Update!

Well that does it for my Christmas/Holiday recipes for this year. I won't be posting anything else until after the first of the year so to all of you I wish a Merry Christmas and if you don't celebrate Christmas, a Happy Holidays! I also wish everyone a Happy New Year!

So until next time!
Bon Appetit!

Santa Claus Sugar Cookies Recipe

Prep Time: 45 Minutes + Chilling
Bake Time: 10 Minutes Per Batch
Makes: 4 Dozen

Ingredients:
- 1 Cup of Unsalted Butter
- 1 1/2 Cups of Sugar
- 2 Eggs
- 1 Tsp. of Vanilla Extract
- 3 1/2 Cups of All-Purpose Flour
- 1 Tsp. of Baking Soda
- 1 Tsp. of Cream of Tartar
- 1/2 Tsp. of Ground Nutmeg
- 1/4 tsp. of Salt
Frosting:
- 3/4 Cup of Unsalted Butter: Softened
- 6 Tbsp. of 2% Milk
- 2 1/4 Tsp. of Vanilla Extract
- 1/4 Tsp. of Salt
- 6 3/4 Cups of Confectioners' Sugar
Optional Decorations:
- Red Colored Sugar
- Miniature Semisweet Chocolate Chips
- Red Hots

Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, cream of tartar, nutmeg and salt; gradually beat into creamed mixture.

2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate for 1 hour or until firm enough to roll.

3. Preheat oven to 375F. On a lightly floured surface, roll each portion of dough to 1/4 inch thickness. Cut with a floured 3 inch Santa-shaped cookie cutter. Place 2 inches apart on greased baking sheets.

4. Bake for 8 to 10 minutes or until light brown. Remove from pans to wire racks to cool completely.

5. For frosting, in a large bowl, cream butter until fluffy. Beat in milk, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Pipe onto cookies and decorate.

Bon Appetit!

Christmas Fudge Recipe

Prep Time: 15 Minutes
Cook Time: 10 Minutes + Cooling
Makes: 5 3/4 Lbs. (96 pieces)

Ingredients:
- 4 1/2 Cups of Sugar
- 1 Can (12 oz) of Evaporated Milk
- 1/2 Cup of Butter: Cubed
- 2 Pkg (11 1/2 oz each) of Milk Chocolate Chips
- 4 1/2 Cups of Miniature Marshmallows
- 2 Oz. of Unsweetened Chocolate: Chopped
- 3 Cups of Chopped Walnuts: Toasted
- 2 Tsp. of Vanilla Extract
- 4 Oz. White Baking Chocolate: Melted

Instructions:
1. Line a 13x9 inch pan with foil; coat with cooking spray.

2. In a heavy Dutch oven, combine sugar, milk, and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir for 5 minutes. Remove from heat.

3. Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely.

4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.

Bon Appetit!

Ornament Popcorn Balls Recipe

Start to Finish: 30 Minutes
Makes: 1 Dozen

Ingredients:
- 10 Cups of Popped Popcorn
- 1 Pkg (10 oz) of Large Marshmallows
- 1/4 Cup of Butter: Cubed
- 1/4 Tsp. of Salt
Optional Decorations:
- Candy Canes
- Candy Spearmint Leaves
- Assorted Gumdrops

Instructions:
1. Place popcorn in a large bowl. In a large saucepan, combine marshmallows, butter and salt. Cook and stir over medium-low heat until melted. Pour over popcorn; mix well. Cool slightly.

2. With greased hands, shape mixture into 12 popcorn balls, about 3/4 cup each. Place on waxed paper. Decorate as desired; let stand until popcorn balls are set.

Note: The candy canes make great hooks for these Popcorn ornament balls.

Bon Appetit!

Vanilla Crescents Recipe

Prep Time: 20 Minutes
Bake Time: 10 Minutes Per Batch
Makes: 4 Dozen

Ingredients: 
- 1 Cup of Unsalted Butter: Softened
- 1/2 Cup of Sugar
- 1 Tsp. of Vanilla Extract
- 1/8 Tsp. of Almond Extract
- 2 Cups of All-Purpose Flour
- 1 1/4 Cups of Ground Almonds
- 1/2 Tsp. of Salt
- Confectioners' Sugar

Instructions:
1. Preheat oven to 350F. In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. In another bowl, whisk flour, almonds and salt; gradually beat into creamed butter mixture.

2. Divide dough into four portions. On a lightly floured surface, roll each portion into a 24 inch rope. Cut crosswise into twelve 2 inch logs; shape each piece into a crescent. Place crescents 1 1/2 inch apart on ungreased baking sheets.

3. Bake for 10 to 12 minutes or until set. Cool on pans for 2 minutes before removing to a wire rack. Dust warm cookies with confectioners' sugar.

Bon Appetit!

Ginger Butternut Squash Bisque Recipe

Prep Time: 25 Minutes
Bake Time: 40 Minutes + Cooling
Makes: 6 Servings

Ingredients: 
- 1 Medium Butternut Squash (About 3 lbs)
- 1 Tbsp. of Olive Oil
- 2 Medium Carrots: Finely Chopped
- 1 Medium Onion: Chopped
- 2 Garlic Cloves: Minced
- 2 Tsp. of Minced Fresh Gingerroot
- 2 Tsp. of Curry Powder
- 1 Can (14 1/2 Oz) of Vegetable Broth
- 1 Can (13.66 Oz) of Coconut Milk
- 1 Tsp. of Salt
- 1/2 Tsp. of Pepper
- 2 Cups of Hot Cooked Brown Rice
- 1/4 Cup of Flaked Coconut: Toasted
- 1/4 Cup of Salted Peanuts: Coarsely Chopped
- 1/4 Cup of Minced Fresh Cilantro

Instructions: 
1. Preheat oven to 400F. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast for 40 to 45 minutes or until squash is tender. Cool slightly.

2. In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger, and curry powder; cook and stir for 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered for 10 to 12 minutes or until carrots are tender.

3. Scoop pulp from the squash; discard skins. Add squash, coconut milk, salt and pepper to the carrot mixture; bring just to a boil, stirring occasionally. Remove from the heat; cool slightly. Process in batches in a blender until smooth.

4. Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.

To Toast Coconut:
- Spread coconut in a dry skillet; cook and stir over low heat until lightly browned.

Bon Appetit!

Cranberry Chicken Recipe

Bake Time: 1 hour to 1 hour and 10 minutes. 
Makes: 4 Servings

Ingredients:
- 1 Broiler/Fryer Chicken (3 to 4 lbs): Cut Up
- 1 Can (14 oz) of Whole-Berry Cranberry Sauce
- 1 Cup of French Salad Dressing
- 1 Envelope of Onion Soup Mix
- Hot Cooked Couscous or Rice

Instructions: 
1. In a large bowl, whisk sauce, dressing and soup mix until blended. Pour half of the marinade into a large resealable plastic bag; cover and refrigerate remaining marinade until read to cook. Add chicken to marinade in plastic bag; seal bag and turn to coat. Refrigerate for 4 hours or overnight.

2. Preheat oven to 350F. Drain chicken, discarding marinade in bag. Place chicken, skin side up, in a 15x10x1 inch baking pan. Bake for 40 minutes; turn chicken. Drizzle with reserved marinade; cook for 20 to 30 minutes longer or until juices run clear. Serve with couscous or rice.

Bon Appetit!

Christmas Tree Brownies Recipe

Prep Time: 30 Minutes
Bake Time: 25 Minutes + Cooling
Makes: 1 Tree, 2 Wreaths or 24 Reindeer Brownies

Ingredients:
- 3/4 Cup of Butter: Cubed
- 4 Oz. of Unsweetened Chocolate: Chopped
- 3 Eggs
- 2 Cups of Sugar
- 1/4 Tsp. of Salt
- 1 Tsp. of Vanilla Extract
- 1 Cup of All-Purpose Flour
- 1 Can (16 oz) of Vanilla Frosting
- Green Paste Food Coloring: Optional
- Assorted Nonpareils

Instructions:
1. Preheat oven to 350F. Line a 13x9 inch baking pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla extract and chocolate mixture. Gradually add flour, mixing well.

2. Spread into prepared pan. Bane for 25 to 30 minutes or until brownie begins to pull away from the sides of the pan. Cool completely in pan on a wire rack.

3. Lifting foil, remove brownie from pan. Cut brownie to form a tree. If desired, tint frosting green. Frost tree, decorate as desired.

For Holiday Wreath Brownies:
- Prepare Christmas Tree Brownies through Step 2, but using two parchment paper lined 9 inch round baking pans in place of the 13x9 inch pan; cool in pans for 10 minutes before removing to wire racks. Using a 3 inch round cookie cutter, cut out the center of each brownie to form a wreath. Tint frosting green. Frost wreaths. Use Airheads Xtremes Sour Belt candies to make bows. Decorate with white M&M's as desired.

For Reindeer Brownies:
- Prepare Christmas Tree Brownies through Step 2. Lifting with foil, remove brownie from pan. Spread 1 can (16 oz) of chocolate frosting over top. Cut brownie into 12 squares; cut squares into triangles. Attach candies and pretzels to make reindeer faces.

Bon Appetit!

Gingerbread People Recipe

Prep Time: 45 Minutes + Chilling
Bake Time: 10 Minutes Per Batch
Makes: 2 1/2 Dozen

Ingredients:
- 6 Tbsp. of Butter: Softened
- 3/4 Cup of Packed Dark Brown Sugar
- 1/2 Cup of Molasses
- 1 Egg
- 2 Tsp. of Vanilla Extract
- 1 Tsp. of Grated Lemon Peel
- 3 Cups of All-Purpose Flour
- 1 1/2 Tsp. of Baking Powder
- 1 1/4 Tsp. of Ground Cinnamon
- 3/4 Tsp. of Baking Soda
- 1/4 Tsp. of Salt
- 1/4 Tsp. of Ground Cloves
- Royal Icing (Recipe Below): Optional
- Assorted Candies: Optional

Instructions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, vanilla and lemon peel. In another bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

2. Preheat oven to 350F. On a lightly floured surface, roll each portion to 1/4 inch thickness. Cut with a floured 4 inch gingerbread man cookie cutter.

3. Place 2 inches apart on greased baking sheets. Bake for 7 to 9 minutes or until edges are firm. Remove from pans to wire racks to cool completely. Decorate as desired.

Royal Icing:
In a bowl, combine 2 cups of Confectioners' sugar, 2 Tbsp plus 1 tsp. of Water, 4 1/2 Tsp of Meringue Powder and 1/4 Tsp. of Cream of Tartar; beat on low speed just until combined. Beat on high for 4 to 5 minutes or until stiff peaks form. If desired, tint with food coloring and pipe with a pastry bag. Makes 1 cup.

Bon Appetit!

Peppermint Crunch Christmas Cookies Recipe

Prep Time: 25 Minutes + Chilling
Bake Time: 10 Minutes per batch + Cooling
Makes: 3 1/2 Dozen

Ingredients:
- 1 Cup of Butter: Softened
- 1/2 Cup of Sugar
- 1 Tsp. of Peppermint Extract
- 1 Tsp. of Vanilla Extract
- 2 1/4 Cup of All-Purpose Flour
- Red and Green Paste Food Coloring
- 8 oz. of Dark Chocolate Candy Coating: Melted
- 3/4 Cup of Crushed Peppermint Candies

Instructions: 
1. In a bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Divide dough in half; tint one portion red and the other green. Wrap in plastic wrap; refrigerate for 2 hours or until easy to handle.

2. Preheat oven to 350F. On a lightly floured surface, roll each portion of dough to 1/4 inch thickness. Cut with a floured 1 1/2 inch round cookie cutter. Place 1 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes or until firm. Remove from pans to wire racks to cool completely.

3. Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set.

Bon Appetit!

Yuletide Eggnog Cupcakes Recipe

Prep Time: 30 Minutes
Bake Time: 20 Minutes + Cooling
Makes: 2 Dozen

Ingredients:
- 4 Eggs: Seperated
- 2/3 Cups of Butter: Softened
- 1 1/2 Cups of Sugar: Divided
- 2 1/3 Cups of All-Purpose Flour
- 3 Tsp. of Baking Powder
- 1/2 Tsp. of Ground Nutmeg
- 1/4 Tsp. of Salt
- 1 Cup of Eggnog
Frosting:
- 1 Pkg (8 oz) of Cream Cheese: Softened
- 1/4 Cup of Butter: Softened
- 3 3/4 Cups of Confectioners' Sugar
- 2 Tbsp. of Eggnog
- Freshly Grated or Additional Ground Nutmeg

Instructions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350F. Line muffin cups with paper liners.

2. In a large bowl, cream butter and 1 /14 cup of sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition.

3. With clean beaters, beat egg whites on medium speed until soft peaks form. Add remaining sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.

4. Fill prepared muffin cups three-fourths full. Bake for 18 to 22 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

5. For frosting, in a bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.

Bon Appetit!

Caramel Snickerdoodle Bars Recipe

Prep Time: 30 Minutes
Bake Time: 25 Minutes + Chilling
Makes: 4 Dozen

Ingredients:
- 1 Cup of Butter: Softened
- 2 Cups of Packed Brown Sugar
- 2 Eggs
- 2 Tsp. of Vanilla Extract
- 2 1/2 Cups of All-Purpose Flour
- 2 Tsp. of Baking Powder
- 1 Tsp. of Salt
- 1/4 Cup of Sugar
- 3 Tsp. of Ground Cinnamon
- 2 Cans (13.4 oz each) of Dulce De Leche
- 12 oz. of White Baking Chocolate: Chopped
- 1/3 Cup of Heavy Whipping Cream
- 1 Tbsp. of Light Corn Syrup

Instructions: 
1. Preheat oven to 350F. Line a 13x9 inch baking pan with parchment paper, letting edges extend over sides of pan by 1 inch.

2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan.

3. In a small bowl, mix sugar and cinnamon; sprinkle 2 Tbsp. mixture over batter. Bake 25 to 30 minutes or until edges are light brown. Cool completely in pan on a wire rack.

4. Spread Dulce De Leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over Dulce De Leche. Sprinkle with the remaining cinnamon-sugar. Refrigerate, covered, at least 1 hour.

5. Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers.

Bon Appetit!

Flaky Cheddar-Chive Biscuits Recipe

Start to Finish: 25 Minutes
Makes: 10 Biscuits

Ingredients:
- 2 1/4 Cups of All-Purpose Flour
- 2 1/2 Tsp. of Baking Powder
- 2 Tsp. of Sugar
- 1/2 Tsp. of Baking Soda
- 1/2 Tsp. of Salt
- 1/2 Cup of Cold Butter: Cubed
- 1 Cup (4 oz) of Shredded Cheddar Cheese
- 3 Tbsp. of Minced Fresh Chives
- 1 Cup of Buttermilk

Instructions:
1. Preheat oven to 425F. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8 to 10 times.

2. Pat or roll dough to 3/4 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Bake for 10 to 12 minutes or until golden brown. Serve warm.

Bon Appetit!

Marinated Olive & Cheese Ring Recipe

Start to Finish: 25 minutes + Chilling
Makes: 16 Servings

Ingredients: 
- 1 Pkg (8 oz) of Cold Cream Cheese
- 1 Pkg (10 oz) of Sharp White Cheddar
- 1/3 Cup of Pimiento-Stuffed Olives
- 1/3 Cup of Pitted Greek Olives
- 1/4 Cup of Balsamic Vinegar
- 1/4 Cup of Olive Oil
- 1 Tbsp. of Minced Fresh Parsley
- 1 Tbsp. of Minced Fresh Basil or 1 Tsp. of Dried Basil
- 2 Garlic Cloves: Minced
- 1 Jar (2 oz) of Pimiento Strips: Drained and Chopped
- Toasted French Bread or Baguette Slices

Instructions:
1. Cut cream cheese lengthwise in half; cut each half into 1/4 inch slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in the center of the ring.

2. In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheese and olives. Sprinkle with pimientos.

3. Refrigerate, covered, at least 8 hours or overnight. Serve with toasted French bread or baguette slices.

Bon Appetit! 

Orange Fudge Sauce Recipe

Start to Finish: 15 Minutes
Makes: 3 Cups

Ingredients:
- 24 oz. of Bittersweet Chocolate: Chopped
- 1 Cup of Heavy Whipping Cream
- 1/4 Cup of Butter
- 1/4 Cup of Thawed Orange Juice Concentrate
- 2 Tsp. of Grated Orange Peel
- Vanilla Ice Cream: Optional

Instructions:
1. In a heavy saucepan, combine chocolate, cream, butter and juice concentrate. Cook and stir over medium-low heat until smooth.

2. Stir in orange peel. Serve warm with ice cream or transfer to covered jars and refrigerate.

Bon Appetit!

Deluxe Baked Macaroni & Cheese Recipe

Prep Time: 30 Minutes
Bake Time: 25 Minutes
Makes: 12 Servings

Ingredients:
- 1 Pkg (16 oz) of Elbow Macaroni
- 1/4 Cup of All-Purpose Flour
- 2 Cups of 2% Milk
- 1/2 Cup of Heavy Whipping Cream
- 1 Pkg (8 oz) of Process Cheese (Velveeta): Cubed
- 1 Cup (4 oz) of Shredded Cheddar Cheese
- 2/3 Cup of Whipped Cream Cheese
- 1/4 Cup of Grated Parmesan Cheese
- 1 1/2 Cups of Cubed Fully Cooked Ham
- 1 Cup (8 oz) of Sour Cream
- 1 Tsp. of Dijon Mustard
Topping:
- 1 1/2 Cups of Soft Bread Crumbs
- 1/4 Cup of Grated Parmesan Cheese
- 2 Tbsp. of Butter: Melted

Instructions:
1. Preheat oven to 350F. Cook macaroni according to package directions. In a Dutch oven, whisk flour, milk and cream until smooth. Bring to a boil; cook and stir for 2 minutes or thickened.

2. Stir in cheese until melted. Add tomatoes, ham, sour cream and mustard. Drain macaroni; add to cheese mixture and toss to coat.

3. Transfer to greased 13x9 inch baking dish. In a small bowl, mix topping ingredients; sprinkle over top. Bake, uncovered, 25 to 30 minutes or until bubbly and bread crumbs are lightly browned.

Note: 
To make bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One piece of bread yields 1/2 to 3/4 cup of crumbs.

Bon Appetit!

Cinnamon-Walnut Sticky Buns Recipe

Prep Time: 1 Hour + Rising
Bake Time: 30 Minutes
Makes: 2 Dozen

Ingredients:
- 2 Pkg. (1/4 oz each) of Active Dry Yeast
- 1 1/2 Cups of Warm Water (110F to 115F)
- 1 Cup of Mashed Potatoes (Without Added Milk and Butter)
- 1/2 Cup of Sugar
- 1/2 Cup of Butter: Softened
- 2 Eggs
- 2 Tsp. of Salt
- 6 to 6 1/2 Cups of All-Purpose Flour
Topping:
- 1/4 Cup of Butter
- 1 Cup of Packed Brown Sugar
- 1 Cup of Honey
- 1 Tsp. of Ground Cinnamon
- 1 Cup of Chopped Walnuts
Filling:
- 1/2 Cup of Sugar
- 2 Tsp. of Ground Cinnamon
- 2 Tbsp. of Butter: Melted

Instructions:
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups of flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn dough onto a floured surface; about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in warm place until doubled, about 1 hour.

3. For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among three greased 9 inch round baking pans, spreading evenly. Sprinkle with walnuts.

4. For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x12 inch rectangle. Brush with 1 Tbsp. of melted butter to within 1/2 inch of edges; sprinkle with 1/4 cup of sugar mixture.

5. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling. Place eight slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350F.

6. Bake for 30 to 35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.

Bon Appetit! 

Caramelized Ham & Swiss Buns Recipe

Prep Time: 25 Minutes + Chilling
Bake Time: 30 Minutes
Makes: 1 Dozen

Ingredients: 
- 1 Pkg (12 oz) of Hawaiian Sweet Rolls: Split
- 1/2 Cup of Horseradish Sauce
- 12 Slices of Deli Ham
- 6 Slices of Swiss Cheese: Halved
- 1/2 Cup of Butter; Cubed
- 2 Tbsp. of Finely Chopped Onion
- 2 Tbsp. of Brown Sugar
- 1 Tbsp. of Spicy Brown Mustard
- 2 Tsp. of Poppy Seeds
- 1 1/2 Tsp. of Worcestershire Sauce
- 1/4 Tsp. of Garlic Powder

Instructions:
1. Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9 inch square baking pan.

2. In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1 to 2 minutes or until tender. Stir in brown sugar, mustard, poppy seeds, Worcestershire sauce and garlic powder. Pour over rolls. Refrigerate, covered, several hours overnight.

3. Preheat oven to 350F. Bake, covered, 25 minutes. Bake, uncovered, for 5 to 10 minutes longer or until golden brown.

Bon Appetit!

Golden Danish Twists Recipe

Prep Time: 1 1/4 Hours + Rising
Bake Time: 15 Minutes
Makes: 3 Dozen

Ingredients:
- 2 Pkg (1/4 oz each) of Active Dry Yeast
- 1/2 Cup of Warm Water (110F to 115F)
- 1 Cup of Canned Pumpkin
- 1 Cup of Warm 2% Milk (110F to 115F)
- 2 Eggs
- 1/4 Cup of Sugar
- 1/4 Cup of Butter: Softened
- 3 Tsp. of Salt
- 6 to 6 1/2 Cups of All-Purpose Flour
Filling:
- 2 Pkg (8 oz each) of Cream Cheese: Softened
- 1/3 Cup of Confectioners' Sugar
- 1/2 Cup of Heavy Whipping Cream
- 2 Tsp. of Grated Lemon Peel
- 1 Tsp. of Vanilla Extract
Icing:
- 1/4 Cup of Butter: Cubed
- 2 Tbsp. of All-Purpose Flour
- 1/4 Cup of Lemon Juice
- 2 2/3 Cups of Confectioners' Sugar
- 1 Tbsp. of Grated Lemon Peel
- 3/4 Cup of Sliced Almonds

Instructions:
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, milk, eggs, sugar, butter, salt, yeast mixture and 3 cups of flour; beat on medium speed until smooth. Stir in enough remaining flour to make a soft dough.

2. Turn dough onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3. For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in cream, lemon peel and vanilla.

4. Punch down dough. Turn onto a lightly floured surface Divide dough in half. Roll one portion into an 18x12 inch rectangle. Spread half of the filling lengthwise down half of the dough to within 1/2 inch of edges. Fold dough over filling; seal edges. Cut into eighteen 1 inch strips. Twist and loosely coil each strip. Tuck end under; pinch to seal.

5. Place 2 inches apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Repeat with remaining dough and filling.

6. Preheat oven to 375F. Bake twists for 12 to 15 minutes of until golden brown. Remove to wire racks.

7. For icing, in a large saucepan, melt butter. Stir in flour until smooth. Stir in lemon juice. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened. Remove from heat. Stir in confectioners' sugar and lemon peel until blended. Drizzle over warm twists. Sprinkle with almonds. Refrigerate leftovers.

Bon Appetit!

Black Forest Waffles Recipe

Start to Finish: 30 Minutes
Makes: 5 Waffles

Ingredients: 
- 1 Cup of Heavy Whipping Cream
- 3 Tbsp. of Confectioners' Sugar
- 2 Oz. of Unsweetened Chocolate: Chopped
- 3 Tbsp. of Shortening
- 1 3/4 Cups of Cake Flour
- 6 Tbsp. of Sugar
- 1 Tbsp. of Baking Powder
- 1/2 Tsp. of Salt
- 2 Eggs: Seperated
- 1 Cup of Milk
- 1 Can (21 oz) of Cherry Pie Filling
- Chocolate Sprinkles: Optional
- Fresh Mint: Optional

Instructions:
1. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate until serving.

2. In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg yolks and milk until blended. Stir in chocolate mixture. Add to dry ingredients; stir just until moistened.

3. In a clean bowl, beat egg whites until stiff but not dry. Fold into batter. Bake in a preheated waffle iron according to manufacturer's directions; keep warm.

4. Serve with whipped cream and pie filling. If desired, top with chocolate sprinkles.

Bon Appetit! 

Citrus Melon Mingle Recipe

Start to Finish: 20 Minutes
Makes: 8 Servings

Ingredients:
- 1 1/2 Cups of Cubed Cantaloupe
- 1 1/2 Cups of Cubed Honeydew
- 2 Medium Grapefruit: Peeled and Sectioned
- 2 Medium Naval Oranges: Peeled and Sectioned
- 2 Firm Bananas: Sliced
- 1 Can (8 oz) of Unsweetened Pineapple Chunks: Undrained
- 1/2 Cup of Orange Juice
- 2 Tbsp. of Honey
- 1 Tbsp. of Minced Fresh Mint or 1 Tsp. of Dried Mint
- 1 tsp. of Minced Fresh Gingerroot

Instructions:
1. In a large bowl, combine all ingredients, tossing them lightly. Refrigerate, covered, until serving.

Bon Appetit!

Breakfast Sausage Patties Recipe

Prep Time: 30 Minutes
Cook Time: 10 Minutes per Batch
Makes: 20 Patties

Ingredients:
- 3/4 Cup of Buttermilk
- 2 1/4 Tsp. of Kosher Salt
- 1 1/2 Tsp. of Rubbed Sage
- 1 1/2 Tsp. of Brown Sugar
- 1 1/2 Tsp. of Pepper
- 3/4 Tsp. of Dried Marjoram
- 3/4 Tsp. of Dried Savory
- 3/4 Tsp. of Cayenne Pepper
- 3/4 Tsp. of Dried Savory
- 1/4 Tsp. of Ground Nutmeg
- 2 1/2 Lbs. of Ground Pork

Instructions: 
1. In a large bowl, combine buttermilk and seasonings. Add pork; mix lightly but thoroughly. Shape into twenty 3 inch patties.

2. In a large skillet coated with cooking spray, cook patties in batches over medium heat for 5 to 6 minutes on each side or until a thermometer reads 160F. Remove to paper towels to drain.

Bon Appetit!

Gingerbread Scones Recipe

Prep Time: 20 Minutes
Bake Time: 15 Minutes
Makes: 1 Dozen

Ingredients:
- 2 Cups of All-Purpose Flour
- 3 Tbsp. of Brown Sugar
- 2 Tsp. of Baking Powder
- 1 Tsp. of Ground Ginger
- 1/2 Tsp. of Salt
- 1/2 Tsp. of Baking Soda
- 1/2 Tsp. of Ground Cinnamon
- 1/4 Cup of Cold Butter: Cubed
- 1/3 Cup of Molasses
- 1/4 Cup of Milk
- 1 Egg: Separated
- Course Sugar

Instructions:
1. Preheat oven to 400F. In a large bowl, whisk flour, brown sugar, whisk flour, brown sugar, baking powder, ginger, salt, baking soda and cinnamon. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened.

2. Turn onto a lightly floured surface; knead gently 6 to 8 times. Pat into 8 inch circle. Cut into 12 wedges. Place wedges 1 inch apart on a greased baking sheet.

3. In a bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake for 12 to 15 minutes or until golden brown.

Bon Appetit!

Eggs Benedict Casserole Recipe

Prep Time: 25 Minutes + Chilling
Bake Time: 45 Minutes
Makes: 12 Servings (1 2/3 Cups Sauce)

Ingredients:
- 12 Oz. of Canadian Bacon: Chopped
- 6 English Muffins: Split and Cut into 1 inch pieces
- 8 Eggs
- 2 Cups of 2% Milk
- 1 Tsp. of Onion Powder
- 1/4 Tsp. of Paprika
Hollandaise Sauce
- 4 Egg Yolks
- 1/2 Cup of Heavy Whipping Cream
- 2 Tbsp. of Lemon Juice
- 1 Tsp. of Dijon Mustard
- 1/2 Cup of Butter: Melted

Instructions:
1. Place half of the Canadian bacon in a greased 3 quart, or 13x9 inch, baking dish; top with English muffins and remaining Canadian bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Refrigerate, covered, overnight.

2. Preheat oven to 375F. Remove casserole from refrigerate while oven heats. Sprinkle top with paprika. Bake, covered, for 35 minutes. Uncover; bake for 10 to 15 minutes or until a knife inserted near center comes out clean.

3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160F, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve the hollandaise sauce immediately with the breakfast casserole.

Bon Appetit! 

Gingered Almond Truffle Tart Recipe

Prep Time: 30 Minutes + Chilling
Bake Time: 15 Minutes + Cooling
Makes: 16 Servings

Ingredients: 
- 1 Cup of Heavy Whipping Cream
- 2 Tbsp. of Minced Fresh Gingerroot
- 1 Cup of All-Purpose Flour
- 1/2 Cup of Chopped Almonds
- 1/2 Cup of Confectioners' Sugar
- 1/3 Cup of Baking Cocoa
- 6 Tbsp. of Cold Butter: Cubed
- 1/2 Cup of Amaretto: Divided
- 8 oz of Bittersweet Chocolate; Chopped
- 1/2 Cup of Butter: Softened

Instructions:
1. Preheat oven to 350F. In a small heavy saucepan, heat cream and ginger until bubbles form around sides. Remove from heat.

2. Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup of Amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9 inch fluted tart pan with removable bottom. Bake for 13 to 16 minutes or until set. Cool on a wire rack.

3. Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining Amaretto until blended. Pour into cooling crust. Refrigerate, covered, for at least 2 hours or until set.

Bon Appetit!

Chocolate Chunk Pecan Pie Recipe

Prep Time: 35 Minutes + Chilling
Bake Time: 55 Minutes + Chilling
Makes: 10 servings

Ingredients: 
- 1 1/4 Cups of All-Purpose Flour
- 1/8 Tsp. of Salt
- 1 Pkg. (3 oz) of Cold Cream Cheese: Cubed
- 1/4 Cup of Cold Butter: Cubed
- 2 to 3 Tbsp. of Ice Water
Filling: 
- 1/3 Cup of Sugar
- 3 Tbsp. of Butter
- 2 Cups Chopped Semisweet Chocolate: Divided
- 4 Eggs
- 1 Cup of Dark Corn Syrup
- 2 Tsp. of Vanilla Extract
- Dash of Salt
- 2 1/2 Cups of Pecan Halves: Toasted

Instructions: 
1. Mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes.

2. Preheat oven to 350F. On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim; flute edge. Refrigerate while making filling.

3. In a saucepan, combine sugar, butter and 1 cup of chopped chocolate; stir over low heat until smooth. Cool slightly.

4. In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top.

5. Bake for 55 to 60 minutes or until set. Cool for 1 hour on a wire rack. Refrigerate for 2 hours or until cold.

Bon Appetit!

Butternut-Sweet Potato Pie Recipe

Prep Time: 15 Minutes
Bake Time: 50 Minutes + Cooling
Makes: 8 Servings

Ingredients:
- Pastry for Single Crust Pie (9 in)
- 4 Eggs
- 1 1/3 Cups of Half and Half Cream
- 1 Cup of Mashed Cooked Butternut Squash
- 1 Cup of Mashed Cooked Sweet Potato (about 1 medium)
- 1/2 Cup of Honey
- 1 Tbsp. of All-Purpose Flour
- 1/2 Tsp. of Salt
- 1 Tsp. of Ground Cinnamon
- 1/2 Tsp. of Ground Ginger
- 1/4 Tsp. of Ground Nutmeg
- Dash of Ground Cloves: Optional
- Whipped Cream: Optional

Instructions:
1. Preheat oven to 375F. On a lightly floured surface, roll pastry dough to a 1/8 inch thick circle; transfer to a 9 inch deep-dish pie plate. Trim pastry to 1/2 inch beyond the rim of plate; flute edge.

2. In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into pastry shell.

3. Bake for 50 to 60 minutes or until a knife inserted near the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream.

Bon Appetit! 

Cranberry Double-Nut Pie Recipe

Prep Time: 20 Minutes
Bake Time: 45 Minutes + Cooling
Makes: 8 Servings

Ingredients: 
- Pastry for single crust pie (9 in)
- 3 Eggs
- 3/4 Cup of Packed Brown Sugar
- 1/2 Cup of Light Corn Syrup
- 1/3 Cup of Butter: Melted
- 2 Tbsp. of Molasses
- 1/4 Tsp. of Salt
- 1 1/2 Cups of Fresh or Frozen Cranberries: Thawed
- 3/4 Cup of Coarsely Chopped Walnuts: Toasted
- 3/4 Cup of Coarsely Chopped Pecans: Toasted

Instructions: 
1. Preheat oven to 350F. On a lightly floured surface, roll pastry dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond the rim of the plate; flute edge.

2. In a large bowl, whisk eggs, brown sugar, corn syrup, butter, molasses and salt; stir in cranberries, walnuts and pecans. Pour into pastry.

3. Bake for 45 to 50 minutes or until set. Cool on a wire rack.

To Toast Nuts:
- Spread in a 15x10x1 inch baking pan. Bake at 350F for 5 to 10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Bon Appetit!

Chocolate Pear Hazelnut Tart Recipe

Prep Time: 45 Minutes + Chilling
Bake Time: 30 Minutes + Cooling
Makes: 12 Servings

Ingredients:
- 1 1/4 Cups of All-Purpose Flour
- 1/3 Cup of Ground Hazelnuts
- 1/4 Cup of Packed Brown Sugar
- Dash of Salt
- 1/2 Cup of Cold Butter: Cubed
- 3 to 5 Tbsp. of Ice Water
Filling:
- 3 Eggs: Seperated
- 1 Cup of Ground Hazelnuts
- 1/3 Cup of Butter: Softened
- 1/3 Cup of Packed Brown Sugar
- 2 Tbsp. of Baking Cocoa
- 2 Tbsp. of Amaretto or 1/2 Tsp. of Almond Extract
- 6 Canned Pear Halves: Drained, Sliced and Patted Dry
- 2 Tbsp. of Honey: Warmed

Instructions: 
1. Mix first four ingredients; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes.

2. Place egg whites in a bowl; let stand at room temperature for 30 minutes. Preheat oven to 400F. On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch fluted tart pan. Trim pastry even with edge; prick bottom with a fork. Refrigerate.

3. In a large bowl, beat hazelnuts, butter, brown sugar and cocoa. Beat in yolks and amaretto.

4. With clean beaters, beat egg whites on medium speed until stiff. Gradually fold into hazelnut mixture; spread onto bottom of pastry. Top with pears.

5. Bake on lower oven rack for 30 to 35 minutes. Brush pears with warm honey. Cool on a wire rack.

Bon Appetit!

Sweet Potato Ice Cream Pie Recipe

Prep Time: 25 Minutes + Freezing
Makes: 8 Servings

Ingredients:
- 2 Cups of Graham Cracker Crumbs (about 14 whole crackers)
- 3 Tbsp. of Sugar
- 1/2 Cup of Butter: Melted
- 1 Can (15 oz) of Sweet Potatoes: Drained
- 1/2 Cup of Packed Brown Sugar
- 2 Tsp. of Pumpkin Pie Spice
- 1 Tsp. of Grated Orange Peel
- 1/4 Tsp. of Salt
- 4 Cups of Vanilla Ice Cream: Softened
- 1 Cup of Heavy Whipping Cream
- 3 Tbsp. of Confectioners' Sugar
- 1 Tsp. of Vanilla Extract

Instructions:
1. In a small bowl, mix the cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9 inch deep-dish pie plate. Refrigerate for 30 minutes.

2. Place sweet potatoes, brown sugar, pie spice, orange peel and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, for 8 hours or overnight.

3. Remove from freezer about 10 minutes before serving. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie.

Bon Appetit! 

Mango Pie with Coconut Crust Recipe

Prep Time: 50 Minutes + Chilling
Bake Time: 45 Minutes + Cooling
Makes: 8 Servings

Ingredients: 
- 2 1/2 Cups of All-Purpose Flour
- 1/2 Tsp. of Salt
- 2/3 Cup of Cold Butter: Cubed
- 2/3 to 3/4 Cup of Ice Water
- 5 Cups of Sliced, Peeled Mangoes (4 Large)
- 2 Tbsp. of Dark Rum or Orange Juice
- 1/3 Cup of Sugar
- 2 Tbsp. of Quick-Cooking Tapioca
- 3/4 Tsp. of Ground Ginger
- 1/4 Tsp. of Ground Cardamom
- 1/8 Tsp. of Salt
- Dash of White Pepper
- 1/3 Cup of Flaked Coconut: Toasted

Instructions:
1. Mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

2. Preheat oven to 400F. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Stir into fruit mixture; let stand for 15 minutes.

3. Sprinkle the coconut onto a lightly floured surface. Place one half of dough on coconut; roll to a 1/8 inch thick circle. Transfer to a 9 inch pie plate, coconut side down. Trim pastry even with rim. Add mango filling.

4. Roll remaining dough to a 1/8 inch thick circle; cut into 1/2 inch wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.

5. Bake for 45 to 50 minutes or until filling is bubbly. If needed, cover edge loosely with foil during the last 15 minutes to prevent overbrowning. Remove foil. Cool on a wire rack.

Bon Appetit!

Cranberry-Orange Crumb Tart Recipe

Prep Time: 35 Minutes + Standing
Bake Time: 10 Minutes + Cooling
Makes: 12 Servings

Ingredients: 
- 2 Cups of Crushed Cinnamon Graham Crackers (about 14 whole crackers): Divided
- 1/2 Cup of Sugar: Divided
- 6 Tbsp. of Butter: Melted
- 1/4 Cup of All-Purpose Flour
- 1/4 Cup of Packed Brown Sugar
- 1/4 Cup of Cold Butter: Cubed
Filling:
- 1 Large Naval Orange
- 4 Cups of Fresh or Frozen Cranberries: Thawed
- 1 Cup of Sugar
- 3 Tbsp. of Quick-Cooking Tapioca
- 2 Tbsp. of Brandy or Cranberry Juice
- 1/4 Tsp. of Baking Soda
- 1/4 Tsp. of Ground Cinnamon
- 1/8 Tsp. of Ground AllSpice

Instructions: 
1. In a bowl, mix 1 3/4 Cups of crushed crackers and 1/4 cup of sugar; stir in melted butter. Press onto bottom and up sides of an 11 inch fluted tart pan. Bake for 7 to 8 minutes; cool.

2. For topping, mix flour, brown sugar and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate.

3. Finely grate 1 Tbsp of orange peel; cut off rest of peel and outer membrane. Hold fruit over a bowl to catch juice; remove sections by cutting along membrane. Squeeze membrane for additional juices.

4. In a large saucepan, mix remaining ingredients, grated peel and the juice: let stand for 15 minutes. Preheat oven to 425F.

5. Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake for 10 to 15 minutes or until golden brown. Cool on rack.

Bon Appetit! 

Coconut-Pecan German Chocolate Pie Recipe

Prep Time: 50 Minutes + Chilling
Bake Time: 35 Minutes + Chilling
Makes: 8 Servings

Ingredients:
- Pie Dough (Instructions on how to make this can be found at the end of the recipe)
- 4 Oz. of German Sweet Chocolate: Chopped
- 2 Oz. of Unsweetened Chocolate: Chopped
- 1 Can (14 oz) of Sweetened Condensed Milk
- 4 Egg Yolks
- 1 Tsp. of Vanilla Extract
- 1 Cup of Chopped Pecans
Topping:
- 1/2 Cup of Brown Sugar
- 1/2 Cup of Whipping Cream
- 1/4 Cup of Butter: Cubed
- 2 Egg Yolks
- 1 Cup of Flaked Coconut
- 1 Tsp. of Vanilla Extract
- 1/4 Cup of Chopped Pecans

Instructions:
1. Preheat oven to 400F. Roll dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim and flute. Line unpricked pastry with foil. Fill with pie weights. Bake for 12 minutes. Remove foil and weights; bake for 6 to 8 minutes or until light brown. Cool. Reduce oven setting to 350F.

2. Melt chocolates; cool slightly. Whisk in milk, yolks, and vanilla; stir in pecans. Pour into crust. Bake for 16 to 19 minutes or until set. Cool for 1 hour on a wire rack.

3. In a saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat.

4. Whisk a small amount of hot mixture into yolks; return to pan, whisking constantly. Cook and stir for 3 minutes or until thickened and a thermometer reads at 160F. Remove from heat. Stir in coconut and vanilla; cool for 10 minutes.

5. Pour over filling; sprinkle with pecans. Chill for 4 hours or until cold.

How to make the Pie Dough:
- Mix 1 1/4 Cups of Flour and 1/4 Tsp. of Salt; cut in 6 Tbsp. of Cold Lard.
- Gradually add 3 to 4 Tbsp. of Ice Water, tossing with fork until dough forms.
- Wrap and chill for 1 hour

Bon Appetit!

Blue-Ribbon Apple Pie Recipe

Prep Time: 45 Minutes
Bake Time: 55 Minutes + Cooling
Makes: 8 Servings

Ingredients:
- Pastry for Double-Crust Pie (9 in.)
Walnut Layer:
-3/4 Cup of Ground Walnuts
- 2 Tbsp. of Brown Sugar
- 2 Tbsp. of Beaten Egg
- 1 Tbsp. of Butter: Melted
- 1 Tbsp. of 2% Milk
- 1/4 Tsp. of Lemon Juice
- 1/4 Tsp. of Vanilla Extract
Filling:
- 6 Cups of Sliced, Peeled Tart Apples
- 2 Tsp. of Lemon Juice
- 1/2 Tsp. of Vanilla Extract
- 3/4 Cup of Sugar
- 3 Tbsp. of All-Purpose Flour
- 1 1/4 Tsp. of Cinnamon
- 1/4 Tsp. of Nutmeg
- 1/8 Tsp. of Salt
- 3 Tbsp. of Butter: Cubed
Topping:
- 1 Tsp. of 2% Milk
- 2 Tsp. of Sugar

Instructions:
1. Preheat oven to 375F. Roll one half of pastry dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry even with rim.

2. Mix walnut layer ingredients until blended. Spread onto bottom of pastry. Refrigerate.

3. In a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, spices and salt; add to apple mixture and toss to coat.

4. Pour filling over walnut layer; dot with butter. Roll remaining pastry dough to a 1/8 inch thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in pastry.

5. Place pie on a baking sheet. Bake 55 to 65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Bon Appetit!

Maple Peanut Butter Pie Recipe

Prep Time: 25 Minutes + Chilling
Makes: 8 Servings

Ingredients: 
- 1 1/2 Cups of Crushed Cream-Filled Maple Sandwich Cookies (About 12 Cookies)
- 3 Tbsp of Butter: Melted
- 1/3 Cup of Hot Fudge Ice Cream Topping
- 1 Pkg (8 oz) of Cream Cheese: Softened
- 1 Cup of Creamy Peanut Butter
- 1 Tsp. of Maple Flavoring
- 1 1/4 Cups of Confectioners' Sugar
- 1 Carton (8 oz) of Frozen Whipped Topping: Thawed
- 1 cup of Heavy Whipping Cream
- 2 Tbsp. of Maple Syrup
- 1/4 Cup of Chocolate-Covered Peanuts: Coarsely Chopped

Instructions: 
1. In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9 inch pie pan. Freeze for 5 minutes.

2. In a microwave, warm fudge topping for 5 to 10 seconds or until spreadable; spread over bottom and up sides of crust.

3. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners' sugar; fold in whipping topping. Spoon into crust, spreading evenly. Refrigerate for 4 hours or until set.

4. In a bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks from. Serve pie with whipped cream and peanuts.

Bon Appetit!

Frozen Grasshopper Pie Recipe

Prep Time: 20 Minutes + Chilling
Cook Time: 15 Minutes + Freezing
Makes: 8 Servings

Ingredients: 
- 1 1/4 Cups of Chocolate Wafer Crumbs (About 22 Wafers)
- 1/4 Cup of Sugar
- 1/4 Cup of Butter: Melted
Filling:
- 1 Pkg (10 oz) of Miniature Marshmallows
- 1/3 Cup of 2% Milk
- 1/4 Cup of Creme de Menthe
- 2 Tbsp. of Creme de Cacao
- 1/4 Tsp. of Peppermint Extract: Optional
- 2 Cups of Heavy Whipping Cream
- Maraschino Cherries: Optional
- Additional Whipped Cream: Optional

Instructions:
1. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9 inch pie plate. Refrigerate 30 minutes.

2. Meanwhile, in a large saucepan, combine marshmallows and milk; cook and stir over medium-low heat for 12 to 14 minutes or until smooth. Remove from heat. Cool to room temperature, stirring occasionally. Stir in liqueurs and, if desired, extract.

3. In a large bowl, beat cream until soft peaks form; fold in marshmallow mixture. Transfer to crust. Freeze for 6 hours or until firm. If desired, top with cherries and additional whipped cream just before serving.

Bon Appetit!

Raspberry Swirled Cheesecake Pie Recipe

Prep Time: 15 Minutes
Bake Time: 35 Minutes + Chilling
Makes: 8 Servings

Ingredients:
- 1 Pkg (8 oz) of Cream Cheese: Softened
- 1/2 Cup of Sugar
- 2 Eggs: Lightly Beaten
- 1 Graham Cracker Crust (9 inch)
- 1 Can (21 oz) of Raspberry Pie Filling: Divided

Instructions:
1. Preheat oven to 350F. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Drop 1/2 cup of pie filling by tablespoonfuls over batter. Cut through batter with a knife to swirl.

2. Bake for 35 to 45 minutes or until filling is set. Transfer remaining raspberry filling to a covered container; refrigerate until serving.

3. Cool pie for 1 hour on a wire rack. Refrigerate at least 2 hours, covering after completely cooled. Serve with reserved filling.

Bon Appetit!

Roasted Garlic Green Beans with Cashews Recipe

Prep Time: 40 Minutes
Cook Time: 20 Minutes
Makes: 8 Servings

Ingredients:
- 10 Garlic Cloves: Unpeeled
- 2 Tsp. Plus 1/4 Cup of Olive Oil: Divided
- 2 Lbs. of Fresh Green Beans: Trimmed
- 1 Cup of Water
- 1 Cup of Lightly Salted Cashews: Coarsely Chopped
- 1/2 Tsp. of Salt
- 1/4 Tsp. of Pepper

Instructions:
1. Preheat oven to 375F. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 2 tsp. of oil; wrap in foil. Bake 25 to 30 minutes or until cloves are soft. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork to form a paste.

2. In a Dutch oven, heat remaining oil over medium-high heat. Add green beans and garlic; cook and stir for 2 to 3 minutes. Add water; bring to a boil. Reduce heat; simmer, uncovered for 7 to 10 minutes or until beans are crisp-tender and water is almost evaporated, stirring occasionally. Add cashews, salt and pepper; toss to combine.

Bon Appetit!

Garlic Mashed Rutabagas & Potatoes Recipe

Start to Finish: 30 Minutes
Makes: 8 Servings

Ingredients:
- 4 Medium Potatoes: Peeled and Cubed (About 4 Cups)
- 2 Medium Rutabagas: Peeled and Cubed (About 5 Cups)
- 2 Garlic Cloves: Peeled
- 2 Tbsp. of Butter
- 1 Tsp. of Salt
- 1/4 Tsp. of Pepper
- 1/4 to 1/3 Cup of Warm Buttermilk

Instructions:
1. Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered for 15 to 20 minutes or until tender.

2. Drain; return to pan. Mash potatoes and rutabagas, gradually adding butter, salt, pepper and enough of the warm buttermilk to reach desired consistency.

Bon Appetit!

Thyme-Roasted Carrots Recipe

Start to Finish: 30 Minutes
Makes: About 12 Servings (2 Carrot Halves each)

Ingredients: 
- 3 Lbs. of Medium Carrots: Halved Lengthwise
- 2 Tbsp. of Minced Fresh Thyme or 2 Tsp. of Dried Thyme
- 2 Tbsp. of Canola Oil
- 1 Tbsp. of Honey
- 1 Tsp. of Salt

Instructions:
1. Preheat oven to 400F. Divide carrots between two greased 15x10x1 inch baking pans.

2. In a bowl, mix thyme, oil, honey and salt; brush over carrots.

3. Roast for 20 to 25 minutes or until tender.

Bon Appetit!

Caesar Salad in Peppered Parmesan Bowls Recipe

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Makes: 8 Servings

Ingredients:
- 2 Cups of Shredded Parmesan Cheese
- 1/2 Tsp of Coarsely Ground Pepper
- 2 Romaine Hearts: Cut into bite-size pieces (About 6 Cups)
- 1 Cup of Grape Tomatoes: Halved
- 3/4 Cup of Caesar Salad Croutons: Slightly Crushed
- 1/4 Cup of Creamy Caesar Salad Dressing

Instructions:
1. In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup of cheese mixture into pan to form a 6 inch circle; cook, uncovered for 1 to 2 minutes or until bubbly and edges are golden brown. Remove pan from heat; let stand 15 seconds.

2. Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz Ramekin; press gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls.

3. In a large bowl, combine Romaine, grape tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.

Bon Appetit! 

Salt-Encrusted Prime Rib Recipe

Prep Time: 15 Minutes
Bake Time: 2 1/4 Hours + Standing
Makes: 10 Servings

Ingredients:
- 1 Box (3 lbs) of Kosher Salt (About 6 Cups): Divided
- 1 Bone-in Beef Rib Roast (6 to 8 lbs)
- 3 Tbsp. of Worcestershire Sauce
- 2 Tbsp. of Cracked Black Pepper
- 2 Tsp. of Garlic Powder
- 1/2 Cup of Water

Instructions:
1. Preheat oven to 450F. Line a shallow roasting pan with heavy-duty foil. Place 3 cups of salt on foil, spreading to form a 1/2 inch layer.

2. Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast.

3. Roast for 15 minutes. Reduce oven setting to 325F. Roast 2 to 2 1/4 hours or until a thermometer reaches 130F for medium-rare; 145F for medium. (Temperature of roast will continue to rise about 15F upon standing). Let stand for 20 minutes.

4. Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

Bon Appetit!

Bacon-Wrapped Sweet Potato Bites Recipe

Prep Time: 25 Minutes
Bake Time: 40 Minutes
Makes: About 2 1/2 Dozen

Ingredients:
- 1/4 Cup of Butter: Melted
- 1/2 Tsp. of Salt
- 1/2 Tsp. of Cayenne Pepper
- 1/4 Tsp. of Ground Cinnamon
- 2 Large Sweet Potatoes (About 1 3/4 lbs): Peeled and cut into 1 inch cubes.
- 1 Lb of Bacon Strips: Halved
- 1/2 Cup of Packed Brown Sugar
- Maple Syrup: Warmed

Instructions:
1. Preheat oven to 350F. In a large bowl, mix butter and seasonings. Add sweet potatoes and toss to coat.

2. Wrap one piece bacon around each sweet potato cube; secure with a toothpick. Dip each side in brown sugar. Place on a parchment paper-lined 15x10x1 inch baking pan.

3. Bake for 40 to 45 minutes or until bacon is crisp and sweet potato is tender. Serve with maple syrup.

Bon Appetit!

Crab Rangoon Cheese Ball Recipe

Prep Time: 20 Minutes + Chilling
Bake Time: 10 Minutes
Makes: 16 Servings

Ingredients:
- 1 Pkg (8 oz) of Reduced-Fat Cream Cheese
- 1 Cup (4 oz) of Shredded Reduced-Fat Cheddar Cheese
- 1 Garlic Clove: Minced
- 1 Tsp. of Worcestershire Sauce
- 1 Can (6 oz) of Lump Crabmeat: Drained, or 6 oz. of Imitation Crabmeat: Chopped
- 3 Tbsp. of Minced Fresh Chives
- 24 Wonton Wrappers
- Cooking Spray
- 1 Tsp. of Sesame Seeds
- 1/2 Tsp. of Salt
- 1/4 Tsp. of Pepper

Instructions:
1. In a large bowl, beat cream cheese, cheddar cheese, garlic and Worcestershire sauce until blended. Stir in crab. Shape mixture into a ball; coat with chives. Wrap in plastic wrap; refrigerate at least 1 hour.

2. Preheat oven to 350F. Cut wonton wrappers in half; arrange in a single layer on ungreased baking sheets. Spritz with cooking spray; sprinkle with sesame seeds, salt and pepper. Bake for 5 to 7 minutes, or until golden brown. Cook on wire racks. Serve with wonton chips.

Bon Appetit! 

Mushroom & Leek Strudel Recipe

Prep Time: 50 Minutes + Cooling
Bake Time: 20 Minutes
Makes: 2 Strudels (12 Slices Each)

Ingredients:
- 2 Tbsp. of Butter: Divided
- 2 Lbs. of Fresh Mushrooms: Finely Chopped, Divided
- 1 Medium Leek (White Portion Only): Chopped, Divided
- 2 Garlic Cloves: Minced
- 1/4 Cup of White Wine
- 1/4 Cup of Heavy Whipping Cream
- 2 Tbsp. of Minced Fresh Parsley
- 1 Tbsp. of Minced Fresh Thyme or 1 Tsp. of Dried Thyme
- 1/2 Tsp. of Salt
- 1/4 Tsp. of Pepper
Assembly:
- 12 Sheets of Phyllo Dough (14x9 inch)
- 3/4 Cup of Butter: Melted
- 4 Tbsp. of Grated Parmesan Cheese: Divided

Instructions:
1. In a large skillet, heat 1 Tbsp of butter over medium-high heat. Add half of the mushrooms and leek; cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. Repeat with remaining butter, mushrooms and leek, adding garlic during the last minute of cooking. Return all to pan.

2. Stir in wine and cream; cook 1 to 2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool mixture completely.

3. Preheat oven to 375F. Place one sheet of Phyllo Dough on a work surface; brush with butter. Layer with five additional Phyllo sheets, brushing each layer. (Keep remaining Phyllo covered with plastic wrap and a damn towel to prevent it from drying out).

4. Spoon half of the mushroom mixture down the center third of the Phyllo dough to within 1 inch of the ends. Sprinkle filling with 2 tbsp of cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.

5. Transfer to a parchment paper-lined 15x10x1 inch baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake for 18 to 22 minutes or until golden brown.

6. Cut into slices and serve warm.

Bon Appetit!

Cheddar & Onion Beef Sliders Recipe

Prep Time: 1 1/4 Hours
Cook Time: 10 Minutes
Makes: 8 Servings

Ingredients:
- 1/4 Cup of Butter: Cubed
- 1 Medium Red Onion: Halved and Thinly Sliced
- 2 1/4 Tsp. of Montreal Steak Seasoning: Divided
- 1 Cup of Dry Red Wine
- 1 Lb. of Ground Beef
- 2 Slices of Cheddar Cheese: Quartered
- 8 Dinner Rolls: Split

Instructions:
1. In a skillet, heat butter over medium heat. Add onion and 1/4 tsp of steak seasoning. Reduce heat to medium-low; cook 40 minutes or until deep golden brown, stirring occasionally. Add wine; cook until liquid is almost evaporated.

2. In a small bowl, combine beef and remaining steak seasoning, mixing lightly but thoroughly. Shape into eight 1/2 inch thick patties.

3. In a large nonstick skillet, cook burgers over medium heat for 3 to 4 minutes on each side or until a thermometer reads 160F; top with cheese during the last 1 to 2 minutes of cooking. Serve on rolls; top with onion.

Bon Appetit!

Simple Salmon Dip Recipe

Prep Time: 15 Minutes + Chilling
Makes: 1 1/4 Cups

Ingredients:
- 1 Pkg (8 oz) of Reduced-Fat Cream Cheese
- 2 Tbsp. of Canned Chopped Green Chillies
- 1 1/2 Tsp. of Lemon Juice
- 2 Green Onions: Chopped and Divided
- 2 Oz. of Smoked Salmon Fillet
- Assorted Crackers or Toasted French Bread Baguette Slices

Instructions:
1. In a small bowl, mix cream cheese, green chilies, lemon juice and half of the green onions. Flake salmon into small pieces; stir into cream cheese mixture. Refrigerate, covered, at least 2 hours before serving.

2. Top dip with remaining green onion. Serve with crackers.

Bon Appetit!

Tuscan Sausage & Bean Dip Recipe

Prep Time: 25 Minutes
Bake Time: 20 Minutes
Makes: 16 Servings (1/4 Cup each)

Ingredients: 
- 1 Lb. of Bulk Hot Italian Sausage
- 1 Medium Onion: Finely Chopped
- 4 Garlic Cloves: Minced
- 1/2 Cup of Dry White Wine or Chicken Broth
- 1/2 Tsp. of Dried Oregano
- 1/4 Tsp. of Salt
- 1/4 Tsp. of Dried Thyme
- 1 Pkg (8 oz) of Cream Cheese: Softened
- 1 Pkg (6 oz) of Fresh Baby Spinach: Coarsely Chopped
- 1 Can (15 oz) of White Kidney or Cannellini Beans: Rinsed and Drained
- 1 Cup of Chopped Seeded Tomatoes
- 1 Cup of Shredded Part-Skim Mozzarella Cheese
- 1/2 Cup of Shredded Parmesan Cheese
- Assorted Crackers or Toasted Fresh Bread Baguette Slices

Instructions:
1. Preheat oven to 375F. In a large bowl, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to boil; cook until liquid is almost evaporated.

2. Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-inch square or 1 1/2 quart baking dish. Sprinkle with cheese.

3. Bake for 20 to 25 minutes or until bubbly. Serve with crackers.

Bon Appetit!

Brown Sugar-Glazed Meatballs Recipe

Prep Time: 35 Minutes
Bake Time: 15 Minutes
Makes: 3 1/2 Dozen

Ingredients: 
- 3/4 Lb. of Uncooked Small Shrimp: Peeled, deveined and chopped
- 1/2 Cup of Soft Bread Crumbs
- 4 Bacon Strips: Finely Chopped
- 1 Egg: Lightly Beaten
- 1 Tbsp. of Stone-Ground Mustard
- 1 1/2 Tsp. of Liquid Smoke: Optional
- 1 1/2 Tsp. of Smoked Paprika
- 1 Tsp. of Salt
- 1 Garlic Clove: Minced
- 3/4 Tsp. of Dried Oregano
- 1/2 to 1 Tsp. of Hot Pepper Sauce
- 1/2 Tsp. of Onion Powder
- 1 Lb. of Ground Pork
Glaze
- 1/2 Cup of Packed Brown Sugar
- 1/4 Cup of Cider Vinegar
- 4 Tsp. of Stone-Ground Mustard

Instructions:
1. Preheat oven to 350F. In a large bowl, combine the first 12 ingredients. Add pork; mix lightly but thoroughly. With wet hands, shape mixture into 1 inch balls.

2. Place meatballs on a greased rack in a shallow baking pan. Bake for 14 to 17 minutes or until meatballs are cooked through. Drain them on paper towels.

3. Meanwhile, in a skillet, mix glaze ingredients. Add meatballs; cook over medium heat for 8 to 10 minutes or until meatballs are glazed and heated through, stirring occasionally.

Bon Appetit! 

Spicy Shrimp & Crab Cocktail Recipe

Prep Time: 25 Minutes + Chilling
Makes: 12 Servings (3/4 cup each)

Ingredients: 
- 2 Medium Cucumbers: Peeled, Seeded and Chopped
- 8 Radishes, Halved and Thinly Sliced (About 2 Cups)
- 2 Cups of Spicy Hot V8 Juice
- 1 Cup of Clamato Juice
- 1/2 Cup of Finely Chopped Red Onion
- 1/2 Cup of Ketchup
- 5 Jalapeno Peppers: Seeded and Finely Chopped
- 1/4 Cup of Coarsely Chopped Fresh Cilantro
- 2 Garlic Cloves: Minced
- 1/2 Tsp. of Salt
- 1 Lb. of Peeled and Deveined Cooked Small Shrimp
- 1 Lb. of Lump Crabmeat: Drained
- 2 Medium-Size Ripe Avocados: Peeled and Cubed

Instructions:
1. Mix the first 10 ingredients in a large bowl. Gently fold in shrimp, crab and avocados.

2. Refrigerate, covered, at least for 2 hours or until cold. Serve in martini glasses or small bowls.

Bon Appetit! 

Rack of Lamb with Fresh Herbs Recipe

Prep Time: 15 Minutes
Bake Time: 30 Minutes
Makes: 4 Servings

Ingredients:
- 1 Tbsp. of Coarsely Chopped Fresh Parsley or 1 Tsp of Dried Parsley Flakes
- 1 Tbsp. of Olive Oil
- 2 Garlic Cloves: Minced
- 1 Tsp. of Minced Fresh Rosemary or 1/4 Tsp. of Dried Rosemary: Crushed
- 1 Tsp. of Minced Fresh Thyme or 1/4 Tsp. of Dried Thyme
- 1/4 Tsp. of Salt
- 1/4 Tsp. of Montreal Steak Seasoning
- 1/4 Tsp. of Pepper
- 2 Frenched Racks of Lamb (1 1/2 lbs. each)
- 1/4 cup of Pomegranate Seeds

Instructions: 
1. Preheat oven to 375F. In a small bowl, combine the first eight ingredients. Place lamb on a rack in a shallow roasting pan; rub with herb mixture.

2. Bake for 30 to 40 minutes, or until meat reaches desired doneness (for medium rare, a thermometer should read 145F; Medium, 160F; well-done, 170F). Let stand for 5 minutes before cutting. Sprinkle with Pomegranate seeds.

Bon Appetit!

Gluten-Free Spritz Delight Recipe

Prep Time: 25 Minutes
Bake Time: 10 Minutes Per Batch + Cooking
Makes: 8 1/2 Dozen

Ingredients:
- 1 Cup of Butter: Softened
- 1/2 Cup of Sugar
- 1 Egg
- 1 Tsp. of Almond Extract
- 2 1/4 Cups of Gluten-Free All-Purpose Baking Flour
- 1 1/2 Tsp. of Xanthan Gum
- 1/2 Tsp. of Salt
- 3/4 Cup of Gluten-Free Vanilla Frosting
- Food Coloring
- Gluten-Free Sprinkles (Optional)

Instructions:
1. Preheat oven to 400F. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, xanthan gum and salt; gradually beat into creamed mixture.

2. Using a cookie press fitted with a disk of your choice, press dough 1 inch apart onto ungreased baking sheets. Bake for 6 to 8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

3. In a microwave, warm frosting to reach a drizzling consistency. If desired, tint with food coloring. Drizzle over cookies; decorate with sprinkles. Let stand until set.

Bon Appetit! 

SweatLeaf Frozen Hot Chocolate Recipe

Makes: 4 Cups

Ingredients:
- 1 Cup of Instant Dry Milk
- 4 Tsps. of SugarLeaf
- 4 Tbsps. of Unsweetened Cocoa
- 1 Cup of Milk
- 6 Drops of Chocolate Sugar Drops
- 3 Cups of Ice

Instructions:
1. Stir dry milk, SugarLeaf and unsweetened cocoa in a small bowl until completely mixed. Add ingredients to blending in the following order: milk, Chocolate Sugar Drops, dry mix. Blend for 5 seconds.

2. Add ice and blend for 30 seconds until smooth and daiquiri-like in texture. Pour into a short glass.

Bon Appetit!

Meaty Slow-Cooked Jambalya Recipe

Prep Time: 25 Minutes
Cook Time: 7 Hours
Makes: 12 Servings (3 1/2 QT)

Ingredients: 
- 1 Can (28oz) of Diced Tomatoes: Undrained
- 1 Cup of Reduced Sodium Chicken Broth
- 1 Large Green Pepper: Chopped
- 1 Medium Onion: Chopped
- 2 Celery Ribs: Sliced
- 1/2 Cup of White Wine or Additional Reduced Sodium Chicken Broth
- 4 Garlic Cloves: Minced
- 2 Tsp. of Cajun Seasoning
- 2 Tsp. of Dried Parsley Flakes
- 1 Tsp. of Dried Basil
- 1 Tsp. of Dried Oregano
- 3/4 Tsp. of Salt
- 1/2 to 1 Tsp. of Cayenne Pepper
- 2 Lbs. of Boneless Skinless Chicken Thighs: Cut into 1 inch Pieces
- 1 Pkg (12 oz) of Fully Cooked Andouille or other Spicy Chicken Sausage Links
- 2 Lbs of Uncooked Medium Shrimp; Peeled and Deveined
- 8 Cups of Hot Cooked Brown Rice.

Instructions:
1. In a bowl, mix the first 13 ingredients. Place chicken and sausage in a 6 quart slow cooker. Add tomato mixture. Cook, covered , on low for 7 to 9 hours, or until chicken is tender.

2. Stir in shrimp. Cook, covered, for 15 to 20 minutes longer or until the shrimp has turned pink. Serve with brown rice.

Bon Appetit!

Curried Ham & Split Pea Soup Recipe

Prep Time: 10 Minutes
Cook Time: 7 Hours
Makes: 8 Servings

Ingredients:
- 2 Tbsp of Butter
- 1 Medium Onion: Chopped
- 4 Garlic Cloves: Minced
- 3 Tsp. of Curry Powder
- 1 Pkg. (16 oz) of Dried Green Split Peas
- 2 Cups of Cubed Fully Cooked Ham
- 1 Cup of Sliced Fresh Carrots
- 4 Cups of Reduced-Sodium Beef Broth
- 2 Cups of Water
- 1/2 Tsp. of Pepper

Instructions:
1. In a skillet, heat butter over medium heat. Add onion; cook and stir for 3 to 4 minutes or until tender. Add garlic and curry powder; cook for 1 minute longer.

2. Transfer to a 4 or 5 quart slow cooker. Add remaining ingredients. Cook, covered on low for 7 to 9 hours or until peas are tender. Stir before serving.

Bon Appetit!

Carne Guisada Recipe

Prep Time: 25 Minutes
Cook Time: 7 Hours
Makes: 12 Servings

Ingredients:
- 1 Bottle (12 oz) of Beer
- 1/4 Cup of All-Purpose Flour
- 2 Tbsp. of Tomato Paste
- 1 Jalapeno Pepper; Seeded and Chopped
- 4 Tsp. of Worcestershire Sauce
- 1 Bay Leaf
- 2 to 3 Tsp. of Crushed Red Pepper Flakes
- 2 Tsp. of Chili Powder
- 1 1/2 Tsp. of Ground Cumin
- 1/2 Tsp. of Salt
- 1/2 Tsp. of Paprika
- 2 Garlic Cloves; Minced
- 1/2 Tsp. of Red Wine Vinegar
- Dash of Liquid Smoke; Optional
- 1 Boneless Pork Shoulder Butt Roast (3 lbs.); Cut into 2-inch Pieces
- 2 Large Unpeeled Red Potatoes; Chopped
- 1 Medium Onion; Chopped
- Whole Wheat Tortillas or Hot Cooked Brown Rice, Lime Wedges and Chopped Fresh Cilantro; Optional

Instructions: 
1. In a 4 to 5-quart slow cooker, combine the first 13 ingredients. If desired, stir in liquid smoke. Add pork, potatoes, and onion; toss to combine. Cook, covered, for 7 to 9 hours or until pork is tender.

2. Discard bay leaf, skin fat from cooking juices. Shred pork slightly with two forks. If desired, serve with tortillas, brown rice, lime, and cilantro.

Bon Appetit! 

Beef-Stuffed Cabbage Rolls Recipe

Prep Time: 20 Minutes
Cook Time: 6 Hours
Makes: 6 Servings

Ingredients:
- 12 Cabbage Leaves
- 1 Cup of Cooked Brown Rice
- 1/4 Cup of Finely Chopped Onion
- 1 Egg; Lightly Beaten
- 1/4 Cup of Fat-Free Milk
- 1/2 Tsp. of Salt
- 1/4 Tsp. of Pepper
- 1 Lb. of Lean Ground Beef (90% Lean)
Sauce:
- 1 can (8 oz.) Tomato Sauce
- 1 Tbsp. of Brown Sugar
- 1 Tbsp. of Lemon Juice
- 1 Tsp. of Worcestershire Sauce

Instructions:
1. In batches, cook cabbage in boiling water for 3 to 5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each leave, making a V-shaped cut.

2. In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place 1/4 cup of beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.

3. Place six rolls in a 4 or 5-quart slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over the cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low for 6 to 8 hours, or until thermometer inserted in beef reads 160F and cabbage is tender.

Bon Appetit! 

Slow-Cooked Coconut Chicken Recipe

Prep Time: 10 Minutes
Cook Time: 4 Hours
Makes: 6 Servings

Ingredients:
- 1/2 Cup of Light Coconut Milk
- 2 Tbsp. of Brown Sugar
- 2 Tbsp. of Reduced-Sodium Soy Sauce
- 2 Garlic Cloves; Minced
- 1/8 Tsp. of Ground Cloves
- 6 Boneless Skinless Chicken Thighs (about 1 1/2 lbs)
- 6 Tbsp. of Flaked Coconut; Toasted
- Minced Fresh Cilantro

Instructions:
1. In a large bowl, combine the first five ingredients.

2. Place the chicken in a 3-quart slow cooker. Pour coconut milk mixture over top.

3. Cook, covered, on low for four to five hours or until the chicken is tender.

4. Serve chicken with coconut and cilantro.

Bon Appetit! 

Southwestern Chicken & Lime Bean Stew Recipe

Prep Time: 20 Minutes
Cook Time: 6 Hours
Makes: 6 Servings

Ingredients:
- 4 Bone-in Chicken Thighs (1 1/2 lbs); Skin Removed
- 2 Cups of Frozen Lima Beans
- 2 Cups of Frozen Corn
- 1 Large Green Pepper; Chopped
- 1 Large Onion; Chopped
- 2 Cans (14 oz. each) of Fire-Roasted Diced Tomatoes; Undrained
- 1/4 Cup of Tomato Paste
- 3 Tbsp. of Worcestershire Sauce
- 3 Garlic Cloves; Minced
- 1 1/2 Tsp. of Ground Cumin
- 1 1/2 Tsp. of Dried Oregano
- 1/4 Tsp. of Salt
- 1/4 Tsp. of Pepper
- Chopped Fresh Cilantro or Parsley

Instructions:
1. Place the first five ingredients in a 5-quart slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top.

2. Cook, covered, on low for 6 to 8 hours or until the chicken is tender. Remove chicken from slow cooker. When chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. Sprinkle with cilantro or parsley.

Bon Appetit! 

Slow-Roasted Chicken with Vegetables Recipe

Prep Time: 15 Minutes
Cook Time: 6 Hours + Standing
Makes: 6 Servings

Ingredients:
- 2 Medium Carrots; Halved lengthwise and cut into 3-inch pieces
- 2 Celery Ribs; Halved lengthwise and cut into 3-inch pieces
- 8 Small Red Potatoes; Quartered
- 3/4 Tsp. of Salt; Divided
- 1/8 Tsp. of Pepper
- 1 Medium Lemon; Halved
- 2 Garlic Cloves; Crushed
- 1 Broiler/Fryer Chicken (3 to 4 lbs)
- 1 Tbsp. of Dried Rosemary; Crushed
- 1 Tbsp. of Lemon Juice
- 1 Tbsp. of Olive Oil
- 2 Tsp. of Paprika

Instructions:
1. Place carrots, celery and potatoes in a 6 quart slow cooker; toss with 1/4 tsp. of salt and all the pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and the remaining salt; rub over chicken.

2. Cook, covered, on low to 6 to 8 hour or until a thermometer inserted in thigh reads 180F and the vegetables are tender.

3. Remove chicken to a serving platter; tent with foil. Let stand for 15 minutes before carving. Serve chicken with the vegetables.

Bon Appetit!

Tenderloin with Horseradish Cream Cheese Recipe

Start to Finish: 20 Minutes
Makes: 4 Servings

Ingredients:
- 4 Beef Tenderloin Steaks (4 oz each)
- 1/4 Tsp. of Salt
- 1/4 Tsp. of Pepper
- 1 Tsp. of Olive Oil
- 1 Pkg. (8 oz) of Cream Cheese; Softened
- 2 Tbsp. of Grated Parmesan Cheese
- 2 Tbsp. of Prepared Horseradish
- 2 Tbsp. of Minced Fresh Parsley

Instructions:
1. Sprinkle steaks with salt and pepper. In a large skillet, heat oil over medium heat. Add steaks; cook 4 to 6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145F; Medium, 160F and Well-done, 170F).

2. Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended. Serve with steaks. Sprinkle with parsley.

Bon Appetit!

Herb-Roasted Salmon Fillets Recipe

Start to Finish: 30 Minutes
Makes: 4 Servings

Ingredients:
- 4 Salmon Fillets (6 oz. each)
- 4 Garlic Cloves; Minced
- 1 Tbsp. of Minced Fresh Rosemary or 1 Tsp. of Dried Rosemary; Crushed
- 1 Tbsp. of Olive Oil
- 2 Tsp. of Minced Fresh Thyme or 1/2 Tsp. of Dried Thyme
- 3/4 Tsp. of Salt
- 1/2 Tsp. of Pepper

Instructions:
1. Preheat oven to 425F. Place salmon in a greased 15x10x1-inch baking pan, skin side down.

2. Combine remaining ingredients in a bowl and spread over fillets.

3. Roast for 15 to 18 minutes to reach the desired doneness.

Bon Appetit!

Chipotle-Raspberry Pork Chops Recipe

Start to Finish: 20 Minutes
Makes: 4 Servings (1/4 Cup of Sauce)

Ingredients:
- 1/2 Cup of Seedless Raspberry Preserves
- 1 Chipotle Pepper in Adobo Sauce; Finely Chopped
- 1/2 Tsp. of Salt
- 4 Bone-In Pork Loin Chops (7 oz. each)

Instructions:
1. In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce.

2. Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 inches from heat for 4 to 5 minutes on each side or until a thermometer reads 145F. Let stand for 5 minutes before serving. Serve with reserved sauce.

Bon Appetit!

Broiled Chicken & Artichokes Recipe

Start to Finish: 15 Minutes
Makes: 8 Servings

Ingredients:
- 8 Boneless Skinless Chicken Thighs (about 2 lbs)
- 2 Jars (7 1/2 oz each) of Marinated Quartered Artichoke Hearts; Drained
- 2 Tbsp. of Olive Oil
- 1 Tsp. of Salt
- 1/2 Tsp. of Pepper
- 1/4 Cup of Shredded Parmesan Cheese
- 2 Tbsp. of Minced Fresh Parsley

Instructions:
1. Preheat broiler. In a large bowl, toss chicken and artichokes with oil, salt and pepper. Transfer to a broiler pan.

2. Broil 3 inches from heat for 8 to 10 minutes or until a thermometer reads 170F, turning chicken and artichokes halfway through cooking. Sprinkle with cheese. Broil for 1 to 2 minutes longer or until cheese is melted. Sprinkle with parsley.

Bon Appetit!

Bacon-Wrapped Scallops with Pineapple Quinoa Recipe

Start to Finish: 30 Minutes
Makes: 4 Servings

Ingredients:
- 1 Can (14 1/2 oz) of Vegetable Broth
- 1 Cup of Quinoa; Rinsed
- 1/4 Tsp. of Salt
- 1/8 Tsp. Plus 1/4 Tsp. of Pepper; Divided
- 10 Bacon Strips
- 16 Sea Scallops (about 2 lbs); Side Muscles Removed
- 1 Cup of Drained Canned Pineapple Tidbits

Instructions:
1. In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8 Tsp of pepper. Reduce heat; simmer, covered for 12 to 15 minutes or until liquid is absorbed.

2. Meanwhile, place bacon in a large nonstick skillet. Cook over medium heat, removing eight of the strips when partially cooked but not crisp. Continue cooking remaining strips until crisp. Remove to paper towels to drain. Finely chop crisp bacon strips. Cut remaining bacon strips lengthwise in half.

3. Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle scallops with remaining pepper.

4. Wipe the pan clean, if necessary; heat over medium high heat. Add scallops; cook 3 to 4 minutes on each side or until scallops are firm and opaque.

5. Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops

Bon Appetit!

Christmas Graham Houses Recipe

Prep Time: 40 Minutes + Standing
Makes: 4 Houses (2 Tall and 2 Short)

Ingredients:
- 19 Whole Graham Crackers; Divided
- 1 Can (16 oz) of Vanilla Frosting
- 2 Cups of Confectioners' Sugar
- Assorted Candies & Cookies

Instructions:
1. Using a serrated knife, cut 10 crackers in half to make 20 squares. Cut four of the squares diagonally in half to make eight triangles.

2. Empty frosting into a bowl; gradually beat in confectioners' sugar. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #4 round pastry tip. Fill bag two-thirds full with frosting mixture.

3. For each roof (make four), pipe a strip of frosting along three edges of two of the squares. Pipe a strip of frosting along short edges of two of the triangles. Hold triangles upright with unfrosted edges at the bottom. Place squares on top of the triangles, lining up edges to make a sloped roof (unfrosted edges should be at the bottom). Let stand for 1 hour in order to set.

4. For each short house (make two), pipe frosting on two opposite edges of four of the squares. Join frosted edges to form walls. For each tall house (make two), pipe frosting on long edges of four rectangles; join to form walls.

5. Cut remaining cracker to make four doors; attach to houses with frosting. Pipe a thin strip of frosting along bottoms of roofs; place on walls. Decorate as desired. Let stand for 2 hours or until set.

Bon Appetit!

Impossibly Easy Holiday Breakfast Bake Recipe

Prep Time: 30 Minutes
Bake Time: 40 to 45 Minutes
Makes: 12 Servings

Ingredients:
- 2 (12 oz each) Packages of Bulk Pork Sausage
- 1 Cup of Chopped Bell Pepper
- 1/2 Cup of Chopped Onion
- 3 Cups of Frozen Hash Brown Potatoes
- 2 Cups of Shredded Cheddar
- 1 Cup of Original Bisquick Mix
- 2 Cups of Milk
- 1/4 Tsp. of Pepper
- 4 Eggs

Instructions:
1. Heat oven to 400F. Cook sausage, bell pepper and onion over medium heat, stirring occasionally; drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 13x9 baking dish.

2. Stir Bisquick mix, milk, pepper and eggs. Pour into baking dish.

3. Bake uncovered for 40 to 45 minutes. Sprinkle with remaining cheese. Bake for another minute or two until melted. This recipe will serve 12 people.

Bon Appetit! 

McCormick Broccoli with Bacon & Toasted Almonds Recipe

This recipe has no prep time nor cook time as I usually go by sight and taste on this recipe.

Ingredients:
- 1 Tsp. of McCormick Perfect Pinch Italian Seasoning
- 1/4 Tsp. of McCormick Black Pepper, Coarse Ground
- 1/4 Tsp. of McCormick Garlic Powder
- 1/4 Tsp. of Salt
- 3 Slices of Bacon; Chopped
- 8 Cups of Broccoli Florets (about 1 lb); Cooked
- 2 Tbsp. of Sliced Almonds; Toasted
- 2 Tbsp. of Shredded Parmesan Cheese

Instructions:
1. Mix Italian seasoning, pepper, garlic powder, and salt in a small bowl; set aside.

2. Cook bacon in a large skillet on medium high until crisp. Remove bacon with slotted spoon; set aside. Add cooked broccoli to skillet. Cook and stir until heated through.

3. Sprinkle with seasoning mixture, bacon and almonds; toss to mix well. Top with Parmesan cheese. Serve immediately.

Bon Appetit!

McCormick Herbed Prime Rib Recipe

Prep Time: 15 Minutes
Cooking Time: Depends on how one likes their meat cooked.
Makes: 16 Servings

Ingredients: 
- 2 Tbsp. of McCormick Basil Leaves
- 2 Tbsp. of McCormick Oregano Leaves
- 1 Tbsp. of McCormick Garlic Powder
- 2 Tsp. of McCormick Onion Powder
- 1 Tsp. of McCormick Ground Black Pepper
- 1 Boneless Beef Rib Roast (5 to 6 pounds)
- 2 Tbsp. of Oil
- 1 Tsp. of Salt

Instructions:
1. Mix the first 5 ingredients in a small bowl. Set aside. Trim excess fat from top of beef, leaving a layer of fat about 1/4 inch thick. Place on rack in shallow roasting pan. Brush with oil. Sprinkle with salt. Coat with seasoning mixture.

2. In a preheated oven, 350F, roast uncovered until the internal temperature reaches 130F for medium-rare (1 3/4 to 2 1/4 hours) or 140F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise about 10 degrees during standing)

Bon Appetit!

Super Moist Chocolate Mayo Cake Recipe

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Makes: 12 Servings

Ingredients:
- 1 Box (16.5oz) of Chocolate Cake mix
- 1 Cup of Hellmann's or Best Foods' Real Mayonnaise
- 1 Cup of Water
- 3 Eggs
- 1 Tsp. of Ground Cinnamon (Optional)

Instructions:
1. Preheat the oven to 350F. Grease and lightly flour two 9" round cake pans; set aside.

2. Beat cake mix, Hellman's or Best Foods Real Mayonnaise, water, eggs, and cinnamon for 30 seconds in a large bowl with an electric mixer on low speed. Beat on medium speed, scraping sides occasionally for 2 minutes. Pour batter into prepared pans.

3. Bake for 30 minutes or until toothpick inserted in both centers comes out clean. Cool on a wire rack for 10 minutes. remove cakes from pans and let them cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.

I have made this recipe several times over the years and I love it! I do not think it matters what type of Mayonnaise that you use but I went with the two that I am most familiar with. Trust me when I say that once you try out this recipe, it will become a favorite for many years to come.

Bon Appetit!

Bertolli Rosa Lasagna Recipe

Prep Time: 20 Minutes
Cook Time: 60 Minutes
Makes: 8 Servings

Ingredients: 
- 30 oz. of Ricotta Cheese
- 2 Cups of Shredded Mozzarella Cheese
- 1/2 Cup of Grated Parmesan Cheese
- 2 Eggs
- 1 Jar of Bertolli Tomato & Basil Sauce
- 1 Jar of Bertolli Alfredo Sauce
- 12 Lasagna Noodles; Cooked and Drained

Instructions: 
1. Preheat oven to 375F. Combine ricotta cheese, mozzarella cheese, 1/4 cup of Parmesan cheese and eggs in a large bowl; set aside. Combine sauces in a medium bowl.

2. Spread 1 cup of sauce mixture into a 13x9" baking dish. Layer 4 lasagna noodles, then 1 cup of sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup of Parmesan cheese.

3. Cover with aluminum foil and bake for 50 minutes. Remove foil and bake until bubbling, about 10 minutes. Let stand for 10 minutes before serving.

Bon Appetit!

Easy Mac & Cheese Veggie Chicken Casserole Recipe

Another quick and easy recipe that is again both delicious and easy to make.

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Makes: 6 Servings

Ingredients:
- 4 Tbsp of Country Crock Spread; Melted and Divided
- 1 Cup of 2% Milk
- 8 oz. of Dry Rotini Pasta; Cooked and Drained
- 2 Cups of Diced Cooked Chicken
- 4 Cups of Assorted Frozen Vegetables; Thawed
- 2 1/4 Cups of Finely Shredded Low Fat Cheddar Cheese
- 1/4 Cup of Plain Dry Bread Crumbs
- 1 Tbsp. of Grated Parmesan Cheese

Instructions:
1. Preheat oven to 400F. Combine 3 Tablespoons of Country Crock Spread, milk, rotini, chicken, vegetables and cheddar cheese in 8" baking dish.

2. Combine bread crumbs. Parmesan cheese and remaining Spread into a small bowl; sprinkle over top of casserole.

3. Bake until heated through and crumbs are tasted; this usually takes about 30 minutes.

Bon Appetit! 

Perfect Party Spinach Dip Recipe

A really easy and simple recipe that is delicious to eat and a must have for every Holiday party.

Prep Time: 10 Minutes + 2 Hours Chilling
Makes: 4 Cups

Ingredients:
- 10 oz/300 grams of Frozen Chopped Spinach; Cooked; Cooled and Squeezed Dry
- 16 oz. of Sour Cream
- 1 Cup of Hellman's or Best Foods' Real Mayonnaise
- 1 Package of Knorr Vegetable Recipe Mix
- 8 oz. of Water Chestnuts; Drained and Chopped (Optional)
- 3 Green Onions; Chopped (Optional)

Instructions:
1. Combine all ingredients and chill for about 2 hours.

2. Serve with your favorite dippers to your favorite people.

Bon Appetit!

December already?!?!

Wow I literally cannot believe that it is December already...this year seems to have just flown by. But one thing I love about December, besides the cold weather...Christmas Recipes!!! So be prepared for new recipes as I am going to make a very big effort to get all of the recipes that I have posted at least a week before Christmas. Which means new recipes daily!
So sit back and enjoy!

Bon Appetit!

Spiced Pumpkin-Swirl Cheesecake Recipe

Prep Time: 55 Minutes
Bake Time: 1 hour + Cooling
Makes: 12 Servings

Ingredients: 
- 2 Cups of Pecan Halves; Toasted
- 2 Tbsp. of Brown Sugar
- 3 Tbsp. of Butter; Melted
Filling Ingredients: 
- 3 Pkg. (8 oz each) of Cream Cheese; Softened
- 1 Cup of Packed Brown Sugar; Divided
- 3/4 Cup of Sour Cream
- 2 Tsp. of Vanilla Extract
- 3 Eggs; Lightly Beaten
- 1 Cup of Canned Pumpkin
- 1 Tsp. of Ground Cinnamon
- 1/2 Tsp. of Ground Ginger
- 1/4 Tsp. of Ground Cloves
- 1/4 Tsp. of Ground Nutmeg

Instructions:
1. Preheat oven to 325F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18-in square). Wrap foil securely around pan.

2. Place pecans and brown sugar in a food processor; pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of the prepared pan. Place pan on a baking sheet. Bake for 15 to 20 minutes or until lightly brown. Cool on a wire rack.

3. In a large bowl, beat cream cheese and 3/4 cup of brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended.

4. In another bowl, combine the pumpkin, spices and remaining brown sugar. Stir in 1 1/2 cups of the cream cheese mixture.

5. To layer, pour 1 1/2 cups of the plain cream cheese mixture over the crust. Gently spread 1 1/3 cups of the pumpkin mixture over top. Repeat these layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

6. Bake for 60 to 70 minutes or until the center is just set and top appears full. Remove the springform pan from the water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

To Toast Nuts: Spread in a 15x10x1-in baking pan. Bake at 350F for 5 to 10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Bon Appetit! 

Pistachio-Turkey Meatballs in Orange Sauce Recipe

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Makes: 4 1/2 Dozen

Ingredients:
- 2/3 cup of Chopped Pistachios
- 2 Green Onions; Finely Chopped
- 1/4 Cup of Dry Bread Crumbs
- 1 Egg; Lightly Beaten
- 1 Tsp. of Grated Orange Peel
- 1/2 Tsp. of Salt
- 1/8 Tsp. of Pepper
- 1 Lb of Ground Turkey
- 1 Italian Sausage Link (4 oz); Casing Removed
Sauce Ingredients: 
- 3 Tbsp. of Butter
- 1 Tbsp. of Olive Oil
- 1/4 Cup of Finely Chopped Sweet Red Pepper
- 1/8 Tsp. of Crushed Red Pepper Flakes
- 2 Tbsp. of White Wine
- 4 Tsp. of Cornstarch
- 1 Cup of Orange Juice
- 1/2 Cup of Reduced-Sodium Chicken Broth
- 1 Tbsp. of Honey
- 1/2 Tsp. of Grated Orange Peel
- 1 Tbsp. of Minced Fresh Basial
- 2 Tbsp. of Chopped Pistachios

Instructions:
1. Preheat oven to 375F. In a bowl, combine the first seven ingredients. Add turkey and sausage; mix lightly but thoroughly. Shape into 1 inch balls. Place on greased racks in shallow baking pans. Bake 18 to 20 minutes or until cooked through.

2. In a large skillet, heat butter and oil over medium heat. Add the red pepper and pepper flakes; cook and stir for 2 to 3 minutes or until the red pepper is tender. Add wine, cook for another minute.

3. In a small bowl, whisk cornstarch, orange juice,  chicken broth, honey and orange peel until blended. Stir into pan. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir in basil and meatballs. Sprinkle with pistachios.

Bon Appetit!

Mushroom, Walnut & Thyme Cheesecake Recipe

Prep Time: 35 Minutes + Cooling
Bake Time: 25 Minutes + Chilling
Makes: 24 Servings

Ingredients: 
- 1 Cup of Dry Bread Crumbs
- 1/4 Cup of Butter; Melted
Filling Ingredients: 
- 1 Tbsp. of Butter
- 1/2 lb. of Baby Portobello Mushrooms; Chopped
- 1 Garlic Clove; Minced
- 1/3 Cup of Chopped Walnuts
- 1 Tbsp. of Minced Fresh Thyme or 1 Tsp. of Dried Thyme
- 1 Tsp. of Reduced-Sodium Soy Sauce
- 1/4 Tsp. of White Pepper
- 2 Pkg. (8 oz each) of Cream Cheese; Softened
- 1/2 cup of Plain Greek Yogurt
- 2 Eggs; Lightly Beaten

Instructions: 
1. Preheat oven to 325F. In a small bowl, mix bread crumbs and butter. Press onto bottom of a greased 9-in springform pan. Place pan on baking sheet. Bake for 15 to 17 minutes or until golden brown. Cool on a wire rack.

2. In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook for 1 minute longer. Stir in walnuts; cook until toasted. Stir in thyme, soy sauce and pepper. Remove from heat; cool completely.

3. In a large bowl, beat cream cheese until smooth. Beat in yogurt. Add eggs; beat on low speed until blended. Fold in mushroom mixture. Pour over crust. Return pan to baking sheet.

4. Bake 25 to 30 minutes or until center of cheesecake is just set and top appears dull. Cool 10 minutes on a wire rack. Loose sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

TIP: Chill this savory cheesecake overnight. On Turkey Day, spread it on crackers, crusty bread, and even apple slices.

Bon Appetit!