6 cups frozen corn
½ cup sour cream
8 ounces cream cheese
1 cup shredded pepper jack cheese
⅓ cup shredded parmesan cheese
2 jalapenos, diced
8 slices of bacon
Salt and pepper, to taste
Serve with Cheez-It Grooves or Pringles
Place the bacon into a large pan and cook over medium-heat until fully cooked. Place the cooked bacon on top of a paper towel lined plate.
Place the corn, sour cream, cheese, shredded cheeses, diced jalapenos, and 4 slices of crushed bacon on top. Cook on high for 2 hours, mixing occasionally if you are able to do so. Serve with the rest of the bacon crushed on top. You can also serve with Cheez-It Grooves.
12 chicken wings
2 Tbsp olive oil
3/4 tsp salt
1 tsp garlic powder
1/4 tsp ground black pepper
Parmesan Garlic Sauce
1/2 c. butter melted and cooled
8 cloves garlic minced
2 Tbsp chopped fresh parsley
1/2 c. Parmesan cheese shredded
Clean grill and preheat to 350 – 400 degrees F.
In a small bowl mix together wings, olive oil, salt, garlic powder, and pepper. Toss to coat.
Place chicken wings on grill and grill for 25-30 minutes, rotating 2-3 times during grilling time. You need the internal temperature to be at least 165 degrees F. I actually prefer it 180-190 degrees F to make sure the meat by the joints is cooked through and you don’t end up with any stringy chicken!
When chicken is almost done mix together the ingredients for the Parmesan Garlic Sauce.
Remove chicken wings from grill and place in bowl. Pour Parmesan Garlic Sauce over the chicken wings and toss to coat. Serve immediately.
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 tablespoon butter (or oil)
1/2 teaspoon EACH: Italian seasoning, garlic powder, AND onion powder
1/8 – 1/4 teaspoon cayenne
2 (8 ounce) blocks full fat cream cheese, room temp
1/4 cup mayonnaise
2 tablespoons sour cream
2 teaspoon red wine vinegar
1 lb. deli-sliced roast beef, chopped (see notes)
2 1/2 cups shredded provolone cheese
Heat the butter in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir as needed and let them soften and turn translucent, about 4-5 minutes. Add the bell peppers and let them cook for 1 minute, remove from heat. Stir in the Italian seasoning, garlic powder, onion powder, and cayenne. Allow the mixture to cool to room temperature before adding to the dip mix.
Position a rack in the center of the oven and preheat the oven to 400ºF. Add the cream cheese to a large bowl and whip it using a hand mixer for 30 seconds. You can also do this with a rubber spatula. The cream cheese should still have some resistance to it. Add the mayo, sour cream, and red wine vinegar and mix it together using a rubber spatula. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the sautéed veggies, roast beef, and 1 1/2 cups of shredded cheese.
Spray a cast iron skillet or a 9×9 baking dish with nonstick cooking spray; add the prepared dip. Flatten out the dip and top with the remaining shredded cheese. Place the dish on a baking sheet to prevent spill over in the oven. Bake the dip for 20-25 minute. You can also pop it under the broiler for the last 1-2 minutes to get the cheese extra bubbly on top! Serve warm.
For the topping:
1 C coarsely chopped pretzels
⅓ C sugar
½ C butter, melted
For the salad:
8 oz cream cheese, at room temperature
½ C sugar
8 oz Cool Whip
20 oz can pineapple tidbits, drained
For the topping:
Preheat oven to 400 degrees.
Mix melted butter and sugar together.
Stir in pretzels.
Spread in a 9 x 13 pan and bake for 7 minutes.
Stir to break it up and cool completely.
For the salad:
Cream together the cream cheese and sugar until well mixed.
Stir the Cool-Whip and pineapple tidbits into the cream cheese mixture.
Chill 2-3 hours.
Add pretzel mixture right before serving.
1 packet Hidden Valley® Original Ranch® Dips Mix
16 ounces sour cream
¾ cup shredded cooked chicken
½ cup crumbled bacon
½ cup crumbled hard-boiled eggs
½ cup crumbled blue cheese
¾ cup diced avocado
½ cup diced tomato
Mix contents of dips packet with sour cream.
Add chicken, bacon, eggs, blue cheese, avocado, and tomato.
Stir well to combine.
Refrigerate 1 hour to thicken.
Serve with crackers.
16 ounce bowtie pasta, cooked and drained in cold water
1 7 ounce jar sun-dried tomatoes in oil, drained
1 red bell pepper, diced
1 6.5 ounce can sliced olives,
1 cup spinach
¼ cup basil, chopped
½ cup grated parmesan cheese
Dressing:
¾ cup olive oil
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon salt
1 teaspoons sugar
1 teaspoon dry oregano
1 teaspoon dry basil
1 clove garlic
black pepper to taste
In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
Drizzle the dressing over the pasta salad and chill.
Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It’s a neutral tasting veggie that absorbs all the flavors of this simple skillet, so be sure to toss well to coat every strand. The end result is a veggie-based meal in a bowl that you can quickly throw together—a nice alternative to salads when you want to fill up on vegetables.
Nutritional Information
Calories 272 Fat 10.9g Satfat 3.8g Monofat 4.6g Polyfat 1.7g Protein 11g Carbohydrate 37g Fiber 10g Cholesterol 17mg Iron 4mg Sodium 516mg Calcium 246mg Sugars 13g Est. added sugars 0g
Step 1
Preheat oven to 350°F. Cut spaghetti squash in half lengthwise. Scrape out and discard seeds and membranes. Place halves, cut side down, in a large baking dish; add water. Bake at 350°F for 45 to 50 minutes or until tender. Remove squash from oven. Turn cut side up; cool for 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands.
Step 2
Heat oil in a medium skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add chickpeas, thyme, and tomatoes; cook 1 minute. Add spaghetti squash, spinach, and salt; toss gently to combine. Cook 2 minutes or until spinach is just wilted. Sprinkle with cheese.
4-5 Granny Smith apples
1 package instant vanilla pudding (3.4 ounces)
1 container Cool Whip (8 ounces)
1 cup milk
16 mini Snickers bars (adjust to taste)
In large bowl, mix vanilla pudding and milk. Stir together until no lumps remain. Stir in Cool Whip.
Wash and dice Granny Smith apples. Stir into pudding mixture.
Carefully chop up Snickers bars into bite sized pieces. Be sure to use a sharp knife for quick and clean pieces.
Refrigerate
1 c flour
1 ½ tsp baking powder
1 tsp salt
2 tsp cinnamon, divided
¾ c sugar
½ c milk
2 Tbsp vegetable oil
1 tsp vanilla extract
¾ c light brown sugar
1 ¾ c hot water
Preheat oven to 350*
Spray and 8 x 8 baking pan
In a large bowl whisk flour, baking powder, ½ tsp salt, 1 tsp cinnamon, sugar, milk, vegetable oil and vanilla until smooth. Pour into prepared pan.
Combine brown sugar, ½ tsp remaining salt and remaining 1 tsp cinnamon in a bowl and sprinkle over the top of the batter
Slowly pour the hot water on top of the sugar mixture
Place in oven and bake 45 min
Serve warm, with ice cream
3 lb. baby red potatoes (halved or quartered if large)
Kosher salt and freshly ground black pepper
3/4 c. chopped dill pickles, plus 5 tablespoons brine
2 tbsp. red wine vinegar
3 celery ribs, chopped
1/4 c. chopped fresh flat-leaf parsley
3/4 c. mayonnaise
Place potatoes in a saucepan; cover with cold salted water. Bring to a boil, reduce heat to low, and simmer until tender, 4 to 6 minutes. Drain.
Gently toss hot potatoes with pickle brine and vinegar in a bowl. Let cool 15 minutes, stirring occasionally.
Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.
