Recipes We Bring to the Table

Our team brings a lot to the table. Talent, expertise, and sometimes something delicious to snack on.

We asked our sales team to put their heads together and tell us their go-to/feel-good/can't-get-enough recipes so we can share them with you. Check back here through August, September, and October to see what we're cookin' up. 

Kristin & Christie: Get Together when You’re Apart

2 Awesome people (or more)
1 of your favorite snacks and drinks (per Awesome person)
1 Shared goal to make each other smile, even from far away

Power up your laptop, smartphone, or tablet.
Hit the button to connect whenever you need a friendly face.
Snack, drink, enjoy.
Repeat as needed for rainy days, Mondays, happy news, sad news, etc. 

Arianna & Renee's Easy Zucchini Muffins

2 cups (about 2 medium zucchini) grated zucchini
3¼ cups all-purpose flour
2½ cups granulated sugar
½ cup light brown sugar, packed
2 tsp baking soda
1½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 cup chopped pecans or walnuts, optional
4 large eggs
1 cup vegetable oil
⅓ cup water
1 tsp lemon juice
1 tsp vanilla extract

1 cup powdered confectioners’ sugar
1½ tbsp cold water

Preheat oven to 350 degrees F.  Grease two muffin tin pans with cooking spray or butter then dust with flour; set aside.

Wash zucchini and dry. Grate zucchini; set aside. Do NOT drain or remove zucchini liquid. 

In a large bowl, whisk together flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg. 

In a separate bowl, whisk together eggs. Add in vegetable oil, water, lemon juice, and vanilla extract. Add in grated zucchini then whisk the mixture.

Carefully pour 1/2 wet mixture into dry mixture. Fold in with spatula then add remaining liquid to dry mixture. Add nuts, if using. Fold mixture together until white streaks are gone.  

Spoon 2 1/2 tablespoons mixture into each muffin tin. Bake in oven 18-22 minutes or until tops are set and a toothpick inserted into the center comes out clean.

To make the icing, combine water and powdered confectioners’ sugar.  Whisk until lump free then drizzle over the tops of the muffins with a spoon. 

Allow icing to set then store in an airtight container or ziplock bag.

*Sugar amount can be reduced. Have made these with 2 cups of sugar before. 
**Granulated sugar may be used in place of brown sugar or sugar in any combination will work.
***To make Zucchini bread, grease 2 standard loaf pans with nonstick cooking spray. Evenly spread batter between 2 pans. Bake for 1 hour at 350 degrees F or until a toothpick inserted into the center comes out clean. This recipe can also be made into 5 mini loaf pans baked for 45 minutes. 

Jen & Angela's Pickles and More Pickles

4 cloves Garlic
3 lb Pickling cucumbers
4 tsp Dill seeds
2 tsp Mustard seeds
16 Peppercorns, whole black
2 tbsp Pickling salt
1 tbsp Sugar
Oils & Vinegars
1 1/2 cups White vinegar
2 cups Water

Making homemade pickles is actually quite easy…

BOIL JARS TO SANITIZE: It’s important to make sure you dip your glass jars AND lids into a pot of boiling water to fully sanitize them. This way you can rest assured that your pickles will be safe from any harmful bacteria.

PREPARE CUCUMBERS: Wash the cucumbers, then trim off the flowering end on each cucumber. There is an enzyme in that end that softens the cucumbers over time, by removing it, we will have crunchy cucumbers.

COMBINE PICKLING SPICES: I’ve created a simple and easy garlic dill flavor that adds a nice punch of flavor. Just add the ingredients to each jar, then fill the jars with your prepared cucumbers.

MAKE THE BRINE: To make the simple sugar, salt and vinegar brine, you’ll add all the ingredients to a pot and bring to a boil, until the sugar and salt are dissolved. Then just pour the hot mixture into the prepared jars, up to 1/2″ from the rim. Hand tighten the lids, but not too tight.

WATER BATH: Now is when we turn our cucumbers into pickles! Bring a large pot of water to a boil, with the rack on the bottom. Make sure it’s filled with enough water so the jars are fully submerged. Bring the jars to a boil and let them sit in there for about 10 minutes. Remove from the boiling water with the canning tongs and let cool completely.

Amy & Makayla's Mommy's Morning Motivation

One Hard-Working Mommy
One adorable baby
Total Lack of sleep

Wake up on and off all night long with your baby
Drag yourself out of bed for work and get ready to go have grown-up time
Stop and get your favorite coffee on the way to your office because you’ve earned it
Sleep again someday

Sandy and Maria's Taco Salad

Combine: 1 oz cream cheese and 1 16 oz sour cream with ½ packet of taco seasoning
Make 1 lb of taco meat following the packet directions
Layer the following on a cookie sheet:

  • Cream cheese sour cream mixture
  • Spread taco seasoning
  • Sprinkle with garlic powder
  • Taco meat
  • Shredded lettuce
  • Shredded cheese
  • Tomatoes

Chill until ready to eat
Serve with Tostitos chips and your favorite fruity sparkling drink

Stacey and Emma's Peanut Butter Blossoms

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup butter or margarine, softened
1/4 cup shortening
1 egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Granulated sugar
3 dozen milk chocolate stars or candy-coated chocolate-covered peanuts

Heat oven to 375°F.
Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg.
Stir in flour, baking soda and baking powder.
Shape dough into 1-inch balls; roll in granulated sugar.
Place about 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are light brown.
Immediately press 1 chocolate star firmly in each cookie; cool on wire rack.

Fancy Drink

1 packet of instant drink mix
1 bottle of water
2 of your fanciest glasses

Combine drink mix and water
Shake well
Pour into your fancy glasses and enjoy

Erin & Jason's Everyday Hydration 

1 bottle of pre-packaged flavored water of your choice (fizzy or not, choose your favorite fruit flavor for best results)
1 water bottle filled with Water (Two parts hydrogen, one part oxygen. To save time, feel free to take it straight from the tap)
2 people who love working together (minimum)

Take a break long enough to open your bottle of water
Drink deeply and feel refreshed
Repeat as needed

Martha & Brittainy's Egg Bake 

(Martha: I don’t usually measure anything out – so a lot of this is just “to taste”)
1 bag Hashbrowns- thawed
1 Jimmie Dean Hot Sausage
Green Peppers
Shredded cheese
10-12 Eggs
Ground mustard
Salt and Pepper

Brown Sausage and onion until brown
Put Hasbrowns in a greased 9 x 13 pan
Add Sausage, Onions, Peppers, and Mushrooms (whatever you would like) to top
In another bowl add eggs, pinch of ground mustard, salt and pepper, and a little milk- Stir
Add Egg mixture on top of sausage
Add Cheddar cheese (or whatever you like) on top
Bake in 350 degree oven for about 45 minutes or until you insert a knife in the middle and it comes out clean


Alisha and Mya's Easy Party Punch 

4 cups cranberry juice (use cranberry rasberry juice, if desired)
2 cups pineapple juice
1/2 can frozen lemonade or limeade concentrate
4 cups ginger ale
3 cups ice cubes (optional)
lemon slices or lime slices, and fresh berries for garnish

1. Combine the cranberry juice, pineapple juice, frozen concentrate, gingner ale, and ice cubes in a large plitcher or punch bowl
2. Add the ice (between 2 and 4 cups is best)
3. Add some lemon or lime slices and some fresh or frozen berries
4. Serve

To cut the calories in this recipe, simply replace the ginger ale with a diet ginger ale or club soda.
Serves 12