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Join in the Celebration Over the span of the past 125 years, six of my relatives have led our family’s business. In all that time, I’m proud that not a single one of us has ever compromised our commitment to providing you with the very best. You see, over the years, we’ve had many opportunities to change the way we make our products. But if those opportunities meant adding artificial ingredients, binders, fillers, MSG or anything else that would compromise quality and safety, our answer was always the same —“no.” As a result, our sausage is still made with the same ingredients my great, great, great grandfather, Milo Jones, used in 1889. In fact, all of our products, including dry-aged bacon, ham, Canadian bacon, turkey sausage, turkey bacon, braunschweiger and scrapple, are made with an unwavering commitment to quality. And that’s something we should all celebrate —including you. Your standards for quality are an extraordinary factor in helping us maintain ours. In thanks, we’ve compiled 125 of our family’s favorite recipes. I hope you enjoy them so that together, we can celebrate our tradition of great taste. Yours truly,

Philip H. Jones President & CEO


CONTENTS

125 R ecipes

Breakfast

Appetizers

Soups & Salads

Burgers & Sandwiches

Side Dishes

EntrĂŠes

Desserts


B r e a k fa s t


S picy B reakfast Tacos with Jones Sausage Servings: 6 | Prep Time: 15 min.

Ingredients: 1 tablespoon vegetable oil 1 (12-ounce) Jones Dairy Farm All Natural Pork Sausage Roll 8 eggs 5 tablespoons water 1 tablespoon butter

Salt and pepper to taste

1 cup Mexican cheese blend, shredded 3 scallions, finely sliced 1 tomato, diced 1/4 cup Mexican crema or sour cream 2 tablespoons cotija or parmesan cheese, grated 12 small corn tortillas, warm

Hot sauce to taste

Directions: Add vegetable oil to small frying pan, warm over high heat. Add sausage to pan and cook, stirring occasionally, until brown and crunchy, about 10 minutes. Remove with slotted spoon to drain on paper towel-lined plate; set aside. In medium-sized bowl, combine eggs and water; whisk until eggs are smooth. In medium frying pan over very low heat, melt butter. Add eggs; season with salt and pepper. Cook slowly, dragging wooden spoon across the bottom of the pan when curds begin to form, about 5 to 7 minutes. Continue cooking, stirring occasionally, until eggs just barely begin to set. Add shredded cheese and sausage; continue cooking until cheese melts and eggs are no longer runny, about a minute more. To assemble tacos, place a few spoonfuls of egg on a tortilla. Top with scallions, tomato, crema and sprinkle with cotija or parmesan cheese. Serve with hot sauce. PRINT RECIPE


C anadian Bacon S piked Sweet Potato Pancakes Servings: 8 | Prep Time: 10 min.

Ingredients: 2 cups walnuts, chopped

2 eggs

1/3 cup maple syrup

4 teaspoons butter, melted

1/2 teaspoon chipotle powder

4 teaspoons baking powder

2 tablespoons brown sugar

Salt to taste

1 medium-sized sweet potato

1 teaspoon cinnamon

1 cup all-purpose flour

1 cup whole wheat flour

1 (6-ounce) package Jones Dairy Farm Canadian Bacon Slices

2 cups milk

Pinch of nutmeg Unsweetened applesauce or apple compote, to serve

Directions: Walnuts: In skillet over medium heat, combine walnuts, syrup, chipotle powder and salt. Cook, stirring frequently, 3 minutes; set aside.

Pancakes: Boil 4 to 6 cups water in medium sauce pan. Peel sweet potato and cube into 1-inch pieces; add to boiling water.

Cover and boil 25 minutes or until soft. Drain potatoes and transfer to large clean mixing bowl. Mash potatoes. Once potatoes are smooth, add flours, milk, eggs, butter, baking powder, brown sugar, cinnamon and nutmeg; stir until combined. If batter is too thick, add an additional 1/4 cup milk. Place Canadian bacon on griddle over medium heat. When Canadian bacon begins to brown on one side, flip. Immediately ladle about 1/3 cup pancake batter over top of cooking Canadian bacon. Cook pancake until edges begin to brown and pancakes become bubbly, about 2 minutes. Flip pancakes and finish cooking, approximately 1 minute more. Drizzle pancakes with applesauce, apple compote or maple syrup. Sprinkle with candied walnuts. PRINT RECIPE


B r e a k fa s t


B r e a k fa s t


Bacon Honey Morning B uns Servings: 12 | Prep Time: 60 min.

Ingredients: 1/2 cup butter, melted and divided 1/2 cup granulated sugar 3/4 cup creamed honey* 2

tablespoons cinnamon

1/8 teaspoon salt 1 1/2 tablespoons orange zest, finely grated 2

pounds prepared real butter croissant dough

9

slices Jones Dairy Farm Dry Aged Bacon, cooked, drained and diced

1/2 cup nuts (pecans, walnuts or almonds), roughly chopped

Additional granulated sugar for coating

Directions: Prepare 12-cup muffin tin by brushing bottom and sides of each cup with melted butter. Add one teaspoon of granulated sugar to each muffin cup and shake/swirl to evenly coat each cup; tap out excess sugar. In medium bowl, combine remaining melted butter, honey, cinnamon, salt and orange zest. On lightly floured surface, roll out croissant dough to approximately 6x18-inch rectangle, 1/4-inch thick. Evenly brush dough with about 1/8-inch butter-honey blend and sprinkle with bacon and nuts. Starting with long side of dough, roll rectangle into cylinder and slice into 1 1/2-inch discs. (Buns may then be frozen on covered sheet pan.) Fit each disc into buttered and sugared tins with swirl facing up. Preheat oven to 375째F. Allow rolls to rise in warm but not hot place until 1 1/2 times their original size (about 45 minutes to an hour). Place muffin tin on parchment covered sheet pan; bake about 30 minutes or until tops are just lightly browned. Remove from oven and immediately turn buns out onto clean sheet pan and let cool 5 minutes. While still warm, toss buns in additional sugar to coat. *Substitute 1/2 cup clear honey mixed with 1/2 cup sugar to make spreadable honey. PRINT RECIPE


Sausage & K ale B reakfast C asserole with B iscuit Topping Servings: 12 | Prep Time: 15 min. Cook Time: 35 min. | Total Time: 50 min.

Ingredients: 1

(12-ounce) Jones Dairy Farm All Natural Pork Sausage Roll

1/4 onion, chopped 2

cups kale, chopped

1/4 cup water 8

eggs, lightly beaten

1

cup skim milk, divided

Black pepper to taste

2 1/4 cups flour 3

teaspoons baking powder

1

teaspoon kosher salt

1/2 cup butternut squash purée

Cayenne pepper to taste

Directions: Preheat oven to 350°F. In large cast iron skillet, brown sausage over medium heat, breaking it up with spoon as it cooks. Remove sausage from pan and let drain on paper towel-lined plate. Return skillet to stovetop and add onion; cook 3 to 4 minutes or until softened. Add kale and 1/4 cup water. Cook, stirring frequently, until kale wilts. Stir in sausage; remove from heat. In large bowl, whisk together eggs and 1/4 cup milk; pour over kale and sausage mixture. Season with black pepper. In large bowl, combine remaining 3/4 cup milk, flour, baking powder, salt, squash purée and cayenne pepper; mix to form thick dough. Spread dough in even layer over top of pan. Transfer to oven and bake 30 to 40 minutes or until biscuit topping is cooked through. PRINT RECIPE


B r e a k fa s t


B r e a k fa s t


Bacon French Toast Sticks Servings: 6 | Prep Time: 10 min. Cook Time: 30 min. | Total Time: 40 min.

Ingredients: 9 slices Texas toast or thick-cut bread 4 eggs 1 cup milk 1 tablespoon brown sugar 1 tablespoon vanilla 1/2 teaspoon ground cinnamon 9 slices Jones Dairy Farm Cherrywood Smoked Bacon

Real maple syrup, for serving

Directions: Using a knife, cut the rounded top of each bread slice to make a straight edge across top, then cut each bread slice in half crosswise to create two “sticks;� set aside. In large mixing bowl, whisk together eggs, milk, brown sugar, vanilla and cinnamon; set aside. Heat griddle to medium heat; cut each bacon slice in half crosswise to create 18 pieces. Add several slices of bacon to griddle, leaving at least 1 inch between each slice. Cook 3 minutes, turning several times. Dip bread stick into egg mixture and place one stick over each piece of bacon. Cook 2 minutes. Flip and cook another 2 minutes. Repeat with remaining bacon and bread. Serve sticks with maple syrup, if desired. PRINT RECIPE


C anadian Bacon & Egg Cups Servings: 5 | Prep Time: 5 min.

Ingredients: 1 (6-ounce) package Jones Dairy Farm Canadian Bacon 10 large eggs 5 tablespoons cheddar cheese, shredded Fresh parsley, chopped (optional)

Directions: Heat oven to 350°F. Spray 10 muffin tins with nonstick cooking spray. Place one round of Canadian bacon in each cup, pressing to line sides and bottom. (You may need to slightly fold the edges.) One at a time, crack eggs and place in Canadian bacon “cups,” one egg per cup. Sprinkle each with 1/2 tablespoon cheese. Bake in preheated oven until eggs are done to your liking, 12 to 18 minutes. Sprinkle with fresh parsley, if desired. PRINT RECIPE


B r e a k fa s t


B r e a k fa s t


Bacon Pancakes Servings: 4 | Prep Time: 5 min.

Ingredients: 8

slices Jones Dairy Farm Dry Aged Bacon

1 1/2 cups flour 3/4 teaspoon salt 3

tablespoons sugar

1

tablespoon baking powder

1 1/2 cups milk 3

tablespoons vegetable oil

2

eggs, whites and yolks separated

Directions: Cook bacon and crumble; set aside. Preheat skillet or griddle over medium heat. In medium bowl, combine flour, salt, sugar and baking powder. Make a well in the middle and add milk, vegetable oil and egg yolks. Mix just until combined. In separate bowl, whisk egg whites until they form soft peaks. Fold gently into pancake batter. Gently stir in crumbled, cooked bacon. Lightly grease griddle, then drop batter by 1/4-cupfuls onto the hot griddle. Cook until browned, flipping to cook both sides. Repeat with remaining batter. Serve with maple syrup. PRINT RECIPE


B iscuits with G reen Chile Sausage G ravy Servings: 4 | Prep Time: 20 min.

Ingredients: Biscuits:

Green Chile Sausage Gravy:

2 1/4 cups all-purpose flour

1

3 1/2 teaspoons baking powder

1/2 cup all-purpose flour

1

teaspoon salt

(12-ounce) Jones Dairy Farm All Natural Sausage Roll

1/2 teaspoon salt

1/2 cup butter

1/2 teaspoon pepper

1 1/4 cups buttermilk

3

cups milk

1

(4-ounce) can diced green chiles

Melted butter, for brushing on the biscuits

Directions: Biscuits: Preheat oven to 450°F. Grease baking sheet. In large bowl, combine flour, baking powder and salt. Using pastry cutter or fork, cut in butter until mixture appears crumbly. Add in buttermilk and stir just until combined. Flour work surface. Turn dough out and knead 3 or 4 times, adding enough flour so it doesn’t stick. Press dough into rectangle about 3/4-inch thick. Fold over each side to center, as if folding a letter. Repeat 2 more times. Pat dough out until it is about 1/2-inch thick. Cut into circles using floured biscuit cutter. Place biscuits on prepared baking sheet. Bake for 12 to 15 minutes, or until lightly browned. Remove from oven and brush with melted butter.

Green Chile Sausage Gravy: While biscuits are baking, brown sausage in medium skillet, breaking it up as it cooks. Stir in flour,

salt and pepper. Slowly pour in milk, whisking to avoid lumps. Stir in green chiles. Cook over medium heat, stirring often, until gravy is thickened. Serve the gravy over the hot biscuits. PRINT RECIPE


B r e a k fa s t


B r e a k fa s t


Savory I ndividual Bacon Cheesecakes Servings: 24 | Prep Time: 15 min.

Ingredients: 1 (8-ounce) package Jones Dairy Farm Dry Aged Bacon 1/2 cup dry breadcrumbs 1/4 cup butter, melted 1/2 cup parmesan cheese, finely grated 3 (8-ounce) packages cream cheese, softened 4 eggs 1/2 cup whipping cream 1 cup gruyère cheese*, shredded 2 green onions, minced 1 teaspoon freshly ground black pepper

Directions: Preheat oven to 350°F. Cut bacon into thin pieces using kitchen shears, cook in a skillet over medium heat until done; remove bacon to paper towel-lined plate to drain. Meanwhile, line cups of a muffin tin (either mini muffin or standard muffin tin) with cupcake papers. In small bowl, combine breadcrumbs, butter and parmesan. Press mixture into bottoms of cups to form crust. In large bowl, beat cream cheese until fluffy, add in eggs one at a time. Add in cream, bacon, gruyère cheese, onions and pepper. Mix well. Pour mixture over crusts and bake 15 to 20 minutes for mini cheesecakes or 30 to 35 minutes for large cheesecakes. Cheesecake should feel firm to the touch. Cool slightly before serving. Cheesecakes can also be served cold or at room temperature. *You can substitute your favorite cheese for gruyère. PRINT RECIPE


Breakfast Mac ’n Cheese

Ham Stuffed Breakfast Braid

Sausage & Egg Nests

Herbed Egg & Sausage Tartlets


Sweet Potato & Ham Hash

Bacon Waffle Panini

Braunschweiger Pop Tart

Sausage & Sweet Potato Dutch Baby


Breakfast Pizza

Make Ahead Eggs Benedict Casserole

Southern Style Sausage Gravy & Biscuits

Sausage & Egg Biscuit


Bacon Breakfast Muffins

Sausage & Spinach Feta Frittata

Sausage Sandwich with Sage, Apple & Cheddar

Breakfast Bread Pudding


G rilled Bacon -Wrapped Jalape単o Peach Poppers Servings: 20 | Prep Time: 20 min.

Ingredients: Poppers:

Pepper Jelly Dip:

20 jalape単os

1 cup peach jelly

2 (8-ounce) packages cream cheese, room temperature

2 tablespoons Dijon mustard

2 tablespoons peach jelly

2 tablespoons apple cider vinegar

2 peaches, peeled and thinly sliced 2 pounds Jones Dairy Farm Dry Aged Bacon

Directions: Halve jalape単os, scrape out seeds and veins. In a small bowl, combine cream cheese and peach jelly. Stuff peppers with cream cheese mixture. Place peach slice on top of each pepper. Wrap 1 slice of bacon around each pepper and secure with a toothpick. Preheat grill to medium-high heat and oil grates. Add peppers and cook until bacon is crispy, about 12 minutes. To make dip, mix together peach jelly, mustard and vinegar. Serve with grilled poppers. PRINT RECIPE


A ppe tiz e r s


A ppe tiz e r s


Creamy B raunschweiger D ip Servings: 12 | Prep Time: 15 min.

Ingredients: 8 ounces Jones Dairy Farm Braunschweiger 1 cup sour cream 6 green onions (white portion only), chopped 1/4 cup fresh parsley, chopped 2 tablespoons prepared horseradish 4 drops hot pepper sauce 1 teaspoon Worcestershire sauce

Directions: Place all ingredients in a food processor and process until smooth. Or, place all ingredients in a mixing bowl and beat with electric mixer or spoon until smooth. Cover and chill for several hours or overnight. Serve with crackers, baguette or fresh vegetables. PRINT RECIPE


Bacon Horseradish D ip Servings: 2 1/2 cups | Prep Time: 10 min. Cook Time: 10 min. | Total Time: 20 min.

Ingredients: 1 (8-ounce) package Jones Dairy Farm Dry Aged Bacon, cut into small pieces 1 1/2 cups sour cream 1/2 cup mayonnaise 2

tablespoons horseradish

1

tablespoon Worcestershire sauce

1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1/4 cup green onions, sliced

Directions: Fry bacon in large skillet over medium heat until crispy. Transfer to paper towel-lined plate and cool completely. In medium bowl, combine sour cream, mayonnaise, horseradish, Worcestershire sauce, salt, garlic powder and pepper. Stir in bacon; top with green onions. Serve with chips. PRINT RECIPE


A ppe tiz e r s


A ppe tiz e r s


Creamy Ham Filo Cups Servings: 15 | Prep Time: 10 min.

Ingredients: 1 (1.9-ounce) package frozen filo cups (15 count) 4 ounces cream cheese, at room temperature 1 cup cheddar cheese, shredded 1 (7-ounce) Jones Dairy Farm Ham Steak, cut into 1/4-inch cubes 2 green onions, sliced

Directions: Preheat oven to 350째F. Remove filo cups from package and place on baking sheet. In medium bowl with electric mixer, beat cream cheese until smooth. Beat in cheddar cheese. Stir in ham pieces. Fill each filo cup with cheese and ham mixture. Bake until hot, 12 to 15 minutes. Remove from oven and top each cup with sliced green onions. PRINT RECIPE


S picy Q ueso D ip Servings: 8 | Prep Time: 15 min.

Ingredients: 1/4 cup butter 1/4 cup flour 2 cups milk 1 pound white queso cheese, crumbled 1 (12-ounce) Jones Dairy Farm All Natural Pork Sausage Roll, cooked, drained, and crumbled or

1 (7-ounce) package Jones Dairy Farm All Natural Golden Brown速 Sausage Links, thawed, chopped in a food processor 1 jalape単o pepper, finely diced, to taste 1/2 teaspoon red pepper flakes

Directions: Melt butter in saucepan over medium heat. Blend in flour. Slowly whisk in milk to create white sauce. Heat to boil, stirring constantly. Boil and stir 1 minute. Add cheese, sausage, jalape単o pepper and pepper flakes, stir over low heat until cheese is melted. Serve warm with corn tortilla chips. PRINT RECIPE


A ppe tiz e r s


Chili Bacon Nachos

Sausage Meatball Sliders

Potsticker Meatballs with Sesame-Lime Dipping Sauce

Bacon Jalape単o Popper Crescent Rolls


Sriracha Bacon Deviled Eggs

Sausage Balls with Apricot Mustard Dipping Sauce

Sausage-Stuffed Potato Skins

Spicy Ginger Ham Satay Skewers


Cranberry-Glazed Sausage, Apple & Sweet Potato Meatballs

Bacon Pimento Dip

Cheesy Sausage Dip

Sausage, Cornbread & Feta Stuffed Mushrooms


Sausage, Artichoke & Cheese Dip

Grilled Ham & Cheese Portabella Mushroom Caps

Sausage & Spinach Wonton Cups

Bacon-Wrapped Water Chestnuts


So u p s & S a l a d s


Bacon & K ale C aesar Salad Servings: 1 | Prep Time: 15 min.

Ingredients: Dressing:

Each Salad:

1/2 cup mayonnaise or aioli 1/2 cup parmesan cheese, finely grated

3 ounces Tuscan/Lacinato/Dinosaur kale, cleaned, ribs removed and cut in 1/8-inch chiffonade

1/4 cup fresh squeezed lemon juice

1 tablespoon hard-boiled egg, chopped

1/4 cup garlic infused olive oil

2 slices Jones Dairy Farm Dry Aged Bacon, cooked, drained and cut in 3/4-inch pieces

1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce

Kosher salt and fresh grated black pepper

2 tablespoons roasted chickpeas* 1 tablespoon parmesan cheese, shaved for topping

Directions: dressing: Emulsify all ingredients together using a blender or food processor; adjust seasoning. Cover and refrigerate. (Dressing recipe makes enough for multiple salads.) salad: In medium bowl, toss kale, chopped egg and bacon with 1/4 to 1/3 cup dressing. Plate and top with roasted chickpeas, additional cheese and freshly ground pepper. * To roast chickpeas: Toss cooked beans in olive oil and/or bacon fat and sprinkle with kosher salt and crushed red pepper; roast at 375째F until lightly browned and crispy. Cool and keep in an airtight container. PRINT RECIPE


B eer & Cheddar Soup with S moked Ham Servings: 12 | Prep Time: 20 min.

Ingredients: gallon chicken broth

1

pound Jones Dairy Farm Dry Aged Bacon, small diced

1

2

cups water

16 ounces heavy cream

8

ounces onion, small diced

24 ounces Pilsner style beer

1

ounce garlic, minced

2

pounds sharp cheddar cheese, shredded

1 cup (8-ounces) butter, unsalted

1 1/2 pounds Jones Dairy Farm Ham, medium diced

1 1/4 cups all-purpose flour

Salt and pepper, to taste

Directions: Place the bacon in the water and slowly bring to a boil. This will render most of the fat out of the bacon. When the water evaporates, only fat will remain. Allow the bacon to fry in its own fat until crispy. Drain and set aside. Sweat the onion and garlic in butter on medium-low heat until onion is clear and tender. Season. Do not allow the onion or garlic to gain any brown color. Once ready, add the flour in four batches, stirring constantly. Once fully incorporated, allow to cook on low heat for about 5 minutes, stirring often. Add cold chicken broth slowly, being sure to whisk out any clumps. Once fully incorporated, allow to simmer for about one hour over medium heat, stirring occasionally. Strain through a chinoise (fine mesh colander) into another pot. Add the beer once a high simmer is reached. Allow the alcohol to cook out for about 10 minutes. Add the cream slowly, constantly stirring vigorously. Remove from the heat. Add the cheese in eight batches, stirring constantly. Season to taste with salt and pepper. Add the diced ham and ladle into bowls. Sprinkle with the crispy bacon pieces previously made. Makes 1 1/2 gallons. PRINT RECIPE


So u p s & S a l a d s


So u p s & S a l a d s


Ham , Potato & L eek Soup Servings: 6 | Prep Time: 10 min.

Ingredients: 2 tablespoons butter 4 leeks, white and light green parts only, thinly sliced 4 cups chicken broth 2 large russet potatoes, peeled, cut into 1/2-inch pieces 1/4 teaspoon ground white pepper 2 cups Jones Dairy Farm Ham, diced 1/2 cup cream or half and half (optional)

Salt to taste

3 tablespoons fresh dill, chives or parsley, chopped

Directions: Melt butter in a large saucepan over medium heat. Add leeks; cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper; bring to a boil over high heat. Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Use an immersion blender to purĂŠe soup or transfer mixture (in 3 batches) to a food processor; process until smooth. Stir in diced ham and, if desired, cream. Season to taste with salt. Reheat before serving; top with dill. PRINT RECIPE


BLT Chopped Salad Servings: 4 | Prep Time: 15 min.

Ingredients: Salad:

Lime Vinaigrette:

4 slices Jones Dairy Farm Dry Aged Bacon, diced

1/4 cup olive oil

4 cups chopped romaine lettuce

1/4 cup apple cider vinegar

1 avocado, halved, seeded, peeled and diced

1 cup cherry tomatoes, halved

2 tablespoons freshly squeezed lime juice

1/2 cup fresh corn kernels

2 teaspoons sugar, or more to taste

Zest of 1 lime

1/4 cup goat cheese, crumbled

Directions: salad: Heat large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6 to 8 minutes. Transfer to paper towel-lined plate. In large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon; set aside. Lime Vinaigrette: In medium bowl, whisk together all ingredients. Pour vinaigrette over lettuce and toss gently to coat. Serve immediately. PRINT RECIPE


So u p s & S a l a d s


So u p s & S a l a d s


Lighter Loaded Baked Potato Soup Servings: 6 | Prep Time: 15 min.

Ingredients: 2 1/2 pounds baking potatoes 2/3 cup flour 4

cups milk

2

cups chicken broth

1

cup cheddar cheese, shredded, plus more for topping

1

teaspoon salt

1/2 teaspoon pepper 8

ounces reduced-fat sour cream

3/4 cup green onions, sliced, divided 1 (6-ounce) package Jones Dairy Farm Canadian Bacon, diced

Directions: Preheat the oven to 400째F. Pierce potatoes with fork and bake until tender, about 1 hour. Let cool until cool enough to handle. Peel and lightly mash potatoes. Add flour to large heavy bottomed pot or Dutch oven over medium heat. Gradually add milk and chicken broth, whisking to avoid clumps. Cook until slightly thickened, about 8 to 10 minutes. Add potatoes, cheese, salt and pepper. Remove from heat. Stir in sour cream, 1/2 cup green onions and 3/4 of Canadian bacon. Serve soup topped with the remaining green onions, Canadian bacon and cheese. PRINT RECIPE


Purée of Corn Soup with C anadian Bacon & Tarragon Servings: 6 | Prep Time: 20 min.

Ingredients: 1/2 onion, diced 1 parsnip; peeled and diced 1 celery stalk; diced 1 garlic clove; minced

Salt and black pepper to taste

1 tablespoon olive oil 3 pounds corn; taken off the cob, but cobs saved 2 quarts chicken stock 1 pint cream; (optional) 2 tablespoons tarragon, chopped 8 ounces Canadian bacon; small diced and cooked

Directions: Season and sweat all of the veggies in the olive oil until clear, but do not let them brown; about 10 minutes. Add the corn and the cobs. Allow to sweat an additional 5 minutes. Add the stock. Bring to a simmer and allow to cook for 1 to 1 1/2 hours. Add cream if desired and adjust seasonings. Strain and save the liquid. Fill a blender half way with the vegetables and add some of the liquid back until there is about one inch of liquid above the vegetables. Purée on high for 1 full minute. Repeat until all of the soup is puréed. If there is more liquid after all of the solids are puréed, save it. If you need more liquid, use more stock or cream. Fold in the tarragon and Canadian bacon. Allow to stand for 5 minutes before serving. PRINT RECIPE


So u p s & S a l a d s


Potato Ham Chowder

Sausage & Roasted Vegetable Salad

Italian Ravioli Sausage Stew

Roasted Cauliflower Soup with Bacon


Pumpkin, Kale & Sausage Soup

Brussels Sprout & Bacon Salad

Southwestern Salad

Smoky Bacon & Turkey Chowder


BLT Panzanella Salad with Basil Dressing

Sausage Chili

Jamaican Sweet Potato Chowder

Warm Roasted Potato Salad with Spinach & Smoky Bacon


Radicchio & Spinach Salad with Bacon, Blue Cheese & Walnuts

Smoky White Bean Chili with Roasted Tomato & Ham

Minestrone Soup

Caramelized Onion Soup with Gruyère & Garlic Crostini


B u rg e r s & S a n dw i c h e s


Bacon B risket B urger Servings: 1 | Prep Time: 20 min.

Ingredients: 1 6- to 8-ounce burger patty, seasoned and divided into two small patties 1-2 ounces BBQ or slow cooked pulled beef brisket 1 large Brioche or egg bread bun 1 teaspoon BBQ or steak sauce 1 teaspoon garlic, horseradish or Worcestershire mayonnaise 2 slices Jones Dairy Farm Dry Aged Bacon, cooked crisp and drained 1 each romaine lettuce leaf, tomato slice, red onion slice Optional Additions: Sautéed mushrooms Caramelized or fried onions Pickled jalapeños

Directions: To make the burger, slightly flatten two small burger patties; place beef brisket in center of one patty and cover with remaining patty. Crimp or press the edges of the patties together to seal the brisket inside. Grill burger to desired doneness; toast bun and then spread with BBQ or steak sauce and mayonnaise. Place burger on bottom half of bun and top with bacon slices. Garnish top of bun with lettuce, tomato and red onion. Serve with additional BBQ sauce, sautéed mushrooms, onions or pickled jalapeños. PRINT RECIPE


G rilled Ham with Mozzarella & A rugula Servings: 2 | Prep Time: 10 min.

Ingredients: 1

tablespoon olive oil

1

tablespoon fresh rosemary, chopped

1

garlic clove, finely chopped

1

(7-ounce) package Jones Dairy Farm Ham Steak

Fresh ground black pepper

2

large ciabatta rolls or 4x4-inch sections from a ciabatta loaf, split

4

ounces fresh mozzarella, sliced

1/4 cup red onion, thinly sliced 1 1/2 cups baby arugula

Directions: Heat olive oil in small skillet over medium heat. Add rosemary and garlic; cook 1 minute or until fragrant. Add ham steak to pan; season to taste with black pepper. Cover and cook 5 minutes, flipping ham halfway through; uncover and continue to cook until juices are evaporated and ham is lightly browned. Lightly oil panini press or griddle and preheat. Divide cheese over one side of bread followed by onion. Slice ham in half and place one slice on each sandwich. Top with arugula; close sandwich. Cook in panini press until bread is golden and cheese is melted, or on griddle weighed with a bacon press or heavy skillet, turning to toast both sides. Serve warm. PRINT RECIPE


B u rg e r s & S a n dw i c h e s


B u rg e r s & S a n dw i c h e s


BLT with Bacon G uacamole Servings: 2 | Prep Time: 10 min.

Ingredients: 6 slices Jones Dairy Farm Dry Aged Bacon 2 avocados, halved, seeded and peeled 3 tablespoons minced red onion 2 tablespoons fresh cilantro leaves, chopped 1 lime, juiced Kosher salt and freshly ground black pepper, to taste 4 slices sourdough bread, toasted 2 leaves green leaf lettuce 1 tomato, thinly sliced

Directions: Heat large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6 to 8 minutes. Transfer to paper towel-lined plate to cool. Crumble 2 slices bacon; reserve remaining 4 slices. In small bowl, gently mash avocados using potato masher or fork. Add crumbled bacon, red onion, cilantro, lime juice, salt and pepper, and gently toss to combine; set aside. To prepare sandwiches, spread one slice bread with avocado mixture; top with 2 slices bacon, 1 lettuce leaf, tomato and bread. Repeat for second sandwich. PRINT RECIPE


S moky Egg Salad with Bacon Servings: 4 | Prep Time: 15 min.

Ingredients: 1 (8-ounce) package Jones Dairy Farm Dry Aged Bacon 8 hard-boiled eggs 1/4 cup mayonnaise 3 tablespoons sour cream 1 tablespoon Dijon mustard 1/2 teaspoon smoked paprika 1/4 teaspoon pepper 1/4 teaspoon salt 8 slices bread

Directions: Cook bacon until crisp. Set aside. Peel eggs and place in large bowl. Roughly break apart with potato masher. Add mayonnaise, sour cream, Dijon mustard, smoked paprika, pepper and salt; stir to combine. Toast bread. Divide egg mixture evenly among 4 slices of bread and top with reserved bacon. Top with another slice of bread. PRINT RECIPE


B u rg e r s & S a n dw i c h e s


Grilled Cheese & Sausage Sandwich

British Bacon Burger

BBQ Sausage Burger

Grilled Ham, Wisconsin Brie & Blue Cheese Sandwich


Banh Mi

Chipotle Chicken Bacon Burger

Bacon-Stuffed Cheeseburger

Grilled Hawaiian Ham Sandwich


Side Dishes


Bacon Studded Jalapeño Cheddar Cornbread Servings: 8 | Prep Time: 15 min.

Ingredients: 5

slices Jones Dairy Farm Dry Aged Bacon

3

tablespoons butter

2

cups yellow cornmeal

1

teaspoon salt

1

teaspoon baking soda

2

teaspoons baking powder

1

egg, beaten

1 1/4 cup sour cream 3/4 cup milk 1/4 cup honey 1/2 cup cheddar cheese, shredded 2

tablespoons fresh jalapeños, minced

Directions: Preheat oven to 400°F. In medium sauté pan, cook bacon until crisp. Remove bacon and chop or crumble; set aside. Add butter to pan with bacon grease and heat until melted. Remove from heat. Meanwhile, in large mixing bowl, combine cornmeal, salt, baking soda and baking powder, stirring well to combine. In smaller bowl, whisk together egg, sour cream, milk and honey. Pour melted butter and bacon fat into wet ingredients and stir. Add wet ingredients to dry ingredients and stir until just combined. Stir in cheese, jalapeños, and half of crumbled bacon. Grease 12-inch cast iron skillet or an 8x8-inch baking dish with butter (or bacon grease). Spoon batter into pan and spread out evenly. Sprinkle remaining crumbled bacon on top. Bake 22 minutes or until top is golden brown and toothpick inserted in center comes out clean. PRINT RECIPE


S ummer Potato Salad with Sausage Servings: 6 | Prep Time: 20 min. Cook Time: 20 min. | Total Time: 40 min.

Ingredients: 1 1/2 pounds red potatoes 1/3 cup mayonnaise 1/3 cup sour cream 1

tablespoon balsamic vinegar

1

tablespoon yellow mustard

1/3 cup red onion, minced 1/2 teaspoon salt 1/4 teaspoon pepper 2

hard-boiled eggs, chopped

1 (5.6-ounce) package Jones Dairy Farm Quick and Easy Sausage Patties, cooked and diced

Chives, chopped

Directions: Place potatoes in large pot and cover with at least 1 inch water. Bring water to boil and cook until potatoes are fork tender, about 20 minutes. Drain and return to same pot and let sit until cool enough to handle. Meanwhile, in large bowl, combine mayonnaise, sour cream, balsamic vinegar, mustard, onion, salt and pepper. Cut potatoes into bite-sized pieces and add to bowl with dressing. Gently toss to combine. Stir in eggs and sausage. Refrigerate at least 2 hours prior to serving. Serve topped with chopped chives. PRINT RECIPE


Side Dishes


Side Dishes


Sausage Stuffing Servings: 18 | Prep Time: 10 min.

Ingredients: 1

(12-ounce) Jones Dairy Farm All Natural Pork Sausage Roll

2

medium onions, chopped

2

celery stalks, diced or chopped

2 1/2 cups lower-sodium chicken or turkey broth or apple juice 14 ounces prepackaged stuffing mix/bread cubes

Directions: Crumble sausage into a stock pot or Dutch oven. Add onion and celery; cook over medium heat, stirring occasionally until sausage is no longer pink, about 6 to 8 minutes. (Do not drain or pour off drippings.) Add broth; bring to a boil. Turn off heat; add stuffing mix, stirring until bread cubes are evenly moistened. Transfer to a greased casserole dish. Bake covered in a preheated 350째F oven 30 minutes or until heated through. (For drier texture, uncover casserole during last 10 minutes of baking.) Some of the stuffing may be used to stuff turkey. Stuff bird loosely right before baking. PRINT RECIPE


B utternut Squash & Sausage Bake Servings: 16 | Prep Time: 15 min.

Ingredients: 1 (12-ounce) Jones Dairy Farm All Natural Pork Sausage Roll 1 medium onion, diced 1 medium butternut squash (about 4 pounds), peeled and diced into 1/2-inch cubes 1/4 cup extra virgin olive oil 1/2 teaspoon salt 1 teaspoon dried sage

Directions: In large skillet, cook sausage and onion until sausage is no longer pink, breaking up sausage as it cooks. Preheat oven to 375째F. In large bowl, combine squash, olive oil, salt, sage and cooked sausage and onion. Toss to combine. Pour into 9x13-inch baking dish and cover with foil. Bake 35 minutes, then remove foil and bake for additional 15 minutes, or until squash is tender. PRINT RECIPE


Side Dishes


Side Dishes


Sausage & Cranberry Corn M uffins Servings: 18 | Prep Time: 15 min.

Ingredients: 1

(12-ounce) Jones Dairy Farm All Natural Pork Sausage Roll

1 1/4 cups cornmeal 3/4 cup flour 1/3 cup sugar 2

teaspoons baking powder

1/2 teaspoon salt 1

cup buttermilk

1/4 cup vegetable oil 1 egg 1

cup fresh cranberries

Directions: Preheat oven to 350째F. Line 18 muffin tins with paper liners or spray with nonstick cooking spray. In medium skillet, cook sausage according to package directions until browned and cooked through, breaking it up as it cooks; set aside. In large bowl, combine cornmeal, flour, sugar, baking powder and salt. In another bowl, combine buttermilk, vegetable oil and egg. Add wet ingredients to dry ingredients and stir just until combined. Add cooked sausage and cranberries and stir to combine. Divide batter evenly among prepared muffin cups. Bake 18 to 20 minutes or until center springs back when lightly touched. Serve warm. PRINT RECIPE


Bacon Walnut Ciabatta Stuffing Servings: 4 | Prep Time: 10 min. Cook Time: 35 min. | Total Time: 45 min.

Ingredients: 1 (8-ounce) package Jones Dairy Farm Dry Aged Bacon, cut into 1/4-inch slices 1 yellow onion, finely chopped 2 carrots, peeled and finely chopped 1 cup walnuts, chopped 1/4 cup fresh sage, chopped 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 1 loaf ciabatta bread (about 1 pound), cut into 1/2-inch cubes 1 cup lower-sodium chicken broth 2 eggs, lightly beaten

Directions: Preheat oven to 350째F. In large skillet over medium heat, fry bacon until just golden. Remove bacon to large mixing bowl; set aside. Add onion and carrots to same skillet and cook, stirring occasionally, until onions are translucent and carrots tender, about 8 to 10 minutes. Add walnuts, sage and garlic; stir well. Cook 1 to 2 minutes, until fragrant. Transfer mixture to mixing bowl with bacon and stir well. Add salt and pepper; stir well. Add bread cubes and stir to combine. Pour chicken broth into mixing bowl and toss to combine. Bread should be lightly moistened. Add eggs; stir well. Transfer mixture to 9x13-inch glass baking dish. Cover with foil and bake 30 minutes. Uncover and broil 4 to 6 minutes, until bread cubes are golden. PRINT RECIPE


Side Dishes


Side Dishes


S pringtime S uccotash with C anadian Bacon Servings: 6 | Prep Time: 10 min. Cook Time: 30 min. | Total Time: 40 min.

Ingredients: 2 tablespoons olive oil 1 (6-ounce) package Jones Dairy Farm Canadian Bacon, diced 1 carrot, peeled and diced 2 cloves garlic, minced 1 cup canned or ready to eat fava beans, drained 1 cup frozen corn 1 red bell pepper, chopped 4 green onions, white and light green parts sliced 1/2 lemon, juiced 10 fresh mint leaves, chopped

Salt and pepper

Directions: Heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook for 5 minutes, stirring frequently. Add the carrot; cook 3 minutes. Add the garlic; cook 1 minute. Add the fava beans, corn and pepper; cook 5 minutes. Remove from heat and stir in the green onions, lemon juice and mint. Season to taste with salt and pepper. PRINT RECIPE


Pasta C arbonara with Ham & Sweet Peas Servings: 4 | Prep Time: 15 min.

Ingredients: 12 ounces short dried pasta, such as penne or shells 2 cups frozen sweet peas 4 large eggs 1/2 cup parmesan cheese, grated and divided 1 tablespoon butter 1/4 cup onion, minced 1 (7-ounce) Jones Dairy Farm Ham Steak, diced

Directions: Cook pasta in large pot containing 6 quarts boiling salted water according to package directions, adding peas during last 3 minutes of cooking. Before draining pasta, reserve 1/2 pasta water. Drain pasta and set aside. Beat eggs in large bowl; slowly drizzle in hot pasta water while whisking. Add 1/4 cup cheese and whisk to blend. Meanwhile, melt butter in large skillet over medium-high heat. Add onion and ham; cook until onion is soft, about 3 minutes. Add drained pasta and peas to skillet; pour in egg mixture, stirring to coat. Cook and stir over low heat to avoid scrambling eggs, until sauce thickens slightly. Serve topped with remaining parmesan cheese. PRINT RECIPE


E n tr ĂŠ e s


E ntr ĂŠ e s


S pinach Bacon R anch Pizza Servings: 4 | Prep Time: 10 min.

Ingredients: 1 (8-ounce) package Jones Dairy Farm Dry Aged Bacon 1

pound pizza dough

1/4 cup Ranch dressing 2

cups fresh baby spinach

1 1/2 cups mozzarella cheese, shredded

Directions: Place pizza stone in oven and preheat to 450째F or temperature recommended in dough instructions. Cook and crumble bacon; set aside. On floured surface, roll out pizza dough. Spread Ranch dressing evenly over dough, to within 1/2-inch of edges. Top with bacon and spinach. Sprinkle with mozzarella. Cook pizza according to dough instructions. PRINT RECIPE


Root B eer G lazed Ham Servings: 20 | Prep Time: 15 min. Cook Time: 1 hr. 45 min. | Total Time: 2 hrs.

Ingredients: 2 cups root beer 1 cup brown sugar 1/2 cup ketchup 2 tablespoons Dijon mustard 1 (5-pound) Jones Dairy Farm Whole Family Smoked Ham

Directions: Combine the root beer, brown sugar, ketchup and mustard in a pan and cook over medium heat until reduced to half. Preheat oven to 325째F. If desired, score the fat layer on the ham. Place the ham in a baking dish and baste with 1/4 of the reduced root beer mixture. Cover with foil and place in the oven. Bake for 15 minutes, then baste with another 1/4 of the root beer mixture. Repeat two more times. Remove the foil, baste the ham with the pan juices and cook for an additional 20 to 30 minutes, or until the internal temperature reaches 145째F. PRINT RECIPE


E n tr ĂŠ e s


E ntr ĂŠ e s


C anadian Bacon & White B ean Pot Pie Servings: 6 | Prep Time: 10 min. Cook Time: 60 min. | Total Time: 1 hr. 10 min.

Ingredients: 2 tablespoons olive oil

2 springs fresh thyme, chopped

4 cloves garlic, minced

1 pinch crushed red pepper flakes

1 small onion, minced

2 tablespoons all-purpose flour

1 carrot, peeled and finely chopped

2 cups chicken broth

1 (6-ounce) package Jones Dairy Farm Canadian Bacon, cut into 1/8-inch dice

4 cups baby spinach

1 (14.5-ounce) can whole peeled plum tomatoes, undrained

1 egg yolk

1 (14.5-ounce) can cannellini beans, rinsed and drained

Coarse sea salt and cracked black pepper

1 prepared whole wheat pie crust, thawed if frozen

1 sprig fresh rosemary, chopped

Directions: Preheat oven to 400째F. Heat the olive oil in a large soup pot. Add the garlic, onion and carrot; cook 2 to 3 minutes, or until soft. Add the Canadian bacon; cook 5 minutes. Stir in the tomatoes, beans, rosemary, thyme and red pepper flakes. Bring to a boil, pressing on the tomatoes with a heavy spoon to help them break down. In a small bowl, mix together the flour and chicken broth. Whisk into the stew. Bring to a boil; reduce heat and simmer 10 minutes. Stir in spinach. Pour the stew into a deep dish pie pan. Top with the whole wheat crust. Brush the crust with egg yolk and sprinkle with salt and pepper. Bake 30 minutes, or until golden brown. Remove from oven and let cool at least 15 minutes before serving. PRINT RECIPE


G rilled Vegetable, Sausage & Bacon R isotto Servings: 4 | Prep Time: 24 min.

Ingredients: 4

slices Jones Dairy Farm Dry Aged Bacon, chopped

1/2 cup shallots or onion, chopped 1

cup Arborio rice

2 3/4 cups lower-sodium chicken broth or stock 1

(7-ounce) package Jones Dairy Farm All Natural Golden BrownÂŽ Sausage Links or Patties, sliced or cubed

2

cups grilled or roasted vegetables, such as zucchini squash, red and yellow bell peppers and portabella mushrooms*, chopped coarsely

1/4 cup parmesan cheese, grated 1/4 cup basil or thyme leaves, chopped

Directions: Cook bacon in a large deep skillet or sautĂŠ pan over medium heat until crisp. Use a slotted spoon to transfer bacon to a paper towel; set aside. Pour off all but 1 tablespoon of the drippings. Add shallots to drippings in skillet; cook 3 minutes, stirring occasionally. Add rice; cook and stir 1 minute. Add 1 cup of the broth; simmer until broth is absorbed, stirring occasionally. Continue adding broth 1/2 cup at a time cooking until broth is absorbed before adding more. Continue simmering stirring occasionally until rice is firm to the bite. (This will take about 18 to 20 minutes total time.) Stir in sausage and vegetables; continue cooking 3 to 4 minutes or until heated through and rice is tender, adding additional broth if needed to keep a creamy consistency. Remove from heat; stir in cheese and reserved bacon. Top with basil. *Often found at deli or take out food counters at the supermarket. Any combination of leftover cooked vegetables may be substituted. PRINT RECIPE


E n tr ĂŠ e s


E ntr ĂŠ e s


I ndividual Turkey & Bacon M eatloaves Servings: 12 | Prep Time: 30 min.

Ingredients: 20

slices Jones Dairy Farm Turkey Bacon, divided

1 1/2 pounds ground turkey 3

cups mushrooms, finely chopped

2 1/4 cups onions, coarsely chopped 3/4 cup red bell pepper, diced 3/4 cup couscous, uncooked 2

eggs, lightly beaten

3

tablespoons Worcestershire sauce

3

tablespoons tomato paste

2

tablespoons dry mustard

1 1/2 teaspoons black pepper

Kosher salt to taste

Optional Additions: 24-32 ounces mashed potatoes 12

ounces Jones Dairy Farm Turkey Bacon, cooked and chopped

Directions: Preheat oven to 400째F. Spray 12 Texas-style muffin tins with nonstick cooking spray. Line inside of each cup with one slice turkey bacon. Dice remaining 8 slices turkey bacon. In large bowl, combine diced bacon, ground turkey, mushrooms, onions, red pepper, couscous, eggs, Worcestershire sauce, mustard, pepper and salt. Fill each prepared muffin cup (a no. 8 scoop works well). Bake until juices run clear, about 30 minutes (internal temperature of a loaf measured by an instant-read meat thermometer should be at least 160째F). Let stand 5 minutes before removing or serving. garnish: Pipe warm mashed potatoes over each muffin in the style of a cupcake. If desired, brown lightly under a broiler or with a kitchen torch and top with bacon pieces. PRINT RECIPE


Jambalaya Servings: 8 | Prep Time: 40 min.

Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 1/2 cup celery, chopped 1 cup green pepper, chopped 2 (7-ounce) packages Jones Dairy Farm All Natural Sausage Links, sliced into 1/2-inch pieces 1 tablespoon garlic, chopped 4 bay leaves 2 teaspoons Cajun seasoning 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon cayenne pepper 2 cups long grain white rice 2 (14.5-ounce) cans diced tomatoes 5 cups chicken stock 1 pound shrimp, peeled and deveined 1/2 cup green onions, thinly sliced

Directions: Heat oil in a large Dutch oven over medium heat. Add onions, celery and green pepper. Cook until vegetables begin to soften, about 8 minutes. Add sausage and cook for 3 minutes. Add garlic, bay leaves, Cajun seasoning, salt, pepper, cayenne pepper and rice. Cook for 2 minutes. Add tomatoes and chicken stock, bring to a boil. Reduce heat to medium low and cook until rice has absorbed the liquid and is tender, about 25 to 30 minutes. Add shrimp and cook until shrimp is opaque, 5 to 10 minutes. Fluff with a fork and serve garnished with green onions. PRINT RECIPE


E n tr ĂŠ e s


E ntr ĂŠ e s


Cherry Chipotle Baked Ham Servings: 6 | Prep Time: 20 min.

Ingredients: Sauce:

Ham:

1/2 cup canned pitted tart cherries in juice

1 (5-pound) Jones Dairy Farm Ham

2 tablespoons chipotles in adobo sauce, chopped

2 tablespoons whole cloves (optional)

1/2 teaspoon cherry extract

1 tablespoon molasses

1 cup water 1/2 teaspoon allspice 2 tablespoons granulated sugar substitute 1/2 teaspoon xanthan gum

Directions: Sauce: In small saucepan, combine cherries, chipotles, cherry extract, water and allspice. Bring to boil and lower heat.

Simmer 8 minutes. Remove from heat and pour carefully into blender. Add sweetener and xanthan gum; purée. Pour back into saucepan and simmer 5 more minutes; set aside.

Ham: Preheat oven to 325°F. Place ham in ovenproof roasting pan. Add 1 inch of water to pan. Score top 2/3 of ham in diamond pattern

to depth of about 1/4 inch. Pierce with cloves (if using). Tent ham with foil and bake 45 minutes. Remove from oven and baste generously with cherry chipotle sauce. Return to oven, uncovered, for 20 minutes. Remove and baste again, then return to oven for another 20 minutes or until temperature at center is 140°F. (This will take longer if you are cooking a larger ham.) Remove ham from oven and baste with sauce once more. Heat 1 tablespoon of molasses in microwave until runny. Drizzle molasses over top of ham. Remove cloves before carving. PRINT RECIPE


Sweet Potato Crust Hawaiian Pizza Servings: 8 | Prep Time: 15 min. Cook Time: 35 min. | Total Time: 50 min.

Ingredients: 1 1/2 cups sweet potatoes, mashed 1 1/2 cups whole wheat flour 2

teaspoons baking soda

2

teaspoons Italian seasoning

1

teaspoon salt

1/2 cup pizza sauce 7

slices Jones Dairy Farm Canadian Bacon

1/2 cup pineapple, diced 1 1/2 cups mozzarella cheese, shredded

Directions: Preheat oven to 400째F. In a large bowl, combine mashed sweet potatoes, whole wheat flour, baking soda, Italian seasoning and salt. Mix until completely combined. With oiled hands, pat dough into a 12-inch pizza pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Remove pizza from oven; evenly spread the pizza sauce over the top. Top with Canadian bacon and diced pineapple. Sprinkle cheese over top. Return pizza to oven and cook an additional 10 to 15 minutes, until cheese is melted and bubbly. PRINT RECIPE


E n tr ĂŠ e s


E ntr ĂŠ e s


Ham & S hrimp with G rits Servings: 6 | Prep Time: 50 min.

Ingredients: Cheesy Grits:

Ham & Shrimp:

4 cups chicken broth

4 slices Jones Dairy Farm Ham, cut into small cubes

2 cups stone-ground grits

2 pounds large shrimp, peeled and deveined

1 teaspoon salt

2 tablespoons flour

1 cup half and half

1 tablespoon olive oil

1 cup cheddar cheese, grated

8 ounces mushrooms, sliced 3 cloves garlic, minced 1/3 cup lemon juice 1/2 cup green onions, thinly sliced 2 teaspoons hot sauce 1/2 teaspoon salt

Directions: Cheesy Grits: Bring chicken broth to a boil in a medium saucepan. Whisk in grits and salt. Cook, stirring occasionally, until grits have thickened, about 30 minutes. Add half and half and cook for another 10 minutes. Remove from heat and add cheese. Stir until combined. Serve immediately.

Ham & Shrimp: Heat medium skillet over medium-high heat. Add ham and cook until crisp, about 8 minutes. Remove from pan and drain ham on paper towels. Toss shrimp with flour; set aside. Add olive oil and mushrooms to pan, cook for 4 minutes or until the mushrooms begin to brown. Add shrimp and cook until just pink. Add garlic and cook for 1 minute. Add lemon juice, green onions, hot sauce, salt and reserved ham. Serve over cheese grits and garnish with additional green onions. PRINT RECIPE


Habanero Banana Crusted Ham

Spicy Turkey Sausage Pasta

Cranberry, Sausage & Apple Stuffed Acorn Squash

Ham Fried Rice


Gruyère Bacon Mac ’n Cheese

Sausage Enchilada Casserole with Creamy Salsa Verde Sauce

Greek Sausage Pizza

Espresso Glazed Ham


BLT Pizza

Ham & Sausage Calzones

Ham Steaks with Red Eye Gravy & Cheesy Grits

BLT Tacos with Chipotle Ranch


White Sausage Lasagna

Cornbread Stuffing Polenta

Sausage Meat Loaf

Pork Sausage Tacos with Peach Salsa


M aple Bacon Ice Cream Servings: 8-10 | Prep Time: 15 min.

Ingredients: 1 (8-ounce) package Jones Dairy Farm Dry Aged Bacon 2 cups heavy cream 1 (14-ounce) can sweetened condensed milk 1/2 cup pure maple syrup

Directions: Fry bacon in skillet until crisp; remove and drain on plate lined with paper towel. Crumble or cut into small pieces and set aside to cool completely. In large bowl, beat whipped cream using a mixer or whisk to stiff peaks; set aside. In another large bowl, combine sweetened condensed milk, maple syrup and crumbled bacon. Gently fold in whipped cream. Transfer mixture to covered container and freeze until mixture has hardened, at least 6 hours. PRINT RECIPE


Desserts


Desserts


C ashew Bacon B rittle Servings: 6 | Prep Time: 10 min. Cook Time: 30 min. | Total Time: 40 min.

Ingredients: 1 (8-ounce) package Jones Dairy Farm Dry Aged Bacon 1/2 cup sugar 1/2 cup brown sugar 1/2 cup light corn syrup 1/4 cup water 1 cup salted cashews, chopped 2 tablespoons butter, softened 1 teaspoon baking soda

Directions: Chop bacon and fry until crisp. Drain on paper towel-lined plate; set aside. Preheat oven to 250째F. Line large baking sheet with foil and butter foil. Place sheet in oven while you make brittle. In large saucepan (at least 2 quarts), stir together sugar, brown sugar, corn syrup and water. Bring to a boil. Place candy thermometer into mixture and cook, stirring frequently, until temperature reaches 290째F. Stir in bacon pieces and cashews and continue to cook until mixture reaches 300째F. Remove pan from heat and stir in butter and baking soda. Use caution when stirring; mixture will foam. Stir just until combined, then remove prepared pan from oven and pour mixture onto hot pan. Using two forks, stretch and pull brittle until thin. Let cool completely before breaking into pieces and serving. PRINT RECIPE


Low C arb Chocolate Bacon Toffee Ice Cream Servings: 8 | Prep Time: 10 min.

Ingredients: 1

cup granulated sugar substitute

3

large eggs

1

cup premium cocoa powder

1/2 teaspoon xanthan gum 1

cup almond milk (unsweetened vanilla)

1 1/2 cups plus 2 tablespoons heavy whipping cream, divided

Pinch of salt

1.5 ounces of 90% chocolate 1/4 cup Jones Dairy Farm Dry Aged Bacon, fried crisp and chopped 1/4 cup sugar free toffee, chopped

Directions: Combine sugar substitute, eggs, cocoa powder, xanthan gum and almond milk in blender and blend until smooth. Pour into microwave-safe bowl and microwave on high 1 minute. Stir mixture and microwave 30 seconds; repeat this step until mixture thickens slightly. If lumps form, stir vigorously or run through strainer to remove them. Whisk in 1 1/2 cups heavy whipping cream and salt. Cover mixture tightly and refrigerate overnight or at least 8 hours. Meanwhile, combine chocolate and remaining 2 tablespoons heavy cream in microwave-safe bowl and microwave on high for 30-second increments until melted. Stir to combine; add bacon and stir. Cover baking sheet with wax paper. Spread chocolate mixture over prepared pan and chill until hardened, about 10 minutes. Once hardened, roughly chop; set aside. When the ice cream mixture is fully chilled, run it through an ice cream maker according to manufacturer’s instructions. During final minute or two, stir in chocolate bacon pieces and toffee. Serve immediately or freeze until firm. If serving out of freezer, defrost ice cream 15 minutes at room temperature before eating. PRINT RECIPE


Desserts


Desserts


Strawberry Bacon S hortcakes Servings: 6 | Prep Time: 20 min. Cook Time: 15 min. | Total Time: 35 min.

Ingredients: 1 (8-ounce) package Jones Dairy Farm Dry Aged Bacon

8 tablespoons cold butter

1 pound strawberries, hulled and sliced

1/2 cup, plus 1 tablespoon half and half, divided

8 tablespoons sugar, divided

1 egg, lightly beaten

2 cups all-purpose flour

1 cup heavy cream

1 tablespoon baking powder

1 teaspoon vanilla

1/2 teaspoon salt

Directions: In large sautÊ pan, fry bacon until crisp. Remove from pan and place on paper towel-lined plate to cool; chop or crumble. Place strawberries in large bowl and sprinkle with 2 tablespoons sugar. Stir lightly, cover and refrigerate at least 30 minutes. Preheat oven to 425°F. In medium bowl, combine flour, 3 tablespoons sugar, baking powder and salt. Cut butter into 1/2-inch cubes and add to flour mixture. Using pastry cutter, cut in butter until it resembles coarse meal. In small bowl, combine 1/2 cup half and half and beaten egg. Add to flour mixture, along with bacon and mix just until dough starts to come together. Pour dough out onto lightly floured work surface and knead just until it comes together, being careful to not overwork dough. Pat dough into 9x6-inch rectangle. Cut dough into 6 3x3-inch square shortcakes. Place each square 1-inch apart on ungreased baking sheet. Brush top of each dough square with remaining 1 tablespoon half and half; sprinkle 1 tablespoon sugar evenly over tops. Bake 12 to 15 minutes, or until golden brown; remove from oven and cool on pan 4 to 5 minutes; then remove to rack to cool completely. Place cream in large bowl. Beat cream using electric mixer or whisk until soft peaks form. Slowly add in remaining 2 tablespoons sugar and vanilla; continue to beat until stiff peaks form. To assemble, cut each shortcake in half lengthwise. Top bottom of shortcake with a scoop of strawberries, followed by a dollop of whipped cream. Top with remaining half of shortcake and serve. PRINT RECIPE


Maple Bacon Macarons

Bacon Malted Milkshake

Maple Bacon Squares

Caramel Bacon Popcorn


Maple Bacon Streusel Cake

Bacon Pecan Bars

Maple Bacon Truffles

Chocolate Covered Pretzels with Maple Bacon


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