Preheat oven to 300 degrees.
Combine all ingredients and spoon the mixture into an 8 inch baking dish. Bake for 30 minutes. Serve with crackers, pita chips or flat bread.
Preheat oven to 350 degrees.
In a shallow bowl add dry ingredients and mix to combine. On a plate, mix together the Olive Oil and Worcestershire. Press the pork chop into the wet ingredients and then dredge into the dry ingredients, coating both sides.
In a slow cooker set on high heat add the onion, as that is cooking prepare the celery and carrots and add when completed. Add the chicken broth, water, chicken breasts, and rice including the seasoning packets. Cook on high for 4 hours.
Preheat oven to 375 degrees.
Prepare a 13x9 baking pan with cooking spray.
In a medium bowl add the eggs, salt, garlic powder, onion powder, Franks®, green onions and mozzarella cheese.
Preheat oven to 375 degrees.
In a large baking dish, season the chicken with salt, pepper and Italian seasoning. Top each chicken breast with 4 leaves of living basil.
Puree beans, Kerrygold Dubliner® Cheese, sour cream and garlic in a food processor until very smooth. Add rosemary; using on and off pulses, process until rosemary is finely chopped. Season with pepper. Serve with dippers such as colorful vegetable pieces, baguette slices or crackers.
(Dip is best prepared a day or two in advance and refrigerated to meld flavors.)
In a 13x9 baking pan, prepared with cooking spray. Tear croissants into pieces and place in baking pan and top with chopped ham. In a medium bowl add the eggs, half & half, mustard, and pepper. Whisk to combine and pour over the croissants and ham. Place cheese slices, slightly overlapping, over the egg mixture and cover with foil. Refrigerate overnight.
Preheat oven to 350 degrees.
In a bowl add the cream cheese, milk or peperoncini juice, shallot, bacon, peperoncini’s, garlic and red pepper flake. Mix well until combined and then gently fold in the crab meat.
Add the dip to a small baking dish and bake for 25-30 minutes or until just starting to brown on top. Serve with crackers or sliced baguette.
In a food processor add the cranberries, sugar and Serrano pepper. Pulse the cranberries until the mix is well combined, but still has texture, do not over process. Pour the cranberries into a bowl, cover and refrigerate for 2 hours.
In a bowl add the cream cheese, ricotta and salt. Stir or use a hand mixer until combined. Set aside until preparing appetizers.
Preheat oven to 400 degrees.
In a large bowl add squash, salt pepper and olive oil. Mix well and add to a large roasting pan and bake for 25 minutes or until the squash is starting to soften. Add the cranberries and continue baking for another 10 minutes. At this point squash should be cooked through and golden and cranberries should have softened.
