Beyond the Pie: 4 Recipes for Pecan Lovers


In celebration of #NationalPecanPieDay, we wanted to share some delicious recipes using Pecans in addition to the classic pie. Below are 4 of our favorite recipes which incorporate pecans. Don’t be afraid to buy too many, as pecans have a long shelf life. In-shell pecans can last up to 6-12 months in a cool, dry place. Shelled pecans can be stored sealed in airtight containers in the refrigerator for up to 9 months or frozen for up to 2 years.

Candied Pecans

These are a delicious snack to enjoy warm. They can also be crushed up a bit and top ice cream. Don’t forget these can make delicious gifts for friends around the holidays in a jar or wrapping paper.

4 C. Pecan halves
½ C. Sugar
½ C. Brown Sugar
1 T. ground Cinnamon
1 tsp. Salt
1/8 tsp Cayenne
1 egg white, whisked

Preheat your oven to 300 degrees F. Combine sugars, cinnamon, salt and cayenne in a large bowl or bag. Toss until evenly combined. In a medium bowl, whisk egg whites and pecans until pecans are evenly coated. Pour on top the sugar mixture and stir until all pecans are coated. Line your large baking sheet with parchment paper, and spread out the pecans in one layer. Bake for 20 minutes, stir nuts, bake additional 20 minutes. Remove nuts from oven and allow to cool. Enjoy warm or transfer to a sealed container until ready to use.

Pecan Pie Muffins

These muffins are a wonderful addition to brunch. Muffins are also a great traveling food, whip a batch up on the weekend and they are great to grab on the way out the door.

1 C. packed light brown sugar
½ C. all-purpose flour
2 C. chopped pecans
2/3 C. butter, softened
2 eggs, beaten

Preheat oven to 350 degrees F. Lightly spray muffin tin with cooking spray, can use paper liners if you desire. In a large bowl, combine brown sugar, flour, and pecans. In another bowl, combine butter and eggs. Stir in dry ingredients until combined. Spoon batter into your muffin tin filling no more than 2/3 high. Bake 15-17 minutes or until knife comes out clean.


Pecan Crunch Grape Salad

This recipe is perfect this time of year, as grapes are in season and low in cost at most markets. This dish is great for picnics or BBQs.

2 C. Green seedless grapes, washed & stemmed
2 C. Red seedless grapes, washed & stemmed
1 C. Sour Cream
1 Pkg. 8-0z Cream Cheese, softened
½ C. Sugar
2 tsp. vanilla extract
1 C. dark brown sugar
1 C. pecans, chopped
1 C. walnuts, chopped


In a large bowl, mix sour cream, cream cheese, sugar, and vanilla until smooth. Stir in grapes. In a small bowl, combine brown sugar, pecans, and walnuts. Sprinkle nut mix atop the grape mixture and refrigerate 2-4 hours before serving.

Maple Pecan Sweet Potatoes (Recipes from TIPHERO)

This recipe is like the sweet potato casserole so many of us associate with Thanksgiving. This recipe originally from TIPHERO is more appetizing for the eyes. It is perfect for small gatherings, but we’d recommend sticking with a casserole version for large gatherings for time sake.

4 Sweet Potatoes, washed
2 T. Vegetable Oil
salt and pepper, to taste
2 T. butter, melted
1 tsp. ground cinnamon
½  C. chopped pecans
½ C. Maple Syrup
1 tsp Vanilla extract
1/2 tsp salt

Preheat oven to 425 degrees F. Slice into your sweet potatoes (not thru) every quarter inch. Once all potatoes are cut, lay them in a non-stick baking dish. Season with salt and pepper, then bake 30-40 minutes until soft. Remove dish from the oven. Increase oven temperature to 450 degrees F.  In a small bowl, combine butter, cinnamon, pecans, maple syrup, vanilla, and salt. Stir to mix. Spoon the mixture over and in between the slits of the potatoes. Return the filled sweet potatoes to the oven and bake an additional 8 minutes. Allow to cool before serving.

Pecans can be enjoyed year-round. Keeping some nice chopped nuts on hand is great for stepping up many recipes like salads, crusted fish and more. What are some of your favorite ways to enjoy pecans?

If you are not a cook, just order a delicious Kern’s Kitchen Pecan Pie from us!

10 Tips for Basic Cooking

pablo (6)These tips are a few of our own, and several of well-known experts’. We aimed to cover cooking those items that everyone cooks or wishes they could better.  Cooking is a skill that isn’t always passed down, but that doesn’t mean we can’t learn those great things our Grandma’s new.

#1 Remember, Y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star. “Paula Dean”

Even for the everyday cook, prep can take the most time. I often cut up more than I need and store it in air tight containers. Items precut like onions, peppers, garlic and having them at the ready will cut down on time spent cooking and cleaning.

#2 Always season meat and fish evenly; sprinkle salt and pepper as though it’s “snowing.” This will avoid clumping or ending up with too much seasoning in some areas and none in others. “Mary Dumonts

Seasoning is important especially on meats. Salt can be used in small increments evenly distributed to help enrich the natural flavors. Always taste your dish throughout the cooking and add spices until you find your desired taste.

#3 For best results when you’re baking, leave butter and eggs at room temperature overnight. “Ina Garten”

Cookies are the number one culprit of coming out flat or thin. By using room temperature ingredients and utilize the exact amount of baking soda in the recipe baked goods should bake to ideal fluffiness.

#4 Take the time to actually read recipes through before you begin. “John Besh”

Recipes can sometimes be deceiving in the way their written. Be sure to read the entire recipe and line up ingredients to cook accurately.  Preheat the oven first thing, to provide adequate time while you gather ingredients and prep.

#5 When you’re browning meat, you should blot the surface dry with a paper towel so the meat doesn’t release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust. “Charlie Palmer”

Meat is a delicate item to cook, it is often a hands-off approach that works best. Pat those items dry, season and lay on your cook surface. Flip or stir only when necessary, many items like burgers and steaks only need flipped 1 time and otherwise be left to cook. Remove from heat entirely to eliminate overcooking once you’ve turned off the stove or grill.

#6 Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off). “Matt Lewis”

This is an awesome tip especially when these baked goods are for a party or bake sale. No matter how good they taste, the first impression is visual.

#7 “Don’t overcrowd the pan when you’re sautéing — it’ll make your food steam instead.”-
Ryan Poli

This can be a big problem that will change the texture of your dish entirely. Vegetables like squash, zucchini, tomatoes, etc. cook quickly and become soft when steamed over sautéed. Cook items quickly and have a large dish ready to move them too, you’ll prevent overcrowding and residual cooking by removing them from the heat.

#8 “For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.” Shaun Hergatt

While we often love easy, throwing raw items in a crockpot can leave flavor untapped. Caramelize your veggies and herbs beforehand and then add liquids and allow to simmer. Seasoning and tasting as its cooking will also allow the flavors to really burst. These small tips can make a plain meal, taste a bit more like grandma’s flavorful dishes.

#9 Practice, Practice, Practice.

Reading recipes and tips are great but cooking is about doing. Try out dishes and if they don’t turn out well, try again. I also highly encouraging cooking with a friend, someone who is helpful or wants to learn as well. Cooking should be fun!

#10 Sprinkle cakes with a touch of flower right out of the oven. This will allow the frosting to have more grip rather than sliding right off.

Use a sifter and very lightly let it “snow” flour down on the cake. Be sure to frost evenly and avoid using plastic wraps to cover. Investing in a nice cake carrier or dish is helpful to keep your cake beautiful and travel better.


We hope these tips get you a few steps closer to a lovely meal and a passion for cooking. Don’t be afraid to share the learning experience with your next generation. Cooking is not only a great way to spend time together but has a delicious end product. If you have tips or tricks feel free to share in the comments below.

Picnic Perfections

pablo (5)Summer has officially begun and the weather is beyond perfect! Take advantage and enjoy some time outdoors. Whether you’re hiking a mountain or hiking to the back-porch picnic style meals are a fun way to eat well. Be sure to get your family involved in packing the meal and don’t forget the sunscreen!

Broccoli Salad

Broccoli is a hearty vegetable that is filling but delicious hot or cold. Combine it with some pantry staples and you get a beautiful salad. Easy to double or triple for a crowd.

¼ C. sugar
2 T white vinegar
1 C. Mayonnaise
Salt & Pepper to taste

1 head broccoli, cut to bite sized pieces
½ C. raisins
¼ C chopped onion
8 slices Broadbent Hickory bacon, cooked
Sunflower seeds

In a small bowl, mix sugar, mayo, and vinegar set aside. In a large bowl, add broccoli, onion, raisins, seeds, and bacon. Pour the dressing on until evenly covered. Add salt and pepper to taste.

Ham & Cheese Roll-Ups

These low carb cuties are perfect for summer. Keep things light and avoid soggy bread by ditching it all together. These roll-ups can be made ahead or assembled quickly in a park or campground.

4-thick slices of Broadbent Ham
4 slices of swiss cheese
4 tomato wedges (1 large tomato cut into 4 pieces)
Sweet & Tangy Mustard

On parchment paper, lay out your ham slice, smear with the desired amount of mustard, layer on cheese slice and a tomato wedge. Roll the ham and cheese around the tomato and wrap with parchment. Use a toothpick to hold together.

PB&B Sandwiches

Peanut Butter and Bacon is a combination of classics that create something incredible. Use your favorite bread white, wheat or something more artisan if you prefer. We highly recommend toasting the bread just a bit for an extra texture distinction.

2 Slices Wheat bread, toasted lightly
3 strips Broadbent Applewood Smoked Bacon
1 Tablespoon Peanut Butter

Toast bread, spread with peanut butter, top with 3 slices of cooked bacon. Enjoy!

Mint Julep Punch (Non-alcoholic)

Mint Juleps aren’t just for Derby. They are a refreshing beverage and making a punch will serve a crowd. If you’ll be traveling, consider carrying in a large beverage dispenser or glass bottle.

46-ounce Unsweetened Pineapple Juice
2 Cups water
28 oz. lemon-lime soda
½ C lime juice
Old Honey Barn Mint Julep Mixer (to taste)


In a large pitcher or punch bowl, combine pineapple juice, water, soda and lime juice. Stir in and taste, pour in the mint julep mix stirring and tasting until you reach the desired mint-flavoring.

Fruit Kabobs

Summer is the best time for fresh fruit, take advantage and serve a variety. If you’re feeling fancy, skip the squares and use cookie cutters to make fun shapes after slicing your fruit to about ½ inch thick slices.

Watermelon, chopped ½ inch bites
Honey Dew, chopped ½ inch bites
Cantaloupe, chopped ½ inch bites
Salt to taste

Cut up melons, layer onto skewers in 1:1:1 pattern. 3-6 per stick depending on your size skewers.

Don’t forget to pack plenty of extra water and stay hydrated while enjoying the great outdoors. Do you have a favorite place picnic? Some our favorite places are the local parks and recreation centers here in Kuttawa, KY but then again, we are Kentucky Proud. Plan a visit to our Old Kentucky home, we’d love to have you.

Summer Grilling Recipes

pablo (4)

Ham steaks are a rich and flavorful cut of meat perfect for the grill. Since summer is the time to get out of the kitchen and enjoy fun in the sun; we’re sharing these entrée recipes. Complement these dishes by pairing your favorite summer side dishes. Don’t forget a sweet treat to follow especially local fresh fruit.

Ham & Pineapple Kabobs

Fresh pineapple this time of year is at its sweetest and compliment the saltiness of the country ham. Try one of our BBQ sauces or use your families favorite to bring out the flavor of summer.

1 lb. Broadbent Ham Steak
16 oz. Pineapple Chunks (fresh or canned)
BBQ Sauce

Cut your ham steak into 1 ½ inch cubes, layer onto your kabob sticks 1:1 ratio pineapple and ham. Brush on a thick layer of BBQ sauce. Place on grill and cook 2-3 minutes until slightly charred.

Mustard Glazed Ham Steak

Mustard and ham are a traditional combination. Try our sweet and tangy mustard for a bit more zest. But this kid-friendly dish is a sure family favorite.

1 lb. Ham Steak
1 T. Dijon Mustard
1 T. Honey
1 T Apricot Preserves

In a small bowl, mix honey, mustard, and preserves. Evenly brush half the mixture on the ham steak. Preheat grill to a medium heat. Grill 4-6 minutes on each side, flip and brush with remaining mixture cook 4 minutes longer.

Zesty Ham Steak

This glaze is simple for those weeknight meals. Be sure to spray your grill with a non-stick coating to make for easy cleanup. Our ham steaks are thick and very filling.

2 Broadbent Ham Steaks
1 C. packed Brown Sugar
1/3 C. Prepared Horseradish
Juice of 1 lemon

Preheat grill to a medium heat. In a small bowl, combine brown sugar, horseradish, and lemon. Brush both sides of ham steak with glaze. Grill about 10 minutes per side and brush with glaze throughout grilling.

These recipes are packed with flavor, but our ham steaks can also be cooked on the grill simply and served with red-eye gravy. Don’t be afraid to try any type of fruit ham pairing and find your own family favorites. Order and stock up to enjoy ham steaks all summer long.

Recipes to impress your guests

pablo (2)While we often aim for simple and quick in the kitchen, every once in a while, it’s nice to bring out dishes that are both pretty and delicious. These recipes inspire us with their color, simple flavors, and top-notch presentation. Be sure to use your prettiest platters when serving.


Ham & Cheese Stuffed Mushrooms

These are a wildly popular restaurant dish. Oversized white mushrooms are usually available at the local grocery, often marked stuffing mushrooms. If not simply use more of the smaller mushrooms until the whole mixture is used up.

Ingredientsbrussels sprouts

8 large white mushrooms
3 oz cream cheese, softened
1 ½ shredded cheese blend cheddar & Monterey jack
1 ½ C. Broadbent ham, chopped finely

Preheat oven to 400 degrees F. Remove stems from mushrooms, wash and place on a non-stick cookie sheet. In a large bowl, mix cheese and ham. Divide the mix between the mushrooms until are all full. Bake about 30 min. or until mushrooms are soft.

Side Dishes

Bacon Brussels Sprout Skewers

Two ingredients come together or color and design in this recipe.  These offer a completely different texture than standard steamed brussels sprouts.

1 lb. fresh Brussel Sprouts
1 lb. Broadbent’s peppered bacon
Skewer sticks


Preheat oven to 400 degrees F. For easy cleanup, use a metal rack to elevate the skewers off your baking pan. Skewer on a Brussels Sprout then the strip of bacon, as you add on more sprouts twist the bacon weaving it around as pictured. Repeat until all sprouts and bacon are used. Roast in oven 20-25 minutes, until bacon, is slightly charred.

Herb Roasted Potatoes

These potatoes are a crowd pleaser as most everyone loves potatoes. Fresh herbs and delicate cutting create a unique look that will add a touch of restaurant quality.herb potatoes


1 lb. baby red potatoes
1 ½ T Olive Oil
1 T minced basil leaves
1 tsp minced garlic
1 T minced parsley leaves
½ tsp salt
½ tsp black pepper


Preheat your oven to 350 degrees F. Line baking sheet with nonstick parchment paper. Lay out potatoes and make fine slits across the potato without slicing through. In a medium bowl, combine oil, salt, pepper, and herbs stirring gently. Brush mixture over your potatoes. Roast potatoes for about 40-50 minutes until they are fork tender.


Pineapple Whip

This is perfect for small or large gatherings as they are quick to make. Could top with cherries or any other berry if preferred. For children consider using smaller glasses for smaller portions.


1 can 20 oz. Crushed pineapple
1 pkg. Vanilla instant pudding
1 C. thawed whipped topping
Maraschino Cherries


In a large bowl mix pineapple and dry pudding mix well. Gently fold in the whipped topping. For elegance, distribute into glasses for individual servings. Consider a tall glass such as a highball glass. Top with an extra dollop of whipped cream and a cherry. Place in refrigerator to keep chilled until serving.

These recipes will bring elegance to any table. These are perfect for any season, and still, keep you from spending hours over the stove. For an entrée, we, of course, recommend a beautiful country ham or grilled ham steaks. Fruit and Ham are a perfect pairing. The colors will be beautiful across the table with this blend. What recipes do you turn to when trying to impress?

In Season Sweet Desserts


Here in the south, we have several fruits that come into season during the summer. These 3 recipes utilize 3 of the most popular fruits. These recipes are also easy, as we know during summer long nights by a hot stove are the opposite of what we all have in mind. Prepare these recipes and compliment those ham steaks on the BBQ. After a salty yet savory dinner, a sweet treat is exactly what your taste buds are craving.

Watermelon Sorbet

Watermelons grow well in the South and offer a sweet yet light flavor. Adding a touch of yogurt, creates a creamy treat perfect for hot summer nights.

3 C. seedless watermelon cubes, 1 inch cubes frozen
½ C. vanilla yogurt


Place about half the watermelon cubes in a food process and whip until they become grainy. Then add half the yogurt to the processor and continue to whip. Remove from processor and place into a bowl. Process the other half of the ingredients and process the same. Freeze for 1-2 additional hours for a firmer consistency.

Baked Peaches

Eating fresh, ripe, sweet peaches baked takes advantage of their absolute freshness. Compliment them with cold sweet ice cream for a summer treat perfect for a decadent weeknight.

3 large peaches, halved pits removed
2 T salted butter
2 T light brown sugar
¼ tsp cinnamon
Vanilla ice cream


Preheat the oven to 375 degrees Fahrenheit. Layout the peach halves across the tray, put a small slice of the butter in the middle of each peach. Combine sugar and cinnamon in a small bowl, then sprinkle it on top of the peaches evenly. Bake 8-12 minutes. Serve immediately with a scoop of vanilla ice cream alongside.

Strawberry Cake Kabobs

These are a great dessert for outdoor parties and save on a lot of clean up. Simply choose your favorite white cake mix and prepare. This is a great recipe to get kids involved.

1 standard white cake prepared according to the box
2 1 lb containers of fresh strawberries
12 oz. milk chocolate chips


After preparing your white cake and allowing it to cool, cut into 1-2 inch cubes. Layer onto wooden kabob sticks strawberries and cake in a 1:1 ratio. Melt chocolate in microwave and drizzle with a spoon lightly across the skewers. Let cool completely and serve.

Share some of your favorite summertime desserts in the comments below. We can’t wait for the next farmers market.

In Season Sensations

seasonal recipes

Summer is just beginning to peak here in Kentucky, which means a lot of fresh produce will become available. We love to complement our hams and ham steaks with fresh and easy options that leave you satisfied but fueled for the long summer nights. Asparagus, Broccoli and Summer Squash are in season, meaning their deliciousness is at its peak and the price is at its lowest. Take advantage with these recipes that are simply enough for weeknight meals with the family.

Asparagus & Bacon Bundles

This is a simple yet eye-catching side dish. The simplicity makes it easy for a crowd, and a great recipe for novice cooks. The saltiness richness of the bacon intertwines with the fresh crisp asparagus for a truly summer time flavor.


2 lbs. Fresh Asparagus, trimmed
1 lb. Broadbent Hickory Bacon slices


Wrap 3-4 pieces of Asparagus with one slice of bacon, and use a toothpick to secure it. Place on a lined cookie sheet and bake at  400 degrees for about 20-25 minutes.

Cranberry Pecan Broccoli Salad

Broccoli is just coming into season around the Kentucky area in May/June, it should make it easy to find flavorful fresh heads at your local market. This recipe is colorful and simple, consider using Craisins over traditional Cranberries for a slightly sweeter salad. The tangy yet sweet dish served chilled is a wonderful compliment to grilled meats.


¼ C. Red Onion, Chopped
½ C. Sour Cream
2 tsp Maple Syrup
3 C. Fresh Broccoli Florets
2/3 C Toasted Pecans, chopped
½ C Dried Cranberries (or Craisins)
Salt & Pepper to taste


Combine sour cream and maple syrup in a small bowl and set aside. Place broccoli, pecans, onions, and cranberries in a large bowl. Drizzle the sour cream and maple syrup mixture over top and mix it in gently. Cover and chill 1 hour before serving.

Summer Squash Skillet

Summer squash is delicious when it is in season, so a bit of sautéing with salt and pepper really brings out its natural flavors. Cook longer for a more tender vegetable, or short for a crisper bite. Feel free to throw in your favorite fresh herbs to add additional flavors.


½ T Butter
½ T Olive Oil
2 small-medium Zucchini, trimmed and diced
2 small-medium Yellow Squash, trimmed and diced
Salt & Pepper to taste
Sprinkle of freshly grated Parmesan


In a large non-stick skillet, heat butter and oil over a medium heat. Add Zucchini and Squash, sprinkle with salt and pepper. Let it cook about 2-3 minutes, without stirring. Then stir, add a dash more salt and pepper then stir every now and then until veggies are too desired tenderness level, roughly 5-7 additional minutes. Top with Parmesan cheese and serve immediately.

There are several other fruits and veggies coming into season, these are just a few of our favorite side dishes that easy to put together while the ham steaks are on the grill. Share your favorite vegetables or recipes in season. Check back next week as we share our favorite in season desserts!

Mayo Makes The Difference

mayo heading

Mayonnaise is a traditional staple in the South. It can add extra flavor to any dish! We are sharing some of our favorite uses for mayo perfect for summer. Grab your rubber spatula’s because you won’t want to waste a drop!

Zesty Grilled Corn Sauce

Grilled corn is a distinct flavor of summer. After grilling your corn at about 400 degrees on the barbeque, this sauce is perfect complementing its peak season perfection. Try it alongside grilled chicken, ham steaks or tacos.

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest
2 tablespoon lime juice


In a bowl, whisk together the sour cream, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Spread directly on your grilled corn and serve.

Broadbent Spicy Mayo

This mayo is a perfect go to! Try it on items including your everyday sandwiches, wraps or burgers. Also consider it for dipping with fried pickles, fried tomatoes, fries and other favorites.


Garlic Lovers Mayo

Garlic lovers will delight in this simple sauce. Packed full of garlic flavor it is perfect for dipping French fries, wedges, or topping a baked potato. It can also delicious on burgers and chicken sandwiches.

1 C. May
3 T. Lemon Juice
3 tsp Black Pepper
1 tsp Garlic Salt
10 Cloves Garlic, Minced

In a small bowl combine mayo, lemon juice, pepper, garlic salt, and salt. Mix well, then refrigerate until ready to serve.

Southern Deviled Ham

This southern dish combines the richness of mayo with the saltiness of ham. This filling dip is a great summer appetizer. Serve it with your favorite brand of snacks crackers.

10 oz Broadbent Cooked Ham, Ground
5 oz cream cheese room temperature
¼ cup mayonnaise
½ tsp black pepper
green onion minced


Mix together ingredients softly, folding until combined. Serve with crackers or bread.

Share some of your favorite uses for mayo or recipes to make your own below.


Backyard Burger Recipes


It’s time to break out that grill and put the burgers on! What is better than the traditional American cheese burger? A burger with a bit more flavor. We’ve included a few of our favorite recipes that include Bacon, Pimento Cheese and BBQ sauce all staples in a southern pantry. We’ve also included some tips to kick up your grilling skills.

Bacon Burger

Bacon lovers who want it in every bite this one is for you. By cutting the bacon into small pieces and mixing it with the ground beef evenly you’ll get the flavor throughout the whole burger. We recommend ¼ of your meat being bacon.

Ingredientsbacon burger
¼ lb. Broadbent hickory Bacon, minced
¾ lb. Ground Beef
4 Buns
4 Slices Cheddar
½ tsp Pepper
4 slices of lettuce
4 slices of Tomato

Cut your raw bacon into very small pieces mix into the ground beef along with pepper. Divide into 4 equal parts (1/4 lb) and create round patties. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired amount of pink. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts. Stack burger on bun with lettuce and tomato. Serve immediately.

Grill Master Tip: Season the grill with oil, salt and pepper before placing the patty.

Pimento Cheese & Bacon Burger

Pimento cheese is a staple in the south. Adding it to your burger over a standard slice of cheese will make a big flavor impact. Using the smoked pepper bacon will compliment that traditional salt and pepper seasoning of the beef.

1 lb. Ground ChuckOriginal Photo by Magnolia Days
8 Slices Broadbent Smoked Pepper Bacon, cooked
½ tsp Black Pepper
¼ C. mixed chopped fresh herbs (basil, mint, oregano, etc.)
4 Buns
4 Slices lettuce
4 Slices Tomato
Pimiento Cheese

Preheat grill to about 350 degrees. Combine chuck, pepper and herbs gently. Shape the mixture into 4 patties about 5 inches across. Let stand about 10 minutes. Grill patties about 4 to 5 minutes on each side (do not squish), simply flip once. Once burgers are removed lightly toast the buns on the grill after turning down the flame to low. Top each burger with lettuce, tomato, pimento cheese, and 2 slices of bacon.

Grill Master Tip: Let the meat come to room temperature before cooking to allow for more even cooking, increasing the likelihood of getting that perfectly pink center.

BBQ Cheddar Burger

BBQ lovers can enjoy the flavor with less mess by including the sauce in the meat. Our Pappy’s sauce offers a unique flavor without a lot of heat, perfect for the whole family. We highly recommend a thick slice of cheddar cheese over tradition American to really taste it on top of the BBQ flavored meat.

1 lb. Ground Chuck
1 tsp salt
1 tsp pepper
½ C. BBQ Sauce (Pappy’s Sauce for Sissies Mild Kentucky BBQ Sauce)
½ tsp Black Pepper
4 Buns
4 Slices lettuce
4 Slices Tomato
4 thick slices of cheddar cheese

Preheat grill to about 350 degrees. Combine chuck, salt, pepper and BBQ sauce. Shape the mixture into 4 patties about 5 inches across. Grill patties about 4 minutes on each side, top with a thick slice of cheddar and allow to melt. Top each burger with lettuce, tomato, and bun.

Grill Master Tip: Use a truly delicious condiments such as Broadbent’s Sweet and Tangy Mustard or Spicy Mayo.

Share your tips and favorite burger toppings in the comments.

3 Easy to Fix Springtime Recipes

recipesThe warmth of springs brings a craving for lighter fare that is quick and fresh. Here in the South especially the weather can heat up quick! Have your list of easy to fix meals prepared because the long hot days are ahead. Below we’re sharing 3 of our favorite recipes that keep things light and simple making use of seasonal favorites.

Shrimp & Grits

This traditional southern dish becomes light fare with fresh spinach and shrimp. This dish is perfect for an intimate gathering where food is served immediately. Serve with a tall glass of sweet ice tea!


½ tsp Salt
1 C. Stone Ground Grits
½ C. fresh grated Parmesan
½ tsp pepper

Shrimp Sauce

1 lb. medium-size raw shrimp, peeled
¼ tsp pepper
1/8 tsp Salt
1 T Olive Oil
1 T All-Purpose Flour
1 1/4 C  Chicken broth
2 Cloves Garlic, minced
1 T fresh lemon juice
¼ tsp Hot Sauce
2 C. fresh baby spinach


Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.

Creamy Shrimp Sauce: Sprinkle shrimp with salt and pepper. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and garlic, lemon and hot sauce; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.

Roasted Spring Time Veggies

This recipe is the perfect side dish for this time of year. The fresh flavors remain intact with simple roasting. Serve alongside grilled ham steaks for a simply delicious and colorful meal.


3 T White Balsamic Vinegar
1 T Shallots, chopped
1 lb. baby carrots
1 T Olive Oil
½ tsp Salt
¼ tsp Black Pepper
12 fingerling potatoes, halved
2 C. asparagus slices (2 inch)
1 T Chopped flatleaf parsley
1 T Chopped fresh chives


Preheat oven to 500 degrees. Combine vinegar and shallots in a small bowl; set aside. Combine carrots, olive oil, salt, pepper, and potatoes in a roasting pan, tossing gently to combine. Bake for 20 minutes, or until vegetables begin to brown. Stir occasionally. Remove pan from oven, add vinegar mix and asparagus tossing to combine. Return to pan and bake additional 5 minutes. Stir in parsley and chives before serving.

BLT Pasta Salad

This recipe is easy to make in about 20 minutes or less. Make it the shining center piece of a weeknight meal or a side dish for a BBQ. Save bacon back from a weekend and store in air tight container for use in this recipe.


2 ½ C. uncooked bow tie pasta
6 C. torn romaine lettuce
1 medium tomato, diced
4 Applewood smoked bacon strips, cooked and crumbled
½ C Ranch Dressing
1 T. BBQ sauce

Cook pasta per package directions. Drain and place in a large bowl with the lettuce, tomato, bacon toss to combine. Drizzle ranch and BBQ sauce over, gently toss to coat. Serve immediately.

While ham and bacon may be more commonly associate with cooler months, there is plenty to do with both as the temperatures rise. Our pre-cooked hams especially will keep you out of a hot kitchen by using them in chopped or sliced for salads and sandwiches. Share some of your favorite ham, bacon or simply summer time recipes in the comments below.