Candy Cane Dip

Prep time: 5 mins Total time: 5 mins Serves: 8 to 10 Ingredients 8 oz Cream Cheese 13 oz Marshmallow Creme 5 to 7 Candy Canes

Instructions 1. Mix well the soft cream cheese and marshmallow creme together. 2. Crush the candy canes in small pieces and add it to the mixture. Mix all together and serve. Notes Perfect for neighbor gifts and Christmas parties! Author: Desiree Campbell

Corn Pudding

1/2 Vidalia onion, diced 3 T. unsalted butter 1 t. fresh thyme, minced 1 t. fresh rosemary, minced 1- 15 ounce can creamed corn 1 cup heavy cream 2 eggs 1 t. baking powder 1/2 cup self-rising yellow corn meal mix or Jiffy corn muffin mix 1/2 cup shredded Parmesan cheese 1/2 cup shredded cheddar cheese 1 t. Kosher salt ground black pepper to taste 2 cups cubed fresh bread

Preheat oven to 350°. In a medium skillet over medium-high heat, saute onions and herbs in butter until the onions are translucent. In a large bowl mix onion mixture with all the other ingredients and stir well. Pour into a greased casserole dish or into greased muffin foils, or ramekins. Bake the casserole for about 45 minutes or until golden and set. For the ramekins start with 15 minutes and check for doneness, proceed baking in 2 minute increments until done. Serves 6-8. Note- If your casserole is one not to “set up” then stick to the ramekins or you will have a mess Adapted from Alton Brown

Death by Chocolate

Serves: 24 Cooking Time: 2 hr What You'll Need: • 1 (19- to 21-ounce) package brownie mix, batter prepared according to package directions • 1/4 cup coffee-flavored liqueur (see Options) • 2 (3.9-ounce) packages instant chocolate pudding, prepared according to package directions • 8 (1.4-ounce) chocolate-covered toffee candy bars (such as Skor or Heath), coarsely crushed • 1 (12-ounce) container frozen whipped topping, thawed

What To Do: 1. Preheat oven and bake brownie batter in a 9- x 13-inch baking pan according to package directions; allow to cool completely. 2. Use a fork to prick holes in top of cooled brownies; drizzle with coffee liqueur. 3. Break up brownies into small pieces. Coarsely crush candy bars in a food processor or by gently tapping the wrapped bars with a hammer. Place half the brownies in bottom of a trifle dish or large glass serving bowl. Cover with half the pudding then one-third of the crushed candy and half the whipped topping. Repeat layers and top with the remaining crushed candy. 4. Cover and chill at least 2 hours before serving. Refrigerate any leftovers. Options Instead of coffee liqueur, you can use a mixture of 1 teaspoon sugar and 1/4 cup leftover black coffee, or leave out the coffee flavoring entirely.

COCKTAIL PARTY SNACK MIX

INGREDIENTS • 1 cup corn chips • 1/2 cup raw almonds • 1/2 teaspoon smoked paprika • 1 tablespoon olive oil • 1/2 cup wasabi peas Makes about 3 cups

PREPARATION Pre-heat the oven to 400ºF. Toss together the corn chips, almonds, paprika and olive oil. Bake the mixture on a cookie sheet for 10 minutes and then toss in the wasabi peas; let cool and serve.

Warm and Creamy Bacon Dip

Prep Time: 5 Minutes Total Time: 35 Minutes Serves: 15 (5 tablespoons per serving) Ingredients • 8 ounces cream cheese, softened • 2 cups Daisy Brand Sour Cream • 3 ounces bacon bits • 2 cups shredded cheddar cheese • 1 cup chopped green onion

Directions Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips. *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes

Spiked Fall Cider

INGREDIENTS: 2 cups apple cider 1/2 cup orange juice 1/4 cup peach schnapps 1/4 cup triple sec (orange-flavored liqueur) 1 pinch ground cinnamon 1 pinch ground nutmeg

DIRECTIONS: 1. Pour the apple cider, orange juice, schnapps, triple sec, cinnamon, and nutmeg into a saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 20 minutes. Serve hot. Can also increase amounts & put into crockpot with cinnamon sticks instead of cinnamon

Cheesy Chicken with Bacon and Avocado Quesadillas

Ingredients: • 8 medium flour tortilla shells • 3 chicken breasts, boneless, skinless, cut into bite-sized pieces • salt and pepper to taste • 1/2 cup green onions, diced • 8 strips of bacon, cooked & crumbled • 1 to 2 avocado diced • mild cheddar cheese shredded • 2 tbsp butter • 2 limes

Instructions: 1. First thing first, cook the bacon, drain it well and crumble it. To reduce some of the fat, place it on paper towels. Don’t discard all of the bacon drippings, keep about a tsp of it and add the diced green onions to it and cook about 3 minutes until softened. 2. Add the chicken, make sure it’s cut into bite size pieces and keep sauteing for about 5 min until chicken is thoroughly cooked, turning over the chicken pieces, to make sure all sides are cooked. Add the salt and pepper and stir. 3. Remove the chicken mixture from the pan into a plate. 4. In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it’s buttery. Now the fun stuff begins. Add a little bit of the chicken and onion mixture to half of the tortilla, a bit of bacon, a bit of avocado and a bit or lots of cheese, depending on how you like it. 5. Now flip the other side of the tortilla over and pat it down. Now flip it over and cook on the other side until the other side is nice and golden. It looks amazing. Cut this into two pieces using a pizza cutter. Repeat these steps with the remaining tortillas. Serve this with some sour cream on the side and squeeze some limes over the quesadillas and you’ve got yourself an awesome meal.

Cranberry Dip

INGREDIENTS: 1 (12 ounce) package fresh cranberries 1 cup white sugar 1 cup apricot jam 1 cup chopped pecans 1 (8 ounce) package cream cheese

DIRECTIONS: 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid. 3. Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

Pumpkin Cheesecake Trifles

Yield: 4-6 servings Prep Time: 15 minutes INGREDIENTS: 12 Biscoff Cookies, crushed into crumbs 1 tablespoon unsalted butter, melted 8 ounces cream cheese, softened 1 cup pure pumpkin puree 1 teaspoon pure vanilla extract 1/2 cup sugar 2 teaspoons pumpkin pie spice 1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

DIRECTIONS: 1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust. 2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy. 3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain. 4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar. 5. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs. NOTES: - The glasses and spoons seen in the photos are from Ikea. - The layering proportions will vary depending on what size container you use. My Baking Addiction

Brie and Chive Biscuits

Serves 16 Hands-On Time: 15m Total Time: 35m Ingredients • 2 cups all-purpose flour, spooned and leveled, plus more for the work surface • 2 teaspoons baking powder • 3/4 teaspoon kosher salt • 1/4 teaspoon baking soda • 6 tablespoons cold unsalted butter, cut into small pieces • 6 ounces Brie, cut into 1⁄2-inch pieces (including the rind) • 2 tablespoons chopped fresh chives • 3/4 cup buttermilk

Directions 1. Heat oven to 375° F. Line a baking sheet with parchment paper. 2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. 3. Add the butter and, using a pastry blender or your fingers, cut in until crumbly. Add the Brie and chives and toss to combine. Add the buttermilk and stir just until moistened (do not overmix). 4. Transfer the dough to a lightly floured surface. Knead it a few times to bring it together. Gently shape into a 1-inch-thick disk. Using a 2-inch round cookie cutter (or a small glass), cut out 16 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on the prepared baking sheet. Bake until golden, 15 to 18 minutes. Tip Bacon lovers at your table? Mix 4 slices of cooked bacon (broken into pieces) into the batter along with the brie and chives Real Simple

Mascarpone Chive Mashed Potatoes

Ingredients: 3 pounds russet potatoes, peeled, cut in chunks 2 dried bay leaves 1 cup whole milk 1/4 cup chicken broth 6 ounces mascarpone cheese, room temperature 2 tablespoons butter, melted 1/4 teaspoon pepper kosher salt, to taste 1/2 bunch chives (1/2 inch diameter), snipped

Directions: Add potatoes to a stockpot with hot water. Add the bay leaves and 1 teaspoon of salt. Bring to a boil, then lower to simmer and allow to cook until very tender, approximately 20-30 minutes. While the potatoes cook, whisk together the milk, chicken broth, mascarpone, and butter in a oven-safe bowl that is large enough to add the potatoes to. Stir in the pepper. Once potatoes are tender, drain the water and discard the pay leaves. Press potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into the bowl with the mascarpone mixture. Stir to combine. Taste for seasonings and add salt, if desired. Bake covered with foil in a 350 degree oven until heated through. Stir in the chives. Serve. Note: Can be prepared ahead of time and stored in the refrigerator for up to 48 hours before baking

Cranberry Pecan Salad With Feta Cheese

Ingredients o 1 -2 cup salad greens o 2 tablespoons crumbled feta cheese o 2 tablespoons dried cranberries o 2 tablespoons chopped pecans o olive oil and vinegar dressing or raspberry vinaigrette dressing

Directions 1. Place salad greens in a bowl. 2. Top with cheese, cranberries and pecans. 3. Use as much dressing as you prefer

Spiced Pecans

INGREDIENTS: 1 egg white, lightly beaten 1 tablespoon water 3 cups pecan halves 1/2 cup white sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg

DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. 2. In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened. 3. In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan. 4. Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

Sausage and Sage Stuffing

Serves 8 Hands-On Time: 35m Total Time: 1hr 45m Ingredients • 1 tablespoon olive oil • 1 pound Italian or breakfast sausage, casings removed • 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 • kosher salt and black pepper • 1/2 cup dry white wine • 2 1/2 cups low-sodium chicken broth • 2 large eggs, beaten • 1/2 cup chopped fresh flat-leaf parsley • 3 tablespoons chopped fresh sage

Directions 1. Heat oven to 375° F. Heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it up with a spoon, until browned, 8 to 10 minutes. Transfer to a plate and reserve skillet. 2. 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. 3. Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 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. 4. Add the bread, broth, eggs, sausage, parsley, sage, and ½ teaspoon salt to the vegetables 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

Chicken Soup with Lime and Hominy

12 oz. boneless, skinless chicken breasts 1 Tbs. vegetable oil 1 small white onion (8 oz.), chopped 4 medium cloves garlic, minced 1 small jalapeño, minced 1 quart lower-salt chicken broth 1 15-oz. can hominy, drained 1 tsp. dried Mexican oregano, crumbled if the leaves are large 4 to 5 Tbs. fresh lime juice Kosher salt and ground black pepper 2-1/2 oz. cotija cheese, cut into 1/4-inch cubes (1/2 cup) ________________________________________

Cut each chicken breast crosswise into 1-1/2-inch-wide pieces. Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring often, until fragrant, about 45 seconds. Add the broth, hominy, oregano, and chicken. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is cooked through, about 10 minutes. Transfer the chicken to a plate. Using two forks, shred the meat into bite-size pieces and return to the pan. Bring the soup back to a simmer over medium heat, stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.

BUTTERSCOTCH PUDDING COOKIES

1 c. butter 3/4 c. brown sugar 1/4 c. sugar 2 eggs 1 tsp. vanilla 1/2 c. quick oats 2 c. flour 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt 1 (3.4 oz.) box instant butterscotch pudding 1 c. chocolate chips 1 c. butterscotch chips 1 c. coarsely crushed pretzels

In a large mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs and vanilla and beat again. Combine the oats, flour, baking soda, cinnamon and salt. Slowly mix into the butter mixture. Stir in the chips and pretzels by hand. Drop by small spoonfuls onto a baking sheet. Bake at 375* for 8-10 minutes. Cool on a wire rack. Store in a sealed container.

Mushroom and Walnut Stuffing

• Prep Time30 minutes • Total Time1 hour • YieldServes 8 Ingredients • 2 tablespoons extra-virgin olive oil, plus more for baking dish • 2 large yellow onions, diced small • 3 celery stalks, diced medium (about 2 cups) • Coarse salt and ground pepper • 10 ounces cremini or button mushrooms, diced small • 2 tablespoons fresh sage leaves, finely chopped • 1/2 cup dry white wine, such as Sauvignon Blanc • 1 cup toasted walnuts, roughly chopped • 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted • 1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth • 2 large eggs, lightly beaten

Directions 1. In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine. 2. Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minute

PUMPKIN BREAD WITH MAPLE CREAM CHEESE FILLING

Cook time: 50 Min Prep time: 15 Min Serves: 30 INGREDIENTS FILLING - 2 pkg (8 oz. each) cream cheese, softened - 1/4 c sugar - 1 egg - 1 Tbsp milk - 1 tsp maple extract or 1 tablespoon maple syrup BREAD - 3 c sugar - 1 3/4 c pumpkin puree (or 1 can solid-packed pumpkin) - 1 c canola oil - 1 c water - 4 eggs - 4 c all purpose flour - 4 tsp pumpkin pie spice - 2 tsp baking soda - 1 tsp ground cinnamon - 1 tsp baking powder - 1/4 tsp ground nutmeg - 1 tsp salt - 1/4 tsp ground cloves - 1/2 c chopped pecans - 1/2 c chopped walnuts - 1 c currants or raisins

DIRECTIONS 1. Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now. 2. In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices. 3. Now gradually add the dry ingredients to your wet. Stir in the nuts. 4. Pour half of the batter into three flour-greased 8" x 4" loaf pans. 5. Spoon the filling over the batter. Use a spatula to spread it out carefully. 6. Add the remaining batter making sure you completely cover the filling. 7. Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap recipe by Dana Ramsey

Sloppy Potatoes

Ingredients • 4 large Russet or sweet potatoes, scrubbed and dried • Olive oil cooking spray • Salt and pepper • 1 tablespoon olive or vegetable oil • 1 pound ground turkey or beef • Salt and pepper • 1 tablespoon cumin, a scant palmful • 1 tablespoon coriander, a scant palmful • 1 tablespoon chili powder, a scant palmful • 1 onion, finely chopped • 2 to 3 cloves garlic, finely chopped • 1 tablespoon light brown sugar • 1 tablespoon cider vinegar • 2 tablespoons Worcestershire sauce • 1 cup tomato passata or purée • 1 1/2 cups shredded cheddar cheese • Chopped scallions and chopped pickles, for garnish Yields: 4

Preparation Preheat oven to 425ºF. Prick potatoes, spray them with cooking spray and season with salt and pepper. Roast to tender, 45 minutes to 1 hour. Meanwhile, heat skillet with oil, a turn of the pan. Brown and crumble the meat and add salt, pepper, cumin, coriander and chili powder. Stir to fragrant, add onions and garlic, and soften 1-2 minutes. Add brown sugar, vinegar, Worcestershire sauce, passata or purée and simmer over low heat to develop flavor. Top the baked potatoes or halved potatoes with sloppy sauce and cheese, scallions and pickles to garnish and serve. Eat the skins -- they are full of good nutrition!

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

Hog's Breath Inn's Artichoke Soup

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided 1/2 onion, diced (about 1 1/4 cups diced) 2 tablespoons chopped garlic 1 teaspoon ground black pepper 1/2 teaspoon ground white pepper 3 tablespoons sherry 2 pounds drained artichoke hearts 1 1/3 cups chicken broth, more as desired 1 1/2 teaspoons sugar Salt 1/4 cup flour 1 cup cream

In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste. Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes. While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux. Blend the soup using a stand or immersion blender, and strain if desired. Return the soup to the pot, adjust the thickness with additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup. Servings: 2 to 4 Source: LA Times

Greek Style Quesadillas

Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Serves: 4 Ingredients • cooking spray • 4 flour tortillas • 1 cup thinly sliced chicken • ½ cup feta cheese • ¼ cup chopped cucumber • ¼ cup grape tomatoes, halved lengthwise • ¼ cup kalamata olives, halved lengthwise • 2 tablespoons chopped fresh parsley • ¼ cup Greek dressing

Instructions 1. Coat one side of each tortilla with cooking spray. 2. Heat a large nonstick skillet over medium heat for 1 minute. 3. Place tortillas, sprayed sides down, on a cutting board. 4. Sprinkle with chicken, feta cheese, cucumber, grape tomatoes, olives, and parsley. 5. Drizzle with dressing. 6. Fold tortillas in half, pressing gently. 7. Cook quesadillas in a large non-stick skillet (two at a time). 8. Quesadillas will cook in 4-6 minutes, flip them once. 9. Ready when light brown. 10. Remove quesadillas from skillet; place on a baking sheet. 11. Keep warm in a 300 degree F oven. 12. Repeat with remaining quesadillas. 13. Cut into wedges and serve with utensils Author: Barns and Noodles

Cheddar Ranch Dip

INGREDIENTS: 1 (16 ounce) container sour cream 1 (1 ounce) package dry Ranch-style dressing mix 1 (3 ounce) can bacon bits or real bacon, cooked until crispy and crumbled 1 cup shredded Cheddar cheese 1 small bunch green onions chopped (optional)

DIRECTIONS: 1. In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon, onions and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

Maple Glazed Carrots

1 lb. baby carrots 1/4 c. maple syrup 1/4 c. orange juice 1/4 c. water 4 TBS butter 1/2 tsp. cinnamon 1/4 tsp. allspice Salt to taste Parsley for garnish

Place all ingredients except parsley in medium saucepan. Bring to a boil over medium high heat, stirring occasionally. Cook for approximately 15 minutes until carrots are tender and glaze is slightly thickened. Stir often Garnish with parsley. From Food Network

Crock Pot Green Bean Casserole

INGREDIENTS • 2 12-oz bags frozen green beans • 2 cans cream of mushroom soup • 1/3 cup milk or soy milk • 1/4 tsp salt • 1/4 tsp black pepper • 1/2 tsp soy sauce • 1 can French-fried onions

DIRECTIONS • Mix together the green beans, soup, soy sauce and milk in the crock pot or slow cooker. Sprinkle with salt and pepper and half of the French-fried onions. • Cover and cook on low for 5 to 6 hours. • Top with remaining onions just before serving.If you want crunchy onions put them on a pan in the oven or broiler for a few minutes before serving