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Recipes
Maple-Bacon Oven Pancake
By cdrier
Preheat oven to 425 degrees
- 2 eggs slightly beaten
- 1 1/2 cups biscuit mix
- 1 tablespoon sugar
- 3/4 cup milk
- 1/4 cup maple-flavored syrup
- 1 1/2 cups Longhorn shredded cheddar cheese divided
- 12 slices *Drier's* bacon cooked, crumbled
- Additional maple-flavored syrup
Chicken with Bacon, Mushrooms, and Onions(Slow cooker)
By cdrier
1 In a 4-5 quart slow cooker, stir together chicken, mushrooms, onions, soup, wine, bacon,fines herbes, and garlic ...
- 2 lb., boneless, skinless chicken breast halves.cut into 1 inch pieces
- 1 8 oz. package pre sliced fresh mushrooms
- 1 1/2 C. frozen loose-pack petie pearl onions
- 1 can condensed cream of mushroom soup with roasted garlic
- 3/4 C. Chardonnay or other white wine
- 8 slices *Driers* bacon cooked,cut into small pieces
- 1 T. fine herbes
- 2 t. bottled crushed garlic
Sun-Dried Tomato And Prosciutto Pizza
By cdrier
Heat oven to 450 degrees. Place pizza crust on ungreased cookie sheet
- 1 pkg. (10 oz.) ready-to-serve thin pizza crust
- 1/4 c. sun-dried tomato spread
- 3 oz. thinly sliced driers ham cut into thin strips
- 2 tbsp. shredded fresh basil leaves
- 1 c. finely shredded mozzarella cheese (4 oz.)
Potato-Crusted Quiche With Smoked Cheddar And Canadian Bacon
By cdrier
Preheat oven to 350 degrees
- Nonstick vegetable oil spray
- 1 1/4 pounds russet potatoes peeled, and sliced into 1/4" rounds
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1/2 teaspoon dried thyme
- 1 cup *Drier's* Canadian bacon diced
- 8 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 4 ounces smoked cheddar cheese grated
Potato & Cheddar Soup with Smoked Ham & Chives
By cdrier
In a large soup pot heat the butter over med
- 2 T unsalted butter
- 1 large onion chopped
- 1 rib celery, chopped
- 2 1/2 lb. russet potatoes, peeled and cut into 1 inch chunks
- 1 qt. homemade or low-salt chicken broth
- 4 large sprigs fresh thyme
- 1 1/2 t. kosher slat
- 1/2 C. heavy cream
- 8 oz. N.Y. Cheddar cheese grated
- salt and pepper
- One 1/4 inch-thick slices *Drier's* ham, diced
- 1/4 C. snipped fresh chives
Ham And Gouda Quesadillas
By cdrier
Spread cream cheese over 2 of the tortillas
- 2 tbsp. soft cream cheese with roasted garlic or garlic-and-herb spreadable cheese
- 4 flour tortillas (8 inches in diameter)
- 6 oz. thinly sliced ham driers
- 2 tbsp. chopped drained oil-packed sun dried tomatoes
- 1/2 c. shredded remy picot gouda cheese (2 oz.)
- 2 tbsp. chopped fresh parsley
- 2 tbsp. olive or vegetable oil
Antipasto Focaccia Sandwich Wedges
By cdrier
Spread 1/4 cup of the dressing on bottom half of focaccia bread
- 1/2 c. creamy Italian or regular Italian dressing
- 1 focaccia bread (8 to 10 inch), cut in half horizontally
- 4 leaves Romaine or iceberg lettuce
- 1/2 c. roasted red bell peppers (from a jar), cut into 2x1/4-inch strips
- 1 pkg. (6 oz.) deli sliced provolone cheese
- 6 oz.*Drier's* thinly sliced hard salami
Stuffing-Topped Chicken
By cdrier
1. Position rack in upper third of oven; preheat broiler
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 cup chopped celery
- 1 tablespoon chopped shallot
- 5 slices whole-wheat country bread, cut into 1/4-inch cubes
- 1/2 teaspoon salt-free poultry seasoning (see Shopping Tip)
- 1 1/2 cups reduced-sodium chicken broth, divided
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
- 4 tablespoons all-purpose flour, divided
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 1/2 cups quartered mushrooms (6 ounces)
- 1/3 cup dry white wine or dry sherry
Cheesy Ham Supper Packets
By cdrier
Heat gas or charcoal grill
- 1 *Drier's* ham, sliced 1/2 inch thick (about 1 lb.), cut into 4 equal pieces
- 2 c. refrigerated new potato wedges (from 1 lb. 4-oz. pkg.)
- 2 boxes (10 oz. each) Green Giant frozen broccoli, cauliflower, carrots & cheese longhorn flavored sauce, thawed
- 1 c. shredded N.Y. cheddar cheese (4 oz.)
Grilled Bratwurst Reubens
By cdrier
Heat gas or charcoal grill
- 8 *Drier's* bratwurst
- 1 jar (16 oz.) sauerkraut, drained, rinsed
- 1/2 c. Thousand Island dressing
- 8 rye bratwurst buns, split