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12 Chicken Nuggets, cooked
12 Slices turkey
12 Slices ham
12 Colby Jack cheese cubes
12 Wooden skewers, 6 in.
Thread one chicken nugget, one slice turkey, one slice ham and one cheese cube on each skewer. Serve with Bacon Dip
1 pkg Cooked bacon, 16 oz.
2 16 oz. containers sour cream
1 pkg Ranch dressing mix
½ tsp Garlic powder
½ tsp Black pepper
Combine bacon and other 4 ingredients In a food processor until well combined. Cover and refrigerate for up to 3 days. Serve with Chicken Club Skewers.
2 cups all purpose flour
½ tsp salt
¾ cup unsalted butter, melted
1 cup brown sugar
½ cup sugar
1 Tbsp Vanilla Extract
1 cut heavy cream, whipped (or Cool Whip)
1 cup mini semisweet chocolate chips
Chocolate sprinkles, shaved chocolate or oreo crumbs
Melted white chocolate
Pretzels, apples, vanilla wafers or other dipping sides
In a small bowl, whisk together the flour and salt. In a separate bowl with an electric mixer, beat together the melted butter, sugars and vanilla extract until smooth. With the mixer on low, add the flour mixture until just mixed.
Add half of the whipped cream and beat until smooth. With a spatula, fold in the rest of the whipped cream. Add the mini chocolate chips and keep mixing until well distributed.
Form the cookie dough in the shape of a football and cover with chocolate sprinkles. Melt the white chocolate and pipe laces on the football.
1 oz. Pinnacle Whipped Vodka
2 oz. Orange Soda (Regular or Diet)
Mix vodka and soda in martini shaker over ice. Pour into martini glass and garnish with whipped topping and an orange.
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
2 oz Kentucky straight bourbon whiskey (Makers Mark)
2 oz apple juice
1 oz honey bourbon (Wild Turkey American Honey)
1 oz apple liqueur (DeKuyper Luscious Red Apple)
2 dashes bitters
Fill a cocktail shaker halfway with ice. Add bourbon, juice, honey bourbon, apple liqueur and bitters. Shake vigorously for 5 to 10 seconds. Strain into a glass. Serve immediately.
In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 5 mini loaves (8 slices each).
1 box chocolate cake mix
1 stick butter
Melt butter, let cool slightly. Stir in cake mix and egg. Press dough in bottom of greased 9 x 13 pan.
1 box powdered sugar
1 8oz. pkg cream cheese, softened
Pour over dough in pan
Bake at 350 for 35 – 40 minutes. Cool completely before cuttingTop with chocolate or raspberry syrup (optional)
6 cups water
Salt to taste
8 yellow squash, sliced
1 yellow onion, sliced
1 lb ground pork sausage
1 can cream of mushroom
1 lb Velveeta Mexican flavored cheese
Preheat oven to 375 degrees. In a large saucepan, bring water and salt to a boil. Add squash and onion, and cook until tender. Drain. In a skillet, brown sausage. Drain. In a large bowl, combine squash, onion, sausage, mushroom soup and cheese, stirring until the cheese is melted. Transfer mixture to a 9x13 dish. Bake for 35-40 minutes. Serve warm with tortilla chips.
2 parts applejuice
1 part orangejuice
1 part pineapplejuice
1 part Vodka or Rum (optional)
Mix together, pour over ice. Garnish with fresh strawberries and pineapple
14 slices bacon
1 16-oz container sour cream
Click to see savings2 cups shredded sharp Cheddar cheese
Click to see savings1/3 cup sliced fresh chives
2 teaspoons hot sauce
Click to see savingsGarnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
Click to see savings
Serve with your favorite cracker or chip.
1 slab baby back ribs
1 12 ounce can Coca Cola
BBQ Sauce (we used Sweet Baby Ray’s Original)
Remove membrane from back of ribs. Cut into pieces. Place ribs in a 6qt cast iron or other heavy dutch oven. Pour Coke over ribs, cover and cook on medium about one hour, flipping/stirring occasionally.Pour off any excess liquid. Add your favorite BBQ sauce and heat on low an additional 10 to 15 minutes.
¼ cup Sugar
2 Tbsp All Purpose Flour
1 tsp Cinnamon
2 cans Crescent Rolls
16 Large Marshmallows
¼ cup Butter
½ cup Powdered Sugar
½ tsp Vanilla
3 Tbsp Milk
Preheat oven to 375 degrees. Spray 16 muffin cups with nonstick cookingspray. In a small bowl, combine sugar, flour and cinnamon. Separate rolls into16 triangles. Dip 1 marshmallow in butter; roll in sugar mixture. Placemarshmallow on shortest side of triangle. Roll up starting at the shortestside. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip1 end in remaining butter and place butter side down in sprayed muffin cup.Repeat with remaining marshmallows.
Bake at 375 degrees for 12 minutes or until golden brown. Place foilunder muffin pan to guard against spills. Remove from oven; cool 1 minute.Remove from muffin cups; place on wire rack set over wax paper. In a smallbowl, blend powered sugar, vanilla and milk for desired consistency. Drizzle over warm rolls.
¾ cup flour
¾ teaspoon baking powder
1 tablespoon Italian seasoning
¼ teaspoon salt
¼ teaspoon red pepper flakes
¾ cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ cup chopped pepperoni
½ cup store-bought pizza sauce (for dipping)
Preheat oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together flour, baking powder, Italian seasoning, salt and red pepper flakes. In a separate bowl, whisk together the milk and egg then add to flour mixture. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
Stir the batter again and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Microwave the pizza sauce
until warmed. Serve puffs with pizza sauce for dipping.
Microwave the pizza sauce until warmed. Serve puffs with pizza sauce for dipping.
1 ¼ pounds boneless, skinless, chicken breasts (about 4 breasts)
1 pound sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
1 tablespoon garlic powder
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar, chili powder and garlic powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 350 for 30 to 35 minutes. For crisper bacon place under the broiler for 5 minutes after baking. (These also cook great on the grill)
1 box Chocolate Cake Mix
1 box White Chocolate Pudding Mix
1-1/3 cup Apricot Nectar or Water
½ cup Oil
1 tub Cool Whip
½ cup Caramel Sundae Topping
½ cup Chocolate Sundae Topping
½ cup Heath Toffee Bits
Preheat oven to 350 degrees. Spray a 13x9 pan with vegetable oil spray and set aside.
Place the cake mix, pudding mix, nectar, oil and eggs in a large mixing bowl. Blend until well combined. Pour the batter into the pan and bake 25-30 minutes or until done. Let the cake cool completely then poke holes into the cake with the handle of a wooden spoon. Pour the caramel and chocolate topping over the cake, allowing the topping to run into the holes. Spread the Cool Whip evenly over the cake and sprinkle with toffee bits. Cover the cake and store in the refrigerator until time to serve.
8 oz Cream Cheese (room temperature)
1/2 cup Sour Cream
8 oz. Italian Cheese Blend
14.5 oz. Diced Tomatoes
1/4 tsp Onion Powder
1/4 tsp. Garlic Powder
1 Tbsp. Italian Seasoning
1/2 tsp. Salt
1/2 tsp. Pepper
12 Pepperoni slices
4 slices Cooked Bacon, chopped
Preheat oven to 350 degrees. In a blender, combine tomatoes, garlic, onion, Italian seasoning, salt and pepper. Blend until pureed. Set pizza sauce aside.
In a medium bowl, combine cream cheese, sour cream and 2 oz. of shredded cheese. Mix well until well combined.
Spread cream cheese mixture in an even layer over a 8x8 baking dish or pie plate. Pour blended pizza sauce over cream cheese mixture and evenly distribute with a spatula. Sprinkle remaining shredded cheese over pizza sauce. Top pizza dip with bacon and pepperoni. Bake for 20-25 minutes until cheese is browned and bubbly.
1 or 2 ounces vodka
5 ounces root beer
Vanilla ice cream
Put a scoop of ice cream in a mug, mix vodka and root beer, pour over ice cream and enjoy!
2 cups sugar
2 cups water
Sprigs of fresh mint
Early Times Kentucky Whisky
Silver Julep Cups
Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.
1.5 oz Skinny Girl tangerine vodka
0.5 oz Cointreay orange liqueur
0.5 oz Finest Call bar syrup lite
2 lime wedges
1 oz cranberry juice
1 lime wheel
Squeeze juice from lime wedges into the mixing glass and discard limes. Add remaining ingredients to the mixing glass. Fill mixing glass two-thirds full with ice. Pour into tin, cap and shake vigorously for 10 seconds. Strain into a chilled martini glass and garnish. Garnish: one lime wheel (floating).
1 lb ground beef, browned and drained
28 oz. can crushed tomatoes
15 ¼ oz. can corn, undrained
15 oz. can black beans, undrained
15 ½ oz. can red kidney beans, undrained
1 envelope dry Hidden Valley Ranch Dressing mix
1 envelope dry taco seasoning
1 small onion, chopped
tortilla or corn chips
Combine all ingredients except chips, cheese and sour cream in slow cooker. Cover. Cook on low 4 to 6 hours. Garnish individual servings with chips, cheese and sour cream.
Combine softened cream cheese, bleu cheese dressing, mozzarella cheese and Captain Rodney’s Peach Barbeque Boucan Sauce. Add hot sauce to taste, if desired. Add chicken, mix well and bake for 20 minutes at 350°. Serve with celery sticks, carrots and crackers.
1 Roll Pillsbury Pizza dough in dairy case
¼ Cup prepared Bacon Ranch dressing
2 Cups prepared shredded BBQ chicken
¼ Cup chopped fresh cilantro leaves
¾ Cup shredded Cheddar cheese
¾ Cup shredded Monterey Jack cheese
Extra dressing for dipping
Preheat oven to 350 degrees. Open can of dough and press into rectangle. Spread ranch dressing evenly over dough and layer with chicken, cilantro and cheese. Start at long end and roll dough into a log shape. Use a sharp knife, cut into 1 inch pieces and place onto a greased baking sheet. Bake for 20 minutes or until golden brown. Serve with a side of ranch dressing for dipping.
Preheat the oven to 350 degrees F. Spray a 13 by 9 baking dish.
Using an electric mixer, combine brownie mix and ingredients needed per the box and mix well. Spoon it into the baking dish and bake for 30 minutes. Let cool completely, then cut into 16 squares.
Heat a grill or grill pan to medium heat.
Spread the marshmallow creme evenly over 8 brownies, and top with the chocolate covered peanut butter cups. Top with the remaining brownies. Wrap each brownie sandwich in heavy-duty aluminum foil. Grill for 4 minutes, turning once. Unwrap and serve immediately.
3 (14 oz.) cans chicken stock
1 1/3 cups quick-cooking grits
1/2 cup Parmesan cheese, grated
1/2 teaspoon salt
2 tablespoons butter, melted
1 (8 oz.) package cream cheese, softened
1 tablespoon half-and-half
1/2 cup Italian cheese blend
1/2 lb. shrimp, peeled, deveined, fully cooked and chopped
Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat. Spoon grits into a greased 9x13-inch baking pan. Cover, and chill at least 2 hours, or until firm.
Preheat Oven to 400ºF.
Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grits rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)
In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in Italian cheese blend and shrimp. Top each grits round evenly with shrimp mixture. Broil 5 minutes, or until lightly browned and heated through.
2 pounds chicken wings
2 tablespoons olive oil
2 teaspoons brown sugar
1 teaspoon onion powder
2 teaspoon garlic powder
2 teaspoon chili powder
2 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1/3 cup roasted red pepper, chopped
2 ounces goat cheese
2 tablespoons sour cream
1/4 teaspoon salt
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a bowl, combine olive oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt and pepper. Place chicken wings and mixture in a large Ziploc bag, marinate for at least 30 minutes.
Place the wings onto prepared baking sheet and bake for 25 minutes, turn once halfway through baking.
To make the dipping sauce, combine the roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified.
Serve wings immediately with dipping sauce
Serve wings immediately with dipping sauce
1 box White Chocolate Instant Pudding, 3.4 oz
2 cups Milk
2 Tbsp Godiva White Chocolate Liquor
Beat pudding mix and cold milk with whisk for 2 minutes. Fold in liquor and set aside. Slice strawberries, thin, with an egg cutter. Take any size shot glass and fill half the glass with pudding, layer strawberries, then another layer of pudding. Finish with whipped topping and garnish with a chocolate stick.
Liquor may be omitted or substitute any fruit.
1 cup Mayo
1 bag Hormel Cooked Bacon pieces
2 cups Mexican Blend Cheese
1 can Rotel, drained
4 dash Worchestershire Sauce
3 pkg Mini Fillo Shells
Preheat oven to 350 degrees. Mix first 5 ingredients together in bowl. Place fillo shells on a baking sheet and fill each shell with the mixture. Bake for 15 minutes.
3 oz Lemonade
2 oz Sweet Tea
1 oz Firefly Sweet Tea Vodka
In highball glass, mix above ingredients. Add ice and enjoy.
2 lb. Chicken Breast Tenders
1 cup Buttermilk
1 cup Ground Pecans
2/3 cup Yellow Cornmeal
2/3 cup Parmesan Cheese, grated
1 Tbsp. Cajun Seasoning
1 Tbsp. Paprika
2 Large Eggs
Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove chicken and discard buttermilk. Combine pecans and next 4 ingredients in a shallow bowl. Dip chicken in eggs; dredge in pecan mixture, shaking off excess. Pour oil to depth of 1-1/2 inches in a cast-iron skillet. Heat to 350 degrees. Fry chicken, 2-3 minutes or until golden brown. Drain on a wire rack over paper towels.
1 bottle liquid smoke
1 tsp garlic salt
1 tsp salt
1 tsp pepper
1.5 cup vinegar
7.5 lb beef brisket
Place brisket in 9x13 pan. Mix liquid smoke, garlic salt, salt, pepper and vinegar together and pour over meat. Cover with foil, place in refrigerator and marinade overnight. The next morning, add 1 cup water and cover tight. Cook 250 degrees for 8 hours. Remove from oven and drain liquid. Brisket will easily pull apart. Add your favorite BBQ sauce, cover and cook 20-30 minutes on 350 degrees. Serve with fresh bakery rolls.