COOKING DIRECTIONS

NUTRITION

1 Serving (1 1/2 cups) Calories740 ( Calories from Fat340), % Daily Value Total Fat37g37% (Saturated Fat19g,19% Trans Fat1g1% ), Cholesterol90mg90%; Sodium1450mg1450%; Total Carbohydrate66g66% (Dietary Fiber5g5%   Sugars7g7% ), Protein35g35% ; % Daily Value*: Vitamin A30%; Vitamin C4%; Calcium35%; Iron25%; Exchanges:3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:4 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

COOKING DIRECTIONS

NUTRITION

Calories 530; Carbohydrates 52g; Fat 19g; Protein 22g; Saturated Fat 6g; Sodium 692mg; Polyunsaturated Fat 3g; Fiber 7g; Monounsaturated Fat 8g; Cholesterol 33mg

• 2-4 Blue Ribbon smoked sausages, sliced
• 1 green pepper, cut into strips
• 1 red pepper, cut into strips
• 1 onion, sliced into thin rings
• 1 teaspoon oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red hot sauce
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• Flour tortillas
• Shredded lettuce
• Salsa
• Sour cream

COOKING DIRECTIONS

NUTRITION

Fat 9g; Carbs 7g; Protein 5g; Cholesterol 18g; Sodium 301mg

COOKING DIRECTIONS

NUTRITION

1 serving (1 cup) equals 622 calories, 37 g fat (17 g saturated fat), 147 mg cholesterol, 1,441 mg sodium, 47 g carbohydrate, 2 g fiber, 22 g protein.

COOKING DIRECTIONS

NUTRITION

1 serving equals 159 calories, 6 g fat (2 g saturated fat), 11 mg cholesterol, 498 mg sodium, 18 g carbohydrate, 2 g fiber, 7 g protein.

COOKING DIRECTIONS

COOKING DIRECTIONS

COOKING DIRECTIONS

COOKING DIRECTIONS

COOKING DIRECTIONS

COOKING DIRECTIONS

Heat an outdoor grill to medium heat.

Drain the pineapple, reserving the juice in a medium bowl.

Cut the Blue Ribbon Bacon slices in half. Wrap the bacon pieces around each mushroom. On 8 metal or soaked wooden skewers, alternate threading the pineapple chunks, bacon wrapped mushrooms, shrimp, Blue Ribbon Smoked Sausage, onion, and bell pepper.

In the bowl with the pineapple juice, add the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple extract, garlic powder, ground ginger and ground coriander. Whisk to combine. Reserve ⅔ cup for serving. Baste the top side of the kabobs with some of the remaining sauce.

Lightly oil the grill and transfer the kabobs to the grill, basted side down. Baste the opposite side of the kabobs, then close the grill. Cook until the vegetables are tender and the bacon is done, turning and basting occasionally with the sauce, about 10 minutes.

Serve with the reserved sauce.

COOKING DIRECTIONS

In 12-inch nonstick skillet, cook Blue Ribbon Bacon until crisp; drain on paper towel.

On 2 of the bread slices, place 1 slice provolone cheese, 3 slices of Blue Ribbon Bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.

Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.

Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.

COOKING DIRECTIONS

Preheat the oven to 350°F and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.

Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Add the Blue Ribbon sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.

Scrape the Blue Ribbon sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.

Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.

COOKING DIRECTIONS

Add olive oil to a 4-5 quart saute pan over medium high heat.

Fry the Blue Ribbon Smoked Sausage and onions.

Add garlic and cook until fragrant, about 30 seconds.

Add chicken broth, tomatoes, heavy cream, pasta, and seasonings.

Simmer for 15 minutes, or until pasta is tender.

Remove skillet from heat and stir in ½ cup cheese.

Top with remaining cheese and cover until cheese is melted, spotty brown, and bubbly.

Sprinkle with sliced scallions and serve.

This only makes 4 large servings, so if you are feeding a larger group or want leftovers, I’d recommend doubling the recipe, it’s well worth it! Enjoy!

COOKING DIRECTIONS

In a large cast iron skillet, heat 3 tablespoons oil over medium heat. Add the baby potatoes to the pan and season with salt and pepper. Saute until golden and cooked through, around 10-12 minutes, stirring regularly. Transfer potatoes to a plate and set aside.

In the same skillet with remaining tablespoon oil, brown the sliced Blue Ribbon Smoked Sausage on all sides for around 5 minutes over medium heat. Add garlic, onion and red bell pepper and season with red pepper flakes, Italian seasoning, salt, and pepper. Cook for 2 to 3 minutes, until softened. Deglaze with 1/4 cup stock, stir in the hot sauce and stir to coat the sausage and veggies.

Add the potatoes back to the skillet and mix everything together to reheat potatoes. Adjust seasoning, garnish with chopped fresh parsley and serve immediately with parmesan. Enjoy!

Note: You can pre-cook potatoes in boiling salted water for 8 minutes, this will quicken cooking time in the skillet and ensure an even golden crust on the potatoes.

COOKING DIRECTIONS

In large bowl, combine all ingredients; mix well. Cover; refrigerate at least 1 hour to marinate.

To serve, alternately thread cauliflower, cucumber, bell pepper and the Blue Ribbon Smoked Sausage onto eight 8-inch skewers. Discard remaining dressing.

COOKING DIRECTIONS

In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add Blue Ribbon Smoked Sausage and cook until golden, about 4 minutes, then add garlic and cook until fragrant, 1 minute more. Stir in crushed tomatoes, broth, and red pepper flakes and season generously with salt and pepper.

Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked and flavors start to meld, 18 to 20 minutes.

Stir in white beans and spinach and cook until spinach has wilted, 2 minutes more.

Serve with Parmesan.

COOKING DIRECTIONS

Combine all of the ingredients in a large, lightly greased slow cooker. Stir to mix well.

Cook on low for 6-8 hours.

Serve with shredded cheese and chopped green onions, for garnish, if desired.

COOKING DIRECTIONS

Set the Instant Pot or electric pressure cooker to sauté on high. Heat the oil in the pot.

Slice the Blue Ribbon Smoked sausage into 1/4 inch rounds and place in the pot, cooking until browned on each. Remove sausage from the pot and set aside.

Add the macaroni, water, mustard powder, salt, and pepper to the pot.

Place the lid on the pressure cooker and set to sealing.

Cook on manual pressure for 3 minutes.

Quick release the pressure and remove the lid.

Turn the pressure cooker to sauté and stir in the evaporate milk.

Stir in the cheese, one handful at a time, until it’s all melted and combined.

Stir the sausage into the macaroni and cheese, top with parsley, and serve.

Combine veggies and Blue Ribbon Smoked Sausage in a large resealable bag. Set aside.

In a small bowl, whisk all marinade ingredients until smooth. Pour into bag with veggie/sausage mixture, seal bag, and turn several times to coat veggies. Refrigerate veggies 1-2 hours.

Once veggies have marinated, remove from the bag and discard the marinade. Heat a grill to medium-high heat. Place nonstick tin foil on heated grill and evenly spread veggie/sausage on top.

Toss and stir veggies and sausage occasionally on grill until veggies are tender and browned, about 10 minutes. Serve veggies and sausage warm from the grill!

In a heavy bottom pan such as a dutch oven, add 1 tablespoon of oil and heat up over medium-high heat.
Once hot, add Blue Ribbon Smoked Sausage and let brown on both sides.

Add the onion, garlic, and bell peppers. Cook until softened, about 3 minutes.

Add the rice and slightly toast it in pan before adding the tomato sauce. Add tomato sauce and chicken broth and seasonings. Bring to a boil then reduce to a simmer, cover and let cook for 20-25 minutes, or until rice is done.

Cook pasta according to package directions until just al dente; drain.

While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.

Whisk in chicken broth until smooth, then stir in half and half.

Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.

Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.

Slice Blue Ribbon Smoked Sausage into ¼ inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.

Preheat broiler. Pour the pasta mixture into a lightly greased, 9×13 inch baking dish. Top with remaining mozzarella cheese.

Broil for 2-3 minutes, or until cheese is bubbly and golden.

Preheat oven to 350°F.

In a Dutch oven, cook Blue Ribbon Bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.

Add onion to bacon drippings and cook until soft.

Add garlic and Blue Ribbon Smoked Sausage and cook until sausage is browned.

Stir in remaining ingredients. Bring to a simmer. Place Dutch oven, uncovered, in oven and cook for 45 to 55 minutes, until thick.

Preheat the oven to 425°F.

To prepare creole seasoning, combine 2 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon cayenne and next 5 ingredients, stirring until well-blended.

To prepare dressing, heat the oil in a large skillet over medium-high heat and add the Blue Ribbon Smoked Sausage. Cook, stirring as needed until browned, about 3 minutes. Add onion, scallions, celery, bell pepper and garlic, and cook 5 minutes longer until the vegetables have softened. Remove from heat.

Add the crumbled corn bread to a large bowl. Stir in the sausage mixture, 1 tablespoon creole seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne and chicken broth. Mix thoroughly.

Brush a 12-in. skillet or casserole dish with some of the melted butter. Drizzle the remaining butter over the corn bread mixture and stir to combine. Transfer the mixture to the skillet and bake for 1 hour and 30 minutes, stirring and scraping the bottom with a wooden spoon to keep it from sticking, every 20 minutes, until browned on top. Garnish with chopped scallions, if desired, and let stand for 10 to 15 minutes before serving.

Preheat oven to 350°F. In a Dutch oven, heat oil over medium-high heat. Add peppers and onion; cook and stir until peppers are crisp-tender. Stir in garlic; cook 1 minute longer.

Add potatoes, broth, bouillon and pepper. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or just until potatoes are tender. Remove from heat; stir in stuffing cubes and chopped Blue Ribbon Smoked Sausage.

Transfer to a greased 13×9-in. baking dish. Bake 18-22 minutes or until golden brown.

Spread one side of each slice of bread with a Tablespoon of butter.

On the opposite sides of the bread, spread 2 Tablespoons of cream cheese and top with the shredded cheese.

Slice the Blue Ribbon Smoked Sausage into three pieces lengthwise and cook in a small skillet over medium heat for 2-3 minutes, or until heated through.

Place the sausage on the cheese and bread and fold everything together, butter sides facing out.

Place the sandwich in the same skillet over medium heat and cook covered on each side for 2-3, or until golden brown. Serve immediately.

Cook pasta following package directions; drain, rinse, and set aside.

In a large saucepan or skillet, cook the Blue Ribbon Smoked Sausage with onion and bell pepper until onions are translucent. Remove the sausage mixture to a plate and set aside.

Heat oven to 350°F. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.

Melt 2 tablespoons of butter in the same skillet over medium heat; stir in flour until blended. Gradually add the milk and Creole seasoning. Cook, stirring constantly until thickened. Add the cheese and stir until melted. Taste and add salt and pepper, as needed. Stir in the drained pasta and sausage mixture. Spoon into the prepared casserole. Sprinkle bread crumbs over the top of the casserole.

Bake for 30 minutes, or until topping is browned and casserole is bubbly.

Cut sausage diagonally in half and slice sausage into 1/4-inch slices.

Add sausage and desired seasoning to a large skillet; cook and stir 4-5 minutes over medium heat until lightly browned.

Heat tortillas according to package directions. Place 1/2 cup sausage mixture into tortilla and fill with desired toppings.

Preheat oven to 375°F. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans.

Roast 20-25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat.

In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced Blue Ribbon Smoked Sausage; sauté until the vegetables are tender and sausage is lightly browned.

Stir the flour into the vegetable mixture until smooth and well-blended; stir in green onions, parsley, basil, salt, and pepper. Continue cooking, stirring, for 1 minute. Blend in the chicken broth.

Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender.

Stir in the heavy cream and continue cooking until heated through.

Preheat oven to 425°F.

Arrange the sausages, pepper and onions in a single layer on a baking sheet.

Drizzle the olive oil over the sausage & vegetables and sprinkle salt and pepper.

Bake for 20-25 minutes until the sausages are brown and the vegetables are cooked.

Cut sausages into 3rds and add to buns.

Top with veggies and mustard (if desired)

Heat olive oil in a large skillet over medium. Add bell peppers, onion and fajita seasoning; cook, stirring, until peppers are very soft, about 20 minutes. Stir in garlic, tomato and Blue Ribbon Smoked Sausage; cook 2 minutes.

Spread sausage mixture on top half of tortillas. Top mixture with cheese; fold bottom over top. Heat lightly oiled skillet over medium and add quesadillas, two at a time. Cook, flipping once, until cheese is melted and tortilla is golden brown, about 2 minutes per side. Slice into wedges; serve warm with sour cream, chopped cilantro, salsa and lime wedges.

Preheat oven to 350°F. Spray or grease 9 x 13 or similar size baking dish.

In a medium skillet, melt 1 tablespoon of butter. Over medium-high heat, saute the onions and green pepper until tender, about 3-5 minutes. Set aside.

In the bottom of a large bowl, mix the sour cream with paprika, salt, pepper, nutmeg and cayenne until distributed. Melt remaining butter and add the bowl along with Blue Ribbon Smoked Sausage, potatoes, cheese, and sauteed vegetables. Stir to combine.

Spread the mixture evenly in the prepared pan. Bake 40 – 45 minutes until golden brown.

Cool casserole 5 minutes before cutting and serving.

Add olive oil to a 5 quart saute pan over medium high heat. Add onions and Blue Ribbon Smoked Sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.

Add chicken broth, tomatoes (undrained), milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender and most of the liquid is absorbed.

Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve. (You could also broil for a couple of minutes to melt the cheese).

Heat the olive oil in your pot (you need a wide shallow pan) over medium-high heat, then add the Blue Ribbon Smoked Sausage. Cook until well browned on all sides, then remove from the pan and set aside.

Reduce the heat to medium. Add the onions and salt and stir, scraping up any brown bits from the bottom of the pan. Once the onions have caramelized a bit (about 5 minutes), add the apples, caraway and thyme, and stir well to combine; let them sauté for another few minutes.

Add the cabbage and stir until combined, adding a little extra olive oil as needed. Once the cabbage has cooked down slightly, add the beer to deglaze, and cook for a few more minutes until the sauce is reduced and the alcohol has cooked off. Add the apple cider vinegar and sausages back to the pan, and sauté for another minute.

Serve with crusty bread and a large dollop of grainy mustard.

In a large skillet, cook Blue Ribbon Hickory Smoked Bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.

On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment paper-lined baking sheet. Prick with a fork.

Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.

Bake at 425°F for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.

Reserve (set aside) 1 cup halved tomatoes and 1 tablespoon chopped cilantro.

Combine remaining ingredients in a large (12″) braising pan or Dutch oven over medium-high heat. Cover and bring to a boil. Once water is boiling, remove the lid and cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when the pasta is finished cooking.

Add remaining tomatoes and cilantro and toss to combine.

Serve and enjoy!

Note: You can substitute green chiles for the jalapeños or leave out the jalapeños completely. You can also finish the sauce with 4 ounces of cream cheese stirred into the pasta. It will help cool down the spiciness and also add a nice creaminess to the pasta.

Preheat grill or oven to 350°F.

Grill the sausage and peppers until heated through and you get grill marks, about 5-10 minutes. Remove from grill, slice sausage, and chop peppers. Grilling is an optional step, you can use the raw peppers, and un-grilled sausage since it is already fully cooked, the grill just adds great flavor and heats everything through.

Meanwhile, spread the BBQ sauce evenly between the 2 flatbreads. Add chopped scallions, and sprinkle with half of the gruyere cheese. Top with sausage, cooked crumbled bacon, and peppers. Top with remaining gruyere and mozzarella.

Grill or bake flatbreads until cheese is melted, and crust is crisp. Watch closely to avoid burning the bottom of the flatbreads on the grill. If using a fresh dough crust, baking times will vary.

Slice and garnish with fresh parsley or cilantro if desired. Enjoy!

Preheat your oven to 400°F.

Place a large skillet or Dutch oven over medium-high heat. Once it is hot add the diced Blue Ribbon Smoked Sausage and vegetables along with the butter. Sauté for about 5-6 minutes until the vegetables have softened.

Remove the pan from the burner. Pour in the chicken broth and stir in the stuffing mix. Set aside.

Coat the cups in a muffin tin with non-stick cooking spray.

Beat two eggs and gently stir into the muffin mixture.

Scoop the mixture into the muffin cups. Use you hands to tuck and stray pieces in.

Bake for 15-20 minutes, until top is starting to crisp.

Remove the stuffing muffins from the pan and let them cool a few minutes before serving.

For the Brine:
Combine brine ingredients in a large bowl and stir until salt and sugar dissolve. Submerge the turkey, cover the bowl and refrigerate 24 hours. When ready to cook, remove turkey from brine, discard the brine and pat the turkey dry with paper towels.

For the Turkey when ready:
Set oven to 340°F and spray a rimmed baking sheet and metal cooking rack with non-stick cooking spray. Set the rack over the tray.

Set the turkey on a cutting board and wrap bacon around the turkey. Be sure to cover the entire exposed surface, of the turkey, and secure the Blue Ribbon Bacon in-place with toothpicks.

Place the turkey on the rack, bacon-side up.

Roast the turkey 60 minutes at 340°F. Test the internal temperature of the turkey (the temperature should be 160°F on an instant-read thermometer).

If the turkey isn’t fully cooked, rotate the turkey and bake an additional 15-30 minutes or until the internal temperature reaches 160°F.

*If the bacon isn’t browned, set the oven to broil and cook the turkey just long enough to crisp the bacon.

Transfer the turkey to a cooling rack and remove the toothpicks.

Let the turkey rest 15 minutes before slicing.

Preheat oven to 350°F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.

While potatoes are baking, heat a large skillet over medium heat. Add Blue Ribbon Bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.

Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!

COOKING DIRECTIONS