Cheeseburger Dip
This cheeseburger dip is the best way to start your summer off right in the most creative way! By adding the new Pioneer Woman Spices Collection to the dip mix, you will wow your guests! On top of that, use the Frontier Speckle Aluminum 12-Inch Everyday Pan to prepare your meal!
Ingredients:
Dash of your favorite Pioneer Woman Spice
1 tbsp. vegetable oil
1 lb. ground sirloin
1 tbsp. Worcestershire sauce
1 tsp. kosher salt
1 tsp. ground black pepper
12 oz. cream cheese, softened
1 8 oz. bag shredded cheddar jack cheese
1 c. thinly sliced lettuce, such as romaine
1/2 c. diced tomatoes
1/4 c. diced red onions
1/4 c. chopped dill pickles
FOR THE SPECIAL SAUCE:
1/3 c. mayonnaise
1 tbsp. mustard
1 1/2 tbsp. ketchup
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. smoked paprika
1 tbsp. pickle brine (juice from the jar)
Directions:
Preheat the oven to 375˚.
For the dip: Heat the oil in a medium skillet over medium-high heat. Add the ground beef, Worcestershire sauce, salt, and pepper. Cook, while breaking apart into small pieces with a wooden spoon, until lightly browned and no longer pink, about 6 minutes. Remove from the heat.
Spread the cream cheese to fill the bottom of a 10-inch cast-iron skillet. Top with ½ of the shredded cheese, the cooked ground beef, then the remaining shredded cheese on top. Bake for 18 to 20 minutes until the edges are bubbly. Let cool slightly, about 10 minutes.
For the special sauce: In a small bowl, stir together the mayonnaise, mustard, ketchup, garlic and onion powders, smoked paprika, and pickle brine.
Top the dip with lettuce, tomato, red onion, and pickle slices. Drizzle with special sauce. Serve with kettle-cooked potato chips or pita chips with tomato and pickled jalapeños.
Pepperoni Pizza Rolls
Who doesn’t love a good pizza roll? The Pioneer Woman stepped it up a notch with this easy recipe that your guests will love! By sprinkling the new Pioneer Woman Spices Collection into the dough, your pizza rolls will be top notch! On top of that, use the Prairie Signature Cast Aluminum Double Griddle to make sure they care cooked to perfection.
Ingredients:
Dash of your favorite Pioneer Woman Spice
1 ball refrigerated pizza dough (about 14 ounces), at room temperature
All-purpose flour, for sprinkling
1/2 c. marinara sauce, plus more for dipping
1/2 c. grated parmesan cheese
1/2 tsp. dried oregano
1/2 tsp. kosher salt
10 slices part-skim mozzarella cheese
2 oz. sliced pepperoni, halved
4 sticks mozzarella string cheese
Directions:
Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it’s a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano and salt. Evenly top with the mozzarella slices and half of the pepperoni.
Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.
Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.
Watermelon Salsa
Getting creative with new summer recipes can be hard. However, The Pioneer Woman created a watermelon salsa to add some refreshing aspects to your summer! By sprinkling the new Pioneer
Woman Spices Collection into the mix, this salsa will be a fan favorite! Moreover, by using the Signature 7-Inch Stainless Steel Cleaver Knife, this recipe can be completed within minutes.
Ingredients:
Dash of your favorite Pioneer Woman Spice
1/2 whole Small Seedless Watermelon, Diced
1/2 whole Red Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Finely Diced
1 whole Yellow Bell Pepper, Seeded And Finely Diced
2 whole Jalapeños, Seeded And Finely Diced
1 whole Bunch Cilantro, Chopped
2 whole Juice Of 1 To 2 Limes
1/2 tsp. Salt
Directions:
Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.
Serve with chips or on top of grilled chicken or fish...or as a side salad!
Spread the cream cheese to fill the bottom of a 10-inch cast-iron skillet. Top with ½ of the shredded cheese, the cooked ground beef, then the remaining shredded cheese on top. Bake for 18 to 20 minutes until the edges are bubbly. Let cool slightly, about 10 minutes.
For the special sauce: In a small bowl, stir together the mayonnaise, mustard, ketchup, garlic and onion powders, smoked paprika, and pickle brine.
Top the dip with lettuce, tomato, red onion, and pickle slices. Drizzle with special sauce. Serve with kettle-cooked potato chips or pita chips with tomato and pickled jalapeños.
Pepperoni Pizza Rolls
Who doesn’t love a good pizza roll? The Pioneer Woman stepped it up a notch with this easy recipe that your guests will love! By sprinkling the new Pioneer Woman Spices Collection into the dough, your pizza rolls will be top notch! On top of that, use the Prairie Signature Cast Aluminum Double Griddle to make sure they care cooked to perfection.
Ingredients:
Dash of your favorite Pioneer Woman Spice
1 ball refrigerated pizza dough (about 14 ounces), at room temperature
All-purpose flour, for sprinkling
1/2 c. marinara sauce, plus more for dipping
1/2 c. grated parmesan cheese
1/2 tsp. dried oregano
1/2 tsp. kosher salt
10 slices part-skim mozzarella cheese
2 oz. sliced pepperoni, halved
4 sticks mozzarella string cheese
Directions:
Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it’s a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano and salt. Evenly top with the mozzarella slices and half of the pepperoni.
Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.
Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.
Watermelon Salsa
Getting creative with new summer recipes can be hard. However, The Pioneer Woman created a watermelon salsa to add some refreshing aspects to your summer! By sprinkling the new Pioneer
Woman Spices Collection into the mix, this salsa will be a fan favorite! Moreover, by using the Signature 7-Inch Stainless Steel Cleaver Knife, this recipe can be completed within minutes.
Ingredients:
Dash of your favorite Pioneer Woman Spice
1/2 whole Small Seedless Watermelon, Diced
1/2 whole Red Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Finely Diced
1 whole Yellow Bell Pepper, Seeded And Finely Diced
2 whole Jalapeños, Seeded And Finely Diced
1 whole Bunch Cilantro, Chopped
2 whole Juice Of 1 To 2 Limes
1/2 tsp. Salt
Directions:
Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.
Serve with chips or on top of grilled chicken or fish...or as a side salad!
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