From French's Mustard

1/2 cup chopped red bell pepper

1 cup barbecue sauce

1/2 cup apricot preserves

1/4 cup FRENCH'S® Classic Yellow® Mustard

2 tbsp. brown sugar

1 tbsp. FRENCH'S® Extra Tenderizing Worcestershire Sauce

4 cups shredded cooked turkey or chicken (see note)

6 oz. can FRENCH'S® French Fried Onions

More here 

From trinklemansion.com

1 large box Crixpix cereal

2 cups Wheat Chex

1 small package pretzels (the ones that look like miniature tennis rackets)

2 cans salted nuts ( I use 1 can cashews and 1 can mixed nuts)

Place one large brown paper grocery bag inside another, then put the above ingredients into bag.

Mix together:

1 cup vegetable oil

2 package dry Hidden Valley Ranch Dressing

2 Tbsp. dry dill weed

More here

1 Flatout® Light Flatbread
1 oz fat free ranch dressing
2 oz reduced sodium Applegate Farms No Salt Turkey
1 slice of 2% Cheddar cheese
2 tomato slices
1 Romaine leaf

Spread dressing over entire Flatout. On one rounded end, layer the turkey, cheese, tomatoes and Romaine. Roll, cut and enjoy!

More from Flatoutbread.com here

NGREDIENTS

1 quart apple cider vinegar

1 (20 ounce) bottle ketchup

1/4 cup paprika

1 pound dark brown sugar

1/4 cup salt

1 tablespoon black pepper

2 tablespoons red pepper flakes

1 tablespoon garlic powder

1/4 cup Worcestershire sauce

1/2 cup lemon juice

DIRECTIONS

In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to

1 month.