Baked Potato Dip

Ingredients

  • 1 pound bacon
  • 3 cups sour cream
  • 10-12 green onions, thinly sliced
  • 1-1/4 cups shredded cheddar cheese

Instructions

  1. Cut and cook the bacon, then remove it from the frying pan to paper towel lined plate or bowl, reserving about 1 tablespoon of the grease.
  2. In a large bowl, combine the sour cream, green onions and cheese.
  3. Fold in the bacon, as well as the reserved tablespoon of bacon grease.
  4. Refrigerate for at least one hour.
  5. Serve with plain ridged potato chips.

The inspiration for this delicious dip came from the amazing Jen Curley (aka @snackqween on Instagram) and can be found here.

Rhubarb Custard Pie

Ingredients

  • 1 9-inch deep dish frozen pie crust
  • 1 pound rhubarb, cut into 1/2-inch chunks
  • 1-1/2 cups sugar, divided
  • 1/3 cup flour
  • 2 large eggs,
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 1/4 cup heavy whipping cream

Instructions

  1. Preheat oven to 375 degrees, and line a baking sheet with foil.
  2. Cover the frozen pie crust with foil, fill it with pie weights, place on the prepared baking sheet and pre-bake for about 25 minutes; remove from oven and allow to cool.
  3. Place the chopped rhubarb in a large bowl and toss with 1/4 cup of sugar and set aside.
  4. Whisk together the remaining 1-1/4 cup sugar, flour, eggs, butter and cream until combined.
  5. Pour the filling into the pre-baked crust.
  6. Scatter the rhubarb evenly on top, discarding any liquid at the bottom of the bowl. 
  7. Bake the pie for 60 to 65 minutes, or until the edges of the filling are set but the center still wobbles slightly. Cover the edges with foil about 45 minutes through baking to make sure it doesn’t burn.
  8. Cool the pie on a wire rack. 
  9. Once the pie has cooled completely, cut and serve. Store leftovers in the refrigerator.

The original recipe for this amazing pie can be found here.

Cheesy Ritz Chicken Casserole

Ingredients

  • 1 can (10.5 ounces) cream of chicken & herb soup
  • 1 cup sour cream
  • 1/2 medium onion, finely diced
  • 2 large chicken breasts, seasoned, cooked and cut into bite-size pieces
  • 1/2 cup shredded cheese (I used a blend of Italian and mild cheddar)
  • 1-3/4 sleeves Ritz crackers (about 50-55 crackers), crushed
  • 1/2 cup (1 stick) salted butter, melted

Instructions

  1. Preheat oven to 350 degrees, and grease a 2.5-quart casserole dish.
  2. In a large bowl, combine the soup, sour cream and onion, mixing until well combined.
  3. Fold in the chicken and cheese until well blended.
  4. Spread the chicken and soup mixture into the bottom of the prepared casserole dish.
  5. In a medium bowl, combine the crushed Ritz crackers and melted butter and stir until all the cracker pieces are well coated.
  6. Sprinkle the cracker mixture evenly over top of the chicken and soup mixture.
  7. Bake, uncovered, for about 30-35 minutes, or until the casserole is bubbly and the cracker topping is golden brown.
  8. Serve alongside a salad or your favorite steamed vegetables.

The inspiration for this incredible comfort food recipe can be found here.

Sausage, Egg & Cheese Breakfast Burritos

Ingredients

  • 1 pound ground pork sausage
  • 1/4 cup diced onion
  • 8 large eggs
  • Salt and pepper, to taste
  • 4 large tortillas
  • 1/2 cup shredded cheese

Instructions

  1. Brown the ground pork in a large skillet over medium heat.
  2. Add the onion to the pork and cook for about 2 to 3 minutes, then set aside.
  3. Heat another large skillet over medium heat.
  4. In a large bowl or glass measuring cup, whisk the eggs well, then pour into the heated skillet.
  5. Cook and scramble the eggs until they reach desired doneness, then season to taste.
  6. Place a tortilla on a plate and sprinkle about 1/8 cup of shredded cheese (more if you prefer) in the center of the tortilla.
  7. Scoop 1/4 of the browned pork sausage onto the center of the tortilla over the cheese.
  8. Scoop 1/4 of the scrambled eggs over the sausage.
  9. Fold in the sides of the tortilla over the filling, then roll up, squeezing as you go to make sure it holds together.
  10. Cut in half, if you’re so inclined (and like things a little messier), or eat as is.

Apple Crisp

Ingredients

  • 6 large apples, peeled and cored
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1-1/4 cups old fashioned oats
  • 1-1/4 cups brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup (1 stick) cold butter

Instructions

  1. Preheat oven to 375 degrees.
  2. Chop up the apples into cubes (roughly 1 inch) and place in a 9-by-13-inch baking dish.
  3. Sprinkle the apples with lemon juice and vanilla extract, toss to coat, then evenly spread into the bottom of the pan.
  4. In a large bowl, combine the oats, brown sugar and cinnamon.
  5. Using a pastry blender, cut in the butter until the oat mixture is crumbly (use your fingers if necessary).
  6. Sprinkle the oat mixture evenly over the top of the apples.
  7. Bake in the preheated oven for about 45 to 50 minutes, or until the apples are tender and the top is browned and looks crunchy.
  8. Remove from oven and allow to sit for about 5 to 10 minutes before serving.
  9. Serve warm with ice cream or whipped topping, or both.

Spinach & Ricotta Quiche

Ingredients

  • 1 deep dish (9 inches) frozen pie crust
  • 1/2 cup shredded Italian blend cheese, divided
  • 2 tablespoons butter 
  • 1/3 cup finely chopped red onion 
  • 1 package (8 ounces) fresh spinach 
  • 4 large eggs 
  • 3/4 cup whole-milk ricotta cheese 
  • 3/4 cup heavy cream 
  • 1 teaspoon dried parsley 
  • 1 teaspoon Adobo seasoning 
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare the pie crust by pricking the bottom and sides with a fork, then sprinkling about 1/4 cup of shredded cheese evenly in the bottom.
  3. Bake the crust for about 10 minutes, then remove from oven and allow to cool slightly.
  4. Meanwhile, in a large skillet melt the butter over medium heat.
  5. Add the onion and sauté for 2-3 minutes.
  6. Stir in the spinach and cook until bright green and wilted.
  7. In the bowl of a food processor (or blender), combine the eggs, ricotta, heavy cream, seasonings and remainder of Italian cheese.
  8. Blend until smooth.
  9. Spread the spinach and onion mixture evenly over the pre-baked crust.
  10. Pour egg mixture on top until filled to the top (pour any excess in silicone baking cups and bake alongside quiche).
  11. Bake the quiche in the preheated oven until the center is set and the top is lightly browned, about 45 minutes (cover the crust with foil for the last 5 minutes or so if getting too done).
  12. Allow to stand for 10-15 minutes before slicing and serving.

The original recipe for this meatless, yet incredibly yummy quiche can be found here.

Cowboy Caviar

Ingredients

  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 can (15.5 ounces) black eyed peas, rinsed and drained
  • 1 can (11 ounces) Mexicorn 
  • 2 small tomatoes, seeded and diced
  • 2 jalapeños, seeded and finely diced
  • 3/4 cup diced bell pepper (any color)
  • 1/2 cup red onion, finely diced
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1/2 tablespoon dried cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste

Instructions

  1. In a large bowl, combine the beans, peas, corn, tomatoes, peppers and onion.
  2. In a small bowl or glass measuring cup, whisk together the oil, lime juice and honey.
  3. Stir in the herbs and spices, adjusting as needed to your preferred tastes.
  4. Pour the liquid mixture over the bowl containing the vegetables and toss gently until evenly coated.
  5. Refrigerate for at least an hour before serving with your favorite tortilla chips, as a salad topper or as a side dish.

The original recipe for this incredibly tasty salsa can be found here.

Creamy Italian Chicken Crescent Bake

Ingredients

  • 1 tablespoon butter
  • 1/2 cup shaved Parmesan cheese 
  • 1/2 tablespoon Italian seasoning 
  • 2 cans (8 ounces each) refrigerated crescent dough sheets
  • 8 chicken tenderloins (about 1 pound), or two chicken breasts cut into 8 strips
  • 1 1/2 cups heavy whipping cream 
  • 1 jar (8.5 ounces) julienned sun-dried tomatoes in oil, drained 
  • 1/2 teaspoon salt 
  • 1/8 teaspoon red pepper flakes

Instructions

  1. Preheat oven to 375 degrees and grease a 9-by-13-inch baking pan with butter.
  2. In a small bowl, combine the shaved Parmesan and Italian seasoning, and set aside.
  3. Unroll one dough sheet, and cut it into four rectangles.
  4. Place one chicken tenderloin on one long side of each dough rectangle, then roll it up, pinching the edges and ends to seal.
  5. Place the dough-wrapped chicken, seam-side-down, in the prepared baking dish.
  6. Repeat with remaining dough and chicken tenderloins.
  7. Sprinkle the Parmesan mixture evenly over the top of the dough-wrapped chicken.
  8. Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads at least 165 degrees.
  9. Meanwhile, in a large skillet, combine whipping cream, tomatoes, salt and pepper flakes.
  10. Cook over medium-high heat for 3 to 4 minutes or until slightly thickened, and cover to keep warm.
  11. Portion out the crescent-wrapped chicken onto plates, then spoon warm sauce over the top before serving.

The original recipe for this delicious crescent wrapped chicken can be found here.

Croutons

Ingredients

  • Half a loaf of bread (or the equivalent), cut into bite-sized pieces
  • 1-1/2 teaspoons Italian seasoning
  • 3/4 teaspoon Adobo seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 cup olive oil

Instructions

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, add the pieces of bread and drizzle with half the olive oil.
  3. Sprinkle with all of the seasonings toss until bread pieces are evenly coated, drizzling with the remaining oil while tossing.
  4. Spread the bread pieces evenly onto the prepared baking sheet.
  5. Bake the pieces for about 15-20 minutes, or until golden brown, stirring at least once while baking.
  6. Remove from oven and allow to cool.
  7. Serve atop your favorite salad, or enjoy as a snack.

BLT Pasta Salad

Ingredients

  • 1-1/4 cups mayonnaise
  • 1/2 cup diced onion
  • 1 packet ranch seasoning mix
  • 10 slices bacon, chopped and cooked
  • 1 box (16 ounces) pasta, cooked, rinsed in cold water and drained
  • 2 medium tomatoes, seeded and diced
  • 1-1/2 cups chopped iceberg lettuce

Instructions

  1. In a large bowl, combine mayonnaise, onion and ranch seasoning.
  2. Add in the bacon and pasta, then stir until well combined.
  3. Fold in the tomatoes and lettuce until evenly distributed.
  4. Refrigerate until ready to serve.