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Introducing Two New Flavors to the Pioneer Lineup
Since 1851, Pioneer has been known for delivering superior taste, exceptional quality and time-tested favorites to kitchens across America. We have consistently prided ourselves on producing high-quality products that are crafted with our “just baked from scratch” taste.
We are pleased to announce two exciting new gravy additions to the line! Our Smoky Country Bacon Gravy provides a rich, smoky bacon flavor and serves as the perfect complement to all of your breakfast favorites, while the Roasted Jalapeno Gravy adds just the right amount of heat to your proteins and starches. Add one (or both) to your next family meal to kick up the flavor a notch.
Creamy White Chicken Enchiladas
1 pkg Pioneer Roasted Jalapeño Gravy Mix, prepared
1 cup sour cream
3 cups chicken, cooked and shredded
4 oz can diced green chiles, drained
2 cups shredded Mexican cheese blend, divided
10 pc flour tortillas
PREHEAT conventional oven to 350˚F. Liberally oil a 13×9 baking dish with non-stick spray.
PREPARE Pioneer Roasted Jalapeño Gravy Mix per package instructions. Remove from heat and whisk in sour cream.
PLACE 1/2 cup of the gravy mixture into a medium bowl and add chicken, chiles, and 1 cup of cheese and thoroughly mix.
DIVIDE the chicken mixture evenly among the tortillas (about 1/3 cup each).
COVER the enchiladas with the remaining gravy mix and top with the remaining cheese.
BAKE in oven for 22-25 minutes.
Smoky Country Bacon Egg Bites
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
PREHEAT conventional oven to 350˚F. Liberally oil a 12-cup muffin pan with non-stick spray.
HEAT oil in a medium sauté pan and brown hash browns. Add the green onions and cook until softened.
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 minute. Remove from heat and put in medium mixing bowl.
STIR in the cheese and let cool for 3 minutes. Add the beaten eggs and whisk vigorously.
DIVIDE the egg mixture evenly into the 12 wells of the muffin pan.
BAKE in oven for 16-18 minutes. Remove from pan to cool.
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