Bacon Jalapeno Cheese Ball

Ingredients

• 8 oz. cream cheese, room temperature
• 1/2 cup shredded sharp cheddar cheese (2 oz.)
• 2 Tablespoons chopped parsley
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon Worcestershire sauce
• 2 jalapenos, stems and seeds removed, diced, divided
• 6 pieces cooked bacon, crumbled, divided (about 6 ounces)
• Salt to taste
• Crackers for serving

Mix together the cream cheese, cheddar cheese, parsley, garlic, cumin, Worcestershire sauce, half of the diced jalapenos and half of the crumbled cooked bacon. Taste and adjust seasonings to your liking and add salt.

Place the remaining diced jalapenos and bacon on a plate. Stir together so that it's well mixed. With your hands, roll the cheese mixture into a ball. (It helps to get your hands a little wet so no sticking.)

Place ball on the plate and roll in the jalapenos and bacon until covered.

Chill covered for at least one hour before serving. Serve with crackers.

Yield: 12 servings

Ranch Turkey Burgers

Ingredient

• 1 lb. lean, ground turkey
• 1 packet Hidden Valley Ranch Dressing Dry Mix
• 1 yellow onion, chopped
• 2 Tbsp fresh parsley, chopped
• 3 cloves garlic, minced
• 1 egg, beaten

In a bowl, combine all ingredients. Form into 4 patties. Spray a frying pan with cooking spray. Cook the patties until done. OR cook burgers 5 to 6 minutes on each side over preheated charcoal grill .

Serve on hamburger buns with cheese and other condiments.

Buffalo Sriracha Hummus

Ingredients

• 1 15 oz. can chickpeas, drained
• 1/2 teaspoon cumin
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon sea salt
• 3 cloves garlic
• 2 Tablespoons tahini
• 2 Tablespoons Sriracha hot sauce
• 1 Tablespoon lemon juice
• 1/2 cup roasted peppers (roasted reds or jarred mix)
• 2 Tablespoons olive oil

Blend everything except olive oil together in a food processor or high speed blender. Once well combines, add olive oil and mix again. Pour into a dipping-friendly container and serve with a drizzle of olive oil and cayenne or some fresh cilantro. Saves up to two weeks in an airtight container in the refrigerator. Great as a dip or sandwich spread!

Pink Lemonade Cake

Ingredients

• 3 cup (2 sticks) butter
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 cups sugar
• red food coloring
• 1 1/2 cups milk
• 1/4 cup frozen lemonade concentrate, thawed
• 1 tsp pure lemon extract
• 1 recipe Lemonade Buttercream, or vanilla icing 

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9x2-inch round pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together flour, baking powder, and salt; set aside.

Preheat oven to 350 degrees F. In extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after addition.

In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) of tinted batter; spread in one pan. In remaining batter bowl, stir in 1/4 tsp red food coloring. Spread in second pan. 

Bake about 35 minutes, until tops spring back when lightly touched. Meanwhile prepare Lemonade Buttercream.

Cool in pans on wire racks 10 minutes. Remove layers from pans; discard paper. Cool completely on wire rack. Trim off domed tops of layers so cake is flat. Cut each layer horizontally in half to create four layers. Brush crumbs from layers.

Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer followed by another dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down; spread frosting on top and sides as desired

*OR place batter into lined cupcake tins, and bake at 350 degrees F for 15-18 minutes. Yields 24 cupcakes.

Lemonade Buttercream Ingredients

• 3 cups (6 sticks) unsalted butter, softened
• 2 16 oz. jars marshmallow creme
• 1/4 cup frozen lemonade concentrate, thawed
• 1 cup powered sugar
• 2 tsp pure lemon extract

In very large bowl beat butter with mixer on medium until light and fluffy, about 30 seconds. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping bowl sided. Add powdered sugar and extract; beat until light and fluffy. Use to frost Pink Lemonade Cake. Or store, refrigerated, up to 3 days, or freeze up to a month. Bring to room temperature before frosting cake. Makes 6 cups.

Spicy Sriracha Chex Mix

Ingredients

• 6 cups Chex cereal
• 1 1/2 cups Cheez-Its, or other cheddar flavored crackers
• 1 1/2 cups pretzels
• 1 cup peanuts
• 4 Tbsp unsalted butter
• 1/4 cup Sriracha 
• 2 Tbsp soy sauce
• 1 tsp grated ginger (or powdered ginger)
• 1 tsp grated garlic (or garlic powder)

Preheat oven to 250 degrees F. Mix the Chex, Cheez-Its, pretzels, and peanuts in a large bowl. In a microwave-safe bowl, combine the butter, Sriracha, soy sauce, ginger, and garlic. Microwave the mixture in 15-second intervals until the butter is melted. Stir to combine.

Spread the mixture evenly over a large rimmed baking sheet. Bake for an hour, stirring every 15 minutes, until the Chex Mix is crunchy. Allow to cool. Once cool, store in an airtight container.

White Cheese and Chicken Lasagna

Ingredients

• 9 whole lasagna noodles
• 1/2 cups butter
• 1 whole onion, chopped
• 1 clove garlic, minced
• 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided, plus additional 1/4 cup for topping
• 1 teaspoon each, dried basil and oregano
• 1/2 teaspoons ground pepper
• 2 cups ricotta cheese
• 2 cups cooked, cubed chicken
• 1 package (10 oz.) frozen chopped spinach, thawed and drained
• 1 Tablespoon chopped fresh parsley

Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water. 

Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

Min in the broth and milk, and boil, stirring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture on the bottom of the 9 x 13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).

Bake for 35 to 40 minutes in the preheated oven, Let stand 5 minutes before cutting and serving.

Cinnamon Pull-Apart Bread

Ingredients

• 3/4 cup granulated sugar
• 1 Tbsp ground cinnamon
• 2-3 cans (7.5 oz each) refrigerated buttermilk biscuits
• 1/2 cup butter, melted, divided

Preheat oven to 350 degrees F. Cut biscuit dough into quarters with scissors. Mix sugar and cinnamon in medium bowl. Roll dough quarters in cinnamon sugar. Place half of biscuits into greased 12-cup fluted tube pan. Drizzle with 1/4 cup of the melted butter. Top with remaining biscuit quarters and melted butter. Top unbaked loaf with remaining cinnamon sugar mixture in bowl. Bake 40-45 minutes or until golden. Meanwhile prepare Philadelphia Cream Cheese Glaze.

Let loaf stand 5 minutes, invert onto plate.

Philadelphia Cream Cheese Glaze: Ingredients

• 4 oz. Philadelphia Cream Cheese, softened
• 1/2 cup powdered sugar
• 1-2 Tbsp milk

Beat cream cheese and powdered sugar in bowl with electric mixer until well blended. Add milk, beating until desired consistency is reached. Spoon over warm loaf. Makes 12 servings.

BBQ & Ranch Chicken Pizza

Ingredients

• Two 8 oz. tubes refrigerated crescent rolls
• 1/2 cup hickory smoke-flavored barbecue sauce, divided into 1/4th's
• 1/4 cup ranch salad dressing
• 3 cups cubed cooked chicken breasts
• 2 cups shredded Triple Cheddar cheese

Press the two tubes of crescent rolls onto bottom and sides of a 15-in. x 10-in. baking pan. Bake at 375 degrees F for 10 minutes.

Mix 1/4 cup each BBQ sauce and reach dressing; spread over crust. Toss cubed chicken with additional 1/4 cup BBQ sauce; arrange over top. Sprinkle with shredded pizza cheese. Bake 15-20 minutes or until cheese melts.

Avocado Hummus

Ingredients

• 1 (15 oz) can chick peas, well drained
• 2 medium ripe avocados, cored and peeled
• 3 Tbsp olive oil
• 1 1/2 Tbsp tahini
• 3 Tbsp fresh lime juice
• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• 1/8 tsp cumin
• 1-2 Tbsp finely chopped cilantro leaves, for topping
• Red pepper flakes, for topping

Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1-2 minutes longer.

Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. serve with pita chips or tortilla chips.

Reese's Pieces Peanut Butter Cookies

Ingredients

• 1 large egg
• 1 cup packed light brown sugar
• 3/4 cup creamy peanut butter
• 1/2 cup butter, softened
• 1 Tablespoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• pinch of salt
• 1 cup Reese's Pieces
• 1 cup semi-sweet chocolate chips

Cream together the first 5 ingredients on medium-high speed until light and fluffy, about 5 minutes.

Stop, scrape down the sides of the bowl and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; do not overmix.

Add the Reese's Pieces, chocolate chips, and blend until just incorporated.

Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds. Place mounds on a large plate, flatten slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. (Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350 degrees F and line a baking sheet with cooking spray. Place mounds on baking sheet. Bake for 9-10 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on baking sheet for 5 minutes before removing and transferring to rack to finish cooling.