20INFLUENCERINSPIRED RECIPES

Breakfast / Lunch

Desserts

Party Platters

Content

Sausage & Egg Muffins............................................................................

Hash Browns, Spinach, and Tomato Pie................................................

BLT Pasta Salad.......................................................................................

Tuna Stuffed Avocados...........................................................................

Slow Cooker Taco Soup...........................................................................

EntreesSkinny Chicken Fettuccine with Alfredo Sauce...................................

Spaghetti Beef Casserole........................................................................

Cherry Chipotle BBQ Glazed Pork Tenderloin......................................

Pan-Roasted Lemon & Thyme Chicken................................................

Baked Penne Rigate................................................................................

Best Ever Apple Pie..................................................................................

White Chocolate Raspberry Truffle Cheesecake..................................

Chocolate Peanut Butter dream Bars....................................................

Cookies & Cream Mint Chocolate Chip Ice Cream Pie.........................

Milky Way Caramel Cheesecake Brownies...........................................

Baked Nacho Casserole..........................................................................

Spicy Tortilla Rollups.............................................................................

Marinated Cheese Appetizer.................................................................

BBQ Chicken Wings................................................................................

Spinach & Roasted Red Pepper Dip......................................................

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• 1 (8 ounce) can of crescent rolls• 8 ounces of Wright Brandbreakfast sausage patties or links• 4 eggs • 3/4 cup milk• 1 cup shredded cheddar cheese (orwhatever flavor you want)• 1/4 tsp salt• 1/4 tsp pepper • 1/4 tsp oregano

Ingredients

1. Preheat oven to 400 degrees.2. Brown your sausage according to the package directions. Remove from pan and let dry on apaper towel to soak up any excess grease.3. Lightly beat eggs, milk, salt, pepper, and oregano together in a small bowl.4. Take crescent rolls out of package and lay out in one big rectangle.5. Press all seams together as well as you can then cut the long rectangle into 12 squares.6. Spray a muffin tin with non-‐stick cooking spray.7. Press one crescent roll square into each muffin tin cup, making sure to press up into the sides.8. Add a spoonful of sausage on top of each muffin tin, splitting evenly across the 12 cups.9. Add a spoonful of shredded cheese on top of each muffin tin, again splitting evenly across the 12cups.10. Pour the egg mixture into the muffin cups until they are each about 3/4 full.11. Bake at 400 degrees for 15-‐20 minutes

instructions

Breakfast Sausage & Egg Muffin

Breakfast / Lunch

PlayPartyPlan.com

3

• 2 cups OreIda Shredded Hash BrownPotatoes• 1 cup partskim shredded mozzarellacheese, divided• 2 tablespoons olive oil• 3 cups packed fresh spinach• 2 garlic cloves, minced 1 cup grapetomatoes• 4 eggs• ¼ cup milk (I use skim)• pinch of nutmeg• salt and fresh ground pepper, to taste

Ingredients

instructions

1. Preheat oven to 375.2. Spray a 9inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes intothe pie plate.3. Bake for 8 minutes; remove from oven top with ½cup shredded mozzarella and set aside.4. Heat olive oil in a skillet.5. Add spinach and tomatoes; cook for 3 minutes, or until spinach is wilted, stirring frequently.6. Add garlic and continue to cook for 1 minute.7. Remove from heat and spread over potatoes.8. In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughlycombined.9. Pour over spinach and tomatoes.10. Sprinkle the remaining shredded mozzarella over the pie.11. Bake for 30 to 35 minutes, or until top is golden brown.12. Let cool for 10 minutes before cutting.

Hash Browns, Spinach & Tomato Pie

Breakfast / Lunch

DietHood.com

4

• 1 pound bow tie pasta• 1 cup Kraft Zest Italian Salad Dressing • 1/2 cup Kraft Creamy Ranch • 1 pound thick cut bacon, fried untilcrispy then cut into strips or crumbled • 2 large ripe tomatoes, diced • 10 leaves of crispy romaine lettuce,washed / dried / and cut chopped into bitesized pieces• 1 VERY small onion red onion, diced• Salt and pepper, to taste

Ingredients

instructions

1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes.2. Drain pasta and rinse under cold water until cool.3. While the water is coming to a boil, heat a skillet over medium heat, add bacon strips, and cookuntil crispy, about 4 minutes on each side. Transfer bacon to a paper towel lined plate.4. Place cooled pasta in a large serving bowl; set aside.5. In a small bowl combine zesty Italian dressing and ranch, mix well. Add dressing to pasta andtoss well to coat pasta.6. Add bacon, lettuce, tomato, and onion to the pasta bowl, mix well to

BLT Past Salad

Breakfast / Lunch

BakeyByNature

5

• 1 avocado• 1 tomato, diced• 1/2 can of Ocean Naturals tuna• chopped cilantro to taste• a squeeze of lime juice• garlic powder to taste• *optional – just a bit of shreddedpepper jack cheese

Ingredients

instructions

Making this healthy tuna salad is so easy! Just dice up your dice up youringredients and dump in a bowl. Add your seasonings, stir together, and scoop

back into your empty avocado skins to serve!

MomEndeavors.com

Breakfast / Lunch

Tuna Stuffed Avocados

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• 2lb ground beef• 1 medium Onion, diced• 2 packet Ranch Dressing Mix• 2 packet Taco Seasoning• 1 32 oz. box Swanson Chicken Broth• 14.5 oz. can Tomato Sauce• 2 14.5 oz cans Diced Tomatoes withChiles• 14.5 oz can Black Beans 1 can Corn

For Garnish• Tortilla Chips• Sour Cream• Cheddar Cheese

Ingredients

instructions

1. Saute onions for 2 minutes.2. Add ground beef and brown the meat.3. Drain browned ground beef to remove excess fat.4. Add ground beef mixture and all other ingredients (do not drain corn or blackbeans) to slow cooker.5. Cook on High for 4 hours or Low for 6 hours.6. Garnish with sour cream and cheddar cheese.

HomemadeInterest.com

Breakfast / Lunch

Slow Cooker Taco Soup

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• 2 grilled chicken breasts, cut intostrips• 8ounces fettuccine pasta, cooked• 3 tablespoons olive oil• 2 garlic cloves, minced• 3 tablespoons flour• 1 cup chicken broth• ½ cup grated parmesan cheese• ½ cup plain, nonfat Kefir salt andfresh ground pepper, to taste basilribbons, for garnish

Ingredients

instructions

1. Cook pasta according to the directions on the box; set aside.2. Heat olive oil in a skillet over mediumhigh heat.3. Add garlic and cook for 1 minute or until fragrant.4. Stir in flour; stir until combined.5. Slowly whisk in chicken broth.6. Cook and stir until mixture boils and thickens; remove from heat.7. Stir in parmesan cheese; stir until melted.8. Whisk in Kefir; whisk until combined.9. Season with salt and pepper.10. Sauce will continue to thicken as it stands. If sauce is too thick, add a little Kefir.11. Pour sauce over cooked fettuccine; mix until combined.12. Transfer to plates and top with previously prepared chicken strips.13. Garnish with basil ribbons and serve.

Skinny Chicken Fettuccine

Entrees

DietHood.com

8

• 1 package (1pound) spaghetti, cooked• 2 tablespoons Star Butter FlavoredOlive Oil• 1 yellow onion, diced salt, to taste• 1 pound Kirkland Ground Beef• 3 cloves garlic, minced fresh groundpepper, to taste• 1 package (8ounces) sliced freshmushrooms• 1 can (14.5oz) Italian Diced Tomatoes • 1 cup tomato sauce• 1 tablespoon freeze dried basil• 1 tablespoon chopped fresh parsley• 1 cup shredded partskim mozzarellacheese• 1 cup shredded parmesan cheese

Ingredients

instructions

1. Cook spaghetti according to the directions on the package; set aside.2. Heat olive oil in a large saucepan over over medium heat.3. Add diced onions and season with salt; cook for 1 minute.4. Add ground beef, garlic, and season with pepper; continue to cook until beef is browned.5. Stir in sliced mushrooms, tomatoes, and tomato sauce.6. Bring to a boil, then lower to a simmer; cover and continue to cook for 15 minutes.7. Remove from heat and stir in basil and fresh parsley.8. Preheat oven to 375.9. Lightly grease a casserole dish with cooking spray.10. Layer ⅓ of cooked beef mixture on the bottom of dish.11. Add ½ of cooked spaghetti over mixture.12. Top with half of remaining beef mixture.13. Layer spaghetti over beef.14. Top with the rest of the beef mixture.15. In a small bowl, combine both cheeses and mix until thoroughly combined.16. Sprinkle cheese over beef.17. Bake for 18 to 20 minutes, or until bubbly and cheese is melted.

DietHood.com

Entrees

Spaghetti Beef Casserole

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• Two pork tenderloins (Two typicallycome in one package)

Sauce• 2 tablespoons butter• 1 medium onion, chopped• ¾ cup cherry preserves• ¼ cup ketchup• ¼ cup cider vinegar• ¼ cup La Morena chipotle chile inadobo, minced• ½ tsp molasses• ¼ tsp fresh ground peppercorns

Ingredients

instructions

1. Let tenderloin sit out at room temperature while creating the sauce.2. Saute the onions in butter in a small saucepan until translucent.3. Add all remaining ingredients to saucepan and simmer for 5 minutes.4. Transfer sauce to blender and puree until smooth.5. Pour sauce into two separate bowls to prevent cross contamination.6. Using one bowl with a smaller amount of sauce, brush liberally onto the raw meat.7. Add more sauce to the this bowl as needed, but throw away any sauce that is not usedsince the brush came in contact with raw meat.8. Preheat oven to 400 degrees.9. Place tenderloins on a wire rack sitting on top of a baking sheet and roast for 30 minutesor until the internal temperature reaches 145. Cook time will vary depending on thickness ofthe tenderloin.10. Let meat rest for 510 minutes then slice on the bias and serve with remaining sauce.

Cherry Chipotle BBQ Sauce Glazed PorkTenderloin

Entrees

FoxValleyFoodie.com

10

• 1/2 teaspoon kosher salt• 1/2 teaspoon pepper• 1/4 garlic salt or powder• 1 teaspoon thyme, chopped• 1/4 teaspoon dried oregano• 1 tablespoon lemon zest• 2 tablespoon olive oil• 1 lemon, sliced• 6 skin-‐on, bone-‐in chickenthighs

Ingredients

instructions

1. Preheat oven to 475.2. In a large oven-safe skillet heat 1 tablespoon of olive oil.3. Combine kosher salt, pepper, garlic salt, thyme, oregano andlemon zest with remaining 1. tablespoon of olive oil. Rub ontochicken thighs.4. Cook chicken skin side down for 4-‐6 minutes or until lightgolden brown.5. Flip chicken over and add sliced lemon to pan. Roast in oven for15-‐20 minutes.

Pan‐Roasted Lemon and Thyme ChickenEntrees

apumpkinandaprincess.com

11

• 1/2lb Penne Rigate Pasta• 2 cups Ricotta Cheese• 1 cup Mozzarella Cheese• 3/4 cups Parmesan Cheese• salt and pepper to taste• 2 Eggs• 1 jar Marinara Sauce• 1/4 cup Parmesan Cheese

Ingredients

instructions

1. Bring a pot of salted water to a boil.2. Preheat your oven to 350 degrees.3. Add your penne rigate to the boiling water. Cook as directed onpackaging for al dente.4. In a bowl combine the cheeses, eggs and salt and pepper.5. When pasta is cooked place drained pasta in base of a pan (heatsafe). Pour 1/2 of the marinara sauce on top of pasta. Stir tocombine.6. Scoop your cheese mixture on top of your pasta. Spread evenly.Bake for 18-‐20 minutes.7. Pull out from the oven and drizzle the remaining marinarasauce on top and then sprinkle with the 1/4 cup of Parmesancheese.8. Place back in the oven and bake another 5-‐10 minutes.

Baked Penne RigateEntrees

domestically‐speaking.com

12

• 3 large Granny Smith apples – peeled,cored, and sliced• 3 large Cortland or McIntosh apples -peeled, cored, and sliced• 3/4 cup plus 1 tablespoon granulatedsugar• 1 tablespoon light brown sugar• 2 tablespoons flour• 1 tablespoon lemon juice• 1/4 teaspoon fine sea salt• 1/4 teaspoon nutmeg• 1/2 teaspoon cinnamon• 1 egg white, lightly beaten• 1 Double Pie Crust

Ingredients

instructions

1. Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack. Heatthe oven to 500 degrees.2. In a large bowl, toss the apples with 3/4 cup sugar, brown sugar, flour, lemon juice, sea salt,nutmeg, and cinnamon. Set mixture aside, and prepare to roll out the double pie crust.3. Roll out the double pie crust on a floured surface then place the bottom crust in the pie pan.4. Pour the apples onto the unbaked bottom crust. Make sure the apples create a mound shape inthe pie crust.5. Lay the top crust over the apples, then seal and crimp the edges of the crust using either yourfingers or a fork.6. Cut 4-5 vent holes in the top of the pie crust.7. Brush the top crust with the beaten egg white, and then sprinkle the remaining tablespoon ofsugar over the crust.8. Carefully place the pie on the hot baking sheet in the oven then reduce the temperature to 425degrees. Bake at this temperature until the top crust is golden brown. This should take 20-25minutes. (I like to set a timer for 20 minutes and check at that point.)9. Once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375degrees. Bake another 30-35 minutes, until the top crust is a deep golden brown and the applejuices are bubbling..

Best Ever Apple PieDesserts

TheSensibleMom.com

13

Chocolate Crust• 1 ½ cups Oreo crumbs, I used 2 row of Oreos, removedthe cream in the center• 6 tablespoons butter, melt

Easy Truffle• 1/3 cup semi-‐sweet chocolate chips• 1/3 cup sweetened condensed milk

White Chocolate Raspberry Truffle Cheesecake• 4 – 8 ounce cream cheese• ½ cup white granulated sugar• 1 container Cool Whip• ½ cup white chocolate chips, melted• 2 boxes Jell-‐O White Chocolate Instant Pudding• ½ cup raspberry preserves • ¼ cup butter, softened• 2 pints fresh raspberries• ¼ cup chocolate candy melts, melted

Ingredients

instructionsChocolate CrustIn a food processor add Oreos and grind until they resemble coarse crumbs. Pour 1 ½ cups ofcrumbs into medium mixing bowl, add melted butter and mix together until it starts to sticktogether. Press into the bottom of cheesecake or 9x13 pan. Set in the fridge until ready to use.

TrufflesCombine sweetened condensed milk and chocolate chips in a double boiler over medium heat,stir together until melted. Spread out in to a ¼ layer on a plate, stick in the fridge and let itharden. 45 minutes -‐1 hour. Break into small chunks, or small pea sized pieces. Set aside.

CheesecakeIn a small mixing bowl or glass measuring cup, melt white chocolate in microwave for 1 minute,stir until completely melted, you may need to stick it back in the microwave for another 30seconds. In a medium mixing bowl beat together cream cheese, butter, both instant puddingboxes and sugar. Until well combined and creamy, then mix in the Cool Whip. Gradually add inthe cooled in melted white chocolate and chocolate chips or truffles chunks. Until wellcombined. Add ½ of the cream cheese mixture on top of the crust and spread evenly. Thendrizzle, ¼ cup of raspberry preserves over the cheesecake. I do this by sticking the preserves ina small sandwich Ziplock, cut off the tip, then draw lines using ½ of the preserves. Add theother ½ of the cheesecake on top of the raspberry preserves. Using the remainder of theraspberry preserves, drizzle over cheesecake. Top with 2 pints of fresh raspberries, drizzle withchocolate and set in fridge 1-‐2 hours until set. I did this for 1 hour, and it was set but ideally 2hours is best.

White Chocolate Raspberry Truffle CheescakeDesserts

aDashOfSanity.com

14

• 16-‐ounce package peanut buttersandwich cookies, divided• 4 tablespoons butter (1/2 stick) butter,melted• 4 ounces cream cheese, roomtemperature• 1/2 cup confectioners’ sugar• 1/3 cup creamy peanut butter• 8-‐ounce container Cool Whip, divided• 3.9-‐ounce package instant chocolateJello-‐O Pudding Mix • 1 1/2 cups milk• 1/2 cup milk chocolate & peanut butter chips

Ingredients

instructions

1. Preheat the oven to 350 degrees F.2. In a blender or food processor, finely crush 24 of the cookies.3. In a medium bowl, mix together the melted butter and finely crushed cookies until wellmoistened.4. Press into an ungreased 8 X 8-‐inch baking dish.5. Bake for 10 minutes.6. Allow crust to cool completely before proceeding.7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.9. Fold in 1 cup of the Cool Whip and mix until well blended.10. Spread the chocolate pudding over the cooled crust.11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula,gently spread to completely cover.12. Spread remaining Cool Whip over the cream cheese.13. Refrigerate two hours.14. In a plastic bag, break up the 8 remaining cookies.15. Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.

Chocolate Peanut Butter Dream BarDesserts

365daysofbakingandmore.com

15

Crust • 24 cookies and cream sandwichcookies, crushed• ¼ cup butter, melted

Filling and Topping• 4 cups Blue Bunny Mint ChocolateChip Ice Cream, slightly softened• 5-‐8 cookies and cream sandwichcookies, chopped• hot fudge sauce, to taste

Ingredients

instructions

1. Preheat oven to 350 degrees.2. Combine crushed cookies and melted butter in a medium sized bowl untilwell mixed. Press into the bottom and up the sides of a deep dish 9 inch pieplate. Bake in the preheated oven for 10 minutes.3. Remove crust from oven and place on a wire rack to cool completely.4. Once crust is cooled, scoop ice cream into crust and spread evenly. Heat hotfudge sauce accruing to package instructions and drizzle over the top of pie.Sprinkle with chopped cookies.5. Cover pie with plastic wrap and freeze for at least two hours. When ready toserve, remove from freezer and allow to thaw for about 10 minutes beforeslicing. Enjoy!

Cookies & Cream Mint Chocolate ChipIce Cream Pie

Desserts

belleofthekitchen.com

16

Brownie Layer• 1 cup butter, melted• 1 tsp vanilla• 4 large eggs• 2 cups sugar• 3/4 cup cocoa• 1 cup flour• 1/2 tsp baking powder• 1/4 tsp salt

Cheesecake Layer• 16 oz cream cheese, softened • 2/3 cup sugar• 1 tsp vanilla• 2 eggs• 2 cups chopped Milky Way Simply Caramel Bites (1 large bag)

Ingredients

instructions

*Preheat oven to 350 degrees F.1. In a stand mixer or with a hand mixer combine melted butter with sugar and vanilla. Add eggsone at a time, beating well after each one.2. Add the cocoa and mix well. Then add the flour, baking powder and salt and mix until justcombined, do not over mix.3. Set aside one cup of the brownie batter and smooth the rest into a foil lined 9×13 baking dish.4. Now for our next layer... With your stand mixer or hand mixer (cleaned off), begin making yourcheesecake layer by beating cream cheese and sugar until smooth.5. Add the vanilla and then the eggs one at a time, beating well after each one.6. Pour the cream cheese mixture on top of the brownie mixture and using a spatula, smooth itevenly over the brownie batter.7. Sprinkle the chopped Milky Way Simple Caramel slices evenly over cream cheese layer. Theyshould be close together and pretty much covering the cream cheese layer.8. Using the reserved cup of brownie batter, drop spoonfuls over the top of the candy bar layer,scattering around.9. Use your spatula or a butter knife to gently swirl the batters. This will combine the creamcheese layer and top brownies layer a bit, which10. covering the candies in batter. This does not need to be perfect.11. Bake at 350 for 35 minutes. Allow to cool completely before cutting into squares

Milky Way Caramel Cheesecake Brownies

Desserts

DomesticSuperHero.com

17

• 1 pound First Street ground beef• 1 cup First Street sour cream, divided• ¼ cup of water• taco seasoning mix• 3-‐4 roma tomatoes, diced• 1 green bell pepper, diced• 1 cup corn• ⅓ cup red onion, diced• 2 ½ cups First Street Mexican cheeseblend• 1 bag of tortilla chips• 2 green onions, diced

Ingredients

instructions

1. Preheat oven to 3502. Brown 1 pound of beef over stovetop. Drain if excess fat.3. Add ¼ cup water, ⅓ cup sour cream, taco seasoning and stir.4. Add diced tomatoes, corn, green bell pepper, onion and stir. Let simmer for 5minutes. Salt to taste.5. Spray casserole dish with cooking spray and add a layer of tortilla chips onthe base.6. Add a layer of meat and top with a layer of cheese blend.7. Repeat with another layer of meat mix and cheese blend.8. Cook for 20 minutes.9. Remove, add an additional layer of chips in a circle in the middle and topwith extra cheese blend.10. Cook for another 5 minutes.11. Remove from oven, top with remaining sour cream, sprinkle with greenonions and serve!

Baked Nacho CasseroleParty Platters

belleofthekitchen.com

18

• 10 whole wheat tortillas• 1/4 cup sun dried tomato pesto• 2 Tablespoons Tabasco Green JalapenoSauce• 8 oz. jar of roasted red bell peppers• 1/4 cup finely diced red onion• 1 can black olives, sliced – about 5 olivesper tortilla• 10 oz. fresh baby spinach• toothpicks

Ingredients

instructions

To a small bowl add the pesto and Tabasco Jalapeno Sauce. Mix well and setaside. Lay all of your tortillas out on the counter. Spread the pesto mixtureall over each tortilla in a thin even layer. It is only about 2 teaspoons eachtortilla. When you go to lay the layers keep in mind that you just want a biteof this and that in each bite that you take. Lay strips of the roasted red bellpeppers all in one direction. About 5 strips, widely spaced all over eachtortilla. Sprinkle about 5 black olives, sliced, on each tortilla. Lightly sprinklethe finely diced red onion over each tortilla. Lay about 5 to 7 baby spinachleaves on each tortilla. These actually touch and sometimes overlay eachother. Don’t go all the way to the top edge with the spinach. Leave at least aninch so that when you roll up the tortilla the spinach stays inside the tortillaand does not stick out. Roll up each tortilla as tight as you can going the thedirection where the red bell peppers are laying widthwise as you roll. Lay on acutting board. Stick a toothpick in the exact center of the tortilla to keep itclosed. Grab quit a bit of the tortilla with the toothpick. See my photos for avisual. About every 1 1/2″ or so, to the left and right, stick another toothpickto help keep the tortilla closed. Next, with a very sharp knife slice throughthe tortilla in the center space between each toothpick.

Spicy Tortilla RollupsParty Platters

veganinthefreezer.com

19

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• 4 oz. jar of diced pimentos(do not drain)• ½ cup white vinegar• ½ cup extra virgin olive oil• 3 Tbsp. chopped green onions • ¼ tsp. salt• ¾ tsp. dried basil• 3 cloves of crushed garlic• 1 tsp. sugar• ½ tsp. ground black pepper• Crackers, for serving• 8oz. block of Kraft Natural Cheese Chunk Cheese, Medium or Sharp Cheddar• 8 oz. brick of Philadelphia Cream Cheese

Ingredients

instructions

1. Grab your cutting board, a pretty platter, and begin slicing up the cheeses. Tomake the "logs" of cheese, you'll want to cut slices of each kind of cheese, thenstack them alternating. I cut the slices a little less than ¼" thick and I like tostand them up when I'm stacking.2. When you get it as long (tall) as you want, lay the whole stack over on yourplatter. I used a square platter, and did 2 strips of cheeses. 3. Now you need to make up the marinade! Grab a small bowl or I used a largeglass measuring cup and begin adding in all of the remaining ingredients. First Ipoured in the pimentos (juice and all!), the olive oil, and the white vinegar. I alsowent ahead and chopped up the green onions.4. Grab the spices and onions and dump those into the liquid then use a fork towhisk it all up! As soon as you've got it all mixed, go ahead and pour it over thecheese:5. Cover it tight with plastic wrap and stick it in the frig overnight to let themarinate really soak into the cheese.6. When you're ready to serve it, remove the plastic wrap and set out a variety ofcrackers!

Marinated Cheese AppetizerParty Platters

rosebakes.com

20

• 1 large package chicken wings• 1 bottle beer• 2 Tbls bbq seasoning, any brand• Drunken BBQ sauce:• 1½ Cup light brown sugar, packed• 1¼ Cup ketchup• ½ Cup white vinegar• ½ Cup beer, I used Bud Light• 2 tsp yellow mustard• 1 tsp paprika• 1 tsp kosher salt• 1 tsp ground black pepper

Ingredients

instructions

1. Layer wings in slow cooker set on low heat. Between layers, evenly season withbbq seasoning.2. When you have layered all the wings, slowly pour in the beer. Let cook for 5hours.3. When wings are cooking place all the ingredients for the sauce in a sauce pan.4. Whisk together so ingredients combine and place over medium heat, stirringuntil the brown sugar dissolves.5. Let mixture come to a bowl for 3 minutes and continue to stir. Take sauce offthe heat and let cool until ready to baste chicken wings.6. After the wings have cooked for 5 hours, place on a sheet tray and place in apre heated 350 degree over. Let cook for 30 minutes, so most of the cooking liquidfrom the slow cooker evaporates.7. Turn wings over with a tong, and brush with bbq sauce. Let cook 20 minutes.Take wings out again and flip, basting in more sauce. Let cook an additional 20minutes.8. Serve and enjoy!

Slow Cooker BBQ Chicken WingsParty Platters

thissillygirlslife.com

21

• 8 ounces low fat cream cheese, roomtemperature• 1 cup plain non fat Greek yogurt• 2 cloves of garlic, minced• 7 ounce jar roasted red peppers,drained and diced• 8 ounces frozen spinach, defrosted andsqueezed to remove excess liquid• 1/2 teaspoon kosher salt• 1/4 teaspoon black pepper• 4 ounces part skim mozzarella cheese,shredded• Town House Flatbread Crisps with SeaSalt and Olive Oil for serving

Ingredients

instructions

1. Preheat oven to 350 degrees and spray a small baking dish with cooking spray.2. Combine all of the ingredients in large bowl, reserving a few tablespoons of theshredded cheese for topping the dip.3. Using a rubber spatula, fold everything together until it is completelycombined.4. Pour the dip into the prepared baking dish and top it with the remainingcheese.5. Bake the dip for 25-‐30 minutes or until bubbly and golden brown.6. Serve the dip with the Town House Flatbread Crisps with Sea Salt and OliveOil

Spinach and Roasted Red Pepper DipParty Platters

reciperunner.com

22