Creamy Scalloped Potatoes

Ingredients

• 2 1/2 pounds Yukon gold potatoes, scrubbed
• 1/4 cup butter
• 1/4 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups 2 percent milk
• 1 cup Daisy Sour Cream
• 1 1/2 cups shredded Asiago cheese
• 1/8 teaspoon paprika

Ham and Apple Butter Biscuit Sandwich

Ingredients

For the Cheddar Bacon Biscuits:

• 8 strips Smithfield Thick Cut Bacon
• 1 cup onion, small dice
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 cup Cheddar cheese, shredded

For Granny Beck’s Apple Butter:

• 2 tablespoons unsalted butter
• 3 pounds assorted apples, peeled, cored and cut into 1-inch pieces
• 3 cups apple cider
• Zest and juice of 1 lemon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice

For the Sandwich:

• 3 tablespoons butter
• 3 tablespoons light brown sugar
• 3 tablespoons maple syrup
• 6 slices Smithfield Hickory Smoked Spiral Sliced Ham, sliced in half
• Apple butter (store bought or recipe below)
• 6 cheddar bacon biscuits, sliced in half (recipe below)
• 10 ounces arugula

Crispy Roast Duck with Giblet Gravy

Ingredients

• 2 Maple Leaf Farms Whole Ducks (5 pounds each), thawed if frozen
• 2 cups chicken broth
• 1 cup water
• 1 onion, unpeeled and quartered
• 2 large carrots, cut into 1/2-inch chunks
• 2 small sprigs fresh sage
• 1 large bay leaf
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon black peppercorns
• 3/4 cup dry vermouth or dry white wine
• 1/4 cup all-purpose flour
• Salt and pepper, to taste

Brown Rice Frittata with Bacon and Edamame

Ingredients

• 1 cup Minute® Brown Rice
• 4 thick cut bacon slices, cut into 1/2-inch pieces
• 4 scallions, thinly sliced (whites and greens divided)
• 1 cup frozen shelled edamame
• 6 eggs
• 3/4 cup sour cream, divided
• 1/2 teaspoon kosher salt

Sausage Cornbread Stuffing

Ingredients

• 1 package Jimmy Dean® Premium Pork Sage Roll Sausage
• 2 cups chopped celery
• 1 cup finely chopped onion
• 4 cups toasted coarsely crumbled cornbread
• 1/4 cup chopped fresh parsley
• 1 teaspoon poultry seasoning
• 1 cup chicken broth
• 1 egg, lightly beaten
• 1/2 cup chopped pecans (optional)

Preparation

1. Preheat oven to 325°F.
2. Cook sausage, celery and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain. Spoon into large bowl.
3. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
4. Spoon into lightly greased 2-quart casserole or souffle dish; cover.
5. Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.

Preparation Time

20 minutes

Cook Time

45 minutes

Serves

8 1-cup servings

Source

Jimmy Dean

© 2014 All rights reserved.

Braised Beef Brisket

Ingredients

• 1 Omaha Steaks Brisket (3 pounds)
• 2 tablespoons canola oil
• 4 teaspoons Omaha Steaks All Natural Seasoning
• 2 cups diced yellow onion
• 2 tablespoons fresh chopped garlic
• 1 cup bottled chili sauce
• 1 package dry onion soup mix
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 1/2 cup red wine

Pumpkin Potato Soup

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 can (15 ounces) pumpkin puree
• 1 can (14.5 ounces) vegetable or chicken broth
• 1 cup water
• 1 cup Hungry Jack Classic Mashed Potatoes
• 1 cup milk
• 3 tablespoons brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon garlic powder
• 1/2 cup sour cream