(Family Features) In what’s certain to be a holiday season unlike any other, you can transform your seasonal menu in 20 minutes of prep time or less by incorporating flavorful ingredients that make ordinary dishes extraordinary, ensuring the holidays are as special and memorable as any other year.

Stress-free holiday entertaining at home begins with ingredients like Holland House Cooking Wines that add an extra boost of flavor to recipes like Tuscan White Bean Soup. Perfect for chilly evenings, this recipe combines pantry staples and enticing seasonings for an easy-to-make soup that simmers in the slow cooker. This Sherry, Ham and Cheese Brunch Bake is another delicious and convenient recipe to feed your family on early holiday mornings. This simple, tasty brunch bake can be easily prepped the night before.

While holiday gatherings may be smaller this year, spending time with family can be made even more special when sharing a homemade, holiday-inspired meal. Sherry Cherry Pork Loin Roast, made in a time-saving slow cooker, provides an easy way to bring your family together for a flavorful holiday meal.

This festive season, Holland House Cooking Wines provide an easy way to delight your family. They’re available in four flavors – Marsala, Sherry, White and Red – made using fine grapes and blended seasonings, aged to perfection, to offer bold flavor to your holiday cooking.

Visit hollandhouseflavors.com to find more holiday-worthy dishes.

Sherry Cherry Pork Loin Roast

Recipe courtesy of Cate Meade of “Cate’s Kitchen Fit”
Prep time: 20 minutes
Cook time: 5-6 hours
Servings: 8-10

• 7          tablespoons avocado or grapeseed oil, divided
• 2          large Vidalia onions, halved and thinly sliced
• 4          teaspoons kosher salt, divided
• 1          pork loin roast (4-4 1/2 pounds), trimmed and patted dry
• 3          teaspoons freshly ground black pepper, divided

Sherry Cherry Sauce:

• 3/4       cup Holland House Sherry Cooking Wine
• 5-6       cloves garlic
• 1          cup frozen Bing cherries, divided
• 1 1/2    tablespoons dry mustard powder
• 4          tablespoons Holland House Balsamic Vinegar
• 2          tablespoons soy sauce
• 1          bunch fresh parsley, large stems removed, plus additional reserved for garnish
• 3          tablespoons cornstarch (optional)

1. In large slow cooker on high heat, add 2 tablespoons oil, sliced onions and 1 teaspoon salt.
2. Season roast evenly on all sides with 2 teaspoons salt and 1 tea­spoon pepper.
3. Place large skillet over medium heat. Add 2 tablespoons oil to pan. Sear pork loin 3 minutes on each side until golden brown. Transfer roast to slow cooker on top of onions.
4. Cover and cook on low 3 hours.
5. To make Sherry Cherry Sauce: In blender, blend sherry cooking wine, garlic, 1/2 cup cherries, mustard powder, balsamic vinegar, soy sauce, parsley, remaining olive oil, remaining salt and remaining pepper until smooth; set aside.
6. After pork loin cooks 3 hours, add Sherry Cherry Sauce around pork roast. Cover and cook 2-3 hours on low.
7. To glaze, brush roast with warm sauce 3-4 times in last hour of cooking.
8. Once pork reaches internal temperature of 145 F, remove and let rest 15-20 minutes before slicing.
9. To finish sauce, remove 1/4 cup cooking liquid and mix with cornstarch to make a slurry. Whisk slurry and remaining cherries into sauce. Cook in slow cooker on high 15 minutes, stirring occasionally.
10. Slice roast 1/2-inch thick, garnish with fresh parsley and serve with Sherry Cherry Sauce and braised onions.

Tuscan White Bean Soup

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 15 minutes
Cook time: 8 hours
Servings: 8

• 4          cups chicken stock
• 1          cup Holland House White Cooking Wine
• 1          can (14 1/2 ounces) diced tomatoes
• 1          medium yellow onion, diced small
• 1          cup celery, diced
• 1          cup carrots, diced
• 6          large cloves garlic, minced
• 3          cans (15 1/2 ounces each) cannellini beans, rinsed and drained
• 1          can (13 3/4 ounces) artichoke hearts, rinsed and drained
• 1          bay leaf
• 1          teaspoon poultry seasoning
• 1          teaspoon salt
• 1          teaspoon ground black pepper
• 1/4       teaspoon dried rosemary
• 4          cups kale (about 6 ounces), cleaned, destemmed and chopped
• 5          ounces pancetta or bacon, diced
• 8          teaspoons Parmesan cheese, shaved (for garnish)

1. Place chicken stock, white cooking wine, tomatoes, onion, celery, carrots, garlic, cannellini beans, artichoke hearts, bay leaf, poultry seasoning, salt, pepper and rosemary in slow cooker. Cover and cook on low 7-8 hours or high 4-5 hours.
2. About 30 minutes before serving soup, stir in kale and cover.
3. In 10-inch skillet over medium heat, cook pancetta until crispy, about 4 minutes. Move pancetta to paper towel-lined plate to drain.
4. Ladle soup into bowls and sprinkle with pancetta and Parmesan cheese shavings.

Sherry, Ham and Cheese Brunch Bake

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Servings: 10

• 8          tablespoons salted butter, melted, plus additional for greasing pan, divided
• 2          teaspoons olive oil
• 2          large shallots, minced
• 1/2       cup Holland House Sherry Cooking Wine
• 1          package (20 ounces) frozen hash brown potatoes
• 1/2       teaspoon salt
• 1/2       teaspoon pepper
• 2          cups (8 ounces) shredded white cheddar cheese
• 1          cup (4 ounces) shredded Parmesan cheese
• 8          ounces precooked ham, cut into 1/2-inch pieces
• 8          large eggs
• 1 1/4    cups whole milk
• 1/2       teaspoon dry mustard powder
• 2          tablespoons fresh chopped dill
• 1          teaspoon fresh chopped dill, for garnish (optional)
• 2          teaspoons freshly grated Parmesan cheese, for garnish (optional)

1. Move oven rack to middle position and preheat to 400 F. Generously grease 9-by-13-inch baking dish with butter; set aside.
2. In 10-inch nonstick skillet, add olive oil and preheat pan over medium heat. Add shallots and cook, stirring often, until softened and golden, about 7-8 minutes.
3. Stir in cooking wine and cook until liquid is evaporated, about 3-5 minutes. Remove from heat.
4. Add frozen hash browns to prepared baking dish. Pour melted butter over potatoes and add salt, pepper and caramelized shallots.
5. Use spoon to mix well. Bake 30 minutes, or until potatoes are cooked through and some edges are beginning to brown. Remove potatoes from oven and reduce temperature to 325 F.
6. Sprinkle cheddar cheese and 1 cup shredded Parmesan cheese evenly over potatoes followed by ham.
7. In large measuring cup or small bowl, vigorously whisk eggs, milk, mustard powder and dill until fully combined and eggs become frothy, about 1 minute.
8. Pour egg mixture evenly over potatoes, cheese and ham. Store covered in refrigerator if prepping night before.
9. Bake 35-40 minutes, or until edges of casserole are golden brown and center of casserole is set.
10. Cool 5 minutes before slicing and serving. Serve with chopped dill and grated Parmesan cheese, if desired.

Source: Holland House

For a simple yet satisfying breakfast idea, try this easy and delicious recipe for Cheesy Hash Browns.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Hash Browns

• 2          teaspoons canola oil
• 1          onion, chopped
• 1          bell pepper, chopped
• 1          pound frozen hash browns, thawed
• 1/2       teaspoon salt
• 1/2       teaspoon pepper
• 4          ounces ham, diced
• 5          cheese slices
• 2          garlic cloves, minced

1. In skillet, heat oil. Add onion; cook 5-7 minutes. Add bell pepper and garlic; cook 3-5 minutes. Add hash browns, salt, pepper and ham; cook 18-20 minutes until golden brown, stirring occasionally.
2. Top with cheese slices; cook until melted. Stir into hash brown mixture.

(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

(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

(Family Features) If you're looking for new ways to entice the family to the table for dinner, then I've got the perfect recipes for you.

Whether you call them bakes or casseroles, your family will simply call them delicious. And as a time-saving extra, you can make these creamy dishes ahead of time, then just pop them in the oven when you need them. Toss a fresh green salad and add some warm bread, and you have a meal they'll love to sit down to.

For more easy weeknight dinner recipes, visit www.verybestbaking.com/carnation.

Cheesy Oven Burrito Bake

Makes 12 servings, (1/2 burrito each)

• Nonstick cooking spray
• 2 large sliced red and/or green bell peppers, cut into thin strips
• 1 medium onion, sliced
• 1 teaspoon ground cumin
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk, divided
• 1 cup (4 ounces) shredded reduced fat 2% cheddar cheese
• 1 can (4 ounces) diced green chilies, undrained
• 1 1/2 cups cooked long or medium grain brown rice, heated
• 1 can (16 ounces) fat-free refried black beans
• 6 8-inch multi-grain or whole-wheat tortillas
• Salsa and guacamole (optional)

1. PREHEAT the oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
2. SPRAY large, nonstick skillet with nonstick cooking spray. Add peppers, onions and cumin; cook over medium-high heat, stirring occasionally, for 6 to 8 minutes until vegetables are tender.
3. MEANWHILE, COMBINE 1 1/4 cups evaporated milk, cheese and chilies in small saucepan. Cook over medium-low heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat. Stir 3/4 cup of cheese sauce into heated brown rice; reserve remaining cheese sauce.
4. COMBINE refried beans and remaining 1/4 cup evaporated milk in medium, microwave-safe bowl. Microwave, uncovered, on HIGH (100% power) for 3 to 4 minutes, stirring after each minute or until slightly thickened.
5. FILL tortillas with hot beans, rice and vegetables, dividing equally. Fold sides over filling. Place filled burritos, seam-side down, in prepared baking dish. Top with remaining cheese sauce. Cover with foil.
6. BAKE for 20 to 25 minutes or until heated through. Serve with salsa and guacamole, if desired.

TIPS: Cooked chicken or ground beef may be added to filling. Look for precooked ready-to-use brown rice to save prep time.

Nutrition Information per serving: 210 calories; 45 calories from fat; 5g total fat; 2.5g saturated fat; 10mg cholesterol; 540mg sodium; 30g carbohydrate; 6g fiber; 6g sugars; 11g protein; 10% Vitamin A; 50% Vitamin C; 25% Calcium; 20% Iron

Turkey & Hash Brown Bake

Makes 10 servings

• 1 bag (16 ounces) or 4 1/2 cups frozen, shredded hash brown potatoes
• 2 cups chopped frozen or fresh broccoli
• 8 ounces sliced turkey, cut into 1/2-inch pieces (about 2 cups)
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
• 1 can (10 ounces) condensed fat-free cream of chicken soup
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground black pepper

1. PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
2. COMBINE all ingredients in large bowl until well blended. Pour into prepared baking dish.
3. BAKE for 50 minutes or until heated through. Cool for 10 minutes before serving.

TIPS: When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium When you visit the deli counter, ask for the amount of turkey you'll need and it can be cut into one thick piece.

Nutrition Information per serving: 130 calories; 30 calories from fat; 3g total fat; 2g saturated fat; 20mg cholesterol; 500mg sodium; 16g carbohydrate; 1g fiber; 4g sugars; 9g protein; 15% Vitamin C; 15% Calcium

Source: Nestlé

(Family Features) Preparing side dishes can be time consuming. Save those precious minutes to enjoy the holidays by using refrigerated, never-frozen options like mashed potatoes, mashed sweet potatoes, baked apples and even macaroni and cheese that can be heated in the microwave and ready to serve in minutes.

Like many hosts, you are likely searching for perfection in your holiday get-togethers. With an ever-expanding guest list, each year may seem more and more difficult to pull off the perfect gathering. Make things easier and still delicious by serving ready-to-eat options like refrigerated macaroni and cheese made with real milk and cheese.

Perfect Holiday Potatoes

Mashed potatoes are a staple on many holiday menus, but all that peeling and mashing can take hours. This year, save time by using refrigerated, ready-to-eat mashed potatoes, such as Bob Evans Original Mashed Potatoes, which taste just like homemade.

• Add your family’s special ingredient, like sage butter, and no one will know they aren’t homemade.

• Microwave the mashed potatoes just before dinner or throw them in a crockpot on low and pitch the packaging so no one knows you didn’t make them ahead of time.

• Buy a couple extra and store them in the fridge in case you have unexpected holiday guests.

Find more ideas to make your holiday sides simply delicious at bobevansgrocery.com.

Fancy Mac

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

• Nonstick cooking spray
• 1          package Bob Evans Macaroni and Cheese
• 1          package (10 ounces) frozen chopped spinach, thawed and drained
• 1 1/4    cups shredded Gouda cheese, divided
• 1          package Bob Evans Thick Sliced Hardwood Smoked Bacon, cooked and broken into pieces
• 1/2       teaspoon salt
• 1/2       teaspoon freshly ground black pepper
• 2          eggs, lightly beaten

1. Heat oven to 400° F. Spray four ramekins with cooking spray.
2. Heat macaroni and cheese according to package directions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt and pepper.
3. Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese.
4. Bake 20 minutes, or until centers are set.

Watch video to see how to make this delicious recipe!

Sweet Potato Cookies

Prep time: 28-33 minutes
Cook time: 10-12 minutes
Serves: 36

• 3/4       cup vegetable shortening
• 3/4       cup brown sugar
• 1          large egg
• 1          cup Bob Evans Mashed Sweet Potatoes
• 2          cups all-purpose flour
• 1          teaspoon baking soda
• 1          teaspoon kosher salt
• 1          teaspoon pumpkin pie spice
• 1          cup butter, unsalted
• 3          cups powdered sugar
• 1/2       teaspoon maple extract
• chopped honey roasted pecans (optional)
• mini marshmallows (optional)

1. Heat oven to 350° F.
2. In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.
3. In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets.
4. Bake 10-12 minutes, or until golden brown. Cool completely before frosting.
5. In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting.
6. Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 24

• 1          pound Bob Evans Original Roll Sausage
• 4          large eggs
• 1/2       cup milk
• 1          package (20 ounces) Simply Potatoes Shredded Hash Browns
• 3          tablespoons butter, melted
• 1          cup ham, cubed
• 1/2       teaspoon black pepper
• 1 cup shredded cheddar cheese

1. In skillet, cook sausage according to package directions.
2. Heat oven to 350° F. Lightly grease two 12-cup muffin tins.
3. In bowl, whisk eggs and milk. Add hash browns, butter, ham, black pepper and cheese; mix thoroughly. Fill muffin tins two-thirds full. Bake 27-30 minutes, or until toothpick or knife inserted in center comes out clean.
4. Substitution: For healthier alternative, substitute 1 cup AllWhites liquid egg whites instead of eggs.

Watch video to see how to make this delicious recipe!

Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

• 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
• 1          package Bob Evans White Cheddar Mashed Potatoes
• 1          package garlic herb cheese spread
• 20        jalapeno peppers, halved, seeded with membranes removed
• 1/4       cup brown sugar
• 1          teaspoon ground cayenne pepper

1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
6. Let peppers cool slightly before serving, about 5 minutes.

Source:  Bob Evans

Plan ahead for your weekend brunch with this delicious Farmer's Casserole recipe.  You'll enjoy this hearty combination of meat, cheese, eggs and a little bit of spice with some jalapenos.  You can also prepare this recipe the night before and let it chill till you are ready to pop it in the oven.

Farmer's Casserole

• Nonstick cooking spray
• 3 cups frozen shredded hash brown potatoes
• 3/4 cup shredded Monterey Jack cheese
• 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
• 2 green onions, sliced
• 2 jalapenos, seeded and chopped
• 4 eggs, beaten
• 1 ½ cups milk
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash browns evenly in the bottom of the dish. Sprinkle cheese, ham, and green onions over hash browns.
2. In a bowl combine eggs, milk, salt, pepper and jalapenos. Pour egg mixture over hash brown mixture in dish.
3. Bake, uncovered, in a 350° F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean.
4. Let stand 5 minutes before serving. Makes 6 servings.

Recipe adapted from Better Homes and Gardens

Source: Culinary.net

Watch video to see how to make this recipe!

Ingredients

• 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

Preparation

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.

Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Yield 12 servings

Source

Johnsonville