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Million Dollar Chicken Alfredo

prep: minutes • cook: minutes

Million Dollar Cookie Bar

prep: minutes • cook: minutes
- In a large saucepan on medium heat, melt the butter. Add the marshmallows, stir until melted. Add 100% Natural Old Home Creamy Peanut Butter and mix until a light caramel color. Add Oreos, peanut butter cups, and cookie dough. Stir until everything is coated in the peanut butter marshmallows mixture.
- For really thick bars add to a greased 9×9 baking dish. Otherwise spread in a 13×9 baking dish. Let cool for 30 minutes, cut into bars.

Peanut Butter Brownie Pudding

prep: minutes • cook: minutes
- Preheat oven to 325 degrees. Butter a 2 quart oval baking dish.
- With an electric beat eggs and sugar on medium-high speed until very thick and pale yellow, approximately 5 to 10 minutes.
- Add vanilla, cocoa powder, and flour.
- Mix until just combined.
- With the mixer on low, slowly pour in butter and mix until combined.
- Pour 1/2 the batter into the prepared baking dish.
- Add peanut butter cups, then top with remaining batter.
- Drizzle the melted Old Home 100% All Natural Creamy Peanut Butter. Swirl with a knife or a toothpick.
- Place baking dish in a larger baking pan.
- Add hot tap water to the pan to come halfway up the side of the baking dish.
- Bake for 50 minutes to 1 hour.
- Although very hard, allow to cool slightly before digging in, serve warm or at room temperature with a scoop of ice cream!

Bloody Mary Chicken Sliders

prep: minutes • cook: minutes
- Preheat oven to 350 degrees F.
- In a large bowl combine the chicken, Deena’s Bloody Mary Dip, buffalo sauce, carrots, celery and black pepper.
- Stir until everything is combined.
- Add the bottom half of the buns in a 11 x 9 baking dish.
- Add the chicken mixture.
- Top with cheese and top half of the buns. Brush with extra virgin olive oil or butter. Bake for 15-20 or just until cheese has melted.
- Serve with a side of ranch, or blue cheese.

Hummus Burger

prep: minutes • cook: minutes
Hummus Deviled Eggs

prep: minutes • cook: minutes
Hummus Grilled Cheese

prep: minutes • cook: minutes
Hummus Egg Avocado Salad Sandwich

prep: minutes • cook: minutes
Tunafish Hummus Sandwich

prep: minutes • cook: minutes
Cucumber Turkey Hummus Roll-up

prep: minutes • cook: minutes
- Thinly slice a cucumber the long way.
- Spread the “strips” of cucumber with Deena’s hummus and top with a thin slice of turkey or other deli meat of choice.
- Roll it up and eat! (Leave meat out for veggie version).
Hummus Breakfast Strata using Thanksgiving Leftovers

prep: minutes • cook: minutes
- Mix the above in a bowl, then add the following...
- Leftover roasted Thanksgiving veggies (if you have them, anything works!)
- Leftover Thanksgiving Turkey (or whatever meat you have on hand, optional)
- Leftover Thanksgiving rolls, cubed
- Several small scoops of Deena's Gourmet Hummus (we like the Roasted Red Pepper and Feta in this recipe best!)
- Pour all into a buttered baking dish and bake at 350 for about 30 minutes or until set.
- Let cool slightly and serve topped with fresh herbs.
Protein Pancakes

prep: minutes • cook: minutes
Mango Smoothie

prep: minutes • cook: minutes
Peanut Butter Banana Smoothie

prep: minutes • cook: minutes
Strawberry Banana Smoothie

prep: minutes • cook: minutes
Cottage Cheese Stuffed Tomato

prep: 2 minutes • cook: 0 minutes
Spaghetti Pie Casserole

prep: 10 minutes • cook: 40 minutes
- 1 package (8 ounces) spaghetti
- 1 pound ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 jar (14 ounces) spaghetti sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 ounces reduced-fat cream cheese
- 1 cup (8 ounces) of Old Home Sour Cream
- 3 green onions, chopped
- 1-1/2 cups shredded cheddar-monterey jack cheese
- Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
- In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
- Bake, covered, at 350 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly.
Peanut Butter Protein Smoothie

prep: minutes • cook: minutes

Easy Double Chocolate Chip Brownies

prep: minutes • cook: minutes
Protein Pancakes

prep: minutes • cook: minutes
Rigatoni Pasta Bake

prep: minutes • cook: minutes
Lightened Up Chicken Salad

prep: minutes • cook: minutes
- 2 chicken breasts, cooked and diced (we used rotisserie chicken)
- 1 granny smith apple, peeled, cored and diced
- 1/4 cup diced red onion
- 1/4 cup walnuts, roughly chopped
- 1/2 cup celery, diced
- 1/4 cup dried cranberries
- 1/2 cup (heaping cup) Old Home Cottage Cheese, full fat
- 1/2 cup Old Home Plain Greek Yogurt
- 2 tbsp freshly squeezed lime juice
- 1/2 tsp ground mustard
- 1/2 kosher salt, or more to taste
- 1/4 tsp freshly ground pepper, or more to taste
Tandoori Chicken Kebabs

prep: Varies minutes • cook: 20 minutes
- 2 large chicken breasts
- 1/2 cup Old Home Plain Yogurt
- 1 medium lemon, juiced
- 2 cloves garlic
- 1/2 medium yellow onion
- 2 inches fresh ginger
- 1/2 tsp salt
- 1 Tbsp green masala
- 1/2 tsp parika
- 1/4 tsp cayenne pepper
- 1/2 tsp turmeric
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Trim the fat from the chicken and slice into thin strips. Place the chicken strips in a large freezer bag or glass dish for it to to hold the marinade.
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Finely dice the onion and garlic and peel and grate the ginger. Add the onion, garlic, ginger and the rest of the ingredients to the bag with the chicken. Close the top and mix all of the ingredients well. Place in the refrigerator to marinate at least four hours or over night.
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After marinating, place the chicken strips on skewers and grill (I put two chicken strips per skewer). If using a George Foreman grill, preheat the grill for five minutes. Place the kebabs on the grill and cook for three minutes. Flip the kebabs and cook for three minutes more to achieve grill marks on both sides.
Mashed Potato Puffs

prep: 30 minutes • cook: 30 minutes
- 2 cups of mashed potatoes
- 3 large eggs, beaten
- 1 cup grated Cheddar Cheese
- 1/4 cup minced chives
- 1/4 cup diced bacon (optional)
- 1/4 cup Parmesan cheese
- Salt and freshly ground pepper
- Old Home Sour Cream, to serve
- Heat oven to 350 F. Grease a mini muffin pan, very well.
- Whisk together the Old Home Premium Mashed Potatoes, eggs, Cheddar cheese, chives and bacon. Season if necessary.
- Spoon the mixture into the prepared muffin pans. Spring the tops with Parmesan cheese and baked in the oven for 20 minutes, or until the tops are golden brown and the cheese is melted.
- Allow to cool in the pan for 5 minutes, and gently release with a spoon or knife. Serve immediately with Old Home Sour Cream.
Peach & Blueberry Almond Crisp

prep: 15 minutes • cook: 45 minutes
- 4 medium peaches
- 1 cup blueberries
- ½ medium lemon, juiced
- ½ tsp corn starch
- ½ tsp almond extract
- ¼ cup sliced almonds
- ¾ cup rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp salt
- 8 Tbsp (1 stick) butter (room temp)
- 8 Oz. of Old Home Vanilla Greek Yogurt per serving
- Wash the peaches, remove the pit and dice into one inch pieces. Place the peach chunks in the bottom of a glass casserole dish (8×8 inch works well, a glass pie dish will also work).
- Preheat the oven to 375 degrees. Sprinkle the lemon juice, corn starch, almond extract and sliced almonds over the peach chunks. Stir the mixture until the peaches are well coated.
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon and salt. Stir until they are well mixed and no chunks of brown sugar remain.
- Mix the room temperature butter into the mixed dry ingredients until it is evenly incorporated. Your hands will work best for this job. I simply “squish” the butter into the dry ingredients over and over and over until it is all mixed.
- Pour the buttery crumble topping over the peach mixture and bake it in the preheated oven (375 degrees) for 45 minutes. Let cool slightly before serving!
- Pour the Peach & Blueberry Crisp over Old Home Vanilla Greek Yogurt
Thai Peanut Chicken

prep: 25 minutes • cook: 15 minutes
- Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, Old Home Crunchy Peanut Butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peanuts, and the Old Home Peanut Butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Peanut Butter Chocolate Chip Yogurt

prep: 2 minutes • cook: 0 minutes
Peanut Butter: Chocolate Crave

prep: 15 minutes • cook: 0 minutes
- Crush 16 oreo cookies until coarse. Add the melted butter and press into the bottom of a 9x9 inch pan.
- In a large bowl, beat the cream cheese, Old Home All Natural Peanut Butter and 1 cup powdered sugar until smooth. Fold in half of the whipped topping and spread over the oreo crust layer. Sprinkle with the chopped peanut butter cups but reserving some to sprinkle on the top.
- In another bowl, beat the milk, pudding mix, and remaining ½ cup powdered sugar on low for about 2 minutes. Let stand for two minutes. Fold in the remaining whipped topping. Spread on top of the peanut butter cups. Sprinkle the top with remaining crushed oreos and peanut butter cups. Cover and chill for 3 hours before serving
Hot Caramelized Onion Dip with Bacon and Gruyere

prep: 30 minutes • cook: 20 minutes
- Preheat oven to 400 degrees.
- Cook bacon is a small cast iron skillet. Remove to a paper towel lined plate to allow the bacon to cool. Crumble.
- Add onions, sugar, and salt to bacon fat in the skillet and cook over medium-high heat for about 5 minutes. Reduce heat to medium and cook, stirring often, until onions turn a deep golden brown color. This can take as long as 20 minutes. If onions start to burn, turn heat down to medium-low.
- Add sherry and cook for approximately one minute. Stir in thyme and Tabasco. Remove from heat.
- Mix together Old Home Sour Cream , and mayo in a medium bowl. Add crumbled bacon, cheese, onion mixture, and black pepper. Mix together well and transfer to a 2-cup baking dish. If wanted, add Parmesan cheese. Top with fresh rosemary.
- Bake 20 minutes, or until bubbly sand golden brown on top.
Texas Trash Dip

prep: 10 minutes • cook: 25 minutes
- Preheat oven to 350 degrees. Brown ground beef. Microwave cream cheese and Old Home Sour Cream in large microwavable bowl on HIGH for one minute, or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried, green chilis, Seasoning Mix and 2 cups of cheese; mix well.
- Spread bean mixture in 13x0-inch baking dish sprayed with non stick cooking spray. Sprinkle with remaining 2 cups of cheese.
- Bake 25 minutes, or until cheese is melted. Serve with tortilla chips.
Chicken Avocado Pitas

prep: 15 minutes • cook: 5 minutes
- Cut 1 piece of Swiss cheese into each pita pocket.
- In a small bowl, combine Old Home Plain Greek Yogurt and garlic salt. Set aside.
- In a medium size bowl, combine avocado, tomatoes, lemon juice, and half of the Cilanto. Set aside. In a skillet, brown the cooked chicken with the olive oil over medium heat for 3-4 minutes. While cooking, sprinkle with half of the cilantro.
- Take off of heat and add 1/4 of the chicken to each pita.
- Top the chicken with a drizzle of the yogurt mixture followed by a large spoonful of the avocado mixture, all within the pita pocket. Can be served cold, or grilled on a sandwich maker/foreman grill for 2 minutes to serve warm.
Shrimp Avocado Tomato Salad with Greek Yogurt Dressing

prep: 10 minutes • cook: minutes
- Add Old Home Plain Greek Yogurt Dressing ingredients to a small food processor and process until smooth. Set aside for flavors "to marry" each other.
- In the meanwhile, prep your veggies and add them to a large bowl. Pour dressing over and mix gently to combine. Serve chilled.
Roasted Corn and Black Bean Soup

prep: minutes • cook: minutes
Greek Yogurt Panna Cotta

prep: minutes • cook: minutes
- Use bowl to mix above ingredients 1 1/2 c. cream 1 1/2 oz. sugar
- In a small sauce pan bring sugar and cream to a simmer. remove from heat and add to cold mix
- Then place 6 fresh raspberries in small aluminum cupcake cups
- Let mixture sit for 15 minutes then pour to aluminum cups. refrigerate for 5 - 6 hours
- ready to serve Strawberry/raspberry yogurt sauce
- 4 oz strawberries or raspberries 2 tbsp sugar
- 2 tbsp water
- bring to simmer. remove from heat and puree with blender. Let cool
- then add 4 oz of Old Home Plain Greek Yogurt and mix well.
Zesty Ham Pinwheels

prep: minutes • cook: minutes
Pollo Fiesta Flats

prep: minutes • cook: minutes
Spicy Garden Green Dip

prep: minutes • cook: minutes
Peanut Butter Banana French Toast

prep: minutes • cook: minutes
Peanut Butter Oatmeal Cookies

prep: minutes • cook: 10-12 minutes
Peanut Butter Apple Biscuits

prep: minutes • cook: minutes
Marinated Greek Chicken

prep: minutes • cook: minutes
- Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add chicken.
- Seal bag and shake until chicken in well coated.
- Marinate chicken in refrigerator for about 30 minutes.
- Remove chicken from marinade, reserving marinade.
- Place chicken on a rack in a broiler pan coated with cooking spray.
- Broil 5 1/2 inches from heat with electric oven door partially opened for about 7 minutes.
- Turn chicken; spoon reserved marinade over chicken and top with feta cheese.
- Broil 7 minutes or until done.
- Sprinkle with parsley.
Oatmeal Creme Whoopie Pies

prep: minutes • cook: minutes
Parmesan Chicken

prep: minutes • cook: minutes
Old Home Scalloped Potatoes

prep: 25 minutes • cook: 60 minutes
Cheesecake

prep: minutes • cook: minutes
Cheesy Ham & Hash Brown Casserole

prep: 15 minutes • cook: 60 minutes
Cream of Potato Bacon Soup

prep: 30 minutes • cook: 20 minutes
Zesty Cheddar Black Eyed Pea Dip

prep: minutes • cook: 20 minutes
Grandma's Poppyseed Bread

prep: 25 minutes • cook: 30 minutes
- Warm up milk and Old Home Sour Cream, pour over sugar..let dissolve.
- Add yeast, let dissolve and cool off mix, then add 3 cups flour, let rise for an hour.
- Using the dough hook on mixer add remaining flour, melted butter, eggs, salt alternately these ingredient
- Kneed for 10 minutes either with mixer or by hand.
- Put into large greased bowl and let rise for a couple hours (covered).
- Punch down dough divide into 5-6 sections. Roll each out, spread on poppy seed filling, roll them up...let them rise on slightly greased cookie sheets, covered so as not to dry out, let rise for about an hour.
- Bake at 350 for 30 minutes.
Homemade Flautas

prep: 20 minutes • cook: 30 minutes
Sour Cream and Green Chile Enchiladas

prep: 20 minutes • cook: 30 minutes
- Preheat oven to 350 degrees.
- Saute the shredded chicken with a small diced onion. Season with salt, pepper, garlic powder, and chili powder.
- Pour in diced tomatoes, green chilies, 6 tbsp of Old Home Sour Cream, and 6 tbsp of enchilada sauce.
- Thoroughly heat and pour into a bowl. Fill up each tortilla shell with this mixture and roll up.
- Place rolled tortillas in a casserole dish. Now mix up half the container of sour cream with the can of enchilada sauce.
- Pour generously over the rolled tortilla shells. Then cover with any cheese of your liking.
- Bake for 30 minutes, or until cheese is melted and slightly golden. Serve hot! Enjoy!
Baja Crusted Chicken & Slaw Sliders

prep: 20 minutes • cook: 60 minutes
- Preheat oven to 350.
- In a bowl mix together 2 cups of Old Home Original Sour Cream and Old Home Salsa Medium. Coat chicken with mixture.
- Place crushed tortilla chips in another bowl and mix in taco seasoning. Dip the Old Home Original Sour Cream and Salsa coated chicken in the crushed tortilla chips.
- Place coated chicken in a lightly greased baking dish. Drizzle with melted butter and bake for 1 hour.
- Meanwhile, place coleslaw mix in large bowl. Add in ½ cup of Old Home Original Sour Cream, lemon juice and jalapeno and toss well.
- Add the green onions and cilantro and toss again. Cut cooked chicken into 8 pieces.
- Top bottom half of each slider roll with chicken and equal amounts of slaw. Sprinkle with cilantro.
- Top with top half of roll.
Cottage Cheese Caprese

prep: 5 minutes • cook: 15 minutes
- Lightly toast the french bread in the oven at 350 for about 15 minutes.
- Slice the bread (at an angle for the best look) and lay it out on your serving platter.
- Put about 2 TBSP of Old Home Small Curd Cottage Cheese onto the bread.
- Top with a Basil Leaf and a slice of tomato. Add pepper to taste!
- Drizzle Balsamic Vinegar over the top of each slice.
Raspberry Corn Muffins

prep: 10 minutes • cook: Cooling + 20 minutes
- Heat oven to 375 degrees F. Grease bottoms of 12 muffin cups.
- Mix cornmeal, flour, and soda in small bowl. Beat egg in large bowl with fork.
- Stir in brown sugar, Old Home Yogurt, and oil; blend well.
- Add flour mixture; gently fold together just until dry ingredients are moistened. Gently stir in raspberries.
- Spoon batter into muffin cups.
- Bake for 20 minutes or until golden and browned around edges.
Crunchy Taco Cups

prep: minutes • cook: 11-13 minutes
- Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
- Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
- Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.
Skinny Chipotle Sauce

prep: 2 minutes • cook: 0 minutes
Taco Bake

prep: 25 minutes • cook: 20 minutes
- Preheat oven to 350 degrees F.
- In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, Old Home Sour Cream and taco seasoning mix. Let simmer for 5 to 10 minutes.
- In the bottom of a 9x13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.
Jalapeno Corn Dip

prep: minutes • cook: 20 minutes
- Preheat oven to 400 degrees.
- Mix together softened cream cheese and Old Home Sour Cream in a large bowl. Drain corn and let dry on a paper towel to remove excess water.
- Add corn, jalapeño, green onion, cheese, salt and pepper and mix to combine.
- Pour into a baking dish, and bake for 20 minutes.
Healthy Mediterranean 7-Layer Dip

prep: 7 minutes • cook: 0 minutes
Chicken Avocado Pitas

prep: 15 minutes • cook: 5 minutes
Peanut Butter & Pretzel Truffles

prep: 5 minutes • cook: 5 minutes
- Combine Old Home All-Natural Creamy Peanut Butter and pretzels in a small bowl. Chill in the freezer until firm (about 15 minutes).
- Roll the Old Home All-Natural Creamy Peanut Butter mixture into balls (about 1 tsp each).
- Place on baking sheet lined with parchment paper and freeze until very firm (about 1 hour).
- Melt the chocolate chips using low heat and stir until smooth.
- Roll the balls in melted chocolate and refrigerate until the chocolate is set (about 30 minutes) before serving.
- Store in the refrigerator.
Hot Loaded Baked Potato Dip

prep: 10 minutes • cook: 20 minutes
- Heat oven to 350°F.
- Mix potato flakes and milk in large bowl; let stand 5 min. or until milk is absorbed. Add Old Home All-Natural Sour Lean Light Sour Cream, Neufchatel and half of the onions; mix well.
- Spoon into 9-inch pie plate; sprinkle with shredded cheese and bacon bits.
Green Peanut Butter Smoothie

prep: 5 minutes • cook: 5 minutes
Salted Peanut Butter & Jelly Bars

prep: 5 minutes • cook: 5 minutes
Waffles with Caramelized Apples

prep: 5 minutes • cook: 5 minutes
- Melt butter in 10” skillet until sizzling.
- Add apples; sauté over medium heat until apples begin to brown.
- Sprinkle with sugar and lemon juice and continue to cook until apples are lightly caramelized.
- Prepare waffles according to package directions.
- Top each waffle with 1/4 cup of Old Home Plain Yogurt and sautéed apples.
Apple Cider Cooler

prep: 5 minutes • cook: 5 minutes
- Place all ingredients in blender or food processor.
- Blend until smooth.
Yogurt with Honey Toasted Nuts

prep: 5 minutes • cook: 8 minutes
- Heat oven to 350 degrees F.
- Spread nuts on baking sheet; toast until golden and fragrant, stirring frequently (8 to 10 minutes). Cool.
- Mix nuts with honey.
- Spoon honeyed nuts and Old Home Plain Yogurt into 4 bowls or parfait glasses.
Greek Turkey Burgers

prep: 20 minutes • cook: 10 minutes
Roasted Strawberry Cheesecake Smoothie

prep: 20 minutes • cook: 15 minutes
- Preheat oven to 350
- Place strawberries on a baking sheet. Drizzle with oil and toss. Bake for 18-22 minutes, or until soft and juices begin to release. Remove from oven and let cool for 10 minutes or more.
- To a blender add all of the ingredients except the graham cracker crumbs. Blend until well combined.
- Serve immediately with the graham cracker crumbs (if using) either sprinkled on top or swirled throughout
Greek Yogurt Dressing

prep: 5 minutes • cook: 0 minutes
- Mince garlic
- Whisk together Old Home Plain Greek Yogurt, vinegar or lemon juice, garlic, and a pinch of salt and pepper until combined. Taste, and season with extra salt and pepper if needed.
Mediterranean Grilled Chicken + Dill Greek Yogurt Sauce

prep: 10 minutes • cook: 12 minutes
- First make the dill Old Home Plain Greek Yogurt. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate for at least one hour or until ready to use.
- In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
- Place the spiced chicken thighs in a large tray on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight.
- When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
- Serve with a side of the dill Old Home Plain Greek Yogurt dip you prepared earlier!
Chuck’s Favorite Mac and Cheese

prep: 10 minutes • cook: 45 minutes
Sour Cream Noodle Bake

prep: 10 minutes • cook: 30 minutes
Skillet Chicken with Creamy Spinach Artichoke Sauce

prep: 15 minutes • cook: 20 minutes
Cheesy Spinach Dip Chicken Pasta

prep: 15 minutes • cook: 20 minutes
- Butter a 2 quart baking dish. Set aside. 2. Cook pasta according to the instructions on the packaging. Drain and keep warm. 3. Dice chicken, season with salt and pepper. Sprinkle flour over chicken and toss to coat. 4. Heat olive oil in a large skillet. Add chicken and cook until no longer pink. 5. Meanwhile, in a large mixing bowl, mix together Old Home Sour Cream, cream cheese, Ranch mix, half and half and spinach. 6. Add cooked pasta and chicken to the spinach mixture and stir all together. Transfer the mixture into the prepared dish. 7. At this point, you can cover the dish with saran wrap and refrigerate until ready to serve. 8. If serving right away, top the dish with cheese and bake for 10 minutes at 375 degree F oven. The cheese should be melted. You can then turn the oven to broiler (on low setting) and broil for 2 to 3 minutes or until the cheese bubbles up and gets golden brown spots. 9. Let stand in room temperature for 10 minutes before serving.
Sour Cream Pork Chops with Vidalia Onions

prep: 10 minutes • cook: 45 minutes
- Sprinkle the pork chops with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until
- In a small bowl, combine the stock, parsley, mustard and paprika, and season with salt
Risotto with Parmesan Cottage Cheese

prep: 5 minutes • cook: 15 minutes
- In 3 qt. saucepan, bring chicken broth, thyme sprigs, sage stems and leaves and bay leaves to a boil. Reduce heat to low and simmer while completing steps 2 & 3.
- 2. In Dutch oven, heat olive oil over medium high heat; add onions, leeks, mushrooms and garlic. Cook for 5 to 7 minutes or until mushrooms are browned.
- Stir in rice; cook, stirring constantly, for 2 minutes.
- Add about 1/2 cup simmering broth; cook over medium heat, stirring constantly, until broth is absorbed. Continue to add broth 1/2 cup at a time; stirring occasionally, until broth is absorbed and rice is tender (20 to 25 minutes).
- Remove from heat; stir in Old Home Cottage Cheese, Parmigiano cheese and parsley.
Bacon Quiche In Puff Pastry Crust

prep: 15 minutes • cook: 30 minutes
- Place 1 sheet of thawed puff pastry on lightly floured surface; roll into 12″ circle.
- Place pastry into 10″ pie plate. Fold edges of pastry over edge of pie plate; crimp edges. Refrigerate.
- In skillet, cook bacon over medium heat, turning occasionally, until crisp (4 to 6 minutes).
- In small bowl, whisk together remaining ingredients. Stir in bacon pieces.
- Pour quiche mixture into puff pastry shell.
- Bake at 400 degrees for 25 to 30 minutes or until pastry is golden brown. Let stand for 10 minutes to allow quiche to set.
Pinto Beans with Roasted Chilies

prep: 10 minutes • cook: 10 minutes
- In 10“ skillet, heat olive oil; add chilies, peppers and onion. Cook over medium-high heat, stirring occasionally until roasted (8 to 10 minutes). Season with salt.
- Cook rice according to pkg. directions.
- Stir Old Home Cottage Cheese, Old Home Sour Cream and Monterey Jack cheese into cooked rice.
- Stir pinto beans into chilies, peppers and onion mixture.
- Serve on top of rice mixture.
Bruschetta with Pear and Blue Cheese

prep: 5 minutes • cook: 7 minutes
- Heat oven to 400 degrees.
- With serrated knife, cut baguette of Semolina bread diagonally into 12 (1/2” thick) slices.
- Place slices of bread on baking sheet; bake for 7 to 8 minutes or until lightly browned.
- In small bowl, combine Old Home Cottage Cheese and blue cheese; stir in parsley.
- Spread about 1 Tbsp cottage cheese mixture on toasted bread.
- Return to oven; bake for 7 minutes or until cheeses are warm.
- Place pear wedges on bruschetta.
- Drizzle with honey.
Pasta with Butternut Squash and Bacon

prep: 15 minutes • cook: 30 minutes
- Heat oven to 400 degrees.
- Place squash, onions, bacon, sage and garlic in a 13”x9” baking dish. Drizzle with olive oil; season with salt and pepper. Cover with aluminum foil;
- Bake squash for 25 to 30 minutes or until roasted. Remove skin from squash.
- Cook pasta according to pkg. directions. Rinse and drain pasta.
- In large bowl, stir together remaining ingredients except walnuts; toss in pasta and roasted squash.
- Place in 13”x9” baking dish; sprinkle with walnuts. Bake for 25 to 30 minutes or until pasta is lightly browned and walnuts are toasted.
Potato-Bacon Baked Scrambler

prep: 5 minutes • cook: 40 minutes
- Heat oven to 350°F. Heat oil in 10-inch ovenproof skillet*; sauté potatoes over medium heat for 5 minutes, stirring frequently, until nearly tender and golden brown.
- Whisk eggs and Old Home Cottage Cheese together until well blended. Stir in 2/3 cup Swiss cheese, bacon, garlic salt and pepper. Pour egg mixture into skillet with potatoes; stir to blend. Cook over medium-low heat for 2 minutes or until sides start to set. Place skillet in oven.
- Bake until eggs are firm (25-30 minutes), sprinkling with remaining 1/2 cup Swiss cheese during last 3 minutes of baking time.
- Loosen edges with spatula; cut omelet into wedges.
Saucy Spinach Enchiladas

prep: 20 minutes • cook: 20 minutes
- Heat oven to 350 degrees F. Grease 13x9-inch baking pan.
- Mix Old Home Cottage Cheese, 1-1/2 cups Monterey Jack cheese, spinach, onions, and cilantro in medium bowl.
- Spoon 1/3 cup Old Home Cottage Cheese mixture down center of each tortilla; roll up. Place in baking pan.
- Spoon Salsa over tortillas; cover pan with foil.
- Bake for 20 minutes. Uncover, sprinkle with remaining 1 cup Monterey Jack cheese.
- Bake 10 minutes longer or until cheese is melted. Serve with Old Home Sour Cream.
Blueberry Kiwi Bowl

prep: 5 minutes • cook: 10 minutes
- Mix blueberries and kiwi in small bowl.
- Grate 1 tsp lime peel from lime and squeeze 1 tbsp lime juice; add to fruit.
- Stir in honey and mint; mix well.
- Spoon Old Home Cottage Cheese into 4 bowls and top with fruit mixture.