• 1 cup plain unsweetened plain yogurt
• ½ cup canned pure pumpkin (not pumpkin pie filling)
• Stevia
• Pumpkin Pie Spice

Directions:

1. In a bowl combine pumpkin and yogurt and mix well
2. Add stevia and pumpkin pie spice to taste and mix well. 
3. Refrigerate until ready to serve. 
4. Serves two at less than 100 calories per serving.

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• 6 washed potatoes
• Olive oil
• Grill Mates Worcestershire Pub Burger Flavor
• ¼ cup bacon bits
• ½ cup cheddar cheese
• Sour cream

Directions:

1. Preheat oven to 400 degrees
2. Slice potatoes in half then slice into 4-6 wedges for each half depending on the size of your potato
3. Coat wedges into the olive oil
4. The generously season wedges with the grill mates seasoning
5. Place seasoned wedges on a foil lined pan
6. Bake for 25 minutes or until potatoes are crispy on the outside and soft on the inside.
7. Remove from oven coat will cheese and bacon bits
8. Place back in the oven for 5 minutes or until the cheese is melted
9. Drizzle with sour cream and serve

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I wasnt sure I was going to like this salad dressing, and to be honest with you I am the only one in the house that did. I thought it was fantastic. Although it’s a little sweet it’s still great. Pairing it with bacon is an amazing combo. 

My family thought the dressing was too sweet and I agree that it was but the great thing about sweet is that you can change that. Next time I make this recipe I will either add my vinegar or I will cut down the maple syrup. Listed below is the original recipe but I would suggest starting with 1/2 tablespoon of maple syrup and go from there.

• 2 Tablespoons Maple Syrup
• 2 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Grainy Dijon Mustard
• 1 Tablespoon Extra Virgin Olive Oil
• Cracked Black Pepper

Directions:
Combine all the ingredients together using a whisk. Refrigerate or serve at room temperature. 

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• 3 tbsp. bacon bits
• 3 tbsp. bacon drippings
• 3 cups frozen corn
• 1/2 tablespoon of granulated sugar
• 3 tablespoons of unsalted butter
• Up to 1/2 cup of whole milk, half and half, or heavy cream
• Fresh cracked black pepper, to taste
• Kosher salt, only if needed 

Directions:

1. Sprinkle the kernels with the sugar; stir and set aside.
2. To a large skillet add bacon drippings and butter and melt over medium heat. Add the corn 1/2 tablespoon of the cream.  
3. Continue cooking over medium heat, stirring often, and adding just a splash of cream as the corn begins to dry, just enough to keep the corn just lightly moist.  Continue cooking, stirring and turning the corn occasionally, adding cream as needed, for roughly 15 to 20 minutes. 
4. Turn the heat up to medium high and fry the corn until the corn begins to brown and get a bit crisp. 
5. Last add bacon bits and mix together well. 
6. *Add salt as needed*

Original Recipe Source

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