Crab Stuffed Deviled Eggs

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Crab Stuffed Deviled Eggs
Yields 12
Be the life of the holiday party by bringing these decadent Crab Stuffed Deviled Eggs via Incredible Egg.
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Ingredients
  1. 12 hard-cooked EGGS, peeled
  2. 1 can (8 ounces) white lump crabmeat, drained, flaked
  3. 1/3 cup mayonnaise
  4. 2 tbsp. chopped fresh dill
  5. 2 tsp. lemon pepper
  6. 2 tsp. Dijon mustard
  7. 1 tsp. prepared horseradish
  8. Additional fresh dill, optional
Instructions
  1. SLICE eggs lengthwise in half. REMOVE yolks; place in a medium bowl.
  2. ADD crabmeat, mayonnaise, 2 tablespoons chopped fresh dill, lemon pepper, mustard and horseradish. MIX until blended.
  3. DIVIDE yolk mixture evenly between egg whites.
  4. SPRINKLE top of each filled egg white with additional fresh dill before serving.
Notes
  1. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  2. To hard-cook eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
  3. Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  4. To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Hash Brown-Crusted Mediterranean Quiche

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Hash Brown-Crusted Mediterranean Quiche
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 20 min
Ingredients
  1. 3-1/2 cups frozen shredded hash brown potatoes
  2. 1 tbsp. butter
  3. 1 cup chopped onion
  4. 1 large clove garlic, minced
  5. 1 small zucchini, quartered, thinly sliced (2 cups)
  6. 1 cup chopped drained oil-packed artichoke hearts
  7. 1 cup diced red bell pepper
  8. 4 EGGS
  9. 1/2 cup milk
  10. 1/2 cup shredded part-skim mozzarella cheese (2 oz.)
  11. 1/2 tsp. dried basil leaves
  12. 1/2 tsp. dried oregano leaves
  13. 2 cups marinara sauce, warmed
Instructions
  1. HEAT oven to 425°F. PRESS potatoes evenly against bottom and sides of greased 10-inch quiche dish or pie plate. COAT lightly with cooking spray. BAKE in 425°F oven until potatoes are lightly browned and crisp, about 30 minutes. Reduce oven setting to 375°F.
  2. While crust is baking, HEAT butter in large nonstick skillet over medium heat until hot. ADD onion and garlic; sauté until tender, 3 to 4 minutes. ADD zucchini, artichokes and bell pepper; sauté until crisp-tender.
  3. BEAT eggs, milk, cheese, basil and oregano in large bowl until blended. ADD zucchini mixture; mix well.
  4. POUR vegetable mixture into potato crust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 45 minutes. LET STAND 5 minutes. CUT into wedges; SERVE with marinara sauce.
Notes
  1. Try using bacon or sausage for a spicy twist on this Mediterranean-style quiche. Hash browns offer an exciting addition as crust.
  2. How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiches containing cheese may continue to test “wet” even after they are done. Use the jiggle test.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Egg Pizza Pockets

Egg Pizza Pockets
Make snack time a pizza party!
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 2 sheets frozen pie dough, thawed
  2. 3 EGGS, divided
  3. pinch each salt and pepper
  4. 1 tbsp. butter
  5. 1/4 cup pizza sauce
  6. 16 pepperoni slices
  7. 1/4 cup shredded mozzarella cheese
  8. 1/2 cup ranch dressing
Instructions
  1. PREHEAT oven to 350°F.
  2. UNROLL pie crusts. CUT four 4-inch squares from each round of pastry to make a total of 8 squares.
  3. WHISK together 2 eggs, salt and pepper. HEAT butter in large nonstick skillet set over medium heat; COOK eggs for 3 to 5 minutes or until set and soft curds form. Let cool slightly.
  4. SPREAD pizza sauce over half of the pastry squares; TOP with pepperoni, mozzarella and scrambled eggs. WHISK remaining egg with 1 tsp cold water; BRUSH edges of rectangles with some of the beaten egg. TOP with remaining pastry squares and PRESS edges to seal with tines of fork. BRUSH tops with beaten egg.
  5. PLACE pockets on parchment paper–lined baking sheet. BAKE for 25 to 30 minutes or until golden brown and crisp. SERVE with ranch dressing for dipping.
Notes
  1. For a vegetarian option, omit pepperoni and substitute sliced mushrooms, chopped tomatoes or chopped peppers.
  2. Make-ahead: Pizza pockets can be refrigerated or frozen, then reheated in toaster oven.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Spicy Sriracha Baked Avocado Eggs

Spicy Sriracha Baked Avocado Eggs
Serves 4
¡Celebra! This recipe is ready in just 20 minutes. Creamy avocado, spicy sriracha and perfectly baked eggs will add a flavor boost to your morning routine.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 Small Avocados, Halved & Pitted
  2. 4 Large Eggs
  3. 1/4 tsp Black Pepper
  4. 1 Tbsp Sriracha Hot Sauce
  5. 1 Tbsp Fresh Cilantro, Finely Chopped
Instructions
  1. PREHEAT oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
  2. PLACE avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
  3. CRACK egg into each avocado half; season with pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
  4. DRIZZLE each egg with hot sauce and sprinkle cilantro over top.
Adapted from Egg Nutrition Center
Adapted from Egg Nutrition Center
Rosemary Farm https://www.rosemaryfarm.com/
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Primavera Quiche

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Primavera Quiche
Yields 12
Who wouldn't like a quiche that tastes like spring?
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Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 1 fennel bulb, 1/4-inch dice, fronds reserved (optional)
  3. 1 sweet onion, 1/4-inch dice
  4. 2 spring carrots, peeled, 1/4-inch dice
  5. 1 bunch medium to large asparagus, trimmed and sliced into 1/4-inch pieces
  6. 1/2 teaspoon coarse salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 1 cup shelled fresh green peas
  9. 3 garlic cloves, minced
  10. 1 (9-inch) refrigerated deep-dish pie crust
  11. 2 cups half-and-half
  12. 4 Rosemary Farm eggs
  13. 5 to 6 ounces herb cream cheese (such as Boursin or Rondelle), softened
  14. 1 cup grated Parmigiano Reggiano cheese
  15. 1 ounce fresh basil, chiffonade
Instructions
  1. Preheat oven to 375 F.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add fennel, onion and carrots and cook 4 minutes, stirring. Add asparagus, salt and pepper; cook 2 minutes. Add peas and garlic; cook 2 minutes. Spread vegetables evenly on the bottom of the pie crust.
  3. Whisk together half-and-half, eggs and herb cheese until smooth. Pour over vegetables. Sprinkle Parmigiano Reggiano on top.
  4. Bake until the top is puffed and golden brown and a knife in the center comes out clean, 30 to 35 minutes. Let cool 10 minutes and slice into wedges. Sprinkle each serving with basil.
Rosemary Farm https://www.rosemaryfarm.com/
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Cheese and Bacon Bread Bake (Strata)

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Cheese and Bacon Bread Bake (Strata)
Serves 8
Strata, breakfast casserole, savoury french toast bake or bread pudding. It doesn't matter what you call this, it's totally delish and can be made ahead so it's great for feeding a crowd! It tastes like a cross between a quiche, french toast and an omelette.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 10 oz bacon, diced
  2. 6 'Rosemary Farm' eggs
  3. 1¼ cups milk (full or low fat)
  4. ¼ tsp salt (ordinary table salt) or ½ tsp sea salt flakes or kosher salt
  5. Black pepper
  6. 7 cups (lightly packed) baguette / french stick cut into 2 cm / 1 inch cubes (preferably slightly stale)
  7. 2 cups grated cheddar cheese
  8. Parsley, finely chopped (garnish - optional)
Instructions
  1. Heat a large non stick pan over high heat. (Use a bit of oil if not using non stick). Add all but 2 tbsp of bacon (reserve for topping) and cooked until lightly browned. Remove from the fry pan and drain on a paper towel.
  2. Whisk the eggs, milk, salt and pepper in a bowl.
  3. Place the bread in a large zip-lock bag. Pour in the egg mixture, 1½ cups cheese and cooked bacon (reserve the uncooked bacon). Seal and massage the egg into the cubes. Set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread) or overnight.
  4. Preheat oven to 180C/350F.
  5. Spray a 8" spring form cake tin. Pour the bread mixture into the cake tin, pat down to compress and scatter with remaining uncooked bacon and remaining ½ cup cheese. Cover loosely with foil or with a pan lid.
  6. Bake for 25 minutes, then remove the lid and bake for a further 10 minutes until bubbly and golden on top.
  7. Allow to rest for 5 minutes before removing the spring form and cutting into slices to serve. Garnish with parsley if using.
Adapted from RecipeTin Eats
Adapted from RecipeTin Eats
Rosemary Farm https://www.rosemaryfarm.com/
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Chirp, Chirp Deviled Eggs

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Chirp, Chirp Deviled Eggs
Serves 6
If your kids get excited about going on Easter Egg hunts, they’ll definitely be eager to try these adorable baby chick deviled eggs.
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Ingredients
  1. 6 hard-boiled Rosemary Farm eggs
  2. 3 tablespoons light mayonnaise
  3. 3 tablespoons finely diced orange bell pepper or 3 tablespoons peeled and shredded carrot
  4. 1 teaspoon honey mustard
  5. ⅛ teaspoon salt
  6. A few pinches of pepper
  7. Decorations: orange bell pepper or cooked carrot, sliced black olives, fresh dill or parsley (optional)
Instructions
  1. Cut the eggs in half, lengthwise. Carefully remove the yolks and place in a bowl. Mash the egg yolks with the back of a fork. Add the mayonnaise, bell pepper (or carrot), mustard, salt, and pepper, and stir to combine.
  2. Place the egg yolk mixture in a zip-top plastic sandwich bag. Seal the bag and snip half an inch off one bottom corner. Squeeze an equal amount of the mixture into each egg white half.
  3. To decorate the chicks, cut small triangles out of several strips of bell pepper (or cooked carrot) and use them for the beaks; use the sliced black olives for the eyes, and the dill or parsley, as desired, for feathers.
Notes
  1. If you don’t have olives, use cooked green peas or halved black beans for the eyes.
  2. -- Nutrition Information --
  3. Serving size: (2 halves) Calories: 100 Fat: 7g Saturated fat: 1.5g Sodium: 170mg Fiber: 0g Protein: 6g
Adapted from Meal Makeover Moms
Adapted from Meal Makeover Moms
Rosemary Farm https://www.rosemaryfarm.com/
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Easy Eggs Baked in Tomatoes

Easy Eggs Baked in Tomatoes
Serves 4
The savory taste of baked eggs, Parmesan cheese, and fresh herbs makes this breakfast (or brunch!) worthy of waking up for.
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 2 tablespoons olive oil
  2. 8 medium tomatoes
  3. 8 large eggs
  4. 1/4 cup milk
  5. 1/4 cup grated Parmesan cheese
  6. Salt
  7. Freshly ground black pepper
  8. 4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary, or a mixture)
Instructions
  1. Preheat the oven to 375°F. Grease a large, oven-safe skillet with olive oil.
  2. Using a small paring knife, cut around stems of tomatoes and remove them. Use a spoon to scoop out insides of the tomatoes. (Reserve insides and use them to make tomato sauce or salsa.)
  3. Arrange tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
  4. Bake until tomatoes are tender, egg whites are set, and yolks are still a little jiggly, 15 to 17 minutes. Let cool 5 minutes and then garnish with fresh herbs. Serve immediately
Rosemary Farm https://www.rosemaryfarm.com/
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Huevos Rancheros

Huevos Rancheros
Serves 1
Huevos rancheros make for a spicy start to the day. This delicious dish has a Mexican flair and will give you a healthy kick start to your morning. If you’re craving something tasty and exotic for breakfast, here’s how you can make delicious huevos rancheros for one. The minimal clean-up involved is an added bonus.
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Prep Time
5 min
Cook Time
10 min
Total Time
45 min
Prep Time
5 min
Cook Time
10 min
Total Time
45 min
Ingredients
  1. Olive Oil
  2. 2 corn tortillas
  3. 2 large eggs
  4. 1 cup jarred salsa
  5. 1/2 cubed avocado
  6. 1/2 cup fresh tomatoes
  7. 1/4 cup “Mexican blend” shredded cheese or cotija cheese
  8. Hot sauce
Instructions
  1. Heat your oil in the pan.
  2. Cook your eggs how you like them.
  3. Temporarily transfer the eggs to a plate.
  4. Heat up the corn tortillas in the pan.
  5. Sprinkle your cheese of choice onto the tortillas.
  6. Spoon some salsa of your choice on top of the melted cheese.
  7. Place your eggs on top of the salsa.
  8. Spoon some more salsa on top of the egg, and sprinkle on some more cheese.
  9. Transfer your tortilla with the egg on top to a plate.
  10. Garnish your huevos rancheros with the avocado cubes, tomatoes, and hot sauce.
Rosemary Farm https://www.rosemaryfarm.com/
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Make Ahead Rainbow Veggie Egg Cups

Make Ahead Rainbow Veggie Egg Cups
Yields 12
A quick, easy breakfast you can prepare ahead of time, Make Ahead Rainbow Veggie Egg Cups are the perfect healthy, portable, vegetable-filled morning meal.
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 red bell pepper, finely chopped (about 1 cup chopped)
  3. 1 orange bell pepper, finely chopped (about 1 cup chopped)
  4. 4 green onions, white and green parts, finely chopped (about 1 cup chopped)
  5. 1 teaspoon salt, divided
  6. 8 large eggs
Instructions
  1. Heat the oven to 350 degrees Fahrenheit.
  2. Heat the olive oil over medium heat in a large skillet. Add the bell pepper, green onion, and ½ teaspoon salt. Saute until the vegetables are soft and tender stirring occasionally, about 5-7 minutes. Remove from heat and allow to cool.
  3. Meanwhile whisk together the eggs and the remaining ½ teaspoon salt. Add the cooled sauteed veggies to the egg mixture and whisk again until well combined.
  4. Pour the egg and veggie mixture into a greased or lined muffin tin. The mixture should come to near the top of each cup.
  5. Bake the egg cups for 20 minutes, or until puffed and cooked through.
  6. Remove from the oven and let cool. Serve warm or refrigerate in a tightly sealed container for up to 4 days. Alternatively place the cooled cups on a baking sheet in the freezer. Allow to freeze completely, then place in a zip top bag or tightly sealed container for up to a month.
Adapted from Real Food Whole Life
Adapted from Real Food Whole Life
Rosemary Farm https://www.rosemaryfarm.com/
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Rachael’s Spinach and Feta Frittata

Rachael's Spinach and Feta Frittata
This spinach + feta frittata is a healthy, easy meal for breakfast, lunch or dinner!
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Ingredients
  1. About ¼ cup extra-virgin olive oil (EVOO)
  2. 1 bunch scallions, whites and light green tops, finely chopped
  3. 4 cloves garlic, finely chopped
  4. About ¾ cup combined fresh mint, dill, oregano and parsley, finely chopped
  5. 2 bunches medium-leaf spinach (¾-1 pound), stemmed and chopped
  6. Salt and pepper
  7. Freshly grated nutmeg, to taste (no more than 1/8 teaspoon)
  8. ½ lemon
  9. ¼ cup panko, whole-wheat panko or gluten-free panko breadcrumbs (a handful)
  10. 1 cup Greek feta, drained and crumbled
  11. 12 Rosemary Farm eggs, beaten with salt and pepper
  12. 1 vine tomato, very thinly sliced
Instructions
  1. Preheat oven to 375°F.
  2. Heat a 12-inch nonstick skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add scallions and garlic and stir for a minute. Add herbs and start wilting in spinach in bunches; once wilted, season spinach with salt, pepper, nutmeg and douse with juice of ½ lemon. Add breadcrumbs and feta to pan, pour eggs over and gently stir to combine. Settle the eggs and let them set for a minute or so, then gently arrange the very thinly sliced tomatoes in a circle layered about 2 inches in from the edge of the pan.
  3. Bake frittata until puffed and golden, about 25 minutes. Loosen edges and remove frittata to cutting board or platter; cool for 10 minutes. Cut the frittata into 6 or 9 squares and serve.
Adapted from Rachael Ray Show
Adapted from Rachael Ray Show
Rosemary Farm https://www.rosemaryfarm.com/
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Spicy Shakshuka

Spicy Shakshuka
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Ingredients
  1. 3 tbsp. olive oil
  2. 1 onion, chopped
  3. 1 red pepper, chopped
  4. 2 cloves garlic, minced
  5. 1 tsp. each chili powder, ground cumin and paprika
  6. 1/2 tsp. salt
  7. 1/4 tsp. each pepper and cayenne pepper
  8. 3 tbsp. tomato paste
  9. 5 cups chopped plum tomatoes
  10. 8 EGGS
  11. 1/3 cup finely crumbled feta cheese
  12. 1/4 cup chopped fresh cilantro
Instructions
  1. PREHAT oven to 400°F. HEAT oil in ovenproof skillet set over medium heat. COOK onion, red pepper, garlic, chili powder, cumin, paprika, salt, pepper and cayenne for about 5 minutes or until vegetables start to soften.
  2. STIR in tomato paste; cook for 1 minute. STIR in tomatoes; bring to simmer. REDUCE heat to medium-low. COOK, stirring occasionally, for about 15 minutes or until sauce has thickened.
  3. MAKE 8 divots in the sauce with spoon; crack egg into each divot. TRANSFER to oven. COOK for 5 to 8 minutes or until eggs are soft-cooked or until desired doneness. GARNISH with feta cheese and cilantro
Notes
  1. Serve with toasted pita bread or rustic Italian loaf.
  2. Substitute 1/4 tsp. hot pepper flakes for cayenne pepper if desired.
Rosemary Farm https://www.rosemaryfarm.com/
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Christmas Breakfast Casserole

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Christmas Breakfast Casserole
Prep this the night before for a delicious and stress-free breakfast or brunch. Perfect for the holidays!
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Ingredients
  1. 7 slices white bread, crusts removed and cubed
  2. 2 cups shredded cheddar cheese
  3. 6 large Rosemary Farm eggs, lightly beaten
  4. 3 cups 2% milk
  5. 1 teaspoon ground mustard
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 6 bacon strips, cooked and crumbled
Instructions
  1. In a greased 11x7-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Sprinkle with bacon. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Yield: 6-8 servings.
Notes
  1. Feel free to add anything you'd like to use up! We suggest onions and green peppers as well as substituting the bacon for ham or sausage. Enjoy!
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm https://www.rosemaryfarm.com/
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Holiday Cutout Cookies

Holiday Cutout Cookies
The only limit to these fun cutouts is your cookie cutter collection and your imagination!
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Ingredients
  1. 1 cup butter, softened
  2. 1 cup shortening
  3. 3 cups sugar
  4. 4 large Rosemary Farm eggs
  5. 6 tablespoons evaporated milk
  6. 2 teaspoons vanilla extract
  7. 2 teaspoons almond extract
  8. 6 cups all-purpose flour
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon salt
FROSTING
  1. 3 cups confectioners' sugar
  2. 1 teaspoon vanilla extract
  3. 4 to 6 tablespoons half-and-half cream
  4. Food coloring of your choice, optional
  5. Assorted sprinkles
Instructions
  1. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll.
  2. Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
  3. Bake 5-7 minutes or until edges are lightly brown. Remove from pans to wire racks to cool completely.
  4. In a large bowl, beat confectioners’ sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired. Yield: about 10 dozen.
Notes
  1. Freeze option: Freeze non-decorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm https://www.rosemaryfarm.com/
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Mini Eggnog Cheesecakes

Mini Eggnog Cheesecakes
Yields 12
Let’s turn that favorite holiday drink into... bite-sized ‘eggnog’ cheesecakes! Your guests will love these!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 16 oz. cream cheese, softened to room temperature
  2. 1/3 c. eggnog
  3. 1/2 c. sugar
  4. 2 Large Rosemary Farm eggs
  5. 1 tsp. ground nutmeg
  6. 1 tsp. ground cinnamon
  7. 1 1/2 tbsp. flour
  8. 1 Pinch salt
  9. 12 gingersnap cookies
  10. Whipped cream, for serving
  11. Caramel sauce, for serving
Instructions
  1. Heat oven to 350 degrees F. Line a muffin tin cups with paper liners.
  2. Place a gingersnap cookie at the bottom of each cup.
  3. In a large bowl, beat cream cheese and sugar until evenly combined.
  4. Add eggnog, nutmeg and cinnamon. Stir until well combined. Add eggs, one at a time, beating after each addition until just blended. Spoon into muffin cups.
  5. Bake for 20 minutes or until centers are almost set. They may jiggle slightly in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners.
  6. Dollop whipped cream onto each cheesecake and drizzle with caramel sauce.
Adapted from Delish
Adapted from Delish
Rosemary Farm https://www.rosemaryfarm.com/
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Mexican Fried Egg Breakfast Torta

Mexican Fried Egg Breakfast Torta
A fried egg with a gloriously runny yolk mingles with refried beans, red chile gravy, avocado, tomato, and Monterey Jack cheese for one of the most indulgently stimulating starts to the day we know.
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Ingredients
  1. 1 cup good-quality refried beans
  2. 1/2 to 3/4 cup chile gravy or good-quality enchilada sauce
  3. 4 large or extra-large Rosemary Farm eggs
  4. 4 Mexican torta rolls or bolillo rolls, split and toasted
  5. 1 cup shredded Monterey Jack cheese
  6. 1 or 2 ripe red tomatoes, sliced
  7. Handful fresh cilantro leaves, torn
  8. 2 cups shredded iceberg lettuce
  9. 1 large avocado, pitted, peeled, and sliced
Instructions
  1. In a small saucepan, stir together the refried beans and a few tablespoons of the gravy. Stir until warm. In a frying pan, fry the eggs until done to your liking (I usually go for over medium so they’re slightly drippy).
  2. To assemble the sandwiches, spread the bean mixture evenly over the bottom halves of the rolls. Top with the cheese (melt the cheese under the broiler if you like), then the tomato slices, then an egg. Sauce it up with the remaining chile gravy. Sprinkle with some cilantro and the shredded lettuce. Spread the avocado slices evenly on the top halves of the rolls. Close the sandwiches, pressing down to compress them.
  3. Serve as-is or toast in a panini press or in a hot oven for a few minutes if you like.
Notes
  1. Traditional tortas are made with either crusty rolls called bolillos or softer buns called teleras, available in markets with a good selection of Latin American foods. A brioche or soft sandwich buns make fine substitutes.
Adapted from Chowhound
Adapted from Chowhound
Rosemary Farm https://www.rosemaryfarm.com/
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Deviled Egg Pasta Salad

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Deviled Egg Pasta Salad
A super simple and great recipe for entertaining. Add this delicious recipe to your Thanksgiving menu to wow your guests.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 cups cooked pasta
  2. 4 Rosemary Farm eggs, hard-boiled
  3. 1 teaspoon mustard
  4. 1/8 cup mayonnaise
  5. 1 teaspoon vinegar
  6. salt and pepper to taste
Instructions
  1. Put the pasta into a large bowl.
  2. Mash the eggs and add to the bowl with pasta.
  3. Mix together all the remaining ingredients and enjoy.
  4. Garnish if desired.
Adapted from Courtney's Sweets
Adapted from Courtney's Sweets
Rosemary Farm https://www.rosemaryfarm.com/
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Pumpkin Bars with Cream Cheese Frosting

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Pumpkin Bars with Cream Cheese Frosting
Yields 40
Tired of traditional pumpkin pie? Try these delicious moist pumpkin bars, topped with cream cheese frosting and crunchy pecans.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 cups all-purpose flour
  2. 2 tsp. baking powder
  3. 1 tsp. baking soda
  4. 1 tsp. ground cinnamon
  5. 1 tsp. ground ginger
  6. 1/2 tsp. salt
  7. 1/2 tsp. ground nutmeg
  8. 1 can (15 oz.) pumpkin
  9. 2 cups granulated sugar
  10. 3/4 cup vegetable oil
  11. 4 EGGS, room temperature
  12. Cream Cheese Frosting (see below)
  13. 1 cup pecan halves OR coarsely chopped pecans, toasted
Instructions
  1. HEAT oven to 350°F. MIX flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg in medium bowl.
  2. BEAT pumpkin, granulated sugar, oil and eggs in mixer bowl on low speed until blended. Gradually ADD flour mixture, beating until batter is smooth. SPREAD in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
  3. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 20 to 25 minutes. COOL completely in pan on wire rack.
  4. FROST pumpkin bars; garnish with pecans. Cut into 40 squares, about 2 x 2 inches each.
  5. For cream cheese frosting: BEAT 8 ounces cream cheese, 1/2 cup unsalted butter and 1 teaspoon vanilla in mixer bowl until smooth. Gradually ADD 3 cups powdered sugar, beating until light and fluffy.
Notes
  1. One Tbsp. pumpkin pie spice can be substituted for the cinnamon, ginger and nutmeg.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Cowboy Breakfast Skillet

Cowboy Breakfast Skillet
Serves 4
This will really brighten up your morning.
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Ingredients
  1. 1 tbsp. canola oil
  2. 1/2 bag frozen shredded hash brown potatoes
  3. salt and pepper
  4. 3/4 c. shredded Cheddar cheese
  5. 4 whisked 'Rosemary Farm' eggs
  6. 4 slices cooked bacon, chopped
  7. Sliced scallions (for garnish)
Instructions
  1. Add canola oil to large skillet over medium-heat. Heat oil.
  2. Add potatoes to skillet. Season with salt and pepper. Brown potatoes until crisp.
  3. Add1/2 cup cheddar cheese, eggs, bacon, remaining cheese and scallions.
  4. Bake at 350 degrees F for 10 minutes, or until eggs have set and cheese has melted.
Adapted from Delish
Adapted from Delish
Rosemary Farm https://www.rosemaryfarm.com/
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