Tuesday, September 30, 2014

#10DaysofTailgate - Final Chance to Enter to Win Great Prizes - and a THANK YOU!

I posted a couple introductory posts as sponsor products were received for #10DaysofTailgate here, here and here, but also wanted to take a moment to thank 2 more sponsors who sent me some fantastic products to work with especially since I wasn't able to incorporate them into the past 10 days of recipes.

You can find Gourmet Garden on Facebook, Pinterest, and their website. I have already used their fresh herbs a couple times now, and they are wonderful to work with. SO convenient, such a variety (the Lemon Grass and Thai seasoning are calling to me!), and you can freeze them too to keep the fresh goodness available even longer. I will definitely be featuring them in upcoming recipes soon. Than you Gourmet Garden! (If you want to win your own cooler of these amazing herbs, make sure to link the giveaway - posted below).

Next I want to say a big thank you to Bob's Red Mill - not only are they providing a generous gift certificate for a lucky recipient via the giveaway (linked below), but they sent me a sample of their 13 Bean Soup Mix. I can assure you it is a FANTASTIC bean mix. We devoured the recipe we made with this one - slow cooked with some kielbasa and a few veggies and simple seasonings. Delicious! Find Bob's Red Mill on Facebook, Pinterest, or their website!

Thank you so much for joining me and the other wonderful #10DaysofTailgate Bloggers - and a final big thank you to our fearless leader Camilla. She did such a great job coordinating this event and has been such a pleasure to work with!

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

#10DaysofTailgate - Pretzel Bites with Hot & Spicy El Diablo Mustard

I ran out of light when I was making these last night! I usually like to make my dishes at least a couple days in advance, to make sure I have decent light for pictures - but with these yummy bites I ran out of time. I knew I had to get them done last night, and figured the light would be gone by the time they were finished. But don't let the poor lighting make you think poorly of these delicious mustard glazed pretzel bites. They are soft, golden brown, with a delicious chewy crust, and fluffy middle. You can glaze them with just about any combination you prefer - but the mustard from El Diablo adds a lovely color and light flavor to these tasty treats!

We also used regular egg wash with salt (Himalayan and sea salt), as well as butter and salt. They were all yumm! The mustard works perfectly as a glaze and also a condiment to dip these little bites in.

Do yourself a favor, and definitely give this pretzel recipe a try soon - it will not disappoint!

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

Pretzel Bites with Hot and Spicy El Diablo Mustard adapted from Carmel Moments

½ cup light brown sugar
2 cups warm water
5½ teaspoons active dry yeast
¼ cup vegetable oil
5 ¾ cups all-purpose flour, more for kneading
¾ cup baking soda
2 large eggs beaten, divided
2 tsp El Diablo Steakhouse mustard
2 tsp El Diablo Mango mustard
2 tsp El Diablo Chipotle mustard
3/4 cup baking soda
coarse salt


  1. In the bowl of a stand mixer, combine the brown sugar, warm water, and yeast. Allow yeast to proof for about 5 minutes, or until the surface of the mixture looks bubbly and a little puffy.
  2. Add in the vegetable oil and 3 cups of the flour, using a dough hook blend on low. Add in the remaining 2 3/4 cup vegetable oil with the dough hook until fully incorporated and dough is elastic and shiny.
  3. Remove dough from bowl and scrape out any excess flour / dough from the bottom of the bowl. Spread about 1/2 TBS of vegetable oil in the bottom of the bowl and place dough ball in the oil, flip the ball to coat the other side as well. Place in a warm place, covered with a towel, and allow to rise until doubled about 45 minutes.
  4. Punch down dough and cut into workable pieces (use a little additional flour on your working surface if needed), roll out into ropes, about 3/4 inch thick. Cut into bite sized "nuggets" and place on baking trays lined with parchment paper (you will need about 3 sheets).
  5. Allow the cut pieces to rise for about 25 minutes, or until puffy. 
  6. Preheat oven to 450 degrees, and put a large pot of water on the stove over high heat to boil (2 quarts). Add 3/4 cup baking soda to the water.
  7. In small batches, gently place the pretzel dough in the water to boil for 30 seconds, flipping at least once. Remove them to drain on paper towels. (Add additional water if needed during the boiling process).
  8. Prepare egg wash by combining 1/3 of the beaten egg with 2 tsp of each of the flavors of mustard. 
  9. Put pretzels back on baking trays, and brush with the egg wash, 1/3 of the bites brushed with the Mango mustard glaze, 1/3 with the Chipotle glaze, and 1/3 with the Steakhouse glaze. Sprinkle with coarse salt. Bake for 9 minutes, or until a deep golden brown.
  10. Serve with additional mustard to dip the pretzel bites in.

Here's what the other team brought to the table...

Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen
Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy
El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog
Grilled Lemongrass Lamb by Culinary Adventures with Camilla

Grilled Clash of the Seasons Panzanella by Culinary Adventures with Camilla

Boston Lager Cupcakes by Sew You Think You Can Cook
Boston Lager Cupcakes by Sew You Think You Can Cook

Disclaimer: El Diablo provided me free samples of their products; all opinions stated are my own.

Monday, September 29, 2014

#10DaysofTailgate - Not Ketchup Cherry Chipotle Steak Tacos


Welcome to the day before the finale of #10DaysofTailgate. I can't believe it's almost over! I hope you have been enjoying all of the delectable dishes the bloggers participating in this fun event have been bringing you!
This recipe was deliciously different from a "traditional" taco. I loved the flavor of the cherry chipotle sauce with the steak bites; and the caramelized onion worked beautifully with the flavors! This was missing some sautéed mushrooms though - I was wishing I had some in my refrigerator, but sadly I did not. If you have fresh mushrooms, give them a try with this dish!
I received a grilling skillet from Mr. Bar-B-Q and decided that would work perfectly for cooking up the steak bites. It was awesome. The handle comes off, so you can place your food on the grill, remove the handle, cook your food, open the grill, reattach the handle and voila! Nothing hot to burn yourself on, and makes moving the skillet incredibly easy!
This dish would be perfect for tailgating from home - or cook up the filling, put it in a foil container with lid to keep warm, bring some tortillas and toppings with you and voila - tacos to go.
It is probably no surprise by now that my family is thrilled with Not Ketchup's Cherry Chipotle sauce (see Not Chili Cheese Fries and Cherry Chipotle Sloppy Joes here), and this is just one more recipe this sauce works perfectly in. I love the fresh, slightly sweet, slightly tangy flavor the sauce lends to this dish and cannot wait to enjoy this one again, soon!

Not Ketchup Cherry Chipotle Steak Tacos

1 lb sirloin steak, diced small
1 medium onion, sliced into rings
1 - 2 TBS olive oil
1/2 14-oz bottle Cherry Chipotle Not Ketchup dipping sauce
4 - 6 tortillas
Toppings as desired: diced avocado, shredded cheddar cheese, sour cream, sautéed mushrooms, lettuce, etc.

  1. Preheat your grill to medium heat. Using a Mr. Bar-B-Q skillet, cook the steak bites for about 8 minutes (stirring once or twice), until cooked through to desired doneness.
  2. Meanwhile, heat 1 TBS olive oil over medium to medium-high heat in a non-stick skillet on the stove. Cook the onions, adding more oil if necessary, until tender and caramelized (about 10 - 15 minutes total).
  3. Place cooked steak bites into a bowl, and pour Not Ketchup Cherry Chipotle sauce over, stir to evenly coat.
  4. Place a tortilla on a plate, and layer on desired amount of saucy steak bites, caramelized onion, and additional toppings to taste.
Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

Here's what the rest of the crew brought to the table...

BBQ Sausage and Cheese Plate by The Spiffy Cookie           
Vegified Hot “Wings”  by Curious Cuisiniere            
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections               
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Chile con Queso by Sew You Think You Can Cook

Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures     
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles               
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy         
Vegetarian Pumpkin Chili by The Pajama Chef                      
Beef Kabobs by A Day in the Life on the Farm  

Sunday, September 28, 2014

#10DaysofTailgate - Saucy Maple Leaf Duck Sliders

Welcome to another action packed day of #10DaysofTailgate - we're approaching the end, and there have been a LOT of great dishes shared over the past week plus! Make sure you take a moment to look back through; you will find TONS of great ideas for your next gathering - whether it's for tailgating, homegating, or any other kind of event hosting. There is something to please everyone in all the fantastic recipes that have been shared!

Today's post features two of the delicious products from our sponsors (you can win your own too - link to the rafflecopter below and make sure to enter!!) El Diablo Mustard (the Mustard that Bites Back) sent me 6 bottles of their spicy and flavorful mustards; these are amazing condiments. I seriously can't say enough about them. I have used them in a bunch of different recipes already and have been very pleased with the flavor and heat they add. This is a terrific product! I also received a package of ground duck from Maple Leaf Farms - and it was awesome to have the chance to work with this. I have NEVER had ground duck before, in fact really I can't remember the last time I had duck at all before working with Maple Leaf Farms. It's just not something you see in the grocery stores, or that I would think to track down on my own. It is a WONDERFUL meat to work with though, and I love having the ground version which you can use in just about any recipe you would traditionally use ground beef or pork in. It has a wonderful flavor and texture, and my husband and son absolutely devoured these burgers, and fought over the leftovers (I think my son snuck one cold before bed time too... they are good; my 12 month old even liked the little pieces of burger I cut up and gave her with her dinner). The mustard / BBQ sauce adds the perfect amount of sweet heat to these; don't skip it! It was the perfect compliment.

We served these sliders on homemade buns and it was a happy food night at our house!

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

Saucy Maple Leaf Duck Sliders

1 lb Maple Leaf Farms Ground Duck
1 lb ground beef
1/2 tsp salt
1/4 tsp pepper
1 - 2 TBS El Diablo Chipotle mustard
8 (or more depending on size) buns
Toppings as desired (cheese, pickles, lettuce, tomato, etc.)

2 TBS BBQ sauce (we love Sweet Baby Rays)
2 TBS El Diablo Chipotle mustard

  1. Combine sauce ingredients in a small bowl or Tupperware, and set aside (in the refrigerator) to allow flavors to meld while you prepare the burgers.
  2. Combine ground duck, ground beef, salt, pepper, and 1-2 TBS El Diablo Chipotle mustard (add mustard to taste / and texture, the meat mixture shouldn't be overly wet or will be more difficult to handle).
  3. Shape into desired size patties to fit the buns you are using.
  4. Heat a skillet over medium high heat, and cook burgers in batches until browned on both sides and cooked through (about 8 minutes total per batch).
  5. Slather BBQ Mustard Sauce on the top bun and place a burger patty on the bottom bun; add additional toppings as desired and serve hot.

Here's what the rest of the team brought to the table today...

‘Da Bears in ‘Da Blankets by Sew You Think You Can Cook
Jalapeno Popper Deviled Eggs by Debbi Does Dinner Healthy
Philly Cheese Steak Eggrolls by Cooking In Stilettos
Ketchup & Mustard Glazed Meatballs by Culinary Adventures with Camilla
Duck Bacon, Pear, Brie Baked Wontons by A Kitchen Hoor's Adventures

Chipotle Ranch Chicken Wings by Cheese Curd In Paradise
White Chicken Chili by A Day in the Life on the Farm
Saucy Maple Leaf Duck Sliders by Making Miracles
Three Pepper Burgers by Eliot’s Eats
Chipotle Mustard Pork Chops by The Pajama Chef
Cherry Chipotle Drumsticks by Summer Scraps

Salads in Jars by OnTheMove-In the Galley

Disclaimer: El Diablo and Maple Leaf Farms provided me free samples of their products; all opinions stated are my own.

Saturday, September 27, 2014

#10DaysofTailgate: Pizza Dip

Do I really need to try to convince you to try this recipe?? It is a PERFECT dip to serve at any of your tailgate / football viewing parties! Cheesy comfort food at its absolute best. My son and I both LOVED this recipe. My mind was racing trying to think of other yummy ways to serve it. I think it would be great with everything spread / layered directly onto a half loaf of a baguette and toasted, then cut into wedges to eat just like a French bread pizza... mmm.... drool.... This has such a great combination of spicy and creamy with the tomato sauce balancing the cheesy factor so it's not too rich. Loved this and wouldn't change a thing! Just make sure to make LOTS of little garlic rounds - they go fast! :)

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

Pizza Dip from What Megan's Making

4-oz (half a brick) cream cheese, softened (room temp)
1/4 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1/2 tsp oregano
1 cup pizza (or spaghetti) sauce
15 - 20 slices of pepperoni

Garlic Toasts
1 thin loaf baguette
Garlic Powder
Italian Seasoning

  1. Preheat the oven to 350 degrees.
  2. In an 8x8 baking dish combine the cream cheese, sour cream, mayonnaise, 1/2 cup mozzarella, 1/4 cup grated Parmesan cheese, and oregano. Blend together and smooth out.
  3. Spread pizza sauce over top of cheese mixture, sprinkle with remaining mozzarella and Parmesan cheeses. Layer pepperoni slices over the top.
  4. Bake for 20 - 25 minutes or until heated through and bubbling.
  5. Meanwhile, prep the garlic toasts by slicing the baguette into thin rounds. Place rounds on a cookie / baking sheet. Spread thinly with butter (or margarine) and then sprinkle lightly (to taste) with garlic powder and Italian seasoning. Add the garlic toasts to the oven, alongside the dip, for the last 10 minutes of baking.
  6. Serve pizza dip with garlic toasts and enjoy!


Here's what everyone brought to the table today...

Chicken Bacon RanchTaquitos by Things I Make (for Dinner)
Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla

Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef

Apple Cherry Spice Cocktail by CafeTerraBlog

Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles

Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie
Caramel Stuffed Rice Krispie Treats by From Gate to Plate

Friday, September 26, 2014

#10DaysofTailgate - El Diablo Mango Mustard Glazed Grilled Scallops


This recipe uses two of the fantastic products I was sent from our #10DaysofTailgate sponsors - a FireWire flexible grilling skewer (which is absolutely genius) and some of the Mango flavored El Diablo mustard (seriously my favorite!) The FireWire is amazing. I love that you can load it up with your meat and / or veggies, place it in tupperware to marinate, then just pick it up by the end and lay it straight onto your prepped grill. SUPER easy to work with!

El Diablo's slogan is "The Mustard That Bites Back" - this stuff packs some heat along with the delicious flavors. I have used a few of their mustards now, in various recipes, and have not been disappointed. Great flavor profiles, and super easy to work with. These are really great condiments, and there is no end to the ways you can use them!

This recipe is so good. I have actually never eaten nor cooked a scallop before - and I am so glad I finally remedied that oversight. I love the texture and consistency of these, and the mustard glaze compliments the lightly flavored scallop beautifully. The grill added some smokiness as well and I thought it all worked together perfectly! You could serve these as an appetizer, or alongside some rice or pasta for a dinner. You can't go wrong with this dish.

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

El-Diablo Mango Mustard Glazed Grilled Scallops adapted from Epicurious

2 tablespoons honey
1 tablespoon malt or cider vinegar
2 teaspoons El Diablo Mango mustard
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
15 small / medium scallops

  1. In a small bowl, combine sauce ingredients. 
  2. Place scallops on a FireWire grilling skewer, then place in a tupperware or a different bowl and pour half of the sauce over the top. Refrigerate for at least 30 minutes and allow to marinate.
  3. Spray grill with cooking spray, then preheat to medium.
  4. Place scallops on the grill and cook for about 5 minutes, rotate and cook another 3-5 minutes or until cooked all the way through. Do not overcook!
  5. Serve scallops with the remaining sauce drizzled over the top.


Here's what the rest of the crew brought to the table...

Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla

Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Thai Chicken Skewers by Sew You Think You Can Cook
Bacon Cheeseburger Soup by From Gate to Plate

Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps

Pumpkin Bars by The Pajama Chef

Disclaimer: FireWire and El Diablo provided me free samples to use; all opinions stated are my own.

Thursday, September 25, 2014

#10DaysofTailgate - Cheesy Maple Leaf Farm Duck Bacon Oven Chips

This is the first of two duck recipes I'll be sharing with you - Maple Leaf Farms provided me with a sample of their ground duck (sliders coming up in a few days!) and duck bacon. We used about 4 strips in this recipe, and it was so good!! My son said the bacon texture sort of reminded him of jerky, because it is somewhat thick and the pieces are chewy. It is flavorful and a wonderful addition to these cheesy oven chips! The potatoes in this dish did not get crispy, so if that's what you're looking for you'll have to alter the way they are baked. They are soft, with a little browning across the top, and, most importantly, perfectly flavorful with a little salt and pepper seasoning and of course the addition of shredded cheese and the delicious duck bacon! I hope you will give these a try - they would make a fantastic side dish or appetizer for your next tailgating event.

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

Cheesy Maple Leaf Duck Bacon Oven Chips adapted from Vittles and Bits

4 medium red potatoes, sliced into thin rounds
cooking spray
1 cup shredded cheddar cheese
salt and pepper to taste
4 slices Maple Leaf Farm duck bacon, cooked crispy and diced into small bits

  1. Preheat your oven to 375 degrees. Meanwhile, place sliced potatoes into a large pot of cold, salted water and bring the water to a boil. Cover and allow the potatoes to boil for about 5 minutes, or until they are tender.
  2. Drain the potatoes and lay the slices out on paper towels to absorb remaining moisture.
  3. Spray a baking sheet lightly with cooking spray and lay potatoes out on the sheet (if you want more crispy surface, and less soft on the potatoes, do not overlap them, if you like them soft, allow them to overlap). 
  4. Sprinkle potatoes with salt and pepper to taste. Then sprinkle with the shredded cheese and the duck bacon bits. Bake in the preheated oven for 12-15 minutes, or until potatoes have reached desired doneness and the cheese is melted and bubbly.
  5. Serve hot and enjoy!  


Here's what everyone brought to the table today...

Cheesy Maple Leaf Farm Duck Bacon Oven Chips by Making Miracles
Mango-Mustard Crock Pot Wings by Curious Cuisiniere
Cheesy Pulled Pork Egg Rolls by From Gate to Plate
Herbed Deviled Eggs by Culinary Adventures with Camilla

Amaretto Spiced Apple Cider by The Spiffy Cookie

Roasted Red Pepper Hummus by Debbi Does Dinner Healthy

Green and Gold Grilled Chicken (Green Curry and Pineapple) by Cheese Curd In Paradise
Turducken Meatballs by Miss Laura’s Kitchen
Meaty “Beast Mode” Baked Beans by OnTheMove-In the Galley
Chicken Apple Bratwurst Burgers by A Kitchen Hoor’s Adventures


DisclaimerMaple Leaf Farms provided me a free sample of their products; all opinions stated are my own.

Wednesday, September 24, 2014

#10Daysof Tailgate - Grilled Avocado with Melted Cheese & Karma Hot Sauce

Welcome to another beautiful day of #10DaysofTailgate - more delicious recipes to get you through tailgating (or homegating) season!

This is a super quick and easy recipe - you could use it in a variety of ways - eat it with a spoon, serve with a salad, scoop it out and smear it on a tortilla and serve with grilled chicken or taco meat, serve with tortilla chips like a dip... the list goes on. This is super versatile, super easy, and SUPER quick!

It is warm, gooey, creamy, spicy, and cheesy. If you like those things, definitely give this one a try. Tweak the cheese depending on how you intend to you use it. I used all mozzarella, but wish I'd used half parmesan / half mozzarella for some more flavor (the original recipe calls for all Parmesan).

You may be thrown by the name - there is no "grilling" involved, in the traditional, American, sense of the word. However this recipe comes from an Australian author, and the word grilling is equivalent to our word broiling! I just liked the sound of a "Grilled Avocado" - so I left the name. :) I also love the original post I found the recipe from - she goes into great detail about the origins of the avocado which I found very fascinating!

In this recipe I also had the chance to try out the Carrot Karma Hot Sauce from Intensity Academy. I am a borderline spice wimp, and I really liked this carrot-based sauce. It has some definite habanero heat, but there was a nice balance to the flavors with the carrot-base. I will gladly use this again in place of other hot sauces for seasoning and sauces; I really enjoyed it! So versatile, you can use it in everything. The next thing I have plans for this sauce include grilled shrimp... mmm...

Don't forget to link over to the Give Away post here! You will find FOURTEEN fantastic prizes from our amazing sponsors - make sure to enter!

Grilled Avocado with Melted Cheese and Karma Hot Sauce adapted from Morsels and Musings

1 avocado (medium, halved and pit removed)
2 tsp Carrot Karma Hot Sauce
2 tsp lime juice
2 TBS shredded cheese (parmesan, mozzarella, Mexican blend, Colby jack, etc.)

  1. Preheat oven to a lo-broil.
  2. Place avocado halves on a baking sheet and use a knife to score them (cut lengthwise and crosswise several times).
  3. Spoon in the hot sauce and lime juice, spread gently.
  4. Sprinkle half a tablespoon of cheese onto each avocado half.
  5. Put prepared avocados in the oven and broil for 2 minutes.
  6. Remove, add remaining cheese, and turn oven to hi-broil. Broil another 2 minutes, or until cheese is fully melted and beginning to brown.
  7. Serve immediately.

Disclaimer: Intensity Academy provided me a free sample of the Carrot Karma Hot Sauce; all opinions stated are my own.

Here's what the rest of the team brought to the table...

Pretzel Sticks with Two Sauces by Eliot’s Eats
Cherry Chipotle BBQ Pork Nachos by The Spiffy Cookie
Duck Poppers by CafeTerra
Duck Bacon Pumpkin Soup by Culinary Adventures with Camilla

Corn and Cheddar Dip by Sew You Think You Can Cook
Steakhouse Deviled Egg Dip by From Gate to Plate

Ultimate Bacon Burger by Cheese Curd In Paradise
Cincinnati Turkey Chili by The Pajama Chef
Smoky Date Pulled Pork by Curious Cuisiniere

Just Ducky Baked Beans by A Day in the Life on the Farm

Linebacker-Sized Chocolate Chip Cookies by Things I Make (for Dinner)
Rocky Ledge Bars by Debbi Does Dinner Healthy
Pear Poppy Snails {Birnen Mohn Schnecken} by The Not So Cheesy Kitchen