Cheesy Bacon Ranch

1 large round loaf sourdough bread
1/4 cup butter, melted
3-4 Tbsp. Glorious Garlic mix
Optional: 7 slices bacon, cooked crispy, crumbled or coarsely chopped
 1 1/2 cups sharp cheddar cheese, shredded 
Directions:
Preheat oven to 350°F. Place a long piece of aluminum foil across a baking sheet vertically then another horizontally, creating a large T.
Using a serrated knife, cut 1-inch slices being sure not to cut all the way through. Turn bread a quarter turn and cut 1-inch slices across the first slices, again not slicing through the bottom of the bread and forming a grid. Place the cut bread onto the center of the baking sheet.
In a large bowl, whisk together melted butter and Glorious Garlic Mix until well combined. Toss 2/3 of crumbled bacon, 1 cup cheddar cheese. Spoon the mixture into the cut portions of the bread. Wrap the bread loosely in the foil.

Bake in preheated oven for 30 minutes. Fold back foil to expose the top of the bread. Sprinkle with remaining bacon and cheddar cheese. Continue baking 10 minutes longer until cheese has melted. Serve immediately.

Combine 1 package of Starla’s Seasoning Mix
1-1/3 cup sour cream (or buttermilk)
2/3 cup Mayonnaise (NOT salad dressing)
Mix and Chill 2 -4 hours or overnight

Serve with fresh veggies, crackers or chips. ENJOY!!!

In a medium bowl, combine 2 (8 ounce) packages softened cream cheese, and 1/2 package of Starla’s Seasoning Mix.
Stir in 2 cups shredded Cheddar cheese, and then 1/3 cup beer.
Cover bowl, and refrigerate for at least 3 hours, or overnight if possible.

TWICE BAKED POTATOES
6 large baking potatoes               
½ cup real bacon crumbles
1 cup sour cream                        
½ cup milk
⅓ cup butter                                
½ package Cheesy Bacon Ranch, Peppercorn Ranch, BLT, or Glorious Garlic Seasoning
Salt & pepper to taste                 
1 cup shredded Cheddar cheese
8 green onions, sliced

Preheat grill to 350 degrees F. Place potatoes on grill and close lid. Grill for 1 hour or until a fork can easily slid into the potato. Remove from heat and let cool just until you can touch them comfortably. Cut them open lengthwise and remove the cooked potato flesh. Leave a ¼ inch of potato meat connected to the potato skin. In a mixing bowl, mix the potato flesh, sour cream, milk, Seasoning, butter, cheese, bacon crumbles and chopped green onions. Replace stuffing mixture into the potato skins. Grill with the lid closed for 15 – 30 minutes.

Ingredients for Cheesy Bacon Garlic Chicken Pasta:
8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry Starla’s Seasoning Mix *
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken
*Optional ½ chopped cooked onion

Directions: In a large pot, cook pasta according to package directions. Drain and set aside. In same pot melt butter and the add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in Glorious Garlic mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta and optional onion. Stir until well blended. Enjoy!

* Also excellent made with Peppercorn Ranch, Salsa, or Habanero

3/4 lb bacon
1/2 cup chopped onion
2 (16 1/3 ounce) cans buttermilk biscuits
1/2 cup shredded cheddar cheese
1/2 cup chopped green pepper
3 Tbsp Glorious Garlic Seasoning or Cheesy Bacon Ranch
1/2 cup butter

Cook bacon until crisp. Drain and crumble. Sauté onions and peppers until tender. Cut each biscuit in half and place in bowl. Mix in peppers, onions, bacon, Glorious Garlic or Cheesy Bacon Ranch, cheese and butter.

Baking Option 1: Line Dutch oven with aluminum foil. Place everything in Dutch oven. Bake at 350 for 35 minutes or until done. Serve warm.
Baking Option 2 : Place in a greased tube pan. Bake at 350 for 28-32 minutes or until golden brown and no longer doughy in
center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

In a large Zipper bag mix 3/4 cup oil and 1 package Starla’s Seasoning Mix. Add 1 pound of pretzels and mix until pretzels are completely coated. Pour the pretzels onto 2 cookie sheets. Bake at 250° for 10-15 minutes or until golden brown, stir occasionally. Cool completely and store in an airtight container. 

*Make spicy pretzels by adding a package of Habanero!

potato slices and a nice hint of garlic!
Ingredients:
•6 tablespoons butter, divided
•1/4 cup all-purpose flour
•1 teaspoon salt
•2 Tablespoons Starla’s Seasoning Mix
•1/4 teaspoon pepper
•3 cups 2% milk
•6 cups thinly sliced peeled potatoes
•1-1/2 cups chopped fully cooked ham
•1 small onion, grated
Optional: 1/2 cup shredded cheese

• In a large saucepan, melt 4 tablespoons butter. Stir in flour, Glorious Garlic, salt, and pepper until smooth. Gradually add milk; bring to a boil, add cheese. Cook and stir for 2 minutes.
• Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.
• Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.

Super easy and cute chicky cheese ball. 

Place one 8 ounce brick of cream cheese with 1/2 package of Starla’s Seasoning into a plastic bag. Mix in bag until well blended. Roll cheese ball into shredded cheese until evenly coated. Add an almond for a beak, raisins for eyes and red peppers for the comb.

Chicken cheese ball makes a cute addition to any Springy party.

See video below for how I made mine:

1/2 packet of your choice Starla’s Seasoning (Cheesy Bacon Ranch, Greek Onion, Grandma’s Garden, Citrus Dill, BLT, Glorious Garlic, Parmesan Pesto)
1 8 oz. package cream  cheese, softened
1/4 cup real mayonnaise
1 package tortilla shells
Shredded cheese
Meat (ham, turkey, corned  beef, pastrami, etc.)
Black olives, diced (optional)
Onion, diced (optional)
Mix together cream cheese, mayonnaise and Dip Mix.
Spread mixture onto tortilla shells. Cover with your choice of meat topping, shredded cheese, onions  and black olives and roll. Refrigerate until firmly set, overnight is best. Slice into pinwheels. Serve.