Spicy Party Pretzels

 Ingredients

• 1 16 oz. bag mini pretzel twists
• 1 cup canola oil
• 1 tsp. cayenne pepper
• 1 tsp. garlic powder
• 1 packet of Ranch Dressing Mix

Preheat oven to 200 degrees F. 

In a small bowl, whisk together oil, cayenne, garlic, and ranch. 

Spread the pretzels in a single layer on a baking sheet. (You'll probably need two sheets.)

Pour oil mixture over the pretzels and stir well to coat. 

Bake for 1 hour, stirring every 15 minutes. 

Remove from the oven and let cool. Store in an airtight container for at least 1 week. 

Enjoy! 

Pepper Jack Pesto Pasta

 Ingredients 

• 1 lb. cooked pasta
• 1 4 oz jar pesto
• 1.5 cups Greek yogurt (3 individual containers)
• 2 small blocks Pepper Jack cheese, grated (1/4 mixed in and 3/4 on top)

Preheat oven to 350 degrees F. 

Mix together ingredients. 

Pour in 9 x 13 baking dish and top with cheese. 

Bake for about 15-20 minutes until hot and bubbling. 

*Shrimp or chicken make great add-ins* 

Enjoy! 

Pumpkin Nutella Muffins

 Ingredients

• 1 cup pumpkin puree
• 2 eggs
• 1/2 cup oil
• 1 cup sugar
• 2 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup milk
• 1/2 cup Nutella spread

Preheat oven to 350 degrees F. Spray the bottoms of a muffin tin with a non-stick baking spray. 

Add the pumpkin, eggs, oil, and sugar to a large bowl and mix together. 

Stir together the flour, baking powered, sale, and cinnamon. Alternately add the flour mixture and milk to the pumpkin mixture until everything is mixed in. 

Spoon the muffin batter evenly into 18 muffin cavities. 

Place the Nutella in a microwave safe bowl and heat for 20-30 seconds. Stir until creamy. Drop the warm Nutella in the center of each muffin. Use a toothpick to swirl the chocolate gently on top. 

Bake the muffins for 22 minutes. Remove and cool in the pan for 2 minutes, and then remove to a wire rack to cool completely. Store in a sealed container. 

Enjoy! 

Saucy Tuscan Butter Shrimp

 Ingredients

• 2 Tbsp. olive oil
• 1 lbs. shrimp (peeled and deveined, tails removed)
• Salt and Pepper
• 3 Tbs. butter
• 3 cloves garlic, minced
• 1 1/2 cups halved cherry tomatoes
• 3 cups baby spinach
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup basil, thinly sliced
• *Serve over linguine

In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is simmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside. 

Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 

Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. 

Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil. 

Enjoy!

Grilled Lamb Chops/ Pork Chops

 Ingredients

• 1/2 cup vegetable oil
• 1/2 cup finely chopped onion
• 2 Tablespoons lemon juice
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried basil
• 1/8 teaspoon pepper
• 6 lamb loin/ pork chops

In a large resealable plastic bag, combine the first seven ingredients. 

Poke holes in meat with fork. Add lamb/ park chops. Seal bag and turn to coat. Refrigerate 10-15 minutes. 

Drain and discard marinade. Grill chops, covered, over medium-hot heat for 7 minutes on each side or until meat reaches desired doneness (meat thermometer reads medium 160 degrees F; well-done, 170 degrees F). 

Enjoy! 

Hash Brown Egg Casserole

Ingredients

• 8 precooked frozen hash brown patties
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 1/2 cups diced ham (about 3/4 pound)
• 2 scallions, diced
• 9 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon dry ground mustard
• 1/4 teaspoon garlic powder

Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish

Arrange frozen hash brown patties in the dish, in a single layer, and sprinkle with the cheeses, ham, and scallions evenly over the top. 

In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder; pour evenly over the ham mixture. 

Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean. 

Allow to cool for 5-10 minutes, then cut into portions and serve. 

Enjoy! 

*When making ahead of time, cover tightly with plastic wrap and refrigerate up to 24 hours in advance. Remove from the fridge when the oven is preheating and add an extra 10-15 minutes to the total baking time. 

Kelly O's Baked Oatmeal

 Ingredients

• 3 cups quick oats
• 1/2 cup packed brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 egg whites
• 1 egg
• 1 1/4 cups milk
• 1/2 cup canola oil
• 1 tsp vanilla
• 1 cup blueberries/ raspberries
• 1/3 cup walnuts (optional)

Preheat oven to 350 degrees F. 

Whisk the egg whites, egg, milk, oil and vanilla. 

Add to dry ingredients and stir until blended. Let stand for 5 minutes. 

Stir in berries. 

Pour into 11x7 inch dish coated with cooking spray (Use 9x13 inch dish when recipe is doubled). 

Bake uncovered 35-40 minutes or until top is lightly browned. 

Serve with milk and brown sugar or maple syrup. 

Enjoy!