Bacon Mushroom Chicken

Bacon Mushroom Chicken

This creamy chicken dish has a wonderful taste of bacon and garlic.

Prep time: 1 hour

Ingredients:

2 4-oz. chicken breasts
3 tbsp. butter, melted
1 clove garlic, minced
4 thick slices of bacon
1/2 c. mushrooms, sliced
1/3 c. heavy cream
1/4 c. cheddar cheese

Utensils:

• oven (You'll need help from your adult assistant.)
• stove
• 9x13-inch baking dish
• saucepan
• whisk

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Pour melted butter and minced garlic in a 9x13-inch baking dish.
3. Place two slices of bacon on top of each piece of chicken.
4. Put mushrooms on top of the chicken and bacon.
5. Bake in preheated oven for 45 minutes or until chicken is no longer pink in the middle.
6. Remove baking dish from the oven and put cheddar cheese on top of the chicken.
7. Return baking dish to the oven and cook for an additional 5 minutes to melt the cheese.
8. Remove chicken and place on a platter. Pour juices from baking dish into small saucepan and whisk together with cream over low heat until thickened.
9. Pour sauce over chicken and serve warm.

Serves: 2

Serving size: 1 chicken breast

Nutritional analysis (per serving):

732 calories
60 g fat
30 g protein
1217 mg sodium
139 mg calcium

Note: Nutritional analysis may vary depending on ingredient brands used.

Bon Appétit!

Bacon Cheeseburger

Bacon Cheeseburger

This is a quick and easy high-calorie meal for your next barbecue.

Prep time: 25 minutes

Ingredients:

3 oz. ground beef

2 oz. ground sausage

1 tbsp. onion, chopped

2 slices (2 oz.) cheddar cheese

2 slices bacon

1 hamburger bun

Utensils:

• grill (You'll need help from your adult assistant.)
• mixing bowl
• spatula

Directions:

1. Prepare grill.
2. Combine first three ingredients in a bowl.
3. Form one patty about 1 inch thick.
4. Grill patty about 5 inches from coals, about 6 minutes per side, until cooked throughout.
5. Top cooked patty with cheddar cheese about 30 seconds before removing from the grill.
6. Put bacon on top of the burger.
7. Place the bacon cheeseburger into a hamburger bun.

Serves: 1

Serving size: 1 burger patty

Nutritional analysis (per serving):

902 calories

66 g fat

52 g protein

1703 mg sodium

485 mg calcium

Note: Nutritional analysis may vary depending on the ingredient brands used.

Variations and suggestions:

Be sure to add your favorite condiments, such as mayonnaise, ketchup, mustard, or barbecue sauce to provide additional taste and calories.

Bon Appétit!

Ambrosia Rose

Ambrosia Rose

4 Grapefruit
1 Pineapple
1/2 c Sugar (or more to taste)
Nutmeg
6 Oranges
1 pt Strawberries
Shredded coconut
1/2 c White or rose' wine
Dice pinepple; cut grapefruit and oranges in sections. Wash berries and remove stems; add to fruits. Add sugar and let steep for several hours in refrigerator. Before serving, add wine. Sprinkle with shredded coconut and nutmeg.

Bon Appétit!

Anchor Bar Buffalo Wings

Anchor Bar Buffalo Wings

** the sauce **
6 tb Louisiana hot sauce; (3 oz.)
1/2 Margarine; not butter!
1 tb White vinegar
1/8 ts Celery seed
1/8 ts Cayenne pepper; to 1/4 tsp
1/4 ts Red pepper
1/8 ts Garlic salt
1 ds Black pepper
1/4 ts Worcestershire sauce
1 ts Tabasco sauce; to 2 tsp
Carrot and celery sticks
Marie's bleu cheese dressing

The Sauce This makes enough for about 30 "wingettes". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Sti occasionally.

The Wings Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them o for a few minutes to get an extra-crispy coating. Serve with carrot and cel beer.

Bon Appétit!

Neapolitan-Style Crostini

Neapolitan-Style Crostini

16 Slices of Italian bread,
Cut 1/2-inch thick
1/4 c Extra-virgin olive oil
1/3 c Black or green olivada* OR
1/3 c (4 oz.) Calamata olives,
Pitted or finely chopped
1/2 lb Fresh mozzarella cheese,
Cut in 14 1/4-inch slices
1/2 lb Plum tomatoes, cut
Lengthwise into 16 1/4-inch
Slices
1/8 ts Salt
1/8 ts Freshly ground black pepper
|1. Preheat the oven to 400F. Brush one side of the bread slices with some
of the olive oil and arrange on a baking sheet oiled side up. Bake until
lightly browned and crusty, about 4 minutes. 2. Spread the olivada or
chopped olives on each toast, cover each with a slice of mozzarella and top
with a slice of tomato. Brush the tomatoes with the remaining oil and
sprinkle with the salt and pepper. Bake until the cheese is melted, about 8
to 10 minutes. Serve at once.

* Olivada is a puree of black or green olives packed in oil that is sold at
specialty food stores. You can substitute tapenade or make your own. (Note
from me: We have a batch of pesto in the refrigerator so I plan to use it
instead of the olivada.) I also plan to use Creole or homegrown tomatoes.
16 servings

Bon Appétit!

Macaroni Grill Penne Rustica

Macaroni Grill Penne Rustica

Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown.
Add marsala wine and reduce by one−third. Add remaining ingredients
and reduce by half of original volume. Set aside:|Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook
until shrimp are evenly pick but still translucent. Add chicken, salt,
pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese
and simmer until sauce thickens. In a large bowl, combine shrimp and chicken
mixture with precooked pasta. Place this mixture into single serving dishes
or one large casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish
with fresh rosemary sprig. Serves six.

Bon Appétit!

Crisp sponge cake

Crisp sponge cake

Ingredients:

Crisp cake:
2 glasses of flour
1/2 glass of sugar
1 egg
2/3 cup (15 dag) of margarine
2 spoons of honey
1 spoon of baking soda
Sponge cake:
4 eggs
3/4 glass of sugar
1/2 glass of flour
1/2 glass of potatoe’s flour
1/2 spoon of baking powder
Filling:
2 cups (1/2 l) of milk
2 spoons of potatoe’s flour
2 spoons of flour
1/2 glass of sugar
1 cup (25 dag) of margarine
Decoration:
chocolate topping

















Directions:

Mix sugar, egg, margarine, honey, baking soda, make cake. Divide on 2 parts. Bake separated (12 minutes) in greased form. Cool down.

Whip whites, add sugar and whip. Add yolks and whip. Then add flour and baking powder, mix. Pour cake into greased form and bake 25 minutes. Cool down and sprinkle water with lemon juice.

In 1/2 glass of milk melt flour and potatoes flour. Rest of milk boil with sugar and then add melt flour. Mix and boil. After boiling add block of margarine and mix. Then put mixture between cakes.

On crisp cake put half of mixture then put sponge cake on it. Smear rest of mixture on it and put second part of crisp cake. Use chocolate topping to decorate. Cool down.

Bon Appétit!

Creamy Dill Dip

PREP TIME	5 Min
READY IN	5 Min

INGREDIENTS

• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup sour cream
• 2 tablespoons finely chopped green onions
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh dill weed
• 1/2 teaspoon minced garlic (optional)
• 2 tablespoons milk (optional)

DIRECTIONS

1. In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.

Bon Appétit!

Bacon and Tomato Cups

Bacon and Tomato Cups

PREP TIME	10 Min
COOK TIME	12 Min
READY IN	30 Min

INGREDIENTS

• 8 slices bacon
• 1 tomato, chopped
• 1/2 onion, chopped
• 3 ounces shredded Swiss cheese
• 1/2 cup mayonnaise
• 1 teaspoon dried basil
• 1 (16 ounce) can refrigerated buttermilk biscuit dough

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
2. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
3. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
4. Bake for 10 to 12 minutes in the preheated oven , or until golden brown.

Bon Appétit!

Simple Snack Mix

Simple Snack Mix

Prep time: 5 minutes

What you need:

• 1 cup whole grain cereal (squares or Os work best)
• ¼ cup dried fruit of your choice
• ¼ cup nuts, such as walnut pieces, slivered almonds, or pistachios
• ¼ cup small, whole-grain snack crackers or pretzels

Equipment and supplies:

• Large bowl
• Measuring cups
• Large spoon

What to do:

1. Measure out ingredients.
2. Combine in large bowl.

How much does this recipe make?

Three to four ½-cup servings

Bon Appétit!

Cranberry Spritzer

Cranberry Spritzer

Prep time: 1 minute

Ingredients:

3 oz. cranberry juice cocktail
7 oz. diet lemon lime soda
ice cubes

Utensils:

• measuring cup
• cup

Directions:

1. Fill glass with ice cubes.
2. Add juice and diet soda.
3. Mix well.

Serves: 1

Serving size: 10 oz. liquid

Nutritional analysis (per serving):

56 calories
0 g protein
0 g fat
0 g sat. fat
14 g carbohydrate
0 g fiber
0 mg cholesterol
2 mg sodium
4 mg calcium
0.1 mg iron

Diabetic exchange:

1 carbohydrate exchange

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

Try this recipe with different flavors of juice. Be sure to pay attention to the amount of carbohydrates in the different juices you may use. (The soda doesn't contain any carbohydrates.) Garnish with a lemon, lime, or orange slice.

Bon Appétit!

Frozen Yogurt Pops

Frozen Yogurt Pops

Prep time: about 1 to 2 hours

Ingredients:

• 1 8-oz. container of your favorite flavor of yogurt

Utensils:

• small paper cups
• wooden popsicle sticks (available in craft stores)
• plastic wrap

Directions:

1. Pour yogurt into paper cups. Fill them almost to the top.
2. Stretch a small piece of plastic wrap across the top of each cup.
3. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
4. Put the cups in the freezer until the yogurt is frozen solid.
5. Remove the plastic wrap, peel away the paper cup, and eat your pop!

Serves: 3 to 4

Serving size: 1 pop

Nutritional analysis (per serving):

127 calories

5 g protein

2 g fat

21 g carbohydrate

0 g fiber

7 mg cholesterol

73 mg sodium

262 mg calcium
0 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestions:

If you like, you can make this recipe using plastic ice-pop molds instead of the paper cups and popsicle sticks.

For a cool-looking snack, fill your cups only halfway with one flavor of yogurt in Step 1. Follow Steps 2, 3, and 4. Remove your pops from the freezer, take off the plastic wrap, and spoon in another flavor of yogurt that's a different color. Put the plastic wrap back on and freeze once more. When your pops are frozen, you'll have two-colored treats!

Bon Appétit!

Fabulous French Toast

Fabulous French Toast

Prep time: about 15 minutes

Ingredients:

• 1 egg
• 1/4 c. milk
• dash of vanilla extract
• 1 tbsp. margarine
• 2 pieces of bread

Utensils:

• medium-size bowl
• mixing spoon
• frying pan
• stove (You'll need help from your adult assistant.)
• spatula
• serving plate
• measuring cups and spoons

Directions:

1. Crack the egg into a medium-size bowl and beat well. Then mix in the milk and vanilla extract.
2. Put the margarine in a frying pan. Heat the pan on the stovetop on medium heat. It's hot enough when the margarine starts to bubble.
3. Dunk each piece of bread in the egg mixture. Make sure the bread is totally covered.
4. Cook the bread in the frying pan on low heat until the underside is light brown (about 5 minutes).
5. Use a spatula to flip the bread over, and cook again for another 5 minutes.
6. Use the spatula to transfer the French toast to a plate.

Serves: 2

Serving size: 1 slice

Nutritional analysis (per serving):

162 calories

6 g protein

9 g fat

13 g carbohydrate

0 g fiber

107 mg cholesterol

218 mg sodium

80 mg calcium
1.1 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion:

Eat your French toast with powdered sugar, cinnamon, maple syrup, jelly, or fruit on top.

Bon Appétit!

Disappearing Zucchini Muffins

Disappearing Zucchini Muffins

Note: You don't have to peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will provide some extra fiber.

Prep time: 30 minutes

What you need:

• 1½ cups shredded zucchini (about 2 small)
• 2 cups whole-grain pancake or biscuit mix
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 2 eggs
• ¾ cup brown sugar
• ¼ cup unsweetened applesauce
• 2 teaspoon fresh lemon juice
• powdered sugar (enough to dust the muffins)
  

Equipment and supplies:

• oven
• bowls — one large, one medium
• grater — a plastic grater is safest for kids
• measuring cups and spoons
• muffin tin and paper liners

What to do:

1. Wash zucchini and remove ends.
2. Shred zucchini using largest holes on grater.
3. Place grated zucchini on paper towels and squeeze to remove water.
4. Measure 1½ cups of squeezed-dry zucchini.
5. Preheat oven to 375° Fahrenheit.
6. Line a 12-cup muffin tin with paper liners.
7. In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
8. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
9. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
10. Fill each muffin cup 2/3 full with batter.
11. Bake 10–15 minutes or until golden.
12. Remove muffins from tin and cool on a wire rack.
13. Sprinkle muffins with a dusting of powdered sugar.

How much does this recipe make?

About a dozen muffins.

Bon Appétit!

Blueberry Pancakes

Blueberry Pancakes

Prep time: about 20 minutes

Ingredients:

• 3/4 c. flour
• 1 tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tbsp. margarine
• 1 egg
• 3/4 c. milk
• 1/2 c. blueberries, washed and drained
• extra margarine for the pan

Utensils:

• stove (You'll need help from your adult assistant.)
• large bowl
• mixing spoon
• saucepan
• medium-size bowl
• whisk
• measuring cups and spoons
• spatula

Directions:

1. In a large bowl, sift together the flour, sugar, baking powder, and salt. Set the bowl aside.
2. Melt the margarine in a small saucepan.
3. Crack the egg into a medium-size bowl, then add the milk and melted margarine.
4. Whisk until everything is well mixed.
5. Add the flour mixture to the egg mixture. Whisk again until both mixtures are blended together.
6. Put extra margarine in the saucepan and heat it on the stovetop on medium heat. It is hot enough when the margarine starts to bubble.
7. Use a measuring cup or a small ladle to spoon the batter into the pan. Put some blueberries on top of each pancake.
8. Cook your pancakes on medium heat until small bubbles appear on the top.
9. Use a spatula to see when your pancakes are light brown on the bottom. When they are, flip them over with the spatula.
10. Cook for another few minutes until the pancakes are light brown on the other side.
11. Remove your pancakes and put them on plates to enjoy!

Serves: 2

Serving size: 3 or 4 medium pancakes

Nutritional analysis (per serving):

333 calories
11 g protein
9 g fat
52 g carbohydrate
3 g fiber
108 mg cholesterol
915 mg sodium
270 mg calcium
2.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion:

Eat your pancakes with powdered sugar, cinnamon, maple syrup, jelly, or fruit on top.

Bon Appétit!

Berry Tasty Muffins

Berry Tasty Muffins

Prep time: about 40 minutes

Ingredients:

• 1 c. flour
• 1 c. oatmeal
• 3 tbsp. sugar
• 1 tsp. salt
• 4 tsp. baking powder
• 1 c. blueberries, washed
• 1 egg
• 1 c. milk
• 1/4 c. vegetable oil
• nonstick spray

Utensils:

• oven (You'll need help from your adult assistant.)
• mixing spoon
• 2 large bowls
• fork
• muffin/cupcake tin
• paper muffin/cupcake liners
• wire rack for cooling muffins
• measuring cups and spoons

Directions:

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
3. Mix in blueberries.
4. In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix.
5. Add this mixture to the first mixture in the large bowl.
6. Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth.
7. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
8. Bake for about 20 minutes.
9. When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
10. Enjoy your berry tasty muffins!

Serves: 12

Serving size: 1 muffin

Nutritional analysis (per serving):

136 calories

3 g protein

6 g fat

19 g carbohydrate

1 g fiber

18 mg cholesterol

344 mg sodium

86 mg calcium
0.9 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Bon Appétit!

Banana Bread

Prep time: about 90 minutes

Ingredients:

• 2 eggs
• 1 3/4 c. sifted flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/3 c. vegetable oil
• 2/3 c. sugar
• 1 c. mashed bananas (about 3 bananas)

Utensils:

• oven (You'll need help from your adult assistant.)
• measuring cups and spoons
• mixer
• sifter
• spatula
• small bowl
• medium-size bowl
• large bowl
• bread pan coated with nonstick spray

Directions:

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Beat eggs well in a small bowl.
3. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a large bowl, beat the vegetable shortening until it's creamy. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
5. Add the eggs to the mixture in the large bowl and beat well.
6. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
7. Pour mixture into the baking pan. Bake for 70 minutes.
8. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

Serves: 16

Serving size: 1 slice

Nutritional analysis (per serving):

145 calories

2 g protein

5 g fat

24 g carbohydrate

1 g fiber

27 mg cholesterol

155 mg sodium

37 mg calcium
0.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion:

If you're nutty for nuts, add chopped walnuts during Step 6.

Bon Appétit!

Awesome Applesauce

Awesome Applesauce

Prep time: 10 minutes

Ingredients:

• 2 small red apples
• 2 tbsp. lemon juice
• 2 tsp. sugar
• 2 pinches of cinnamon

Utensils:

• knife (You'll need help from your adult assistant.)
• blender or food processor
• measuring spoons
• serving bowls

Directions:

1. Peel the apples and cut them into small pieces. Throw out the core.
2. Put the apple pieces and lemon juice into the blender or food processor. Blend until the mixture is very smooth.
3. Pour the mixture into two small bowls and stir in the sugar and cinnamon.
4. Enjoy your awesome applesauce!

Serves: 2

Serving size: 1 bowl (half the recipe)

Nutritional analysis (per serving):

84 calories
0 g protein
0 g fat
22 g carbohydrate
2 g fiber
0 mg cholesterol
3 mg sodium
14 mg calcium
0.3 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Bon Appétit!

Cranberry Chutney

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

INGREDIENTS

• 2 cups cranberries
• 3/4 cup tomatoes - peeled, seeded, and coarsely chopped
• 1/3 cup golden raisins
• 1/4 cup chopped onion
• 1 teaspoon salt
• 1 cup packed brown sugar
• 1/2 cup cider vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground black pepper
• 3/4 cup water

DIRECTIONS

1. In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
2. Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

Bon Appétit!

Apple and Tomato Chutney

PREP TIME	30 Min
COOK TIME	3 Hrs 30 Min
READY IN	4 Hrs

INGREDIENTS

• 2 pounds apples - peeled, cored and sliced
• 2 cups water
• 1 tablespoon mustard seed
• 2 pounds tomatoes, sliced
• 2 large onions, chopped
• 1 clove garlic, chopped
• 1/2 cup sultana raisins
• 3/4 cup white sugar
• 5 teaspoons curry powder
• 1 teaspoon cayenne pepper
• 4 teaspoons salt
• 2 1/2 cups malt vinegar

DIRECTIONS

1. Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
2. Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
3. Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

Bon Appétit!

Special Occasion Stuffed Crown Pork Roast

Special Occasion Stuffed Crown Pork Roast

INGREDIENTS

• 7 pounds crown pork roast
• 2 cups chopped cranberries
• 1/2 cup white sugar
• 1/2 cup butter
• 2 onions, chopped
• 2 cups chopped celery
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 8 cups white bread cubes
• 2 apple - peeled, cored, and chopped
• 1/2 cup apple juice
• 1 egg
• 1 teaspoon poultry seasoning

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season pork roast with salt and pepper to taste, then place on a rack in an open roasting pan, rib ends down.
3. Bake at 375 degrees F (190 degrees C) for 2 hours. Roast will be only partially cooked.
4. Meanwhile, in a medium bowl, combine cranberries and sugar and mix well; set aside. Melt butter or margarine in a large skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes. Add cranberry mixture, 2 teaspoons salt, 1/4 teaspoon ground black pepper, bread cubes, apples, apple juice, egg and poultry seasoning. Toss well.
5. After the two hours, remove roast from oven. Turn rib ends up and fill cavity with cranberry/apple stuffing. Insert meat thermometer between two ribs in the thickest part of the meat, making sure that end of thermometer does not touch any bone.
6. Return stuffed roast to oven and continue roasting at 375 degrees F (190 degrees C) for about 1 1/2 hours, or until internal temperature of meat reaches 175 degrees F (80 degrees C). (Note: If stuffing becomes too brown, cover it with aluminum foil.)
7. To Serve: Place roast on warm platter and let stand for 15 minutes for easier carving. Slice between ribs to carve, and serve with stuffing.

Bon Appétit!

Brown Sugar Smokies

Brown Sugar Smokies

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

INGREDIENTS

• 1 (16 ounce) package little smokie sausages
• 1 pound bacon
• 1 cup brown sugar, or to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.

Bon Appétit!

Peanut Butter and Chocolate Peanut Butter Cup Cookies

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

INGREDIENTS

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 1 cup white sugar
• 3/4 cup packed brown sugar
• 1 cup peanut butter chips
• 1 cup semisweet chocolate chips
• 3 eggs
• 2 tablespoons vanilla extract
• 1 cup chopped peanut butter cups

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt; set aside. In the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. Set aside.
2. In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chips until well blended then stir in the sifted dry ingredients. Finally, fold in the chopped peanut butter cups. Drop by tablespoonfuls onto the prepared cookie sheets.
3. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Bon Appétit!

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Bon Appétit!

Apple Bundt Cake

Apple Bundt Cake

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	2 Hrs

INGREDIENTS

• 2 cups apples - peeled, cored and diced
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 
  
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups white sugar
• 1 cup vegetable oil
• 1/4 cup orange juice
• 2 1/2 teaspoons vanilla extract
• 4 eggs
• 1 cup chopped walnuts
• 1/4 cup confectioners' sugar for dusting

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
2. In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
3. Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
4. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

Bon Appétit!

Key Lime Cake II

Key Lime Cake II

PREP TIME	20 Min
COOK TIME	50 Min
READY IN	1 Hr 10 Min

INGREDIENTS

• 1 (18.25 ounce) package lemon cake mix
• 1 (3 ounce) package instant lemon pudding mix
• 3/4 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 5 tablespoons key lime juice
• 1 1/2 cups confectioners' sugar
• 3 tablespoons key lime juice

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
2. In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
4. To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

Bon Appétit!

Avocado, Tomato and Mango Salsa

Avocado, Tomato and Mango Salsa

PREP TIME	15 Min
READY IN	45 Min

INGREDIENTS

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

DIRECTIONS

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Bon Appétit!

Salsa De Tomatillo

Salsa De Tomatillo

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

INGREDIENTS

• 10 tomatillos, husked
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 2 jalapeno peppers, chopped
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste

DIRECTIONS

1. Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
2. Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

Bon Appétit!

Candy Cane Cocoa

Candy Cane Cocoa

INGREDIENTS

• 4 cups milk
• 3 (1 ounce) squares semisweet chocolate, chopped
• 4 peppermint candy canes, crushed
• 1 cup whipped cream
• 4 small peppermint candy canes

DIRECTIONS

1. In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.

Bon Appétit!

Eggnog

Eggnog

It's a rich, indulgent favorite, and Christmas wouldn't be the same without it.

Some eggnog recipes contain raw eggs. If you're concerned about safety, purchase pasteurized eggs or heat the eggnog mixture to pasteurize them yourself. Eggs need to reach a temperature of 160 degrees F (71 degrees C).

• Beat the eggs in a saucepan with the sugar and milk or cream called for in your recipe. Sugar has an insulating effect, and will help prevent the eggs from coagulating in the heat.
• Stir the mixture constantly over low heat until it thickens slightly and coats the back of a wooden spoon.
• Use an instant-read thermometer. When the mixture reaches the correct temperature, immediately place the pan in a bowl of cold water to stop the cooking.

Bon Appétit!

Milk Chocolate Pecan Pie

Milk Chocolate Pecan Pie

INGREDIENTS

• 1 (9 inch) pie shell
• 3 eggs
• 1 cup light corn syrup
• 2/3 cup white sugar
• 1/3 cup butter, melted
• 1 cup chopped pecans
• 1/2 cup milk chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces.
3. To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.
4. Bake in preheated oven for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream.

Bon Appétit!

Pecan Pie Bars

Pecan Pie Bars

INGREDIENTS

• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup margarine, softened
• 1 egg
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups dark corn syrup
• 1/2 cup packed brown sugar
• 1 cup chopped pecans
• 2/3 cup yellow cake mix

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Reserve 2/3 cup cake mix.
3. Mix together remaining cake mix, margarine, and 1 egg. Pat in prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 15-20 minutes or until golden brown.
5. Beat together 3 eggs, vanilla, reserved 2/3 cup cake mix, corn syrup, and brown sugar. Pour on cake in pan. Sprinkle pecans on top.
6. Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

   Bon Appétit!

Gnocchi

Gnocchi

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

INGREDIENTS

• 2 potatoes
• 2 cups all-purpose flour
• 1 egg

DIRECTIONS

1. Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
2. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Bon Appétit!