Side/Appetizer
Smoky Country Bacon Egg Bites
Cheese, green onions, hashbrowns and Pioneer’s Smoky Country Bacon Gravy combined with eggs in a savory bite-sized dish.
Ingredients:
2 tbsp oil
2 cups frozen hash browns, shredded
1/2 cup green onions, sliced
1 pkg Pioneer Smoky Country Bacon Gravy Mix
1 cup water
1 cup shredded cheddar cheese
6 eggs, beaten
Preparation Instructions:
1. Preheat conventional oven to 350˚F. Liberally oil a 12-cup muffin pan with non-stick spray.
2. Heat oil in a medium sauté pan and brown hash browns. add the green onions and cook until softened.
3. Whisk 1 pkg. Pioneer Smoky Country Bacon Gravy Mix with 1 cup of water in a small bowl and add the slurry to the pan. Bring to a boil and let simmer for 1 minutes. Remove from heat and put in a medium mixing bowl.
4. Stir in the cheese and let cool for 3 minutes. Add the beaten eggs and whisk vigorously.
5. Divide the egg mixture evenly into the 12 wells of the muffin pan.
6. Bake in oven for 16-18 minutes. Remove from pan to cool.
Main
Lemon Poppy Seed Waffles
Golden waffles made with fresh grated lemon peels and poppy seeds.
Ingredients:
2 cups Pioneer Original Pancake and Waffle Mix
1 tbsp poppy seeds
1 tsp fresh lemon peel, grated
1/4 cup sugar
1 cup water
1 large egg, lightly beaten
1 tbsp vegetable oil
1/4 tsp lemon extract
1/4 tsp salt
Preparation Instructions:
1. Combine pancake and waffle mix, poppy seeds, lemon zest, sugar and salt in a large bowl. Stir until well mixed. Set aside.
2. Combine water, egg, oil and lemon extract in bowl of a large mixer. Mix with a paddle on low speed for 30 seconds.
3. Add dry ingredients to the mixing bowl. Mix on low for 30 seconds. Scrape down sides of bowl. Mix for 1 1/2 minutes longer.
4. Add a ladle-full of batter onto lightly greased, preheated waffle iron.
5. Bake for 3 minutes. Serve hot with blueberry or maple syrup.
Dessert
Florida Citrus Squares
A citrusy and sugary infusion cut into squares and topped with a sprinkle of powdered sugar.
Ingredients:
1 cup Pioneer Original or Buttermilk Baking Mix
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
3/4 cup sugar
2 large eggs
3 tbsp orange juice
2 tbsp Pioneer Original or Buttermilk Baking Mix
2 tsp lemon peel, grated
1 tbsp powdered sugar
Preparation Instructions:
1. Preheat oven to 350˚F.
2. Combine 1 cup Pioneer Baking Mix, butter and 1/4 cup powdered sugar in a mixing bowl; blend well.
3. Press mixture onto bottom and 1/2-inch up sides of 8 x 8 x 2-inch baking dish. Bake 15 to 20 minutes until lightly browned. Remove from oven.
4. Beat eggs at medium speed with electric mixer until foamy. Add sugar, orange juice and 2 tablespoons Pioneer Baking Mix. Beat on medium speed 3 minutes. Stir in lemon peel.
5. Pour over crust. Continue baking 18 to 20 minutes until center is set. Cool completely on a wire rack. Sprinkle with remaining powdered sugar and cut into squares.
Side/Appetizer
Apple Cinnamon Muffins
Freshly baked whole grain muffins made with cinnamon, brown sugar and fresh cut apples.
Ingredients:
1 pkg Pioneer Whole Grain Baking Mix
1/2 tsp cinnamon
1/4 cup brown sugar
1/2 apple, diced
1 egg lightly beaten
4 oz apple sauce, unsweetened
1 oz water
Preparation Instructions:
1. Preheat oven to 400˚F. Spray inside of muffin tins with non-stick spray.
2. Combine Pioneer Whole Grain Baking Mix, cinnamon, brown sugar, and diced apple in a bowl and set aside.
3.In a separate bowl, whisk together egg, apple sauce, and water. Add the dry mixture to this bowl and fold together until just combined.
Fill each muffin mold halfway full.
4. Fill each muffin mold halfway full.
5. Bake for 14-18 minutes or until cooked through.
6. Remove from oven and allow to rest before removing from pans.
Main
Skillet Breakfast Casserole
Fluffy eggs, golden potatoes, Pioneer Sausage Gravy and crumbled sausage cooked to perfection and topped with a sprinkle of cheese.
Ingredients:
1 pkg Pioneer Sausage Gravy, prepared
4 cups Frozen diced potatoes
1 tbsp Vegetable oil
½ cup Sausage, cooked and crumbled
1 ½ cups Water
2 Eggs, beaten
1 ½ cup Cheddar cheese, shredded
Preparation Instructions:
1. Preheat oven to 350˚F.
2. oil in a 10-12-inch oven-proof skillet.
3. Brown potatoes 5-6 minutes and evenly sprinkle on sausage.
4. Mix eggs into gravy and pour mixture evenly over potatoes.
5. Bake 25-30 minutes, or until filling is set in center.
6. Sprinkle on cheese, bake another 3 minutes or until melted.
Dessert
Zucchini Bread
A moist treat combining the flavors of fresh cinnamon and vanilla with shredded zucchini and topped with chopped pecans.
Ingredients:
1 1/2 cups Pioneer Original Biscuit and Baking Mix
1 cup sugar
1 1/2 tsp cinnamon
2 large eggs
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups shredded zucchini
1/3 cup chopped pecans
Preparation Instructions:
1. Preheat oven to 350˚F.
2. Combine Pioneer Original Biscuit and Baking Mix, sugar and cinnamon in a bowl until thoroughly blended.
3. Combine eggs, oil and vanilla in bowl of a large mixer. Mix with a paddle on low speed for 30 seconds, just until mixed thoroughly. Do not overmix!
4. Pour batter in a well-greased 5×9 loaf pan.
5. Bake for 55 minutes until golden brown and a toothpick inserted in the center comes out clean.
6. Cool in pan for 5 minutes. Remove from pan and allow to cool on a wire rack.
Side/Appetizer
Cinnamon Orange Happy Bread
This elevated version of the time-tested cinnamon roll infused with spices and orange zest packs a tangy punch.
Ingredients:
2 cups Pioneer Original or Buttermilk Baking Mix
¼ cup granulated sugar
1 tbsp grated orange peel
1 cup heavy whipping cream
½ cup milk
½ cup granulated sugar
1 tsp cinnamon, ground
Preparation Instructions:
1. In large bowl, stir together Pioneer Baking Mix, 1/4 cup sugar, orange peel, cream and milk to make a soft dough.
2. Turn out onto surface dusted with additional biscuit and baking mix. Knead 7 to 10 times. Divide into about 30 balls.
3. In small bowl, combine 1/2 cup sugar and cinnamon. Roll each ball in cinnamon-sugar. Place in a 9 to 12-cup bundt cake pan or tube pan that has been generously coated with cooking spray. Sprinkle any remaining cinnamon-sugar over balls. Drizzle butter over top.
4. Bake at 400˚F for 24 to 28 minutes or until golden brown. Immediately invert onto serving platter and serve.
Main
Breakfast Pot Pie
Toasted to a golden crisp, this dish includes all of the breakfast staples – eggs, bacon, sausage, jalapenos, cheese and Pioneer Peppered Gravy.
Ingredients:
1/2 ea large yellow onion
2 cup frozen hash brown potatoes
1 cup sliced mushrooms
1 tbsp butter
1/2 lb cooked and crumbled breakfast sausage
12 ea cooked scrambled eggs
1/2 cup chopped pickled jalapeños
1 cup shredded Cheddar cheese
2 cup prepared Pioneer Peppered Gravy
1/4 lb cooked chopped bacon
2 cup Pioneer Baking Mix
3/4 cup milk
6 eagreen onions, white and light green parts, sliced thinly
Preparation Instructions:
1. Heat butter in a large non-stick skillet over medium heat.
2. Mix together onion, potatoes and mushrooms and add to the pan. Sauté over medium heat for 10 minutes, until lightly browned. Shake pan occasionally to prevent burning.
3. Preheat oven to 450˚F.
4. Grease a 9″ x 13″ pan.
5. Mix together hash brown mixture, sausage, eggs, jalapeños, cheese and gravy.
6. Add mixture to pan.
7. Mix together Pioneer Baking Mix, milk and bacon. Crumble mixture loosely over the top of the ingredients in the pan.
8. Bake for 25 to 30 minutes, or until top is nicely browned and biscuit mixture is baked all the way through.
9. Top with sliced green onions and serve immediately.
Dessert
Festive Carrot Cake
A moist treat combining the flavors of fresh cinnamon and vanilla with shredded zucchini and topped with chopped pecans.
Ingredients:
3 cups Pioneer Original or Buttermilk Baking Mix
1 1/2 cups sugar
2 cups shredded carrots
3 large eggs
1 can (11 oz) mandarin oranges, undrained
1 cup vegetable oil
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ginger
Preparation Instructions:
1. Preheat oven to 350˚F. Thoroughly oil and flour a 10-inch tube pan.
2. Combine all ingredients in a large mixing bowl. Mix at medium speed with an electric mixer until combined. Pour into prepared pan.
3. Bake 50 to 60 minutes until a toothpick inserted near center comes out clean.
4. Cool in pan on a wire rack for 20 minutes. Invert onto wire rack and cool completely. Sprinkle with powdered sugar.
Side/Appetizer
Wild Rice Bake
Savory mix of white and wild rice, freshly cut mushroom, onions, marsala wine, artichokes and Pioneer Roasted Chicken Gravy baked to perfection.
Ingredients:
2 pkg Pioneer Roasted Chicken Gravy
2 cups water
3/4 cup long-grain white rice, cooked
1 cup sild rice, cooked
1 lb mushrooms, sliced
1 medium onion, chopped
2 tbsp olive oil
1 cup marsala wine
1 tbsp fresh chives, chopped
Salt and black pepper to taste
Preparation Instructions:
1. Preheat oven to 350˚F (convection oven to 325˚F. Oil lightly a medium baking dish.
2. Prepare Pioneer Roasted Chicken Gravy Mix according to package direction. Set aside.
3. Saute mushrooms and onions in the olive oil until tender.
4. Add Marsala wine and heat until almost evaporated. Add salt and pepper to taste, and chives.
5. Stir together white and wild rice, mushroom mixture, artichokes and roasted chicken gravy until well blended. Place mixture into prepared pan.
6. Cover with foil. Bake for 32-34 minutes. Remove foil and bake for about 5 minutes more.
Main
Beef Stroganoff
Thinly sliced beef sirloin sautéed with mushrooms and onions and topped with creamy egg noodles.
Ingredients:
1 pkg Pioneer Brown Gravy Mix, prepared
1 1/2 lbs boneless beef sirloin, thinkly sliced
10 oz mushrooms
1 large onion, chopped
3 tbsp butter
2 tbsp ketchup
1 bay leaf
1 1/2 cups sour cream or plan Greek yogurt
Cooked egg noodles
Preparation Instructions:
1. Prepare Pioneer Brown gravy Mix according to package directions. Set aside.
2. Saute beef, mushrooms and onions in butter in a large pot until lightly browned.
3. Add ketchup, bay leaf and gravy to beef mixture. Simmer over low heat 15 to 20 minutes, stirring often. Remove bay leaf.
4. Serve topped with sour cream or yogurt over cooked egg noodles. If desired, sour cream or yogurt can be mixed into stroganoff just prior to serving. Do not boil after adding sour cream or yogurt.
Dessert
Easy Chewy Pecan Squares
Delectable, sugary dessert made with chopped pecans and topped with a sprinkle of powdered sugar.
Ingredients:
1 1/2 cup Pioneer Original Baking Mix
3 eggs, large
1 1/2 cup brown sugar, packed
3/4 cup pecans, chopped
2 tbsp powdered sugar
Preparation Instructions:
1. Preheat oven to 350˚F. Oil a 9 x 13-inch baking pan.
2. Blend Pioneer Original Baking Mix, eggs, brown sugar, and pecans just until moistened.
3. Spread mixture into prepared pan. Bake 20 to 25 minutes.
4. Cool. Cut into 2-inch squares. Sprinkle with powdered sugar.
Side/Appetizer
Cornbread Stuffed Mushrooms
Fresh mushrooms filled with cornbread, parmesan cheese, bacon and scallions then baked to golden perfection.
Ingredients:
1 pkg Pioneer Yellow Cornbread Mix
1 tbsp butter
1 tbsp olive oil
3/4 cup chopped onion
4 strips cooked bacon, chopped
1/4 cup and 2 Tbsp shredded Parmesan cheese, divided
2 chopped scallions, white and light green part
1 tbsp and 1 tbsp chopped parsley, divided
1 tsp chopped thyme
1/2 cup chicken stock
1 tsp salt
1/2 tsp ground black pepper
12 large mushroom caps
1/4 cup dried breadcrumbs
2 tbsp melted butter
Preparation Instructions:
1. Prepare Pioneer Yellow Cornbread Mix according to package directions. Set aside and allow too cool.
2. Preheat oven to 350˚F.
3. Over medium heat, melt butter and olive oil in a medium sautè pan. Add onions and sauté for 5 – 6 minutes until translucent. Allow to cool slightly.
4. Once cornbread is cool, crumble into mixing bowl. Add sautéed onions, bacon, 1/4 cup of Parmesan cheese, scallions, parsley, thyme and chicken stock. Season to taste with salt and black pepper.
5. In a separate bowl combine breadcrumbs, Parmesan cheese, parsley and melted butter until well mixed.
6. Stuff mushroom caps with cornbread mixture. Top with breadcrumb mixture.
7. Place on parchment lined baking sheet and bake for 15 – 20 minutes until mushrooms are cooked and stuffing is warmed through.
Main
Chicken Casserole
This cheesy chicken casserole combines the kick of Pioneer Peppered Gravy and garlic with diced tomatoes for a savory, filling dish.
Ingredients:
1 pkg Pioneer Peppered Gravy Mix
1 tbsp butter
1/3 cup onion, chopped
1 garlic clove, minced
1/2 cup cheddar cheese, shredded
1/2 can Italian-style canned diced tomatoes, undrained
2 cups chicken, cooked and diced
1/4 cup sour cream
Preparation Instructions:
1. Preheat oven to 375˚F. Oil lightly a large baking dish.
2. Melt butter in a large skillet. Saute onion and garlic until tender.
3. Prepare Pioneer Peppered Gravy Mix according to package directions. Add onions, garlic, cheddar cheese, tomatoes, chicken and sour cream to prepared gravy. Stir until well blended.
4. Pour mixture into baking dish.
5. Bake for 35-40 minutes or until golden brown.
Dessert
Coffee Crème Brule
Delicate egg custard infused with coffee and glazed with caramelized sugar.
Ingredients:
1 pkg Pioneer Biscuit Gravy Mix
6 egg yolks
1/2 cup sugar
1/4 tsp salt
2 tsp vanilla
5 cup milk
1 tbsp instant powdered coffee
2 quarts hot water
1/4 cup sugar (for brulee topping)
Preparation Instructions:
1. Preheat oven to 350˚F.
2. In a blender mix all ingredients on high for 30 seconds. Pour 6 oz. of this mixture into an 8 oz. ramekin. Place the ramekin into a large cake pan. Pour enough hot water into the cake pan to to come half way up the sides of the ramekin. Bake until the crème brulee is set, but still tembling in the center (approximately 40 to 45 minutes).
3. Remove ramekins from the cake pan and refrigerate for at least 2 hours and up to 3 days.
4. Remove the crème brulee from the refrigerator at least 30 minutes prior to browning the sugar on top. Spread granulated sugar evenly atop the crème brulee and using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 5 minutes before serving.
Side/Appetizer
Easy Herb Rolls
Fluffy golden rolls made with chives, thyme, rosemary and sage, drizzled with melted butter and sprinkled lightly with parmesan cheese.
Ingredients:
2 1/2 cup Pioneer Original or Buttermilk Baking Mix
1 tbsp fresh chives, chopped (or 1 tsp dried )
1/2 tsp dried thyme
1/4 tsp dried rosemary, crushed
1/8 tsp dried sage leaves
1 1/2 cup milk
1/3 cup mayonnaise
1 tbsp butter or margarine, melted
1 tbsp Parmesan cheese, grated
Preparation Instructions:
1. Preheat oven to 425˚F. Oil a muffin pan.
2. Combine Pioneer Baking Mix, chives, thyme, rosemary, and sage in a mixing bowl. Combine milk and mayonnaise; add to dry ingredients, stirring just until moistened.
3. Divide dough evenly among muffin cups. Drizzle with melted butter and sprinkle lightly with Parmesan cheese.
4. Bake 18 to 20 minutes until golden brown. Remove from pan and serve warm.
Main
Orange and Chili Marinated Pork Roast
A sweet and spicy twist on a marinated pork roast, courtesy of orange juice and Pioneer Chili seasoning.
Ingredients:
16 oz orange juice
1 pkg Pioneer Chili Seasoning
2 lb pork roast, or pork shoulder
1 cup water
Preparation Instructions:
1. Mix orange juice and chili seasoning in a leak proof bag or bowl.
2. Add pork and let marinate for three hours, making sure pork is submerged.
3. Preheat oven for 325˚F.
4. Once pork is done marinating, remove from liquid and place in a roasting pan with rack to keep it from sitting on the bottom of the pan. Discard liquid.
5. Add water to bottom of pan and cover with foil.
6. Roast for three hours or until fork tender.
7. Carve or shred with two forks and enjoy!
Dessert
Fruit Cobbler
Timeless goodness of fresh served fruit topped with a golden crust and a sprinkle of sugar.
Ingredients:
1/2 cup sugar
1 cup Pioneer Original or Buttermilk Baking Mix
1/4 cup butter
1/4 cup half and half
1/4 tsp vanilla extract
2 can (21 oz) fruit pie filling or fruit of choice
Preparation Instructions:
1. Heat oven to 375°F.
2. Mix sugar and Pioneer Baking Mix. Cut in butter. Mix in half & half and vanilla.
3. Shape dough into ball and refrigerate 30 minutes.
4. Pour fruit into 7 x 11 pan; heat 10 minutes.
5. Roll chilled dough out on floured surface. Place over hot fruit.
6. Bake 25 minutes or until golden.
7. Brush with melted butter and sprinkle with sugar.