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Holiday Stuffed Sweet Potatoes

Ingredients

  • 4-6 Sweet Potatoes
  • 1 lb. of Ground Turkey (or Leftover Turkey from Thanksgiving)
  • 1/2 Cup of Shredded Parmesan Cheese
  • 1/2 Cup of Dried Cranberries
  • 1 Cup of Chopped Spinach
  • 2 tsp. Minced Garlic
  • 1/2 Jumbo Sweet Onion, Diced
  • 4 tsp. Butter
  • 1-2 tsp. Thyme

Instructions

  1. Preheat the oven to 400º.
  2. Wash the sweet potatoes and place them on a sheet pan and stick them with a fork a few times.
  3. Cook sweet potatoes for approximately 45 minutes, until tender.
  4. While the sweet potatoes are cooking, brown the turkey in a large skillet over medium-high heat with the onion, garlic, spinach, cranberries, and thyme.
  5. Once the turkey is browned and onions are cooked through, sprinkle on half of the parmesan and stir it into the mixture.
  6. Pull the sweet potatoes out of the oven when they are tender and set them aside to cool off to the touch.
  7. When cool, cut them down the middle with about an inch left on each side of the cut.
  8. Then push the ends of the sweet potatoes toward the middle to open them up.
  9. Place a pat of butter in each sweet potato.
  10. Fill the inside of the sweet potatoes with the turkey mixture.
  11. Sprinkle the remaining cheese on the sweet potatoes.
  12. Place them back in the oven for 5-10 minutes, just enough to heat them through.
  13. Remove them from the oven and let them cool enough to handle them before serving.

Air Fryer Apricot Glazed Pork Chops

Ingredients

  • Braum’s Pork Chop Package of 2 or 3
  • 2 Tbsp. Apricot Preserves per Pork Chop, so either 4 or 6 Total
  • 1/4 Cup of Dried Apricots
  • 2 Tbsp. Olive Oil
  • 1 tsp. Garlic Powder (Optional)
  • 1 tsp. Onion Powder (Optional)
  • Salt & Pepper to Taste

Instructions

  1. Remove pork chops from the package and pat dry.
  2. Brush olive oil on each side of the pork chops.
  3. Add salt and pepper to taste.
  4. Dust with garlic and onion powder for extra flavor.
  5. Heat the air fryer to 375º the place the pork chops in the air fryer for 10-12 minutes. Cook time varies slightly from fryer to fryer.
  6. While chops are cooking, heat the apricot preserves over medium-high heat in a small saucepan on the stovetop until liquified.
  7. When the chops are half-way cooked, flip the pork chops and brush on the apricot glaze.
  8. Finish cooking the pork chops until done and transfer to a plate.
  9. Brush with leftover glaze and top with dried apricots.

Kickin’ Breakfast Bagel

Ingredients

  • 6 Braum’s Plain or Everything Bagels
  • 1 Jar of Pickled Jalapenos
  • 4 Braum’s Extra Large Eggs, Scrambled
  •  12 Pieces of Braum’s Bacon, Half Crumbled and Half Left Whole
  • 12-14 oz. Philadelphia® Cream Cheese softened
  • 6-8 oz. Braum’s Shredded Cheddar Cheese

Instructions

  1. Preheat the oven to 350º.
  2. Line or grease a baking sheet and set it aside.
  3. Cook all 12 pieces of bacon and scramble your eggs, then set them aside.
  4. Take about half of the pickled jalapenos (or more if you like your breakfast spicy) and dice them up.
  5. In a medium mixing bowl, combine the jalapenos, cream cheese, eggs, crumbled bacon, and cheddar cheese.
  6. Spoon about 1 tablespoon of the mixture on each side of the bagel and place them face-up on the baking sheet.
  7. Repeat step six until all bagels are on the baking sheet.
  8. Toast bagels in the oven for a few minutes before removing them.
  9. Let bagels cool to the touch.
  10. Break remaining bacon pieces in half and place two halves on each sandwich and serve.

Egg Nog Pancakes

Ingredients

  • 1 cup of Braum’s Pancake & Waffle Mix
  • 2/3 cup of Braum’s Egg Nog
  • 1/2 cup of Braum’s Homogenized Milk
  •  Braum’s Pancake Syrup for Topping

Instructions

  1. Pour pancake mix into a medium mixing bowl and add in the egg nog and milk.
  2. Mix well with a whisk until there are no more clumps.
  3. Using a small saucepan, pour your desired amount of batter over medium heat, once bubbles begin to appear flip the pancake.
  4. Let the second side cook for about the same length of time, which may vary slightly, but should be about 2-3 minutes.

Santa’s Christmas Sugar Cookies




Ingredients

  • 1 cup Braum’s Unsalted Butter, softened
  • 1 ¼ cup of sugar
  • 1 Tbsp. Braum’s Whole Milk
  • 1½ tsp. vanilla extract
  • 1 Braum’s Egg
  • 3 cups flour
  • 12 tsp. baking powder
  • ¼ tsp. salt (if using unsalted butter, omit if using salted butter)

Frosting:

  • ½ cup Braum’s Unsalted Butter, softened
  • 3 oz. cream cheese, softened
  • 16 oz. powdered sugar
  • ¼ cup milk

Instructions

    1. Preheat oven to 375°.
    2. In a large bowl, cream together
      the butter, sugar, milk, vanilla and egg.
    3. Stir in the dry ingredients until combined.
    4. Refrigerate the dough for 30 minutes. Once chilled, Roll the dough out  to about ½ thick sheet using a rolling pin and wax paper.
    5. Combine dough and roll out as needed to use all of the dough. If it starts to get to tacky, chill and continue to roll and cut cookies.
    6. Place the cookies on a greased baking sheet and bake for 10
      minutes.

Frosting:

  1. Beat butter and cream cheese with electric mixer until
    creamy.
  2. Gradually add powdered sugar alternately with milk,
    beginning and ending with sugar and beating at low speed.
  3. Add vanilla extract and beat until smooth. Spread over
    cupcakes. Top with sprinkles.

Eggnog Breakfast Bake




Ingredients

  • 2 cans Braum’s refrigerated cinnamon rolls
  • ½ cup pecans, chopped
  • 5 eggs
  • 1 cup + 2 tablespoons Braum’s Eggnog
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 375°.
  2. Spray an 8 inch spring form pan with nonstick cooking spray.
  3. Open each of the cinnamon roll cans and separate the rolls.
  4. Cut each roll into fourths and place them into the bottom of the spring form pan.
  5. Sprinkle the cut rolls with pecans.
  6. In a medium size bowl, whisk together the eggs, eggnog, pumpkin pie spice and vanilla.
  7. Pour the custard mixture over the cinnamon roll pieces.
  8. Bake for 25-30 minutes.
  9. Remove the cinnamon bake from the oven to cool.
  10. To make the glaze: Simply stir together the vanilla and powdered sugar until it is smooth.
  11. Remove the cake from spring form pan and drizzle the glaze over the top of the cake. Serve!

Caramel Maple Cinnamon

Ingredients

  • 1/3 cup pecans, chopped and divided
  • 1 cup sugar
  • 5 tsp. ground cinnamon
  • 1 1/2 cans (16 oz. each) jumbo buttermilk biscuits (12 biscuits, quartered)
  • 1/3 cup butter, melted
  • 1/2 cup caramel ice cream topping, heated
  • 2 Tbsp. maple-flavored syrup

Instructions

  1. Preheat oven to 350 degrees. Generously grease a 10-inch bundt pan.
  2. Sprinkle half of the pecans in the bottom of the pan; set aside.
  3. In a small bowl, stir together cinnamon and sugar; set aside.
  4. Cut biscuit dough into quarters. Dip each piece of dough into melted butter and roll into cinnamon/sugar mixture to coat.
  5. Drop dough pieces into the pan. Sprinkle with remaining pecans.
  6. Stir together caramel topping and maple-flavored syrup and drizzle onto dough pieces in the pan.
  7. Bake at 350 degrees for 25 minutes or until dough is light brown. Cover with foil to prevent over browning and bake five minutes more.
  8. Let stand for one minute only and invert onto a serving platter. Spoon any topping or nuts remaining in the pan onto rolls. Serve warm. (Note: Allowing the bread to sit in the pan for more than one minute will make it difficult to remove.)

Bacon Garlic Bread

Ingredients

  • 1 pkg. bacon, cooked and crumbled
  • 1 tsp. vegetable oil
  • 1 clove garlic, minced
  • 3/4 cup green pepper, chopped
  • 3/4 cup green onion, chopped
  • 1 1/2 cans jumbo buttermilk biscuits
  • 1/2 cup butter or margarine, melted
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Cook bacon until crisp; drain, crumble and set aside.
  2. Saute’ garlic, green pepper, and green onion in vegetable oil over medium heat until tender.
  3. Cut biscuits into eights and place in large mixing bowl.
  4. Add sauteed vegetables, bacon, butter, and cheese; toss until thoroughly mixed.
  5. Place in 10 inch tube pan coated with cooking spray. Bake 30-35 minutes at 350 degrees. Immediately invert onto large serving plate. Serve warm.

Cinnamon Raisin French Toast

Ingredients

  • 2 eggs
  • 1/2 cup Braum’s Milk
  • 1/2 tsp. cinnamon
  • 6-8 slices Braum’s Raisin Nut Bread
  • 8 oz. pkg. Braum’s Cream Cheese, softened
  • Maple syrup
  • Powdered sugar

Instructions

  1. Beat eggs, milk, and cinnamon together and set aside.
  2. Spread cream cheese on raisin bread and put two slices together (like a sandwich).
  3. Dip the sandwich in the egg mixture, coating both sides of the bread.
  4. Fry in a pan or on a griddle.
  5. Sprinkle with powdered sugar and serve with syrup and a glass of Braum’s Milk.

Berry Cinnamon Rolls

Ingredients

  • 1 (17.5 oz) pkg. Braum’s Refrigerated Cinnamon Rolls
  • 1 cup blueberries
  • 1/3 cup Braum’s Strawberry Preserves
  • 1/4 cup pecans, chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. Lightly grease muffin tin (recipe makes ten rolls).
  3. Remove cinnamon rolls from package; set icing aside. Cut each cinnamon roll in half. Press the dough into bottom and about 1/2 inch up the side of each muffin cup.
  4. In a small bowl, mix together blueberries and preserves.
  5. Spoon fill into muffin cups and sprinkle with pecans.
  6. Bake at 375 degrees for 12-15 minutes or until an inserted toothpick comes out clean.
  7. Cool in muffin tin on wire rack for 5 minutes. Use a knife to loosen around muffin edges and remove muffin.
  8. Place muffins on a wire rack and cool five minutes more. Drizzle with cinnamon roll icing and serve warm.

Pumpkin Bread with Streusal Nut Topping

Ingredients

  • 4 cups biscuit baking mix
  • 1 1/4 cups granulated sugar
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 2 large Braum’s Eggs, beaten
  • 1 (15 oz.) can pumpkin
  • 1 cup Braum’s Buttermilk
  • 3/4 cup vegetable oil

Streusel Nut Topping:

  • 1/2 cup pecans, chopped
  • 1/3 cup biscuit baking mix
  • 1 1/4 cups sugar
  • 1 tsp. cinnamon
  • dash of cloves

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together eggs, pumpkin, buttermilk, and oil. Gently stir pumpkin mixture into dry ingredients until thoroughly combined.
  3. Pour batter into two 9x5x3 inch loaf pans that have been coated with cooking spray. Set aside.
  4. In a small bowl, stir together streusel ingredients until mixed.
  5. Place loaf pans in oven for approximately 10 minutes (or until the skin starts to form).
  6. Remove loaf pans from oven and sprinkle streusel topping over batter. Place back into the oven and bake for 50-55 minutes or until toothpicks inserted in center of the loaf comes out clean.
  7. Cool in pans for 10 minutes; remove from pans.
  8. Cool completely on wire rack. Makes two loaves.

Creamed Spinach

Ingredients

  • 8 tablespoons unsalted butter, divided
  • ½ pound bacon, sliced
  • 1 onion, chopped
  • 24 ounces frozen chopped spinach, thawed and drained well
  • 1 red bell pepper, chopped
  • 1 ½ teaspoons garlic, minced
  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • nutmeg, dash
  • 1 cup whipping cream, plus extra 1/4 cup if needed
  • 4 ounces cream cheese, softened
  • 1/2 cup Parmesan cheese, grated

Instructions

  1. In a skillet over medium heat, melt 4 tablespoons butter and cook bacon until lightly browned.
  2. Add onion and cook until translucent.
  3. Add spinach, red bell pepper, and garlic and cook until warm.
  4. Reduce heat and set aside.
  5. Using a 2-quart saucepan over medium heat, melt 4 tablespoons butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in the cream; stir in cream cheese.
  6. Add the Parmesan cheese and stir until creamy.
  7. Add whipping cream as needed.
  8. Reduce heat to medium-low and allow to simmer.
  9. Stir as needed.
  10. When serving top with additional Parmesan cheese.

Creamy Chicken Noodle

Ingredients

  • 4 boneless skinless chicken breasts*
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper*
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 2 teaspoons olive oil*
  • 1 onion, chopped*
  • 4 celery ribs, chopped*
  • 4 carrots, chopped*
  • 8 cups chicken broth
  • 1 package egg noodles
  • 1 cup whipping cream*
  • 1 cup mushrooms, sliced*

Instructions

  1. Preheat oven to 375 degrees.
  2. Place chicken breasts on a baking sheet and sprinkle with kosher salt, pepper, thyme and rosemary.
  3. Cook for 20 minutes and then set aside to cool. Cut chicken into chunks.
  4. In a large stockpot over medium heat sauté onion, celery, and carrots in olive oil until tender.
  5. Add in broth and chicken. Simmer for 20 minutes. Add the egg noodles and cook for 15 minutes more.
  6. When egg noodles are cooked through and are al dente add in whipping cream and mushrooms.
  7. Reduce heat to low and simmer. Do not boil. Allow to thicken and serve.

Coffee Eggnog Punch

Ingredients

  • 1/2 gallon Braum’s Egg Nog
  • 1/3 cup brown sugar, firmly packed
  • 3 Tbsp. instant coffee granules
  • 1/2 tsp. nutmeg
  • 3/4 carton Braum’s Cappuccino Chunky Chocolate Ice Cream (3 pint carton)
  • Garnish: Braum’s Whipped Cream and nutmeg

Instructions

  1. Beat first four ingredients at low speed with an electric mixer until brown sugar dissolves. Then stir until coffee granules dissolve.
  2. Cover and chill at least one hour.
  3. Pour into punch bowl or individual glasses, leaving enough room for Braum’s Cappuccino Chunky Chocolate Ice Cream. Spoon in ice cream.
  4. Garnish with whipped cream and nutmeg (if desired).

Orange Eggnog Punch

Ingredients

  • 1 pint pineapple juice
  • 2 cups Braum’s Orange Juice, chilled
  • 1 quart Braum’s Egg Nog
  • 1 quart Braum’s Orange, Raspberry or Lime Sherbet, softened

Instructions

  1. In a mixing bowl, beat sherbet until smooth.
  2. Add orange juice and pineapple juice and blend thoroughly. Gradually add egg nog.
  3. Pour into punch bowl and float small dips of sherbet on top.

Wormy Apple Shake

Ingredients

  • 1 cup Braum’s Milk
  • 1 cup Braum’s Premium Vanilla Ice Cream, softened
  • 3 Tbsp. apple juice concentrate
  • 4 chewy worm-shaped candies

Instructions

  1. In blender combine milk, ice cream and apple juice until smooth.
  2. Garnish with worm-shaped candies.
  3. Serve immediately.

Strawberry Romanoff Frappe

Ingredients

  • 1 cup Braum’s Strawberry Frozen Yogurt
  • 1 cup Braum’s Orange Juice
  • 1 1/2 cup sliced fresh strawberries, divided
  • 1 1/2 cup Braum’s Skim Milk, divided
  • 3 Tbsp. non-fat dry milk, divided
  • 3-6 tsp. sugar, divided

Instructions

  1. Combine yogurt and orange juice in small bowl until well blended.
  2. Pour into standard size ice cube tray. Freeze until firm (approx. 4 hours).
  3. For each portion in a container of the blender, place 4 to 5 yogurt cubes, 1/2 cup strawberries, 1/2 cup skim milk, 1 Tbsp. dry milk, and 1 to 2 tsp. sugar. Blend until smooth.
  4. Pour into glass, serve immediately.

Poinsettia Punch

Ingredients

  • 2 bottles cranberry juice
  • 1/2 gallon Braum’s Fruit Drink
  • 2 cans frozen pineapple-orange juice, thawed
  • 2 tbsp. lemon juice
  • 1/4 cup sugar
  • 2 – 2 liter bottles Braum’s Lemon Lime Soda
  • 1 pint Braum’s Red Raspberry Sherbet
  • 1 pint Braum’s Lime Sherbet

Instructions

  1. Combine all ingredients except soda and sherbets.
  2. Stir until sugar is dissolved.
  3. Just before serving, add soda and float scoops of sherbet in punch.

Watermelon Punch

Ingredients

  • 1 large watermelon
  • 1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted
  • 1/2 cup lemon juice
  • 3 cups ginger ale, chilled

Instructions

  1. Cut off top of melon and scoop out unseeded flesh and place about 3 cups in container blender.
  2. Process until smooth (seeds will float).
  3. Pour watermelon puree through a wire-mesh strainer into a bowl, discarding pulp and seeds.
  4. Repeat procedure with remaining flesh.
  5. Measure 15 cups watermelon juice, discarding and remaining juice.
  6. Stir in orange juice concentrate and lemon juice.
  7. Refrigerate at least 2 hours.
  8. Stir in chilled ginger ale just before serving.

Sherbet Punch

Ingredients

  • 1-3 Pint Carton Braum’s Lime Sherbet
  • 1-3 Pint Carton Braum’s Pineapple Sherbet
  • 1 large can crushed pineapple
  • 2 to 3 quarts Ginger Ale
  • Small jar Maraschino cherries

Instructions

  1. Soften sherbet.
  2. Slowly mix in other ingredients.
  3. Float cherries on top.
  4. Serve immediately.

Holiday Ham Glaze

Ingredients

  • 1/2 cup Braum’s Honey
  • 1 cup brown sugar, firmly packed
  • 1/2 cup Braum’s Orange Juice

Instructions

  1. Mix together all ingredients and glaze ham during final 30 minutes of baking time.

Black Forest Eggnog Cake

Ingredients

  • 1 dark chocolate cake mix
  • 1 can Braum’s Whipped Cream
  • Braum’s Premium Egg Nog
  • 10 Braum’s Maraschino Cherries
  • Nutmeg

Instructions

  1. Prepare cake mix, substitute egg nog for liquid. Mix 2 minutes on medium speed.
  2. Pour into 9×11 1/2 inch cake pan and bake at 350 degrees for 30 minutes. Chill.
  3. Top with whipped cream and decorate with nutmeg and cherries.

Eggnog Pound Cake with Rum Glaze

Ingredients

  • 1 cup pecans, chopped
  • 8 ounces unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs, lightly beaten
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup egg nog
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons dark spiced rum
  • 3/4 cup sugar
  • 2 tablespoons water
  • whipped cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray bundt pan with non-stick cooking spray.
  3. Sprinkle pecans into the bottom of the bundt pan and set aside.
  4. In a large mixing bowl beat together the butter and 2 cups sugar until fluffy.
  5. Beat in eggs one at a time until incorporated.
  6. In a separate medium sized bowl combine the flour, baking powder, salt, and nutmeg.
  7. Add the flour mixture and eggnog into the creamed butter mixture alternating flour and eggnog ending with the flour.
  8. Add vanilla and mix until ingredients are combined.
  9. Pour cake batter into bundt pan and place into the oven.
  10. Bake for 50-55 minutes or until toothpick comes out clean.
  11. Remove from oven and allow to cool for 15 minutes.
  12. Meanwhile in a small saucepan combine rum, ¾ cup sugar, and water and simmer until thick. Invert cake onto a serving plate and brush hot glaze over the warm cake.
  13. Serve with a dollop of whipped cream.

Santa’s Cheesy Midnight Treat

Ingredients

  • 1 1/2 cups Braum’s Shredded Cheddar Cheese
  • 3 tbsp. Braum’s Milk
  • 1 1/2 tsp. dry mustard
  • pinch of cayenne pepper
  • 1 (8 oz.) can Braum’s Crescent Rolls
  • 1 tsp. poppy seeds

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine cheese, milk, mustard and cayenne pepper.
  3. Separate crescent roll dough into four rectangles. Press two rectangles over the bottom of ungreased 8 or 9-inch square pan.
  4. Spread 1/2 cup of cheese mixture over dough.
  5. Place remaining two crescent roll rectangles over cheese. Gently stretch to cover. Spread with remaining cheese mixture. Sprinkle with poppy seeds.
  6. Bake at 400 degrees for 15 to 20 minutes until golden brown. Makes 4 to 6 servings.

Crunchy Sweet Potato Casserole

Ingredients

Potatoes:

  • 4 1/2 pounds sweet potatoes, cooked, peeled and mashed
  • 1 1/2 cups brown sugar, lightly packed
  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1/4 tsp. salt

Topping:

  • 2 cups cornflakes cereal, crushed
  • 1 cup chopped pecans
  • 1/4 cup brown sugar
  • 1/4 cup butter, melted
  • 1 1/2 cup miniature marshmallows

Instructions

Potatoes:

  1. Preheat oven to 350 degrees.
  2. Bake or boil sweet potatoes until soft. Cool, peel and mash.
  3. Combine potatoes and next seven ingredients with mixer on medium speed until smooth.
  4. Spoon potato mixture into greased 8 x 11 inch or 2 quart baking dish.

Topping:

  1. Combine cornflakes and next three ingredients in a small bowl.
  2. Sprinkle over casserole. Bake at 350 degrees for 30 minutes.
  3. Remove from oven and let stand for 10 minutes.
  4. Sprinkle marshmallows in rows on top; bake 10 minutes more.
  5. Let stand 10 minutes prior to serving.

Pecan Artichoke Cheese Dip

Ingredients

  • 1/4 cup Braum’s Margarine, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups fresh spinach, coarsely chopped
  • 1 can artichoke hearts, drained and chopped
  • 8 oz. Braum’s Cream Cheese, diced
  • 1/2 cup mayonnaise
  • 3/4 cups Braum’s Parmesan Cheese
  • 8 oz. Braum’s Shredded Cheddar Cheese
  • 2/3 cup Braum’s Pecans, chopped
  • 1/2 cup seasoned stuffing mix

Instructions

  1. Melt 3 tablespoons margarine in large skillet. Add onions and garlic. Saute until limp. Add spinach.
  2. Cook over medium heat, stirring often, for 3 minutes.
  3. Add artichokes, cream cheese, parmesan cheese, cheddar cheese, and mayonnaise.
  4. Stir until cheese is melted. Spoon into 2-quart casserole dish. Bake at 350 degrees for 20 minutes. Stir gently.
  5. Combine 1 tablespoon margarine, pecans, and stuffing mix, stirring until blended. Sprinkle over top. Bake additional 12-15 minutes.
  6. Serve with potato chips, crackers, or veggies.

Fruit & Nut Brie

Ingredients

  • 1/2 cup Braum’s Butter
  • 1 cup pecans, chopped
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 4 Tbsp. Braum’s Honey
  • 1 (8 oz.) Brie Cheese (room temperature)
  • Apples and Pears
  • Crackers

Instructions

  1. Over medium heat in a non-stick skillet, melt butter and stir in nuts, cinnamon, and nutmeg. Add honey stirring constantly until bubbly.
  2. Microwave cheese 1 minute to soften if necessary.
  3. Pour nut mixture over cheese and serve with sliced apples, pears and crackers.

Fruit Kabobs with Eggnog Cream Cheese Dip

Ingredients

For Fruit Kabobs:

  • strawberries, whole
  • apples, cut into 1 inch pieces
  • bananas, cut into 1 inch pieces using firm bananas
  • 1 jar Maraschino cherries, drained and juice reserved
  • grapes

For Dip:

  • 8 oz. pkg. Braum’s Cream Cheese, softened
  • 2 cups (7 oz. jar) marshmallow creme
  • 1/4 cup Braum’s Egg Nog

Instructions

For Fruit Kabobs:

  1. Thread fruit onto skewers.
  2. Cover and refrigerate until serving. (Note: Be creative and use a variety of your favorite seasonal fruit. Use lemon juice on fruits that are subject to browning.)

For Fruit Dip:

  1. Blend cream cheese, marshmallow creme, and eggnog until smooth.
  2. Cover and refrigerate for 2-3 hours or until thickened.
  3. Add a splash of reserved cherry juice prior to serving.

Sausage Balls with Dates and Nuts

Ingredients

  • 1 lb. ground pork sausage
  • 2 cups biscuit mix
  • 8 oz. Braum’s Shredded Cheddar Cheese
  • 1/2 cup pecans, chopped
  • 8 oz. pitted dates, chopped

Instructions

  1. Combine all ingredients and mix well.
  2. Shape into 1 1/2 inch balls.
  3. Place on lightly greased baking sheet.
  4. Bake at 350 degrees for 8 to 10 minutes or until browned.

Strawberry Cream Cheese

Ingredients

  • 8 oz. Braum’s Cream Cheese
  • 1 jar Braum’s Strawberry Ice Cream Topping
  • Graham Crackers

Instructions

  1. Place cream cheese in bowl or plate and top with Braum’s Strawberry Topping.
  2. Serve with graham crackers.

Pineapple Nut Cheese Ball

Ingredients

  • 2 – 8 oz. pkgs. Braum’s Cream Cheese
  • 1 – 8 1/2 oz. can crushed pineapple (drained)
  • 2 cups pecans, chopped
  • 1/4 cup green peppers, finely chopped
  • 2 Tbsp. grated onion
  • Seasoned salt (to taste)

Instructions

  1. Mix together all ingredients reserving one cup of pecans.
  2. Refrigerate until firm.
  3. Shape into a ball and roll in remaining pecans.
  4. Serve with potato chips, crackers, or fresh vegetables.

Spinach Cheese Swirls

Ingredients

  • 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
  • 8 oz. Braum’s Shredded Mozzarella Cheese
  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 can (8 oz.) Braum’s Crescent Rolls

Instructions

  1. In a bowl, combine the first four ingredients and mix well.
  2. On a greased and lightly floured baking sheet (using an entire package of crescent rolls) form one large rectangle; seal seams and holes well.
  3. Spoon filling over crust to within 1 inch of edge. Roll up, jelly-roll style, starting with a long side; seal the ends and place seam side down.
  4. Bake on a cookie sheet at 400 degrees for 25-27 minutes or until golden brown.
  5. Let cool slightly and cut into slices.

White Chocolate Cheesecake

Ingredients

  • CRUST:
  • 1 1/2 Cups Graham Cracker Crumbs
  • 1/2 Cup Quick Cooking Oats
  • 1/2 Cup Braum’s Almonds, chopped
  • 2 Tbsp. Braum’s Butter or Margarine, melted
  • 2 Tbsp. sugar
  • Combine and press into the bottom and up the sides of springform pan. Bake for 8 minutes at 350 degrees.
  • FILLING:
  • 3 (8 oz.) pkg. Braums’ Cream Cheese, softened
  • 2 (8 oz.) pkg. Braum’s Sour Cream
  • 1 Cup sugar
  • 1 Tsp. Vanilla
  • 3 Braum’s Egg Whites
  • 2 Tbsp. Powdered Sugar
  • 1/2 Tsp. Cream of Tarter
  • 8 oz. White Chocolate, Melted

Instructions

  1. Mix Braum’s Cream Cheese, Braum’s Sour Cream, sugar and vanilla until smooth. Add melted white chocolate into cream cheese mixture.
  2. Beat Braum’s Egg Whites with cream of tartar until soft peaks form. Add powdered sugar. Fold into cream cheese mixture and pour into prepared crust.
  3. Bake at 350 degrees for 55 minutes.
  4. Turn off oven and crack open oven door.
  5. After 30 minutes, remove cake and finish cooling.
  6. Cover with plastic wrap and place in refrigerator for 8 hours before serving. Will keep well in refrigerator for 8 hours before serving.

Notes

Melting Tips: To avoid burning the chocolate, microwave 8 oz. white chocolate with 1 tablespoon soft shortening in uncovered microwave-safe bowl on medium or low power for 1 minute. Remove and stir. Microwave in additional 10 to 20 second intervals, stirring until smooth.

Malted Milk Ball Surprise

Ingredients

  • 1 (9 inch) graham cracker or chocolate flavored pie crust
  • 1 pint Braum’s Vanilla Ice Cream, softened
  • 8 ounces frozen whipped topping, thawed
  • 2 cups (approx. 7 oz.) malted milk balls, crushed and divided
  • Braum’s Whipped Cream for garnish
  • 8-10 whole malted milk balls for garnish

Instructions

  1. Combine softened ice cream and whipped topping until well blended. Mix 1 cup of crushed malted milk balls into the ice cream mixture.
  2. Spoon ice cream mixture into pie crust.
  3. Top pie with remaining 1 cup of crushed malted milk balls and freeze 4 hours.
  4. Prior to serving, garnish with whipped cream and whole malted milk balls.
  5. Makes 6 to 8 servings.

Peanut Butter Fudge Pie

Ingredients

  • 1/3 cup Braum’s Butter
  • 1/4 cup cocoa
  • 1 1/4 cup Braum’s Whole Milk
  • 3/4 cup creamy peanut butter
  • 2/3 cup light corn syrup
  • 2 tsp. vanilla
  • 1 cup sugar
  • 1/2 cup flour
  • 1/4 tsp. salt
  • 2/3 cup pecans, chopped
  • 1 9-inch pie shell, frozen, unbaked
  • Topping:
  • 2 Tbsp. creamy peanut butter
  • 2 Tbsp. light corn syrup

Instructions

  1. Combine first five ingredients in medium saucepan. over medium heat. Bring to a boil, cook and stir for 1 minute. Remove from heat; add vanilla.
  2. Combine sugar, flour, and salt in small bowl. Whisk into peanut butter mixture. Stir in pecans. Pour into frozen pie shell. Place on baking sheet and bake at 350 degrees for about 45 minutes.
  3. Combine peanut butter and corn syrup in a small microwaveable bowl. Microwave for 15 seconds; stir until smooth. Drizzle over warm pie.
  4. Cool completely prior to serving.

Notes

Recipe provided by Carol Hyde, First Place Winner in the Dessert Category, Made in Oklahoma Recipe Roundup Contest

Strawberry Macaroon Cheesecake

Ingredients

  • 8 Braum’s soft Macaroon Cookies, crumbled (about 2 cups)
  • 2 Tbsp. Braum’s Butter or Margarine, melted
  • 4 (8 oz.) pkgs. Braum’s Cream Cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 4 Braum’s Eggs
  • Braum’s Strawberry Ice Cream Topping

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix macaroon crumbs and butter. Press onto bottom of 9-inch springform pan.
  3. Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until well blended. Pour over crust.
  4. Bake at 350 degrees for 55-60 minutes or until center is almost set.
  5. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  6. Refrigerate 4 hours or overnight.
  7. Spoon Braum’s Strawberry Ice Cream Topping over cheesecake.

Mrs. Braum’s Quick-N-Easy Cookies

Ingredients

  • Braum’s Chocolate Almond Cookies
  • One Can of Ready-Made Frosting
  • Chopped Almonds

Instructions

  1. Spread your favorite ready-made chocolate or vanilla frosting on top of Braum’s Chocolate Almond Cookies.
  2. Sprinkle with chopped almonds.
  3. These cookies take no time at all to make and taste delicious! Let the kids help with this simple recipe!

New York Style Cheesecake

Ingredients

  • Start with Braum’s New York Style Cheesecake (found in our freezer case in the Fresh Market). Thaw cheesecake as directed on box.

Instructions

  1. Top cheesecake with Braum’s Strawberry Ice Cream Topping. Decorate with fresh strawberries and serve with whipped cream.

Banana Split Cake

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 lb. Braum’s butter or margarine
  • 1 (8 oz.) pkg. Braum’s cream cheese
  • 2 cups powdered sugar
  • 2 Braum’s eggs
  • 3 bananas, sliced
  • 1 can crushed pineapple, well drained
  • Whipped topping
  • Pecans, chopped
  • Braum’s cherries, halved

Instructions

  1. Mix graham cracker crumbs and 1/4 lb. butter or margarine.
  2. Spread into 9×13 inch pan and chill.
  3. Beat cream cheese, powdered sugar, eggs and remaining 1/4 lb. butter or margarine for 6 minutes. Spread over crumb base.
  4. Spread sliced bananas over cream cheese mixture. Spread pineapple over bananas. Spread whipped topping over pineapple and decorate with cherries and chopped pecans.
  5. Chill overnight.

Squash Casserole

Ingredients

  • 2 lbs. yellow squash, sliced
  • 1/2 cup onion, chopped
  • 1 can cream of chicken soup
  • 1 cup carrots, shredded
  • 1 cup Braum’s Sour Cream
  • 6 oz. pkg. herb seasoned stuffing mix
  • 1/2 cup Braum’s Butter or Margarine, melted
  • 3 cups Braum’s Shredded Cheddar Cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine squash and onion in a large saucepan. Cover with water (add salt and pepper if desired). Cook 5-10 minutes or until tender. Drain well and mash.
  3. Combine soup, sour cream, and carrots in large bowl. Add squash and onion. Combine stuffing mix with butter and spread half on bottom of a 10×10 casserole dish coated with cooking spray.
  4. Cover with half of the squash mixture and half of the shredded cheddar cheese. Repeat layering reserving some stuffing mixture to sprinkle on top.
  5. Bake at 350 degrees for 45 minutes or until heated through.

Broccoli Casserole

Ingredients

  • 2 – 10 oz. boxes frozen broccoli, cooked, chopped, and drained
  • 1 can cream of mushroom soup
  • 1 cup Braum’s Sour Cream
  • 1/2 small onion, chopped
  • 6 oz. pkg. stuffing mix
  • 1/2 cup plus 1 tsp. Braum’s Butter or Margarine, divided

Instructions

  1. Preheat oven to 350 degrees.
  2. Saute’ onion in 1 tsp. butter or margarine. Combine onion, broccoli, soup and sour cream in large bowl; mix well. In another large bowl, combine stuffing mix and 1/2 cup melted butter or margarine; mix well.
  3. Place 1/2 stuffing mixture in a greased casserole dish, top with broccoli mixture, then place remaining stuffing mixture on top.
  4. Bake at 350 degrees for 30 minutes.

Creamy Hashbrown Casserole

Ingredients

  • 1 medium onion, chopped
  • 30 oz. frozen hash brown potatoes (with green peppers and onions), thawed
  • 2 cups Braum’s Sour Cream
  • 2 small cans cream of chicken soup
  • 1 cup Braum’s Shredded Cheddar Cheese
  • 1/4 tsp. black pepper
  • 1 Tbsp. hot pepper sauce
  • 3 Tbsp. and 1 tsp. butter or margarine, divided
  • 1 sleeve buttery crackers, crushed

Instructions

  1. Coat a 9×13 inch baking dish with cooking spray.
  2. Over medium heat, saute’ onions in 1 tsp. butter until tender. In a large bowl combine onion, potatoes, sour cream, soup, cheese, pepper and hot sauce. Mix well and pour into baking dish. Bake for 50 minutes at 350 degrees.
  3. Saute’ crackers in 3 Tbsp. butter until golden brown.
  4. Sprinkle over casserole and bake 30 minutes more.

Cheesy Hashbrown Casserole

Ingredients

  • 1 (16 oz.) jar processed cheese
  • 1 cup Braum’s Sour Cream
  • 1 (10.75 oz.) can condensed Cream of Mushroom Soup
  • 1 (10.75 oz.) can condensed Cream of Celery Soup
  • 1 1/4 cup water
  • 1/2 cup Braum’s Onion, chopped
  • 1/2 cup Braum’s Butter or Margarine, melted and divided
  • 1 – 2 lb. pkg. frozen hash brown potatoes, thawed
  • 2 cups packaged bread crumbs

Instructions

  1. Preheat oven to 325 degrees. Grease a 9 x 13 inch casserole dish.
  2. In a large bowl, mix together the processed cheese, sour cream, mushroom soup, celery soup, water, onion, 1/4 cup butter, salt and pepper (to taste). Add potatoes to soup mixture and mix well. Place in prepared dish.
  3. Mix bread crumbs with remaining 1/4 cup margarine and sprinkle over top of potato casserole.
  4. Bake for 40 to 50 minutes or until crumbs are lightly browned and casserole is bubbling.

Sweet Corn Casserole

Ingredients

  • 1/2 cup Braum’s Butter or Margarine
  • 2 – 14 oz. cans of corn, drained
  • 1 – 14 oz. can creamed corn
  • 8 oz. Braum’s Sour Cream
  • 1/8 cup sugar
  • 1 – 8 oz pkg. corn muffin mix
  • 1 onion, chopped
  • 1 green pepper, chopped

Instructions

  1. Mix all ingredients together.
  2. Pour in an 8 inch round casserole dish.
  3. Bake uncovered at 350 degrees for one hour.

Mama Casserole

Ingredients

  • 16 oz. frozen broccoli, carrot, and cauliflower medley, thawed and drained
  • 1 can (10 3/4 oz.) condensed cream of mushroom soup
  • 1 cup (8 oz.) Braum’s Shredded Cheddar Cheese, divided
  • 1/3 cup Braum’s Sour Cream
  • 1/4 tsp. black pepper
  • 1 jar (4 oz.) pimiento, drained and chopped (optional)
  • 1 can (6 oz.) french fried onions, divided

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine vegetables, soup, 1/2 cup cheddar cheese, sour cream, pepper, pimiento, and 1/2 can french fried onions. Pour into a one-quart casserole dish.
  3. Bake covered at 350 degrees for 30 minutes.
  4. Top with remaining cheese and french fried onions and bake uncovered for five minutes more.