Marshmallow Cream Cheese Fruit Dip

 Ingredients

• 1 8 oz. pkg cream cheese (room temperature)
• 15 oz marshmallow creme

Blend cream cheese and marshmallow creme with hand mixer until combined. 

Serve with assorted fresh fruit and graham sticks. 

Enjoy! 

Egg & Cheese Hash Browns Waffles

 Ingredients

• 1 20 oz. package shredded hash browns
• 3 eggs
• 1/4 cup milk
• 1 cup shredded sharp cheddar cheese
• 1/4 cup fresh chopped chives
• Salt and pepper
• Sour cream for serving, optional

Heat waffle iron on medium-high. Spray each side generously with non-stick cooking spray and brush with melted butter. 

In a mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Depending on the size of your waffle iron, scoop a layer of the potatoes mixture onto the surface (for the round waffle maker about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs. 

Enjoy! 

Dark Chocolate Cream Pie

 Ingredients

• 1 ready made graham cracker crust
• 8 oz. cream cheese, softened
• 1/2 cup powdered sugar
• 1 1/2 cups (1 pkg.) sweetened dark chocolate chips
• 1/3 cup heavy cream
• 8 oz. container of Cool Whip, softened
• *Whip cream for topping

Melt chocolate and heavy cream in the microwave for about 45-60 seconds. Remove from microwave and stir until chocolate is completely melted, created a chocolate ganache. If needed, heat for an additional 10 seconds. 

With a mixer, cream softened cream cheese and powdered sugar together. Add chocolate ganache, reserving out about 1/4 cup for the drizzle on top of the pie, and mix again until all combined. 

Still using the mixer, on low speed, add in Cool Whip. Once combined, pour filling into crust. 

If 1/4 cup chocolate for drizzle has thickened, place back in microwave for 10-15 seconds to liquify. Place melted chocolate in a plastic bag and then cut a small hole in one corner of the bag. Drizzle chocolate over pie in the pattern of your choice. 

Refrigerate pie for at least 4 hours before serving. 

Enjoy! 

Chicken Pesto Sandwich

 Ingredients

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Salt and pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted
• 2 cups arugula
• 2 Roma tomatoes, thinly sliced
• 8 oz. mozzarella, sliced

For the Basil Pesto

• 1 cup fresh basil leaves
• 3 cloves garlic, peeled
• 3 Tablespoons pine nuts
• 1/3 cup grated Parmesan
• Salt and pepper, to taste
• 1/3 cup olive oil

To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. 

In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper. 

Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture. 

Enjoy! 

Grilled Chicken Kabobs with Greek Salad

 Ingredients 

For the Kabobs: 

• 8 oz. plain Greek yogurt
• 1 Tablespoon dried oregano 
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked black pepper
• 1 lemon, zested and juiced
• 1 1/2 pound boneless skinless chicken breast, cut into 1 inch cubes
• 1/2 large red onion, cut into wedges
• 2 Roma tomatoes, cored, seed, and cut into wedges (or a container of cherry tomatoes)
• Wooden skewers, soaked in water for at least 30 minutes prior to grilling

For the Salad:

• 1/2 cup extra virgin olive oil
• 2 Tablespoons fresh lemon juice (1/2 large lemon)
• 2 cloves garlic, minced or grated
• 1 Tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 10 oz chopped Romaine lettuce
• 2 Roma tomatoes, seeded and diced
• 1 medium English cucumber, diced
• 1/2 large red onion, thinly sliced
• 3/4 cup kalamata olives, pitted and cut in half (optional)
• 4 oz feta cheese crumbles

In a medium bowl, combine the Greek yogurt, oregano, onion powder, garlic powder, salt, pepper, lemon zest, and juice. Stir well. 

Place the marinade and chicken breast cubes in a large plastic bag. Mix well with your hand and place in the refrigerator for 1 to 4 hours. 

When ready to grill, prepare the grill by lightly oiling the grates and set to medium-high heat. 

If using wooden skewers, prepare them by soaking in water for 30 minutes. 

Thread the chicken on the skewers alternating with the red onion and tomato wedges until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers. Discard the remaining marinade. 

In a small mason jar (or small bowl) combine the extra virgin olive oil, 2 Tablespoons lemon juice, minced garlic, red wine vinegar, and oregano. Shake (or stir) to combine well.

Place the lettuce, tomatoes, cucumber, red onion, and olive in a salad bowl. Pour the dressing over and toss to combine. Sprinkle with the feta crumbles. Place salad in the refrigerator. 

Grill the chicken, turning often, so each side has light grill marks, about 10-15 minutes or until the chicken reaches 165 internal temperature. 

Serve the kabobs over a place of the Greek salad. 

Enjoy! 

Chicken, Bacon, and Ranch Sliders

 Ingredients

• 12 Hawaiian rolls
• 1/3 cup ranch dressing
• 1 pound sliced chicken (pre-cooked) deli meat
• 8 oz. sharp cheddar cheese (about 9 thick slices)
• 1/2 cup bacon bits

Glaze Ingredients

• 5 Tablespoons butter (melted)
• 1/4 cup brown sugar
• 1 1/2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 Tablespoons poppyseeds

Line a 9 x 13 inch baking dish with foil and preheat oven to 350 degrees F. 

Slice slider rolls in half and place bottom half of rolls in baking dish and toast for about 5 minutes if desired. 

Spread ranch dressing over bottom half of sliders. 

Fold slices of chicken in half and layer on sliders. Then layer cheese and sprinkle bacon on top. Place open faced sliders in oven for up to 5 minutes for meat and cheese to warm while mixing up the glaze. 

Glaze: Melt butter and stir in brown sugar, poppyseeds, mustard, and Worcestershire sauce. 

Add top of bun to the sliders and spoon glaze over top of sliders. Bake for 12-18 minutes until cheese is melted and rolls begin to brown. 

Use a serrated knife to slice sliders apart and serve warm.

Classic Burger

 Ingredients

• 1 1/2 lbs. 80% lean ground beef or ground chuck
• 1 Tablespoon Worcestershire sauce
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• Hamburger buns
• Optional: Slices of cheese & other hamburger toppings 

Preheat grill to 375 degrees F (medium-high)

In a large bowl, add the beef. Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper. Use your hands to mix the ingredients until they are just combined. 

Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers. 

Place the burgers on the grill. Cook 4/5 minutes on the first side. Flip the burgers over and cook an additional 4/5 minutes, until the burgers have reached the desired doneness. 

If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt. 

Serve the burgers on hamburger buns with optional hamburger toppings. 

Enjoy!