Smokey BLT Dip
One pound Bar-S Bacon, cooked and crumbled
One-half cup Garden Club Mayonnaise
One (16 oz.) container Hiland Sour Cream
One cup shredded cheddar cheese
One-half cup sliced green onions
One large tomato, peeled, seeded, diced and well-drained
Two teaspoons Head Country All-Purpose Championship seasoning
In a medium bowl, combine all ingredients. Cover and chill for several hours to allow flavors to marry. Serve with toasted bread, veggies or as a baked potato topping.
Strawberry Butter with Buttermilk Biscuits
One stick, Hiland Butter, at room temperature
One-half cup powdered sugar
One-fourth cup Garden Club Strawberry Preserves
One package Shawnee Mills Buttermilk Biscuits
Beat butter in medium bowl until light and fluffy. Add powdered sugar; beat until smooth. Add strawberry preserves; beat until light and fluffy. Place in an airtight container and chill. Bring to room temperature right before serving. Serve with hot biscuits.
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