QVC Holiday Recipes
Gift Pack (Applewood, Maple, Cheddar, Baconnaise)
Ch ex Mix with Ch eddar Bacon Salt
• 3 cups each Wheat, Corn and Rice Chex
• 1 cup each broken up bagel chips
• 1 cup unsalted peanuts
• 2 tablespoons Worcestershire Sauce
• 1 stick butter
• 2 tbsp. Cheddar Bacon Salt
• 3/4 tsp garlic powder
Put the Chex and crackers in a very large bowl. Melt the butter and combine
with the liquid ingredients. Pour over Chex mix. Sprinkle with the spices and sesame seeds. Bake in a
350 degree oven for 45 minutes, stirring every 15 minutes. Do not let scorch! Bag in any air-tight
bag or container and try to keep it from the rest of the household!
BACONNAISE DEVILED EGGS
Baconnaise Deviled Eggs
12 hard-boiled eggs, peeled
1/3 cup
(Regular or
Lite)
12Baconnaise
hard-boiled
eggs,
peeled
2 tsp 1/3
Yellow
Mustard
cup Baconnaise (Regular or Lite)
Green onions
2 tsp or
chives
Yellow(optional)
Mustard
Bacon
Salt to tasteGreen onions or chives (opt)
2 tsp Cheddar or Applewood Bacon Salt
Cut eggs in half lengthwise and remove yolks. In a medium bowl,
mash yolks with fork. Add Baconnaise, mustard and Bacon Salt,
and then refill egg whites with the yolks. Garnish with green
onions
andinany
of Bacon
Serve
coldIn
oraatmedium
room temperature
can be
refrigerated
up
Cut eggs
halfflavor
lengthwise
andSalt.
remove
yolks.
bowl, mash (these
yolks with
fork.
Add
toBaconnaise
2 days). and mustard, and add Bacon Salt then refill egg whites with the yolks. Garnish
with green onions and any flavor of Bacon Salt. Serve cold or at room temperature (these
can be refrigerated up to 2 days).
Baconnaise Potato Salad
• 2 lbs small potatoes (preferably reds)
• 2 tablespoons
dijon mustard
BACONNAISE
GREEN BEAN
CASSEROLE
• 1 cup Baconnaise®
• 3 stalks finely minced celery
• 2 tablespoons chopped parsley
• Salt and pepper to taste
6 cups fresh, frozen or canned cut
green beans,
cookedpieces, keeping the skin on. Place potatoes
Cut the potatoes
into half-inch
1/2
cup
Baconnaise,
divided
in a pot of boiling, salted water and cook for approximately 15 minutes until they are tender, but still a little
1/4
cupimmediately.
grated Parmesan
cheese
firm. Drain and place in cold
water
Pre-mix the
Baconnaise™ and Dijon mustard, then add
1/4
cup
plain
dry
bread
crumbs
to potatoes along with minced celery, Dijon mustard and parsley until evenly coated. Add salt and pepper
if necessary to taste. Sprinkle more parsley on the top for garnish.
Applewood Bacon Green Bea n Cass erol e
2 tablespoons butter
2 tablespoons
flour green beans, if desired, with salt and black pepper. Stir in 1 tbsp
Preheat
ovenall-purpose
to 375°. Season
3 teaspoons Applewood Bacon Salt
Baconnaise.
Turn
into 1-1/2-quartbaking dish. Combine remaining Baconnaise, cheese and
¼ teaspoon white
sugar
1/4 cupcrumbs
onion, diced
bread
in small bowl. Sprinkle mixture over green beans. Bake uncovered 35 minutes or
1 tablespoon
melted
until
goldenbutter,
brown.
1 cup sour cream
3 (14.5 ounce) cans French style green
beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
LAYERED BLT DIP WITH BACONNAISE
8 oz. 1/2 cup 1/4 cup 1 cup 4 4 1-1/2 cups pkg. cream cheese, softened
Baconnaise
grated Parmesan cheese
lettuce, torn
plum tomatoes, chopped
green onions, chopped
shredded cheddar cheese
Fresh ground black pepper to taste
Layered BLT Dip with Baconnaise
QVC
Holiday
Recipes
from
Foods
cream
cheese,
Baconnaise,
and Parmesan
cheese
in aJ&D’s
small bowl.
Spread onto serving
• Combine
8 oz. pkg.
cream
cheese,
softened
lettuce, plum tomatoes, green onions, and cheddar cheese. Add fresh ground
• plate.
1/2Top
cup with
Baconnaise
to taste.
Chill cheese
until serving. We love this with crisp breadsticks for dipping, and/or
• black
1/4pepper
cup grated
Parmesan
• Italian
1 cuporlettuce,
French torn
bread slices.
• 4 plum tomatoes, chopped
Baconnaise Crab Dip
• 4 green onions, chopped
11 ounces cream cheese, softened
• 1-1/2 cups shredded cheddar cheese1 small onion (yellow or white), finely chopped
• Fresh ground black pepper to taste1 cup Baconnaise
QVC Holiday Re
BACONNAISE CRAB DIP
3 (6 ounce) cans crabmeat, drained and flaked
Combine cream cheese, Baconnaise, and Parmesan
cheese
in apowder
small bowl. Spread onto serving plate.
1/8 teaspoon
garlic
Top with lettuce, plum tomatoes, green onions,
and
cheddar
cheese.
1/4 cup chopped Chives Add fresh ground black pepper
Baconna
to taste. Chill until serving.We
love
this
with
crisp
breadsticks
for dipping,
and/or
Italian or French
2 Tbsp
seeded
and chopped
jalapenos
(optional)
11 oz cream
cheese,
softened
11 ounces
bread slices.
1 small onion (yellow or white),
1 small on
finely
chopped
Preheat
oven to 375 degrees F. Mix the cream cheese, onion,
1 cup Bac
Baconnaise, crab, garlic
Bacon Salt in a mixing bowl. Spread it into a baking dish and bake
1powder
cup andBaconnaise
3 (6 ounc
for 20 minutes. Serve hot
or water
crackers.
3 with
French(6bread
oz) cans
crabmeat,
drained and flaked
1/8 teaspo
1/8 tsp garlic powder
1/4 cup ch
1/4 cup chopped
Chives
Baconnaise
Deviled Eggs
2 Tbsp se
2 tbsp seeded and chopped jalapenos (opt)
12 hard-boiled eggs, peeled
Preheat ov
1/3 cup Baconnaise (Regular or Lite) Baconnaise, crab, garlic powder and Bacon Sal
2 tsp Yellow
20 minutes.
Serve
hot powder
with French bread or
Preheat oven to 375 degrees
F. MixMustard
the cream cheese, onion, for
Baconnaise,
crab,
garlic
Green
onions
or
chives
(optional)
and Jalapenos in a mixing bowl. Season with Bacon Salt and pepper to taste. Spread it into a
to etaste
Baconnai
baking dish and Baconnais
bakeSalt
for 20
minutes.
Serve hot with French bread or water crackers.
Cole Slaw
Cut
eggs
in half
and1 remove
In 1a large
medium bowl,
• 1 (16 ounce) bag coleslaw mix (or make your
ownlengthwise
by shredding
head of yolks.
cabbage,
mash yolks
with
Add
Baconnaise
12 hard-bo
carrot, 1 julienned green and red pepper
and 1/3
cupfork.
sliced
green
onions) and mustard, and salt then
1/3 cup Ba
refill egg whites with the yolks. Garnish with green onions and
• 2 tablespoons diced onion
2 tsp Yello
• 2/3 cup Baconnaise
any flavor of Bacon Salt. Serve cold or at room temperature
SPINACH DIP WITH BACONNAISE
Green onio
• 3 tablespoons vegetable oil
(these can be refrigerated up to 2 days).
Salt to tas
• 1/2 cup white sugar
Cut eggs in
• 1 tablespoon white vinegar Spinach Dip with Baconnaise
mash yolk
• 1/4 teaspoon salt
1 packagespinach
frozen chopped spinach
1 package
frozen chopped
• 1/2 teaspoon poppy seeds
refill egg w
1 container
(16 sour
oz) container
1 (16 ounce)
cream sour cream
• Fresh chopped parsley (optional) 1 cup Baconnaise
any flavor
1 cup Baconnaise
1 env dry vegetable soup mix (like Knorr’s)
(these can
drycan
vegetable
soup
mix
Knorr's)
Combine the coleslaw mix and onion1inenvelope
a large
bowl.
Whisk
together
the(like
Baconnaise,
vegetable oil,
1 (8 oz)
water
chestnuts,
drained
and chopped
ounce)
water
chestnuts,
drained
chopped
sugar, vinegar, salt, and poppy seeds 1in(8
a medium
bowl;
blend
thoroughly.
Pourand
dressing
mixture over
2-3 can
chives
or green
onions,
chopped
Spinach Dip
coleslaw mix and toss to coat. Garnish
with
fresh
chopped
parsley
when
serving.
Chill
at
2-3 chives
chopped
or
green onions,
Any flavor
Bacon Salt to taste least 2 hours
1 package froze
before serving.
Any flavor Bacon Salt to taste
1 (16 ounce) co
Defrost and drain spinach. In a medium bowl, mix together all
1 cup Baconnai
ingredients. Add Bacon Salt to taste and serve with sliced french bread or your water crackers. Cover
1 envelope dry
Defrost
and
spinach.
In abefore
medium
bowl, mix together all ingredients. Add Bacon Salt to
and chill
in drain
the fridge
2 hours
serving.
1 (8 ounce) can
taste and serve with sliced french bread or your water crackers. Cover and chill in the fridge 2
2-3 chives or gr
hours before serving.
Any flavor Bac
Defrost and dra
ingredients. Add Bacon Salt to taste and serve
and chill in the fridge 2 hours before serving.
and then refill egg whites with the yolks. Garnish with green
onions and any flavor of Bacon Salt. Serve cold or at room temperature (these can be refrigerated up
to 2 days).
BACONNAISE POTATO SALAD
Baconnaise Potato Salad
2 lbs small potatoes (preferably reds)
2 lbs small potatoes (preferably reds)
2 tablespoons dijon mustard
1 cup
2 tbsp
dijon mustard
Baconnaise®
3 stalks
1 cupfinely
minced
Baconnaise
celery
2 tablespoons
3 stalks finely
minced
celery
chopped
parsley
Salt
2 and
tbsppepper
chopped
parsley
to taste
•
•
•
•
•
•
Salt and pepper to taste
Cut the potatoes into half-inch pieces, keeping the skin on. Place potatoes
in a pot of boiling, salted water and cook for approximately 15 minutes until they are tender, but still a little
Cutfirm.
theDrain
potatoes
into half-inch
pieces,
keeping the
skin the
on. Baconnaise™
Place potatoes
in Dijon
a potmustard,
of boiling,
and place
in cold water
immediately.
Pre-mix
and
then add
salted
water and
cook
approximately
15 minutes
they are
tender,
still aAdd
little
to potatoes
along
withfor
minced
celery, Dijon
mustard until
and parsley
until
evenlybut
coated.
saltfirm.
and pepper
Drain
and placetointaste.
cold Sprinkle
water immediately.
Pre-mix
Baconnaise
if necessary
more parsley
on the the
top for
garnish. and Dijon mustard, then add
to potatoes along with minced celery, Dijon mustard and parsley until evenly coated. Add salt and
pepper if necessary to taste. Sprinkle more parsley on the top for garnish
BACONNAISE MACARONI SALAD
Layered BLT Dip with Baconnaise
Baconnais e Macaroni Salad
• 8 oz. uncooked small elbow macaroni (4 cups cooked)
• 1 C. Baconnaise
• 1 Tbsp. Cider vinegar
• 1 Tbsp. Granulated sugar
• 2 tsp. Prepared mustard
• Dash of Celery seed
• 1/2 tsp. Salt (optional)
• 1/8 tsp. Ground black pepper
• 1 C. (4 oz.) diced reduced-fat cheddar cheese
• 1 C. cooked green peas
• 1 C. sliced or diced celery
• 1/2 C. sliced scallions, including green tops
• 1/4 C. chopped Kosher dill pickle
• 1/4 C. sliced radishes
Cook macaroni according to package directions; drain. Pour cold water over macaroni; let stand while
preparing salad. In small bowl, combine Baconnaise, vinegar, sugar, mustard, celery seed, salt (if
desired), and pepper. Drain cooked macaroni well.
The World’s Best Mashed Red Potatoes
In large salad bowl, combine macaroni, cheese, peas, celery, scallions, pickle, and radishes. Pour
Baconnaise mixture over macaroni mixture; toss to blend. Serve immediately, or cover and refrigerate
until ready to serve. Makes 8 servings.
1/8 tsp Ground blk pepper
1 cup diced reduced-fat(4oz.) cheddar cheese
1 cup cooked green peas
1 cup sliced or diced celery
1/2 cup sliced scallions, plus grn tops
1/4 cup chopped Kosher dill pickle
1/4 cup sliced radishes
8 oz. pkg.
cream
cheese, softened
Cook
macaroni
according to package directions; drain. Pour cold water over macaroni; let stand
1/2 cup Baconnaise
while
preparing
salad. In small bowl, combine Baconnaise, vinegar, sugar, mustard, celery seed,
1/4 cup grated Parmesan cheese
Bacon
Salt,
and
pepper. Drain cooked macaroni well. In large salad bowl, combine macaroni,
1 cup lettuce, torn
4 plum cheese,
tomatoes,peas,
chopped
celery, scallions, pickle, and radishes. Pour Baconnaise mixture over macaroni mix4 green ture;
onions,
chopped
toss
to blend. Serve immediately, or cover and refrigerate until ready to serve. Makes 8
1-1/2 cups shredded cheddar cheese
servings.
Fresh ground black pepper to taste
Deep Fried Bacon Salt Turkey
•
•
•
•
•
•
•
•
uncooked small elbow
macaroni (4 cups cooked)
Baconnaise
Cider vinegar
Granulated sugar
Prepared mustard
Dash of Celery seed
Bacon Salt
• 3 lbs. red potatoes, skin on, cut in quarters
• 1 stick of butter, melted
• 1/2 to 3/4 cup milk
• 3-4 Tbsp Applewood or Cheddar Bacon Salt to taste
Boil the potatoes until fork-tender. Heat the milk on high in the microwave for 30-60 seconds or until hot
but not burning. Mash with the skins on with butter and heated milk until it reaches your desired
consistency. Pour on 2-3 Tablespoons of Bacon Salt and taste, and add more if necessary - be generous,
as the potatoes absorb the flavor!
8 oz. 1 cup
1 tbsp 1 tbsp 2 tsp 1 tsp Combine cream cheese, Baconnaise, and Parmesan cheese in a small bowl. Spread onto serving plate.
Top with lettuce, plum tomatoes, green onions, and cheddar cheese. Add fresh ground black pepper
SLAW
to taste. Chill until serving. We love thisBACONNAISE
with crisp breadsticksCOLE
for dipping,
and/or Italian or French
bread slices.
1 bag 2 tbsp 2/3 cup 3 tbsp 1/2 cup (16 oz) coleslaw mix
diced onion
Baconnaise
vegetable oil
white sugar
1 tbsp 1/4 tsp 1/2 tsp white vinegar
salt
poppy seeds
Fresh chopped
parsley (opt)
Baconnaise Cole Slaw
• 1 (16
ounce)
bag coleslaw
(or make
shredding11head
head of
1 large
Combine
the
coleslaw
mix (ormix
make
your your
ownown
by by
shredding
of cabbage,
cabbage,
1 large
carrot, 1
carrot, 1 julienned green and red pepper and 1/3 cup sliced green onions)
julienned
green
and
red
pepper
and
1/3
cup
sliced
green
onions)
and
onion
in
a
large
bowl.
Whisk
• 2 tablespoons diced onion
together
the
Baconnaise,
vegetable
oil,
sugar,
vinegar,
salt,
and
poppy
seeds
in
a
medium
bowl;
• 2/3 cup Baconnaise
• thoroughly.
3 tablespoonsPour
vegetable
oil mixture over coleslaw mix and toss to coat. Garnish with fresh
blend
dressing
• 1/2parsley
cup white
sugarserving. Chill at least 2 hours before serving.
chopped
when
•
•
•
•
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds
Fresh chopped parsley (optional)
of dry white wine. Pour into frying or sauce pan with shallots. Add 2-4 cups turkey or chicken stock,
2-3 tsp of dried sage and 1-2 tbsp any flavor of Bacon Salt. Add 1/4 cup flour; mix well with whisk
before turning to medium high heat.ULTIMATE
Allow gravy to
thicken. Add more flour if necessary to reach
BACONNAISE
TURKEY
SANDWICH
desired thickness. Season with blackLEFTOVER
pepper and more
Bacon Salt
to taste.
Ulti mate Baconnaise Leftover Turkey Sandwich
Sliced leftover turkey (cold or slightly warmed)
Baconnaise
L•arge
tomato
- thinly
sliced(cold or slightly warmed)
Sliced
leftover
turkey
L•ettuce
Baconnaise
Stuffing
• Large tomato - thinly sliced
M
ashed potatoes (optional)
Pepper or Peppered Bacon Salt to taste
Spread Baconnaise on both slices of bread. Place a few thick slices of the turkey on the bread.
Add the stuffing and optionally, the mashed potatoes. Top with lettuce, tomato and season with
salt and pepper.
BACONNAISE GRILLED OR BAKED
SALMON, HALIBUT OR TILAPIA FILETS
This works great with salmon or virtually any variety of fish,
and provides a very moist, very flavorful end result.
F ish fillet such as salmon, halibut or tilapia
Baconnaise
Sea salt and fresh ground black pepper to taste
Aluminum foil
Baconnaise
This works great with salmon or virtually any variety
anresult.
aluminum foil packet. Rub sea
Prepare a hot grill and place the fish fillet skin side down in
salt and pepper to taste into the top side of the fish, and then cover with Baconnaise (be gener• degree
Fish fillet
suchuntil
as salmon,
halibut or tilapia
ous). Close the foil packet and grill on skin side only or bake in a 400
oven
internal
• Baconnaise™
temperature of fish reaches 140 degrees Fahrenheit.
• Sea salt and fresh ground black pepper to t
•
Aluminum foil
Prepare a hot grill and place the fish fillet skin side d
pepper to taste into the top side of the fish, and then
foil packet and grill on skin side only or bake in a 40
reaches 140 degrees Fahrenheit.