Jones Dairy Farm Announces 3rd Annual Breakfast Recipe Contest
FORT ATKINSON, Wis. – Jones Dairy Farm is in search of the next great breakfast recipe with its annual Rise, Sizzle & Shine Breakfast Recipe Contest.
To enter, consumers must submit an original breakfast recipe using Jones Dairy Farm products, such as breakfast sausage, bacon, scrapple, Canadian bacon or ham, via www.JonesRecipeContest.com before July 31, 2015.
Beginning September 1, consumers will have an opportunity to help select the winning recipe by casting their vote on the Jones Dairy Farm Facebook Page. The deadline to vote is Sept. 31, 2015, and winners will be announced the following morning. The creator of the winning recipe will receive $2,000. Second and third place winners will receive $1,000 and $500, respectively.
Last year, Ronna Farley, from Rockville, Maryland, secured the grand prize by impressing Jones Dairy Farm Facebook fans with her sweet and savory, dessert-inspired recipe For Goodness Cake! Breakfast Cupcakes.
For additional information, visit www.JonesRecipeContest.com.
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About Jones Dairy Farm
Based in Fort Atkinson, Wisconsin, Jones Dairy Farm products offer the old-fashioned quality one would expect from a family business started in 1889. Jones Dairy Farm produces the highest quality all-natural breakfast sausage, ham, dry-aged bacon, liver sausage and Canadian bacon for consumers around the world. The Gluten-Free Certification Organization (GFCO) has certified many Jones Dairy Farm products as gluten-free.
For Goodness Cake! Breakfast Cupcakes
Servings: 12
Prep Time: 15 minutes
Ingredients:
For the Cupcakes:
12 frozen mini waffles, thawed1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, thawed and sliced1 (8 oz) package shredded cheddar cheese1/2 cup ricotta cheese6 large eggs1/4 teaspoon salt
For the Icing:
1/3 cup butter, softened6 oz cream cheese, softened2 1/2 cups confectioners’ sugar2 tablespoons pure maple syrupDirections:
Preheat oven to 375⁰F.
Spray 12 muffin cups with non-stick cooking spray. Toast mini waffles in toaster until lightly browned.
Place one waffle in bottom of each prepared muffin cup. Top waffles evenly with sausage pieces.
In large bowl, combine cheddar cheese, ricotta cheese, eggs and salt. Spoon mixture over sausages and waffles in muffin cups.
Bake 18 minutes or until cupcakes are set and golden brown. Let cool in pan 5 minutes. Run knife around edge of each cupcake; remove from pan. Set aside.
In medium bowl, combine butter and cream cheese; beat using electric mixer until well combined. Add sugar and maple syrup; beat until smooth. Pipe or spread frosting over each cupcake. Serve immediately.
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