
CAKE:
¾ cup butter, softened
1 cup sugar
3 large eggs, beaten
1 cup sour cream
1 tsp vanilla
2 cups Pioneer Original Biscuit & Baking Mix
Gel Food Coloring – purple, blue, green, yellow, orange and red
FROSTING:
1 lb powdered sugar
3 tbsp Half & Half Creamer
1 tsp clear vanilla extract
Rainbow Sprinkles
1. Preheat oven to 350˚F. Spray non-stick baker’s spray on an original Bundt pan.
2. Cream softened butter and sugar together in electric mixer. Add eggs, one at a time, beating well after each.
3. Stir in sour cream and vanilla. Add Pioneer Biscuit & Baking Mix; blend well.
4. Equally separate prepared cake batter into 6 small bowls. Using the gel food coloring, mix each bowl a different color of the rainbow – purple, blue, green, yellow, orange and red.
5. Beginning with red batter, slowly pour evenly into bottom of prepared Bundt pan. Follow with orange, then yellow, then green, then blue and lastly purple. Take extra care to pour batter evenly on each color layer.
6. Bake approx. 30-40 minutes, until toothpick inserted in middle of cake comes out clean. Flip cake over on wire rack to cool.
7. Prepare frosting by whipping together creamer, powdered sugar and vanilla extract in electric mixer. Consistency should be thick but pourable.
8. Once cake is completely cooled, drizzle prepared frosting over cake. Top with rainbow sprinkles and enjoy!
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12 slices Bacon
3/4 cup Pioneer Roasted Pork Gravy Mix
1/2 cup Cold water
2 cups Coconut milk in a can (unsweetened)
1 cup Shredded sharp cheddar cheese
3/8 teaspoon Crushed red pepper
12 Baked buttermilk biscuits for serving
Leftover brisket (or chuck roast)
Your favorite Texas Dry Rub or seasoning
2 cups Water
1 pkg Pioneer Peppered Gravy Mix
Bread/toast of your choice
Biscuits of your choice
For Texas Toast
For Biscuits
2 tablespoons Unsalted butter, divided
2 tablespoons Extra-virgin olive oil, divided
1 3/4 – 2 lbs Lean pork loin boneless, cut into 2-inch cubes
1 teaspoon Celery seeds
1/2 teaspoon each Salt and ground black pepper
2/3 cup Sweet red pepper, julienne cut
3 Shallots, peeled and sliced
1 pkg Pioneer Roasted Pork Gravy Mix (1.41 oz):
Butternut Porridge Oats with Apples
1 cup Water
1 cup Half and half
2 cups Quick one minute style oats
1 1/2 cups Prepared cooked butternut squash, cut into 1-inch cubes
1 1/4 cup Prepared cored and cooked granny smith or macintosh apples, cut into 1-inch cubes
1 teaspoon Ground cinnamon
1/2 to 1/4 teaspoon Freshly ground nutmeg
(*1 cup Pioneer Roasted Pork Gravy, prepared with half milk and half water)
Turkey
3 tablespoons (from a 2.75 oz pkg) Pioneer Country Gravy Mix, divided use
1 tablespoon Melted unsalted butter
2 teaspoons Chili powder
2 teaspoons Paprika
1/2 teaspoon Dried oregano
1/4 teaspoon Ground cumin
1 teaspoon Salt
1 (3 lb) Frozen boneless skin-on turkey breast, thawed
Gravy
2 tablespoons Unsalted butter
1/2 cup Finely chopped onion
1 tablespoon Seeded and minced fresh red chili pepper
1 teaspoon Seeded and finely minced fresh poblano peppper
1/4 teaspoon black pepper
1 teaspoon Minced garlic
1 teaspoon Very finely snipped cilantro leaves
3/4 cup Chicken broth
1/2 cup Reserved drippings from turkey
1 (1.61 oz pkg) Pioneer Brown Gravy Mix
1/2 cup Cool water
1/4 cup Heavy cream
*** A 4-4 1/2 lb bone-in turkey breast may be substituted. Cook to 165 degrees.
Roasted Chicken
4 Boneless, skinless chicken breasts
1/4 cup Lawry’s Season Salt
Olive oil cooking spray
Mini Pot Pies
2 packages (15 oz) Refrigerated pie crust, softened as directed on box
1 stick (1/2 cup) Unsalted butter
1/2 cup Medium onion, diced
1 cup Yukon Gold potatoes, finely chopped
8 oz White mushrooms, roughly chopped
1- 1.67 oz package Pioneer Roasted Chicken Gravy, prepared per package instructions
1/4 cup All purpose flour
1 cup Milk
1 teaspoon Thyme
2 cloves (1 teaspoon) Minced garlic
1 cup Frozen peas and carrots
2 cups Roasted chicken, cubed
2 strips Thick bacon, diced
1/2 cup Small diced ham
1 small White onion, minced
1 teaspoon Minced Garlic
1/2 teaspoon White pepper
1/2 cup Small diced carrot (or baby carrot circles)
1/2 cup Small diced yellow bell pepper
2 tablespoons Fresh orange juice
1- 14 oz can Diced tomatoes
1- 32 oz box Chicken broth
1 packet Pioneer Brown Gravy Mix
1/2 cup Hot water
1- 15 oz can Black-eyed peas, drained
1- 16 oz package Prepared potato gnocchi (dumplings)
2 teaspoons Butter
Freshly chopped Italian parsley
Freshly zested orange rind
2 lbs Ground beef
1 cup Chopped Onion
1 8 oz container White whole mushrooms, sliced
1 package Pioneer Roasted Beef Gravy
2 cups Water
1 Tbs Olive Oil
1- 15 oz package Refrigerated pie crusts