Recipes from ICC Global Trade
Appetizer - Salsa “Pizza” Dip
This dip looks like a pizza and tastes like salsa paradise!
Ingredients
- 1 (8 oz.) package of cream cheese, softened
- 1/3 cup mayonnaise
- 1 dash of garlic salt
- 1 (12 oz.) jar of Lancaster Fresh salsa (any variety)
- Grated cheese, chopped onions, black olives, chopped tomatoes (add to taste)
Directions
- Mix the cream cheese with the mayonnaise and a dash of garlic salt and spread the mixture over a large plate. Cover the cream cheese base with the salsa within 1 inch of the edges.
- Sprinkle the additional ingredients on top. Serve with tortilla chips.
Main Dish - Wilbur Bud Chocolate & Black Bean Salsa Chili
This chili is our award-winning recipe!
Ingredients
- 3 cloves Pickled Sweet Garlic, minced
- 1 small onion, minced
- 2 tbsp. extra virgin olive oil
- ¾ lb. ground smoked ham (substitute ground beef or turkey if desired)
- 4-6 pieces of cooked, chopped bacon
- 4 cups of Steph's Black Bean Salsa
- 1 cup Aunt Jean's Italian Spaghetti Sauce
- 1 tbsp. paprika
- ¼ tsp. crushed bay leaves
- ½ tbsp. chili powder
- ½ tsp. onion powder
- 1 tbsp. flour
- 1 tbsp. Stone Red Hot Sauce
- ¼ tsp. liquid hickory smoke seasoning
- 3 tbsp. Sweet (or Hot) Pepper Jam
- ¼ cup Wilbur Buds (milk, dark or a mixture of the two)
Directions
- In a large sauce pan, saute chopped garlic cloves and onion in olive oil until onions are translucent.
- Add the meat, Steph's Black Bean Salsa, Aunt Jean's Italian Spaghetti Sauce, paprika, chili powder, onion powder, flour, Stone Red Hot Sauce, Sweet (or Hot) Pepper Jam and liquid hickory smoke seasoning, stirring well to combine.
- Bring chili to a boil and let simmer for ¾ to 1 hour (or until thick). Add the Wilbur Buds to the mixture and stir until melted right before serving.
Dessert - “PB-yo” Peanut Butter Yogurt Dip
This easy, fun and versatile recipe can be used as a dip or even enjoyed by itself.
Ingredients
- 3 cups plain yogurt (Greek yogurt works well, especially if you want a thicker dip!)
- 1 jar of Amish Peanut Butter Cream
Directions
- Combine ingredients in a small mixing bowl until well-blended. Drizzle additional Amish Peanut Butter Cream over top if desired.
- Serve with pretzels, cookies or celery sticks to dip... Or get creative and try with something else! This dish can be made ahead of time and stored in the fridge overnight or a few days before using.
Main Dish - Amish Style Chicken Parmesan
Amish goes Italian in this classic recipe.
Ingredients
- 2 lbs. chicken breast pieces, pounded flat
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- ¼ cup shredded parmesan cheese
- 2 eggs, beaten
- 3-4 tbsp. olive oil
- 1 (16 oz.) jar of Amish Spaghetti Sauce
- 12 oz. shredded mozzarella cheese
- Salt & pepper to taste
- Basil and/or Italian parsley for garnishing
Directions
- Preheat oven to 350º F. Season chicken pieces with salt and pepper on both sides, then dredge in flour, shaking off any excess. Dip the floured chicken pieces in an egg wash and dredge them in the breadcrumbs until well-coated.
- Saute breaded chicken pieces in olive oil for 3 minutes on each side over medium heat. Transfer the chicken to a 9” x 13” baking dish.
- Top the chicken with parmesan and mozzarella cheese and bake for 5-10 minutes until the chicken is cooked through and the cheese is melted. In a medium sauce pan, heat the Amish Spaghetti Sauce.
- Remove the chicken from the oven and top with Amish Spaghetti Sauce and preferred garnishes.
Serve over spaghetti or Mrs. Miller's Homemade Noodles for a hearty Amish-Italian meal!
Makes 4-5 servings.
Dessert - Pennsylvania Dutch Cake & Custard Pie
It's a pie and a cake all-in-one!
Ingredients
- 1 9 inch deep dish pie crust
Filling:
- 1/3 cup sugar
- 2 tbsp. flour
- 1 tsp. apple pie spice
- 1 cup Homestyle Applesauce
- 2/3 cup sour cream
- 1/3 cup Blackstrap Molasses
- 1 egg, beaten
Cake:
- ½ cup sugar
- ¼ cup margarine or butter, softened
- ½ cup buttermilk (or 1 tsp. lemon juce added to ½ cup milk)
- 1 egg
- 1 tsp. vanilla extract
- 1 ¼ cup all purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. baking soda
Glaze:
½ cup powdered sugar 2 tbsp. strongly brewed Pennsylvania Dutch Cookie Flavored Coffee
Directions
- Prepare pie crust according to package directions for a filled one-crust pie.
- Preheat oven to 350º F. For the filling, combine the sugar, flour and apple pie spice in a medium mixing bowl. Slowly stir in the wet ingredients and blend well. Set aside.
- For the cake, in a small bowl, combine the sugar and margarine/butter. Beat until well-blended. Add the buttermilk, egg and vanilla extract and continue beating until mixture is smooth. Add the flour, baking powder, salt and baking soda; mix well and spoon into pie crust.
- Carefully pour the filling mixture on top of the cake batter-filled pie crust. Bake for 45-60 minutes, or until the center of the pie springs back lightly and the top is golden brown. Meanwhile, in a small bowl combine glaze ingredients until well-blended. When the pie is done baking, drizzle the glaze over top. Serve slightly warm.
Makes 8 servings.
Dessert - Chocolate Covered Cherry Ice Box Cake
Cherries and chocolate and coffee make for a decadent dessert in this easy, no-bake recipe!
Ingredients
- ½ prepared 10-inch angel food cake
- 1 package Chocolate Covered Cherry Dip, prepared according to package instructions
- 8 oz. cream cheese, softened
- ½ cup sour cream
- 1 (8 oz.) container of Cool Whip
- ¼ tsp. almond extract
- 1 jar of Cherry Jam
- 1 cup Chocolate Cherry Flavored Coffee (chilled)
- 4 oz. chopped Wilbur Buds (dark, milk or mixed)
Directions
- Tear angel food cake into bite-sized pieces. Put half into a 9” glass pan, spreading evenly.
- Spoon ½ cup of the coffee over top. Spoon half of the Cherry Jam on top of the coffee-soaked cake. Spoon half of the Cool Whip and prepared Chocolate Covered Cherry Dip Mix on top of the Cherry Jam. Sprinkle half of the chopped Wilbur Buds on top.
- Repeat layering the ingredients one additional time, using all the remaining ingredients and topping with the rest of the chopped Wilbur Buds. Refrigerate for at least 4 hours. Serve Chilled.
Makes 10 servings.
Dessert - Blueberry Peach Ice Box Cake
An easy, no-bake recipe... a sweet way to “chill” on a hot summer day!
Ingredients
- ½ prepared 10-inch angel food cake
- 1 package Fantastic Fruit Dip, prepared according to package instructions
- ½ jar of Old Fashioned Peaches, drained and diced (reserve peach juice)
- 1 pt. fresh blueberries
- 1 small container of Cool Whip
- 10 lemon snap cookies, crushed
Directions
- Tear angel food cake into bite-sized pieces. Put half into a 9” glass pan, spreading evenly.
- Spoon ¼ – 1/3 cup of the peach juice over top. Add half of the blueberries, peaches and Fantastic Fruit Dip and Cool Whip on top.
- Repeat layers of; cake, peach juice, peaches, blueberries, Fantastic Fruit Dip and Cool Whip. Top with crushed lemon snap cookie crumbs. Refrigerate for a few hours or overnight before serving.
Makes 10 servings.
Dessert - Cinnamon Apple & Maple Muffins
Cinnamon and apples; a classic combination with a touch of maple sweetness!
Ingredients
- 2 cups New Hope Mills Apple Cinnamon Pancake/Muffin Mix
- ½ cup sugar
- ¾ cup milk
- 1 large egg
- 2 tbsp. vegetable oil or melted butter
- ½ fresh apple, grated
- ½ tsp. cinnamon
- ½ tsp. vanilla extract
- ¼ cup maple syrup
Directions
- Whisk the egg and add the remaining ingredients, except the maple syrup and stir, just until well mixed. Adjust consistency of batter with more milk, if needed – the batter should be a little thinner than regular muffin mix.
- Divide the batter equally into 12 well-greased or paper-lined muffin cups.
- Bake at 375º F for 15-20 minutes or until an inserted toothpick comes out clean. While still warm, poke holes in the top of muffins and drizzle maple syrup over top.
Makes 12 muffins or 24 mini muffins.
Dessert - Pumpkin Spice Peanut Butter & Jelly Muffins
So many flavors, packed into a muffin!
Ingredients
- 2 cups New Hope Mills Pumpkin Spice Pancake/Muffin Mix
- ¼ cup sugar
- 1 large egg
- 3 tbsp. vegetable oil or melted butter
- 2/3 cup milk
- ¼ cup Pumpkin Butter
- No Sugar Added Blackberry Jam
- Amish Peanut Butter Cream
Directions
- Combine all ingredients except jam and Amish Peanut Butter Cream. Mix until well-combined. Divide the batter equally into 12 well-greased or paper-lined muffin cups or 24 mini muffin cups.
- Top the middle of each muffin with ½ tsp. to 1 tsp. of No Sugar Added Blackberry Jam, depending on the size of the muffin (do not fill with too much jam!)
- Bake at 375º F for regular size muffins or 350º F for mini muffins for 15-20 minutes. Let cool and frost with a dollop of Amish Peanut Butter Cream.
Makes 12 muffins or 24 mini muffins.
Main Dish - Tootie Fruity Chicken
A delightful dinner for those who love fruit!
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp. garlic salt or garlic powder
- 2 tbsp. olive oil
- 1 (32 oz.) jar of Spiced Peaches
- ½ cup feta cheese
- 1 tsp. fresh parsley
- 1 (12 oz.) jar of Cranberry Relish
Directions
- Season the chicken breasts with the garlic salt/garlic powder. Saute chicken in olive oil until just done – do not overcook! (about 15 to 20 minutes). Set aside.
- Drain and slice the peaches and cook in the pan drippings from the chicken. Add the feta cheese and fresh parsley.
- Slice the chicken and stir into the peach mixture. To serve, top with warmed cranberry relish.
Main Dish - Western Ranch Franks 'n Beans
This ain’t your typical beanies and weenies! Corn chips add a delightful crunch to this dish.
Ingredients
- 3-4 beef hot dogs or smoked sausage, cut into ½ inch chunks
- 1 (16 oz.) can of any style baked beans
- ¾ cup Mild, Medium or Hot Salsa
- ½ tbsp. lemon or lime juice
- ½ – 2/3 cup corn chips, slightly crushed
- ½ cup shredded cheddar or monterey jack cheese
- 2 tbsp. chopped fresh parsley or cilantro
Directions
- Brown hot dogs in a small skillet.
- In a large bowl, combine hot dogs, beans and lime/lemon juice. Pour into a greased 8” shallow baking dish. Top with corn chips and bake at 375º F for 15-20 minutes or until hot.
- Sprinkle with cheese and continue baking until cheese has melted. Top with parsley or cilantro.
Appetizer - Very Red Beet Salad
Pickled, sweet and soooo good to eat!
Ingredients
- 1 (32 oz.) jar of Pickled Sweet Baby Beets, drained and sliced
- ½ small red onion, sliced thin
- ½ stalk celery, diced
- 1 cup finely shredded red cabbage
- 2 scallions, chopped fine
- ¼ cup Chef Tim's Sweet Balsamic Vinaigrette
- ¼ cup Seedless Red Raspberry Jam
Directions
- Combine all ingredients in a large bowl. Keep Refrigerated.
Main Dish - Italian Pasta Salad
A great dish for picnics and BBQs!
Ingredients
- 1 lb. box of rotini pasta, cooked & drained (do not rinse)
- 2/3 cup Chef Tim's Sweet Balsamic Vinaigrette
- ½ (16 oz.) jar of Jake & Amos Marinated Mushrooms, quartered
- 1 stalk celery, finely diced or sliced
- 1 bunch green onions, finely chopped
- 5 pieces Pickled Sweet Garlic Cloves, minced
- 1 (16 oz.) jar of Pickled Sweet Cauliflower
- 2/3 cup Jake & Amos Pimento Stuffed Olives, sliced in half lengthwise
- 10 Jake & Amos Pepperoncini Peppers, sliced with stems discarded
- 1 (16 oz.) jar of Jake & Amos Sweet Hot Pepper Strips, diced
Directions
- Combine all ingredients in a large bowl and mix well. Refrigerate a few hours or overnight.
- (Optional) Add Italian meats such as diced pepperoni, salami and/or shredded Parmesan, diced provolone or mozzarella to add some heartiness to the meal!
Dessert - Blueberry Applesauce Muffins
Applesauce makes these muffins moist and delicious!
Ingredients
- 1 ¾ cup + 2 tbsp. all purpose flour
- ½ cup sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 egg
- ¾ cup milk
- ¾ cup Blueberry Applesauce
- ¼ cup (4 tbsp.) butter or margarine, melted
- 1 cup blueberries, coarsely chopped
- ½ tsp. ground cinnamon
Directions
- In a medium bowl, combine 1 ¾ cup flour, ¼ cup sugar, baking powder, baking soda and salt.
- In a smaller bowl, combine the egg, milk, Blueberry Applesauce and butter. Mix well.
- Add the wet ingredients to the dry ingredients, stirring until incorporated. Batter will be lumpy.
- Spoon the batter into 12 greased 2 ½ inch muffin cups in a muffin pan. In another bowl, combine the remaining ¼ cup sugar and cinnamon. Sprinkle evenly over the muffins.
- Bake at 400º F for 20-25 minutes, or until an inserted toothpick comes out clean. Remove from pan and cool on a wire rack.
Makes 12 muffins.
Appetizer - Tex Mex Tart
Spicy, sweet and a unique way to use a pie crust.
Ingredients
- 1 refrigerated pie crust, softened
- 6 oz. (1 ½ cups) shredded Colby-Monterey Jack cheese blend
- ½ cup roasted sweet peppers, drained and finely chopped
- ½ cup mayonnaise
- 1 (4.5 oz.) can chopped green chiles, drained
- 1 dash (or to taste) Stone Red Hot Sauce
- ¼ cup chopped fresh cilantro
Directions
- Place the pie crust on an ungreased baking sheet and press down flat.
- In a medium bowl, combine cheese, sweet peppers, hot sauce, mayonnaise and green chiles. Mix well.
- Spread the mixture over the crust within 1 inch of edge.
- Fold and flute the edges of the crust over the filling to form a border.
- Bake at 375º F for 25-35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand for 10 minutes. Cut into wedges and serve warm.
Makes 16 servings.
Appetizer - Pizza Deviled Eggs
A tasty twist on classic deviled eggs.
Ingredients
- 1 quart jar of Jake & Amos Pickled Eggs
- 1 package of Chicago Style Pizza Dip, prepared according to package instructions
- 1 tsp. Stone Red Hot Sauce, or to taste
- ½ cup fresh chopped parsley
Directions
- Drain the pickled eggs and cut lengthwise.
- Scoop out the yolks and mash them in a bowl. Add ¾ cup – 1 cup prepared dip mix and combine well.
- Spoon mixture into egg white halves or pipe on with a pastry bag. Refrigerate for a few hours for the flavors to blend.
- Sprinkle with parsley to garnish. Use leftover dip mix with corn chips, broiled over garlic bread or mixed into mashed potatoes... Yum!
Makes 10 servings.
Appetizer - Italian Potato Salad
Simple and full of flavor!
Ingredients
- 5 red skin potatoes, boiled until soft and cut into bite-sized pieces
- ½ red onion, finely chopped
- 1 cup mayonnaise
- ½ cup Jake & Amos pimento stuffed olives, halved lengthwise (reserve ¼ cup of the olive juice)
- ¼ cup Jake & Amos Sweet & Hot Pepper Strips, chopped
- ½ tsp. dried or fresh dill
- Salt & pepper, to taste
- 1 tbsp. Stone Red Hot Sauce
- 1 tsp. garlic powder
Directions
- While still warm, mix potatoes in a large bowl with the other ingredients. Taste and adjust seasoning if desired. Keep refrigerated.
Appetizer - Cranberry Apricot Baked Brie
Creamy, gooey brie cheese pairs perfectly with fruity spreads.
Ingredients
- 1 wheel of brie cheese
- 1 jar of Cranberry Relish
- 1 cup Apricot Jam
Directions
- Slice the top of the rhind off the brie and place the wheel on an oven-proof serving platter.
- Spread a layer of the Cranberry Relish over top. Place the sliced rhind over top and spread with a layer of Apricot Jam.
- Bake at 350º F for 8-10 minutes, until cheese is soft and warm. Serve with crackers.
Appetizer - Festive Ham & Asparagus Rolls
Pickled asparagus makes this dish a tangy, delicious appetizer.
Ingredients
- 1 (16 oz.) jars of Pickled Asparagus, drained (save the liquid for a great salad dressing or marinade!)
- 1 lb. deli honey ham slices
- ½ cup Cranberry Relish
- ¼ cup Hot Horseradish Mustard
- 4 oz. sharp cheddar cheese
Directions
- Cut asparagus spears in 1 ½ inch – 2 inch pieces.
- Roll 2 pieces of asparagus in a slice of ham, leaving both ends of the asparagus exposed. Repeat until you run out of asparagus and/or ham.
- Combine Cranberry Relish & Hot Horseradish Mustard together. Drizzle the sauce over the rolls and top with a small slice of cheddar.
- Place rolled asparagus on a greased baking sheet and bake at 350º F for 15 minutes or until hot.
Main Dish - Apple Butter BBQ Chicken Salad
Who says salads have to be boring?
Ingredients
- 1 whole chicken (pre-cooked, skinned, deboned and shredded)
- 1 cup (or to taste) Apple Butter BBQ Sauce
- 3 scallions, chopped
- 1 rib of celery, chopped
- 1 (8 oz.) can of pineapple in heavy syrup (use only 2 tbsp. of the syrup)
- ¼ cup chopped pecans (optional)
Directions
- Mix all ingredients together lightly, except the chopped pecans (if desired).
- Drizzle remaining Apple Butter BBQ Sauce over the mixture and top with the chopped pecans. Keep refrigerated.
Dessert - Caramel Pull-Aparts
Soft and sweet – the perfect dessert indulgence or comfort food snack.
Ingredients
- 2 tubes refrigerated biscuits
- 1 package Luscious Caramel Dip Mix
- 2 tbsp. butter
- ½ cup chopped pecans (optional)
Directions
- Place the Luscious Caramel Dip Mix in a large ziplock bag. Reserve some for sprinkling.
- Open the biscuits and cut into 4 pieces.
- Drop the biscuits into the ziplock bag full of dip mix and shake until well-coated.
- Place the coated pieces of biscuit loosely in a greased 9” pan and sprinkle the remaining dip mix on top.
- Dot each biscuit with butter. Sprinkle chopped pecans over top, if desired. Bake at 400º F for 20 minutes. Can be made the night before and refrigerated until ready to bake!
Dessert - Cherry Almond Bread Pudding
Sweet, soft, crunchy and decadent.
Ingredients
- 3 eggs, beaten
- 1 cup half & half
- 1 package Cherry Almond Dip Mix
- ½ cup sugar
- 5 cups egg bread, leftover muffins or day-old doughnuts, cubed roughly
- ¼ tsp. almond extract
- ½ tsp. vanilla extract
- 2 tbsp. melted butter
- 1 pinch of salt
Directions
- Mix all ingredients together in a large mixing bowl.
- Let sit at room temperature for about 30 minutes so the dried fruit softens.
- Pour the mixture into a greased 9” square or round glass casserole dish.
- Bake uncovered at 350º F for 40-50 minutes or until an inserted toothpick comes out clean.
- Serve warm or at room temperature plain or with any kind of caramel sauce, ice cream or whipped cream.
Makes 9-16 servings or 24-36 mini servings.
Appetizer - Festive Sausage Appetizer
Sweet, tangy & savory – a perfect Thanksgiving appetizer!
Ingredients
- 1 lb. smoked sausage or kielbasa, cut into slices
- 1 cup Cranberry Relish
- ½ cup Hot Horseradish Mustard
Directions
- In a skillet, brown both sides of the sausage slices.
- Combine the Cranberry Relish and Hot Horseradish Mustard in a sauce pan and heat until warm.
- Use toothpicks to dip the sausage rounds into the warm sauce.
Dessert - Pumpkin Butter Layered Crumble Bars
Easy to make, easier to eat!
Ingredients
- 1 package (18.25 oz.) plain spice cake mix
- 1 ½ sticks (12 tbsp.) butter, melted
- 2 cups granola
- ¼ cup honey
- 2 large eggs, beaten
- 3 cups Pumpkin Butter
Directions
- Mix all ingredients except Pumpkin Butter in a medium mixing bowl until well combined.
- Reserve approximately 1 ½ cups of the mixture for the topping. Transfer the remaining mixture to an ungreased 13” x 19” pan, pressing evenly until well-distributed.
- Spread the Pumpkin Butter evenly over the top of the crust and dollop pieces of the remaining crust mixture, scattering over the filling.
- Bake at 350º F until light brown and bubbly, about 40-45 minutes. When cooled, cut into bars.
Makes 24-30 servings.
Dessert - Vanilla Butterscotch Pumpkin
Trifle A delicious layered dessert, perfect for the fall.
Ingredients
- 3 cups Pumpkin Butter
- 1 box of Tastykake Butterscotch Krimpets, roughly cubed
- 1 box vanilla instant pudding, prepared according to package instructions
- 1 tub whipped topping
- 10-12 snickerdoodle cookies, crushed (optional) *The recipe amounts can be adjusted to fit your trifle bowl or dish. Glass dishes work best to see the wonderful layers of flavor!
Directions
- Fold half of the Pumpkin Butter into the whipped topping and set aside.
- Place a layer of the Krimpets in the bottom of the trifle dish. Cover with a layer of vanilla pudding and then with a layer of the Pumpkin Butter mixture and dollops of the reserved Pumpkin Butter over the last layer. Continue in that order until the trifle bowl is filled.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to serve, uncover and sprinkle with crushed snickerdoodle cookies.
Dessert - No-Bake Pumpkin Cheesecake
Pumpkin and cheesecake are a match made in heaven in this easy recipe!
Ingredients
- 1 package Harvest Pumpkin Dip Mix
- 1 (24.3 oz) tub of Philadelphia “Ready to Eat” cheesecake filling
- 1 “Ready to Eat” 9 in. graham cracker pie crust
- Whipped topping, to taste
Directions
- Mix the Harvest Pumpkin Dip Mix into the prepared cheesecake filling.
- Pour the mixture into the graham cracker pie crust and spread evenly.
- Chill in the refrigerator for 2 hours or overnight.
- When ready to serve, spread whipped topping over top.
- For an extra treat, make our Luscious Caramel Dip and drizzle over the cheesecake, topped with whipped topping and sprinkle crushed gingersnap cookies over top.
Makes 8 servings.
Main Dish - Zesty Breakfast Casserole
Something different for breakfast that you can make ahead to start your day off right!
Ingredients
- 12 eggs
- 4 oz. shredded cheddar or swiss cheese
- 1 lb. breakfast sausage
- 4 cups Zesty Pineapple Mango Salsa
Directions
- Brown the sausage in a pan on the stovetop.
- Whip the eggs, adding half of the salsa to the mixture. Pour the mixture into a greased baking dish.
- Add crumbled, cooked sausage and shredded cheese evenly on top and bake at 350º F for 35-45 minutes, until firm.
- Top liberally with the rest of the pineapple mango salsa.
Makes 6-8 servings.
Dessert - Honey Apple Bread Pudding
A sweet treat to end your day or for breakfast, even!
Ingredients
- 4 eggs, beaten
- 1 ½ cups half & half
- 1 cup water
- ½ cup sugar
- ½ cup honey
- 1 package World's Greatest Honey Apple Pecan Dip Mix
- 1 tsp. cinnamon
- ¼ tsp. pumpkin pie spice
- 4 tsp. melted butter
- 1 tsp. vanilla extract
- ½ cup golden raisins
- 2 golden delicious or other soft cooking apple, finely diced
- 5 cups egg bread, leftover muffins or day-old doughnuts, cubed roughly
- 1 pinch of salt
Directions
- Mix all ingredients together in a large mixing bowl.
- Let sit at room temperature for about 30 minutes so the dried fruit softens.
- Pour the mixture into a greased 9” square or round glass casserole dish.
- Bake uncovered at 350º F for 40-50 minutes or until an inserted toothpick comes out clean.
- Serve warm or at room temperature plain or with any kind of caramel sauce, ice cream or whipped cream.
Makes 9-16 servings or 24-36 mini servings.
Appetizer - Cocktail Meatball Sauces
Mix and pour these sauces over homemade or store-bought meatballs for a spin on a classic party appetizer.
Spicy Apple Butter BBQ Meatballs
Ingredients
- 1 (18 oz.) jar of Apple Butter BBQ Sauce
- 1 (5 oz.) jar of Stone Red Hot Sauce
Sweet & Savory Cranberry Meatballs
Ingredients
- 1 jar of Cranberry Relish
- 1 jar of Hot & Sweet Pepper Relish
Soy & Sesame Meatballs
Ingredients
- 1 bottle of Soy & Sesame Seed Meat Marinade
- Sesame seeds for garnishing
Hot & Sweet Blackberry Meatballs
Ingredients
- 1 jar of No Sugar Added Blackberry Jam
- 1 jar of Hot Horseradish Mustard
Appetizer - Seven Layer Salsa Salad
A great appetizer or unique vegetable side dish!
Ingredients
- ¼ cup sliced olives
- ½ green onion, minced
- 1 small tomato, minced
- 1 (16 oz.) container of sour cream
- 1 (16 oz.) jar of Mild, Medium or Hot Salsa
- 2 cups shredded cheddar
- Layer all ingredients in given order in a large glass casserole dish.
- Serve immediately with tortilla chips or cover and refrigerate for later.
Main Dish - Tomato Basil Garlic-Parsley Noodles
A quick and easy Italian dinner. Delicious by itself, with meatballs or served on the side with chicken parmesan.
Ingredients
- 1 (14 oz.) package Mrs. Miller's Homemade Garlic-Parsley Noodles
- 1 (32 oz.) jar Aunt Jean's Italian Spaghetti Sauce
- 1/4 cup fresh parsley, chopped
- 1 tbsp. fresh basil, chopped
- 1/4 cup grated parmesan cheese
- Cook the noodles in a large pot of boiling water to desired level of doneness.
- Heat the spaghetti sauce in a sauce pan, mixing in the fresh parsley and basil, stirring frequently.
- Drain cooked noodles and return to pot. Combine the tomato sauce with the noodles in pot and toss to coat. Sprinkle parmesan cheese on top and serve immediately.
Makes 8-10 servings.
Dessert - No-Bake Peanut Butter Cream Pie
A delicious treat that's a big crowd pleaser. So easy to make!
Ingredients
- 1 (9 in.) graham cracker crust
- 1 (12 oz.) jar Peanut Butter Cream
- 1 (8 oz.) package cream cheese, softened
- 1 (16 oz.) package frozen whipped topping, thawed
- 1 package mini peanut butter cups
- Chocolate syrup for drizzling
- Mix the peanut butter cream with the softened cream cheese in a large mixing bowl. Fold in half of the whipped topping until mixture is thoroughly combined.
- Spoon the mixture into the graham cracker crust and spread evenly. Drizzle chocolate syrup over the pie and store in the freezer for 1 hour.
- After an hour, spread the rest of the whipped topping and drizzle the top with more chocolate syrup. Garnish pie with peanut butter cups and store in the freezer for 1 more hour. Cut into slices and serve.
Makes 8 servings.
Appetizer - Barn Raisin' Buffalo Chicken Dip
A perfect appetizer for parties and events! Serve with corn chips and celery to dip.
Ingredients
- 6 boneless, skinless chicken breasts
- 1 (10 oz.) bottle Barn Raisin' Wing Sauce
- 1 (8 oz.) package cream cheese, softened
- 1 (16 oz.) bottle of bleu cheese dressing
- Bake the chicken in an oven at 350º F for 45 min. - 1 hr. or in a crock pot on high heat for 2-3 hours. Pull the meat of cooked chicken breasts apart with a fork and shred thoroughly.
- Mix the softened cream cheese, bleu cheese dressing and Barn Raisin' Wing Sauce together in a sauce pan over medium heat. Stir until the mixture well-blended.
- Combine the sauce mixture with the chicken and stir until fully combined. Transfer the dip to a a crock pot to keep warm or serve immediately.
Makes 10-15 servings.