1/2 c. slivered almonds
8 slices bacon
1 8-oz. package cream cheese, softened
1 c. mayonnaise
2 c. freshly shredded sharp cheddar cheese
4 green onions, sliced thin and divided
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/8 tsp. cayenne
Buttery crackers, bagel chips, to serve
Hot sauce, to serve

In a large skillet over medium-low heat, toast the almonds until lightly golden and fragrant, 5 to
7 minutes. Remove from the pan and allow to cool.
In the same large skillet over medium heat, cook the bacon, turning as needed, until the fat has
rendered and the bacon is golden and crispy, 8 to 10 minutes. Drain the bacon on a paper towel-
lined plate. Let the bacon cool to room temperature, then crumble it into bite-size pieces.
In a large bowl, combine the cream cheese and mayonnaise until very smooth. Fold in the
cheese, toasted almonds, cooked bacon, 3 green onions, salt, pepper, garlic powder, and cayenne.
Stir until well combined.
Transfer to a serving bowl, cover with plastic wrap or an airtight lid, and chill for at least 1 hour.
Garnish with the remaining green onion and serve with crackers, bagel chips, and hot sauce.

8 strips of bacon, chopped
2 cloves garlic
2 fresh jalapenos, chopped, plus more for garnish
2 8 oz. blocks cream cheese, softened
1/3 c. mayonnaise
1/3 c. sour cream
2 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
8 oz. shredded sharp cheddar cheese
1 c. crushed, thick yellow corn tortilla chips, plus more chips for serving
Sliced, toasted baguette, for serving

Preheat the oven to 375 degrees. Heat a 10” cast-iron skillet over medium heat. Add the bacon and cook
for 8-10 minutes until crispy. Remove from the heat and transfer the bacon to a paper-towel lined plate
to drain. Remove all but a thin layer of bacon grease from the skillet (about 2 tablespoons remaining).

Return the skillet to medium heat. Add the garlic and jalapeno. Cook 2 minutes until slightly softened.
Remove from the heat. Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, and
black pepper. Stir or whisk until smooth. Stir in about two-thirds of the bacon.

Sprinkle the cheddar cheese all over the top of the dip, followed by the crushed chips. Bake for 12-14
minutes, until the edges are bubbly and the cheese is melted all over. Top with the remaining cooked
bacon and extra slices of jalapeno. Serve with more tortilla chips and toasted baguette.

FOR THE PIZZAS:
6 whole deli rolls or French bread, sliced
Jarred marinara or pizza sauce
Jarred or refrigerated pesto
2 lb. shredded mozzarella cheese
Grated parmesan cheese, to taste
2 tbsp. butter
1 onion, sliced
1/2 lb. sausage (breakfast or italian)
FOR THE TOPPINGS:
Pepperoni slices
Canadian bacon slices
Pineapple chunks, fresh or canned
Roma tomatoes, sliced
Sliced black olives
Goat cheese
Sliced bell peppers
Pepperoncini
Jalapeño slices
Sliced red onion

Preheat the oven to 375°.
For the pizza: Slice rolls in half and lay them, cut side up, on a large baking sheet.
Top each half with a generous portion of either marinara or pesto. Next, top with a generous
amount of grated mozzarella and parmesan cheese, if you'd like.
Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring
occasionally, until golden and softened, 8 to 10 minutes. Transfer to a plate.
Add the sausage to the skillet. Cook, breaking up with a wooden spoon, until no longer pink, 6 to
8 minutes.
Top the bread with the onions and sausage. Sprinkle on your choice of optional toppings.
Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the
heat to 425° and put it on the highest rack until the cheese starts to bubble a bit and turn golden,
2 to 3 minutes.
Remove and serve immediately! You can cut the pizzas in half right across the middle so there
are mini French bread pizzas for everyone.

1 package (12 ounces) Hawaiian sweet rolls
3 tablespoons mayonnaise
12 slices deli turkey, folded into quarters
12 slices cooked bacon strips, halved widthwise
2 plum tomatoes, cut into 12 slices
6 slices Gruyere cheese, halved
1/4 cup grated Parmesan cheese
1/2 cup butter, cubed
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder

Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange
bottom halves in a greased 11×7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top
each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls.
In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes.
Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved;
drizzle over sandwiches.
Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes

2, 8 oz blocks cream cheese, softened
1 1/2 c. shredded chicken
1 (15-oz.) can black beans, rinsed and drained
1 1/2 c. shredded pepper jack
1 1/2 c. shredded cheddar
1 c. enchilada sauce
2 (4-oz.) cans green chilis, chopped
2 tsp. taco seasoning
Fresh cilantro leaves, for garnish
Tortilla chips, for serving

Preheat oven to 350°. In a large bowl, stir together cream cheese, shredded chicken, black beans,
1 cup pepper jack, 1 cup cheddar, enchilada sauce, green chilis, and taco seasoning.
Transfer dip to an ovenproof skillet and top with remaining 1/2 cup cheeses. Bake until warmed
through and bubbly, 20 to 25 minutes.
Garnish dip with cilantro and serve with tortilla chips.

2 boxes (8 ounces) cream cheese slightly softened
2 tablespoons sour cream
¾ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon fresh ground black pepper
2 cups shredded sharp cheddar cheese (reserve ½ cup)
10 slices crispy cooked bacon chopped (reserve half)
2 jalapenos minced (reserve half)
½ cup chopped green onions (reserve half)

Using a stand or hand mixer on medium speed beat your cream cheese, sour cream, garlic powder,
onion powder and black pepper until smooth and creamy. Turn to low and mix in 1 1/2 cups of cheddar
cheese, half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions.
Combine your reserved cheddar, bacon, jalapenos and green onions in a small zipper storage bag and
store in the refrigerator.
Lay out a large piece of plastic wrap on a counter top. Spoon the cheese into a ball shape and bring up
the sides of the plastic wrap to cover the cheese ball. Utilize the wrapping process to help shape the
cheese into a ball. Refrigerate the cheese ball overnight.
Remove the cheese ball about 20 minutes prior to serving. Spread your reserved cheddar, bacon,
jalapenos and green onions on a cutting board or large plate. Unwrap the ball and roll in the reserved
toppings.

1 package (12-count) King's Hawaiian rolls
¼ cup unsalted butter, melted
¼ teaspoon garlic salt
¼ teaspoon Italian seasoning
2 tablespoons parmesan cheese, finely grated
2 c mozzarella cheese, divided
48 slices pepperoni
¾ cup pizza sauce

Preheat the oven to 350°F. Spray a 7×11-inch baking dish with nonstick cooking spray.
In a small bowl, mix together the melted butter, garlic salt, Italian seasoning, and parmesan
cheese. Set aside.
Split your rolls in half horizontally and place the bottom halves in the baking dish.
Top the bottom halves of the buns with 1/2 of the mozzarella cheese. Follow with a layer of the
pepperoni slices, pizza sauce, and the remaining mozzarella cheese.
Place the top halves of the buns on top and brush the top of the rolls with the melted butter
mixture.
Cover the dish with aluminum foil and bake for 15 minutes, or until the cheese is hot and bubbly.
Remove foil and bake for an additional 5 minutes (or until the tops of the sliders turn a golden
brown).
Remove from oven, slice, and serve!

2 sheets frozen puff pastry

2 eggs, at room temperature

8 ounces herbed goat cheese, at room temperature

1 ounce (about 3/4 cup grated) Romano cheese

1 pound asparagus, trimmed and peeled as needed

1 teaspoon vegetable oil

1/4 teaspoon kosher salt

Zest of 1 lemon

Place a cookie sheet on a rack in the center of the oven. Heat oven to 400˚F or according to puff pastry package instructions. Remove puff pastry from freezer and let stand at room temperature while you make the filling.

Make the filling:

Zest the lemon into a small bowl and set the zest aside. You will use it later. In a medium bowl, beat 1 egg with the goat cheese, Romano cheese, and 1 tablespoon freshly squeezed lemon juice.

Create the tart shell:

When the pastry is pliable enough to work with, generally after 20 to 30 minutes, unfold both sheets on a sheet of parchment paper. Overlap ends by 1 inch, forming 1 long rectangle (about 17 inches x 9 inches); press together to seal.

Beat the remaining egg with 1 teaspoon water, then brush a 1-inch rim of egg wash around the pastry rectangle.

Fold edges inward and press to create a 1-inch border. This acts as a “glue” and creates a picture frame effect. Use additional egg wash to seal corners where they overlap. Brush top of folded rim with egg wash.

Top the tart: 

Spread the goat cheese mixture inside the pastry border. Toss the asparagus with the oil and salt, then arrange in a single layer on top of the cheese. If you want to get fancy, feel free to play with the arrangement of your asparagus.

Bake:

Remove the hot cookie sheet from the oven and add the parchment with the tart; return the cookie sheet to the oven. Bake the tart until golden brown and flaky, 30 to 35 minutes.

Serve:

Sprinkle the lemon zest over the asparagus and then cut the tart into triangles or squares. Serve immediately or let cool on a rack and serve at room temperature.

1 rotisserie chicken shredded (about 3 cups)

8 ounces cream cheese softened

5 ounces Frank’s Red Hot Original Sauce

½ cup bleu cheese crumbled

¼ teaspoon salt

¼ teaspoon garlic powder

1 cup Colby jack cheese shredded

⅓ cup green onions chopped

5 large flour tortillas

In a large mixing bowl add cream cheese, Frank’s Red Hot Original Sauce, blue cheese, salt, garlic powder, Colby jack cheese, and green onions. Using a hand mixer with beaters, mix until well blended and no cream cheese chunks remain.

Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.

Spread about ¾ cup buffalo chicken mixture onto a tortilla. Roll up tightly, trying not to shift the buffalo chicken mixture too much.

Wrap in plastic wrap and place in the refrigerator for 2 to 4 hours.

Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.

Serve immediately.

2 – 10 ounce bags steam fresh frozen corn

1 tablespoon olive oil

juice from one lime about 2 tablespoons

1/2 cup mayonnaise

4 ounces low fat feta cheese

1 jalapeno pepper chopped (leave the seeds in for extra spice!)

2 tablespoons red onion chopped

2 cloves garlic minced

1/2 cup fresh cilantro chopped

2 tablespoons franks redhot sauce or your favorite wing sauce

Prepare corn according to package instructions.

Once corn is steamed/dethawed, heat in a large skillet on medium high heat with the olive oil. I cooked it for about 7-8 minutes until it was slightly browned.

Take corn off of heat and toss with all other ingredients.

Serve as side dish or as a dip with tortilla chips!

Serve immediately and refrigerate remainder for up to 3-5 days.

Enjoy!