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2023 Braum’s Holiday Recipes

Banana Split Ice Cream Cake

Ingredients

  • 7 Braum’s ice cream sandwiches
  • 1 three-pint carton Braum’s Neapolitan ice cream
  • ½ cup Braum’s hot fudge
  • ½ cup Braum’s hot caramel
  • 1 can Braum’s whipped cream
  • 1banana, peeled and sliced Braum’s Cherries (optional)
  • Chopped almonds, optional

Instructions

  1. Line the bottom and sides of a 9-inch spring form pan with parchment paper and place in the freezer to chill.
  2. Next, cut each ice cream sandwich into quarters. Remove the pan from the freezer and line the outside of the pan with the ice cream sandwich quarters. Place the pan back into the freezer so the ice cream hardens again.
  3. Remove the Neapolitan ice cream from freezer and allow to soften for next step. Once softened, remove the pan from the freezer and fill the center with the softened ice cream. Cover and freeze until very firm, at least 2 hours.
  4. Warm the hot fudge and caramel for 20 to 40 seconds in the microwave, then stir. Remove the cake from the pan and transfer to a serving plate. Pour the fudge and caramel sauce on the center of the cake and spread to the edge of the ice cream .Top with the whipped cream, then layer the banana slices around the edge. Top with cherries. You can also add almonds
  5. You can place the plate back in the freezer a few minutes to harden everything up a little, then remove and serve immediately.

Greek Yogurt Cookie Dip

Ingredients

  • 10 oz. Braum’s plain Greek yogurt
  • 2 Tbsp. peanut butter
  • 2 Tbsp. Braum’s honey
  • ½ tsp. vanilla or almond extract
  • 4 Tbsp. mini chocolate chips or toffee bits Fruit, pretzels, etc. to serve with dip

Instructions

  1. In a small mixing bowl, combine Greek yogurt, peanut butter, honey, and vanilla extract. Mix until smooth.
  2. Mix in 3 tablespoons mini chocolate chips or toffee bits.
  3. Top cookie dough dip mixture with remaining tablespoon of chocolate chips or toffee bits.
  4. Serve immediately or refrigerate until ready to serve.
  5. Serve with fruit, pretzels, etc.

Chili Cheese Dog Ring

Ingredients

  • ¾ lb. ground beef
  • ½ cup yellow onion, chopped
  • 8 oz. tomato sauce
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. garlic powder Salt and pepper, to taste
  • 1 Schwab hot dog, thinly sliced
  • 1 Schwab jalapeño cheddar sausage, thinly sliced
  • 1 Schwab bratwurst, thinly sliced
  • 1 cup Braum’s shredded cheddar cheese, divided
  • 2 (8oz.) cans refrigerated crescent rolls
  • 2 Tbsp. green onions, chopped (optional)

Directions

  1. Preheat oven to 350ºF. Coat a 12-inchpizza pan with cooking spray.
  2. In a large skillet over medium-high heat, cook beef and onion until meat is browned; drain.
  3. Stir in tomato sauce, chili powder, cumin, garlic powder, salt and pepper; mix well. Add the hot dog, sausage and brat and heat. Remove from heat and stir in ½ cup cheese; set aside
  4. Unroll crescent rolls. Place wide end of triangles in center of pizza pan, forming a ring, overlapping dough as necessary. Spoon meat mixture into center of each triangle. Bring the smaller ends of the triangles over meat, tucking the ends under.
  5. Bake 20 minutes; sprinkle the top with the remaining ½ cup cheese and bake 5 more minutes, or until melted. Remove, top with green onions (optional),and serve.

Philly Cheesesteak Quesadilla Recipe

Ingredients

  • 2 lbs. Braum’s beef ribeye or top round steak, thinly sliced
  • 2 Tbsp. olive oil, divided
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. white vinegar Salt and pepper, to taste
  • 8 oz. mushrooms, diced
  • ½ red onion, sliced
  • ½ red pepper, diced
  • ½ green pepper, diced
  • 2 garlic cloves, minced
  • 5tsp. Braum’s mayo, optional
  • 5 flour tortillas, large/burrito-sized
  • 2 cups Braum’s shredded mozzarella cheese

Instructions

  1. In a medium bowl, combine the meat, 1 Tbsp. olive oil, vinegars, salt and pepper. Mix well to coat all the meat evenly. Let marinate for at least one hour. Can marinate overnight for a stronger flavor.
  2. Heat a large skillet, add the meat. Season with a little more salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.
  3. Then, add in the onion, mushrooms and peppers. Sauté vegetables in the same skillet until tender, adding another teaspoon of oil if needed.
  4. Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated. Can cook a little longer to make the meat soft.
  5. Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with desired amount of cheese and close the tortilla.
  6. Heat a skillet over medium heat. To get a good crisp tortilla, add a little oil or butter to the pan. Place the tortilla in the hot pan and heat until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.

Dill Pickle Chicken Salad Sandwiches

Ingredients

Chicken salad

  • 3 chicken breasts, cooked and chopped
  • 1½ cups pickle slices, chopped
  • ½ cup green onions, sliced
  • 4 oz. cream cheese, softened
  • ½ cup Braum’s mayonnaise
  • ½ cup Braum’s cottage cheese
  • 2 Tbsp. dill pickle juice from jar
  • 1 tsp. dried dill
  • 1 Tbsp. garlic powder Salt and pepper, to taste Braum’s Hawaiian rolls or bread for serving

Instructions

  1. Combine the chicken, dill pickles, and green onion in a mixing bowl.
  2. In a separate bowl combine the cream cheese, mayonnaise, dill pickle juice, dill,garlic powder, salt and pepper. Pour over the chicken salad and stir together until well combined.
  3. Let the chicken salad refrigerate for at least 2 hours before serving.
  4. Serve on Braum’s Hawaiian rolls or Artisan breads.

Firecracker Corn Salad

Ingredients

Salad:

  • 3 bags frozen sweet corn(10 oz. each), thawed
  • 1 lb. Braum’s bacon, cooked and chopped
  • ¼ cupgreen onions, chopped
  • 3 jalapeños, seeded and diced
  • 1 ½ cups homemade Ranch dressing
  • 1½ cups Braum’s shredded cheddar cheese
  • Juice of 1 lime
  • 1 tsp. garlic powder, Salt and pepper, to taste

Ranch Dressing:

  • 1½ cup Braum’s mayonnaise
  • ½ cup Braum’s sour cream
  • ⅓ cup Braum’s A2 whole milk
  • ¼ cup Braum’s A2 buttermilk
  • ¼ tsp. onion powder
  • 2 cloves garlic, minced
  • 2 Tbsp. lemon juice
  • 1 tsp. fresh dill Salt and pepper, to taste

Directions

Ranch Dressing:

  1. In a large bowlor blender, combine all ingredients for the dressing,blend orstir and setaside.

Salad:

  1. In a large bowl, combine all the salad ingredients.
  2. Add the dressing. Stir until ingredients are completely mixed and coated in dressing. Chill for 30 minutes and serve.

Pizza Pasta Salad

Ingredients

  • 16 oz.bowtie pasta
  • 2 Tbsp. basil pesto
  • 1 cup Italian dressing
  • 3-5 oz. pepperonis; quartered
  • 3-5 oz. salami; quartered
  • 1 cup Braum’s shredded mozzarella cheese
  • ½ cup Braum’s shredded cheddar cheese
  • ½ cup shredded Parmesan cheese
  • 12 oz. cherry tomatoes ;halved
  • Optional add-ins: black olives, pepperoncini’s, bacon, mushrooms

Instructions

  1. Cook pasta according to the package directions. Drain and rinse with cold water to cool.
  2. In a large bowl, mix together the pasta, pesto and Italian dressing. Mix until the pasta is evenly coated.
  3. Add the remaining ingredientsand combine.
  4. Cover and refrigerate until you are ready to serve.

Loaded Baked Potato Salad

Ingredients

  • 4-5 lbs. Idaho potatoes
  • 1-2 Tbsp. olive oil
  • 3Tbsp. apple cider vinegar
  • 1 cup Braum’s mayonnaise
  • 16 oz. Braum’s sour creamSalt and pepper, to taste
  • 1 lb. Braum’s bacon, cooked and chopped
  • 6 green onions, chopped
  • 1 ½ cups Braum’s shredded cheddar cheese

Directions:

  1. Preheat the oven to 400° F.
  2. Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightlycoat with olive oil, sprinklewithsalt, and cook for 50-60 minutes or until soft.Remove from the oven and let cool. Cut into chunks and drizzle with apple cider vinegar.
  3. In a small bowl, combine the mayonnaise and sour cream. Season with salt and pepper.
  4. Pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion,and cheddar cheese. Combine the ingredients together. Season with more salt andpepper, if needed.Refrigerate for a few hours, or until everything is chilled,andserve.

Deviled Egg Dip

Ingredients

  • 6 large Braum’s eggs,hard-boiled, peeled and cut in quarters
  • ½ cupBraum’smayonnaise
  • 2 tsp. yellowmustard
  • 1 tsp. Dijon mustard
  • 1 Tbsp. ranch
  • Salt & pepper,totaste
  • Vegetables, crackers or bread for dipping

Directions:

  1. In a food processor or blender, combinethe eggs, mayo, mustards, ranch, and saltand pepper; process until smooth.
  2. Refrigerate until ready to serve.
  3. Cut and arrange vegetables, crackers, etc. on a serving tray and place the dip in asmall bowl to serve.
  4. Top with a sprinkling of paprika

Southwest Breakfast Casserole

Ingredients

  • 3 large Idaho potatoes (1lb.), diced
  • 1 lb. Braum’s hot breakfast sausage
  • ½ yellow onion, diced
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 2 jalapeños, seeded and one dicedand one slicedthinly
  • 8 oz. cream cheese
  • 2 cups Braum’s shredded Mexicancheese, divided
  • 12 large eggs
  • 2-3 oz. Braum’s A2whole milk
  • 1 small avocado, sliced
  • 1 cup hot pico

Instructions

  1. Pre-heat the oven to 325°F.
  2. Boil the diced potatoes in a pot ofwater until forktender.
  3. Brown the sausage with the onionuntil cooked through. Drain andreturn to pan. Then, add in the dicedbell peppers anddicedjalapeño.Cook 2-3 minutes.
  4. Add in the cream cheese and cookuntil combined.
  5. Spray a 9” x 13” baking dish withcooking spray.
  6. Place the potatoes in the bakingdish. Top with sausage mixture andhalf the shredded cheese.
  7. In medium bowl, beat eggs, milk, saltand pepper until blended. Pour overpotato and sausage mixture.
  8. Bake uncovered 55 to 60 minutes oruntil knife insertednear centercomes out clean.
  9. Remove from the oven, top with theremaining 1 cup of cheese andjalapeño slices.
  10. Bake 2 more minutes, until thecheese melts. To serve, cut into 10squares and serve with salsa andavocado.
  11. This can be prepared the nightbefore and refrigerated. When readyto bake, remove from the refrigeratorand let come to room temperature.

Greek Yogurt Tart

Servings 6

Ingredients

Granola Crust

  • 4 packets (1 cup total) of maple brown sugar oatmeal instant oatmeal
  • ¾ cup Griffin’s maple syrup
  • ¼ tsp. cinnamon
  • 4 Tbsp. Braum’s unsalted butter
  • 1tsp. vanilla extract

Yogurt Filling

  • ¼ cup Braum’s apple juice
  • 2 packets (1 oz. each)unflavored gelatin
  • 4 cups Braum’s Greek yogurt (plain or flavored)
  • 1 tsp. vanilla extract
  • Fruit to top tart

Instructions

Granola Crust

  1. Preheat the oven to 350°F andline a 6″ spring form pan with parchment paper.In a medium bowl, stir together oats, syrup,butter,cinnamonand vanilla. Press intothe bottom of the prepared pan and bake for 15-20 minutes, until dry and lightgolden brown
  2. Set aside to cool to room temperature.

Filling

  1. Add juice to a small bowl and sprinkle gelatin over top. Let sit a couple of minutes.Microwave for 15-20 secondsthenstir until dissolved.
  2. Pour yogurt into a medium bowl.
  3. Whisk gelatinand vanillainto the yogurt until it is evenly incorporated. Spreadontocooled crust and smooth the top.
  4. Cover lightly with plastic wrap or foil and refrigerate for at least 6 hours or until set.Serve with fresh fruit and other toppings as desired

2023 Spring and Summer Recipes

Greek Yogurt Tart

Southwest Breakfast Casserole

Deviled Egg Dip

Loaded Baked Potato Salad

Pizza Pasta Salad

Firecracker Cron Salad

Dill Pickle Chicken Salad Sandwiches

Philly Cheesesteak Quesadilla Recipe

Chili Cheese Dog Ring

Greek Yogurt Cookie Dip

Banana Split Ice Cream Cake

2022 Braum’s Holiday Recipes

Overnight Cinnamon Apple Toast Bake

Scrambled Egg Breakfast Sliders

The Perfect Sausage Stuffing

Smoked Bacon Ranch Cheese Ball

Carmelized Onion & Bacon Pull-apart Bread

Steak & Blue Cheese Bruschetta

Slow Cooker Pulled Chicken

Creamy Bacon & Shrimp Pasta

Meatball Chili With Dumplings

Eggnog Fudge

Fudge Sundae Pie

Carmelized Onion & Bacon Pull-Apart Bread

Ingredients

  • 1⁄4 lb. Braum’s bacon (3-4 slices), cut in 1⁄4 inch pieces
  • 3 large onions, thinly sliced
  • 1 stick Braum’s unsalted butter 2 tsp. fresh thyme, chopped
  • 1⁄2 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 1⁄2 lb. loaf of sourdough bread
  • 4 oz. smoked gouda, shredded
  • 4 oz. Braum’s shredded mozzarella 2 Tbsp. green onion, finely chopped

Instructions

  1. Preheat the oven to 350°F. Prepare a 10 inch cast iron skillet or baking sheet lined with parchment paper.
  2. In a large skillet, cook the bacon on medium-high heat until done and transfer to a plate. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the bits on the bottom of the pan until the onions release their juices and are golden brown and caramelized, about 30 – 45 minutes (if the onions begin to brown before they soften, stir in a little water, lower the heat and return to cooking).
  3. In a medium bowl, combine the butter, thyme, garlic, 1 tsp. salt and 1 tsp. freshly ground black pepper. Then, stir in the onions until the butter melts and becomes saucy.
  4. Meanwhile, with a large serrated knife, shave 1⁄4 inch off the bottom crust of the bread. Make 1-inch wide crosshatch cuts across the top of the bread, 3⁄4 of the way through to the bottom. Place the bread in the cast iron skillet or on the prepared baking sheet. Spoon 3⁄4 of the onion mixture into all of the slits.
  5. In a small bowl, mix together the gouda and mozzarella cheese. Then, stuff 3⁄4 of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese (the bread will be very stuffed and messy). Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes.
  6. Turn broil on and broil for 5 minutes or until cheese starts to brown slightly. Garnish with bacon and green onions. Serve immediately.

Eggnog Fudge

Ingredients

  • 1⁄2 cup Braum’s unsalted butter, softened
  • 3⁄4 cup Braum’s eggnog
  • 2 cups granulated sugar
  • 1 1⁄2 cups white chocolate chips 3⁄4 cup marshmallow creme
  • 1⁄2 tsp. nutmeg
  • 2 tsp. vanilla
  • 1⁄4 tsp. salt

Instructions

  1. Line an 8×8 inch baking dish with parchment paper.
  2. In a medium saucepan, add butter, eggnog, and sugar. Bring to a boil over medium heat, stirring constantly until it reaches 225°F (use a candy thermometer).
  3. Once it reaches temp, add white chocolate chips and stir until melted. Then, add in the marshmallow creme, vanilla and nutmeg stirring until smooth.
  4. Pour into the prepared baking dish and sprinkle the top with nutmeg and salt. Let it set for up to 3 hours. Remove from dish and cut into 1-inch squares.

Meatball Chili with Dumplings

Ingredients

  • 1 large Braum’s egg, beaten
  • 1 cup yellow onion, chopped & divided 1⁄4 cup dry bread crumbs
  • 3 tsp. chili powder, divided
  • 1 lb. Braum’s ground beef
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. canola oil
  • 2 1⁄2 cups beef broth
  • 1 cup diced tomatoes
  • 1 garlic clove, minced
  • 1 package of Frontier Soups – Chili Mix

Dumplings

  • 1 1⁄2 cups biscuit baking mix
  • 1⁄2 cup yellow cornmeal
  • 3⁄4 cup Braum’s whole milk
  • 1 tsp. green onions, minced
  • 1 tsp. red pepper flakes

Instructions

  1. In a large bowl, combine egg, 1⁄4 cup onion, bread crumbs and 1 tsp. chili powder; mix in the beef. Once combined, shape into twelve 11⁄2 inch meatballs. Roll in flour.
  2. Heat oil in a large dutch oven, brown meatballs and drain on paper towels. Wipe dutch oven clean with a paper towel. Add broth, tomatoes, garlic, soup mix, and the remaining onion and chili powder; stir to combine. Add meatballs. Cover and cook over low heat for about 20 minutes.
  3. In a large bowl, combine dumpling ingredients. Drop by spoonfuls into chili; cook on low, uncovered, for 10 minutes or until a toothpick inserted in the dumpling comes out clean.
  4. Sprinkle with minced green onions and red pepper flakes, serve immediately.

Creamy Bacon & Shrimp Pasta

Ingredients

  • 1 lb. fettuccine pasta
  • 1⁄2 lb. Braum’s bacon
  • 1 lb. medium pre-cooked shrimp, thawed Salt & pepper, to taste
  • Paprika, to taste
  • Red pepper flakes, to taste
  • 2 Tbsp. Braum’s unsalted butter
  • 1⁄2 yellow onion, (medium), finely chopped 3 cups baby spinach
  • 1 garlic clove, minced
  • 2 cups Braum’s heavy whipping cream
  • 2 Tbsp. lemon juice
  • 1⁄2 cup shredded Parmesan cheese

Instructions

  1. Add pasta to a pot of boiling water with 1 Tbsp. salt and cook according to package instructions until al dente. When pasta is done, ladle out 1⁄2 cup of the pasta water to use later and drain the remaining water.
  2. Prepare the bacon, shrimp and sauce while the pasta is cooking. Place a large, non-stick pan over medium-high heat. Cook your bacon to desired crispness, remove from pan and let cool on a plate. Drain all but 2 Tbsp. of the grease.
  3. Season shrimp with salt, black pepper, paprika and red pepper flakes to taste.
  4. Add shrimp in a single layer just to lightly brown the outside (about 30 seconds to a minute). Set aside.
  5. In the same hot pan, add 2 Tbsp. butter with the finely chopped onion and sauté until soft and golden (3-5 minutes), stirring often. Add spinach and minced garlic, sauté for another minute until fragrant and spinach has wilted.
  6. Stir in 2 cups cream, bring to a light boil then simmer for 2 minutes.
  7. Add in the lemon juice and 1⁄2 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling, then turn off the heat and season the sauce with more salt, pepper, and paprika to taste.
  8. Stir in the drained pasta, the reserved 1⁄2 cup of pasta water, bacon, and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of parmesan cheese and some freshly cracked black pepper.

PORK CHOPS WITH DIJON CREAM SAUCE

Ingredients

  • 4 Braum’s boneless pork chops
  • Salt & pepper, to taste
  • 2 Tbsp. Braum’s unsalted butter
  • 2 tsp. olive oil

Dijon Cream Sauce

  • 1 Tbsp. Braum’s unsalted butter
  • 2 tsp. minced garlic
  • 1 cup low-sodium chicken broth
  • 2 Tbsp. Dijon mustard
  • 1 cup Braum’s heavy whipping cream
  • 1 tsp. paprika Salt & pepper, to taste Parsley

Instructions

  1. Preheat oven to 425°F.
  2. Generously season pork chops with salt and pepper on both sides.
  3. In a large skillet over medium-heat, melt butter. Drizzle oil into the pan.
  4. Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
  5. To prepare the sauce, add butter to the pan. Once melted, stir in garlic for 1-2 minutes until fragrant.
  6. Add chicken broth. Whisk in Dijon mustard, then cream. Stir in salt, pepper and paprika.
  7. Return pork chops to the pan, spoon sauce over the pork chops, then transfer to the oven.
  8. Bake for 10 minutes. Spoon liquid from the pan over the pork chops. Bake another 10-15 minutes or until pork is cooked through and sauce has thickened.
  9. Spoon more sauce over the pork chops, garnish with black pepper and parsley, if desired, and serve.

Slow Cooker Pulled Chicken

Ingredients

  • 2 lbs. Braum’s boneless skinless chicken breasts (about 4)
  • 1⁄2 tsp. chili powder
  • 1⁄2 tsp. smoked paprika
  • 1⁄4 tsp. cayenne pepper
  • Salt & pepper, to taste
  • 1⁄2 yellow onion, grated with juice
  • 1 garlic clove, minced
  • 1 1⁄2 cups Head Country BBQ® sauce, divided
  • 2 Tbsp. A1® steak sauce
  • 1 pkg. Braum’s hamburger buns Sliced red onion & pickles

Instructions

  1. Place chicken in slow cooker.
  2. In a small mixing bowl, whisk together chili powder, paprika, cayenne pepper, salt and pepper. Pour over chicken and add grated onion and minced garlic. Toss well to evenly coat chicken with spices.
  3. Evenly pour 3⁄4 cup BBQ sauce over the chicken. Cover and cook on low heat for 4-6 hours or until chicken shreds easily.
  4. Transfer chicken to a cutting board, reserve liquid from the slow cooker. Skim fat from the liquid and discard. Let chicken cool and then shred.Return shredded chicken to slow cooker.
  5. In a microwave-safe bowl, heat the remaining 3⁄4 cup BBQ sauce with 2 Tbsp. steak sauce for 1-2 minutes.
  6. Pour 3⁄4 cup of the reserved liquid and the BBQ sauce mixture over the chicken then toss to coat evenly. Serve the pulled BBQ chicken on hamburger buns with sliced red onions and pickles.

Steak & Blue Cheese Bruchetta

Ingredients

  • 5 Tbsp. olive oil, divided
  • 1 large sweet onion, halved & thinly sliced
  • 1 cup grape tomatoes, halved
  • 1⁄2 tsp. kosher salt, divided
  • 1⁄4 tsp. freshly ground pepper
  • 6 oz. cream cheese, softened
  • 3⁄4 cup crumbled blue cheese
  • 1 tsp. garlic powder
  • 1⁄2 tsp. red pepper flakes
  • 8 slices Braum’s frozen garlic bread
  • 2 (8 oz.) beef ribeye steaks
  • 1 1⁄2 tsp. Montreal steak seasoning
  • 2 Tbsp. balsamic vinegar

Instructions

  1. Preheat oven to 400°F.
  2. In a large skillet, heat 2 Tbsp. oil over medium-high heat; sauté onion until softened. Reduce heat to medium-low; cook until golden brown and carmelized, 25-30 minutes, stirring occasionally.
  3. Toss tomatoes with 1 Tbsp. oil, 1⁄4 tsp. salt and
    1⁄4 tsp. pepper; spread on a baking sheet. Roast in oven until softened, 10-15 minutes. Remove and stir tomatoes into onion, mashing lightly.
  4. In a small bowl, mix cream cheese, blue cheese, garlic, red pepper flakes and the remaining salt.
  5. Half the frozen garlic bread slices and cook according to package instructions. Remove and let cool slightly.
  6. Sprinkle steaks with steak seasoning. Grill over medium heat until meat reaches desired doneness. Let stand 5 minutes before slicing.
  7. To serve, spread toast halves with cheese mixture; top with steak and onion mixture. Drizzle with balsamic vinegar.

Smoked Bacon Ranch Cheese Ball

Ingredients

  • 1⁄2 cup almonds, chopped
  • 4 slices Braum’s bacon, cooked, chopped & divided
  • 2 Tbsp. parsley, chopped & divided
  • 2 Tbsp. green onions, thinly sliced & divided
  • 2 (8 oz.) pkg. cream cheese
  • 1 1⁄4 cup Braum’s sharp cheddar cheese, finely grated
  • 2 Tbsp. Ranch dressing seasoning mix
  • 1⁄2 tsp. red pepper flakes
  • 1 1⁄2 tsp. Worcestershire sauce
  • Crackers, chips, veggies, etc. for dipping

Instructions

  1. In a small mixing bowl, combine the chopped almonds, half of the chopped bacon, 1 Tbsp. of parsley, and 1 Tbsp. of green onions; set aside.
  2. Using a stand mixer with the paddle attachment, combine the cream cheese, grated cheddar cheese, ranch seasoning, red pepper, Worcestershire sauce and reserved bacon, parsley and green onion. Beat on medium speed for 1 minute.
  3. Cover with plastic wrap and chill for 30 minutes.
  4. Form the mixture into a ball and roll it in the almond mixture to cover the ball entirely. You may need to pat some of the nuts into the areas that aren’t covered.
  5. Cover the cheese ball in plastic wrap and refrigerate for 30 minutes or until ready to serve.
  6. Serve with chips, crackers, veggies or any other items you like!

The Perfect Sausage Stuffing

Ingredients

  • 16 oz. Braum’s buttermilk bread 1 Tbsp. olive oil
  • 1 lb. Braum’s pork sausage
  • 1⁄2 cup Braum’s
  • unsalted butter
  • 2 cups onions, diced
  • 1 cup celery, diced
  • 1 cup apples, diced
  • 2 Tbsp. garlic, minced
  • 2 Tbsp. fresh sage, chopped
  • 1 Tbsp. fresh thyme
  • 2 large Braum’s eggs, lightly beaten 1 tsp. kosher salt
  • 1⁄2 tsp. ground black pepper
  • 2 1⁄2 cups low sodium chicken broth 1⁄2 cup dried cranberries

Instructions

  1. Cut the bread into 1⁄2-inch cubes and toast in the oven at 230°F for 30-60 minutes. Stir halfway through. Remove from the oven and let cool for 15-20 minutes.
  2. Spray a 9×13 inch baking pan with oil or non-stick spray and set aside.
  3. In a large skillet, heat the olive oil over medium-high heat and add the sausage. Crumble and stir until browned then remove the sausage from the pan and transfer to a plate. Keep the fat from the sausage in the pan.
  4. Reduce the heat to medium, add the butter to the skillet, and melt. Add the onions, celery and apples and cook for 5 minutes. Add the garlic, sage and thyme and cook for 1 minute. Remove the skillet from the heat and set aside.
  5. In a large bowl, whisk together the eggs, salt and pepper. While whisking, add the chicken broth and continue whisking until it’s well mixed. Set aside.
  6. In a large bowl, toss the bread with the sausage and onion mixture (including all of the butter) and cranberries. Pour the egg mixture over it and stir well until the bread is evenly coated.
  7. Transfer stuffing to the prepared pan, spreading evenly, and gently press it into the pan. Cover with aluminum foil and chill in the fridge for at least 1 hour, preferably overnight.
  8. Preheat the oven to 350°F and bake the stuffing covered for 30 minutes. Remove the foil, turn up the heat to 400°F and bake for 15-20 minutes until golden.
  9. Remove from the oven and let cool for 5-10 minutes. Serve on your favorite holiday dish and sprinkle with thyme.

Scrambled Egg Breakfast Sliders

Ingredients

  • 1 lb. Braum’s pork breakfast sausage
  • 1 pkg. Braum’s Hawaiian rolls 12 large Braum’s eggs
  • 1⁄2 cup Braum’s whole milk
  • 1 1⁄2 tsp. coarse salt
  • 1 tsp. black pepper
  • 2 tsp. dehydrated onion, divided
  • 1 tsp. dry mustard
  • 6 Tbsp. Braum’s unsalted butter, divided
  • 6 slices Braum’s cheddar cheese
  • 8 oz. Braum’s shredded cheddar cheese
  • 1 1⁄2 tsp. poppy seeds

Instructions

  1. Preheat oven to 350°F.
  2. Brown the breakfast sausage and transfer to a medium bowl lined with paper towels to drain. Set aside.
  3. Prepare a 9×13 inch baking dish with cooking spray and place the bottom halves of the sliced Hawaiian rolls in the baking dish. Set aside.
  4. In a large bowl, whisk together the eggs, milk, salt, pepper, 1⁄2 tsp. of the dehydrated onion, and the dry mustard.
  5. Heat a large skillet over medium heat. Add 2 Tbsp. butter.
  6. Add the eggs to the skillet and scramble to desired doneness. Keep warm.
  7. Lay the sliced cheese on the bottom layer of the rolls in the baking dish.
  8. Top the cheese slices evenly with the scrambled eggs. Layer the sausage evenly over the eggs.
  9. Top the eggs and sausage with an even layer of shredded cheese.
  10. Place the top layer of the Hawaiian rolls onto the casserole.
  11. In a small bowl, microwave 4 Tbsp. of butter on low to melt. Stir in the poppy seeds and remaining dehydrated onion into the butter.
  12. Liberally brush the butter mixture over the top of the sliders.
  13. Bake for 15 minutes, or until the rolls are golden and the cheese is melted.
  14. Serve immediately.

Overnight Cinnamon Apple Toast Bake

Ingredients

  • 1 loaf Braum’s sourdough bread, cut into chunks
  • 3 cups red apples (2 large apples), peeled & chopped
  • 8 large Braum’s eggs
  • 2 cups Braum’s whole milk
  • 1⁄2 cup Braum’s heavy whipping cream 1⁄2 cup sugar
  • 1⁄4 cup light brown sugar
  • 2 tsp. vanilla extract
  • 11⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. ginger
  • 1⁄2 tsp. cardamon
  • Maple syrup & whipped cream to serve

Topping

  • 3⁄4 cup all-purpose flour
  • 3⁄4 cup brown sugar, firmly packed
  • 1 tsp. cinnamon
  • 11⁄2 tsp. apple pie spice
  • 1⁄2 cup Braum’s unsalted butter, cut in pieces

Instructions

  1. Grease a 9×13 inch casserole dish.
  2. Place the bread chunks and chopped apples in an even layer in the bottom of the dish.
  3. In a large bowl, whisk together the remaining ingredients, minus the topping ingredients,
    and pour evenly over the bread and apple mixture. Cover the casserole and store in the fridge overnight.
  4. When ready to bake the casserole, preheat the oven to 350°F.
  5. Bake uncovered for 35-40 minutes.
  6. While the casserole bakes, in another bowl, combine the dry ingredients for the topping.
  7. Then, add the butter and mash into the dry ingredients until it forms a loose, crumbly mixture.
  8. Remove the casserole from the oven and crumble the topping over the top of the casserole.
  9. Continue baking casserole for 15 minutes,
    or until the topping melts and becomes golden.
  10. Serve the casserole warm with syrup and whipped cream.

Strawberry Shortcake Ice Cream Bars

Ingredients

Instructions

  1. Line an 8×8 or 9×9 inch square pan with foil or parchment paper.
  2. Place cookies in a food processor and pulse until cookies are a fine crumb. Add freeze dried strawberries and pulse a few times to break up the strawberries. Add melted butter and pulse until mixture is moistened.
  3. Firmly press half of the mixture into the bottom of the lined pan.
  4. Spread softened ice cream evenly over pressed crust.
  5. Sprinkle remaining crumb mixture over ice cream.
  6. Cover pan and freeze for 2 hours or until solid.
  7. Slice into 9 or 12 bars and serve.

Fudge Sundae Pie

Ingredients

Instructions

  1. Combine ¼ cup corn syrup, brown sugar, and margarine in medium size saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add rice crispy cereal, stirring until well coated.
  2. Press evenly in 9 inch pan to form crust.
  3. Put in freezer until crust is firm.
  4. Stir together peanut butter, fudge topping, and 6 tbsp. corn syrup.
  5. Spread ⅔ of the peanut butter mixture over crust. Freeze until firm.
  6. Allow ice cream to soften slightly. Spoon into frozen crust, spreading evenly. Freeze until firm.
  7. Let pie stand at room temperature about 10 minutes before cutting. Warm remaining peanut butter mixture and drizzle over top.

Scrambled Egg Breakfast Sliders

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Brown the breakfast sausage and drain on paper towels if needed. Set aside.
  3. Spray a 13×9 baking dish with cooking spray.
  4. Lay the bottom layer of the sliced Hawaiian rolls into the bottom of the baking dish. Set aside.
  5. In a large bowl, whisk together the eggs, milk, salt, pepper, 1 teaspoon of the dehydrated onion, and the dry mustard.
  6. Heat a large skillet over medium heat. Add 2 tablespoons butter.
  7. Add the prepared eggs to the skillet and scramble to your desired doneness. Keep warm.
  8. Lay the sliced cheese on the bottom layer of the rolls in the baking dish.
  9. Top the cheese slices evenly with the cooked scrambled eggs.
  10. Layer the cooked breakfast sausage evenly over the eggs.
  11. Top the eggs and sausage with an even layer of the shredded cheese.
  12. Place the top layer of the Hawaiian rolls onto the casserole.
  13. In a small bowl, microwave 4 tablespoons of butter on low power to melt.
  14. Stir in the poppy seeds and remaining dehydrated onions into the butter.
  15. Liberally brush the butter mixture over the topped sliders.
  16. Bake in a preheated oven for 15 minutes, or until the rolls are golden and the cheese is melted.
  17. Serve immediately.

Baked Apple Ice Cream Cups

Ingredients

  • 6 whole apples (red or green)
  • 3 Tbsp. Braum’s unsalted butter
  • 2 tsp. cinnamon
  • 2 Tbsp. sugar
  • ¼ tsp. nutmeg
  • Favorite carton Braum’s ice cream

Instructions

  1. Pre-heat oven to 375°F.
  2. Cut the top off each apple and hollow out using a melon baller or spoon. Be sure to leave enough on the sides to create a cup.
  3. In a small microwave safe bowl, melt butter. Mix in cinnamon, sugar, and nutmeg to create a paste.
  4. Brush paste inside apple cup and place in an oven safe baking dish. Bake for 15 minutes or until soft.
  5. Serve warm with your favorite Braum’s ice cream inside.

Braum’s Holiday Dessert Board

Ingredients

  • Braum’s holiday breads cut into 2”pieces
  • Braum’s pumpkin pie (not pictured)
  • Braum’s pecan pie
  • Braum’s holiday cookies
  • Braum’s holiday cakes
  • Braum’s brownies (not pictured)
  • Braum’s strawberry preserves
  • Braum’s grape jelly
  • Candied pecans
  • Dried cranberries
  • Banana chips
  • Dried apricots
  • Dried cherries
  • Assorted fruits: apples, bananas, grapes, blueberries, strawberries

Instructions

  1. Begin by placing the larger items. Use any bowls, plates or boards to create a one-of-a-kind dessert station for your guests.
  2. Once the larger items have a home, begin filling in the remaining space with the rest of your ingredients.
  3. Don’t forget the utensils! You will need to put out knives, spoons and serving utensils for your guests to fill their dessert plates!
  4. Once you have filled the entire board you are all done!

Brown Sugar Glazed Salmon

Ingredients

  • 1 pkg. wild salmon (4 pcs), thawed
  • ⅓ cup brown sugar
  • 2 Tbsp. Dijon mustard
  • 2 tsp. lime juice

Instructions

  1. Place a cooking rack in the top oven position and preheat to 400°F.
  2. Place thawed salmon on a greased baking sheet.
  3. Combine brown sugar, mustard, and lime juice into a paste (you do not want this to be thin, add more sugar to thicken if necessary)
  4. Top salmon with paste and bake for 4-6 minutes depending on thickness.
  5. Switch your oven to the broil setting and cook an additional 4-6 minutes to caramelize the topping. Serve with your favorite sides.
  6. Optional: Top with our Wild Cranberry Jalapeño Salsa.

Sheppard’s Hash

Ingredients

  • 2 lbs. Braum’s ground beef
  • ⅓ cup + 3 Tbsp. all-purpose flour
  • 1 Tbsp. Braum’s salted butter
  • 1 large yellow onion, chopped
  • 6 celery stalks, diced
  • 10 oz. shredded carrots
  • 2 cups beef stock
  • 1 Tbsp. soy sauce
  • 8 oz. white mushrooms, sliced
  • Salt & pepper to taste
  • 3-4 medium russet potatoes, grated
  • 2 cups Braum’s heavy whipping cream
  • 4 cloves garlic, minced
  • ½ tsp. nutmeg
  • 4 oz. Braum’s shredded cheddar cheese, divided

Instructions

  1. Preheat oven to 425°F.
  2. In a deep skillet, cook beef over med-high heat until done; remove and strain.
  3. Place the meat in a mixing bowl and add flour (⅓ cup) and mix; set aside.
  4. In the same pan, melt 1 Tbsp. butter and lightly sauté onions, celery, and carrots and return the beef to the pan.
  5. Add in beef stock and soy sauce, mixing to avoid lumps. Bring the pot to a boil until mixture is slightly thickened and add in mushrooms.
  6. Reduce heat, season with salt and pepper to taste, cover and allow to simmer for 30 minutes.
  7. For the sauce that you mix with the potatoes: in a small bowl, mix the flour (3 Tbsp.) and cream to create a slurry.
  8. In a small saucepan, cook minced garlic for 2-3 minutes, then whisk in the slurry mix, nutmeg, salt and pepper, bring to a simmer, and allow to thicken stirring often.
  9. Once thick, combine the mixture with grated potatoes and mix thoroughly; set aside.
  10. Next, remove the meat mixture from heat and pour it into a greased 9×12 baking dish. Top it with a layer of cheddar cheese (2 oz.), add a layer of the potato mix, and finally top with more cheddar cheese (2 oz.). Bake for 15-20 minutes or until golden brown on top.      

Chicken Alfredo Garlic Bread

Ingredients

  • 1 loaf Braum’s five cheese garlic bread
  • 2 cups cooked chicken breast/leftover turkey, cubed
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 2 Tbsp. Italian dressing
  • 8 oz. alfredo pasta sauce
  • 2 cups Braum’s shredded mozzarella cheese
  • 2 roma tomatoes, diced
  • 5 green onions, sliced
  • 4 slices Braum’s bacon, cooked and crumbled
  • ½ cup grated parmesan

Instructions

  1. Preheat oven to 400°F. Allow garlic bread to slightly thaw, separate halves and place on a lined baking sheet, face up (foil or parchment paper will work)
  2. Bake 5 minutes and remove from oven.
  3. In a medium bowl, mix cubed chicken, garlic, Italian seasoning, and Italian dressing; set aside.
  4. Cover each half of the bread with alfredo sauce and layer remaining toppings as desired.
  5. Cook an additional 10 minutes, or until the cheese is melted. Cut into slices and serve.

Eggnog Sweet Potatoes

Ingredients

  • 15-6 large sweet potatoes
  • 1 cup Braum’s eggnog
  • ½ cup raisins
  • 3 Tbsp. sugar
  • ¼ cup all-purpose flour
  • 1 pkg. maple brown sugar classic oats
  • ¼ cup packed brown sugar
  • ¼ cup candied pecans, chopped
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 4-6 Tbsp. Braum’s salted butter

Instructions

  1. Fill a large stock pot with water and bring it to a boil.
  2. For each potato, cut a slit in the skin down the length and around the center before placing in pot (this will make the skin easier to remove after cooking)
  3. Boil potatoes 40-45 minutes or until tender, remove from heat and allow to cool.
  4. Once potatoes are cool to the touch, gently remove the skin and put in a large mixing bowl.
  5. Preheat oven to 400°F. Mash potatoes to desired consistency.
  6. Then, add eggnog, raisins and sugar to potatoes. Mix to combine.
  7. Transfer mixture to a greased 9x12baking dish.
  8. Mix together all topping ingredients and cover potato mixture, evenly distributing across the whole dish.
  9. Place small squares of butter over top of dish to melt while cooking. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.

Garlic Mushroom and Cauliflower Skillet

Ingredients

  • 5 Tbsp. Braum’s unsalted butter
  • 1 small yellow onion, chopped
  • 16 oz. whole white mushrooms
  • 1 head cauliflower, cut into florets
  • 4 Tbsp. chicken stock
  • 1 tsp. thyme
  • 2 Tbsp. parsley
  • 4 cloves garlic, minced
  • Salt & Pepper to taste
  • 2 green onions, chopped

Instructions

  1. Using a large skillet, heat butter over medium-high heat and sauté the onion until soft, about 3-4 minutes.
  2. Add the mushrooms and cook for an additional 3-4 minutes, stirring often until slightly browned.
  3. Add the cauliflower and cook until golden and crispy on the edges, approx. 8-10 minutes.
  4. Pour in chicken stock and allow to simmer until slightly reduced.
  5. Add thyme, parsley and garlic. Cook until fragrant, about a minute.
  6. Add salt and pepper to taste. Top with green onion and serve immediately.

Jalapeño Popper Bites

Ingredients

  • 1 tube crescent rolls
  • 8 oz. cream cheese, room temperature
  • 5-6 slices of Braum’s bacon, cooked & crumbled
  • 8 oz. Braum’s shredded cheddar cheese
  • 5 fresh jalapeños, seeded & diced
  • Ranch for serving

Instructions

  1. Preheat oven to 350°F. Prepare a baking sheet with non-stick cooking spray.
  2. Separate crescent dough triangles and place on a baking sheet.
  3. In a bowl, combine cream cheese, bacon, cheddar cheese and jalapeños; set aside.
  4. Place 1-2 Tbsp. of the cream cheese mixture on each triangle and fold into bundles. Close all seems to keep cream cheese from cooking out.
  5. Place bundles, seam side down, on baking sheet and bake for 14-16 minutes or until golden brown.
  6. Remove from oven; serve warm with ranch dip or the dressing of your choice.

Pimento Pumpkin Cheese Bites

Ingredients

  • 12 oz. Braum’s pimento cheese spread
  • 8 oz. Braum’s shredded cheddar cheese
  • 8 oz. cream cheese
  • 4 oz. pickled jalapeños, chopped
  • 1 bag Doritos® Nacho Cheese Chips
  • 2 stalks celery, sliced for stems

Instructions

  1. In a medium mixing bowl, combine the pimento, cheddar and cream cheese, along with the jalapeños.
  2. Prepare a sheet pan with parchment paper and using a tablespoon, scoop mixture and roll into a ball. Refrigerate for at least 20 minutes or until they are firm.
  3. Place 3 handfuls of Doritos® into food processor and process until finely crushed; set aside.
  4. Cut celery stalks by length, into ¼ inch slices and down to ½ inch pieces.
  5. Remove mini cheese balls from the refrigerator and roll each one in the crushed Doritos®. Insert a stalk of celery into the center. Serve immediately.

Cranberry Jalapeño Salsa

Ingredients

  • 28 oz. whole berry cranberry sauce
  • 2 Tbsp. lime juice, divided
  • 4 fresh jalapeños, finely chopped
  • 4 green onions, chopped
  • 1/2 cup sugar
  • 1/8 tsp. salt
  • 8 oz. cream cheese
  • 1 box Sociables crackers

Instructions

  1. In a medium bowl, combine cranberry sauce and 1 Tbsp. lime juice, mix thoroughly.
  2. Place in the refrigerator for 20-30 minutes to set.
  3. Take out and combine sauce with jalapeños, green onion, sugar, and salt. Serve over cream cheese with crackers.

Holiday Breakfast Bagel

Ingredients

  • 6 Braum’s cranberry pecan bagels
  • 6 Tbsp. cream cheese
  • 6 large slices of ham from ham steak, or use leftover ham from meal
  • 6 Tbsp. Braum’s salted butter, divided
  • 1 cup dried cranberries
  • 1/2 medium yellow onion, sliced
  • 1 cup spinach
  • 6 large Braum’s eggs

Instructions

  1. Preheat oven to 3755°F.
  2. Cut bagels in half and spread a Tbsp. of cream cheese on the bottom half of each one.
  3. Place bagels on a baking sheet; set aside.
  4. Using a non-stick skillet lightly fry ham pieces, 2 minutes per side; set aside.
  5. In the same pan, melt 3 Tbsp. butter, sauté onion until lightly browned, add in cranberries and sauté until onions begin to char. Just before removing from heat stir in spinach and remove to a plate to cool.
  6. Put the bagels in oven to bake for 4-5 minutes depending on preferred crisp.
  7. While those bake, melt ½ Tbsp. butter per egg and gently fry each egg to desired doneness in the same skillet used before.
  8. Remove bagels from oven, place onion mixture on top of the cream cheese, then top with ham and egg.
  9. Place the top of each bagel on and serve immediately.

2021 Braum’s Holiday Recipes

French Toast Roll-Ups

Holiday Breakfast Bagel

Cranberry Jalapeño Salsa

Pimento Pumpkin Cheese Bites

Jalapeño Popper Bites

Garlic Mushroom and Cauliflower Skillet

Eggnog Sweet Potatoes

Chicken Alfredo Garlic Bread

Sheppard’s Hash

Brown Sugar Glazed Salmon

Braum’s Holiday Dessert Board

Baked Apple Ice Cream Cups

French Toast Roll-Ups

Ingredients

  • 1 loaf Braum’s buttermilk sliced bread – crusts removed
  • 3 Tbsp. Braum’s unsalted butter, divided
  • 3 Tbsp. granulated sugar
  • 2 Tbsp. brown sugar
  • 1 Tbsp. ground cinnamon
  • 3 Braum’s large eggs
  • 1/8 cup Braum’s whole milk
  • Maple syrup for dipping
  • 2 Tbsp. of granulated sugar for toppings
  • 2 tsp. of ground cinnamon for toppings

Instructions

  1. Preheat oven to broil (500°F) and position oven rack to the highest position.
  2. With a rolling pin, roll out each slice of bread to a ⅛-inch thickness.
  3. In a small microwave safe bowl, melt 3 Tbsp. butter.
  4. Add 3 Tbsp. granulated sugar, 2 Tbsp. brown sugar and 1 Tbsp. ground cinnamon to the melted butter and stir until smooth.
  5. Spread each slice of bread with the butter mixture and roll tightly. Line a sheet pan with foil and apply non-stick cooking spray.
  6. In a small bowl, combine eggs and milk and whisk together; set aside.
  7. In another small bowl, combine topping ingredients; set aside.
  8. Dip one roll at a time into the egg mixture allowing excess egg to drip off before moving to sheet pan.
  9. Broil for 3 minutes, rotate rolls and broil an additional 3 minutes. Top with cinnamon sugar mixture and serve immediately with maple syrup.

Confetti Cupcake Cones

Ingredients

  • 1 ¾ cup Braum’s pancake mix
  • ¾ cup water
  • 2 Tbsp. vanilla extract
  • 3 Tbsp. rainbow sprinkles
  • ¼ cup white sugar
  • 2 Braum’s large eggs
  • 1 Tbsp. Braum’s unsalted butter, melted
  • 1 box of Braum’s cake cones
  • 1 jar (16 oz.) of your favorite icing

Instructions

  1. In a large bowl, combine all the ingredients except the cones and icing. Mix thoroughly.
  2. Place cones upright in a muffin pan and fill each one ¾ full of the batter. Bake at 350ºF for 12-15 minutes. Remove and cool.
  3. Top with favorite icing and sprinkles.

BLT Schwab’s Dogs

Ingredients

  • 8 Schwab’s jalapeno cheddar sausages, grilled
  • 8 Braum’s hot dog buns, toasted
  • 8 slices of Braum’s thick-cut bacon, cooked & crumbled
  • 4 cups iceberg lettuce, shredded
  • 1 cup mayonnaise
  • ¼ cup stone ground mustard (spicy or regular mustard will also work)
  • 1 Tbsp. paprika
  • 2 tsp. Cajun or Creole seasoning
  • 1 Tbsp. pickle juice
  • 2 Tbsp. dill pickle, chopped
  • 1 tsp. hot sauce
  • 1 large clove of garlic, finely minced

Instructions

  1. In a medium bowl, mix together remoulade ingredients and chill for 30 minutes.
  2. Grill sausages to desired doneness and toast the buns.
  3. Toss the shredded lettuce with desired amount of remoulade to make a slaw (save some to serve on the side and on top of the dogs).
  4. Place tomato slices and slaw on each side of the buns.
  5. Put the cooked sausages in the buns and drizzle with remoulade and top with crumbled bacon bits. Serve remaining remoulade on the side.

Mojito Fruit Salad

Ingredients

  • 3 cups blueberries
  • 1 pkg. (18 oz.) pineapple rings
  • 4 cups strawberries
  • 4.5 cups watermelon
  • juice from 1 lime
  • 18 mint leaves
  • 4 Tbsp. powdered sugar
  • ¼ cup white rum

Instructions

  1. Cut all your fruit to the desired bite-sized pieces and toss it all together in a large bowl.
  2. Chop your mint leaves and add them in with the lime juice, powdered sugar, and rum (optional).
  3. Stir until combined.

2021 Spring & Summer Recipes Brochure

Antipasto Squares

Ingredients:

  • 2 cans of Pillsbury®crescent rolls
  • 1 pkg. (7 oz.) thinly sliced deli ham
  • ½ pkg. (3 oz.) sliced pepperoni
  • ½ pkg. (3 oz.) sliced salami
  • 1 pkg. (11 slices) Swiss cheese
  • 1 pkg. (8 oz.) Braum’s shredded Mexican cheese
  • 3 Braum’s large eggs
  • 3 Tbsp. grated Parmesan cheese
  • 1 Tbsp. parsley
  • 1 Tbsp. garlic powder

Instructions:

  1. Preheat oven to 350ºF.
  2. Lightly spray a 9×13-inch pan with cooking spray.
  3. Unroll one package of crescent rolls and press into bottom of pan.
  4. Bake dough for 8-10 minutes.
  5. Remove dough from oven and layer meat and cheese on top of dough.
  6. Unroll second can of refrigerated crescent rolls, and place over the top of the layers. Press seams to seal.
  7. In a bowl, whisk together the eggs, Parmesan cheese, parsley, and garlic powder. Pour over crescent rolls.
  8. Bake covered for 30 minutes.
  9. Uncover and bake an additional 15 to 20 minutes.
  10. Remove from oven and let cool.
  11. Cut into squares and serve.

Cheesy Burgers

Ingredients

  • One packet of 80/20 hamburger meat
  • Sliced cheese
  • 1 tsp Garlic Powder
  • 1 tsp Cayenne Pepper
  • Salt and Pepper to taste
  • Hamburger Buns
  • Toppings of your choice! We recommend:
  • Mustard
  • Head Country BBQ
  • Lettuce
  • Tomato
  • Pickles
  • Onion
  • Pickled Jalapeños (Do it!)
  • Chips for that crunchy goodness

Instructions

  1. Place hamburger meat in a bowl, add garlic powder, cayenne pepper, salt, and pepper and mix gently. (Feel free to add as little or as much seasoning as you want. It’s your burger!) Be careful not to overmix.
  2. Put on some sunscreen and heat up that grill! Grill burgers 3-5 minutes on each side depending on your preferred doneness. Add cheese during the last minute of grilling.
  3. Remove from grill and dress those burgers the way you like! Mustard, lettuce, tomato, pickles, pickled jalapeños, and Head Country BBQ Sauce are highly recommended but not required.

Mini Chocolate Chip Pumpkin Cheesecakes

Ingredients

  • Braum’s Break and Bake Chocolate Chip Cookies
  • 12 small scoops of Braum’s French Vanilla Ice Cream
  • 1 Loaf of Braum’s Pumpkin Bread
  • 4 oz. Philadelphia® Cream Cheese
  • 4 Tbsp. Braum’s Unsalted Butter, Melted
  • 1 Can of Braum’s Whipped Cream
  • Cinnamon Sticks

Instructions

  1. Preheat the oven to 350º.
  2. Place cupcake liners ina 12-cup muffin pan.
  3. Break apart 12 of the break and bake cookie dough pieces.
  4. Push one down into the bottom of each liner, making a bottom layer in the cups.
  5. Bake the cookies in the oven for 9 minutes.
  6. Remove from the oven and let cool.
  7. For the next layer, scoop a tablespoon or two from the ice cream carton and put on top of each cookie layer, pressing it down to make an even layer on the cookie.
  8. When all of the cookies have an ice cream layer, cover with plastic wrap or foil and place in the freezer to let the ice cream harden really well.
  9. While you are waiting, take your Braum’s Pumpkin Bread loaf and crumble into a large mixing bowl.
  10. Mix in the cream cheese and melted butter (you can use a mixer or just a spoon, whichever you prefer.
  11. When the ice cream and cookies are hardened, remove the pan from the freezer.
  12.  Use 1-2 tablespoons of the pumpkin, butter, and cream cheese mixture and roll it into a ball, then press the ball onto the top of the ice cream layer of one mini-cheesecake.
  13. Repeat for all 12 mini-cheesecakes.
  14. Return the pan to the freezer and let harden for at least 2 hours.
  15. Remove from the freezer and the pan to serve immediately with whipped cream on top and sprinkled with cinnamon or nutmeg.
  16. Add the cinnamon sticks as a garnish (optional).
  17. Return any uneaten cakes to the freezer until you are ready to serve them.