Quick and Healthy Chile Lime Tacos

Ingredients

• 1/2 pound Wisconsin Yukon Gold or red potatoes, cut into bite-size cubes
• Olive oil cooking spray
• 1/2 cup chopped onion
• 1/2 pound diced boneless, skinless chicken breast
• 1/4 cup finely chopped poblano, Anaheim or bell pepper
• 1 teaspoon Mexican seasoning blend
• 1/2 cup red chile enchilada sauce
• 1/2 cup shredded reduced-fat Monterey Jack cheese
• 8 small corn tortillas, warmed or crunchy taco shells
• Optional toppings: shredded cabbage or romaine lettuce, diced tomato, diced avocado, thinly sliced radishes, fresh cilantro leaves and salsa
• 8 lime wedges

Cherrio Christmas Trees

Ingredients

• 6 cups Honey Nut Cheerios cereal
• 6 tablespoons butter or margarine
• 4 1/2 cups miniature marshmallows
• Betty Crocker green gel food color
• Betty Crocker red cinnamon decors or sliced gumdrops

Preparation

1. Line cookie sheet with waxed paper.
2. Pour cereal into 4-quart bowl. Set bowl aside.
3. Place butter and marshmallows in 3-quart saucepan. Heat over low heat, stirring constantly, until mixture is smooth. Remove saucepan from heat.
4. Stir in food color until mixture is evenly colored. Pour marshmallow mixture over cereal and stir until cereal is evenly coated.
5. Lightly spray hands with cooking spray. For each tree, shape about 1/4 cup of cereal mixture into tree shape on cookie sheet.
6. Press candies into trees to decorate. Refrigerate until firm, about 1 hour. Store trees in loosely covered container.
7. Note: Personalize trees using decorator icing (from 4.25-ounce tube) and use as place cards. Use icing to add garland.

Preparation Time

45 minutes

Total Time

1 hour, 45 minutes

Serves

18

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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

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