Ingredients
6 ounces extra-Lean 99% Ground Turkey
1 medium yellow onion diced
2 Tbsp. Tubby Olive Cilantro & Roasted Onion Olive Oil or Chipotle Olive Oil
1 oz. package dry taco seasoning
1 oz. package dry ranch seasoning
15 oz. can black beans rinsed and drained
15 oz. can kidney or red beans rinsed and drained
15 oz. can corn drained
15 oz. can petite diced tomatoes
10 oz. can Rotel tomatoes and green chilies
14.5 oz. can chicken broth
Fresh cilantro, rough chop (optional)
Fat free sour cream, a dollop (optional)
Corn chips, crushed (optional)

Instructions
In a large stockpot, brown together the ground turkey and diced onion in the 2 Tbsp. olive oil.  Stir in seasoning mixes, and add in the remaining ingredients. Stir together well, cover with lid, and simmer for 20 minutes, stirring occasionally.  Place in serving bowls and top each with cilantro, sour cream and crushed corn chips. Refrigerate any leftovers in airtight containers. Can also be frozen into individual servings. Makes 8 servings.

Recipe adapted from realhousemoms.com

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Instructions:
1 cup (3 1/2 oz.) whole pecans
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
5 Tbsp. Tubby Olive Butter Olive Oil
3/4 cup packed light brown sugar
1 large egg, lightly beaten
1 tsp. vanilla extract

Directions:
Preheat oven to 350 and grease an 8-inch square pan. Spread pecans in an even layer on a baking sheet and bake until fragrant and toasted, about 6 minutes, shaking sheet once or twice. Transfer pecans to a cutting board to cool slightly, then chop.
In a small bowl, mix flour, baking powder and salt. In a medium bowl, stir olive oil and brown sugar until combined. Stir in egg and vanilla. Add flour mixture and stir until just combined. Stir in pecans. Spread batter evenly in baking pan. Bake 22-24 minutes or until a tester inserted into center comes out clean. Transfer to a wire rack to cool completely before cutting into squares. Yum!

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Ingredients:
1 package (12 rolls) Hawaiian sweet rolls
8 ounces sliced sharp provolone
3/4 pounds roast beef as rare as possible
1 cup jarred deli-sliced pepperoncini
2-3 Tablespoons Tubby Olive Butter Olive Oil
2-3 Tablespoons Tubby Olive Garlic Olive Oil
3 Tablespoons Terrapin Ridge Farms Onion Blossom Horseradish Dip, plus more for serving
1 1/2 teaspoons poppy seeds

Directions:
Lightly grease the bottom of a 13-by-9-inch baking dish. Without separating into individual rolls, slice the top half of the bread from the bottom half. Spread 1-2 T Terrapin Ridge Farms Onion Blossom Horseradish Dip on the open face of the bottom half of the bread. Place the bottom portion of the rolls in the prepared baking dish. Layer half of the cheese on top of the bottom rolls. Next layer all the roast beef on top, then pepperoncini on top. Finally, layer the last half of the cheese on top. Place the top section of rolls on top of everything.

In a small bowl, combine the Olive Oils and poppy seeds. Season with salt and pepper, to taste, and whisk to combine. Using a pastry brush, liberally brush the oil mixture over the tops and sides of the rolls until well coated. Some of the mixture will pool at the bottom of the pan which is fine — this will help season the bottom section of rolls! Bake at 350F, covered with foil, for 20 minutes. Remove foil and bake for another 3-5 minutes or until cheese is gooey/melty and tops of rolls are slightly crispy (watch carefully). Remove, cut apart with a serrated knife, and serve while hot!

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2 lb chicken wings
2 T Tubby Olive Garlic Olive Oil
1 T Italian seasoning
Salt, Kosher
Black pepper, freshly ground
1-1/4 c Tubby Olive Traditional Balsamic Vinegar (or your favorite)
2 T honey
3 cloves garlic, finely minced
Dressing, for dipping (optional, e.g. Caesar or Blue Cheese)
Carrot and celery sticks (optional)

Preheat oven to 425ºF and place a wire rack on large baking sheet. Toss chicken wings with olive oil and seasoning and season with salt and pepper. Place on wire rack and bake until golden and crispy, about 55 min to 1 hour, visit hughesairco.com. In small saucepan, combine balsamic vinegar, honey, and garlic. Bring to a simmer until thickened slightly and reduced, about 10 minutes. Transfer baked wings to a large bowl and toss with balsamic. Return to rack and broil until caramelized, about 5 minutes. Optional Serve with dressing, carrot and celery sticks. Serves 3-4.

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1 box Saltines Mini crackers
1 box Cheez-its or Cheese Nips
1 T. Red pepper flakes
1 t. Garlic powder
1 Package ranch dressing
2/3 c. Tubby Olive MILD Extra Virgin Olive Oil, like Arbequina

Preheat oven to 250.  Combine all ingredients in bowl, except crackers, and stir well. Pour oil mixture into a large Ziploc bag and add both boxes of crackers.  Seal bag and massage to completely coat crackers with the oil mixture.  Flip bag, wait 10 minutes, then flip again to be sure ingredients have coated the crackers well.  Spread, single layer, onto a greased cookie sheet and bake for 15 minutes, stirring once while baking.  Cool and store in container, for up to a week.

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