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Recipes

 

Pesto Pasta with Grilled Chicken

 

                                    (Serves 6)

 1 Pesto Dipstick®

1 lb. cooked Pasta

12oz. cooked and cut chicken into bite size pieces

1/4 c. light olive oil

1 c. roasted peppers ( preferably red and yellow) cut in strips.

1 c. halved grape tomatoes

Mix all ingredients together in large bowl and serve.

Serve warm or cold.

 

Jalapeno Party Cheese Ball:

8 oz. cream cheese softened

1/4 c shredded cheddar cheese

1 Jalapeno Dipstick®

parsley

Mix cheddar cheese and Jalapeno into cream cheese and roll into a ball.

Sprinkle parsley over the top and serve with crackers

 

Jalapeno Roast
8-10 lb. roast of your favorite cut.
Take 1 Jalapeno Dipstick® and rub spices over entire roast.
Place in Crock Pot or oven tempered roasting pan.
Add desired vegetables.
Cook as usual.
After roast is cooked substitute jalapeno juices for water

and cook rice according to directions.

Chicken Casserole
1 package of Carrie Lynn's Beer Bread mix cooked according to directions
1 Onion Garlic Dipstick®
1 - 12 oz. can cream of corn
2 - 12 oz. cans chicken breast
1 green pepper, diced
1 orange or red bell pepper, diced.
1 package shredded cheese of your choice.
Directions:
Line the bottom of 9x12 pan or casserole dish with slices of beer bread (appox. half loaf)
Layer corn, chicken, and peppers on top of bread
Sprinkle Onion Garlic Dipstick on top.
Sprinkle cheese on top
Bake 350 degrees for 15 to 20 minutes or until cheese bubbles.

Fiesta Mashed Potatoes
1 package instant mashed potatoes prepared according to directions
1 - 8oz tub sour cream
1 - Fiesta Dipstick®
Directions:
Mix sour cream and Dipstick® together.
Fold into mashed potatoes.
Put Potato/dip mixture into oven safe pan coated with non stick spray.
Sprinkle shredded four cheese Mexican cheese or favorite cheese on top.

Bake 350 degrees until cheese bubbles.

For added flavor sprinkle bacon bits or French onions on top prior to cooking.

 

 

 

Copyright 2016. Carrie Lynn Concepts, LLC. All rights reserved.

Sun Dried Tomato Basil Omelet

Break 3 eggs into bowl. Add approx 1/2 Sundried Tomato-Basil Dipstick®. Beat mixture together. Pour into skillet on low to medium heat. Top with cheese. Allow cheese to melt. Fold omelet in half. Sprinkle more Dipstick® on top. Garnish as desired.

Your Favorite Dipstick® Cheeseball

1 lb. cheddar cheese or Colby jack finely shredded cheese, 1 Dipstick® (use your favorite) 8 oz. sour cream, 8 oz. cream cheese. 1 tsp Worcestershire sauce. Directions: Prepare Dipstick™ per directions. Mix all ingredients together. Chill 1 hour. Shape into ball. Roll ball in pecans and sprinkle with parsley. Chill 3 hours or overnight. Remove 1 hr. prior to serving.

Salsa Chili

                                             (Serves 4)

1 Salsa Dipstick®

1½ lb. ground beef

1 (15oz.) can of tomato sauce

1 (15oz) can red kidney beans (drained)

Shredded cheddar cheese (optional)

*½ can of water can be added if  desired.

In skillet  cook, brown and crumble ground beef and drain.

In large pot add tomato sauce, beef, drained kidney beans and

Salsa Dipstick®

Simmer at least 10 minutes. Sprinkle cheddar cheese on top (optional) and serve.