Recipes

Taco Mac n' Cheese

  • 1 lb ground hamburger, browned and drained

  • 1 packet of taco seasoning- added to burger as directed on packet

  • 2 cups elbow macaroni- cooked and drained

  • 3 Tbsp butter

  • 3 Tbsp flour

  • 2 cups whole milk

  • 1 tsp salt

  • 1/4 tsp pepper

  • 9 oz (about 1 1/2 packs) of BRC Queso de Taco cheese curds- coarsely chopped

Melt butter over medium heat in sauce pan.  Add flour to make a paste, stirring continuously. Add milk and stir until milk thickens, about 5 minutes.  Add salt and pepper.  Add cheese and stir until cheese melts.  Add cheese mixture and beef to pasta.  Bake at 350* for 20 minutes or until bubbly.  Serve with sliced lettuce and tomatoes if you wish.

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Easy BRC Leek Dip

  • 8 oz cream cheese softened

  • 1/2 cup minced leeks (we use the green and bulb)

  • 3 oz or 1/2 pack BRC Garlic Dilly Curds, chopped coursely

  • 1 Tbsp white vinegar

Mix all together and bak at 350* for 20 mins.  

Serve with tortilla chips, crackers or veggies (carrots are our favorite!)

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Taste of the Pennsylvania Wilds

  • 1 Tbsp oil

  • 3 Tbsp butter

  • 4 Tbsp minced leeks (washed and trimmed)

  • 1 green garlic, minced (we use garlic from Lancaster Coop, available on Delivered Fresh)

  • 6 or so mushrooms, sliced (we use Oyster Mushrooms from Growen Foods, available on Delivered Fresh)

  • 4 oz BRC Feta

Sauté together everything but the Feta until mushrooms are tender. For the last few minutes, stir in Feta and heat through. Serve immediately on pork, beef, chicken or venison (as seen in picture below)

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BRC Bacon and Curd Mushrooms

  • 20 mushrooms, washed and patted dry, stems removed and reserved

  • 2 cloves garlic, minced

  • 2 Tbsp butter

  • 1 Tbsp olive oil

Sauté minced mushrooms stems and garlic in butter and olive oil in saucepan over medium heat, stirring until mushrooms are golden brown.  Remove from heat.

  • 4 oz cream cheese, softened

  • 6 oz (1 pack) BRC Original Curds, chopped coursely

  • 1/2 cup crumbled bacon

  • 1/4 tsp onion powder

  • 1/4 tsp salt

  • 1/4 tsp seasoning salt

In a separate bowl, combine cream cheese, BRC original curds, bacon and spices.  Stir in mushroom stems and garlic mixture. Spoon into mushrooms. Bake at 350* for 20 minutes.

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Auntie Lu's Meatball's with a Twist

  • 1 lb ground beef

  • 1 lb pork sausage (I use mild)

  • 4 eggs

  • 1 cup milk

  • 1 cups dried bread crumbs

  • 1 cup parmesan cheese

  • 1 Tbsp minced parsley

  • 1 tsp garlic powder

  • 1 tsp garlic salt

  • 1 tsp salt

  • 1 tsp pepper

  • 1-2 packs BRC Cheese Curds (we use Garlic Dilly or Original Curds)

Mix all ingredients together, except curds.  Form mixture into balls, placing a BRC cheese curd in the center of each. Bake for 20-25 minutes at 350*; or slow cook in crockpot with spaghetti sauce on low for 5 hours or until meatballs are 165* Note: the size of your meatballs can vary cooking time

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Chicken Wing Dip- BRC Style!

  • 2 cooked and shredded chicken breasts

  • 1 package (8 oz) of cream cheese, softened

  • 1/3 cup ranch dressing

  • 6 oz Back Road Creamery Buffalo Ranch Curds, coarsely chopped

  • 1/2 cup hot sauce (we like Franks)- adjust to taste

Mix cream cheese, ranch dressing and hot sauce together until well blended.  Stir in cooked chicken and curds.  Bake at 350 for 20 minutes or until hot an bubbly.  Before serving, dice a small tomato and spread over the top.  Sprinkle with 1/2 tsp basil (optional).  Serve hot with tortilla chips, french bread, celery and/or ritz crackers. Enjoy!

BRC Crabby Dip

  • 6 oz Backroad Creamery Crabby Curds

  • 1 package (8 oz) cream cheese, softened

  • 1/2 cup sour cream

  • 2 cans crab meat

  • 1/2 tsp Old Bay or J O Seasoning

  • 1/4 tsp black pepper

Mix all ingredients together in an oven safe dish and bake at 350 for 20 minutes. Serve with fresh veggies, crackers or chips. Enjoy!