Peach jam and bacon give a smoky sweetness to these poppers.
Author:Krush Digital
Ingredients
8 ounce package of Hiland cream cheese, room temperature
12 large jalapeño peppers
1 1/2 cups finely shredded sharp cheddar cheese
1 3/4 teaspoons Head Country Original Championship Seasoning
12 slices Bar-S smoked bacon
1/2 cup Southern Roots Sisters Peach Pepper Jam
1 jar Augusto’s Green Sauce (for dipping)
Toothpicks
Parchment paper
Heat oven to 400 degrees. Place cream cheese in large mixing bowl and allow it to soften.
Meanwhile split the peppers lengthwise, remove and discard the seeds and veins. Prepare a large baking sheet with parchment paper.
Make the filling by combining cream cheese with cheddar cheese. Add the seasoning and mix well using a rubber spatula.
Stuff the jalapeños by dividing the filling between the halved jalapeños (about 1 tablespoon per half). Smooth out the filling so it is flush with the tops of the peppers
Remove the bacon from the package, and cut each slice in half. Wrap each half slice of bacon around each stuffed pepper. Secure with a toothpick and arrange on the parchment lined pan.
Bake the poppers for about 20 minutes, until the bacon is crispy and the filling is melted and lightly browned. Remove pan from oven and coat the poppers using 1⁄2 cup of the Peach Pepper Jam and a pastry brush. Return the poppers to the oven and bake for an additional 8-10 minutes. Once removed allow these to cool until the filling begins to set up. Serve with a side of Augusto’s Green Sauce for dipping.
Let guests serve themselves by setting out toasted French bread and this savory bruschetta. The eggplant adds a nice texture and depth of flavor that’s different from a typical tomato bruschetta.
Author:Krush Digital
Ingredients
1 loaf La Baguette bread
1 1/2 stick Hiland butter
4 cloves garlic, finely minced
2 tablespoons olive oil
1/2 onion, diced
1 small eggplant, diced
1 package Scissortail Farms Basil, 1 tablespoon finely chopped for sauce and leaves for garnish
1/2 cup Loveras Caciocavera cheese, shredded
Thinly slice the baguette on the bias and lay out on a large sheet tray.
Melt the butter with the garlic in a small saucepan on low heat until it just begins to brown.
Brush the bread slices and place in a 275-degree oven for 10 to 15 minutes until golden brown.
Heat the oil in a saute pan, and saute the onion until slightly translucent. Add the eggplant and chopped basil, continue sauteeing until the mixture begins to soften. Add the tomato basil sauce, and simmer for about 10 minutes.
Top bread slices with eggplant mixture, cheese and basil leaves for garnish.
This fresh-tasting appetizer is great with garden fresh basil. The addition of cream cheese gives it a light taste and great flavor, and Suan’s pepper jelly gives the finishing touch.
Author:Krush Digital
Ingredients
2 cups Scissortail Farms fresh basil leaves
1/2 cup pine nuts
3 garlic cloves, minced
1/2 cup Parmesan or Romano cheese
1/2 cup extra virgin olive oil
Salt and pepper, to taste
1 (8) ounce block cream cheese, softened
3 slices Bar-S Fully Cooked Bacon, cooked and crumbled
Baguette
1 stick Hiland Dairy Unsalted Butter
Suans Scotch Bonnet Pepper Relish
In a food processor, combine basil and pine nuts. Pulse a few times to chop the basil and nuts.
Add garlic and cheese, continuing to pulse until combined. Add the olive oil in a steady, slow stream with the food processor on. Scrape down the sides of the bowl, taste and season with salt and pepper to taste.
Beat cream cheese in a mixing bowl until smooth. Add 1’2 cup pesto and bacon, stirring to combine. Set aside.
Slice baguette into rounds. Spread each slice with softened butter. Place on a cookie sheet and bake for 6 to 8 minutes, or until crisp, at 350 degrees.
Once out of the oven, spread cream cheese spread on each baguette slice. Top each with a generous serving of Suan’s Scotch Bonnet Pepper Relish.
People can’t get enough of this pepper jelly spread, which starts with Suan’s Scotch Bonnet Pepper Jelly. The combination of cream cheese and goat cheese gives this appetizer a great flavor.
Author:Krush Digital
Ingredients
8 ounce cream cheese, softened
8 ounce goat cheese
8 slices Bar-S Bacon, cooked and crumbled
1 jar Suans Scotch Bonnet Pepper Jelly
Toast Points
1 La Baguette loaf of French bread (you may or may not want to trim the crusts)
1 stick Hiland Salted Butter
1/4 cup olive oil
Combine goat cheese and cream cheese, mixing until thoroughly combined. Fold in bacon. Place the mixture into a shallow baking dish leveling with a spatula. Spread pepper jelly on top to cover.
Bake 10 to 15 minutes in a preheated 400-degree oven. Serve warm with Toast Points
Toast Points :-
Prepare clarified butter by melting butter in a small saucepan on low heat. Allow the water to cook out of the butter until the milk solids start to slightly brown, they will start sticking to the bottom of the pan. Strain out the solids using a fine sifter, then add the oil to the mixture.
Coat the bread evenly with a pastry brush. Lay buttered bread flat on cookie sheets and toast in a 300 degree oven until golden brown.
This addictive party mix gets its flavor from Griffin’s Syrup, Griffin’s vanilla, butter and brown sugar. The munchable mix has crunch from cereal and Miller Pecan Co. pecans.
Author:Krush Digital
Ingredients
5 cups shredded wheat cereal
3 cups Cheerios cereal
2 cups chopped Miller Pecan Co. Pecans
2/3 cup Griffins Cinnamon Roll Syrup
1/2 cup brown sugar
1/4 cup Hiland Salted Butter
1 teaspoon Griffins Vanilla
1/2 teaspoon baking soda
Preheat oven to 275 degrees. Combine cereal and pecans in large mixing bowl.
Combine syrup, brown sugar and butter in a microwave-safe bowl. Microwave on high for 90 seconds; stir, then microwave 30 seconds longer or until mixture boils. Remove from microwave; stir in vanilla and baking soda. (Mixture will bubble and foam.)
Pour syrup mixture over cereal and nuts, tossing and stirring until well coated. Spread evenly onto a well greased baking sheet. Bake for one hour, stirring every 15 minutes.
Remove from oven and spread mixture on a large cookie sheet. When cool, break into pieces. Store in an airtight container.
It’s everything you love about chicken parmesan – in a slider! These addictive little sliders are great for feeding a crowd. Make a pan of them, and watch how fast they go.
Author:Krush Digital
Ingredients
1 (24) ounce package frozen chicken breast strips
1 package Braums Potato Rolls
24 slices mozzarella or provolone cheese
1 (25-ounce) jar Loveras Tomato Basil Pasta Sauce
1 stick Braums Salted Butter
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 cup grated parmesan cheese
1/2 cup butter crackers, finely chopped in food processor
2 tablespoons fresh Scissortail Farms Basil
Preheat oven to 375 degrees. Prepare chicken strips according to package directions. – Cut rolls horizontally in half. Place roll bottoms in a 9-by-13-inch baking dish. Spread half the cheese slices over roll bottoms. Bake until cheese is melted, about 3 minutes.
Layer rolls with chicken strips, sauce and remaining cheese slices. Top with dinner roll tops.
In a small bowl, melt butter with garlic powder and red pepper flakes in the microwave, stirring every 30 seconds until butter is melted. Add the cracker crumbs and parmesan cheese, and mix well.
Pour butter mixture over rolls. Bake until golden brown, 10 to 15 minutes. Before serving, sprinkle with fresh basil.
The small size of these corn dogs makes them fun for a kids’ birthday party or fall get-together.
Author:Krush Digital
Ingredients
Vegetable oil, for frying
1 (16-Ounce) package Schwabs Hot Dogs or Schwab
1/4 cup cornstarch
1 1/2 cup Shawnee Mills Self-Rising Cornmeal Mix
1/2 cup Shawnee Mills All-Purpose Flour
3 tablespoons sugar
2 cups Hiland Buttermilk
Pour vegetable oil about 4 inches deep into a large deep saucepan. Heat to 350 degrees.
Place the cornstarch into a one-gallon plastic resealable bag. Cut the hot dogs into thirds, add to the cornstarch and shake to cover them evenly. Place 1 hot dog piece on the end of each skewer. Making sure they are evenly covered in cornstarch, gently tapping off the excess.
In a large mixing bowl, combine cornmeal mix, flour and sugar. Fold in the buttermilk, mixing until a smooth batter forms.
Dip the hot dogs into the batter, completely covering the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil, rolling the corn dog as the batter forms. Fry until golden brown, 3 to 4 minutes. Place on a cooling rack over a cookie sheet.
These ham rolls are nice to serve on a holiday appetizer tray or at a holiday party. Cream cheese serves as a base, with spinach, ham, cheese, preserves and honey mustard rounding out the flavors.
Author:Krush Digital
Ingredients
10-Inch spinach wraps, or plain flour tortillas, if desired
1 (8) ounce container softened cream cheese
2 tablespoons Garden Club Apricot Preserves
2 tablespoons honey mustard
Sciossortail Farms baby spinach leaves
Bar-S Deli Thin Honey Ham
Ham and Cheddar Rolls
10-Inch tomato basil wraps or plain flour tortillas, if desired
1 (8) ounce container softened cream cheese
2 tablespoons Garden Club Apricot Preserves
2 tablespoons honey mustard
2 cups finely shredded sharp cheddar cheese
Bar-S Deli Thin Black Forest Ham
Combine cream cheese, preserves and honey mustard; blend to smooth consistency using hand mixer on low speed.
Spread a thin layer of cream cheese mixture on tortilla, coating evenly (about 2 tablespoons per tortilla).
Top each with an even layer of baby spinach leaves. Place 6 slices of ham over top of spinach leaves, spacing evenly. Roll tightly and securely; wrap in plastic and refrigerate until serving time, at least 2 hours, or up to 24.
Repeat using remaining ingredients.
To serve, unwrap and slice into half-inch slices, on an angle.
Serve immediately.
Combine cream cheese, preserves and honey mustard; blend to smooth consistency using hand mixer on low speed.
Spread a thin layer of cream cheese mixture on tortilla, coating evenly (about 2 tablespoons per tortilla).
Top each with an even layer of baby spinach leaves. Place 6 slices of ham over top of spinach leaves, spacing evenly. Roll tightly and securely; wrap in plastic and refrigerate until serving time, at least 2 hours, or up to 24.
Repeat using remaining ingredients.
To serve, unwrap and slice into half-inch slices, on an angle.
Serve immediately.
Combine cream cheese, preserves and honey mustard; blend to smooth consistency using hand mixer on low speed.
Spread a thin layer of cream cheese mixture on tortilla, coating evenly (about 2 tablespoons per tortilla).
Top each an even layer (about 1/2 cup) of shredded cheese.
Place 6 slices of Bar-S ham over top of cheese, spacing evenly. Roll tightly and securely; wrap in plastic and refrigerate until serving time, at least 2 hours, or up to 24.
Repeat using remaining ingredients. To serve, unwrap and slice into half-inch slices, on an angle.
Your guests won’t be able to stop eating this addictive snack mix. It’s also fun to package for a snack or as an unexpected gift to a friend.
Author:Krush Digital
Ingredients
2 cups Miller Pecan Co. Pecan Halves
2 cups popped popcorn
1 cup mini pretzel sticks
2 cups crisp rice cereal (like Rice Chex)
2 cups corn cereal (like Corn Chex)
1 stick Hiland Butter
1 teaspoon Head Country All Purpose Championship Seasoning
1/2 cup Cheatwoods Honey
1/4 cup Griffins corn syrup
1/2 teaspoon Griffins vanilla
Preheat oven to 250 degrees. Spray a large sheet pan with nonstick cooking spray. – In a large mixing bowl, combine pecans, popcorn, pretzels and cereals.
In a small microwave-safe bowl, combine butter, Head Country seasoning, honey and corn syrup. Microwave for 1 minute or until butter is melted. Stir, then add vanilla. Pour butter mixture over cereal mixture, stirring to coat.
Spread onto sheet pan. Bake 1 hour, stirring every 15 minutes. Store in an airtight container for up to 1 week at room temperature.
