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!
8 tablespoons (1 stick) butter, divided
2 large sweet onions, sliced
2 pounds ground beef
2 tablespoons beef base (such as Better than Boullion), divided
1 tablespoon Worcestershire sauce, divided
Kosher salt and black pepper, to taste
24 slider buns
12-16 ounces gruyere cheese, chopped
2 tablespoons sesame seeds
1 tablespoon fresh thyme
1 teaspoon onion powder
1 teaspoon garlic powder
Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.
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.
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.
