• 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.

• 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!

• 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.

• 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!