Uploaded June 2026 | Updated September 2026, 2 weeks ago
lovethatolive.com
Summer entertaining should be all about fun, easy dishes that look as great as they taste. With that in mind, Terri Chaffer from Love That Olive is sharing four easy crowd-pleasers that are perfect for backyard gatherings, weekends at the cabin, and, most definitely, Father’s Day celebrations. Each recipe starts with a familiar dish that Terri transforms into something special. Each one is a conversation starter that will have your guests asking, “Can you send me that recipe?”
TCL Special – $59.99 (regular price: $59.99):
Kyunu Just Noodles, 2.8 oz pkg
Cibo Wrapped in Bacon Jam, 8 oz jar
Unagi Sauce, 12 oz bottle
Portobello-Thyme EVOO, 3.38 oz mini bottle
Tex Mex EVOO, 3.38 oz mini bottle
Bourbon and Barrel Spice Passport
Follow Love That Olive on Facebook and Instagram at @LoveThatOliveMN
Click here to print Cheesy Bacon Dog Bites: kstp.com/wp-content/uploads/2026/06/LTO-Cheesy-Bacon-Dog-Bites-.pdf
Click here to print Pork Sliders: kstp.com/wp-content/uploads/2026/06/LTO-Pork-Sliders.pdf
Click here to print Rainbow Vegetables with Crispy Ramen: kstp.com/wp-content/uploads/2026/06/LTO-Rainbow-Vegetables-with-Crispy-Ramen-.pdf
Click here to print Bourbon Brownies: kstp.com/wp-content/uploads/2026/06/LTO-Bourbon-Brownie-recipe.pdf
LTO Cheesy Bacon Dog Bites
PREP TIME: 10 min | COOK TIME: 20 min | SERVES: 12
Ingredients:
• 12 mini croissants
• 1½ c. shredded cheddar cheese
• 12 cocktail wieners
• ½ tsp. Burlap & Barrel Purple Stripe Garlic powder
• Tex Mex EVOO
• Wrapped in Bacon Jam
• ¼ c. chopped chives
Directions:
1. Preheat oven to 375°F.
2. Cut a lengthwise slit across the top of each croissant without cutting all the way through.
3. Arrange croissants in a single layer on a baking sheet.
4. Drizzle with Tex Mex EVOO and sprinkle with Purple Stripe Garlic powder.
5. Stuff each croissant with shredded cheddar then place one cocktail wiener in the slit.
6. Top with Wrapped in Bacon Jam and a bit more cheese.
7. Sprinkle with chopped chives.
8. Bake until cheese is melted and croissants are toasted, about 20 minutes.
9. Serve warm.
Advice:
• Serve straight from the oven for the best texture.
LTO Pork Sliders
PREP TIME: 10 min | COOK TIME: 30 min | SERVES: 24
Ingredients:
• 1–2 (1½ lb.) pork tenderloins
• ½ tsp. Black Lime seasoning
• 1 tsp. Pink Himalayan mineral salt
• ½ tsp. smoked paprika
• 1 Tbsp. Tex Mex EVOO
• 2 dozen slider or dinner rolls, split
• ½ c. bacon jam
• 2 c. arugula
• Optional: ½ tsp. Cobanero chili flakes for heat
Directions:
1. Preheat oven to 400°F.
2. Combine all seasonings in a small bowl and mix well.
3. Rub seasoning mixture all over tenderloins and place in a baking dish.
4. Drizzle tenderloins with Tex Mex EVOO.
5. Bake until internal temperature reaches 145°F, about 30 minutes.
6. Transfer tenderloins to a carving board and let rest for 3 minutes.
7. Thinly slice crosswise.
8. Place tenderloin slices on each roll, top with bacon jam and a few arugula leaves, then add the top bun.
9. Serve hot, warm or at room temperature.
Advice:
• This recipe is great for large gatherings and can be made ahead of time.
• Add Cobanero chili flakes to the seasoning mix for an extra kick of heat.
Rainbow Vegetables with Crispy Ramen
PREP TIME: 15 min | COOK TIME: 30 min | SERVES: 4
Ingredients:
• 1 pkg. ramen noodles
• Portabella-Thyme EVOO
• Pink Himalayan mineral salt
• ¼–½ cup Unagi sauce
• 1 Kielbasa sausage thinly sliced
• ½ tsp. sun dried tomato powder
• ½ tsp. flowering hyssop thyme
• Chopped green onions
• 2 tsp. sesame seeds
• Variety of thinly sliced vegetables such as zucchini, broccoli, carrots, peppers, mushrooms and purple onions
Directions:
1. Preheat oven to 400°F.
2. Bring a pot of water to a boil and cook noodles according to package instructions.
3. Drain noodles and toss with a splash of Portabella-Thyme EVOO. Set aside.
4. Cut vegetables and Kielbasa and toss with a drizzle of Portabella-Thyme EVOO, sun dried tomato powder and flowering hyssop thyme.
5. Spread vegetables and Kielbasa on a baking sheet and bake for approximately 30 minutes.
6. During the last 10–15 minutes of veggie cook time, spread ramen noodles on a separate baking sheet and bake until crisp, stirring after 5 minutes.
7. Remove both trays from the oven.
8. Toss vegetables and noodles with Unagi sauce.
9. Arrange crispy ramen noodles on a large platter and top with the vegetable mixture.
10. Sprinkle with sesame seeds and chopped green onions and serve.
lovethatolive.com
Summer entertaining should be all about fun, easy dishes that look as great as they taste. With that in mind, Terri Chaffer from Love That Olive is sharing four easy crowd-pleasers that are perfect for backyard gatherings, weekends at the cabin, and, most definitely, Father’s Day celebrations. Each recipe starts with a familiar dish that Terri transforms into something special. Each one is a conversation starter that will have your guests asking, “Can you send me that recipe?”
TCL Special – $59.99 (regular price: $59.99):
Kyunu Just Noodles, 2.8 oz pkg
Cibo Wrapped in Bacon Jam, 8 oz jar
Unagi Sauce, 12 oz bottle
Portobello-Thyme EVOO, 3.38 oz mini bottle
Tex Mex EVOO, 3.38 oz mini bottle
Bourbon and Barrel Spice Passport
Follow Love That Olive on Facebook and Instagram at @LoveThatOliveMN
Click here to print Cheesy Bacon Dog Bites: kstp.com/wp-content/uploads/2026/06/LTO-Cheesy-Bacon-Dog-Bites-.pdf
Click here to print Pork Sliders: kstp.com/wp-content/uploads/2026/06/LTO-Pork-Sliders.pdf
Click here to print Rainbow Vegetables with Crispy Ramen: kstp.com/wp-content/uploads/2026/06/LTO-Rainbow-Vegetables-with-Crispy-Ramen-.pdf
Click here to print Bourbon Brownies: kstp.com/wp-content/uploads/2026/06/LTO-Bourbon-Brownie-recipe.pdf
LTO Cheesy Bacon Dog Bites
PREP TIME: 10 min | COOK TIME: 20 min | SERVES: 12
Ingredients:
• 12 mini croissants
• 1½ c. shredded cheddar cheese
• 12 cocktail wieners
• ½ tsp. Burlap & Barrel Purple Stripe Garlic powder
• Tex Mex EVOO
• Wrapped in Bacon Jam
• ¼ c. chopped chives
Directions:
1. Preheat oven to 375°F.
2. Cut a lengthwise slit across the top of each croissant without cutting all the way through.
3. Arrange croissants in a single layer on a baking sheet.
4. Drizzle with Tex Mex EVOO and sprinkle with Purple Stripe Garlic powder.
5. Stuff each croissant with shredded cheddar then place one cocktail wiener in the slit.
6. Top with Wrapped in Bacon Jam and a bit more cheese.
7. Sprinkle with chopped chives.
8. Bake until cheese is melted and croissants are toasted, about 20 minutes.
9. Serve warm.
Advice:
• Serve straight from the oven for the best texture.
LTO Pork Sliders
PREP TIME: 10 min | COOK TIME: 30 min | SERVES: 24
Ingredients:
• 1–2 (1½ lb.) pork tenderloins
• ½ tsp. Black Lime seasoning
• 1 tsp. Pink Himalayan mineral salt
• ½ tsp. smoked paprika
• 1 Tbsp. Tex Mex EVOO
• 2 dozen slider or dinner rolls, split
• ½ c. bacon jam
• 2 c. arugula
• Optional: ½ tsp. Cobanero chili flakes for heat
Directions:
1. Preheat oven to 400°F.
2. Combine all seasonings in a small bowl and mix well.
3. Rub seasoning mixture all over tenderloins and place in a baking dish.
4. Drizzle tenderloins with Tex Mex EVOO.
5. Bake until internal temperature reaches 145°F, about 30 minutes.
6. Transfer tenderloins to a carving board and let rest for 3 minutes.
7. Thinly slice crosswise.
8. Place tenderloin slices on each roll, top with bacon jam and a few arugula leaves, then add the top bun.
9. Serve hot, warm or at room temperature.
Advice:
• This recipe is great for large gatherings and can be made ahead of time.
• Add Cobanero chili flakes to the seasoning mix for an extra kick of heat.
Rainbow Vegetables with Crispy Ramen
PREP TIME: 15 min | COOK TIME: 30 min | SERVES: 4
Ingredients:
• 1 pkg. ramen noodles
• Portabella-Thyme EVOO
• Pink Himalayan mineral salt
• ¼–½ cup Unagi sauce
• 1 Kielbasa sausage thinly sliced
• ½ tsp. sun dried tomato powder
• ½ tsp. flowering hyssop thyme
• Chopped green onions
• 2 tsp. sesame seeds
• Variety of thinly sliced vegetables such as zucchini, broccoli, carrots, peppers, mushrooms and purple onions
Directions:
1. Preheat oven to 400°F.
2. Bring a pot of water to a boil and cook noodles according to package instructions.
3. Drain noodles and toss with a splash of Portabella-Thyme EVOO. Set aside.
4. Cut vegetables and Kielbasa and toss with a drizzle of Portabella-Thyme EVOO, sun dried tomato powder and flowering hyssop thyme.
5. Spread vegetables and Kielbasa on a baking sheet and bake for approximately 30 minutes.
6. During the last 10–15 minutes of veggie cook time, spread ramen noodles on a separate baking sheet and bake until crisp, stirring after 5 minutes.
7. Remove both trays from the oven.
8. Toss vegetables and noodles with Unagi sauce.
9. Arrange crispy ramen noodles on a large platter and top with the vegetable mixture.
10. Sprinkle with sesame seeds and chopped green onions and serve.
