1. In a large saucepan, melt the Butter over medium-low heat. Once Butter is melted, add the Onions, Carrots and Garlic; cook until the Onions are translucent and soft (about 3-5 minutes).
2. Add the Broccoli, Chicken Broth and Seasonings to the Onion mixture and cook over low heat until the Broccoli has softened ~ about 15 minutes.
3. Next, using either an Immersion Blender, Regular Blender or Food Processor, thoroughly blend the cooked Vegetable/Broth mixture; set aside in the large saucepan over Low heat.
4. Meanwhile, in a small/medium bowl, combine the GF Flour blend and Milks using a whisk to thoroughly blend; Add this mixture to the Vegetable/Broth mixture in the large saucepan.
5. Increase the temperature to Medium/Medium-Low and bring to a boil, while whisking continuously; once the mixture has thickened (about 5 minutes), remove from heat and add the Shredded Cheddar.
6. Serve with your favorite GF Bread and Enjoy!

1. Place all of the ingredients, except for the Water, into a Food Processor and pulse until the mixture looks like “sand.”
   
2. With the Food Processor running, slowly add the Ice-Cold Water, one Tbsp at a time, through the shoot until the dough forms a large ball.
3. Wrap the Cheese dough ball in plastic and refrigerate for 1 hour.
4. When ready to bake, preheat oven to 350 degrees.
5. Line 1-2 baking sheets with Parchment Paper or Silicone Baking Mats; set aside.
6. Roll the dough out to 1/4″ thickness on a lightly floured surface, cut into desired shapes and place on the prepared baking sheets.
   
7. Bake for 15-18 minutes or until golden brown.
   *See notes for “crisping” up crackers if they turn soft.
8. Allow the crackers to cool completely on a wire rack to develop the flavors and desired crispness.
9. Enjoy 🙂
   
10. 

1. Place all of the ingredients, except for the Ice Water, into a Food Processor and pulse until the mixture looks like sand.
   
2. With the Food Processor running, slowly add the Ice Water, one Tablespoon at a time, through the shoot until the dough forms a ball.
3. Wrap the Cheese-dough ball in plastic and refrigerate for 1 hour.
4. When ready to bake, preheat oven to 350 degrees.
5. Line 1-2 baking sheets with silicone baking mats or parchment paper; set aside.
6. Roll out the dough to 1/4″ thickness and cut into desired-size squares using a pizza cutter ~ I use a straight-edge ruler and usually cut my dough into 1″ x 1″ squares.
   
7. Place the squares onto the lined baking sheets.
   
8. Using the smaller end of a chop stick or wooden skewer, poke a small hole into the center of each square.
   Note: If desired, you can sprinkle the crackers with a little kosher salt at this stage, but they really do not need it 😉
9. Bake the crackers for 15-18 minutes or until golden brown; I bake mine for the maximum amount of time since I prefer mine on the more crispy side.
   
10. Allow to cool completely to fully develop the flavors and desired crispiness.
11. Enjoy with your favorite soup, salad or all on their own 🙂
    
12. Note: if your crackers get soft, simply toss them onto a baking sheet and re-heat in a 275 degree oven for about 8-10 minutes.

1. While the bacon is cooking, begin making the BBQ Ranch Dressing.

The BBQ Ranch Dressing:

1. In a medium-size bowl, whisk together all of the dressing ingredients, except for the Buttermilk.
2. Once all of the ingredients are thoroughly combined, add the Buttermilk 1/4 cup at a time until desired consistency is reached. Reserve any leftover Buttermilk in the refrigerator to add to the dressing later, as it will thicken over time.
3. Cover and refrigerate the dressing until ready to use.

The Salad:

1. In a very large bowl, place all of the salad ingredients, except for the Pico de Gallo, and gently toss to mix (reserve some of the Cheese and Onions for toppings).

Putting it All Together:

1. To serve the salad, you can set up a station with the large salad bowl as center stage with the Bacon served in a side bowl (for non-bacon-eaters), as well as the Pico de Gallo and any other toppings that you want to serve separately. You can also serve the BBQ Ranch Dressing separately or sparingly toss on the salad, so individuals can add more if desired 😉

1. Preheat oven to 350 degrees.
2. In a 9″ x 13″ (or 4 quart) baking dish dish, mix together the Chicken, the Hot Sauce and 1 1/2 Cups Shredded Cheese until thoroughly blended; Spread out evenly in the pan and set aside.
3. In a medium saucepan, heat the Ranch Dressing and the Cream Cheese over Low heat until the Cream Cheese has completely melted and the mixture is smooth. Pour this mixture evenly over the Chicken mixture in the baking dish.
4. Top with the remaining Shredded Cheese.
5. Bake uncovered for approximately 30-35 minutes, or until edges are bubbly and the top is lightly brown.
   
6. Serve with your favorite chips, pita chips, bread, etc. Enjoy 🙂
   

1. Preheat oven to 375 degrees.
2. Grease a 2-quart casserole dish; set aside.
3. In a large skillet, heat the Oil and Butter over medium heat until the butter is melted.
4. Saute the thinly sliced Squash and Onion until both are soft. Sprinkle with the Salt and Pepper.
5. Transfer the Squash and Onion to the prepared casserole dish and add the Parmesan, Cheddar and Sour Cream. Mix gently until well combined.
6. Sprinkle the Bread Crumbs evenly over the top.
   
7. Bake for about 30 minutes or until bubbly and the top is a light golden brown.
   
8. Serve with a fresh green salad and your favorite protein….pairs lovely with the Maple Glazed Salmon!
   

1. Preheat oven to 400 degrees.
2. Gather the ingredients.
   
3. Spray a 9″ x 13″ baking pan with non-stick cooking spray (or coat with butter). Dump the bite-sized pieces of potatoes into the baking pan and spread evenly.
   
4. In a large bowl, combine the cream, milk, flour, salt and pepper and whisk until thoroughly mixed. Pour this over the potatoes in the baking dish.
   
5. Cover the baking dish with foil and bake for approximately 20 minutes. Remove foil and bake for an additional 15-20 minutes.
6. Top with the cheese and bake for approximately 5 minutes, or until cheese melts and mixture is bubbly. Top with green onions and serve while hot. Enjoy!
   

Making the Chicken Barbecue Filling

1. Gather the ingredients.
   
2. In a large non-stick skillet, dump the chicken, ketchup, tomato soup, onion, vinegar and sugar.
   
3. Mix well and simmer for 30 minutes.
   

Making the “Cups”

1. Preheat oven to 400 degrees.
2. While the Barbecue Filling is simmering, roll out the biscuits on a floured surface, then press each into a muffin tin.
   

Assembling the Barbecue Chicken Cups

1. Fill each cup with the Barbecue Filling (you will have some leftover filling).
   
2. Top with the shredded cheese.
   
3. Bake for 8-11 minutes or until the edges of the biscuits are a light golden brown.
   
4. Let rest for a couple of minutes before removing them from the muffin tin.
5. Serve with a fresh green salad and Enjoy!