Bar-S Bacon gives great flavor to this roasted corn.
Author:Krush Digital
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Ingredients
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6 ears of corn
1 package Bar S Thick-Sliced Bacon
Braums Butter
Sea salt
Remove the corn silk by pulling back the husks, one at a time, being careful to keep them intact with the corn at the base. Once silk is removed, wrap two slices of bacon around each ear. Pull the husks back over the corn and bacon.
Using twine, gather any loose husks and tie each ear securely at the top. Preheat a grill to medium heat. Or, if you prefer to use an oven, preheat to 375 degrees. Roast corn for 25-30 minutes.
Take your basic mac and cheese and give it a kick with the flavor of ranch dressing. The secret to the best mac and cheese is to start with Hiland milk and butter for a creamy base.
Author:Krush Digital
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Ingredients
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4 cups elbow macaroni, cooked according to package directions
1 1/2 cup grated cheddar cheese
1 1/2 cup grated monterey jack cheese
1/2 cup Hiland 2% Milk
1/2 cup bottled ranch dressing
1 cup freshly grated parmesan or Asiago cheese, or combination
1/2 cup plain dry bread crumbs
4 teaspoons Hiland Butter
Preheat oven to 325 degrees. Grease a large casserole dish. Combine milk and Ranch dressing; pour 2 tbsp. of this mixture into bottom of casserole dish. Lightly toss cooked macaroni, cheddar, monterey jack cheese, and remaining ranch mixture in casserole dish. Top with grated parmesan or asiago, and bread crumbs; dot with butter. Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly. Enjoy!
Tip: Any shaped pasta can be used for this recipe; I like to use small shells that catch all of the flavors in every bite! For a heartier version, add diced cooked ham.
Scalloped potatoes are at their peak in this dish with a bacon-cream sauce. Greers Ranch House Slab Bacon and Bar-S ham are great in this hearty side dish.
Author:Krush Digital
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Ingredients
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3 1/2 pounds medium-size baking potatoes
1 teaspoon salt
4 slices Greers Ranch House Slab Bacon
1 large onion, chopped
1/3 cup Shawnee Mills All Purpose Flour
2 cups Hiland Half & Half
2 cups Hiland Milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup Bar-S Chopped Ham
2 cups grated white cheddar cheese
1 cup grated Gruyere cheese
Bring a large pot of water to a boil. Add potatoes and 1 tsp salt. Boil 20 minutes. Drain, and cool slightly.
Cook bacon over medium heat. Once cooked, crumble bacon and set aside. Keep bacon drippings in pan. Add onion. Turn heat to medium-low, and cook for 10-15 minutes until onions are caramelized. Sprinkle onion with flour, stir and cook for about 3 minutes on medium heat until flour turns light brown. Slowly add half and half and milk, stirring to incorporate. Let mixture cook for about 5 minutes until bubbling. Stir in salt and pepper. Turn heat to low to keep warm.
Peel potatoes, then cut with a sharp knife or mandolin into thin ÔøΩ-inch slices.
Butter or spray with nonstick cooking spray a 9-by-13-inch baking dish. Layer 1/3 of the potatoes, 1/3 of the ham, 1/3 of the bacon, 1 cup of the cheddar cheese and 1/3 of the sauce.
Repeat with remaining potatoes, ham, bacon, cheese and Sauce ending with Gruyere cheese. Cover and bake in a preheated 400-degree oven for 40 minutes. Uncover and bake an additional 20 minutes.
Corn pudding is an old-fashioned recipe that gets an update with smoked cheddar and Head Country seasoning. Try it with grilled chicken, sausages or barbecue.
Author:Krush Digital
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Ingredients
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4 ears corn, husks and silks removed
1 (14-oz) can cream-style corn
1 cup Hiland Dairy Sour Cream
1 package Shawnee Mills Corn Muffin Mix
1/2 stick Hiland Dairy Butter
1 teaspoon Head Country All Purpose Championship Seasoning
1 cup shredded smoked cheddar cheese
Preheat oven to 350 degrees.
Using a sharp knife, remove kernels from ears of corn. Place kernels in a large bowl, and stir together with the cream-style can corn, sour cream, corn muffin mix, butter and Head Country seasoning. Pour into a greased 9-by-13-inch baking dish. Bake for 45 minutes or until top is golden brown.
Remove from oven and top with smoked cheddar. Continue to bake for about 5 minutes or until cheese is melted. Serve warm.
Pasta salad is a refreshing side dish, especially in the summer months. Make it in the morning, then allow the flavors to come together before lunch or dinner.
Author:Krush Digital
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1 (12 oz) package Della Terra Rigatoni Pasta
3/4 cup Dianes Hatch Valley Green Chile Sauce and Salad Dressing
1/2 cup Dianes Legendary Italian Salad Dressing
1 pint fresh frape tomatoes, diced
8 ounce Pearl Mozzarella
1 clove garlic, minced
Cook the pasta according to package directions.
Drain, do not rinse.
In a large mixing bowl add the dressings and tomatoes to the hot pasta, tossing evenly.
Refrigerate, allowing the product to cool completely, add mozzarella and toss in gently.
Everyone who tastes this casserole will want to know what makes it so special. The secret ingredients, pineapple preserves and toasted coconut, make all the difference.
Author:Krush Digital
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Ingredients
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6 Triple S Sweet Potatoes
1/2 cup Garden Club Pineapple Preserves
1/3 cup Hiland Half and Half
2 Hansens eggs
1/2 cup brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon Griffins Vanilla
Topping:
3 tablespoons Shawnee Mills All-Purpose Flour
1/4 cup Hiland Unsalted Butter, softened
3/4 cup brown sugar
1 cup chopped Miller Pecan Co. Pecans
1/2 cup Garden Club Pineapple Preserves
1 cup sweetened flaked coconut, toasted
Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet lined with parchment or foil. Bake at 400 degrees for about an hour, until potatoes begin to ooze and are tender to the touch.
Let potatoes cool slightly before handling, then remove peel from potatoes.
In a mixing bowl, mix sweet potatoes until smooth. Add 1/2 cup pineapple preserves, half-and-half, eggs, 1/2 cup brown sugar, ginger, salt and vanilla.
Mix until thoroughly combined. Pour into a 9-by-13-inch baking dish.
In a medium bowl, combine flour, butter, brown sugar and pecans using 2 forks or a pastry cutter. Mix until you have coarse crumbs. Fold in 1/2 cup pineapple preserves and toasted coconut. Sprinkle on sweet potatoes, and gently spread to cover the top.
