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Oh Brian! Potatoes

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Preheat oven to 350 degrees.
In a large bowl, mix together the thawed potatoes, ½ cup melted butter, sour cream, cheese, cream of chicken soup and seasonings. Pour the potato mixture into a 13x9 baking dish.
In a medium bowl, melt ¼ cup butter and mix with corn flakes. Top the potatoes evenly with the buttered corn flakes.

Bacon Bleu Burger

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Preheat grill to medium-high. In a medium bowl, add the ground beef, bleu cheese crumbles, Black & Bleu, onion powder, garlic powder, Worcestershire sauce, salt and pepper. Mix by hand just until combined. Form into 4 patties and dust with more Black & Bleu, if desired. In a small bowl, combine mayonnaise and Black & Bleu, set aside.

Great Gorgonzola Dip

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In a medium bowl add the gorgonzola, parsley, shallot and garlic. In a separate bowl, whisk together the olive oil, lemon juice and sherry vinegar. Pour over the gorgonzola cheese mix and stir. Refrigerate 2 to 4 hours to allow flavors to meld. Best served at room temperature with crackers.

Greek Herb Salad

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Add lettuce to a large salad bowl. Prepare all other ingredients and set them aside as you complete them. When the tomatoes, cucumber, beans, olives, red onion and feta are all prepped, arrange in sections over the chopped romaine lettuce. Season the salad generously with the greek seasoning blend. Pour desired amount of dressing over the salad and serve immediately.

Ice Cream Extreme!

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In a 13x9-inch baking dish, arrange 4 ice cream sandwiches, side by side, centered in the middle of the dish. Cover with whipped topping and add toppings of choice, repeat.
Place in the freezer for a couple hours before serving or until you can’t take it anymore!

Pickle Pasta Salad

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In a large stock pot boil the pasta according to package instructions. When complete run under cool water and then drain. Add the pasta back to the pot, tossing with ¼ cup pickle juice and mix well. Wait for 5 minutes and then drain off any excess pickle juice.

Teriyaki Tacos

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In a medium bowl add all of the chicken, and 1 ½ Cups Soy Vay® Marinade. Allow to marinate at room temperature for 30 minutes.
Prepare the Sal-slaw and the Crema as the chicken marinates. Combine Crema ingredients and set aside. Combine Pineapple Sal-slaw and stir well. Add salt to taste. Refrigerate until chilled and taste again for additional honey or salt.

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