Schneiders Buffalo Chicken Dip served warm and bubbling alongside crispy, golden toasted baguette slices – the perfect party appetizer that comes together in minutes.
1. Warm the dip: Preheat oven to 350°F (175°C). Transfer 1 Schneiders Buffalo Chicken Dip (tub) into an oven-safe serving dish and spread evenly. Warm in the oven until heated through and just beginning to bubble at the edges.
2. Butter the baguette: While the dip heats, spread 3 tablespoons of unsalted butter, softened lightly over both cut sides of each 1 French baguette, sliced into ½ inch round slice. Arrange in a single layer on a baking sheet.
3. Toast the baguette: Place the baguette slices in the oven alongside the dip for the last 8-9 minutes 09:00, until golden and crisp at the edges. Remove and immediately rub each slice with the cut side of 1 garlic clove, halved.
4. Garnish & serve: Remove the dip from the oven. Scatter 2 scallions, thinly sliced over the top and drizzled with 2 teaspoons hot sauce, for drizzling. Sprinkle 1 tablespoon crumbled blue cheese or shredded mozzarella (optional) if using. Arrange toasted baguette slices around the dip and serve immediately.
Schneiders Southern Crunch Wings tossed in a sticky, sweet-heat hot honey glaze topped with sliced jalapeños, sesame seeds, and fresh scallions for the ultimate crowd-pleasing wing.
1. Cook the wings: Arrange 1 kilograms Schneiders Southern Crunch Wings in a single layer on a baking sheet. Cook according to package directions at 400°F (205°C) until golden and crispy. For extra crunch, flip halfway through cooking.
2. Make the hot honey glaze: While wings bake, melt 2 tablespoons unsalted butter in a small saucepan over medium-low heat. Add the minced garlic cloves and cook for 4 minutes until fragrant. Stir in 4 tablespoons liquid honey, 3 tablespoons hot sauce (e.g. Frank’s RedHot), 1 tablespoons apple cider vinegar, ½ teaspoons red chili flakes, and 1 tablespoons soy sauce. Simmer, stirring occasionally, until the glaze thickens slightly, about 3-4 minutes. Remove from heat.
3. Glaze the wings: Transfer the hot wings to a large bowl. Pour the hot honey glaze over the wings and toss well to coat every piece evenly. Let rest for 1-2 minutes so the glaze clings to the crust.
4. Garnish & serve: Arrange glazed wings on a serving platter. Scatter 1 tablespoons sesame seeds, toasted, 2 jalapeños, thinly sliced into rounds, and 3 scallions, thinly sliced on the bias generously over the top. Serve immediately with 2 lime wedges (for serving) on the side.
Bring home the bold taste of our Southern Crunch Chicken Breasts. Coated in a crispy, Southern-style seasoning, each piece delivers a satisfying crunch and craveable flavour in every bite. Conveniently packed in a resealable bag, they’re easy to store and perfect for any night of the week.
Nutritional Information
Ingredients
Chicken
Water
Wheat flour
Toasted wheat crumbs with spice extracts
Modified corn starch
Salt
Corn flour
Spice
Sodium phosphate
Baking powder
Modified palm oil
Defatted soy flour
Guar gum
Browned in vegetable oil
Contains:
Soy
Wheat
Please refer to the package for the most accurateand up to date ingredient information.
Nutrition Facts
Valeur nutritive
Per 1 piece (100 g)
pour 1 morceau (100 g)
Calories 210% Daily Value*
% valeur quotidienne*
Fat / Lipides 10 g13%
Saturated / saturés 1.5 g8%
+ Trans / trans 0.1 g
Carbohydrate / Glucides 16 g
Fiber / Fibres 1 g4%
Sugars / Sucres 0 g0%
Protein / Protéines 12 g
Cholesterol / Cholestérol 35 mg
Sodium / Sodium 610 mg27%
Potassium 200 mg6%
Calcium 10 mg1%
Iron / Fer 1.25 mg7%
Vitamin A
Vitamin C
*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup
Recipe Ideas
Fire up the grill and get ready to take wieners to the next level.
Discover why our Southern Crunch Chicken Wings are irresistible. Crispy, crunchy, and full of bold Southern-inspired flavour you’ll be proud to serve at the table. Plus, they’re packed in a resealable bag, making storage simple and saving freezer space.
Nutritional Information
Ingredients
Chicken
Water
Wheat flour
Tapioca starch
Sea salt
Pea fibre
Sugar
Onion powder
Soy flour
Garlic powder
Spice
Chicken broth powder
Spice extracts
Yeast extract
Browned in vegetable oil
Contains:
Soy
Wheat
Please refer to the package for the most accurateand up to date ingredient information.
Nutrition Facts
Valeur nutritive
Per about 3 wings (100 g)
pour environ 3 ailes (100 g)
Calories 200% Daily Value*
% valeur quotidienne*
Fat / Lipides 13 g17%
Saturated / saturés 3.5 g18%
+ Trans / trans 0.1 g
Carbohydrate / Glucides 8 g
Fiber / Fibres 1 g4%
Sugars / Sucres 1 g1%
Protein / Protéines 13 g
Cholesterol / Cholestérol 75 mg
Sodium / Sodium 490 mg21%
Potassium 150 mg4%
Calcium 10 mg1%
Iron / Fer 0.75 mg4%
Vitamin A
Vitamin C
*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup
Recipe Ideas
Fire up the grill and get ready to take wieners to the next level.
Crunchy Hot Dog Roll-Ups made with Schneiders’ Three Cheese Jalapeño Juicy Jumbos are the ultimate snack for spice lovers—zesty hot dogs and melty cheese are wrapped in flaky pastry, then topped with crispy fried onions and sesame seeds for an irresistible crunch.
Perfect for party appetizers, weeknight dinners, quick lunches, or snacks, these roll-ups are even better when dipped in your favorite sauces, making every bite a bold, cheesy, and satisfying treat.
Servings
9
Preparation
15 Mins
Cook Time
50 Mins
Level
Ingredients
9 Juicy Jumbos Loaded Three Cheese Jalapeno Hot Dogs
Preheat oven to 375°F. Cut hot dogs in half, crosswise.
Line a large baking sheet with parchment paper.
On a work surface, unroll one sheet of puff pastry and cut it into 9 equal squares. Place a hot dog half horizontally along one end of a pastry square, then roll it up to wrap around the hot dog. Place on the prepared baking sheet, seam side down, spacing them about 3 inches apart. Repeat with the remaining puff pastry and hot dog halves. (Don’t overcrowd the pan; use two baking sheets if needed.)
Brush the roll-ups all over with the egg mixture. Using a sharp paring knife, make three diagonal score lines across each roll-up. In a small bowl, combine the crispy fried onions, sesame seeds, poppy seeds, and butter. Rub the mixture between your fingers until evenly coated with butter, then sprinkle evenly over the tops of the roll-ups.
Bake until puffed and golden, about 15 minutes.
Serve warm.
Tips: Have lots of condiments on hand for these roll-ups. We love ketchup, spicy mayo, steak sauce, a variety of mustards, hot honey, red pepper jelly, salsa or barbecue sauce!
Chicken Tenders and Wing Sharing Platter with Chipotle-Dill Ranch
Chicken Tenders and Wing Sharing Platter with Chipotle-Dill Ranch
Hosting game night? Score big with this crowd-pleasing sharing platter—perfect for any team, win or lose! Made with white meat only, our premium Chicken Bites and Tenders are delicious on their own or dipped in a creamy and tangy homemade ranch. Customize it to your liking by adding an assortment of fresh veggies, pickles, and your favorite chips to round out the spread. Use as much of each package of tenders and wings as you need to feed the crowd you have coming.
Make your next brunch unforgettable with our hardwood smoked Par-Cooked Bacon— easy to prepare and ready in minutes, so you can spend less time cooking and more time with loved ones. Crafted from top-quality pork belly and expertly smoked, this bacon is perfect for breakfast as-is or as the highlight of a savoury twist on a classic pancake: a bacon and egg Dutch baby. Ready in just 30 minutes and perfect for serving a crowd, it’s a dish that brings flavour and ease to your weekend mornings. Elevate your brunch game and impress your guests with every bite.
Servings
4
Preparation
20 Mins
Cook Time
40 Mins
Level
Ingredients
1 tbsp butter
1 shallot, finely chopped
2 cloves garlic, minced
2 cups thinly sliced kale
¼ tsp each salt and chili flakes (optional)
10-15 slices Schneiders Par-Cooked Bacon, prepared according to package instructions
4 eggs, soft-boiled and peeled and halved
2 tbsp thinly sliced chives
Dutch Baby:
½ cup milk
2 eggs (at room temperature)
¼ tsp salt
½ cup all-purpose flour 2 tbsp each canola oil and butter
Place 10-inch cast iron or oven-proof skillet in the oven until very hot, about 10 min.
In large bowl, whisk together milk, eggs and salt until well-combined. Gradually sift and whisk in flour until smooth. Let batter rest 5 min.
Using oven mitts, remove skillet from oven and add butter and oil, swirling to coat the surface. Pour in batter.
Bake until golden brown, puffy, and cooked through, about 12 -15 min.
Toppings:
While batter is resting and Dutch baby is cooking, heat a large nonstick skillet over medium heat. Add butter, then shallots and garlic. Cook, stirring, until shallot is softened and garlic is fragrant, about 3 min.
Add kale and 2 tbsp water. Season with salt and chili flakes. Cook, stirring often, until kale is tender and liquid is evaporated, 3-4 min.
Serve pancake warm from the skillet, topped with kale, bacon and halved eggs. Sprinkle with chives and a little freshly ground pepper, if desired.
Tip: Letting all your ingredients come to room temperature is important to achieve maximum puff in your pancake!
Soft-boiled eggs: To a medium pot of simmering water, carefully lower eggs. Cover and bring back to a simmer over medium-high. Simmer gently for 6-7 min (depending on how runny you like your yolks). Drain and rinse eggs under cold water until cool. Peel and set aside. Cut in half right before topping pancake.
Take your holiday appetizers or sides to the next level with these irresistible roasted smashed potatoes, featuring our Brown Sugar Ham as the star ingredient. Sweet, smoky, and perfectly balanced, this premium ham pairs beautifully with creamy Cheddar cheese to create a flavor combination that’s sure to steal the show. Served with a chive-infused sour cream dip, these family-friendly bites will have your guests coming back for more—so be sure to make plenty!
To a large parchment paper-lined baking sheet, add potatoes. Drizzle with oil. Season with salt and pepper, then toss to coat.
Roast until tender, about 25 min.
Using bottom of thick drinking glass or spatula, gently smash potatoes to flatten. Drizzle with melted butter.
Roast, until light golden, about 15 min.
Top each potato with 1 tbsp of the ham and 2 tsp of the Cheddar.
Roast until cheese is melted and bites are golden all over, 8-10 min.
Let stand for 5 min, then sprinkle with chives before serving.
Tips (not mandatory): You can easily double or triple this recipe. Just use two baking sheets and roast in the top and bottom of the oven, switching and rotating pans halfway through cooking.
Open-Faced Fig, Goat Cheese and Arugula Ham Toasties
Open-Faced Fig, Goat Cheese and Arugula Ham Toasties
Rich and juicy, our Smoked Black Forest Ham is the star in this upscale twist on grilled cheese. Sweet, sliced figs add a delicate balance, while creamy layers of herbed cream cheese and goat cheese provide a tangy, luxurious contrast. Ready in less than 15 minutes, it makes a perfect light breakfast or lunch and is great as an appetizer if you’re hosting a crowds. Topped with toasted hazelnuts, it’s simple to make, despite a gorgeous presentation.
Servings
2
Preparation
5 Mins
Cook Time
10 Mins
Level
Ingredients
1/3 cup herbed garlic cream cheese, softened
¼ cup crumbled soft goat cheese
2 tbsp mayonnaise
1 tbsp thinly sliced chives
1 cup lightly packed arugula leaves
12 slices Schneiders Black Forest Ham
4 fresh figs, sliced
4 slices sourdough or other artisanal bread, toasted
Made with tender cuts of premium white meat, seasoned with our blend of savory spices, these bite-sized delights are tossed in a crispy, crunchy batter that’s sure to please any crowd! Perfect on their own or in your favourite recipes. Plus, they’re conveniently packed in a resealable bag, to simplify storage and take up less freezer space!
Nutritional Information
Ingredients
Chicken
Water
Wheat flour
Corn flour
Toasted wheat crumbs with spice and spice extract
Wheat gluten
Corn starch
Salt
Pea fibre
Soy protein product
Sodium phosphate
Sugars (dextrose)
Baking powder
Guar gum
Onion powder
Garlic powder
Browned in vegetable oil
Contains:
Soy
Wheat
Please refer to the package for the most accurateand up to date ingredient information.
Nutrition Facts
Valeur nutritive
Per about 3 pieces (100 g)
pour environ 3 morceaux (100 g)
Calories 210% Daily Value*
% valeur quotidienne*
Fat / Lipides 10 g13%
Saturated / saturés 1.5 g8%
+ Trans / trans 0.1 g
Carbohydrate / Glucides 15 g
Fiber / Fibres 1 g4%
Sugars / Sucres 0 g0%
Protein / Protéines 14 g
Cholesterol / Cholestérol 30 mg
Sodium / Sodium 520 mg23%
Potassium 225 mg7%
Calcium 10 mg1%
Iron / Fer 1.00 mg6%
Vitamin A
Vitamin C
*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup
Recipe Ideas
Fire up the grill and get ready to take wieners to the next level.
