½ lb. Grape tomatoes

12 oz. Mozzarella rubbed with fresh basil and chopped garlic

1 jar Green olives stuffed with garlic

1 6oz. Can of black olives, pitted and drained

1 jar of Kalamata Olives, pitted and drained

¼ cp. Extra Virgin Olive Oil

Salt

Pepper 

 

Combine all ingredients and toss with a the extra virgin olive oil add salt and pepper to taste.  

10 large Potatoes, thin slice

2 large Onions, chopped

2 cans Cheddar cheese soup, condensed

1 cup Milk

In a small bowl, combine soup with milk. In slow cooker, layer one half the potatoes and one half the chopped onions; spread half of the soup-milk mixture. Repeat layering using the rest of ingredients. Cover and cook on low for 6-8 hours, high for 3-4 hours.

1 large Vidalia onion

 1 beef bouillon cube

2 tbsp butter

4 tbsp Worcestershire sauce 

 

Peel outside layer of onion. Place beef cube in a small cutout in the top of onion. Wrap onion and butter in foil and douse with Worcestershire sauce. Close up the foil and place on grill (low heat) for 30-40 minutes or until onion is translucent. Serve over steak!

We have some awesome recipes that will make your Christmas dinner rock!

       

Ingredients:

2 medium zucchini

2 sweet Italian sausages

 1 small onion, chopped

 1 8 oz. Can mushrooms, drained

 1 tbs. butter

Salt and pepper to taste

 2 slices bread (pulse in blender until crumbs yields approx. 1 cup fresh crumbs)

 1 tbs. grated Parmesan cheese

½ fresh tomato, chopped

 Slices of mozzarella or provolone cheese (optional) 

Preparation:

Cut zucchini in half lengthwise and steam about 5 minutes. Remove center to about ¾ inch of shell and set aside.