Spinach Salad with Fuzzy Navel Vinaigrette

1 bag raw spinach

4 strips cooked bacon

2 hard boiled eggs

1 cup fresh mushrooms

1 small purple onion

1/4 cup Southern Fuzzy Navel Mix

1/2 cup vinegar

1 cup olive oil

Tear spinach into bite size pieces. Top spinach with crumbled bacon, chopped eggs, sliced fresh mushrooms and diced onion. In a jar with lid combine Southern Fuzzy Navel Mix, vinegar and olive oil. Shake to combine. Add dressing to salad and toss lightly.

Fuzzy Carrots and Onions

1/2 stick butter

1 bag frozen sliced carrots

2 Vidalia onions

1/4 cup brown sugar

1/3 cup Southern Fuzzy Navel Mix

Melt butter in a frying pan. Slice onions into rings. Add carrots and onions. Add brown sugar. Cook on medium heat until tender. Add Southern Fuzzy Navel Mix and cook for 5 min. Serve hot.

Fuzzy Glazed Vidalia Onions

1 large Vidalia Onion

1/2 cup Southern Fuzzy Navel Mix

2 tbsp. butter

Roughly chop onion. Melt the butter in a saute pan. Add the Southern Fuzzy Navel Mix and onion, stirring often until glazed and tender.

Fuzzy Baked Beans

28 oz. can baked beans

1/4 cup chopped onions

2 tbsp. mustard

1/2 cup Southern Fuzzy Navel Mix

Mix together baked beans, onions, mustard, and Southern Fuzzy Navel Mix. Bake for 20 - 25 minutes or heat on grill while cooking meat.

Fuzzy Ambrosia

6 oranges

1/2 cup pecans

1/4 cup coconut

1/2 cup cherries

1 cup miniature marshmallows

1/2 cup Southern Fuzzy Navel Mix

Peel, seed and chop orange. Place in a large bowl. Add pecans, cherries, miniature marshmallows, and Southern Fuzzy Navel Mix. Mix together. Sprinkle coconut on top.

Fuzzy Bananas and Carrots

3 cups sliced carrots

2 tbsp butter

1/3 cup Southern Fuzzy Navel Mix

3/4 tsp. salt

3 bananas

Cover carrots with water and cook until tender (about 15-20 minutes). Drain. Melt butter in a skillet. Add Southern Fuzzy Navel Mix and salt. Heat and stir until glaze is well blended. Fold in carrots. Gently mix and cook 2-3 minutes. Peel and slice 3 bananas. Add carrots and cook another 2 minutes.

Fuzzy French Carrots

1 bag finger long carrots

1/2 tsp. salt

8 oz. sour cream

1/2 stick butter, melted

1/2 cup Southern Fuzzy Navel Mix

1/2 cup chopped pecans

Boil carrots in water with salt until barely done and still a little crisp. Drain and set aside. Blend sour cream with butter and Southern Fuzzy Navel Mix. Pour over carrots and toss lightly. Sprinkle with chopped pecans and serve warm.

Fuzzy Fried Apples

2 tbsp butter

8 sliced apples

1/2 cup brown sugar

1 cup Southern Fuzzy Navel Mix

Melt butter in a skillet. Add 8 sliced apples (cored and peeled or unpeeled according to taste). Sprinkle brown sugar over apples and simmer for 15 min. Add Southern Fuzzy Navel Mix and cook over medium heat, stirring until liquids evaporate.

Baked Fuzzy Apple

1 apple, cored

1 tbsp. Southern Fuzzy Navel Mix

Core apple and place in microwavable dish, pour Southern Fuzzy Navel Mix over apple to fill center, cover with plastic wrap, bake in microwave for 3 to 4 minutes or until tender.

Baked Fuzzy Acorn Squash

1 acorn squash

2 tbsp. butter

2 tbsp. Southern Fuzzy Navel Mix

1/2 cup water

1/2 cup Southern Fuzzy Navel Mix

Halve and seed acorn squash. Place both halves in a baking dish and fill center of each half with 1 tbsp. butter and 1 tbsp. Southern Fuzzy Navel Mix. Mix water and Southern Fuzzy Navel Mix and pour into pan around squash. Bake uncovered at 350 degrees for about 1 hour, until tender.

Fuzzy Navel Vegetables