(Family Features) Fireworks, family and food are what the Fourth of July is all about. This year, add some spark to backyard staples like grilled chicken and potato salad with a little help from tangy condiments, smoky rubs and your cast-iron skillet.

For a main dish that’s sure to be a crowd pleaser, smother grilled chicken with a white barbecue sauce – the South’s tangy little secret. It’s made with simple pantry ingredients like mayonnaise, cider vinegar and mustard.

Make a one-pan side dish next to the cooking chicken by placing your cast-iron skillet directly on the grates. Smash whole potatoes in the pan then top with bacon, cheese and a chipotle seasoning. Let it all melt together and then top with sour cream for a smoking side.

Round out the meal with a festive cake that looks as impressive as it tastes. Dye white cake mix batter red and blue using food color then assemble in a flag shape with whipped cream and berries.

Find more recipes and ideas to fire up your Fourth of July at McCormick.com.

White Barbecue Sauce with Smoky Chicken

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

White Barbecue Sauce:

• 1 cup mayonnaise
• 1/2 cup cider vinegar
• 2 tablespoons Zatarain’s Creole Mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon McCormick Coarse Ground Black Pepper
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon salt

Smoky Chicken:

• 1 cup hickory wood chips
• 2 pounds bone-in chicken parts
• 2 tablespoons McCormick Grill Mates Applewood Rub

1. To make sauce: In medium bowl, mix mayonnaise, vinegar, creole mustard, horseradish, black pepper, garlic and salt until well blended. Cover. Refrigerate at least 2 hours before serving to blend flavors.
2. To make chicken: Cover wood chips in water and soak 30 minutes. Season chicken with rub. Drain wood chips. Fill smoker box with wet wood chips. Place smoker box under grill rack on one side of grill before lighting. Close grill.
3. Prepare grill for indirect medium heat (350-375° F). Heat grill by turning all burners to medium. Once cooking temperature is reached, turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill cover.
4. Grill, turning occasionally, 30-40 minutes, or until internal temperature of thickest part of chicken is 165° F. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.
5. Grill, uncovered, 3-5 minutes longer, or until chicken is charred. Serve chicken with White Barbecue Sauce.

Test Kitchen Tip: Refrigerate any leftover sauce and use as salad dressing, condiment for burgers or dipping sauce for pretzels and vegetables.

Grilled and Loaded Smashed Potatoes

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 12

• 1 1/2 pounds medium Yukon gold potatoes
• 1 tablespoon vegetable oil
• 5 teaspoons McCormick Grill Mates Bacon Chipotle Seasoning, divided
• 6 slices Applewood smoked bacon, cut into 1/4-inch pieces
• 1 cup chopped yellow onion
• 1/2 cup chopped red bell pepper
• 1/2 cup shredded cheddar cheese
• 2 tablespoons finely chopped green onions
• 1/4 cup sour cream

1. Heat grill to medium.
2. Place potatoes on microwavable plate. Pierce potatoes with fork several times. Microwave on high 5-6 minutes, or until fork-tender but still firm. Let stand until cool enough to handle. In large bowl, toss potatoes, oil and 3 teaspoons seasoning until well coated.
3. Place potatoes on grill and cook, turning frequently, 4-5 minutes or until skin is crispy. In large cast-iron skillet on grill, cook and stir bacon 8-10 minutes, or until crisp. Add yellow onion and bell pepper; cook and stir 2-3 minutes, or until tender-crisp.
4. Push bacon mixture to one side of skillet. Add potatoes to other side of skillet. Smash each potato with heavy spatula, bottom of small sturdy bowl or meat pounder. Sprinkle potatoes with remaining seasoning. Spoon bacon mixture over potatoes. Sprinkle with cheese.
5. Cover pan or close grill. Cook 3-5 minutes, or until cheese is melted. To serve, sprinkle with green onions and dollops of sour cream.

Test Kitchen Tip: Cooking potatoes before grilling reduces overall grill time.

Red, White and Blue Cake

Prep time: 25 minutes
Cook time: 30 minutes
Servings: 12

• 1 package (2-layer size) white cake mix
• 2 teaspoons McCormick Pure Vanilla Extract
• 1/2 teaspoon Blue McCormick Assorted Neon Food Colors & Egg Dye
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons McCormick Red Food Color
• nonstick spray
• 1 container (16 ounces) white frosting
• 1 cup raspberries
• 1/2 cup blueberries

1. Heat oven to 350° F.
2. Prepare cake mix as directed on package, adding vanilla. Transfer 1 1/2 cups batter to small bowl and tint with neon blue food color. Tint remaining batter red by adding cocoa powder and red food color. Pour each color batter into separate 9-by-5-inch loaf pans sprayed with nonstick cooking spray.
3. Bake blue-tinted cake 20-25 minutes; red-tinted cake 30-35 minutes. Cool cakes in pans 10 minutes. Remove from pans; cool completely.
4. Trim cakes to remove rounded tops and edges. Slice red cake in half horizontally to form two thin layers. Place one layer on platter. Slice remaining red cake layer in half lengthwise. Slice blue cake in half lengthwise. (Blue and red cakes should be same dimensions.)
5. Frost red cake layer on platter with 1/3 frosting. Top with lengthwise slices of red and blue cake side-by-side. Frost with 1/3 frosting. Repeat cake layer and frosting. Garnish with raspberries and blueberries to resemble flag.

Source: McCormick Spice

(Family Features) Text your friends, dust off your apron and fire up the grill. It’s time to throw a barbecue party that won’t sink your summer budget.

You can find everything you’ll need at a one-stop shop like ALDI. With savings up to 50 percent over traditional grocers, you can fill your cart with summer essentials like fresh seasonal produce, premium meats and award-winning wines.

Once shopping is out of the way, you’ll have plenty of time and money to experiment with new recipes. These quick and affordable tips can up your grill game and impress guests:

Boost your burgers. Take burgers to the next level this summer with your favorite ground meats such as turkey, chicken and beef. Then layer on the toppings like avocado, kale, gourmet cheeses and more.

Change up your take on cheesy. Top your burger with a blue cheese mousse by simply blending blue cheese crumbles and cream cheese then season it with your favorite spices.

Spice up your condiments. Combine mayonnaise with fresh orange juice and fresh orange zest to make a citrus aioli or whip up a special sauce by mixing peanut butter with oil and hot water. Sprinkle with bacon for some extra flavor. Toppings such as a pickled red onion can also add a bit of crunch and zest.

Bite better buns. Forgo traditional burger buns and bookend your masterpiece with brioche buns or pretzel rolls.

Find more great grilling tips and recipes for dishes to enjoy all summer at aldi.us.

Six-Mile High Burger

Recipe courtesy of ALDI Test Kitchen

• 1 tablespoon Carlini Vegetable Oil
• 10 Baby Bella mushrooms, sliced
• 8 pieces Specially Selected Center Cut Bacon
• 8 Season's Choice Whole Onion Rings
• 4 All Natural 80 percent Lean Ground Beef Patties
• 8 slices Happy Farms Pepper Jack Cheese
• 1 cup Burman's Mayonnaise
• 1/4 cup Burman's Hot Sauce
• 1/2 cup Burman's Mustard
• 1/4 teaspoon Stonemill Iodized Salt
• 1/4 teaspoon Stonemill Ground Black Pepper
• 4 L'oven Fresh Hamburger Buns
• 1 tomato, sliced
• 2 romaine lettuce leaves, cut in half width-wise

1. Heat grill to medium-high.
2. In saute pan, heat vegetable oil and saute mushrooms 2-3 minutes. Set aside. Fry bacon to desired doneness, about 5 minutes on each side. Set aside. Bake onion rings according to packaging instructions. Set aside.
3. Grill burgers 5-7 minutes on each side until they reach desired doneness. Place two slices cheese on each burger and continue to grill until melted. Remove from heat.
4. Mix together mayonnaise, hot sauce, mustard, salt and pepper, and spread on both sides of buns, to taste.
5. To assemble burger: layer bottom bun with patty with cheese, tomato, lettuce, mushrooms, two onion rings, two pieces of bacon and top half of bun.

Source: ALDI

(Family Features) Warm weather means grilling season is here, and nothing turns up the heat like great summer grilling. It’s the perfect opportunity to get away from a stuffy kitchen and enjoy a casual meal outdoors with family and friends.

Whether you prefer gas or charcoal, grilling is convenient for cutting calories and creating your own versions of cookout classics. From your favorite protein to fresh fruit, just about any food can be grilled, so grab your grilling gear and get ready to experiment with different ingredient options.

If you’re tired of traditional burgers, try substituting ground duck for beef for savory flavor and a skinnier profile. Made from duck breast meat, all-natural ground duck is 87 percent lean, making it a healthier alternative to most ground beef. Since duck is red meat, its depth of flavor and moist texture can be incorporated into a variety of dishes that usually call for ground beef.

In this recipe, ground duck is used to make a robust, juicy burger that’s sure to delight any cookout connoisseur. Top it off with some duck bacon for a hearty and flavorful summer feast. It has less fat than the regular pork variety, giving you an excuse to pile even more on your sandwich. Plus, duck bacon is more like pork bacon than traditional poultry bacons – thick cut with a smoky flavor.

Ready in less than 30 minutes, these burgers featuring a duo of duck products can help you turn up the heat at your next backyard get-together.

Find more recipes for the grill and information about cooking with duck at mapleleaffarms.com.

Duck Bacon Burgers with Cheese

Servings: 6

Burgers:

• 2 pounds Maple Leaf Farms All Natural Ground Duck
• 4 tablespoons bread crumbs
• 2 tablespoons white onion, minced
• 1 teaspoon minced garlic
• 1 teaspoon paprika
• 1/4 teaspoon chili powder
• salt, to taste
• pepper, to taste

• canola oil
• 6 strips Maple Leaf Farms Duck Bacon, halved
• 6 hamburger buns
• 3 tablespoons Maple Leaf Farms All Natural Rendered Duck Fat
• 6 slices cheddar cheese
• 6 slices red onion (optional)
• 6 slices tomato (optional)
• lettuce leaves (optional)

1. Heat grill to medium-high heat.
2. In large bowl, mix together ground duck, bread crumbs, onion, garlic, paprika and chili powder. Divide mixture into six equal parts and form into patties. Season both sides of each patty with salt and pepper.
3. Lightly brush grill rack with oil. Place burgers on rack and cook, flipping frequently until internal temperature reaches 155° F.
4. While burgers are cooking, place bacon on grill and cook until crisp.
5. Once burgers are done, remove from heat and let sit 3-5 minutes. Brush insides of hamburger bun halves with duck fat and toast lightly on grill.
6. Serve each burger on toasted bun with two bacon half-strips and slice of cheese then top with red onion, tomato and lettuce, if desired.

Source: Maple Leaf Farms

(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.

Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.

Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.

Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:

• Salt (plain or flavored)
• Pepper
• Horseradish
• Smithfield Hometown Original Bacon
• Celery stalks
• Worcestershire sauce
• Lemons
• Limes
• Hot sauces
• Stuffed olives
• Pickled green beans
• Pickle spears
• Onions
• Cheese cubes
• Cherry tomatoes

For more brunch and entertaining recipe inspiration, visit Smithfield.com.

Cheesy Bacon Jalapeno Corn Muffins

• Nonstick cooking spray
• 1 package (16 ounces) Smithfield Hometown Original Bacon
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 2 eggs
• 6 tablespoons butter, melted
• 1/3 cup honey
• 3/4 cup milk or buttermilk
• 1 can corn kernels, drained
• 2 medium jalapeno peppers, seeded and diced
• 1 medium jalapeno pepper, thinly sliced

1. Heat oven to 375° F.
2. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F.
3. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
4. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
5. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.

Sausage and Egg Tarts with Asparagus and Tomatoes

• Flour, for dusting
• 1 package (about 1 pound) frozen prepared puff pastry, thawed
• 9 eggs, brought to room temperature for 30 minutes, divided
• 1 teaspoon water
• 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
• 1 pound fresh asparagus spears, cut into pieces
• 1 pint grape tomatoes, halved lengthwise
• salt, to taste
• freshly ground black pepper, to taste
• 1/2 cup shredded Parmesan cheese (optional)

1. Heat oven to 400° F.
2. On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
3. Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
4. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
5. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.

Cinnamon French Toast Sausage Roll-Ups

• 12 Smithfield Fresh Sausage Links
• 2 eggs
• 2/3 cup milk
• 3 tablespoons almond liquor (optional)
• 1/2 teaspoon ground cinnamon
• 6 slices whole-wheat bread, crust removed and cut in half
• 3 tablespoons butter

1. Cook sausage according to package directions; keep warm.
2. Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
3. Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.

Scrambled Eggs and Ham in a Waffle Cup

• 6 eggs
• 1/2 cup milk
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups Smithfield Honey Cured Boneless Ham Steak, diced
• 1 tablespoon butter
• 8 waffle cups (4 ounces each)
• 4 teaspoons maple syrup, warm, divided
• 1 teaspoon fresh thyme, chopped

1. In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
2. In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
3. Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
4. Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.

Source: Smithfield Foods

(Family Features) From the breakfast nook to the dinner table, an Easter meal isn’t complete without a delicious ham for guests to enjoy and share. Whether you’re serving up a casual brunch, an early dinner or a formal holiday feast, an easy-to-prepare spiral ham is the perfect centerpiece for any meal occasion.

Perfectly cooked and hand trimmed, Smithfield spiral sliced hams make holiday entertaining quick and effortless, so you can spend less time in the kitchen and more time with family and friends.

For an added twist that will truly impress your guests, try any of Smithfield’s exceptional flavor offerings, like the Baked Apple Spice Spiral Sliced Ham, part of the premium Smokehouse Reserve line. You’ll also delight family and friends with flavors like Salted Caramel, Pecan Praline, Brown Sugar and Crunchy Glaze.

Serve up any leftovers as-is or easily incorporate them into an array of tasty dishes for brunch, lunch or dinner the next day. Try this Leftover Ham and Bacon Hash for a quick at-home brunch dish or use in an easy appetizer like Ham and Brie Crostini.

With flavor this easy, this could be your most delicious Easter yet. For more Easter recipe inspiration, visit Smithfield.com.

Leftover Ham and Bacon Hash

• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pounds yellow potatoes, diced
• 8 ounces button mushrooms, quartered
• 1 1/2 cups Smithfield Anytime Favorites Cubed Ham or Smithfield Hickory Smoked Spiral Sliced Ham, cooked
• 4 slices Smithfield Hometown Original Bacon, cooked and cut into 1-inch pieces
• 2/3 cup jarred roasted red pepper, drained and roughly chopped
• 3/4 cup fresh mozzarella cheese, cubed
• 2-3 eggs, fried or poached to preference (optional)
• 1/3 cup fresh basil leaves, thinly sliced

1. Heat oven to 425° F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms, and toss to coat.
2. Spread potato mixture evenly onto two lightly oiled or nonstick, rimmed baking pans and roast in oven 35-40 minutes, or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to mixture and stir.
3. Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake additional 10-15 minutes, or until cheese has softened and begun to melt. Top hash with eggs, if desired, and sliced basil.

Ham and Brie Crostini with Fig Jam

• 1 French baguette (10-12 ounces), sliced on bias, 1/4-inch thick (about 24 pieces)
• 1/2 cup extra-virgin olive oil
• 3/4 pound Smithfield Hickory Smoked Spiral Sliced Ham, cut into 24 pieces
• 9 ounces Brie cheese, sliced and cut into 24 pieces
• 1/4 cup fig jam

1. Heat oven to 400° F.
2. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake 10-12 minutes, or until lightly browned and crisp.
3. Top each slice with ham and Brie; bake additional 5-8 minutes, or until Brie has just started to melt.
4. Top each crostini with fig jam and serve warm.

Source: Smithfield

(Family Features) If you’ll be hosting friends and family to honor Easter this year, make your gathering as simple as it is scrumptious with a decadent brunch menu.

If you’re daunted by the diversity of dishes a brunch menu demands, remember that quality ingredients – not complex preparation – is what makes dishes truly stand out. Fresh produce and superior products instantly elevate a recipe from good to great.

These brunch staples all start as basics, but get a boost with the right combination of quality ingredients:

Made-to-order omelets are always a hit because they guarantee you’re serving up exactly what your guests enjoy. Use a few winning ingredients to create an easy and quick omelet base, then offer an array of toppings, including unexpected flavors such as Jarlsberg Brand Cheese. Best known for its classic wedge, this nutty, mild cheese is also available in slices – perfect for the ooey-gooey factor everyone loves in an omelet.

A classic French quiche combines fresh and flavorful ingredients, is easy to make and tastes delicious hot or cold. The quiche is simple enough to make that you can prepare several varieties, giving guests plenty of options and handily filling a buffet spread. Simply prepare your crust and filling base then mix in fresh, crisp veggies that are steamed or lightly browned. Or create a savory, meaty quiche with your favorite sausage or bacon. Add some cheese before filling the crust and sprinkle some more cheese on top before baking.

Finger foods bursting with flavor simply make brunch better. This recipe uses ready-rolled puff pastry sheets, rosemary and the distinctive taste of Jarlsberg Brand Cheese for a mouthwatering dish that can be featured at a tasting station or as part of a larger meal.

Find more recipes for your Easter brunch at jarlsberg.com.

Make Brunch a Breeze
Skip the stress this Easter with these tips to make preparing your holiday brunch simply delicious.

1. Choose several make-ahead dishes that you can prepare well in advance, such as quiche or a breakfast bake.
2. Skip time-intensive pancakes and instead serve up a French toast casserole.
3. Prepare recipes using the highest-quality, freshest ingredients for the best results.
4. Give your meal a boost with unexpected but impactful touches, such as specialty butters, homemade jams and delicious cheeses.
5. Create beautiful and tasty accents for your buffet in minutes with pretty bowls or platters filled with colorful, seasonal fruit.

Easy Brunch Omelet

Makes: 4 portions

Toppings:

• mushrooms
• chorizo, bacon or ham
• cherry tomatoes
• spring onions
• herbs

Omelet:

• 8 eggs
• 8 tablespoons water or milk
• salt, to taste
• pepper, to taste
• 2 tablespoons butter
• 8 slices Jarlsberg Cheese
• 8 slices ham

1. Prepare toppings. Fry mushrooms and chorizo, bacon or ham; cut cherry tomatoes and spring onions.
2. To make omelet, crack eggs in bowl and add water, salt and pepper. Whisk eggs until they turn a pale yellow color, about 25-35 whisks.
3. Heat frying pan on medium heat and melt butter. When butter is bubbly, add about one quarter of the egg batter. This will make one of four omelets. When batter starts setting, move hardened parts toward the middle, enabling the rest to get direct heat as well. Use a gentle hand to avoid scrambled eggs. When batter starts to look cooked, add cheese and meat and flip omelet over. The omelet should be slightly golden on fried side and a little runny and soft in the middle.
4. Finally, put omelet on plate and add garnish before serving.

Puff Pastry Swirls

Makes: 4 portions

• 4 ready-rolled puff pastry sheets
• 1 cup grated Jarlsberg Cheese
• 2 sprigs fresh rosemary, chopped
• pepper

1. Heat oven to 400° F.
2. On lightly floured work surface, roll out pastry sheets into 8-by-4-inch rectangles. Mix grated cheese, rosemary and pepper. Spread mixture over puff pastry. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll.
3. Slice each roll into 2-inch thick slices. Place face down on baking sheet and bake for 15-20 minutes.

Tip: To make swirls rise more, don’t roll out pastry with rolling pin.

Cheesy Bacon Quiche

Makes: 4 portions

Crust:

• 1 cup butter
• 1 cup flour
• 2 tablespoons water
• salt

Filling:

• 1 cup bacon, cut into 1/2-inch cubes
• 1 leek
• 4 eggs
• 1/2 cup Jarlsberg Cheese, plus additional for topping, grated
• 3 tablespoons parsley
• 4 tablespoons cream

1. Heat oven to 400° F.
2. In large bowl, mix butter, flour, water and salt together. Knead thoroughly to make firm dough. Pack dough in plastic wrap and let rest in refrigerator for 20 minutes. Press dough into full surface of pie plate and cover with aluminum foil. Prebake in oven 10 minutes, then remove aluminum foil and bake another 10 minutes.
3. Meanwhile, in frying pan on medium heat, saute bacon. Add leek at end of cooking time.
4. In bowl, whisk eggs and cream together and add grated cheese, parsley, bacon and leek. Pour filling into crust and top with grated cheese. Bake for 15 minutes, or until edge is golden brown and center is set.

Tip: To save time, use premade pie crust and bake according to package directions.

Source: Jarlsberg Cheese

(Family Features) As warmer weather approaches, so do a variety of special occasions. If you’re looking for an easy way to celebrate with family and friends, brunch is a perfect option.

Not too early and not too late, everyone can enjoy a hearty meal and good company before the day gets busy. A brunch menu can include both elegant options and classic favorites, so it’s easy to customize to fit the occasion and your guests’ preferences.

With so many possibilities, brunch is the perfect opportunity to get creative. Develop your own versions of traditional dishes by incorporating new ingredients, such as using duck bacon to change up your menu and add some extra flair.

With a rich, hearty texture, duck bacon is more like pork bacon than traditional poultry bacons. Made from duck breast meat, it brings a touch of sophistication to any menu item. Plus, duck bacon is healthier for you, too. With 26 percent less sodium and 57 percent less fat than traditional pork bacon, it’s the perfect way for you to enjoy great flavor without the extra calories.

For an exciting added element, use duck bacon with this version of classic Eggs Benedict. This brunch recipe feeds a crowd and is ready in less than 30 minutes, making it the perfect choice when you want to whip up a quick entree for family or friends.

Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.

Eggs Benedict with Duck Bacon

Servings: 6

Hollandaise Sauce:

• 3 egg yolks
• 10 tablespoons unsalted butter, cut into 1-tablespoon pieces
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper

• 12 slices Maple Leaf Farms Duck Bacon, cut in half
• 12 English muffin halves, toasted
• 12 eggs, poached
• pinch of salt
• chopped parsley, for garnish (optional)

1. To make Hollandaise Sauce: Fill medium saucepan with 1 inch of water (for double-boiler) and bring to simmer over medium heat. Reduce heat to low.
2. In medium bowl, whisk egg yolks until they lighten in color, about 1 minute.
3. Place bowl with eggs over saucepan and whisk constantly until thickened and doubled in volume, about 3-5 minutes.
4. Remove bowl from saucepan and whisk in butter, 1 tablespoon at a time. Whisk in lemon juice, salt and cayenne pepper. Keep warm, covered, over double-boiler.
5. To cook duck bacon and poach eggs: In skillet over medium-high heat, fry duck bacon halves 4 minutes per side; set aside. In large pot over medium heat, bring water to simmer and add salt.
6. Crack egg into cup or small bowl. Gently pour egg into simmering water; repeat for additional eggs, leaving room around each one for cooking. Cook 2-4 minutes, depending on desired firmness.
7. Using slotted spoon, carefully remove eggs from pan and place on paper towels to drain.
8. To assemble Eggs Benedict: Lay two toasted English muffin halves on each plate. Top each with two duck bacon halves. Carefully place poached egg on top of each muffin stack. Pour Hollandaise Sauce over each. Garnish with parsley, if desired.

Source: Maple Leaf Farms

Adds Spark to End-of-Season Cookouts

(Family Features) “Barbecue” is a word that, when uttered, makes mouths water and keeps folks tending pits and grills for hours at a time. But with little time left for optimal outdoor cooking this season, how do you turn up the heat and ensure your next barbecue is the best of the bunch?

Although the “world’s best” barbecue is perhaps the most feuded-over food claim, it’s hard not to think of the South in connection with best-of-class barbecue.

<p>Southern barbecue, with its time-burnished, rich tradition of cooking meat slowly over a wood fire, offers a distinctive style and unique flavor. Great pitmen come from the South, and many great barbecue showdowns take place in the South, like the Jack Daniel’s® World Championship Invitational Barbecue Contest held annually in Lynchburg, Tennessee. And while the definition of “best barbecue” varies from region to region, there are a few standard Southern barbecue traditions that hold true throughout the entire Southern barbecue belt and beyond.

For one, barbecue in the South usually means pork, but there are a few exceptions; beef is most often the meat of choice for Texas barbecue, and mutton is used in parts of Kentucky.

Another sticking point for Southern barbecue is the sauce. Most would agree that bathing your barbecue with a perfectly seasoned, balanced sauce makes the difference between ho-hum and sublime.

Many sauces contain ingredients such as molasses, brown sugar, tomato paste, Worcestershire sauce, cider vinegar, black pepper, onion, celery, garlic, mustard, cayenne pepper, vegetable oil and salt, with some variations. And while there are some true Southerners that would take issue with any barbecue sauce that’s simply not their own, there are a few bottled sauces that can make your celebration simpler while still holding true to Southern barbecue traditions.

Jack Daniel’s® Barbecue Sauce, for example, is a welcomed Southern guest at any barbecue just burning to make a good impression. Whether it’s the sweet and spicy flavor of Original No. 7 or the genuine wood-smoked flavoring of Hickory Brown Sugar, Jack Daniel’s Barbecue Sauce offers the flavor of the famous Jack Daniel’s Whiskey with just the right amount of Southern hospitality to please everyone.

Yet another long-standing tradition at Southern barbecues are the sides and accompaniments. Some of the most popular items used to complement a traditional barbecue meal include old standards such as cole slaw, baked beans and hush puppies. However, modern-day Southern cooks are more willing to welcome a wider array of accompaniments, including something as delightful as bacon-wrapped barbecued shrimp.

So, light the grill, hum a few bars of the “Tennessee Waltz” and get ready to go out of the season in style — Southern barbecue style, that is. Try these tempting recipes or visit www.JackDanielsSauces.com for ideas on how to inspire your own barbecue specialty. Let’s get to eatin’!

Country-Style Ribs

Makes 4 servings

• 1-1/2 cups Jack Daniel’s® Honey Smokehouse Barbecue Sauce, divided
• 1-1/2 cups Jack Daniel’s Hickory Brown Sugar Barbecue Sauce
• 3 pounds country ribs (boneless pork)
• 1/2 cup water
• 1/4 cup soy sauce
• 1/4 cup honey

1. Set aside 1/2 cup Honey Smokehouse barbecue sauce to use on cooked ribs.
2. Place ribs in 4-quart saucepot. Combine remaining ingredients and pour over ribs. Cover and simmer 1 hour or until tender. While cooking, prepare grill.
3. Remove ribs from sauce and discard liquid. Grill 15 minutes or until browned. Brush on reserved sauce to finish ribs.

Backyard Brawl Baked Beans

Makes 4 servings

• 4          slices thick-sliced bacon, chopped
• 2          cups chopped onion
• 1/2       green pepper, chopped
• 2          garlic gloves, chopped
• 2          (16-ounce) cans Heinz Vegetarian Beans, drained and rinsed
• 1/3       cup molasses
• 1/2       cup Jack Daniel’s® Spicy Original Recipe Barbecue Sauce
• 1/4       cup packed brown sugar
• 1          tablespoon Lea & Perrins Worcestershire Sauce
• 1          teaspoon dark brown mustard
• 1          tablespoon dry mustard
• 1          tablespoon Heinz Apple Cider Vinegar
• 1/4       tablespoon Liquid Smoke, or to taste
• Salt and freshly ground black pepper

1. In heavy pot, cook bacon over medium heat to render fat. Add onion, green pepper and garlic, and cook until vegetables are soft, about 5 minutes.
2. Stir in beans, molasses, barbecue sauce, brown sugar, Worcestershire sauce, brown mustard, dry mustard, cider vinegar and liquid smoke. Simmer, uncovered, until rich and thickly flavored, 10 to15 minutes, stirring with wooden spoon. Season to taste with salt and pepper.

Note: May also place beans in baking dish and bake in preheated 350°F oven about 30 minutes.

Bacon-Wrapped Barbecued Shrimp

Makes 4 servings

• 1-1/2    cups Jack Daniel’s® Barbecue Sauce
• 1          tablespoon garlic powder
• 2          tablespoons lemon juice
• 1          pound peeled and deveined shrimp
• 1/2       pound pepper bacon (or preferred bacon)

1. Cut bacon slices in half. Cook bacon partially (should not be crisp). Prepare grill.
2. Combine barbecue sauce, garlic powder and lemon juice; pour half of mixture into separate bowl for use later. Dip shrimp into remaining sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Brush grill with vegetable oil, place skewers on hot grill and baste with remaining sauce. Grill approximately 4 to 6 minutes.

Southern-Style Cole Slaw

Makes 4 servings

• 1/4       cup Heinz Apple Cider Vinegar
• 2          tablespoons dark brown sugar
• 1/2       teaspoon celery seed
• 1/2       teaspoon ground turmeric
• 1/4       teaspoon ground ginger
• Pinch of ground allspice
• 3          ounces red onion, finely diced
• 6          ounces green cabbage, coarsely chopped
• 4          ounces cucumbers, peeled and seeded, coarsely chopped
• 3          ounces red pepper, coarsely chopped
• 2          ounces green pepper, coarsely chopped
• 3          tablespoons olive oil

1. In medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to simmer on medium heat.
2. Stir in onion, remove from heat and allow to stand 5 minutes to cool. Meanwhile, toss cabbage, cucumbers and peppers in mixing bowl. In another bowl, whisk olive oil into cooled vinaigrette mixture.
3. Pour mixture over vegetables and toss to coat. Season with salt and pepper to taste.

Source: Jack Daniel's Sauces

(Family Features) When planning a get-together with friends, finding the right playlist and inviting your favorite people over is easy, but planning the perfect menu can be daunting.

Whether it’s game day, the season premiere of your favorite show or just a casual night in, if you’re craving something satisfying and delicious, one simple solution is Mrs. T’s Pierogies.

You can easily add a creative twist to your menu by serving up bite-sized Bacon-Wrapped Pierogies, featuring Classic Cheddar Mini Pierogies, which are perfect for sharing. Or try adding some flare to your nachos by substituting chips with pierogies. Available in 15 tasty varieties, these potato-filled pasta shells are loaded with flavor and are the perfect canvas for all your favorite ingredients and spices.

Find more recipes to enjoy with your friends at MrsTsPierogies.com.

Bacon-Wrapped Pierogies

Prep time: 15 minutes
Total time: 32 minutes
Servings: 4

• Nonstick cooking spray
• 1 box (12.84 ounces) Mrs. T’s Mini Cheddar Seasoned with Bacon or Mini Classic Cheddar Pierogies
• 14 slices bacon, sliced in half
• 1/4 cup brown sugar (optional)

1. Heat oven to 400° F.
2. Spray baking sheet with nonstick cooking spray. Defrost pierogies by placing in boiling water for 2 minutes or refrigerating overnight.
3. Wrap half slices of bacon around each pierogy. Arrange pierogies on baking sheet. Sprinkle with brown sugar, if desired. Bake 16-18 minutes, or until golden brown, turning once.
4. Optional: Saute wrapped pierogies 8 minutes, or grill 5 minutes until browned.

Pierogy Nachos

Prep time: 5 minutes
Total time: 20 minutes
Servings: 4

Nachos:

• 2 boxes (16 ounces each) Mrs. T’s Classic Cheddar Pierogies
• 2 tablespoons butter
• 1 1/2 cups canned black beans, drained and rinsed
• 3/4 cup shredded Monterey Jack cheese
• Pico de Gallo (recipe below)
• guacamole (recipe below)
• sour cream (optional)
• pickled jalapeno peppers (optional)

Pico de Gallo:

• 2 Roma tomatoes, seeded and diced
• 1 small, diced red onion
• 2 tablespoons chopped cilantro
• 1 1/2 teaspoons lime juice
• 1/4 teaspoon salt

Guacamole:

• 1 small, ripe avocado
• 1 seeded and minced jalapeno
• 1/2 Roma tomato, seeded and chopped
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped cilantro
• 2 teaspoons lime juice
• salt, to taste
• pepper, to taste

1. To make nachos: Saute pierogies in butter over medium heat, approximately 8 minutes on both sides.
2. Preheat broiler. On large, oven-safe plate, arrange hot pierogies; sprinkle with black beans and Monterey Jack cheese.
3. Broil until cheese is melted and bubbly. Top with Pico de Gallo and guacamole, and sour cream or pickled jalapeno peppers, if desired.
4. To make Pico de Gallo: Mix together all ingredients and set aside. Serve on top of pierogies.
5. To make guacamole: Cut avocado in half and remove seed. With spoon, scoop out inside; place in bowl.
6. Mash avocado with fork until slightly chunky.
7. Mix in jalapeno, tomato, green onion, cilantro, lime juice, salt and pepper. Serve on top of pierogies.

Source: Mrs. T's Pierogies

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(Family Features) Holiday parties should be fun — so why not serve up some tasty appetizers with a creative seasonal twist that will be sure to spice up your gathering?

These clever bites start with versatile party favorites Hillshire Farm Lit’l Smokies — and then the fun begins. Start off with an impressive — and edible — wreath for the centerpiece and serve with a cranberry-barbecue dip. Next, dress up your cocktail links with some delicious fare: simmer your Smokies in a zesty sauce; wrap them up in crispy bacon; make a splash with pineapple and edible flowers; dip and fry to make your own mini corn dogs; and turn them into tasty reindogs. With these fun-tastic appetizers, not only will you give guests plenty of food to eat, you’ll give them plenty to talk about.

For more recipes to add merriment to your celebrations, visit www.hillshirefarm.com.

Holiday Appetizer Wreath

Yield: 16 servings
Prep Time: 30 minutes
Cook Time: 15 minutes

• 32 Hillshire Farm Lit’l Smokies
• 1/2 cup whole berry cranberry sauce
• 1/2 cup barbecue sauce
• 1 can (8 ounces) refrigerated crescent dough rolls
• Optional: Roasted bell pepper strips, cherry tomato halves and fresh rosemary for garnish

1. Preheat oven to 375°F.
2. Open package of sausages and drain off liquid.
3. Combine cranberry sauce and barbecue sauce in a small saucepan; heat over low heat, stirring until smooth and hot.
4. Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal. With knife or pizza cutter cut each rectangle lengthwise into 8 strips, making a total of 32 strips.
5. Wrap 1 strip of dough around each sausage. Place crescent-wrapped sausages with sides touching on ungreased cookie sheet or round baking stone in a circle, forming a wreath shape.
6. Bake for 11 to 15 minutes or until golden brown. Cool slightly.
7. Carefully remove wreath onto serving platter, if desired. Garnish wreath with bell pepper strips to form a bow, and cherry tomato halves and rosemary sprigs for ornaments, if desired.
8. Serve with cranberry-barbecue sauce.

Lit’l Party Delights

Yield: 9 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 3/4 cup chili sauce
• 3/4 cup grape jelly
• 1 tablespoon red wine
• 1 teaspoon dry mustard
• 1 1/2 teaspoons soy sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. Open package of sausages and drain off liquid; set aside.
2. Combine remaining ingredients in medium saucepan. Heat, stirring occasionally, over medium heat until jelly is melted and mixture is smooth.
3. Add sausages; heat 10 minutes or until hot.

Reindogs

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• Pretzel twists
• Mustard
• Ketchup

1. Heat sausages according to package directions.
2. Break a small pretzel twist in half. Stick a pretzel half into both sides of sausage to resemble antlers.
3. Use 2 small drops of mustard for eyes and a small drop of ketchup for the nose.

Corn Doggies

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 1 package (8.5 ounces) corn muffin mix
• 2/3 cup flour
• 1 egg, beaten
• 1 cup milk
• Vegetable oil for frying

1. Preheat oil to 375°F. Open package of sausages and drain off any liquid. Insert wooden toothpick into tip of each sausage.
2. Mix corn muffin mix, flour, egg and milk in a large bowl until well combined. Working quickly, dip 4 to 5 sausages in batter.
3. Fry for 2 to 3 minutes, or until golden brown and batter is cooked in the center.
4. Drain on paper towels. Repeat with remaining sausages.

Pigs in Heaven

Yield: 20 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 1 package thick sliced bacon

1. Preheat oven to 400°F.
2. Open package of sausages and drain off any liquid.
3. Cut each bacon slice into 3 to 4 pieces. Wrap each sausage with a piece of bacon; secure with a toothpick.
4. Place on a 15 x 10 x 1-inch baking pan.
5. Bake 15 to 20 minutes, or until bacon is browned.

Lit’l Luaus

Yield: 20 servings
Prep Time: 5 minutes
Cook Time: 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• Canned pineapple (1 can)
• Edible flowers

1. Heat sausages according to package directions.
2. Cut 1 pineapple ring in half.
3. Wrap two halves of pineapple around each sausage.
4. Garnish with edible flowers.