Holiday Layered Cheese Spread

A simple and impressive appetizer!

Serves: 8
Cook Time: 0

Smithfield Product: None

Ingredients

• 2 packages (8 oz. each) cream cheese, softened
• 1 package (6.5 oz) garlic and herb cheese spread
• 1 log (4 oz) goat cheese
• 4 tablespoons butter, softened
• 1 cup sundried tomatoes, chopped and drained
• 1/2 cup pine nuts, toasted and divided
• 1 cup prepared pesto, oil drained
• Fresh basil leaves
• Cheese cloth

Steps

In a medium mixing bowl using a hand mixer, mix the cheeses and butter together just until combined well. Do not over-mix. 

Line a small loaf pan with cheese cloth. Place basil leaves decoratively in the bottom of the lined pan. Top with one third of the cheese mixture and spread evenly over the bottom of the loaf pan. Sprinkle with 1/4 cup of the pine nuts. Top with an even layer of sundried tomatoes. Top with another layer of the cheese mixture. Sprinkle remaining pine nuts over the cheese mixture and top with an even layer of pesto. Finish off with the remaining cheese mixture. Fold cheese cloth over the bottom of the layered dip and refrigerate for at least an hour or overnight.

Serving Suggestions

Serve with your favorite crackers, bread or crisp vegetables

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

Bacon Crisps

Hey Y'all, do you want the recipe for the easiest hors d'oeuvres you've ever made but ever so good? Well, I've got it here today for you.

Serves: 36
Cook Time: 2 Hours

Smithfield Product: Bacon

Ingredients

• 1 pound Smithfield Naturally Hickory Smoked Bacon, cut slices in 1/2
• 1/2 cup freshly grated Parmesan
• 1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)

Steps

Preheat the oven to 250 degrees F. 

Place 1 teaspoon of freshly grated Parmesan cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a baking sheet and put the baking sheet on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature 

Cook's note: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!

Serving Suggestions

Serve with fresh sliced vegetables.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

Roast Pork with Plum Sauce

This pork roast recipe is great for your family or for guests and the easy ingredients are all things you can find in your house.

Serves: 10
Cook Time: 3 Hours

Smithfield Product: Pork Loin

Ingredients

• Roast:
  1 5-pound Smithfield Pork Loin Roast
  2 cloves garlic slivered
  2 teaspoons salt
  2 teaspoons dried or fresh rosemary
  1 1/2 teaspoons dried oregano
  1 1/2 teaspoons dried thyme
  1 1/2 teaspoons rubbed sage
  1/4 teaspoon pepper
  1/4 teaspoon freshly grated nutmeg
  
  Plum Sauce:
  2 tablespoons butter
  3/4 cup chopped onions
  1 cup plum preserves
  2/3 cup water
  1/2 cup packed brown sugar
  1/3 cup chili sauce
  1/4 cup soy sauce
  2 tablespoons prepared mustard
  3 drops Tabasco sauce
  2 tablespoons fresh lemon juice
  Garlic salt to taste

Steps

To make the sauce melt the butter in a saucepan; add the onions and saute until tender. Add the remaining ingredients and simmer for 15 minutes. Set aside. Preheat oven to 325 degrees. Moisten the roast with a damp paper towel to help hold the seasonings. In a small bowl stir together the garlic salt herbs and spices. With a sharp knife make 1/2 inch deep slits in the top of the roast. Press the seasonings mixture into the slits and rub the remainder over the entire roast. Place the roast in a roaster pan and pour 1/2 cup plum sauce over it. Cover and bake for 2 1/2 hours. Uncover and roast and baste it with additional plum sauce; bake for 30 minutes longer basting 2 or 3 times until the roast is nicely browned. Serve the remaining plum sauce on the side for dipping.

Serving Suggestions

Serve with grilled potato wedges fresh green beans and French bread with a roasted garlic bulb.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.