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Pepperoni Pizza Cheese Ball
16 oz. low fat cream cheese, softened ½ c. Parmesan cheese, shredded
½ t. dried oregano
½ t. dried basil
2-3 T. onion, minced
8 oz. mozzarella cheese, shredded
1. Beat together in a large mixing bowl at medium speed, until smooth:
cream cheese, oregano, basil and onion. Add the mozzarella and
Parmesan. Fold in the pepperoni, bacon and pimentos.
2. Form into a ball and coat the outside with cheddar. Refrigerate for at
least half an hour before serving. Serve with crackers.
Garlic, Chives and Dill Slow Cooker Bread
1 ¼ c. very warm water
1 T. yeast
1 t. sugar
3 c. flour
1 t. salt
1. Line your slow cooker pot with parchment paper (press it in as well as
you can - it won't be perfectly smooth).
2. Mix the water, yeast and sugar and set aside for a minute while it foams.
3. In your large mixer bowl, stir together the flour, salt, oil and garlic. Add
the yeast mixture, dill and chives, and stir to blend.
4. Using your mixer with dough hook, knead the bread dough for about 3-4
minutes.
5. Put the ball of dough in the slow cooker pot on the parchment paper.
Layer a couple paper towels under the lid (this will catch condensation)
and cook on HIGH for 2 hours. Remove the lid and paper towels for the
last 15 minutes.
6. The top of the loaf will not be browned like the bottom, but it should
spring back when you poke it with a finger. Remove the bread from the
pot by lifting on the parchment paper. Cool before slicing.
Makes 1 large loaf
RECIPES
5 oz. turkey pepperoni, diced
4 slices bacon, cooked & chopped
4 oz. pimentos, drained & chopped
1/8 c. cheddar cheese, shredded
3 T. olive oil
2 t. garlic, minced
2 T. dill weed
¼ c. chives, chopped
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