The Resident Chef product:
Pineapple Pecan Cheeseball Mix

Ingredients:
1 Pkg. TRC Pineapple Pecan Mix
1 Cup Sour Cream
1 8 oz Pkg Cream Cheese
20 oz Can Crushed Pineapple, drained well
1 13 oz Can White Chicken Breasts, drained well
1/2 to 1 Cup Mayonnaise
1/4 Cup Dill Pickle Relish, drain well

Preparation:
Mix together all ingredients. Let set overnight in refrigerator to allow flavors to enhance.

Comments:
Great on Croissants, Butter Crackers, or served with veggies.

The Resident Chef product:
Herb-Y Cheeseball Mix

Preparation:
Make the cheeseball (add 1 package of cream cheese) – Do not use the red/green roll packet. Place into a Pyrex baking dish. Top with a handful of Italian Cheese Blend (a Parm, Asiago, Romano blend). Pop into a 350 oven for about 10-15 minutes. Pull out and add your choice of toppings (i.e., artichoke hearts, black olives, thin sliced spinach and you can add either thinly sliced black forest ham or turkey as well). Pop back into oven and cook about 10-15 more minutes, until hot and bubbly.

Comments:
Serve with baguette slices, or a nice cracker. You can also make this in a mini hot pot, place all ingredients in pot and cook.

The Resident Chef product:
Lemon Drop Cheeseball Mix

Ingredients:
1 pound cake
1 "The Resident Chef" Lemon Drop Cheeseball
1 8 oz. brick of cream cheese
1 8 oz. tub of cool whip
Lemoncello

Preparation:
Slice the pound cake three times so there are about 4 layers. Pour lemoncello over each layer of the cakes and let set until lemoncello has infused all the layers. Mix the cream cheese, lemon drop cheeseball and the cool whip in a stand mixer until light and fluffy. Take this mixture and place between each layer of the pound cake. Stack the layers, you should have pound cake, frosting, pound cake, frosting, etc. Then, frost the entire outside of the cake. Place it in the freezer to let the cream cheese harden up, only about 30mins to an hour. Slice into thin layers.

Comments:
Serve with berries if you wish. Enjoy! Yummy!

The Resident Chef product:
Potato Soup Mix

Ingredients:
1/2 Cup Butter
1 medium onion, chopped
1/4 cup chopped green onion
2 1/2 cups half & half
2 (15oz) cans cream style corn
2 (15oz) cans whole kernel corn
22 oz of prepared 'The Resident Chef' potato soup mix
1/4 tsp of creole seasoning
salt to taste
1 pound crawfish or shrimp peeled

Preparation:
Melt butter in a large pot over low heat and saute onions until clear. Pour in half & half, creamed corn, whole kernel corn, and potato soup. Season with Creole seasoning. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish or shrimp, and cook for 20 more minutes.

Comments:
Great on a cold day!

The Resident Chef product:
Feisty Fiesta Dip Mix

Ingredients:
Flour Tortillas
8 oz sour cream
1 Pkg. 'The Resident Chef' Feisty Fiesta Dip Mix
Grilled Chicken Strips
Onions
Tomatoes
Mushrooms
Green Peppers
Shredded Cheese

Preparation:
Mix Feisty Fiesta Dip package with 8 Ounces of sour cream. Smear the prepared dip mix all over the flour tortilla, add the grilled chicken strips, onions, tomatoes, mushrooms, green peppers, and shredded cheese. Fold tortilla in half, place on a George Foreman grill or quesadilla maker until cheese has melted through. Enjoy!

Comments:

The Resident Chef product:
Italian Cracked Pepper Blend

Ingredients:
4 medium to large potatoes (yukon golds are my favorites)
1 Tablespoon paprika
2 Tablespoons olive oil
2 Tablespoons Italian Black Pepper Blend (from the Resident Chef)

Preparation:
Preheat oven to 425 degrees, Peel and cut Potatoes as if you were making Steak Fries, put in bowl, sprinkle with paprika, olive oil and the Italian Black Pepper Blend, mix until potatoes are well coated, put on baking pan and bake at 425 for 15 to 20 minutes turn and cook until potates are fork tender.

Comments:
Great for a low sodium diet!!

The Resident Chef product:
Moms Veggie Dip

Ingredients:
1/2 Cup Mayonnaise
1/2 bag of Moms Veggie Dip, shake well before dividing

Preparation:
Refrigerate this mixture for a couple of hours to let the flavors combine well. Cut up 6-8 hard boiled eggs and blend with the mayo mixture, add extra mayo if needed for a smooth texture. Mix in 1/4 cup dill pickle relish and a bit of paprika. Sweet relish can also be used, if this is what you are used to.

Comments:
Use the entire bag of moms veggie for a dozen eggs.

The Resident Chef product:
Moms Veggie Dip

Ingredients:
1 Package of prepared Moms Veggie Dip
Head of Fresh Broccoli
Head of Fresh Cauliflower
1 cup Frozen Peas
Half a package of pre-cooked bacon, or cook your own and crumble
Shredded cheddar cheese

Preparation:
Chop the broccoli and cauliflower into small bite size pieces, add the peas and the crumbled bacon. In a bowl, place these ingredients into the prepared Moms Veggie Dip. Right before serving toss in 1 cup of shredded cheddar cheese. Add pepper and salt to taste, if needed.

Comments: