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!

• Remove Tangy Snackers from Package and set aside
• Preheat oven as directed on pizza Crust (425 F)
• Take Pizza Dough out of container and cut into thin 1 in section approximately 5.5 in long. Begin at the top of the Tangy Snacker and wrap down to the bottom.
• Place on greased baking sheet and place in over for approximately 9 mins. Be sure to check the Tangy Snackers to ensure they do not burn.
• Once the crust is fully baked, remove from oven and transfer to fresh tray to cool a bit before serving.
• Sprinkle with Shredded Cheese if desired and dunk into pizza sauce! Enjoy!

• Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until desired crispiness is reached. Chop, set aside. Place potatoes in a large saucepan ?lled halfway with salted water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. With a potato ricer or a masher mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Season with salt and pepper. Stir in the crumbled cooked bacon, 1/2 cup cheddar or gouda cheese and 1/3 cup Parmesan cheese. Heat the oven to 350F. Transfer the mashed potatoes to a 2 qt casserole. Sprinkle with remaining cheeses. Bake in the preheated oven for 20-25 minutes or until heated through. Enjoy!

• Add wild rice, chicken broth, bay leaf, and a pinch of salt to a 1-1/2 – 2 quart saucepan then bring to a boil. Place a lid on top then turn heat down to low and simmer for 40-45 minutes or until rice is al dente. Let pan sit on the heat with the lid on for 5 minutes then remove bay leaf, fluff rice with a fork, and set aside. Cook bacon in a large, 12" skillet over medium heat then transfer to a bowl. Turn heat up to medium-high then melt butter in skillet and add shallots, mushrooms, and celery. Once mushrooms have released their liquid and begin to brown, add dried thyme then season with salt and pepper. Saute until mushrooms are golden brown and vegetables are tender, 8-10 minutes. Add garlic and fresh sage then saute until garlic is very fragrant and golden brown, 1-2 minutes.
• Remove skillet from heat then add cooked wild rice, cooked bacon, chopped almonds, dried cranberries, and parmesan cheese to skillet then stir well to combine. Add a splash of chicken broth if you need to loosen the stuffng up a bit. Taste then add salt and pepper if necessary. 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.

• Using your mixer, beat cream cheese until smooth.
• Fold in sausage, pickles, and dill weed. Chill until ready to eat.
• Serve with your favorite crackers. Refrigerate leftovers.

• In a large bowl, combine bowtie pasta, tomatoes, cucumbers, red onions and ¶¶Òõ¶ÌÊÓƵ tangy summer sausage.
• In a medium bowl, combine Italian dressing and minced garlic. Season with salt and pepper and whisk until combined.
• Pour dressing over pasta salad and toss to combine. Serve and 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 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!