Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

A rich, velvety quiche filled with crisp bacon, caramelized onions, sharp cheddar, and the savory flavor of Dixie Fixins Sweet Maui Onion Dip Mix.

Ingredients

Crust

1 1/4 cups unbleached all-purpose flour, divided

1/2 teaspoon salt

1 tablespoon sugar

10 tablespoons cold butter, diced

1/4 cup vodka

1/4 cup ice water

Filling

8 slices bacon, cooked until crisp and crumbled

1 large onion, diced

2 tablespoons butter

8 large eggs

1 1/2 cups half-and-half

1 packet Dixie Fixins Sweet Maui Onion Dip Mix

2 cups sharp cheddar cheese, grated

Black pepper to taste

Directions

Preheat the oven to 400°F.

For the crust, pulse 1 cup of the flour with the salt, sugar, and diced butter in a food processor until the butter is pea-sized. Add the remaining flour and pulse 4 to 5 times.

While pulsing, slowly add the vodka and ice water just until the dough comes together. Roll out the dough, fit it into an 8-inch pie pan, crimp the edges, and refrigerate while preparing the filling.

Cook the bacon in a heavy skillet until crisp. Transfer to a paper towel and carefully remove the excess bacon grease.

Add the butter and diced onion to the skillet. Cook for 10 to 15 minutes, stirring occasionally, until caramelized.

In a large bowl, whisk the eggs, half-and-half, Dixie Fixins Sweet Maui Onion Dip Mix, cheddar cheese, and black pepper. Stir in the caramelized onion and bacon.

Pour the filling into the chilled pie shell. Place the pie pan on a sheet pan and bake for about 45 minutes, or until the filling is fully set and the crust is golden brown.

Cool for 10 minutes before slicing.

Helpful Note: To freeze, cool the quiche completely, wrap it twice in plastic wrap, and freeze level for up to 1 month. Thaw unwrapped in the refrigerator for 12 to 24 hours. Reheat at 350°F for 15 to 20 minutes, or until warmed through.

Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

Creamy pumpkin and sharp cheddar come together with savory Cheddar Ale flavor in this cozy twist on baked mac and cheese.

Ingredients

1 pound pasta shells, cooked and drained

4 tablespoons butter

3 rounded tablespoons all-purpose flour

1 cup chicken or vegetable stock

2 tablespoons honey

2 cups milk

4 tablespoons Dixie Fixins Cheddar Ale Dip Mix

1 can (15 ounces) pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Salt and black pepper to taste

Directions

Melt the butter in a large skillet. Whisk in the flour and cook for 1 minute.

Whisk in the stock and simmer for 3 to 5 minutes, or until slightly reduced.

Whisk in the honey, followed by the milk and Dixie Fixins Cheddar Ale Dip Mix. Cook, stirring often, until thickened.

Whisk in the pumpkin puree. Stir in 2 cups of cheddar cheese, then season with salt and pepper to taste.

Fold in the cooked pasta. Pour into a 13 x 9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese.

Broil just until the cheese is melted and bubbling. Watch closely to prevent burning.

Creamy scalloped potatoes with cheddar cheese and a sweet-smoky chipotle kick make a memorable side dish for family meals and holiday tables.

Ingredients

1 1/3 cups half-and-half

1 cup shredded cheddar cheese, divided

2 tablespoons Dixie Fixins Razzberry Chipotle Dip Mix

3 large potatoes, peeled and thinly sliced

Directions

Preheat the oven to 400°F. Grease a 9 x 9-inch baking dish.

Arrange a layer of potato slices over the bottom of the dish. Sprinkle with some of the cheddar cheese and Dixie Fixins Razzberry Chipotle Dip Mix.

Continue layering the potatoes, cheese, and dip mix, reserving enough cheese for the top.

Pour the half-and-half evenly over the potatoes. Cover and bake for about 45 minutes, or until the potatoes are fork-tender.

Uncover, sprinkle with the reserved cheese, and return to the oven until the top is melted and golden brown.

A cool, creamy dessert with delicate blueberry-lavender flavor in a graham-cracker crust. Fresh blueberries and lemon zest make a beautiful finishing touch.

Ingredients

1 packet Dixie Fixins Blueberry Lavender Dip Mix

1/4 cup hot water

2 packages (8 ounces each) cream cheese, softened

1 container (8 ounces) frozen whipped topping, thawed and divided

1/4 cup confectioners' sugar

1 prepared 9-inch graham-cracker pie crust

Optional garnish: fresh blueberries and lemon zest

Directions

Combine the Dixie Fixins Blueberry Lavender Dip Mix with the hot water. Let stand for at least 10 minutes.

Using an electric mixer, blend the softened cream cheese and confectioners' sugar until smooth.

Add half of the whipped topping and blend on low for 1 minute.

By hand, gently fold in the blueberry-lavender mixture until evenly combined. Do not use the mixer for this step.

Spoon the filling into the graham-cracker crust. Refrigerate or freeze until set.

Top with the remaining whipped topping. Garnish with fresh blueberries and lemon zest, if desired.