September 2026 Meal of the Month

Roasted Jalapeno Cowboy Cream Cheese Dip

Ingredients

• 2 8oz cream cheese, softened
• 1 cup sour cream
• 2 jalapenos, roasted peeled and chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tsp garlic powder
• 2 Tbsp olive oil
• Juice of 2 limes
• 1 tsp salt
• 1/4 cup cilantro
• 1/2 cup pico de gallo, drained

Instructions

1. Preheat oven to 425°F
2. Roast the jalapenos for about 15 minutes on a baking sheet, turning halfway
3. Let the cool before peeling the skins off.
4. Peel and seed the jalapenos
5. Blend the roasted jalapenos, cream cheese, sour cream, garlic powder, onion powder, smoked paprika, lime juice, salt, cilantro, and olive oil.
6. Taste and adjust seasoning as needed
7. Serve the dip in a bowl and top with pico de gallo
8. Chill before serving

Pigs in a Blanket

Ingredients

• 1 (12 to 14-oz) package smoked cocktail sausages
• Delicious Orchards pizza dough
• 1 tsp water
• 1 large egg
• Coarse salt, sesame seeds, everything seasoning, parmesan, optional and to taste
• 2 Tbsp garlic butter melted (OR regular butter)
• Dipping sauces to serve

Instructions

1. Heat oven to 375°F. Line a baking sheet with baking parchment.
2. Remove the sausages from their packaging and pat dry. Set aside.
3. Unroll the refrigerated dough on a clean surface. Use a pizza cutter or knife to cut the dough into 24 thin triangles.
4. Place a cocktail sausage at the wider end of a dough triangle and roll up towards the pointy end. You want the dough to overlap in the middle and the ends of each sausage exposed. Place on the prepared baking sheet, seam down. Repeat with the remaining sausages and dough.
5. Whisk together the water and the egg. Lightly brush the tops of the dough. You can sprinkle them with salt or your favorite topping or leave them plain.
6. Bake on the middle rack until the dough is puffed up and golden brown – about 12-15 minutes.
7. While the pigs in blanket are in the oven, melt the garlic butter or regular butter. Once they are out of the oven, immediately brush lightly with melted butter.
8. Serve warm with your favorite dipping sauces

Loaded Baked Potato Skins

Instructions

• 4 large russet potatoes
• 2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup sour cream (topping)
• 3 Tbsp green onion, chopped (topping)
• 1 Tbsp fresh parsley (topping)

Filling

• Scooped out potato scraps
• 1 1/2 cups mozzarella cheese
• 1 1/2 cups cheddar cheese
• Bacon, 6 slices baked and crumbled

Instructions

1. Preheat oven to 400°F. Wash russet potatoes thoroughly and dry. Cover each potato with olive oil and sprinkle with salt. Bake for 45-60 minutes, until the potatoes are tender when pierced with a fork.
2. Cool potatoes slightly and slice each one in half lengthwise. Using a spoon, carefully scoop out most of the potato while leaving about 1/4 inch unscooped to keep skin sturdy.
3.  Brushing inside and outside of potatoes with olive oil and season with salt, pepper, and garlic powder. Place the skins cut-side down on a baking sheet and bake for about 10 minutes until they start to crisp. Flip them over and bake for another 5 minutes to crisp the inside.
4. Remove from oven and fill each with potato filling, shredded cheddar and mozzarella, and crumbled bacon. Return the tray to the oven and bake for another 5-7 minutes or until cheese is melted.
5. Serve immediately with sour cream and top off with green onion and parsley.

Dry-Rubbed Chicken Wings

Ingredients

 Dry Rub:

• 1/2 Tbsp chipotle pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp kosher salt
• 3/4 Tbsp light brown sugar, packed
• 3/4 tsp chili powder
• 3/4 tsp paprika
• 3/4 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper (less if you’re worried about the heat level)
• 1/2 tsp dried mustard powder
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1/4 tsp dried ground thyme
• 1/4 tsp dried sage

Wings

• 4 lbs chicken wings, thawed completely if using a frozen bag
• 2 Tbsp vegetable or canola oil

Creamy Gorgonzola Sauce

• 1/2 cup mayonnaise
• 3-6 Tbsp buttermilk
• 1/4 cup sour cream
• 2 -3 oz crumbled gorgonzola cheese
• 1 clove garlic, grated
• 1/2 Tbsp lime juice
• 1/4 tsp black pepper
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 400 F degrees.  Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy duty sheet).  Top that with an oven safe cooling rack and spray it with non-stick cooking spray and set aside.
2. Combine all dry rub ingredients in a small mixing bowl, set aside.  In a large mixing bowl, add chicken wings and vegetable oil.  Use a rubber spatula to toss gently to coat.
3. Sprinkle in about half to 2/3 of the dry rub mixture and use your hands to massage it into all of the chicken wings, coating evenly.  Feel free to use all the dry rub, based on desired coating.
4. Add chicken wings to prepared baking sheet and bake for 30 minutes.

       Gorgonzola Sauce:

1. To your food processor or blender, add mayo, buttermilk, sour cream, 1.5 oz of the gorgonzola cheese, garlic, lime juice, pepper and salt.  Process until smooth. 
2. Transfer to serving bowl and stir in remaining gorgonzola cheese.  Cover with plastic wrap and refrigerate until ready to use.

Find the ingredients for these recipes in-store, pictured below!