Chocolate Macadamia Nut
Creme Brulce
Chocolate Raspberry
English Caramel
French Vanilla
Coconut Cream
Kahlua
Hazelnut Cream
Double Chocolate Cinnamon
Snickernutt
Streusel Delight
Southern Pecan
Sambuea Veinnesa Vanilla Almond
Vanilla Almond
Toasted Almond
Chocolate Caramel
Amaretto
Vanilla Praline

Breakfast Blend
Colombian
French Vanilla
English Caramel
Streusel Delight
Hazelnut Cream

Regular Blended Coffee

Cap Ranch Gourmet Blend
Colombian Supremo
Breakfast Blend
Guatemala Antigua
Dark French Roast
Kenya AA
Fancy Kona
Mocha Java
Sumtra
Jamacian Blue Mountain
La Manita Tarrazu Costa Rican

Watermelon Peach Mango
Decaf Watermelon Peach Mango
Orange Pekoe
Darjeeling Lingia
Apricot Mango
Earl Grey
English Breakfast
Orange Spice
Raspberry Strawberry
Passion Fruit Blend
Tropical Passion
Cinnamon
China Black
Jasmine
Chamomile (Herbal)

1. Saute onions and celery
2. In casserole dish combine all ingredients
3. Cook at 350 degrees for 1 hour or until thick
4. Feeds 16-18 people

Ingredients

2 1/2 Cups Cap Ranch Smoked Turkey (cut into small pieces)
2 Cups Cap Ranch Ham (cut into small pieces)
1 1/2 Cup Celery (diced)
1 Medium Onion (diced)
2 Tbsp Diced Pimentos
1 Can Cream of Mushroom Soup
1/2 Cup Grated Cheddar Cheese
8 Tbsp. Butter
8 Tbsp. Flour
3 1/2 Cups Milk
Salt & Pepper to Taste

1. Pour the corn and the chicken broth into the medium saucepan. Stir in the diced ham and bring to a simmer over medium heat, stirring occasionally, about 5 minutes.
2. Stir in the cream and heat through.
3. Ladle the soup into bowls and garnish with the chives.
4. Serves 6

If you have a leftover boiled potato, dice it up and add to this satisfying corn soup to make it even heartier.

2 Cans (17 oz) Cream Style Corn
2 Cans (14 1/2 oz Each) Chicken Broth
1 Cup Finely Diced Cap Ranch Smked Ham (About 1/4 Lb.)
1 Cup Heavy Cream
1/2 Cup Minced Fresh Chives

Smoked Chicken With Black-Eyed Peas & Raspberry Sauce

The juices from the Cap Ranch Smoked Chicken add wonderful flavor to the Black-Eyed peas in this recipe, and the tart-sweet raspberries provide a lovely conterpoint to the smokiness of the meat. Here’s a company meal you can put on the table in less than 10 minutes.

2 Cans (15 oz) Black-Eyed Peas
1 Whole Cap Ranch Smoked Chicken
1 Package (10 oz) Frozen Raspberries
1/4 Cup Red Wine
2 Cups Cap Ranch Ham (cut into small pieces)

1. Drain the black-eyed peas. Rinse & drain again. Place the peas in a shallow 3 to 4 quart microwave safe casserole dish.

2. Cut chicken into serving pieces and arrange them to top off the peas. Place in microwave and cook on medium-high (80%) power for about 5 minutes, until the peas and chicken are heated through.
3. Meanwhile, place the raspberries in a small saucepan, add the wine and heat gently, stirring occasionally. To serve, spoon the warm raspberry sauce over the chicken. Pass any extra sauce on the side.

sliced smoked Turkey Breast is perfect for fast feasts. This dinner is ready in minutes. Serve it with fresh pasta tossed with garlic butter!

1 lb Boneless Cap Ranch Smoked Turkey Breast Slices Ground Pepper
1/2 Cup Prepared Marinara Sauce or Extra-Chunky Spaghetti Sauce with Crushed Garlic
1 Package (8oz) Sliced Monterrey Jack Cheese
1/2 Cup Grated Parmesan Cheese

Preheat the broiler, season the turkey slices with pepper to taste.

1. Arrange the turkey slices on a broiler pan and broil 3 to 4 inches from the heat just until the Turkey begins to turn opaque. (About 2 to 3 minutes)
2. Remove the Turkey from the oven and spread some of the sauce over each slice. Cover with a slice of cheese. Sprinkle the Parmesan on top and return to the broiler until the cheese is melted, 1 to 2 minutes.