recipes

Kids 12 April 2019

Easter Eggs to Dye For

(Family Features) Create custom Easter egg colors you won't find in a kit. Use this guide, along with food color, vinegar and hot water, to make more than 40 different colors. For more Easter egg dyeing tips and inspiration, visit McCormick.com.

Source: McCormick

Breakfast & Brunch 11 April 2019

Wake Up Dinner

(Family Features) Who says waking up your taste buds only happens in the morning? The novelty of breakfast for dinner can be a lively change for the whole family. And when you give them the added kick of picante sauce, you can create hearty family meals with variety.

Cooking with Pace Picante sauce adds texture and zest to a surprising number of traditionally "breakfast-y" foods. These tips and recipes will add ease, taste and fun to the table in a fast and budget-friendly way.

Breakfast for Dinner Tips

Simple Supper Solution: Spoon scrambled eggs or egg whites onto a warmed whole wheat flour tortilla. Add cooked, crumbled bacon or diced turkey sausage, cheese and picante sauce. Fold the tortilla around the filling and you've got a fast and hearty dinner.

Hard-boiled Eggs Made Easy: To hard-cook eggs, place eggs in a saucepan (do not crowd) and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain, cover with cold water and let stand 5 minutes before peeling. This causes the egg to shrink away from the shell, making peeling a snap.

Morning Fun at Dinnertime: Invite the family to dress for dinner - in PJs, of course. Add fruit as a garnish to different foods. Use strawberries and bananas to make a friendly face next to crêpes. Cookie cutters aren't just for cookies - use them to cut an omelet or breakfast pizza into hearts, stars and other fun shapes.

Wake up to these and other recipes at pacefoods.com.

Ham Spinach Fiesta Crêpes

Makes: 8 servings (2 crêpes each)
Prep: 10 minutes
Chill: 30 minutes
Cook: 25 minutes

  • 1 1/2 cups nonfat milk
  • 1 1/3 cups all-purpose flour
  • 3 eggs
  • 1 package (15 ounces) frozen chopped spinach, thawed and well drained
  • 1 jar (16 ounces) Pace salsa con queso
  • 8 slices (1 ounce each) smoked fully-cooked ham
  • 1 cup Pace Picante sauce
  • 4 ounces shredded Cheddar cheese (about 1 cup)
  1. Place milk, flour and eggs into a blender. Cover and blend until mixture is smooth. Refrigerate for 30 minutes.
  2. Stir spinach and salsa con queso in a medium bowl.
  3. Pour about 3 tablespoons of batter into a hot, greased nonstick skillet or crêpe pan, swirling skillet to spread batter over bottom of skillet. Cook for 1 minute or until crêpe is golden on both sides. Remove crêpe from skillet. Repeat, making 16 crêpes in all and stacking cooked crêpes.
  4. Place 1/2 slice ham onto each crêpe. Top each with 3 tablespoons of spinach mixture. Roll up crêpes around filling. Place filled crêpes seam-side down into 2 (2-quart) shallow microwave-safe baking dishes. Top with picante sauce and cheese.
  5. Microwave, one dish at a time, on high for 2 minutes or until cheese is melted.

Tip: Chill time is important for this recipe, because it allows bubbles in batter to subside, which makes crêpes less likely to tear during cooking.

Tomato-Feta Frittata

Makes: 6 servings (1 wedge each)
Prep: 20 minutes
Bake: 40 minutes

  • 7 eggs
  • 1/2 cup water
  • 1 cup cooked regular long-grain white rice
  • 3 ounces crumbled feta cheese (about 3/4 cup)
  • 2 ounces shredded Cheddar cheese (about 1/2 cup)
  • 1/2 cup Pace Picante sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon dried oregano leaves, crushed
  • 3 Italian plum tomatoes, sliced
  1. Heat oven to 400°F. Heat greased, oven-safe 10-inch skillet in oven for 5 minutes.
  2. Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
  3. Bake for 40 minutes or until eggs are set. Cut frittata into 6 wedges.

Tip: You can use any type of cooked rice for this recipe. It's a great way to use up leftover rice from your take-out Chinese dinner.

Breakfast Pizza

Makes: 6 servings (1 slice each)
Prep: 20 minutes
Cook: 10 minutes
Bake: 5 minutes

  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped Canadian bacon
  • 1 (12-inch) prepared pizza crust
  • 8 eggs, beaten
  • 1/4 teaspoon ground black pepper
  • 3/4 cup Pace Picante sauce
  • 2 ounces shredded Cheddar cheese (about 1/2 cup)
  • 2 tablespoons chopped fresh cilantro leaves
  1. Heat oven to 400°F.
  2. Heat butter in a 10-inch skillet over medium heat. Add onion, pepper and bacon, and cook until vegetables are tender.
  3. Place pizza crust onto a pizza pan or baking sheet. Place in oven to warm.
  4. Stir eggs and black pepper into skillet. Cook and stir until eggs are set. Spoon egg mixture onto pizza crust. Top with picante sauce. Sprinkle with cheese.
  5. Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro. Cut pizza into 6 slices.

Fiesta Breakfast Casserole

Makes: 6 servings (about 1 1/2 cups each)
Prep: 15 minutes
Chill: 2 hours
Bake: 45 minutes

  • 1/2 pound bulk pork sausage
  • 12 slices Pepperidge Farm White Sandwich Bread, cut into cubes
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup Pace Picante sauce
  • 4 eggs
  • 3/4 cup milk
  1. Cook sausage in 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
  2. Spoon sausage into 2-quart shallow baking dish. Top with bread cubes and cheese. Beat picante sauce, eggs and milk in medium bowl with fork or whisk. Pour picante sauce mixture over bread mixture. Stir and press bread mixture into picante sauce mixture to coat. Cover and refrigerate 2 hours or overnight.
  3. Heat oven to 350°F. Uncover baking dish.
  4. Bake 45 minutes, or until knife inserted in center comes out clean.

Tip: Prepare dish the night before and pop into oven in the morning. It's great when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!

Source: Pace Foods

Breakfast & Brunch 11 April 2019

Put Breakfast on the Table All Day Long

(Family Features) While everyone knows that breakfast is the most important meal, eating the same dishes over and over again can turn the meal that fuels the rest of your day into a lackluster one at best. From pancakes and waffles to eggs on toast, even these tried-and-true classics can wear out their welcome on your kitchen table.

Mixing up your meals – and adding in breakfast favorites such as bacon – is the perfect way to make any dish better, no matter what time of day you choose to put breakfast on the table.

Full of flavor, Farmland Hickory Smoked Bacon is hand-trimmed, slow smoked and available in several varieties, so any meal from brunch to dinner can delight your taste buds.

Switch things up with a quick and easy breakfast pizza, or put a new twist on a traditional breakfast sandwich by replacing the standard biscuit or muffin that holds it all together with a doughnut – both recipes are sure to be a hit for breakfast, lunch, brunch or dinner.

For more ideas to put breakfast-inspired meals on the table all day long, bacon lovers can visit farmlandbaconclub.com to find original videos, contests, giveaways and extreme bacon recipes.

Bacon Doughnut Breakfast Sandwich

4 sandwiches

  • 4 slices Farmland Hickory Smoked Thick Cut Bacon
  • 1 teaspoon olive oil
  • 4 cups baby spinach (optional)
  • 1 tablespoon butter
  • 4 eggs
  • 4 glazed doughnuts
  • 4 slices real cheddar cheese
  1. Fry bacon for 10 minutes, until outside is crispy and brown.
  2. In large, deep skillet over medium-high heat, heat olive oil and saute spinach until wilted. Set aside.
  3. In another large skillet, melt butter over medium-high heat until melted. Carefully crack eggs into skillet and fry until yolk is done.
  4. Assemble sandwiches as follows: doughnut bottom, spinach, egg, slice of cheese, bacon, doughnut top.

Bacon and Egg Breakfast Pizza

Makes 1 pizza

  • 1 package (16 ounces) Farmland Hickory Smoked Bacon
  • 1 can (10 ounces) refrigerated pizza crust dough
  • 2 cups frozen hash brown potatoes with onions and peppers, partially thawed
  • 1/4 cup chopped green bell pepper
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Heat oven to 425° F.
  2. Cook bacon according to package directions; drain.
  3. Press crust into lightly greased 14-inch pizza pan, forming 1/2-inch rim. Bake 5 minutes.
  4. Arrange potatoes, bacon and green pepper over crust. Whisk together eggs, milk, salt and pepper; pour over pizza.
  5. Sprinkle with cheese. Bake for 11-13 minutes or until golden brown and eggs are set.

Source: Farmland Foods

Breakfast & Brunch 10 April 2019

8 Breakfasts with Protein to Power Your Morning

(Family Features) Make it easy to stick to your resolutions by starting every morning with a breakfast with more protein. Did you know the average breakfast bowl or plate contains on average only 13 grams of protein, yet some nutrition experts recommend getting 20-30 grams at each meal?

Spreading out your protein throughout the day (rather than in one large amount) can help optimize how your body uses it. That means getting enough protein at breakfast! A breakfast with enough protein can help you feel fuller longer so you’re more likely to stick to your healthy eating routine. One easy way to get eight grams of high-quality protein is to add milk to your breakfast routine – whether in a cup, bowl and in your favorite recipe, an 8-ounce glass of milk contains 8 grams of high-quality protein!

Here are eight delicious breakfast ideas with protein to kick-start your new year.

Savory Oatmeal with Sunny Side Up Egg + Bacon

Make your oatmeal with milk instead of water to add milk’s high-quality protein to your morning meal. This twist also adds the classic combo of bacon and eggs to shake up your morning routine – serving up a total of 25 grams of protein.

Grab-and-Go Mini Breakfast Casseroles with Cheddar and Spinach

Need a quick breakfast for busy mornings? These grab-and-go mini casseroles have a few simple ingredients, like lowfat milk, spinach and cheddar cheese – with a ton of palate payoff. Pair two mini casseroles with a cup of milk for 24 grams of protein.

Apple-Cinnamon Whole-Grain Pancake Muffins

Try this yummy twist on your morning go-to pancakes filled with delicious apple slices and cinnamon and made with 100% whole-grain pancake batter. Pair with an 8-ounce glass of milk to add an extra 8 grams of protein to the meal, for a total of 13 grams.

Spinach Mushroom Breakfast Crepes 

These savory crepes made with milk and filled with veggies and Swiss cheese for a delicious way to kick-start your day with 23 grams of protein.

Skillet Eggs and Polenta 

Breakfast takes a flavorful twist in this recipe that uses traditional Italian flavors of polenta and marinara to create a delicious dish. Pair with a glass of milk for 25 grams of protein.

Creamy Green Goddess Smoothie 

Lowfat milk and avocados make this smoothie extra creamy for 7 grams of protein per serving, and it’s packed with spinach, pineapple and bananas so it’s a choice you can feel good about.

Nutty Blueberry Quinoa Oatmeal 

Spice up your morning meal by adding quinoa and blueberries. Pair this dish with a glass of milk for 21 grams of protein power to start your day!  

Chicken Sausage Scramble

Sweet potatoes, lowfat milk and chicken sausage combine in this tasty egg scramble to give you a protein boost to start your morning right. Add a cup of milk for 22 grams of protein.

For more recipes, visit MilkLife.com or check out Pinterest.

Source: Milk Life

Beverages 29 March 2019

Marvelous Mother's Day Brunch

(Family Features) Pamper mom on her special day with a wonderful brunch that all the kids can help make.

  • Spiced Granola Pancakes include applesauce as a healthy substitution for fat in this recipe.
  • Burrito Bites make a simple appetizer that is easy for kids to assemble. No cooking is required!
  • Using a store-bought angel food cake makes preparation of this luscious Angel Sherbet Cake simple. It's low in calories and fat and is as pretty as it is delicious.
  • Wheat Berry Tuna Salad is a tasty way to enjoy wheat berries. Wheat berries provide the nutritional benefits of the whole grain and are an excellent source of dietary fiber.
  • Round out the brunch with favorite salads, side dishes and some fresh fruit. Follow that with lots of love, hugs and kisses!

Please visit the Wheat Foods Council's Web site at www.wheatfoods.org to order this cookbook or to find additional recipes.

Angel Sherbet Cake

Prep time: 30 minutes
Freeze time: at least 1 hour or until hard
Yields: 10 servings

  • 1 pint raspberry sherbet
  • 1 pint lime sherbet
  • 1 Angel Food Cake loaf (store bought, approximately 7 x 3 inches)
  • Topping:
  • 2 cups heavy whipping cream or 12-ounce container frozen whipped topping, thawed
  • 3 teaspoons sugar
  • 1 teaspoon lemon juice
  1. Line two bread pans, approximately the same size as the angel food cake, with plastic wrap. Soften sherbet. Scoop lime sherbet into one pan and raspberry sherbet in the other. Spread sherbet with a metal spatula dipped in hot water. Sherbet should be approximately 1/2 inch deep. Refreeze sherbet in pans for at least 1 hour or until hard.
  2. Trim edges of angel food cake with a serrated knife to even them; cut cake into three lengthwise slices.
  3. Remove frozen lime and raspberry sherbet from freezer. Alternate layers, cake, sherbet, cake, sherbet and cake. Cut off any oversized sherbet or cake to ensure that cake and sherbet are even on all sides of the cake. Refreeze until solid; can be frozen up to 3 days if wrapped well in plastic wrap.
  4. Before serving, prepare cake topping by whipping the cream until very thick. Add sugar and lemon juice and whip mixture until soft peaks form. Spread whipped cream on cake. Refreeze cake until ready to serve.
  5. Remove cake from freezer and let soften 5 to 10 minutes. Slice with an electric knife. If desired, place cake slices on pools of strawberry or raspberry sauce and top with a lemon twist and mint leaves.

Wheat Berry Tuna Salad

Prep time: 15 minutes
Cook time: 60 to 90 minutes
Yields: 4 to 6 servings
Serving size: 1 1/2 cups

  • 1 cup wheat berries
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, diced
  • 1/2 cup celery, diced
  • 1/2 cup cucumber, diced
  • 2 cans Albacore tuna packed in water, drained
  • 2 eggs, hard boiled, chopped (optional)
  • 2 tablespoons flat leaf parsley, coarsely chopped
  • 1/2 cup Italian dressing
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  1. Place wheat berries, water and salt in a sauce pan and simmer for 60 to 90 minutes until tender when you bite down on them.
  2. Drain well and allow to cool.
  3. In a large bowl, toss together with the remaining ingredients. Serve chilled.

Burrito Bites

Prep time: 10 minutes
Chill time: 30 minutes
Yields: 4 servings
Serving size: 1 tortilla roll-up

  • 4 (9-inch) whole wheat tortillas
  • 6 tablespoons smooth peanut butter or reduced-fat cream cheese
  • 1 cup fresh spinach or torn romaine leaves
  • 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)
  • 1/2 cup carrots, shredded or matchstick
  • 1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)
  1. Spread 1 1/2 tablespoons peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
  2. Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
  3. Serve with yogurt or ranch dressing.

Spiced Granola Pancakes

Prep time: 10 minutes
Cook time: 15 minutes
Yields: 12 servings
Serving size: 1 pancake

  • 1 cup fat-free milk
  • 1/2 cup applesauce
  • 1 tablespoon fat-free vanilla yogurt
  • 2 eggs
  • 2 teaspoons grated orange peel
  • 1 cup all-purpose flour
  • 1 cup low-fat granola
  • 1/2 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  1. In large bowl, combine milk, applesauce, yogurt, eggs and orange peel. In medium bowl, combine remaining ingredients. Stir the dry ingredients into the wet ingredients and mix just until dry ingredients are moistened. Do not over mix.
  2. Heat nonstick griddle to 350°F. For each pancake, pour 1/4 cup of pancake batter onto hot griddle. Cook each side until puffed and dry around edges. Turn and cook 1 to 2 minutes longer or just until golden brown.
Dessert 28 March 2019

Mother's Day Delights

(Family Features) The Mother's Day brunch is arranged, the cards and flowers are picked out - now it's time to make a show-stopping dessert that will truly make her day. And it's easier than you might think.

When looking for the perfect way to treat mom on Mother's Day, try a simple search on Bing.com. Bing makes it easy to find recipes by meals, convenience, or even ingredients to find just the right recipe - like cheesecake, pie or blackberry cobbler - to truly delight the special mom in your life.

Show your mom just how much she means to you by making her something special and giving her a Mother's Day she won't forget. Here are three delicious ideas.

Frozen Raspberry Layer Cake

From Country Living
Prep Time: 20 minutes (not counting freezing times)
Total Freezing Time: 4 hours+
Servings: 8 to 10

  • 2 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
  • 3 cups vanilla ice cream, slightly softened
  • 4 cups raspberry sorbet, slightly softened
  • 1 pint fresh raspberries, rinsed and picked over
  • 3 tablespoons Chambord, or other raspberry-flavored liqueur
  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
    Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
  2. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens - about 25 minutes.
  3. Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
  4. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake.
  5. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.

Upside-Down Honey Cheesecakes

From Bon Appétit
Prep Time: 25 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour+
Servings: 12

  • 1 cup sugar
  • 1/3 cup honey
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup water
  • 3 8-ounce packages cream cheese, room temperature
  • 2/3 cup (packed) golden brown sugar
  • 1 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • Assorted fresh berries (for garnish)
  1. Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups.
  2. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
    Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
  3. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
  4. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
    Add enough hot water to pans to come halfway up sides of ramekins.
  5. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  6. Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

Strawberry Shortcake Cupcakes

From Redbook
Prep Time: 25 minutes
Cook Time: 24 minutes
Servings: 12

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup sour cream

Topping

  • 1 quart strawberries, hulled, thickly sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon vanilla extract
  1. Heat oven to 350° F. Line 12 standard muffin cups with paper liners.
  2. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
  3. Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
  4. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.
  5. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

Source: Bing.com

Breakfast & Brunch 28 March 2019

A Savory Springtime Brunch

(Family Features) Warm breezes, blooming flowers, pretty pastels - when spring is in the air, there's plenty of reason to celebrate. It's the perfect time to bring family and friends together for a welcoming brunch.

When planning your menu, be sure to have plenty of savory dishes on hand to satisfy your guests. And rest easy, you don't have to spend hours in the kitchen to prepare your feast. Using ingredients already full of flavor, such as Johnsonville Breakfast Sausage, lets you create memorable brunch dishes without a lot of work.

These recipes are simple yet satisfying - and leave you plenty of time to enjoy the company gathered around your table.

For more savory brunch recipes, visit www.johnsonville.com.

Amazing Muffin Cups

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 12 servings

  • 3 cups refrigerated shredded hash browns
  • 3 tablespoons melted butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 links Johnsonville Original
  • Breakfast Sausage
  • 6 eggs
  • 2 cups (8 ounces) shredded 4-cheese
  • Mexican blend cheese
  • 1/4 cup chopped red bell pepper
  • Chopped fresh chives or green onions, for garnish
  1. Place 12 paper liners in a muffin pan; spray liners with cooking spray.
  2. In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups.
    Bake at 400°F for 12 minutes or until lightly browned.
  3. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
  4. Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Sunrise Breakfast Casserole

Prep Time: 30 minutes
Bake Time: 70 minutes
Yield: 12 to 15 servings

  • 2 packages (12 ounces each) Johnsonville Breakfast Sausage Links
  • 9 eggs
  • 3 cups milk
  • 1 1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 packages (20 ounces each) refrigerated shredded hash browns
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup diced sweet red pepper
  • 1/3 cup thinly sliced green onions
  • 2 cups salsa or picante sauce, optional
  1. Place sausage on a 15 x 10 x 1-inch baking pan. Bake at 375°F for 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins.
  2. In large bowl, combine eggs, milk, mustard, salt and pepper. Add hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into a greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 65 to 70 minutes or until set and golden brown.
    Let stand 10 minutes before serving.
  4. Serve with salsa or picante sauce if desired.

Blue Ribbon Skillet

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 3 servings

  • 7 links Johnsonville Original Breakfast Sausage
  • 3 tablespoons canola oil
  • 4 cups refrigerated shredded hash browns
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped orange bell pepper
  • 1 jalapeño pepper, seeded and chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese
  1. In large skillet, cook sausage per package directions. Cut links into 1-inch pieces and set aside.
  2. In the same skillet, heat oil over medium-high heat. Add hash browns, onion, green and orange peppers, jalapeños, salt and pepper. Cook for about 10 minutes until hash browns are lightly browned and tender, turning occasionally.
  3. Return sausage to skillet and sprinkle with cheese. Cover skillet for 2 minutes until cheese is melted.

Option: This recipe can be doubled to make a "2-Skillet Breakfast." Cook sausage in one skillet and hash browns, onion and peppers in another skillet.

Easy Sausage Roll-Ups

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 16 roll-ups

  • 1 package (12 ounces) Johnsonville Breakfast Sausage Links
  • 2 containers refrigerated crescent rolls (16 rolls total)
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
  1. Prepare sausage according to package directions. Drain and set aside.
  2. Unroll crescent roll dough according to directions on package. Place one cooked sausage onto one end of a dough triangle. Roll dough around sausage according to directions on dough package and place on jelly-roll pan with the seam side down. Repeat with remaining sausage and dough. (You will have 2 extra rolls. Bake and enjoy with jam.)
  3. Mix cinnamon and sugar together and sprinkle evenly over roll-ups. Bake according to directions on dough package. Serve hot.

Suggestion: Serve with warm maple syrup, honey or your favorite preserves for dipping.

Sausage Mushroom Quiche

Yield: 8 servings

  • 1 package (12 ounces) Johnsonville Original Breakfast Sausage Patties
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 package (3 ounces) cream cheese, softened
  • 4 eggs
  • 1/3 cup half-and-half cream
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1 pastry shell (9 inches), baked
  1. In skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink and the vegetables are tender; drain well and set aside.
  2. In mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and cream.
  3. Stir in cheeses, salt, pepper, nutmeg and sausage mixture. Pour into baked pastry shell. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand 10 minutes before serving.

Source: Johnsonville

Breakfast & Brunch 13 March 2019

Celebrate with an Egg-cellent Outdoor Brunch

(Family Features) Take advantage of warmer weather by hosting an outdoor brunch serving an egg-tastic recipe that's sure to please your friends and family. Eggs Benedict Casserole is a do-it-yourself version of the restaurant classic, combining traditional ingredients with a spicy twist. Requiring only one dish for baking and serving, this recipe is perfect for special occassions and celebrations, or casual weekend brunches at home.

Here's a list of items to consider when preparing for your outdoor brunch:

Angelic Eggs - Take hard-boil eggs, remove the yolks and combine with mayonnaise, chopped salmon, dill, Tabasco Original Red Sauce and salt; then refill the egg whites and serve.

Dog-Day Fruit Salad - Combine your favorite fresh fruits, such as strawberries, blueberries and raspberries, with orange juice, orange peel, and honey.

Classic Bloody Mary - Combine tomato juice, vodka, Worcestershire sauce, lime juice and Tabasco Original Red Sauce; stir, and pour over ice. Garnish with a celery stalk.

For more brunch recipes, visit www.Tabasco.com.

Eggs Benedict Casserole

  • 6 cups French bread, cut into cubes
  • 12 large eggs
  • 1 1/2 cups milk
  • 3 tablespoons fresh chives, chopped
  • 1 teaspoon salt
  • 2 1/2 teaspoons Tabasco brand Original Red Sauce, divided
  • 12 ounces Canadian bacon, chopped
  • 1 (9-ounce) package Hollandaise sauce
  1. Preheat oven to 350° F.
  2. Place French bread cubes in 8-cup shallow casserole dish. Beat eggs, milk, chives, salt and 2 teaspoons Tabasco sauce in large bowl; stir in Canadian bacon. Pour over bread cubes. Let mixture stand 5 minutes. Bake 40 minutes or until mixture is puffed and set.
  3. Meanwhile, prepare Hollandaise sauce as package directs. Stir in 1/2 teaspoon of Tabasco sauce. Keep warm until ready to use.
  4. Serve casserole with warm Hollandaise sauce.

Source: Tabasco

Videos 07 March 2019

How to Make Spanakopita Puffs

(Family Features) If you want to impress your guests, try serving this puff pastry recipe as an appetizer at your next gathering.This flaky pastry filled with a delicious combination of spinach, onions and feta cheese can keep them coming back for more.

For more appetizer ideas, visit culinary.net.

Watch video to see how to make this delicious recipe!

Spanakopita Puffs

  • 1                    package puff pastry sheets
  • 1                    tablespoon unsalted butter
  • 1                    small onion, diced
  • 10 ounces      frozen chopped spinach, thawed and drained
  • 4 ounces        light cream cheese, softened
  • 2                    eggs, divided
  • 1/2                 teaspoon salt
  • 1/4                 teaspoon black pepper
  • 1/2                 cup crumbled garlic and herb feta cheese
  • 1                    tablespoon cold water
  1. Heat oven to 375° F.
  2. Thaw folded pastries 15 minutes.  Once thawed, unfold sheets to thaw out flat.
  3. In a large skillet over medium heat, melt butter.  Add onions and saute 3 - 5 minutes, or until tender and translucent.
  4. Stir spinach into softened onions. Continue cooking, stirring frequently, until water from spinach evaporates and spinach is mostly dry. Transfer spinach mixture to large bowl.
  5. In small bowl, blend cream cheese with one egg, salt and pepper until smooth. Fold cream cheese mixture into spinach mixture to combine. Stir in feta cheese and set aside.
  6. Line baking pans with parchment paper or silicone baking mats.
  7. On floured surface, roll one sheet of puff pastry out to 10 by 12 inch rectangle. Cut sheet in half lengthwise, then again widthwise to form four 5 by 6 inch rectangles. Place rectangles on prepared baking sheets.
  8. Place spoonful of filling onto center of each cut pastry. Whisk remaining egg with cold water to create egg wash. Lightly brush egg wash around perimeter edges of each pastry square.
  9. Pick up short side of pastry and fold over filling toward other short side. Press edges to seal before crimping with fork. Repeat with remaining pastries.
  10. Brush small amount egg wash over top of each pastry. Cut small slits on top of each pastry to allow filling to vent steam while cooking.
  11. Bake 25 - 30 minutes, or until pastries are evenly browned on top.
  12. Transfer pastries to wire rack. Cool 8 - 10 minutes before serving.

Recipe adapted from MilkMeansMore.org.

Source: Culinary.net

Holiday 01 November 2018

Holiday Inspiration for Every Occasion

(Family Features) The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great holiday celebration.

From hosting guests to kids returning home on winter break, the holiday season can require more planning than usual. Ensure you're prepared this year with a savory centerpiece staple like Smithfield Spiral Sliced Ham or a crowd-pleasing favorite like Bacon French Toast Bake, giving you more time to soak in the best parts of the season.

To keep the holiday season fresh and exciting, consider putting a twist on a classic, like adding sausage to a traditional side dish like Sausage and Ciabatta Stuffing. Available as links, patties and rolls, Smithfield's line of Fresh Breakfast Sausage is made using premium, high-quality pork to provide big flavor that can be enjoyed any time of day.

For more recipes and tips that can help make your holiday soiree a breeze, visit Smithfield.com/HolidayHub.


Bacon French Toast Bake

  • 1 small loaf challah or brioche bread, cut into 1/2-inch-thick slices
  • nonstick cooking spray
  • 6 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup grated Gruyere cheese
  • 1/3 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 4 slices Smithfield Bacon, cooked and chopped
  • 1/4 cup grated Swiss cheese
  • 1/2 cup blackberries
  • 1 teaspoon powdered sugar, for dusting
  1. Leave bread slices out, at room temperature, at least 3 hours, or until slightly stale.
  2. Generously coat 9-inch baking dish with nonstick cooking spray. Arrange bread, slightly overlapping.
  3. In large bowl, whisk eggs, heavy cream, milk, Gruyere cheese, maple syrup and cinnamon. Add chopped bacon, saving 2 tablespoons for later. Pour over bread in baking dish. With hands, press down on bread to submerge.
  4. Cover baking dish with plastic wrap. Refrigerate at least 5 hours, or overnight.
  5. Heat oven to 375 F. Remove plastic. Sprinkle remaining bacon and Swiss cheese over top of bread mixture.
  6. Bake 45-50 minutes, or until golden brown and set.
  7. Top with blackberries and dust with powdered sugar before serving.

Sausage and Ciabatta Stuffing

  • 1 large loaf ciabatta bread, cut into 1-inch cubes
  • 4 tablespoons unsalted butter, divided
  • 1 pound Smithfield Fresh Sausage Roll
  • 1 cup carrots, diced
  • 1 1/2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups chicken broth
  • 1/3 cup olive oil
  • 2 tablespoons chopped parsley, plus additional for garnish
  • 2 tablespoons chopped rosemary
  • salt, to taste
  • freshly ground black pepper, to taste
  1. Heat oven to 325 F.
  2. Bake ciabatta bread cubes until lightly toasted, about 15 minutes. Set aside. Increase oven temperature to 375 F.
  3. In skillet over medium-high heat, melt 1 tablespoon butter.
  4. Cook sausage, breaking meat into medium pieces, until browned, about 8-10 minutes. Transfer sausage to large bowl; set aside.
  5. Add remaining butter to skillet; cook carrots, onions and celery until soft, 5-7 minutes, and transfer to bowl with sausage.
  6. In large bowl, mix bread cubes, chicken broth, olive oil, parsley, rosemary and salt and pepper, to taste. Add vegetable and sausage mixture to bread cubes mixture and combine.
  7. Spread evenly in greased 9-by-13-inch baking dish. Bake until golden brown and bread is slightly crisp on top, 30-35 minutes.
  8. Garnish with additional parsley before serving.

Tip: Recipe can be made one day before and refrigerated overnight.

Source: Smithfield

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