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Panera Bread Recalls Cream Cheese Nationally Over Listeria Concerns

Photo: WikiCommons | Miosotis Jade

Patrons who purchase their cream cheese from Panera Bread may want to check their fridge quickly. Like, real quick.

Panera Bread announced that they’re issuing a voluntary nationwide recall of two cream cheese products sold in U.S. bakery locations.

The company discovered samples of a variety of 2 oz. cream cheese tested positive for presence of Listeria monocytogenes. According to the company, the products to be recalled are the 2 and 8 oz. cream cheese containers with the expiration date that’s on or before 4/2/18.

Here’s what they look like:

Cream cheese flavors include: Plain Cream Cheese, Reduced-Fat Cream Cheese, Reduced-Fat Chive & Onion Cream Cheese, Reduced-Fat Honey Walnut Cream Cheese, and Reduced-Fat Wild Blueberry Cream Cheese.

Blaine Hurst, Panera’s President and CEO, said in the statement:

“The safety of our guests and associates is paramount, therefore we are recalling all cream cheese products sold in the US with an active shelf life. We have likewise ceased all manufacturing in the associated cream cheese facility.”

He added:

“Only one variety of 2-oz cream cheese from a single day yielded the positive result. Our intent is to go above and beyond for our guests. You should expect nothing less from Panera.”

Listeria can cause infection and illness in small children, the elderly, and those with weakened immune systems. Sometimes, this could be fatal. Luckily, Panera caught this early on and preemptively issued the recall.

Anyone who bought these cream cheese products are advised to chuck them out immediately and visit for a full refund.


Stuffed Bagels Are A Thing And Make For A Clutch Holiday Snack

The holidays can be a stressful time, especially if you’re hosting a party for your friends or family.

You have to think about the food and drink preparations, the music playlist, and even all the decorations to make your home festive and joyful. Frankly, you’ll take any kind of help you can get, even if it comes in the form of packaged foods. There’s no shame in it – prepackaged foods that look and taste good is a win-win for the host and guests.

So why not just knock it out the ballpark with something you already know everybody will enjoy? Carbs and cheese.

Nancy’s Petite Stuffed Bagels just launched something to handle both: bite-sized bagels that come in four flavors of Original for those who love the classics, Jalapeño for folks that like a little kick, Apple Cinnamon for those who want to get really festive, and Pumpkin for those who aren’t afraid to be a little basic.

And, technically, since you do have to heat them up in your own kitchen oven or microwave, it wouldn’t be a complete lie to say they’re homemeade.. but that’s beside the point.

The most important part is now that you’re no longer a stressed and frenzied party planner, but the hostess with the mostest instead.

#foodbeast Brand Cravings Features FOODBEAST Products Recipes SPONSORED Video

This 5 Pound Jalapeño Popper Bacon Cheeseburger Meat Log Is A BBQ Marvel

Football season in full swing, which means tailgating is back. We all know the key to an awesome tailgate party is – of course – barbecue. It’s always important to have a go-to tailgate barbecue recipe that’s not only easy to make, but also delicious.

This year, let Stubb’s Legendary Bar-B-Q Sauce be your coach in making one of the most unique barbecue bacon creations that’s sure to score points with the crowd, no matter what team you’re on.  

This Stubb’s-infused recipe is like a fusion between a giant jalapeño popper and a barbecue bacon cheeseburger that’ll tackle any hunger pangs in your belly and satisfy the most meat-centric appetites.  

The best part of this beautiful, barbecue, bacon-weaved amalgam of flavors is that you can make it at home, and once you get to your home team’s tailgating spot, simply brush it with a healthy layer of Stubb’s Original Bar-B-Q Sauce, and throw it on the grill for just over an hour.

Tell your friends to grab a bottle of Stubb’s– we’ll see you at the game.

Here’s the recipe play-by-play.

Prep Time: 15 minutes

Estimated Cook Time: 1 hour, 45 minutes

Rest Time: 15 minutes

Total Time: 2 hours, 15 minutes


3 lbs. ground pork sausage

1 package cream cheese

1 cup shredded cheddar cheese

1 package American cheese slices

3 packages bacon

1 onion, diced

2 jalapeños, diced

1 cup Stubb’s Original Bar-B-Q Sauce

Step 1

Dice one package of bacon and add to a medium-sized sauté pan over medium heat. Sauté bacon for 2-3 minutes, or until fully cooked. Remove bacon pieces from the pan, but keep fat.

Step 2

Add jalapeño and onion to the bacon fat. Season with salt & pepper and sauté until softened. Once fully cooked, remove to a large bowl. Add cream cheese and shredded cheese, and stir until combined. Place a layer of plastic wrap on a cutting board, spoon mixture onto the plastic wrap, and form into a log. Roll the log in plastic wrap and place in the fridge to cool.

Step 3

To start rolling the first layer of sausage, place another layer of plastic wrap on your cutting board. Spread about one third of your ground pork sausage into an even layer on the plastic wrap. Pull the cheese and sautéed mixture log filling out of the fridge and unwrap.

Step 4

Place the filling in the center of the sausage layer. Using the plastic wrap for support, pull one end of the sausage up and over the filling. Continue to roll the sausage around the filling until it is completely covered and press the seams together to create a seamless sausage barrier around the filling. Roll the log in plastic wrap and set aside.

Step 5

Start creating your second roll by placing another layer of plastic wrap on your cutting board. Spread the rest of your sausage into an even layer on the plastic wrap. Spoon a layer of Stubb’s Original Bar-B-Q Sauce all over the sausage. Sprinkle crispy bacon on top of the sauce, and then cover everything in a layer of American cheese.

Step 6

Unwrap the previous sausage log and place it in the center of this new sausage/bacon/cheese roll. Using the same technique as last time, roll it up so the bottom layer completely engulfs the existing log. Press the seams to close up any gaps and wrap the whole thing in plastic and set aside.

Step 7

Place another layer of plastic wrap on your cutting board, because it’s time to start building your bacon weave! First, lay down a layer of bacon strips side by side. Fold every other piece of bacon in half so they are half as long. Place an additional piece of bacon at the very edge of each of the folded pieces, perpendicular to the existing slices. Unfold the currently folded pieces over the perpendicular slice. Next, fold all of the bacon slices that weren’t folded previously. Repeat process.

Step 8

Once you’ve completed your bacon weave, unwrap the sausage log and set it in the center. Roll the weave around the sausage starting from one end and rolling toward the other so you end up with the bacon seam side down. Tuck in any loose bacon ends to create an impenetrable bacon shield and your log is ready for the grill.

Step 9

Set up your grill for indirect heat. Bring the temperature up to ~300 degrees. When you’re ready to cook, throw on some wood chips. Place the log in the indirect heat zone of your grill and close the lid. Use your vents to maintain a temperature of 300 degrees. Cook the meat on the grill for one hour, and then check the temperature of the internal layer of sausage every 15 minutes until you reach 150 degrees.

Step 10

Brush on a thick layer of Stubb’s Original Bar-B-Q Sauce. Let the log cook for another 15-20 minutes to bring the internal temp to 165 and set a beautiful glaze of Stubb’s on the outside. Watch carefully so the sauce doesn’t burn or char.  

Step 11

When the sausage is fully cooked and the Stubb’s Bar-B-Q glaze is thick and sticky, it’s time to pull your log off the grill. Set the fatty on a cutting board and let rest for 15 minutes. Then, slice the fatty as thick as you like and serve with Stubb’s Original Bar-B-Q sauce on the side.

Photos by Peter Pham

Created in partnership with Stubb’s


Beautiful Cross Sections Of Bagel Sandwiches Have Us Drooling For Breakfast


There’s so many beautiful things you can do with a simple bagel. Other than just smearing some cream cheese and throwing some salmon onto ours, we also like to make sandwiches out of them and bask in the beautiful results.

Because the bagels have more density than regular sandwich bread or a hamburger bun, it allows for much more beautiful layers that don’t get soggy. Since we’re suckers for such perfect cross sections, here are some of the most gorgeous shots of bagels we’ve seen so far.



A photo posted by @dennistheprescott on

A photo posted by Drool Club (@droolclub) on




A photo posted by getinmuhbelly_ (@getinmuhbelly_) on


A photo posted by Bons Plans Genève (@whatsthewave) on



A photo posted by Chubby Wayne (@kjp5887) on


A photo posted by Dani McGowan (@mermaid.waves) on


A photo posted by @dennistheprescott on


A photo posted by @foodie_for_you on


A photo posted by Meghan Spiro (@meghanspiro) on


A photo posted by Janey Schafer (@foodsofjane) on


A photo posted by @fastfit_free on



A photo posted by Pete (@pham_bot) on



A photo posted by KST (@annixontong) on



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A photo posted by Tyler Riehl (@tylllah) on


A photo posted by Drool Club (@droolclub) on


14 Food Facts You Only Think About In the Shower

We can all admit we have some of our most interesting thoughts while we’re in the shower. Some awesome Redditors had the good manners to share their musings about food.

A few just tell it like it is:



There were a few entrepreneurs…



…more people concerned about names…




…some inventors…


cream cheese

…and people asking the right questions.


pizza drones



Pumpkin-Stuffed Pretzel French Toast


Recipe: Spoon Fork Bacon


How to Make Cheesecake Ice Cream in a Graham Cracker Cone


There are few occasions where cheesecake isn’t welcome, except for when it’s summer and there’s ice cream. Even though it’s a cold dish, the fact is baked cream cheese can feel dense and sticky compared with sweet milk that actually melts. So let’s all take a moment to thank God that cheesecake ice cream exists.

In honor of the upcoming National Cheesecake Day, we decided to take the core elements of the two best dairy-based desserts known to man, mix ’em together, and scoop ’em atop a “waffle” bowl made from graham cracker crumbs. The result is something a bit thicker, tarter, and more solid than regular strawberry ice cream. Or if you’d like to think of it another way, melting strawberry cheesecake. Now you really can have your cake, and lick the crap out of it, too.





Strawberry Cheesecake Ice Cream

8 ounces cream cheese
1 cup strawberries
1 cup regular sugar
3/4 cup powdered sugar
1 cup sour cream
1 cup heavy cream
1/4 tablespoon vanilla extract
1 1/2 tablespoon lemon juice
1 large bowl
1 medium mixing bowl
electric mixer
food processor
bag of ice
kosher salt

Graham Cracker “Waffle” Bowl — adapted from Cupcake Project

2 egg whites
1/4 cup heavy cream
1/4 teaspoon salt
1/3 cup dark brown sugar
3 tablespoons sugar
2 teaspoons honey
5 tablespoons melted butter
1/3 cup graham cracker crumbs
2/3 cup baking flour
parchment paper
baking sheet
cupcake tin





Ice Cream

1. Combine strawberries and regular sugar in food processor and blend until liquid. Set aside.
2. Beat cream cheese in medium mixing bowl until smooth. Gradually add sugar while beating, then sour cream, then heavy cream. Finally add pinch of kosher salt, lemon juice, strawberry puree and beat until smooth and combined.
3. Fill large bowl with ice, then pour over with kosher salt. Place mixing bowl inside larger bowl, then freeze at least 5 hours or overnight. Remove every 30 – 45 minutes to beat with electric mixer until ice cream is frozen.

Waffle Bowls

4. Meanwhile, whisk egg whites and cream for graham cracker cone together in medium mixing bowl. Add salt, sugars, honey, and melted butter. Whisk together, then add graham cracker crumbs and flour. Whisk some more.
5. Preheat oven to 325 degrees Fahrenheit. Lay out sheet of parchment paper atop baking sheet and drop spoonfuls of batter into 6 inch circles, spreading them smooth and flat. Bake 8 – 10 minutes, until edges of the circles, but not the centers, are browned. Prep bottoms of cupcake tin with PAM spray or vegetable oil.
6. After 8 – 10 minutes, remove circles from oven and, moving quickly, place atop bottoms of cupcake tins, pressing gently to shape. (Warning: circles may be hot. Wear gloves or use a spoon if necessary.) Return to oven to bake an additional 10 – 15 minutes, then remove bowls from oven and set aside.

7. Place ice cream in refrigerator half an hour before serving.



Red Velvet Fried Chicken and Cream Cheese Mashed Potatoes


Recipe: scoochmaroo