Deviled Egg Squares

Cooking the whites and yolks separately makes this recipe so much easier than the traditional boiling and peeling. The squares are a fun and different presentation as well! This recipe may also be prepared with hard boiled eggs if you prefer the traditional presentation.

Prep time: 20 minutes

Cook time: 20 minutes

Chill time: at least 1 hour

6 eggs, separated

1/4 cup Chobani Plain Greek Yogurt

1/2 teaspoon dry ranch dip or dressing seasoning

1/4 teaspoon garlic salt

Snipped fresh chives or green onion tops and freshly ground pepper (optional)

Preheat oven to 300°F and butter a 9 X 5-inch loaf pan. Place egg whites in a bowl and beat until slightly foamy. Pour into dish and bake for 20 minutes or until eggs are set. Let cool, then remove from pan and cut into 8 equal squares. While egg whites are cooking, cook egg yolks in a lightly buttered skillet until cooked through, stirring frequently. Let cool, then puree in a small food processor or mash well with yogurt, ranch seasoning and garlic salt. Spoon into a small bag with the tip cut off, and pipe yolk mixture onto egg white squares. Sprinkle with chives and pepper, if desired.

Variation:

Bacon and Cheddar Deviled Eggs:

Add 2 tablespoons of finely shredded Cheddar cheese and 1 1/2 tablespoons cooked crumbled bacon or bacon bits to the yolks.

Layered Jalapeno Hummus Dip

This classic gets a flavorful twist by substituting plain refried beans with zesty jalapeno hummus.

Prep time: 15 minutes

Fresh Cravings Jalapeno Cilantro or Honey Jalapeno Hummus

Guacamole

Sour cream or plain Greek yogurt

Fresh Cravings Salsa

Shredded Cheddar cheese

Black olives

Sliced green olives (optional)

Tortilla chips

Spread a layer of hummus, guacamole and sour cream in a straight sided container, making sure that the guacamole is completely sealed in between the hummus and sour cream. Add a layer of salsa then cheese. Finish with olives and green onions. Cover and refrigerate until ready to serve. Serve with tortilla chips.

Recipe tips:

·      If serving for a March Madness themed party, finely chop the olives and place over the cheese to resemble the lines on a basketball. Omit green onions.

·      Make 1 large dish, or make small individual dip cups.

Greek Sweet Potato Nachos

Cooking the fries in an air fryer is fast and easy!

Prep time: 10 minutes

Cook time: varies with cooking method

Sweet Potato Fries

Fresh Cravings Hummus

Diced fresh tomato

Quartered pitted Kalamata olives

Sliced green onion

Crumbled feta cheese

Cook desired amount of sweet potato fries according to package directions until hot and crisp. Transfer to a serving platter and top with hummus, tomato and green onions. Finish with crumbled feta cheese, if desired.

Guac and Crispy Salami Football Field

Giving the salami a trip through the microwave gives you salami chips!

Decorate your field and football tortilla chips with a bit of Chobani Plain Greek Yogurt.

Baked Football Tortilla Chips:

Corn tortillas

Round cookie cutter

Vegetable oil

Salt

Chobani Plain Greek Yogurt

Crispy Salami Chips:

20 slices salami

Football Field:

Prepared guacamole

String cheese

Chobani Plain Greek Yogurt

Baked Football Tortilla Chips and Crispy Salami Chips

To prepare tortilla chips, preheat oven to 350°F and line a large baking sheet with foil. Brush with vegetable oil. Use a cookie cutter to shape half the football. Rotate the chip and repeat cutting so that it makes a football shape. (Or simply cut with kitchen shears or a small sharp knife.) Place on baking sheet and turn to make sure both sides are coated lightly with oil; sprinkle with salt. Bake for 20 minutes, then turn and bake for 5 minutes more or until golden brown.

To prepare salami chips, line a microwave-safe place with a double layer of paper towels and place 10 pieces of salami on top. Add another layer of paper towels and microwave on HIGH for 30 seconds. Turn and cook again for 30 more seconds or until salami slices are browned. (They will look dark but they aren’t burned.) Chill until ready to assemble.

To make your field, spread a large platter with guacamole then place the salami chips in the center to form a football. Cut the string cheese into small strips and place in the center to form the laces. Place yogurt in a small zipper seal bag and snip a small end off one corner. Make lines on the guacamole to form the field markers. Drizzle the tortilla chips with yogurt to form the football laces and place in the end zones.

Crunchy Buffalo Chicken Wings

So easy and so fast! Up the wing sauce if you prefer a bit more heat.

Prep time: 15 minutes

Cook time: 20 minutes

2/3 cup Chobani plain Greek Yogurt

1/4 cup buffalo hot wing sauce

1  teaspoon garlic salt

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes boneless,

1 1/2 cups panko or dry breadcrumbs

Olive oil cooking spray

Dip:

Chobani Plain Greek Yogurt

Minced celery

Buffalo hot wing sauce

Preheat oven to 400°F and spray a baking sheet with nonstick cooking spray. Stir together yogurt, wing sauce and garlic salt in another medium bowl. Dip each chicken piece in yogurt mixture then into breadcrumbs, pressing into the surface to coat well. Place on prepared baking sheet. Coat with nonstick cooking spray and bake for 10 minutes. Coat with cooking spray again and cook for 10 minutes more. Makes 4 to 6 servings.

Note:

For extra flavor and tenderness, let chicken pieces marinate in yogurt mixture overnight before coating and baking.

Chobani Simple Beer Queso

This fast and easy recipe is great for game day or for any party. Reducing the beer gives it great flavor and using a mixture of cream cheese and oat milk make it a foolproof creamy dip. Make a few days ahead and heat just before serving.

Prep time: 15 minutes

Cook time: about 20 minutes

1 (12-oz.) bottle beer

1/3 cup Chobani Plain Oat Milk (any variety)

4 oz. cream cheese

3 cups shredded sharp Cheddar cheese*

Diced green chiles, Mexican seasoning blend, Mexican hot sauce or minced

     chipotle peppers in adobo sauce to taste

Tortilla chips

Place beer in a medium saucepan and simmer until it’s reduced to 1/3 cup. Add oat milk and cream cheese and whisk until smooth. Slowly whisk in cheese, cooking over low heat until smooth. Add any desired seasonings to taste - you can’t go wrong with any of the options! Serve warm with tortilla chips.

*May substitute some Jack or pepper-Jack cheese.

Cheddar, Walnut and Pepper Crackers

This is a great make ahead recipe and it also makes a great gift from the kitchen. Give baked as a gift, or unbaked so that the crackers may be baked when needed!

Prep time: 30 minutes

Chill time: at least 1 hour

Cook time: about 15 minutes

2 cups First Street Flour

1 cup coarsely shredded First Street Sharp Cheddar Cheese

1 cup First Street Walnut Halves and Pieces

1/2 cup First Street Butter, cut into pieces

1 teaspoon First Street Pepper

1/2 teaspoon First Street Fine Sea Salt

2 tablespoons ice water

Combine all ingredients except ice water in a food processor.  Process until mixture forms large crumbs. Add ice water and pulse on and off until mixture starts to hold together. Remove from processer and gather into a ball; knead a few times to form a soft dough. Divide into 2 pieces and firmly shape each into a log, about 2-inches in diameter. Wrap tightly with plastic wrap and refrigerate for at least 1 hour or until firm. (May be made up to 2 weeks ahead.) Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Cut dough into 1/4-inch thick slices and place on prepared baking sheets. Bake for 15 minutes or until golden brown and crisp.

Artichoke Brie and Puff Pastry Bites

This is a great make ahead appetizer. Prepare, bake and reheat in a 350°F oven until heated through just before serving. 

Prep time:  20 minutes

Cook time: 12 to 15 minutes

1/2 (17.3-oz.) pkg. puff pastry (1 sheet), thawed

3/4 cup drained and chopped quartered or chopped canned Reese Artichoke Hearts

6 tablespoons basil pesto or olive tapenade

1/2 lb. Alouette, Il de France or Supreme Brie, cut or torn into small pieces

Snipped fresh basil (optional garnish)

Preheat oven to 400°F. Roll pastry out into a 14-inch square and cut into 36 equal squares; press into 36 greased mini muffin cups.  Place 1 teaspoon artichoke hearts and 1/2 teaspoon pesto or tapenade in the center of each pastry cup and top with equal amounts of Brie. Bake for 12 to 15 minutes or until very puffed and golden brown. Serve warm garnished with fresh basil, if desired. Makes 36 pieces.

Recipe tip:

Add a sprinkle of finely chopped sun-dried tomatoes for a bit of holiday color.

Artichoke Bruschetta

Pronounced “broo-skeh-tah”, this simple appetizer is great served outdoors for a spring or summer gathering, or as a great warm holiday appetizer. 

Prep time: 15 minutes

Cook time: 1 to 3 minutes

1 (14-oz.) can Reese Quartered Artichoke Hearts, well drained and chopped

1/2 cup chopped Sartori Montamore or Bellavitano Cheese*

1/4 cup thinly sliced green onions

1/4 cup minced smoked sun-dried tomatoes

3 tablespoons extra virgin olive oil

2 tablespoons chopped fresh basil or rosemary

2 cloves garlic, minced

Ciabatta bread, firm Italian bread or French baguette

Stir together all ingredients except bread in a medium bowl. Cut bread in half then into desired size, 4 to 5-inches long for a main dish, smaller baguette slices for an appetizer. Lightly toast under the broiler, then top with artichoke mixture. Serve cold, or place back under the broiler and cook until topping is lightly browned and bubbly. 

*May substitute equal parts shredded sharp Cheddar and Parmesan cheese.

Aussie Cheddar Crackers

This is as great entertaining recipe and pairs perfectly with an Austrailian Chardonnay.

Prep time: 30 minutes

Chill time: at least 1 hour

Cook time: 12 to 15 minutes

1 cup shredded Australian or other high quality Cheddar cheese

1/2 cup shredded, crumbled or shaved Parmesan cheese

1 cup flour

6 tablespoons butter, cut into pieces

1/2 teaspoon cracked pepper

1/4 crispy rice cereal

Place cheeses in a food processor with flour, butter and pepper; process until mixture forms large crumbs. Add cereal and pulse on and off until mixture starts to hold together. Transfer to a board and knead lightly. Divide into 2 pieces and shape each into an oval log, about 1 1/2-inches in diameter, pressing firmly to make sure there are no air gaps. Wrap tightly and refrigerate for at least 1 hour or until firm. (May be made up to 1 week ahead.) Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Cut dough into 1/4-inch thick slices and place on prepared baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool completely then store in an airtight container. Makes about 30 crackers.

Avocado Orange Bruschetta

Prep time: 15 minutes 

2 medium oranges

1 large firm but ripe avocado, peeled and pitted

3 tablespoons minced red onion

1 tablespoon lime juice 

1 tablespoon olive oil

1/2 to 1 small jalapeno pepper, stemmed, seeded and minced

Freshly ground sea salt to taste

24 baguette slices

Snipped fresh cilantro (optional)

Cut away peel from oranges then cut fruit into 1/4-inch cubes. Cut avocado into 1/4-inch cubes.  Stir together oranges, onion, lime juice, olive oil, jalapeno pepper and salt in a medium bowl. Lightly fold in avocado. Spoon equal amounts of mixture onto baguette slices and top with cilantro, if desired. Makes 24 appetizers.

Bacon Cheddar and Chive Deviled Egg Squares

Prep time: 20 minutes

Cook time: 20 minutes

Chill time: at least 1 hour

12 eggs, separated

1/2 cup sour cream

1 teaspoon garlic salt

1/4 cup finely shredded sharp Cheddar cheese 

3 tablespoons finely crumbled bacon or bacon bits, plus extra for topping

1 tablespoon snipped fresh chives

Freshly ground pepper to taste

Preheat oven to 300°F and butter an 8 or 9-inch square baking dish. Place egg whites in a bowl and beat until foamy. Pour into dish and bake for 20 minutes or until eggs are set. Let cool, then remove from pan and cut into 1 1/2-inch squares. While egg whites are cooking, cook egg yolks in a lightly buttered skillet until cooked through, stirring frequently. Let cool, then puree in a small food processor with sour cream and garlic salt. Stir in cheese, bacon and chives. Place in a pastry bag with a star tip, or into a bag with the tip cut off, and pipe yolk mixture onto egg white squares. Sprinkle with a little bacon and season with pepper.

Balsamic Basil Nectarines with Brie

Prep time: 5 minutes

Cut 1 ripe nectarine into 1/4-inch cubes and place in a small bowl. Drizzle lightly with white balsamic vinegar and sprinkle with snipped fresh basil. Serve over room temperature brie and crackers or baguette slices.

Beer Cheese Sauce

This sauce is great for nachos, or simply as a dipper for tortilla chips or wedges of flour tortilla.

Prep time: 10 minutes

Cook time: 15 minutes

3 tablespoons butter

3 tablespoons flour

3/4 cup milk

1 cup Mrs. Renfro’s Craft Beer Salsa*

Tajin Classico or other Mexican seasoning blend to taste

1 cup shredded sharp Cheddar or Pepper-Jack cheese

Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute more. Slowly stir in milk until a smooth sauce forms, then stir in salsa and seasoning. Add cheese a little at a time, stirring constantly. Cook over low heat for 5 minutes more. Serve warm with tortilla chips, flour tortilla wedges or with taquitos. 

*May substitute your favorite salsa adding beer to taste.

Blue Cheese, Rosemary and Smoked Almond Crackers

Prep time: 20 minutes  

Chill time: several hours  

Cook time: about 10 to 12 minutes 

1/2 cup butter, softened

1/2 cup Blue Diamond Smokehouse Almonds, finely chopped 

1 tablespoon snipped fresh rosemary

1/2 teaspoon garlic salt

1/2 teaspoon coarse grind black pepper

1 1/4 cups flour

1 (4-oz.) container crumbled blue cheese

Stir together butter, almonds, rosemary, salt and pepper in a medium bowl. Stir in flour, then stir in cheese, mixing until a soft dough forms (using your hands is easiest). Roll into 3 logs, about 1 1/4-inches in diameter. Wrap in  waxed paper or plastic wrap and chill for at least 1 hour or until very firm. (May be prepared several days ahead.) Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Using a small sharp knife, slice dough 1/8-inch thick. Place on baking sheets and bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets, then transfer to an airtight container. Makes about 150 tiny crackers.

Blue Cheese Endive Bites

Prep time: 10 minutes

8 oz. cream cheese, softened

4 oz. crumbled Blue cheese

2 tablespoons butter 

2 green onions, sliced

1/8 teaspoon pepper

24 small endive leaves

1 to 2 ripe pears, thinly sliced

 24 toasted walnut pieces

Place cheeses, butter, green onions and pepper in the bowl of a food processor; mix until smooth.  Transfer mixture to a pastry bag fitted with a fluted tip or into a zipper seal bag with the end snipped off. Pipe into endive leaves. Place 2 pear slices and 1 walnut piece on each.  Mixture may also be piped directly onto slightly thicker pear slices and garnished with coarsely chopped walnuts.  Makes  24 appetizers.

Variations:  Filling may also be piped into cherry tomatoes, snow peas, tiny sweet peppers or onto baguette slices. 

Boneless Buffalo Chicken Wings

Prep time: 10 minutes

Cook time: 20 minutes

Preheat oven to 400°F and line a baking sheet with parchment paper. Stir together equal parts buffalo wing sauce and melted butter. Dip raw chicken tenders in mixture then roll in finely crushed cracker crumbs. Place on baking sheet and coat liberally with olive oil cooking spray. Bake for 20 minutes, coating with cooking spray again after 10 minutes.

Buffalo Wing Ranch Dip

Serve with Crispy Buffalo Wings or your favorite hot wings.

Prep time: 10 minutes

1 (16-oz.) container sour cream

1/3 cup buffalo hot wing sauce

1/3 cup minced green onions

1/3 cup minced celery

2 tablespoons dry ranch dip mix

Stir together all ingredients in a medium bowl. Cover and chill until ready to serve. May be prepared 2 days ahead.

Buffalo Wing Dip

Prep time: 10 minutes

1 cup plain Greek yogurt

2 to 3 tablespoons buffalo hot wing sauce

2 teaspoons dry ranch dressing mix

Garlic salt and onion powder to taste

Buffalo wing sauce, minced celery, crumbled blue cheese

Stir together yogurt, buffalo wing sauce, ranch seasoning, garlic salt and onion powder in a small bowl. Transfer to a decorative bowl and drizzle with a little buffalo wing sauce. Sprinkle with celery and blue cheese. Serve with cut vegetables or naan bread. Makes 1 cup.

Black Bean, Corn and Cheese Salsa

Serve with tortilla chips or use as a condiment for your favorite Mexican dishes. 

Prep time: 10 minutes

1 cup very small cubes pepper-Jack or chipotle Cheddar cheese

1 cup salsa

2 teaspoons Tajin Classico or other chili and lime Mexican blend seasoning

1 (15.25-oz.) can corn, well drained

1 (15-oz.) can black beans, rinsed and well drained

Optional stir-ins:

Diced green chiles, chopped roasted red peppers, diced avocado, sliced ripe olives and chopped fresh cilantro