Sweet Baby Ray's Crock Pot BBQ Chicken

Sweet Baby Ray's Crock Pot BBQ Chicken
4 to 6 chicken breasts
1 (18 oz.) Sweet baby Ray's BBQ sauce
2 Tbsp. vinegar
1/2 c. brown sugar
1 tsp. red pepper flakes
1/2 tsp. garlic powder
Mix all the ingredients together and pour over chicken in crock pot. Cook on low for 4 to 6 hours until pull apart tender.

Dill Pickle Dip

Dill Pickle Dip
8 oz. cream cheese, room temperature ( I used low fat)
1 c. finely chopped dill pickles
1/4 c. finely chopped sweet onion
3 T. pickle juice
1 tsp. dried dill weed
1/2 tsp. Kosher salt
pinch of pepper
Mix and chill 1 hour before serving.

Dill Potatoes

Dill Potatoes
6-8 small reds
1/4 to 1/2 c. melted butter
1 tsp. dill
Boil the potatoes until fork tender. Drain. Melt butter in the microwave and add dill. Stir and pour over potatoes.

Parmesan Pepper Crisps

Parmesan Pepper Crisps
2 cups parmesan cheese, loosely packed and coarsely grated or mixture of 4-cheese blend of aged provolone, Parmesan, Asiago and Romano cheeses
2 teaspoons of lemon pepper spice blend
 Preheat oven to 450 degrees.  Place heaping teaspoonsful of cheese 2 inches apart on nonstick baking sheet. Flatten the cheese mounds with the back of a spoon. Top each mound with a pinch of lemon pepper.  Bake 1 ½ to 2 minutes until just lightly browned. Watch carefully to avoid burning.  Cool 2 minutes, carefully remove to a rack, cover with paper towels.

Cream Cheese Bean Dip

Cream Cheese Bean Dip
1 cup sour cream
1 - 16 oz. can refried beans
4 oz. (1/2 bar) cream cheese (softened)
1 package taco seasoning
1 cup mexican cheese
Salsa (a few TB - ¼ cup of your favorite kind) - optional
Preheat to 350.  Combine beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa.  Pour into 8x8 pan. Top with cheese and bake for 25 minutes.  Serve hot with tortilla chips. ENJOY!

Buffalo Chicken Bubble Up

Buffalo Chicken Bubble Up
1 can (12oz) refrigerated flaky biscuits (Pillsbury Grand's Jr)
2 cups cooked chopped chicken
4-6 Tbsp wing sauce
1 cup Alfredo sauce
1/3 cup cooked chopped bacon
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Preheat oven to 375. Spray a 9x13-inch pan with cooking spray.  Toss chopped chicken with buffalo sauce.  Cut biscuits into quarters. In a large bowl, toss biscuits with Alfredo sauce, bacon, chicken and half of cheese. Pour mixture into prepared 9x13-inch pan. Top with remaining cheese.  Bake for 25-30 minutes.

Jalapeno Dip

Jalapeno Dip
16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
2 cloves garlic, minced
1/3 cup fresh cilantro
1 whole lime, juiced
2-4 Tbsp milk
Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!