Meal Type: Snacks

Smashed Potato and Ham Bites

Smashed Potato and Ham Bites

Smashed Potato and Ham Bites

Smashed Potato and Ham Bites

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!

Servings

12

Preparation

15 Mins

Cook Time

45 Mins

Level

Ingredients

12 mini yellow-fleshed or red potatoes

1 tbsp olive oil

¼ tsp each salt and pepper

1 tbsp butter, melted

½ tsp garlic powder

¾ cup finely chopped Schneiders Brown Sugar Ham

½ cup shredded old Cheddar cheese

1 tbsp thinly sliced chives

Brown sugar ham

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Directions

Preheat oven to 425°F.

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.

Garnish with sour cream, if desired.

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Smoked Ham Kit

Smoked Ham Mini Charcuterie
Smoked Ham Mini Charcuterie

Mini Charcuterie Kit

Smoked Ham

Enjoy our tender, hardwood-smoked ham with sharp cheddar cheese for a flavorful combination, packed with 13g of protein. With crisp wheat crackers, this kit offers the perfect balance of taste and convenience for all of you on-the-go cravings.

Nutritional Information

Ingredients

Smoked ham: Pork; Water; Salt; Flavour; Modified vinegar; Sodium phosphate; Sugars (dextrose); Carrageenan; Potassium chloride; Sodium erythorbate; Sodium nitrite; Smoke.

Cheddar cheese: Milk ingredients; Modified milk ingredients; Salt; Bacterial culture; Calcium chloride; Microbial enzyme.

Crackers: Wheat flour; Whole wheat flour; Vegetable oil; Sugars (sugar; barley malt extract; corn syrup); Salt; Onions; Modified milk ingredients; Ammonium bicarbonate; Baking soda; Sodium phosphate; Monocalcium phosphate; Protease; Soy lecithin; Caramel; Sulphites.

Contains: Milk; Soy; Sulphites; Wheat; Barley.

Please refer to the package for the most accurate  and up to date ingredient information.

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Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Classic tapas butter beans get an upgrade with the irresistible smokiness of our double smoked bacon, made with the best quality pork belly. This perfect-for-entertaining dish works as a dip with crusty bread or crackers, but you’ll love it as a savoury side to serve with dinner just as much. Protein packed and made with pantry staples, it’s equal parts indulgent and satiating.

Servings

4

Preparation

5 Mins

Cook Time

15 Mins

Level

Ingredients

4 slices Schneiders Hickory Smoked Bacon, chopped

1 tbsp extra-virgin olive oil

1 shallot, finely chopped

2 cloves garlic, minced

2 tbsp tomato paste

½ tsp paprika

1 can (540 mL) butter beans, drained

2 tbsp red wine vinegar

¼ cup water

¼ tsp salt

2 tbsp chopped fresh parsley

Schneiders Hickory Smoked Bacon

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Directions

In skillet over medium heat, cook bacon, stirring occasionally, until lightly browned, about 5 minutes; drain off fat. Add olive oil to pan. Fry shallot and garlic until softened and bacon is crisp, about 3 minutes. Add tomato paste to pan; cook, stirring, until slightly darkened, about 30 seconds.

Add the paprika and stir. Add the drained beans, red wine vinegar, water, and salt. Cook, stirring occasionally, until bubbling and heated through.

Sprinkle with parsley.

Tips (not mandatory): Butter beans are also called lima beans (the dry or canned version, which are cooked dry beans, not the frozen variety which are fresh lima beans). If you can’t find them canned, cannellini beans or any white bean will work just as well.

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Mac and Cheese Stuffed Jalapenos

Mac and Cheese Stuffed Jalapenos

Mac and Cheese Stuffed Jalapenos

Mac and Cheese Stuffed Jalapenos

A creamy one-pot mac and cheese, meets a finger food classic. Mac and Cheese stuffed Jalapenos, a slice of all-beef wiener, crumbled ham and some crispy breadcrumbs come together to make the ultimate snack for your next get together.

Servings

32

Preparation

45 Mins

Cook Time

60 Mins

Level

Ingredients

1 cup milk

1/2 cup water

3/4 cup dry macaroni

¼ tsp each salt and pepper

1/4 cup cream cheese

1 cup shredded Cheddar cheese

1 tsp Dijon mustard

½ cup chopped thickly sliced Schneiders Original Smoked Ham

1 Schneiders All-Beef Wiener, finely diced

16 jalapeno peppers

½ cup panko bread crumbs

1 tbsp olive oil

Applewood Smoked Original Ham

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Directions

In saucepan, heat milk, water and macaroni over high heat until simmering; reduce heat and cook, uncovered, until macaroni is al dente and most of the liquid is absorbed, about 6 minutes. Remove from heat. Stir in cream cheese, Cheddar cheese and mustard. Stir until melted and smooth. Stir in ham and wieners; set aside.

Meanwhile, slice jalapenos in half, lengthwise. Scrape out seeds and membranes, leaving stems intact. Arrange on baking sheet. Toss panko crumbs with oil until moistened. Spoon mac and cheese mixture into pepper halves. Sprinkle with panko mixture. Bake in 400°F oven until peppers are soft and panko is golden, about 30 minutes

Tips (not mandatory)

Don’t have hotdogs on hand? Swap in a little extra ham or cooked crumbled bacon.

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Chicago Dog Sliders

Chicago Dog Sliders

Chicago Dog Sliders

Mini hot dogs, topped with classic Chicago dog toppings, are the perfect addition to an otherwise effortless grazing board. A perfect, easy recipe addition to your summer go-to’s.

Servings

12

Preparation

15 Mins

Cook Time

30 Mins

Level

Ingredients

12 brioche slider buns or hawaiian rolls

6 Schneiders Original Recipe Classic Wieners

1 egg white, lightly beaten

½ tsp poppyseeds

½ tsp celery seeds

1 plum tomato, diced

6 sport peppers or pickled pepperoncini, stemmed and finely chopped

1 kosher dill pickle, finely chopped

1 shallot or ¼ onion, finely chopped

¼ cup sweet relish

¼ cup yellow mustard

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Directions

Preheat grill to medium heat.

Separate rolls and arrange on rimmed baking sheet. Using bread knife, slice rolls in half from top down almost all the way through, leaving them attached at bottom. Brush rolls lightly with egg white; sprinkle evenly with poppyseeds and celery seeds.

Place baking sheet on grill; close lid and grill until buns are hot, glazed and seeds have adhered, 5 to 7 minutes. Remove from grill and set aside.

Grill wieners according to package instructions; remove to cutting board. Cut wieners in half, crosswise. Place wiener pieces in buns.

In small bowl, mix tomatoes, peppers, pickles, onions and relish. Spoon mixture over wieners in buns. Drizzle with mustard.

Tips (not mandatory) Serve these mini dogs as part of a summer-inspired grazing board, featuring with Schneiders Kolbassa, Thuringer Sausage, Pepperettes, a variety of cheeses, chutney, crackers, veggie crudites and chips.

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Salchipão Sliders

Salchipão Sliders

Salchipão Sliders

Dinner rolls make the perfect mini bun for grilled smoked sausage and chimichurri. Whether you call them salchipao as they do in Brazil, or choripan, as they do in Argentina, they’re equally delicious and the perfect backyard snack to enjoy with a beer at your next cookout.

Servings

16

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

3/4 cup finely chopped packed fresh parsley leaves

3 tbsp finely chopped fresh cilantro

2 tbsp finely chopped fresh oregano leaves

1 plum tomato, chopped

1 clove garlic, minced

½ jalapeño pepper seeded and minced

¼ cup extra-virgin olive oil

2 tbsp water

1 tbsp red wine vinegar

¼ tsp each salt and pepper

4 Schneiders Original Hardwood Smoked Sausages

16 dinner rolls, split

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Directions

To make chimichurri sauce, combine parsley, cilantro, oregano, tomatoes, garlic, jalapeno, oil, water, vinegar, salt and pepper in bowl; set aside.

Meanwhile, preheat grill to medium-high heat. Cut sausages in half, lengthwise, then crosswise in half. Thread onto soaked bamboo or metal skewers. Grill until lightly charred and heated through, 3 to 4 minutes per side. Add buns, cut side down, to grill in last 30 seconds of cooking to lightly toast.

Remove sausages from skewers. Serve 2 pieces of sausage in each bun, topped with chimichurri sauce.

Don’t like cilantro? Just replace with parsley.

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Chicken Strips with Harissa Aioli

Chicken Strips with Harissa Aioli

Chicken Strips with Harissa Aioli

This delicious fresh dip is perfect for our Crispy & Tender Chicken Strips, Chicken burgers or as an elevated condiment on Smoked Sausages.

Servings

4

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

8 pieces Schneiders Crispy Chicken Strips

½ cup mayonnaise

1 tbsp harissa paste

1 tbsp lemon juice

1 clove garlic, minced

1 tbsp chopped fresh cilantro

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Directions

Cook chicken strips according to package instructions.

Meanwhile, stir together mayonnaise, harissa paste, lemon juice, garlic and cilantro. Serve with chicken.

Harissa paste is a Moroccan hot pepper paste, available in many supermarkets. Can’t find it? Try Sriracha or chili garlic paste, instead!

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Sweet and Spicy Snack Mix

Sweet and Spicy Snack Mix

Sweet and Spicy Snack Mix

Every bite of this mix of our Pepperettes Bites, pretzels, and seasoned, roasted nuts is uniquely delicious. Make it your go-to for parties, movie or game nights, to satisfy a snack craving, or give a jar as a gift with great taste.

Servings

8 – 10

Preparation

5 Mins

Cook Time

45 Mins

Level

Ingredients

1 pkg Schneiders European Pepperettes Bites, halved

4 cups of assorted raw nuts such as pecans, almonds, cashews and pistachios

¾ cup sugar

1 1/4 t chili flakes

1 t onion powder

11/2 t sweet smoked paprika

1 T salt

1 egg white

1 t water

2 cups pretzels

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Directions

Preheat oven to 300F.

In a large bowl, add nuts, sugar, chili flakes, onion powder, smoked paprika and salt.

In another large bowl, whisk the egg white and water until frothy.

Add the nuts to the egg whites and thoroughly mix.

Line a baking sheet with parchment.

Spread the nuts in a single layer on the baking sheet and bake for 45 minutes, stirring twice, until the nuts are golden brown. Let cool.

Mix in the pretzels and Pepperettes Bites.

Store in an airtight container for up to 5 days.

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