Recipes

• 1 8oz block feta cheese (not crumbles)
• ¼ cup Old Home Bermuda Onion Dip
• ¼ cup plain whole milk greek yogurt (or more onion dip)
• 2 tablespoons olive oil
• 2 teaspoons fresh lemon juice
• ¼ teaspoon salt

• 2 cups diced cherry tomatoes
• 1 small shallot, finely diced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• ¼ cup fresh basil leaves, thinly sliced
• Salt and pepper, to taste

• Fresh basil
• Balsamic glaze
• Crostini (toasted baguette)

1. To make the whipped feta, add all the ingredients to a food processor and pulse until smooth and creamy, about 1-2 minutes. Scrape down the sides as needed. Transfer to a serving dish and spread into an even layer. Chill in the fridge while you prepare the bruschetta.
2. Add the bruschetta ingredients to a bowl and mix to combine. Spoon over the whipped feta.
3. Garnish with extra basil and lots of balsamic glaze. Enjoy with crostini!

• ⅓ cup ricotta cheese
• ¼ cup Old Home Chive & Onion Sour Cream Chip Dip & Topper
• ¼ cup parmesan cheese, freshly grated
• Pinch of salt and pepper

1. Cook the meatballs according to your recipe instructions or package directions. Once they are cooked through, add the marinara to a skillet with the meatballs. Bring to a simmer to warm the sauce, then turn down the heat, cover, and keep warm.
2. Preheat the oven to 350°F and line a baking sheet with parchment paper.
3. Place the sweet rolls on the prepared baking sheet and cut a large enough hole in the top of each roll to fit a meatball, leaving the bottom intact.
4. Mix together the melted butter, parsley, and garlic. Brush half the mixture over the rolls. Bake until lightly golden, about 8 minutes.
5. Meanwhile, combine all the chive and onion ricotta ingredients in a small bowl. Spoon this mixture evenly into each roll, about 1 tablespoon per roll.
6. Place a meatball and a little sauce in each hole, keeping in mind only the bottom half of the meatball will fit. You may need to use your hand to wiggle the meatball in. Sprinkle the mozzarella cheese over the meatballs.
7. Bake again until the cheese is melted, about 5-7 minutes. If desired, broil for 1-2 minutes to crisp the cheese - keep a close eye so they don’t burn.
8. Once you remove from the oven, brush the sliders with the remaining melted butter mixture. Serve while warm with extra marinara for dipping.

• ¾ cup Old Home Chive & Onion Sour Cream Chip Dip & Topper
• 1 lemon, juiced
• 1 tablespoon chopped chives
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 5 - 2 pounds chicken breasts or thighs (3-4 breasts)

• 1 pound baby potatoes
• 1 pound brussel sprouts, halved and stems removed
• 1 red onion, cut into large chunks
• 3-4 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper

1. Add all the marinade ingredients, except the chicken, to a large bowl - mix to combine. Add the chicken and mix to coat. Cover and refrigerate for at least one hour or ideally overnight.
2. Preheat the oven to 425°F and line a baking sheet with parchment paper.
3. Add the potatoes, brussel sprouts, and onion to the prepared sheet pan. Drizzle with olive oil and season with minced garlic, Italian seasoning, salt and pepper. Use your hands to toss everything together.
4. Place the chicken on the sheet pan between the vegetables.
5. Bake for 25-30 minutes until the vegetables are tender and the internal temperature of the chicken reaches 165°F. If desired, broil for a few minutes to brown the chicken - keeping a close eye so it doesn’t burn.

• 3 tablespoons butter
• 3 large yellow onions, thinly sliced
• ½ cup mayo
• ½ cup Old Home French Onion Dip
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• Chopped chives, for garnish (optional)

1. Cut the bread dough into 16 pieces and shape into balls. Cover the dough balls with a kitchen towel. Let rise in a warm place for 30-60 minutes until they puff up slightly. Meanwhile, make the caramelized onion dip.
2. Melt the butter in a skillet over low heat and add the onions. Cover and cook, stirring frequently, until the onions are caramelized and have a golden brown color, about 30-40 minutes. Transfer the caramelized onions to a bowl with the mayo, Old Home French Onion Dip, cheddar cheese and mozzarella cheese. Mix to combine.
3. Preheat the oven to 400 degrees and grease a 12-inch skillet.
4. Once the dough balls are ready, bring 6 cups of water to a boil. Slowly add the baking soda - it will bubble up. Working with a few dough balls at a time, drop them into the boiling water for 20-30 seconds. Remove with a slotted spoon and arrange the dough balls around the edge of the prepared skillet, leaving the center open.
5. Spread the caramelized onion dip in the center of the skillet.
6. In a small bowl, mix the egg with 1 tablespoon of water. Brush the egg wash over the pretzel bites and sprinkle with salt.
7. Bake for 20 minutes until the pretzel bites are golden brown and the onion dip is bubbly.
8. Garnish the dip with chopped chives and serve while warm!

• 2 pounds chicken breasts, cut into 1 inch pieces
• 1 cup dill pickle juice
• 1/2 cup Old Home Foods Chive & Onion Chip Dip & Topper
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Pickle and Chive Dipping sauce

• 1 cup Old Home Foods Chive & Onion Chip Dip & Topper
• 2 tablespoons dill pickle juice
• 1/2 cup dill pickles, finely chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• salt and pepper to taste

1. Add the chicken pieces to a large bowl with all of the marinade ingredients.
2. Cover and let marinate in the fridge for at least 1 hour or ideally overnight for the most tender and flavorful chicken.
3. If you're using wooden skewers, place your skewers in a baking dish covered with water.
4. Let them soak up to overnight while the chicken marinates. This helps to prevent the skewers from burning and breaking while grilling.
5. When you're ready to grill the chicken, preheat the grill to medium-high heat.
6. In the meantime, thread the chicken pieces onto the skewers. Pat the chicken dry using paper towel. This will help the chicken get a golden brown crispy exterior.
7. Once the grill is hot, grill the skewers for 10-15 minutes, flipping halfway through, until the chicken is golden brown and no longer pink in the center.
8. If you're using a meat thermometer, the internal temperature should be 165 degrees.
9. Transfer the chicken to a clean plate and let rest for 5 minutes.
10. If desired, drizzle the chicken with freshly-squeezed lemon juice and garnish with fresh dill and chives. Serve with my pickle and chive dipping sauce!

Dill Pickle and Chive Dipping Sauce

1. Mix all ingredients together in a small bowl. This can be prepared right before serving, or prepare ahead of time and store in the fridge.

• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temp
• 3/4 cup sugar
• 2 eggs
• 3 tsp pure vanilla extract
• 1/2 cup Old Home Foods Sour Cream
• 2 tbsp milk (dairy or non-dairy)

• 1 cup powdered sugar
• 1/2 tsp pure vanilla extract
• 2 tbsp milk

1. Preheat oven to 350℉ and generously grease your 8-inch square or round baking pan.

1. In a medium bowl combine the brown sugar, flour and cinnamon together.
2. Add in the cold, cubed butter and combine with a fork, pastry cutter, or your hands, slightly breaking up the butter cubes, until the mixture becomes pea-sized crumbs.
3. Stir in walnuts if using. Set aside or refrigerate until ready to use.

1. In a large bowl whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer or separate large bowl beat the butter and sugar together on high until smooth and creamy, scraping sides as needed. Add eggs and vanilla, beat until combined. Beat in sour cream. Mixture will be lumpy.
2. Add in flour mixture into wet ingredients, and beat on low just until combined. Beat in the milk, and do not overmix.
3. Gently spread half of the batter into the prepared baking pan. Sprinkle half of your crumb mixture on top, spread evenly. Carefully dollop the rest of the batter on top, and spread gently. An offset spatula works best here, as it can be tricky to spread over the crumbs, do your best! Sprinkle the remaining crumb mixture evenly on top.
4. Bake for 35-40 minutes or until toothpick comes out clean. Allow to cool for about 15-20 minutes before icing.
5. In a small bowl whisk all of the icing ingredients together until smooth. Drizzle over cake, and serve. Garnish with extra chopped walnuts if desired.

• 10-12 large croissants
• 2 cups half and half
• 4 eggs
• ½ cup Old Home Chive and Onion Sour Cream Dip
• 1 ½ tablespoons Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ pound deli honey ham
• 3 cups white cheddar cheese, shredded
• 1 tablespoon everything bagel seasoning

1. The night before you plan to prepare the croissant bake, cut each croissant into 2-3 pieces and leave out to get stale overnight. Alternatively, place the cut croissants on a baking sheet and bake at 250 degrees for 20-25 minutes until the croissants start to dry out on the outside but are still soft in the middle. Let cool for 5-10 minutes.
2. Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking dish with butter.
3. In a large bowl, whisk together the half and half, eggs, Old Home Chive and Onion Dip, Dijon mustard, dried thyme, salt and pepper.
4. Working with a few croissants at a time, soak half the croissants in the egg mixture, then transfer to the baking dish. Roll half the slices of ham and tuck in between the croissants and sprinkle everything with half the cheese. Repeat with the remaining croissants, ham and cheese. Pour any remaining egg mixture over the top. Sprinkle the top with everything bagel seasoning. Cover with plastic wrap and place in the fridge for 30 minutes or up to overnight.
5. Discard the plastic wrap and loosely cover with aluminum foil. Bake for 30 minutes. Uncover and continue to bake another 15-20 minutes until the croissants are puffed and deep golden brown. Let rest for 5-10 minutes before serving.

• 1 cup powdered sugar
• 2 tbsp Old Home Greek Yogurt
• 1 tsp vanilla extract

1. Dice bread into bite sized pieces and set aside
2. In a small bowl, whisk melted butter and brown sugar until well combined
3. In a separate bowl, add eggs, milk, maple syrup, vanilla extract and cinnamon and whisk until well combined.
4. To assemble, pour the brown butter & sugar mixture onto the bottom of a 9x13 pan and spread evenly.
5. Top with the diced bread pieces, frozen blueberries, egg mixture and sprinkle brown sugar on top.
6. At this point you can bake at 425 for 25-30 minutes OR cover and refrigerate to bake the next day.
7. To make the Greek yogurt glaze, whisk powdered sugar, Greek yogurt and vanilla extract together until smooth.
8. Serve with the glaze on the side to top each serving with & ENJOY!

• 1/2cup Old Home Cottage Cheese
• 6 eggs
• 3/4 cup egg whites
• 1/4 tsp onion powder
• 1/2 tsp dried parsley flakes
• Salt & pepper
• 1/2 cup shredded Swiss cheese
• 1/2 cup diced ham

1.  Preheat oven to 350°, and grease a 12-cup *muffin pan (see notes)
2.  In a small food processor or blender, whip the cottage cheese until smooth (you can opt to skip this step, you'll just see the cottage cheese chunks throughout)
3.  In a medium bowl whisk together eggs, egg whites, cottage cheese, and spices. Pour evenly into muffin pan.
4.  Add a bit of diced ham into each egg muffin, top with shredded Swiss cheese.
5.  Bake for about 25 minutes or until eggs are cooked through.
6.  Recipe Notes: Great with added veggies too! Use a silicone muffin pan for easy removal. If using silicone, you do not need to grease.

• 1 cup Old Home Cottage Cheese
• 8 oz cream cheese
• 2 tbsp pickle juice
• 1 tsp dried chives
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill weed
• 1 tsp dried parsley flakes
• 1/2 tsp cayenne pepper
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper
• 1 1/4 cup chopped dill pickles
• 2 tbsp sriracha or other hot sauce
• Sliced scallions for garnish

1. Add cottage cheese, cream cheese, and pickle juice to a food processor. Process until smooth. Add in all of the spices, hot sauce, and gently pulse until mixed through.
2. Remove blade and gently stir in chopped pickles. Transfer to a bowl and cover.
3.  Chill for a few hours. Flavors will become bolder and more flavorful the longer it sits.
4. Garnish with chopped scallions, and serve with crackers, naan dippers, and veggies.
5.  Bonus hot tip: throw it on a burger if you have any leftover!

• 1, 22oz container Old Home Cottage Cheese
• 4-5 cloves garlic, minced
• 1/4 cup parmesan cheese
• 2 tbsp Italian seasoning
• 14oz jar pizza sauce
• 1/4 cup basil
• 2 cups shredded mozzarella cheese
• 20 pepperoni's
• Red pepper flakes
• Bread crisps, crostini or garlic bread to serve

1. In a food processor or high speed blender, add cottage cheese and blend for 1-2 minutes until smooth. Add minced garlic, parmesan cheese and Italian seasoning and blend until evenly combined
2. Pour the cottage cheese mixture onto the bottom of an 8x10 pan and spread evenly. Add pizza sauce and spread evenly, then top with fresh basil, mozzarella cheese and pepperoni.
3. Add a heavy sprinkle of Italian seasoning on top, then bake at 350 for 25 minutes until the cheese is golden brown and bubbling.
4. Serve with bread crisps, crostini or garlic bread & ENJOY!

• 8 ounces cream cheese, softened
• ½ cup mayonnaise
• ½ cup Old Home Chive & Onion Sour Cream Chip Dip & Topper
• 1 cup chopped dill pickles
• 2 tablespoons pickle juice
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup white cheddar cheese, shredded (reserve ½ cup for the top)
• ½ cup mozzarella cheese, shredded
• For garnish: More chopped pickles, dill and chives
• For serving: toasted baguette, potato chips and/or crackers

• 1 tablespoon butter
• ½ cup panko breadcrumbs

1. Preheat the oven to 350°F.
2. Add the cream cheese, mayonnaise, and Old Home Chive & Onion Sour Cream Chip Dip & Topper to a large bowl. Using a handheld mixer, beat until smooth.
3. Add the remaining ingredients and use a rubber spatula to mix until combined. Transfer to a small baking dish about 8x8 inches and sprinkle the remaining cheese over the top.
4. Bake for 20-25 minutes until hot and bubbly. If desired, broil for 1-2 minutes until the cheese is golden brown.
5. Meanwhile, toast the breadcrumbs. Add the butter to a small skillet over medium heat. Once melted, add the breadcrumbs. Fry until golden brown, stirring occasionally, about 5 minutes.

• 1 ½ cups Old Home Cottage Cheese
• ½ freshly shredded mozzarella cheese
• ½ cup freshly shredded parmesan cheese
• 2 tablespoons pesto (or more to taste)

1. Heat 2 tablespoons of sun-dried tomato oil (or olive oil) in a large pot over medium high heat. Add the diced onion and cook for 2-3 minutes until soft. Add the Italian sausage and cook until browned, about 5-7 minutes.
2. Mix in the garlic, tomato paste, sun-dried tomatoes, basil, oregano, thyme, red pepper flakes, salt and pepper. Let cook for 1-2 minutes, then pour in the red wine to deglaze the pot, scrapping the browned bits off the bottom.
3. Mix in the crushed tomatoes and chicken broth. Bring to a boil, then turn down to low and simmer for 20-30 minutes while you cook the pasta and make the whipped pesto cottage cheese.
4. Bring a large pot of water to a boil and cook the pasta until al dente according to package directions. Strain and cut lengthwise into strips when cool enough to handle. Alternatively, break the lasagna noodles into pieces before cooking.
5. Ladle the soup into bowls and top with noodles (or add the noodles to the pot with the soup). Top with a big scoop of whipped pesto cottage cheese!

1. Add the Old Home Cottage Cheese to a food processor or blender and blend until smooth. Transfer to a small bowl and mix in the mozzarella, parmesan and pesto.

• 1 cup unsalted butter, room temperature
• 1 cup Old Home Foods Creamy Peanut Butter
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1-2 tbsp milk, if needed
• Powdered sugar for dusting, optional

1. Preheat oven to 350℉. Grease or line two baking sheet pans with parchment paper.
2. In a large bowl or bowl of a stand mixer, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla until smooth. Add the egg and beat until smooth. Add in the cocoa powder and gently stir or mix on low speed until incorporated. Add in the flour and milk, alternating a bit of each at a time. Scrape the sides of the bowl as needed. Beat until smooth.
3. Drop heaping scoops (about 1/4 cup) of dough onto the prepared baking sheets (see notes for size options). Leave enough room in-between as cakes will spread.
4. Bake for 15 minutes. Allow to cool on baking sheet until lukewarm, then transfer to a cooling rack. Allow to cool completely before frosting.

1. While the cakes are baking, prepare the buttercream. In a large bowl, beat together butter and peanut butter until smooth. Slowly beat in the powdered sugar, a bit at a time. Beat until smooth and all sugar is incorporated. Add in vanilla extract and salt, and beat until smooth and fluffy. If consistency is too thick, add in a splash of milk.
2. Pipe or spread onto half of the cakes, and top with another cake to make a sandwich. Dust with powdered sugar if preferred.

• 1 puff pastry sheet, thawed but cold
• ¼ cup Old Home French Onion Dip
• 1 ½ cups white cheddar cheese, shredded
• 1 large yellow onion, thinly sliced
• 2-3 baby bella mushrooms, thinly sliced
• Olive oil, for drizzling
• Balsamic vinegar, for drizzling
• Red pepper flakes, to taste (optional)
• Salt and pepper, to taste
• 1 egg, beaten
• Fresh thyme, for garnishing (optional)

1. Preheat the oven to 400°F.
2. On a lightly floured surface, roll out the puff pastry into a 10x12 inch rectangle, then transfer to a parchment lined baking sheet. Use a knife to score a ½ inch border around all sides of the puff pastry, but do NOT cut all the way through.
3. Prick the inside of the pastry all over with a fork.
4. Spread the Old Home French Onion Dip evenly over the pastry, staying within the score lines. Sprinkle with cheese, then top with slices of onion and mushroom. Drizzle with olive oil and balsamic vinegar. Season with red pepper flakes, salt, and pepper.
5. Brush the edges of the pastry with egg, staying outside the score lines.
6. Bake for 20-25 minutes until the pastry is golden brown.
7. Garnish with fresh thyme, cut into 6-8 slices, and enjoy while warm!

• 3 oz cream cheese, room temp
• ¾ cup Old Home Creamy Peanut Butter
• ¼ cup Old Home Plain Greek Yogurt
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup heavy whipping cream

• ½ cup heavy whipping cream
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 350°F
2. Pulse pretzels and brown sugar into a fine crumb using a food processor. Add butter and pulse again.
3. Pour crumb mixture into a 9-10 inch tart or shallow pie pan and press firmly in the bottom of the pan and up the sides. Bake for 8 minutes.

1. Use an electric mixer to beat together cream cheese, peanut butter, greek yogurt, powdered sugar and vanilla.
2. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the peanut butter filling. Add filling to crust.

1. Bring heavy whipping cream to a simmer. Remove from heat and add the chocolate chips. Cover and let sit 5 minutes. Whisk until smooth.
2. Pour ganache over peanut butter filling. If desired, garnish with crushed peanuts and pretzels. Chill in fridge for at least 4 hours before serving. After 4 hours, cover with plastic wrap.

• 6 tbsp unsalted butter
• 1 1/2 cups scallions, white and green parts thinly sliced
• 6 cups corn (fresh or frozen)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup Old Home Foods Cottage Cheese
• 1/2 cup half and half
• 1 cup shredded white cheddar cheese
• 2 tbsp grated parmesan cheese

1. Add butter to a large skillet, melt over medium heat. Stir in scallions and cook for about 2 minutes. Add the corn, salt and pepper, and cook over medium-high heat for 5-6 minutes, stirring occasionally.
2. While corn is cooking, add cottage cheese to food processor and blend until smooth.
3. Add 2 cups of the corn mixture into the food processor with the whipped cottage cheese.
4. Pour in the half and half. Pulse until coarsely blended.
5. Pour mixture back into the skillet, bring to a simmer over medium heat.
6. Cook for about 3 minutes.
7. Turn heat to low and stir in white cheddar and parmesan cheese.
8. Corn will thicken as it sits. Serve immediately, or allow to set for 10 minutes or so off heat.

• 1 cup Old Home Foods Strawberry Yogurt
• 1 banana
• 1 cup frozen strawberries
• 1 cup ice cubes
• 1 tsp cocoa powder
• 1+ tbsp chocolate syrup
• Whipped cream for garnish
• Cherries for garnish

1. Add all ingredients (except whipped cream and cherries) into a blender. Blend on high for about 1 minute or until smooth.
2. Add a splash of milk if needed for consistency.
3. Taste, and if you want it more chocolate forward, add more chocolate syrup.
4. Pour into serving glasses and top with whipped cream and cherries.
5. Use chilled malt glasses, and drizzled with chocolate sauce before pouring smoothie into glasses.
6. You could use fresh strawberries, but the frozen helps with the icy consistency of the smoothie.

• 2 cups pancake mix
• 2/3 cup milk (dairy or non-dairy)
• 2 eggs
• 1/4 cup Old Home Foods Strawberry Yogurt
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup chopped strawberries

1. Preheat oven to 350°. Line a 12-cup muffin pan with liners or use a silicone pan.
2. In a large bowl, whisk together all ingredients except fresh chopped strawberries. Once batter is combined, gently stir in strawberries. Divide batter evenly into muffin pan. Bake for 15-16 minutes, or until toothpick comes out clean.
3. Serve with butter, maple syrup, or a dollop of Old Home Foods Strawberry yogurt.

• 1 small French bread loaf
• 3 tbsp butter, melted
• 1/2 cup Old Home Foods Cottage Cheese
• 1 tsp minced garlic, about 1 clove
• 1/2 tsp Italian seasoning
• 1 cup shredded mozzarella
• Chopped parsley for garnish
• Marinara for dipping

1. Slice bread into 1-inch-thick slices, about 10 pieces
2. Dip each slice into melted butter on one side, if there's enough left, use the rest for the other side of bread. Set aside. Preheat a grill (if using) to about 400°. If not using a grill, use the oven broil setting when ready.
3. In a food processor or blender, combine the cottage cheese and garlic until smooth. Add into a small bowl and stir in Italian seasoning. Set aside.
4. Place buttered bread slices onto grill (if broiling, place under broiler and watch closely for browning, then remove).
5. Grill on both sides until browned and toasty. Highly recommend grilling, adds a great char flavor. Remove onto a sheet pan.
6. Spread the whipped cottage cheese evenly onto each slice. Top with shredded mozzarella. Place under broiler to melt and slightly brown cheese on top.
7. Garnish with chopped parsley and serve with warm marinara.

• 12 oz container Old Home Foods Cottage Cheese
• 1/2 ripe avocado
• 1 tbsp chopped chives
• 2 tbsp fresh dill
• Palm full of fresh torn parsley
• Juice from 1/2 a lemon
• 1/2 tsp seasoned salt
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 tbsp olive oil

1. Combine all ingredients into a food processor or blender. Blend until smooth.
2. Taste for seasoning and adjust salt, and add pepper (if desired).
3. Transfer to an air tight container, and refrigerate for 30-60 minutes before serving to allow flavors to come together.
4. Serve with fresh veggies, crackers, or bread.

• 1 cup Old Home Foods Cottage Cheese
• 1 cup frozen berries
• Sweetener of choice optional
• Granola
• Toasted almonds
• Fresh berries

• Nut butter drizzle
• Honey drizzle
• Chia seeds

1. In a food processor or blender combine Old Home Foods Cottage Cheese and frozen berries.
2. Blend until smooth. Blend in sweetener if desired (drizzle of honey or couple pinches of sugar).
3. Divide mixture between two bowls. Top with fresh fruit, granola, and toasted nuts.

• 1 lb short cut pasta
• 1 cup Old Home Foods Greek Yogurt
• 1 cup milk
• 10oz processed cheese, cubed
• 1 cup shredded white cheddar
• 2 tbsp butter
• 1/2 tsp garlic powder
• Black pepper

1. Bring a large pot of water to a boil, season generously with kosher salt (about 2 tbsp). Cook pasta to al dente or just under, according to package directions. Reserve 1 cup of pasta water before draining. Return drained pasta to pot over low heat.
2. Add Old Home Greek Yogurt, milk, cubed processed cheese, and butter to the pasta. Stir to combine. As cheese starts to melt, add in white cheddar, garlic powder, and black pepper. Stir in additional pasta water or milk if needed. Stir until cheese is melted. Taste for seasoning and add salt and pepper as needed.

• 1 cup Old Home Plain Greek yogurt
• 2 tbsp mayo
• 1 tbsp lemon juice
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp dried chives
• 1 tbsp dried dill
• 1 tsp parsley
• 1/4 tsp salt
• 1/4 tsp pepper

1. Add all of the above ingredients into a bowl & mix until well combined
2. Serve with veggies or chips & ENJOY!

• 2 8-ounce tubes crescent dough
• 2 cups cheddar cheese, shredded
• Garnish: Old Home Sour Cream and chopped chives

1. Heat oil in large skillet. Add ground beef and onion. Cook until the beef is browned. Mix in tomato paste and cook for 1 minute. Add remaining chili ingredients. Simmer for 5 minutes until chili thickens.
2. Preheat oven to 375° and grease 12-cup muffin tin with cooking spray. Working with one sheet of dough at a time, pinch together seams and roll out on a lightly floured surface until it’s a 14x10 inch rectangle. Cut into 12 squares. Place squares into prepared muffin cups.
3. Spoon about 1/4 cup chili into each cup.
4. Bake 10-12 minutes until lightly golden, then remove from oven and sprinkle with cheese. Return to oven and bake until cheese is melted, about 2 minutes. Let cool in pan for 5 minutes, then transfer to a serving dish.
5. Garnish with Old Home Sour Cream and chopped chives.

• 1/2 cup Old Home Foods Creamy Peanut Butter
• 3 tbsp softened butter
• 1 cup powdered sugar
• Pinch of salt
• 1 cup dark chocolate chips
• 1 tbsp coconut oil

• Chopped peanuts
• Vanilla almond bark drizzle
• Festive sprinkles

1. In a medium bowl, stir together Old Home Foods Creamy Peanut Butter and softened butter until well combined. Stir in powdered sugar and salt. If mixture is too sticky or warm to roll into balls, pop the bowl in the freezer for a couple minutes.
2. Roll into equal sized balls, and place onto a parchment lined baking sheet. Pop back into the freezer while you melt the chocolate.
3. Add the dark chocolate chips and coconut oil into a small microwavable bowl. Microwave in 20-second increments, stirring in between until fully melted. Using a fork, dip each peanut butter ball into the melted chocolate, coating all sides. Place back onto the baking sheet. Repeat with all balls.
4. Top with chopped peanuts or sprinkles while still wet. Place in freezer or fridge to set. If drizzling with almond bark or white chocolate, allow truffles to set in fridge or freezer before drizzling.
5. Store in an air tight container in fridge.

• 1 package of family sized Oreos
• 8 oz cream cheese, softened
• 1 cup + 1/4 cup Old Home Foods Creamy Peanut Butter
• 15oz white baking chocolate
• 1 tbsp coconut oil
• 1/4 cup crushed peanuts

1. Add Oreos to a food processor or high-speed blender and blend until finely crushed. If you don’t have either, you can place in a large plastic zip lock bag and crush with a rolling pin
2. Add crushed Oreos, cream cheese and peanut butter into a large bowl and mix well. You can use a spatula, but mixing with your hands works best
3. Using a cookie scoop or tablespoon, form & roll into balls and place on a cookie sheet. Place in the freezer for 15-20 mins to harden
4. Melt white chocolate according to the packaging
5. Dip each ball into the white chocolate, coating evenly. Place in the freezer for another 15-20 mins
6. Add 1/4 cup peanut butter and 1 tbsp coconut oil into a bowl and heat in the microwave for 30 seconds. Mix to combine
7. Drizzle with Peanut Butter and coconut mixture, top with crushed peanuts and ENJOY!

• 2 cups old-fashioned oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ripe mashed bananas (2-3 bananas)
• 1 cup Old Home Plain Greek Yogurt
• 2 eggs
• 1/4 cup honey or maple syrup
• 1/2 cup chopped dark chocolate (recommend 70% cacao or higher)

1. Preheat the oven to 400ºF. Grease 12-count muffin tin.
2. Add the oats, baking powder, baking soda and salt to a blender or food processor. Blend until the oats resemble a coarse flour.
3. Blend in the banana, Old Home Plain Greek Yogurt, eggs and honey until smooth, scraping down the sides as needed.
4. Add the chopped dark chocolate and mix together using a spatula.
5. Fill the muffin tins ¾ full. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

• 1/4 cup Old Home Foods Greek Yogurt
• 1/3 cup honey
• 3 tbsp yellow mustard
• 3 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• Black pepper to taste

• Romaine or iceberg lettuce
• Cooked, chopped chicken
• Shredded smoked gouda cheese
• Chopped tomatoes
• Bacon bits
• Corn
• Crispy onion strings
• Sliced avocado

1. In a bowl or dressing shaker, combine all dressing ingredients. Whisk (or shake) until well combined. Taste for seasoning and adjust salt and pepper as needed.
2. You can make one large shareable salad or individual salads. The dressing should last through about 4-6 individual portions depending on your portion size and how you like to dress your salads. Toss everything together and enjoy!
3. Dressing will keep in the fridge for up to a week.

• 2 yellow onions, thinly sliced or chopped
• ¾ cup salted butter, divided
• 5 pounds yukon gold or russet potatoes
• 1 tablespoon + 1 teaspoon salt
• 1 cup heavy cream
• 8 ounces Old Home French Onion Dip (1 cup)
• 2 cups gruyere cheese, shredded
• 1 cup swiss cheese, shredded

• 8 ounces crusty bread, torn into small pieces (4-5 cups)
• ½ cup grated parmesan cheese
• ¼ cup olive oil
• ¼ teaspoon salt

1. Add 4 tbsp butter and onions to a skillet and cook over medium-low heat until caramelized, about 50-60 minutes.
2. Peel and quarter potatoes. Add potatoes and 1 tablespoon salt to a pot and cover with water. Boil until fork tender.
3. Preheat oven to  375°F.
4. Heat together 8 tbsp butter, heavy cream, 1 tsp salt and ¼ tsp pepper. Remove from heat. Add potatoes, caramelized onions, Old Home French Onion Dip, and half the cheese. Mash until smooth. Transfer to 9x13 dish.
5. Pulse bread pieces in food processor until crumbly. Toss with parmesan, olive oil and salt. Spread on baking sheet and bake for 10 minutes.
6. Sprinkle remaining cheese and breadcrumbs over potatoes.
7. Cover and bake 30 minutes. Uncover and bake 10-15 until cheese is melted.

• 24oz Old Home Greek Vanilla Yogurt
• Chocolate sandwich cookies crushed
• Candy corn
• Spooky eye ball candy
• Nuts
• M&Ms
• Crushed pretzels

1. Line a large baking sheet pan with parchment paper.
2. Spread Old Home Greek Yogurt in an even layer, about 3/8 of an inch thick. Sprinkle with desired toppings. Freeze for at least 3 hours.
3. Gently peel the parchment from the yogurt and break into pieces. Eat immediately, or store in freezer. Similar to ice cream or frozen yogurt, the bark will melt quickly!

• 4-5 russet potatoes
• 6oz Old Home Foods Chive and Onion Chip Dip & Topper
• 1/4+cup milk
• 2 tbsp butter
• salt and pepper
• Fresh chopped chives for garnish

1. Wash and peel potatoes. Chop into 2-inch cubes, keeping all the chunks relatively the same size for even cooking. Add to a large stock pot or Dutch oven. Fill with cold water just covering the potatoes.
2. Bring pot of potatoes to a boil, reduce to med-low to simmer for about 10 minutes, or until potatoes are cooked through and fork tender. Drain water and return potatoes to pot onto stove over low heat.
3. Add in Old Home Chive & Onion Chip Dip & Topper, milk, and butter. Using a masher, mash potatoes until you reach desired consistency. For perfectly whipped smooth potatoes use a hand mixer. Add additional milk or chip dip topper if needed.
4. Season generously with salt (potatoes love & need salt). Add in black pepper to taste. Transfer potatoes to serving dish and garnish with fresh chopped chives.

1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
2. Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
3. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

1. In a large mixing bowl whisk together the instant pudding mix and cold milk for 2 minutes. Chill in fridge for 5-10 minutes to set up.
2. Gently fold peanut butter and whipped topping into set pudding. If peanut butter is too thick, microwave for just a couple seconds to loosen up, but make sure it is not warm or hot when folding in.
3. Gently fold in both kinds of crushed cookies. Chill in refrigerator for at least 2 hours to set up and chill. Can be made a day ahead and chilled overnight. Store in air tight container. Will keep in fridge for 3-4 days.

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.

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!

• 1 package (8 ounces) spaghetti
• 1 pound ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 jar (14 ounces) spaghetti sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces reduced-fat cream cheese
• 1 cup (8 ounces) of Old Home Sour Cream
• 3 green onions, chopped
• 1-1/2 cups shredded cheddar-monterey jack cheese

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.

• 2 chicken breasts, cooked and diced (we used rotisserie chicken)
• 1 granny smith apple, peeled, cored and diced
• 1/4 cup diced red onion
• 1/4 cup walnuts, roughly chopped
• 1/2 cup celery, diced
• 1/4 cup dried cranberries
• 1/2 cup (heaping cup) Old Home Cottage Cheese, full fat
• 1/2 cup Old Home Plain Greek Yogurt
• 2 tbsp freshly squeezed lime juice
• 1/2 tsp ground mustard
• 1/2 kosher salt, or more to taste
• 1/4 tsp freshly ground pepper, or more to taste

• 2 large chicken breasts
• 1/2 cup Old Home Plain Yogurt 
• 1 medium lemon, juiced
• 2 cloves garlic
• 1/2 medium yellow onion
• 2 inches fresh ginger
• 1/2 tsp salt
• 1 Tbsp green masala
• 1/2 tsp parika
• 1/4 tsp cayenne pepper
• 1/2 tsp turmeric

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.

• 2 cups of mashed potatoes
• 3 large eggs, beaten
• 1 cup grated Cheddar Cheese
• 1/4 cup minced chives
• 1/4 cup diced bacon (optional)
• 1/4 cup Parmesan cheese
• Salt and freshly ground pepper
• Old Home Sour Cream, to serve 

1. Heat oven to 350 F. Grease a mini muffin pan, very well.
2. Whisk together the 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.

• 4 medium peaches 
• 1 cup blueberries
• ½ medium lemon, juiced 
• ½ tsp corn starch 
• ½ tsp almond extract 
• ¼ cup sliced almonds 
• ¾ cup rolled oats 
• ¾ cup all-purpose flour 
• ½ cup brown sugar 
• 1 tsp cinnamon 
• ½ tsp salt
• 8 Tbsp (1 stick) butter (room temp) 
• 8 Oz. of Old Home Vanilla Greek Yogurt  per serving

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 

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.

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

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.

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.

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.

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.

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.

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.

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.

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!

1. Preheat oven to 350.
2. In a bowl mix together 2 cups of Old Home Original Sour Cream and Salsa. 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.

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.

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.

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.

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.

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.

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.

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 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.

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.

1. Place all ingredients in blender or food processor.
2. Blend until smooth.

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.

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

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.

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!

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.

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

3. In a small bowl, combine the stock, parsley, mustard and paprika, and season with salt

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.

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.

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.

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.

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.

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.

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.

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.