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Holiday / Occasion

  • Roasted Cauli Gratin


    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.

  • White Bean & Rosemary Dip With Dubliner® Cheese

    White Bean & Rosemary Dip With Dubliner® Cheese


    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.)

  • Ham & Sweezy Bake


    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.

  • Peperoncini Crab Dip


    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.

  • Panko Roasted Carrots


    Preheat oven to 400 degrees. Line a baking sheet with parchment or foil. Spray the foil with non stick cooking spray.
    In a zip top bag add the olive oil, garlic, Dijon, parmesan, panko, salt, pepper and oregano. Add carrots and shake until they are well coated. Spread the carrots on the baking sheet.