Yummy Chicken Pinwheels

Ingredients: 

- 2  8oz. packages cream cheese, softened

- 1 1/2 cups shredded Mexican blend 

- 1 1/2 tablespoons chili powder

- 1 tsp of salt

- 1/2 tsp ground black pepper

- 2 chicken breasts, cooked and shredded

-10 oz can Rotel 

- 1 package burrito sized tortillas

Instruction

    Mix cheeses together until well blended. Add all remaining ingredients. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices. ENJOY :)

Creamy Sausage Dip

Ingredients

-1 lb of Spicy Jimmy Dean Premium Pork Sausage 

-1 8oz pack of Cream Cheese

-1 can of Rotel

Directions 

    Brown sausage in pot, breaking it up as it cooks. Add cream cheese and cook for 5 minutes. Add rotel and cook for 5 more minutes. Serve with chips. ENJOY :)

Italian Cheese Fondue

Ingredients

8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced bacon, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives

Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

Directions

Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the bacon in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the bacon. Season the fondue with pepper, to taste.

Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining bacon and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

Tuna Melt Boats

Ingredients 

10 oz canned white albacore tuna

2 tbsp mayonnaise

1/4 diced red onion

salt, black pepper & red pepper for tasting 

5 romaine lettuce leaves

1/2 C cheddar cheese

Combine everything but the romaine lettuce and cheddar cheese. Then divide the tuna equally between the five lettuce leaves and broil for 2 minutes on 300 degrees. 

Pancetta and Parmesan Torte

Ingredients

• 1 refrigerated pie crust (half of 15-ounce package), room temperature
• 1 teaspoon olive oil
• 4 ounces thinly sliced bacon, chopped
• 2/3 cup whipping cream
• 1/2 cup whole milk
• 3 large eggs
• 3 tablespoons finely chopped fresh Italian parsley leaves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup shredded Parmesan

Directions

Preheat the oven to 400 degrees. Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside. Heat the oil in a heavy medium skillet over medium heat. Add the bacon and saute until crisp, about 7 minutes. Transfer the bacon to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and bacon. Pour the cream mixture into the crust. Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve. ENJOY :)

Healthy Kale Recipe

Ingredients 

2 cups of chopped kale leaves without stems (cuts stems off)

Ranch dressing for dipping

1 cup of water

Directions 

Rinse kale leaves under cold running water. Let sit on plate for 5 minutes. Bring 1 cup of water to a boil in pot. Add kale and boil on medium for 5 minutes. Remove from pot and dip in ranch. ENJOY :) 

Swamp Crackers

Ingredients 

4 sleeves of wheat cracker

1 1/2 cups Canola oil (has to be Canola) 

1 pk Hidden Valley Ranch Salad Dressing (DO NOT use dip mix) 

2 tbsp crushed red pepper flakes 

Salt and black pepper to taste

Directions

Mix the oil, salad dressing mix, salt, black pepper, and crushed peppers. Pour crackers into a tall plastic container and pour mixture on top of the crackers. (Make sure the container is TALL) Flip the container every 30 minutes for 4 hours. ENJOY :)