These baked dill pickle ranch chips are the best snack for game day while watching the halftime show or the game if that’s your thing 🙂
Super Bowl Sunday is almost here! And while I’m not a big football fan, I love the Super Bowl for the food and the halftime show. I mean what better excuse do you need to lounge on the couch watching tv and feeding your face? Because if I’m being honest, the only NFL I love is Taylor’s Version.
If you love pickles (and can we all agree that Grillo’s are just the best?) then you are going to need to make these baked dill pickle ranch chips for the Super Bowl. Crunchy potato chips layered with melted cheese, chopped pickles and drizzled with ranch dressing, these are the ultimate game day snack.
Scroll down for my recipe and more of my favorite game day foods!
Baked Dill Pickle Ranch Chips
1 bag of potato chips
1 bag shredded cheddar cheese
1 cup chopped dill pickles
1 cup ranch dressing
1.) Preheat oven to 400 degrees F.
2.) Line a baking sheet with parchment paper.
3.) Evenly spread out the potato chips.
4.) Sprinkle with shredded cheese and chopped pickles.
5.) Drizzle with ranch dressing.
6.) Bake in the oven until cheese is melted, about 10-12 minutes.
7) Serve warm on baking sheet or a large tray.
For more Super Bowl snacks and football food check out
Who else love pasta? I crave pasta all year round and this Easy Pasta Primavera is light and packed with crisp vegetables so it’s perfect for spring and summer. I have a secret ingredient that makes this recipe super quick and easy to whip together. Scroll down to see what I use and for my Easy Pasta Primavera recipe.
Easy Pasta Primavera
Pasta primavera traditionally is pasta with a creamy sauce and crisp vegetables. I love this recipe because it’s a great way to use up all of those veggies that are in your fridge. You can also throw in some chicken or shrimp for some protein too!
My pasta primavera is super easy because I cheat! I use a wheel of Boursin Cheese to make that cream sauce and it’s packed full of flavor!
Here’s my recipe.
1 box pasta
Sliced fresh veggies – I used zucchini, squash, carrots, asparagus, red onion, peppers
1 Tbsp chopped garlic
Boursin cheese (I used the garlic and herb)
Freshly grated parmesan
1.) Bring a large pot of water to a boil, then add the pasta and cook until al dente.
2.) While the water boils and the pasta cooks, sautee the veggies in some olive oil and fresh garlic until tender.
3.) When the pasta is al dente, reserve some of the pasta water and set aside in a small pot, then drain the rest of the pasta.
4.) In a small saucepot, heat up the reserved pasta water and add a wheel of Boursin cheese, stirring until melted.
5.) Pour the veggies and drained pasta into the now empty pasta pot. Top with the melted boursin cheese, combining well. Season with salt, pepper and top with some fresh parmesan cheese.
Easy Pasta Primavera
Pasta with fresh, tender vegetables in a light, creamy sauce makes this the perfect Pasta dish for spring or summer
Give classic zucchini bread a summery twist with fresh lemon zest in this lemon zucchini bread recipe.
This is the best lemon zucchini bread ever! One of my favorite things to grow in my garden is zucchini. Not only is it easy to grow, but it’s so versatile and you can use zucchini for so many recipes! Lemon zucchini bread will quickly become one of your favorite ways to eat zucchini, I promise! It’s great with a cup of coffee in the afternoon for a pick me up or in the morning for breakfast. Scroll down for the best lemon zucchini bread recipe and more gardening ideas from my friends in the The Cozy Creative Collaborative.
The Cozy Creative Collaborative
Every month some friends and I get together and bring to you some themed DIYs, craft ideas and recipes. This month we are showing you some of our favorite gardeningideas!
And if you are coming over from Rachel’s blog, Welcome!!! I hope you will stick around for awhile 🙂
Using zucchini in recipes
Every year we grow an abundance of zucchini in our garden. It’s great for low carb meals like making zoodles or zucchini pizza crust. But it’s also great for baking. Think of zucchini similar to baking with applesauce, it adds an amazing texture and is a great way to sneak in some veggies too!
You can see some of my other favorite zucchini recipes below:
In a large bowl, combine the sugar and lemon zest until fragrant.
Add in the wet ingredients- vegetable oil, egg, vanilla extract and zucchini and whisk together.
In a separate bowl, mix the dry ingredients – flour, salt, baking soda and baking powder.
Add the dry ingredients into the bowl of wet ingredients and mix until combined.
Pour the batter into the loaf pan and bake in the oven for about 40 minutes or until you can insert a butter knife or toothpick in the center and it comes out clean.
Remove from the oven and allow to cool on a cooling rack.
Once cooled, prepare the glaze. In a small bowl, add the confectioner’s sugar, lemon juice and vanilla extract, mixing until smooth and free of lumps.
Drizzle the glaze over the bread. Top with some shredded zucchini and fresh lemon zest.
Keyword baked goods, bread, desserts, zucchini
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These crock pot walking tacos are an easy weeknight dinner for the family or a crowd! Serve them for Cinco de Mayo or Taco Tuesday!
One of my son’s favorite lunches to get at school is Walking Tacos. If you haven’t heard of them, it’s basically all of the taco fixings served on top of Frito’s or Doritos. We do Taco Tuesday every week in our house and I decided to do the walking tacos but in a crock pot for our family of 4. Scroll down for my recipe and be sure to pin for future!
Easy Crock Pot Walking Tacos
1 bag Frito’s corn chips (you can also use Doritos)
1 package of ground turkey or beef
1 red bell pepper diced
1 green pepper diced
1 yellow pepper diced
1 yellow onion diced
2 tbsp of garlic minced
1 can of Rotel tomatoes and diced chilies
1 packet of taco seasoning
1.) Start by spraying the bottom of the slow cooker with nonstick spray or olive oil.
2.) Pour the fritos on the bottom of the crockpot.
3.) Add the meat, onions, peppers, garlic, Rotel, and taco seasoning.
4.) Stir well and cook on low for 1-2 hours.
5.) When ready to serve scoop in a bowl and top with shredded lettuce, sour cream, cheese and guac.
6.) If you wish, top with more fritos for some extra crunch.
Note – putting the fritos in the crock pot will cause them to get a little soft. If you don’t like the texture, add all ingredients except the fritos into the crock pot. Then when getting ready to serve, layer your bowl with a layer of chips first, then add the taco fixings from the crock pot!