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New Products

Posted on May 23rd, 2014 | Posted in New Products

New Products for the Week of May 19th!

5.23 New Products

Smoked Habanero Farmer Cheese &
Muenster Jalapeno Cheese

Smoked Habanero Farmer Cheese (1 of 1)

Recipe Thursday-Carrot Layer Cake

Posted on May 22nd, 2014 | Posted in Dessert, Recipes

Carrot Cake (1 of 1)

It is always nice to have an occasion to make a deliciously decadent cake! Well, this past Easter I made dessert for my family gathering. This America’s Test Kitchen recipe incorporates pecans onto the outside of the cake, for a less bitter substitute to walnuts, the use of pureed prunes kept the cake very moist and of course a cream cheese buttermilk frosting was necessary to finish off this four tiered cake. We all made room for this dessert.

Yield 14-16 Servings
1 3/4 cups (8.75oz) all-purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1 teaspoon baking soda (NOT1031, 10#)
1 1/2 teaspoons ground cinnamon (CQC065, QT)
3/4 teaspoon ground nutmeg (CQN061, QT)
1/2 teaspoon salt (991862, 50#)
1/4 teaspoon ground cloves (CQC072, QT)
1 1/4 cups (8.75oz) light brown sugar (NSU2150, 50#)
3/4 cup vegetable oil (992065, GAL, Town & Country)
3 large eggs (EGG011, 15DOZ, E.K.Martin)
1 teaspoon vanilla extract (NFC1055, GAL)
2 2/3 cups shredded carrots (4 carrots) (00180, 50#)
2/3 cup prunes, pureed (993980, 5#, Azar) 

1 cup (16 tablespoons) unsalted butter, softened (880030, 1#)
3 cups (12oz) confectioners’ sugar (NSU2450, 50#)
1/3 cup buttermilk powder (991908, 50#)
2 teaspoons vanilla extract (NFC1055, GAL)
1/4 teaspoon salt (991862, 50#)
12 ounces cream cheese, chilled and cut into 12 equal pieces (776002, 3#, Smithfield)
2 cups (8oz) pecan pieces, toasted (NNU1020, 30#)

For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18 x 13-inch rimmed baking sheet, line with parchment paper, and grease parchment. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves together in large bowl.

Whisk sugar, oil, eggs and vanilla together until mixtrue is smooth. Stir in carrots and prunes. Add flour mixture and fold with rubber spatula until mixture is just combined.

Transfer batter to prepared baking sheet and smooth surface with spatula. Bake until center of cake is firm to touch, 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Invert cake onto cookie sheet (do not remove parchment) and then reinvert onto wire rack. Cool cake completely, about 30 minutes.

For the Frosting: Using stand mixer fitted with paddle, beat butter, sugar, buttermilk powder, vanilla and salt on low speed until smooth, abut 2 minutes, scraping down bowl as needed. Increase speed to medium-low; add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes.

Transfer cooled cake to cutting board, parchment side down. Using sharp chef’s knife, cut cake and parchment in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.

Place 6 by 8-inch cardboard rectangle on cake turntable or plate. Place 1 cake rectangle, parchment side up, on cardboard and carefully remove parchment. Using offset spatula, spread 2/3 cup frosting evenly over cake layer. Repeat with two more layers of cake, frosting each layer with 2/3 cup frosting and pressing gently on each layer to level. Place last rectangle of cake on top and frost top of cake with 1 cup frosting. Use remaining frosting to coat sides of cake.

Hold cake with one hand and gently press chopped pecans onto sides with other hand. Chill for at least 1 hour before serving.

Cake may be refrigerated for up to 24 hours before serving.

Recipe adapted from Cook’s Illustrated

Featured Product-Original Bill’s Steak Strips

Posted on May 19th, 2014 | Posted in Featured Product

original bills logo

Eat Boldly

Since 1980, Bill has been perfecting his secret recipe of blended spices to create the irresistibly bold and satisfying taste of Original Bill’s smoked beef snacks. Original Bill’s Steak Strips are hand-hung, secretly seasoned and slow smoked naturally… so good it should be outlawed. Do not settle for anything less than THE ORIGINAL. Premium thick-cut, tender steak strips from the one and only, Original Bill’s.

Packed-72/1 oz Strips, 1# Bulk Strips, 12/3.25oz Steak Cuts

Original Bills


  • Quality-Original Bill’s long, thick cut steak strips provide a superior eating experience, and rich flavor, unparalleled in the Meat Snacks category.
  • Old Fashioned Process-All beef is hand-hung and employs a 30+ year old process resulting in a meat snack consumer’s love to eat and hate to share.
  • Secret Recipe-Original Bill’s does some things differently, making their product uniquely superior, with a bold taste. 

Marketing Solutions

cooler door

Original Bills Clip Strip

Original Bills Shipper

  • Cooler Door Rack
  • 3.25 oz. Take Home, Fast Loader Clip Strip
  • 3.25 oz.  Take Home Shipper/Power Wing Solution
  • Instant Consumable Perforated Counter Solution






New Products

Posted on May 16th, 2014 | Posted in New Products

New Products for the Week of May 12th!

5.16 New Products

Castella Sliced Kalamata Olives


Hand-picked from the Kalamata region of Greece, these prized Grecian gems are known for their purple color, almond shape, firm texture and fruity flavor. They are sliced for easy consumption. 

Serving Tips:
Sliced Kalamata Olives are great in salads, on pizza or on sandwiches. 

Keep in a cool dry place. Refrigerate after opening. 

Shelf Life:
2 years after opening.

Recipe Thursday-Penne with Prima Porta Hot Italian Sausage, Eggplant and Pesto

Posted on May 15th, 2014 | Posted in Main Course, Recipes

Penne with Italian Sausage (1 of 1)

This dish was a creation based on fresh, available, ingredients-Penne with Prima Porta Hot Italian Sausage, Eggplant and Pesto! It is a nice, light, pasta dish for Spring. All the flavors melded well together in this light chicken based sauce and with a dab of pesto on each bite you get a burst of creamy basil flavor. The eggplant can easily be substituted for another seasonal vegetable, such as squash or broccoli rabe.

Yield 4-6 Servings
1 pound penne (991545, 2/10#, Napoli)
1 pound fresh Prima Porta hot Italian sausage (remove casings) (HTF3011, 1/10#)
2 tablespoons extra-virgin olive oil (992059, 3LTR)
2 garlic cloves, crushed (03016, 5#)
2 pounds eggplant, peeled and cubed into 1/2-inch pieces (00312, Bushel)
1 cup chicken stock (996679, 32OZ, R.L.Schreiber)
2 tablespoons unsalted butter (880030, 1#)
1/2 cup pesto for serving (990377, 30OZ, Armanino)
Parmesan Reggiano, shredded for serving (CWIT326, 20#, Italian)
Bring a large pot of salted water to a boil over high heat. Cook penne according to directions on the packaging. Reserve 1/4 cup of pasta water and drain pasta in a colander.Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking up the meat with a wooden spoon, until browned, 3 to 4 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Add eggplant and stir. Cover skillet and cook over medium-low heat until eggplant is semi-soft, stirring occasionally, 3 minutes. Season with a pinch of salt. Pour chicken stock into skillet and bring to a boil over medium-high heat. Cook uncovered until liquid reduces to a sauce and eggplant is tender, 2 to 4 minutes.Add cooked penne and butter to skillet and cook over medium-high heat until the pasta is completely coated in the sauce. If it looks too dry, add some of the pasta water. Season to taste with salt if necessary.Serve pasta with a generous spoonful of the pesto and a sprinkling of grated Parmesan.

Recipe from the kitchen of Kristy Mellinger

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