BLT Dip

1 cup mayo
1 cup sour cream
1 Lb bacon (crumbled)
2 tomatoes (diced)
pepper to taste

Cook bacon, drain grease and crumble bacon. Let bacon cool or refrigerate bacon. Mix all ingredients together and serve with toasted bread or crackers.

Homemade Soft Pretzels

1 pkg active dry yeast
1/8 cup warm water (105 degrees)
1 1/3 cup warm water (you can also use beer, but I would suggest something light)
1/3 cup brown sugar (more could be used for sweeter pretzels)
5 cups flour (use self-rising for the best pretzels)
1 -2 tbsp oil (eyeball it it makes it easier to form pretzels and a few tablespoons of baking soda)

Use an electric mixer for kneading ( you can mix by hand)
dissolve yeast in 1/8 cup warm water. Stir in 1 1/3 cups warm water, 1/3 cup brown sugar and 5 cups of flour. Knead dough until smooth and elastic

Let dough rise until it doubles in size (you can skip this step but your pretzels won't be fluffy)

Heat oven to 475 degrees

Punch down dough (literally punch the dough once), tear into balls w (size is up to you on how large you want your pretzels to be). Let dough settle for a few minutes (the dough will continue to rise)

In a saucepan measure 1 1/2 tablespoons baking soda to each cup of water. Place enough to fill saucepan. Boil baking soda and water.

Tear off some dough and roll a pencil sahpe with your hands. Pick it up by both ends, cross to from rabbit ears, then twist the ends and pull them back to rest on the loop.

Place twisted pretzel in water for a few seconds until pretzel dough is golden or yellow color and a dougy crust forms. Remove pretzel from boiling water and let dry slightly.

Place onto salted or greased cookie sheet.

Salt top of pretzel with course salt (optional), place cookie sheet with pretzels into oven and back for 8 to 10 minutes or until pretzel is golden brown.

Beer Lime Grilled Chicken

4 skinless, boneless chicken breast halves
1 lime, juiced
1 12oz bottle pale ale
1 tsp honey
salt and pepper to taste
3 T chopped cilantro (optional)

Preheat grill for medium heat. When grill is ready, brush the grate lightly with oil

In a shallow bowl, mix together the lime juice, beer, honey, cilantro, salt and pepper. Place chicken into the sauce, cover, and marinate for about 30 minutes.

Remove chicken breasts from marinade, place on the grill. Grill for about 8 minutes on each side or until juices run clar and internal temperature of the meat has reached 175 degrees. Discard leftover marinade.

Serve over rice or with grilled vegetables.

Corn, Tomato, Mozzarella Salad

3 Tbsp white wine vinegar
2 tsp kosher salt
fresh black pepper
1/4 cup olive oil
6 ears of corn (or 4 cups thawed frozen sweet corn)
2 cups red grape tomatoes (halved)
1 bunch scallion (whilte and green parts, sliced thinly)
8 oz mozzarella (use the small mozzarella balls)
1/2 cup basil

Dressing:
combine first 4 ingredients
Toss dressing in salad prior to serving. Serve at room temperature

Cheesy Spinach Artichoke dip

1 can artichoke hearts quartered (drained)
1 package frozen spinach (thawed and drained) or fresh spinach (chop and wilt in microwave, on high for 1 1/2 to 2 minutes)
1 8 oz refrigerated package of Alfredo sauce
1 package Philadelphia cream cheese (softened, leave out of refrigerator 1/2 hour before use)
1 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese
3 cloves garlic minced (use garlic press) more or less garlic can be used.

Mix all ingredients into a casserole dish. Place in oven at 350 degrees for 30 to 45 minutes or until cheese is bubbly and slightly brown.

Remove from oven and enjoy with your choice of crackers or chips.

This can be made the night before, just refrigerate and put in oven when ready.

Cheesy potato-bean soup

Makes 6 servings

1 26oz can condensed cream of chicken soup
3 cups frozen diced hash brown potatoes
3 cups water
1 15 to 19 oz can white kidney (cannellini) beans, rinsed and drained
1/2 tsp fennel seeds, crushed
8 oz process Swiss cheese slices, torn

In a 31/2 or 4 quart slow cooker combine soup, hash brown potatoes, water, beans and fennel seeds.

Cover and cook on low heat for 6 to 8 hours or high heat 3 to 4 hours. Stir in cheese until melted.

Sloppy chicken pizza joes

Makes 8 servings

Nonstick cooking spray
3 lbs uncooked ground chicken or turkey
2 14oz jars pizza sauce
2 cups frozen pepper stir-fry vegetable, thawed and chopped
8 hoagie buns, split & toasted
8 slices mozzarella or provalone cheese

Lighly coat a large skillet with cooking spray; heat over medium high heat. Add ground chicken; cook until brown. Set aside.

In a 3 1/2 or 4 quart slow cooker stir together the pizza sauce an chopped vegetables. Stir in cooked chicken.

Cover and cook on low heat for 6 to 8 hours or high heat 3 to 4 hours.

Spoon meat mixture onto bottom halves of buns, top with cheese and cover with top bun.