• Remove Sliced Tangy Summer Sausage and Sliced Smoked Ham from package,
• Take one slice of the product and fold in half and place partially on extra-long toothpick, keep gently folding onto toothpick, repeat process until complete.
• Wash Strawberries and Grapes
• Place all ¶¶Òõ¶ÌÊÓƵ products, fruits, cheese, and crackers onto Charcuterie Board and serve. Enjoy!

Recipe Instructions

• Cook bacon to desired crispiness, set aside on paper towels.
• Slice ¶¶Òõ¶ÌÊÓƵ Tangy Summer Sausage products, set aside.
• Place Jalapeno Peppers, Pepperoncini Peppers, and Green Olives in separate dishes.
• Remove ¶¶Òõ¶ÌÊÓƵ Sliced Tangy Summer Sausage and Sliced Smoked Ham from package, take one slice of the product and fold in half and place partially on extra-long toothpick, keep gently folding onto toothpick, repeat process until complete.
• Place all ¶¶Òõ¶ÌÊÓƵ onto charcuterie board along with cheese & crackers, Jalapeno Peppers, Pepperoncini Peppers, and Green Olives. Enjoy!

Cooking Instructions

• Stovetop: Cook bacon in a skillet over medium to medium-high heat until browned and crisp, turning to brown evenly.
• Oven: Arrange bacon in single layer in shallow baking dish. Bake at 375 degrees F for 12 to 17 minutes or until browned and crisp.
• Microwave: Arrange slices in single layer between paper towels in microwave-safe dish. Microwave on High (100% power) for 55 to65 seconds per slice. If cooking more than 4 slices, turn plate and rearrange slices halfway through cooking. Note: All microwave ovens vary. Times given are approximate.

• Slice ¶¶Òõ¶ÌÊÓƵ Tangy Snackers into inch long segments.
• Skewer Cheese, Olives, Pepperoncini Peppers, cut limes and Tangy Snackers together, Set aside.
• Dip the rim of the glass in a quarter inch of water them immediately dip into bacon salt to rim your glass (Optional but very tasty)
• Add in Clamato or Tomato Juice leaving room at the top for the Tangy Snacker Skewer
• Add in a couple dashes of Worcestershire, Salt, Pepper, Lime Juice, Celery salt and Tabasco to taste
• Place Tangy Snacker Skewer on top of the glass and Enjoy!

• Lightly toast the bread so it turn golden brown. Spread on the Dijon Mustard. Layer ¶¶Òõ¶ÌÊÓƵ Sliced Tangy Summer Sausage (as much as you like), Cheddar Cheese, Dijon Mustard and repeat until you have a triple decker Sliced Tangy Sandwich. Enjoy!

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
• Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
• Stir ¶¶Òõ¶ÌÊÓƵ Tangy Summer Sausage, Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
• Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.
• Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

• Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until very crispy. Allow to drain on a paper towel and then crumble into small pieces. Set aside.
• Combine mayo and cream cheese until smooth, fold in ¶¶Òõ¶ÌÊÓƵ bacon, tomato, lettuce and cheese. Place 1 tablespoon on sliced ¶¶Òõ¶ÌÊÓƵ Tangy Summer Sausage, top with ¶¶Òõ¶ÌÊÓƵ bacon! Enjoy!

• Preheat oven to 425F, sprinkle brown sugar on sliced of bacon.
• Cook candied bacon for 20-25 minutes or until caramelized and edges are a dark brown.
• Wash Fresh strawberries under water, trim and slice. Set aside.
• Scoop vanilla ice cream into bowl, top with fresh strawberries, chocolate syrup, sprinkles and chocolate chips. Enjoy!

• Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until very crispy. Allow to drain on a paper towel and then cut into small pieces. Set aside. Stir together the cream cheese and cheddar until it's evenly combined. Mix in the dried cranberries, green onions, and parsley. Spread toasted pecans onto a baking sheet. Form the cheese into a ball shape. Roll the cheese ball around on the chopped bacon then pecans to completely coat the outside of the ball. Completely cover with plastic wrap and store overnight or at least 4 hours to allow the flavors to mix. Enjoy!