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easy recipes

10 In food/ Recipes

Baked dill pickle ranch chips

Baked dill pickle ranch chips - potato chips covered with melted cheese, chopped pickles and ranch dressing for Super Bowl Sunday and football snacks

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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!

Woman wearing a Kansas City Chiefs sweatshirts eating baked dill pickle ranch chips for Super Bowl Sunday snack

Baked Dill Pickle Ranch Chips

Ingredients:

  • 1 bag of potato chips
  • 1 bag shredded cheddar cheese
  • 1 cup chopped dill pickles
  • 1 cup ranch dressing

Directions:

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.

 

Baked dill pickle ranch chips Super Bowl Sunday snack

 

Enjoy!!!

Taylor's version NFL sweatshirt Kansas City Chiefs Sweatshirt Sunday Funday Football Sweatshirt wooden football serving trays for superbowl snacks and baked dill pickle ranch chips Football stadium chips and dip platter for baked dill pickle ranch chips and Super Bowl Snacks inflatable football, rugby or basketball drink cooler for game day and super bowl

 

For more Super Bowl snacks and football food check out

My deviled egg dip

The ultimate goat cheese board

My crock pot walking tacos

 

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The best baked dill pickle ranch chips for game day or Super Bowl Snack

the best baked dill pickle ranch chips girl holding chips

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Baked dill pickle ranch chips - potato chips covered with melted cheese, chopped pickles and ranch dressing for Super Bowl Sunday and football snacks

Baked dill pickle ranch chips

Crunchy potato chips are covered with melted cheese, chopped pickles and drizzled with ranch dressing for the perfect game day snack.
5 from 2 votes
Course Appetizer, Snack
Servings 5 people

Ingredients
  

  • 1 bag potato chips
  • 1 bag shredded cheddar cheese
  • 1 cup dill pickles chopped
  • 1 cup ranch dressing

Instructions
 

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper.
  • Evenly spread out the potato chips.
  • Sprinkle with shredded cheese and chopped pickles.
  • Drizzle with ranch dressing.
  • Bake in the oven until cheese is melted, about 10-12 minutes.
  • Serve warm on baking sheet or a large tray.
Keyword sheet pan, snack

 

8 In food/ Recipes

Easy Pasta Primavera

Easy Pasta Primavera giant white bowl with tricolor pasta, vegetables and cheese on table

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.

Ingredients:

  • 1 box pasta
  • Sliced fresh veggies – I used zucchini, squash, carrots, asparagus, red onion, peppers
  • Olive oil
  • 1 Tbsp chopped garlic
  • Boursin cheese (I used the garlic and herb)
  • Salt/pepper
  • Freshly grated parmesan

Directions:

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.

pan of garden fresh veggies, sauteeing, zucchini, squash, asparagus, onions, carrots. Easy Pasta Primavera

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.

Boursin cheese garlic and herb pot with melted cheese for Easy Pasta Primavera melted boursin cheese

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.

Enjoy!

 

Easy Pasta Primavera

 

30 In food/ Recipes

The best lemon zucchini bread

loaf of bread with white glaze on top, shredded zucchini and grated lemon zest on plate with a summery lemon dish towel

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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 gardening ideas!

The Cozy Creative Collaborative

The ladies of The Cozy Creative Collaborative

Kelly – The Tattered Pew

Heidi – Eleanor Rose Home

Charity – Mornings on Macedonia

This month we are excited to have Rachel from The Pond’s Farmhouse joining us! Did you see her DIY metal wreath? It’s a great Anthropologie inspired dupe!

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:

Fudgy chocolate zucchini brownies

Creamy zucchini corn soup

Greek turkey meatball bowls

Boy carrying large zucchini from his garden

The best lemon zucchini bread

Ingredients:

  • 3/4 cups of granulated sugar
  • zest of 3 lemons
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • About 1 1/2 cups of shredded zucchini, drained (I used 2 1/2 medium sized zucchinis)
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder

For the glaze

  • 1/2 cup of confectioner’s sugar
  • 1 Tbsp lemon juice
  • 1/4 tsp of vanilla extract

mixing bowl and white canisters on counter with lemon, zucchini, bowl of shredded zucchini and grated lemon zest

Directions:

1.) Start by preheating the oven to 325 degrees F.

2.) Spray your loaf pan with nonstick cooking spray.

3.) In a large bowl, combine the sugar and lemon zest until fragrant.

4.) Add in the wet ingredients- vegetable oil, egg, vanilla extract and zucchini and whisk together.

5.) In a separate bowl, mix the dry ingredients – flour, salt, baking soda and baking powder.

6.) Add the dry ingredients into the bowl of wet ingredients and mix until combined.

7.) 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.

8.) Remove from the oven and allow to cool on a cooling rack.

bread on a cooling rack on table with lemon and zucchini

9.) 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.

bowl with glaze mixture for lemon zucchini bread

10.) Drizzle the glaze over the bread. Top with some shredded zucchini and fresh lemon zest.

Enjoy!!!

loaf of zucchini bread with glaze on a white plate with fresh zucchini and lemon

 

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loaf of bread with glaze and shredded lemon and zucchini on top on plate

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Now head on over to my friend Heidi from The Eleanor Rose Home and check out her kitchen windowbox herb garden!

 

loaf of zucchini bread with glaze on a white plate with fresh zucchini and lemon

The Best Lemon Zucchini Bread

Zucchini bread with zesty lemon is the a refreshing twist on a classic baked good. Topped with a lemon glaze this is the perfect afternoon pick me up with coffee or morning breakfast.
5 from 4 votes
Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert, Snack
Servings 6 people

Ingredients
  

  • 3/4 cups granulated sugar
  • 3 lemons zested
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 1/2 cup shredded zucchini, drained
  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder

For the Glaze

  • 1/2 cup confectioner's sugar
  • 1 Tbsp lemon juice
  • 1/4 tsp vanilla extract

Instructions
 

  • Start by preheating the oven to 325 degrees F.
  • Spray your loaf pan with nonstick cooking spray.
  • 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
2 In food/ Recipes

Easy crock pot walking tacos

Easy crock pot walking tacos

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

Ingredients:

  • 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
  • shredded lettuce
  • sour cream
  • shredded cheese
  • guacamole (optional)

Easy crockpot walking tacos

Directions:

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.

Easy crock pot walking tacos

4.) Stir well and cook on low for 1-2 hours.

easy crock pot walking tacos

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!

Enjoy!!!

Serve with my spicy pineapple ranch water or one of these margaritas 🙂

 

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Easy crock pot walking tacos

For more of our favorite meal ideas check out

This taco pizza

Sheet pan honey mustard pretzel chicken

Sheet pan gnocchi, sausage and butternut squash

Greek Turkey Meatball Bowls

This steak charcuterie board for a crowd

 

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