The Superstar at the middle of it all

Ashley Elizabeth gives the classic dessert a delicious makeover with boxed cake mix, cinnamon and Country Crock® Original Spread.

Ingredients

• 4 (15.25 ounces) cans sliced peaches in heavy syrup
• 15.25-ounce yellow boxed cake mix
• 1 teaspoon ground cinnamon
• 1/2 cup Country Crock^® Original Spread, melted
• Vanilla ice cream, for serving

DIRECTIONS

Step 1: Preheat the oven to 375°F. Set a small strainer over a tall microwave-safe measuring glass. Pour 1 can of peaches into strainer, then transfer drained peaches into a 9x13 baking dish; set heavy syrup aside. Pour one can of peaches with the syrup into baking dish. Drain the remaining 2 cans of peaches and add drained peaches to baking dish; spread in an even layer.

Step 2: Sprinkle the dry cake mix and cinnamon evenly over the peaches, but don’t mix it! Use the back of a spoon to spread and even out the cake mix.

Step 3: Add Country Crock to heavy syrup in measuring glass. Microwave on High until Country Crock is almost completely melted, about 1 minute; whisk until Country Crock is melted and mixture is combined. Evenly drizzle heavy syrup mixture over cake mix.

Step 4: Bake at 375°F for 45 minutes, or until the top is puffed and golden brown in spots. Let cool 10 minutes. Serve with vanilla ice cream!

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Want to upgrade your bruschetta? Ashley Elizabeth brushes baguette slices with melted Country Crock® Original Spread, white wine, garlic and Italian seasoning.

Ingredients

Crispy Bruschetta:

• 1/3 cup Country Crock® Original Spread
• 1 tablespoon dry white wine
• 1 tablespoon dried Italian seasoning
• 1/4 teaspoon garlic powder
• 1 (10 ounce) French baguette, sliced on an angle 1/4-inch thick

Tomato Salad:

• 2 1/2 cups seeded and diced tomatoes (from 3 small tomatoes)
• 1 medium garlic clove, grated (1/4 teaspoon)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh basil (1 teaspoon dried basil works just fine!)
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic glaze

DIRECTIONS

Step 1: Preheat oven to 400°F with racks in upper and lower third positions. Melt the Country Crock in a small skillet over medium heat. Stir in wine, Italian seasoning, and garlic powder until combined. Remove from heat.

Step 2: Arrange baguette slices evenly on 2 large baking sheets; lightly brush mixture onto each side of the baguette slices. Bake until crisp and golden at the edges, about 15 minutes, rotating baking sheets between top and bottom racks halfway through bake time.

Step 3: Mix all Tomato Salad ingredients together in a small bowl until combined. Spoon about 1 1/2 teaspoons Tomato Salad onto each toast. Serve immediately.

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With Ashley Elizabeth’s spud spread, you can enjoy the flavor of a loaded baked potato with the crunch of potato wedges.

Ingredients

Roasted Potato Wedges:

• 3 large (2 pounds total) russet potatoes
• 1 tablespoon melted Country Crock® Original Spread
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Spud Spread:

• 1 cup Country Crock® Original Spread
• 1/2 cup chopped bacon (from 5 cooked bacon slices)
• 1/4 cup dried chives
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 teaspoon black pepper
• 1/4 teaspoon kosher salt

DIRECTIONS

Step 1: Place a large non-stick baking sheet on the top third rack in oven. Preheat oven to 425°F. Do not remove baking sheet while oven preheats. Wash potatoes really well, and dry them. Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 24 wedges.

Step 2: Carefully remove hot baking sheet from oven. Place the potato wedges on the hot baking sheet and toss with 1 tablespoon of melted Country Crock, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Arrange potato wedges, cut side down, spacing evenly apart on baking sheet.

Step 3: Roast at 425°F until potato wedges are tender, crisp, and browned in spots, 40 to 45 minutes, carefully flipping after 25 minutes.

Step 4: While the wedges are roasting, prepare the Spud Spread. Add all Spud Spread ingredients to a medium mixing bowl and stir with a rubber spatula until thoroughly combined.

Step 5: Once your potatoes are roasted, transfer to your serving platter, and top with the Spud Spread. (If preferred, you can also serve the Spud Spread on the side as a dip for the potato wedges.)

Shortcut: Use an Air Fryer

Total Time: 50 minutes

Step 1: Preheat an air fryer to 400°F for 5 minutes. While air fryer preheats, toss potatoes with melted Country Crock, salt, and pepper in a large bowl until evenly coated in Country Crock mixture.

Step 2: Working in batches, add potato wedges, cut side down, to air fryer basket in a single layer spaced evenly apart, and cook at 400°F until potato wedges are crisp, browned, and tender, about 18 minutes, flipping after 8 minutes. Place roasted potato wedges on your serving platter, and serve with the Spud Spread.

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Ashley Elizabeth’s compound spread, made with Country Crock® Original Spread, shallots, garlic, lemon and thyme, gives grilled chicken a buttery, flavorful boost.

Ingredients

Chicken:

• 4 (8-ounces each) boneless, skinless chicken breasts
• 3/4 cup bottled Italian dressing
• 1 teaspoon kosher salt

Compound Spread:

• 1 cup Country Crock® Original Spread
• 1 medium (1 1/2 ounce) shallot, finely diced (1/4 cup)
• 1 medium garlic clove, grated with a microplane or minced (1/4 teaspoon)
• 2 teaspoons grated lemon zest plus 2 tablespoons fresh juice (from 1 lemon)
• 1 teaspoon dried thyme

DIRECTIONS

Step 1: Place chicken breasts and Italian dressing in a gallon-size ziplock plastic bag; seal bag and gently massage chicken to distribute marinade. You can do this the night before, up to 12 hours, but the marinade time doesn’t take long! 30 minutes will be great. Pro Tip: Use a fork and poke holes all over each chicken breast, then add to the dressing marinade. This helps the flavor of the marinade get inside the chicken while tenderizing it as well!

Step 2: To make the Compound Spread, use a rubber spatula to combine all the ingredients in a medium bowl until thoroughly blended.

Step 3: Preheat grill to medium. While the grill preheats, remove chicken from marinade; discard marinade. Pat chicken dry with paper towels and sprinkle all over with salt. Grill chicken over medium heat, covered, until an internal temperature of 165°F is reached with a meat thermometer, 8 to 10 minutes per side.

Step 4: Remove chicken from the grill, and let it rest on your serving platter. While the chicken is hot and resting, spoon dollops of the Compound Spread on each piece of chicken. Serve immediately.

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