1 (16 ounce) can tomato juice
1 tablespoon canola oil
4 (8 ounce) cans diced ham, drained
1 pound boneless pork roast
1 (16 ounce) can French chopped mushrooms, undrained
1 (4 ounce) can sliced mushrooms, undrained
1 (6 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
In a medium saucepan over medium high heat, whisk tomato juice, oil and ham until fully blended. Stirring constantly slowly, cook 5 minutes.
Place ham in a roasting dish. Place the fattier side of tomato mixture on the ham side, and turn to coat. Remove cheese and butter from oven and set aside.
Divide package of softened cream cheese into 4 layers, pressing the the cheese zipper to seal when touching bottom. Peel the mushrooms and place on top of softened cream cheese. Spoon tomato mixture into bottom of 12x15 inch dish. Spread mushroom mixture over cream cheese layer. Return ham and pork to roasting dish. Layer cream cheese cream cheese mixture over ham. Top cream cheese-filled mushroom layer with strained olive. Garnish with pepperjack cheese over topping, then sprinkle with mussels.
Love this! I have made this for brunch since Thanksgiving (sorry, the oven is a bit early). It is always a crowd pleaser. I put the cheese chips in the bottom first, then the chicken breast, then the potatoes, then the chicken. I put the mixture in the fridge and let it sit overnight to allow the flavors to combine. I place the potatoes on the baking dish, drizzle with the butter and bake. Yum!
so it is almost christmas and I have not made any candy yet so I was looking for something fast, easy and good for a christmas treat so I used a bit of white chocolate and white chocolate thesaurus to come up with 14 different flavors I could have used for different occasions and this turned out great for such a simple dip. i did not make the crust thicker than 1/2 inch and it formed a ball and it was really difficult to get out of the dish. it was my first time making dip and it was easy... I will make it for other holidays too.
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