Serve this tasty candied bacon recipe as an appetizer or for the best BLT, hamburger, pork loin, roast, or chicken you will ever taste! Make this your own house specialty by using any of Suan’s® Scotch Bonnet Pepper Condiments to candy your Bar-S bacon!
Author:Krush Digital
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1 package of Bar-S Bacon
2 tablespoons of Suan’s® Scotch Bonnet Pepper Jelly, add more if needed
Prepare a large cooking sheet by lining it with foil, and topping it with a damp paper towel. This helps to reduce the smoke while cooking.
Place rack on top of foil and towels then lay out bacon on rack. with a pastry brush ‘paint bacon’ with Suan’s® Scotch Bonnet Pepper Jelly
Place in the middle of the oven and bake at 350 degrees for 20 minutes
Turn and ‘paint bacon’ on the other side with Suan’s® Scotch Bonnet Pepper Jelly, return to oven, and back another 20 minutes.
Southern Roots Sisters Peach Pepper Jam is a nice touch in this sophisticated sandwich. This is a great one to pack for a picnic or a day at the lake.
Author:Krush Digital
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1 (8 Oz) package cream cheese, softened
1 baguette from La Baguette
1 teaspoon Head Country All Purpose Championship Seasoning
1 (8 Oz) package Bar-S thin sliced ham
1/2 cup Southern Roots Sisters Peach Pepper Jam
Set out cream cheese well in advance to soften. Cut the baguette lengthwise.
In a small bowl, blend together cream cheese and Head Country seasoning.
Generously spread the cream cheese mixture on each baguette. Layer with ham slices and jam. Place baguette together – sandwich style – then cover in plastic wrap tightly until ready to serve.
Eat it over salad greens, or serve as a dip with pita chips. When you’re asked to bring something to a party or get-together, remember this recipe. It’s different than your average appetizer, and it’s easy to make ahead of time.
Author:Krush Digital
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1 (16) ounce container hummus
8 ounce Braums Greek Yogurt
2 cloves garlic
1 tablespoon Scissortail Farms Dill, chopped
Juice from half a lemon
1 large cucumber, seeded and chopped
2 tomatoes, seeded and chopped
1/2 cup crumbled feta cheese
1/3 cup kalamata olives, chopped
2 tablespoons Dianes Legendary Italian Dressing
1 package Scissortail Farms spring mix
Spread hummus in an 8-by-8-inch dish.
In a small bowl, combine yogurt, garlic, dill and lemon juice. Spread yogurt mixture over hummus.
Top with cucumbers, tomatoes, feta cheese and olives. Sprinkle with salad dressing
Serve with pita chips as a dip, or spoon onto Scissortail salad greens to serve as a salad.
A cheese ball is one of the most classic holiday appetizers. And who doesn’t love an appetizer that comes together in less than 10 minutes’ Put these together ahead of time, and pull them out when your guests arrive.
Hiland Cream Cheese – Hiland provides Oklahoma and surrounding areas with the highest quality and locally sourced dairy products. Hiland dairy products take a delicious and creamy snack to the next level.
Ace In the Bowl Salsa – Ace In the Bowl Salsa was created by Susan Witt for her family gathering. The unique flavor has been a fan favorite for over 20 years. With a full variety of spice levels, this salsa is a winner for everyone, and goes perfectly with this cheese ball.
Author:Krush Digital
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2 packages Hiland cream cheese, softened
8 ounce sharp cheddar cheese, finely grated
1 cup Ace in the Bowl Salsa
1 tablespoon breadcrumbs
1 cup Choctaw Farms Pecans, chopped
Combine the cream cheese, cheddar cheese, salsa and bread crumbs. Mix using a heavy spoon until fully incorporated. Spoon onto a large piece of plastic wrap, pulling around the cheese mixture to form a ball. Refrigerate for a minimum of 2 hours.
Remove from plastic wrap and coat by rolling the cheese ball in the chopped pecans.
These flavor-packed sausage cornbread muffins are even better dunked in green chile gravy. Yum!
Author:Krush Digital
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1 package Loveras Italian rope sausage
2 Hansens eggs
2/3 cup Hiland Whole Milk
2 packages Shawnee Mills Corn Muffin mix
1/4 teaspoon ancho chili powder
Green Chili Sauce Ingredients:
1 3/4 cup water
1 package Shawnee Mills Country Gravy Mix
1/2 cup Dianes Hatch Valley Green Chili Sauce and Salad Dressing
Preheat oven to 350 degrees. Grease or spray mini muffin tins.
Remove sausage from the casing, and saute over medium heat until browned and cooked through, being sure to break up the sausage into fine chunks.
In a medium size mixing bowl, mix the eggs, milk, corn muffin mix, ancho chili powder until you have a smooth batter consistency. Add sausage, stirring to combine, being careful not to overmix.
Using a small spoon fill each muffin cup 3/4 full, and bake in oven for 10 to 12 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Instructions for gravy
In a small saucepan, bring the water to a boil, then whisk in the gravy mix. Allow this to thicken, then add hatch dressing.
It’s an appetizer like none other. Meatballs on slider buns with sweet and spicy sauce, colelsaw, mustard or sweet pickled jalapenos. Everyone will love these little sliders.
Author:Krush Digital
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2 pounds ground beef
3/4 medium onion, chopped
1 cup chopped fresh parsley
2 cloves garlic, chopped
1 tablespoon Head Country All-Purpose Championship Seasoning
2 Hansens eggs, beaten
Head Country Bar-B-Q Sauce, as needed
Sweet and Spicy Sauce (see below)
Small dinner rolls or Hawaiian sweet bread Sweet and Spicy Sauce
1(18-ounce) jar Garden Club Plum Jam
1(18-ounce) jar Head Country Bar-B-Q Sauce
Combine Garden Club Plum Jam and Head Country Bar-B-Q Sauce in slow cooker.
Add meatballs. Cook on low for 2 hours.
Combine ground beef, onion, breadcrumbs, parsley, garlic, Head Country seasoning and eggs, mixing well and incorporating. If mixture feels dry, add Head Country Bar-B-Q Sauce until it becomes easy to form meatballs.
Form meatballs using a tbsp, then roll the mixture between your hands to make a ball. Line on a cookie sheet until they are all rolled. Place meatballs in a hot saut pan, cooking on medium-high heat until they’re browned. After 5 minutes, turn to brown both sides. Turn heat down to medium, and cook until meatballs are cooked through. This will depend on the size of your pan and size of your meatballs. Check for doneness. Sweet and Spicy Sauce
To assemble sliders, add 1 or 2 meatballs to halved rolls. Top with coleslaw, Griffins Jalapeno Mustard or pickled jalapeno peppers.
Around the holidays, Suan’s Scotch Bonnet Pepper Jelly should be a pantry staple. When family or friends drop by, set out a block of cream cheese topped with pepper jelly, and you have an instant appetizer.
A snack that just never quits when it comes to being tasty.
Author:Krush Digital
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3 (1) ounce No Man’s Land Beef Jerky, mild beef stick, chopped finely
2 packages cream cheese, softened
1/2 teaspoon granulated garlic
1 teaspoon Daddy Hinkles Original Seasoning
6 green onions, thinly sliced
Cut the beef sticks into small chunks, then pulse in a food processor a few times to further chop. Add cream cheese, garlic and Daddy Hinkles, and pulse until smooth.
Place this mixture onto a surface lined with plastic wrap. Form into a long log about 2 inches in diameter. Place in refrigerator for 1 hour, then roll back and forth until it’s about 1 inch in diameter. Roll in the green onion slices. Refrigerate until ready to serve. Slice into thin slices or serve as a log.
Try this dip with veggies or crackers. It’s also good as a dip for grilled chicken or as a base for a flatbread. And, it makes a great centerpiece on a charcuterie board!
Author:Krush Digital
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2 cups plain Greek yogurt
3 tablespoons mayo
1 tablespoon Cheatwoods Honey
1 cup finely chopped kale
1 cup Scissortail Farms Spinach, finely chopped
4 green onions, green part only, finely chopped
1/4 cup finely minced carrot, finely minced
1 tablespoon Daddy Hinkles Spicy Pepper Seasoning
Combine all remaining ingredients in a bowl mixing well. Refrigerate for a few hours before serving.
For kids with nut allergies or kids with nut-free schools, finding sweet alternatives can be difficult. If nut allergies aren’t an issue, feel free to use your favorite peanut butter in place of the sunflower seed butter.
Author:Krush Digital
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1 cup rolled oats
1/4 cup ground flax meal
1/2 teaspoon ground cinnamon
Pinch of sea salt
1 cup mini chocolate chips
1/2 cup sunflower seed butter
1/4 cup Roark Acres Honey
1 teaspoon Griffins Vanilla
In a medium-size bowl, stir together oats, flax, cinnamon and salt. Stir in chocolate chips. Add sunflower seed butter, honey and vanilla. Using clean hands or a spoon, mix until ingredients are combined. If batter seems dry, add more honey.
Form into 1-inch balls, then place on a parchment-lined baking sheet. Place in freezer for 20 minutes or until firm, then store in the refrigerator or freezer. Note: These are perfect for tucking into a lunchbox. If placed in the lunchbox frozen, they will thaw before lunch time.
