FROM THE COOKBOOK

Blueberry, Avocado & Banana Muffins

• 1 1/4 cups all-purpose flour • 1 cup rolled oats • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1 medium banana (about 1/3 cup), peeled • 1 large avocado (about 3/4 cup), peeled and pitted • 3/4 cup unsweetened applesauce • 1 large egg • 1/4 cup milk • 1 cup blueberries Preheat oven to 350˚F. Prepare standard muffin tin with paper liners.

In bowl, whisk flour, oats, baking powder, baking soda and salt.

In separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine then stir into flour mixture. Fold in blueberries and divide batter into prepared muffin tins.

Bake 25-30 minutes. Allow to cool completely. Store leftovers in airtight container up to 3 days.

From the Cookbook | food

Broccoli & Cauliflower Cheddar Quinoa Bites

• Nonstick cooking spray • 10 large eggs • 1 cup shredded cheddar cheese • 1 cup cooked quinoa • 1 cup tomatoes, quartered • 1/2 cup finely chopped broccoli florets • 1/2 cup finely chopped cauliflower florets • 2 tablespoons finely chopped fresh basil (optional) Preheat oven to 350˚F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.

In large bowl, crack eggs. Whisk until well combined. Stir in cheese, quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.

Use 1/4-cup measuring cup to divide mixture evenly into prepared muffin cups.

Bake 16-18 minutes until eggs are set. Allow to cool slightly before serving.

Refrigerate leftovers up to 3 days or freeze up to 1 month.

To find more family-friendly recipes featuring eggs, search #ProteinPrepSchool on social media or visit IncredibleEgg.org.

food | From the Cookbook

Simple Egg Salad Sandwich

• 6 large hard-boiled eggs, peeled • 1/4 cup mayonnaise • 1 tablespoon lemon juice • 1 tablespoon yellow mustard • 1/4 teaspoon salt • 1/4 teaspoon pepper • 1/2 cup finely chopped celery • 1/4 cup thinly sliced green onions • 8 slices rustic wheat bread • 4 lettuce leaves Chop eggs. In medium bowl, mix mayonnaise, lemon juice, mustard, salt and pepper. Add chopped eggs, celery and green onions; mix well.

Refrigerate, covered, to blend flavors.

Serve on wheat bread with lettuce leaves.

From the Cookbook | food

Sausage French Toast Roll-Ups

• 12 sausage links • 2 eggs • 2/3 cup milk • 3 teaspoons almond extract • 1/2 teaspoon ground cinnamon • 6 bread slices, crust removed, cut in half • 3 tablespoons butter • Syrup In skillet, cook sausage links according to package directions. Set aside.

In medium bowl, whisk eggs, milk, almond extract and cinnamon.

Dip bread slice in egg mixture. Wrap bread slice around cooked sausage link, pressing seam to keep from unrolling. Repeat with remaining bread slices and sausage links.

In large skillet over medium-high heat, melt butter. Place roll-ups in skillet, seam-side down, and cook until all sides are browned, approximately 10 minutes.

Drizzle with syrup.

Find more breakfast recipes at Culinary.net.

Smothered Pork Chops in Mushroom Sauce

• 1 teaspoon mild chili powder • 1 teaspoon garlic powder • 1/4 teaspoon salt • 1/4 teaspoon pepper • 4 pork chops • 2 tablespoons olive oil • 2 tablespoons butter

MUSHROOM SAUCE:

• 2 1/2 cups brown mushrooms, sliced • 5 garlic cloves, smashed • 1 tablespoon parsley • 1 teaspoon Italian seasoning • 1/2 cup chicken broth • 1 1/2 cups heavy cream • Fresh parsley, for garnish In small bowl, whisk chili powder, garlic powder, salt and pepper until combined.

Pat pork chops dry. Season generously with spice mix. Set aside.

In skillet, add olive oil and butter. Add pork chops; sear 3-5 minutes per side. Transfer to plate.

To make mushroom sauce: In same skillet, add mushrooms. Stir fry until golden brown. Add garlic, parsley and Italian seasoning. Stir fry 2 minutes. Add broth and heavy cream. Stir to combine. Simmer 5 minutes until slightly thickened.

Return pork chops to sauce. Simmer 2-3 minutes until pork chops are cooked through. Garnish with fresh parsley and serve.

Find more savory recipes at Culinary.net.

From the Cookbook | food

Rum & Cola Holiday Ham

HAM:

• 1 Omaha Steaks Spiral-Sliced Ham (8 pounds)

GLAZE:

• 1 cup cherry fruit spread • 3/4 cup dark spiced rum • 3/4 cup cola • 2 teaspoons Worcestershire sauce • 1 tablespoon Dijon mustard • 1/4 teaspoon kosher salt To make ham: Thaw frozen ham in refrigerator 24-48 hours. Remove from refrigerator and let ham come to room temperature, about 30-45 minutes.

Preheat oven to 325˚F. Remove ham from foil and film. Return ham to foil wrapping and place in oven-safe roasting pan. Roll foil down leaving 2 inches of foil around bottom of ham.

Place roasting pan with ham in oven on lower rack and heat uncovered 6075 minutes, until ham starts to brown. While ham cooks, make glaze.

To make glaze: In medium saucepot, whisk fruit spread, rum, cola, Worcestershire sauce, Dijon mustard and salt until well incorporated. Bring to boil then reduce heat to medium. Simmer over medium heat 10 minutes then remove from heat. Cool to room temperature.

During last 15 minutes of cooking, glaze ham every 5 minutes.

Find more holiday recipe inspiration at OmahaSteaks.com/blog/recipes.

food | From the Cookbook

Peanut Butter Saltine Candy

• Nonstick cooking spray (butter flavor) • 1 sleeve (4 ounces) regular saltine crackers • 1/2 cup butter • 3/4 cup creamy peanut butter • 1 cup granulated sugar • 2 cups milk chocolate chips • 1/2 cup peanut butter chips • 1/2 cup rough chopped, dry roasted peanuts Preheat oven to 400˚F. Line 10-by-15-by-1-inch pan with aluminum foil. Spray foil with nonstick cooking spray then lay saltines flat in single layer on prepared pan. Set aside.

In heavy duty, 1-quart saucepan over medium heat, combine butter, peanut butter and sugar. Stir constantly until butter and sugar are melted, bringing mixture to boil. Boil 3 minutes, stirring frequently. Pour cooked mixture over saltines and bake 5 minutes.

Remove from oven and sprinkle chocolate chips over saltines. Let cool 3 minutes then spread melted chocolate completely over saltines.

Find more holiday recipes at gapeanuts.com.

From the Cookbook | food

Jingle Balls

• Nonstick cooking spray • 12 cups popped popcorn • 6 tablespoons butter or margarine • 3 cups mini marshmallows • 1/2 teaspoon peppermint extract • Assorted colored sugars Spray large mixing bowl lightly with nonstick cooking spray. Add popcorn.

Spread plastic wrap on cookie sheet; set aside.

In medium saucepan, melt butter and marshmallows; stir until mixture is smooth. Stir in peppermint extract. Pour over popcorn, mixing until well coated. Let cool 2 minutes.

Spray hands with nonstick cooking spray and form popcorn mixture into 3-inch balls. Gently press colored sugar onto balls. Let sit on prepared cookie sheet until cool and set.

Discover more decorative dessert recipes at popcorn.org.