(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.
Prep time: 20 minutes
Cook time: 20 minutes
- 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
- Heat oven to 400° F. Spray four ramekins with cooking spray.
- Heat macaroni and cheese according to package directions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt and pepper.
- Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese.
- Bake 20 minutes, or until centers are set.
Sweet Potato Cookies
Prep time: 28-33 minutes
Cook time: 10-12 minutes
- 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)
- Heat oven to 350° F.
- In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.
- 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.
- Bake 10-12 minutes, or until golden brown. Cool completely before frosting.
- 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.
- 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
- 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
- In skillet, cook sausage according to package directions.
- Heat oven to 350° F. Lightly grease two 12-cup muffin tins.
- 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.
- Substitution: For healthier alternative, substitute 1 cup AllWhites liquid egg whites instead of eggs.
Bacon-Wrapped Jalapeno Poppers
Prep time: 30 minutes
Cook time: 30 minutes
- 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
- Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
- 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.
- 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.
- In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
- 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.
- Let peppers cool slightly before serving, about 5 minutes.
Source: Bob Evans
Watch video to see how to make this delicious recipe!
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.
- 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
- 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.
- In a bowl combine eggs, milk, salt, pepper and jalapenos. Pour egg mixture over hash brown mixture in dish.
- Bake, uncovered, in a 350° F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean.
- Let stand 5 minutes before serving. Makes 6 servings.
Recipe adapted from Better Homes and Gardens
Watch video to see how to make this recipe!
- 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
- Place 12 paper liners in a muffin pan; spray liners with cooking spray.
- 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.
- Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
- Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.
Yield 12 servings