Recipes

Ingredients:

½ cup unsalted butter, softened

½ cup brown sugar

2 large eggs

2 teaspoons baking powder

½ teaspoon salt

2 cup all-purpose flour

1 teaspoon cinnamon, ground

2/3 cups whole milk

1 large apple, honey crisp, diced

2 links Maple & Brown Sugar Bacon Sausage, quartered and diced

Directions:

1. Heat the oven to 375°. Spray muffin cups with nonstick baking spray or cooking spray.
2. In a large mixing bowl with an electric mixer, cream butter and brown sugar until light. Beat in the eggs until well blended.
3. Combine the flour, baking powder, salt, and cinnamon. Add to the creamed mixture, alternating with the milk. Stir just until blended. Fold in the apple and bacon sausage until blended.
4. Spoon into the prepared muffin pan, filling the cups about 3/4 full.
5. Bake for 18 to 22 minutes, until lightly browned.
6. Cool in the pan for about 10 minutes, and then remove to a rack to cool completely.

Yield: 6 servings

Ingredients:

2 T. butter, a little extra to coat baking dish

1 Small onion, small diced

2 garlic cloves, minced

2 pounds spinach, frozen, thawed, drained

1-8.5 oz. can of artichoke hearts, quartered, drained, chopped

1 package Big Fork Bacon Sausage, quartered and sliced

1 cup whole milk

8 oz. cream cheese

1 cup manchego cheese, shredded

½ t. Worcestershire sauce

½ t. hot sauce

Salt and pepper, to taste

Directions:

1. Preheat oven to 425 degrees. In a large pot, heat butter over medium. Add the onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add the spinach and cook until warmed through, about 2-3 minutes. Add the artichokes and bacon sausage and cook for 5 to 8 minutes. Transfer to a bowl.
3. In the same pot, warm the milk and cream cheese over medium heat, stirring occasionally until the cream cheese is melted, about 3 minutes. Remove from heat and add the bacon sausage mixture, Worcestershire sauce, hot sauce, and a ¼ cup manchego cheese, stirring until combined. Season with salt and pepper. Pour into a lightly buttered shallow baking dish, and sprinkle the remaining manchego cheese over the top.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with warm bread or crackers.

Yield: 10 Servings

Ingredients:

16 oz. Dried Black-eyed Peas

8 Cups Water

2 packs Big Fork Bacon Sausage (Any Flavor), sliced

1 Large Onion, Small Diced

4 Cloves Garlic, Smashed

2 Ribs Celery, Small Diced

1 Can or Bottle Craft Beer (low IBU)

1 (28 ounce) Can Muir Glen Fire Roasted Organic Diced Tomatoes

2 T. Tamari Soy Sauce

½ t. Sea Salt

1 (4 ounce) Can Chopped Green Chilies

2 t. Maple Syrup

1 Bay Leaf

¼ t. Thyme, Dried

½ t. Black Pepper, Ground

¼ t. Cayenne Pepper, Ground

1 T. Lemon Juice

½ t. Smoked Paprika

½ t. Cumin

Directions

1. In a large soup pot, bring the water and peas to a boil. Remove from the heat, place into a glass container that you can cover and let sit 1 hour. While the peas are soaking, do the rest of the preparation for the soup.

2. Heat the Big Fork Bacon Sausage in the large soup pot over medium heat. Brown the sausage. Once the sausage is brown, add the onions, garlic, and celery and cook for another 10 minutes, on medium low, stirring occasionally.

3. Add the remaining ingredients, including the peas (and their liquid) that have been soaking for at least 1 hour, and bring to a simmer, covered. Simmer for 1 ½ hours. Remove from heat and properly cool.

Notes: It is best to cook this (and any other for that matter) soup at least a day ahead of time to achieve optimal flavor complexity. Serve with the soup warm with steamed white or brown rice. Garnish of choice: Tabasco hot sauce.

• Hickory & Applewood
• Chicken & Bacon
• Spicy 3 - Pepper