• 8 ounces spaghetti pasta
• ½ pound bacon, diced
• 1 tablespoon Onion Onion Seasoning
• 1 tablespoon water
• 1 tablespoon olive oil
• 1 cup heavy whipping cream
• ½ cup grated Parmesan cheese
• Fresh cracked black pepper

1. Prepare pasta according to package directions. Drain, reserving ¼ cup pasta water.
2. In small microwave-safe bowl, combine Onion Onion™ Seasoning, water and oil; microwave HIGH 30 seconds. Let stand 5 minutes; drain off excess liquid.
3. Meanwhile, in large skillet over medium-high heat, sauté bacon until crispy. Drain off bacon fat (keep bacon in skillet). Add hot pasta, rehydrated onions, cream, pasta water and cheese. Toss to coat and simmer until sauce has thickened, stirring frequently. Add fresh cracked black pepper as desired.

Makes 4 servings.

Nutrition per Serving: Calories: 600 Total Fat: 36g Sat. Fat: 19g Cholest: 115mg Sodium: 700mg Carbs: 47g Fiber: 2g Sugar: 2g Protein: 20g

• ½ cup butter, softened
• 1 tablespoon Garlic Garlic Seasoning
• 2 (12 ounces) packages frozen steamable broccoli florets

1. In small bowl, combine butter and Garlic Garlic™ Seasoning.
2. Prepare broccoli according to package microwave directions.
3. Serve steamed broccoli topped with garlic butter.
4.  

• 1½ pounds 85% lean ground beef
• 6 tablespoons Sweet Mesquite & Ale Sauce , divided, plus more for drizzling
• 2 teaspoons Seasoned Pepper, divided
• ½ cup mayonnaise
• 6 slices Cheddar cheese
• 6 brioche buns, toasted
• 12 slices bacon, cooked
• Burger toppings such as lettuce, tomatoes, onions, pickles, optional

1. Prepare grill to medium heat. In large bowl, combine ground beef, ¼ cup Sweet Mesquite & Ale Sauce and 1½ teaspoons Seasoned Pepper. Using the round, non-stuffing, side of TS Burger Press, form into 6 patties.
2. In small bowl, combine mayonnaise, remaining 2 tablespoons Sweet Mesquite & Ale Sauce and ½ teaspoon Seasoned Pepper. Set aside.
3. Place patties on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes. Top with cheese.
4. Spread toasted bun with mayo sauce; top with burgers, bacon and desired burger toppings. Drizzle with additional Sweet Mesquite & Ale Sauce, if desired.

Makes 6 servings.

Stovetop Option: Prepare through step 2. Continue with step 3 by heating a large cast-iron skillet over medium-high heat. Add patties to hot skillet. Pan-fry, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes. Top with cheese the last 1 minute of cooking; cover, if needed, to help melt cheese.

Make Ahead & Freeze: Prepare step 1; individually wrap patties with plastic wrap and place in a gallon freezer bag. Place remaining Sweet Mesquite & Ale Sauce and Seasoned Pepper in a quart freezer bag. Place cheese in a quart freezer bag. Place bacon in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Nutrition per Serving: (does not include option toppings) Calories: 650 Total Fat: 41g Sat. Fat: 13g Cholest: 125mg Sodium: 1,020mg Carbs: 35g Fiber: 2g Sugar: 12g Protein: 32g

• ¼ cup butter, melted, or olive oil
• 1½ tablespoons Garlic Garlic Seasoning
• 6 ears fresh corn on the cob, husks removed
• 6 (15x12-inch) pieces aluminum foil

1. In small bowl, combine melted butter and Garlic Garlic™ Seasoning.
2. Brush ears of corn with garlic butter. Wrap in foil.
3. Prepare grill to medium heat. Place corn on grill. Grill, turning occasionally, 10-15 minutes.
4. Carefully remove corn from foil. Salt and pepper as desired.

Makes 6 servings.

Make Ahead: Prepare through step 2. Refrigerate up to 1 day.

Nutrition per Serving:
Calories: 190 Total Fat: 8g Sat. Fat: 4.5g Cholest: 20mg Sodium: 230mg Carbs: 29g Fiber: 4g Sugar: 5g Protein: 4g