Gingerbread Cookies in a Bag/Jar

Ingredients:

Unbleached all purpose flour (Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar (Sucrose, Molasses), baking soda, Kosher Flake Salt, Ground Ginger, Ground Cinnamon, Ground Nutmeg, Ground Cloves  

 BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

½ stick butter, softened 

1 large egg 

½ Cup Molasses 

¼ cup warm water  

Instructions:

Heat oven to 350 degrees F.

Mix wet ingredients well.  Add dry ingredients. 

Place rounded tablespoonful on cookie sheet covered with parchment paper.

Bake for 10 minutes 

Makes 18 Cookies 

Healthy Crackers

Ingredients: 

1 cup pumpkin seeds

1/3 cup sunflower seeds

1 cup whole flax seeds

1/3 cup sesame seeds

2 Tbsp ground flax

1.5 cup boiling water

1 tsp salt

Everything bagel seasoning for topping- approximately 2 Tbsp

Instructions:

Preheat oven to 315 degrees F.

Prep baking sheet with parchment paper.

Mix dry ingredients well in bowl.  Pour boiling water over and mix until combined. 

Spread evenly, as thin as possible, onto the baking sheet

Top with Everything Bagel Seasoning

Bake 45 on one side and then remove parchment paper and flip the product over. Bake for an additional 30 minutes.

Cool for 1 hour

Break apart, keep in airtight container.  Keeps for 7 days.

Makes 8 servings

Carrot Cake Overnight Oats

Ingredients:

Carrot Mixture:

½ cup BD rolled oats

1 tablespoon BD flaxmeal

1 teaspoon BD cinnamon

½ teaspoon BD ginger

1 Tablespoon BD Cardamom Maple Syrup

1 carrot, grated (about 1/3 cup)

½ cup milk (any type of milk can be used)

1/8 cup BD raisins

Add above ingredients into a 16 oz mason jar.  Shake to mix.

Topping:

1/3 cup Plain Greek Yogurt

1/8 cup Cream Cheese (room temperature)

½ Tablespoon BD Cardamom Maple Syrup

Mix together the yogurt, cream cheese, and maple syrup.  Once combined, add to the mason jar with the carrot mixture.  Optional- sprinkle on a few BD walnuts.

Place top onto mason jar, let sit in refrigerator overnight and enjoy in the morning.

Mixed Bean Soup in a Bag/Jar

Ingredients:

Ingredients: Navy beans, green or yellow split peas, black beans, navy beans, kidney beans, organic onion soup & dip mix (Organic Onion, Organic Maltodextrin, Sea Salt, Organic Garlic, Organic Black Pepper.)

You will need to add your favorite stock.

Instructions:

Add all contents of the jar in a slow cooker, Instant Pot or pot on the stove.  Season with salt and pepper.  Add 3 quarts of your favorite stock. 

Slow cooker: cook on low for 8 hours.

Instant Pot: set on manual, high pressure for 30 minutes, let release naturally for 15 minutes and then quick release.

Stovetop:  Simmer on medium until beans are tender 4 to 6 hours.

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

Yields 6-8 servings

Organic Couscous- Bin 1361

1 cup couscous

1 ½ cup liquid (water or broth). 

Bring 1 ½ cups of water (or broth) to a boil with ½ tsp salt. Add olive oil or butter if desired.

Stir in 1 cup of couscous, cover, and remove from the heat.

Let the couscous steam for 5 minutes. Fluff with a fork before serving.

Yields 2-3 servings

Coleslaw

Ingredients: Raw Cane Sugar, Sea Salt, Dehydrated Carrots, Dried Onion, Celery Seed, Dried Red Bell Peppers, Canola Oil, Dried Celery, Ascorbic Acid (preservative).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat

Recipe:

1/2 Head Of Cabbage-shredded

1 c. Mayonnaise

2 Tbsp. Creamy Coleslaw Seasoning

Mix the dressing together, then fold in your cabbage, let set for 1 hour or more refrigerated and serve.

Cinnamon Swirl Bread

Dough Ingredients:

1 Cup Milk

4 Tablespoons BD Brown Sugar

2 ¼ teaspoon BD dry yeast

6 Tablespoons BD olive oil

2 eggs

3 ½ cups BD All Purpose Flour, plus more for dusting

1 tsp BD salt

½ Cup BD raisins

Cinnamon Filling Ingredients:

1/3 cup BD Brown sugar

2 Tablespoons BD Ground Cinnamon

3 Tablespoons Melted Butter

Directions:

Combine milk, brown sugar and yeast in the bowl of a stand mixer.  Let sit for 10 minutes, until foamy. After 10 minutes, add oil and eggs. Whisk to combine wet ingredients, then add flour and salt.  Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough.  Add the raisins, then fit the bowl and dough hook to the stand mixer.  Knead on medium low speed for 10 minutes.

Remove the dough hook, cover the bowl with plastic wrap and let the dough rise for 1 hour until doubled in size.

Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan.  The dough will be sticky but resist the urge to add more flour, it will make the bread more dense.

Make the cinnamon filling by stirring together brown sugar, cinnamon and melted butter. Spread the mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way.  Place the roll seam side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes.

Preheat oven 350 degrees F, bake bread for 40 to 50 minutes until the inside reads 190 to 200 degrees F. Let cool completely before slicing.

 Yield: 8 servings

Chocolate Clusters

Ingredients

• 1 ½ cup BD milk chocolate chips

• 1 ½ cup BD semisweet chocolate chips

• 1-1/2 cups chopped BD walnuts or cashews*

• 1-1/2 cups BD pretzels, broken

Directions

• 1. In a double boiler, melt mixed chocolate chips; over low heat. Once melted, stir to combine. Stir in nuts and pretzels.

• 2. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.

*Feel free to swap in any nut, dried fruit or candy that you choose.

Maple Whipped Sweet Potatoes

Ingredients

• 3pounds red garnet sweet potatoes or yams

• 2 tablespoons BD Cardamom maple syrup

• 2 tablespoons butter, softened

• 1/2 teaspoon salt

• Ground BD cinnamon

• Additional maple syrup, if desired

Instructions:

Heat oven to 350°F. Pierce sweet potatoes with fork. Place potatoes in square pan, 9x9x2 inches. Cover and bake approximately 1 hour 15 minutes or until potatoes can be easily pierced with a knife.

Slip off skins. Beat potatoes with electric mixer on medium speed until no lumps remain. Add 2 tablespoons syrup, butter, salt and desired amount of cinnamon. Continue beating until potatoes are light and fluffy. Drizzle with additional syrup.

Blue Ribbon Granola

1 cup BD raw almonds

1 cup BD pecans

1 cup BD rolled oats

1 cup unsweetened BD flaked coconut

½ cup BD raw pumpkin seeds

1 cup dried BD apricots, chopped

¼ cup coconut oil

¼ cup BD honey

2 Tablespoons BD maple syrup

1 teaspoon sea salt

Preheat oven to 275 degrees F

In  large bowl, mix together the almonds, pecans, oats, coconut, pumpkin seeds, coconut oil, honey, maple syrup and salt.  Spread evenly on two parchment lined baking sheets, bake for 30 minutes.  Remove from oven and mix in the apricot.  Let cool.

Banana Bread Oatmeal

Ingredients

·       2 cups BD rolled oats, uncooked

·       3 cups fat-free milk

·       3 tablespoons firmly packed BD brown sugar

·       3/4 teaspoon BD ground cinnamon

·       1/4 teaspoon BD salt (optional)

·       1/4 teaspoon BD ground nutmeg

·       1 cup mashed ripe bananas (about 3 medium)

·       2 tablespoons coarsely chopped toasted BD pecans

·       Plain or vanilla nonfat yogurt (optional)

·       Banana slices (optional)

·       BD Pecan halves (optional)

Cooking Instructions

In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium. Cook 3 minutes or until most of liquid is absorbed, stirring occasionally. Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into a bowl and top with yogurt, sliced bananas and pecan halves, if desired.

Cook Note:

To toast pecans, spread evenly in shallow baking pan. Bake at 350°F 5 to 7 minutes or until light golden brown

 Yields 6 servings

Everything Bagel Hummus

Ingredients

·   1 cup BD chickpeas

·   1/3 cup BD  shelled raw sunflower seeds

·   2 cloves garlic

·   4 tablespoons BD EVOO ( or another olive oil to boost flavor, i.e. Garlic, Lemon, Shallot)

·   4 tablespoons tahini

·   2 teaspoon BD salt

·   4 Tablespoons BD Everything Bagel Spice

Instructions

Place one cup of dried chickpeas in a crockpot and add in 8 cups of water. Cook on low for 8 hours or high for 4 hours.   Drain over a bowl to reserve the liquid. Set the chickpeas and the reserved liquid aside.

Combine sunflower seeds and garlic in the bowl of a food processor. Process for 30 seconds, or until chopped. Add olive oil, tahini, Everything Bagel Spice, salt, and drained chickpeas. Process for 30 seconds. Scrape down the sides of the bowl and add reserved chickpea liquid, 2 tablespoon at a time, through the opening in the funnel and process until the mixture is smooth. The more liquid you add, the thinner the mixture will be.

You may want to add additional oil or Everything Bagel Spice for decoration and added flavor when serving.

You can store this hummus in a covered container in the refrigerator for up to 1 week.

BD Old Fashioned Cocktail Mix in a Jar

You will need to add:

750 ml Bourbon of your choice (Suggested: Four Roses)

Luxardo Cherries

Directions:

Pour 750 ml bottle of bourbon ( into 32oz Mason Jar that has the mix and dried fruit.*

Shake gently and let sit for 12 to 24 hours in refrigerator.  You may need to shake gently a few times to ensure all the sugar is dissolved.

Strain into another clean container. You can clean out the mason jar and pour back in for serving and storage.

Pour over ice, add a Luxardo cherry and enjoy!

Keep remaining BD Old Fashion Mix in refrigerator for up to 6 weeks.

 *You can substitute a non-alcoholic alternative beverage of your choosing

Ingredients:

Sucrose, Anise, Cinnamon, Cloves, Dried Orange, Dried Cherries, alcohol, water, sugar, gentian, natural flavors and caramel color, Turbinado style sugar, bourbon vanilla bean

Natural Ranch Dip

8 oz. Sour Cream
1/4 cup Ranch Dip Mix

Blend the sour cream and Ranch Dip Mix together well. Refrigerate for 30 minutes. Serve.

Ingredients: Buttermilk Solids (whey solids, buttermilk powder, nonfat dry milk), Cane Sugar, Whole Milk, Dried Onion, Maltodextrin, Dried Garlic, Sea Salt, Citric Acid (acidifier), Lactic Acid Powder, Non-GMO Soy Sauce Powder (fermented soy sauce [contains soybean and wheat], maltodextrin, salt), Corn Starch, Turkey Flavor (turkey broth, flavor, and salt), Parsley, Silicon Dioxide (flow agent), Dried Celery.
Contains Milk, Soy, Wheat.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

Nacho Cheese Dip

4-6 T. Nacho Cheese Dip Mix
8 oz. Sour Cream

Whip together well until smooth. Chill for at least 30 minutes. Serve.

Ingredients: Cheddar Cheese Powder (maltodextrin, whey (from milk), cheddar cheese (milk, cheese culture, salt, enzymes), sunflower oil, salt, sodium phosphate, blue cheese (milk, cheese culture, salt, enzymes), contains less than 2% of citric acid, yellow 5, yellow 6, lactic acid), Maltodextrin, Whey, Cane Sugar, Blue Cheese Powder (blue cheese [cultured pasteurized milk, salt, enzymes], maltodextrin, natural flavor, disodium phosphate), Sea Salt, Dried Jalapeno Peppers, Dried Green Bell Peppers, Dried Red Bell Peppers, Dehydrated Carrots, Corn Starch, Dried Onion, Cumin, Chili Powder (chili pepper and other spices, salt, garlic powder, and silicon dioxide added to prevent caking), Silicon Dioxide (flow agent), Lactic Acid Powder, Dried Garlic, Citric Acid (acidifier).
Contains Milk.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

French Onion Dip

8 oz. Sour Cream
8 oz. Cream Cheese (softened)
2-3 Tbsp. French Onion Dip Mix

Mix together well. Refrigerate for at least 30 minutes. Serve.

Ingredients: Dried Onion, Maltodextrin, Instant Beef Style Broth (salt, autolyzed yeast, dextrose, monosodium glutamate, potato flour, lactose (milk), caramel powder, pure vegetable oil (sunflower seed oil), celery, onion powder, garlic powder, corn starch, and herbs), Corn Starch, Non-GMO Soy Sauce Powder (fermented soy sauce [contains soybean and wheat], maltodextrin, salt), Cane Sugar, Wine Powder (maltodextrin, and sauterne wine solids (prepared with sulfur dioxide)), Sea Salt, Dried Roasted Garlic, Butter Powder (butter (cream, salt), dry buttermilk), Buttermilk Solids (whey solids, buttermilk powder, nonfat dry milk), Black Pepper, Ginger, Natural Lemon Juice Flavor, Natural Butter Flavor, Natural Colors, Canola Oil.
Contains Milk, Soy, Wheat.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

Chive & Onion Dip

8 oz. Sour Cream
1/4 cup Vegetable Dip Mix

Mix together until well blended. Refrigerate at least 30 minutes. Serve.

Ingredients: Cane Sugar, Maltodextrin, Salt, Dried Onion, Dried Carrots, Dried Green Bell Peppers, Dried Red Bell Peppers, Dried Broccoli, Chicken Flavoring (dextrose, salt, monosodium glutamate, lactose (milk), potato flour, pure vegetable oil (sunflower oil), celery, turmeric (color), onion powder, sunflower lecithin, parsley, and herbs), Citric Acid (acidifier), Monosodium Glutamate, Dried Garlic, Silicon Dioxide (flow agent), Black Pepper, Parsley, Dill Weed, Natural Lemon Juice Flavor, Celery Seed, Canola Oil, Dried Celery, Natural Flavors.
Contains Milk.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Vegetable Dip

8 oz. Sour Cream
1/4 cup Vegetable Dip Mix

Mix together until well blended. Refrigerate at least 30 minutes. Serve.

Ingredients: Cane Sugar, Maltodextrin, Salt, Dried Onion, Dried Carrots, Dried Green Bell Peppers, Dried Red Bell Peppers, Dried Broccoli, Chicken Flavoring (dextrose, salt, monosodium glutamate, lactose (milk), potato flour, pure vegetable oil (sunflower oil), celery, turmeric (color), onion powder, sunflower lecithin, parsley, and herbs), Citric Acid (acidifier), Monosodium Glutamate, Dried Garlic, Silicon Dioxide (flow agent), Black Pepper, Parsley, Dill Weed, Natural Lemon Juice Flavor, Celery Seed, Canola Oil, Dried Celery, Natural Flavors.
Contains Milk.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Bacon Horseradish Dip

8 oz. Sour Cream
1/4 cup Bacon Horseradish Dip Mix

Mix ingredients together well. Refrigerate for at least 30 minutes. Serve & enjoy!

Ingredients: Imitation Bacon Bits (soy flour, soybean oil with TBHQ added to protect freshness, salt, less than 2 percent of hydrolyzed soy protein, yeast extract, natural smoke flavor, sunflower oil, sugar, dextrose, inactive dried yeast, caramel color, red #3, hydrolyzed vegetable protein (hydrolyzed soy and corn protein, salt), soy lecithin, natural flavor), Horseradish Powder, Cane Sugar, Maltodextrin, Salt, Citric Acid (acidifier), Sea Salt, Monosodium Glutamate, Beef Style Broth Base (salt, autolyzed yeast, dextrose, monosodium glutamate, potato flour, lactose (milk), caramel powder, pure vegetable oil (sunflower seed oil), celery, onion powder, garlic powder, corn starch, spices), Mustard Seed, Silicon Dioxide (flow agent), Parsley, Natural Hickory Smoke Flavor, Ascorbic Acid (preservative), Canola Oil.
Contains Milk, Soy.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

Gluten Free Pizza Crust- Bin 1319

2 1/2 cups Gluten Free Pizza Crust mix, Bin# 1319

1Tb. Olive oil

1 1/4 cup Warm Water

1 packet dry yeast (approx. 2 ¼ tsp.)

Mix ingredients in a large bowl, either by hand or in a stand mixer with paddle attachment. When mix forms a ball, cover with a warm moist towel and allow to rise for 30-45 minutes (until doubled or even tripled in size).  Form dough into 16-18" circle using a floured surface. 

Bake at 500°F for 12-17 min.