Category: Recipes

Ingredients

• 2 pounds baking potatoes, peeled and quartered
• 1/2 cup What’s the Dill white stuff, or to taste
• 1 cup milk
• 2 tablespoons butter
• salt and ground black pepper to taste

Bring a large pot of salted water to a boil. Add potatoes lower heat to medium, and simmer until potatoes are tender, 15 to 20 minutes.

When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.

Drain potatoes and return to the pot. Slowly add warm milk mixture and What’s the Dill White Stuff blending it in with a potato masher or electric mixer until potatoes are smooth and creamy. Season with salt and pepper.

Picture from All Recipes

Ingredients

• 2 cup cooked chicken shredded or chopped (rotisserie, shredded, or grilled)
• 1/2 cup buffalo sauce 
• 1 cup shredded lettuce
• 1/4 cup That White Stuff dressing
• 4 medium flour tortillas
• Optional fillings: tomato onion, shredded cheese

Instructions

In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.

Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and That White Stuff. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

Picture and recipe idea from Gimmie Delicious

Ingredients

• 1 pound pizza dough
• 1 red onion
• 1 grilled red pepper
• ½ cup bacon bits
• 2 porkchops cubed
• ½ can mushrooms
• 1 cup Chipotle BBQ Sauce
• ½ cup shredded cheese

Instructions

Sautee onions, red pepper, mushrooms, pork.

Flatten pizza dough to desired thickness, we like ours very thin. Use a fork to poke holes in the dough to prevent air bubbles.

Bake the dough in a 350 degree oven for 10-15 minutes until it becomes firm.

Drizzle ½ cup Spicy BBQ Sauce over the dough, add cooked toppings and Bacon bits. Drizzle the other ½ cup Spicy BBQ sauce over the toppings add the cheese and bake for 30 minutes.

Enjoy!

Ingredients

• 2 Tablespoons Spicy Olive Oil
• 8 Cod Filets
• 3 Cloves Garlic Chopped
• Half cup Green onions
• 1 red 1 yellow pepper
• 1 tsp salt
• 1 tsp pepper

Instructions

Fry vegetables and garlic in Spicy Olive Oil.

Fry with vegetables until completely white and flaky to touch with a fork.

Serve Hot Enjoy!

Picture and recipe idea from Well Plated

Ingredients

• 1 cup ripe avocado, halved and pitted
• ½ lemon, juiced
• 2 tablespoons Fruit & Fyre, or to taste
• 2 pinches kosher salt

Instructions

Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.

Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.

Picture and recipe idea from All Recipes

Ingredients

• 1 (20 ounce) Chicken Breast, Shredded
• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream
• ½ cup Buffalo sauce
• 1 (12 ounce) package tortilla chips

Instructions

Combine the cream cheese, sour cream, and Buffalo sauce in a mixing or microwave-safe bowl. Fold in the pulled chicken once thawed, and serve cold or microwave on high for 2 minutes, stirring until the dip is heated throughout. Serve alongside your favorite tortilla chips.

Picture and recipe idea from All Recipes

Ingredients

• ¼ cup Spicy Olive Oil
• 5 cloves garlic
• 2 tablespoons balsamic vinegar
• 2 tablespoons Parmesan cheese
• 1 tablespoon crushed dried oregano
• fresh ground black pepper, to taste

Instructions

Pour the Spicy olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

Picture and recipe idea from All Recipes

Ingredients

• 2-3 teaspoons Ghostly Sweet Heat hot sauce 
• ½ cup red wine vinegar
• 1 teaspoon molasses
• ¼ cup granulated sugar
• ½ cup Hot Pepper infused Olive Oil

Instructions

Whisk hot sauce, vinegar, molasses and sugar together until sugar dissolves.

While rapidly whisking, slowly add the oil.

Pour into an airtight glass jar and keep refrigerated, up to 1 month.

Vigorously shake the vinaigrette before using.

Enjoy!

Picture and recipe idea from The Cookie Rookie