Ingredients/shopping list

• 1 package of Dietz & Watson Thick Cut Applewood Smoked Bacon, cooked (1 slice per waffle fry slider)

• ¼ pound Dietz & Watson Oven Roasted Turkey Breast (1 slice per waffle fry slider)

• ¼ pound of Dietz & Watson Yellow Cheddar Cheese (1 slice per waffle fry slider)

• ¼ pound Dietz & Watson Pepper Jack Cheese (1 slice per waffle fry slider

• ¼ pound Dietz & Watson Buffalo Style Chicken Breast (1 slice per waffle fry slider)

• Dietz & Watson Smoky Horseradish Sauce

• 1 package of frozen waffle fries

• 3 tomatoes, sliced

Preparations

1. Prepare waffle fries and Dietz & Watson Applewood Smoked Bacon according to package instructions.

2. Heat oven to 350 degrees.

3. For the Turkey Slider, layer Dietz & Watson Oven Roasted Turkey Breast, Dietz & Watson Yellow Cheddar Cheese, Dietz & Watson Thick Cut Applewood Smoked Bacon, a dollop of Dietz & Watson Smoky Horseradish Sauce, and one sliced tomato between two waffle fries.

4. For the Chicken Slider, layer Dietz & Watson Buffalo Style Chicken Breast, Dietz & Watson Pepper Jack Cheese, Dietz & Watson Applewood Smoked Bacon, and one sliced tomato between two waffle fries.

5. Bake in the oven until the cheese melts, for about 5 minutes.

6. Let cool, and enjoy!

Ingredients

• 1 package Dietz & Watson Italian Style Blends, sliced
• 1 Yellow Pepper, sliced
• 1 Red Pepper, sliced
• 1 package Button Mushrooms
• 1 Red Onion, sliced
• 1 Zucchini, sliced
• 1 Yellow Squash, sliced
• ½ cup Fresh Basil, Rosemary, or Thyme
• Salt and Pepper
• Olive Oil

Directions

1. In a large bowl, toss all of the sliced vegetables together and drizzle with a little olive oil. Season with salt and pepper and add your favorite herbs (like basil, thyme, or rosemary). Toss around with a spoon to evenly coat.

2. Arrange sliced D&W Italian Style Blends and vegetables on large skewers. Put three pieces of sliced D&W Italian Style Blends on each skewer and alternate different vegetable slices accordingly.

3. Grill over direct heat to give some color and to char the veggies, for about 3-4 minutes each side until fully cooked or warmed through.

4. Drizzle with a little olive oil and sprinkle with basil, and serve warm.

Ingredients

• 1 sheet puff pastry, thawed
• ½ lb Dietz & Watson gruyere
• ½ lb deli-sliced Dietz & Watson Honey Ham, cut in half
• 1 bunch asparagus, trimmed
• 1 egg, plus 1 Tbsp water for egg wash
• 1 Tbsp white sesame seeds
• 2 tsp poppy seeds
• Verison 1: Dietz & Watson Roasted Chicken Breast
  Dietz & Watson Mozzarella
  Prepared Pesto, 2 tsp
• Verison 2: Dietz & Watson Herb Roasted Turkey Breast
  Dietz & Watson Peppadew Cheddar
  Roasted Red Pepper, sliced

Preparations

1. Preheat oven to 400 degrees.

2. Line a baking tray with parchment paper.

3. Roll out puff pastry to a square, on a lightly floured surface, to double in size.

4. Cut into 8 squares.

5. Brush each square with egg wash.

6. Top with a slice of cheese, ham, followed by 3 asparagus spears.

7. Bring two corners together and overlap. Press to seal.

8. In a small bowl combine sesame seeds and poppy seeds.

9. Brush with additional egg wash and sprinkle seed mixture over top.

10. Bake for 10-12 minutes, or until golden brown.

Ingredients

• 1 cup Dietz & Watson London Broil, shaved

• 1 cup Dietz & Watson Sliced Horseradish Cheddar

• 2 tbsp Dietz & Watson Parmesan Cheese, grated

• 2 tbsp butter

• 1 pkg dry onion soup mix

• 1 pkg "rolled" pie crust

Preparations

1. Preheat oven to 425°.

2. Add London Broil, dry soup mix, and hot water to sauté pan.

3. Cook over medium heat for 4-6 minutes.

4. Roll out one pie crust and place on a greased baking sheet.

5. Add three slices of Horseradish Cheddar Cheese to 1/2 side of the pie crust.

6. Place London Broil mixture over cheese.

7. Fold pie shell and crimp edges. Brush with butter and Parmesan cheese.

8. Bake until desired doneness (15-20 minutes)

Ingredients

• Dietz & Watson Cheddar Cheese, cut out star

• Dietz & Watson Peppadew Cheese

• Cubed Dietz & Watson Capocollo

• Dietz & Watson Manchego, sliced

• Dietz & Watson Truffled Salami Medallions Blackberries, or other low carb fruit

• Dietz & Watson Pepperoni

• Folded Dietz & Watson 3 Prosciutto Panino Sticks

• Parmesan Crisps

• Folded Pistachios, or other desired nuts

• Assorted Marinated Olives

Preparations

1. Arrange desired quantity of meat and cheese variety in layers on a large board to create a Christmas tree shape.

2. Using a cookie cutter, or paring knife, cut a star shape with cheddar cheese to top.

3. For the trunk, cut the tip off of 3 prosciutto panino sticks and align together on the bottom of the tree.

Ingredients

• 1-2 slices Dietz & Watson Tavern Ham or Chef Carved Ham

• 1-2 slices Dietz & Watson Peppadew Cheddar

• 1 Poppy seed croissant

• 1 Egg

• 1 handful of Arugula

• 1 lb Blueberries

• 1 cup Sugar

Preparations

1. To make the Blueberry Compote, add blueberries and sugar to a medium saucepan.

2. Simmer until sugar has dissolved, blueberries have burst, the mixture has become homogenous, and has reduced by half (about 30 minutes.)

3. To assemble the sandwich, first fry egg to your liking (we recommend over medium)

4. Cut croissant in half length-wise and add 1-2 slices of D&W Peppadew Cheddar and 1-2 slices of D&W Tavern Ham.

5. Add egg and arugula.

6. Add blueberry compote to the top half of the croissant and top off the sandwich.

7. Slice and enjoy!

Ingredients

• 1 Dietz & Watson Black Angus Beef Frank

• 2 tbsp Julianne Jicama

• 2 tbsp Tropical Salsa

• A pinch Cilantro

• 1 Hot Dog Bun

Preparations

1. Cook Black Angus Beef Frank until golden brown.

2. Top it off with tropical salsa, julienne jicama and a pinch of chopped cilantro.

3. Watch the big game.

Ingredients

• 1 package of Dietz & Watson Buffalo Style Chicken Sausage, sliced

• 1/2 Red Onion, cut into cubes

• 1/2 fresh Pineapple, cut into cubes

• 1 large Zucchini, sliced

• 1 Red Pepper, sliced

• Buffalo Glaze, if desired

• 12-inch metal or wooden skewers

Preparations

1. Preheat grill, then reduce heat to medium.

2. Place vegetables and sliced D&W Buffalo Style Chicken Sausages on skewers, alternating between the various ingredients. Lightly sprinkle with salt and pepper.

3. Place the completed D&W Buffalo Style Chicken Sausage and veggie skewers on the hot grill and cook, rotating occasionally until the vegetables have softened, the D&W Buffalo Style Chicken Sausage is heated through and there are slight grill marks.

4. Remove from the grill, brush with your preferred Buffalo Glaze sauce if desired, and serve immediately.

Ingredients

• 5 oz Dietz & Watson Sopressata Dry Sausage

• 5 oz Dietz & Watson Cooked Ham Capicola

• 5 oz Dietz & Watson Prosciutto

• 6 slices (3/4 oz each) Dietz & Watson Provolone

• Dietz & Watson Sandwich Spread

• 1 1/2 cups Lettuce, shredded

• 2 medium Tomatoes, cut in ¼ inch slices

• 2 cans (11 oz each) Pillsbury™ refrigerated French bread

• Bundt pan (to make bread)

Preparations

1. Preheat oven to 350°F.

2. Spray 12-cup fluted tube cake pan with cooking spray.

3. Remove dough from both cans; do not unroll. Place in pan in a circle; pinch ends together to seal into 1 ring.

4. Bake 35 to 40 minutes or until golden brown. Cool slightly, about 10 minutes.

5. Remove bread from pan to cooling rack. Cool completely, 30 to 40 minutes.

6. Cut bread in half horizontally; place halves on cutting board. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell.

7. Drizzle D&W Sandwich Spread to taste on cut sides of top and bottom bread rings.

8. Fill top side of the bread ring with D&W Sopressata, D&W Capicola, D&W Prosciutto, and D&W Provolone. Top with lettuce and tomatoes.

9. Place the bottom bread ring (more decorative side) on top.

10. Cut and enjoy.

Ingredients

• Dietz & Watson Originals Mozzarella Cheese, cubed

• Dietz & Watson Salumeria Pepperoni 3/4 cup

• Dietz & Watson Grated Parmigiano Reggiano

• 1 (16 oz.) package, pasta of choice, cooked and drained

• 8 oz. cherry tomatoes, halved

• 3/4 cup extra-virgin olive oil

• 1/2 cup red wine vinegar

• 3 tsp Italian seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp red pepper flakes, optional

• kosher salt and freshly ground pepper, to taste

Preparations

1. Combine all dry ingredients in a large bowl.

2. Toss in wet ingredients.

3. Refrigerate for at least 1 hour before serving.

Ingredients

• 2 tbsp Butter

• 4 slices Dietz & Watson Yellow Cheddar

• 4 slices Dietz & Watson Havarti

• 4 slices Dietz & Watson Colby Jack

• 1 cup Figs

• 1 cup Shitake mushrooms

• 2 slices Hearth bread

Preparations

1. Preheat a pan to medium-high heat and add 1 tbsp of butter.

2. Slice up the figs & shiitake mushrooms and sauté both in the pan.

3. Remove the figs and mushrooms from the pan and add the other tbsp of the butter into the pan.

4. Layer six slices of cheese onto one slice of Hearth bread along with half of the fig and mushroom mixture. Add the remaining cheese, figs, & mushrooms onto the other slice of bread.

5. Place the sandwich onto the pan and toast both sides, allowing the cheese to fully melt.

6. Cut in quarters and serve.

Ingredients/Shopping List

• 8 Dietz & Watson Jalapeno Cheddar Franks

• 2 cups Dietz & Watson Cheddar Cheese, shredded

• 1 cup Dietz & Watson Monterey Jack Cheese, shredded

• 8 Hot dog buns

• Chili (made from your preferred recipe)

• 2 Avocados, diced

• 2 cups Tomatoes, diced

• 2 cups Green Onion, diced

Preparations

1. Grill Dietz & Watson Jalapeño Cheddar Franks according to package.

2. Once cooked, place each Dietz & Watson Jalapeño Cheddar Frank in a hot dog bun

3. Cut each hot dog in thirds.

4. Sprinkle the shredded Dietz & Watson Cheddar Cheese and Dietz & Watson Monterey Jack Cheese on top.

5. Top each hot dog with your preferred chili recipe.

6. Top with diced tomatoes, avocados, and green onions.

7. Serve and enjoy!