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When in doubt, turn to these crowd-pleasing recipes you can easily whip up with Kroger® Brand.
1. Whipped Cottage Cheese Toast
INGREDIENTS:
1 cup Kroger® Brand 4% Whipped Cottage Cheese
Salt, for seasoning
2 slices of thick toasted bread
½ cup mixed berries
¼ cup Kroger® Brand Clover U.S. Grade A Honey or agave
1 Tbsp. chia seeds
DIRECTIONS:
Add cottage cheese to a small bowl and season with salt.
Add cottage cheese to toasted bread. Top with berries and grizzle with honey or agave. Sprinkle with chia seeds and serve.
2. Mini Lemon Cheesecake Bites with Berries
INGREDIENTS:
Crust
1 cup Kroger® Brand Graham Cracker Crumbs
3 Tbsp. butter, melted
1 tsp.Kroger® Brand Ground Cinnamon
Filling
1 10.5-oz. package of Kroger® Brand Original Cream Cheese Squeeze Pouch
½ cup Kroger® Brand Original Sour Cream
½ cup Kroger® Brand Pure Cane Granulated Sugar
1 tsp. vanilla extract
Zest and juice of half lemon
2 eggs, room temperature
Pinch of salt
Berry Topping
½ cup berry jelly
½ cup fresh berries
Mint for garnish
DIRECTIONS:
Preheat the oven to 325ºF. Line a muffin tin with 12 cupcake liners and set aside.
Add graham cracker crumbs, melted butter, and cinnamon to a large bowl. Stir to combine until crumbs are evenly moistened. Evenly distribute crumbs among the 12 liners and press firmly down into the liner. Bake for 5–7 minutes until set and golden. Remove and set aside.
In a large bowl, add cream cheese and sour cream, and mix until combined and smooth. Add sugar, vanilla extract, and lemon zest and juice, and whisk until fully combined. Add eggs and whisk until fully incorporated and smooth.
Pour mixture into a large measuring cup and evenly distribute into liners, filling them to the top. Carefully place them in the oven and bake for 15–17 minutes, or until set. Remove and let cool for at least 1 hour.
Gently mix berry jelly with fresh berries. Top cups with 1 tablespoon of berry jelly mixture and garnish with mint.
3. Cottage Cheese Blueberry Pancakes
INGREDIENTS:
1 cup flour
1 Tbsp. baking powder
½ tsp. kosher salt
4 eggs
1½ cupsKroger® Brand 2% Whipped Cottage Cheese
1 tsp. vanilla extract
2 Tbsp. sugar
¼ cup Kroger® Brand Pure Coconut Oil, melted
½ cup blueberries
Maple syrup
Powdered sugar
DIRECTIONS:
Add flour, baking powder, and salt to a large bowl and mix to combine. In a separate bowl, mix together eggs, cottage cheese, vanilla, sugar, and coconut oil until smooth. Pour wet ingredients into the flour mixture and whisk until smooth and combined. Fold in blueberries and set aside.
Heat a large griddle or skillet over medium heat. Spray with cooking spray or brush with butter. Using a ladle or ¼ cup measuring cup, pour onto the hot skillet. Add a few pancakes at a time but make sure not to crowd the pan. Cook until the centers of the pancakes form small bubbles and the edges begin to set. Flip and cook for an additional minute and remove from heat. Top with maple syrup and powdered sugar.
4. Buffalo Chicken Tender Tacos
INGREDIENTS:
12 Kroger® Brand Crispy Chicken Strips, cooked
1 cup Kroger® Brand Buffalo Mild Wing Sauce
2 carrots, shredded
2 cups cabbage, shredded
4 green onions, thinly sliced
3 Tbsp. cilantro, roughly chopped
6 flour tortillas, warmed
¼ cup Kroger® Brand Creamy Ranch Sour Cream Dip & Spread
DIRECTIONS:
Cook chicken strips according to package instructions.
Add buffalo sauce to a large bowl. While chicken strips are still hot, add to the bowl and coat in buffalo sauce. Set aside.
Add carrots, cabbage, green onion, and cilantro to a bowl and mix to combine.
Add 2 chicken strips to each tortilla, top with cabbage carrot mixture, and drizzle with ranch sour cream dip.
5. Savory Cottage Cheese Bowl with Soft-Boiled Egg and Everything Bagel Seasoning
INGREDIENTS:
2 eggs
4 cups Kroger® Brand 2% Whipped Cottage Cheese
1 Kroger® Brand Hass Avocado, sliced
2 Persian cucumbers, thinly sliced
1 cup Kroger® Brand Grape Tomatoes, halved
4 Tbsp. olive oil
1 Tbsp. chives, minced
Everything bagel seasoning
Black pepper
DIRECTIONS:
Bring a small pot of water to a boil. Carefully add eggs and cook for 6½ minutes at a gentle boil. Remove eggs and place into an ice bath. Let eggs cool for 2–3 minutes.
Divide cottage cheese into 2 bowls.
Top with soft-boiled eggs, avocado, cucumbers, and tomatoes. Drizzle with olive oil and sprinkle with chives, bagel seasoning, and black pepper.
6. Roasted Potatoes with Cheddar, Bacon, and Ranch Dip
INGREDIENTS:
1 bag of Kroger® Brand Southern Style Hash Browns
¼ cup olive oil
1 tsp. garlic powder
1 tsp. smoked paprika
Salt
Pepper
1 cup Kroger® Brand Shredded Sharp Cheddar Cheese
4 slices of bacon, cooked and diced
¼ cupKroger® Brand Creamy Ranch Sour Cream Dip & Spread
4 green onions, thinly sliced
2 Tbsp. cilantro, minced
DIRECTIONS:
Preheat the oven to 400ºF.
Add hash browns to a large bowl. Drizzle with olive oil and add garlic powder and paprika. Season with salt and pepper, and add to a large parchment-lined sheet tray. Bake for 40–45 minutes, tossing them about halfway through baking (around 20 minutes). Remove from the oven and top with cheddar cheese and bacon. Bake for an additional 3–5 minutes until the cheese is fully melted.
Remove from the oven and add to a large plate or serving platter. Dollop with sour cream ranch dip and top with green onions and cilantro.
