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Recipes Submitted by Our Customers

15 Bean Slow Cooker Ham Steak

Soak 1 lb. bag of 13 Bean Mix and 1 bag Heirloom Rancho Gordo beans overnight. Add a Granny's Creamery bone-in ham steak to slow cooker along with beans. Cover beans & ham with chicken or bone broth, then season with salt, pepper, garlic powder, and onion powder to taste. Cook on low for 8 hours, or until beans are tender.

St. Joseph Sloppy Joe

Caramelize one chopped onion with some beef tallow in a cast iron skillet. Then add 1 lb. Granny's Creamery ground beef. Brown the meat adding salt & pepper to taste, Turn heat to low and stir occasionally, cooking for 1 or 2 hours. Add to queso, pasta, or simply on a bun as a

St. Joe Sloppy Joe!

Granny's Brisket

Sweat out red peppers, onion, and carrots in cast iron skillet with beef tallow. Add Worcestershire sauce and turn heat to med-high. Add a Granny's Creamery brisket to the skillet & sear each side for 2 minutes. Turn off heat and transfer everything from the skillet into a tin foil-lined deep baking dish. Add a splash of quality Balsamic Vinegar and cover with tinfoil. Bake at 325 degrees for 3 hours. At this point monitor the brisket closely and taste, as it may need a fourth hour to become more tender. Serve with potatoes and green beans and shred the leftover brisket for Italian Beef sandwiches. Alternatively for barbecue beef sandwiches, add barbecue sauce instead of balsamic before you cook, then shred the cooked beef and serve on a bun with additional barbecue sauce.

7 Star Hot Dogs

Place 4-8 Granny's Creamery 100% beef hot dogs in a covered casserole dish with 1 or 5 shakes of Worcestershire Sauce. Place dish in cold oven and preheat to 450 degrees. Once oven reaches temperature, bake for 10 minutes at 450. Enjoy hot dogs with all your favorite toppings and save the leftover Worcestershire from the casserole dish to use as an excellent au jus.

Granny's Tried and True Recipes

Granny's Broccoli & Cheddar Soup

4 Tbsp Granny's Creamery Butter

1/2 onion, diced

1 Tbsp minced garlic

4 Tbsp flour

1 tsp salt

1/2 tsp pepper

1/4 Tbsp paprika

4 fresh broccoli heads

2 cups Granny's Creamery Cream or Whole Milk

8 oz. shredded cheddar cheese

32 oz. chicken broth

Melt butter in pot over medium heat and add onions, cooking until onions are soft. Add garlic and sauté about 1 minute.

Whisk in flour for one to two minutes then pour in chicken broth and whisk.

Wash broccoli and chop into bite size pieces. Add broccoli and seasonings to the pot, then bring to a boil while stirring often. Reduce heat, cover with lid and simmer until broccoli is tender.

Add in Granny's Creamery Cream and cheddar cheese and stir until the cheese is melted and soup is nice and warm.

Granny's Chicken & Dumplings

Broth Ingredients:

- 2-3 lbs. chicken thighs

- 12 c water

- 2 tsp salt, garlic powder, paprika, Italian seasoning (add more to taste)

- ¼ tsp black pepper

- 2-3 Tbsp chicken base

- 6 potatoes, peeled & quartered

Dumplings:

- 4 eggs

- 1½ tsp salt

- 1 tsp garlic powder

- 1 ⅓ c Granny's Creamery Whole Milk

- 6 c. all-purpose flour

1. In a large stock pot, cook the chicken in uncovered boiling water with seasonings for 45 minutes, OR in Instapot for 15 minutes on high pressure (20 min bone-in thighs). Remove meat from bones and set to the side, leaving the broth in the pot at a boil.

2. For dumplings, beat eggs. Add milk and salt, then flour (dough will be stiff).

Roll 1/3 of the dough into a thin sheet. Sprinkle with 1/4 cup flour and cut into 1½" squares.

3. Quarter potatoes and drop into boiling chicken broth.

4. Pick up dough squares, trying to keep as much flour on as possible. Drop into boiling chicken broth; stir. Add remaining 2/3 dough in same way.

5. Cover the pot and cook for about 15 minutes, stirring occasionally or until dumplings are cooked through. Pieces will swell and broth will thicken. Stir the chicken back into the pot and serve.

This recipe can easily be halved or doubled.

Yield: 8 servings