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Sweet potato grilled vegetable quesadilla


8-inch Flour Tortilla   1
Vegetable Oil   1 tbsp
Sour Cream   1 tbsp
Prepared Salsa   1 tbsp
shredded Monterey Jack Cheese   .25 cup
mixed grilled Vegetables   .5 cup
McCain® Harvest Splendor®
Regular Stix
  2 oz.
Black Bean-Corn Salsa   .25 cup
Lime Sour Cream
(see "Dips" for recipe)
  .25 cup


1. Brush one 8-inch flour tortilla with 1 tablespoon of vegetable oil.
                  2. Place on work surface with oiled side face down.
                  3. Spread 2 tablespoons of sour cream onto the un-oiled side with the back of a spoon.
                  4. Spread 1 tablespoon prepared salsa onto the sour cream, and then sprinkle on 1/4 cup                  of Monterey Jack cheese.
                  5. Fill with grilled vegetables and transfer, open-faced, onto the grill.
                  6. Grill over medium heat until tortilla is slightly crispy and cheese has started to melt, then                  remove from heat.
                  7. Meanwhile, prepare regular stix according to package directions.
                  8. Add regular stix to one side of the quesadilla and fold in half.
                  9. Cut into thirds and serve with Black Bean-Corn Salsa and Lime Sour Cream.

Traditional Margherita Ultra Thin: Red sauce, thinly sliced Roma tomato, chopped basil, fresh mozzarella. Season with sea salt to taste.


Try VAP Ultra Thin Pizza Crust and fancy up your own pizza and toppings to make a "Signature Pizza"



Beer Cheese Fondue Dip


1  bottle DARK beer of choice

2.5 lbs. Kraft Velveeta Processed Cheese Mfg. code # 10021000633309

1  bag prepared PIONEER COUNTRY Skillet CREAM Gravy Mfg. code # 96115

16 oz.  Emmi Roth GRAND CRU Gruyere KING CUTS Mfg. # 02461


Prepare 1 bag of gravy to instructions, add cubed Velveeta, cubed Gruyere and beer.  Melt down, stir and hold in soup kettle.  May have to add more liquid if dip gets too thick. 

Vanilla Creme Brulee

1 quart Heavy cream

  • 1 Vanilla bean, split and scraped
  • 6 Egg yolks
  • 1/2 cup Jet Puffed Marshmallow Creme
  • Sugar for topping
  • Preheat oven to 325 degrees. Bring the cream, split vanilla bean, and vanilla seeds just to a boil in a pot over medium heat. Remove from heat and let stand for a few minutes.
  • In a mixing bowl, combine the egg yolks with marshmallow creme and beat until smooth.
  • Remove the split vanilla bean from the cream. Slowly incorporate the cream into the egg mixture while continually whisking.
  • Pour into 6 (8-ounce) ramekins and place them in a roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins, creating a water bath.
  • Bake for 45-50 minutes so that the crème brûlées are set but still a bit wobbly in the middle, and then remove them from the water bath. Refrigerate them for a few hours or overnight.
  • Before serving, sprinkle each ramekin with a thin layer of sugar and caramelize using either the oven broiler or kitchen blow torch. If broiling, keep an eye on them and rotate as necessary. You may also need to refrigerate them for a few hours in order to reset the crème brûlées.
  • Serve with fresh fruit, whipped cream, toasted marshmallows, or all of the above and enjoy!

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216 NE 40th St

Oklahoma City, Ok.   73105


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