Employee Recipes
Employee Recipe Contest Results
Thank you to all of our contestants.
- 1st Place Rhonda Miller — Vermont Gourmet Garlic & Herb Chicken in Pastry
- 2nd Place Melissa Rocheleau — Grandma Fortin's Delite in the Pan
- 3rd Place Rhonda Miller — All Season's Kitchen Chipotle Chili & Chicken in Pastry
Honorable Mentions
- Sarah Jewett - Ham & Salsa Salad
- Linda Elkins - Cold Pizza
- Christine Clark - All Season's Kitchen Mac-N-Cheese
Vermont Gourmet Garlic & Herb Chicken in Pastry
- Rhonda Miller
- 1st Place
- Serves 4
- Thaw time: 30 min.
- Prep. Time: 20min.
- Bake time: 25 min.
Ingredients
- 2 Boneless chicken breast halves(may substitute with beef, pork, seafood, or veggies)
- 1 TBS olive oil & garlic powder
- _ pkg. Pepperidge Farms Frozen Puffed Pastry Sheets
- 1 Egg
- 1 TBS water
- 3 TBS Vermont Gourmet Garlic & Herb Spread (Franklin Foods, Inc.)
Procedures
- Season chicken with salt & pepper, and garlic powder. Heat olive oil in skillet & brown meat. Cover & refrigerate 15 min. to 24 hours.
- Thaw pastry at room temperature 30 min.
- Mix egg and water
- Preheat oven to 400F.
- Unfold pastry on lightly flowered surface. Roll 14” square into 4 (7”) squares. Spread about 3 TBS Vermont Gourmet Garlic & Herb Spread out from center of each square up to about _ inch from each edge of the square. Place sliced chicken in center of each square. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken & seal edges.
- Place seam side down on baking sheet. Brush with egg mixture. Bake 25 min. or until golden brown.
(Leftover cooked turkey can also be used instead of cooking chicken or other filling in olive oil). A great way to use up that holiday turkey.
Enjoy!
Hahn's Grandma Fortin's Delite in the Pan
- Submitted by: Melissa S Rocheleau
- 2nd Place
Ingredients
- 1 _ cups Chocolate Graham Cracker Crumbs
- _ cup sugar
- _ cup ( _ stick) butter or margarine, melted
- 1 package (8 ounces) Hahn’s Yogurt Cream Cheese
- 1 cup confectioners’ sugar
- 1 container (8 ounces) frozen whipped topping, thawed
- 4 cups milk
- 1 box instant vanilla pudding
- 1 box instant chocolate pudding
- Shredded chocolate
Procedures
- Preheat oven to 375 degrees. Mix all ingredients until well blended. Press firmly on bottom of the pan. Bake 8 minutes or until lightly browned; cool completely.
- In a bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
- Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with shredded chocolate.
- Scoop into bowl and ENJOY!!
All Season's Kitchen Chipotle Chili Salsa In Pastry
- Rhonda Miller
- 3rd Place
- Serves 4
- Thaw time: 30 min.
- Prep. Time: 20min.
- Bake time: 25 min.
Ingredients
- 2 Boneless chicken breast halves(may substitute with beef, pork, seafood, or veggies)
- 1 TBS olive oil & garlic powder
- _ pkg. Pepperidge Farms Frozen Puffed Pastry Sheets
- 1 Egg
- 1 TBS water
- 3 TBS All Season’s Kitchen Chipotle Chili Salsa Dip (Franklin Foods, Inc.)
Procedures
- Season chicken with salt & pepper, and garlic powder. Heat olive oil in skillet & brown meat. Cover & refrigerate 15 min. to 24 hours.
- Thaw pastry at room temperature 30 min.
- Mix egg and water
- Preheat oven to 400F.
- Unfold pastry on lightly flowered surface. Roll 14” square into 4 (7”) squares. Spread about 3 TBS Vermont Gourmet Garlic & Herb Spread out from center of each square up to about _ inch from each edge of the square. Place sliced cooked chicken in center of each square. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken & seal edges.
- Place seam side down on baking sheet. Brush with egg mixture. Bake 25 min. or until golden brown.
(Leftover cooked turkey can also be used instead of cooking chicken or other filling in olive oil). A great way to use up that holiday turkey.
Enjoy!
Ham & Salsa Salad
- Sarah Jewett
- Honorable Mention
Ingredients
- 1-7oz. Package Shells
- _ Cup Mayo
- _ Cup ASK Roasted Garlic Salsa Cream Cheese
- 1 _ Tsp. Prepared mustard
- _ Tsp. Celery seed
- 1 _ Cup fully cooked diced ham
- 1 _ Cup celery, sliced
- 1 Medium pepper, chopped
- _ Cup tomato, chopped
- 2 Tbsp. Onion, chopped
- 2 Tbsp. Fresh parsley, minced
Procedures
- Cook pasta, drain, and rinse.
- In a large bowl, stir in mayo, salsa, mustard, celery.
- Cover and refrigerate.
- Just before serving, stir in remaining ingredients.
Cold Pizza
- Linda Elkins
- Honorable Mention
Ingredients
- 2 Pk. Crescent Rolls
- 1 Cup of Mayo
- 8 oz. (ASK) Plain Cream Cheese
- 1 Tsp. Dill weed
Procedures
- Unroll crescent roll press ends together and bake on a cookie sheet until light brown.
- Set aside and let cool.
- Mix mayo, cream cheese, and dill weed in bowl and spread on cooled crescent rolls.
- Top with your favorite chopped veggies and shredded cheese.
All Season's Kitchen Garlic Salsa Mac-N-Cheese
- Christine Clark
- Honorable Mention
Ingredients
- 1- 1 LB Package of Macaroni Shells Pasta
- 2 – Tbsp. Butter
- 1— Cup Milk
- 1—28 oz. All Season’s Kitchen Roasted Garlic Salsa Cream Cheese
- 1 Sleeve—Crackers of your choice
Procedures
- Cook Macaroni.
- Slowly warm milk and cream cheese.
- Combine Macaroni and Milk/Cream Cheese mixture in oven safe bowl.
- Crush and sprinkle crackers on top.
- Slice butter thinly and place on top.
- Bake at 350 degrees for 20 minutes.
- Serve.
More Employee Recipes
We love to cook and experiment at home with our products...here are some of our employees' personal favorites!
Bon appetit from your friends at Franklin!
Chocolate Peanut Butter Cheesecake Bars
A favorite of Linda Elkins, and winner of a BLUE RIBBON in our Employee cook off!
- 2 1/2 cups graham cracker crumbs
- 3/4 cup (1 1/2 sticks) butter, melted
- 3/4 cup granulated sugar, divided
- 1 2/3 cups (10 oz) Milk Chocolate & Peanut Butter Morsels (divided)
- 2-8 oz bars of Hahn's Heavenly Plain Yogurt Cream Cheese, softened
- 1/4 cup all purpose flour
- 1 tablespoon vanilla
- 4 large eggs
Preheat oven to 325 F.
Mix crumbs, butter and 1/4 cup sugar. Remove 1 cup of the mixture and set aside for later. Press remaining mixture onto the bottom of an ungreased 13 x 9 inch baking pan. Sprinkle 3/4 cups of the morsels over the crust.
Using a mixer, beat the cream cheese, remaining sugar, flour and vanilla in a large bowl until creamy. Continue to beat, adding eggs one at a time. When completely mixed and smooth, pour into the pan over the other ingredients. Sprinkle on remaining crumb topping and morsels.Bake until set (25 - 35 minutes) and set on wire rack. Cool in pan, then refrigerate until firm. Cut into bars, made about 24.
Caramel Fruit Dip
A favorite of Sarah Jewett, and winner of second place in our Employee cook off!
- 2-8 oz bars of Hahn's Heavenly Plain Cream Cheese, softened
- 1 cup packed brown sugar
- 1/2 cup caramel ice cream topping
- Assorted fresh fruit
In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Add caramel topping, beat until blended. Serve with fruit. Refrigerate leftovers. Yield: 3 cups
Pineapple Pie
A favorite of Sarah Jewett, and winner of third place in our Employee cook off!
- Pastry for 1 crust 9 inch pie
- 1/3 cup sugar
- 1 tablespoon corn starch
- 1-8 1/4 oz can crushed pineapple, undrained
- - - - - -
- 1-8 oz bar of Hahn's Heavenly Plain Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp salt
- 2 eggs
- 1/2 cup milk
- 1/2 tsp vanilla
- 1/4 cup chopped pecans
On a lightly floured surface, roll pastry to a 12 inch circle and place in a 9 inch pie plate (a store bought crust works great too, just place into pie plate). Turn edge and flute. Combine sugar and cornstarch in a saucepan, stir in the pineapple. Cook, stirring constantly until the mixture is clear and thickened. Cool, then spread into bottom of the pastry shell.
Combine cream cheese, sugar and salt, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla. Pour over pineapple mixture;sprinkle with pecans. Bake at 350 F for 35 minutes. Cool. Garnish with halved pineapple rings and maraschino cherries. Yield: 8 servings
Peaches and Cream Cheese Pie
A favorite of Linda Elkins
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-3.9 oz vanilla pudding (not instant)
- 3 tablespoons butter, softened
- 1 egg
- 1/2 cup milk
- 1-3/4 cups sliced canned peaches, drained, juice reserved
- 1 8 oz bar of Hahn's Cream Cheese, softened
- 1/2 cup sugar
- 3 tablespoons reserved peach juice
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Preheat oven to 350. Grease pie plate. Combine first 7 ingredients in a medium bowl. Mix with electric mixer on medium speed, 2 minutes. Pour into prepared pie plate. Place peaches over batter. In separate bowl, combine cream cheese, 1/2 cup sugar and 3 tablespoons reserved peach juice. Mix on medium speed, 2 minutes. Pour over peaches. Combine remaining sugar and cinnamon and sprinkle over top of pie. Bake 30 to 35 minutes.
Garlic & Herb Mac "N" Cheese
A favorite of Heidi Hart
- 1 16 oz box of macaroni
- 2 - 8 oz bars of Hunter's Sharp Cheese
- 2 - 9 oz Vermont Gourmet Garlic & Herb Spread
- 1 1/2 cup milk
- Salt & pepper to taste
Cook Macaroni as directed, drain. In large saucepan, add Vermont Gourmet Garlic & Herb Spread, milk, cheese (cubed), salt and pepper to taste. Heat on low. Stir occasionally. Heat until cheese starts to melt. Mix in macaroni and pour into ungreased 13x9x2 baking dish. Bake at 350 F for 45 minutes or until golden brown. Serve & enjoy!
Crab Hor D'Oueuvre
A favorite of Darrell Clark
- 1-12 oz package of mushrooms
- 1-6 oz package of crabmeat, drained
- 2 tablespoons butter
- 1/4 cup plain breadcrumbs
- Salt & pepper to taste
- 3/4 cup Vermont Gourmet Garlic & Herb Cream Cheese Spread
- 1/8 teaspoon cayenne pepper
- 1 package pre made pastry shells
- 1 cup shredded mozzarella cheese
Saute mushrooms in butter, seasoning with salt and pepper. Do not overcook. Drain all liquid from the mushrooms. Combine mushrooms, crabmeat, bread crumbs, Vermont Gourmet Garlic & Herb Spread and cayenne in a bowl. Scoop the mixture into the pre made pastry shells. Top with mozzarella cheese. Bake at 375 F for 5 minutes - just until cheese is melted.
Salsa Wraps
A favorite of Heidi Hart
- 1-20 oz All Season's Kitchen Roasted Garlic Salsa Cream Cheese (can also substitute All Season's Kitchen Salsa or Chipotle Chile)
- 1 8 count package of Flour Tortillas
- 1 16 oz jar of salsa
Spread All Season's Kitchen Roasted Garlic Salsa Cream Cheese over tortillas. Sprinkle a little salsa on with spoon. Roll up tortilla and cut into 1 inch pieces. Pin with toothpick and serve.
Pearl Onion Broccoli Bake
A favorite of Sarah Jewett
- 4-8 oz packages frozen broccoli cuts
- 4 cups frozen pearl onions
- 1/2 cup butler, dived
- 1/4 cup flou3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk
- 6 oz Hahn's Heavenly Plain Cream Cheese, cubed
- 2 cups soft bread crumbs
- 1 cup shredded cheddar cheese
In a large saucepan, cook broccoli in 1 inch of water until almost tender, drain. Cook pearl onion in 1 inch of water until almost tender, drain.
In a large saucepan, melt 1/4 cup butter, then stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil, stirring until thickened (1 to 2 minutes). Reduce heat and stir in Hahn's Cream Cheese until smooth and blended.
Place the broccoli and pearl onions in a greased 13x9x2 baking dish. Add sauce and gently stir to coat. Melt the remaining butter and toss with bread crumbs. Sprinkle crumbs and cheese over vegetables. Bake, uncovered, at 350 F for 25-30 minutes or until topping is golden brown.
Pumpkin Squares
A favorite of Celeste Malin
- 1 cup oil
- 2 cups pumpkin
- 2 cups sugar
- 4 eggs
- 1 cup pecans (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 cups flour
- 1 teaspoon ginger
Mix all ingredients together. Pour into greased and floured 9x13 pan. Bate at 350 F for 40 minutes. Test with toothpick.
FROSTING
- 1/2 stick butter or margarine
- 3 oz Hahn's Heavenly Plain Cream Cheese, softened
- 1/2 box powdered sugar
- 1 teaspoon vanilla
Whip all ingredients together. Frost cooled pumpkin squares.
Chocolate Covered Cream Cheese Balls
A favorite of Darrell Clark
- 1 package plain gelatin
- 1 cup boiling water
- 2-7 oz tubs of Hahn's Yogurt Cream Cheese (any flavor, we like strawberry the best)
- 1/2 cup sugar
- Milk or semi-sweet chocolate
Combine gelatin and sugar, stir in boiling water. Mix until dissolved. Beat Hahn's Yogurt Cream Cheese until smooth. Slowly beat in gelatin mixture. Pour into semi-circle molds and let set into refrigerator until firm.
Remove from molds and place flat side down on wax paper covered cookie sheet. Place in freezer for 1 to 2 hours. Meld chocolate with double boiler or use microwave. Pour chocolate over frozen cream cheese balls. Let cool in refrigerator. Serve.
Peanut Butter Pie
A favorite of Lisa Couture
- 1 graham cracker pie crust
- 1/3 cup Hahn's Heavenly Plain Cream Cheese, softened
- 3/4 cup whipped topping
- 1/2 cup peanut butter
- 1 cup powdered sugar
- 1 package chocolate flavored instant pudding
- Milk to prepare pudding
Cream together Hahn's Heavenly Plain Cream Cheese, peanut butter and powdered sugar. Fold in whipped topping. Pour into pie shell. Prepare pudding according to package directions and pour over cheese mixture. Refrigerate.
Note: You can add some salted peanuts on top of pie if desired or for garnish.
Creamy Gourmet Garlic & Herb Potato Casserole
A favorite of Herve Airoldi
- 2-9 oz Vermont Gourmet Garlic & Herb Spread, softened
- 1 large onion, peeled & thinly sliced
- 1/2 cup skim milk
- 1/2 cup flour
- 1/4 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 pound cubed ham
- 3 pounds potatoes, peeled & thinly sliced
11x9 pan, prep time 15 minutes
Combine all ingredients in the pan and stir until well mixed. Bake at 350 F for 1 hour and 20 minutes.
Hahn's Ham Rolls
A favorite of Heidi Hart
- 1/2 pound of your favorite ham, sliced
- 1 to 2 - 7 oz tubs Hahn's Onion & Chive Yogurt Cream Cheese
Spread Hahn's Onion & Chive Yogurt Cream Cheese over a piece of ham. Roll up and cut into slices. Pin with toothpick and serve.
Hahn's Stuffed Pears
A favorite of Darrell Clark
- 1 package gelatin
- 2-7 oz tubs Hahn's Yogurt Cream Cheese, strawberry or other flavor
- 6 pears
- 1 cup boiling water
- 1 package baking raisins
- 1/4 teaspoon cinnamon
- 1/2 cup sugar
- 1 package phyllo dough
- butter flavored cooking spray
- 1 package sugar cookies
- fruit or preserves to garnish
Peal pears leaving stem in place. Cut 1/4 inch off bottom of each pear. Use mellon baller to remove center of pear from bottom to approximately 3/4 pear deep. Mix sugar and cinnamon and rub onto each pear. Wrap each pear in aluminum foil Bake on 350 for approximately 30 minutes or until fork an pierce pear easily. Let cool completely.
Combine gelatin and sugar. Add boiling water and mix until dissolved. Beat Hahn's Yogurt Cream Cheese until smooth. slowly beat in mixture. Let set in refrigerator until firm.
Prepare 4 sheets (6"x6") of Phyllo dough. Working quickly, spray each well with cooking spray and sugar each. Place one sugar cookie in the center. Fill pear with Hahn's mixture adding some raising. Place the pear on cookie. Wrap dough up around pear and crimp with fingers next to stem.
Bake pears at 350 F until Phyllo dough is slightly golden brown on top. remove and serve warm. Garnish plates with strawberries or preserves and serve.
