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Blueberry Bread Pudding

Ingredients

  • 1 Braum’s Pound Cake, dried & cut*
  • 1 cup blueberries*
  • 4 Tbsp. Braum’s Unsalted Butter *
  • 1 cup Braum’s Buttermilk*
  • 4 large Braum’s Eggs*
  • 1 tsp. vanilla
  • ½ tsp. allspice
  • 1 lemon for zesting*

Instructions

  1. Open one Braum’s Pound Cake, cut it into about 2-inch sized cubes and lay out on a plate to dry out overnight.
  2. The next day, place cubes into a mixing bowl and combine with blueberries.
  3. Place cake and blueberries into a buttered 9-x-13 inch baking dish.
  4. Melt butter and evenly pour over the cake and berries.
  5. Allow butter to absorb into the cake.
  6. In a mixing bowl, combine buttermilk, eggs, vanilla, allspice, and the zest of one lemon.
  7. Pour mixture over the cake and blueberries.
  8. Cover the dish and chill for at least 30 minutes in the refrigerator.
  9. Bake the pudding mixture at 350° for 45 minutes to an hour or until the pudding has a golden color and is set.
  10. Allow to rest 10 to 15 minutes before serving.
    Optional: Serve with a scoop of vanilla/favorite flavor of Braum’s ice cream.

Grilled Jalapeno Popper Stuffed Pork Tenderloin

Ingredients

  • 1 pork tenderloin*
  • 1 package Braum’s cream cheese
  • 1 jalapeño, seeded and diced
  • 6 slices Braum’s bacon
  • Salt
  • Pepper*
  • Barbecue sauce*

Instructions

  1. Preheat your grill to medium-high heat.
  2. Butterfly open the tenderloin and sprinkle with salt and pepper.
  3. In a small bowl, combine the cream cheese and jalapeño until smooth.
  4. Place a “long log” of the cream cheese mixture down the center of the tenderloin.
  5. Roll the tenderloin up.
  6. Wrap the tenderloin with bacon and secure with butcher’s twine or toothpicks.
  7. Sprinkle the outside with more salt and pepper.
  8. Grill the tenderloin rotating it so the bacon cooks and browns. Continue cooking until the tenderloin reaches an internal temperature of 145 degrees Fahrenheit.
  9. Brush the tenderloin with BBQ sauce during the last minutes of grilling.
  10. Remove from the grill and allow it to rest for 15 minutes before slicing.

BBQ & Apricot Preserves Marinated Pork Loin

Ingredients

  • 1 (1-2 lb.) pork loin *
  • 4 to 6 Braum’s regular or center cut bacon strips-whatever your preference *

For the Marinade

  • 1 cup Head Country BBQ Sauce *
  • ½ cup Braum’s Apricot Preserves *
  • 1 Tbsp. A-1 Steak Sauce or Worcestershire sauce *
  • 1 tsp. minced garlic *
  • Pepper to taste

Instructions

  1. Place the pork loin into a large storage bag.
  2. In a mixing bowl, whisk BBQ sauce, apricot preserves, steak sauce, garlic, and pepper together.
  3. Pour half of the mixture into the storage bag with the pork loin.
  4. Press out air from bag and zip the seal.
  5. Place the bag into the refrigerator and allow the pork loin to marinate for 1 to 24 hours.
  6. Cover the remaining sauce mixture and store in the refrigerator.
  7. Preheat oven to 400°.
  8. After the pork loin has marinated, place on a rack on top of a foil-lined baking sheet.
  9. Wrap the bacon strips around the pork loin and secure with butcher’s twine or toothpicks.
  10. You can also cut strips in half and only place on top of the pork loin.
  11. Throw away the storage bag and wash hands.
  12. Transfer the pork loin to oven and bake for 30 minutes.
  13. While the pork loin is baking, bring the remaining marinade to a simmer in a small saucepan over medium heat.
  14. Simmer the mixture until it becomes a glossy glaze.
  15. After 30 minutes, take the pork loin out of the oven.
  16. With a pastry or basting brush, generously baste the pork loin with the BBQ glaze.
  17. Return to oven and bake an additional 20-25 minutes or until the pork loin reaches an internal temperature of 145 degrees.
  18. Allow pork loin to rest 5 to 10 minutes before slicing.
  19. Serve with additional BBQ sauce.

One Pot Mexi Chicken Pasta

Ingredients

  • 2 cups chicken broth*
  • 2 ½ cups water
  • 1 teaspoon garlic salt
  • ½ teaspoon pepper
  • 1 teaspoon red pepper
  • 1 package fajita chicken (meat case)*
  • 2 tablespoons olive oil
  • 1 onion, sliced thin*
  • 1 green bell pepper, sliced thin*
  • 1 container grape tomatoes*
  • 1 bunch cilantro
  • 1 jalapeño, chopped (optional)
  • 8 ounces Velveeta, cubed
  • 1 (16 oz.) package Fettuccine noodles*

Instructions

  1. In a large stockpot over medium-high heat, add olive oil and sliced chicken.
  2. Sauté until seared on all sides.
  3. Add chicken broth and water, garlic salt, pepper and red pepper.
  4. Place all of the ingredients in the pot.
  5. Bring to a boil and cook for 9-11 minutes.
  6. Periodically stir using tongs until noodles are tender.
  7. Serve!

Bacon Pasta Primavera

Ingredients

  • 8 slices Braum’s Bacon*
  • ½ medium white, red, or yellow onion, chopped*
  • 10 asparagus spears, chopped*
  • 1 red or orange bell pepper, chopped*
  • ½ head of broccoli, chopped
  • 5 Tbsp. Braum’s Salted Butter*
  • 1 tsp. minced garlic*
  • 1 (16-oz.) package penne pasta*
  • 1 ½ -2 cups Braum’s Heavy Whipping Cream*
  • 1 tsp. lemon zest
  • 1 ½ – 2 cups Parmesan cheese
  • Pepper to taste

Instructions

  1. Prepare pasta according to package al dente instructions.
  2. Reserve one cup of pasta water for use later. Drain and set aside.
  3. Slice bacon into ½-inch pieces and cook in a large skillet over medium-high heat.
  4. Once pieces are browned and crisp, remove from skillet and place on a paper towel covered plate or platter. Set aside.
  5. Reserve about 1 tbsp. of bacon grease for sautéing vegetables.
  6. In the same skillet, melt 2 Tbsp. of butter on medium-high heat and add onion.
  7. Cook until slightly softened and add garlic. Cook for another minute.
  8. Add asparagus and broccoli and cook for 1 to 2 minutes – vegetables should retain their crispness.
  9. Remove the vegetables from the skillet and set aside on a plate or platter.
  10. Add bell pepper and cook for another minute and then transfer to the plate with the other vegetables.
  11. Once the vegetables are removed from the skillet, reduce heat, melt the remaining butter and add heavy cream (up to 2 cups, depending on how much sauce you want).
  12. Bring to a slight simmer and use a wooden spoon or spatula to scrape remaining drippings from the skillet into the sauce.
  13. Add up to 1 cup of shredded parmesan to make it creamier.
  14. Add vegetables and pasta back in and combine ingredients gently. Heat thoroughly.
  15. Add lemon zest, pepper, and top with parmesan cheese.
  16. Serve immediately.

Spring Veggie White Pizza

Ingredients

  • 1 can Braum’s Crescent Rolls*
  • 2 Tbsp. Alfredo pasta sauce*
  • ½ to 1 cup Braum’s Italian-Style Shredded Cheese*
  • 1 cup fresh spinach*
  • ¼ cup mushroom, sliced*
  • 1 Tbsp. red onion, sliced
  • 5 cherry tomatoes, halved*
  • ¼ cup small broccoli florets*
  • 1 Tbsp. balsamic vinegar (any flavor of balsamic)
  • Pepper to taste

Instructions

  1. Preheat oven to 375°.
  2. Roll out the tube of crescent rolls onto a parchment-lined baking sheet.
  3. Piece the dough together to create a rectangle, pinching the seams of the dough together.
  4. With your hands, press the middle section of the dough thinner than rest of the rectangle.
  5. Bake the dough rectangle for 14 to 17 minutes, or until the crust is golden brown and cooked through.
  6. Allow to cool slightly before adding toppings.
  7. Thinly spread a layer of alfredo sauce on the slightly cooled pizza crust.
  8. Sprinkle the top of the dough with shredded cheese and spinach.
  9. Layer the prepared vegetables on top.
  10. Bake pizza an additional 10 to 14 minutes, or until top is golden brown and the center is cooked through.
  11. Drizzle with balsamic vinegar before serving.

Notes

* You can alter this recipe to include any spring vegetables that you would like to use.

Chilled Couscous Salad

Ingredients

  • 1 cup dried couscous
  • 1 cup Braum’s orange juice*
  • 1 cup water
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 2 teaspoon grated fresh ginger
  • ½ cup dried cranberries*
  • 1 cup mandarin oranges, drained and cut in half
  • 2 tablespoons cashews, toasted and chopped
  • 1 tablespoon parsley, chopped

Instructions

  1. Bring the orange juice, water, salt, olive oil and ginger to a boil.
  2. Add in the couscous and cover with a lid.
  3. Allow the couscous to sit for 15 minutes and then fluff with a fork.
  4. Place the couscous in the refrigerator to chill.
  5. Once the couscous is cold add the mandarin oranges, cranberries, cashews and parsley.
  6. Toss together.

Rainbow Fruit Salad

Ingredients

  • 1 cup strawberries, sliced*
  • 1 cup mandarin oranges, drained
  • 3 kiwis, peeled & cubed
  • 1 cup fresh pineapple chunks*
  • 1 cup blueberries
  • 1 cup purple grapes, sliced in half*
  • 2 bananas, sliced and cubed*
  • ¼ cup honey*
  • Juice of one lime*
  • Zest of one lime*
  • 1 teaspoon fresh mint, sliced

Instructions

  1. Place all of the fruit in a bowl.
  2. In a separate small bowl, whisk together the honey, lime juice, lime zest and fresh mint.
  3. Drizzle over the fruit and toss together.

Greek Pasta Salad

Ingredients

  • 1 (16-oz.) package bow-tie pasta*
  • 1 medium cucumber, diced*
  • 1 red bell pepper, diced*
  • ⅓ cup red onion, chopped*
  • 1 pt. cherry tomatoes, halved*
  • 2 Tbsp. sliced green olives
  • 1 container Crumbled Feta Cheese*
  • 1 bottle of Girard’s® Champagne or Light Champagne dressing
  • Pepper to taste

Instructions

  1. Boil the bow-tie pasta according to package instructions. We recommend following the recommendations for al dente-cooked pasta.
  2. Drain and set aside to cool.
  3. Add cucumber, bell pepper, red onion, tomatoes, olives, and feta cheese to the pasta.
  4. Pour salad dressing on top and toss well.
  5. Allow to chill for several hours in fridge before serving or serve at room temperature.

Breakfast Tostadas

INGREDIENTS

  • 1 pound Braum’s sausage*
  • 1 green pepper, chopped*
  • 1 onion, chopped*
  • 4 ounces Braum’s cream cheese, softened*
  • ½ cup salsa*
  • 6 Braum’s eggs, fried*
  • 1 can black beans, drained and rinsed
  • 1 bag of Braum’s cheddar cheese*
  • 1 package of tostada shells
  • 1 bundle of cilantro

INSTRUCTIONS

  1. In a large skillet, cook the sausage, onion and green peppers until the sausage is cooked thoroughly.
  2. Place the cooked sausage, peppers and onions on a plate and set aside.
  3. Add a tablespoon of oil into the bottom the skillet and fry the eggs until cooked as you desire.
  4. Mix together the cream cheese and salsa.
  5. To assemble the tostadas, simply smear the cream cheese and salsa mixture onto the tostada shell, top with sausage mixture, sprinkle with cheese, black beans and top with a fried egg.
  6. Sprinkle with cilantro.
  7. Serve!

Southwest Jalapeno Egg Casserole

INGREDIENTS

  • Half loaf of Braum’s Rustic Country Sandwich Bread, dried*
  • 1 lb. Braum’s Sausage*
  • 8 large Braum’s Eggs*
  • 1 cup Braum’s Homogenized Milk*
  • 1 red or orange bell pepper, chopped*
  • 2 cups Braum’s Mexican Shredded Cheese*
  • 1 jar of sliced jalapeños*
  • ½ tsp. fresh ground black pepper
  • ½ tsp salt
  • 1 tsp. cumin

INSTRUCTIONS

  1. Take 8 to 9 stale pieces of Braum’s Rustic Country Sandwich Bread and toast individually in a toaster or toaster oven. The bread should be very dry. Cut into cubes.
  2. In medium-sized, non-stick skillet brown sausage for 6 to 7 minutes, or until the sausage is thoroughly cooked. Drain the sausage and set aside.
  3. In a large mixing bowl, whisk together eggs, milk, pepper, salt, and cumin until well combined.
  4. Prepare a 9-x-13 inch baking dish with cooking spray and begin to layer your ingredients.
  5. Place toasted bread cubes in the bottom of the baking dish.
  6. Sprinkle over the cooked sausage, chopped bell pepper, and one cup of the shredded cheese.
  7. Pour egg and milk mixture slowly over the entire dish, making sure to evenly cover all the toasted bread cubes.
  8. Sprinkle over the remaining cheese and sliced jalapeños to taste.
  9. Cover with foil and allow to sit in a refrigerator for at least several hours or overnight.
  10. Preheat oven to 350°.
  11. Remove dish from the refrigerator and allow to sit at room temperature while the oven gets warm.
  12. Then, place dish in the oven when ready and bake for 1 hour and 30 minutes, or until the top of the casserole is golden brown and egg is cooked through.
  13. Let cool for about 10 minutes before serving.

Avocado, Corn and Tomato Salad

Ingredients

  • 2 cups cooked corn, fresh or frozen*
  • 3 avocados, cut into ½-inch cubes*
  • 1 pint grape tomatoes, halved*
  • ½ cup finely diced red onion*

Dressing:

  • 2 tablespoons olive oil*
  • ½ teaspoon lime zest, grated*
  • 1 tablespoon fresh lime juice*
  • ¼ cup chopped cilantro
  • ¼ teaspoon salt*
  • ¼ teaspoon pepper
  • 1 teaspoon honey*

Notes

* These items can be purchased at your local Braum’s Fresh Market.

Instructions

  1. Combine the corn, avocado, tomatoes and onion in a large bowl.
  2. Mix together the dressing ingredients in a mason jar.
  3. Shake well and pour over the salad, and gently toss to mix.
  4. Chill salad for an hour or two to let flavors develop.
  5. Serve.

Chilled Cucumber Dip

INGREDIENTS

  • ½ cup mayonnaise*
  • ½ cup Braum’s sour cream*
  • ¼ cup finely chopped green onion*
  • 1 cup Braum’s cheddar cheese*
  • 1 teaspoon dill weed
  • ½ teaspoon salt*
  • ½ teaspoon pepper
  • 2 cups cucumber, peeled and seeded*
  • 1 bag Fritos chips*

INSTRUCTIONS

  1. In a large bowl mix together the mayonnaise, sour cream, cheddar cheese, green onion, dill weed, salt and pepper.
  2. Then stir in the cucumber.
  3. Serve with Fritos!

Tomato Tart

Ingredients

  • 2 packages  Braum’s refrigerated crescent rolls*
  • 1 container Braum’s cream cheese, softened*
  • ½ package goat cheese, softened
  • ½ teaspoon dill weed
  • 1 package grape  tomatoes, cut in half*
  • 2 tablespoon Braum’s parmesan cheese*
  • Pesto sauce

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Press the entire crescent roll into the bottom of the baking pan.
  4. Make sure to seal any of perforations in the dough.
  5. Bake for 10-15 minutes until golden.
  6. Remove from the oven.
  7. Then, while the crust is cooking, stir together the cream cheese and goat cheese in a small bowl.
  8. Add in the fresh dill.
  9. Once the crust is golden brown, remove it from the oven and spread the cheese mixture on the top of it.
  10. Place the sliced tomatoes cut side up in the creamy spread. Sprinkle with parmesan cheese.
  11. Bake for an additional 15 minutes or until bubbly.
  12. Remove from the oven and allow if to cool slightly before cutting into squares.
  13. Drizzle with pesto and serve.

Guacamole Deviled Eggs

Ingredients

  • 6 large Braum’s Eggs, hard-boiled and cooled*
  • 1 avocado, halved*
  • 1 Tbsp. Braum’s Sour Cream*
  • 1 tsp. lime juice*
  • ¼ tsp. minced garlic*
  • ¼ tsp. cayenne pepper
  • ¼ tsp. Salt

Instructions

  1. Peel the cooled hard-boiled eggs.
  2. Cut in half lengthways and remove the yellow yolks from the egg white.
  3. Put the yolks into a bowl and mash with a fork.
  4. Cut avocado in half and remove seed.
  5. With a spoon, scoop the avocado out of its skin and place into the bowl of mashed egg yolks.
  6. Combine egg yolks, avocado, lime juice, sour cream, garlic, cayenne pepper, and salt until well mixed.
  7. Spoon or pipe mixture into the egg whites.
  8. Chill before serving.
  9. Garnish with finely chopped red bell pepper, bacon crumbles, or cilantro.

Bacon Cheddar Deviled Eggs

INGREDIENTS

  • 6 large Braum’s Eggs, hard-boiled and cooled*
  • ½ cup Braum’s Sour Cream*
  • 2 Braum’s Bacon Strips*
  • 2 Tbsp. Braum’s Shredded Cheddar Cheese*
  • 1 ½ Tbsp. Dijon mustard
  • Pepper to taste

INSTRUCTIONS

  1. Cook bacon in a medium skillet until the strips are brown and crispy.
  2. Place on a paper towel-covered plate and allow grease to drain.
  3. Once cooled, crumble the bacon into small bits and set aside.
  4. Peel the cooled hard-boiled eggs.
  5. Cut in half lengthways and remove the yolks from the egg whites.
  6. Put the yolks into a bowl and mash with a fork.
  7. Add sour cream, bacon crumbles, cheddar cheese, Dijon mustard, and pepper to the egg yolks and stir well.
  8. Spoon or pipe the mixture into the egg whites.
  9. Chill until ready to serve.
  10. Garnish with extra cheese, green onion, and paprika.

Christmas Morning Coffee Cake

Ingredients

  • 1 box brown sugar
  • ½ c. Braum’s Butter
  • 1 Braum’s egg
  • 1 c. Braum’s Buttermilk
  • 2 c. flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 c. Braum’s Almonds, chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream brown sugar and butter.
  3. Remove 1 cup; reserve for topping.
  4. Add egg, buttermilk, flour, soda, salt and vanilla to remaining brown sugar mixture.
  5. Beat for 2 minutes.
  6. Pour into two greased 9″ cake pans; crumble reserved topping over batter.
  7. Sprinkle almonds over top.
  8. Bake at 350 degrees for 35 minutes.

Easy Enchilada Dip

Ingredients

  • 1 package Arizona Sunset Enchilada Soup mix*
  • 2 cups water or chicken broth
  • ¼ cup Braum’s Shredded Cheddar Cheese*
  • 1 container Braum’s Sour Cream*
  • 1 red or green bell pepper, chopped*
  • 1 green onion, sliced for topping*
  • ½ tsp. cayenne pepper
  • Tortilla or potato chips for serving*
  • Chopped vegetable tray for serving*

Instructions

  1. In a medium saucepan, combine the contents of the soup package with water or chicken broth.
  2. Cook the mixture until the vegetables in the mix are rehydrated and the mixture reaches a thick consistency.
  3. Remove from heat and allow to cool slightly before mixing with other ingredients.
  4. In a small serving bowl, combine sour cream, enchilada soup mix, cheese, and bell pepper.
  5. Garnish with extra shredded cheese and green onion. Serve with chips or sliced vegetable tray.