Three creamy, savory and sweet dishes you need to make for your Memorial Day celebration.
1 lb. Elbow macaroni, cooked and drained
1 jar Robert Rothschild Farm Green Chile Pepper Dip
1 lb. Monterey Jack cheese, grated
1/4 cup Milk
Over medium heat, combine milk and Green Chile Pepper Dip. Bring to a light simmer. Turn heat to low, and mix in Monterey Jack cheese. Stir until cheese has just melted into the sauce. Mix in macaroni elbows, stir until well combined and serve warm.
8 slices Bacon
1/4 cup Brown sugar
1 lb. Ground beef
2 Tbsp. Robert Rothschild Farm Anna Mae’s Smoky Mustard
1 Tbsp. Robert Rothschild Farm Chop House Steak & Beef Rub
4 slices Sharp cheddar cheese
4 Pretzel buns
Preheat oven to 400 degrees F. Place a cooling rack on a baking sheet lined with parchment paper or silicone mat. Lay bacon slices on rack and sprinkle with brown sugar. Bake for 15 minutes.
Meanwhile, in a large bowl, combine ground beef, Anna Mae’s Smoky Mustard and Chop House Steak & Beef Rub. Divide mixture into four hamburgers.
Place brats and hamburgers onto grill and cook until brats are cooked through and burgers are cooked until desired temperature. Melt a slice of cheese over each burger.
To assemble burgers, spoon additional mustard on both top and bottom bun. Place burger on bottom bun and top with two slices of bacon. Cut brats in half and place on top of bacon. Place top bun on top of brat.
Recipe courtesy of Melanie Bauer at www.melaniemakes.com.
1 package Pie crusts, refrigerated or 2 homemade
1 jar Robert Rothschild Farm Hot Pepper Raspberry Preserves or Red Raspberry Preserves
1 Egg, beaten
Preheat oven to 375°F. Line a baking sheet with parchment paper. Press each pie crust into a square, about 11 inches by 11 inches. Cut each crust into four equal squares. In the center of each square, spoon about 2 tablespoons of Raspberry Preserves. Using a brush spread a thin layer of egg on the edges of the pie crusts, from the edge to about ½ inch in from the edge. Fold the pie crust over to form a rectangle, and push firmly around the entire edge to seal. Place each pie on the baking sheet, and brush the top with a thin layer of egg. Bake for 25 minutes or until crust is golden brown. Serve warm or cold.