Multi-cooker HORMEL® Pork Loin Salad
- 3 tablespoons apricot preserves
- 3 tablespoons whole-grain mustard
- 2 tablespoons olive oil, divided
- 1 (1.5-pound) package HORMEL® Seasoned Pork Loin Filet, such as Peppercorn or Herb Dry Seasoned
- 1 tablespoon red wine vinegar
- 4 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced pickled red onion, if desired
Instructions
In small bowl, combine apricot preserves and mustard. Reserve 1 tablespoon of mixture for the dressing.
Preheat multi-cooker to “sauté” setting. Add 1 tablespoon olive oil. Place the pork loin filet in multi-cooker. Sear on all sides 5 to 7 minutes. Carefully spread remaining apricot mixture over pork. Place lid on multi-cooker. Seal and make sure the valve is set to “sealing”. Cancel “sauté” function, then select “manual”. Set timer to 7 minutes. Once the pork loin filet is done cooking, let the multi-cooker naturally release 7 minutes. Carefully, force the remaining steam out of the multi-cooker and remove lid. Transfer to a cutting board and let rest 5 minutes. Slice pork loin filet into 1-inch thick slices.
In large bowl, whisk together remaining 1 tablespoon olive, vinegar and reserved 1 tablespoon apricot mixture. Add spinach and tomatoes; toss to coat. Divide salad among 4 plates. Top with sliced pork and red onions, if desired.
Multi-cooker HORMEL® Pork Loin Dinner
- 3 tablespoons apricot preserves
- 3 tablespoons whole-grain mustard
- 2 tablespoons olive oil, divided
- 1 (1.5-pound) package HORMEL® Seasoned Pork Loin Filet, such as Peppercorn or Herb Dry Seasoned
- 1 tablespoon red wine vinegar
- 1 (20-ounce) container HORMEL® Homestyle Mashed Potatoes, heated
- 1 pound steamed green beans
Instructions
In small bowl, combine apricot preserves and mustard. Reserve 1 tablespoon of mixture for the sauce.
Preheat multi-cooker to “sauté” setting. Add 1 tablespoon olive oil. Place pork loin filet in multi-cooker. Sear on all sides 5 to 7 minutes. Carefully spread remaining apricot mixture over pork. Place the lid on the multi-cooker. Seal and make sure the valve is set to “sealing”. Cancel “sauté” function, then select “manual”. Set timer to 7 minutes. Once the pork loin filet is done cooking, let the multi-cooker naturally release 7 minutes. Carefully, force the remaining steam out of the multi-cooker and remove lid. Transfer to a cutting board and let rest for 5 minutes. Slice the pork loin filet into 1-inch thick slices.
In small bowl, whisk together remaining 1 tablespoon oi, vinegar and 1 tablespoon reserved apricot mixture. Divide sliced pork, potatoes, and green beans among 4 plates. Drizzle pork and green beans with sauce.
Air Fryer HORMEL® BLACK LABEL® Bacon Avocado Breakfast Toast
- 6 slices HORMEL® BLACK LABEL® Original Bacon
- 2 slices whole grain bread, toasted
- 2 (1-ounce) packages WHOLLY® Guacamole Chunky Minis
- Crushed red pepper, if desired
- 6 cherry tomatoes, halved
Instructions
Heat air fryer to 390°F. Lay bacon in air fryer basket in single layer; some overlap is okay. Cook 8 minutes. Turn slices over and continue cooking 7 minutes or until bacon is crisp. Drain on paper towels.
Top toast with guacamole. Sprinkle with crushed red pepper, if desired. Top with cherry tomatoes and bacon.
Ham and Cheese Waffled Hash Browns
- 2 teaspoons vegetable oil
- 3/4 cup refrigerated shredded hash brown potatoes (from 20-ounce bag)
- 1/2 cup shredded cheddar cheese
- 1/2 cup finely chopped HORMEL® CURE 81® ham
- 2 tablespoons sliced green onions, divided
- Scrambled eggs, if desired
Instructions
Heat waffle maker to medium-high heat.
In large bowl, mix oil, hash brown potatoes, cheese, ham and 1 tablespoon green onion.
Spoon potato mixture evenly onto waffle maker. Close lid of waffle maker. Bake 4 to 5 minutes or until deep golden brown and crisp. Carefully remove from waffle maker.
Garnish with remaining tablespoon green onion. Serve with scrambled eggs, if desired.
Air Fryer Bacon Avocado Fries
- 2 avocados
- 16 strips HORMEL® BLACK LABEL® Original Bacon
- Ranch dressing for serving, if desired
Instructions
Heat air fryer to 400°F. Slice each avocado into 8 wedges. Wrap each wedge with 1 bacon strip.
Working in batches, arrange wrapped avocadoes in single layer in air fryer basket. Cook 8 to 10 minutes or until bacon is cooked through and crispy.
Serve warm with ranch dressing, if desired.
Chocolate Peanut Butter Pie
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups SKIPPY® creamy peanut butter
- 2 teaspoons vanilla
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 (6-ounce) chocolate cookie pie crust
- For Topping:
- 2 tablespoons semisweet chocolate chips, melted
- 2 tablespoons SKIPPY® creamy peanut butter, melted
Instructions
In large bowl with electric mixer, beat cream cheese and powdered sugar 2 minutes on medium speed or until light and fluffy. Add peanut butter and vanilla and beat again until completely combined. Lightly blend in whipped topping. Spoon filling into crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap.
Drizzle melted chocolate and melted peanut butter over top of pie to garnish. Return to freezer to set.
Air Fryer Mashed Potato Pancakes
- 2 (20-ounce) container HORMEL® Homestyle Mashed Potatoes
- 1 cup shredded cheddar cheese
- 4 tablespoons chopped green onions, divided
- 1 egg, beaten
- 1 cup flour, divided
- Sour cream for serving
Instructions
In large bowl, combine mashed potatoes, cheese, 3 tablespoons green onions and egg. Add ½ cup flour. Stir until potatoes come together.
Form potato mixture into 12 pancakes about ¼-inch thick.
Place remaining ½ cup flour on a plate. Dredge both sides of pancakes in flour.
Heat air fryer to 390°F. Carefully add pancakes and air fry in batches 10 to 12 minutes or until golden brown.
Garnish with remaining green onions. Serve with sour cream.
SKIPPY® Peanut Butter Blueberry Parfaits
- 2 cups plain Greek yogurt
- 3/4 cup plus 2 tablespoons SKIPPY® Creamy Peanut Butter
- 1 cup frozen wild blueberries, thawed
- 1/2 cup granola
Instructions
In 4 parfait glasses, layer yogurt, ¾ cup peanut and blueberries.
Top each glass with 2 tablespoons granola. Drizzle remaining 2 tablespoons peanut butter over granola.