Lightened Up Cheesy Bacon Corn Dip

This post brought to you by Butterball Every Day. All opinions are 100% mine.

Lightened Up Cheesy Bacon Corn Dip Recipe l

Something sad happened the other day, I went to the grocery store and there was no longer a big display of sweet corn. The corn had been relegated to a tiny little section packed in with all the other vegetables. Sweet corn is a summer staple around here, and when it starts to disappear, that means fall is here. Don’t get me wrong, I love fall and all of the fall baking, but I love all of the fresh produce of summer. I knew I had to snatch some up before it was completely gone to use it in this lightened up cheesy bacon corn dip that I’ve been wanting to try.

ButterBall Bacon

Who doesn’t like cheese, bacon, and corn?! Especially when it’s combined in a warm dip! Since I had summer and fresh produce on my mind while preparing the dip, I knew I wanted to make it lighter than your average cheesy bacon dip. In order to accomplish that, I turned to turkey bacon.

Cheesy Bacon Corn Dip

Butterball turkey bacon is a lean option to use in place of pork bacon. With 65% less fat than pork bacon, turkey bacon allows you to still enjoy the flavor you love while being able to stay on track eating right. I also used 1/3 of the fat cream cheese (neufschatel) and Greek yogurt in place of sour cream. (Little tweaks that your taste buds won’t notice but the rest of your body will thank you for!)

Lightened Up Cheesy Bacon Corn Dip Recipe l

This cheesy bacon corn dip is loaded with flavor and tastes so good that you’d never know that seven simple ingredients and less than 30 minutes is all it takes to have this dip ready to serve! Prepping the veggies is the hardest part, that and not starting to snack on it as soon as the cheese has melted! This dip makes a great lighter option to serve on game day or at any event where warm, cheesy dip is welcome!

Get some more inspiration for how to use turkey bacon with these Butterball recipes and save some money while you’re at it with these Butterball coupons!

Lightened Up Cheesy Bacon Corn Dip
Serves: 8
  • 2½ C sweet corn (you can also use frozen corn that is thawed or canned corn)
  • ½ C chopped bell pepper
  • 8 oz ⅓ of the fat cream cheese, cubed
  • ¼ C plain Greek yogurt
  • 1 C part-skim mozzarella and cheddar blend
  • ½ C chopped tomato
  • 5 slices of Butterball turkey bacon, cooked and crumbled
  • salt and pepper to taste
  1. In a medium saucepan, drizzle a bit of olive oil on the bottom and add corn and peppers. Cook over medium heat until peppers just start to turn translucent.
  2. Stir in cream cheese and Greek yogurt. Add in shredded cheese. Cook over medium-low heat until cheese is melted.
  3. Stir in tomatoes and turkey bacon. Salt and pepper to taste. If dip is too thick, add 1-2 tablespoons of milk.
  4. Serve immediately.
You can also serve this dip in a crock pot with the heat set to low.

 Lightened Up Cheesy Bacon Corn Dip Recipe l

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Caramel Dark Chocolate Chip Oat Cookies (100% Whole Wheat)

Caramel Dark Chocolate Chip Oat Cookies Recipe l

So, I started writing this post as though today would be Friday. It isn’t Friday. It’s only Thursday. I guess I don’t need to say how long of a week it has been! I need a cookie. If you’re having the same kind of week as me and need a cookie, too, I have just the ones that will cure “long week” blues. . .caramel dark chocolate chip oat cookies!

Caramel Dark Chocolate Chip Oatmeal Cookies Recipe l

Soft, chewy cookies loaded with gooey caramel and melty dark chocolate. They can make all kinds of situations better. I highly recommend eating them warm and gooey from the oven with coffee, because coffee is needed for weeks like this. But a large glass of milk will work, too! If you don’t eat them all while they’re warm, these cookies stay nice and chewy once cool.

Caramel Dark Chocolate Chip Oat Cookies Recipe l

You won’t have to worry about how long they’ll keep, because they will be eaten up in no time! So go make yourself a batch of cookies and power through the last two days of the week!


What makes these cookies even better is that they are a part of OXO‘s Bake a Difference campaign in support of Cookies for Kids’ Cancer, a non-profit organization founded by two OXO employees inspired by their son’s battle with cancer. During the month of September, OXO is donating $100 to Cookies for Kids’ Cancer for every blog post that is dedicated to this campaign.

You can help too! OXO is also donating 25 cents per specially marked item in support of pediatric cancer as part of its $100,000 pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers! You can view eligible products here.

5.0 from 1 reviews

Caramel Dark Chocolate Chip Oat Cookies (100% Whole Wheat)
Serves: 24
  • 1¾ C whole wheat flour
  • 1½ C quick oats
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ C butter, softened
  • ½ C honey
  • ⅓ C brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ C dark chocolate chips
  • ½ C soft caramels, chopped
  1. Preheat oven to 350. Line a cookie sheet with parchment paper or a baking mat.
  2. In a large bowl, whisk together oats, wheat flour, baking soda, and salt.
  3. In the bowl of a stand mixer or with an electric mixer, cream together butter, honey, and brown sugar. Add eggs and vanilla beat until creamy. Stir in dry ingredients until combined. Stir in chocolate and caramel.
  4. Drop dough by heaping tablespoon full onto prepared cookie sheet.
  5. Bake for 8-10 minutes or until edges start to turn light golden brown. Remove to a wire rack to cool for 5 minutes before removing from pan to cool completely.
  6. Store in an airtight container.

 Caramel Chocolate Chip Oatmeal Cookies recipe l

Disclaimer: I was not compensated for this post. I received OXO products to help support this campaign. Thank you for helping me support this cause!

Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

Slow Cooker Buffalo Chicken Lasagna

Slow Cooker Buffalo Chicken Lasagna -- A quick and easy crock pot recipe!

Slow cooker? Crock pot? What do you call it? I think I use both terms about equally. Well, whatever you call it, it’s time to dust it off and give it a place on your counter! For some reason I don’t use my slow cooker at all in the summer. Slow cookers make me think of comfort food. In the summer I’m all about light options, especially those that involve the grill. But now the cooler weather is moving in, and the crock pot has won its way back to my counter!

Slow Cooker Buffalo Chicken Lasagna Recipe l

It got its first opportunity to prove itself with this slow cooker buffalo chicken lasagna! It didn’t let me down. After a bit of prep work for the ingredients and throwing all the ingredients together, I sat back and let the slow cooker work for me. A few hours later, mouthwatering spicy smells started filling our house, and we had some delicious comfort all ready to go.

 Slow Cooker Buffalo Chicken Lasagna -- A quick and easy crock pot recipe!

If you like buffalo chicken, then you’ll love this twist to traditional lasagna. All of the flavors of buffalo chicken are layered with pasta and cheese. What’s not to like?! Plus, you can mix the layers the night before, so preparation in the morning is minimal. Want to make it even easier? Pick up a rotisserie chicken and you don’t even have to take the time to cook the chicken. Super easy. See? It’s time to finally dig out your slow cooker and give it the attention it deserves!

Slow Cooker Buffalo Chicken Lasagna
Serves: 12
  • 9 lasagna noodles
  • 3 C chicken, cooked and shredded (Rotisserie chicken works well)
  • 12 oz buffalo wing sauce
  • 1½ C spaghetti sauce
  • 1 C bell pepper, chopped
  • 1 C tomatoes, diced (or one 14 oz can diced tomatoes, drained)
  • 15 oz ricotta cheese
  • 1½ C shredded mozzarella cheese
  • ¾ C shredded cheddar cheese, divided
  • ¾ C feta cheese crumbles, divided
  1. In a large bowl, stir together chicken, buffalo sauce, spaghetti sauce, bell peppers, and tomatoes.
  2. In a small bowl, stir together ricotta cheese, mozzarella cheese, ½ cup cheddar cheese, and ½ cup feta cheese.
  3. Spread about 1½ cup of chicken mixture in the bottom of a 5-6 quart slow cooker. Layer with 3 noodles (may need to break noodles to fit). Top with 1½ cups chicken mixture. Top with ⅓ of the cheese mixture. Top with another 3 noodles.
  4. Repeat with another layer of chicken mixture, cheese mixture and 3 noodles. On the top of the last noodles, top with remaining chicken mixture and remaining ⅓ cup cheese mixture. Sprinkle with remaining ¼ cup cheddar cheese and ¼ cup feta cheese.
  5. Cover and cook on low for 4-5 hour or on high for 2.5-3 hours.
  6. Turn off heat and allow to sit for 15 minutes before serving.

Slow Cooker Buffalo Chicken Lasagna -- A quick and easy crock pot recipe!

Pumpkin French Toast Donuts

Pumpkin French Toast Donuts Recipes l

Fall has arrived! (At least for a little bit. . .) We went running in 60 degree weather yesterday and it felt so good! No instant sweating, no choking humidity. . .just crisp, cool air. Definitely excited about more cool runs ahead. Equally exciting is the realization that my house won’t heat up when the oven is on for more than 10 minutes. That is something to celebrate! With donuts, of course!

Pumpkin French Toast Donuts Recipe l

A pumpkin donut with a hint of cinnamon, nutmeg and maple, studded with brown sugar-cinnamon streusel, and topped with a light maple glaze to be exact. What’s not to like?! Pumpkin french toast donuts are the perfect way to welcome fall.

Pumpkin French Toast Donuts Recipe l

Don’t be turned off by the longer list of ingredients. The streusel is worth it! It helps give the donuts the authentic french toast flavor. The light maple glaze on top is like the syrup poured over french toast. Just the topping to finish them off! Welcome fall, celebrate the weekend, or make them just because. Whatever your reason, these pumpkin french toast donuts are sure to make your day a little happier!

5.0 from 1 reviews

Pumpkin French Toast Donuts
Serves: 18
For the Donuts
  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • ⅓ C sugar
  • ¼ C brown sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 1 C milk (soy milk or almond milk would work)
  • ½ C pumpkin puree
  • 2 eggs
  • 3 tbsp butter, melted and cooled
  • 1 tsp maple extract
  • ½ tsp vanilla extract
For the Streusel Pieces
  • ¼ C brown sugar
  • 3 tbsp all-purpose flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp salt
  • 3 tbsp butter, cold
For the Glaze
  • ½ C brown sugar
  • ¼ C butter
  • 2 tbsp milk
  • ½ C confectioner’s sugar
  • 1 tsp maple extract
  1. Preheat oven to 350. Spray donut pan with non-stick cooking spray.
  2. In a large bowl, whisk together flours, sugars, baking powder, cinnamon, nutmeg, and salt. Stir in milk, pumpkin, eggs, butter, and extracts until just combined.
  3. In a small bowl, stir together all ingredients for the streusel pieces except butter. Cut in butter until mixture resembles coarse crumbs. (If you don’t mind getting your hands dirty, mix the butter in with your fingers and create bigger chunks of streusel.) Stir streusel into donut batter.
  4. Pour batter into a pastry bag or a ziploc bag with the corner cut off. Fill each donut cavity about ½ full.
  5. Bake for 9-11 minutes or until edges just start to turn light golden brown. Remove to a wire rack to cool for 2 minutes before removing from pan.
  6. While donuts are cooling, prepare glaze by melting together sugar and butter in a small saucepan over medium-low heat. Bring to a boil and allow to boil for 2 minutes. Add milk and boil for another minute. Add confectioner’s sugar and maple extract and stir until smooth.
  7. Keeping heat on low, carefully dip each donut in glaze to cover tops. You may need to stir glaze occasionally to keep it from hardening.
  8. Allow glaze to harden before serving.

 Pumpkin French Toast Donuts Recipe l

Peanut Butter Banana Bread Baked Oatmeal

This post brought to you by National Peanut Board. All opinions are 100% mine.

Peanut Butter Banana Bread Baked Oatmeal Recipe l

I’m sure it comes as no surprise to you that I like breakfast food. I like to start my day off with something that tastes good. Bland oatmeal, boring smoothies, and same old cereals just don’t do it for me! I need a delicious breakfast. But, I also need a breakfast that either doesn’t take long to make or that can be made the night before and eaten the next day (yes, I’m kind of picky when it comes to breakfast!). One of my newfound favorites is peanut butter baked oatmeal. It’s super versatile, filling, tastes good, and can be eaten the next day (Oh, and it’s nutritious!). All of my criteria met!

Peanut Butter Banana Bread Baked Oatmeal Recipe l

September is Better Breakfast Month and I’m keeping to the theme with this peanut butter banana bread baked oatmeal! Since I like a filling breakfast, my baked oatmeals usually start with peanut butter. It’s a good source of fiber, protein, good fats, and flavor. Peanut Butter for Breakfast is always a plus around here!

Better Breakfast Month

Add to the peanut butter some bananas, cinnamon, and nutmeg and you have peanut butter banana bread made nutritious for breakfast. Throw in a few peanut butter chips for a bit of sweetness and you’ll discover that breakfast can be good for you and taste good! It also doesn’t take long to whip together and it’s great for reheating individual servings as you all rush out the door at different times in the morning!

(Be sure to check out the giveaway below the recipe!!)

4.8 from 4 reviews

Peanut Butter Banana Bread Baked Oatmeal
Serves: 9
For the Oatmeal Bake
  • ½ C creamy peanut butter
  • 2-4 tbsp honey or maple syrup (If your bananas aren’t very ripe, you will want to add more sweetener)
  • 1 C mashed ripe bananas
  • 2 eggs
  • 1½ C your choice of milk
  • 2½ C quick oats
  • 2 tsp cinnamon
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp nutmeg
For the Syrup
  • ⅓ C maple syrup
  • 2 tbsp creamy peanut butter
  • ¼ C peanut butter chips
  1. Preheat oven to 350. Lightly spray an 8×8 inch baking dish with non-stick cooking spray.
  2. In a medium bowl, whisk together peanut butter, honey, bananas, and eggs, Carefully whisk in milk.
  3. In a large bowl, whisk together oats, cinnamon, baking powder, salt, and nutmeg. Stir in wet ingredients. Stir in peanut butter chips.
  4. Pour batter into prepared baking dish. Bake for 20-30 minutes or until toothpick inserted in the center comes out mostly clean. (If you prefer a drier oatmeal bake, you will want to bake it longer.)
  5. Remove to a wire rack to cool for 10 minutes.
  6. While oatmeal bake is cooling, prepare peanut butter maple syrup by whisking together peanut butter and syrup until combined.
  7. Cut oatmeal bake into pieces and drizzle syrup over the top.

Peanut Butter Banana Bread Baked Oatmeal Recipe l

National Peanut Board

I’m teaming up with the National Peanut Board for a giveaway to help you create delicious, peanut butter filled breakfasts! One A Kitchen Addiction reader will win a prize pack that includes a peanut butter coupon, a $25 Wal-Mart gift card, and a bag of peanuts. Enter in the widget below to win!

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To learn more about the National Peanut Board, be sure to follow them on Facebook and Twitter!

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