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, like scratch ingredients such as 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
Serves | 36 cookies
Preparation Time: | 10-12 minutes
Cook Time | 10-12 minutes
- 3/4 cup vegetable shortening
- 3/4 cup brown sugar
- 1 large egg
- 1 cup Bob Evans Mashed Sweet Potatoes
- 2 cups all-purpose flour
- 1 teaspoon 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.
Bacon Wrapped White Cheddar Jalapeno Poppers
Serves | 40 poppers
Preparation Time | 30 minutes
Cook Time | 25-35 minutes
- 2 packages Bob Evans Thick Sliced Bacon, slices cut in half
- 1 package Bob Evans White Cheddar Mashed Potatoes
- 1 package garlic herb cheese spread
- 20 jalapeno peppers, halved and seeded with membranes removed
- 1/4 cup brown sugar
- 1 teaspoon cayenne pepper, ground
- Heat oven to 400 F.
- Bring bacon to room temperature so it is pliable and easy to work with.
- In mixing bowl, combine mashed potatoes and garlic herb cheese with rubber spatula. Stir until incorporated.
- Spread approximately 1 teaspoon mashed potato mixture in each jalapeno half; level off with butter knife or spatula. Be sure not to heap potato mixture or it will spill out of peppers. Wrap each jalapeno with bacon; use 3 half slices for large jalapenos or 2 halves for smaller sizes. Be sure bacon is wrapped to seal in mashed potato mixture tightly.
- In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle bacon with brown sugar and pat gently to make it stick to bacon.
- Line cookie sheet with parchment paper and place wrapped peppers on sheet. Bake until bacon reaches desired crispiness, about 25-35 minutes.
- Let peppers cool slightly before serving, about 5 minutes.