(Family Features) The to-do list for holiday hosts seems to be a never-ending one, starting with planning, guest lists and preparation then ending with goodbyes and cleanup. The hours of work that go into a festive get-together are almost always worth it in the end, and family members surely appreciate the hospitality – especially when it comes to food.

When hosting for the holidays, it can be a challenge to accommodate all of your guests’ favorite tastes while factoring in dietary preferences and restrictions. Building out a balanced menu, like other parts of hosting, starts with devising a thought-out plan.

To help accomplish this task without cooking up personal dishes for everybody in the house, consider these simple tips:

• Request that guests RSVP. Assuming you have a basic understanding of which friends and family members adhere to special diets, knowing exactly who is coming can be a major help before heading to the store.
• Think back to past festivities. Try to remember which dishes were hits at last year’s party, and which ones were hardly touched. Maybe the appetizers that disappeared in a flash will be good ideas to repeat this year.
• Create dishes that fit (almost) everyone. While you can’t control guests’ flavor preferences, it is possible to whip up snack trays, main courses, desserts and more that fit a multitude of dietary restrictions. For example, these Bacon, Baked Brie and Cranberry Holiday Melts feature Crunchmaster Multi-Grain Crackers for a gluten-free, non-GMO, low-sugar, tasty crunch. Because they’re made with wholesome ingredients, these simple snacks are crafted to fit nearly every healthy lifestyle. Plus, if multiple family members adhere to vegetarian lifestyles, you can simply omit the bacon.
• Add “warning” labels. Despite your best efforts, it can be nearly impossible to create foods every single person can enjoy. If you make a dish containing a common allergen, such as peanuts, simply place a card next to the bowl, tray, plate or pan that informs guests of the ingredients included.

For other recipes, coupons, tips and nutritional information, visit crunchmaster.com.

Bacon, Baked Brie and Cranberry Holiday Melts

Prep time: 10 minutes
Cook time: 5 minutes
Servings: 6

• 24        Crunchmaster Multi-Grain Crackers, Sea Salt flavor
• 24        small slices Brie cheese
• 1/4       cup prepared cranberry sauce
• 2          slices bacon, cooked and crumbled

1. Heat broiler to high and position rack in center of oven. Arrange crackers in single layer on foil-lined baking sheet.
2. Top each cracker with slice of Brie, 1/2 teaspoon cranberry sauce and sprinkle of bacon. Broil 1-2 minutes, or until cheese is melted.  

Tip: For vegetarian option, substitute chopped hickory-smoked almonds or pecans for bacon.

Nutritional information per serving: 200 calories; 13 g fat; 7 g saturated fat; 45 mg cholesterol; 350 mg sodium; 11 g carbohydrates; 1 g fiber; 4 g sugar; 10 g protein.

Source: Crunchmaster

(Family Features) The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great holiday celebration.

From hosting guests to kids returning home on winter break, the holiday season can require more planning than usual. Ensure you're prepared this year with a savory centerpiece staple like Smithfield Spiral Sliced Ham or a crowd-pleasing favorite like Bacon French Toast Bake, giving you more time to soak in the best parts of the season.

To keep the holiday season fresh and exciting, consider putting a twist on a classic, like adding sausage to a traditional side dish like Sausage and Ciabatta Stuffing. Available as links, patties and rolls, Smithfield's line of Fresh Breakfast Sausage is made using premium, high-quality pork to provide big flavor that can be enjoyed any time of day.

For more recipes and tips that can help make your holiday soiree a breeze, visit Smithfield.com/HolidayHub.

Bacon French Toast Bake

• 1 small loaf challah or brioche bread, cut into 1/2-inch-thick slices
• nonstick cooking spray
• 6 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup grated Gruyere cheese
• 1/3 cup maple syrup
• 1 teaspoon ground cinnamon
• 4 slices Smithfield Bacon, cooked and chopped
• 1/4 cup grated Swiss cheese
• 1/2 cup blackberries
• 1 teaspoon powdered sugar, for dusting

1. Leave bread slices out, at room temperature, at least 3 hours, or until slightly stale.
2. Generously coat 9-inch baking dish with nonstick cooking spray. Arrange bread, slightly overlapping.
3. In large bowl, whisk eggs, heavy cream, milk, Gruyere cheese, maple syrup and cinnamon. Add chopped bacon, saving 2 tablespoons for later. Pour over bread in baking dish. With hands, press down on bread to submerge.
4. Cover baking dish with plastic wrap. Refrigerate at least 5 hours, or overnight.
5. Heat oven to 375 F. Remove plastic. Sprinkle remaining bacon and Swiss cheese over top of bread mixture.
6. Bake 45-50 minutes, or until golden brown and set.
7. Top with blackberries and dust with powdered sugar before serving.

Sausage and Ciabatta Stuffing

• 1 large loaf ciabatta bread, cut into 1-inch cubes
• 4 tablespoons unsalted butter, divided
• 1 pound Smithfield Fresh Sausage Roll
• 1 cup carrots, diced
• 1 1/2 cups onion, diced
• 2 cups celery, diced
• 2 cups chicken broth
• 1/3 cup olive oil
• 2 tablespoons chopped parsley, plus additional for garnish
• 2 tablespoons chopped rosemary
• salt, to taste
• freshly ground black pepper, to taste

1. Heat oven to 325 F.
2. Bake ciabatta bread cubes until lightly toasted, about 15 minutes. Set aside. Increase oven temperature to 375 F.
3. In skillet over medium-high heat, melt 1 tablespoon butter.
4. Cook sausage, breaking meat into medium pieces, until browned, about 8-10 minutes. Transfer sausage to large bowl; set aside.
5. Add remaining butter to skillet; cook carrots, onions and celery until soft, 5-7 minutes, and transfer to bowl with sausage.
6. In large bowl, mix bread cubes, chicken broth, olive oil, parsley, rosemary and salt and pepper, to taste. Add vegetable and sausage mixture to bread cubes mixture and combine.
7. Spread evenly in greased 9-by-13-inch baking dish. Bake until golden brown and bread is slightly crisp on top, 30-35 minutes.
8. Garnish with additional parsley before serving.

Tip: Recipe can be made one day before and refrigerated overnight.

Source: Smithfield

(Family Features) As the fall season begins, kids go back to school and schedules once again book up with activities.

Between work, the carpool line and shuttling kids to extracurriculars, the increase in family commitments often leaves little time in the kitchen or at the dining table. Although the drive-thru is an easy solution, healthier options can be scarce and the cost of takeout piles up. Instead, add some quick family meals to your arsenal.

Southwestern Bean Mexican Pizza made with READ Southwestern Bean Salad is a fun twist on the Italian favorite that pairs perfectly with fruit, carrot sticks or a salad for a complete, family-friendly meal.

For an easy make-ahead option, grab a jar of Aunt Nellie's Beets and make Beef, Beet and Horseradish Wraps. Both recipes can help you have dinner on the table in 30 minutes or less.

For more quick and easy dinner ideas, visit READSalads.com and AuntNellies.com.

Southwestern Bean Mexican Pizza

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 8-10

• 2 cans (15 ounces each) READ Southwestern Bean Salad
• 1 pre-baked pizza crust (10-12-inch diameter)
• 4 slices bacon, cooked crisp and crumbled (about 1/4 cup crumbled)
• 1/2-3/4 cup thin bell pepper strips (1/4-inch thick), any color or combination
• 3/4 cup shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro
• chopped avocado (optional)
• sour cream (optional)

1. Drain bean salads. Place half of beans in bowl of food processor; process until pureed but chunky.
2. Spread puree evenly over pizza crust. Spoon remaining drained beans over puree. Sprinkle with bacon, bell pepper and cheese.
3. Bake as directed on pizza crust package until heated through and cheese is melted, about 10-12 minutes.
4. Sprinkle with chopped cilantro. Serve with avocado and sour cream, if desired.

Nutritional information per serving: 276 calories; 11 g protein; 35 g carbohydrates; 10 g fat; 648 mg sodium; 14 mg cholesterol; 5 g dietary fiber; 11 mg iron; .02 mg thiamin; 575 IU vitamin A; 7 mg vitamin C.

Beef, Beet and Horseradish Wraps

Prep time: 30 minutes
Servings: 4

• 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
• 1/2 cup shredded carrots
• 1 tablespoon prepared horseradish
• 1/2 cup spreadable cheese (such as goat cheese or herb soft cheese)
• 2 large soft flour tortillas (about 10-12-inch diameter)
• 10 green onions (green parts only)
• 10 thin slices deli roast beef

1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish.
2. Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange five green onions (do not chop) on each; press lightly into cheese. Place five slices roast beef on each tortilla to cover green onions then sprinkle beet mixture evenly over beef.
3. Roll up tortillas in parallel direction of green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
4. To serve, remove plastic wrap; cut each tortilla into two pieces.

Substitution: If horseradish is too pungent, omit or replace with diced jarred roasted red peppers or Dijon mustard.

Nutrition information per serving: 300 calories; 17 g protein; 34 g carbohydrates; 10 g fat; 520 mg sodium; 35 mg cholesterol; 2 g fiber; 3.18 mg iron; .26 mg thiamin; 2963.87 IU vitamin A; 8.79 mg vitamin C.

Source:</>

(Family Features) When it comes time to entertain family and friends, it’s important to have a few simple, warm appetizers and small plates at the ready. Plan your menu with recipes that can be prepped ahead of time and popped in the oven when guests arrive. It can make hosting easier and more enjoyable.

A versatile ingredient that can enhance your favorite sweet and savory recipes, Musselman’s Apple Butter is more than just a spread. It’s made the old-fashioned way for perfect texture and a rich apple-cinnamon flavor, giving parties and get-togethers a unique taste in recipes like these Apple Brie Bites and Apple Butter Bacon-Wrapped Shrimp.

Find more appetizers ideal for entertaining at musselmans.com.

Apple Butter Bacon-Wrapped Shrimp

Servings: 10

• 3/4       cup Musselman’s Apple Butter
• 1/2       cup maple syrup
• 1/2       teaspoon red pepper flakes
• 1/2       teaspoon salt
• 1/2       teaspoon smoked paprika
• 10        pieces bacon
• 10        extra-large shrimp, cleaned and deveined
• chopped cilantro, for garnish (optional)

1. Heat oven to 400° F. Line rimmed baking sheet with parchment paper.
2. In medium-sized skillet over medium heat, add apple butter, maple syrup, red pepper flakes, salt and paprika. Whisk until mixture is thick and cooked down by half, about 10 minutes. Set aside.
3. In large skillet over medium heat, add bacon slices and cook until browned but still flexible.  Remove from pan and drain on paper towel-lined plate.
4. Wrap one bacon slice around each shrimp, secure with toothpick and place onto prepared baking sheet.
5. Once all shrimp have been wrapped, baste tops with apple butter mixture.
6. Bake 5 minutes then flip and baste other side of shrimp. Bake another 5 minutes. Continue to flip and baste shrimp (2 minutes each time) until shrimp is fully cooked. Do not overcook as glaze can burn. Sprinkle with cilantro, if desired.

Apple Brie Bites

Servings: 24

• 1          sheet puff pastry, thawed
• 5          ounces Brie cheese
• 1/2       cup Musselman's Apple Butter
• 1/4       cup pecans, chopped

1. Heat oven to 400° F. Grease mini muffin pan.
2. Press seams of puff pastry sheet together. Cut sheet into quarters then each quarter into six pieces. 
3. Use rolling pin to flatten each piece of pastry into square shape. Place one square into each muffin cup.
4. Put 1/2 teaspoon brie, 1 teaspoon apple butter and 1/2 teaspoon chopped pecans into each muffin cup.
5. Bake 13-15 minutes until golden brown. Serve warm.

Source:

(Family Features) For holiday parties of any size, tasty appetizers and starters are menu must-haves. While the main course roasts and before dessert is served, guests may flock to the table for snacks and small plates to keep cravings at bay.

When pre-dinner hunger strikes at your holiday gathering, be the center of attention with quick, delicious and simple appetizers that deliver exactly what your guests crave. One way to be the star of your holiday soiree is with Litehouse’s rich and flavorful Simply Artisan Reserve blue cheese and gorgonzola center cuts. Whether the foundation of a delicious cheese plate or crumbled in a recipe – such as one of these eight apps – it’s a win-win solution.

Find more holiday solutions and appetizer recipes at litehousefoods.com.

1. Pear Obatzda

   Traditionally served with fresh pretzels, this 15-minute Obatzda recipe is the perfect dip for the snack table. The savory taste of pear can keep the whole party satisfied. 

2. Steak Crostini
   

   With appetizers, the name of the game is providing quick bites that make for easy eating. Look no further than bite-sized Steak Crostini served with blue cheese and crackers. 

3. Grilled Raspberry, Basil and Blue Cheese Sandwich
   

   Handheld nibbles go a long way when entertaining a crowd, which is why sandwiches are an obvious solution. Go for sourdough bread and melty cheese like mozzarella and Litehouse Simply Artisan Reserve Blue Cheese to make this appetizer a snap. 

4. Bacon Blue Cheese and Mac

   This mac and cheese recipe can help please guests of all ages, but there’s just one problem: it’ll be gone quicker than you think.

5. Gorgonzola, Grape and Honey Crostini

   A quick and easy appetizer, this crostini recipe is perfect for entertaining guests because there is minimal prep involved. Gorgonzola, juicy grapes and sweet honey converge for a delightful snack. 

6. Blue Cheese, Pomegranate and Quinoa Caviar
   

   If you’re going for classy without all the hassle, 5 minutes is all you need. This quinoa caviar recipe comes together in almost no time by incorporating blue cheese and pomegranate for a decadent starter.  

7. Figgy Blue Cheese Bacon Bites
   

   Guests at holiday parties typically crowd the kitchen anyway, but blue cheese and fig cookies wrapped in bacon can make it hard for even the most patient eaters to stay away. 

8. Harvest Salad
   

   For those trying to save room for the main course, a light salad is a great option. Freshen up a standard salad with sliced apple and pear and tangy Simply Artisan Reserve Gorgonzola Cheese.

Source: Litehouse

(Family Features) Most parents know the first few weeks of school season and new daily routines can be hectic. From stocking up on school supplies to finishing up homework, there's few unused minutes in the day.

One thing that's particularly easy to forget in the mad dash to catch the bus or make it to morning drop-off is a well-balanced, protein-packed breakfast. According to a No Kid Hungry study, when students have a balanced breakfast in the morning, they are more likely to attend school and perform better on standardized tests.

Start the school year off right by giving your kids a breakfast they'll love that also provides the protein they need to kick-start their day. Recipes like Simple Ham and Waffle Breakfast Sandwiches or Baked Eggs in Avocado can be ready in minutes and provide fuel long past the first morning school bell.

As a simple time-saver, Smithfield offers pre-diced, cubed and sliced ham that can make breakfast a breeze any day of the week. Incorporate it into a simple breakfast sandwich for a protein boost you can enjoy on-the-go. Served crispy or chewy depending on your preference, Thick Cut Bacon also puts a savory spin on nearly any breakfast plate, whether paired with eggs and avocado or a simple side of toast.

For more information and breakfast ideas, visit smithfield.com.

Simple Ham and Waffle Breakfast Sandwiches

Cook time: 30 minutes
Servings: 4

• 8 frozen prepared waffles, toasted
• 8 ounces Smithfield Anytime Favorites Quarter Boneless Sliced Ham, any flavor
• 4 large eggs
• 4 slices cheddar or American cheese
• maple syrup (optional)

1. Prepare waffles according to package directions; keep warm.
2. In nonstick skillet over medium-high heat, cook ham slices until lightly browned, about 30 seconds per side; keep warm. In same skillet over medium heat, fry eggs until desired doneness.
3. Lay out four waffles and top each with sliced cheese, ham and fried egg, topping with remaining waffles to finish. Serve warm with maple syrup, if desired.

Tip: Try spreading fruit jam on your sandwich for a change of pace.

Baked Eggs in Avocado

Cook time: 10 minutes
Servings: 6

• Nonstick cooking spray
• 3 large avocados
• 6 eggs
• 4 strips Smithfield Thick Cut Bacon, diced and cooked until crispy
• 1 cup blue cheese
• 1/4 cup fresh cilantro

1. Heat oven to 450 F. Spray baking sheet or glass baking pan with cooking spray. Cut avocados in half. Scoop out 1-2 tablespoons of avocado to create well for eggs. Place avocados flesh-side up on prepared baking sheet or glass pan.
2. Gently crack one egg in each avocado well, making sure to keep yolk intact. Bake 10 minutes, or until eggs reach desired temperature. Remove.
3. Top with bacon pieces, blue cheese and cilantro.

Source: Smithfield

(Family Features) Summer means it’s time to heat up the grill. If you’re looking to add some sizzle to your summer grilling menu, shake things up all summer long with the convenience and versatility of fresh pork. From tender ribs to juicy pork loins, chops, roasts and more, the possibilities are endless.

With mouthwatering flavor and no artificial ingredients, Farmer John California Natural Fresh Pork offers a wide variety of convenient, versatile fresh pork cuts that can take your cookout to the next level. Try out these recipes for Triple Threat Burgers or Chipotle Glazed Spare Ribs, which are sure to be crowd-pleasers at your next barbecue.

Find more grilling tips and recipe inspiration at farmerjohn.com.

Triple Threat Burger

Prep time: 30 minutes
Cook time: 8 1/2 hours
Servings: 6

Pulled Pork:

• 1             Farmer John Boneless Fresh Pork Shoulder Roast
• 1/4          cup barbecue seasoning blend
• 3/4          cup pale lager beer
• 1 1/2       teaspoons liquid hickory smoke

Triple Threat Sauce:

• 1             jar (12 ounces) seedless raspberry jam
• 1             cup barbecue sauce
• 3/4          cup pale lager beer
• 1             teaspoon dry mustard
• 1/4          teaspoon chipotle powder

Burgers:

• 1             pound Farmer John Ground Pork
• 1             pound 80 percent lean ground beef
• 1/4          cup pale lager beer
• 2             tablespoons barbecue seasoning blend
• 6             slices cheddar cheese
• 6             sandwich buns, toasted
• 6             slices Farmer John Bacon, cooked crisp
• 6             dill pickle planks

1. To make pulled pork: Rub pork roast with seasoning and place in 4-5-quart slow cooker. Pour beer and liquid smoke around sides. Cover and cook 8-10 hours on low or 4-5 hours on high. 
2. Remove roast from slow cooker with tongs and place in large container. Using tongs or two forks, shred pork and set aside 2 cups. Cover and refrigerate.
3. To make sauce: In medium saucepan, combine raspberry jam, barbecue sauce, beer, mustard and chipotle powder; bring to boil over medium-high heat; boil 5 minutes, stirring constantly. Reduce heat and simmer 15 minutes. Stir 1/2 cup sauce into reserved pulled pork.
4. To make burgers: Heat charcoal or gas grill to medium. Combine ground pork, ground beef, beer and seasoning; form into six (1-inch thick) burger patties. Grill 5 minutes per side until internal temperature reaches 160° F. Top each burger with slice of cheese; let melt.
5. Place burgers on bottom buns; spoon about 1/3 cup pulled pork with barbecue sauce onto each burger. Top each with one slice bacon and one pickle plank then close with top bun.

Chipotle Glazed Spare Ribs

Prep time: 25 minutes
Cook time: 1 hour, 40 minutes
Servings: 6

• 2          racks Farmer John Pork Spareribs, membranes removed 
• 4          tablespoons salt
• 4          tablespoons pepper
• 6          cloves chopped garlic
• 1          cup honey
• brown sugar
• 1/2       can (7 ounces) chipotle chilies in adobo sauce
• 1/2       cup barbecue sauce
• 2          limes, zest and juice only, plus additional lime juice
• 1/2       cup cilantro, chopped

1. Heat oven to 325° F. Season ribs with salt and pepper. Place on rimmed baking sheet and cover tightly with foil. Bake 1 1/2 hours until ribs reach internal temperature of 195° F. Let cool.
2. While ribs bake, blend garlic, honey, brown sugar, chipotle chilies, barbecue sauce and lime zest and juice. Blend until smooth. Set aside.
3. Heat charcoal or gas grill to medium-high. Place ribs on grill and baste with sauce mixture, turning frequently until well-coated with sauce and charred, about 10 minutes. Transfer to cutting board and let rest. Serve with remaining sauce mixture, additional lime juice and chopped cilantro.

Source: Farmer John

(Family Features) Putting healthy meals on the table continues to be a year-round goal for many families, one that can become more difficult with the satisfying and savory flavors of comfort-food season. From breakfast to dinner and every meal in-between, it can feel daunting to prepare simple and nutritious recipes without sacrificing taste.

While seeking healthier options for day-to-day meal planning and preparation, it’s important to start your decision-making at the grocery store. Look for items like all-natural Pure Farmland Bacon, made from pork raised without antibiotics. In addition, it contains no artificial ingredients, preservatives, MSG or added hormones, so you can feel good about incorporating a family favorite like bacon into any meal of the day.

Start the day with Baked Eggs in Avocado with Bacon, combining superfoods with a protein boost for an ideal, health-conscious breakfast. When it’s time to gather for a family dinner, try something new such as Bacon and Spaghetti Squash Fritter with Roasted Red Pepper Sauce for a filling and flavorful meal that can please nearly any palate.

Find more recipes that keep nutrition top of mind without forgoing flavor at farmlandfoods.com.

Baked Eggs in Avocado with Bacon

Prep time: 30 minutes
Servings: 2

•             Nonstick cooking spray
• 1          avocado, halved and pitted
• 2          eggs
• kosher salt, to taste
• freshly cracked pepper, to taste
• 2          slices Pure Farmland All-Natural Uncured Bacon, cooked, crumbled
• 2          tablespoons grated Parmesan cheese
• 1          tablespoon chopped chives
• smoked paprika, for garnish
• hot sauce, for garnish (optional)

1. Heat oven to 425° F. Spray baking sheet or glass baking pan with nonstick cooking spray.
2. Scoop additional 1-2 tablespoons out of avocado halves to create wells for eggs.
3. Place avocados flesh-side up on prepared baking sheet or glass pan. Gently crack one egg in each avocado well, keeping yolks intact. Bake 15-18 minutes, or until eggs reach desired temperature.
4. Add salt and pepper, to taste. Top with crumbled bacon, Parmesan cheese and chopped chives. Garnish with paprika and hot sauce, if desired.

Bacon and Spaghetti Squash Fritter with Roasted Red Pepper Sauce

Prep time: 45 minutes
Servings: 4

Bacon-Spaghetti Squash Fritter:

• 4          cups cooked spaghetti squash
• 6          slices Pure Farmland All-Natural Uncured Bacon, cooked, chopped, fat reserved
• 4          green onions, white parts only, sliced thin
• 2          eggs, lightly beaten
• 1/2       cup Parmesan cheese, grated
• 1/3       cup all-purpose flour

Romesco Sauce:

• 2          roasted red peppers, fresh or jarred
• 4          plum tomatoes, roasted, skins removed
• 3/4       cup almonds, toasted
• 4          cloves garlic, roasted
• 2          tablespoons sherry vinegar
• 2          teaspoons smoked paprika
• 1/2       teaspoon cayenne pepper
• 1/2       cup olive oil
• salt, to taste
• pepper, to taste

1. To make Bacon–Spaghetti Squash Fritter: Place spaghetti squash in large bowl. Add bacon, green onions, eggs and cheese. Stir to combine. Add flour and mix until combined. Form into patties.
2. Heat large saute pan over medium-high heat. Add 2 tablespoons reserved bacon fat. Add fritters in batches and cook until well browned on both sides, approximately 2-3 minutes per side.
3. To make Romesco Sauce: In food processor, pulse roasted red peppers, plum tomatoes, almonds, garlic, sherry vinegar, smoked paprika and cayenne pepper to combine. Slowly add in olive oil and season with salt and pepper, to taste.
4. Pour Romesco Sauce over Bacon-Spaghetti Squash Fritter before serving.

Source: Farmland

(Family Features) Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Small bites and hearty dips made with real ingredients can be easy to prepare, and make an impressive spread that guests can enjoy from opening kickoff to the final whistle.  

To avoid the classic snacking fumble of having your guests’ chips crumbling in your dips, choose an option like Garden of Eatin’ Blue Tortilla Chips, the mother of all chips, made with organic whole blue corn kernels that are stone ground to perfection for thick, tasty and hearty chips that stand up to any dip.

To prepare for fellow viewers with other lifestyle or dietary needs, plan to offer snacks and dips that satisfy even the most finicky of fans. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

Serve with Garden of Eatin’ Grain Free Cassava Chips, which are made with organic cassava, sunflower and chia seeds. Crafted to perfection, these gluten-free, grain-free, vegan, paleo-approved chips provide a tasty touchdown for the whole team.

If you’re looking to bring the heat with bold taste and just enough spice in each bite, go for a warm option like Tex-Mex Enchilada Queso. To save time, you can assemble it a few hours before kickoff or even a day ahead of the game then bake just prior to guests arriving. An easy way to make this recipe stretch is to make a portion without meat so you have a vegetarian option as well.

Find more recipes to bring victory to your game-day spread at gardenofeatin.com.

BLT Guacamole

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

• 3          strips bacon
• 3          avocados, seeds removed
• 2          baby romaine lettuce leaves, halved and shredded
• 1          small red onion, finely chopped
• 2          tomatoes, finely chopped
• 1          lime, juiced
• 1          lemon, juiced
• 2          tablespoons cilantro, chopped
• 2          tablespoons chives, chopped
• kosher salt, to taste
• pepper, to taste
• Garden of Eatin’ Grain-Free Cassava Chips

1. Cook bacon according to package instructions. Drain on paper towel and break into small pieces.
2. In medium bowl, roughly mash avocado. Add lettuce, onion, tomato and bacon. Stir lime juice, lemon juice, cilantro and chives into avocado. Season with salt and pepper, to taste.
3. Serve with tortilla chips.

Tex-Mex Enchilada Queso

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

•             Nonstick cooking spray
• 8          ounces cream cheese, at room temperature
• 1          cup sour cream
• 1          tablespoon ground chili powder
• 1          teaspoon ground cumin
• 1/2       teaspoon garlic powder
• 1/2       teaspoon kosher salt
• 1          can (10 ounces) green enchilada sauce
• 1          can (15 ounces) black beans, rinsed and drained
• 1          can (10 ounces) diced tomatoes in green chilies, drained
• 1          cup frozen corn, thawed
• 1          cup freshly grated sharp cheddar cheese, divided
• 1          cup shredded rotisserie chicken
• chopped fresh cilantro
• chopped green onions
• Garden of Eatin’ Blue Corn Tortilla Chips, for serving

1. Heat oven to 400° F.
2. Lightly coat deep, 9-inch skillet with cooking spray.
3. In large bowl, using hand mixer on medium speed, beat cream cheese, sour cream, chili powder, cumin, garlic powder and salt until smooth and well combined. Reduce speed to low then beat in enchilada sauce until incorporated. Stir in beans, tomatoes, corn, 1/2 cup cheddar cheese and shredded chicken.
4. Transfer mixture to prepared baking dish. Top with remaining cheddar cheese. Bake 25-30 minutes until dip is hot and cheese is bubbly. Sprinkle with cilantro and green onions.
5. Serve warm with tortilla chips.

Source: Garden of Eatin’

(Family Features) While it can be easy to fall into a routine of cooking the same recipes week in and week out, getting creative with mealtime can be as easy as making simple swaps and trying new flavor combinations with fresh, high-quality ingredients.

One of the easiest ways to shake things up in the kitchen any night of the week is to reimagine a classic dish by replacing one of the main ingredients. As an alternative to the typical chicken or beef, fresh pork is a versatile, convenient and flavorful protein that can easily transform a predictable meal into something new and delicious.

Instead of chicken Florentine, try this recipe for Pork Chops in Creamy Roasted Garlic Florentine Sauce, or rethink the typical weeknight stir-fry with this quick and easy Italian Stir-Fried Pork and Pasta.

For more creative yet easy ways to reimagine mealtime, visit Smithfield.com/ShakeItUp.

Pork Chops in Creamy Roasted Garlic Florentine Sauce

Cook time: 20 minutes
Servings: 4

• 4          Smithfield Boneless Pork Chops
• salt, to taste
• pepper, to taste
• 4          tablespoons olive oil, divided
• 8          cloves garlic, minced
• 1/4       cup bacon pieces, half-cooked
• 1/2       cup chicken stock
• 2          cups heavy cream
• 1 1/2    cups chopped fresh baby spinach
• 1/2       cup chopped fresh tomato
• 1/4       cup grated Parmesan cheese
• 1          teaspoon Italian seasoning

1. Season pork chops on both sides with salt and pepper, to taste.
2. In large skillet, heat 2 tablespoons oil over medium heat. Cook pork chops 4-5 minutes per side until internal temperature reaches 145° F. Remove pork chops from pan and keep warm.
3. In same skillet, heat remaining oil over medium heat. Add minced garlic and partially cooked bacon to skillet; cook until tender, about 3 minutes. Add chicken stock and bring to simmer.
4. Reduce heat to low and add heavy cream. Season with salt and pepper, to taste.
5. Add spinach and tomatoes to sauce; let spinach wilt. Stir in Parmesan cheese and Italian seasoning; simmer about 3 minutes.
6. Return pork chops to pan along with juices. Spoon Florentine sauce over chops; simmer 3-5 minutes.

Italian Stir-Fried Pork and Pasta

Cook time: 30 minutes
Servings: 4

• 1          Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet
• 1          package (8 ounces) spiral pasta
• 2          tablespoons olive oil
• 2          small zucchini squash, sliced lengthwise and cut into 1/2-inch slices
• 1          small red onion, thinly sliced
• 8          sliced mushrooms
• 1/2       cup julienne-sliced sun-dried tomatoes
• 1          teaspoon minced garlic
• 1/4       cup butter
• 1/2       cup grated Parmesan cheese
• 2          tablespoons chopped fresh basil

1. Heat skillet or wok to 400° F.
2. Slice pork loin filet into thin strips.
3. Cook pasta according to package directions.
4. Add pork strips and oil to heated skillet. Stir-fry until meat is browned, about 5 minutes.
5. Add zucchini, onion, mushrooms, tomatoes, garlic and butter to skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
6. Drain pasta and add to pork and vegetable mixture with cheese and basil; toss to coat.

Source:  Smithfield