Weekly Ad Recipe – Citrus Cocktail Smokies

Weekly Ad Recipe Citrus Cocktail Smokies www.cobornsblog.com

Get ready for the big game by preparing this cocktail smokies recipe. Instead of using BBQ sauce, change it up with a sweet and savory sauce. The pineapple juice and soy sauce give this recipe a whole new yummy twist! Enjoy….I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Citrus Cocktail Smokies
  • 1 Cup Packed Brown Sugar
  • 3 Tbsp Flour
  • 2 tsp. Ground Mustard
  • 1 Cup Pineapple Juice
  • ½ Cup White Vinegar
  • 1½ tsp. Soy Sauce
  • 2 Lbs. Cocktail Smokies
  1. In a large saucepan, combine sugar, flour and mustard.
  2. Gradually stir in pineapple juice, vinegar and soy sauce.
  3. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  4. Add sausages, stir to coat.
  5. Cook, uncovered, for 5 minutes longer or until heated through.
  6. Serve warm.


Ultimate Baked Beans Featuring: Four Brothers Bacon


It’s almost football season, which means back to school, cooler weather, shorter days, and of course tailgating get-togethers. Be the host (or guest) with the most this fall with this wonderful baked beans recipe. This side dish takes a fun spin on a traditional in-the-can baked beans recipe, but it is almost just as simple!

To begin, I purchased one 12 oz. pack of Four Brothers smoked bacon along with my other http://cobornsblog.com/2015/08/30/ultimate-baked-beans-featuring-four-brothers-bacon/subheadercoborns-2/ingredients. I cooked and prepared the bacon to my liking and prepped all of my other ingredients by measuring out the correct amounts. Once my sauces were measured and my onions were chopped I emptied the 2 cans of Bush’s Baked Beans into the slow cooker and then added in the ketchup, mustard, barbecue sauce and brown sugar.

Next I chopped up the bacon into pieces. Instead of chopping the bacon pieces up with a knife, I opted to use a heavy-duty kitchen scissors. I found this to be easier because the grease from the bacon can make cutting bacon a little tricky and it was also a quicker option. Once the bacon is added, simply stir the ingredients thoroughly together in the slow cooker and heat on high for about 30 minutes or until cooked throughout. You can then reduce the heat to low or warm.

This dish is great and is made so simple because it can be prepared in a slow cooker with very little maintenance. I personally love anything that has been prepared in a slow cooker, and it’s even easier way to haul this side dish to a tailgating party and to keep it warm prior to it being served. However, this dish can also be prepared by cooking it in the oven in a large oven safe dish. Simply bake it in a 400°F oven for 30 minutes, or until warmed throughout.

Kids and adults alike will love this recipe- who could resist barbecue sauce and bacon? And now you have a fun and tasty alternative to an age-old side dish.

I hope you were fond of this fun recipe and that your transition from summer to fall is a smooth one! Enjoy!


Ultimate Baked Beans Featuring: Four Brothers Bacon
  • 12 Oz. Package Four Brothers Bacon, cooked and chopped
  • ½ Cup Ketchup
  • ½ Cup Mustard
  • 2 – 28 Oz. Cans Baked Beans
  • 1 Small Sweet Onion, chopped
  • 1 Cup Barbeque Sauce
  • ½ Cup Brown Sugar
  1. Combine all ingredients in slow cooker and stir.
  2. Cook in slow cooker on high for about 30 minutes or until cooked throughout.
  3. Reduce heat to low or warm, while serving.
Alternate cooking method:
Preheat oven to 400°F.
Combine all ingredients in a large oven safe dish and stir.
Bake in 400°F oven for 30 minutes or until cooked throughout.


Weekly Ad Recipe – Salmon With Peach Mango Salsa

Weekly Ad Recipe - Salmon With Peach Mango Salsa www.cobornsblog.com

I get so excited when someone shares a recipe with me and the recipe turns out to be one of the best I’ve ever had. A customer shared this recipe with me when I was in the store last week and I can’t thank her enough. This salmon recipe will send you to the moon and back. The combination of brown sugar over the salmon topped off with a fantastic fresh and sweet salsa was so yummy that I can’t wait to have it again. Enjoy….I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Salmon With Peach Mango Salsa
Serves: 6
  • ¼ Cup Lime Juice
  • 1 T. Honey
  • ¼ tsp. Salt
  • 1 Cup Fresh Mango, chopped
  • 2 Cups Peaches, peeled and chopped
  • ¼ Cup Fresh Cilantro, chopped
  • 1 T. Bell Pepper, finely chopped
  • 1 Untreated Cedar Plank 16x6x2 Inches
  • 2 Lbs. Salmon
  • ¼ Cup Packed Brown Sugar
  1. In medium bowl, mix lime juice, honey, salt, mango, peaches, cilantro and pepper together.
  2. Cover and refrigerate for at least 1 hour.
  3. Meanwhile, soak cedar plank in water at least 1 hour.
  4. Heat coals or gas grill for direct heat.
  5. Place salmon, skin side down, on cedar plank.
  6. Make diagonal cuts in salmon every 2 inches, without cutting through the skin.
  7. Rub brown sugar over salmon.
  8. Place cedar plank with salmon on grill.
  9. When cedar plank begins to smoke, cover grill.
  10. Cover and grill salmon over medium heat 30 to 35 minutes until internal temperature of fish reaches at least 145 degrees.
  11. Remove salmon from plank, using large spatula.
  12. Serve with salsa.


Weekly Ad Recipe – Glazed Carrots

Weekly Ad Recipe - Glazed Carrots www.cobornsblog.com

What a great side dish for any entree. Quick and very easy to make. The glaze puts a nice shine on the carrots and is very tasty. Enjoy….I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Glazed Carrots
Serves: 6
  • 1 Lb. Carrots, ready-to-eat, sliced
  • ⅓ Cup Brown Sugar, packed
  • 2 T. Butter or Margarine
  • ½ tsp. Salt
  • ½ tsp. Orange Peel, grated
  1. In 2-quart saucepan, heat 1” water to boiling.
  2. Add carrots.
  3. Heat to boiling; reduce heat.
  4. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
  5. In 12” skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
  6. Stir in carrots.
  7. Reduce heat to low.
  8. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.