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Crockpot Herb And Cheese Focaccia Bread

Crockpot Herb And Cheese Focaccia

219K views · 976 reactions | Crock Pot Herb and Cheese Focaccia | Crock Pot Herb and Cheese Focaccia A delicious bread made in a fun way Original video produced by Network Media LLC, My Life and Robyn Q | By My Life | I have fourteen frozen dinner rolls that I'm going to place right on top of some parchment paper. Have our lid on it and it is going to stay in the Crock Pot for about one and a half to two hours until these are double in size. Our dinner rolls have doubled in size. Got some garlic olive oil. I'm going to drizzle that right on top. It has some fresh herbs in it too. Just like that. I'm actually going to take my brush and just make sure I've got that all over I've got my queen hands. I'm just going to push in just to make some indentation thyme and I'm using fresh thyme. You can use dried if you want to. And I've got some rosemary that I chopped up. We're going to sprinkle some of that on. You definitely could use oregano or whatever herbs you like for that. I love sun dried tomatoes for my focaccia. I like to add that in. So I'm just going to sprinkle some of that on. You definitely could leave this out. Okay I told you I love it. So I'm just adding that in. Lastly for this step we're going to put in some flaky salt. We're going to add a paper towel so that this moisture will be held in the paper towel. Put our lid on just like that. For this one, we're going to turn it to high for one hour and then, we've got some more fun things to add. We are ready for our next step. So, I'm just going to take that lid off. Whoo. You can see how hot it is and remove that paper towel for the last bit. Got some shredded Parmesan. One last thing, some shredded mozzarella. Just a even layer all over this. We've got that covered. Okay, that paper towel's going to come back on. We're going to put our lid back on and this is only going to take a few minutes. We're just going to let this cook until that cheese is melted. Alright, our cheese and herb focaccia bread in the Crock Pot is done. I can't wait to see. Oh yes. Look at that. Look how pretty that is. We did it all in the Crock Pot. Whoop. It's hot. Alright. Look at that. So golden and crispy. We were going to cut. You can hear that. This up. I'm going to use my spatula to get that out because it is hot. I know this is going to be my favorite focaccia. Okay. Mm mm mm. Yum.

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19K views · 687 reactions | Crockpot Mexican Street Corn Dip For GameDay | Crockpot Mexican Street Corn Dip For GameDay | By Drew Cooks | You're going to need two blocks of cream cheese. Just throw them in your Crockpot and grab two cans of fiesta corn. Just dump those suckers right on top. Get 16 ounces of Pepper Jack. Drop it in. Then you're going to need a quarter cup of sour cream. Just poop it right on top like this. Then get a handful of cilantro. Chop it up and sprinkle it over everything. Tahin. Yes please. Use as much as you want. It doesn't matter. Throw the lid on it. Set it for two hours on low. Hit start. Wait an hour. It's halfway through. Let's and stir this sucker up real good. Put the lid back on. Hit start again. Once your two hours are up, take the lid off. Stir everything. Get some Kotiha crumbly cheese. Maybe add some more cilantro and tajin for color. Grab a chip and oh baby. Let's eat it. Crockpot Street Corn Dip. My feed's been full of this so I had to try it. That is dang good. No is dangerously good. I'm a little worried that I might eat this whole thing. Do you like alote? Have you ever made Mexican street corn dip? Do you know what happens if I eat this whole thing? Only one way to find out. See you in the comments.