Category Archives: Recipes

Pull Apart Cheese Stuffed Christmas Tree

Pull Apart Cheese Stuffed Christmas Tree

Ingredients

One can refrigerated pizza dough
9 sticks of string cheese
1 egg
1 tsp water
Beano’s White Pizza Sauce with Basil to taste

Directions

  • Preheat oven to 400 degrees F
  • Cut sticks of string cheese into 4 pieces for a total of 36 pieces
  • Roll pizza dough out on flat surface and cut into 36 square pieces
  • Wrap the pieces of cheese with the pizza dough squares and put on a cookie sheet in the shape of a tree
  • Make an egg wash with the egg and water
  • Brush the dough with the egg wash and put in the oven for 15-20 minutes until the dough starts to brown and pull out to add the real star of the show
  • Shake your bottle of White Pizza Sauce well and pour some in a bowl to brush onto the tree
  • Put the tree back in the oven until golden brown (approximately 3-5 more minutes)

Serve with extra Beano’s White Pizza Sauce with Basil and/or marinara for dipping if desired. Enjoy!

Buffalo Chicken Quesadilla

Buffalo Chicken Quesadilla

Ingredients

To make one quesadilla:
2 fajita sized flour tortillas
3/4 cup rotisserie chicken meat, pulled and shredded
3/4 cup Monterey cheddar cheese
2 T Beano’s Buffalo Sandwich Sauce (more or less to taste)

Directions

  • Mix chicken and Buffalo Sandwich Sauce in a separate bowl
  • Place tortilla flat in a slightly greased pan and add cheese and buffalo chicken mixture
  • Cook on both sides until golden brown, typically 2-4 minutes on each side

Serve with additional Beano’s Buffalo Sandwich Sauce for dipping if desired. Enjoy!

Club Sandwiches

Club Sandwiches

Ingredients

3 slices toasted white or wheat bread
Beano’s Honey mustard
1/2 avocado, sliced
3 slices smoked or roasted turkey
2 slices cheddar cheese
4 slices cooked bacon
1 tomato, sliced
1 leaf butter or bibb lettuce
4 toothpicks or decorative food picks

Directions

  • Toast the bread until golden brown on both sides
  • Assemble the sandwiches in this order: toasted bread, Beano’s Honey Mustard, avocado, turkey, slices of cheddar cheese, second slice of toast, bacon, tomato, lettuce, then toast
  • Slice into quarters and put a toothpick into each piece to hold everything together

Serve with additional Beano’s Honey Mustard for dipping if desired. Enjoy!

Hawaiian Wraps

Hawaiian Wraps

Ingredients

2 boneless, cooked skinless chicken breasts cut into bite-size pieces
1/2 cup barbecue sauce
1 romaine heart or head of bibb lettuce, chopped
1/2 cup shredded mozzarella cheese
2/3 cup chopped pineapple, fresh or canned
1/4 of a red onion, chopped
Beano’s Pineapple Honey Mustard
4 large wheat or white tortillas

Directions

  • In a medium saucepan, add together the cubed chicken and 1/2 cup of barbeque sauce until heated through
  • Assemble the wraps in this order: cooked BBQ chicken, mozzarella cheese, chopped pineapple, Beano’s Pineapple Honey Mustard, red onion, and chopped lettuce.
  • Roll the wraps and add a toothpick to hold everything together if desired!

Serves 4. Enjoy!

Mini Chicken and Waffles

Mini Chicken and Waffles

Ingredients

Frozen popcorn chicken
Frozen mini waffles
Decorative toothpicks

For the sauce:
1/4 cup of syrup
2-3 tbsp. of Beano’s Honey Mustard

Directions

  • Cook the popcorn chicken according to package directions until crispy and warm
  • Toast the mini waffles until golden brown
  • In a small mixing bowl, combine the syrup with Beano’s Honey Mustard and set aside
  • Assemble the mini chicken and waffles by placing a piece of chicken on each mini waffle and then drizzle with the prepared sauce
  • Top with the decorative toothpicks and serve immediately!

Enjoy!

French Dip Sandwich

French Dip Sandwiches

Ingredients

1 lb fresh cut roast beef deli cuts
1 bakery fresh baguette
Johnny’s Au jus liquid
Sliced Swiss or provolone cheese
Beano’s Horseradish Sauce

Directions

  • Make au jus according to package directions and keep warm on low on the stove
  • Set the oven to broil
  • Toast the bread in the oven, sliced and face down, until golden brown
  • Pile on the meat (dunked in the au jus) onto one half of the bread and add the sliced cheese
  • Put the one half of the bread with the toppings under the broiler until the cheese is melted and starts to brown
  • Spread Beano’s Horseradish on the other half of the bread, and place on top of the meat and cheese
  • Serve warm!

Serves with au jus for dipping if desired. Enjoy!

Chicken Enchilada Roll Ups

Chicken Enchilada Roll Ups

Ingredients

1 refrigerated pizza crust, or crescent roll dough
1 cup of shredded chicken
1/2 cup sour cream
1/3 cup Beano’s Roasted Chipotle Sauce
1 cup shredded Mexican cheese
2 green onions, sliced
2 tbsp. fresh cilantro

Directions

  • Preheat oven to 375 degrees F
  • In a medium mixing bowl, add together the shredded chicken, sour cream, Beano’s Roasted Chipotle Sauce, cheese, and green onions until combined
  • Unroll the dough until flat and spread the mixture over it evenly
  • Roll up the dough and slice into discs
  • Place the roll ups onto a parchment paper lined baking sheet and bake for about 15-20 minutes until golden
  • Top with fresh cilantro and serve immediately

Serves with sour cream for dipping if desired. Enjoy!

Bruschetta Chicken Pasta

Bruschetta Chicken Pasta

Ingredients

1 lb. spaghetti pasta
2 chicken breasts
1/2 red onion, minced
2 garlic cloves, minced
4 roma tomatoes, chopped
1/2 freshly grated Parmesan cheese
2 tbsp. fresh basil, chopped
Beano’s Balsamic Sub Dressing

Directions

  • Cook pasta according to package directions, drain, rinse with cold water and set aside
  • Heat up a medium saucepan over medium high heat
  • Season chicken with salt and pepper to your liking
  • Add a drizzle of oil to the pan and cook chicken until browned and cooked through, about 6-7 minutes on each side
  • Remove the chicken from the pan and set aside to rest
  • In the same pan, add the red onion and garlic and cook until soft, about 2 minutes
  • Turn off the heat and then add in the chopped tomatoes, toss lightly, and then add the mixture to the pasta
  • Slice the chicken into strips and place on top of the pasta mixture, then top with basil
  • Finally, drizzle on Beano’s Balsamic sub dressing and serve immediately

Serves 4-6. Enjoy!

Buffalo Mac and Cheese Bites

Buffalo Mac and Cheese Bites

Ingredients
1 lb macaroni
1/2 cup flour
1/4 cup butter
1 ¼ cup milk
2 (8 oz) packages of sharp cheddar cheese
1 8 oz. bottle of Beano’s Buffalo Sauce
2 eggs
1/4 cup of milk (for eggwash)
3 cup seasoned bread crumbs
salt & pepper to taste
vegetable oil (for frying)

Directions

  • Bring a large pot of water to a boil
  • Cook the macaroni according to package directions, or until al dente
  • In a medium saucepan, melt butter and then add the flour to form a roux
  • Add the milk until combined and then bring to a simmer
  • Add the cheese to the sauce until completely melted through then pour in the Beano’s Buffalo sauce
  • Add the cooked pasta to the sauce and place in the fridge for 1 hour to set
  • Form the macaroni into balls and place on a parchment paper lined baking sheet
  • Place into the freezer for 1 hour before frying
  • To make the egg wash, whisk together the eggs and 1/4 cup of milk and set aside
  • Dip the macaroni and cheese balls into the egg wash and then coat in the breadcrumbs
  • Heat oil in a large saucepan until the temperature reaches 320 degrees
  • Fry the mac and cheese balls until golden brown or about 4-5 minutes
  • Drain on a paper towel and serve immediately!

Serve with ranch if desired. Enjoy!