Recipe Tag: a holiday must-have

Ready Crisp Holiday Reindeer

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Ready Crisp Holiday Reindeer

  • Ingredients

  • Preparation

  1. Preheat pan over medium heat.
  2. Follow the instructions on the packaging on reheating the Bacon.
  3. Mix flour, salt and baking soda together in a large bowl.
  4. In a separate bowl, mix buttermilk, beaten eggs and butter.
  5. Combine dry ingredients with wet ingredients and mix well.
  6. Cook the pancakes on the hot pan making equal amounts of larger pancakes and smaller pancakes.
  7. Assembly:
    Lay one larger pancake on the plate, and then place one of the smaller pancakes on top, toward the bottom of the larger one to form the face and two slices of pancake as Ears.
  8. Add 2 sliced banana for the eyes and then place the blueberries for the pupil of the eye, and a raspberry for the nose.
  9. Place 2 blueberries to form the eyes, and a raspberry for the nose. Arrange five Chocolate chips below the nose to form the a smile
  10. Use three Bacon for each antler, angling them outward.
  11. Serve immediately with warm maple syrup on the side.
  12. Serve immediately with warm maple syrup on the side.

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Ready Crisp holiday Snowman

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Ready Crisp holiday Snowman

  • Ingredients

  • Preparation

  1. Preheat pan over medium heat.
  2. Follow the instructions on the packaging on reheating the Bacon.
  3. Mix flour, salt and baking soda together in a large bowl.
  4. In a separate bowl, mix buttermilk, beaten eggs and butter.
  5. Combine dry ingredients with wet ingredients and mix well.
  6. Cook the pancakes on the hot pan making equal amounts of larger pancakes and smaller pancakes.
  7. Assembly:
    Lay one larger pancake on the plate, and then place one of the smaller pancakes above the larger pancake to form a face.
  8. Sift the confectioners’ sugar over the snowmen to create a snowy effect.
  9. Place 2 blueberries to form the eyes, and a raspberry for the nose. Arrange five Chocolate chips below the nose to form the a smile
  10. Arrange 3-4 Blueberries to resemble buttons of the shirt.
  11. Use two Bacon across the neck to from a scarf.
  12. Serve immediately with warm maple syrup on the side.

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Festive Holiday Charcuterie Wreath

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

6 to 8

servings

Festive Holiday Charcuterie Wreath

  • Ingredients

  • Preparation

  1. Assemble deli wreath onto a large platter by placing the brie or camembert at the top as a starting point.
  2. Stagger meat and cheese into the shape of a ring. Place bay leaves around the outside of the wreath tucked firmly under the meats and cheeses.
  3. Garnish with nuts, dried fruit, herbs and crackers.
Tips icon

The possibilities are endless to creating your favorite charcuterie. Try replacing nuts and dried fruit with olives and cherry tomatoes!

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Marbled Bacon Walnut Bark

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40 + 30 min chilling

Minutes

Serves
Portions icon

12- 20

pieces

Marbled Bacon Walnut Bark

  • Ingredients

  • Preparation

  • 6slices Maple Leaf® Original Bacon OR Lazy Maple Bacon
  • 1250g bag good quality bittersweet chocolate chips
  • 1225g bag good quality pure white chocolate chips
  • 2tbsp toast walnuts or pecans, finely chopped
  • Lemon juice – optional
  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper and lay 6 slices of bacon flat. Cook on center rack of oven for 15 to 20 minutes or until completely crisp and golden brown. Remove onto a cooling rack and blot bacon completely on both sides, set aside to cool.
  3. Meanwhile pour bittersweet chocolate into a microwave glass bowl and the white chocolate into a second bowl. Line a large baking sheet with parchment paper. Microwave bittersweet chocolate for 35 to 40 second intervals stirring each time until chocolate has melted. Be careful not to overheat and burn the chocolate during the last interval – reduce time to ensure smooth melted chocolate.
  4. Using a rubber spatula pour the chocolate onto prepared baking sheet.
  5. Using an off-set spatula spread the chocolate into the shape of a square being careful not to spread too thin.
  6. Repeat heating step for white chocolate.
  7. Spoon dollops of white chocolate all over the bittersweet chocolate. Drag your rubber spatula in a zig zag pattern across the chocolate
  8. On a clean surface chop cooled bacon into fine pieces and immediately sprinkle evenly over marbled chocolate. Sprinkle nuts over top and softly press down with the back of a clean spoon any toppings that are not adhered to the chocolate bark.
  9. Refrigerate for at least 30 minutes. Once completely chilled use a butter knife and crack bark into desired number of pieces. Enjoy right away or place in an airtight container and refrigerate for up to 1 week.
Tips icon

Be creative! Make this your own – need thought starters? Things that go great with bacon… Smores bark – bacon, mini marshmallows and crushed graham crackers Bacon, fruit and nut – bacon, assorted nuts and chopped dried fruit such as apricots and cranberry

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Bacon Wrapped Cranberry Stuffing Bites

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

35 to 40

Minutes

Serves
Portions icon

10

stuffing bites

Bacon Wrapped Cranberry Stuffing Bites

  • Ingredients

  • Preparation

  1. Preheat oven to 375 degrees.
  2. Divide stuffing to make 10 round balls.
  3. Wrap each ball with bacon and secure with toothpick. Place on a parchment paper lined baking sheet.
  4. Bake for 30 to 35 minutes or desired doneness for bacon.
  5. Spoon a small dollop of prepared cranberry sauce on to each bites and garnish with rosemary. Serve immediately.
Tips icon

Sprinkle bacon with course black pepper and paprika before wrapping bites for an added flavor punch.

**Use stove top method on stuffing box for a moister bite or the stuffing method for a drier bite.

**Double the recipe to batch it up for a crowd

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Picnic Hotdog Board

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Hot Dog Platter

  • Ingredients

  • Preparation

  • 6Maple Leaf® Natural Top Dogs™ Original Hot Dogs
  • 1Maple Leaf® Natural Original Smoked Sausage, Sliced
  • 4slices 375g pkg Maple Leaf® Natural Original Bacon
  • 4Hotdog Buns
  • Big Mac Hotdogs
  • ½Cup Special Sauce (Mayonnaise, Dill Pickle Relish, Ketchup & Yellow Mustard, Paprika, Onion Powder, Garlic Powder, Salt)
  • 2Slices American Cheese
  • ½cup Shredded Lettuce
  • 4slices Dill Pickle
  • ¼medium White Onion – Finely diced.
  • BLT hotdogs
  • ½Cup mayonnaise
  • ½Cup romaine lettuce, shredded
  • ½Cup Sliced tomatoes
  • Nacho cheese Hotdogs
  • ½cup nacho cheese sauce, prepared
  • 4jalapeno slices – optional
  • ¼cup Crushed corn tortillas
  • ¼cup tomato, diced
  • ¼ cup guacamole, prepared
  • Chimichurri smoked sausage
  • ½Cup chimichurri, prepared
  • 1Pickles shallot, sliced

Big Mac Hotdogs

  1. Preheat the grill to high heat.
  2. Whisk together all the special sauce ingredients in a small bowl.
  3. Place 2 Hotdogs on the grill using tongs.
  4. While the hot dogs are cooking, toast the buns.
  5. Place two slices of American cheese into each hot dog bun. Return the buns to the grill for 1-2 minutes for the cheese to melt.
  6. Add 1/4 cup of shredded lettuce into each hot dog bun.
  7. Place both grilled hot dog into the bun and place 3-4 pickle slices. Sprinkle white onion over top.
  8. Drizzle the hot dog with the special sauce and serve.

BLT Hotdogs

  1. Tightly wrap each hot dog with bacon.
  2. Place on the grill over medium heat, cook hot dogs, turning frequently with tons, until bacon is crispy and cooked through for about 10-12 minutes.
  3. Meanwhile, spread mayonnaise onto each toasted hot dog bun, then layer in romaine and tomatoes. Top with bacon-wrapped hot dog and serve.

Nacho cheese Hotdogs

  1. To the heated grill add hot dogs and grill them a couple minutes per side.
  2. Serve the hot dogs on toasted hotdog buns, then top with nacho cheese, crushed tortilla chips, jalapeno slices, diced tomato, and guacamole.

Chimichurri Smoked Sausage

  1. Grill the sausage until the exterior is crisp and char marks appear, about 5 to 6 minutes per side.
  2. Serve grilled sausages in toasted buns and top with chimichurri sauce
    and pickled red shallots.
Tips icon

Enjoy outside with family and friends!

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Rotisserie chicken Orzo salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

6

Portions

Rotisserie Chicken with Orzo

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Rotisserie Chicken Legs
  • 100g orzo pasta, cooked, drained, and cooled.
  • 3tbsp olive oil
  • 3tbsp lemon juice
  • 1clove garlic, minced
  • Salt and pepper, to taste
  • 1Cup bell peppers, diced.
  • 1Cup cherry tomatoes, halved
  • 1/2red onion, diced
  • 3tbsp Parsley, minced
  1. Preheat the oven at 375 F.
  2. Prepare Maple Leaf Rotisserie Chicken Legs per package directions.
  3. In a bowl, mix together the oil, lemon juice, garlic, salt, and pepper until totally combined.
  4. To a large mixing bowl, add the orzo and all other ingredients. Pour the dressing over the top and stir to combine.
  5. Top with parsley and serve with Rotisserie chicken.
Tips icon

Sprinkle crumbled feta cheese on top of Orzo salad.

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Grilled Chicken Street Corn Tacos

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Chicken Street Corn Tacos

  • Ingredients

  • Preparation

    Chicken Marinade:

  • 8pcs Maple Leaf Prime® Boneless, Skinless
    Chicken Thighs    , diced.
  • ½cup Canola Oil
  • 3tbsp Fresh Lime Juice
  • 1tsp Cumin
  • ½tsp Oregano
  • ½tsp Garlic Powder
  • ½tsp Onion powder
  • Salt and Pepper

    • Tacos:

  • 8Corn Tortillas
  • 1cup Enchilada sauce
  • ¼cup green pepper, finely diced
  • ¼cup Red onion, finely diced
  • ¼cup pineapple, finely diced
  • 4-5slices Jalapeno, optional
  • ¼cup feta cheese
  • 1/8cup Cilantro, chopped
  1. Preheat grill to medium heat.
  2. In a bowl, stir together oil, lime juice, Oregano, cumin, garlic powder, salt, and pepper. Pour marinade over chicken. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 2-3 minutes per side. Cut into small pieces.
  3. Heat a small amount of oil in a skillet and transfer the chicken pieces onto the pan. Mix the Enchilada sauce and cook until the sauce is reduced, and chicken is cooked through.
  4. In a bowl mix the diced vegetables together and keep aside. Place corn tortillas one-by-one in a hot skillet and soften for a few seconds. Remove and let drain on a paper towel.
  5. Top with chicken, diced vegetables, and sprinkle with feta cheese and cilantro. Repeat for all 8 tortillas and serve.
Tips icon

• Served with creamy street corn.
• Taquere sauce can be used instead of Enchilada sauce for spice.
• Cotija cheese can be used instead of feta cheese.

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Roasted Ham and Spring Vegetables

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

5

Portions

Roasted Ham and Spring Vegetables

  • Ingredients

  • Preparation

  • 1600 g pkg Maple Leaf® Original Natural Smoked Ham, diced
  • 500g Brussels sprout, halved
  • 3yellow Bell pepper, diced
  • 3Green Bell pepper, diced
  • 2Medium Red Onion, diced
  • 3Carrots, diced
  • 2Tbsp olive oil
  • 3Cloves garlic finely diced
  • 1Tbsp Italian Seasoning
  • 1Tsp Salt
  • ½tsp pepper
  1. Preheat oven at 350 F.
  2. Combine all ingredients on a baking sheet lined with parchment paper.
  3. Drizzle Olive oil and add garlic, Italian seasoning, Salt, and pepper and mix well.
  4. Bake for 25 minutes or until the vegetables are lightly charred and crisp on the outside and tender in the center.
Tips icon

Use Radish to give more vibrant colour to the roast.

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