32 oz of Velvetta® or similar cheese
1/4 cup milk
1 1/2 tsp Denny’s Bacon Salt
1 tsp garlic powder
1 tsp Trail Blazer Wing & Hot Sauce or Louisiana-style hot sauce
1 can canned tomatoes with chilies (such as Rotel)
1 lb of cooked and chopped bacon
4 green onions
Cube cheese and add milk. Microwave until it can be easily stirred – approximately 2.5 minutes on high. Add Denny’s Bacon Salt, garlic powder, Trail Blazer Wing & Hot Sauce and tomatoes/chili mix. Microwave approximately another 2 minutes. Stir in cooked bacon and chopped green onions.
4 cups water
1/2 teaspoon salt, plus more for seasoning
1 Tablespoon Premium All Purpose Rub
1 pound Brussels sprouts, trimmed and halved
6 slices bacon
1/2 cup shallots
black pepper, for seasoning
Cook bacon in a large skillet over medium heat until very crisp, about 3 to 4 minutes per side. Turn off heat and transfer bacon to a paper towel-lined plate. Reserve the pan with the bacon fat. Allow bacon to cool, and then chop into small pieces. In a medium-sized pot, add water and 1/2 teaspoon salt. Bring the water to a boil. Add Brussels sprouts and cook 5 to 6 minutes, or until tender. Immediately drain the Brussels sprouts and shake to remove the excess water. Turn heat to medium-high on the pan with the bacon fat drippings. Add the shallots and sauté for 2 minutes, until tender, stirring occasionally. Push the shallots to the side of the pan, and add the Brussels sprouts and the Premium All Purpose. Cook for about 5 minutes, searing each side of the Brussels sprouts until lightly brown. Turn off heat and season with salt and pepper. Add the bacon to the pan and stir to combine.
2 pounds boneless skinless chicken thighs or breasts
1 cup Fat Boy Chipotle Sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
¼ cup honey
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon black pepper
In a blender or food processor combine Fat Boy Chipotle sauce, cider vinegar, brown sugar, Worcestershire sauce, honey, salt, garlic powder, cumin, and black pepper and blend until smooth.
Preheat grill to medium high heat. Salt and pepper the chicken and add to the grill. Baste the chicken generously, turn over after about 2 minutes and baste again. Cook until the chicken is 165 degrees and no longer pink in the center. Baste one last time before serving.
1 Tbsp olive oil
3 cups cooked shredded chicken
1/4 medium red onion, sliced
1/2 cup Copperhead Sauce
1/4 cup chopped fresh cilantro
3 Tbsp unsalted butter, softened
8 slices bread
8 slices thick cut pepper jack cheese
Heat oil in skillet over medium heat. Add in chicken and onion. Cook until chicken is warmed and onion is soft. Stir in Copperhead and cilantro. Set aside. Heat griddle to medium heat. Spread one side of each slice of bread with butter. Place one slice of cheese on non-buttered side. Spoon 1/2 cup of chicken mixture on top. Place another piece of cheese on top of chicken. Top with another slice of bread with the buttered side out. Cook sandwiches over medium heat 3-4 minutes each side or until golden brown and the cheese has melted.
2 russet potatoes
2 Tbs. olive oil
Denny’s Natural Bacon Salt
Preheat oven to 400 degrees F. Line baking sheets with parchment paper. Clean each potato and slice into 1/8-inch slices. In a bowl, toss the potato slices on the baking sheets with Denny’s Natural Bacon Salt. Arrange potato slices on the baking sheets. Bake for 18 minutes or until done.
1 Tbsp canola oil
2 cloves garlic minced
2 green onions sliced
3/4 cup frozen or fresh carrots
3/4 cup frozen peas
2 eggs cooked and chopped
3 Tbsp soy sauce
1/2 teaspoon sesame oil
1 Tbsp Fat Boy Teriyaki Rub
3 1/2 cups cooked white rice
1 cup chopped cooked chicken, pork or shrimp (optional)
Heat oil in a wok or pan over medium-high heat. Add garlic, green onions, carrots & peas; cook until softened. Add rice (and protein if using) and continue to cook until rice slightly crisped and brown. Don’t stir too much, you do want to get a little bit of caramelization. Add teriyaki rub to soy sauce. Add in cooked egg, soy sauce mixture, and sesame oil to rice. Heat and enjoy.
3 cans crabmeat
1 stalk celery and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon Captain Ed’s Seafood Rub
Kosher salt and freshly ground pepper to taste
In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
3 cups toasted rice cereal
3 cups toasted corn cereal
1 1/2 cups bite-size pretzel twists
1 1/2 cups bite-size cheese crackers
3/4 cup honey-roasted peanuts
1/2 cup Haugwaush, Sticky Stuff, Chipotle or Blazin’ Boar sauce
1 tablespoon vegetable oil
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
In large microwavable bowl, mix cereals, pretzels, crackers and peanuts. In medium bowl, mix remaining ingredients until well blended. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 7 minutes, stirring every 2 minutes. Spread on foil or paper towels to cool. Store in airtight container.
Blend all ingredients in a food processor. If you don’t have Fat Boy Premium All Purpose Rub, try something sodium-based as a substitute. This is a great recipe to play with. What do you like in your Bloody Mary? Try adding to the dip to meet your tastes!