(Family Features) Once the weather warms and the patio beckons, it’s time to break out the grill for home-cooked meals in the great outdoors. When your family tires of baked dishes and stovetop recipes, the smell of fresh flavors on the grates offers the reprieve of something new.

For your next cookout with loved ones, enjoy all the flavor and none of the hassle with Grilled Quinoa Paella. Made with Success Tri-Color Quinoa and its boil-in-bag process that takes just 10 minutes, you can celebrate more moments around the grill and spend less time in the kitchen.

If you’re the kind of person who struggles deciding between proteins, this recipe is for you as it’s loaded with chicken, chorizo sausage and shrimp. Combined with an array of veggies, it’s ideal for sharing with family and friends.

When the occasion calls for a meatless meal, this Mexican Grilled Corn Salad serves as a crowd favorite at barbecues or as a simple weeknight dinner. Grilled corn, sour cream, mayonnaise, feta cheese and chili powder are tossed with sweetly aromatic Success Jasmine Rice that cooks up soft and fluffy for a uniquely delicious flavor.  

Find more inspiration to light up the grill at SuccessRice.com.

Grilled Quinoa Paella

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6

• 2 bags Success Tri-Color Quinoa
• 4 cups chicken broth
• 1 cup canned diced tomatoes
• 1 cup frozen peas
• 3/4 teaspoon smoked paprika
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, sliced into 1/4-inch rounds
• 1 red bell pepper, halved
• 4 boneless, skinless chicken thighs
• 12 ounces medium shrimp, peeled and deveined
• 2 cured chorizo sausages
• 1/4 cup finely chopped fresh parsley
• 3 tablespoons lemon juice

1. Preheat grill to medium-high heat; grease grates well.
2. Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.
3. In large saucepan, stir diced tomatoes with reserved chicken broth; bring to boil. Cook 3-5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook 1 minute. Cover and let stand 10 minutes.
4. In small bowl, stir olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Toss half of remaining marinade with chicken and remaining marinade with shrimp.
5. Grill chicken 6-8 minutes per side, or until well-marked and internal temperature reaches 165 F. Grill sausages, turning occasionally, 6-8 minutes, or until well-marked and heated through. Grill shrimp 2-3 minutes per side, or until well-marked and cooked through. Grill red pepper and onion 2-3 minutes per side, or until well-marked and tender.
6. Chop chicken, sausage, red pepper and onion into bite-size pieces. Stir into quinoa mixture. Stir in shrimp, parsley and lemon juice. Serve warm or at room temperature.

Mexican Grilled Corn Salad

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

• 1 bag Success Jasmine Rice
• 3 ears corn
• 1/4 cup lime juice
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon lime zest
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/3 cup finely crumbled feta cheese
• 2 green onions, thinly sliced

1. Prepare rice according to package directions. Set aside and allow to cool completely.
2. Preheat grill to medium-high; grease grates well. Grill corn 10-12 minutes, or until well-marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.
3. In medium bowl, stir lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin. Add rice, corn, feta and green onions. Toss well.

Source: Success Rice

(Family Features) It’s often a challenge on cold, dreary days to pull yourself out from under the warm covers. Even though you know the importance of a satisfying breakfast before heading to work or dropping the kids off at school, that cool chill may keep you hitting snooze.

On those cold and busy mornings when breakfast seems impossible, turn to a solution like Minute Ready to Serve microwavable cups for a quick, cozy breakfast. Ready in 90 seconds or less, the cups offer a fast and easy meal that helps you spend less time cooking and more time enjoying the small moments that happen when you can slow down.

When a weekday calls for an on-the-go breakfast, make quick work of your morning meal with this Breakfast Scramble for a filling option without the unnecessary additives. Made with just four ingredients – eggs, sausage, cheese and white rice – it’s perfect for a busy lifestyle. Plus, it can be customized any way you like with toppings like avocado, tomatoes, fresh herbs and more.

If you can’t go without your caffeine, start your day with this creamy Coffee Breakfast Rice Pudding as a sweet treat with a kick. Skipping that caffeine boost is fine, too – just use decaf instead. As another timesaving, customizable option, you can add fresh or canned fruit, peanut butter, syrup, honey or even melted chocolate for extra sweetness.

Visit MinuteRice.com to find more quick breakfast ideas perfect for chilly mornings.

Breakfast Scramble

Prep time: 2 minutes
Cook time: 2 minutes
Total time: 4 minutes
Servings: 1

• 1 cup Minute Ready to Serve White Rice
• 1 egg, lightly beaten
• 1/4 cup shredded cheese
• 1/4 cup crumbled cooked sausage
• salt, to taste (optional)
• black pepper, to taste (optional)

1. Heat rice according to package directions.
2. In small, microwave-safe bowl, combine egg, cheese and sausage. Microwave on high 60 seconds, or until egg is set.
3. Transfer rice to small bowl and top with egg and sausage mixture. Season with salt and pepper, to taste, if desired.

Coffee Breakfast Rice Pudding

Prep time: 2 minutes
Cook time: 2 minutes
Total time: 4 minutes
Servings: 1

• 1 cup Minute Ready to Serve White Rice
• 1/2 cup hot brewed coffee
• 2 tablespoons heavy cream
• 1 tablespoon granulated sugar
• 1/4 teaspoon vanilla extract
• 1 small banana, sliced

1. Heat rice according to package directions. In microwave-safe bowl, stir rice, coffee, cream, sugar and vanilla.
2. Microwave on high, stirring halfway through, 60-90 seconds, or until rice is heated through, creamy and most liquid is absorbed. Let stand 2 minutes.
3. Top pudding with sliced banana.

Source: Minute Rice

(Family Features) With all the hustle and bustle of typical mornings, it can be easy to fall into a rut when it comes to serving your family balanced, nutritional breakfasts. However, building the “most important meal of the day” around delicious proteins – like sausage and bacon – can provide a scrumptious start and help reduce hunger and snack cravings.

When you have flavorful, high-quality and easy-to-make ingredients on-hand like those from Farmer John, including pork sausage, sausage links and thick-cut bacon, great-tasting breakfast recipes like Sausage and Egg Breakfast Tacos and Bacon Tater Tot Cast-Iron Casserole can be made at the drop of a hat.

In addition to offering tasty protein options for any meal of the day, Farmer John is also on a mission to give back. As a member of the Southern California community for more than 90 years, it is committed to being a good neighbor, which is why it launched year two of the California Commitment Tour, an initiative to help support California residents and the neighborhoods where they live. By delivering free grab-and-go lunches to local heroes and essential businesses, such as health care facilities, youth empowerment centers, grocery retailers and postal establishments, and donating much-needed protein to local food banks, the tour served as a way to feed, celebrate and support the area.

For more delicious breakfast recipes, visit FarmerJohn.com.

Sausage and Egg Breakfast Tacos

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Chimichurri:

• 1 bunch scallions, thinly sliced
• 2 jalapenos, diced small
• 1 bunch cilantro, roughly chopped
• 2 lemons, juice only
• 1/2 cup seasoned vinegar
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon crushed red pepper flakes

• 2 packs Farmer John Classic Pork Sausage, browned
• 1 dozen eggs
• 1 tablespoon salt
• 1 cup half-and-half
• olive oil
• 12 yellow corn tortillas
• 16 ounces salsa roja (optional)

1. To make chimichurri: In mixing bowl, combine scallions, jalapenos and cilantro with lemon juice, vinegar, sugar, salt and red pepper flakes. Set aside until ready to use.
2. In hot skillet, fry sausage until cooked through and golden brown.
3. Scramble eggs; add salt and half-and-half.
4. In hot pan over medium heat, drizzle olive oil. Add enough eggs to cover pan. Let eggs cook, using spatula to move them around until cooked thoroughly and scrambled. Set aside and repeat with remaining eggs.
5. On hot griddle or pan, heat corn tortillas until warm.
6. On separate plates, place two tortillas and divide eggs to fill 12 tacos. Add sausage, chimichurri and salsa, if desired.

Bacon Tater Tot Cast-Iron Casserole

Prep time: 5 minutes
Cook time: 40 minutes
Servings: 6

• 16 ounces Farmer John Classic Bacon, diced
• 6 eggs
• 1 cup whole milk or half-and-half
• 1 teaspoon salt
• 1 bag (32 ounces) frozen tater tots
• 3 cups cheddar jack cheese, shredded
• 1 jar (12 ounces) hot or regular tomato salsa
• 1 bunch scallions, thinly sliced

1. Preheat oven to 425 F.
2. In cast-iron pan over medium heat, cook bacon 5-8 minutes. Place on plate lined with paper towels. Reserve grease.
3. Scramble eggs with milk, salt and reserved bacon drippings until thoroughly mixed.
4. Layer 1/3 of tater tots on bottom of cast-iron pan; add 1/3 of cooked bacon, 1 cup cheese and 4 ounces salsa; repeat twice to use remaining bacon, cheese and salsa. Pour scrambled eggs on top.
5. Bake 25-30 minutes. Halfway through cooking, add scallions and rotate pan.
6. Let cool 5 minutes.

Source: Farmer John

(Culinary.net) The same bowl of cereal can get boring after eating it for breakfast day in and day out. You may find yourself looking for something new and exciting to start your whole family’s morning off on the right foot.

Kids can be picky when it comes to breakfast foods, but this recipe for Sausage Fresh Toast Roll-Ups is a quick and easy way to fill their bellies with a taste of several flavors they may already love. It’s a perfect way to fill your morning with joy, no matter if the hours ahead are filled with work, school or play.

A sizzling sausage link wrapped with French toast, it combines a favorite breakfast protein and traditional deliciousness in one little roll. Drizzled with warm maple syrup at the end, even adults can’t help but indulge in these breakfast bites.

This is a quick dish too, using few kitchen utensils, which makes for more time in the morning to enjoy the little things that matter most like moments with family before rushing out the door. This recipe can also be made when your family is craving breakfast for dinner.

Find more breakfast recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Sausage French Toast Roll-Ups

Servings: 12

• 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

1. In skillet, cook sausage links according to package directions. Set aside.
2. In medium bowl, whisk eggs, milk, almond extract and cinnamon.
3. 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.
4. 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.
5. Drizzle with syrup.

(Family Features) Finding time for a family meal during fall means navigating busy schedules full of school, jobs, social events and more. Squeezing in dinner together calls for an easy dish that takes less than an hour so you can catch up with loved ones.

Let your oven do the work for you with this Build-Your-Own Sausage Foil Packet Dinner recipe that requires just 10 minutes of prep before 30 minutes of baking, leaving you plenty of time to help little ones with homework. It all starts with Coleman Natural Uncured Polish Kielbasa, a traditional Polish sausage rope smoked and fully cooked so all you need to do is slice into 1/2-inch pieces and toss together with veggies and seasonings. You can feel good you are serving pork sourced from American family farms that raise their animals crate free with no antibiotics or added hormones ever.

An added benefit of this simple recipe is that it’s customizable, allowing you to substitute your family’s favorite flavors to satisfy everyone at the table. Or, if your loved ones are easily pleased and open to a variety of ingredients, you can try different veggies each time so it tastes like a new dish over and over again.

Visit ColemanNatural.com/Recipes to find more fall meal inspiration.

Watch video to see how to make this recipe!

Build-Your-Own Sausage Foil Packet Dinner

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

• 1          package Coleman Natural Uncured Polish Kielbasa, sliced 1/2-inch thick
• 2          cloves garlic, minced
• 2          ears corn, each cut crosswise into four pieces
• 2          large tomatoes, chopped
• 1          medium red onion, thinly sliced
• 1          pound Yukon Gold potatoes, chopped into 1-inch pieces
• 2          tablespoons extra-virgin olive oil
• salt, to taste
• pepper, to taste
• 2          tablespoons parsley, chopped

1. Preheat oven to 425 F.
2. Cut foil into four sheets about 12 inches long.
3. Divide kielbasa, garlic, corn, tomatoes, onion and potatoes evenly over foil sheets. Drizzle with oil then season with salt and pepper, to taste. Toss gently to combine.
4. Top each packet with parsley and fold crosswise over kielbasa and vegetable mixture to completely cover food. Roll top and bottom edges to seal.
5. Place foil packets on baking sheet and bake 30 minutes.

Variations: Customize ingredients for personal preferences. Use broccoli in place of corn or substitute peppers for onions.

Source:  Coleman Natural

(Family Features) Time available to cook, your family's preferred dishes, ingredients you have in the pantry - there are plenty of considerations that may limit your options for an at-home menu. Add in a gluten allergy, or simply a desire to avoid it, and it may feel impossible to appease everyone.

However, all it takes is simple ingredient swaps to turn a family favorite into a gluten-free recipe. From pizza at dinnertime to a chocolatey dessert, these dishes offer easy, flavorful ways to make your menu gluten-free.

A Healthier Homemade Pizza
Creating a gluten-free dinner can be as easy as tweaking some of your loved ones' favorite meals. Even pizza can offer a gluten-free solution when you rethink the ingredients included.

Satisfy your family's needs with an option like Toufayan Gluten-Free Wraps in place of traditional crust in this Gluten-Free Barbecue Skillet Pizza. Made from wholesome, all-natural ingredients with no cholesterol or trans fats, these easily foldable wraps are available in four flavors, making them perfect for homemade pizza.

Visit Toufayan.com to find more mealtime solutions.

Gluten-Free Barbecue Skillet Pizza

Servings: 6

• 1 tablespoon olive oil, divided
• 1 Toufayan Gluten-Free Original Wrap
• 3 tablespoons gluten-free barbecue sauce
• 4 cooked sausage links, crumbled
• 2 cups diced Mozzarella cheese
• 2 tablespoons chopped green onion
• fresh Parmesan cheese, for garnish (optional)
• fresh fennel fronds, for garnish (optional)
• crushed red pepper, for garnish (optional)
• salt, to taste
• pepper, to taste

1. Heat oven to broil.
2. Heat cast-iron skillet over medium heat. Add 1-2 teaspoons olive oil; spread to cover bottom of skillet.
3. Place wrap in skillet, brush with barbecue sauce and add sausage, Mozzarella and green onion.
4. Fry 2-3 minutes, or until bottom of wrap is golden and crispy.
5. Place skillet under broiler until cheese is melted and bubbly, about 2 minutes.
6. Remove from broiler, place on cutting board and sprinkle with Parmesan, fennel fronds and crushed red pepper, if desired.
7. Season with salt and pepper, to taste; drizzle with remaining olive oil, cut and serve.

Dish Up a Dynamic Dessert

Going gluten-free isn't just for meals from breakfast to dinner - you can cut gluten from delicious desserts, too.

This Cookie Brownie Supreme calls for layers of cookie dough, cookies and brownies for a taste bud tempting way to round out a meal with those you love. One of the key ingredients is Goodie Girl Chocolate Creme Sandwich Cookies, made with real cocoa and a sweet cream filling between two chocolate wafers. They're made without artificial flavors, colors or preservatives for a gluten-free, vegan and peanut-free treat.

Find more varieties and dessert ideas at goodiegirl.com.

Cookie Brownie Supreme

Recipe courtesy of glutenfreewith3.com

Cookie Dough Layer:

• 1 stick softened butter
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 1/4 teaspoons vanilla extract
• 1 egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups gluten-free flour
• 1 cup semi-sweet chocolate chip

Cookie Layer:

• 25 Goodie Girl Chocolate Creme Sandwich Cookies

Brownie Layer:

• 1 stick butter
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup cocoa powder
• 3 eggs
• 3/4 cup gluten-free flour
• 1 teaspoon baking powder
• 6 Goodie Girl Chocolate Creme Sandwich Cookies, crushed
• 1/4 cup semi-sweet chocolate chips
• vanilla ice cream (optional)
• chocolate syrup (optional)

1. Preheat oven to 350 F. Prepare 9-by-9-inch cake pan with parchment paper.
2. To make cookie dough layer: In large bowl, combine softened butter, brown sugar, sugar and vanilla. Mix with handheld mixer until combined and creamy. Add egg and beat until combined.
3. In small bowl, combine baking soda, salt and flour. Beat flour mixture gradually into sugar mixture. Once completely combined, fold in chocolate chips. Add cookie dough layer to bottom of prepared pan and spread evenly.
4. To make cookie layer: Layer cookies on top of cookie dough layer.
5. To make brownie layer: In saucepan, melt butter, sugar and salt until completely combined. Remove from heat and transfer to large bowl. Add vanilla, cocoa and eggs; mix. Slowly add flour and baking powder. Mix until completely combined.
6. Pour brownie mixture over cookie layer. Spread evenly.
7. Top with crushed cookies and chocolate chips.
8. Bake 50 minutes. Let cool completely before removing from pan. Slice and top with vanilla ice cream and chocolate syrup, if desired.

Source: Toufayan

(Family Features) Plant-forward eating should be easy and delicious – and it can be. Rather than follow strict rules, simply add plant foods like fruits, vegetables, nuts, beans and grains to more meals throughout the day.

Walnuts, for example, are a kitchen multi-tasker with uses well beyond baked goods. In fact, walnuts can be used as a simple, whole-food meat alternative. One ounce of walnuts contains important nutrients including 4 grams of protein, 2 grams of fiber, 2.5 grams of monounsaturated fat, 13 grams of polyunsaturated fat and 2.5 grams of essential omega-3 alpha-linolenic acid.

Try walnuts as an alternative to meat in recipes like Walnut Meatless Meatballs or Pizza with Plant-Based Walnut Crumble, and find more plant-forward recipes at walnuts.org/plantrecipes.

Walnut Meatless Meatballs

Total time: 42 minutes
Servings: 4

• 1          tablespoon olive oil
• 1/4       cup minced onion
• 1          teaspoon minced garlic
• 1          tablespoon tomato paste
• 1/2       cup California Walnuts, chopped
• 1/4       cup cooked brown rice
• 1/4       cup chopped roasted red peppers
• 1/4       cup panko breadcrumbs
• 1/4       cup Parmesan cheese
• 1          tablespoon Italian seasoning
• 2          tablespoons chopped Italian parsley
• 1          egg, beaten

1. Preheat oven to 375 F and line baking sheet with parchment paper.
2. In small skillet over medium heat, heat oil. Add onion and garlic; saute 1 minute. Add tomato paste and cook 1 minute. Transfer to food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, Italian seasoning, parsley and egg. Pulse until combined but not mushy.
3. Form into eight equal balls and place on prepared baking sheet. Cook 12 minutes, or until firm to touch. Serve with sauce of choice.

Pizza with Plant-Based Walnut Crumble

Total time: 38 minutes
Servings: 4

Walnut Sausage Crumble:

• 1          cup California Walnuts
• 1/2       cup cannellini beans, rinsed and drained
• 1          tablespoon coconut aminos
• 1          tablespoon olive oil
• 2          teaspoons fennel seeds
• 2          teaspoons Italian seasoning
• 1          teaspoon onion powder
• 1          teaspoon garlic powder
• 1          teaspoon smoked paprika
• 1/4       teaspoon celery salt

Walnut Sausage Pizza:

• 1          pound pizza dough
• 6          tablespoons pizza sauce
• 2/3       cup mozzarella cheese, divided
• Walnut Sausage Crumble, divided
• 6          tablespoons pesto
• 1/4       cup sliced small tomatoes
• fresh basil leaves
• shaved Parmesan cheese

1. To make Walnut Sausage Crumble: In food processor, pulse walnuts, cannellini beans, coconut aminos, olive oil, fennel seeds, seasoning, onion powder, garlic powder, paprika and salt to sausage like consistency.
2. To make Walnut Sausage Pizza: Preheat oven to 500 F and line two large baking sheets with parchment paper. Divide dough into four pieces and roll out into thin ovals; place on baking sheets.
3. Spread two dough pieces with equal amounts pizza sauce, 1/3 cup mozzarella cheese and half of Walnut Sausage Crumble.
4. Spread remaining dough pieces with pesto, remaining cheese, remaining Walnut Sausage Crumble and tomatoes.
5. Bake 8 minutes, or until pizza edges are golden brown. Garnish with basil leaves and shaved Parmesan.

Source: California Walnuts

It’s hard to beat a fresh, oven-baked breakfast to start the day, especially one loaded with sausage and eggs complemented by the sweetness of diced apples and maple syrup. This Maple Breakfast Braid delivers a tempting flavor combination perfect for a weekend morning with loved ones.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Maple Breakfast Braid

• 1          package (16 ounces) breakfast sausage
• 1/4       cup maple syrup
• 2          eggs, beaten
• 1/2       cup green onions, sliced
• 2          Granny Smith apples, peeled and diced
• 1 1/2    cups dry herb stuffing mix
• 1          package (17 1/4 ounces) frozen puff pastry, thawed
• 2          egg whites
• 1          teaspoon water

1. Heat oven to 400° F.
2. In large bowl, combine sausage, syrup, beaten eggs, green onions, diced apples and stuffing mix.
3. Dust surface with flour; roll out pastry sheet to 12-by-18-inch rectangle. Transfer pastry to large baking sheet with parchment paper. Spoon half of sausage mixture down center of pastry.
4. Make 3-inch cuts down sides of pastry. Fold one strip at a time, alternating sides. Fold both ends to seal in filling. In bowl, beat egg whites and water; brush over pastry.
5. Repeat steps for second pastry sheet.
6. Bake 25-30 minutes, or until brown, rotating pans after baking 15 minutes.

(Family Features) When most families think of holiday cooking, they typically picture baked goods and time spent in the kitchen near the oven. This year, you can take your seasonal meal prep outdoors with cooking methods often overlooked during the winter: grilling and smoking.

As one of the most popular dishes during the holidays, turkey is an easy way start creating festive flavors using a grill or smoker. To help keep your bird tasty and juicy, this Art of the Turkey Brine requires just a few simple ingredients before transferring the turkey to the grill. Pair it with this Sweet ’n’ Savory Sausage and Cornbread Stuffing that combines a soft, familiar interior with crispy edges.

If you’re aiming to create dishes like these in your own backyard this season, head to a destination like Ace Hardware for all your grilling essentials and holiday inspiration. With 72% of U.S. households located within 15 minutes of an Ace store and products from Big Green Egg, Traeger and Weber all under one roof, it’s a helpful place to take your holiday meals to the next level.

Find more ideas to change the way you think about holiday cooking at acehardware.com.

Art of the Turkey Brine

Recipe courtesy of chef Jason K. Morse of 5280 Culinary and Ace Hardware
Prep time: 10 minutes
Cook time: About 2 hours; allow 2-3 hours to cool
Servings: 6-8

• 1/3       package 5280 Culinary Brine mix
• 2          quarts water, plus additional for cooling and covering turkey, divided
• ice
• 6-8       pounds turkey breast with rib cage, cleaned
• 1          5-gallon Ace Hardware bucket and lid

1. In pan, mix brine with water. Heat to high 5 minutes to dissolve sugar and salt.
2. Cool brine mixture; add ice water and mix well.
3. Place turkey in bucket and cover with water and brine. Place bucket in refrigerator or cooler.
4. Brine 45 minutes per pound.
5. Remove turkey from brine.
6. Heat wood fire grill to 350° F.
7. Cook turkey 20 minutes then turn temperature to 275° F. Cook 1 hour, 40 minutes until internal temperature reaches 170° F.
8. Allow turkey to rest about 15 minutes prior to carving to allow juices to settle.

Sweet ’n’ Savory Sausage and Cornbread Stuffing

Recipe courtesy of chef Jason K. Morse of 5280 Culinary and Ace Hardware
Prep time: 15 minutes, plus 1 day for drying
Cook time: 20-25 minutes
Servings: 10-12

• 1          package cornbread
• 1          pound sweet Italian sausage, ground
• 1/2       cup carrots, peeled and diced
• 1/2       cup celery with leaves, diced
• 1/2       cup yellow onion, peeled and diced
• 1/4       cup dried blueberries
• 1/2       cup dried apples
• 1          teaspoon fresh garlic, crushed
• barbecue rub
• 1-2       cups low-sodium chicken stock
• nonstick cooking spray

1. Cook cornbread according to package instructions; allow to cool. Leave uncovered and let dry 1 day. Break into medium pieces.
2. Heat wood fire grill to 350° F.
3. Heat medium skillet and add sausage. Cook until half done and fat is rendered.
4. Add carrots, celery, onion, blueberries, apples and garlic. Saute until caramelized. Add cornbread pieces and stir to combine. Add chicken stock until slightly wet or pasty; stir well to combine.
5. Season, to taste, with barbecue rub and transfer stuffing from skillet to pan lightly sprayed with nonstick cooking spray.
6. Grill, uncovered, 20-25 minutes, or until golden brown. Internal temperature should reach 155° F when fully cooked.

Source: Ace Hardware

Just look at that Cheese and Sausage Tomato Pie. Sizzling sausage, melting mellow cheeses, tangy tomato and crispy, crunchy crust. Homemade pizza: the perfect way to end the work and school week.

Making your own pizza dough is a snap. Flour, yeast, water and oil mix together quickly. The dough rests for 10 minutes then you’re ready to roll.

Make individual pizzas like My Own Pizza with similar savory toppings. Try hearty Sausage-Pepper Calzones, and instead of leftover pizza, go for easy-to-make Sausage Breakfast Pizza, hot from the oven.

Sausage-Pepper Calzones

Yield: 6 calzones

Dough:

• 2-2 1/4             cups Pillsbury Best All-Purpose Flour, divided
• 1/4       cup cornmeal
• 1          envelope Fleischmann’s RapidRise Yeast
• 3/4       teaspoon salt
• 1          cup hot water (120-130 F)
• 1          tablespoon olive oil

Sausage-Pepper Filling:

• 1          package Jimmy Dean Fresh Sausage
• 1 1/2    cups sliced bell pepper
• 1          medium onion, sliced
• 2          cloves garlic, minced
• 1 1/2    cups shredded Wisconsin mozzarella cheese
• 1          cup shredded Wisconsin provolone cheese
• olive oil
• 1          teaspoon crushed red pepper (optional)

1. To make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
2. Heat oven to 400° F.
3. To make Sausage-Pepper Filling: In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bell pepper, onion and garlic; cook until tender, about 5-10 minutes, stirring frequently. Let cool. Stir in cheeses.
4.  Divide dough into six equal pieces; roll each into 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges.
5. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make three 1-inch slits across top of each calzone. Brush top with olive oil. If desired, sprinkle with crushed red pepper.
6. Bake 20-25 minutes, or until done. Serve warm.

My Own Pizza

Yield: 16 individual pizzas

Dough:

• 5 1/2-6             cups Pillsbury Best All-Purpose Flour, divided
• 2          envelopes Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 2          cups hot water (120-130 F)
• 1/4       cup olive oil
• 1 1/2    cups prepared pizza sauce
• 1          package Jimmy Dean Fresh Sausage, cooked, crumbled and drained
• sliced olives
• tomatoes
• peppers
• 1          cup shredded Wisconsin mozzarella cheese
• 1          cup shredded Wisconsin cheddar cheese

1. In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually stir water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
2. Heat oven to 400° F.
3. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll into 7-inch circles. Place on greased baking sheets. Top with pizza sauce, sausage and vegetables.
4. Sprinkle with cheeses.
5. Bake 20-25 minutes or until golden. Serve warm.

Cheese and Sausage Tomato Pie

Yield: 1 (12-inch) pizza

Dough:

• 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
• 1          tablespoon sugar
• 1          envelope Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 1          cup hot water (120-130 F)
• 3          tablespoons peanut oil, divided
• 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
• 1 1/2    cups shredded Wisconsin mozzarella cheese
• 1/2       cup shredded Wisconsin cheddar cheese
• 1/2       cup shredded Wisconsin parmesan cheese
• tomatoes (optional)
• peppers (optional)
• mushrooms (optional)
• 1 1/4    cups prepared pizza sauce

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
3. Heat oven to 450° F.
4. Roll dough into 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
5. Brush crust surface with remaining peanut oil; spread pizza sauce evenly on crust. Sprinkle with sausage; top with cheeses; add toppings as desired. Bake 10 minutes, or until crust is golden. Cut into wedges and serve immediately.

Sausage Breakfast Pizza

Yield: 1 (12-inch) pizza

Dough:

• 2 1/2-3             cups Pillsbury Best All-Purpose Flour, divided
• 1          tablespoon sugar
• 1          envelope Fleischmann’s RapidRise Yeast
• 1 1/2    teaspoons salt
• 1          cup hot water (120-130 F)
• 3          tablespoons peanut oil, divided

• 1          package Jimmy Dean Fresh Sausage Regular Flavor, cooked, crumbled and drained
• 1          cup frozen hash brown potatoes, thawed
• 1          small bell pepper, seeded and diced
• 1          cup shredded Wisconsin sharp cheddar cheese
• 2          eggs, beaten
• 1          tablespoon milk
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 2          tablespoons shredded Wisconsin parmesan cheese

1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture.
2. Using electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
3. Heat oven to 450° F.
4. Roll dough to 12-inch circle; place on greased 12-inch pizza pan or baking sheet. Form standing rim by pinching edges of dough; prick dough randomly with fork. Let rest 10 minutes. Bake 5 minutes. Remove from pan; place on wire cooling rack.
5. Reset oven to 375° F. Return cooled crust to 12-inch pizza pan or baking sheet. Sprinkle sausage, potatoes, bell pepper and cheese over crust.
6. In bowl, combine eggs, milk and seasonings; pour evenly over top.
7. Bake 25-30 minutes, or until eggs are set.
8. Sprinkle with cheese and serve.

Photos courtesy of Getty Images