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A quick, colorful pasta dinner made with tender penne, sautéed zucchini and tomatoes, sweet peas, and creamy Rao’s Vodka Sauce. Finish with Pecorino Romano for a simple weeknight dish that feels special.

Recipe Info

Prep Time: 10 min
Cook Time: 25 mins
Serves: 4-6 people

Ingredients

1 (24-ounce) jar Rao’s Vodka Sauce
1 (16-ounce) bag Rao’s Penne Rigate
1 pint grape tomatoes, halved
1 medium zucchini, cut into half-moon slices
1 cup PICS frozen peas, thawed
3 tablespoons PICS olive oil
½ cup freshly grated Market 32 Pecorino Romano cheese, plus more for serving

Instructions

Bring a large pot of salted water to a boil. Cook the Rao’s Penne Rigate according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat.
Add the zucchini and grape tomatoes to the skillet. Sauté for 3 to 5 minutes, stirring occasionally, until the zucchini is just tender, and the tomatoes begin to soften.
Add the Rao’s Vodka Sauce to the sautéed vegetables and bring to a gentle simmer.
Add the drained pasta and thawed peas to the sauce. Toss to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Remove from the heat. Stir in the Pecorino Romano cheese, then taste and adjust seasoning if needed.
Serve warm with extra Pecorino Romano cheese on top.

Make it Hearty: Add grilled chicken, shrimp, or Italian sausage for extra protein!

The combo of RITZ Crackers and shredded hash browns make a crunchy, bite sized loaded potato snack complete with creamy cheese, cool sour cream and crisp bacon.

Recipe Info

Prep Time: 15 min
Cook Time: 30 mins
Servings: 10

Ingredients

10 RITZ Crackers
4 cups (about 2/3 of 30-oz. pkg.) frozen shredded hash browns, thawed
1 cup shredded sharp cheddar cheese
3 green onions, chopped, divided
1 egg, beaten
¼ tsp. freshly ground black pepper
⅓ cup sour cream
2 slices bacon, cooked, each cut into 5 pieces

Instructions

Heat oven to 400°F.
Place crackers in 10 nonstick muffin pan cups sprayed with cooking spray.
Combine potatoes, cheese and 2/3 of the onions in large bowl. Add egg and pepper; mix well.
Spoon evenly onto crackers, adding about 1/4 cup potato mixture to each cracker. Use back of spoon to lightly press potato mixture onto crackers.
Bake 20 to 25 min. or until potatoes are crisp and golden brown; cool slightly.
Top with sour cream, bacon and remaining onions.

This High Protein Chicken & Cottage Cheese Flatbread is an easy recipe made with just a handful of everyday ingredients. A mixture of cottage cheese, chicken, eggs and seasonings bakes into a savory flatbread that’s sturdy, flavorful and packed with protein. Using premium Swanson® Canned Chicken makes this recipe especially quick and convenient, so you can skip extra prep and still hit your protein goals. The recipe makes four flatbreads, each with 17 grams of protein. Enjoy them as is, or top with your favorite toppings.

Recipe Info

Prep Time: 10 min
Total Time: 1 hour
Servings: 4

Ingredients

1 can (12.5 ounces) Swanson® Premium White Chicken Breast in Water, drained
2 eggs
1 cup cottage cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Instructions

Heat to oven to 400°F. Line a rimmed baking sheet with parchment paper. Spread the chicken on the baking sheet and break it into smaller pieces with a fork.
Bake for 10 minutes or until the chicken is dried out. Remove from the oven and let cool to room temperature. Remove the parchment with the chicken from the baking sheet and place a new piece of parchment on the baking sheet.
Mix the chicken, egg, cottage cheese, onion powder and garlic powder in a bowl. Place the chicken mixture onto the baking sheet and press into a 10-inch rectangle.
Bake for 30 minutes or until the wrap is lightly browned. Let stand for 10 minutes. Cut into 4 flatbreads.
Top the prepared flatbread with your favorite toppings.

A simple meatball appetizer recipe prepared in a slow cooker with Manwich® and jelly.

Recipe Info

Prep Time: 10 min
Total Time: 2 hours and 10 min
Servings: 20

Ingredients

- PAM® Original No-Stick Cooking Spray
- 2 cans (16 oz each) Manwich® Bold Sloppy Joe Sauce
- 1/2 cup Concord grape jelly
- 1 pkg (28 oz each) frozen cooked meatballs, appetizer size

Instructions

Spray inside of 4-quart slow cooker with cooking spray. Combine sloppy joe sauce and jelly in slow cooker. Add meatballs; stir to coat. Cover; cook on HIGH 2 to 3 hours or until meatballs are hot and jelly has melted. Stir well.
Reduce heat to WARM; serve from slow cooker.

We love these Chili Mac Sliders, not only because they combine two comfort food favorites (chili mac and cheeseburgers), but also because these are sliders without all the work! Instead of shaping a bunch of little burger patties and standing at the stove or grill to cook them, these sliders are made in a baking dish, and cook hands-free in the oven! Bake the beef, then layer on the buns with hearty chili mac soup and American cheese. Add the bun tops and brush with melted butter, parsley and garlic for flavor from top to bottom. Bake until hot and then serve Chili Mac Sliders at your next game day gathering!

Recipe Info

Prep Time: 15 min
Total Time: 40 min
Servings: 12

Ingredients

- 2 pounds 90% extra lean ground beef
- 1 package (15 ounces) Pepperidge Farm® White Slider Buns (12 buns)
- 1 can (18.8 ounces) Campbell’s® Chunky® Chili Mac Beans, Macaroni Pasta & Meat
- 6 slices American cheese (about 4 1/2 ounces)
- 1/2 cup diced red onion
- 3 tablespoons butter, melted
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder

Instructions

Heat the oven to 400°F. While the oven is heating, press the beef in an even layer to cover the bottom of a 13x9x2-inch baking pan. Season with salt and pepper.
Bake for 15 minutes or until the beef is done. While the beef is baking, line another 13x9x2-inch baking pan with aluminum foil (leave extra on the sides for lifting sliders out later). Arrange the bottom bun halves, cut-side up, in the pan.
Using 2 spatulas, lift the beef, in one piece, out of the baking pan onto the bottom bun halves. Top with the soup, cheese, onion and top bun halves. Mix the butter, parsley and garlic powder in a small bowl. Brush the butter mixture on the top bun halves.
Bake for 10 minutes or until hot. Use foil to lift the sliders out of the pan to a cutting board. Cut to separate and serve.

This Guac Dog puts a fresh, flavorful twist on the classic hot dog with creamy guacamole, caramelized onions, crumbled cotija cheese, and tangy pickled jalapeños nestled in a toasted brioche bun. Quick and easy to assemble, this loaded avocado hot dog is perfect for cookouts, game-day gatherings, summer parties, and casual weeknight meals.

Ingredients

1 Hoagie Brioche Bun

1 Hot Dog, Beef

2 Tbsp Caramelized Onions

1/4 Cup Classic Guacamole

1 Tbsp Cotija Cheese, crumbled

3 Slices Pickled Jalapeños

Instructions

In a toasted bun, place classic guacamole.
Top with cooked hot dog.
Top with caramelized onions.
Finish with crumbled cotija cheese and sliced pickled jalapenos.

This homemade easy guacamole recipe “rocks” with zesty RO*TEL tomatoes, onion, and lime juice added to creamy mashed avocados. Perfect for family gatherings or everyday deliciousness, this is the RO*TEL guacamole dip recipe that will impress all your guests.

Recipe Info

Prep Time: 10 min
Total Time: 10 min
Servings: 20

Ingredients

3 ripe avocados, pitted, peeled
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup chopped onion
1 tablespoon lime juice
1/2 teaspoon salt
Ground black pepper
Tortilla chips, optional

Instructions

Mash avocados in medium bowl. Stir in drained tomatoes, onion, lime juice and salt. Season with pepper to taste.
Serve with tortilla chips, if desired.

These slow cooker Buffalo Chicken Sliders are a flavorful game-day appetizer made with tender shredded chicken, spicy Buffalo sauce, sweet King’s Hawaiian rolls, crisp Grillo’s Classic Dill Pickle Chips, and creamy homemade dilly ranch. Easy to prepare in the slow cooker, these crowd-pleasing chicken sliders are perfect for tailgates, parties, family dinners, and casual entertaining.

Ingredients

Buffalo Chicken Sliders

2lbs boneless skinless chicken breasts
1 (16oz) jar Grillo’s Classic Dill Pickle Chips
½ yellow onion, thinly sliced
12 King’s Hawaiian sweet rolls
1 cup ranch dressing
2 tbsp fresh dill, chopped

Buffalo Sauce

⅔ cups cayenne pepper sauce (like Franks RedHot) + more for drizzling
½ cup cold unsalted butter, cubed
1 ½ tablespoon white vinegar
¼ tsp worcestershire sauce
¼ tsp cayenne pepper
¼ tsp garlic powder

Instructions

Add the butter to a small pot and cook over medium heat until just melted. Then, add the hot sauce, vinegar and spices and stir to combine.
Let cook for 2-3 minutes, whisking constantly until smooth. Transfer to a bowl and set aside.
In another small bowl, stir together the ranch dressing and fresh dill. Cover and place in the refrigerator until ready to use.
Add the chicken breasts and sliced onions to a 5-6qt slow cooker. Pour the buffalo sauce over the chicken and gently stir to ensure the chicken is evenly coated.
Cover and cook undisturbed on high for 4-5hrs, until the chicken is tender and cooked through.
Move the chicken to a large bowl and gently shred before mixing with the remaining onions and the cooking liquid.
Thinly slice 2 stalks of celery and set aside for garnish.
Separate the King’s Hawaiian slider rolls and slice in half before setting the bottom pieces on a serving tray.
Add a scoop of the shredded chicken to each bun and top with sliced celery and a drizzle of dilly ranch.
Add 2-3 pickle chips to each, then replace the tops on and serve with extra hot sauce on the side.

Serve up the winning snack when you’re celebrating fall football with friends and family. These fun – and easy! – bacon and cheese bites will be a hit.

Recipe Info

Prep Time: 30 min
Cook Time: 1 hour
Servings: 4

Ingredients

½ cup sharp cheddar pub cheese
1 Tbsp. cream cheese spread
¼ cup real bacon bits
20 RITZ Crackers
2 green onions

Instructions

Mix cheese spread and cream cheese in bowl until blended.
Refrigerate 1 hour.
Shape cheese mixture into 20 oval shapes to resemble footballs, using about 1 tsp. cheese mixture for each football.
Coat footballs with bacon bits; place on crackers.
Cut green part of each onion into 5 thin strips. Discard or reserve white parts of onions for another use.
Cut green onion strips into smaller pieces, then place on footballs for the laces as shown in photo.

Take your grilled cheese to the next level with this irresistible Buffalo Chicken Dip Grilled Cheese. Creamy, spicy Buffalo chicken dip is layered with melty cheese between buttery KING’S HAWAIIAN® Original Hawaiian Sweet Rolls for a crave-worthy twist on a classic comfort food favorite. Ready in just 20 minutes, this easy Buffalo chicken grilled cheese recipe is perfect for game day, parties, family dinners, or whenever you’re craving something cheesy, crispy, and full of Buffalo flavor.

Recipe Info

Cook Time: 20 minutes
Servings: 12

Ingredients

1 King’s Hawaiian Original Hawaiian Sweet Rolls, 12ct
2 Cup shredded, cooked chicken
8 oz cream cheese
1/2 Cup Frank’s RedHot Original Cayenne Pepper Hot Sauce
3/4 Cup shredded jack cheese
1/2 Cup blue cheese crumbles
1/2 Cup green onions, chopped
2 TBSP butter (or mayonnaise)

Instructions

Mix chicken, cream cheese, hot sauce, shredded cheese, blue cheese, and green onions
Cut King’s Hawaiian Original Hawaiian Sweet Rolls in half, then spread with butter (or mayo)
Assemble grilled cheese with the buttered rolls and buffalo chicken dip, then grill until golden brown on each side