Easy Sides for Easter Supper

Easter Supper Sides Graphic

Traditional Easter meals look different across the U.S. but ham is almost always at the center of the table. We’ve put together a few of our favorite recipes that are easy, but add color to your beautiful springtime table served alongside that delicious ham. Whether you’re feeding a small family or a large group these recipes are easy to adapt and won’t leave you weighed down, but we can’t say the same about the Easter candy you’ll sneak.

Savory Garlic Mashed Potatoes serves 4

These potatoes are delicious and perfect for lighter meals, as the garlic and butter mixture renders gravy unnecessary. This recipe can easily be doubled or tripled for large groups.


4 Russet Potatoes, peeled

2 cloves garlic

1 ½ Tablespoons white sugar

2 Tablespoons butter

1 teaspoon salt

1/3 Cup Milk


Peel your potatoes and slice thinly (I slice rather than dice and they cook just as efficiently). Add potatoes and garlic into the pan and fill with water just enough to cover potatoes. Bring to a boil and cover cooking about 10-15 minutes. You want potatoes to be fork tender. Drain water from pan and add in milk, salt, butter, and sugar. Use either a hand mixer or potato masher to mash the potatoes. Serve warm.

*If you love garlic, you can feel free to add additional cloves in with the potatoes.

Buttery Garlic & Bacon Peas

Bacon adds a bit of savory to peas in this light side dish that will add color to your Easter table. If your store has steamable bags of peas, I recommend cooking them for the shortest time on the package then skipping to step 2. This is an easy and quick dish that you can whip up just before heading out the door to an Easter gathering.

Ingredientsbacon peas

1 lb. frozen Green Peas

2 Tablespoons Butter or Margarine

2 Cloves Garlic, minced

½ teaspoon lemon pepper

1 cup Broadbent Bacon, cooked and crumbled

½ cup Parmesan Cheese


  1. Pour peas into a skillet and add water, just enough to cover the peas. Bring water to a boil then reduce and simmer about 5 min turning the peas to a fork tender.
  2. Drain water and return peas to pan. Add bacon, butter, garlic and lemon pepper. Continue to cook over medium heat about 5 minutes stirring gently. Add parmesan cheese and toss to coat, serve warm.


Maple Glazed Carrots  serves 6

These carrots bring color and sweetness to the table. Offering sweet and savory side dishes will really balance out the salty goodness of a salt-cured country ham.


10-12 Carrots

4 Tablespoon Butter (recommended to use real butter)

½ teaspoon Salt

1/3 Cup Pure Maple Syrup

2 Tablespoons Brown Sugar

Dash of Black Pepper


Scrub carrots and slice into thin sticks. Heat skillet over medium heat. Add 2 Tablespoons of butter. Sauté carrots until they become a richer orange, several minutes. Turn skillet to low, add salt, brown sugar, maple syrup and remaining butter. Continue to cook uncovered for an estimated 10 minutes. Carrots should be tender enough to bite, the glaze should be thickened. Place carrots in a serving dish and sprinkle with black pepper.


bacon_bundled_green_beans_jpg_1280x800_q85Bacon Wrapped Green Beans


1 lb. Fresh Green Beans

8 Slices of Broadbent Maplewood Smoked Bacon

1 Tablespoon of unsalted butter

Salt & Pepper

Cooking Spray


Grease a large baking sheet. Preheat oven to 400 degrees. Wash beans and snap their ends off. Salt and pepper them lightly. In bunches of 5-6 wrap the green beans with one slice of bacon. Lay them seam-side down on the baking sheet. Melt butter and drizzle on top of beans evenly. Bake 40-45 minutes until bacon is crispy and brown.


Don’t forget the rolls and dessert, we suggest carrot cake! If you’re a first ham cook, check out our tips on preparing your ham here. See our tips for presenting your holiday ham here. When it comes to Easter create a colorful inviting atmosphere and take advantage of the weather to spend time outdoors and let kids burn off that energy!


Picnic Pack-Worthy Recipes

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Spring has sprung and we are bursting at the seams to spend more time outdoors, for us that means picnics! Time spend with family is a priceless and outdoors to boot is better. Whether you like to hike, camp or just play in the backyard you can’t forget the food. These recipes keep it simple, travel well and are kid friendly. Stock your pantry for these picnic basket worthy recipes and don’t forget the napkins.

Fruit & Cheese Skewers

This is an easy, kid-friendly picnic snack. Let the kids help by layering the items onto the skewers. By using skewers you’ll be kids hands clean and make it easy to eat outdoors.


8 Small skewers
16 oz. Broadbent Cheddar Cheese, cut into squares
2 apples, cut into squares or balls


Cut your block of cheddar cheese into 16 squares that are bite size (1 oz.). Then cut or scoop out apples until you get 16 balls (use a melon baller) or squares. Alternate cheese and apples onto the 8 small skewers, 2 cheese/ 2 apples each. Place in an air tight container and keep cool. If you want to prepare them early brush apples with lemon juice to keep from turning brown.

Turkey-Bacon-Avocado Club

This is a popular sandwich at many shops and delis around the country. Make your own and wrap in wax paper to separate for each family member. Let kids stack their own together and decorate the wax paper which it will be wrapped in for a more special outing.


8 slices bread, sourdough recommended
8 slices Broadbent Bacon
1 avocado, peeled and sliced thinly
1 tomato, sliced
12 oz. deli-style turkey
8 small leaves romaine lettuce


Spread mayo on each slice of bread. On four, layer tomato, lettuce, turkey, bacon and avocado. Top with sliced bread, wrap with wax paper.

Ham Salad

This is an easy dish to make at the last minute. It is easy to double or triple the recipe making enough to feed a crowd. You could also serve in a sandwich style like chicken or tuna salad.


8 oz. Broadbent’s Cooked Ground Ham
8 oz. your favorite mayo
1pk Buttery crackers


In a medium bowl, stir together mayo and ground ham until combined. Store in an airtight container. Serve with your favorite buttery crackers (such as Townhouse or Ritz).

Sweet & Sassy Country Ham Rolls

This sandwich is a delicious blend of kid-friendly favorites. Combine cheese, fruit and meat onto one savory roll. Serve them up warm or cool. You could also take ingredients separate (pre-heat the rolls) and assemble outdoors.


Broadbent Cooked Country Ham Sandwich slices
Sister Shubert Rolls, heated per package directions
Broadbent Sweet & Tangy Mustard
Broadbent Hickory Smoked Cheddar Cheese
Golden Delicious Apple Slice


Heat rolls, slice in half then layer from bottom to top beginning with mustard, ham, cheese, apple, lettuce and 2nd half of roll.

These recipes are delicious and easy, but different than your average PB&J or burgers you may have at many picnics. Remember to get kids involved in the kitchen, cooking is a life skill, probably the best tasting and most fun too. Do you have a favorite picnic recipe? Share in the comments.

Easy Ham Recipes for Busy Families

Ham Recipes Image

Ham often comes to mind when picturing large family gatherings, but there doesn’t have to be a holiday for ham to be on the menu. We recommend ham any time of year. Usually even a medium sized ham will feed more than an average family, which is the beauty of ham. Once it’s cooked it can be sliced and diced to store.

Store cooked ham in the freezer, up to a month and in the refrigerator about a week. One way to save time during the week is to cut the remainder of the ham up and store them for easy use later. I dice mine into bite size pieces which are perfect for eggs, quiche, soups and casseroles. This makes it easy to pull out a handful for eggs in the morning, or a whole package for a casserole that night. Be sure to use air tight containers.


Slow Cooker Potato Soup

This is a delicious comfort recipe that is relaxing at the end of a long day. One trick to make weeknight recipes faster is to use slow cookers and prep foods on the weekend. Onions, carrots and celery can usually be chopped and stored in the refrigerator in a sealed container for a few days. Think about chopping up all the items you can for recipes when you’re making dinner on the weekend it will save time and dishes.


8 C. Potatoes, diced
1 large yellow onion, diced
2 large carrots, peeled and chopped
½ C. Celery, chopped
1 lb. Broadbent Ham, diced
¼ C. Flour
4 C. Chicken Broth
1 ½ C. Whole Milk
1/2 C. Sour Cream


Place your chopped potatoes, ham, carrots, celery, and onions in the slow cooker. Pour in your chicken broth and set to low 7-8 hours, or high 4-6 hours. Use a potato masher mash into the slow cooker, about 1/3 of the potatoes. Add flour, milk, pepper and sour cream stir it all together let cook about 15 minutes longer. Add salt to taste, but be sure to taste it first as our ham is saltier than standard grocery store hams.

Ham & Hash Casserole

This recipe is easy to throw together, pop in the oven and let you get back to having time with the kids. No stirring or flipping is necessary. This uses frozen hash browns but you can use fresh potatoes simply shred or chop them into bite sized pieces.


1 30 oz. Bag of frozen hash brown
8 oz. sour cream
1 large Onion, chopped
2 cans Cream of Mushroom
1 lb. Broadbent Ham, Cubed
2 C Shredded Cheddar Cheese

Preheat oven to 350 degrees. Mix all your ingredients into a 9×13 baking dish, but reserve ½ your cheese to sprinkle directly on top. Then bake about 1 hour, potatoes should be done enough to easily poke with a fork.

Slow-Cooker White Bean & Ham Soup
Slow-cooker recipes are great when your busy, plus you get a delicious aroma. In this recipe, we use canned beans out of convenience and additional to make the soup more ham-tastic. You could put this together the night before and pour into your slow cooker in the morning before your off for the day.


1 Broadbent ham-hock
1 1/2 cups of Broadbent country ham, diced
1 cloves garlic, minced
1 yellow onion, diced
1 cups carrots, diced
1/2 cup celery, diced
3 cans white cannellini beans, drained and rinsed (15 ounce cans)
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 cups chicken stock

In your slow cooker place the bone, chopped ham, garlic, onion, carrots, celery, cannellini beans, thyme, rosemary, chicken stock. Cook on low for 6-8 hours or on high for 3-4 hours. Remove the ham bone and discard. Add salt or pepper to taste (due to the increased saltiness of cured country ham, we always recommend salting only after tasting)

These recipes will make great use of a ham and are easy to let cook while you’re busy with work, family, or life in general. Ham and Ham-hocks are great items to keep on hand as they are quick and easy to work with. Have a favorite ham recipe share it in the comments below!

3 Collard Green Recipes perfect for Spring

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Collard greens hit their peak season January through April and can be found fresh in most markets. Now is the best time to bring greens to your table. We’ve gathered three of our favorite ways to fix greens. These recipes are easy enough for the less experience chef but flavorful enough to share with the whole family.

Southern Style Collard Greens

Traditional southern collard greens require patients but not much time in the kitchen. This recipe takes about 4 ½ hours, so be sure to start early enough for your desired meal time but it’s a breeze and very hands off. This side pairs well with any of the classic southern entrees including a nice Broadbent Ham Steak.


2 sweet onions, finely chopped

1 Broadbent’s Ham Hocks

4 cloves garlic, finely chopped

1 lb. Collard Greens, trimmed

32 oz. Chicken Broth

1/3 C. Vinegar

2 T. White Sugar

Salt & Pepper to taste


In a large stockpot combine onions, ham hocks, garlic and chicken broth. Cook for around 2 hours, until meat is falling off the bone. Stir in collard greens, vinegar, and sugar  and continue to cook until greens are tender, estimated 2 more hours. Taste and add salt and pepper as needed once cooked.

Spicy Collard Greens

If you’re looking for a recipe with a bit of spice, try these greens. The red pepper flakes add a lot of flavor and spice. By using bacon over ham-hock the flavor is a bit different and this recipe takes only around an hour to fix.


2 cloves garlic, minced

1 large onion, chopped

1 T. Olive Oil

3 Slices of Broadbent Bacon

3 C. Chicken Broth

1 tsp. Red Pepper Flakes

1 Lb. Fresh Collard Greens, cut into pieces (2 inch long)

Salt & Pepper to taste


Pour oil into a large pot over medium heat. Add bacon and cook until crisp. Remove bacon (NOT the grease), crumble and return to pan. Add onions and cook until clear. Add garlic, and cook another 1-2 minutes. Add chopped collard greens and fry until they begin to wilt. Pour in chicken broth and red pepper flakes. Reduce heat and simmer around 45 minutes, or until greens are tender.

Slow Cooker Collard Greens

This slow cooker version of traditional collard greens is perfect for family gatherings and holidays. In a slow cooker (especially with a locking-lid) they will travel well and are easy to serve warm. This recipe will serve about 8 but can easily be doubled.


1 Broadbent Ham Hock

8 C. Collard Greens, remove tough ribs and stems, tear into strips

½ tsp black pepper

4 C Chicken broth

Salt to taste once cooked throughly


Rinse your collard greens, then remove any thick stems and tear the leaves into strips. Place the collard greens, ham hock, pepper and broth in the slow cooker. Cook covered on low about 6 hours. Remove ham hock, peel the skin and discard while shredding the meat. Return meat to crock pot and fold into greens.

We know how busy life can be, so we especially love the slow-cooker recipe. Collard greens are a great pairing with your traditional entrees including fried chicken, pork chops, ham steaks, chicken fried steak and don’t forget the cornbread on the side. This southern tradition can bring a new flavor into your home.

10 Tips for the Modern Southern Hostess

hostess blog

A modern southern hostess offers southern hospitality and grace. Those characteristics never go out of style, but the addition of technology adds a few items to our hostess’ list we can offer guests. One key thing to remember as well is that whether a party, dinner or overnight holiday pictures will likely be taken and shared. Be sure to get your home Facebook ready.

Entertaining Tips

#1 Write your Wi-Fi password somewhere visible and easy to read. Consider a white board or chalk board in the kitchen or on a table. There are a ton of cute DIY whiteboard ideas on Pinterest that can fit any decor. This avoids having guests roam the property looking for signal to post group shots.

Bonus Tip: Write a unique hashtag, (i.e #ourparty) along with the password so everyone can use it to connect party photos. This is very popular for weddings now, but can be done for any party size.

#2 Stock the fridge with drinks and snacks. Have a variety on hand for guests to easily grab. It will make snacking quick and easy for you and your guests. Let no one go home hungry or thirsty.

#3 Be sure you have enough seating and perhaps an extra or two for anyone unexpected that comes along. A southern hostess welcomes the unexpected guests no matter what. This doesn’t necessarily have to be at one dining table, just avoid anyone having to sit on the floor.

#4 Have the Tylenol (or your choice of pain reliever) on hand. I keep mine in the kitchen. It prevents anyone from rifling through your bathroom and is close to the drinking glasses.

#5 Have dessert! Cake is the number one, even if it is a small cake such as Coffee or Bundt. Since these get together are often a special occasion indulge a little. Don’t forget coffee or tea to serve alongside.

#6 Thank everyone for coming. Be sure to say goodbye and thank each individual guest for coming. Even if you don’t get much time to spend one-on-one, this recognizes them and their contribution to the event.

Overnight Guest Tips

#7 For overnight guests stock up on extras. Consider having travel size items of things like toothpaste, toothbrushes, soap, etc. just in case something was forgotten. Consider displaying them or just organizing them well in the restroom.

#8 Add a bit of luxury. Place in the bedroom more luxurious items if you wanted to offer a five-star feeling like slippers, magazines, robes, etc. Stock the bathroom with the best linens. Make the experience Facebook brag worthy.

#9 Keep extra phone chargers on hand. The worst feelings, is to have forgotten your phone charger and having to make every bit of battery last. Keep one for each type of device. They are relatively inexpensive now and are not often changed by the manufacturers.

#10 Plan for Breakfast. Keep Broadbent Breakfast items on hand to make the first meal filling and fun.

These tips should help your party or holiday run smoothly. It’s all about convenience and ease for guests and yourself. Really put yourself in your guest’s shoes when it comes to planning. While you don’t need to make it a full luxury resort, pre-planning and prep provides plenty of time for you to enjoy the festivities as well.

3 Enticing Recipes for Southern Grits

Grits Blog Graphic

Grits are a staple in south whether they are prepared for breakfast, lunch or dinner. In almost every southern movie, you’ll find snappy one liners about grits. If you didn’t know, Grits are coarsely ground corn kernels that are boiled with water or milk to create a creamy porridge like dish. They come in stone ground, hominy, quick and instant. Many cooks have their own preferences about which ones they will use.

“I never make the instant kind – some things a Southerner just won’t do!” Paula Deen

At Broadbent, we sell Stone Ground Grits. You’ll see them sold alone or in part of our breakfast combinations. There are a huge variety of ways to fix them. We are sharing three very popular ways in our recipes below.

Sausage & Grits Breakfast Casserole

1 cup Stone Ground Grits, uncooked
1 lb Grandma Broadbent’s Hickory Smoked sausage
1/2 stick butter
1 egg
1 1/2 cups cheddar cheese, shredded
1 tsp paprika
1/4 cup fresh parsley, chopped

Preheat oven to 325 degrees Fahrenheit. Cook grits in 4 C. of salted water until thick. Saute your sausage separating it into small even sized pieces. Drain grease from the sausage and pat dry, setting aside. Add egg, butter and 1 c. of shredded cheese to the grits stir to combine. Combine grits with sausage, then pour into a greased 13 x9 casserole dish. Top the dish with the additional cheese, paprika and parsley. Bake around 45-60 minutes, casserole should be lightly brown.

Shrimp & Cheese Grits with Bacon

4 cup water
1 cup stone ground grits
3 T butter
2 cup cheddar cheese, shredded
6 slices Broadbent Hickory Smoked Bacon, chopped
1 lb shrimp, peeled and deveined
3 tsp lemon juice
2 T parsley, chopped
1 cup green onion, thinly sliced
1 clove garlic, minced
1 black pepper, to taste

Bring 4 C. of water to a boil in a large pan. Add grits and cook until the water is completely absorbed est. 20-25 minutes. In the meantime, cook your bacon slices then remove from grease and pat dry.  In your bacon pan, save the grease and use to fry your shrimp until they turn pink. Then add lemon juice, green onions, garlic, parsley and sauté a few minutes longer.  When your grits have completely cooked, remove grits form heat and stir in your butter and cheddar cheese. Then layer your grits onto your serving plate(s) and top with the shrimp mixture, then sprinkle with bacon.

Gouda Grits

4 C. Chicken Broth
3 ½ C. Milk
2 tsp. salt
½ tsp black pepper
2 C. uncooked quick grits
6 oz. Gouda Cheese, shredded
¼ C. Butter

In a large pan bring broth, milk, salt and pepper to a boil. Gradually whisk in your grits pouring in evenly as you stir. Reduce heat and simmer uncovered about 10 minutes or until thick, whisking often. Remove from heat and stir in your butter and Gouda cheese. Serve warm.

Grits are really a solid foundation for many recipes, don’t be afraid to try them. Once you’ve got down how to prepare the grits experiment with a variety of pairings to create your own southern traditions. What are some of your favorite ways to prepare grits? Share in the comments below.

Peppered Bacon Spices Up 3 Classic Recipes

peppered bacon blog graphic

This week we are obsessing over our peppered bacon. This is a treat in and of itself, but it can bring an extra something to some of your favorite recipes. We absolutely love to use and top or wrap our burgers, chicken and shrimp. Peppered bacon adds a bit of spice on top of the savory flavor of bacon. We are bursting at the seams to share some of our favorites recipes where peppered bacon steals the show.

Bacon Pepper jack Mac n’ Cheese

This comfort dish is bursting with flavor due not only to the peppered bacon, but the additional cheeses which come together for an award-winning combination. Consider this meal for your next night in!

4 T Butter
3 T flour
2 C heavy cream
1 C Milk
2 C Pepper Jack Cheese
1 C sharp cheddar cheese (white)
1 ½ C Cheddar Cheese
1 lb. Broadbent Peppered Bacon, cooked & crumbled
16 oz. macaroni noodles


Cook your pasta in a separate pot per package directions then set aside. In a sauce pan melt butter, over about medium heat, whisk in flour once it is fully melted creating a paste. Pour in cream and milk while whisking to get a smooth mixture stirring about 1-2 minutes as it warms. Add in all cheese about 1 cup at a time and whisk avidly. After all the cheese, then add in bacon and fold gently. Pour the cheese and bacon mixture onto the pasta and stir together.

Peppered Bacon & Onion Green Beans

This is an easy and delicious side dish. It is quick to put together but breaks the mold of plain steamed veggies served on the side. The recipe can easily be doubled or tripled for family gatherings.


1 lb. Green Beans, snipped and halved
5 slices of Broadbent Peppered bacon
1 C Sweet Onion, chopped
2 tsp Sugar
½ tsp Fresh Thyme
1 ½ T Apple Cider Vinegar
½ tsp pepper


Bring a pot of water to a boil and toss in green beans to boil about 4 minutes. Pour them into a strainer and rinse with cold water to stop the cooking process. Cook bacon in a large skillet until crisp. Remove bacon but leave grease (around 2 T) in the pan, add onions and saute about 3-4 minutes. Add sugar and thyme continue cooking another 2-3 minutes. Add in apple cider and pepper cooking for about another minute. Toss in bacon and green beans mixing everything together and serve warm.

Spaghetti Pasta Carbonara

This classic pasta dish gets a bit of an upgrade by using peppered bacon. The pepper brings to life the simplicity of this dish. This dish is quick and easy to prepare but there can be a trick to mixing it together quickly at the end for a perfectly creamy sauce.

1 T Olive Oil
½ lb. Broadbent Peppered Bacon, diced
2 garlic cloves
4 whole eggs
1 C Grated Parmesan Cheese
1 lb. Spaghetti Pasta
Salt & Pepper to taste


Boil pasta noodles in a large pot per package directions. While cooking pasta, in a sauté pan heat the olive oil and bacon pieces cooking until crispy. Add garlic and cook another minute. Remove bacon and garlic mixture, set aside in a large bowl (I mean big). In a small bowl, combine ½ c. cheese and eggs and set aside until pasta is al dente. Once the pasta is al dente, pull out with tongs and place in the large bowl with the bacon and garlic, the pasta will be dripping wet toss to combine. Quickly while the pasta is still mostly hot pour the egg mixture and toss to combine. Add salt and pepper to taste. Add some pasta water (start with a tablespoon) and mix to get desired creamy texture. Serve warm and top with the additional parmesan cheese.

These 3 recipes are just the start of what any cook can do to bring more flavor to the kitchen. What ways have you used peppered bacon?

Muffin Tin Mastery


Break out your trusty muffin tin for these perfectly portioned recipes that are quick and easy. Often during the week there is not much time for cooking. Using muffin tins allows you to cook in bulk when it’s convenient for you and enjoy home cooking during the busier days. It also allows for cute presentation and perfect portions.

Breakfast Bites

Soufflé Cups

Muffin tins create perfect portions and portability when it comes to breakfast. By combining your favorite ingredients along with eggs, you can make delicious soufflé cups. This recipe is great for family gatherings or special brunches.

6 sliced Broadbent Bacon, cooked and chopped
½ c. green onions chopped
¼ tsp black pepper
¼ tsp salt
6 Eggs, large
4 Egg whites
1 c. low-fat milk

Preheat oven to 325 degrees Fahrenheit. Combine bacon, onions and pepper. Whisk together eggs, egg whites, milk and salt in a bowl. Coat your muffin tin with cooking spray (use muffin liners if you prefer). Pour eggs mixture even among the 12 cups, then top with bacon mixture. Bake until tops begin to brown around 25 minutes.


These mini-pancakes are perfect for small children or to take in the car. You can customize them and make them different flavors or all the same. These also freeze well after baking and can be reheated throughout the week.

Broadbent Pancake Mix
Toppings (chocolate chips, blueberries, strawberries, etc)

Mix your pancake mix with water until you reach the desired consistency (per the package directions). Pour into your greased muffin tins and fill ½-3/4 way full, then put your desired toppings on (press them in slightly). Bake around 10-12 minutes at 350 degrees Fahrenheit.

The sizes are perfect and any of your breakfast favorites can be basically be baked into muffin tins including other favorites such as oatmeal, breads and stuffed biscuits. This is a great way to use up what you have on hand, even if there isn’t enough to feed everyone in one sitting.

Lunch & Dinner Delights
Make up a big batch of your favorite soup(s) on a day when you’ve got time on your hands. Once it has cooled to room temperature ladle it into your muffin tin, then place directly in the freezer. I recommend a few hours depending on your freeze (deep freeze is usually quicker). Once they are good and frozen pop out the individual soups and store in a freezer safe bag.  Then when you’re ready to eat, pop out as many you want and heat them up in the microwave. This can be great for kids who are old enough to reheat their own foods as a simple snack, or to keep waste down. You can also always use this trick to save left overs for longer than a day or two.

*If you freeze soups with pasta in them, the pasta may break in the freezer but it won’t affect taste.

BBQ Bacon Burger Bites
1lb. ground beef (lean)
½ c. Broadbent Hickory Bacon, cooked & chopped
½ c. biscuit mix
1 egg
1 tsp BBQ seasoning
¼ c BBQ sauce
3 slices sharp Cheddar Cheese, quartered

Preheat your oven to 450 degrees Fahrenheit. Spray your 12-cup muffin tin with cooking spray. In a large bowl combine beef, bacon, biscuit mix, eggs and BBQ seasoning. Divide it evenly among all 12 cups. Press down to create a firm connection. Bake 14-17 minutes or until the beef has been cooked to at least 160 degrees Fahrenheit. Then brush with BBQ sauce, top with cheese. Bake a few moments longer allowing cheese to melt.

*If you wanted to freeze these simply stop once the meat is cooked, and add cheese with a touch of BBQ sauce during the reheating process.

Try these recipes to fill your freezer and keep your weeknights full of flavor. Try making your family favorites using muffin tins. I love how they create customizable portions and can let children feel more in charge. Be sure to customize recipes for your families likes and dislikes. Share below any recipes or items you know freeze well.

Cast Iron Skillet Recipes

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From breakfast to dessert Cast-Iron is a go to tool for many southern cooks. It’s versatility allows it to go from the stove top to the oven. It makes clean up a breeze and gives crusty goodness to many of your favorite baked dishes. Below are three of our favorite dishes that we pull out our trusty cast-iron skillet to make.

Ham & Cheese Breakfast Quiche

This rich and delicious breakfast is a snap to put together and feeds an average family easily. The crust can be made from scratch if you wish, but you can easily purchase a ready-made dough to make this meal quick and easy with minimal clean up. Feel free to add additional ingredients that your family loves just be sure to not overfill the crust. I add mushrooms because we love, love, love them.


1 pastry crust

8 Eggs

1 pint Heavy Cream

½ lb. Broadbent Ham, chopped

16 oz. Swiss Cheese, shredded


Preheat oven to 350 degrees Fahrenheit. Place your rolled-out pastry crust along the bottom of your cast iron skillet. In a large bowl, mix together eggs and cream well. Then add ham and 8 oz of the cheese to the mixture folding gently to combine. Pour egg mix into the pastry crust and sprinkle the remaining cheese on top. Bake for 30-40 minutes or until eggs are completely cooked (poke with a fork and fork comes out clean).

Chicken Bacon Ranch Skillet

This dish is easy to make but feels like it’s right from the restaurant kitchen. Chicken Bacon Ranch is a combination hot in the food industry right now. Make this version at home and share with the whole family served alongside fresh vegetables such as green bean or corn.


8 Chicken Thighs

12 slices Broadbent Bacon

8 oz. Cheddar Cheese, shredded

Black Pepper to taste

Ranch Dressing for drizzle


Cut bacon into bite size pieces and cook in cast-iron skillet on medium heat until bacon is fully cooked but not crispy. In the meantime, cut chicken thighs into bite size pieces. Remove bacon and set aside on paper towels (to help remove some grease). Reserve drippings in pan and place chicken pieces seasoned with pepper; cook until no longer pink. Add bacon back into the skillet and toss to blend with chicken. Sprinkle on shredded cheese and drizzle a light layer of ranch across the top.

*Do not add salt until dish is tasted, the bacon will add salt to the entire dish.

Simple Peach Cobbler

Dessert is just as easy to whip up with a few simple ingredients and a deep cast iron skillet. This is a go to for unexpected guests as all the ingredients can be kept in your pantry and it can be tossed together in only a few moments. Using a cast iron skillet really gives it a crispy edge, though if you don’t own cast iron feel free to use a 9 x 13 baking dish.


1 large (29 ounce) can sliced peaches -drained

1 C Butter- melted

2 C Sugar

2 C Flour

2 C Milk

2 tsp Baking Powder


Preheat oven to 350 degrees. Layer peaches into your cast iron skillet. Evenly distribute melted butter over peaches. In a bowl combine sugar, flour, baking powder and milk to create a batter. Pour batter evenly onto peach and butter mixture. Bake for roughly 45 minutes or until golden brown.

If you’re looking to use your cast-iron skillet more consider trying many of your regular baking projects in your skillet instead. Brownies are another one of my favorites to bake in cast-iron. If you have a favorite cast iron recipe share in the comments below. Let’s get cooking!

Caring for Cast Iron Cookware

cast iron cookware graphicCast iron is often mentioned in southern cookbooks and recipes. Cast iron is a unique material that offers many characteristics that other materials simply do not offer. My favorite is that it can be used on the stove top then transferred to the oven. I always use cast-iron for pineapple upside cakes, hands down it is the easiest way to do it. One pan equals less clean-up.

There is another advantage unique to cast-iron, the more you use it the better it gets. Unlike any other material on the market it gets better with age. These pans can last over a hundred years and are often handed down through the generations.

If you’ve got a cast-iron pan or plan to purchase one, here are a few tips to clarify using and caring for it to keep it working well and lasting for a long, long time.

#1 Always season your Pan

Always season your pan when you first bring it home, even if it is brand new and says pre-seasoned. This can be done by simply heating it on the stove top until it is smoking hot, then rub oil into and let it cool. Repeat this a few times then you’ll be good to go. Another common method is doing essentially the same in the oven.

#2 Wash Nicely

Don’t be afraid to use soup and water to clean your traditional cast iron. The seasoning layer of the pan is actually polymerized oil and will not be removed with standard dish soap and water. Do not however soak cast iron. Instead wash it and dry it immediately then apply a thin layer of oil to re-season your pan.

*If you de-glaze your pan immediately after cooking, clean-up will be a breeze.

#3 Stay Dry!

The biggest tip is to keep your cast iron as dry as possible when not actively being used. Why? Rust spots will occur if there are any wet areas over time. I personally wash mine then return it to the warm stove for just a few minutes and let the heat evaporate the water. I then take a paper towel with a few drops of oil and rub it along the inside of the pan.

#4 Store Properly

Store your cast iron pan in any space where it will not have a chance of encountering moisture. You can stack multiple together with little to no problems as cast iron is very resistant to scratches.

Now that you know how to properly care for your cast-iron and aren’t afraid to use, let’s start cooking. Share a comment or link below with some of your favorite cast-iron recipes. Come back next week and we will share our top 3 recipes for cast iron cooking.