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prettygirlfood:

Pizza Dip

1st layer
8 oz room temperature cream cheese
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
1 egg
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder


2nd layer
1 cup of marinara sauce


3rd layer
1 cup julienned pepperoni slices
1/2 cup chopped white onion
1/2 cup chopped mushrooms


4th layer
sliced mozzarella
pepperoni slices
chopped fresh basil


Instructions
Mix all ingredients for the first layer in a bowl and spread evenly into a 9 inch pie plate.
Add strips of pepperoni to a cold skillet and cook over medium heat. Take out and place on paper towels to drain the grease.
Add chopped mushrooms and onion to a skillet and cook over medium heat until soft. Add a pinch of salt to season.
Spread marinara sauce over bottom cheesy layer.
Add pepperoni, mushrooms, and onions on top.
Top with mozzarella cheese and pepperoni slices.
Place pie plate on a baking sheet.
Bake x 20 minutes and then broil for 2-3 minutes to brown the cheese a little bit.
Sprinkle with chopped basil.
Serve with garlic toast, bagel chips, or pita chips.


Notes
Use whatever toppings you like! Make sure you cook hamburger or sausage first before adding. Sautéed peppers would also be delicious!
479

prettygirlfood:

Cashew Chicken
1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
1 1/2 Tbsp cornstarch, divided
1 1/2 Tbsp + 1 tsp vegetable oil
Salt and white or black pepper
1/3 cup low-sodium chicken broth
3 Tbsp hoisin sauce
1 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp honey
3 green onions, chopped, whites and greens divided
4 cloves garlic, minced
2 tsp finely grated, peeled fresh ginger
2/3 cup lightly salted cashews
Red pepper flakes, to taste (optional)
In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired.
71

2550

do-not-touch-my-food:

Peanut Butter Cup Cheesecake
19403

695

243

2046

50

everythingbutscene:

Yummm
704

f0o0od:

mac and cheese