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Frozen Peanut Butter Pie

Ingredients

  • 1 quart Braum’s Vanilla Ice Cream, softened
  • ½ pint Braum’s Whipping Cream
  • ½ cup chunky peanut butter
  • 8 Braum’s Peanut Butter Cookies
  • ¼ cup Braum’s Margarine

Instructions

  1. Melt margarine and combine with crumbled cookies in a bowl.
  2. Press into pie pan and put into the freezer.
  3. Combine ice cream, whipping cream and peanut butter in a bowl. Mix well. Spoon into pie shell. Freeze until firm. Let stand for 10 minutes before serving.

Coconut Cream Delight

Ingredients

  • 1 ½ cups coconut, toasted
  • 8 oz. frozen whipped topping, thawed
  • 2 boxes (3.4 oz. each) coconut cream instant pudding and pie filling
  • 2 cups Braum’s Whole Milk
  • 1 quart Braum’s Vanilla Ice Cream, softened
  • 55 Ritz Crackers
  • 1 stick Braum’s Butter, melted

Instructions

  1. Crumble crackers and mix with butter.
  2. Lightly coat bottom of 9×13 inch pan with cooking spray.
  3. Pat cracker mixture into bottom of pan.
  4. Combine milk, ice cream, and dry pudding mix and pour over crust.
  5. Cover and freeze for two hours.
  6. Top with frozen whipped topping and sprinkle with coconut prior to serving.

Notes

Ritz Crackers is a registered trademark of Nabisco, a subsidiary of Kraft Foods, Inc.

Sour Cream Chip-n-Nut Cake

Ingredients

  • For Streusel:
  • ½ cup mini semisweet chocolate chips
  • 2 tbsp. sugar
  • ½ cup chopped pecans
  • 2 tbsp. cinnamon
  • confectioner’s sugar (optional)
  • For Batter:
  • ½ cup Braum’s Butter or Margarine
  • 1 ¼ cups sugar
  • 2 Braum’s Eggs, beaten
  • 1 tbsp. vanilla extract
  • 1 cup Braum’s Sour Cream
  • 2 cups all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt

Instructions

  1. For Streusel:
  2. In small bowl, combine chocolate chips, nuts, sugar and cinnamon. Set aside.
  3. For Batter:
  4. Preheat oven to 350 degrees.
  5. Grease and flour a 12 cup bundt pan.
  6. In medium saucepan, met butter or margarine over low heat. Remove from heat and stir in sugar until dissolved. Add eggs, vanilla and sour cream.
  7. In medium bowl combine flour, baking powder, baking soda and salt. Add butter mixture and stir just until moistened. Do not overmix.
  8. Sprinkle ½ cup streusel on bottom of pan. Pour in half the batter. Repeat layering.
  9. Bake 45 minutes.
  10. Cool on wire rack for 20 minutes. Remove from pan and cool completely. Sprinkle confectioners sugar if desired. Makes 12 servings

Biscuits and Gravy Casserole

Ingredients

  • 2 cans Braum’s jumbo buttermilk biscuits *
  • 1 pound Braum’s ground breakfast sausage (mild or hot; your choice) *
  • 1 box T-Pride Frozen Sausage Gravy® *
  • 1 cup Braum’s homogenized milk *
  • 2 Tablespoons Braum’s unsalted butter, melted *

Instructions

  1. Preheat oven to 400 °F.
  2. Spray a 9×13 casserole pan with non stick cooking spray.
  3. Cut the biscuits into quarters. Place ½ of the biscuits into the bottom of the pan and bake for 10 minutes; set the other half aside for later.
  4. In a medium sized skillet, brown the sausage and drain excess grease from the pan when done. Return the sausage to the pan over medium high heat.
  5. Then add the sausage gravy packets to the skillet and cook according to gravy instructions.
  6. Add an additional 1 cup of milk to the gravy mixture to thin the sauce.
  7. Remove the biscuits from the oven and pour the gravy over the biscuits.
  8. Place the rest of the biscuit pieces on top of the gravy and bake for an additional 15-20 minutes or until golden brown.
  9. Brush with melted butter and serve warm.

Notes

* Denotes Items are Available in Braum’s Fresh Market

Vanilla Peach Freezer Jam

Ingredients

  • 6-7 ripe peaches, peeled*
  • 1⅓ cups sugar*
  • 4 tablespoons Ball® RealFruit™ Instant Pectin
  • 1 tablespoon vanilla paste
  • 1 tablespoon fresh ginger, grated
  • 5 individual pint sized mason jars with straight sides

Instructions

Prepare the jars, lids and rings by sterilizing them in the dishwasher before using. To prepare the freezer jam:

  1. Remove the soft peach skin by scoring the bottom with an X using a knife and drop them one at a time into boiling water. Allow them to sit one minute in the hot water and then remove. The skins will peel off easily.
  2. Chop the peaches and place into a bowl. Smash them lightly with a potato masher.
  3. In another bowl, combine the sugar, pectin, ginger and vanilla paste. Stir to combine. Add in the fresh peaches and stir for 3 minutes.
  4. Using a ladle, carefully add the jam to the jars. Seal and allow them to sit one hour before placing them in the freezer. Enjoy!

Notes

* Available at Braum’s

Lemon Ricotta Pancakes and Strawberries

Ingredients

  • 2 cups pancake mix *
  • ¾ cup Homogenized Braum’s milk*
  • 1 cup ricotta cheese
  • 3 large Braum’s eggs *
  • ½ teaspoon vanilla extract
  • 1 tablespoon lemon zest *
  • 2 tablespoons fresh lemon juice*
  • 2 tablespoons Braum’s unsalted butter, melted*
  • 1 cup fresh strawberries, sliced*
  • Warm maple syrup*

Instructions

  1. In a large bowl, whisk together the milk, eggs, ricotta cheese, vanilla extract, lemon zest, and lemon juice.
  2. Slowly stir the dry pancake mix into the wet ingredients. The batter will be a little lumpy and that is ok!
  3. To make the pancakes: Pour about ¼ -⅓ cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook on the opposite side.
  4. Serve them warm with powdered sugar and sliced strawberries. Drizzle with maple syrup and top with fresh strawberries.

Ice Cream Salad

Ingredients

  • 1 large can sliced peaches
  • 1 small pkg. lemon gelatin
  • 1 cup boiling water
  • 1 tsp. grated lemon rind
  • 2 Tbsp. lemon juice
  • 1 pint Braum’s Vanilla Ice Cream

Instructions

  1. Drain and dice peaches saving ½ cup of syrup. Set aside.
  2. Dissolve gelatin in boiling water. Stir in peach syrup, lemon rind and lemon juice. Add ice cream by spoonfuls, stirring until melted.
  3. Chill until mixture mounds on spoon.
  4. Fold in diced peaches.
  5. Place into mold and refrigerate until serving.

Cranberry Spinach Salad

Ingredients

  • 1 pkg. (6 oz.) fresh spinach
  • ½ cup pecans, chopped
  • ½ cup dried cranberries
  • ⅓ cup olive oil
  • 1 ½ Tbsp. sugar
  • 2 Tbsp. Balsamic Vinegar
  • 1 Tbsp Braum’s Sour Cream
  • ½ tsp Dijon mustard

Instructions

  1. Combine spinach, pecans, and cranberries in a large bowl.
  2. To make dressing, mix together remaining ingredients in a jar and shake well.
  3. Pour dressing over salads as desired and toss.

Warm Turkey Salad Casserole

Ingredients

  • 3 cups turkey meat, cubed
  • 1 cup celery, chopped
  • 1 onion, finely chopped
  • ½ cup unsalted butter, softened
  • 1 cup mayonnaise
  • 1 can cream of chicken soup
  • 1 small jar pimentos, drained
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1 cup potato chips, crumbled
  • 1 cup cheddar cheese, shredded

Instructions

  1. Preheat oven to 350 degrees.
  2. Place turkey in a large bowl and add all remaining ingredients except potato chips and cheddar cheese.
  3. Place in a greased 9×13 inch baking dish.
  4. Top with potato chips and cheddar cheese.
  5. Cook for 30 minutes until warm and bubbly.
  6. Serve alone or over egg noodles. (*Great recipe for leftover holiday turkey!)

Notes

*Great recipe for leftover holiday turkey!

Mrs. Braum’s Holiday Potatoes

Ingredients

  • 8 to 10 potatoes, peeled and chopped
  • 1 (8 oz.) pkg. Braum’s Cream Cheese
  • 1 cup Braum’s Sour Cream
  • ½ tsp. salt
  • ¼ tsp. white pepper
  • 1 tsp. garlic salt
  • ¼ cup fresh chives
  • Braum’s Butter or Margarine
  • Paprika (to taste)

Instructions

  1. Peel potatoes, cook, and drain.
  2. Mash cooked potatoes and add everything but the butter and paprika.
  3. Place in 2 quart casserole dish.
  4. Brush top of potatoes with melted butter and sprinkle with paprika.
  5. Bake at 350 degrees for 30 minutes.

Zesty Broccoli Casserole

Ingredients

  • 2-10 oz. pkgs. frozen broccoli, chopped
  • 1 can (10 ¾ oz.) cream of mushroom soup
  • 2 cups Braum’s Shredded Cheddar Cheese, divided
  • 1 egg, beaten
  • ¼ cup Braum’s Milk
  • ¼ cup mayonnaise
  • 1 Tbsp. prepared horseradish
  • 4 Tbsp. Braum’s Butter, melted
  • 1 cup saltine crackers, crushed

Instructions

  1. Cook broccoli according to package; drain.
  2. Combine soup, 1 ½ cups cheese, egg, milk, and mayonnaise. Add horseradish. Stir into broccoli. Spoon into greased 2 quart casserole dish. Combine butter and cracker crumbs and sprinkle on top.
  3. Bake at 350 degrees for 45 minutes.
  4. Sprinkle with remaining cheese prior to serving.

Parmesan Potato Casserole

Ingredients

  • 3 cloves garlic, minced
  • 2 Tbsp. Braum’s Butter
  • 5 russet potatoes, peeled and thinly sliced
  • ¾ cup Parmesan Cheese
  • 2 cups Braum’s Whipping Cream
  • salt and pepper
  • paprika

Instructions

  1. Lightly saute garlic in butter for a few minutes. Add the whipping cream to the pan and simmer until heated through.
  2. In a small well-greased casserole dish, layer the potato slices, sprinkling parmesan cheese, salt and pepper over each layer.
  3. Pour the cream mixture over the top and bake at 350 degrees for 90 minutes.
  4. Dust with paprika before serving.

Scalloped Sweet Potatoes

Ingredients

  • 1 cup baking mix (Bisquick)
  • ¾ cup packed light brown sugar, divided
  • ½ cup Braum’s cold Butter or Margarine
  • 1 can (40 ounces) sweet potatoes
  • 1 cup Braum’s Sour Cream
  • ¼ cup Braum’s Pecans, pieces

Instructions

  1. In medium bowl, stir together baking mix and ½ cup brown sugar; cut in butter (using a food processor, pastry blender, or fingers) until crumbly.
  2. Put half of the crumbs (about 1 cup) in a greased 8×8 inch baking dish; reserve remaining crumbs.
  3. Slice sweet potatoes and place in a layer over crumbs.
  4. In a small bowl, stir together sour cream and ¼ cup brown sugar; spoon over sweet potatoes. Stir pecans into reserved crumbs; sprinkle over top.
  5. Bake on top oven rack at 375 degrees for 20-25 minutes or until streusel topping is golden brown.

Cheesy Potato Bacon Casserole

Ingredients

  • 6 medium potatoes, peeled and cut into chunks
  • 1 tsp. salt
  • ⅛ tsp. pepper
  • 3 Tbsp. Braum’s Butter
  • ⅛ cup Braum’s Milk
  • ⅓ cup onion, chopped
  • ⅓ cup green pepper, chopped
  • 4 strips Braum’s Bacon, cooked and crumbled
  • 2 Braum’s Eggs
  • ½ cup Braum’s Shredded Cheddar Cheese

Instructions

  1. Preheat oven to 350 degrees. Lightly grease 2 quart casserole dish.
  2. Cook potatoes in salted water until tender.
  3. While potatoes are cooking, fry bacon until crisp and crumble into small pieces.
  4. In 2 Tbsp. bacon drippings, saute the onion and green pepper until tender.
  5. Place potatoes, salt, pepper, butter and milk in a large bowl and mix with mixer. Beat until potatoes are fluffy. Add eggs, cheese, onion, green peppers and bacon. Beat until well mixed.
  6. Fold into casserole dish.
  7. Bake at 350 degrees for 30-35 minutes.

Notes

This is a great dish to make in advance and then refrigerate until needed.

Green Bean Casserole

Ingredients

  • 2 cans French Style green beans, drained
  • 3 Tbsp. Braum’s Butter or Margarine, divided
  • 2 Tbsp. all purpose flour
  • ½ tsp. salt
  • 1 tsp. sugar
  • ¼ tsp. pepper
  • ¼ cup onion, finely chopped
  • 1 cup Braum’s Sour Cream
  • 4 oz. Braum’s Shredded Cheddar or Mozzarella Cheese
  • 1 cup corn flake cereal
  • Pimientos (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt 2 Tbsp. butter over low heat; blend in flour. Stir in salt, sugar, pepper, and onion. Add sour cream and pimientos. Stir until smooth. Remove from heat and fold in green beans.
  3. Spoon mixture into a 1 ½ quart greased casserole dish. Sprinkle cheese over top. Layer cereal over cheese. Melt remaining butter and drizzle over cereal.
  4. Bake at 350 degrees for 30 minutes.

Loaded Mashed Potato Casserole

Ingredients

  • 5 large potatoes, peeled, cooked and mashed
  • ½ cup Braum’s Milk
  • 8 oz. Braum’s Cream Cheese, softened
  • 8 oz. Braum’s Sour Cream
  • 2 tsp. dried parsley
  • 1 tsp. garlic salt
  • ½ tsp. ground nutmeg
  • 1 tsp. salt
  • 1 tsp. pepper
  • 8 green onions, chopped and divided
  • 6 slices bacon, cooked crispy, crumbled, and divided
  • 2 cups Braum’s Shredded Cheddar Cheese, divided

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine first nine ingredients, and only four green onions, and four slices bacon in large mixing bowl. Beat at medium high speed until smooth. Fold in one cup shredded cheddar cheese.
  3. Spoon into a lightly greased 9×13 inch baking dish; top with remaining green onions, bacon, and cheddar cheese.
  4. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5 more minutes or until cheese melts.

Maria’s Hashbrown Casserole

Ingredients

  • 2 lbs. frozen O’Brien hash brown potatoes
  • 1 can cream of chicken soup
  • 2 cups Braum’s Shredded Cheddar Cheese
  • potato chips or corn flakes
  • 1 stick Braum’s Butter or Margarine
  • 16 oz. Braum’s French Onion Dip

Instructions

  1. Pour frozen hash browns into a large bowl. Melt butter in microwave.
  2. Combine soup, french onion dip and melted butter. Pour over hash browns. Mix well. Add cheese and fold together.
  3. Pour into casserole dish and bake at 350 degrees for an hour or until ingredients bubble throughout and top is golden brown.
  4. Sprinkle potato chips or corn flakes over top and bake for approximately 5 more minutes.

Squash & Sausage Casserole

Ingredients

  • 16 oz. Braum’s Pork Sausage
  • 3 zucchini, sliced
  • 1 Braum’s Onion (medium), finely chopped
  • 2 Tbsp. Braum’s Butter
  • 12 oz. canned cream-style corn
  • 2 cups Braum’s Shredded Cheddar Cheese
  • ¾ cup cornbread stuffing mix
  • 4.5 oz. canned green chiles, chopped and drained

Instructions

  1. Brown sausage in skillet, stirring until crumbly; drain well and set aside.
  2. In large skillet over medium heat saute zucchini and onion in butter until tender. Combine zucchini mixture, sausage, corn, cheddar cheese, stuffing mix, and chiles; stir well.
  3. Spoon into lightly greased 2 quart casserole dish.
  4. Bake uncovered at 350 degrees for 40 minutes or until golden and bubbly.

Sweet & Sour Sausage

Ingredients

  • 2 cans (8 oz. each) pineapple chunks, drained and juice reserved
  • 2 Tbsp. cornstarch
  • ½ tsp. salt
  • ½ cup maple syrup
  • ⅓ cup water
  • ⅓ cup apple cider vinegar
  • 1 large green pepper, cut into 1-inch pieces
  • 1 pkg. (16 oz.) smoked sausage
  • ½ cup Maraschino cherries drained and halved

Instructions

  1. Drain pineapple, reserving juice and set both aside.
  2. In a large saucepan combine cornstarch, salt, maple syrup, water, vinegar, and reserved pineapple juice. Stir until smooth.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Add the green peppers and cook 2 minutes more.
  5. Meanwhile in a skillet, cut smoked sausage into 1-inch slices; brown and drain.
  6. Add the sausage, cherry halves, and reserved pineapple to saucepan and heat through.

Jalapeno Cheddar Smoked Sausage Pasta

Ingredients

  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • ¼ tsp. crushed red pepper
  • 1 tsp. salt
  • 1 medium green bell pepper, sliced into strips
  • 1 medium red bell pepper, sliced into strips
  • 1 medium onion, sliced into rings and halved
  • 2 cups tomatoes, coarsely chopped
  • 2 pkgs. Schwab’s Jalapeno Cheddar Smoked Sausage, sliced
  • 1 (17.6 oz.) pkg. tri-color bowtie pasta
  • 6 slices bacon, cooked and crumbled
  • Parmesan cheese (optional)

Instructions

  1. In a skillet, warm oil, garlic, red pepper and salt. Add peppers, onions, tomatoes, and saute. Add jalapeno cheddar smoked sausage. Cook until meat is hot.
  2. Meanwhile, prepare pasta according to directions on package. Add vegetable and sausage mixture to pasta and toss.
  3. Serve topped with bacon and Parmesan cheese.

Honey Glazed Cranberry Carrots

Ingredients

  • ½ cup Braum’s Orange Juice
  • ⅓ cup dried cranberries
  • ¼ cup Braum’s Butter
  • 2 Tbsp. Braum’s Honey
  • 1 Tbsp. ground ginger
  • 2 pounds baby carrots

Instructions

  1. Place carrots in a large saucepan with water to cover. Bring to a boil. Cover and cook 20 minutes or until tender. Drain well.
  2. Meanwhile, combine first 5 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Simmer approx. 10-15 minutes or until glaze is thickened.
  3. Add honey-cranberry mixture to carrots; toss well.

Grilled Turkey & Brie Sandwich

Ingredients

  • 2 slices Braum’s sourdough bread
  • 2 tablespoon Braum’s salted butter, melted
  • ½ teaspoon dried thyme
  • Sliced leftover turkey
  • 3 tablespoons cranberry sauce
  • 2 tablespoons mayonnaise *
  • 2 slices of Brie cheese *

Instructions

  1. Preheat a skillet or griddle to medium high heat.
  2. Melt the butter in a small bowl in the microwave.
  3. Add thyme to the melted butter.
  4. In another small bowl, mix together the cranberry sauce and mayonnaise.
  5. To assemble the sandwich: Spread the cranberry mayonnaise onto each slice of bread. Top with sliced turkey and then the slices of brie cheese.
  6. Put the sandwich together, brush the outside of the bread with the melted butter and place on the hot griddle.
  7. Cook until the bread is golden brown on both sides.
  8. Serve with the soup of your choice.

Notes

* Denotes Items are Available in Braum’s Fresh Market

Teriyaki Salmon & Noodle Dinner

Ingredients

  • 4 salmon filets *
  • 2 tablespoons sesame oil
  • 5 green onions, chopped *
  • 1 tablespoon sesame seeds
  • 1 package sliced mushrooms
  • 1 package fettuccini noodles, cooked al dente
  • ½ cup soy sauce, divided
  • ½ cup honey
  • 2 cloves garlic, minced
  • ¼ cup chicken stock *
  • 1 teaspoon Sriracha sauce
  • 2 cups snow peas

Instructions

  1. Fill a large saucepan with water and bring it to a boil.
  2. Add a teaspoon of salt and put the snow peas in to cook for one minute.
  3. Remove the peas from the hot water and place in an ice bath to cool.
  4. To stir fry the veggie noodle mixture: Use a large wok or skillet over medium high heat.
  5. Add 1 teaspoon of sesame oil to the pan and sauté the green onions and sesame seeds for about 2 minutes.
  6. Add the mushrooms and cook until they are golden brown.
  7. Teriyaki sauce: In a bowl, whisk together the soy sauce, garlic, honey, chicken stock and Sriracha sauce. Pour half of the mixture over the vegetables in the pan and cook until bubbly. Add in the cooked fettuccini noodles and snow peas. Toss together until the mixture is warmed through.
  8. Preheat oven to broil and place a grill pan in the oven.
  9. Once the pan is hot, drizzle it with a teaspoon of sesame oil, add the salmon filets and cook for 4 minutes skin side up.
  10. Then, flip the salmon over and brush with the teriyaki sauce and cook for an additional 3 minutes, or until browned.
  11. Remove the salmon from the oven and serve over the veggie noodles and drizzle with remaining teriyaki sauce.

Notes

* Denotes Items are Available in Braum’s Fresh Market

Mushroom Roll-Ups

Ingredients

  • 4.5 ounce jar mushrooms, drained and chopped
  • 1 can Braum’s Crescent Rolls
  • 1 Braum’s Egg
  • 8 oz. Braum’s Cream Cheese, softened
  • Poppy seeds
  • 1 small fresh jalapeno, seeded and chopped (optional)

Instructions

  1. Mix mushrooms and cream cheese in small bowl (add jalapenos, if desired).
  2. Unroll crescent dough into 4 large rectangles.
  3. Press diagonal perforations to seal.
  4. Spread a thin layer of cream cheese mixture over crescent rolls.
  5. Roll each rectangle lengthwise. Cut into 1 inch bites.
  6. Coat with egg wash and sprinkle with poppy seeds.
  7. Place bites seam side down onto ungreased cookie sheet about 2 inches apart.
  8. Bake as directed on crescent roll package.

Havarti Cheese Puff

Ingredients

  • 1 pkg. (8 oz.) Braum’s Refrigerated Crescent Rolls
  • 1 block (8 oz.) Havarti Cheese
  • 3 Tbsp. honey mustard
  • Crackers and Fruit

Instructions

  1. Preheat oven to 375 degrees.
  2. On a piece of wax paper, unroll crescent dough and press together seams to seal making one large rectangle. Fold dough over about 1 inch on short sides and press to seal.
  3. Spread honey mustard over all sides of cheese and place in center of dough.
  4. Fold dough over cheese and pinch seams to seal completely.
  5. Place on ungreased baking sheet and bake at 375 degrees for 15-20 minutes or until golden brown.
  6. Serve warm with crackers and fruit.

Spicy Pinwheels

Ingredients

  • 16 oz. Braum’s Cream Cheese
  • 8 oz. Braum’s Sour Cream
  • 4 tsp. lemon juice
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • ½ cup salsa
  • 3 green onions (stalks only), finely chopped
  • 10 large (10 inch) flour tortillas

Instructions

  1. Finely chop green onions. Place all ingredients (except flour tortillas) into large mixing bowl and stir until well blended.
  2. Lay out tortillas and place two generously heaping tablespoons of cream cheese mixture onto each tortilla and spread.
  3. Roll up each tortilla and place in refrigerator for about one hour to chill. Prior to serving, slice into one-inch pieces and garnish with more chili powder.
  4. Makes approx. 80 pinwheels.

Peanut Butter Chocolate Cheese Ball

Ingredients

  • 1 – 8 oz. pkg. Braum’s cream cheese softened
  • 1/4 cup butter, softened
  • 1/4 cup creamy peanut butter
  • 3/4 cup powdered sugar
  • 2 Tbsp. light brown sugar
  • 3 Tbsp. unsweetened cocoa
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chips
  • 2/3 cup pecans, chopped and toasted
  • Graham Crackers

Instructions

  1. With a mixer, beat cream cheese, butter, and peanut butter until creamy.
  2. Stir in sugars, cocoa, and chips.
  3. Cover and chill 2 hours or until firm.
  4. Shape into a ball and roll in pecans.
  5. Serve with graham crackers.

Spicy Pecans & Cranberries

Ingredients

  • 2 Tbsp. butter, melted
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. garlic powder
  • ½ tsp. seasoned salt
  • ½ tsp. ground cumin
  • ¼ – ½ Tsp. cayenne pepper
  • 3 cups pecan halves
  • ½ cup dried cranberries

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine first six ingredients in large bowl.
  3. Add pecans and mix well.
  4. Spread in an ungreased 13 x 9 x 2-inch baking pan.
  5. Bake at 350 degrees for 15 minutes stirring every five minutes.
  6. Cool completely.
  7. Stir in cranberries.
  8. Store in an airtight container.

Marianne’s Spinach Artichoke Dip

Ingredients

  • 8 oz. Braum’s Cream Cheese
  • 1/2 cup Braum’s Sour Cream
  • 1/2 cup mayonnaise
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 cup Parmesan cheese
  • 1 small box frozen spinach, thawed and drained
  • 1 can artichokes, chopped

Instructions

  1. Mix together first six ingredients.
  2. Add Parmesan cheese, spinach, and artichokes.
  3. Microwave and serve hot with chips.

Honey Nut Brie

Ingredients

  • 1 – 8 oz. round Brie cheese
  • ¼ cup Braum’s Butter or Margarine
  • ¼ cup packed brown sugar
  • ¼ cup chopped nuts
  • 1 Tbsp. Braum’s Honey

Instructions

  1. Place round of brie cheese in a shallow baking dish or pie plate. Bake in a 350 degree oven for 10 minutes.
  2. Meanwhile, in a small saucepan, combine margarine or butter, brown sugar, nuts and honey. Bring mixture to a boil over medium heat, stirring constantly.
  3. Pour sauce over brie. Cut into wedges and serve with crackers, potato chips or fresh vegetables.

Braum’s Bacon Dip

Ingredients

  • 1 cup Braum’s Light Cottage Cheese
  • 2 Tbsp. Braum’s Fat Free Milk
  • 2 – 3 Tbsp. horseradish
  • ½ tsp. instant minced onion
  • 6 to 8 slices Braum’s Bacon, fried and crumbled

Instructions

  1. Place cottage cheese and milk in blender. Blend on high speed until smooth and creamy.
  2. Add remaining ingredients; blend on low speed until bacon is evenly distributed.
  3. Cover; refrigerate at least 1 hour.

Hot Onion & Bacon Dip

Ingredients

  • 1 tablespoon Braum’s unsalted butter *
  • 2 large yellow onions, thinly sliced *
  • 1 clove garlic, minced
  • 1 teaspoon sugar *
  • ¼ teaspoon salt *
  • ½ teaspoon ground black pepper *
  • ½ teaspoon dried thyme
  • 1 tablespoon chicken broth * or white wine
  • 4 slices cooked thick cut bacon, crumbled *
  • ½ cup shredded Swiss cheese *
  • ½ cup Braum’s sour cream *
  • ½ cup mayonnaise *
  • ¼ cup Parmesan cheese *

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large skillet, melt butter over medium-high heat.
  3. Then, add onions, garlic, sugar, salt and pepper. Cook the onions over medium heat until they turn golden brown. This will take about 20 minutes.
  4. Pour the broth or wine into the pan and scrape the bottom of the pan to remove all of the flavor bits.
  5. Once the pan is deglazed, pour the onion mixture into a large bowl.
  6. Add all of the ingredients except for the Parmesan cheese, and stir to combine all of the ingredients.
  7. Pour the mixture into a well greased pie pan, or small cast iron pan, and sprinkle with the Parmesan cheese.
  8. Bake for 20 minutes or until bubbly.
  9. Serve with chips or crackers.

NOTES

* Denotes Items are Available in Braum’s Fresh Market

Mozzarella Cheese Sticks & Country Buttermilk Dressing

Ingredients

  • 1 package mozzarella cheese sticks (cut in half) *
  • 1 cup flour *
  • 1 ½ cups Italian seasoned Panko bread crumbs
  • ¼ cup Parmesan cheese *
  • 1 cup egg substitute
  • 4 cups canola oil
  • Country Buttermilk Dressing:
  • ⅓ cup of Braum’s Buttermilk *
  • ¼ cup sour cream
  • 2 tablespoons freshly squeezed lemon juice *
  • 1 tablespoon olive oil
  • 1 ½ teaspoons honey
  • 1 tablespoon fresh dill, minced
  • 2 tablespoons fresh basil, minced
  • 2 tablespoons green onions, minced *
  • 2 tablespoons flat-leaf parsley, minced
  • ¼ to ½ teaspoon salt *

Instructions

  1. In a large dutch oven, preheat the canola oil to 350 degrees using a candy thermometer. You will need three shallow pans, like a pie pan.
  2. Place the flour in one, the Panko bread crumbs, seasoning and Parmesan in the second one, and the egg substitute in the remaining pan.
  3. To coat the mozzarella sticks, first roll them in the flour, then the egg substitute. Make sure to coat the entire mozzarella stick and then roll it in the seasoned Panko crumbs.
  4. Place the coated mozzarella sticks on a baking sheet. **At this stage, you can freeze the mozzarella sticks for future use if you want to.
  5. To cook the mozzarella sticks: Fry the sticks in the canola oil until they are golden brown. To drain, place them on a wire cooling rack.
  6. Country Buttermilk Dressing:
  7. To make the dressing: whisk together all of the ingredients and store in an airtight container until you are ready to serve.

NOTES

* Denotes Items are Available in Braum’s Fresh Market

Swiss Cranberry Bites

Ingredients

  • 2 tubes (8 ounces each) Braum’s refrigerated crescent rolls*
  • 1 cup baby Swiss cheese, grated*
  • 1 cup cranberry sauce
  • ½ cup chopped pecans*

Instructions

  1. Preheat oven to 375°F.
  2. Open one can of the crescent rolls and carefully unroll the rectangle onto a lightly floured surface. Make sure and press the perforations together to seal.
  3. Cut the dough into 24 even squares.
  4. Press one square into the bottom of a non-greased mini-muffin pan.
  5. Repeat until the muffin pan is filled.
  6. Add a teaspoon of grated Swiss cheese to each muffin tin.
  7. Top with a dollop of cranberry sauce and then sprinkle with chopped pecans.
  8. Bake for 10-12 minutes or until golden brown.
  9. Remove from the oven and allow to slightly cool before removing the tarts from each of the cups. Serve warm.

NOTES

Tips: Bake ahead and keep them frozen until the day of your party. Remove from the freezer and place on a baking sheet. Warm up in a 350°F oven for 10 minutes.

*Denotes items that are available in Braum’s Fresh Market

Bacon Pimento Cheese Balls

Ingredients

  • 1 (8 ounce) container cream cheese, at room temperature*
  • ½ cup Braum’s pimento cheese spread*
  • 1 cup Braum’s shredded cheddar cheese*
  • 18 ounces Braum’s bacon, cooked crisp and finely diced*
  • 1 ½ cups pecans, toasted and finely chopped*
  • 1 to 2 jalapeños, minced (seeds & membranes removed)
  • 1 box Pepperidge Farm Cracker Trio®*

Instructions

  1. In a medium sized bowl, mix together the cream cheese, pimento cheese spread, and cheddar cheese with an electric mixer until combined.
  2. Add the bacon and mix together.
  3. Remove the cheese ball mixture on to a large piece of plastic wrap.
  4. Use the plastic wrap to form the cheese ball.
  5. Wrap the cheese ball up completely in the plastic wrap and refrigerate overnight.
  6. Before serving, put the chopped jalapeño and pecans on a plate.
  7. Toss together and then unwrap the cheese ball from the plastic wrap.
  8. Roll the cheese ball in the jalapeno/pecan mixture until the outside is completely covered.
  9. Place the cheese ball on a platter and serve with crackers.

Notes

*Denotes that items are available in Braum’s Fresh Market

Watermelon Salad

Ingredients

  • 3 cups watermelon, cubed*
  • ½ red onion, sliced thin*
  • 4 tomatoes cut into quarters*
  • 3 to 4 fresh basil leaves
  • Feta cheese*
  • Balsamic vinaigrette

Instructions

  1. Place the watermelon, red onion, tomatoes and feta cheese in a large bowl.
  2. Toss with a balsamic vinaigrette and sprinkle with fresh torn basil leaves.

Notes

*Available in Braum’s Fresh Market

Caesar Pasta Salad

Ingredients

  • 1 package bowtie pasta (16oz), cooked al dente
  • 2 to 3 heads of romaine lettuce, chopped*
  • ½ cup shredded Parmesan cheese*
  • 3 to 4 cooked boneless skinless chicken breasts, cubed*
  • Salt & pepper
  • 1 container (12oz) cherry or grape tomatoes cut in half*
  • ½ to 1 cup Caesar salad dressing*

Instructions

To cook the chicken breasts:

  1. Preheat oven to 375°F.
  2. Line a baking sheet with parchment paper. Season the chicken breast with salt and pepper and drizzle with olive oil.
  3. Cook for 20-25 minutes or until juices run clear.
  4. Remove from the oven and allow the chicken to cool before cutting into cubes.

To make the salad:

  1. Place all of the ingredients in a large bowl and toss together with the Caesar salad dressing.
  2. Serve immediately.

Notes

*Available in Braum’s Fresh Market

Tomato Pie

Ingredients

  • 4 tomatoes, peeled and sliced*
  • ¼ cup fresh basil leaves, cut into strips
  • ½ cup chopped green onion*
  • 1 (9 inch) pre-baked pie crust
  • 1 cup grated mozzarella*
  • 1 cup grated cheddar*
  • ¼ cup shredded Parmesan cheese*
  • 1 cup mayonnaise*
  • Salt and pepper

Instructions

  1. Preheat oven to 350 °F.
  2. Place the peeled and sliced tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
  3. Layer the tomato slices, basil, and onion in pie shell.
  4. Season with salt and pepper.
  5. Combine the grated cheeses and mayonnaise together.
  6. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
  7. To serve, cut into slices and serve warm.

Notes

*Available in Braum’s Fresh Market

Country Breakfast Casserole

Ingredients

  • 1 (16 oz.) pkg. sausage
  • ½ cup onion, chopped
  • 2 cups shredded cheddar cheese
  • 6 eggs, lightly beaten
  • 1 cup water
  • ½ cup Braum’s Milk
  • 1 (2.64 oz.) pkg. country gravy mix
  • 4-5 slices buttermilk bread, cubed
  • 2 Tbsp. butter, melted
  • Salt to taste

Instructions

  1. Preheat oven to 325 degrees. Grease an 8×11 inch baking dish.
  2. Brown sausage in a large skillet and drain the fat.
  3. Combine sausage with chopped onion and spread evenly across the bottom of baking dish. Top with shredded cheese.
  4. Whisk together eggs, water, milk, and gravy mix and pour into baking dish.
  5. Arrange 1 inch cubed bread squares evenly on top. Drizzle melted butter over bread.
  6. Bake 40 minutes or until knife inserted into the center comes out clean.
  7. Set aside 10 minutes before serving. Salt to taste.

Crescent Breakfast Pizza

Ingredients

  • 2 pkgs. Braum’s Crescent Rolls
  • 1 lb. Braum’s Sausage, browned and drained
  • 1 cup frozen hash brown potatoes
  • 1 cup Braum’s Shredded Cheddar Cheese
  • 5 Braum’s Eggs
  • ½ cup Braum’s Milk

Instructions

  1. Press crescent rolls into pizza pan.
  2. Top with meat, potatoes and cheese.
  3. Mix eggs and milk and pour over top.
  4. Bake 20 to 30 minutes at 350 degrees.

Santa Fe Quiche

Ingredients

  • 2 deep dish pastry shells, thawed
  • 5 Braum’s Eggs, lightly beaten
  • 2 cups Braum’s Half and Half
  • 1 ½ cups Braum’s Shredded Cheddar cheese
  • 2 Tbsp. Braum’s Parmesan cheese
  • ½ cup fresh mushrooms, sliced
  • ¼ cup green chiles, diced
  • ¼ cup green onions
  • ½ tsp. salt
  • ⅛ tsp. white pepper
  • 1 Tbsp. Braum’s Butter or Margarine

Instructions

  1. Preheat oven to 375 degrees.
  2. Before baking, place foil around pastry edges to prevent burning crust.
  3. Blend beaten egg, half and half, salt, pepper and cheeses in mixing bowl.
  4. Saute green chiles, green onion and mushrooms in margarine. Add to egg mixture; pour into pastry shells.
  5. Bake at 375 degrees for 45 minutes or until set.
  6. Ten minutes before the quiche is ready to be taken out of the oven, remove foil from pastry edges.

Hot Honey Ham and Cheese Breakfast Biscuits

Ingredients

  • 1 ham steak, finely diced*
  • 1 tablespoon onion, minced*
  • 3 tablespoons Braum’s unsalted butter*
  • 2 teaspoons honey*
  • 1 can of Braum’s jumbo refrigerated biscuits (8 count)*
  • 8 slices of Swiss cheese*

Instructions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. In a bowl, combine ham steak, minced onion, 1 tablespoon butter, and 2 tablespoons honey.
  3. Separate biscuit dough into halves, making 16 halves for a top and bottom biscuit.
  4. Place 8 of the biscuit halves on an ungreased cookie sheet.
  5. Spoon 1 tablespoon of the ham mixture onto each biscuit.
  6. Fold each cheese slice into quarters and place on ham mixture, pressing slightly.
  7. Add another tablespoon of the ham mixture.
  8. Press one of the remaining biscuits on top and repeat with each biscuit.
  9. Stretch the top biscuit a bit to cover if needed. No need to seal the edges.
  10. Melt the remaining butter and honey in a small bowl. Brush each biscuit with melted butter.
  11. Bake for 18-20 minutes or until golden brown.
  12. Remove from the oven and eat while the biscuits are warm!

Individual Bacon and Spinach Quiches

Ingredients

  • 2 cans Braum’s refrigerated crescent roll dough*
  • ¼ cup onions, chopped*
  • 5 slices Braum’s bacon, cooked crisp & crumbled*
  • 3 eggs*
  • 4 ounces cream cheese, softened*
  • ½ cup Braum’s sour cream*
  • 1 package frozen chopped spinach, thawed and well drained
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • pinch of nutmeg
  • 1 cup Braum’s cheddar cheese, grated

Instructions

  1. Preheat oven to 350°F.
  2. Spray a muffin tin with nonstick cooking spray.
  3. Open the crescent rolls and separate into individual triangles.
  4. Place one crescent triangle in each of the individual muffin cups.
  5. Press the dough into the cup. In a medium-sized bowl, beat together the eggs, onions, crumbled bacon, spinach, cream cheese, sour cream, salt and pepper and nutmeg.
  6. Stir in the cheese and then pour the egg mixture equally into each muffin cup.
  7. Bake for 20 minutes.

Eggnog Fudge

Ingredients

  • 1 cup Braum’s Eggnog
  • 3 cups granulated sugar
  • 1 ½ cups mini-marshmallows
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ⅛ cup Braum’s Butter of Margarine, chilled
  • 6 oz. butterscotch chips
  • 1 cup chopped almonds, optional
  • Butter-flavored non-stick cooking spray

Instructions

  1. Line a 9-inch square pan with aluminum foil and set aside. Spray sides of a large saucepan with butter-flavored nonstick cooking spray.
  2. Bring eggnog and sugar to a rolling boil at medium heat stirring constantly with a wooden spoon. Let boil for two minutes exactly with the heat turned down to the lowest setting that will maintain the boil. Stir occasionally to keep the mixture from boiling over or burning.
  3. Fold in marshmallows, cinnamon, and nutmeg; the boil will probably stop until the marshmallows completely dissolve. Bring mixture back to a rolling boil for another 6 full minutes (start timing when the boil resumes). Stir constantly. The mixture will start to turn brown during the boil. If you get brown flakes in the mixture, reduce the heat a little.
  4. Remove from heat and add butter, chips, and nuts. Stir until thoroughly mixed or until fudge starts to lose its glossy appearance.
  5. Pour into prepared pan. Sprinkle with nutmeg. Cool at room temperature.
  6. Remove from pan, remove foil and cut into 1-inch squares.

Eggnog Cake

Ingredients

  • 6 Tbsp. Braum’s Butter divided 2 Tbsp./4. Tbsp.
  • ½ cup Braum’s Maraschino Cherries
  • ½ cup whole pecans
  • 1 package yellow cake mix
  • ⅛ tsp. nutmeg
  • 2 Braum’s Eggs
  • 1 ½ cups Braum’s Egg Nog
  • ¼ Tsp. rum flavoring

Instructions

  1. Preheat oven to 350 degrees. Grease entire bundt pan with 2 tablespoons softened butter focusing heavily on the bottom of the pan.
  2. Press nuts and cherries on bottom of the pan to make a pretty pattern.
  3. Dust lightly with flour and set aside.
  4. Mix next five ingredients including remaining 4 Tbsp. butter and beat for 4 minutes.
  5. Pour carefully into prepared pan. Bake at 350 degrees for 45-50 minutes.
  6. Cool 10 minutes and then invert onto rack and cool. Be careful when removing cake from
    pan due to nuts and cherries.
  7. Optional: Drizzle with your favorite sugar glaze or top with Braum’s Whipped Cream.

Eggnog Banana Cream Pie

Ingredients

  • 1-9 inch graham cracker crust (ready-to-eat)
  • 1 (5.1 oz.) package vanilla instant pudding and pie filling
  • 2 cups Braum’s Eggnog
  • 1 envelope Dream Whip Whipped Topping Mix*
  • 2 tsp. rum extract
  • 2 bananas
  • 8 oz. frozen whipped topping, thawed
  • Nutmeg

Instructions

  1. Combine dry pudding mix, eggnog, Dream Whip, and rum extract.
  2. Beat 5 minutes with mixer until peaks are formed.
  3. Slice bananas and arrange on bottom of crust. Pour pudding mixture over bananas.
  4. Chill several hours before serving.
  5. Spread whipped topping over pie and sprinkle with nutmeg prior to serving.

Notes

Dream Whip is a registered trademark of Kraft Foods

Eggnog French Toast

Ingredients

  • 2 Braum’s Eggs
  • ½ to ¾ Cup Braum’s Egg Nog
  • 4 Slices Thick-Cut Bread (approx. 1 ½ inches each)
  • Cooking Spray
  • Fresh Fruit Slices, Preserves or Jelly

Instructions

  1. With fork in shallow dish, beat together Braum’s Eggs and Braum’s Egg Nog until well blended.
  2. Dip bread in egg mixture, one slice at a time, letting stand 30 to 40 seconds on each side.
  3. Spray 10 inch omelet pan or electric griddle with cooking spray. Heat pan – 380 degrees for electric griddle – until hot enough to sizzle a drop of water.
  4. Place bread bread in hot pan.
  5. Reduce heat to medium and cook on both sides until lightly browned, approx. 3 to 4 minutes.
  6. Serve immediately with choice of toppings.

Appetizer Tree

Ingredients

  • Cherry or Grape tomatoes*
  • Salami*
  • Olives (green/black)
  • Cubed cheese*
  • Rosemary
  • Whole leaf kale
  • Toothpicks
  • Cone shaped foam form

Instructions

  1. To make an appetizer tree purchase a cone shaped foam form from a local craft store.
  2. Wrap the form with kale using toothpicks to secure.
  3. Now add salami slices folded in 1/4ths and secure with a toothpick.
  4. Continue with olives, tomatoes and cheese cubes.
  5. Fill the form up and then use the rosemary to fill in where necessary.

Holiday Luncheon Waldorf Chicken Salad

Ingredients

  • 4 boneless, skinless chicken breasts*
  • ¾ cup Braum’s mayonnaise*
  • 1 tablespoon brown sugar
  • 1 stalk celery, diced*
  • 1 green apple, diced*
  • 2 tablespoons raisins*
  • 2 tablespoons dried cranberries*
  • ¼ cup pecans, chopped *
  • 2 tablespoons flat leaf parsley, chopped
  • Braum’s Cranberry or Cinnamon Coffee Cake*

Instructions

  1. In a large stock pot, place the chicken breast and cover with water.
  2. Boil the chicken breast for 20-25 minutes.
  3. Remove from the heat and set the chicken breasts on a plate to cool for 30 minutes.
  4. Then, either shred or cube the chicken.
  5. In a large bowl, combine the chicken, celery, green apple, raisins, dried cranberries and pecan pieces.
  6. Whisk together the mayonnaise, brown sugar and flat leaf parsley.
  7. Pour the dressing over the top of the chicken mixture and toss together.
  8. Serve on a bed of mixed greens with a slice of Cranberry Bread or Cinnamon Coffee Cake.

Outrageous Christmas Cookie & Cream Milkshake

Ingredients

  • 2 large scoops Braum’s Cookies and Cream Ice Cream (or your favorite flavor)
  • ¾-1 cup Braum’s milk*
  • 1 Braum’s chocolate chip cookie*
  • 2 tablespoons vanilla frosting
  • Assorted holiday candy coated milk chocolate pieces
  • Holiday lollipop
  • Holiday sprinkles
  • Braum’s Whipped cream *
  • 1 Festive straw

Instructions

  1. In a blender combine the ice cream and milk and blend until smooth.
  2. To prepare your outrageously fun milkshake glass, spread a coating of frosting around the top third of the glass.
  3. Press the candy coated chocolate pieces into the frosting until all of the frosting is covered.
  4. Pour the prepared milkshake into the glass.
  5. Top with whipped cream.
  6. Sprinkle generously with sprinkles and decorate with the lollipop, ribbon candy and a festive straw.
  7. Cut a slit ½ into the chocolate chip cookie and set it on the rim of the glass!