Featured Recipes

Port Wine Demi Glace
Yield: approximately 3 cups
3 Tbsp. chopped shallots
1 tsp. crushed black peppercorns
3 cups prepared RC Demi Glace Sauce Mix
4 oz. Port Wine
Directions:  Briefly sauté the shallots in oil. Add the crushed peppercorns and prepared RC Demi Glace Sauce Mix. Simmer for 15 to 20 minutes. Strain through a fine sieve, add wine, and simmer for an additional 10 minutes.

Red Eye Gravy with Ham Steak
Yield: 1 cup
1 cup prepared RC Pork Gravy Mix
1 Tbsp. strong coffee, prepared
2 Tbsp. crisp bacon, finely chopped
Directions: Fry bacon and ham steak. Prepare RC Pork Gravy. Add bacon and coffee to gravy mix and simmer 2 minutes. Serve with ham.

Frozen Mousse Pie
Yield: 1-9 inch pie 
3 oz. Oreo Cookies
1 Tbsp. melted butter
4 oz. RC Unflavored Mousse Mix
2 cups heavy cream
1 tsp. coffee or chocolate extract
1 Butterfinger Bar, chopped
Directions: Chop the Oreos in a food processor. Drizzle the melted butter over the crumbs, and mix well. Press the crumbs into a 9 inch pie pan and refrigerate for 10 minutes. Prepare the RC Unflavored Mousse Mix per package directions using the mix and heavy cream ingredients. When the mousse is almost completely whipped add the extract and complete whipping. Fold in the broken Butterfinger bar. Fill the shell an inch or so above the pan and round off. Freeze for two hours before serving. 
To cut the pie: Let the pie stand at room temperature for 10 minutes. For best results, dip your knife into hot water and dry off on a clean cloth before cutting the pie. 
Variations: Try a crumbled Nestle Crunch Bar or a chopped Reeses Peanut Butter Cup.