Apple, Cranberry, and Pecan Stuffing

Serves 8 Hands-On Time: 50m Total Time: 1hr 45m Ingredients • 6 tablespoons unsalted butter, plus more for the baking dish and foil • 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups) • 2 medium onions, chopped • 4 celery stalks, thinly sliced • 2 Gala apples, cored and cut into 1⁄2-inch pieces • kosher salt and black pepper • 1/2 cup dry white wine • 2 1/2 cups low-sodium chicken broth • 2 large eggs, beaten • 1 cup dried cranberries • 1 1/2 cups pecan halves • 1 tablespoon fresh thyme leaves

Directions 1. Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes. Spread the pecans on a third rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 5 to 6 minutes; chop. 2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, apples, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes. 3. Add the bread, broth, eggs, cranberries, pecans, thyme, and ½ teaspoon salt to the mixture and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more. Tip Don’t be tempted to upgrade your bread for this recipe. Sourdoughs and crusty country breads will yield dense, heavy cubes that can weigh your dish down. Soft, thin-crusted loaves from the supermarket make the best stuffing.

Brandy Alexander Cocktail

INGREDIENTS: 1/2 ounce crème de cacao 1/2 ounce brandy 1/2 ounce heavy cream 1 cup ice

DIRECTIONS: 1. Combine crème de cacao, brandy, and heavy cream in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.

Antipasto Salad

2 romaine lettuce hearts, chopped 1/2 lb Genoa salami, diced 2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped 12 pitted black olives, coarsely chopped 12 jumbo green olives, pitted, and coarsely chopped 1 small jar roasted red peppers - (8 oz), drained, diced 1 small jar marinated artichoke hearts - (6 oz), drained 1/2 cup cherry tomatoes 1/2 lb Provolone cheese, cut into bite size pieces 2 Tbs balsamic vinegar 1/4 cup extra-virgin olive oil Coarse salt, to taste Freshly-ground black pepper, to taste

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers, tomatoes, provolone cheese and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste. Serves 4 Source - The Best Salads

Meatball Patty Melts

Ingredients • For the Warm Balsamic Marinara Ketchup: • 2 cloves garlic, finely chopped • 1/4 cup tomato paste • 1/4 cup beef stock • 3 tablespoons aged balsamic vinegar • 3 tablespoons brown sugar • 1/2 teaspoon dried oregano • 1/2 teaspoon crushed red pepper flakes • 1 15-ounce can tomato sauce • A few leaves basil, torn • • 2 slices white bread, crusts trimmed and crumbled • Milk, to soak bread • 1 1/2 pounds ground beef and pork combined • Salt and pepper • 1/4 cup flat-leaf parsley, finely chopped • 2 cloves garlic, finely chopped • 3 tablespoons onion, grated or 2 teaspoon granulated onion • 1/2 cup grated Parmigiano-Reggiano cheese • Olive oil, for drizzling • 8 slices good quality Italian-American bread with sesame crust, 3/4 inch thick • Melted garlic butter, for brushing • 8 slices mozzarella cheese (deli sliced) • 8 slices Provolone cheese Yields: 4

Preparation Combine garlic, tomato paste and stock in small pot, and stir to warm and loosen tomato paste. Add vinegar, brown sugar, oregano, red pepper and tomato sauce, and bring sauce to a bubble. Add basil and reduce heat to low simmer, simmer to thicken, 20 minutes. Soak torn and crumbled bread in milk to soften. Place the ground meats in bowl. Squeeze excess milk from bread, add the crumbs to meat and season with salt and pepper. Add parsley, garlic, onion or granulated onion, and grated cheese; mix to combine. Form 4 large patties making them thinner at the center for even cooking. Drizzle hot grill or griddle over medium-high heat with olive oil, cook patties about 8-9 minutes turning once and remove. Brush 1 side of sliced bread with garlic butter. Build 4 sandwiches with buttered sides facing out layering bread, ketchup, mozzarella cheese, patty, provolone cheese, ketchup and bread. Griddle or grill until deeply golden and melted. Pass any extra ketchup at table. Rachael Ray

Spinach Casserole Surprise

Serves: 4 Cooking Time: 40 min What You'll Need: • 1 (3-ounce) package cream cheese, softened • 1/4 cup (½ stick) butter, softened • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 2 (10-ounces) packages frozen chopped spinach, thawed and well drained • 1/4 cup grated Parmesan cheese • 1/4 cup chopped pecans

What To Do: 1. Preheat oven to 350 degrees F. Coat a 1 1/2-quart casserole dish with cooking spray, set aside. 2. In a large bowl, combine the cream cheese, butter, salt, and pepper; mix well. Add spinach; mix well. 3. Spoon mixture into casserole dish. Sprinkle with cheese, then with pecans. 4. Bake 30 to 35 minutes, or until heated through and top is golden.

T.G.I. Friday's Lemon Chicken with Pasta

Ingredients • 2 1/2 pounds chicken breasts (pounded thin) • 2 ounces olive oil • 8 ounces sliced mushrooms • 2 lemons, halved • 4 ounces heavy whipping cream • 4 artichokes • 4 teaspoons parsley • 12 ounces lemon sauce • 20 ounces angel hair pasta • 8 tablespoons fried pancetta • 1 tablespoon fresh lemon juice • 4 tablespoons fried capers • 1 quart Chablis • 3 teaspoons butter • 1 quart whipping cream • 1 tablespoon thyme • salt and pepper, to taste

Instructions 1. For Chicken: Heat sauté pan to medium heat. Add oil and heat. Add chicken pieces to saute pan and saute on each side for one minute (or until no longer pink). Add sliced mushrooms to saute pan and saute with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into saute pan and coat the chicken with juice (ensure there are no seeds). Add cream to pan and stir to incorporate. Bring to a boil. Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds. Remove pan from heat. Add parseley and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME. 2. For Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice, butter, and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temperatures. 3. In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around the chicken. Sprinkle pancetta and capers over the entire dish. Garnish with chopped parsley.

Surprise Monkey Bread

Cook time: 45 Min Difficulty: EASY Prep time: 25 Min Serves: 12 Ingredients - 1 cup packed brown sugar - 1/2 cup butter, cubed - 2 tubes- 10 count refrigerated buttermilk flaky biscuits - 1/2 cup white sugar - 1 (8 oz) cream cheese cut into 20 cubes - 1 tablespoon ground cinnamon - 1 1/2 cups chopped pecans or walnuts (optional)

Directions 1. Directions: Preheat oven to 350 degrees. In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle a heaping 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly. Sprinkle 1/2 cup pecans or walnuts (if desired) into a 10-in fluted tube pan coated with cooking spray. Layer in order with half of the biscuits, 1/2 brown sugar and butter mixture and 1/2 cup walnuts or pecans. Repeat layers. Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 1 loaf (12 servings) Recipe by Lisa Allen