• 4 Oscar Mayer Jumbo Angus Beef Hot Dogs
• 4 slices Oscar Mayer Bacon
• 1 7.5-oz mini Coca-Cola can
• 1 cup shredded lettuce
• 2 Roma tomatoes
• 8 Signature Select hot dog buns
• 1 avocado, skin removed, pitted and sliced lengthwise
• Unsalted butter
• Bamboo skewers 

Sauce Ingredients:

• ½ cup Kraft Real Mayo
• 2 Tbsp (Lucerne) sour cream
  
• 2 tsp yellow mustard 

 

1. Marinate 4 slices of bacon in Coca-Cola for 2 hours.
2. (The carbonation and sugar breaks down the bacon, making it easy to bite through, while leaving the bacon with a tasty, caramelized flavor.)
3. Mix sauce ingredients together and keep in fridge until ready to use.
4. Soak 4 bamboo skewers in water for 20 minutes.
5. Pre-heat grill to medium-high. Cut hot dogs in half and thread hot dog on wooden skewer. Lay skewers flat on counter and using a chef's knife, cut sausage in a spiral motion, twisting skewer until reaching the bottom. Repeat with all sausages.
6. Cut bacon slices in half. Separate hot dog until it fills up the length of skewers, then twist bacon in the space between the hot dog.
7. Grill skewers about 15 minutes or until bacon is cooked through and crispy. When done, set aside. Butter buns and lightly toast.
8. Assemble Hot Dogs. Drizzle buns with BLT sauce. Add dog to bun (remove skewer), with tomato slices and shredded lettuce. Take it to the #NextLevel with sliced avocados!
9. Enjoy with potato chips, pickle spears or your favorite hot dog side.  

• 1 pkg. (8 oz.) Philadelphia brick cream cheese, softened
• 36 OREO Cookies, finely crushed
• 4 oz. white candy coating wafers, melted
• 3 Tbsp. multi-colored sprinkles or small candies
• 48 SOUR PATCH KIDS Candies

1. Mix cream cheese and cookie crumbs until blended.
2. Shape into 48 (1-inch) balls. Place on parchment-covered rimmed baking sheet. Press thumb into center of each ball to make deep indentation; smooth and shape both edges of cookie ball to resemble life preserver. Freeze 10 min.
3. Dip tops of cookie ball preservers, 1 at a time, into melted candy coating; return, coated sides up, to prepared baking sheet. Immediately top with sprinkles.
4. Refrigerate 1 hour or until firm. Meanwhile, cut SOUR PATCH KIDS Candies crosswise in half.
5. Place bottom halves of SOUR PATCH KIDS Candies in single layer on serving plate; top with life preserver cookie balls and tops halves of SOUR PATCH KIDS Candies. Keep refrigerated.

Recipe Tips

1. Prepare using any color candy coating wafers. For added fun, prepare using several different colors. You can use any SOUR PATCH KIDS Candies of your choice

2. If melted candy coating becomes too thick, stir in up to 1/2 tsp. oil until coating is thinned to desired dipping consistency.

• 1 jar (16 ounces) Pace^® Chunky Salsa
• 1 cup fresh corn kernels

1. Stir the salsa and corn in a small bowl.
2. Serve with tortilla chips for dipping or use as a topping for grilled meats, tacos or fajitas.

• 1 bag (10 oz each) Birds Eye^® Steamfresh Sweet Corn
• 4 slices thick cut bacon, chopped
• 3 cups water
• 1 can (12 oz each) evaporated milk
• 2 tablespoons butter
• 2 cups dry large elbow macaroni, uncooked
• 1 ¼ teaspoons kosher salt
• 1 tablespoon Gulden’s^® Dijon mustard
• 4 ounces Tillamook sharp Cheddar cheese (1cup)
• 4 ounces Pepper Jack cheese, shredded (1 cup)
• ½ cup shredded Parmesan cheese
• 1 green onion, thinly sliced

1. Microwave sweet corn according to package directions. Cook bacon in a 12-inch cast-iron skillet over medium heat until crispy, 5 to 8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan.
2. Add cooked corn to skillet. Cook until corn is lightly browned, about 5 minutes, stirring frequently. Stir in water, evaporated milk, butter, uncooked macaroni, salt, and mustard; bring to a boil.
3. Boil, uncovered, until pasta is al dente and sauce has thickened, about 5 minutes. Remove from heat and stir in 3/4ths of the Cheddar and pepper Jack cheeses. Top mac and cheese with remaining Cheddar, pepper Jack and Parmesan cheeses. Sauce will continue to thicken as it stands.
4. Adjust oven rack so it’s about 8-inches from the broiler and heat broiler to high. Broil mac and cheese until top is lightly browned, about 3 minutes. Top mac and cheese with bacon and broil about 30 seconds more to re-crisp the bacon.
5. Garnish smoky sweet corn mac and cheese with green onion and serve!

• 2 LBS sweet potato, peeled and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp garlic powder
• ½ tsp salt
• 3 tbsp reduced-sodium soy sauce, preferably Tamari if gluten-free
• 2 tbsp vegan Worcestershire sauce
• ¼ yellow onion, roughly chopped
• 1 cup chickpeas, drained and rinsed
• 1 ¼ cups gluten-free organic rolled oats
• ¾ cup raw walnuts, crushed
• ¾ cup flaxseed meal
• 1 tsp smoked paprika
• 1 tbsp Silk Unsweet or Original Almondmilk
• 2 tbsp unrefined coconut oil or vegetable oil
• Whole wheat or gluten-free mini slider buns
• Avocado, additional Worcestershire sauce, onion, kale, mustard and mayonnaise, for serving

1. Preheat oven to 375°F.
2. Combine sweet potato cubes, olive oil, garlic powder and salt. Spread into a single, even layer on a large baking sheet and roast until golden brown (approximately 35-40 minutes).
3. Remove from oven and cool slightly.
4. Place the roasted sweet potatoes into the bowl of a food processor along with soy sauce and Worcestershire sauce. Pulse 15-20 times to combine.
5. Add onion and chickpeas and pulse until fully combined, occasionally stopping to scrape down the food processor bowl. Mix just until the chickpeas and onion are fully incorporated.
6. NOTE: The mixture should have the consistency of mashed potatoes. Avoid overmixing.
7. Combine oats, walnuts, flaxseed meal and paprika in a large bowl.
8. Fold sweet potato mixture into the dry ingredients, then mix in Silk.
9. Measure out 1/3 cup of the mixture at a time and, using your hands, form into round burger-shaped patties.
10. Heat the coconut or vegetable oil in a medium sauté pan over medium heat. Add the patties and sauté until golden brown on each side, about 4 minutes per side.
11. Serve on slider buns with your choice of toppings.