Sweets and snacks to celebrate

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Dazzle guests this holiday season with delicious dishes that only taste like you spent hours in the kitchen. These recipes, created in partnership with lifestyle and cooking expert Sandra Lee, show how using high-quality left over potatoes or Bob Evans’ refrigerated side dishes lets you create perfectly prepared holiday recipes in minutes.
Find more recipes ideal for sharing and gifting this holiday season through Farm Fresh Ideas, an online club featuring recipes and tips, at www.bobevans.com/recipes.
Sweet Potato Cookies

Prep time: 28-33 minutes
Cook time: 10-12 minutes
Makes: 36 cookies
3⁄4 cup vegetable shortening
3⁄4 cup brown sugar
1 large egg
1 cup  Mashed Sweet Potatoes (or Bob Evans)
2 cups all-purpose flour
1teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice
1 cup unsalted butter
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 together shortening and brown sugar. Add egg and sweet potato and mix until combined.
• In small bowl combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture until well mixed. Use a small cookie scoop and 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 using. Carefully toast marshmallows with a culinary torch, avoiding melting frosting, if desired.

Loaded Mashed Potato Dinner Rolls

Prep time: 15 minutes
Cook time: 25 minutes
Makes: 24 rolls
1 package Original Mashed Potatoes (or Bob Evans), divided
1 cup Thick Sliced Hardwood Smoked Bacon
2 cups cheddar cheese, shredded
2 green onions, small diced
Salt and black pepper, to taste
1 package dinner roll dough (24 rolls)
4 tablespoons butter, unsalted and melted
• Heat oven to 350 F.
• To make filling, in mixing bowl combine mashed potatoes, bacon, cheese, onion, salt and pepper. Stir until combined.
• Flatten dough into round using palm of hand, spoon 2 tablespoons of filling in middle. Place on baking tray.
• Brush surface of rolls with melted butter and cut cross pattern with sharp scissor at middle until you can see filling.
• Bake rolls until golden brown, about 20-25 minutes. Remove from pan and cool at room temperature for 5 minutes. While cooling, brush tops with melted butter.

Make your favorite meatball recipe but keep them small tablespoon size or follow this simple recipe or substitute small frozen meatballs.
Mini-meatballs

1 large egg
1/4 cup heavy cream or milk
3/4 cup cubed white bread, crusts removed
1/2 pound ground pork
1 garlic clove, minced
1/8 teaspoon ground allspice
1/8 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon baking powder
1/2 pound ground beef
For The Sauce
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons water
1-1/2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 tablespoon finely grated shallot, from one shallot
1 small clove garlic, minced
1/8 teaspoon ground black pepper
1/2 teaspoon salt
Preheat the oven to 325. Bake meatballs on a generously oiled cookie sheet with rims.
Follow your own recipe or whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain and set aside.
In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
Using moistened hands form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
Add the baked meatballs to the sauce and stir to coat evenly. Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.

Lasagna Bites

Prep Time: 25 minutes
Cook time: 15 minutes
Serves: 15
1/2 cup part-skim ricotta cheese
2 tablespoons water
1/8 teaspoon ground black pepper
8 ounces Hot Sausage
1/4 cup finely chopped yellow onion
3/4 cup  Tomato Sauce with Basil, Garlic and Oregano added or purchased in can
2 pkgs (1.9 oz each) frozen mini fillo shells
1/3 cup shredded part-skim mozzarella cheese
Chopped parsley, optional
Preheat oven to 350°F. Stir together ricotta cheese, water and pepper in small bowl; set aside.
Heat large skillet over medium-high heat. Add sausage and onion; cook 5 minutes or until sausage is crumbled, stirring occasionally. Drain; stir in tomato sauce.
Place fillo shells on large shallow baking pan. Divide meat mixture evenly between fillo shells; spoon ricotta mixture on top of meat. Sprinkle with mozzarella cheese. Bake 15 minutes or until hot and cheese melts. Sprinkle with parsley, if desired.

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