This simple all-in-one meal is roasted in the oven, but would work on the backyard barbecue just as well! Makes 5 to 6 servings.

4 cloves garlic, thinly sliced
2 tsp. sea salt
1 tsp. ground black pepper
1 tsp. paprika
5 Tbsp. olive oil, divided
1½ lbs. baby potatoes, washed and cut in half lengthwise
9½ oz. baby bell peppers, about 14, seeded and cut in half lengthwise
1 red onion, cut into thick wedges and separated
½ head of green cabbage, cut into intact wedges
2½ lbs. mild Italian sausage or Charcutnuvo Sausage (either Dale’s Pale Ale Beer Bratwurst or Pork Jalapeño Cheddar Bratwurst)
1 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1 c. chopped parsley

Combine garlic, salt, pepper, paprika, and 2 tablespoons olive oil. Toss with potatoes, peppers, onion, and cabbage in a large bowl until the vegetables are coated. Score sausages, being careful not to cut all the way through.

Spread the vegetables on a large sheet pan, then, if using uncooked sausage, add them to the vegetables. Place in center of oven and roast at 450° F for 20 minutes. Turn sausages over and roast 10 minutes more. If using fully-cooked sausages, roast with the vegetables for only the final 10 minutes.

To prepare vinaigrette, whisk the mustard, remaining 3 tablespoons of olive oil, and lemon juice together. After roasting, drizzle the sausages and vegetables with the vinaigrette and sprinkle parsley on top.

Get the kids involved with creating their own Pizza Faces for Dad! This recipe is as simple as creating a masterpiece with the ingredients they like best.

Bagels (or English muffins, pita bread, or any toasted bread)
Tomato paste or pizza sauce
Sliced tomatoes
Shredded carrot
Sliced bell pepper
Pineapple pieces
Salami
Sliced ham
Black olives, sliced and pitted
Grated Tillamook mozzerella cheese

Preheat the oven to 350° F.

Spread the bagels with tomato paste or pizza sauce, add some mozzerella cheese, then choose the best ingredients to help create the pizza faces. Salami works great for ears, while sliced olives are perfect for eyes.
Once you’ve made your pizza faces, put them in the oven at 350° F for about 10 minutes, or until you see the cheese starting to brown.

Once cooled, enjoy them with Dad. You can also make them the night before a work day so they’re ready to pack in the following day’s lunch!

These apple cranberry loaves are great for enjoying on Christmas morning or sharing with friends. Makes 8 little loaves.

2⅓ c. all-purpose flour
2 tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. salt
¼ c. (½ stick) Country Cream butter, softened
⅔ c. firmly packed brown sugar
2 Egg-land’s Best eggs
1 tsp. vanilla extract
1 c. LDF milk
2 c. Gala apples (about 2 medium apples), peeled and chopped
1 c. dried cranberries, coarsely chopped

Glaze:
1 c. powdered’ sugar
3-4 tsp. cranberry juice

Preheat oven to 350° F. Prepare an 8-cavity mini loaf pan with non-stick vegetable pan spray.
In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, beat butter and brown sugar with a mixer until light and fluffy. Add eggs, one at a time, then add the vanilla.

Alternately add the flour mixture and milk to the butter mixture, mixing until just combined. Stir in apples and chopped cranberries. Divide evenly into prepared pan, filling each cavity nearly full.

Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool loaves in the pan on a wire rack for 10 minutes. Remove the loaves from the pan and cool completely.

For glaze: Whisk together the powdered sugar and cranberry juice. Drizzle sugar glaze over the loaves. Add Christmas holiday sprinkles for a more festive touch.