Recipes
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Savory Party Crackers
Ingredients
Step 1 Combine oil and seasoning in zip lock bag, mix well.
Step 2 Add crackers
Step 3 Seal bag filled with air. Tumble crackers in bag every few minutes until crackers absorb seasoning.
Step 4 Let crackers sit overnight and store in air tight container.
Ingredients
- 1 pack of saltine crackers (4 sleeves)
- 1 gallon zip lock bag
- 1 2/3 cups of canola oil
- 1 pkg of Savory Saltine Crackers from Calhoun Produce
Step 1 Combine oil and seasoning in zip lock bag, mix well.
Step 2 Add crackers
Step 3 Seal bag filled with air. Tumble crackers in bag every few minutes until crackers absorb seasoning.
Step 4 Let crackers sit overnight and store in air tight container.
Cranberry-Pecan Stuffing Recipe
Yield
12 servings
Ingredients
Step 1 Combine cranberries and orange juice in a small saucepan; bring to a boil over medium-high heat. Remove from heat, and set pan aside.
Step 2 Brown sausage in a large skillet, stirring until it crumbles; drain, reserving 2 tablespoons drippings in skillet. Set sausage aside.
Step 3 Add celery and onion to reserved drippings; cook over medium-high heat 10 minutes, stirring constantly. Add butter and next 4 ingredients; cook, stirring constantly, 3 minutes or until butter melts.
Step 4 Combine the cranberry mixture, sausage, stuffing mix and seasoning packet, orange rind, and pecans in a large bowl, stirring well.
Step 5 Spoon 2 cups of stuffing into crown pork roast; spoon remainder of stuffing into a lightly greased 13- x 9- x 2-inch baking dish.
Step 6 Cover and bake at 350° for 20 minutes; uncover and bake 10 additional minutes or until lightly browned.
Yield
12 servings
Ingredients
- 2 cups dried cranberries
- 1 cup orange juice
- 2 pounds mild ground pork sausage
- 4 cups coarsely chopped celery
- 1 1/2 cups chopped onion
- 1/2 cup butter or margarine
- 2 (14 1/2–ounce) cans ready-to-serve chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 2 (6-ounce) packages pork stuffing mix
- 2 tablespoons grated orange rind
- 2 cups chopped pecans from Calhoun Produce
Step 1 Combine cranberries and orange juice in a small saucepan; bring to a boil over medium-high heat. Remove from heat, and set pan aside.
Step 2 Brown sausage in a large skillet, stirring until it crumbles; drain, reserving 2 tablespoons drippings in skillet. Set sausage aside.
Step 3 Add celery and onion to reserved drippings; cook over medium-high heat 10 minutes, stirring constantly. Add butter and next 4 ingredients; cook, stirring constantly, 3 minutes or until butter melts.
Step 4 Combine the cranberry mixture, sausage, stuffing mix and seasoning packet, orange rind, and pecans in a large bowl, stirring well.
Step 5 Spoon 2 cups of stuffing into crown pork roast; spoon remainder of stuffing into a lightly greased 13- x 9- x 2-inch baking dish.
Step 6 Cover and bake at 350° for 20 minutes; uncover and bake 10 additional minutes or until lightly browned.
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BBQ Meatloaf Muffins with Sweet Potato Topping
- PREP TIME:10 MINS
- COOK TIME:20 MINS
- TOTAL TIME:30 MINS
- YIELD:6 SERVINGS
- 1 1/2 lb. ground beef
- 2 tsp. Georgia Grown cooking oil from Calhoun Produce
- 1 small onion, minced from Calhoun Produce
- 3 garlic cloves, peeled and minced
- 1/2 cup Whole30-compliant barbecue sauce (such as Tessemae’sor The New Primal)
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 medium sweet potatoes from Calhoun Produce, peeled and cubed
- 1 Tbsp. coconut oil or ghee (may use butter if you don’t need them to be Whole30)
- 1/4 tsp. salt
- Preheat oven to 350°F.
- Place ground beef in a medium bowl and set aside.
- Heat oil in a small skillet over medium heat. Add onions and sauté, stirring occasionally, until they start to soften.
- Add garlic, cook 30 seconds or until fragrant.
- Add onion-garlic mixture to ground beef. Add barbecue sauce, sea salt, pepper and dried thyme. Using your hands or a spoon, mix well to combine.
- Divide meat mixture evenly among 12 wells of a muffin pan.
- Bake in preheated oven for 20 minutes or until meat is no longer pink in the center.
- While meatloaves are baking, steam sweet potatoes until tender, about 10-12 minutes. Drain and puree sweet potatoes and coconut oil or butter in a food processor, or mash well with a fork.
- Scoop topping onto meatloaves or fill a plastic zip-top with topping, trim the corner of the bag with a scissors and pipe topping onto meatloaves. Or use a spoon to top.
- Drizzle with additional barbecue sauce, if desired.
Butterbean or Pea Recipe
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Southern Pecan Praline Sheet Cake
Ingredients
1 box Betty Crocker butter pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting
4 large eggs
3/4 Cup Pecan oil from Calhoun Produce
1 Cup half-and-half for increased flavor instead of water
1/2 Cup chopped pecans from Calhoun Produce
Butter Pecan Glaze
14 oz. can sweetened condensed milk
3 Tbs butter
1/2 Cup chopped pecans from Calhoun Produce
Directions:
Cake:
Preheat oven to 350°.
Grease or spray a 9×13 baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
Butter Pecan Glaze:
In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans.
Stir again to combine and remove from heat.
Spoon sauce over individual slices of cake or spread over the entire cake (much easier).
Notes:
The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.
The cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan.
Ingredients
1 box Betty Crocker butter pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting
4 large eggs
3/4 Cup Pecan oil from Calhoun Produce
1 Cup half-and-half for increased flavor instead of water
1/2 Cup chopped pecans from Calhoun Produce
Butter Pecan Glaze
14 oz. can sweetened condensed milk
3 Tbs butter
1/2 Cup chopped pecans from Calhoun Produce
Directions:
Cake:
Preheat oven to 350°.
Grease or spray a 9×13 baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
Butter Pecan Glaze:
In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans.
Stir again to combine and remove from heat.
Spoon sauce over individual slices of cake or spread over the entire cake (much easier).
Notes:
The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.
The cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan.
