White Chocolate-Yogurt Covered Pretzels

Start to finish: 4 hours
Impresses: 6: about 10-12 pretzels each

Ingredients
5.3-ounce container vanilla yogurt
2½ cups powdered sugar
½ cup white chocolate chips
4 cups mini salted pretzels

Tip
Combine prepared pretzels with other snacks, like cereal, dried fruit and nuts, for a DIY trail mix.

Method
Line two baking sheets with parchment paper, then place a cooling rack on top of each one. Heat the oven to 250 F. 

Combine the yogurt and powdered sugar in a mixing bowl by whisking vigorously until smooth. Next, melt the white chocolate chips by placing them in a microwave-safe bowl. Heat in 10-20 second intervals until soft enough to stir to a smooth consistency. Use a soft silicone spatula to add the melted white chocolate chips into the yogurt mixture. Whisk to combine. 

Use tongs to dip individual pretzels into the white chocolate-yogurt mix. Tap to shake excess coating from the pretzels before placing on prepared baking sheets topped with a cooling rack. Repeat until all of the coating has been used (approximately 65-70 mini pretzels). 

Turn the oven off and open the door to vent. Place the baking sheets inside the oven to allow the heat to help harden and dry the coating. Leave for several hours (2–3) before transferring to an airtight, sealed storage container for up to three days.

Ugly Peach Pie

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Start to finish: 1 hour 45 minutes
Makes: One pie

Traditional crust instructions
Ingredients
2¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold, unsalted butter, cut into cubes
¼ cup ice water

Method
Pulse together flour, salt and sugar in a food processor. Add cold butter and pulse until a coarse meal is formed. Drizzle in 1 tablespoon of water at a time until a lumpy dough begins to come together. Be sure to not add too much water, as the ideal dough isn’t sticky.   

If you don’t own a food processor, whisk together flour, salt and sugar in a large bowl. Using a fork, pastry cutter or your fingers, combine the butter until a coarse meal is formed — about the size of small peas. Use a spatula to slowly add in water.

Turn half of the dough onto a floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. Repeat with other half.

Unwrap dough on a floured surface. Flour hands and rolling pin. Roll out dough into a circle, about ¼-inch thick, large enough to fit over the pie pan.

Place dough and lightly press into pan. Trim or crimp edges and bake based on full recipe instructions.

Make it savory by removing the sugar, cutting down the butter to ¾ cup and adding in ½ cup whole milk ricotta cheese.

Filling instructions
Ingredients
2 pounds fresh peaches, about 5–6 cups once peeled and sliced
½ cup sour cream
½ cup dark brown sugar

Method
Using a paring knife, remove skin on peaches and slice in half, being careful while removing the pit. Discard pit and slice into ½-inch wedges.

Add peach slices to large bowl with sour cream and brown sugar. Use a wooden spoon to toss until fully combined.

Pour into prepared pie crust. 

Streusel topping instructions
Ingredients

½ cup (1 stick) cold, unsalted butter, cut into pieces
½ cup brown sugar
½ cup quick oats
½ cup flour
1 teaspoon salt 

Method
In a large bowl, combine all ingredients with a fork or your hands until crumbled and butter is the size of small peas.

Ugly Peach Pie assembly instructions
Heat oven to 350 F.

Prepare half of a traditional crust recipe, roll and press into a pie pan.

Prepare peach filling and pour into pie pan.

Prepare streusel topping and generously top pie from edge to edge.

Bake 45–50 minutes or until golden brown and peach filling is bubbling. 

Cool, slice and serve.

Baked BBQ Nuggets

Start to finish: 1 hour 15 minutes
Makes: 25–30 nuggets


Ingredients
For the nuggets:
2 16-ounce bags frozen, riced cauliflower
1 cup grated Parmesan cheese
4 eggs
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
¼ teaspoon salt
¼ teaspoon pepper
4 cups corn cereal, preferably flakes, crushed
1 cup barbeque sauce
2 tablespoons blue cheese
¼ cup parsley, chopped

For the dipping sauce:
1 package ranch dressing mix
2 cups cottage cheese
½ cup blue cheese crumbles


Method
For the nuggets:
Heat oven to 400 F. Line a baking sheet with parchment paper and set aside.

Microwave riced cauliflower to package instructions. Once prepared, pour into a large bowl with Parmesan, 2 eggs, garlic powder, parsley flakes, salt and pepper. Stir to combine.

Press cauliflower mixture onto prepared baking sheet and bake 25 minutes, or until the top starts to brown. 

Let cool at room temperature or pop in the freezer for about 10 minutes. Once cool, break or cut into pieces and set aside.

Line another baking sheet with parchment paper.

Lightly beat remaining eggs in a shallow dish and pour crushed corn cereal into another shallow dish.

Dip cauliflower pieces into egg and then coat with corn cereal. Place onto prepared baking sheet and bake 15 minutes.

Remove from oven and toss pieces in barbeque sauce. Place back on baking sheet and bake 5 more minutes.

Sprinkle with blue cheese and parsley and serve with dipping sauce (recipe below).

For the dipping sauce:
Combine ranch mix and cottage cheese in a blender and pulse until smooth. Fold in blue cheese crumbles.

The French Onion

Start to finish: 30 minutes
Impresses: 1


Ingredients
3 tablespoons butter, softened
1 tablespoon olive oil
1 onion, thinly sliced
2 slices whole-wheat or rye bread
2 ounces deli roast beef, sliced
2 ounce Gruyère cheese, shredded


Method
Heat a nonstick skillet over medium heat. Add in 2 tablespoons butter and olive oil.

Once butter has melted, add in sliced onions and toss to coat. Sauté until translucent, then reduce heat to medium-low. Cook, stirring frequently, until soft and caramelized, about 15–20 minutes. Set aside.

Spread remaining tablespoon of butter on one side of each slice of bread. Layer 2 tablespoons caramelized onions, roast beef and Gruyère atop the opposite side of one slice and top with the other slice, buttered side up.

Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately.

The Sonoma

Start to finish: 10 minutes
Impresses: 1

Ingredients
2 slices thick, farmhouse-style bread
1 tablespoon butter, softened
1 tablespoon basil pesto
2 ounces deli turkey, sliced
2 tablespoons roasted red peppers, thinly sliced
¼ cup arugula
2 ounces Gouda cheese, shredded

Method
Heat a nonstick skillet over medium-low heat.

Spread butter on one side of each slice of bread. Spread pesto on the opposite side of one slice.

Layer turkey, red peppers and arugula on top of pesto, add shredded Gouda. Top with other slice of bread, buttered side up.

Place sandwich in skillet and toast until browned and cheese is melted, about 4–5 minutes per side. Slice and serve immediately. 

Salted Ganache Brownies

Start to finish: 1 hour 15 minutes
Makes: 16 brownies 

Ingredients
For the brownies:
1 box fudge brownie mix
15-ounce can black beans, drained and rinsed

For the ganache:
½ cup dark chocolate chips
½ cup heavy cream
Kosher salt

Method
For the brownies:

Heat oven to 325 F. Butter or spray a 9-by-13-inch pan with cooking spray. Set aside.

Combine brownie mix and black beans in a food processor. Pulse until a fine meal forms, then scrape the sides of the bowl. Replace the lid and process on high until smooth, 1–2 minutes.

Spread into the prepared pan and bake to box instructions.

Place on a rack until completely cooled.

For the ganache:

Heat heavy cream in a small pot over medium heat. Add chocolate chips to a medium-sized bowl, then pour the warmed cream on top. Wait one minute, then use a spatula to stir until smooth.

Pour on top of cooled brownies and sprinkle with salt. Place in the refrigerator to set before cutting into squares.

Baked Chicken Tikka

Start to finish: 1 hour 30 minutes
Impresses: 4–6

Spices are your passport in the kitchen. They take you to different regions, countries and continents, and inspire not only food, but culture. In India, spices are used liberally to make an impact on family and community tables. This twist on two traditional dishes — butter chicken and chicken tikka — brings bold flavors together with Greek-yogurt marinated chicken and creamy rice.

Ingredients
2 pounds boneless, skinless chicken thighs
1½ cups whole-milk Greek yogurt
3 cloves (1 tablespoon) garlic, grated
1 inch (1 tablespoon) ginger, grated
1 tablespoon cumin
2 teaspoons smoked paprika
2 teaspoons ground turmeric
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
4 tablespoons butter
1½ cups white basmati rice*
3½ cups chicken stock
10-ounce can tomato sauce
15-ounce can chopped tomatoes, drained
1 cup cream or half and half
½ cup cilantro, chopped (optional)
1 lime, cut into wedges (optional)

Method
Combine chicken, yogurt, garlic, ginger, cumin, paprika, turmeric, salt, pepper and nutmeg into a gallon-sized zip-top bag. Close the top and shake to completely coat the chicken. Set aside at room temperature for 20 minutes or in the refrigerator for up to two days.

Heat oven to 350 F.

Slice 2 tablespoons butter into small pieces and add to a 9-by-13-inch baking dish. Sprinkle rice over the butter, then add in the stock, tomato sauce and chopped tomatoes. Stir to combine and evenly spread across the dish.

Using tongs, remove the chicken from the bag and place on top of the rice.

Cover with foil and bake on middle rack.

After 45 minutes, remove foil and chicken breasts. Stir cream into the rice mixture, then place chicken breast back on top and dot with remaining butter.

Bake an additional 10 minutes uncovered. 

Serve with chopped cilantro and a squeeze of fresh lime.

*You can substitute any long-grain white rice.

Chocolate Chip Oatmeal Cookie Skillet

Start to finish: 35 minutes
Makes: One 9-inch cookie

Walking through the mall, it’s easy to find the cookie counter. Warm butter and caramelized sugar wafts through the air, and the confectionary case doesn’t just have one- or two-bite cookies. No, it features oversized cookies ready to be sliced like a pizza. Once you indulge in a giant piece, there’s no going back. And lucky for you, we combined the ease of a blondie with our fondness of chocolate chips so you can dig in, go à la mode or slice it up, all without leaving the house.

Ingredients
6 tablespoons butter
1 ½ cups brown sugar
1 egg
1 teaspoon vanilla
¼ teaspoon salt
1 ½ cups flour
½ teaspoon baking powder
½ cup old-fashioned oats
½ cup milk chocolate chips 

Method
Heat oven to 325 F. Butter a cast iron pan or oven-safe skillet and set aside.

Place butter in a large bowl and microwave 25-30 seconds or until melted.

Stir in sugar, egg, vanilla and salt until well combined. Add in flour and baking powder and stir just until flour disappears. Fold in chocolate chips and oatmeal.

Press dough into the bottom of prepared skillet and bake 22-25 minutes or until center is set.

Let cool and serve with ice cream.

House Dip

Start to finish: 35 minutes
Makes: 3 cups

Ingredients
10 ounces chopped, frozen spinach
1 pound white cheddar cheese, cubed
8-ounce block cream cheese
½ cup sour cream
15-ounce can chopped tomatoes, drained


Method
Thaw spinach to package instructions in a colander lined with a thin towel. Once thawed, use towel to squeeze moisture out of spinach. Set aside.

In a heavy-bottomed pot over medium-low heat, combine all ingredients. Stir every few minutes until smooth and fully melted, about 25 minutes.

Slow cooker: Follow instructions as listed above, except using a slow cooker on the high setting. Stir every 20 minutes until smooth and fully melted, about 1.5 hours. Serve on warm setting.

Warm Kale Salad

Start to finish: 5 minutes
Impresses: 4*

Kale is more than a garnish next to your New York strip; it’s a vegetable with integrity. Its strong stalk supports bristly leaves that stand up when cooking — unlike others that wilt under pressure (we’re looking at you, spinach). The hearty texture makes it perfect for sautéing, steaming and roasting. This 5-minute recipe tenderizes the produce aisle’s favorite superfood and dresses it up as a quick side or light dinner.

Ingredients
2 tablespoons olive oil
1 head curly or lacinato kale,
washed and patted dry
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon red wine vinegar
¼ cup walnut pieces
¼ cup dried cranberries
¼ cup Parmesean cheese

Method
Heat olive oil in a pan over medium heat.

Remove kale leaves from the stem by tearing into pieces and add to the pan.

Sauté, stirring frequently, 2–3 minutes or until kale has reduced slightly. Remove from heat and toss in remaining ingredients. 

Serve immediately.

*As a side dish. Will serve 1–2 as a light meal.


The Spin

Start to finish: 10 minutes
Impresses: 1

Ingredients
2 slices sourdough bread
1 tablespoon butter, softened
¼ cup spinach artichoke dip
2 slices provolone cheese

Method
Heat a nonstick skillet over medium-low heat.

Spread butter on one side of each slice of bread. Spread spinach dip on the opposite side of one slice and top with provolone. Place the other slice of bread on top, buttered side up.

Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately. 

Keto Taco Shells

Start to finish: 25 minutes
Makes: 6 shells

Ingredients
8 ounces sharp cheddar cheese, shredded

Special tools
2 empty paper towel rolls

Method
Heat oven to 400 F.

Line a baking sheet with parchment paper. Place ¼ cup of cheddar onto the baking sheet in circular mounds. (The cheese melts together and spreads out to form the shell.) Repeat with remaining cheese, placing mounds 2 inches apart.

Bake for 12–15 minutes or until shells start to brown.

While the shells bake, wrap each paper towel roll in aluminum foil. Set aside.

Remove shells from the oven and carefully, using a flat spatula, remove shell from the baking sheet and lay it over the paper towel roll. Using your fingers or tongs, lightly wrap the shell around the roll to form the shape of a crunchy taco shell.

Let cool 5 minutes before filling with your favorite meat and toppings.

A Pop of Flavor

Whether you’re plopping down on the couch with Netflix or needing a quick bite on the go, popcorn is the answer. This light and fluffy whole grain gets kicked up a notch, as Emeril would say, with homemade seasonings featuring an unexpected base: powdered milk.


SWEET CHILI
Start to finish: 10 minutes
Makes: 3/4 cups seasoning


Ingredients
For the seasoning:
½ cup powdered milk
2 teaspoons salt
1 tablespoon chili powder
1 teaspoon cayenne powder
2 tablespoons sugar
2 teaspoons onion powder
2 teaspoons garlic powder

For the popcorn:
8 cups popcorn, popped
Seasoning, as desired


Method
Put popped popcorn in a bowl large enough to stir, and evenly shake seasoning over the popcorn while stirring until completely coated. Serve immediately.


PARMESAN HERB
Start to finish: 10 minutes
Makes: 1½ cups seasoning


Ingredients
For the seasoning:
2/3 cup grated Parmesan
½ cup powdered milk
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon white pepper
1 tablespoon Italian herb seasoning

For the popcorn:
8 cups popcorn, popped
2 tablespoons olive oil
¼ cup seasoning


Method
Put popped popcorn in a bowl large enough to stir, and drizzle olive oil on top. Stir gently to coat. Evenly shake seasoning over the popcorn while stirring until completely coated. Serve immediately.


SALTED CARAMEL
Start to finish: 10 minutes
Makes: 1 cup seasoning


Ingredients
For the seasoning:
2/3 cup powdered milk
½ cup sugar
2 teaspoons salt
2 teaspoons caramel extract

For the popcorn:
8 cups popcorn, popped
¼ cup butter, melted
2 tablespoons seasoning


Method
Put popped popcorn in a bowl large enough to stir, and pour melted butter on top. Stir gently to coat. Evenly shake seasoning over the popcorn while stirring until completely coated. Serve immediately.

Sneaky Spicy Chicken

Start to finish: 1 hour 45 minutes
Impresses: 10

Ingredients
2    quarts vegetable oil (omit if baking)
4–5    pounds bone-in, skin-on chicken thighs and drummies
1    cup (2 sticks) butter, softened
2    teaspoons paprika
1    teaspoon garlic salt
2    teaspoons salt
2    tablespoons cayenne pepper
4    eggs
1    cup buttermilk
2    cups flour
2/3    cup corn starch
2    tablespoons salt

Baking alternative: 
Heat oven to 400 F. Line two large baking sheets with foil. Place dredged chicken about 2 inches apart. Bake 30 minutes, flip and bake an additional 20 minutes or until golden brown and juices run clear.

Method
Add oil to a heavy-bottomed pot and bring to 350 F over medium-high heat (you can measure heat with a candy thermometer). Line two large baking sheets with paper towels and place one where you will begin dredging chicken and one on the opposite side of the pot, for draining the chicken.

Place chicken on the first baking sheet, skin-side down, to remove some of the moisture.

In a medium-sized bowl, mix together butter, paprika, garlic salt, salt and cayenne until fully combined. Set aside.

In a shallow dish, whisk together eggs and buttermilk. Place next to the chicken.

In another shallow dish, whisk together flour, cornstarch and salt. Set next to the eggs for your dredging station.

Start by coating all chicken pieces with 2–3 teaspoons of the butter mixture, including underneath the skin. Once all pieces are coated, begin dredging and frying.

  • Step 1: Dip coated chicken into the egg mixture.
  • Step 2: Coat chicken in flour mixture on all sides. Don’t shake off the excess.
  • Step 3: Carefully place chicken in heated oil. Fry until golden brown and juices run clear, about 12 minutes for drummies and 15 minutes for thighs.
  • Step 4: Remove chicken and place on second paper-towel-lined baking sheet. Repeat until all chicken is cooked. 

Serve in batches or keep in 250 F oven until ready to serve.

Strawberry Mango Julius

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Start to finish: 5 minutes
Impresses: 1

We opt for strawberries and mango in this spin on the classic Orange Julius. To turn this kid-friendly recipe into an adult version, simply add 1 1/2 ounces of your favorite vodka or clear rum before blending.

Ingredients
1    cup mango juice
4    large strawberries, stems removed
1/4    cup whole milk
1/4    cup vanilla ice cream (approximately one rounded scoop)
1    teaspoon vanilla extract
1    cup ice

Method
Add all ingredients to a blender and blend until smooth.

Pour into a tall tumbler or pint glass and serve immediately.

Notes:
If no mango juice is available, substitute mango juice concentrate.

Ruby Red Mimosa Smoothie

Start to finish: 5 minutes
Impresses: 2

Kefir is sometimes called the champagne of dairy because of its natural effervescent qualities (thanks to the gut-friendly probiotics), so it’s a natural pairing for brunch mimosas. Add this to your repertoire for summer entertaining and impress guests with this creative take on a classic.

Ingredients
1    cup ruby red grapefruit juice
1    cup vanilla kefir
1    cup sweet champagne
    Navel or Cara Cara
    orange slices (for garnish)

Method
Mix the ruby red grapefruit juice and kefir in a cocktail shaker. Add ice and shake 10 to 15 seconds to combine.

Pour into two champagne flutes, distributing the mixture evenly.

Top with champagne and garnish with orange slices if desired.

Notes:
Kefir is sold in the dairy aisle. 

May substitute a dry champagne for a less sweet version.

Other juice suggestions: pomegranate juice, cranberry juice or berry-grape juice blend.

Summer Panzanella Salad

Start to finish: 30 minutes
Impresses: 6

Ingredients
4    cups French bread, cubed
6    tablespoons salted butter, melted
¼    cup olive oil
2    tablespoons red wine vinegar
½    cup cucumber, sliced
½    cup roasted red peppers, sliced
¼    cup red onion, sliced
      salt and pepper

Method
Heat oven to 400 F.

Toss together bread and butter on a large baking sheet to coat. Spread in an even layer and bake until fully toasted, about 12–15 minutes. Set aside.

In a large serving bowl, whisk together olive oil and vinegar. Add in cucumber, red peppers, onion and croutons. Toss to coat. Season with salt and pepper and serve immediately.

Bread Support
When your base is a balance of buttery croutons and a drizzle of vinaigrette, you can’t go wrong with the extras that get tossed in. If Italian-style isn’t your speed, give our other combos a try that stretch a day-old loaf to a salad that stuns.

Spicy does it
Add ¼ cup hot sauce with the butter and bread mixture before toasting. Toast and let cool. Whisk together ¼ cup olive oil and 2 tablespoons red wine vinegar in a large bowl. Toss in spicy croutons, ½ cup chopped celery and ¼ cup bleu cheese crumbles. Serve immediately.

Californ-i-ay
Whisk together ¼ cup olive oil and 2 tablespoons red wine vinegar in a large bowl. Toss in croutons, 1 chopped avocado, ¼ cup fresh basil and ½ cup mozzarella pearls. Season with salt and pepper. Serve immediately.

BLT
Whisk together ¼ cup olive oil and 2 tablespoons red wine vinegar in a large bowl. Toss in croutons, ½ cup halved cherry tomatoes, ½ cup chopped bacon and ¼ cup shredded cheddar cheese. Serve immediately.

Piña Tequila Summer Slush

Start to finish: 5 minutes
Impresses: 1

Blended to perfection, this slush will last longer on hot summer days by just adding a few more ice cubes. To please a crowd, multiply the ingredients by the number of people you’re serving and pour from a chilled pitcher.

Ingredients
1/2    cup whole milk
1/2    cup unsweetened, crushed pineapple    
1/4    cup pineapple juice
11/2    tablespoons simple syrup
2    ounces tequila
10    large ice cubes
    fresh pineapple (optional)
    maraschino cherries (optional)

Method
Add all ingredients to a high-speed blender and blend until smooth.

Adjust consistency by adding additional ice for a thicker slush.

Transfer to a tumbler or pint glass. Garnish with a fresh pineapple wedge and cherries.

Notes:
For a non-alcoholic version, omit the tequila and replace with additional pineapple juice or milk.

Create a basic simple syrup using 1/2 cup water and 1/2 cup sugar. Heat in a small saucepan over high heat, allowing sugar to fully dissolve. Simmer 5 to 10 minutes or until mixture starts to thicken, then remove from heat and allow to cool. Transfer to an airtight container and store in the refrigerator until needed.

Try experimenting with infused simple syrups.

Iced Irish Coffee with Vanilla Whipped Cream

Start to finish: 10  minutes
Impresses: 1

Muggy mornings often leave us craving something cold, which makes iced coffee with a kick of whiskey a no-brainer. If keeping with tradition, Jameson Irish Whiskey is the liquor of choice; however, it can be replaced with Baileys Original Irish Cream if you prefer a sweeter drink. 

Ingredients
6    ounces strong-brewed coffee
1 1/2    ounce Irish whiskey
1    teaspoon white or brown sugar
    half & half or cream to taste
    ice to fill two tumblers
    cocoa powder or cinnamon for garnish (optional)

For vanilla whipped cream:
3/4    cup heavy cream
1    tablespoon white sugar
1/2    teaspoon vanilla extract

Method
Begin brewing coffee if not using cold brew or pre-brewed. Once brewing is finished, allow to cool.

Meanwhile, add the heavy cream to a large mixing bowl or the bowl of a stand mixer. Use a hand mixer or the whisk attachment on a stand mixer to begin frothing the heavy cream.

Once the cream is frothy, add the sugar and vanilla extract. Continue to whip until cream thickens to soft peaks, about 3 to 5 minutes. Be sure not to overmix or the cream may become grainy or start to separate.

Fill two tumblers with ice and add Irish whiskey. Pour coffee over the top and add sugar. Stir to combine and cool the coffee, then add half & half or cream to taste.

Spoon the vanilla whipped cream on top and dust with cocoa powder or cinnamon if desired. 

Serve immediately. Store remaining whipped cream in the refrigerator, up to two days.

Notes:
If using glassware, store tumblers or glasses in the freezer. Remove just before serving.

To save time, use pre-brewed coffee from your morning routine or prepare a pot of coffee the evening before. Store in the refrigerator until ready to mix.

Ranch Pasta Salad

Start to finish: 40 minutes
Impresses: 8

Ingredients
1    package ranch seasoning
1    cup buttermilk
1    cup mayonnaise
1    cup pasta shells (We use the noodles from a box of macaroni and cheese.)
8    ounces sharp cheddar cheese, cut into small cubes
1    cup frozen peas, thawed
4    slices bacon, cooked and chopped
    salt and pepper

Method
Whisk together the ranch seasoning, buttermilk and mayonnaise. Refrigerate at least 30 minutes.

Cook pasta to box instructions. Drain and cool. 

Add cooked pasta, cheddar, peas and bacon to a large serving bowl. Toss together with ranch dressing, beginning with ½ cup, adding more if desired.

Season with salt and pepper.