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Little Bottles of Natural Goodness 
 

Reuben Cheese Ball

Posted on February 20, 2017 by Bickford Flavors

Perfect for any gathering or celebration, this dip has all the tang and flavor you love about a corned beef Reuben sandwich - rolled up in to a (cheese)ball!



Ingredients:

  • 8 ounces cream cheese, at room temperature
  • 4 ounces (about 1 cup) corned beef, chopped
  • 4 ounces (about 1 cup) Swiss cheese, shredded
  • 1/2 cup sauerkraut, well-drained
  • 1/4 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tsp hot sauce (optional)
  • 1/2 tsp smoked paprika
  • 1 tbsp pickle relish
  • 1/4 tsp Bickford Garlic flavor
  • 1 cup chopped pecans
  • crackers or rye crostini, for serving

Instructions:
  1. Spread chopped pecans on a 10" piece of plastic wrap. Set aside.
  2. Using electric mixer, combine all ingredients except pecans and crackers.
  3. Scrape sides and scoop mixture into one big ball and place onto the plastic wrap.
  4. Roll the cheeseball in the pecans to coat. Wrap with plastic wrap.
  5. Refrigerate for at least 1 hour or until firm.
  6. Serve with crackers or rye crostini.

 

 

Photo from Brandon Dalton on Flickr: https://www.flickr.com/photos/bnimble/2142380211

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No Bake Summer Lasagna

Posted on July 24, 2015 by Bickford Flavors

Ingredients:

 

  • 1/2 cup ricotta
  • 3 tbs. grated Parmesan
  • 3 tbs. plus 2 tsp. extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 lasagna noodles, broken in half crosswise
  • 1/4 tsp. Bickford Flavors Garlic
  • 2 pints grape tomatoes, halved
  • 2 zucchini (about 1 pound total), halved if large and thinly sliced
  • 1/2 tsp. Bickford Flavors Basil

Directions:

 

In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.  Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic flavor and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper and basil flavor. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl.  Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes.

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Garlic Mushroom Casserole Recipe

Posted on October 01, 2014 by Bickford Flavors

Ingredients:

 

  • 16 large mushrooms
  • ½ lb small mushrooms
  • 1 tsp Bickford Garlic Flavor
  • 1 cup chopped almonds
  • ½ lb butter
  • 1 lb ground beef
  • 2 cups seasoned bread crumbs
  • 1 cup grated Swiss or Mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ⅛ tsp Bickford Almond Flavor

 

Directions:

Trim large mushrooms; discard ends.  Remove stems and chop small mushrooms.  Saute Bickford Garlic Flavor, chopped mushrooms and almonds in half the butter until well done.  Add beef and cook until done.  Add 1½ cups bread crumbs,  Bickford Almond Flavor and mix thoroughly.  Line bottom of greased casserole with 8 large mushrooms, open side up.  Press sauteed mixture firmly over mushrooms.  Use remaining 8 large mushrooms to cover the sauteed mixture, placed open side down.   Sprinkle with grated Swiss or Mozzarella cheese, remaining  bread crumbs and Parmesan cheese.  Dot with remaining half of butter.  Bake at 350 degrees for 30 minutes or until mushrooms are tender. 

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Raspberry Cheesecake Muffin Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 1 cup fresh raspberries
  • 3 eggs
  • 1 cup sugar
  • 3 oz. cream cheese
  • ½ tsp. Bickford cream cheese flavor
  • 6 tbsps buter
  • 1½ tsp. Bickford pure vanilla flavor
  • 1 tsp Bickford Raspberry flavor
  • 2½ tsp. baking powder
  • 2 cups plain flour
  • ½ tsp. salt
  • 1 cup milk

Directions:

 

Preheat oven to 400°F. Grease muffin tin or line with paper cases. In a bowl, beat together the cream cheese and the Bickford’s Cream Cheese Flavor, with ¼ cup sugar, 1 egg, Bickford's Raspberry Flavor and ½ teaspoon Bickford’s Pure Vanilla Flavor until completely smooth. Put aside for later.  In saucepan, combine the butter, milk and remaining Bickford’s Pure Vanilla Flavor; stir continually over medium heat until butter melts. Cool mixture until warm, then beat in remaining 2 eggs, 1 at a time. In large bowl, combine baking powder, flour, salt and remaining ¾ cup of sugar. Add butter and milk mixture to flour and baking powder mixture and stir until blended. Add raspberries and gently fold into mixture. Divide mixture equally in each muffin tin. Spoon about 2 tsp. of cream cheese mixture on top of each muffin and bake for about 20 minutes.

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Violet Honey Cream Cheese Spread Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:



  • 1- 8 oz. cream cheese, room temperature
  • 3 tsp. Bickford’s Honey Flavor
  • 2 tsp. Bickford’s Violet Flavor

 

Directions:


Mix all ingredients together. Spread on toast, sweet bread or bagels.

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