Beyond the Grill - Recipes
SWISS AND MUSHROOM BRAT WITH ALFREDO SAUCE AND PASTA
BRATS, MUSHROOMS, GARLIC AND SEASONING TO TASTE. COOK 10 TO 15 MINUTES ALL TOGETHER IN A SKILLET. (One pack Swiss & Mushroom Brats)
ADD YOUR CHOICE OF ALFREDO SAUCE, 1 JAR,
COOK PASTA OF YOUR CHOICE, ACCORDING TO PACKAGE DIRECTION, AND DRAIN. (I ALWAYS ADD A LITTLE BUTTER OR OIL TO KEEP THE PASTA FROM STICKING TOGETHER).
COMBINE and SERVE!
You won't be able to get enough of this simple but surprisingly tasty meal.
Swiss & Mushroom Pasta
DEVILED EGGS WITH A TWIST USING OUR JALAPENO HONEY MUSTARD SAUCE!
Lets Get Started! HARD BOILED EGGS,MIRACLE WHIP, JALAPENO HONEY MUSTARD ,SALT AND PEPPER,PAPRIKA
HARD BOILED EGGS; PLACE 1 DOZEN EGGS IN A PAN OF COLD WATER, BRING TO A ROLLING BOIL, BOIL FOR 10 MINUTES. REMOVE FROM HEAT AND DUMP HOT WATER OUT CAREFULLY, COVER WITH COLD WATER UNTIL COOLED. SLICE IN HALF AND PLACE YOLKS IN A SEPARATE BOWL
MIX; 1/2 CUP MIRACLE WHIP, 1 TO 2 TABLESPOONS JALAPENO HONEY MUSTARD SAUCE( MORE OR LESS TO TASTE) SALT AND PEPPER TO TASTE
EASY PIPING OF THE YOLK MIXTURE.(PLACE MIXTURE IN A PLASTIC BAGGY, CUT ONE CORNER OFF)
SPRINKLE WITH PAPRIKA AND SERVE CHILLED!
Enjoy deviled eggs with a kick. Made with our very own Jalapeno Honey Mustard. Have your guests guessing!