Preheat Oven to 350F Degrees

FOR THE FILLING:

2 c shredded chicken

2 tbsp. cilantro, chopped

3 tbsp. taco seasoning

1/8 c. chopped jalapeno peppers

1 pouch taco rice, cooked according to package directions

1 (15.25 oz) can of black beans, rinsed and drained

1 (14 oz) can of tomatoes, drained and rinsed

1 (14 oz) can corn, drained

1 package (16 oz) shredded cheddar cheese

FOR THE PEPPERS:

4-6 orange bell peppers,

1/3 c. chicken broth

Combine all filling ingredients together in a large bowl.

Wash the peppers, and cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the stuffing, and place them into the prepared baking dish so they lean against each other. Cover with foil.

Take dish out of the oven and remove foil to sprinkle a small amount of shredded cheese on top. Once topped with shredded cheese return to oven for an additional 5 minutes until cheese has melted.

8-oz cream cheese softened

1/2 cup pasta sauce

1 cup shredded mozzarella cheese

1/2 cup Parmesan cheese

24 wonton wrappers

36 slices thin pepperoni

1 tablespoon dried Italian seasoning mix

Preheat oven to 400 degrees

Coat 12-cup muffin tin with non-stick spray or oil

Line each muffin cup with two wonton wrappers

Layer cream cheese, pasta sauce, mozzarella cheese and Parmesan cheese in each wonton cup

Top with 3 slices pepperoni each, and sprinkle with Italian seasoning

Bake for about 10 minutes or until edges are golden brown

Cool slightly, then enjoy!

1 17.3 ounce package frozen puff pastry

1/3 cup plus 2 teaspoons Pizza sauce or sour cream

½ cup plus 1 tablespoon shredded mozzarella

Thinly sliced red onion and red pepper

Italian Seasonings

Fresh oregano or basil to garnish

Place oven rack in the center of the oven, and preheat oven to 400 degrees F.

Remove frozen pastry sheets from box and paper wrappings. Thaw pastry sheets at room temperature for about 40 minutes or until pastry unfolds easily, but pastry is still cold. Unfold pastry on a lightly floured surface, and remove any additional paper wrappings. Cut each sheet into 9 pieces by cutting down the fold lines, then cutting each row into three equal pieces.

Line two cookie sheets or baking sheets with parchment paper, and place 9 pastry squares on each baking sheet.

Spoon 1 teaspoon pizza sauce or sour cream into the center of each pastry square, and spread to a thin layer, leaving about a 1-inch space along each side. Sprinkle each square with ½ tablespoon shredded cheese, and top with sliced red onion and red pepper. Generously sprinkle each with Italian Seasonings.

Bake in 400 degree oven for 13-17 minutes, rotating trays halfway through baking time, until the pastry is golden brown and puffed. Carefully remove from oven, place on a serving tray, and garnish with fresh herbs. Devour.

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.

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.

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.

3 chicken breasts, cooked/grilled

1 pound thick cut bacon, cooked

8 ounces of cream cheese

1 cup cheddar and jack cheese mix, shredded

½ packet Ranch Seasoning

4 large tortillas, burrito sized

Chop the chicken and the bacon into a small dice (see picture above)

Add all the ingredients except the tortillas into a large bowl and mix well.

Spread a quarter of the mixture onto each tortilla evenly.

Roll into a pinwheel, tightly.

Cut into 1″ pieces and serve cold or if you want to heat, cook at 400 degrees for 10 minutes

4 oz. cream cheese, softened

1 c. shredded Cheddar

6 slices bacon, cooked and crumbled

1 tsp. garlic powder

kosher salt

Freshly ground black pepper

1 tube crescent rolls

8 pickle spears, halved

Egg wash, for brushing

Preheat oven to 350º. In a medium bowl, combine cream cheese with cheddar, cooked bacon, and garlic powder. Season with salt and pepper and mix until fully combined.

Unroll Crescent Rolls into triangles and cut in half lengthwise. Spread mixture on each triangle, then top with a pickle. Roll up.

Brush Crescents with egg wash and bake until golden, 12 to 15 minutes.

1 large loaf French bread or 2 smaller loafs

8 oz. cream cheese, softened

1/3 cup sour cream

1/3 cup mayonnaise

1/4 – 1/2 cup Frank’s Original Hot Sauce (1/2 for quite spicy)

1 1/2 tablespoons dry ranch dressing seasoning mix

1/2 tsp EACH chili powder, cumin, smoked paprika, garlic powder, onion powder

salt to taste

1/4 cup Blue cheese crumbles up to 1/2 cup if you LOVE blue cheese

1 cup freshly grated sharp cheddar cheese, divided

1 cup Mozzarella cheese, divided

3 cups packed shredded chicken (about 1 1/2 pounds)

Garnish (optional)

6-8 pieces Cooked and crumbled bacon

blue cheese (only if you love it because its strong)

Preheat oven to 350 degrees F.

Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.

Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings until well combined.

Stir in blue cheese, 3/4 cup cheddar and 3/4 cup mozzarella followed by chicken.

Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray at 350 degrees F for 25-30 minutes or until cheese is melted and slightly golden.

Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.

3 c. corn chex

2 c. wheat chex

2 c. mini pretzels

2 c. mini marshmallows

1 c. red and green M&Ms

20 oz. white chocolate

Red and green sprinkles, for garnish

In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.

Melt white chocolate and pour over mixture. Stir until fully coated.

Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.

Break up into bite-size pieces and serve.