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All About the Turkey

All About the Turkey
At Yoder's, we carry All Natural, non-injected Fresh Turkeys. We get several large shipments a couple of weeks before Thanksgiving and we flash freeze them to preserve all the natural goodness. This means your turkey will be partially frozen when you pick it up.
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Ingredients
  1. **Note: We strongly recommend using a cooking bag and following the directions on the box. It is the only way we as a family cook our own turkeys.**
Instructions
  1. Allow 1 day of thawing, in the refrigerator, for each 4 pounds of turkey. Once thawed, a turkey may remain in the refrigerator for 4 days before cooking. Use the roasting chart as a guide; it doesn't necessarily determine doneness. The best test for doneness is the temperature of the meat. A turkey is done when the thigh meat reaches an internal temperature of 170 degrees. Insert an oven-safe meat thermometer into the thigh area, making sure the thermometer is not touching the bone. Roast the turkey at 350 degrees.
  2. Size & Time (unstuffed) **for stuffed turkeys increase time by 15-45 minutes
  3. 8-12 lbs. for 2-3/4 to 3 hours
  4. 12-14 lbs. for 3 to 3-3/4 hours **our Smoked Turkeys are not fully cooked so the cooking times are close to the same
  5. 14-18 lbs. for 3-3/4 to 4-1/4 hours
  6. 18-20 lbs. for 4-1/4 to 4-1/2 hours
  7. 20-24 lbs. for 4-1/2 to 5 hours
Notes
  1. We take some of these same All Natural Turkeys and smoke them in our smokehouses using hickory wood chips to give them incredible flavor. These Smoked Turkeys are a personal family favorite and once you've had one, you are unlikely to go back to the non-smoked ones!
  2. Let the turkey sit for around 10 minutes before carving. This allows the juices to soak up and settle instead of letting them seep out.
  3. So, how much turkey do you need? On average, plan for 3/4-1 pound per person. This will ensure you don't run out and maybe leave some to try out those yummy leftover turkey recipes you've seen!
Yoder's Meat & Cheese http://yodersmeatandcheese.com/

Poppy Seed Ham Sandwiches

Poppy Seed Ham Sandwiches
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Ingredients
  1. 1 stick melted butter (8 Tbs)
  2. 2 tsp Worcestershire
  3. 2 tsp poppyseeds
  4. 3 Tbs Dijon mustard
  5. A dash of onion powder
Instructions
  1. Mix all together and spread 1/2-3/4 of it on inside of King's Hawaiian rolls 12pk
  2. Use 1 1/2# or approx. 24 thin slices of Yoder's smoked ham; put two pieces of folded up ham on each sandwich
  3. Top with 9 slices of Pearl Valley Lacey Baby Swiss or cheese of your choice
  4. Put rest of sauce on top of buns; cover with foil
  5. Bake at 350 for approx. 20 minutes
Yoder's Meat & Cheese http://yodersmeatandcheese.com/

All Recipes

Buffalo Chicken Hot Dip

Buffalo Chicken Hot Dip
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Ingredients
  1. 8 oz. Cream Cheese, cubed
  2. 1 1/2 cups Chicken, cooked and chopped
  3. 1/2 cup Ranch Dressing
  4. 1/2 cup Buffalo Wing Sauce of choice
Instructions
  1. Mix all ingredients.
  2. Microwave until all melted or put in crockpot on low for a couple hours.
Notes
  1. Can be easily doubled or triple for large groups.
  2. Don't have time to cook chicken? Use our all natural, canned chicken!
Yoder's Meat & Cheese http://yodersmeatandcheese.com/

BLT Hot Bites

BLT Hot Bites
Possibly the single most delicious hors d'oeuvre ever!
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Ingredients
  1. 1 Wind & Willow BLT Cheeseball Mix
  2. 8 oz. cream cheese
  3. 4 Tb. butter
  4. 4 slices white sandwich bread
  5. 1/2 pound of Yoder's Hickory Smoked Bacon
Instructions
  1. Pre-heat oven to 425. Combine BLT mix with the cream cheese and butter. Trim the crusts of slices of bread. Cut into 3-4 equal strips. Spread each strip with mixture and sprinkle with Herb & Tomato topping. Roll up from the short end of the strip. Wrap with 1/2 strip of bacon and secure with toothpick. Bake for approximately 10 minutes or until bacon is done. Your guests with fight for the last bite!
Adapted from Wind & Willow
Adapted from Wind & Willow
Yoder's Meat & Cheese http://yodersmeatandcheese.com/

Homestyle Chicken Pot Pie – W&W

Homestyle Chicken Pot Pie - W&W
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Ingredients
  1. 1 Wind & Willow Homestyle or Baked Potato Soup Mix
  2. 16 oz Bag of frozen vegetables
  3. 14 oz can of diced potatoes
  4. 6 cups water
  5. 1 refrigerated pie crust - check out ours in the frozen section from Country Lane Bakery
  6. 3 cups Chicken, cooked and cut into bite size pieces - or use Yoder's Canned Chicken
Instructions
  1. Preheat oven to 350 degrees. Combine soup mix with water; bring to a boil and reduce to a simmer. Add potatoes, vegetables, and chicken. Simmer for 15 minutes stirring frequently; Pour mixture into a 9x13" baking dish. Cover with pie crust and bake approximately 20 minutes or until crust is golden brown. Let rest 10 minutes. Serve!
Options
  1. -Use your own fresh veggies instead of frozen. Stir in 1 cup shredded cheddar cheese just before adding mixture to baking dish.
  2. -Instead of a 9x13" baking dish, use 6 smaller baking dishes for individual pot pies!
Adapted from Wind & Willow
Adapted from Wind & Willow
Yoder's Meat & Cheese http://yodersmeatandcheese.com/

Mock Champagne

Mock Champagne
Delicious non-alcoholic alternative for your New Year's toast!
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Ingredients
  1. 2 Liter bottle of chilled Ginger Ale
  2. 1/2 can frozen White Grape Juice Concentrate, thawed
  3. small container of Raspberries
Instructions
  1. Stir together first two ingredients. Pour into fancy glasses and add a few raspberries. Voila!
Yoder's Meat & Cheese http://yodersmeatandcheese.com/

Cooking a Bone-In Ham

Cooking a Bone-In Ham
Our Whole, Bone-In, Hickory Smoked Hams are a holiday best seller. The flavor is phenomenal and once you've tried it, you will be a repeat customer.
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Ingredients
  1. **Also, note that we strongly recommend using a cooking bag and following the directions off of the box. We as a family almost always use one when we cook any meat entree.**
Instructions
  1. This guide does not necessarily determine doneness. The best test is the temperature of the meat. Insert a meat thermometer in the center of the meat without touching the bone. Make sure the ham reaches 160 degrees.
  2. Ham Size & Approx. Cooking Time
  3. 12-14 lbs. for 3-1/2 to 4-1/2 hours
  4. 14-16 lbs. for 4-1/2 to 5-1/2 hours
  5. 16-18 lbs. for 5-1/2 to 6 hours
  6. 18-20 lbs. for 6 to 6-1/2 hours
Notes
  1. Let the ham rest for around 10 minutes before carving to allow the juices to soak in and settle.
  2. What size do I get? We figure around 1/2-3/4 pound per person to ensure you don't run out and possibly have left overs for delicious sandwiches.
Yoder's Meat & Cheese http://yodersmeatandcheese.com/

Prime Rib

Prime Rib
Your guide to serving up the best dish of the day! Our Prime Rib has been in high demand in recent years. It is a more expensive piece of meat but for smaller parties it is a special option. We carry it as Standing or Boneless and as Seasoned or Plain.
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Ingredients
  1. **Also, note that we strongly recommend using a cooking bag and following the directions off of the box. We as a family almost always use one when we cook any meat entree.**
Instructions
  1. This guide does not necessarily determine doneness. The best test is the temperature of the meat. Insert a meat thermometer in the center of the meat without touching the bone if there is one. Make sure the Prime Rib reaches 160 degrees for medium or 170 degrees for well done.
  2. Prime Rib Size & Approx. Cooking Time
  3. 4-6 lbs. for 1-3/4 to 4 hours
  4. 6-8 lbs. for 2-1/2 to 5-1/4 hours
Notes
  1. When the correct internal temperature is reached, pull it out of the oven and let it rest for a few minutes before slicing. This allows the juices to settle and soak in.
Yoder's Meat & Cheese http://yodersmeatandcheese.com/

Mocha Punch

Mocha Punch
Yields 1
Perfect party punch!
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Ingredients
  1. 1 1/2 quart water
  2. 1/2 cup instant chocolate drink mix
  3. 1/2 cup sugar
  4. 1/4 cup instant coffee granules
  5. 1/2 gallon vanilla ice cream
  6. 1/2 gallon chocolate ice cream
Instructions
  1. Boil water, remove from heat. Add drink mix, sugar and coffee. Stir until dissolved.
  2. Cover and refrigerate for 4 hours.
  3. Pour in punch bowl 30 minutes before serving.
  4. Add ice cream in spoonfuls; stir until partially melted.
  5. Garnish glasses with whipped cream and chocolate curls.
Yoder's Meat & Cheese http://yodersmeatandcheese.com/

Turkey Bake

Turkey Bake
Leftover turkey from Thanksgiving?
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Ingredients
  1. 1 Jalapeno Jack Cheeseball & Appetizer Mix
  2. 2 cups turkey
  3. 3 cups evaporated milk
  4. 22 oz can mexicorn
  5. 1 lb bow tie pasta
  6. 2 cups shredded Monteray Jack cheese
  7. 2 cups shredded Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees. Prepare 13 x 9 baking dish by spraying it with cooking spray. Cook pasta according to package directions and set aside. In a large nonstick skillet over medium heat, combine milk and Cheeseball Mix until well combined. Add turkey and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Remove from heat and stir in mexicorn. Add pasta to the meat mixture and mix well. Place half of the mixture in your baking dish and top with monterey jack cheese. Place the rest of the mixture on top of the monterey jack cheese. Bake covered for 25 minutes. Uncover and top with cheddar cheese and sprinkle with Topping packet. Return to oven until cheese is melted. Serve warm!
Tips
  1. - Serve with cilantro, avocado and sour cream!
  2. - Use a rotisserie chicken if you don't have any left over turkey
Yoder's Meat & Cheese http://yodersmeatandcheese.com/

Pumpkin Cappuccino

Pumpkin Cappuccino
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Ingredients
  1. 1 1/2 cups strong brewed coffee
  2. 4 cups milk
  3. 4 Tb. canned pumpkin
  4. 1 1/2 tsp pumpkin spice
  5. 1/4-1/2 cup granulated sugar
  6. 3 Tb. vanilla
Instructions
  1. Add first two ingredients to crockpot and place temperature setting on high.
  2. Whisk together the rest of ingredients and then add to crockpot. Cook for 2 hours.
  3. Garnish with whip cream and drizzled caramel.
Yoder's Meat & Cheese http://yodersmeatandcheese.com/

All About the Turkey

All About the Turkey
At Yoder's, we carry All Natural, non-injected Fresh Turkeys. We get several large shipments a couple of weeks before Thanksgiving and we flash freeze them to preserve all the natural goodness. This means your turkey will be partially frozen when you pick it up.
Write a review
Print
Ingredients
  1. **Note: We strongly recommend using a cooking bag and following the directions on the box. It is the only way we as a family cook our own turkeys.**
Instructions
  1. Allow 1 day of thawing, in the refrigerator, for each 4 pounds of turkey. Once thawed, a turkey may remain in the refrigerator for 4 days before cooking. Use the roasting chart as a guide; it doesn't necessarily determine doneness. The best test for doneness is the temperature of the meat. A turkey is done when the thigh meat reaches an internal temperature of 170 degrees. Insert an oven-safe meat thermometer into the thigh area, making sure the thermometer is not touching the bone. Roast the turkey at 350 degrees.
  2. Size & Time (unstuffed) **for stuffed turkeys increase time by 15-45 minutes
  3. 8-12 lbs. for 2-3/4 to 3 hours
  4. 12-14 lbs. for 3 to 3-3/4 hours **our Smoked Turkeys are not fully cooked so the cooking times are close to the same
  5. 14-18 lbs. for 3-3/4 to 4-1/4 hours
  6. 18-20 lbs. for 4-1/4 to 4-1/2 hours
  7. 20-24 lbs. for 4-1/2 to 5 hours
Notes
  1. We take some of these same All Natural Turkeys and smoke them in our smokehouses using hickory wood chips to give them incredible flavor. These Smoked Turkeys are a personal family favorite and once you've had one, you are unlikely to go back to the non-smoked ones!
  2. Let the turkey sit for around 10 minutes before carving. This allows the juices to soak up and settle instead of letting them seep out.
  3. So, how much turkey do you need? On average, plan for 3/4-1 pound per person. This will ensure you don't run out and maybe leave some to try out those yummy leftover turkey recipes you've seen!
Yoder's Meat & Cheese http://yodersmeatandcheese.com/