetable oil

3/4 cup soy sauce

1/4 cup worcestershire sauce

2 TBSP dry mustard

1 TBSP pepper

1/2 cup red wine vinegar

1 1/2 TBSP fresh minced parsley

1/3 cup fresh lemon juice

3 cloves garlic

2 TBSP sugar

16 oz. fresh sliced mushrooms

Place all marinade ingredients in the blender.  Blend on high until light & creamy.  Place pork into large Ziploc bag.  Add marinade.  Marinate in refrigerator for 3-4 hours.  Grill on the barbeque over medium flame until cooked through, basting occasionally with remaining marinade.  

In a sauce pan on the stove, saute mushrooms in 3-4 TBSP butter.  Pour in leftover marinade & bring to a boil.  Boil for a couple of minutes to cook off any meat juice.  Pour over cooked pork & serve.

3 days of pork...

so it is no secret that i am NOT AFRAID of the PIG!  i'm a pork fan!!  that's why i will be posting 3 different pork recipes in the next 3 days.  what can i say- pork was on sale:)  

the first is an easy, fool proof recipe so you can enjoy BBQ anytime.  hope ya like it!

{easy shredded pork sandwiches}

6-7 lbs. boneless country style spare ribs

2 TBSP grill mates Montreal steak seasoning

1/4-1/2 cup Worcester sauce

1 1/2 cans beef broth

Place spare ribs in a oven safe roasting dish (aluminum disposable ones work great).  Sprinkle steak seasoning evenly over pork.  Pour Worcester sauce into the pan.  Add beef stock around the edges of the meat.  Reserve the other half a can, in case meat gets too dry.

Cover with lid or aluminum foil & place into a 400 degree oven for 4-4 1/2 hours.

Remove from the oven & shred with 2 forks.  Serve on rolls with your favorite BBQ sauce.