Home > Side Dishes
  • Stuffing With Sausage and Raisins

    Stuffing With Sausage and Raisins

    4 Tb butter, plus more for dish and foil

    1 small loaf country bread, cut into 1/2 inch pieces (about 12 cups)

    3/4 Lb Italian sausage, casings removed (any of our sausages will work!)

    4 leeks (white and light green parts), chopped

    4 carrots, cut into small matchsticks

    salt and pepper

    3 cups pork broth

    1 cups golden raisins

    1 cup fresh flat-leaf parsley, chopped

    3 large eggs, beaten


    Heat oven to 375°. Butter a 3-quart baking dish. Place the bread on a large rimmed baking sheet and toast, tossing once, until golden, 12-15 minutes. Transfer to a large bowl. Cook the sausage in a large skillet over medium heat, breaking it up, until browned, 7 minutes. Add to the bread. Wipe out the skillet and melt the butter over medium heat. Add the leeks, carrots, and 1/2 ts each salt and pepper and cook, stirring occasionally, until soft, 10-12 minutes. Add the broth and raisins; bring to a boil. Add to the bread. Add the parsley and eggs to the bread mixture and toss to combine. Transfer to the prepared baking dish. Cover loosely with buttered foil and bake for 30 minutes. Uncover and bake until golden, 15 to 20 minutes.
  • Four Cheese Macaroni With Bacon

    Four Cheese Macaroni With Cheese

    1 lb cavatappi
    6 slices bacon, diced
    1 Tb unsalted butter
    3 Tb all-purpose flour
    2 cups milk
    1/2 ts onion flakes
    1/4 ts salt
    1/4 ts pepper
    1/2 lb sharp cheddar, shredded
    1 cup shredded Colby-Jack cheese
    1 cup shredded mozzarella
    8 slices American Cheese

    Heat oven to 350 degrees. Grease a 3 quart broiler-safe baking dish. Bring cavatappi according to package directions and drain. Cook bacon over medium high heat until crisp. Drain. Pour off drippings, returning 2 Tb. to pan; add butter. Whisk in flour until smooth. Whisk in milk. Stir in onion flakes, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer two minutes. In large bowl, toss together cheddar, Colby-Jack and mozzarella. Remove milk mixture from heat; whisk in American cheese and 1 1/4 cups of the cheddar cheese. In pasta pot, combine cooked pasta and cheese sauce. Pour half into prepared dish. Sprinkle with a generous cup of the bacon/cheese mixtures. Repeat layering.
  • Loaded Mashed Potatoes

    Loaded Mashed Potatoes

    Wash red potatoes. Fill a large pot 3/4 full with water and put in cut up potatoes. Bring to a boil. Meanwhile, cut up bacon and cook until crisp. To boiling water, add salt, pepper, garlic, and onion powder. Once tender, drain and return to pot. Mash with milk and butter/sour cream. Top with cheese and bacon.
  • Cheater Chili Mac

    Cheater Chili Mac

    Need an easy dinner?

    Boil noodles according to package directions. Brown 1 lb. Chorizo sausage thoroughly; add 1 can stewed tomatoes & 1 can corn. Mix with pasta. Top with chopped red onions if desired.

    If you haven't tried our Chorizo yet, you're missing out!

  • Award Winning Chili

    Our recipe won Spring Arbor's 2014 Chili Cookoff!


    1 lb Chorizo

    1 lb beef

    can of diced tomatoes

    can of pintos

    can of black beans

    onion, chopped

    garlic clove, minced

    palmful of chili powder

    Brown meats with onion. Add garlic for 1 minute when done. Add rest of ingredients and bring to boil. Reduce to simmer. Heat immediately or let simmer until you're ready for it. Enjoy!

  • Hotdog Chili!

    Makes enough for a ton of hotdogs, plus nacho night, to add in with your baked beans, on fried bologna, with eggs....you get the idea! Freezes well too!

    1. 3 lbs ground beef from The Naked Pig Meat Co.
    2. 1 lb Chorizo from The Naked Pig Meat Co.
    3. 2 vidalia onions (or 4 smaller sweet onions)
    4. 1 ts garlic powder
    5. 16 oz ketchup, without high fructose corn syrup (Add more if you want it runnier)
    6. 4 Tb mustard
    7. 8 ts Worcestershire
    8. 3/4 Tb black pepper

    Grate onions and drain. Place in pot on med high heat and dash with salt. Add beef & Chorizo; brown thoroughly (I use my Pampered Chef Mix & Chopper to get the meat broken up into fine pieces). Drain and return to pot. Stir in the rest of the ingredients, turn down to medium low, and simmer 10 minutes.



  • Bacon and Cheddar Deviled Eggs

    Bacon and Cheddar Deviled Eggs

    1 dozen eggs
    1/2 cup mayonnaise
    4 strips bacon
    2 Tb cheddar, shredded
    1 Tb mustard

    1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
    2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
    3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

    Recipe courtesy of: http://allrecipes.com/Recipe/Bacon-Cheddar-Deviled-Eggs