Each month we’ll feature some of our favorite recipes here for you to try at home. Experiment with them. Add to them. Create your own and share them with us and other Hubba Hubba groupies.

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DRESS THAT DIP - NEW

INGREDIENTS

1 tbsp. Dress That Salad spice blend

1 16 oz. container sour cream or plain yogurt

1 2.25 oz. can sliced olives (drained)

3 tbsp. pine nuts toasted golden brown in dry skillet

Directions: Combine Dress That Salad, sour cream and olives. Refrigerate at least one hour. To serve, spread in a shallow bowl and sprinkle with toasted nuts. Serve with chips or celery sticks.

DADDIO CHEESY BREAD

INGREDIENTS

1/2 tsp. Dip Me Daddio spice blend

4 tbsp. Butter, room temperature

3/4 cup shredded mozzarella cheese

1 small baguette or Italian bread

2 tbsp. Grated pecorino romano cheese

(Parmesan may be substituted)

                 

                     Directions: Preheat oven to 500 degrees. In small bowl, mash together

                     Dip Me Daddio, butter and mozzarella. Slice bread in half lengthwise. Using knife

                     or spatula, spread cheese mixture on both halves. Sprinkle one tablespoon

                     romano cheese on each half. Place bread on cookie sheet and cook 8-10 minutes. 

                     Remove from oven when edges of bread are lightly browned.  Slice and serve.

                                    FARMER’S MARKET GRANOLA MUFFINS

                                INGREDIENTS

                                3 eggs lightly beaten

                                1/2 cup oil

                                1/2 cup applesauce

                                1 tbsp. vanilla

                                2 cups sugar

                                3 cups shredded zucchini

                                3 cups all-purpose flour

                                1 tsp. salt

                                1 tsp. baking powder

                                1/4 tsp. Baking soda

                                1 tbsp. Cinnamon

                                1 cup Maine blueberries

                                1 cup Groovin’ Granola

                                Directions: Preheat oven to 35o. Lightly spray 2 muffin tins with vegetable oil spray. In large

                                bowl, beat together eggs, oil, applesauce, vanilla and sugar. Fold in zucchini. Add flour, salt,

                                baking powder, baking soda, cinnamon and 1/2 cup Groovin’ Granola to the bowl. Fold gently

                                until combined. Gently fold in blueberries. Fill muffin tins and sprinkle remaining

                                Groovin’ Granola on top of muffins and bake approximately 35 minutes. Cool in pan 30 minutes

                                then turn out onto wire rack.

                            JUMPIN’ JIVE CHICKEN

                                    INGREDIENTS

                                    2 TBSP. JUMPIN’ JIVE TURKEY SPICE BLEND

                                    2 SMALL YELLOW ONIONS, DICED TO 1/2 INCH

                                    3 CELERY RIBS, DICED TO 1/2 INCH

                                    1 TBSP. BUTTER

                                    PINCH OF SALT

                                    2 TBSP. CANOLA OIL

                                    1 1/2 LBS. BONELESS CHICKEN BREASTS, RINSE & PAT DRY

                                    10 SLICES FIRM WHITE BREAD OR SOURDOUGH (1-INCH CUBES)

                                    2 GRANNY SMITH APPLES (1-INCH CUBES)

                                    1 1/4 CUP CHICKEN OR VEGETABLE BROTH

                                    Directions: Preheat oven to 325. In zip-top bag, combine oil and one tablespoon spice blend. Add chicken

                                    and place in refrigerator until needed. In dutch oven, combine celery, onion, butter and salt. sauté on

                                    med-low until vegetables are soft, about 10-12 mins. meantime, spread bread cubes on cookie sheet. bake

                                    10-15 minutes, until edges are DRY. When vegetables are done, add bread, apples, remaining spices and

                                    broth to pot and stir together. Remove chicken from marinade and nestle inside stuffing. stuffing

                                    SHOULD cover chicken. Cover pot and place in oven for 45 mins. Remove lid AND cook 5 more mins. Remove

                                    and serve immediately.