BAKED PIZZA PIZZAZZ SOUFFLE

1 pack Tom’s Tropical Treat                   
1 8 oz Cream Cheese                                                       
1 8 oz Cool Whip
2 cups Grapes
1 Qt Strawberries
1 Pint Blueberries
1 Red Delicious Apple

Mix packet of Tom’s Tropical Treat with Cream Cheese and Cool whip and refrigerate for 15 minutes. Wash and dry fruit. Slice strawberries and dice apple. Fold Grapes, strawberries, blueberries and apple into fruit dip and refrigerate for half hour before serving.

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RIGHT ON RANCH CHICKEN

1 Package Right on Ranch Dressing Mix
Chicken (breasts or pieces, with or without skin)                   
Olive Oil                                                 

Rinse chicken well and pat dry. Empty contents of Right on Ranch packet into quart or gallon size zip lock bag. Dip chicken into Olive Oil and place in bag. Shake until chicken is covered with seasoning. Grill or bake until chicken is done. Mix will coat 1-3 lbs of chicken pieces.

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GRILLED CHEESY RANCH POTATOES 

1 Package Right on Ranch Dressing Mix
Olive Oil
Red Potatoes (up to 5 lbs.) 
Butter
8 oz shredded Colby and Monterey Jack                                              
 
Rinse and slice red potatoes. Empty contents of Right on Ranch packet into gallon size zip lock bag. Coat potatoes with Olive Oil and place in bag. Shake until potatoes are covered with seasoning. Place potatoes in tin foil with a bit of butter, close foil and grill approx 20-30 minutes per side until potatoes are soft. Use several foil packs to cook potatoes evenly. When done, open and sprinkle with Colby and Monterey Jack cheese. Close pack and let cheese melt. Do not put back on grill.

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Gudrun’s Great Glaze Meatloaf

1 Package Pam’s Pantry Gudrun’s Great Glaze  
1-1/2 cups Ketchup
3 lbs Hamburger (raw)

Combine the Gudrun’s Great Glaze packet with the 1-1/2 cups Ketchup, mix approx. half of the glaze mixture directly into the 3 lbs raw burger. Be sure to mix well. Place in loaf pan and bake at 350 degrees until center is well cooked. The remaining glaze mix can either be saved for future use, or, you can drizzle a portion of it on top of the meatloaf and place back in the oven an additional 10 minutes. Slice and Serve.

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Gudrun's Great Glaze Bar-B-Que & Dipping Sauce
 
Mix Gudrun's Great Glaze package with 1-1/2 cups Ketchup.  
Dipping Sauce - Microwave on high for approx. 5 min.
Glaze - coat meat and bake or grill. If using in crock pot, place
meat in crock and pour sauce over meat.
 
Makes a great glaze for grilling or baking chicken, beef or pork. Awesome in the crock pot over chicken, beef or pork. Makes out of this world sauce for lil' smokies. Can be used as a dipping sauce for chicken fingers, ribs, onion rings, french fries, cheese sticks, shrimp . . .the possibilities are endless! Refrigerate unused portion. Makes 2 cups

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Peanut Butter Chocolate Cream Pie
 
1 Pam's Pantry Chocolate Cream Pie mix
1 cup favorite peanut butter (smooth is best!)
1/2 cup powdered sugar
1 8 oz cream cheese
1 8 oz cool whip
1 Ready to Bake pie crust
 
Follow package directions for baking pie crust. Soften cream cheese in microwave for 1 minute on high. Stir in Pam's Pantry Chocolate Cream Pie Mix, and stir in container of  cool whip. Combine peanut butter and powdered sugar. Pat the peanut butter/sugar mixture into bottom of baked pie crust, spoon the Chocolate Cream Pie Mix into pie shell, refrigerate, slice and serve.

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Grilled Dilled Salmon

 

1 package Pam's Pantry Definitely Dill dip mix
Salmon, raw (up to 3 lbs)
1 cup mayonnaise  
1 cup sour cream
Heavy Duty Tin Foil
 
Mix the Pam's Pantry Definitely Dill pack with 1 cup mayo and 1 cup sour cream. Place raw salmon on heavy duty tin foil, smother salmon
with dip mixture, coating all sides of the fish. Close foil and place on grill. Turn fish pack occasionally, and check for doneness by opening a small portion of the foil. When fish has completely cooked, remove from grill, pen foil and serve.

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LEMON CREAM PIE
 
1 pkg Pam's Pantry Lemon Drop*
1-  8 oz cream cheese
1-  8 oz cool whip
Graham Cracker pie shell
 
Soften cream cheese in microwave on high for 1 full minute. Mix in Lemon Drop pack. In larger bowl, combine mix with cool whip. Stir until
well blended and spoon into pie shell. Place in freezer for 1 hour, slice and serve. 

*Can use any flavor of our Signature Cheesecake / Fruit Dip Mixes

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LEMON CHEESECAKE with YUMMY WALNUT CRUST
 
2 packs Pam's Pantry Lemon Drop*
2 - 8 oz cream cheese
2 - 8 oz cool whip
11/2 cup flour
11/2 sticks oleo or butter (softened)
1 c chopped walnuts
1/4 c sugar
 
Soften cream cheese in microwave on high for 1 full minute. Mix in Lemon Drop pack. In larger bowl, combine mix with cool whip.  In
a separate bowl, combine the flour, chopped walnuts, sugar and butter. Mix well. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes. Cool, spoon Lemon mix into pan and place in freezer. Slice and serve.

*Can use any flavor of our Signature Cheesecake / Fruit Dip Mixes

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MEXACALI MEATLOAF    
 
1 package of Pam's Pantry Mellie's Mexi Mix
3 lbs ground hamburger
 
Combine packet with hamburger, place mixture in loaf pan and bake at 350 degrees for 1 to 1-1/2 hour (until center is well cooked). Slice and serve.

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RANCH MASHED POTATOES
 
1 package of Pam's Pantry Right on Ranch
1 qt. mayo
1 qt. buttermilk
Raw potatoes, peeled and cut
 
Combine Right on Ranch pack with mayo and buttermilk. Let set overnight. Boil potatoes until soft. Drain water and pour Right on Ranch dressing (to taste) on potatoes. Beat with mixer. Add dressing until desired flavor is achieved. (Will only use a portion of the dressing that the Right on Ranch pack makes).

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KERRY'S KREAMY KUCUMBER PASTA SALAD

1 pack Kerry's Kreamy Kucumber
2 cups sour cream
2 T. cider vinegar
3 cups uncooked elbow macaroni
1/2 cup chopped green onion
1-1/2 cup chopped cherry (or grape) tomatoes
1-1/2 cup chopped cucumbers
1/8 t. salt

Mix packet of Kerry's Kreamy Kucumber with sour cream and set aside. Cook elbow macaroni until tender, drain well and let cool. Add
vinegar, salt and the Kerry's Kreamy Kucumber dressing to the noodles. Stir well. Add green onion, tomatoes and cucumbers. Mix well.
Refrigerate until well chilled and serve.

Click Here To Watch Video

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BACON & TOMATO PASTA SALAD

1 pack Bacon & Tomato
1 cup sour cream
1 cup mayo
2 cups uncooked elbow macaroni (shells or rotini)
1-1/2 cup chopped cherry (or grape) tomatoes
1-1/2 cup chopped cucumbers

1 package Pam's Pantry Cheesy Garlic dip mix
1 Loaf French Bread (or bread of your choice)
1 stick butter

Soften butter in microwave and add packet of Pam’s Pantry Cheesy Garlic. Stir well. Slice bread, spread cheesy butter mixture onto bread. Place bread in oven and either bake or broil until bread is toasted. Be careful not to burn the cheese topping.

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1 pack Collin’s Garlic Clove
1 cup Sour Cream
1 cup Mayo
2 cups uncooked elbow macaroni (shells or rotini)
8-10 oz package of diced ham

Mix packet of Collin’s Garlic Clove with sour cream and mayo, set aside. Cook elbow macaroni until tender, drain well and let cool. Add
Collin’s Garlic Clove dressing mix to the noodles. Stir well. Refrigerate until well chilled and serve. Can add any favorite veggies, green pepper, grape tomatoes, onions, olives, the possibilities are endless!

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TOM'S TROPICAL DAIQUIRI'S

1 Package Pam's Pantry Tom's Tropical Treat       
2 cups crushed ice               
4 scoops Vanilla Ice Cream
1 cup Pineapple, chunked
4 oz. Parrot Bay Coconut Rum   
1 medium banana, chunked

In a blender combine the above ingredients and blend until all ingredients are mixed well. Pour in cups and enjoy!

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SHRIMP SCAMPI    

1 pack Collin's Garlic Clove       
1 stick Butter               
Spaghetti or Fettichini Noodles (up to 1 lb)
1 lb Shrimp

Melt butter in a skillet on the stove, add the package of Collin's Garlic clove and cook until onion bits are toasted. Remove the tails from the shrimp and place shrimp in the skillet. Saute Shrimp until cooked well. In a separate pan, boil water and cook desired amount of noodles until tender.  Place a bed of noodles on a serving plate and spoon the sautéed shrimp and butter garlic sauce over noodles. Serve and enjoy!

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FRUIT FLAVORED WHIP TOPPING

1 Package Pam's Pantry Fruit Dip (any Flavor)       
Half pint Heavy Whipping Cream

In a bowl combine the above ingredients and using a mixer, beat until cream is stiff and peaks form. Makes a great topping for desserts, cake, waffles, pancakes, the sky is the limit. Serve and enjoy.

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SPINACH & ARTICHOKE BAKE
 
1 package Spinach Surprise  
8 oz cream cheese
1 C Mayo
1 can artichoke hearts, drained and chopped
Quarter cup grated parmesan cheese
1/2 C shredded mozzarella cheese

Preheat oven to 350 degrees. Combine Spinach Surprise, cream cheese, mayo, parmesan and artichoke hearts in a 8” square baking dish. Mix well. Top with shredded cheese and bake for 30 minutes until warm and bubbly. Serve with tortillas or bread. NOTE: A double batch will fill a 9x13 pan.

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KADEN’S KRABILICIOUS BAKE
 
1 package Kaden’s Krabilicious    
8 oz cream cheese
8 oz sour cream
8 oz crab meat
1 C Mild Cheddar Shredded Cheese

Preheat oven to 350 degrees. Combine above ingredients in a 8” square baking dish and bake for 30 minutes until warm and bubbly. Serve with crackers, tortillas or bread. Great with Onion Crackers! NOTE: A double batch will fill a good sized loaf pan.

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Ranch Dip

From Kathy s., Haslett, MI

1/2 packet of Pam's Pantry Right on Ranch
2 cups Mayo
2-1/2 cups Sour Cream
1/8 cup milk

Combine all ingredients, stir well and refridgerate. Makes a great creamy ranch dip. Great on veggies, crackers, chips, and potatoes. Makes approx. 5 cups of dip.

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Spicy Texas Enchilada'

2.5 - 3 lbs boneless skinless chicken breast salt and peppered,   cooked and shredded.
1 Package Tasha's Texas Twister
1 (8 oz) cream cheese
8 oz sour cream
1  (7oz) can chopped green chiles
Half cup fine diced yellow onion
3 cups shredded co-jack cheese
2 (10 oz) cans green chile enchilada sauce (red could also be used)
1 pkg. (10 count) Flour Tortillas
Half cup sliced black olives
Diced Tomato, lettuce and Sour Cream as desired.
 
Mix the package of Tasha's Texas Twister with cream cheese and sour cream.
Combine the Tasha's Texas Twister mix with the chicken, green chilies, onion and 1 cup of shredded cheese.
 
Pour half of ONE can of enchilada sauce in bottom of a sprayed 9x13 pan
 
Fill and wrap tortillas with chicken mix filling. Place the filled tortillas in pan. Pour remaining 1.5 cans of enchilada sauce over the top of enchiladas. Sprinkle with remaining 2 cups of co-jack cheese. Half cup sliced black olives over top of cheese. Bake in a 350 degree oven for 30 to 40 min until cheese starts to brown and is bubbly.

Top with diced tomato, shredded lettuce and sour cream if desired

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Guacamole

2 Ripe Avacados
1 Package Sweet & Sassy Salsa   

Mash avacados, mix with package of Sweet & Sassy Salsa, refrigerate for several hours and serve.

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BLT Dip

1         Package Pam's Pantry Bac'n & Tomato Dip
8 oz     Sour Cream
1 C     Mayonnaise
1 C     Shredded Cheddar Cheese
1 C     Chopped Tomatoes (seeded)
6         Strips Bacon, Cooked and Crumbled
1 T     Chopped Green Onion

Combine ingredients, refrigerate, serve with crackers. Makes 3 cups.

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SWEET & SOUR CROCKPOT CHICKEN w/RICE

1.5 lbs. Boneless, Skinless Chicken Breast  
1 package Gudrun’s Great Glaze Mix
12 oz Ketchup (1 and half cups)
1.5 cups Chicken Broth, Fat Free, reduced Sodium
1 large Sweet Yellow Onion
1 large Green Bell Pepper
Instant Rice (4-5 cups)

Remove any excess fat from chicken breasts and cut into strips.

Slice onion into approximately one-quarter inch slices and then cut each slice into quarters so that you have good size strips of onion.

Slice Green Pepper in half, remove core and seeds and slice into strips, cut strips in half.

Empty the package of Gudrun’s Great Glaze into the Crockpot.

Add the 12 oz of Ketchup (1 and half cups) to the crockpot and stir.
Add the 2 cups of Chicken Broth and stir.
Add the onions and peppers and stir.
Add the chicken pieces and stir.

Let mixture simmer in crockpot until chicken is cooked thru. Can cook all day, will not hurt mixture.

Cook instant rice, spoon chicken & onion/pepper broth over rice, serve.

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CANDY CORN PARFAIT

This cute dessert is sure to be a hit with everyone this Thanksgiving. Great for the little ones!

What you`ll need:
1 package, Pam`s Pantry, Creamsicle Dreamsicle
1 package, Pam`s Pantry, Pineapple Passion
2 8 oz blocks of Cream Cheese
3 8 oz containers of Cool Whip (or substitute one for a can of whip topping)
1 sm can Mandarin Oranges
1 sm can Pineapple Tidbits
1 sm package Candy Corn

Combine Creamsicle Dreamsicle with 8 oz Cream Cheese, 8 oz Cool Whip and fold in mandarin oranges.

Combine Pineapple Passion with 8 oz Cream Cheese, 8 oz Cool Whip and fold in Pineapple Tidbits.

In clear glass parfait cups or dessert bowls, spoon a layer of the pineapple mix, then a layer of the creamsicle mix and top with a dollop of cool whip. Place a piece of Candy Corn on top and enjoy!

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MINI PIZZA PIES

1 pkg Pam's Pantry Ed's Pizza Pizzazz
12 oz Cream Cheese
4 oz Tomato Sauce
Pizza Toppings of Choice
Mozarella Cheese
Parmesan Cheese
3 cans Refrigerated Biscuits (10 count pkg)

Preheat open to 375 degrees. Combine Ed's Pizza Pizzazz pack with 12 oz softened cream cheese and 4 oz tomato sauce. Spray muffin tin with non-stick spray, place 1 biscuit in each muffin cup and press firmly down, fanning biscuit out and up the sides of the muffin cup. Spoon 1 Tbs of Pizza Pizzazz mixture into pressed biscuit, top with favorite pizza toppings, sprinkle with mozarella and parmesan cheese and bake for 12-14 minutes, until browned and cheese is melted. Remove from oven, cool for several minutes and serve. Yields 30 mini pizza pies.

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Dilli-Licious Deviled Eggs

1 pkg Pam's Pantry Definitely Dill
1/2 cup Mayonnaise
12 hard boiled Eggs

In a bowl, combine the Definitely Dill pack with 1/2 cup Mayo. Cut eggs in half, remove yolks and add to dill/mayo mix. Stir well until yolks are crumbled. Spoon teaspoons full of yolk mix back into halved eggs, chill and serve.

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Vegetarian Recipes

Vegetarian Mayonnaise

Vegetarian Sour Cream

Vegetarian Cream Cheese

Vegan Recipes

Vegan Cream Cheese

2. Place mixture in a small bowl, covered with cheese cloth, and let it sit at room temperature for at least 6-8 hours.

3. Store in refrigerator.

Vegan Mayonnaise

Vegan Sour Cream

Vegan Whipped Cream