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Million Dollar Cookie Bar

prep: minutes • cook: minutes

6 tbsp butter 5 cups rice crispy cereal 1 1/2 (10oz) bags mini marshmallows 1/2 cup 100% Natural Old Home Creamy Peanut Butter 1/4 tsp salt (unless using salted butter) 1/2 cup oreo chunks 1 cup edible cookie dough chunks (frozen), we used our Loaded Edible Cookie Dough recipe and made it with mini chocolate chips 1/2 cup peanut butter cups, chopped and frozen
  1. 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.
  2. 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

2 sticks unsalted butter, melted and cooled slightly 5 large eggs, room temperature 2 cups organic granulated sugar 3/4 cup unsweetened cocoa powder 1/2 cup all-purpose flour 2 tsp vanilla extract 8-9 mini peanut butter cups 1/2 cup Old Home 100% All Natural Creamy Peanut Butter, (melted in microwave for 30 seconds.)
  1. Preheat oven to 325 degrees. Butter a 2 quart oval baking dish.
  2. With an electric beat eggs and sugar on medium-high speed until very thick and pale yellow, approximately 5 to 10 minutes.
  3. Add vanilla, cocoa powder, and flour.
  4. Mix until just combined.
  5. With the mixer on low, slowly pour in butter and mix until combined.
  6. Pour 1/2 the batter into the prepared baking dish.
  7. Add peanut butter cups, then top with remaining batter.
  8. Drizzle the melted Old Home 100% All Natural Creamy Peanut Butter. Swirl with a knife or a toothpick.
  9. Place baking dish in a larger baking pan.
  10. Add hot tap water to the pan to come halfway up the side of the baking dish.
  11. Bake for 50 minutes to 1 hour.
  12. 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

1 whole rotisserie chicken, shredded 1/2 cup Deena’s Bloody Mary Dip 1/2 cup buffalo sauce 1/2 carrots, shredded 1/2 cup celery, sliced 1/2 tsp black pepper 2 cups shredded cheddar cheese 12 Hawaiian bread rolls, sliced in half
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine the chicken, Deena’s Bloody Mary Dip, buffalo sauce, carrots, celery and black pepper.
  3. Stir until everything is combined.
  4. Add the bottom half of the buns in a 11 x 9 baking dish.
  5. Add the chicken mixture.
  6. 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.
  7. Serve with a side of ranch, or blue cheese.

Hummus Burger

prep: minutes • cook: minutes

Grilled Burger Deena’s Gourmet HummusSpread our any Deena’s Gourmet Hummus on a toasted bun with a grilled burger (veggie or meat) and sliced avocado. Melt some provolone over burger for an added gourmet touch.  Black Bean Hummus is our favorite!

Hummus Grilled Cheese

prep: minutes • cook: minutes

Grilled Cheese Sandwich Deena’s Gourmet HummusFlavor bomb your grilled cheese sandwich with Deena’s Gourmet Hummus! Spread a tbsp. of Deena’s Hummus in between cheese slices before cooking your grilled cheese. It will melt in with the cheese for a great gourmet flavor boost!

Tunafish Hummus Sandwich

prep: minutes • cook: minutes

Tunafish sandwich Deena’s Gourmet HummusSimply replace some or all of the mayo with Deena’s Gourmet Hummus in this classic for a healthy and tasty flavor boost!

Cucumber Turkey Hummus Roll-up

prep: minutes • cook: minutes

Cucumber Deena's hummus Turkey or deli meat of choice
  1. Thinly slice a cucumber the long way.
  2. Spread the “strips” of cucumber with Deena’s hummus and top with a thin slice of turkey or other deli meat of choice.
  3. Roll it up and eat! (Leave meat out for veggie version).

Protein Pancakes

prep: minutes • cook: minutes

Base Pancakes: 2 eggs ½ cup Old Home Cottage Cheese ½ cup rolled organic quick oats ¼ tsp cinnamon ¼ tsp vanilla extract Dash Almond MilkNon skillet pan medium heat: Add small pad butter Measure batter into ¼  measuring cup for each pancake to keep size of pancake manageable for flipping Use a tad more butter such that achieve a slight crunch on edges of pancake.  Drizzle a small amount of Pure Maple Syrup over warm pancake slightly glistening with a tiny amount of butter.  Top with banana, blueberries, raspberries, or strawberries.

Mango Smoothie

prep: minutes • cook: minutes

¼ cup dry organic quick oats ¼ cup Old Home Cottage Cheese ¼ cup  Old Home Plain Greek Yogurt 1 cup almond milk (vanilla or plain)Blend well in blender before adding additional ingredients Depending on power of blender, once smoothie base has smooth consistency, then get creative with flavors, avoid chunks by blending each before adding next ingredient 1 cup frozen organic mango chunks ½ cup to 1 cup orange juice (start w 1/2c and add as needed to get desired consistency) ½ cup -1 cup ice for shake consistency

Peanut Butter Banana Smoothie

prep: minutes • cook: minutes

¼ cup dry organic quick oats ¼ cup Old Home Cottage Cheese ¼ cup Old Home Plain Greek Yogurt 1 cup almond milk (vanilla or plain)Blend well in blender before adding additional ingredients Depending on power of blender, once smoothie base has smooth consistency, then get creative with flavors, avoid chunks by blending each before adding next ingredient 1 banana 2 tablespoons of Old Home All Natural Peanut Butter ¼ tsp vanilla extract

Strawberry Banana Smoothie

prep: minutes • cook: minutes

¼ cup dry organic quick oats ¼ cup Old Home Cottage Cheese ¼ cup Old Home Plain Greek Yogurt 1 cup Almond Milk (vanilla or plain)Blend well in blender before adding additional ingredients Depending on power of blender, once smoothie base has smooth consistency, then get creative with flavors, avoid chunks by blending each before adding next ingredient 1 banana cut up into chunks (blend well) ½ bag (about 5-6) frozen whole organic strawberries (drop one in at a time and blend well) 1 cup ice (blend well)

Cottage Cheese Stuffed Tomato

prep: 2 minutes • cook: 0 minutes

2 large tomatoes, preferably locally grown, washed 2 teaspoons extra virgin olive oil 1 teaspoon white wine vinegar, herb-infused vinegar preferable 2/3 cup Old Home Cottage Cheese 1/4 cup diced cucumber* 1 tablespoon plus 1 teaspoon snipped chives * diced English or locally grown, no need to peel skin1. Trim off top 1/2-inch tomato and remove core. Scoop out 1/2 of the flesh to make a "bowl." Discard seeds, dice remaining flesh and reserve. Season interior of tomato shell with kosher salt and freshly ground pepper. 2. Whisk together olive oil and vinegar. Combine with cottage cheese, cucumbers, reserved tomato flesh and one tablespoon of the chives. Season to taste with kosher salt and freshly ground pepper. 3. Stuff cottage cheese into tomato shells and serve.

Spaghetti Pie Casserole

prep: 10 minutes • cook: 40 minutes

  1. 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.
  2. 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.
  3. 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

1/2 cup Old Home Cottage Cheese 1/4 cup almond milk or milk of choice 1 frozen banana 2 tbsp 100% All Natural Old Home Creamy Peanut Butter 1 tbsp honey, more or less to taste 1 cup iceProcess all in a blender until smooth.  

Easy Double Chocolate Chip Brownies

Brownies

prep: minutes • cook: minutes

2 large eggs 3/4 cup Old Home Cottage Cheese 1 teaspoon vanilla extract 1/2 cup sugar 3/4 cup all-purpose flour 1/4 cup cocoa powder 1/2 teaspoon baking powder 1/2 cup semi-sweet chocolate chipsPreheat oven to 350 degrees F. Place the eggs, Old Home Cottage Cheese and vanilla in a food processor. Process until smooth. Combine the sugar, flour, cocoa powder, and baking powder. Cover and process for 30 seconds. transfer to a bowl and stir in chocolate chips. Using a mini ice cream scoop scoop into a 12 mini muffin pan, coated with cooking spray. Or in an 8x8 baking pan. Bake for 8-10 minutes if making mini muffins or 20-25 if made in a 8x8 baking pan. Do not over bake.

Protein Pancakes

Protein Pancakes

prep: minutes • cook: minutes

2 large eggs 1/2 cup rolled oats 1/2 cup Old Home Cottage Cheese 1/4 tsp cinnamon 1/4 tsp vanilla extractPlace all the ingredients in a blender. Blend until smooth. In a griddle add a little bit of butter. Measure out 1/4 cup and cook the pancake on each side. Top with maple syrup, and fruit of choice.

Rigatoni Pasta Bake

Pasta

prep: minutes • cook: minutes

1 lb lean ground beef 2 cloves garlic, minced 1- 24 oz jar marinara sauce 1 tsp kosher salt, divided 1 tsp freshly ground black pepper, divided 12 oz rigatoni pasta, uncooked 1/2 cup Old Home Sour Cream 1 1/2 cup Old Home Small Curd Cottage Cheese 1 tsp dried Italian herbs 2 cups mozzarella cheese, divided 1/2 cup parmesan cheeseCook the noodles until al dente. Drain and set aside.  Brown ground beef in a large skillet. Add garlic, 1/2 tsp salt and 1/2 tsp pepper.  Pour the marinara sauce. Stir, simmer for 15-20 minutes.  In a medium bowl, combine sour cream and cottage cheese. Add dried herbs and remaining salt and plenty pepper. Add to the cooked noodles and until all the noodles are coated with the cottage cheese mixture.  To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, half mozzarella cheese, and half parmesan cheese. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted and bubbly.

Lightened Up Chicken Salad

Chicken Saad

prep: minutes • cook: minutes

In a large bowl combined chicken, apple, onion, celery, cranberries, and walnuts. Set aside. In a separate bowl combined the cottage cheese, greek yogurt, lime juice, mustard, salt and pepper. Mix well. Pour the cottage cheese mixture over the salad. Mix well. Refrigerate until ready to serve.

Tandoori Chicken Kebabs

prep: Varies minutes • cook: 20 minutes

  1. 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.
  2. 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.
  3. 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

  1. Heat oven to 350 F. Grease a mini muffin pan, very well.
  2. Whisk together the Old Home Premium Mashed Potatoes, eggs, Cheddar cheese, chives and bacon. Season if necessary.
  3. 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.
  4. 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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Pour the Peach & Blueberry Crisp over Old Home Vanilla Greek Yogurt 

Thai Peanut Chicken

prep: 25 minutes • cook: 15 minutes

4 skinless, boneless chicken breast halves, cut into strips  2 cups uncooked white rice  4 cups water 1 tablespoons chopped garlic 1-1/2 tablespoons chopped fresh ginger  3/4 cup chopped green onions  2 1/2 cups broccoli 1/3 cup unsalted dry-roasted peanuts 5 tablespoons soy sauce (serve to taste) 2 tablespoons Old Home Crunchy Peanut Butter - Added texture 3 teaspoons white win vinegar  1/4 teaspoon cayenne pepper  3 tablespoons olive oil
  1. 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.
  2. 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.
  3. 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

6 Oz. of Old Home Vanilla Greek Yogurt  1 Tbsp. Old Home Creamy or Crunchy Peanut Butter  1/2 Tbsp. Semi-Sweet Chocolate Chips 1/2 Tbsp. Unsalted Dry Roasted Peanuts  Coconut flakesCombine Old Home Vanilla Greek Yogurt  and Old Home Peanut Butter in a small bowl together. Top with Unsalted Dry Roasted Peanuts, chocolate chips, or coconut flakes. Enjoy!

Peanut Butter: Chocolate Crave

prep: 15 minutes • cook: 0 minutes

25 Oreo cookies, divided  2 tablespoons butter, melted  1 package (8 ounces) cream cheese, softened  1/2 cup 100% Old Home All Natural Peanut Butter  1-1/2 cups powdered sugar, divided  1 carton (16 ounces) frozen whipped topping, thawed, divided  15 miniature peanut butter cups, chopped (even better frozen) 1 cup cold milk 1 package (3.9 ounces) instant chocolate fudge pudding mix 
  1. Crush 16 oreo cookies until coarse. Add the melted butter and press into the bottom of a 9x9 inch pan.
  2. 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.
  3. 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

4 bacon strips 2 sweet onions halved and thinly sliced 1/4 teaspoon sugar 1/4 teaspoon sea salt 1 tablespoon dry sherry 1/4 teaspoon Tabasco 1/2 teaspoon chopped fresh thyme 1 cup shredded Gruyere Cheese 1/2 cup Old Home Sour Cream  1/2 cup mayo 1/4 teaspoon of fresh ground pepper Fresh rosemary Serve with a side of Old Home Sour Cream , Old Home Potato Toppers, or Old Home Greek Yogurt seasoned with paprika, ground pepper and snipped chives.
  1. Preheat oven to 400 degrees.
  2. Cook bacon is a small cast iron skillet. Remove to a paper towel lined plate to allow the bacon to cool. Crumble.
  3. 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.
  4. Add sherry and cook for approximately one minute. Stir in thyme and Tabasco. Remove from heat.
  5. 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.
  6. Bake 20 minutes, or until bubbly sand golden brown on top.
The flavor possibilities are endless, let your imagination run wild! Try using parchment paper as it makes for an easy clean-up. This recipe can be prepared ahead of time and also used with potatoes, too! Serve with baguette, apple slices, or Fritos. Try serving leftovers (if there are any!) over a baked potato.  

Texas Trash Dip

prep: 10 minutes • cook: 25 minutes

2 cups shredded Pepper Jack cheese, divided 2 cups shredded aged Sharp Cheddar, divided 1 can (4 1/2 ounces) chopped green chilis, drained 2 cans (16 ounces each) refried beans 1 cup Old Home Sour Cream 1 package (8 ounces) cream cheese 1 package of taco seasoning 1/2 pound cooked hamburger, spicy Italian sausage or chorizo
  1. 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.
  2. Spread bean mixture in 13x0-inch baking dish sprayed with non stick cooking spray. Sprinkle with remaining 2 cups of cheese.
  3. Bake 25 minutes, or until cheese is melted. Serve with tortilla chips.

Chicken Avocado Pitas

prep: 15 minutes • cook: 5 minutes

1/2 pound shredded cooked rotisseries chicken 2 avocados, cut into small chunks 1/2 cup Old Home Plain Greek Yogurt 1 teaspoon cilantro, divided 1 teaspoon garlic salt 5-9 cherry tomatoes, quartered 4 slices of thin baby Swiss cheese Juice from a fresh lemon, half 4 whole pita pockets 1 teaspoon extra virgin olive oil
  1. Cut 1 piece of Swiss cheese into each pita pocket.
  2. In a small bowl, combine Old Home Plain Greek Yogurt and garlic salt. Set aside.
  3. 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.
  4. Take off of heat and add 1/4 of the chicken to each pita.
  5. 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

1 lb cooked frozen shrimp or 12 oz thawed & drained, cut in halves 1 cup grape tomatoes, sliced in halves 2 medium bell peppers, coarsely chopped 2 medium avocados, cubed 1/2 long English cucumber, cubed 2 tbsp toasted walnuts 1/2 cup cilantro, chopped Greek Yogurt Dressing:  1/2 cup Old Home Plain Greek Yogurt 2 tsp apple cider vinegar or lemon juice 1 tiny garlic glove 1/2 tsp salt 1/2 tsp black pepper
  1. 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.
  2. In the meanwhile, prep your veggies and add them to a large bowl. Pour dressing over and mix gently to combine. Serve chilled.
Storage Instructions: Refrigerate covered for up to 2 days (dressed is OK).

Roasted Corn and Black Bean Soup

prep: minutes • cook: minutes

2 cups Roasted corn 2 cups Black beans 4 cups beef broth 1/4 c. Old Home Sour Cream 2 tbsp lemon juice Salt to taste Soak Black beans for 8 hours Rinse and place in a pot with Shucked roasted corn and beef broth. Bring to simmer. Add Old Home Sour Cream, lemon juice and salt. Cook until beans are desired consistency. Remove from heat and enjoy.

Greek Yogurt Panna Cotta

prep: minutes • cook: minutes

1/4 c. Whole Milk 1/4 c Old Home Plain Greek Yogurt 1 1/2 tbs unflavored gelatin 1 tsp lemon zest 1 1/2 c. cream 1 1/2 oz. sugar Fresh raspberries (or strawberries) Cupcake Cups 2 tbsp water
  1. Use bowl to mix above ingredients 1 1/2 c. cream 1 1/2 oz. sugar
  2. In a small sauce pan bring sugar and cream to a simmer. remove from heat and add to cold mix
  3. Then place 6 fresh raspberries in small aluminum cupcake cups
  4. Let mixture sit for 15 minutes then pour to aluminum cups. refrigerate for 5 - 6 hours
  5. ready to serve Strawberry/raspberry yogurt sauce
    1. 4 oz strawberries or raspberries 2 tbsp sugar
    2. 2 tbsp water
    3. bring to simmer. remove from heat and puree with blender. Let cool
    4. then add 4 oz of Old Home Plain Greek Yogurt and mix well.

Zesty Ham Pinwheels

prep: minutes • cook: minutes

8 ounce package cream cheese, softened 3 cup Old Home French Onion Snack Dip 6 8-inch flour tortillas 1/2 pound thinly-sliced deli ham 2 green onions, choppedStir together the cream cheese and Old Home French Onion Snack Dip. Spread mixture evenly on top of the tortillas and top with the ham slices. Sprinkle with the green onions. Tightly roll up each tortilla, wrap in plastic wrap and refrigerate for at least two hours. Cut into 3/4 inch slices and serve.

Pollo Fiesta Flats

prep: minutes • cook: minutes

1 (13.8 oz) can refrigerated pizza crust 1 tbsp olive oil 1½ tsp dried cilantro, plus more for topping ½ tsp minced garlic 1/8 tsp salt 1 cup Old Home Regular Sour Cream ¾ cup Salsa 2 cups chicken, cooked and chopped 1½ cup Mexican blend cheese shredded tomato chopped for topping 1 small onion chopped for topping avocado chopped for toppingPreheat oven to 425. Unroll dough onto a lightly greased baking sheet. Press dough to form a 12 x 8 rectangle. In bowl combine olive oil, cilantro and garlic. Brush over dough and sprinkle with salt. Bake for 7 minutes or until light golden brown. Remove from oven. Spread crust evenly with Old Home Regular Sour Cream, then Salsa. Top with chicken and cheese. Return to oven and bake for 3 minutes or until cheese is melted. Top with chopped tomato, onion and avocado. Sprinkle with cilantro. Serves 6

Spicy Garden Green Dip

prep: minutes • cook: minutes

Greens from my garden (spinach, kale) Onions Old Home Sour Cream Old Home Cottage Cheese Mayo Grated Parmesan cheese Salsa Spices to taste (garlic powder, black pepper, cayenne pepper, red pepper flakes, salt) Peppers from garden (save a few for garnish)Finely chop 2 cups of greens, one pepper (bell or Jalapeño), & one small onion, add chopped ingredients to 1/2 c. Old Home Sour Cream, 1/2 c. Old Home Cottage Cheese, 1/4 c. mayo, 1/4 cup Salsa, 1/4 c. Parmesan cheese. Stir to mix. Add spices; pepper, salt, cayenne, pepper flakes, garlic. Stir to mix. Add a few peppers for garnish  

Peanut Butter Banana French Toast

prep: minutes • cook: minutes

1 cup milk 6 eggs 1/2 cup Old Home All-Natural Peanut Butter 4 tablespoons white sugar 1 teaspoon vanilla extract (optional) 1/2 teaspoon ground cinnamon 2 tablespoons vegetable oil 8 slices bread   Peanut Butter Caramel Sauce: 1/2 cup light brown sugar 1 stick butter 1/2 cup heavy cream, at room temperature 1/2 cup Old Home All-Natural Peanut Butter Two bananas (sliced into 1/4-1/2 inch slices) Granola (optional) Powdered sugar (optional)First prepare the Old Home All-Natural Peanut Butter Caramel Sauce 1. Melt the sugar: In a saute pan over medium heat, add the brown sugar and allow it to melt while whisking. 2. Melt the butter: Once melted, add the butter and continuously whisk while melting until everything is smooth. 3. Add the cream: Turn off the heat and slowly pour in the heavy cream while whisking until smooth. (Don't get hit with the splatter!) 4. Add the Old Home All-Natural Peanut Butter: Add the peanut butter and turn the heat back on to low to help it melt into the caramel sauce while whisking for just under a minute. Remove from the heat, serve warm. Yields 2 cups Old Home Peanut Butter French Toast 1. Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl. 2. Heat the oil in a griddle or frying pan over medium heat. 3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Place banana slices and granola (optional) on top of the peanut butter French toast. Drizzle French toast and plate with the peanut butter caramel. Lightly dust with powdered sugar (optional).

Peanut Butter Oatmeal Cookies

prep: minutes • cook: 10-12 minutes

1⁄2 cup unsalted butter, room temperature 1⁄2 cup Old Home All-Natural Creamy Peanut Butter 1⁄2 cup white sugar 1⁄4 cup light brown sugar, lightly packed 1 teaspoon pure vanilla extract 1 egg 3⁄4 cup all-purpose flour 1⁄2 teaspoon baking soda 1⁄4 teaspoon baking powder 1⁄2 teaspoon salt 1 cup quick oatsPreheat oven to 350 degrees F. Cream the butter and Old Home All-Natural Peanut Butter together in a large mixer on high. PEANUT BUTTER NOTE: I use 1/4 cup of both Old Home All-Natural Creamy Peanut Butter and Old Home All-Natural Crunchy Peanut Butter in this recipe, but use what you have. My husband likes chunky, and I like creamy so we always have both :). Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until well combined. In a separate bowl, mix the dry ingredients until combined: flour, baking soda, baking powder, salt, and oats. Slowly add to the butter/sugar mixture and mix until well combined. Place the batter onto a sheet pan by the tablespoonful. Bake in the top half of the oven until the cookies are golden, about 10-12 minutes

Peanut Butter Apple Biscuits

prep: minutes • cook: minutes

Buttermilk biscuits Apples Old Home All-Natural Peanut Butter  Caramel sauceBake buttermilk biscuits according to instructions Cut apples in small squares Mix caramel sauce & Old Home All-Natural Peanut Butter  to taste.

Marinated Greek Chicken

prep: minutes • cook: minutes

1 (8 ounce) Old Home Vanilla Greek Yogurt 1 tablespoon lemon juice 1⁄2 teaspoon dried oregano 1⁄2 teaspoon dried rosemary 1⁄4 teaspoon pepper 1 garlic clove, minced 4 (4 ounce) boneless skinless chicken breast halves 1⁄4 cup crumbled feta cheese 1 tablespoon chopped fresh parsley
  1. Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add chicken.
  2. Seal bag and shake until chicken in well coated.
  3. Marinate chicken in refrigerator for about 30 minutes.
  4. Remove chicken from marinade, reserving marinade.
  5. Place chicken on a rack in a broiler pan coated with cooking spray.
  6. Broil 5 1/2 inches from heat with electric oven door partially opened for about 7 minutes.
  7. Turn chicken; spoon reserved marinade over chicken and top with feta cheese.
  8. Broil 7 minutes or until done.
  9. Sprinkle with parsley.

Oatmeal Creme Whoopie Pies

prep: minutes • cook: minutes

1 cup butter 3/4 cup dark brown sugar 1/2 cup sugar 1 tbsp molasses 1 tsp vanilla 2 eggs 1 3/4 cups flour 1/2 tsp. salt 1 tsp. baking soda 1/8 tsp. cinnamon 1 1/2 cups quick oats   Filling: 1/8 tsp. salt 1 (7 ounce) jar marshmallow cream 1/2 cup shortening 2 cups powdered sugar 1/2 tsp. vanilla 1/4 Old Home Plain Greek YogurtPreheat oven to 350 degrees (F). Line at least 2 baking sheets with parchment paper. Combine flour, salt, baking soda, and cinnamon in a bowl. In a large mixer bowl with the paddle attachment, cream butter and sugars until light and fluffy. Add in eggs, beating after each. Finally beat in molasses and vanilla. Add the flour mixture to the creamed mixture and beat until just blended; stir in the oats with a wooden spoon. The dough will be thick. Measure out rounded tablespoons of dough on baking sheet, about 2 inches apart. Place baking sheet in the freezer for 3 minutes. This helps to prevent the cookies from spreading out too much in the oven. Transfer to oven and bake for 9-11 minutes, or until just starting to brown around the edges. Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely. While the cookies bake, prepare the filling. Combine marshmallow cream, shortening, powdered sugar, Old Home Plain Greek Yogurt, and vanilla in a bowl; mix on high until fluffy (about 3-4 minutes). Spread about 1 heaping tablespoon of filling on the flat side of one cookie. Lightly press a 2nd cookie on top. Repeat with remaining cookies.

Parmesan Chicken

prep: minutes • cook: minutes

Boneless chicken strips 1 cup mayonnaise or Old Home Plain Greek Yogurt (for low fat version) 1/2 cup shredded Parmesan cheese Chili powder to taste Salt and pepper to tastePreheat oven to 375. Spray casserole dish with cooking spray. Lay chicken strips in dish. Mix other ingredients in a bowl and then spread on top of chicken evenly. Sprinkle extra cheese on top if desired. Bake uncovered for approx 45 minutes(until chicken is done).

Old Home Scalloped Potatoes

prep: 25 minutes • cook: 60 minutes

8 potatoes (peeled and thinly sliced) 1 onion (chopped) 1 pound bacon 1 can cream of mushroom soup 1 cup Old Home Sour Cream 1 cup shredded cheddar cheese 1/4 cup bread crumbs Parsley for garnishPreheat oven to 350 degrees. Fry bacon, let drain on paper towels. Discard all grease except 1 tablespoon, saute onions in bacon grease. Mix Old Home Sour Cream and mushroom soup together in a bowl. Layer potatoes, bacon, onions in a greased casserole dish, repeat layers. Pour Old Home Sour Cream/soup mixture over layers. Top with cheddar cheese and bread crumbs. Cover with foil and bake for 1 hour, uncover last 15 minutes of baking. Garnish with parsley.

Cheesecake

prep: minutes • cook: minutes

CRUST: 1 1/2 cups graham cracker crumbs 1/4 teaspoon ground cinnamon 1/3 cup melted margarine   FILLING: 4 (8 oz.) packages cream cheese, softened 1 1/4 cups sugar 1/2 cup Old Home Sour Cream 2 teaspoons vanilla extract 5 large eggs   TOPPING: 1/2 cup Old Home Sour Cream 2 teaspoons sugarPreheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven. Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared. Make filling: Use an electric mixer to mix cream cheese, sugar, Old Home Sour Cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool. Make topping: Combine Old Home Sour Cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

Cheesy Ham & Hash Brown Casserole

prep: 15 minutes • cook: 60 minutes

1 - 32 oz bag frozen bash browns 8 oz cooked and cubed ham 2 - 10.75 oz cans condensed cream of potato soup 1 - 16 oz container Old Home Sour Cream 2 cups shredded sharp cheddar cheese 1.5 cups grated Parmesan cheesePreheat oven to 350 degrees. Lightly grease a 9 X 13 baking dish (or put in individual baking dishes). Mix all ingredients together except Parmesan cheese. Place mixture in pan, top with Parmesan cheese. Bake one hour or until Bubbly brown.

Cream of Potato Bacon Soup

prep: 30 minutes • cook: 20 minutes

6 slices Thin Bacon, Cut Into 1-inch Pieces 1 whole Medium Onion, Diced 3 whole Carrots, Scrubbed Clean And Diced 3 stalks Celery, Diced 6 whole Small Russet Potatoes, Peeled And Diced 8 cups Low Sodium Chicken Or Vegetable Broth 3 Tablespoons All-purpose Flour 1 cup Milk 1/2 cup Heavy Cream 3/4 cup Old Home Sour Cream 1/2 teaspoon Salt, More To Taste Black Pepper To Taste 1/2 teaspoon Cajun Spice Mix 1 teaspoon Minced Fresh Parsley 1 cup Grated Cheese Of Your ChoiceAdd bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, Old Home Sour Cream then stir in parsley, reserving a little for garnish. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Zesty Cheddar Black Eyed Pea Dip

prep: minutes • cook: 20 minutes

4 ounces cream cheese, softened 1/2 cup Old Home Sour Cream 10-ounces Salsa 1 (15-ounce) can seasoned black eyed peas salt and pepper to taste 1/2 teaspoon taco seasoning 1/2 teaspoon garlic powder 1/4 teaspoon ground cumin 1/2 cup shredded mexican cheese 1/2 cup shredded cheddar cheesePreheat oven to 350 degrees. In a small bowl add the softened cream cheese, Old Home Sour Cream, Salsa, black eyed peas, salt, pepper, taco seasoning, garlic powder, and cumin. Mix well until all the ingredients are well combined. Pour into a greased 9x9 inch baking dish. Top with mexican cheese and cheddar cheese. Bake for about 20 minutes or until cheese is melted. Serve with tortilla chips, optional.

Grandma's Poppyseed Bread

prep: 25 minutes • cook: 30 minutes

7 cups flour 1 cup sugar 2.5 cups milk 1/2 cup Old Home Sour Cream 4.5 tsp yeast 3 eggs 1/2 cup melted butter 2 tsp salt 3 cans poppyseed filling
  1. Warm up milk and Old Home Sour Cream, pour over sugar..let dissolve.
  2. Add yeast, let dissolve and cool off mix, then add 3 cups flour, let rise for an hour.
  3. Using the dough hook on mixer add remaining flour, melted butter, eggs, salt alternately these ingredient
  4. Kneed for 10 minutes either with mixer or by hand.
  5. Put into large greased bowl and let rise for a couple hours (covered).
  6. 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.
  7. Bake at 350 for 30 minutes.

Homemade Flautas

prep: 20 minutes • cook: 30 minutes

Corn tortillas Old Home Sour Cream Shredded chicken Shredded cheese, oil, tooth picks, chopped onion and tomato SalsaBoil chicken, after fully cooked drain and shred. Heat oil in pan and fry corn tortillas on each side for 45 seconds. Do not pat oil off tortillas. Add shredded chicken and onions roll and put toothpick to hold together while frying in pan. Fry until dark brown. Top with Old Home Sour Cream, Old Home Medium Salsa and any other side you like!

Sour Cream and Green Chile Enchiladas

prep: 20 minutes • cook: 30 minutes

4 Boneless Skinless Chicken Breasts, cooked and shredded 1 small onion, diced 1 small can of green chilies, drained 8 oz container of Old Home Sour Cream 1 large can of green enchilada sauce 1 bag of shredded cheese, cheddar/jack 1 pkg of large tortillas 1 can of diced tomatoes, drained Salt, pepper, garlic powder, chili powder
  1. Preheat oven to 350 degrees.
  2. Saute the shredded chicken with a small diced onion. Season with salt, pepper, garlic powder, and chili powder.
  3. Pour in diced tomatoes, green chilies, 6 tbsp of Old Home Sour Cream, and 6 tbsp of enchilada sauce.
  4. Thoroughly heat and pour into a bowl. Fill up each tortilla shell with this mixture and roll up.
  5. Place rolled tortillas in a casserole dish. Now mix up half the container of sour cream with the can of enchilada sauce.
  6. Pour generously over the rolled tortilla shells. Then cover with any cheese of your liking.
  7. 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

2 cups Old Home Original Sour Cream 1/3 cup Salsa 4 boneless skinless chicken breasts 2 cups tortilla chips crushed 2 tsp taco seasoning 4 tbsp butter melted 4 cups shredded coleslaw mix 1/3 cup lemon juice 1 jalapeno minced ¼ cup green onions finely chopped 1/2 cup cilantro 8 Rolls
  1. Preheat oven to 350.
  2. In a bowl mix together 2 cups of Old Home Original Sour Cream and Old Home Salsa Medium. Coat chicken with mixture.
  3. 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.
  4. Place coated chicken in a lightly greased baking dish. Drizzle with melted butter and bake for 1 hour.
  5. Meanwhile, place coleslaw mix in large bowl. Add in ½ cup of Old Home Original Sour Cream, lemon juice and jalapeno and toss well.
  6. Add the green onions and cilantro and toss again. Cut cooked chicken into 8 pieces.
  7. Top bottom half of each slider roll with chicken and equal amounts of slaw. Sprinkle with cilantro.
  8. Top with top half of roll.

Cottage Cheese Caprese

prep: 5 minutes • cook: 15 minutes

1 Loaf French Bread 1 22oz Container Old Home Small Curd Cottage Cheese 2 Vine-On Tomatoes 12 Fresh Basil Leaves Balsamic Vinegar
  1. Lightly toast the french bread in the oven at 350 for about 15 minutes.
  2. Slice the bread (at an angle for the best look) and lay it out on your serving platter.
  3. Put about 2 TBSP of Old Home Small Curd Cottage Cheese onto the bread.
  4. Top with a Basil Leaf and a slice of tomato. Add pepper to taste!
  5. Drizzle Balsamic Vinegar over the top of each slice.

Raspberry Corn Muffins

prep: 10 minutes • cook: Cooling + 20 minutes

1-1/4 cup yellow cornmeal 3/4 cup all-purpose flour 1 tsp baking soda 1 egg 1/4 cup packed brown sugar 1-1/4 cups Old Home Vanilla Yogurt or Old Home Plain Yogurt 3 tbsp vegetable oil 1-1/2 cups fresh or frozen (not thawed) unsweetened raspberries
  1. Heat oven to 375 degrees F. Grease bottoms of 12 muffin cups.
  2. Mix cornmeal, flour, and soda in small bowl. Beat egg in large bowl with fork.
  3. Stir in brown sugar, Old Home Yogurt, and oil; blend well.
  4. Add flour mixture; gently fold together just until dry ingredients are moistened. Gently stir in raspberries.
  5. Spoon batter into muffin cups.
  6. Bake for 20 minutes or until golden and browned around edges.
Serving Ideas: These muffins freeze well, so you can keep them on hand for quick breakfasts or snacks—just wrap straight from the freezer in waxed paper and microwave for about 45 seconds or until warm. To make larger muffins, fill only 10 muffin cups.

Crunchy Taco Cups

prep: minutes • cook: 11-13 minutes

1 lb lean ground beef, browned and drained 1 envelope (3 tablespoons) taco seasoning 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles 1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend) 24 wonton wrappers Old Home Sour Cream for topping
  1. Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
  2. 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.
  3. 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

1 cup Old Home Plain Yogurt (Old Home Sour Cream or Old Home Plain Greek Yogurt can also be used) 1 chipotle chile,with 2 tsp sauce from can of chipotles in adobo sauce ½ cup packed cilantro 1⁄2 teaspoon salt 1⁄4 lime, zest and juice1. Mix all ingredients in blender until smooth. Chill in the fridge for up to 2 weeks.

Taco Bake

prep: 25 minutes • cook: 20 minutes

1 1/2 pounds lean ground beef 1 (14.5 ounce) can diced tomatoes with green chile peppers, drained 1/2 cup water 1 cup Old Home Sour Cream 1 (1.25 ounce) package taco seasoning mix 8 ounces shredded Colby-Monterey Jack cheese 1 (18 ounce) package corn tortilla chips
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.

Jalapeno Corn Dip

prep: minutes • cook: 20 minutes

4 ounces softened cream cheese 1/2 cup Old Home Sour Cream   11 ounce can sweet corn niblets 1-2 jalapeños finely minced (I used one and a half) 1 green onion finely chopped 1 cup monterey jack cheese, shredded (from a block) 1/2 teaspoon Lawry's seasoned salt Dash of cayenne pepper Dash of hot sauce (optional)
  1. Preheat oven to 400 degrees.
  2. 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.
  3. Add corn, jalapeño, green onion, cheese, salt and pepper and mix to combine.
  4. Pour into a baking dish, and bake for 20 minutes.

Healthy Mediterranean 7-Layer Dip

prep: 7 minutes • cook: 0 minutes

8 oz. hummus 1 tomato, diced ½ cup diced cucumber ½ cup Old Home Nonfat Plain Greek Yogurt ⅛ tsp salt ¼ tsp paprika 2 canned artichoke hearts, chopped 2 roasted red peppers (4 halves), diced ¼ cup crumbled feta cheese 2 tbsp minced flat-leaf parsley Kalamata olives, chopped (optional), for garnish1. In an 8- by 8- square serving dish, spread the hummus evenly on the bottom. Layer the tomatoes and cucumber over top. 2. Dollop the Old Home Nonfat Plain Greek Yogurt over the vegetables, then gently spread with a rubber spatula. Sprinkle the Old Home Nonfat Plain Greek Yogurt with salt and paprika. 3. On top of the Old Home Nonfat Plain Greek Yogurt, layer the artichoke heart, roasted red peppers and feta cheese. Sprinkle the parsley over top and garnish with olives. 4. Serve with fresh vegetables, pita chips or crackers.

Chicken Avocado Pitas

prep: 15 minutes • cook: 5 minutes

1/2 pound shredded cooked rotisserie chicken 2 avocados, hollowed and cut into small pieces 1/2 cup Old Home Plain Greek Yogurt 1 teaspoon cilantro, divided 1 teaspoon garlic salt 6-8 cherry tomatoes, quartered 4 slices of thin baby Swiss cheese Juice from half a lemon 4 whole wheat pita pockets 1 tsp. extra virgin olive oil1. Cut 1 piece of Swiss cheese into each pita pocket. 2. In a small bowl, combine Greek yogurt and garlic salt. Set aside. 3. 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. 4. Take off of heat and add 1/4 of the chicken to each pita. 5. Top the chicken with a drizzle of the Old Home Plain Greek 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.

Peanut Butter & Pretzel Truffles

prep: 5 minutes • cook: 5 minutes

½ cup Old Home All-Natural Creamy Peanut Butter ¼ cup finely chopped salted pretzels ½ cup milk chocolate chips
  1. Combine Old Home All-Natural Creamy Peanut Butter and pretzels in a small bowl. Chill in the freezer until firm (about 15 minutes).
  2. Roll the Old Home All-Natural Creamy Peanut Butter mixture into balls (about 1 tsp each).
  3. Place on baking sheet lined with parchment paper and freeze until very firm (about 1 hour).
  4. Melt the chocolate chips using low heat and stir until smooth.
  5. Roll the balls in melted chocolate and refrigerate until the chocolate is set (about 30 minutes) before serving.
  6. Store in the refrigerator.

Hot Loaded Baked Potato Dip

prep: 10 minutes • cook: 20 minutes

1/2 cup instant potato flakes 1/2 cup milk 1 cup of Old Home All-Natural Sour Lean Light Sour Cream 4 oz. (1/2 of 8-oz. pkg.) Neufchatel cheese, softened 2 green onions, sliced, divided 1 cup shredded reduced-fat colby and Monterey Jack cheeses 2 Tbsp. real bacon bits Brown Rice Triscuit Thin Crisps Sour Cream & Chive
  1. Heat oven to 350°F.
  2. 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.
  3. Spoon into 9-inch pie plate; sprinkle with shredded cheese and bacon bits.
4. Bake 15 to 20 min. or until cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with crackers.

Salted Peanut Butter & Jelly Bars

prep: 5 minutes • cook: 5 minutes

1 ¼ cups all-purpose flour 1 tsp baking powder 1 tsp sea salt 2 eggs 1 ½ cup light brown sugar ¾ cup Old Home All-Natural Creamy Peanut Butter or Old Home All-Natural Crunchy Peanut Butter ½ cup melted butter 1 tsp vanilla extract 2 tbsp strawberry jam1.Preheat oven to 350F. Whisk together the dry ingredients: flour, baking powder, sea salt. 2.Whisk together: eggs, brown sugar, Old Home All-Natural Peanut Butter, melted butter, vanilla extract. 3.Fold the dry ingredients into the mixture. 4.Spoon the batter into a buttered 8×8 baking pan. 5.Dollop the strawberry jam on top. 6.Bake at 350 for 35-40 minutes. Makes 16 servings

Waffles with Caramelized Apples

prep: 5 minutes • cook: 5 minutes

2 Tbsp butter 4 crisp apples, thinly sliced 1/4 cup sugar Juice of 1 lemon 4 frozen waffles 1 cup Old Home Plain Yogurt
  1. Melt butter in 10” skillet until sizzling.
  2. Add apples; sauté over medium heat until apples begin to brown.
  3. Sprinkle with sugar and lemon juice and continue to cook until apples are lightly caramelized.
  4. Prepare waffles according to package directions.
  5. Top each waffle with 1/4 cup of Old Home Plain Yogurt and sautéed apples.

Apple Cider Cooler

prep: 5 minutes • cook: 5 minutes

1 cup sparkling apple cider 2 cups Old Home Vanilla Yogurt 1/8 tsp ground cardamom
  1. Place all ingredients in blender or food processor.
  2. Blend until smooth.

Yogurt with Honey Toasted Nuts

prep: 5 minutes • cook: 8 minutes

1 cup slivered almonds and/or walnut halves 1 cup honey 3 cups Old Home Plain Yogurt
  1. Heat oven to 350 degrees F.
  2. Spread nuts on baking sheet; toast until golden and fragrant, stirring frequently (8 to 10 minutes). Cool.
  3. Mix nuts with honey.
  4. Spoon honeyed nuts and Old Home Plain Yogurt into 4 bowls or parfait glasses.

Greek Turkey Burgers

prep: 20 minutes • cook: 10 minutes

7 oz. Old Home Plain Greek Yogurt 1 medium fresh lemon ¼ tsp minced garlic ¼ tsp dried dill 1.25 lb. ground turkey 6 halves sun dried tomatoes 1 medium red onion 2 oz. frozen spinach ¼ cup crumbled feta 1 tsp dried oregano ½ tsp minced garlic ⅓ cup bread crumbs 1 lg. egg 1 med. cucumber 6 hamburger buns to taste salt and pepper1.Prepare the Old Home Plain Greek Yogurt sauce by combining the Old Home Plain Greek Yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers. 2.Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and ¼ of the red onion. 3.In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, ½ tsp minced garlic, dried oregano, egg, bread crumbs, ½ tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties. 4.Cook the burgers on a counter top grill, a non-stick skillet or over open flame. Spread the Old Home Plain Greek Yogurtt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion and cucumber. Enjoy!

Roasted Strawberry Cheesecake Smoothie

prep: 20 minutes • cook: 15 minutes

3/4 cup Old Home Cottage Cheese 1/2 scoop vanilla protein powder (** or 1/2 c Old Home Vanilla Greek Yogurt if protein powder isn't for you) 3/4 cup strawberries, sliced 1 tablespoon honey 8-12 ice cubes, depending on preferred thickness 1/4 cup water 1/2 teaspoon vanilla paste (or extract) 1/4 teaspoon chia seeds for thickening (optional) 1 tablespoon graham cracker crumbs (optional) 2 teaspoons coconut, olive, or grape seed oil
  1. Preheat oven to 350
  2. 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.
  3. To a blender add all of the ingredients except the graham cracker crumbs. Blend until well combined.
  4. 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

½ cup Old Home Plain Greek Yogurt 2 tsp apple cider vinegar or lemon juice 1 tiny garlic clove ⅓ tsp salt ½ tsp black pepper
  1. Mince garlic
  2. 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

For the Dill Old Home Plain Greek Yogurt Sauce: 1 garlic clove, minced; 1 cup chopped fresh dill, stems removed; 1 1/4 cup Old Home Plain Greek Yogurt; 1 tbsp olive oil; Juice of 1/2 lemon or lime; Pinch cayenne pepper, optional; Salt, if needed For the Grilled Chicken: 10 garlic cloves, minced; 1/2 tsp paprika; 1/2 tsp allspice; 1/2 tsp ground nutmeg; 1/4 tsp ground green cardamom; Salt and pepper; 5 tbsp olive oil, divided; 8 boneless, skinless chicken thighs; 1 medium size red onion, sliced; Juice of 1-2 lemons
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with a side of the dill Old Home Plain Greek Yogurt dip you prepared earlier!
To complete this light meal, add Greek potatoes or pita bread and a salad like Fattoush Salad .

Chuck’s Favorite Mac and Cheese

prep: 10 minutes • cook: 45 minutes

1 (8 ounce) package elbow macaroni 1 (8 ounce) package shredded sharp Cheddar cheese Cheddar Cheese Extra Sharp White, 2% Reduced Fat 1 (12 ounce) Old Home Small Curd Cottage Cheese 1 (8 ounce) Old Home Sour Cream 1/4 cup grated Parmesan cheese Salt and pepper to taste 1 cup dry bread crumbs 1/4 cup butter, melted1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. 2.In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, Old Home Small Curd Cottage Cheese, Old Home Sour Cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. 3.Bake 30 to 35 minutes, or until top is golden.

Sour Cream Noodle Bake

prep: 10 minutes • cook: 30 minutes

1 1/4 pounds ground chuck One 15-ounce can tomato sauce 1/2 teaspoon salt Freshly ground black pepper 8 ounces egg noodles 1/2 cup Old Home Sour Cream 1 1/4 cups Old Home Small Curd Cottage Cheese Pinch red pepper flakes 1/2 cup sliced green onions (less to taste) 1 cup grated sharp Cheddar Crusty French bread, for serving1.Preheat the oven to 350 degrees F. 2.Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients. 3.Cook the egg noodles until al dente. Drain and set aside. 4.In a medium bowl, combine the Old Home Sour Cream and Old Home Small Curd Cottage Cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir. 5.To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes. -Serve with crusty French bread. -To freeze: Assemble the Old Home Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer. -To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Skillet Chicken with Creamy Spinach Artichoke Sauce

prep: 15 minutes • cook: 20 minutes

4 (6 oz) boneless, skinless chicken breasts Salt and freshly ground black pepper 1 1/2 Tbsp olive oil, divided 2 Tbsp butter 3 cloves garlic, minced 1 Tbsp flour 5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups) 1 (14 oz) can artichoke quarters, drained and chopped 1 1/4 cups milk 4 oz Neufchatel cheese, diced into small cubes 1/3 cup packed freshly, finely shredded parmesan cheese 1/4 cup Old Home Sour Cream Red pepper flakes (optional)1.Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. 2.Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 - 5 minutes. 3.Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 - 5 minutes longer. 4.Transfer chicken to a plate, cover with foil to keep warm. 5.Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and saute until spinach has wilted, about 1 minute. 6.Pour in milk, while scraping up browned bits from bottom (don't worry if you can't get all of it, the golden bits will come up as it continues to cook). 7.Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted. 8.Stir in Old Home Sour Cream then return chicken to skillet. 9.Sprinkle with red pepper flakes and serve warm with cooked orzo if desired.

Cheesy Spinach Dip Chicken Pasta

prep: 15 minutes • cook: 20 minutes

2 and 1/2 cups uncooked penne rigate 2 chicken breasts Salt and pepper 2 Tablespoons all-purpose flour 1/2 cup Old Home Sour Cream (or Old Home Plain Greek Yogurt) 4 oz cream cheese softened 1/4 cup half and half or whole milk 1 pkg dry Ranch mix 5 oz frozen spinach or half of a batch of fresh 1 and 1/4 cup shredded mozzarella cheese
  1. 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

Four 1 1/2 to 2-inch thick boneless pork chops Salt and freshly ground black pepper 2 tablespoons vegetable oil 1 1/2 cups sliced Vidalia onion, separated into rings 1 cup beef stock 1 tablespoon chopped fresh parsley 1 teaspoon yellow mustard 1 teaspoon paprika One 8-ounce container Old Home Sour Cream Hot cooked rice, for serving, optional Chopped fresh parsley, for garnish, optional
  1. Sprinkle the pork chops with salt and pepper.
  2. In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until
browned, 4 to 5 minutes per side. Place the onions evenly over the pork chops.
  1. In a small bowl, combine the stock, parsley, mustard and paprika, and season with salt
and pepper. Pour the broth mixture over the pork chops. Return the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Stir in the Old Home Sour Cream until blended and cook until heated through, 4 to 5 minutes; do not boil. Serve over hot cooked rice if using. Garnish with parsley if desired.

Risotto with Parmesan Cottage Cheese

prep: 5 minutes • cook: 15 minutes

8 cups chicken broth 6 sprigs fresh thyme 4 stems & leaves fresh sage 2 bay leaves 2 Tbsp olive oil 2 medium sweet onions, coarsely chopped 2 leeks, coarsely chopped 2 cups sliced crimini mushrooms 6 cloves garlic, coarsely chopped 2 cups Arborio rice for risotto 1 cup Old Home Cottage Cheese 1/4 cup fresh grated Parmigiano Reggiano cheese 1 cup chopped fresh parsley
  1. 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. 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.
  3. Stir in rice; cook, stirring constantly, for 2 minutes.
  4. 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).
  5. 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

1 sheet thawed puff pastry (removed from 17.3 oz pkg.) 6 slices bacon, cut into 1″ pieces 4 eggs 1 1/2 cups Old Home Cottage Cheese 1 cup chopped spinach 1 cup shredded Gruyere cheese 1/4 tsp coarse ground pepper 1/4 tsp ground nutmeg
  1. Place 1 sheet of thawed puff pastry on lightly floured surface; roll into 12″ circle.
  2. Place pastry into 10″ pie plate. Fold edges of pastry over edge of pie plate; crimp edges. Refrigerate.
  3. In skillet, cook bacon over medium heat, turning occasionally, until crisp (4 to 6 minutes).
  4. In small bowl, whisk together remaining ingredients. Stir in bacon pieces.
  5. Pour quiche mixture into puff pastry shell.
  6. 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

1 Tbsp olive oil 2 Anaheim chilies, seeded, cut into 1/2” pieces 2 poblano chilies, seeded, cut into 1/2“ pieces 1 medium sweet red pepper, cut into 1/2“ pieces 1 jalapeno pepper, seeded, finely chopped 1 medium onion, cut into thin wedges 1/2 tsp salt 1 cup long grain rice 1 cup Old Home Cottage Cheese 1/2 cup Old Home Sour Cream 1/2 cup shredded Monterey Jack cheese with hot peppers 15 oz can pinto beans, rinsed and drained
  1. 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.
  2. Cook rice according to pkg. directions.
  3. Stir Old Home Cottage Cheese, Old Home Sour Cream and Monterey Jack cheese into cooked rice.
  4. Stir pinto beans into chilies, peppers and onion mixture.
  5. Serve on top of rice mixture.

Bruschetta with Pear and Blue Cheese

prep: 5 minutes • cook: 7 minutes

1 loaf sweet yeast bread or nut bread 2 cups Old Home Cottage Cheese 4 oz crumbled blue cheese 1 Tbsp chopped Italian parsley 2 ripe Bosc or Red Bartlett pears, cut into 1/4” slices Honey
  1. Heat oven to 400 degrees.
  2. With serrated knife, cut baguette of Semolina bread diagonally into 12 (1/2” thick) slices.
  3. Place slices of bread on baking sheet; bake for 7 to 8 minutes or until lightly browned.
  4. In small bowl, combine Old Home Cottage Cheese and blue cheese; stir in parsley.
  5. Spread about 1 Tbsp cottage cheese mixture on toasted bread.
  6. Return to oven; bake for 7 minutes or until cheeses are warm.
  7. Place pear wedges on bruschetta.
  8. Drizzle with honey.

Pasta with Butternut Squash and Bacon

prep: 15 minutes • cook: 30 minutes

2 1/2 to 3 lb butternut squash, cut into 2” pieces 2 medium sweet onions, cut into thin wedges 4 slices bacon, cut into 1” pieces 1/3 cup chopped fresh sage leaves 6 cloves garlic, coarsely chopped 1 Tbsp olive oil 1/2 tsp salt 1/2 tsp coarse ground pepper 1 lb pkg. large shell dried pasta 1 cup Old Home Cottage Cheese 1 cup fresh grated Parmigiano Reggiano cheese 1/2 cup chicken broth 1/2 cup Old Home Dry Curd Cottage Cheese 1 cup walnuts Parsley to garnish
  1. Heat oven to 400 degrees.
  2. 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;
  3. Bake squash for 25 to 30 minutes or until roasted. Remove skin from squash.
  4. Cook pasta according to pkg. directions. Rinse and drain pasta.
  5. In large bowl, stir together remaining ingredients except walnuts; toss in pasta and roasted squash.
  6. 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

2 Tbsp olive oil 3 cups refrigerated or frozen diced potatoes with onions (thaw frozen potatoes) 8 large eggs 1/2 cup Old Home Cottage Cheese 1 cup shredded Swiss cheese 1/3 cup cooked bacon pieces 1/2 tsp garlic salt 1/2 tsp dried basil 1/2 tsp freshly ground pepper
  1. 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.
  2. 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.
  3. Bake until eggs are firm (25-30 minutes), sprinkling with remaining 1/2 cup Swiss cheese during last 3 minutes of baking time.
  4. Loosen edges with spatula; cut omelet into wedges.

Saucy Spinach Enchiladas

prep: 20 minutes • cook: 20 minutes

12 (6-inch) corn tortillas, warmed 1-1/2 cups Old Home Cottage Cheese 2-1/2 cups (10 oz.) shredded Monterey Jack cheese 1-1/2 cups chopped fresh spinach leaves 1/3 cup finely chopped red onion 1/3 cup fresh cilantro leaves 2 cups Old Home Fresh Salsa Top with Old Home Sour Cream, if desired
  1. Heat oven to 350 degrees F. Grease 13x9-inch baking pan.
  2. Mix Old Home Cottage Cheese, 1-1/2 cups Monterey Jack cheese, spinach, onions, and cilantro in medium bowl.
  3. Spoon 1/3 cup Old Home Cottage Cheese mixture down center of each tortilla; roll up. Place in baking pan.
  4. Spoon Salsa over tortillas; cover pan with foil.
  5. Bake for 20 minutes. Uncover, sprinkle with remaining 1 cup Monterey Jack cheese.
  6. Bake 10 minutes longer or until cheese is melted. Serve with Old Home Sour Cream.

Blueberry Kiwi Bowl

prep: 5 minutes • cook: 10 minutes

1 cup fresh strawberries 1 cup fresh blueberries 2 ripe kiwifruit, peeled, chopped 1 lime 1 Tbsp coconut shavings 1 Tbsp granola 1 Tbsp honey 1 Tbsp chopped fresh mint, if desired 2 cups Old Home Cottage Cheese
  1. Mix blueberries and kiwi in small bowl.
  2. Grate 1 tsp lime peel from lime and squeeze 1 tbsp lime juice; add to fruit.
  3. Stir in honey and mint; mix well.
  4. Spoon Old Home Cottage Cheese into 4 bowls and top with fruit mixture.