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Recipe Thursday-Skillet Chocolate Chip Cookie

Posted on February 12th, 2015 | Posted in Cookies, Recipes

Skillet Chocolate Chip Cookie (1 of 1)

A Skillet Chocolate Chip Cookie is simple, fast and does not require many dishes! Make it into a Pizookie by topping it with ice cream. Yum!

Yield 1-10-Inch Cookie
3 cups all-purpose flour (991889, 25#)
1¼ teaspoons baking soda (NOT1031, 10#)
1½ teaspoons salt (991862, 50#)
¾ cup (1½ sticks) unsalted butter, melted and cooled slightly (880030, 1#Solid)
1¼ cups brown sugar (992005, 50#, Golden Barrel)
1 cup sugar (991842, 50#, Golden Barrel)
3 eggs (EGG016, 15DOZ, E.K.Martin)
2 teaspoons vanilla extract (NFC1055, GAL)
2½ cups chocolate chips (NCC1412, 50#)
Preheat the oven to 350°. Grease a 10-inch oven-safe skillet with butter. In a large bowl, whisk the flour with the baking soda and salt. Set aside. In another large bowl, mix the butter with the brown sugar and sugar until well combined (the sugar should look slightly dissolved). Add the eggs one at a time, mixing until well combined before adding the next egg and the vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Press the dough into the prepared skillet and bake until golden brown and baked through, 30 to 40 minutes. Let cool 15 minutes before cutting and serving.
Skillet Chocolate Chip Cookie-2 (1 of 1)

Top with ice cream!

Recipe from purewow.com

Featured Product-French’s Mustard

Posted on February 9th, 2015 | Posted in Featured Product

We are excited to announce that French’s Mustard is rolling out their Autism Speaks mustard packaging this Spring. Each 12oz bottle will feature a QR code on back, and each scan will generate a $1 donation to Autism Speaks, with a goal of $100,000. Display these bottles on your tabletops to help support a worthy cause!


Item # Description Pack


Also take advantage of French’s MultiBrand Operator Rebate program. You can earn up to $3328!

Call us today to order your French’s, Frank’s or Cattlemen’s products.

New Products

Posted on February 6th, 2015 | Posted in New Products

New Products for the Week of February 2nd!

2.6 New Products

Philly Crust 12″ Pizza Shells

Philly Crust 12inch

Recipe Thursday-Hatfield Bacon, Bratwurst and Beer Cheese Potato Skins

Posted on February 5th, 2015 | Posted in Appetizer, Recipes

Potato Skins (1 of 1)

Cooking club’s theme this month was comfort foods and I signed up for the appetizer! The goal is to make something that you have not made before. I chose Bacon, Bratwurst and Beer Cheese Potato Skins made with Hatfield’s Applewood Bacon! I still have some perfecting to do on the potato side of the recipe with scooping out the shell, however the combination of flavors was delicious and, dare I say, very comforting. The use of beer cheese was a nice flavor addition too and the brats, bacon and caramelized onions were the perfect toppers!

Yield 6-8 Servings
6 slices Hatfield Applewood Bacon (HTF2169, 15#)
6 medium russet potatoes, washed and scrubbed (05300, 70CT)
2 teaspoons canola (992013, 35#, Oasis) or vegetable oil (992065, 6/1GAL, Town & Country)
1 white onion, thinly sliced (00676, 50# or 04014, 10#)
Kosher salt (CQS030, 12/3#, Diamond Crystal) and freshly ground black pepper (Peppercorns, CQP071, 1/QT)
1 (12-ounce) bottle beer, divided (recommend using a beer that you like)
1/2 pound bratwurst (333034, 12/16oz, Hillshire Farms)
8 ounces grated cheddar cheese (about 2 cups) (774136, 4/5#, Golbon)
2 teaspoons cornstarch (991869, 24/1#)
1 teaspoon dijon mustard (991254, 2/GAL, Grey Poupon)

Adjust oven rack to center position and preheat oven to 400°F. Line a baking sheet with foil and lay the bacon on top, making sure not to overlap. Bake until crisp, 14 to 18 minutes, rotating the pan halfway through. Set the cooked bacon aside on a paper towel lined plate and pour the rendered grease from the pan into a small bowl.

Place the potatoes on the same baking sheet and brush with about 2 tablespoons worth of bacon grease. Bake the potatoes until tender, about 40 minutes.

Meanwhile, cook the onions: Heat 2 teaspoons canola oil in a large skillet over medium-high heat until shimmering. Add onions and cook, stirring, until softened but not browned, 4 to 5 minutes. Reduce heat to medium low and cook until completely tender and browned, about 20 minutes. Add 2 tablespoons beer and cook, stirring, until mostly evaporated. Season to taste with salt and pepper and transfer onions to a small bowl. Cover with foil and set aside.

Cook the bratwurst: Add bratwurst and another 1/4 cup beer to pan. Cover and cook over medium low heat, turning bratwurst occasionally, until nearly cooked through, about 5 minutes. Remove bratwurst from skillet, slice into thin disks, return to skillet, and continue cooking, covered, until cooked through. Keep warm until the potatoes are ready to be filled.

Make the beer cheese: In a medium saucepan over medium heat, warm 1 cup of beer until gently steaming and simmering. In a medium bowl, toss the grated cheddar cheese with the cornstarch and then add to the beer, one small handful at a time, stirring constantly. You want the cheese to melt and stir in entirely before adding the next handful. Continue until all of the cheese has been stirred in. Reduce heat to medium-low and mix in the dijon mustard. Keep warm until thickened and the potatoes are ready to be filled, stirring occasionally.

When the potatoes are tender, remove them from the oven and allow to sit for a few minutes until they are cool enough to handle. Cut the potatoes in half, lengthwise. Scoop out the insides of the potatoes, leaving about 1/4-inch of the potato in the skins (reserve scooped out flesh for another use). Brush the outside and insides of the potatoes again with bacon grease. Place the potato skins skin-side-up on the baking sheet and sprinkle with salt. Return to the oven and bake for 5 minutes, then flip and bake until the edges begin to brown, 3 to 5 minutes longer.

Remove the potatoes from the oven and fill with beer cheese. Top with the caramelized onions and bratwurst slices. Crumble the reserved bacon and sprinkle on top. Serve immediately.

Recipe from SeriousEats.com

Featured Product-Ken’s Buttermilk Ranch Dressing

Posted on February 2nd, 2015 | Posted in Featured Product, Supplier of the Month

Buttermilk Ranch

Our best selling salad dressing is Ken’s Buttermilk Ranch Dressing & Dip. It is on sale this month for $1 off per Case! To learn more about our Supplier of the Month-Ken’s and to see all Product Specials click HERE.

Product Specials***      
Run Date: February 2-27th*
Item # Description Pack Sale Price


Buttermilk Ranch Spec Sheet

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