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Country Crock?
Introducing the Cover Crops Project

Our country state of mind means we treat every place like home-but we start with the very soil where we grow our delicious ingredients.

Our new Cover Crops Project will:

• Educate farmers on sustainable farming practices
• Keep over 13,000 acres of soil healthy
• Reduce greenhouse gas emissions
• Decrease water usage on farms
Soil Health, Crops, Reduced Emissions, Water Usage
Cover Crops
No-till on the Plains

There's nothing like a little teamwork to get the job done. Meet our Cover Crops Project partner: No-till on the Plains.

Learn More

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2020 ?Upfield | All rights reserved

Hello lovely readers! My name is Timothy of Mississippi Vegan and I am so thrilled to be here with you today. This past year, I have teamed up with Country Crock® Plant Butter to create recipes using their fabulous products. From vegetable loaded soups, to sweets and biscuits, I’ve had a blast using their delicious plant-based butter. When they asked me if I’d like to take over their newsletter with two brand new recipes for all of you to try- I was honored. So here we are! Today we will be making easy and delicious finger foods that are perfect for the holidays. And because they are hand held, one to two bites, and can be served room temp.- they are an ideal appetizer and dessert offering. I’ve also made sure to include tips for the kids so they can help out with the process. I think it is so important to teach the youngins how to cook, especially because we are spending more time at home these days. This is an easy way to do so. So without further ado, here we have my ‘Mini Stuffed Baked Potatoes’ and ‘Orange Glazed Pumpkin Muffins’. Enjoy!

Makes 12 servings and takes 45 minutes of total prep + cook time
12 golf-ball sized potatoes (around 1lb), scrubbed and cleaned
Salt + pepper, to season
Olive oil, to drizzle
5 tablespoons Country Crock
® Plant Butter, cubed
2 tablespoons plant-based cheddar cheese, diced
Garlic powder, to sprinkle
1 cup steamed broccoli florets
Fresh chives, to garnish
Flaky salt, to garnish
1.Add potatoes to a large cast iron skillet or baking sheet. Gently prick them all around with a fork. Toss with a drizzle of olive oil and a hefty sprinkling of salt and pepper. Bake at 400 degrees F for about 30 minutes, until fork tender, flipping halfway through.
2.Once tender, remove from the oven. Using a knife, slice a small slit at the top of each potato. Using a paper towel to protect your hands from burning, gently squeeze the sides of the potato. This will slightly pop them open so you can add the other ingredients.
3.Stuff in a small amount of cheese, one cube of Country Crock ® Plant B utter, and a sprinkling of garlic powder. Pop back in the oven and bake for about 5 minutes, until melted. Once done, add broccoli, chives, and a sprinkling of flaky salt. Serve directly in cast iron skillet or serving tray.
Tip for Kids!
For these little potatoes, imagine that all of the ingredients are out like at a buffet. Having everything in sight for you to see, it will be easy to assemble them as you go. It’s your job to sprinkle on the salt and pepper before baking, adding the cheese and broccoli, and sprinkling on the chives. I’m counting on you to make everything look beautiful!
  Kitchen Hack!
When looking for potatoes you could use any kind you''d like. Simply scope out all of the different varieties near the russet potatoes in your local grocery store. For example, you could use new potatoes, yellow potatoes, or even fingerling. Just remember 1 to 2 bites so they can be easily eaten hand-held!

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