Preheat oven to 425 degrees.
Prepare cauliflower, washing, coring, and cutting into small florets, and place onto a baking sheet. Sprinkle garlic powder and black pepper over the cauliflower, then drizzle with the melted tablespoon of butter. Bake the for 35 minutes, checking for doneness, and continuing until cauliflower is fork tender, and has started to caramelize.
Preheat oven to 350.
Prepare a 13x9 baking pan with non stick cooking spray.
Combine all ingredients in a large bowl and mix to combine. Spread evenly in the prepared pan.
Bake for 1 hour or until hash browns are starting to crisp around the edges.
Preheat oven to 350 degrees.
In a large bowl add the spinach, sour cream, vegetable recipe mix, water chestnuts and shredded cheese; mixing until combined. Prepare a small casserole dish with cooking spray and add the spinach mixture.
Preheat oven to 400 degrees.
Arrange the cauliflower, not overcrowding, on a large baking sheet. Drizzle with olive oil and season with salt and garlic powder. Roast for 10-12 minutes, or until cauliflower is starting to soften. Remove cauliflower from the oven and place into a 13x9 baking dish.
Preheat oven to 300 degrees.
Combine all ingredients and spoon the mixture into an 8 inch baking dish. Bake for 30 minutes. Serve with crackers, pita chips or flat bread.
Puree beans, Kerrygold Dubliner® Cheese, sour cream and garlic in a food processor until very smooth. Add rosemary; using on and off pulses, process until rosemary is finely chopped. Season with pepper. Serve with dippers such as colorful vegetable pieces, baguette slices or crackers.
(Dip is best prepared a day or two in advance and refrigerated to meld flavors.)
In a 13x9 baking pan, prepared with cooking spray. Tear croissants into pieces and place in baking pan and top with chopped ham. In a medium bowl add the eggs, half & half, mustard, and pepper. Whisk to combine and pour over the croissants and ham. Place cheese slices, slightly overlapping, over the egg mixture and cover with foil. Refrigerate overnight.
Preheat oven to 350 degrees.
In a bowl add the cream cheese, milk or peperoncini juice, shallot, bacon, peperoncini’s, garlic and red pepper flake. Mix well until combined and then gently fold in the crab meat.
Add the dip to a small baking dish and bake for 25-30 minutes or until just starting to brown on top. Serve with crackers or sliced baguette.
Preheat oven to 400 degrees.
In a large bowl add squash, salt pepper and olive oil. Mix well and add to a large roasting pan and bake for 25 minutes or until the squash is starting to soften. Add the cranberries and continue baking for another 10 minutes. At this point squash should be cooked through and golden and cranberries should have softened.
Preheat oven to 400 degrees. Prepare your shallow rectangle baking pan with cooking spray and set aside. Cook green beans according to package instructions and set aside.
