< Back Deviled Eggs and Bacon 12 cage-free eggs, hard-boiled and peeled 2 tbsp mayonnaise 1 tbsp prepared yellow mustard 2 tbsp sour cream 2 tbsp whipping cream 1/4 tsp salt 1/4 tsp pepper 2 green onions, roughly chopped 2 stalks celery julienned 1 pkg radish mini sticks 4 slices bacon, cooked to crisp and cut into 24 pieces ground pepper or paprika sea salt flakes Slice eggs in half lengthwise. Remove yolks and place in food processor bowl. Add mayonnaise, mustard, sour cream, whipping cream, salt, pepper and green onions. Mix until smooth, scraping down sides between pulses. Remove from food processor and place mixture in piping bag fitted with star tip. Pipe filling into each egg white half. Display filled eggs on platter before applying toppings. To prepare celery, place in water to curl cut celery. Set aside leaves for garnish. To discover more ways to simplify holiday prep, visit DudaFresh.com. Previous Next

< Back Taco Cups 1 1/2 lb ground beef 1-2 tbsp taco seasoning 1 pkg (8 count) flour tortillas shredded cheese lettuce cilantro sour cream salsa guacamole (optional) black olives (optional) Heat oven to 350 F. Brown ground beef with taco seasoning. Cut tortillas in half then in half again, making four pieces. Place two pieces in each hole of muffin tin. Place browned ground beef in each hole then top with shredded cheese. Bake 15 minutes, or until tortillas reach desired crispiness. Using knife, shred lettuce and cilantro. Top each cup with sour cream, salsa, lettuce and cilantro, as desired. Add guacamole and olives, if desired. Recipe courtesy of “ Cookin’ Savvy ” Previous Next

< Back Sweet Potato Goat Cheese Bites 2 medium sweet potatoes 2 tbsp coconut or olive oil spray 1 tsp seasoned salt 5 oz goat cheese 2 tbsp honey, divided 1/4 cup chopped candied or toasted pecans 1/3 cup dried cranberries 1 tbsp fresh basil, sliced thinly, for garnish Preheat oven to 450 F. Slice sweet potatoes 1/4-inch thick. Line large baking sheet with parchment paper. Layer sweet potatoes on top of parchment paper. Spray sweet potatoes with coconut spray and sprinkle with seasoned salt. Flip sweet potato slices and repeat. Bake 10 minutes. Flip slices and bake 10 minutes. Transfer sweet potatoes to serving plate. Mix goat cheese and 1 tablespoon honey until whipped and creamy. Spread goat cheese over sweet potato slices. Sprinkle with pecans and cranberries. Drizzle remaining honey over sweet potatoes. Garnish with basil and serve. Recipe courtesy of Katie Crenshaw on behalf of the North Carolina Sweet potato Commission Previous Next