The holidays for a farm family aren’t much different than the holidays for an average American. We visit with family, exchange gifts, take some time off work, reflect on the past year and prepare for the new one. There may be a few differences, such as the amount of time we actually take off work, but one thing’s for certain: The food is always the star of the show.

As a food blogger and wife of a soybean farmer, I’ve come to appreciate just how big a role soybeans play in my kitchen, especially in the form of soybean oil. Commonly referred to as vegetable oil, soybean oil has been a staple in kitchens across the U.S. and the world for generations – and for good reason.

Soybean oil is a homegrown, sustainably produced ingredient that is rich in essential heart-healthy fats, vitamins and omega-3 fatty acids that all play an important role in supporting our overall health. And unlike other oils with a lower smoke point, such as extra-virgin olive oil or canola oil (350°F to 410°F), refined soybean oil has a smoke point of approximately 450°F. This, coupled with soy’s neutral flavor profile and health benefits, makes soybean oil perfect for virtually any recipe.

I’m excited to share with you a few of my favorite recipes featuring soybean oil that are perfect for this holiday season. You can find these and hundreds of more easy, farm family-friendly meals on my blog, www.thisfarmgirlcooks.com.

Oven Baked Pork Chops and Potatoes

Ingredients:

• 4 pork chops ¾” thickness
• 2 ½ pounds red potatoes
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika
• 1 ½ tablespoons vegetable oil

Instructions:

1. Preheat oven to 400°F.
2. In a small bowl, stir together 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon black pepper and ¼ teaspoon smoked paprika.
3. Pat 4 pork chops dry with a paper towel, place on a clean plate. Season both sides of the chops with half of the seasoning mix (about 1 /8 teaspoon per side).
4. Wash 2 ½ pounds red potatoes to remove any debris. Cut into 1″ pieces and place in a large bowl. Add 1 ½ tablespoons vegetable oil to potatoes and toss to coat.
5. Sprinkle potatoes with remaining seasoning.
6. Add potatoes to a large cast-iron skillet or sheet pan. Bake potatoes for 20 minutes.
7. Remove pan from oven and carefully mix potatoes. Place chops on top of the potatoes in a single layer. Return pan to oven and bake an additional 15 to 18 minutes, or until chops are cooked through to a temperature of 145°F.

Beef and Vegetable Soup in the Slow Cooker

Ingredients:

• 2 pounds stew meat cut into 1″ squares and trimmed of visible fat
• 3-4 tablespoons flour
• Salt and pepper
• 2 tablespoons vegetable oil
• ½ cup onion diced
• 1 cup carrots diced
• 1 cup celery diced
• 1 teaspoon dried oregano
• ½ cup dry red wine
• 24 ounces beef broth
• 1 can Italian style diced tomatoes
• 1 can cannellini beans
• 4 ounces tomato paste

Instructions:

1. Combine flour with salt and pepper. Lightly sprinkle stew meat with the mixture.
2. Heat a large skillet to medium high heat.
3. Add oil. When oil is heated, add half the stew meat and cook on all sides until brown (meat does not need to cook entirely).
4. Remove beef and transfer to slow cooker.
5. Brown the other half of the stew meat the same way (add more oil if needed) and transfer to slow cooker.
6. Add onions, carrots, celery and oregano to the pan. Cook for 3-4 minutes until fragrant.
7. Add ½ cup red wine to deglaze the brown bits from the bottom of the pan. Add mixture to the slow cooker.
8. Add the beef broth, tomatoes, beans and tomato paste to the slow cooker. Stir to combine.
9. Cook 7-8 hours in the slow cooker on low.

Funfetti Cake Mix Cookies

Ingredients:

• 2 large eggs, room temp.
• 1 ⁄3 cup vegetable oil
• 1 16-ounce box cake mix (white or confetti)
• 1 teaspoon baking powder
• ¼ cup confetti sprinkles

Frosting Ingredients:

• 6 tablespoons butter room temp
• 4 ounces cream cheese room temp
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup confetti sprinkles
• Food coloring of choice (optional)

Instructions:

1. Heat the oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Spray with cooking spray.
2. In a large bowl, combine the eggs and vegetable oil. Stir in the cake mix and baking powder until combined.
3. Fold in the confetti sprinkles.
4. Use two tablespoons to make large cookies. Space the cookies out so they don’t touch as they bake.
5. Bake for 9 minutes and remove. Cool on the pan for 5 minutes, then place on a cooling rack until completely cooled.
6. While the cookies cool, make the icing. In a large bowl, beat the butter and cream cheese together, then beat in the powdered sugar and vanilla.
7. Place the icing in a ziplock bag and snip off a little bit of the corner. Start at the center of the cookie and go in a circle out. Add sprinkles to the top of the cookies.