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.

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.

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.

Compound Butter Your Biscuits

compound butter graphics

When it comes to flavor in the South, nothing is better than butter. These quick and easy recipes will step up the flavor game right at the table. Each recipe takes only a few minutes but the addition of flavor is well worth the few minutes prep. Try them all or be inspired to make your own compound butter recipe.

Sweet Butter

This recipe creates a deliciously sweet buttery concoction which is perfect for topping your pancakes, biscuits or dinner rolls. You could lessen half the brown sugar or honey if you want it less sweet. Store it in the fridge in an air tight container and enjoy for several days.

½ C. Softened Butter
¼ C Brown Sugar
2 T Honey
1 pinch Ground Cinnamon
1 pinch Ground Nutmeg
½ pinch Ground Ginger

Place the butter in a medium bowl and stir all other ingredients mixing together until completely blended.

Garlic Butter

Garlic is a fragrant addition to many meals, but a rich and garlicky butter spread was meant for the dinner table. Serve it a top your baked potatoes, crescent rolls, or roasted veggies. It is a fine compliment to grilled pork chops.

Ingredientsgarlic knots
1 C. Softened Butter
1 T. Minced Garlic
¼ C. Grated Parmesan Cheese
1 T Garlic Salt
1 tsp Italian Seasoning
½ tsp ground black pepper
¼ tsp ground paprika

In a medium bowl combine butter, minced garlic and Parmesan cheese mixing well. Then season with garlic salt, Italian seasoning, paprika and pepper mixing until smooth and evenly combined.

Strawberry Butter

This strawberry preserve recipes brings a spring like deliciousness to the breakfast table. Serve it on English muffins, French Toast or biscuits alongside your favorite Broadbent Bacon to offer sweet and savory on one plate. You could easily use another type of preserve if you prefer.

Ingredientsstrawberry toast
1 C Softened Butter
4 T Confectioners’ Sugar (powdered)
2 T Strawberry Preserves

In a medium bowl, beat together butter, sugar and preserves until creamy. Store in an air tight container and refrigerate. Give it time to firm up before initially serving it then store in fridge between uses.

Cilantro Butter

This butter is bursting with flavor and pays a perfect complement to grilled flavors. Use it on grilled corn, tortillas or meats. Broadbent’s Ham Steaks are made for grilling and pair perfect with fresh grilled veggies.

1 C. Softened Butter
¼ C Chopped Fresh Cilantro
1 ½ T Lime Juice
1/2 tsp Crushed Red Pepper Flakes

In a medium bowl, mix together butter, cilantro, lime juice, and red pepper flakes. Store in an air tight container in the refrigerator.

Come back and share with us your results, tweaks or tips to make them even more delicious.

Derby Party Menu Inspiration

derby menu graphic

The 143rd Derby is only 2 weeks away, and those of us who want to enjoy the Kentucky Tradition from our own home can absolutely enjoy all the traditions. Below is a menu that each feature an element of Kentucky and are wonderful for a meal style party. Check out last week’s blog for finger style foods great for those snacking all day parties. The races will begin at 10:00 am and the “most exciting 2 minutes in sports” will take place at 6:34pm.

Ham & Biscuits (Appetizer)
These bite sized sandwiches are perfect for a brunch or appetizer before the full dinner is served. These are full of flavor as the beaten biscuits will soak up the flavor of the rich smoked ham. Easy to prepare and can be made ahead of time.

24 Broadbent’s Beaten Biscuits
6 oz. Broadbent Cooked Country Ham Slices
Broadbent’s Sweet & Tangy Mustard

Pull the ham slices out and allow them to come to room temperature about 1 hour before hand. Spread a dash of mustard on each biscuit and layer on a slice of ham. Present on a beautiful platter.

Watermelon Tomato Salad (Starter)
This unique seasonal dish is from the Kitchen of Executive Chef David Danielson at Churchill Downs. Heirloom tomatoes fall into season but purchase them just before preparing (1-3 days) because they can are delicate and quickly change from ripe to overripe.

3-4 medium heirloom tomatoes, cut into ¾ inch chunks
1 small cucumber, peeled, seeded and cut into ¾ in. chunks
¼ C. sliced pickled red onions
1 C. ¾ in. cubed red seedless watermelon
1 T. Chopped Mint
1 T. Chopped Basil
3 T. Extra Virgin Olive Oil
3 T. Lemon Juice
Dash of fresh ground salt & pepper

Once all your ingredients are sliced combine tomatoes, cucumbers, watermelons, onions and herbs into a bowl. Toss gently. In a separate bowl whisk together olive oil, lemon juice, salt and pepper. Pour liquid mixture into the large bowl and coat evenly. Adjust any seasons to taste.

Hot Brown (Entrée)
This traditional Kentucky dish is served at some of the most renowned restaurants in Kentucky. This dish needs to be served immediately and prepared in individual dishes. This is great for a more intimate gathering.

4 white bread slices
¾ lb. Sliced Roasted Turkey
1 C. Shredded Parmesan Cheese
3 Plum Tomatoes, sliced
8 slices Broadbent Peppered bacon
Mornay Sauce (click here for a recipe)

Preheat broiler with oven rack about 6 inches from heat. On a baking sheet place your 4 slices of bread, and broil 1-2 minutes on each side allowing it to toast. Remove from oven and transfer each piece to its own individual baking dish. Top with turkey slices, Mornay Sauce, and sprinkle with Parmesan. Return to broiler for 3-4 minutes until bubbly and lightly browned. Remove from oven and top with tomatoes and bacon. Serve immediately

Derby Pie (Dessert)derby pie
This Derby Pie is from Kern’s Kitchen the premier baker since its inception by George Kern at the Melrose Inn of Prospect in Kentucky. While there are recipes available, there is no recipe better than the original which is why we sell their pie exclusively.

Mint Julep Punch (Beverage)
Traditional mint juleps are simply Kentucky Bourbon, Mint Julep Mixer over crushed ice and mint leaves. While these are delicious a punch style can bring the Kentucky traditional for a crowd. Don’t be afraid to leave out the bourbon and let every party guest enjoy this delicious beverage.

46 oz. unsweetened Pineapple Juice
2 C. Water
28 oz. Lemon Lime soda
½ C. lime juice
Mint Julep Mixer to taste
1 Liter Kentucky Bourbon (leave out for a non-alcoholic version)

Mix all ingredients into a large punch bowl until you reach the desired flavor. The more Mint Julep mixer you add the more minty it becomes. Garnish with Lime slices and Fresh Mint Leaves.

Once you’ve made all the beautiful treats don’t forget to adorn the table with the traditional roses and color scheme of black, gold and red roses.  Be sure to dress for the occasion hat and all. Check out the full derby schedule to plan the perfect watch party at .