Please enjoy the following recipes
with links to recipe sites.
Recipe of the Month
Cinnamon Splenda Pork Rinds
Melt 2 tablespoons of butter (not too hot)
Drizzle over 2 oz of Plain Pork Rinds
Sprinkle with 2 tsps cinnamon and 2 splenda packs.
Or dip in whipped cream made with splenda.
Submitted by Brenda
Party Dip Recipe
1 lb ground beef.
2 beef bullion cubes
1/4 cup of onions
4 tablespoons heavy whipping cream
8 oz sour cream
1 cup monterey jack/colby shredded
Brown beef and onion. Add sour cream, whipping cream, cheese and bullion. Pour mixture into a pan and bake at 375 for approximately 15 minutes. Serve with your favorite variety of Carolina Country Snacks' Pork Rinds .
Yields: 2 1/2 cups.
Pork Rind Pizza Crust
1 bag pork rinds, crushed
1/2 Cup shredded mozzarella cheese
1/4 Cup grated Parmesan cheese
3 eggs, beaten
Mix all the ingredients well. press into a nonstick sprayed pie
pan, going up the sides. Bake at 350�F for about 8 minutes.
Add your toppings, and then rebake until cheese and toppings are
hot. This recipe can easily be doubled to fit a pizza pan.
We suggest your use our
traditional pork rinds for this
Not French Toast
1/2 of a
3-oz. bag of unflavored pork rinds
1/4 cup heavy
egg nog extract [optional]
rinds up until they resemble bread crumbs (use your food processor
if you like - or put them in a Ziploc bag - air removed - and roll
them with a rolling pin.) Set aside.
well and then mix with remaining ingredients and beat again. Add
crushed pork rinds to the egg/cream mixture and allow to sit for
approximately 5 minutes. Mixture will thicken to a "gloppy"
phase during this time.
heat skillet or griddle with butter or oil, and when hot, fry
pancake style until golden brown on both sides. Serve with your
favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards,
If you don't
tell someone who eats them, they will never have a CLUE that these
little french toast pancakes are made with pork rinds. And
everyone loves 'em. Really. Yeah, really. Would I kid you?
Less than 1
carb per serving.
important that they be very well crushed - just one step above
dust. (Note: we recommend our Traditional Pork Rinds - Plain
Flavor for this recipe - check our store)
Also - remember to let it really get to
its "gloppy" phase and don't rush it. Plus, make sure
the skillet is hot before you start adding the mix - with just
enough oil to moisten bottom of pan but not enough to fry chicken
Lastly, while the egg nog extract is
optional, it really adds something. If you don't have any, we
suggest you substitute a vanilla, rather than just leaving it out.
Use the French toast recipe, just add 1
tbls of buttermilk powder (1 carb) and vanilla flavoring instead
of eggnog flavoring
and toppings recipes
suggest our traditional pork skins for breading since they are
lite and puffy. Crumble pork
rinds up until they resemble bread crumbs with your food processor
or put them in a Ziploc bag and roll
them with a rolling pin. For baking or broiling just roll the meat
in the crumbs. For a casserole topping just sprinkle on top of the
dish you are preparing. Another suggestion for a topping is
popcorn cracklins right out of the bag (use like canned onion
rings). If you are deep fat frying mix with egg and milk (I prefer
butter milk) until it reaches the consistency you desire. Use
pepper but no salt since the pork rinds are already salted. For
variations use our various flavors: sweet & mil BBQ pork
rinds, hot BBQ pork rinds,
salt & vinegar pork rinds or red pepper seasoned popcorn
We invite you to share your own special recipe with us.