• 5 lb. bag Reser’s Scalloped Potatoes (71117.56001)
• 2 Tbsp Butter
• 2 Tbsp Garlic, minced
• 1 Tbsp Shallot, minced
• 1 tsp Thyme, minced
• 1 cup Smoked Cheddar, shredded
• 1 cup White Cheddar, shredded

1. Heat smoker to 225°F.
2. Heat butter in a small sauté pan and sauté garlic and shallots until softened, but not browned.
3. Add minced thyme and take the heat.
4. In a metal bowl, mix the Reser’s Scalloped Potatoes with the sauteed garlic mixture to combine.
5. Fill into a sprayed 2” half hotel pan.
6. Top with shredded cheese and wrap with foil.
7. Smoke for 1 hour.
8. Remove foil and finish in a 375°F oven for 12-15 minutes until cheese is golden brown.
9. Keep warm until service.

• 5 lb. bag Reser’s Deluxe Macaroni and Cheese (71117.14905) 
• 6 oz Cream cheese, softened at room temperature
• 1 cup Sharp Cheddar cheese, shredded
• 1 ½ tsp Smoked paprika
• 1 ¼ cup Pimentos, diced and drained

1. In a steamer or large stockpot, heat the Reser’s Deluxe Macaroni and Cheese bag for 20-22 minutes.
2. Open the bag into a 6” 1/3rd pan and mix in the softened cream cheese, sharp Cheddar, and smoked paprika with a rubber spatula.
3. Fold in the 1 cup of pimentos, reserving ¼ cup for garnish, and keep warm on a steam table.
4. To serve, place 8 oz of the smokey pimento mac and cheese into a bowl and garnish with small diced pimentos.

• Sweet Potato Soup (yield 1 gallon)
  • 1 Yellow onion, diced
  • 1 Carrot, peeled and diced
  • ¼ cup Butter
  • 2 tsp Kosher salt
  • 2 Quarts Chicken stock
  • 5 lb. bag Reser’s Mashed Sweet Potatoes (71117.94504) 
  • 1 ½ tsp Hot sauce
  • 1 lb Country ham, seared in cast iron pan and diced small
  • 4 oz Peanuts, dry roasted and crushed
• Roasted Peanut Crema (yield 2 cups)
  • ½ cup Peanuts, dry roasted
  • 1 ½ cup Sour cream
  • ½ tsp Kosher salt
  • 1 ½ Tbsp Apple cider vinegar

1. In an 8-quart stockpot, melt the butter.
2. Add the onion, carrot and kosher salt and cook 4-5 minutes until softened, but not browned.
3. Add the Chicken stock and mashed sweet potatoes and whisk to combine.
4. Cook over medium heat, stirring often, until the vegetables are softened.
5. Season with hot sauce and puree with an immersion blender, keep warm.
6. For the peanut crema, combine all ingredients in a high-powered blender and blend 30-45 seconds until smooth.
7. To serve, place 8 oz of soup in a large soup bowl, garnish with 1 oz diced ham, drizzle of crema, and crushed peanuts.

• Pickled Red Onions
  • 4 cup Red onion, julienned
  • 1 ½ cup Apple cider vinegar
  • ½ cup Water
  • 2 tsp Kosher salt
  • ¼ cup Sugar
• BBQ Bean Base
  • 8 lb. tub Reser’s Smokehouse BBQ Beans (71117.14172)
  • 2 Tbsp Ancho chile powder
  • Smoked ham, diced small
  • 1 cup Roasted red bell pepper, diced and drained

1. For pickled red onions, place julienned red onions in heatproof container.
2. In a small saucepan, bring the vinegar, water, salt, and sugar to a boil.
3. Pour vinegar brine over the onions and stir to combine.
4. Cover and let cool to room temperature.
5. Refrigerate 8-10 hours until ready to use.
6. For BBQ Bean Base, in an 8-quart pot, combine Reser’s Smokehouse BBQ Beans, ancho chili powder, diced ham and red peppers.
7. Heat over medium heat until heated through.
8. Place into a steam table pan and cover.
9. To serve, place 6 oz of the BBQ beans in bowl and top with pickled red onions.

Lemon and Corn Cake

• 3 cups AP flour
• 2 ¼ cups Yellow cornmeal
• 1 cup Sugar
• ¼ cup Baking powder
• 2 tsp Salt
• 1 cup (2 stick) Butter, melted
• 6 each Eggs, beaten
• 1 ½ cups Sour cream
• 4 lb.(1 bag) Reser’s Sweet Corn with Butter (71117.56013)
• 2 each Lemons, juiced and zested

Peach Compote

• 8 each Peaches, pitted and diced
• ½ cup Sugar
• 2 Tbsp Lemon juice, fresh
• ½ cup water

1. For Peach Compote, place diced peaches, sugar, lemon juice and water into a medium saucepan and bring to a boil.
2. Reduce heat to low and cook for 10-12 minutes or until peaches have softened.
3. Let cool to room temperature.
4. Refrigerate until ready to use.
5. For Lemon and Corn Cake, preheat oven to 375°F.
6. In a large bowl, mix AP flour, cornmeal, sugar, baking powder and salt.
7. In a separate bowl, whisk together melted butter, eggs, sour cream, lemon zest, lemon juice, and Reser’s Sweet Corn with Butter.
8. Divide between two greased and floured 200 ½ pans (68 oz each).
9. Bake for 35-40 minutes until golden brown and a toothpick inserted into the middle of the cake comes out crumb free.
10. To build, layer ¼ cup Peach Compote on top of 1 round of Lemon and Corn Cake, cut with 3” ring mold/ Dust plate with powdered sugar to dust plate

• 5 lb. tub Reser’s Special Request™ All Natural Mashed Sweet Potatoes (71117.94504)
• 1 ½ tsp Ancho chile powder
• ½ cup Pepitas (pumpkin seeds), toasted
• 6 oz Goat cheese, crumbled

1. In a steamer or hot water bath, heat the entire bag of Reser’s Special Request™ All Natural Mashed Sweet Potatoes
   for 18-20 minutes or until heated through.
2. Empty the entire bag into a 4” 1/3^rd pan and mix in the Ancho chile powder.
3. Cover the pan and keep warm.
4. For service, top a 5 oz portion of the Ancho chile mashed sweet potatoes with 1 Tbsp of toasted pepitas and 1 Tbsp of crumbled Goat cheese.