CRAVEABLE. CREAMY. CHOCOLATE.
ON TOP ® CHOCOLATE SOFT WHIP POURABLE TOPPING
Elevated visual appeal. Velvety texture. Magnetic aroma. And the unmistakable taste of the world’s favorite dessert flavor.1 Rich’s On Top Chocolate Soft Whip Cold Foam satisfies all the senses. Ready-to-use handling and year-long menu versatility easily elevate endless beverage experiences. From everyday cold brews to luxe dessert cocktails, Chocolate Soft Whip promises love at first pour.
Tree
PROVOLONE CHEESE CUBES
1 IN (909795 – 1/5 lb)
CHEDDAR CHEESE CUBES
3/4 IN (902168 – 6/2 lb)
COLBY JACK CHEESE CUBES 3/4 IN (394530 – 1/5 lb)
COLBY JACK CHEESE LOAF (394530 – 1/5 lb)
MAGNIFICO HARD SALAMI
(311030 – 1/4 piece)
GRAPE TOMATOES
(362070 – 12/1 pint; 362075 – 10/1 lb)
RED SEEDLESS GRAPES
(375400 – 1/19 lb)
GREEN SEEDLESS GRAPES (375420 – 1/19 lb)
PEPPERONCINI
(601380 – 4/1 gal)
Charcuterie
GREEN LEAF LETTUCE FILLETS (360670 – 1/10 lb)
ACACIA SERVING BOARD
(304953 – 1/9 in) (304954 – 1/12 in)
Ask your Martin Bros. representative for more information.
Martin Bros. Culinary
CHEF SCOTT FADDEN
Scott Fadden, Martin Bros. Corporate Chef
Coffee Rubbed Ribeye
4 each 14 oz Steaks cut from Copper Creek Angus Choice Upper 2/3 Lip-On Beef Ribeye (324210)
2 Tbsp Brown Sugar
1/4 cup Smucker Folgers 1850 Pioneer Blend Ground Coffee (706780)
1/4 cup McCormick Ground Ancho Chile Pepper (473421)
1 Tbsp McCormick Mediterranean Style Ground Oregano (472471)
1 Tbsp McCormick Granulated Garlic (472321)
1 Tbsp McCormick Ground Coriander (472941)
1 Tbsp McCormick Ground Ginger (470050)
1 Tbsp Salt
1 Tbsp Pepper
As needed Olive Oil
PREP | Combine brown sugar, coffee, ancho chili pepper, oregano, garlic, coriander, ginger, salt and pepper. Rub both sides of steaks with mixture. Place on a rack in a pan. Place into cooler uncovered for 3-6 hours. When ready to cook, heat oil on a flattop or sauté pan. Cook both sides of steaks to get a nice sear. Cook to customer’s requests. Note: Be careful not to overcook outside of steaks. They will have a nice dark crust. The mixture contains sugar, which can burn.
TIP | Grind the coffee into a fine powder. Using a coffee grinder or blender.
YIELD | 4
Chili Butter
1 lb Unsalted Butter
1 Tbsp McCormick Ground Ancho Chile Pepper (473421)
2 tsp McCormick Crushed Red Pepper (475721)
2 Tbsp McCormick Frank’s Red Hot Sauce (560770)
PREP | Blend all ingredients, place onto plastic wrap, roll into a log and chill until firm. Cut slices. Top steak when serving.
YIELD | 8
Garlic Mashed Potatoes
1 package Basic American Potato Pearls Excel Gold Mashed Potatoes (602950)
3 qt Water, boiling
1 qt Heavy Cream, warm
1 lb Cream Cheese
1/4 cup McCormick Granulated Garlic (472321)
1/4 cup Wholesale Minced Garlic (391021)
2 Tbsp Pepper
PREP | Mix all ingredients together.
YIELD | 36
1 Product 3 ways For the Holiday Season
The Product:
ANGUS CHOICE UPPER 2/3 LIP-ON BEEF RIBEYE (324210 – 4/1 piece down)
POTATO PEARLS EXCEL GOLD MASHED POTATOES (602950 – 8/34 oz)
Made from gold-fleshed potatoes, this quick-prep product delivers a dense, creamy texture with a rich, gold color. No mixer necessary. Just add water. From package to plate in 3 to 7 minutes. Prepared yield per pouch is 10 pounds.
Maple Bourbon Bacon Butter
1 lb Unsalted Butter
1/2 cup Rangeline Hickory Smoked Sliced Bacon – 14-18 (802380), cooked crisp, chopped
1/4 cup Maple Syrup
3 Tbsp Bourbon
1 Tbsp Brown Sugar
PREP | Blend all ingredients, place onto plastic wrap, roll into a log and chill until firm. Cut slices. Top brussels sprouts when serving.
YIELD | 8
Brussels Sprouts
2 lb ProMark Trimmed & Halved Brussels Sprouts (359828)
As needed Olive Oil
As needed Salt
As needed Pepper
PREP | Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt and pepper. Roast until brown and tender.
YIELD | 8
FOLGERS 1850 PIONEER BLEND GROUND COFFEE (706780 – 24/2.5 oz)
Made with 100% Arabica beans, this medium roast coffee is balanced with notes of roasted nut flavor.
TRIMMED & HALVED BRUSSELS SPROUTS (359828 – 4/5 lb) Coffee Rubbed Ribeye with Chili Butter, Garlic Mashed Potatoes & Maple Bourbon Bacon Butter Brussels Sprouts
4 each 12-14 oz Steaks cut from Copper Creek Angus Choice Upper 2/3 Lip-On Beef Ribeye (324210)
As needed McCormick Cajun Seasoning (472171)
PREP | Season steaks. Cook to customer’s request.
YIELD | 4
Blue Cheese Sauce
1 qt Highland Market Premier Blue Cheese Dressing (633200)
1 lb Blue Cheese Crumbles
2 tsp McCormick Cracked Black Pepper (472411)
1 tsp McCormick Garlic Powder (472341)
PREP | Combine all ingredients. Pour warm sauce over steak before serving. (Do not overheat sauce.)
YIELD | 16
Twice Baked Sweet Potato
4 each Capital City Yams (390900)
1/2 cup Kraft Philadelphia Cream Cheese (903718)
2 Tbsp Brown Sugar
1 Tbsp Butter
1 tsp McCormick Clear Imitation Vanilla Extract (470091)
1/2 tsp McCormick Ground Cinnamon (472248)
2 Tbsp Butter, melted
3 Tbsp Brown Sugar
3/4 cup Pecans, chopped
PREP | Preheat oven to 375°F. Rinse potatoes. Pierce a few times with a fork. Place onto a baking pan. Bake until tender, approximately 45-60 minutes. Cool. Cut approximately 1/4-1/2 inch off the top of each potato. Scoop out pulp, leaving approximately 1/4 inch thickness inside of the potato. Mix pulp, cream cheese, 2 tablespoons brown sugar, 1 tablespoon butter, vanilla and cinnamon. Fill potato shells with mixture. Mix 2 tablespoons melted butter, 3 tablespoons brown sugar and chopped pecans. Top potatoes with mixture. Place back into oven. Bake until center reaches 165°F, approximately 15-20 minutes.
YIELD | 4
RANCH
(630180 – 4/1 gal) Featuring a creamy cultured buttermilk and mayonnaise base and an original blend of herbs and spices such as garlic, green onion and pepper.
Martin Bros. Distributing
Try our NEW Cajun Ribeye! #cajun #ribeye #tanglers
Cajun ribeye with Blue Cheese Sauce, Twice Baked Sweet Potato & Romaine Wedge Salad
Romaine Wedge Salad
2 each ProMark Romaine Hearts (361418), wash, trimmed, cut in half
6 oz Ventura Hidden Valley Ranch Dressing (630180)
4 slices Rangeline Hickory Smoked Sliced Bacon – 14-18 (802380), cooked crisp, chopped
1-1/2 cups Capital City Grape Tomatoes (362070), halved
4 oz Savor Pickled Red Onion (90726671)
4 oz Feta Cheese Crumbles
PREP | Plate romaine and top with remaining ingredients.
YIELD | 4
CAJUN SEASONING (472171 – 1/18 oz)
A blend featuring garlic, onion, paprika, oregano, white pepper and red pepper.
(390900 – 1/10 lb)
(903718 – 6/3 lb)
HEARTS (361418 – 1/48 ct)
YAMS
PHILADELPHIA CREAM CHEESE
ROMAINE
Ribeye for Two
1 each 28-32 oz Ribeye cut from Copper Creek Angus Choice Upper 2/3 Lip-On Beef Ribeye (324210)
As needed Olive Oil
As needed Salt
As needed Pepper
As needed McCormick Granulated Garlic (472321)
PREP | Rub ribeye with olive oil. Season with salt, pepper and garlic. Cook using desired method to customer’s request. Note: This will be a thicker steak. If customer orders it above medium rare, you may want to finish it in an oven.
YIELD | 2
Mushroom Demi-Glace
1-1/4 cup Custom Culinary Chef’s Own Demi-Glace Sauce Mix (501700)
24 oz Water
8 oz Dry Red Wine
2 lb Basciani Thick Sliced Mushrooms – 1/4 in (360940)
2 oz Unsalted Butter
PREP | In a saucepan, add water and wine, whisk in sauce mix, bring to a boil, reduce to a light simmer and continue to simmer for 2-3 minutes. Sauté mushrooms with butter until they start to turn slightly tender, add to demi mixture and stir.
YIELD | 16
Bacon Creamed Corn
1 lb Rangeline Hickory Smoked Sliced Bacon – 14-18 (802380), chopped
1 cup ProMark Diced Yellow Onion (380718)
1/4 cup Capital City Jalapeño (365150), diced
4 cups Oregon Flav-R-Pac Candy Corn (962550), thawed, drained
2 Tbsp Wholesale Minced Garlic (391021)
1/2-3/4 cup Heavy Cream
12 oz Cream Cheese
2 tsp Sugar As needed Salt As needed Pepper
PREP | In a large skillet over medium-high heat, cook chopped bacon until crispy. Remove bacon from pan and put onto a paper towel. Reserve bacon drippings. Add onion and jalapeño to bacon drippings. Sauté for approximately 3-5 minutes. Add corn. Sauté for an additional 2-3 minutes. Add garlic. Sauté for an additional minute. Add heavy cream and cream cheese. Cook until cream cheese is melted. Add sugar. Season to taste with salt and pepper. Add half of the bacon. Garnish with remaining bacon when serving.
YIELD | 8
Herb Roasted Fingerling Potatoes
2-1/2 lb Wholesale Yellow Fingerling Potatoes (395860)
As needed Olive Oil
As needed McCormick Grill Mates Montreal Steak Seasoning (471181)
PREP | Preheat oven to 375°F. Toss ingredients together. Roast until potatoes are tender and cooked through. Tip: Depending on the size of the potatoes, you can cut them into halves. Potatoes will cook quicker and have more plate coverage that way.
YIELD | 8
CHEF’S OWN DEMI-GLACE SAUCE MIX (501700 – 4/38 oz)
A rich brown sauce to deliver scratch-made flavor.
HICKORY SMOKED SLICED BACON – 14-18 (802380 – 1/15 lb)
GRILL MATES MONTREAL STEAK SEASONING (471181 – 1/29 oz)
Blend of coarsely ground peppers, garlic and spices. Ideal for steaks, ribs and burgers and even gives vegetables unique, zesty flair.
turkey
1 each Perdue Carving Classics Boneless Turkey Breast Roast (976910)
PREP | Prepare according to package directions.
YIELD | Varies
stuffing
1 package Sugar Foods Mrs. Cubbison’s Stuffing (412190), prepared 1/2 cup Butter
2 cups ProMark Diced Yellow Onion (380718)
2 cups ProMark Diced Celery (380506)
2 lb Valley Meats Sausage (915890), browned, drained
2 Tbsp McCormick Rubbed Sage (472651)
PREP | Sauté onion and celery in butter until tender. Mix all ingredients together.
YIELD | 32
Mashed Potatoes
1 package Lamb Weston Lamb’s Supreme Lightly Seasoned Mashed Potatoes (961450)
PREP | Prepare according to package directions.
YIELD | 8-12
gravy
1 package Custom Culinary Chef’s Own Turkey Flavored Gravy Mix (504030)
PREP | Prepare according to package directions.
YIELD | 64
Green Beans & Carrots
1 package Oregon Flav-R-Pac Grande Classics Riviera Blend Vegetables (963040)
PREP | Prepare according to package directions.
YIELD | 22
Traditional Turkey
LAMB’S SUPREME LIGHTLY SEASONED MASHED POTATOES (961450 – 6/4 lb)
Rich and creamy frozen mashed potatoes made from premium potatoes and highquality ingredients, providing a scratchmade taste and texture without the prep and labor. Lightly seasoned with a hint of onion. Simply boil or steam in bag.
CARVING CLASSICS BONELESS TURKEY BREAST ROAST (976910 – 2/8-11 lb ave)
CHEF’S OWN TURKEY FLAVORED GRAVY MIX (504030 – 8/12 oz) A light brown gravy that delivers savory pan-roasted turkey flavor to any recipe.
CUBBISON’S STUFFING (412190 – 6/55 oz)
REBATE
(915890 – 10/1 lb)
$5 per case. Minimum total cases 5. Offer valid 10/1/2025 – 12/31/2025. Ask your Martin Bros. representative for more information. RUBBED SAGE (472651 – 1/6 oz)
RIVIERA BLEND (963040 – 6/4 lb)
green beans, whole wax beans and whole baby carrots.
Turkey with Apple Cider Glaze
1 each Hormel Jennie-O Grand Champion Boneless Turkey Breast Roast (324050), thawed
2 cups Water
1 cup Ken’s Apple Cider Vinaigrette (562001)
PREP | Preheat convection oven to 325°F. Remove packaging. Separate into two lobes. Place in full size hotel pan. Add water. Tent with foil. Cook for 2 hours. Remove foil. Glaze with 1/2 cup vinaigrette. Continue to cook for 15 minutes or until internal temperature reaches 165°F. Remove from oven. Glaze again. Allow to rest for 10-20 minutes before slicing. Serve with extra apple cider vinaigrette.
YIELD | Varies
Loaded Mashed Potatoes
1 package Basic American Potato Pearls Nature’s Own Mashed Potatoes (601940)
1 gal Water, hot (170°-190°F)
4 oz Hidden Valley Ranch Mix (506120)
2 cups Land O Lakes Shredded Mild Cheddar Cheese (354590)
1-1/2 cups Green Onions (361010), chopped
2 cups Rangeline Hickory Smoked Sliced Bacon – 14-18 (802380), cooked crisp, chopped
PREP | Mix all ingredients together. Top with more bacon, onions and/or cheese.
YIELD | 42
green beans
2 lb Oregon Flav-R-Pac Extra Fine Green Beans (961740), thawed
As needed McCormick Grill Mates Vegetable Seasoning (470201)
PREP | Steam or sauté green beans. Toss with seasoning.
YIELD | 6
Apple Cider Glaze & Potatoes
Can’t miss the SEASONAL TASTE of this glaze!
APPLE CIDER VINAIGRETTE (562001 – 1/1 gal)
POTATO PEARLS NATURE’S OWN MASHED POTATOES (601940 – 10/1.83 lb)
For mashed potatoes with real butter, cream and milk, just add water and wait 5 minutes to serve.
EXTRA FINE GREEN BEANS (961740 – 12/2 lb)
GRILL MATES VEGETABLE SEASONING (470201 – 1/20 oz)
Featuring onion, tomato, garlic, red bell pepper, leek and chive to bring noteworthy flavor to pasta, roasted vegetables, kabobs and more.
1 each Smithfield Smoked Boneless Ham (321890)
PREP | Prepare according to package directions.
YIELD | Varies
Cranberry Orange Sauce
1 can Ruby Kist Whole Berry Cranberry Sauce (750060)
6 each Wholesale California Oranges (376541), zest outside and squeeze pulp
1/4 cup Sugar
1 Tbsp McCormick Ground Cinnamon (472248)
2 tsp McCormick Ground Nutmeg (472391)
PREP | Combine all ingredients into a saucepan. Bring to simmer. Continue to simmer for 5 minutes to dissolve sugar.
YIELD | 48
Swiss Au Gratin Potatoes
1 package Basic American Scalloped Potatoes (602690)
5 qt Water, boiling
4 oz Butter
5 cups Great Lakes Feather Shredded Swiss Cheese (903768)
2 cups Land O Lakes Shredded Mild Cheddar Cheese (354590)
1 cup Cortona Grated Parmesan Cheese (430201)
1/4 cup Wholesale Minced Garlic (391021)
1 Tbsp Pepper
PREP | Preheat convection oven to 300°F or conventional oven to 400°F. Combine boiling water and butter in 2 1/2-inch deep full size steamtable pan. Stir in sauce mix until dissolved. Stir in remaining ingredients. Bake for 45-60 minutes.
YIELD | 26
Garlic Green Beans
4 lb Oregon Flav-R-Pac Extra Fine Green Beans (961740), thawed
6-8 oz Water
1/2 cup Butter
As needed Salt
As needed Pepper
1/2 cup Wholesale Minced Garlic (391021)
PREP | In large sauté pan over medium heat, add green beans to water. Cover and simmer 5-7 minutes. Remove cover. Pour off water or let evaporate. Add butter. Sauté approximately 5 minutes. Season with salt and pepper. Once tender, add garlic. Cook an additional minute. Add or adjust seasonings to preference.
YIELD | 12
SCALLOPED POTATOES (602690 – 6/2.25 lb)
Savory butter sauce with herbs and thin-sliced potatoes. 190mg of sodium per serving makes it a fit for dietary restrictions and increases menu flexibility.
Nothing says “Holiday” like ham and cranberry sauce!
SMOKED BONELESS HAM (321890 – 2/9.2 lb ave)
(750060 – 6/#10)
GROUND CINNAMON (472248 – 1/18 oz)
GROUND NUTMEG (472391 – 1/16 oz)
FINE GREEN
(961740 – 12/2 lb)
EXTRA
BEANS
WHOLE BERRY CRANBERRY SAUCE
Cajun Chops
8 each Mastercuts Bone-In Center Cut Pork Chop (937164)
As needed McCormick Cajun Seasoning (472171)
As needed Olive Oil
PREP | Brush chops with olive oil. Season well. Grill to an internal temperature of 145°F. Do not overcook.
YIELD | 8
Jalapeno Butter
1 lb Unsalted Butter
1/4 cup Capital City Jalapeño (365150), small diced
1 Tbsp McCormick Grill Mates Mojito Lime Seasoning (470041)
1 tsp McCormick Dark Chili Powder (472211)
PREP | Blend all ingredients, place onto plastic wrap, roll into a log and chill until firm. Cut slices. Top chops when serving.
YIELD | 8
Blackened Mac & Cheese
4 lb Mrs. Gerry’s Gourmet Macaroni & Cheese (361595)
1-1/2 cups Kerry Golden Dipt Panko (415090)
6 Tbsp Unsalted Butter, melted
2 Tbsp McCormick Cajun Seasoning (472171)
PREP | Portion macaroni and cheese into serving dishes. Mix remaining ingredients together. Top macaroni and cheeses with mixture. When ready to serve, place into hot oven until top starts to brown and macaroni and cheese starts to bubble, approximately 8 minutes.
YIELD | 8
Green Beans
1 package Oregon Flav-R-Pac Extra Fine Green Beans (961740), thawed
As needed McCormick Grill Mates Vegetable Seasoning (470201)
PREP | Steam or sauté green beans. Toss with seasoning.
YIELD | 10
GOURMET
& CHEESE (361595 – 4/5 lb)
Mini
MACARONI
penne pasta covered in a rich, creamy white sauce made with Monterey jack, cheddar, pepper jack, provolone and asiago cheeses.
Jalapeño Butter, Cheese & Green Beans
CAJUN SEASONING (472171 – 1/18 oz)
A blend featuring garlic, onion, paprika, oregano, white pepper and red pepper.
GRILL MATES MOJITO LIME SEASONING (470041 – 1/27 oz)
Includes a delectable combination of mint, chili and lime for a zesty, bright and sweet taste that pairs well with many dishes. Try it on shrimp tacos, grilled chicken wings and lamb chops just to start!
– 1/20
GRILL MATES VEGETABLE SEASONING (470201 – 1/20 oz)
Featuring onion, tomato, garlic, red bell pepper, leek and chive to bring noteworthy flavor to pasta, roasted vegetables, kabobs and more.
– 12/2 lb)
DARK CHILI POWDER (472211
oz)
EXTRA FINE GREEN BEANS (961740
Mediterranean Shrimp
8 oz Aqua Star Tail Off Peeled Deveined Pink Shrimp –16/20 (809550), thawed 1/2 cup Capital City Grape Tomatoes (362070), halved
2 Tbsp Olive Oil
As needed Salt
2 tsp McCormick Italian Seasoning (472721)
1/4 tsp McCormick Crushed Red Pepper (475721)
1 Tbsp Wholesale Minced Garlic (391021)
1-1/2 oz Feta Cheese Crumbles
As needed Taylor Farms Parsley (361160), chopped
2 each Wholesale Lemons (376111), wedges
PREP | In a sauté pan over medium high heat, add olive oil and tomatoes. Sauté for 1-2 minutes. Add shrimp. Season with salt, Italian seasoning and red pepper. Continue to sauté until shrimp is almost cooked. Add garlic for last minute of cooking. Plate. Top with the feta and parsley. Serve with lemon wedges.
YIELD | 1
Moroccan Couscous
2 cups Roland Pre-Cooked Couscous (471011)
As needed Olive Oil
1 cup Wholesale Red Onion (361112), thinly sliced
2 cups Water
3/4 cup Orange Juice
1 Tbsp Custom Culinary Master’s Touch Chicken Base (501610)
2 cups Bush’s Low Sodium Chickpeas (601060)
2 cups Capital City Zucchini (361451), sliced into half circles
2 Tbsp Wholesale Ginger (391014), minced
1 Tbsp McCormick Ground Cumin (472291)
1 tsp McCormick Ground Cloves (472281)
1/4 tsp McCormick Ground Cayenne Pepper (472571)
1 tsp McCormick Ground Coriander (472941)
PREP | In a saucepan over medium high heat, add oil and onions. Sauté until onions are tender. Add remaining ingredients. Bring to a boil, stir and remove from heat. Cover. Let stand for 5 minutes. Fluff and serve.
YIELD | 8
Mediterranean Shrimp with Moroccan Couscous
Pumpkin-tini
1 cup Ice
2 oz Spiced Rum
3 oz SunSource Merit Pumpkin (603300)
Dash McCormick Pumpkin Pie Spice (472621)
As needed Rich’s On Top Sweet Cream Soft Whip (969330)
As needed Rich’s On Top Original Whipped Topping (988060)
As needed Highland Market Merit Graham Cracker Crumbs (415818)
As needed Lime or Lemon
PREP | Wet rim of martini glass with lime or lemon. Dip rim into graham cracker crumbs. In a martini shaker, add ice, rum and pumpkin. Shake well. Pour into glass. Top with soft whip. Garnish with whipped topping and pumpkin pie spice.
YIELD | 1
PUMPKIN PIE SPICE (472621 – 1/16 oz)
Blend of cinnamon, ginger, nutmeg and allspice. Great with sweet potatoes, apple dishes, candied nuts, muffins, cookies, streusel toppings and in lattes, hot toddies and other drinks.
Martin Bros. Distributing
Mocha Peppermint Iced Coffee
2 #16 scoops Wells Blue Bunny Peppermint Stick Ice Cream (990190)
6 oz Smucker Folgers 1850 Black Gold Ground Coffee (706790), brewed
1 oz + Lyons Chocolate Hot Fudge Topping (770420)
2 oz Rich’s On Top Chocolate Soft Whip (966545)
As needed Rich’s On Top Original Whipped Topping (988060)
As needed Azar Sunrise Starlight Mints (762410), crushed
PREP | Scoop ice cream into a tall glass. Mix coffee and hot fudge together. Pour over ice cream. Top with soft whip, whipped topping and crushed mints.
YIELD | 1
BLUE BUNNY PEPPERMINT STICK ICE CREAM (990190 – 1/3 gal)
Pink peppermint ice cream with red and green peppermint flakes.
ON TOP ORIGINAL WHIPPED TOPPING (988060 – 12/16 oz)
Pre-whipped topping with a light, creamy texture. Top, fill or layer hot and cold applications. Packaged in pastry bags with decorator tips and easy-open seals.
ON TOP CHOCOLATE SOFT WHIP (966545 – 12/1.19 lb)
A pourable, drinkable, ready-to-use cold foam with a rich, chocolate flavor. The light texture allows for delicious layering to transform any beverage.
PEPPERMINT ICE CREAM
CHOCOLATE CHIP BLONDIE tower
2 each General Mills Pillsbury Chocolate Chip Blondies Half Sheets (904795)
As needed Wells Blue Bunny Peppermint Stick Ice Cream (990190)
As needed Rich’s On Top Original Whipped Topping (988060)
As needed Lyons Chocolate Hot Fudge Topping (770420)
As needed Lyons Caramel Hot Fudge Topping (770430)
As needed Gurley’s Chocolate Almond Bark (90647015), shaved
PREP | Line half hotel pan with parchment paper. Place one half sheet of brownies into bottom of pan. Top with ice cream. Smooth. Top with other half sheet of brownies. Press. Freeze. Top with whipped topping, hot fudge toppings and shaved chocolate when serving.
YIELD | Varies
PILLSBURY CHOCOLATE CHIP BLONDIE HALF SHEET
(904795 – 3/66.67 oz)
Chewy, light texture with brown sugar, vanilla and subtle dairy notes. Individually packed trays lined with parchment for easy release and serving. Simply slice from frozen, thaw and serve for a versatile and customizable dessert.
CARAMEL HOT FUDGE TOPPING (770430 – 12/25 oz)
Squeeze bottle topping heats easily in a water bath or microwave and handles easily. Great for sundaes and other creations.
PEPPERMINT ICE CREAM CHOCOLATE CHIP
Apple Cheesecake
WAFERS (413308 – 12/11 oz)
PHILADELPHIA CREAM
(903718 – 6/3 lb)
(750080 – 6/#10)
Crust
2 cups Mondelez Nilla Wafers (413308), crushed 1/2 cup Butter, melted
1 Tbsp McCormick Ground Cinnamon (472248)
PREP | Preheat oven to 300°F. Wrap outside of a 10-inch springform pan with foil. Make sure it is watertight. Mix ingredients together. Press into pan.
YIELD | 16
filling
3 lb Kraft Philadelphia Cream Cheese (903718), room temperature
1/2 cup Sour Cream
1-1/2 cups Sugar
1/2 cup Flour
5 each Eggs
1 Tbsp McCormick Clear Imitation Vanilla Extract (470091)
1 Tbsp McCormick Ground Cinnamon (472248)
1 tsp McCormick Ground Nutmeg (472391)
Pre-whipped topping with a light, creamy texture. Top, fill or layer hot and cold applications. Packaged in pastry bags with decorator tips and easy-open seals.
(470091 – 1/1 qt) ON TOP ORIGINAL WHIPPED TOPPING (988060 – 12/16 oz)
1-1/2 cups Knouse Musselman’s Diced Apple Fruit Pizza Topping (750080), drained
(472248 – 1/18 oz)
(472391 – 1/16 oz)
PREP | In a stand mixer, blend cream cheese and sour cream until smooth. Remember to scrape down bowl in between adding ingredients. Add sugar and flour. Mix until smooth. Add eggs, vanilla, cinnamon and nutmeg. Blend well. Stir in apples. Pour onto crust.
YIELD | 16
Crumble
1 cup Mondelez Nilla Wafers (413308), crushed 1/4 cup Butter, melted
1/4 cup Brown Sugar
1/4 cup Sugar
1/2 cup Flour
1 tsp McCormick Ground Cinnamon (472248)
PREP | Mix ingredients together. Crumble. Sprinkle over top of filling. Place into a water bath. Bake for 2 hours 15 minutes. Cheesecake should be firm and set before removing from oven. Chill for minimum of 4 hours before removing from pan.
YIELD | 16
toppings
As needed Rich’s On Top Original Whipped Topping (988060)
As needed Lyons Caramel Hot Fudge Topping (770430)
As needed Apples, sliced, skin on PREP | Top as desired. Cheesecake should be firm and set before removing from oven. Chill for minimum of 4 hours before removing from pan.
UPCOMING WEBINARS
Register
Nov 11
Protecting Your Clients: Balancing Professional Ethics & Food Safety
In today’s fast-paced world, employees often face ethical dilemmas that require quick decision-making. This webinar will explore multiple real-world scenarios that many foods establishments employees encounter, exploring both the challenges and ethical considerations involved in food safety and food preparation.
Presenter: Jessy Sadler, MS, SNS, Urbandale School
Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM.
Audience: Everyone
Dec 10
Sharpening Your Leadership Influence to Create High-Performing Teams
Create a high-performing team by becoming a leader of influence. Learn how to prioritize behaviors, effectively give and receive feedback, and hold people accountable.
Presenter: Lisa Schaeffer, MSE, Contract Trainer Speaker & Executive Coach
Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM.
Audience: Everyone
