8 boiled eggs
1 tablespoon dried onion (put in water to hydrate)
2 tablespoons Ben’s Sweet & Hot Mustard
1 tablespoon relish
2-3 tablespoons mayonnaise (or more for a creamier consistency)
Paprika to sprinkle on top

Split eggs in the middle and scoop out yolk. Put in bowl and mash with fork. Add other ingredients and mix until creamy consistency like softened cream cheese. Fill eggs and sprinkle with paprika.



7-8 cups fresh spinach
water to boil
ice water to cool
1 TB. minced fresh garlic
1 cup golden raisins, plumped slightly in warm water
1 cup pine nuts, slightly toasted
1 TB. olive oil

Immerse spinach in rapidly boiling water for 8 to 10 seconds. Strain and plunge into iced water. Strain once more and squeeze out excess water. Refrigerate.

When ready to cook, place oil in saute pan over moderate heat and add garlic. Saute until it flavors oil, about 1 minute. Do not let it burn. Add pine nuts and raisins and heat with garlic and oil. Add spinach and stir to combine with other ingredients. Cook until hot.

8 cups day-old bread, cut or torn into pieces, about 1/4 inch square
1 cup chopped celery
1 cup chopped onion
2 sticks unsalted butter
salt and pepper
poultry seasoning

Melt butter in large pot. Add celery and onion and cook over medium heat until softened. Add salt, pepper and poultry seasoning. (About 1 teaspoon of the salt and pepper and 1 TB. poultry seasoning, to start.) Stir to incorporate. Add bread and stir to mix thoroughly. Cook on low heat until all the bread is coated. Adjust seasoning.

Note: You may add more melted butter if mixture seems too dry.

Place in oven-proof pan and reheat before serving. If stuffing in turkey, it must reach 160 degrees on instant read thermometer to serve safely.


1 lb. Hills Own Ground Beef
8 to 10 Strips of Thick Sliced Bacon
1/4 to 1/2 Cup Mild or Spicy Black Swamp Gourmet™ Barbeque Sauce
Crumbled Blue Cheese
4 Toasted Buns

Form the ground beef into 4 burgers and fry, broil, or grill to desired degree of doneness. While burgers are cooking, cut bacon crosswise into 3/8” strips cook and drain well. Heat barbeque sauce in a frying pan and add bacon. Stir or toss until well covered. Cook until the barbeque sauce thickens and the bacon sticks together. Arrange bacon into 4 burger-sized patties, and top with blue cheese. Remove from heat. Place top of bun on bacon and cheese patty and lift from pan with a spatula. Top your burger with desired condiments.

Recipe by Black Swamp Gourmet Barbecue Sauce

4 lbs. skin on chicken, cut into pieces
2 TB. extra virgin olive oil
1 1/2 cups dry red wine
3 TB. Ohio honey
chopped fresh parsley

Pat chicken dry and season lightly with salt and pepper. Heat oil in large deep skillet over medium heat. Add chicken, skin side down. Cover and cook until golden brown, about 15 minutes per side. Turn chicken skin side up andcontinue cooking until cooked through. Transfer chicken to platter to keep warm.

Pour off excessive fat from skillet. Add wine and honey. Simmer until reduced by half, stirring often. Season with salt and pepper.

2 cups flour
1 cup packed brown sugar
2 teaspoons cinnamon
1/2 lb. (2 sticks) butter, cold and cut into 8 pieces
5 lbs. tart apples (We recommend Granny Smith)
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Generlously coat a 9" spring form pan with baking spray.

In a mixing bowl, combine flour, brown sugar and 1 teaspoon of cinnamon. Cut butter into the flour until pea-sized clumps form. Free 2/3 of the mixture into the bottom of the pan and 1 inch up the sides.

Peel apples and cut into thin slices. Place in bowl and toss with final 1 teaspoon of cinnamon and lemon juice. Place slices in pan, pressing down lightly. The apples will mound over the edge of the pan. Cover with remaining 1/3 crumb mixture.

Place pan on a foil-covered baking sheet and bake for 1 hour and 15 minutes, or until golden. Run knife around the edge of the pan and let cool.

12 medium roma tomatoes
3 ears sweet corn, uncooked
3 green onions
salt and pepper, to taste
3 strips of bacon, cooked very crisp
2 or 3 medium sweet potatoes peeled, and cut into batons (1 1/2 inches x 1/4 inch)
1/2 cup balsamic vinegar
1 cup brown sugar
1 teaspoon ground cumin

for the custard:
3 eggs
1/2 cup of heavy cream

Cut small slice off of the ends of each tomato. Cut each tomato in half crosswise. Using spoon, remove center of tomatoes, being careful not to penetrate the end. Stand tomatoes on end on parchment covered baking sheet.

Using sharp knife, remove kernels from corn. Chop green onions finely including green ends. Crumble bacon.

In bowl, whisk three eggs with half a cup of heavy cream. Add corn, green onions and salt and pepper, to taste. Put a small amount of crumbled bacon at the bottom of each tomato “cup.” Ladle egg mixture into each cup.

Bake at a 350 degree oven until set, approximately 15-20 minutes.

In a small saucepan, stir together brown sugar, balsamic vinegar and cumin. Place over medium heat and stir until the the sugar is disolved.

Place sweet potato fries in bottom of bowl. Pour balsamic mixture over the fries and stir to coat.

On a parchment covered baking sheet, pour out contents of bowl. Bake at 350 degrees for 20 minutes. Remove from heat. Stir to recoat. Return to oven for 15 minutes.

Serve with tomatoes.