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Community Recipe Book

Created By
Nyrobi Wheeler
June 2016
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BREAKFAST DISHES
BELGIAN WAFFLES
1 (.25 oz.) package active dry yeast; ¼ cup warm milk (110 degrees F); 3 egg yolks; 2 ¾ cups
warm milk (110 degrees F); 3/4 cup butter, melted and cooled to lukewarm; ½ cup white sugar; 1
½ tsp. salt; 2 tsp. vanilla extract; 4 cups all-purpose flour; 3 egg whites.
In small bowl, dissolve yeast in ¼ cup warm milk. Let stand until creamy, about 10 minutes. In
large bowl, whisk together egg yolks, ¼ cup of warm milk and melted butter. Stir in yeast
mixture, sugar, salt and vanilla. Stir in remaining 2 ½ cups milk alternately with flour, ending
with flour. Beat egg whites until they form soft peaks; fold into batter. Cover bowl tightly with
plastic wrap. Let rise in warm place until doubled in volume, about 1 hour. Preheat waffle iron.
Brush with oil and spoon about ½ cup or onto center of iron. Close lid and bake until it stops
steaming and waffle is golden brown. Serve immediately or keep warm in 200F oven.

BAKED BRUNCH OMELET

½ (1 pound) loaf white bread, cut into cubes; 1 ½ pounds Cheddar cheese, shredded, 1 cup cubed
cooked ham; 8 eggs; 2 cups milk; 1 pinch salt; 1 dash hot pepper sauce, to taste; ¼ cup chopped
green onion.
Preheat oven @ 350F. Lightly grease 9x13 inch baking pan. Place half of bread cubes on bottom
of baking pan. Sprinkle with half of ham and then half of cheese; repeat. In large bowl, beat
together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan and place pan on
top of baking sheet with rim and place in oven. Pour water into baking sheet and bake for 60
minutes, or until eggs have set.

BREAKFAST NACHOS
2 tsp. butter; 2 eggs, salt to taste; 1 pinch cayenne pepper, or to taste; ¼ pound beef chorizo; 2
cups potato chips (such as Lay’s(R)); 1 slice smoked sharp Cheddar cheese, torn into pieces; 1
pinch dried oregano.
Heat butter in skillet over medium-low heat. Gently crack eggs into pan and cook, undistributed,
just until whites turn opaque, about 2 minutes. Season eggs with salt and cayenne pepper; flip,
taking care not to break yolks, and cook until set, about 30 seconds. Cook chorizo in skillet over
medium-heat until browned, about 10 minutes. Arrange potato chips on plate and lay eggs over
top. Cover eggs and chips with chorizo and top with Cheddar cheese and oregano.
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BREAKFAST PIZZA
Crust

1 ¾ cups all-purpose flour, or more if needed; 1 envelope Fleischmann’s Pizza Crust Yeast or
Rapid Rise Yeast; ¾ tsp salt; 2/3 cup water; 1 tbsp. olive oil.
Toppings
8 oz. sausage, cooked and crumbled; 1 cup frozen hash brown potatoes, thawed; ¼ cup chopped
onion; 3 eggs; ½ tsp. Durkee Ground Mustard; ½ tsp.. Durkee Fine Grind Black Pepper; ½ tsp.
salt; 1 cup shredded Cheddar cheese.
Combine 1 cup flour, undissolved yeast and salt in large bowl. Heat water and oil until very
warm (120 degrees to 130 degrees F) Add to flour mixture and beat for 2 minutes. Add enough
remaining flour to make a soft dough. Knead until smooth and elastic, about 5 minutes. Roll
dough to 12-inch circle; place in greased pizza pan. Or, pat dough with floured hands, pressing
gently to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of dough, prick
surface with fork. Bake crust in preheated 450F oven on lowest oven rack for 8 minutes. Reduce
oven to 375F Remove pizza from oven.
Top pizza curst with sausage, hash browns and onions. Beat eggs, ground mustard, pepper and
salt together in bowl. Pour over toppings. Sprinkle with cheese. Bake for 16 to 20 minutes until
eggs are set and crust is browned.

HILLBILLY BREAKFAST
¼ cup vegetable oil; ¼ pound bulk pork sausage; 1 4x4 inch square prepared cornbread,
crumbled; 4 eggs; 1 (10oz) package frozen bell pepper and onion mix, thawed; 1 dash hot sauce,
or to taste; salt and ground black pepper to taste.
Heat vegetable oil in large skillet over medium heat; cook and stir sausage until browned and
crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through,
about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are
scrambled and firm. Stir bell pepper and onion mix into skillet; cook until heated through,
stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

SAUSAGE BALLS
1 pound ground pork sausage; 2 cups biscuit baking mix; 1 pound sharp Cheddar cheese,
shredded. Preheat oven to 350F. In large bowl, combine sausage, biscuit baking mix, and cheese.
Form into walnut size balls and place on baking sheets. Bake in preheated oven for 20 to 25
minutes, until golden brown and sausage is cooked thoroughly.

TOMATOES & BACON EGG MUFFINS

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Cooking spray; 6 slices bacon; 8 large eggs; 1 cup cherry tomatoes, halved; 2 tbsp. chopped
green onion, or more to taste; 1 pinch ground black pepper.
Preheat oven to 350F. Spray 6 muffin cups with cooking spray. Place bacon in large skillet and
cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot
bacon slices with paper towels and cut into small pieces. Mix bacon, eggs, tomatoes, green
onion, and black pepper together in bowl. Pour mixture into prepared muffin cups. Bake in
preheated oven until each muffin is set in middle, 15 to 20 minutes.

CRANBERRY WALNUT BREAKFAST QUINOA

1 cup quinoa, rinsed; ½ cup fresh or frozen cranberries; 3 tbsp. Sugar in The Raw; ¼ cup
chopped walnuts; ½ tsp. vanilla. Bring 1 cup water to boil in medium saucepan. Stir in quinoa,
cranberries and sugar in The Raw. Reduce heat and simmer, covered, 10 to 15 minutes until
water is absorbed and quinoa is tender. Remove from heat. Let stand 5 minutes. Stir in walnuts
and vanilla.

CHEESY HAM & HASH BROWN CASSEROLE

1 (32 oz.) package frozen hash brown potatoes; 8 oz. cooked, diced ham; 2 (10.75 oz) cans
condensed cream of potato soup; 1 (16 oz.) container sour cream; 2 cups shredded Cheddar
cheese; 1 ½ cups grated Parmesan cheese.
Preheat oven to 375F. Lightly grease a 9x13 inch baking dish. In large bowl, mix hash browns,
ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish.
Sprinkle with Parmesan cheese. Bake 1 hour in preheated oven, or until bubbly and lightly
brown. Serve immediately.

SAUSAGE EGG CASSEROLE

¾ pound ground pork sausage; 1 tbsp. butter; 4 green onions, chopped; ½ pound fresh
mushrooms, sliced; 10 eggs beaten; 1 (16 oz). container low-fat cottage cheese; 1 pound
Monterery Jack cheese, shredded; 2 (4 oz). cans diced green chile peppers, drained; 1 cup all-
purpose flour; 1 tsp. baking powder; ½ tsp. salt; 1/3 cup butter, melted.
Place sausage in large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and
set aside. Melt butter in skillet, and cook and stir green onions and mushrooms until tender. In
large bowl, mix eggs, cottage cheese, Monterery Jack cheese, and chili. Stir in sausage, green
onions, and mushrooms. Cover and refrigerate overnight. Preheat oven to 350F. Lightly grease a
9x13 inch baking dish. In bowl, sift together flour, baking powder, and salt. Blend in melted
butter. Stir in flour and egg mixture. Pour into prepared baking dish. Bake 40 to 50 minutes in
preheated oven, or until lightly brown. Let stand 10 minutes before serving.

STRAWBERRY OATMEAL BREAKFAST SMOOTHIE

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1 cup soy milk; ½ cup rolled oats; 1 banana, broken into chucks; 14 frozen strawberries; ½ tsp.
vanilla extract; 1 ½ tsp. white sugar. In blender, combine soy milk, oats, banana and
strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

BAKED APPLE FRENCH TOAST

6 cups cubed whole wheat bread (14 oz. bread) medium tart apples, peeled, cored and chopped
(about 3 cups); 4 eggs, beaten; 1 ½ cups milk; ½ cup Sugar in The Raw; 2 tsp. vanilla; 1 tsp.
apple pie spice.
Heat oven to 350F. Spray 9-inch square baking dish with cooking spray. Combine bread and
apples in prepared dish. Whisk eggs, milk, Sugar in the Raw, vanilla, and apple pie spice in large
bowl. Pour over bread and apples. Bake uncovered 45 to 55 minutes until top is golden brown
and eggs are set. Let stand 5 minutes before serving. Serve with warm maple syrup, if desired.

COUNTRY BREAKFAST CASSEROLE

1 (16oz) package breakfast sausage; 1 chopped green onion; 2 cups shredded Cheddar cheese; 6
eggs, slightly beaten; 1 cup water; ½ cup milk; 1 (2.64oz) package country gravy mix; 6 slices
bread, cut into 1 inch cubes; 2 tbps. melted butter (optional); paprika to taste (optional).
Preheat oven to 325F; Grease an 11x8 inch baking dish. Brown sausage in large skillet; drain fat;
Combine sausage with green onion and spread evenly across bottom of baking dish. Top with
shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish.
Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle
with paprika. Bake 40 minutes in preheated oven, or until a knife inserted into center comes out
clean. Set aside 10 minutes before serving.

FARMER’S CASSEROLE
3 cups frozen shredded hash brown potatoes; ¾ cup shredded Monterey Jack cheese; 1 cup cubed
fully cooked ham; ¼ cup chopped green onions; 4 eggs; 1 can (12oz) evaporated milk; ¼ tsp.
pepper; 1/8 tsp. salt.
Place potatoes in an 8-inch square baking dish. Sprinkle with cheese, ham and onions. Whisk
eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350F. Bake uncovered, 55-
60 minutes or until a knife inserted near center comes out clean.

HASH BROWN CASSEROLE

3 tbsp. butter; 1 small yellow onion, chopped, 4 cups frozen shredded hash browns; 1 pound bulk
sausage; mild or hot sage; 2 ¼ cups whole milk; 8 large eggs. Preheat oven to 425F. Spray 9x13
inch baking dish with cooking spray. Combine hash browns, cheese and onion in large bowl. In
smaller bowl, combine milk, broth, melted margarine, garlic powder, salt and pepper. Mix and
pour over hash browns. Blend well. Spoon hash brown mixture into sprayed baking dish. Bake
for one hour. Stir well after 30 minutes. After baking for one hour, casserole should be brown on
top. Refrigerate any leftovers.
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MAIN DISHES
SWISS STEAK
2 tbsp. oil; 2 pounds beef round steak, cut into serving pieces; ½ cup flour; 3 to 4 potatoes,
peeled and quartered; 4 carrots, sliced; 2 onions, sliced; ½ tsp. salt; ½ tsp. pepper; 1 14 ½ oz. can
diced tomatoes; 1 8 oz. can tomato sauce.
Heat the oil in skillet, then coat steak with flour and brown in oil. Remove steak from skillet and
drain. Place potatoes, carrots and onion in bottom of Crock-Pot Slow Cooker. Heat the oil in
skillet, then coat steak with flour and brown in oil. Remove steak from skillet and drain. Place
potatoes, carrots and onion in bottom of Crock-Pot Slow Cooker. Place steak on top of
vegetables and sprinkle with salt and pepper. Pour tomatoes and tomato sauce over meat. Cover;
cook on Low for 10 hours or on High for 6 hours.

EASY BEEF STROGANOFF

1 (12oz) package egg noodles, cooked and drained; 6 oz. fresh mushrooms, sliced; 1 onion,
chopped; ¼ cup butter; 2 pounds lean ground beef;4 tbsp. all-purpose flour; 2 cups beef broth; 1
cup sour cream; salt and pepper to taste.
Bring large pot of water to boil. Cook egg noodles in boiling water until done, about 8 minutes.
Drain. Meanwhile, prepare sauce. In large skillet, cook mushrooms, and onions in 2 tbsp of
butter over medium heat until soft; remove from pan. Using same pan, melt remaining butter.
Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until
slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with
salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg
noodles.

TOMATO CHICKEN PARMESAN

2 eggs beaten; 1 cup grated Parmesan cheese; 7 oz. seasoned bread crumbs; 6 skinless, boneless
chicken breast halves; 1 tbsp. vegetable oil; 12 oz. pasta sauce; 6 slices Monterery Jack cheese.
Preheat oven to 375F. Pour beaten egg into shallow dish or bowl, mix together the grated
Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumbs
mixture to coat. In large skillet, heat oil over medium high heat. Add coated chicken and saute
for about 8 to 10 minutes each side, or until chicken is cooked thorough and juices run clear.
Pour tomato sauce into lightly greased 9x13 inch baking dish. Add chicken, then place slice of
Monterey Jack cheese over each breast, and bake in preheated oven for 20 minutes or until
cheese completely melted.

CHICKEN PARAMESAN
4 skinless, boneless chicken breast halves; salt and freshly ground black pepper to taste; 2 eggs;
4 cups panko bream crumbs; ½ cup grated Parmesan cheese; 2 tbsp. all-purpose flour, or more if
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needed; 1 cup olive oil for frying; ½ cup prepared tomato sauce; ¼ cup chopped fresh
mozzarella, cut into small cubes; ¼ cup chopped fresh basil; ½ cup grated provolone cheese; ¼
cup grated Parmesan cheese; 1 tbsp. olive oil.
Preheat oven to 450F. Place chicken breasts between two sheets of heavy plastic (resealable
freezer bags work well) on a solid, level surface. Firmly pound chicken with smooth side of meat
mallet to thickness of ½-inch. Season chicken thoroughly with salt and pepper. Beat eggs in
shallow bowl and set aside. Mix bread crumbs and ½ cup Parmesean in separate bowl, set aside.
Place flour in sifter or strainer; sprinkle over chicken breast in beaten eggs. Transfer breast to
breadcrumb mixture, pressing crumbs into both sides. Repeat for each breast. Set aside breaded
chicken breasts for 15 minutes. Heat 1 cup olive oil in large skillet on medium-high heat until it
begins to shimmer. Cook chicken until golden, about 2 minutes on each side. Chicken will finish
cooking in oven. Place chicken in baking dish and top each breast with about 1/3 cup of tomato
sauce.
Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone
cheese. Sprinkle 1 to 2 tbsp. of Parmesan cheese on top and drizzle with 1 tbsp. olive oil. Bake in
preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in
center, 15 to 20 minutes. An instant-read thermometer inserted into center should read at least
165 degrees Fahrient.

SMOKEY SWEDISH MEATBALLS WITH BACON

1 pan Gordon Food Service Swedish-Style Sauce with meatballs, thawed; ½ pound Gordon
Signature Applewood Smoked Bacon; 1/8 teaspoon smoked paprika.
To Garish fresh parsley, chopped. Saute bacon until well rendered and crisp, then remove from
pan and mince. Remove ½ of the grease, return bacon, and add paprika to blend. Add to thawed
GFS Swedish-style sauce with meatballs and heat according to cooking instructions. Garnish
with fresh parsley, and serve over your favorite noodles.

SKILLET ROSEMARY CHICKEN

¾ pound small red-skinned potatoes, halved, or quartered if large; Kosher salt; 2 springs fresh
rosemary, plus 1 tbsp. leaves; 1 clove garlic, smashed; pinch of red pepper flakes; Juice of 2
lemons (squeezed halves reserved); 2 tbsp. extra-virgin olive oil; 4 skin-on, bone-in chicken
breasts (6 to 8 oz. each); 10 oz. cremini mushrooms, halved.
Preheat oven to 450F. Cover potatoes with cold water in saucepan and salt water. Bring to boil
over medium-high heat and cook

CHICKEN BURRITO SKILLET

2 tbsp. Pure Wesson Canola Oil; 1 lb. boneless skinless breasts, cut into bite-size pieces; ½ cup
chopped yellow onion; 2 tbsp. taco seasoning mix; 1 can (15 oz. can) Rosarita Premium Whole
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Black Beans, drained, rinsed; 1 can (10oz. can each) Ro’Tei” Original Diced Tomatoes & Green
Chillies, undrained; 1 cup water; 1 ¼ cups instant brown rice, uncooked; 1 cup shredded Cheddar
and Monterey Jack Cheese blend; chopped cilantro, optional.
Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring
occasionally. Add onion and taco seasoning, cook 2 minutes more. Stir in black beans, undrained
tomatoes and water; bring to boil. Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or
until rice is tender. Stir in ½ cup cheese. Sprinkle top with remaining cheese and cilantro, if
desired.

HONEY BAKED CHICKEN II

1 (3 pound) whole chicken, cut into pieces; ½ cup butter, melted; ½ cup honey; ¼ c up prepared
mustard; 1 tsp. salt; 1 tsp. curry powder. Preheat oven to 350F. Place chicken pieces in shallow
baking pan, skin side up. Combine melted butter or margarine, honey, mustard, salt and curry
powder and pour mixture over chicken. Bake in preheated oven for 1 ¼ hours, basting every 15
minutes with drippings, until chicken is nicely browned and tender and the juices run clear.

CLASSIC CHEESE FONDUE

2 ½ cups white wine; 3 cloves garlic, finely minced; 16 oz. Gruyene cheese, grated; 16 oz. Swiss
cheese, grated; 3 tablespoons flour; 3 tablespoons Kirsch (or cherry brandy); ¼ tablespoon
ground nutmeg.
In a large saucepan, heat wine and garlic to simmer. Combine Gruyene and Swiss cheese and
flour in large bowl and slowly add mixture to wine. Stir constantly until cheeses are completely
integrated and melted. Add Kirsch (or cherry brandy) and stir. Pour saucepan contents into
Crock-Pot Slow Cooker and sprinkle with nutmeg. Cover and cook on High for 1 hour.
Thoroughly mix fondue, replace cover and cook on Low for 2 hours.

STUFFED LAMB ROAST

3 pounds lamb roast, de-boned; 1 onion, finely chopped; 1/8 cup unsalted butter; ½ cup
unseasoned bread crumbs; 1 egg, beaten; 1 tsp. salt, 1 tsp. black pepper; 1 tsp. fresh rosemary,
minced, 1 tsp. fresh mint, minced, 1 tbps. lemon zest, grated; 1 tbps. extra virgin olive oil; 3
cloves garlic, minced; 2 stalks celery, sliced; 1 medium carrot, finely chopped lamb roast.
In medium mixing bowl, combine remaining ingredients for a stuffing. Stuff lamb with this
mixture and roll and fasten lamb with skewers or string and season with salt and pepper. Place
roast in Crock-Pot Slow Cooker and cook on High for 1 hour, then turn to Low for 10 to 12
hours. Pour natural juices over roast and serve.

FOOL PROOF RIB ROAST

1 (5 pound) standing beef rib roast; 2 tsp. salt; 1 tsp. ground black pepper; 1 tsp. garlic powder.
Allow roast to stand at room temperature for at least 1 hour. Preheat oven to 375F. Combine salt,
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pepper, and garlic powder in small cup. Place roast on a rack in a roasting pan so that fatty side is
up and rib side on the bottom. Rub seasoning onto roast. Roast for 1 hour in preheated oven.
Turn oven off and leave roast inside. Do not open door. Leave it in there for 3 hours. 30 to 40
minutes before serving, turn oven back on at 375F to reheat roast. The internal temperature
should be at least 145F. Remove from oven and rest for 10 minutes before carving into servings.

AMERICA’S FAVORITE POT ROAST

3 ½ to 4 pounds boneless pot roast; ¼ cup flour; 2 tsp. salt; 1/8 tsp. pepper; 3 carrots, chopped; 3
potatoes, peeled and quartered; 2 small onions, sliced; 1 stalk celery, chopped; 10 button
mushrooms, sliced.
Trim all excess fat from roast, brown and drain. Combine ¼ cup flour, salt and pepper and coat
meat with flour mixture. Place all vegetables except mushrooms in Crock-Pot Slow Cooker and
top with roast. Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12
hours or on High for 4 to 6 hours.

SPICY BEEF ROAST

3 pounds round tip roast; 1 tbsp. cracked black peppercorns; 3 cloves garlic, minced; 3 tbsp.
Balsamic vinegar; ¼ cup say sauce; 2 tbsp. Worcestershire sauce; 2 tsp. dry mustard. Rub
cracked pepper and garlic into roast. Place roast in Crock-Pot Slow Cooker and make several
shallow slits in top of roast. In small bowl, combine remaining ingredients and pour over meat.
Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

MUSHROOM VEAL ROAST

1 oz. dried pecans porcini mushrooms; ½ cup hot water; 1 14 ½ oz. can chicken broth; 3 tsp. dry
sherry; 2 1 ½ oz. packages cream of mushroom soup mix; ½ pound bottom mushroom, sliced; 1
red pepper, diced; 1 small leek, trimmed and thinly sliced; 2 pound veal shoulder or round bone
roast. Soak dried mushrooms in bowl filled with water for 20 minutes, or until soft. Stir in broth,
sherry and soup mix and stir well. Place roast in Crock-Pot Slow Cooker and add mixture,
mushrooms and leeks. Cook on Low for 8 to 9 hours or on High for 4-5 hours.

PAN-ROASTED CHICKEN BREAST

¼ cup unsalted butter; 2 bone-in skin on chicken breasts; 4 potatoes, peeled and cut into 1-inch
cubes; 4 carrots, peeled and cut into 1-inch rounds; 3 stalks celery, cut into ½ inch slices; 1 tbsp.
fresh rosemary; 1 tsp. fresh lemon thyme leaves; ½ tsp. smoked paprika; ½ tsp. garlic powder; ½
tsp. seasoned salt; ¼ tsp. ground white pepper; salt and ground black pepper to taste.
Melt butter in large skillet over medium heat. Place chicken in melted butter, skin-side down;
cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes. Flip
chicken breasts. Arrange potatoes, carrots, and celery around chicken. Chop rosemary and lemon
thyme together; sprinkle over chicken and vegetables. Season everything with paprika, garlic
powder, seasoned salt, white pepper, salt and black pepper. Place lid on skillet and cook until
chicken is no longer pink at bone should read 165 degrees.
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ITALIAN SAUSAGE, PEPPERS & ONIONS

6 (4oz). links sweet Italian sausage; 2 tbsp. butter; 1 yellow onion, sliced; ½ red onion, sliced; 4
cloves garlic, minced; 1 large red bell pepper, sliced; 1 green bell pepper, sliced; 1 tsp. dried
basil; 1 tsp. dried oregano; ¼ cup white wine.
Place sausage large skillet over medium heat, and brown on all sides. Remove from skillet, and
slice. Melt butter in skillet. Stir in yellow onion, red onion, and garlic, and cook 2 to 3 minutes.
Mix in red bell pepper and green bell pepper. Season with basil, oregano. Stir in white wine.
Continue to cook and stir until peppers and onions are tender. Return sausage slices to skillet
with vegetables. Reduce heat to low, cover and simmer 15 minutes, or until sausage is heated
through.

HAMBURGER STEAK WITH ONIONS & GRAVY

1 pound ground beef; 1 egg; ¼ cup bread crumbs; ½ tsp. seasoned salt; ½ tsp. onion powder; ½
tsp. garlic powder; 1 tsp. Worchestershire sauce; 1 tbsp. vegetable oil; 1 cup thinly sliced onion;
2 tbsp. all-purpose flour; 1 cup beef broth; 1 tbsp. cooking sherry; ½ tsp. seasoned salt
In large bowl, mix together ground beef, egg, bread crumbs, pepper, salt and onion powder,
garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties. Heat oil in
large skillet over medium heat. Fry patties and onion in oil until patties are nicely browned,
about 4 minutes per side. Remove beef patties to plate, and keep warm. Sprinkle flour over
onions and drippings in skillet. Stir in flour with fork, scraping bits of beef off bottom as you stir.
Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over
medium-low heat for about 5 minutes, until gravy thickens. Turn heat to low, return patties to
gravy, cover and simmer another 15 minutes.

CARRIBEAN PORK CHOPS

1 tsp. ground allspice; 1 tsp. black pepper; 1 tsp. ground cinnamon; ½ tsp. ground nutmeg; 2 tsp.
dried thyme; ½ cup scallions, finely chopped; 3 tbsp. soy sauce; 2 tbsp. fresh ginger, grated; 1
Habanero chili pepper, seeded and minced; 2 tbsp. garlic, minced; 2 tsp. sugar; 1 tsp. salt; 4 lean
pork chops, 1-inch thick.
In food processor, combine all herbs and spices with scallions, soy sauce, fresh ginger, chilli
pepper, garlic, sugar and salt, and process to coarse paste. Coast pork chops with this paste and
place in Crock-Pot Slow Cooker. Cover; cook on Low for 7 to 9 hours or on High for 4 to 5
hours.

MUSHROOM PORK CHOPS

4 pork chops; salt and pepper to taste; 1 pinch garlic salt, or taste; 1 onion, chopped; ½ pound
fresh mushrooms, sliced; 1 (10.75 oz.) can condensed cream of mushroom soup.
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Season pork chops with salt, pepper, and garlic salt to taste; In large skillet, brown chops over
medium-high heat. Add onion and mushrooms, and saute for one minute. Pour cream of
mushrooms soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer to
20 to 30 minutes, or until chops are cooked through.

TURKEY TENDERLOINS
1 pound turkey tenderloins; 3 tbsp. soy sauce; 1 tbsp. Dijon-style prepared mustard; 2 tsp. dried
rosemary, crushed. Place turkey tenderloins in sealable plastic bag and set aside. In small bowl
combine soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat.
Marinate in refrigerator for 1 to 4 hours shaking once or twice. Preheat oven on broiler setting.
Remove turkey from marinade and place on rack in broiler pan. Broil 4 inches from heat, turning
once, for 20 to 22 minutes or until meat is cooked through and when pierced with fork juices run
clear. Slice and serve with Cranberry Chutney.

HERB ROASTED LAMB

4 large potatoes cut into cubes; 1 tsp. salt; 6 cloves garlic, peeled and crushed Zest of 1 lemon; 4
sprigs fresh rosemary; 1 boneless leg of lamb (about 4 pounds), trimmed and tied; 2 tbsp. olive
oil; ½ cup dry white wine.
Place potatoes in bottom of Crock-Pot Slow Cooker, In small bowl, mix salt; garlic, lemon zest,
and rosemary together and rub mixture all over the lamb. Heat oil in large frying pan and brown
lamb evenly on all sides. Place browned lamb in stoneware and pour in wine. Cook on Low for
10 to 12 hours or on High for 5 to 6 hours.

LAMB CHOPS L’ORANGE

8 lamb chops; 2 tbsp. vegetable oil; ½ cup orange juice; 3 tbsp. honey; 2 tsp. salt; 2 tbsp.
cornstarch 1 tsp. grated orange peel. In a skillet, brown lamb chops in oil and drain well.
Combine orange juice, honey, salt, cornstarch and orange peel. Brush lamb chops with orange
mixture and place them in Crock-Pot Slow Cooker. Cover and cook on Low 10 to 12 hours or on
High 5 to 6 hours. If thicker sauce is desired and add cornstarch.

COQ AU VIN
5 slices of bacon, diced; 2/3 cup green onions, sliced; 6 chicken breast halves; 1 onion, chopped;
¼ pound whole mushrooms; 8 small new potatoes; 1 clove garlic, minced; 1 tsp. salt; ½ tsp.
pepper; ½ tsp. dried thyme; ½ cup chicken broth; ½ cup Burgundy wine.
In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain well,
then add chicken breast to skillet and brown them well on both sides. Remove chicken and set it
aside. Put onion, mushrooms, potatoes, and garlic in Crock-Pout Slow Cooker. Add browned
chicken pieces, bacon and green onions, salt, pepper, thyme and chicken broth. Cover and cook
on Low for 8 hours or on High for 4 hours. Add Burgundy wine during last hour of cooking.

CHICKEN PAPRIKASH
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1 3 ½ to 4 lb. chicken; 1 ½ tsp. salt; 1 ½ tsp. red pepper flakes; 2 tsp. paprika; 2 chicken bouillon
cubes; 4 eggs; ½ tsp. salt; 1 1/3 cups flour. Place chicken, salt, red pepper flakes, and paprika in
Crock-Pot Slow Cooker. Fill stoneware ¾ of way full with water. Cover; cook on Low for 9
hours or on High for 3 to 4 hours. Remove chicken from slow cooker and turn temperature to
High. Add water until 2/3 to ¾ full. Add bouillon cubes and cover. Remove chicken meat from
bone and cut into bite-sized pieces. Add chicken to slow cooker, stir, well and cover. In small
bowl, beat eggs and salt. Stir in flour until stiff and sticky. Drop rounded teaspoons of mixture
into broth in stoneware. Cover, cook on High for 1 hour.

SWEET POTATO CASSEROLE

2 pounds sweet potatoes, peeled and cooked; ½ cup margarine or butter, melted; 2 tbps. sugar; 2
tbps. brown sugar; 1 tbps. orange juice; 2 eggs, beaten; ½ cup milk; 1/3 cup pecans, chopped; 1/3
cup brown sugar; 2 tbps. flour; 2 tbps. margarine or butter, melted.

Lightly grease Crock-Pot Slow Cooker. In a large bowl, mix sweet potatoes, 1/3 cup margarine,
sugar and brown sugar. Beat in orange juice, eggs and milk, transfer to stoneware. Combine
pecans, 1/3 cup brown sugar, flour and 2 Tbsp. margarine and spread over potatoes. Cover and
cook on High for 3 to 4 hours.

EHCHILADA CASSEROLE
1 pound ground turkey; 1 small onion, chopped; 1 ½ teaspoon minced garlic; 2 cups salsa; 1
(16oz) can of refried beans; 1 (10oz) can of enchilada sauce; 1 (2.25oz) can of sliced ripe olives;
10 (6inch) corn torillas, cut in half; 2 cups shredded casserole cheese.
Cook turkey, onion and garlic in large skillet until meat is brown; drain. Stir in salsa, beans,
enchilada sauce, and olives. Bring to a boil. Reduce heat to low; cook, stirring frequently for 5 to
6 minutes. Layer half of corn tortillas on bottom of a grated 9x13 inch baking dish. Cover with
half of meat mixture and sprinkle with one cup of cheese. Repeat layers and top with remaining
cup of cheese. Cover and bake for 20 minutes, remove cover and bake for an additional 5
minutes. Garnish with green onions before serving, if desired. Refrigerate any leftovers.

LAYERED MEXICAN CASSEROLE

½ cup pound ground beef; 1 (15oz) can Hy-vee whole kernel corn, drained; 1 (16oz) jar Hy-vee
salsa; 1 (2.25oz) can Hy-vee sliced black olives, drained; 1 cup Hy-vee low-fat cottage cheese; 1
cup Hy-vee sour cream; 4 cups Hy-vee tortilla chips, divided; 2 cups Hy-vee finely shredded
mild cheddar cheese, divided; ½ cup diced tomato.
Brown meat; drain. Add corn, salsa and olives; cook until thoroughly heated. Combine cottage
cheese and sour cream. In an 8-by-8 inch baking dish, layer 2 cups chips, half of meat mixture, ¾
cup cheddar cheese and half of cottage cheese mixture. Repeat layers and cover. Bake at 350F
for 35 minutes. Remove cover and top casserole with remaining ½ cup cheddar cheese and diced
tomato. Continue baking, uncovered, for 10 minutes.

EASY TUNA CASSEROLE

 13

3 cups cooked macaroni; 1 (6oz) can tuna, drained; 1 (10/75oz) can condensed cream of chicken
soup; 1 cup shredded Cheddar cheese; 1 ½ cups French fried onions. Preheat oven to 350F. In a
9x13 inch baking dish, combine macaroni, tuna and soup. Mix well, and top with cheese. Bake at
350F for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5
minutes. Serve hot.

CHICKEN POT PIE CASSEROLE

2 eggs; 3 cups frozen shredded hash browns; salt and ground black pepper to taste; 1 (16 oz.)
package frozen mixed vegetables; 1 (10.75 oz) can cream of mushroom soup; 1 cup chopped
cooked chicken; ½ cup bread crumbs; 2 tbsp. butter, melted.
Preheat oven to 400F. Grease a 9x13inch square baking dish. Beat eggs together in bowl. Add
hash browns and mix well; season with salt and pepper. Press hash browns mixture into prepared
baking dish. Bake in preheated oven until crust is lightly browned, about 15 minutes. Mix
vegetables, cream of mushroom soup, and chicken together in bowl and speasd over crust; top
with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper. Bake
in preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.

CHICKEN BURRITO SKILLET

2 tbsp. Pure Wesson Olive Oil; 1 pound boneless skinless chicken breasts, cut into bite-size
pieces; ½ cup chopped yellow onion; 2 tbsp. taco seasoning mix; 1 can (15 oz. each) Rosaria
Premium Whole Black Beans, drained, minced. 1 can (10 oz. each) Ro Tel Original Diced
Tomatoes & Green Chillies, undrained; 1 cup water; 1 1-4 cups instant brown rice, uncooked; 1
cup shredded Cheddar and Monterey Jack cheese blend; Chopped cilantro, optional.
Heat oil in large skillet, over medium-high heat. Add chicken and cook 3 minutes, stirring
occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained
tomatoes and water; bring to bowl. Stir in rice, cover, reduce heat and simmer 7 to 10 minutes or
until rice is tender. Stir in ½ cup cheese. Sprinkle top with remaining cheese and cilantro, if
desired.

EXTRA-EASY LASAGNA
1 pound lean ground beef; 4 cups tomato-basil sauce; 6 uncooked lasagna noodles; 1 (15 oz)
container ricotta cheese; 2 ½ cups (10 oz) shredded mozzarella cheese; ¼ cup hot water.
Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink;
drain. Stir in pasta sauce. Spread 1/3 of meat sauce in light greased 11 x 7 inch baking dish; layer
with 3 noodles and half each of ricotta cheese and mozzarella cheese. The ricotta cheese layers
will be thin. Repeat the procedure; spread remaining 1/3 of meat sauce over mozzarella cheese.
Slowly pour ¼ cup of hot water around inside edge of dish. Tightly cover baking dish with 2
layers of heavy-duty aluminum foil. Bake at 375 for 45 minutes; uncover and bake 10 more
minutes. Let stand for 10 minutes before serving

WORLD’S BEST LASANGA

 14

1 pound sweet Italian sausage; ¾ pound lean ground beef; ½ cup minced onion; 2 cloves garlic,
crushed; 1 (28oz) can crushed tomatoes; 2 (6oz) cans tomato paste; 2 (6.5 oz) cans canned
tomato sauce; ½ cup water; 2 tbps. White sugar; 1 ½ tsp. dried basil leaves; ½ tsp. fennel seeds;
1 tsp. Italian seasoning; 1 tbsp. salt; ¼ tsp. ground black pepper; 4 tbsp. chopped fresh parsley;
12 lasanga noodles; 16 oz. ricotta cheese; 1 egg; ½ tsp. salt; ¾ pound mozzarella cheese, sliced;
¾ cup grated Parmesan cheese.
In Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well
browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar,
basil, fennel seeds; Italian seasoning, 1 tbsp. salt, pepper, and 2 tbsp. parsley. Simmer, covered,
for about 1 ½ hours, stirring occasionally.
Bring large pot of lightly salted water to boil. Cook lasagna noodles in boiling water for 8 to 10
minutes. Drain noodles, and rinse with cold water, in mixing bowl, combine ricotta cheese with
egg, remaining parsley, and ½ tsp. salt.
Preheat oven to 375F. To assemble, spread 1 ½ cups of meat sauce in bottom of a 9x13 inch
baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of ricotta
cheese mixture. Top with third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over
mozzarella, and sprinkle with ¼ cup Parmesian cheese. Repeat layers, and top with remaining
mozzarella and Parmesian cheese. Cover with foil; to prevent sticking, either spray foil with
cooking spray, or make sure foil does not touch cheese. Bake in preheated oven for 25 mins;
Remove foil, and bake an additional 25 mins. Cool for 15 mins before serving.

SPAGHETTI ALLA CARBONARA

1 pound dry spaghetti; 2 tbsp. extra-virgin olive oil; 4 oz. pancetta or slab bacon, cubed or sliced
into small strips; 4 garlic cloves, finely chopped; 2 large eggs; 1 cup freshly grated Parmigiano-
Reggiano, plus more for serving; freshly ground black pepper; 1 handful fresh flat-leaf parsley,
chopped.
Prepare sauce while pasta is cooking to ensure that spaghetti will be hot and ready when sauce is
finished; it is very important that pasta is hot when adding the egg mixture; so that heat of pasta
cooks raw eggs in sauce. Bring large pot of salted water to boil, add pasta and cook for 8 to 10
minutes or until tender yet firm. Drain pasta well, reserving ½ cup of starchy cooking water to
use in sauce, if desired. Heat olive oil in deep skillet over medium flame. Add pancetta and saute
for about 3 minutes, until bacon to crisp and fat is rendered. Toss garlic into fat and saute for less
than 1 minute to soften.
Add hot, drained spaghetti to pan and toss for 2 minutes to coat strands in bacon fat. Beat eggs
and Parmesan together in mixing bowl, stirring well to prevent lumps. Remove pan from heat
and pour egg/cheese mixture into pasta, whisking quickly until eggs thicken, but do not
scramble. Thin out sauce with bit of reserved pasta water, until it reaches desired consistency.
Season carbonara with several turns of freshly ground black pepper and taste for salt. Mound
spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more
cheese around table.
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CHICKEN & SPINACH PESTO LASANGA

12 uncooked lasagna noodles; 3 tbsp. olive oil; 1 cup onions, chopped; 3 cloves garlic, crushed;
2 packages (12 oz each) frozen chopped spinach; 3 cups cooked diced chicken breast meat; ½ tsp
salt; ½ tsp black pepper; 2 cups ricotta cheese; 1 large egg; 1-1/2 cups prepared pesto sauce, plus
2 tbsp. ; ¾ cup grated parmesan cheese; 2 cups shredded mozzarella cheese.
Preheat oven to 350F. Spray 13 x 9-inch casserole or lasagna pan with nonstick cooking spray.
Partially cook lasagna noodles according to package directions. Heat oil in large skillet over
medium-high heat. Cook and stir onions and garlic until transparent. Add spinach; cook and stir
about 5 minutes. Add chicken and stir about 5 minutes. Season with salt and pepper. In large
bowl, mix together ricotta cheese, egg, pesto and parmesan cheese until thoroughly blended.
Add chicken and spinach mixture to bowl and stir to combine. Spread 2 tbsp. pesto in bottom of
prepared pan. Layer 4 lasanga noodles slightly overlapping. Top with 1/3 of spinach ricotta
mixture and 1/3 of mozzarella. Repeat layers twice. Bake about 35-40 minutes or until hot and
bubbly. Refrigerate any leftovers. Serves 8.

CHILLI
¼ pound pinto beans; 2 14 ¼ oz. cans tomatoes; 2 pounds ground chuck; browned and drained; 1
green pepper, chopped; 1 onion, chopped; 2 cloves garlic, minced; 2 to 3 tbps. chilli powder; 1
tsp. pepper; 1 tsp. cumin; 1 tsp. salt; sour cream (optional); shredded cheese (optional)
Completely soften beans by cooking in boiling water on stove. Drain water off beans. Put all
ingredients in Crock-Pot Slow Cooker in order listed and stir. Cover and cook on Low for 10 to
12 hours or on High for 5 to 6 hours. Top with sour cream and cheese, if desired.

SPAGHETTI WITH QUICK TURKEY CHILLI

Kosher salt; 2 tbsp. extra-virgin olive oil; 4 scallions, sliced, white and green parts separated; 2
large cloves garlic, finely chopped; 2 tbsp. tomato paste; 2 tbsp. chili powder; 1 pound ground
turkey; 2 cups low-sodium chicken broth; 1 14 oz. can pinto beans, drained and rinsed; 3 tbsp.
ketchup; hot sauce to taste; 8 oz. spaghetti; shredded cheddar cheese and sour cream, for topping
(optional).
Bring large pot of salted water to boil. Meanwhile, heat olive oil in large nonstick skilled over
medium heat. Add scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add
tomato paste and chili powder and cook, stirring frequently, until mixture is brick red, 2 to 3
minutes.
Add turkey and stir, breaking up meat, until almost cooked through, about 4 minutes. Add
chicken broth, beans and ketchup, bring to a simmer and cook until chili is slightly thickened but
still soupy, 12 to 15 minutes. Stir in scallion greens and hot sauce. Add pasta to boiling water
and cook as directed, then drain. Divide among bowls and to with chilli, cheese and sour cream.

FRESH BEFF BURGUNDY

 16

¼ cup flour; ½ tsp. salt; 2 pounds boneless beef chuck, cut into 1-inch cubes; ½ tsp. pepper; 2
tbsp. olive oil; 1 onion, sliced; 8 button mushrooms, sliced; ½ cup fresh parsley, minced; 3
cloves garlic, minced; 2 bay leaves; 1 cup burgundy wine; ½ cup beef broth.
Combine flour, salt and black pepper. Dredge beef cubes in flour mixture and brown in olive oil
in medium skillet. Place beef and remaining ingredients into Crock-Pot Slow Cooker and mix
thoroughly to combine. Cover; cook on Low for 4 to 6 hours or on High for 2 to 3 hours.

ROSEMARY PORK & MUSHROOMS WITH SHALLOTS

1 tbsp. oil; 1 cup shallots, chopped; 2 pounds boneless pork shoulder, sliced into ½ inch slices; 2
cups mushrooms, sliced; 1 tbsp. fresh rosemary; 1 tsp. salt; 1 tsp. black pepper; 1 14 oz. can
diced tomatoes. Heat oil in skillet and brown pork. Remove and drain excess oil and place pork
in Crock-Pot Slow Cooker. Add remaining ingredients and stir. Cover and cook on Low for 8
hours or on High for 4 hours.

CAROLINA BARBECUED PORK

2 onions, quartered; 2 tbsp. brown sugar; 1 tbsp. paprika; 2 tsp. salt; ½ tsp. pepper; 1 4-6 pound
boneless pork butt or shoulder roast; ¾ cup cider vinegar; 4 tsp. Worcestershire sauce; 1 ½ tsp.
crushed red pepper flakes; 1 ½ tsp. sugar; ½ tsp. dry mustard; ½ tsp. garlic salt; ¼ tsp. cayenne
pepper; Hamburger buns.
Place onions in Crock-Pot Slow Cooker. Combine brown sugar, paprika, salt and pepper and rub
mixture over roast. In bowl, combine vinegar, Worcestershire sauce, red pepper flakes, sugar,
mustard, garlic salt and cayenne pepper. Mix well. Drizzle ½ of vinegar mixture, Cover; cook on
Low for 10 hours or on High for 6 to hours. Remove from meat and onions and drain. Chop or
shred meat and chop onions. Serve meat and onion on buns. Use remaining vinegar mixture to
drizzle over sandwiches.

SMOKED SAUSAGE CABBAGE & APPLES

1 ½ pounds smoked sausage, cut into 2 inch lengths; 3 cooking apples, thickly sliced; ½ head of
red cabbage, shreeded;1 onion, sliced; ½ cup brown sugar; 1 tsp. salt; ½ tsp. black pepper; ½ cup
apple juice. Layer sausage, apples, cabbage and onion in Crock-Pot Slow Cooker in order listed
above. Sprinkle brown sugar, salt and black pepper on top. Pour apple juice over all other
ingredients, do not stir. Cover; cook on Low for 6 to 8 hours or on High for 3 or 4 hours.

MELINDA’ S FREAKIN GOOD PASTA

1 (16oz) package fettuccine noodles; 2 tbsp. butter; 2 zucchini, shredded; 5 cloves, garlic,
minced, divided; salt and ground black pepper to taste; 1 tbsp. olive oil, or as needed; 1 onion,
sliced; 2 cups cherry tomatoes; 1 (4oz) log goat cheese, crumbled; ¼ cup chopped fresh basil, or
to taste.
Fill large pot with lightly salted water and bring to rolling boil. Stir in fettuccine, bring back to
boil, and cook pasta over medium heat until cooked through but still firm to bite, about 8
minutes; drain water, reserving 1 cup pasta water. Melt butter in large skillet or frying pan over
 17

medium heat; add zucchini, 3 cloves minced garlic salt, and pepper. Cook and still zucchini
mixture in melted butter until most of moisture has evaporated, 10 to 15 minutes.
Heat olive oil in separate skillet over medium heat; cook and stir onion until softened, 5 to 10
minutes. Add cherry tomatoes, remaining 2 cloves minced garlic salt, and pepper to onion; cook
and stir, crushing tomatoes to desired consistency, until heated through, about 5 minutes. Mix
fettuccine and zucchini mixture into onion mixture, adding such as reserved pasta water to keep
pasta moist. Stir goat cheese and basil into pasta mixture

SAUSAGE PASTA
¾ pounds pasta; 1 tbps. olive oil; 1 pound spicy Italian sausage; 1 onion, chopped; 4 cloves
garlic, minced; 1 (14.5oz) can chicken broth; 1 tsp. dried basil; 1 (14.5oz) can diced tomatoes; 1
(10oz) package frozen chopped spinach; ½ cup grated Parmesan cheese.
Bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al
dente; drain and reserve. In a large skillet, heat oil and sausage; cook through until no longer
pink. During last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and
tomatoes with liquid. Cover over medium heat for 5 minutes to slightly reduce. Add chopped
spinach; cover skillet and simmer and reduced heat until spinach is tender. Add pasta to skillet
and mix together. Sprinkle with cheese and serve immediately.

PIZZA PASTA BAKE WITH SAUSAGE

1 pound any shape pasta (such as penne, farfalle, elbows); 1 pound Italian sausage; 1 green bell
pepper, diced; ½ sweet onion, diced; 4 oz. sliced pepperoni, cut into bite-sized pieces; 2 oz.
sliced black olives; 2 oz. cream cheese; 1(24 oz.) jar Ragu Old World Style Traditional Sauce; 2
cups shredded mozzarella cheese; ½ tsp. Italian seasoning
Preheat oven to 350F. Lightly spray a 9x13 inch baking dish with cooking spray. Bring large pot
of water to boil and cook pasta according to package directions. While pasta is cooking, cook
sausage in skillet over medium heat until just lightly pink. Add green bell pepper and onion in
sausage. Continue cooking until meat is cooked through. Add pepperoni, olives, cream cheese,
and sauce.
Cook over low heat until heated through and cheese has melted. When pasta is done, drain and
return to pot. Stir in sausage mixture into pasta; stir to coat pasta. Add half of pasta mixture to
prepared baking dish. Top with half of mozzarella cheese. Spread remaining pasta over cheese
and top with remaining mozzarella cheese. Sprinkle with Italian seasoning and place few
pepperoni slices on top, if you like. Bake until cheese has melted and pasta is heated through,
about 15 minutes.

MEDITERRANEAN-STYLE ANGEL HAIR PASTA

½ (32oz) box Reggano Angel Hair Pasta; 2 cups cooked chicken, torn into bite-sized pieces; 1
cup grape tomatoes, halved; ½ cup green olives; ½ cup red onion, thinly sliced; ½ cup feta
 18

cheese; 2 tbps. chopped parsley; ¾ cup bottled Italian dressing. Prepare pasta as directed on
specific package. Combine all ingredients in large bowl and toss and serve.

SMOKED SAUSAGE GUMBO

1 cup chicken broth; 1 14 ½ oz. can diced tomatoes; ¼ cup flour; 2 tbps. olive oil; ¾ cup Polish
sausage, cut into 16 inch pieces; 1 onion, diced; 1 green pepper, diced; 2 ribs celery, chopped,
tsp. oregano; 2 tsp. thyme; 1/8 tsp. ground red pepper; 1 cup uncooked long-grain white rice.
Combine chicken broth and tomatoes in Crock-Put Slow Cooker. Add flour, sausage, onion,
pepper, celery, carrots, oregano, thyme and ground red pepper to the stoneware and stir well.
Cover and cook on Low 8 to 10 hour.

CRISPY FRIED CHICKEN

1 (4 pound) chicken, cut into pieces; 1 cup buttermilk; 2 cups all-purpose flour for coating; 1 tsp.
paprika; salt and pepper to taste; 2 quarts vegetable oil for frying. Take cut up chicken pieces and
skin them if you prefer. Put flour in large plastic bag (let amount of chicken you are cooking
dictate amount flour you use). Season flour with paprika, salt and pepper to taste (paprika helps
brown chicken).
Dip chicken pieces in buttermilk then, a few at time, put them in bag with flour, seal bag and
shake to coat well. Place coated chicken on cookie sheet or tray, and cover with clean dish towel
or waxed paper. Let sit until flour is of paste-like consistency.
Fill large skillet about 1-1/3 to ½ full with vegetable oil. Heat until VERY hot. Put in as many
chicken pieces as skillet can hold. Brown chicken in HOT oil on both sides. When browned,
reduce heat and cover skillet; let cook for 30 minutes. Remove cover, raise heat again and
continue to fry until crispy. Drain fried chicken on paper towels. Depending on how much
chicken you have, you may have to fry in a few shifts. Keep finished chicken in lightly warm
over while preparing rest.

SALSA CHICKEN
4 skinless, boneless chicken breast halves; 4 tsp taco seasoning mix; 1 cup salsa; 1 cup shredded
Cheddar cheese; 2 tbsp. sour cream (optional). Preheat oven to 375F. Place chicken breasts in
lightly grease 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts,
and pour salsa over all. Bake at 375F for 25 to 35 minutes, or until chicken is tender and juicy
and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an
additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired,
and serve.

CHEESY RANCH POTATO BAKE

4 pounds of russet potatoes, cut in ¼ inch cubes 6 tablespoons of butter, cubed; 2 tsp. chilli
powder; 1 tsp. salt; 1/3 tsp. ground black pepper; 1 (8oz) package shredded Colby-Monterey Jack
cheese blend; 1 (8oz) bottle Ranch dressing.
 19

Preheat oven to 400F. Lightly grease a 9x13 inch baking dish. Place potatoes in baking dish and
season with chili powder, salt and pepper. Evenly distribute butter over potatoes. Cover dish with
aluminum foil and bake 1 hour in preheated oven, until potatoes are tender. Remove from oven
and mix in cheese and Ranch dressing. Continue cooking 10 minutes or until cheese is melted
and bubbly.

PORK CHOPS WITH PEAR CHUTNEY

1 shallot, diced; 3 tbsp. cider vinegar; 2 tbsp. light brown sugar; 1 tbsp. unsalted butter; 1 1-inch
piece peeled fresh ginger, cut into coins; 1 tsp. Madras curry powder; 1 cinnamon stick; pinch
crushed red pepper; 3 pears, peeled, cored, and cut in large dice; 2 tbsp. dried cranberries; 2 tbsp.
chopped fresh cilantro.
8 thin bone-in pork chops, each about 4oz; Kosher salt and freshly ground black pepper; 2 tbsp.
vegetable oil. In medium microwave-safe bowl , stir together shallot, vinegar, brown sugar,
butter, ginger, curry powder, cinnamon stick, ¼ teaspoon salt, and red pepper. Cover and seal
with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic
wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully
poke holes in plastic wrap to release steam and set aside.
For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with
salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in
pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove
from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan
and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly
thickened. Stir in cilantro. Serve chops with chutney.

SHORT RIBS WITH VEGETABLES

1 ½ pound Markon Jumbo Carrots; 12 count Markon Roma Tomatoes; 1 ½ pound Markon Green
Peppers; 9oz. Jumbo Red Onions; Gordon Food Service Idolized Salt to taste; Trade East
Ground Black Pepper to taste; 4 ½ pound Boneless Beef Short Ribs; 1 ½ pint Reserved Demi
Glace from Boneless Beef Short Ribs, warmed; 4 ½ pound Vegetarian Risotto; 12 oz. Primo
Gusto Shredded Parmesan Cheese.
Wash all fresh, unpackaged produce under running water. Drain well. Trim carrots and slice bias
into 3/4” pieces. Place in pot lightly salted, simmering water. Cook until tender, then drain.
Rinse with cold water in colander then drain. Transfer to a covered storage container, label, date,
and refrigerate for future service. Refrigerate at 41F, or below.
Place 4 ½ oz. hand-pulled short ribs on an oiled metal baking pan. Sprinkle small amount of
water top. Heat in a 350F oven until warmed. Spray heated, nonstick saute pan with pan spray.
Add 1 ½ oz. each of carrots and green peppers, 3 tomato quarters, and ½ oz. of onions. Saute
until caramelized. Season to taste with salt and pepper. Place 4 ½ oz. risotto in heated, nonstick
saute pan. Cook until warmed stock or water to desired consistency. Place risotto in center of
warmed serving plate. Place short ribs on top. Ladle ½ fl. Oz. demi place over short ribs. Place
 20

vegetables on top of short ribs. Garnish with ¾ oz. Parmesan cheese. Place under heated
salamander or broiler to melt cheese.
BONELESS BEEF SHORT RIBS
2 quart water; 2 oz. Gordon Food Service Vegetable Base; 12 pounds Beef Chuck Flats; Gordon
Food Service Iodized Salt to taste; Trade East Ground Black Pepper to taste; 6 fl. Oz. Gordon
Food Service Pan and Grill Oil; 1 pound Markon Jumbo Spanish Onions, diced; 1 oz. Chopped
Garlic in Water; 3 tbsp. Trade East All-Purpose Herb Seasoning; 3 count Trade East Whole Bay
Leaf; 7 oz. Demi Glace Sauce Mix.
Wash all fresh, unpackaged produce under running water. Drain well. Bring water to a boil and
add vegetable base. Whisk until dissolved. Season chuck flats with salt and pepper. Place oil in
heated rondeau. Place chuck flats in pan. Cook and brown on all side. Place chuck flats in 4” full
size stainless-steel hotel pan. Pour off excess oil. Add onions to roundeau.
Cook until browned and tender. Spoon over chuck flats. Sprinkle garlic and all-purpose herb
seasoning over chuck flats. Pour warmed vegetable stock over chuck flats. Seal pan tighyly with
foil. Place in 350F convection oven for 3 hours or unitl fork tender. Transfer short ribs to clean,
full-size hotel pan to cool, reserving liquid. Refrigerate for 3-4 hours before hand-pulling. Hand-
pull meat.
Place meat in a full-size hotel pan, cover, label, date, and refrigerate for future service. Strain
cooking liquid into a bain-marie. Allow to cool then skim off any oil. Transfer stock to sauce pot.
Add demi glace. Whisk together and bring to boil. Stir frequently over medium heat for 2-3
minutes. Allow to cool. Transfer to covered storage container, label, date, and refrigerate for
future service.

COOKED PRIME RIB

Preheat oven to 250F. Remove product from package. Place prime rib on an elevated roasting
rack in shallow pan. Pour ¼ water in pan and keep prime rib out of water. Use meat
thermometer, to check internal temperature. Heat until internal temperature reached. Heat
approximately 2 ½ to 3 hours until roast reaches an internal temperature of 120F. Heat by 3/4
slice in microwave covered for 1 minute, rotate and heat additional 45 seconds.

VEGETARIAN RISOTTO
4 ½ quart water; 3 oz. Gordon Food Service Vegetable Base; 1 oz. Primo Gusto Extra Virgin
Olive Oil; 1 pound Markon Jumbo Spanish Onions; 1 oz. Chopped Garlic in Water; 2 count
Trade East Bay Leaf; 2 ¼ pound Arborio Rice; 8oz. Parmesan Cheese; Gordon Food Service
Iodized Salt to taste; Trade East Ground Black Pepper to taste.
Bring water to boil in sauce pot. Add vegetable base and whisk to dissolve. Add olive oil to
heated rondeau; Add onions, garlic, and bay leaves. Cook until onions are translucent and
tender. Add Arborio rice and mix. Add enough vegetable stock to cover rice.
 21

Simmer over low heat, stirring frequently. Cook until stock has been absorbed. Add more stock
to rice, a little at a time. Stir frequently until rice is cooked and has creamy consistency. It should
be tender with firm bite. Add Parmesan cheese. Season to taste with salt and pepper. Spread
risotto out on a parchment-lined sheet pan. Allow to cool. Transfer to covered storage container,
label, date, and refrigerate for future service.

SALAMI HAM PIADINA

24 count flour tortillas; 3 pounds sliced hard salami; 1 ½ pound ham thinly sliced; 1 ½ pound
shredded Asiago Cheese; 4 oz. fresh baby Arugula; ¼ cup Balsamic Vinaigrette. Wash all fresh,
unpackaged produce under running water; drain well. Place salami and ham on bottom half of
tortilla. Sprinkle cheese. Fold on top half over meat and cheese.
Place on heated flat griddle or grill with cheese side up. Grill on both sides until golden-brown.
Remove from grill. Open tortilla, keeping cheese side down. Place arugula on top of salami and
drizzle with balsamic vinaigrette. Slice into four equal triangles and place on heated serving
plate.

BAKED GARLIC PARMESAN CHICKEN

2 tbsp. olive oil; 1 clove garlic, minced; 1 cup dry bread crumbs; 2/3 cup grated Parmesan
cheese; 1 tsp. dried basil leaves; ¼ tsp. ground black pepper; 6 skinless, boneless chicken breast
halves. Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. In bowl, blend olive oil
and garlic. In separate bowl, mix bread crumbs, Parmesan cheese, basil and pepper. Dip each
chicken breast in oil mixture, then in breadcrumb mixture. Arrange coated chicken breasts in
prepared baking dish, and top with any remaining breadcrumb mixture. Bake 30 minutes in
preheated oven, or until chicken is no longer pink and juices run clear.

EASY GARLIC CHICKEN

One ½ pounds skinless, boneless, chicken breast halves, 6 cloves crushed garlic, ¼-cup butter; 2
cups seasoned dry bread crumbs. Preheat oven to 375F. In small saucepan, melt butter/margarine
with garlic. Dip chicken pieces in garlic/sauce, letting extra dip off, then coat completely with
breadcrumbs. Place coated chicken in lightly greased 9x13 inch baking dish. Combine any
leftover butter/garlic sauce with breadcrumbs and spoon mixture over chicken pieces. Bake in
preheated oven for 45 minutes to one hour.

BAKED GARLIC PARMESAN CHICKEN

2 tbsp. olive oil; 1 clove garlic, minced; 1 cup dry bread crumbs; 2/3 cup grated Parmesan
cheese; 1 tsp. dried basil leaves; ¼ tsp. ground black pepper; 6 skinless, boneless chicken breast
halves. Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. In bowl, blend olive oil
and garlic. In separate bowl, mix bread crumbs, Parmesan cheese, basil and pepper. Dip each
chicken breast in oil mixture, then in breadcrumb mixture. Arrange coated chicken breasts in
prepared baking dish, and top with any remaining breadcrumb mixture. Bake 30 minutes in
preheated oven, or until chicken is no longer pink and juices run clear.
 22

SKILLET ROSEMARY CHICKEN

¾ pound small red-skinned potatoes, halved, or quartered if large; Kosher salt; 2 springs fresh
rosemary, plus 1 tsp. leaves; 1 clove garlic, smashed; Pinch of red pepper flakes; Juice of 2
lemons (squeezed halves reserved); 2 tbsp. extra-virgin olive oil; 4 skin-on bone-in chicken
breasts (6 to 8 oz. each); 10 oz. cremini mushrooms, halved
Preheat oven to 450F. Cover potatoes with cold water in a saucepan and salt water. Bring to boil
over medium-high heat and cook until tender, about eight mins; drain and set aside. Pile
rosemary leaves, garlic, 2 tsp. salt and red pepper flakes on cutting board, the mince and mash
into paste using large knife. Transfer paste to bowl and stir in juice of one lemon and olive oil.
Add chicken and turn to coat.
Heat large cast-iron skillet over medium-high heat, add chicken, skin-side down, cover, and cook
until skin browns, about five mins. Turn chicken, add mushrooms and potatoes to skillet, and
drizzle with juice of remaining lemon. Add rosemary springs and squeezed lemon halves to
skillet; transfer to oven and roast, uncovered, until chicken is cooked through and skin is crisp,
20 to 25 mins.

WHOLE-FAMILY PASTA WITH BROCOLI & CAULIFLOWER

12 oz. penne or fusilli pasta; four cloves garlic; sliced; 2 tbsps. Extra-virgin olive oil; 3 cups
broccoli florets; 2 cups cauliflower florets; ½ tsp. salt; 2/3 cup low-sodium vegetable or chicken
broth; 2 tbsps. Butter; 1 (15oz) can no-salt added cannellini beans, rinsed and drained; ¼ tsp.
black pepper; ½ cup grated Parmigiano-Reggiano cheese.
Cook pasta in large pot of salted boiling water 2 minutes less than directed on package. Drain;
cook garlic in oil in large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli
and cauliflower and cook 1 minute. Stir in ¼ tsp. salt and cook, covered, 3 minutes. Add broth,
butter, beans and pepper, and remaining ¼ tsp. salt, and cook until beans are warm and sauce
thickens slightly, about 5 minutes. Add pasta and cook, stirring, until heated through, about 1
minute. Sprinkle with cheese.

HAM & WILD RICH QUICHE

¾ cup water; ¼ cup uncooked wild rice; 1 (9inch) unbaked pie crust; 1 cup cubed cooked ham;
1/3 cup finely chopped red bell pepper; ¼ cup thinly sliced green onion tops; 1 (4 oz.) can sliced
mushrooms, drained; 3 eggs, beaten; 1 cup sour cream; 1 tbsp. Dijon mustard; ½ tsp. salt; 1/8
tsp. black pepper; 2 cups shredded Swiss cheese
In small pot, bring water and wild rice to boil. Cover, reduce heat to low, and simmer for 45
minutes. Preheat oven to 425F. Bake piecrust for 10 minutes, or until golden brown. Reduce heat
to 400F. In bowl, mix cooked rice, ham, red bell pepper, green onion tops, and mushrooms, in
separate bowl, mix eggs, sour cream, mustard, salt and pepper.
Sprinkle bottom of piecrust with 1 cup Swiss cheese. Spread rice, ham and vegetable mixture
over cheese, and cover with egg mixture. Top with remaining Swiss cheese. Bake 30 minutes in
 23

preheated oven, or until knife inserted in center comes out clean. Let stand 10 minutes before
serving.

SAUSAGE MUSHROOM QUICHE

½ pound pork sausage; ¾ pound sliced fresh mushrooms; ¼ cup butter; 2 frozen pie crusts,
thawed and ready to bake; 1 cup heavy cream; 2 eggs, beaten. 1 tbsp. all-purpose flour; 1 tbsp.
melted butter; 1 tbsp. lemon juice; salt and pepper to taste; ½ cup shredded Parmesan cheese
Preheat oven to 400F. Bake pie shells in preheated oven until edge of crust is golden, about 10
minutes. Set crust aside, and lower the heat to 350F. Heat large skillet over medium-high heat,
and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink.
Place sausage on towel lined plate and discard any excess grease from pan. Add mushrooms and
butter to skillet, and cook and stir until mushrooms are a light golden brown, about 5 minutes.
Spread sausage and mushrooms evenly over bottom of piecrusts.
Combine cream, eggs, flour, butter, lemon juice, salt and pepper in medium bowl. Pour into
pastry crust, allowing egg mixture to thoroughly cover sausage mixture. Sprinkle top with
Parmesan cheese. Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before
slicing.

LOADED VEGETARIAN QUICHE

1 (9inch) unbaked deep dish pie crust; 1 tbsp. olive oil; ½ cup sliced onion; ½ cup chopped green
bell pepper; ½ cup mushrooms, sliced; ½ cup chopped zucchini; 1 large tomato, sliced; 2 tbsp.
all-purpose flour; 2 tsp. dried basil; 3 eggs, beaten; ½ cup milk; ½ tsp. salt; ¼ tsp. ground black
pepper; 1 ½ cups shredded Colby-Monterrey Jack cheese, divided
Preheat oven to 400F. Bake piecrust in preheated oven until firm, about 8 minutes. Remove crust
from oven and set aside. Reduce oven heat to 350F. Heat olive oil in large skillet over medium
heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7
minutes. Remove vegetables from skillet and set aside. Sprinkle tomato slices with flour and
basil; cook in skillet for 1 minute per side.
Whisk eggs, milk, salt, and pepper together in small bowl. Spread 1-cup Colby-Monterey Jack
cheese in bottom of piecrust. Layer vegetable mixture over cheese and top with tomatoes. Pour
egg mixture into pie shell. Sprinkle remaining ½-cup cheese atop quiche. Bake in preheated
oven until knife inserted near center comes out clean, 40 to 45 minutes. Cook 5 minutes before
serving.

YUMMY LOW CARB MEAL

6 thin sliced chicken breasts; 1 container of green onion cream cheese; ¼ cup olive oil; ½ cup
chicken broth’ 1 large package of sliced mushrooms; 1 small bag fresh baby spinach; sprinkle of
Weber Herb and Garlic seasoning; sprinkle of pepper; 8 oz. shredded mozzarella cheese.
Ninex13 pan lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the
seasonings over the top.
 24

Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of
foil over the top but do not seal. Bake at 375F for 20 minutes remove foil and bake uncovered for
another 20-25 minutes, then sprinkle mozzarella cheese on top and bake uncovered for another
10 minutes or until starting to brown. Let cool for 10 minutes and serve.

SKILLET CHICKEN PARMESAN

2 skinless, boneless chicken breasts (about 10oz. each); 1 8inch piece of day-old baguette (4oz);
2 tbsp. extra-virgin olive oil; ¼ cup grated parmesan cheese; ¼ cup plus 2 tbsp. finely chopped
fresh basil; Kosher salt and freshly ground pepper; 1 15 oz. can tomato puree; 1 small clove
garlic, grated; ¼ tsp. red pepper flakes; ½ cup shredded part-skim mozzarella cheese
Slice the chicken breasts in half horizontally to make four thin cutlets. Put between 2 pieces of
plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Cut any hard
crusts off the bread with a serrated knife, and then cut the bread into cubes. Add the bread cubes
to a food processor with the motor running, a few pieces at a time, and process to make coarse
crumbs (you will have about 1 1/4 cups crumbs).
Heat 1-tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the
breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tablespoons
parmesan and cook, stirring, until melted, about 1 more minute. Transfer to a bowl and stir in 2
tablespoons basil; set aside. Preheat the broiler. Return the skillet to medium-high heat and add
the remaining 1-tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt, and pepper to
taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through,
2 to 3 minutes per side. Transfer to a plate.

SKILLET CHICKEN & RAVIOLLI

Kosher salt; 1 9 oz. package small cheese ravioli; 2 tbsp. Extra-virgin olive oil; plus more
drizzling; 1 ¼ pounds skinless, boneless chicken breasts, cut into chucks; freshly ground pepper;
8 oz. white mushrooms, halved; 1 cup halved cherry tomatoes; 2 cloves garlic; thinly sliced; 2
tbsp. red wine vinegar; 1/3 cup low-sodium chicken broth; 2 tbsp. granted parmesan cheese; ¼
cup chopped fresh parsley, basil or a combination.
Bring a pot of salted water to boil. Add ravioli, cook as the label directs drain, then drizzle, with
olive oil, and toss. Meanwhile, season chicken with salt and pepper. Heat 1 tbsp. olive oil in
large nonstick skillet over medium heat. Add chicken, cook, undistributed, until beginning to
brown, about 2 mins. Continue to cook, stirring, and one more min. Transfer to plate. Heat
remaining 1-tablespoon olive oil in skillet. Add mushrooms and cook, undistributed until
browned in spots, about 2 mins. Season with salt and continue to cook, stirring, until softened
about three more mins. Stir in tomatoes, garlic and vinegar and cook until tomatoes begin to
soften, about two mins. Return chicken to skillet, then add ravioli, broth and parmesan; bring to
simmer and cook, stirring occasionally, until chicken is cooked through about four mins. Top
with parsley.

CALIFORNIA CHICKEN SPAGHETTI

 25

1 (16 oz.) package uncooked angel hair pasta; 3 tbsp./ olive oil; 4 skinless, boneless chicken
breast halves- cut into strips; 2 tbsp. chopped garlic; 2 tbsp. dried basil; 2 tbsp. Cajun-style
blackened seasoning salt and pepper to taste; 10 roam (plum) tomatoes, diced; 2/3 cup crumbled
feta cheese.
Bring large pot of lightly salted water to boil. Add pasta and cook for 5 to 8 minutes or until al
dente. Drain. Heat olive oil in large skillet over medium heat. Add chicken pieces, and cook,
stirring until browned on outside. Stir in garlic, basil, Cajun seasoning, salt and pepper, and then
mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss
with pasta, and serve with crumbled feta cheese on top.

SPICY CHIPOTLE TURKEY BURGERS

1 pound ground turkey; ½ cup finely chopped onion; 2 tbsp. chopped fresh cilantro; 1 chipotle
chile in adobo sauce, finely chopped; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. black
pepper; 4 slices mozzarella cheese; 4 hamburger buns, split and toasted. Preheat an outdoor grill
for medium-heat, lightly oil grate. Place ground turkey, onion, cilantro, chipotle chile pepper,
garlic powder, onion powder, seasoned salt, and black pepper in mixing bowl; mix well. Form
into four patties.
Cook hamburgers on preheated grill until turkey is no longer pink in center, about 4 minutes per
side. Place mozzarella slices on patties 2 minutes before they are ready. Serve on toasted buns.

CHICKEN MONTEREY
One package Knorr Rice Sides; one can (11 oz.) corn, drained; one can (11 oz). black beans,
rinsed and drained; 1 can (4 oz.) green chilies, undrained; 1 pound boneless, skinless chicken
breasts, thinly sliced; 1 cup shredded Monterrey Jack Cheese (about 4 oz.)
Prepare Knorr Rice Sides Chicken Flavor according to package directions. Stir in corn, beans
and chilies. Meanwhile, heat 1 Tbsp. vegetable oil in large nonstick skillet over medium-high
heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes.
Arrange Rice mixture on serving platter, then top with chicken and cheese.

LEMON PEPPER CHIICKEN & RICE

1-pound boneless, skinless chicken breasts, cut into thin strips; 1 Tbsp. I cannot believe its Not
Butter! Spread; one package Knorr Broccoli; 2 cups water; 1 ½ Tbsp. lemon juice.
Season chicken, if desired, with salt and black pepper. Melt. Spread in 12-inch nonstick skillet
over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly
cooked, about 5 minutes. Remove chicken from skillet and keep warm. Stir Knorr Rice Sides
Chicken Flavor Broccoli and water into same skillet. Bring to a boil over high heat. Reduce heat
to low and cook, stirring occasionally, 7 minutes, until rice is tender. Stir in chicken and lemon
juice, heat through.

SHEPHERD’S PIE
 26

4 large russet potatoes, peeled and quartered; 10 whole garlic cloves, peeled; ½ cup sour cream;
¼ to ½ cup beef broth; 4 tbsp. butter, shortened; ½ tsp. salt, ½ tsp freshly grounded black pepper;
Nonstick cooking spray. For filling: 4 slices of bacon, cut into thin strips; 1 tbsp. vegetable oil; 2
medium onions, chopped; ½ tsp salt, plus ½ tsp; 1 tsp sugar; 1 lb. ground beef; 2 to 3 medium
carrots, roughly chopped, about 1 cup; ¾ cups frozen peas. Thawed; 2 garlic cloves, minced; 2
tbsp. tomato paste; 1 tbsp. all-purpose flour; 1 (12 oz.) bottle light or dark beer; ½ cup beef
broth; 1 tsp. finely minced fresh rosemary leaves; ½ tsp. freshly ground black pepper; ½ cup
grated Swiss or Cheddar; 2 tbsp. chopped fresh parsley leaves.
Prepare potato topping: In large saucepan add potatoes and garlic and cover with cold water.
Bring to boil over medium heat and cook, uncovered, until potatoes are fork-tender, about 15 to
20 minutes. Drain. Transfer potatoes and garlic to large bowl. Add sour cream, ¼ cup of broth,
butter, salt and pepper, and beat on low speed with hand mixer until potatoes are light and fluffy,
about 1 to 2 minutes. If mixture is too dry, add remaining ¼-cup broth. Do not overmix. Cover
and set aside.
Preheat oven to 350F. Spray on 10inch round baking dish with nonstick spray. To prepare filling,
heat large skillet over medium heat. Add bacon and cook, stirring occasionally until browned and
almost crisp, about 7 to 8 minutes. With slotted spoon, transfer bacon to plate, set aside. Add oil
to drippings in skillet and put over medium heat. Add onions and ½ tsp of salt, and cook; stirring
occasionally, until onions are very soft and just beginning to brown, about 10 minutes.
Sprinkle in sugar, and cook, stirring occasionally until onions begin to caramelize, about 3
minutes. Stir in beef and cook, stirring occasionally, over medium heat, until beef begins to
brown about 7 minutes. Add carrots, peas, and garlic and cook, stirring, until vegetables begin to
soften, about 5 minutes, Stir in the tomato paste and flour and cook, stirring, until well blended,
about 2 minutes. Add beer, bring to boil and boil for 3 minutes. Cook, stirring with a wooden
spoon, and scraping up browned bits from bottom of pan, about 2 minutes. Add cooked bacon,
broth, rosemary, ½ teaspoon of salt, and pepper, and bring to boil. Reduce heat and simmer,
uncovered until sauce thickens, about 15 minutes.
Spoon meat mixture into prepared baking dish. Spread potato topping evenly over beef mixture.
Bake until filling is hot, topping is lightly browned and edges are bubbly, about 35 minutes.
Remove from the oven and sprinkle with the cheese. Return to oven and bake for 10 more
minutes. Let rest out of oven for 10 mins before serving. Sprinkle with parsley and serve.

CHICKEN POT PIE IX

1 pound skinless, boneless chicken breast halves-cubed; 1 cup sliced carrots; 1 cup frozen green
peas; ½ cup sliced celery; 1/3 cup butter; 1/3 cup chopped onion; 1/3 cup all-purpose flour; ½
tsp. salt; ¼ tsp. black pepper; ¼ tsp. celery seed; 1 ¾ cup chicken broth; 2/3 cup milk; 2 (9inch)
unbaked pie crusts.
Preheat oven to 425F. In saucepan, combine chicken, carrots, peas, and celery. Add water to
cover and boil for 15 mins. Remove from heat, drain and set aside. In saucepan over medium
heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper; and celery seed.
 27

Slowly stir in chicken broth and milk. Simmer over medium-heat until thick. Remove from heat
and set aside.
Place chicken mixture in bottom piecrust. Pout hot liquid mixture over. Cover with top crust, seal
edges, and cut away excess dough. Make several small silts in top to allow steam to escape. Bake
in preheated oven for 30 to 35 minutes, or until pastry is golden, brown and filling is bubbly.
Cool for 10 minutes before serving.

SPICY CHICKEN CHOW MEIN

1 tbs. oil; 4 carrots, thinly sliced; 1 ½ lbs. skinless, boneless chicken breast cut into 1-inch
pieces; 4 green onions, sliced; 3 stalks celery, sliced; 1 cup chicken broth; 1 tbs. sugar; 1/3 cup
soy sauce; ¼ tsp. crushed red pepper flakes; ¼ tsp. ground ginger; 1 clove garlic, minced; 8 oz.
bean sprouts; 1 8 oz. can water chestnuts, drained; ¼ cup cornstarch; ¼ cup water.
In large skillet, heat oil and brown chicken pieces. Place chicken in the Crock-Pot Slow Cooker
and add remaining ingredients, except for cornstarch and water. Stir to combine. Cover; cook on
Low for 6 to 8 hours. In small bowl, stir cornstarch into cold water until dissolved. Stir liquid
into stoneware. Place cover slightly ajar on stoneware and cook until thickened (about 15 to 30
minutes). Serve chow Mein with noodles or rice
GRILLED SALMON WITH CITRUS SALSA VERDE
Salsa:
2 large oranges; ¼ cup extra-virgin olive oil; ¼ cup fresh lemon juice; ½ cup chopped fresh flat-
leaf parsley; 2 scallions, finely sliced; 3 tbsp. chopped fresh mint leaves; 2 tbsp. capers, rinsed,
drained and coarsely chopped; 2 tbsp. orange zest; 1 tsp.. lemon zest; 1 tsp. crushed red pepper
flakes; Kosher salt and freshly ground pepper;
Salmon:
Vegetable or canola oil, for oiling grill
Four (4 to 5 oz.) center cut salmon fillets, skinned, each about 3-inches square; 2 tbsp. amber
agave nectar; kosher salt and freshly ground black pepper. For salsa, peel and trim ends from
each orange. Using paring knife, cut along membrane on both sides of each segment. Free
segments and add them to medium bowl. Add olive oil, lemon juice, parsley, scallions, mint,
capers, orange and lemon zest, and red pepper flakes. Toss lightly and season with salt and
pepper, to taste. Set aide.

For salmon: Put grill pan over medium-high heat or preheat gas or charcoal grill. Brush grilling
rack with vegetable oil to keep salmon from sticking. Brush salmon on both sides with the agave
nectar and season with salt and pepper, to taste. Grill until fish flakes are easily cooked through,
about 3 to 4 minutes on each side. Transfer salmon to platter and allow resting for 5 minutes.
Spoon salsa Verde on top of salmon or serve on side an as accompaniment.

SIDE DISHES
 28

EASY APPLE COLESLAW

3 cups chopped cabbage; 1 unpeeled red apple, cored and chopped; 1 unpeeled Granny Smith
apple, cored and chopped; 1 carrot, grated; ½ cup finely chopped red bell pepper; 2 green onions,
finely chopped; 1/3 cup mayonnaise; 1/3 cup brown sugar; 1 tbsp. lemon juice, or to taste. In
large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions.
In small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over
salad.

CREAMY AU GRATIN POTATOES

4 Russet potatoes, sliced into ¼ inch slices; 1 onion, sliced into rings; salt and pepper to taste; 3
tbsp. butter; 3 tbsp. all-purpose flour; ½ tsp. salt; 2 cups milk; 1 ½ cup shredded Cheddar cheese.
Preheat oven to 400F. Butter a 1-quart casserole dish. Layer ½ of potatoes into bottom of
prepared casserole dish. Top with onion slices, and add remaining potatoes. Season with salt and
pepper to testate. In medium-size saucepan, melt butter over medium heat. Mix in flour and salt,
and stir constantly with a whisk for one minute. Stir in milk and cook until mixture has
thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
Pour cheese over potatoes, and cover dish with aluminum foil. Bake 1 ½ hours in preheated
oven.

DEVILED EGGS
10 hard cooked eggs; 2 tbsp. Mayonnaise; 1 tsp. prepared mustard (optional); ½ tsp. salt; ½ tsp.
pepper; 1 tsp. white vinegar; 1 tbsp. Sweet pickle; pinch paprika, to taste. Bowl eggs. Slice eggs
in half-length and remove yolks. Set white aside and mash yolks with a fork. Stir in everything
and spoon into whites. Sprinkle with paprika.

CHEF JOHN’S MEATLESS MEATBALLS

1 tbsp. olive oil; 1 pound fresh white mushrooms, finely chopped; 1 pinch salt, 1 tbsp.. butter, ½
cup finely chopped onion; 4 cloves garlic, minced; ½ cup quick cooking oats; 1 oz. very finely
shredded Parmigiano-Regginao cheese; ½ cup bread crumbs; ¼ cup chopped flat-leaf Italian
parsley, packed; 2 eggs, divided; 1 tsp. salt; freshly ground black pepper to taste; 1 pinch
cayenne pepper to taste; 1 pinch dried oregano; 3 cups pasta sauce; 1 tbsp. very finely shredded
Parmigiano-Reggiano cheese, or to taste.
Heat olive oil in skillet over medium-high heat. Add mushrooms to hot oil, sprinkle, with salt,
and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms,
reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes. Stir
onion into mushrooms and cook, stirring often, until onion is transculent, 5 minutes.
Remove skillet from heat, and stir garlic into mushroom mixture until fragnant, about 1 minute.
Transfer mixture to mixing bowl. Mix oats into mushroom mixture until thoroughly combined.
Gently stir 1 oz. Parmigiano-Reggiano cheese into mixture. Add bread crumbs, ¼ cup parsley,
 29

and 1 egg; season with salt, black pepper cayenne pepper, and oregano. Mix together with fork
until crumbly.
Stir in remaining 1 egg. Mixture should hold together when pressed. Cover bowl with plastic
wrap and refrigerate overnight. Preheat oven to 450F. Line baking sheet with a silicone baking
mat or parchment paper. Form mixture into small meatballs using a 2 tbsp. scoop. Roll meatballs
lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
Bake in preheated oven until meatballs are lightly golden brown 12 to 15 minutes. Bring pasta
sauce to boil in large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated.
Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer serving bowl
and garnish with 1 tbsp. Parmigiano-Reggiano cheese and 1 tbsp. parsley.
WHIPPED FETA CHESE WITH CUCUMBERS
7 count Pita Bread or Hearty Whole Grain Bread; 3 pounds Feta Cheese, drained and crumbled;
1 ½ oz. cream cheese; 1 pound sour cream; 2 tbsp. lemon, zested; 2 tsp. granulated onion; 2 tsp.
granulated garlic; 1 tsp. ground mustard; ½ tsp. white ground pepper; 11 oz. cucumbers, diced; 8
¼ fl oz. extra-virgin olive oil; 5 ½ oz. spring mix; 5 ½ fl oz. tomato basil dressing.
Wash all fresh, unpackaged produce under running water; drain well. Slice bread with an electric
slicer. Place in covered storage container, label, date, and refrigerate until needed, up to 2 days.
Place feta cheese in food processor fitted with metal blade, and chop as fine as possible. Transfer
to an electric stainless steel mixing bowl fitted with paddle attachment. Add cream cheese, sour
cream, lemon zest, granulated onion, granulated garlic, ground mustard, and white pepper. Mix
thoroughly on low speed. Place in covered storage container, label, date and refrigerate until
needed, up to 4 days.

ASIAGO ROASTED ASPARAGUS

2 pounds fresh asparagus spears; 6 fl oz. extra virgin olive oil; 2 tbsp. Kosher salt; 2 tbsp. lemon
pepper; 12 oz. Shredded Asiago Cheese. Wash all produce under cool, running water. Preheat
oven to 375F. Place asparagus spears in single layer on large sheet pan and drizzle with olive oil.
Sprinkle with salt and lemon pepper. Roast for 15 minutes or until tender. Remove asparagus
from oven and sprinkle with shredded Asiago cheese. Place back in oven for one minute to melt
cheese.

SCALLOPED POTATOES
½ cup margarine or butter, melted; ½ cup onion, chopped; 1 16oz. can cream of mushroom soup;
1 16 oz. package frozen hash brown potatoes; 1 10 ¾ oz. can cream of mushroom soup; 1 ½ cups
milk; 1 cup Cheddar cheese, shredded; 1 small green pepper chopped; 1 cup cheese cracker
crumbs, divided. Lightly grease Crock-Pot Slow Cooker. Stir together margarine, onions, has
browns, potatoes, cream of mushroom soup, milk, cheese, green pepper, black pepper and ½ cup
cracker crumbs. Transfer to stoneware and top with remaining cracker crumbs. Cover and cook
on High for 3 to 4 hours.

TOMATO & BACON PASTA BAKE

 30

1 16 oz. package rotini pasta; 1 tbsp. vegetable oil; 1 onion, chopped; 1 cup chopped bacon; salt
and pepper to taste; 1 (10.75oz) can condensed tomato soup; 2 cups shredded Cheddar cheese,
divided; ½ cup milk.
Bring large pot of lightly salted water to boil. Add rotini pasta and cook for 8 to 10 minutes or
until al dente; drain. Heat oil in large saucepan or skillet, add onion, bacon, salt and pepper.
Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil.
Reduce heat to low; add 1 cup Cheddar cheese and milk. Stir until cheese is melted. Set oven
rack about 6 inches from heat source and preheat oven’s broiler. Combine sauce with pasta in
baking dish. Sprinkle with remaining 1 cup cheese. Place under oven broiler until sauce is thick
and cheese browned, 3 to 5 minutes.

CREAM CHEESE RANCH POTATOES

8 Baking potatoes, peeled and quartered; 1 8oz. package cream cheese, softened; 1 1 oz. package
dry Ranch-style dressing mix; 1 cup sour cream; ½ cup butter softened. Bring large pot of salted
water to boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash. In large
bowl, beat cream cheese and dressing mix until smooth. Stir in mashed potatoes sour cream and
butter; beat until desired consistency is reached.

CHEESE & BACON POTATO ROUND

4 baking potatoes, cut into ½ inch slices; ¼ cup melted butter; 8 slices bacon-cooked and
crumbled; 8 oz. shredded Cheddar cheese; ½ cup chopped green onions. Preheat oven to 400F.
Brush both sides of potato slices with butter; place them on an ungreased cookie sheet. Bake in
preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When
potatoes are ready, top with bacon, cheese, and green onions, continue baking until cheese has
melted.

BOSTON BAKED BEANS

5 slices bacon, crispy fried and crumbled; 216 oz. cans baked beans, drained; ½ green pepper,
chopped; ½ medium onion, chopped; 1 ½ tsp. prepared mustard; ½ cup ketchup; ½ cup barbecue
sauce; ½ cup brown sugar (packed). Mix all ingredients in Crock-Pot Slow Cooker. Cover and
cook on low for 8 to 12 hours or on High for 3 to 4 hours.

CLASSIC MACARONI SALAD

4 cups uncooked elbow macaroni; 1 cup mayonnaise; ¼ cup distilled white vinegar; 2/3 cup
white sugar; 2 ½ tbsp. prepared yellow mustard; 1 ½ tsp. salt; ½ tsp ground black pepper; 1 large
onion, chopped; 2 stalks celery, chopped; 1 green bell pepper, seeded and chopped; ¼ cup grated
carrot (optional); 2 tbsp. chopped pimento peppers (optional).
 31

Bring large pot of lightly salted water to boil. Ad macaroni, and cook until tender, about 8
minutes. Rinse under cold water and drain. In large bowl, mix together mayonnaise, vinegar,
sugar, mustard, salt and pepper. Stir in onion, celery, green pepper, carrot, pimentos and
macaroni. Refrigerate for at least 4 hours before serving, but preferbably overnight.

ITALIAN SAUSAGE SOUP

1 pound Italian sausage; 1 clove garlic, minced; 2 (14oz) cans beef broth; 1 (14.5oz) can Italian-
style stewed tomatoes; 1 cup sliced carrots; 1 (14.5oz) can great Northern beans, undrained; 2
small zucchini, cubed; 2 cups spinach, packed, rinsed, and torn; ¼ tsp. ground black pepper; ¼
tsp. salt.
In stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes, and carrots, and
season with salt and pepper. Reduce heat cover and simmer 15 minutes. Stir in beans with liquid
and zucchini. Cover and simmer another 15 minutes, or until zucchini is tender. Remove from
heat, and add spinach. Replace lid allowing heat from soup to cook spinach leaves. Soup is ready
to serve after 5 minutes.

BUDGET-FAMIILY HEARTY WINTER SOUP

2 sweet potatoes, peeled and chopped; ½ head cabbage, coarsely chopped; 1 cup chopped
carrots; 1 pound turkey bratwurst, sliced; ½ tsp. salt; ½ tsp. dried thyme; ½ tsp. dried rosemary;
½ tsp. ground white pepper; ½ cup dry white wine; 3 cups chicken broth.
Place sweet potatoes, cabbage, and carrots into slow cooker; then place bratwurst slices on top of
vegetables. Sprinkle with salt, thyme, rosemary, and pepper. Pour over wine and chicken broth
over vegtetables. Cook on Low until sweet potatoes are easily pierced with fork, 5 to 6 hours.

CHEF JOHN’S HOMEMADE CHICKEN NOODLE SOUP

1 tablespoon butter; ½ cup diced carrot; ½ cup diced onion; ½ cup; ½ diced celery; 1 pinch salt;
¼ tsp. fresh thyme leaves; 2 tbps. melted chicken fat; 2 quarts roasted chicken broth; 4oz.
uncooked wide egg noodles; 2 cooked boneless chicken breast halves cubed; 1 pinch cayenne
pepper (optional); 1 pinch salt and ground black pepper to taste.
Melt butter in large soup pot over medium heat. Stir in carrot, onion, celery, salt and fresh thyme.
Stir in chicken fat; cook and stir until onions turns soft and translucent, 5 to 6 minutes. Stir in
egg noodles and cool under tender, about 5 minutes. Stir in cooked chicken breast meat and
simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black
pepper to taste.

REUBEN SOUP
1 ½ cups onions diced; 1 ½ cups celery diced; 5 ½ tbsp.. Gordon Food Service Unsalted Butter
Prints; 2 ¼ cups chicken broth; 2 ¼ cups beef broth; 1 ½ tsp. Gordon Food Service baking soda;
1/3 cup Argo Corn starch; 3 fl oz. water; 2 cups sauerkraut, rinsed and drained; 5 ½ cups half &
half creamer; 2 pounds cooked corned beef, chopped; 1pound feather shredded Swiss cheese; 3
 32

tbsp. iodized salt to taste; 3 tbps. Gordon Food Service Black Pepper Regular Grind to taste; 8
oz. Sliced Rye Bread, made into coutons.
Wash all fresh produce under cool, running water and drain well. In large pot, saute onion and
celery in butter until tender. Add broths and baking soda. In separate bowl, combine corn starch
and water thoroughly and add to pot. Bring boil for 2 minutes, stirring occasionally; reduce heat.
Add sauerkraut, cream, cheese, and corned beef. Simmer and stir for 15 minutes. Add salt and
pepper to taste; garnish with croutons. Create interest by serving in a bread bowl. Garnish with ½
oz. rye croutons per bowl. Try a dollop of thousand island dressing on top of croutons. To reduce
sodium, omit iodized salt.

BACON, LETTUCE & TOMATO SOUP

192 fl oz. fresh cream of potato soup; 24 oz. bacon bits; 24 oz. diced roma tomatoes 3/8 cut; 12
oz. cut romaine lettuce. Heat soup. Stir in bacon bits and tomatoes. Garnish with bacon bits,
tomatoes, and romaine.

WINTER VEGETABLE SOUP

2 14oz. cans chicken broth; 3 red potatoes (about 4oz. each), peeled and diced into ¾-inch
pieces; one 14 oz. can diced tomatoes; one 10oz. package frozen lima beans; 2 tbsp. finely
chopped onion; salt and pepper; one 12 oz. can cream-style corn.
In medium saucepan, combine broth with potatoes, tomatoes, beans and onions, and season with
salt and pepper. Bring to boil. And then reduce heat to medium. Cook soup until potatoes are
tender, 20 to 25 minutes. Remove from heat, stir in corn and serve. Adjust seasoning as needed.

GREEN BEAN SALAD

1 (15oz) can green beans, drained; 1 (15oz) can peas, drained; 1 (4oz) jar pimentos; 1 (15oz) can
whole kernel corn, drained; 1 onion, chopped; 4 stalks celery, chopped;1 green bell pepper,
chopped; ½ cup vegetable oil; 1 cup distilled white vinegar; 1 cup white sugar; 1 tsp. salt; 2 tbsp.
water. Combine vegetables in large bowl. In small bowl, mix together oil, vinegar, sugar, salt
and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours, or overnight.

TUSCAN CHICKEN SALAD

1 count boneless skinless chicken breast, 5oz. thawed; 1 tbsp. pan and grill oil; 1 oz. organic
gourmet greens; 1 ½ oz. classic Italian dressing; 3 count Asparagus Spears, blanched; 1 ½ oz.
tomatoes, diced; ½ oz. red pepper, diced; ½ oz. yellow bell peppers, diced; ¾ oz. fancy shredded
parmesan cheese.
Wash all fresh, unpackaged produce under running water; drain well. Brush chicken breast with
pan and grill oil and char-grill to desired doneness. Place gourment greens in stainless steel
mixing bowl and toss with Italian dressing. Place gourment greens in center of chilled serving
plate. Slice chicken breast on bias and place on it on gourmet greens. Place asparagus spears on
top of salad. Sprinkle with diced tomato, red and yellow peppers, and shredded Paramesan
cheese.
 33

TEX MEX CHICKEN SALAD

4 ½ oz. cut romaine lettuce; 1 ½ oz. southwest ranch dressing; ¾ oz. red peppers diced; 1 tbsp.
cleaned green onions, sliced; 1 count breaded chicken breast, 4 oz., cooked per package
instructions; 1 ½ oz. ripe avocado, peeled and sliced; ¾ oz. shredded cheddar cheese; 1 ½ oz.
triangular salted torilla chips.
Wash all fresh, unpackaged produce under running water; drain well. Combine romaine lettuce
and Southwest ranch dressing in stainless steel mixing bowl, mixing thoroughly. Place lettuce in
center of chilled serving plate. Sprinkle with diced red peppers and green onions. Slice cooked
chicken breast on bias and place it on lettuce. Fan avocado slices and place on top of chicken
breast. Sprinkle Cheddar cheese over avocado and chicken and garnish with torilla chips.

SESAME- CRUSTED SALMON SALAD

1 ct. Farm-raised Atlantic Salmon, 6 oz. thawed; pan coating spray, as needed; ¾ tsp. Hulled
seasame seeds; ¾ tsp. black seasame seeds; 3 ½ oz. oriental lettuce blend; 1 ½ oz. cleaned baby
spinach; 2 oz. sesame dressing; 2 oz. sesame cucumbers, seeded and diced; 2 oz. mandarin
oranges; ½ oz. egg roll skins, fried per package instructions; 2 ct. fresh chives.
Wash all fresh, unpackaged produce under running water; drain well. Spray salmon fillet with
pan coating spray and coat with sesame seeds. Char-grill to desired doneness. Place Oriental
lettuce blend and baby spinach in stainless steel mixing bowl and toss with sesame dressing.
Place Oriential lettuce and baby spinach in mound in center of plate. Top with salmon and
sprinkle with diced cucumbers. Place mandarin oranges in two separate mounds. Sprinkle with
egg roll skins and garnish with two chives.

SPINACH & STRAWBERRY SALAD

2 bunches spinach, rinsed and torn into bite-size pieces; 4 cups sliced strawberries; ½ cup
vegetable oil; ¼ cup white wine vinegar; ½ cup white sugar; ¼ tsp. paprika; 2 tbsp. sesame
seeds; 1 tbsp. poppy seeds. In large bowl toss together spinach and strawberries. In medium
bowl, whisk together oil, vinegar, sugar, paprika, sesame and poppy seeds. Pour over spinach
and strawberries, and toss to coat.

WINTER FRUIT SALAD WITH LEMON POPPYSEED DRESSING

½ cup white sugar; ½ cup lemon juice; 2 tsp. diced onion; 1 tsp. Dijon-style prepared mustard; ½
tsp. salt; 2/3 cup vegetable oil; 1 tbsp. poppy seeds; 1 head romaine lettuce, torn into bite-size
pieces; 4 oz. shredded Swiss cheese; 1 cup cashews; ¼ cup dried cranberries; 1 apple – peeled,
cored and diced; 1 pear –peeled, cored and diced.
In blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until
well blended. With machine still running add oil in slow steady stream until mixture is thick and
smooth. Add poppy seeds and process just a few seconds more to mix. In large serving bowl,
combine romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apples and
cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.
 34

REFRESHING WATERMELON SALAD

3 tbsp. lime juice; 1 cup sliced red onion, cut lengthwise; 15 cups cubed watermelon; 3 cups
cubed English cucumber; 1 (8oz.) package feta cheese, crumbled; ½ cup chopped fresh cilantro;
cracked black pepper and sea salt.
In small bowl, pour lime juice over red onions. Allow to marinate while assembling salad.
Gently combine watermelon, cucumber, feta cheese, and cilantro in large bowl. Season with
black pepper. Toss watermelon salad with marinated onions and season with sea salt just before
serving.

ZUCCHINI BREAD
3 cups all-purpose flour; 1 tsp. salt; 1 tsp. baking soda; 1 tsp. baking powder; 3 tsps. ground
cinnamon; 3 eggs; 1 cup vegetable oil; 2 ¼ cups white sugar; 3 tsp. vanilla extract; 2 cups grated
zucchini; 1 cup chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325F. Sift flour, salt, baking powder, soda,
and cinnamon together in bowl. Beat eggs, oil, vanilla, and sugar together in large bowl. Add
sifted ingredients to creamed mixture, and beat well. Stir in zucchini and nuts until well
combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in
center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and
completely cool.

CLASSIC MARINARA SAUCE

½ pound ground beef; ¼ pound Italian sausage; ½ cup onions, chopped; 1 clove garlic, minced; 1
16 oz. can chopped tomatoes; 1 16 oz. can tomato sauce; 10 button mushrooms, chopped; ½ cup
green pepper, chopped; 1 bay leaf; ½ tsp. oregano; ¼ tsp. basil; 1/8 tsp. pepper; salt to taste;
cooked spaghetti.
In a skillet, cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender;
drain off fat. In the Crock-Pot Slow Cooker, combine tomatoes, tomato sauce, mushrooms, green
pepper, bay leaf, oregano, basil, pepper, and salt. Stir in meat mixture. Cover; cook on Low for
10 to 12 hours or on High for 5 to 6 hours. Remove bay leaf and serve over hot spaghetti.

DIJON MUSTARD SAUCE

½ cup mayonnaise; ½ cup Dijon mustard; mix mayonnaise and mustard in small bowl until well
blended. Cover and refrigerate up to 4 hours. Add fresh dill for a completely different flavor.
Serve with Tyson Honey BBQ Chicken Strips.

ITALIAN FLATBREAD
2 cups baking mix; ½ cup hot water; 2 tbsp. butter or margarine, melted; 1 cup shredded cheddar
Jack cheese; ¼ cup grated parmesan cheese; 2 tsp. Parsley flakes; ½ tsp. Italian seasoning.
Preheat oven to 450F. Add hot water to baking mix and mix until stiff dough forms. Let stand for
10 minutes. Turn dough onto a generously floured surface; gently roll dough in flour to coat.
 35

Shape into ball; Knead 60 times. Pat dough into 11-inch square on ungreased cookie sheet.
Spread melted butter on dough. Mix remaining ingredients; sprinkle over dough. Bake for 10 to
12 minutes or until edges are light golden brown. Cut with pizza cutter and serve. Refrigerate
any leftovers.

APPETIZERS & DIPS

ZESTY ITALIAN BARBECUE MEATBALLS
Meatballs:
2 pounds of ground beef; 1 medium onion, chopped; 1 cup bread crumbs, ¼ cup fresh Italian
parsley, minced; 2 cloves garlic, minced; ½ cup black pepper; ½ tsp. dry mustard; 2 eggs, beaten.

Sauce:
1 ½ cups bottled barbecue sauce; ¾ cup tomato pastel 1/3 cup brown sugar; 1/3 cup ketchup; 1
tsp. liquid smoke (optional); ½ cup water, as needed. In mixing bowl, combine meatball
ingredients. Form into wallet-size balls; bake meatballs in shallow baking dish at 350F for 20
minutes or until browned. Drain off any fat and transfer meatballs to Crock-Pot Slow Cooker. In
separate mixing bowl, combine all sauce ingredients and mix thoroughly. Pour over meatballs in
stoneware. Cover; cook on Low for 4 hours or on High for 2 hours. Stir in once in middle of
cooking to baste meatballs with sauce. Remove meatballs from sauce to serve.

EASY SLOW COOKER MEATBALLS

1 ½ pounds ground beef; 1 ¼ cups Italian seasoned bread crumbs; ¼ cup chopped fresh parsley;
2 cloves garlic, minced; 1 medium yellow onion, chopped; 1 egg, beaten; 1 (28 oz.) jar spaghetti
sauce; 1 (16oz) can crushed tomatoes; 1 (14.25 oz.) can tomato puree. In bowl, mix ground beef,
bread crumbs, parsley, garlic, onion, and egg. Shape mixture in 16 meatballs. In slow cooker mix
spaghetti sauce, crushed tomatoes and tomato puree. Place meatballs into sauce mixture. Cook
on low for 6 to 8 hours.

HONEY ORANGE CHICKEN STRIPS

½ 25 oz. package Tyson Honey BBQ Chicken Strips; 1/3 cup orange maramalade; 3 tbsp. butter
or marganie, melted; 1 tbsp. cider vinegar; 1 tsp. fresh ginger root, grated (or ¼ tsp. powdered
ginger). Prepare chicken according to package directions. Meanwhile, in medium skillet,
combine remaining ingredients. Simmer until blended, stirring frequently. Add chicken to skillet;
toss gently to coat.

CHEESY STUFFED TACO MEATBALLS

¾ pound ground beef; 1 link fresh chorizo (3 to 4 oz.) cashing removed; 1 egg; 1/3 cup fine
yellow cornmeal; 2 tbsp. tomato paste; 1 tbsp. chili powder; 1 tbsp. ground cumin; ½ tsp. dried
oregano; ½ tsp. granulated onion; Kosher salt and freshly grounded black pepper; 2 cups corn
torilla chips; 2 oz. Cheddar, cut into 30 cubs just under ½ inch thick; shredded iceberg lettuce,
guacamole pico de gallo and sour cream, for serving
 36

Preheat oven to 425F. Line a baking sheet with parchment. Mix together the ground beef,
chorizo egg. Cornmeal, tomato paste, chili powder, cumin, oregano, grantulated onion; 1 tsp. salt
and a few grinds of pepper with your hands in a large bowl. Scoop mixture into tablespoon-sized
portions. For each, press 1 cube of cheese into center, press meat around it to seal, and roll into
smooth ball. Put chips in plastic bag, seal and crush with rolling pin. Drop 3 or 4 meatballs at a
time into bag and roll them around lightly coat with crushed chips. Arrange coated meatballs on
prepared baking sheets, and bake until outsides are browned and cheese is melted inside, 10 to 12
minutes. Serve meatballs on platter over bed of shredded cheese lettuce with guacamole, pico de
gallo and sour cream on side.

CHEESE LOG
½ pound sharp American cheese, shredded (2 cups), 1/3 cup crumbled Roquefort cheese, ½
garlic clove, minced; ¼ cup sour cream, approximately 1/8 tsp Tabasco sauce; ¼ cup finely
chopped ripe olives; ½ cup minced parsley. Combine cheeses, garlic and enough sour cream to
bind them together. Add Tasaco and olives. Chili until firm enough to form into long roll. Roll in
parsley. Wrap in plastic wrap and store in refrigerator. When ready to serve, cut into ¼ inch
slices and serve on toast or crackers.

ZESTY STEAK SANDWICHES

4 Country Fried Steaks; 4 Hamburger buns; 4 Sliced sharp cheddar; 4 Tbsp. mayonnaise; 4 tbsp.
chili sauce; 4 Lettuce leaves; 4 Tomato slices. Heat steaks according to package directions. Place
buns on baking sheet, top with cheese and place under broiler until cheese is melted. Combine
mayonnaise and chili sauce in small bowl and spread on buns. Place hot steaks on buns and serve
each with lettuce and tomato.

SMOKIN’ BARBECUE BURGERS

½ pound or 24 count Steak burger patties; 24 count of flattened marinated chicken breasts, 6 oz.;
2 tbsp. ground cayenne pepper; 1 ½ cup of ground black pepper; 1 ½ cups of barbecue sauce; 24
oz. blue cheese crumbles; 24 count sliced onion roll 4’; 24 leaves cleaned leaf lettuce; 48 slices
of large tomatoes.
Wash all fresh, unpackaged produce under running water; drain well. Season steak burgers or
chicken breasts with ground cayenne and black pepper. Grill on hot char-grill until cooked
thorough. To serve, place steak burger or chicken breast on bottom of onion roll and top with
barbecue sauce and blue cheese crumbles. Place lettuce, tomatoes, and top of onion roll on side
of an open-faced presentation.

GARDEN VEGETABLE CLUB

3 pounds red beets; 1 ½ pint Primo Gusto Extra Virgin Olive Oil; 48 count Italian Clabatta
Bread, sliced; 6 pounds Eggplant, peeled, sliced ¼ thick; 12 oz. Baby Arugula; 12 oz. White
Balsamic Vinaigrette; 3 pounds Kohlrabi; 1 ½ pound Radishes; 2 ¼ pounds Dilled Cream
Cheese.
 37

Wash all fresh, unpackaged produce under running water. Drain well. Place beets on a
parchment-lined sheet pan. Place in heated, 305F convection oven. Roast until tender. Allow to
cool. Peel off skin. Cut into 1/8” thick slices. Place in storage container. Cover and refrigerate
until needed.
Brush one side of two pieces of bread with olive oil. Place oiled side down on a flat griddle or
grill. Grill until golden-brown. Brush 4 oz. of eggplant with olive oil. Season to taste with salt
and pepper. Place eggplant on heated grill or char-broiler. Grill until just cooked thorough. Place
on one of pieces of bread with grilled side out. Place 2 oz. of beets and ½ oz. of arugula on top of
eggplant. Drizzle 2 tsp. of white balsamic vinaigrette over top of arugula. Season to taste with
salt and pepper. Place 2 oz. kohlrabi and 1 oz. of radishes on top of arugula. With grilled side
out, spread 1 ½ oz. of dill cream cheese on second slice of bread. Place top on sandwich. Slice in
half on bias. Place on serving plate.

WHITE BALSMIC VINAIGRETTA

1 quart Primo Gusto Extra Virgin Olive Oil; ½ count White Balsamic Vinegar; 3 tbsp. Country
Dijon Mustard; 1 Tbsp. Chopped Garlic in Water; 1 Tbsp. Markon Shallots, finely diced; 1 tbsp.
Kosher Salt; 1 tsp. Trade East Ground White Pepper. Combine all ingredients in stainless-steel
mixing bowl. Mix thoroughly. Transfer to a nonreactive covered storage container or plastic
squeeze bottle and refrigerate until needed. Mix well before each serving.

DILLED CREAM CHEESE

2 pounds Gordon Food Service Cream Cheese Loaf; ½ oz. Markon Fresh Dill; ½ oz. Markon
Fresh Italian Parsley; 2 tsp. Trade East Granulated Onion; 2 tsp. Trade East Granulated Garlic; 2
tsp. Kosher Salt; ½ tsp. Trade East Ground White Pepper. Wash all unpacked produce under
running water. Drain well. Place all ingredients in stainless-steel bowl of an electric mixer fitted
with a paddle attachment. Mix on low speed. Scrape down sides of bowl until thoroughly mixed.
Transfer to covered storage container and refrigerate until needed.

BACON WRAPPED BEEF TIPS

3oz. Beef Sirloin Kabob Meat, thawed; 10 oz. Savory Steak & Chop Rub; 3 count Hickory-
Smoked Laid-Out Bacon, thawed; 1 oz. Jumbo Spanish Onions; ½ oz. Pan and Grill Oil; 2 oz.
Buttermilk Ranch Dressing; to garnish Kl. Wash all fresh, unpacked produce under running
water, drain well. Season steak pieces with steak and chop rub. Place on heated char grill or
broiler. Cook to rare to medium-rare internal temp. Place in a single layer on a parchment-lined
sheet tray and allow to cool. Place bacon on parchment-lined tray sheet. Place in a 350F oven
until cooked thoroughly. Bacon needs to be wrapped around steak pieces-do not over brown.
Remove from oven and allow to cool.
Wrap one piece of bacon around a 1 oz. piece of steak. Place three bacon wrapped pieces of
steak on a bamboo or wooden skewer. Repeat process until all skewers are completed Place in
skewer on an oiled baking pan. Cook in heated 350F oven to desired doneness. Place skewer on
heated serving plate. Fill a ramekin with dressing, and p lace ramekin on plate next to skewer.
Place a leaf of kale net to ramekian.
 38

BAKED GARLIC PARMESAN POTATO WEDGES

3-4 large russet potatoes, sliced into wedges; 4 tbsp. olive oil; 2 tsp. salt; 2 tsp. garlic powder; 2
tsp. Italian seasoning; ½ cup shredded Parmesan cheese; fresh parsley or cilantro, ranch or blue
cheese dressing for dipping (optional)
Preheat oven to 375F. Lightly grease large baking sheet and set aside. Place potato wedges in
large bowl. Drizzle with olive oil and toss coat. In small bowl, whisk together salt, garlic
powder, and Italian seasoning. Sprinkle potato wedges with shredded cheese, tossing to coat,
then sprinkle with seasoning mixture. Place potato wedges on prepared baking sheet in single
layer with skin-sides down. Bake for 25-35 minutes until potatoes are fork-tender and golden.
Sprinkle with freshly chopped parsley and dressing for dipping.

CRISPY CHICKEN NUGGETS

1 egg; salt and ground pepper to taste; 2 ½ cups crispy rice cereal (such as Rice Krispes,
crushed); 1 ¼ pounds skinless, boneless chicken breasts, cut into 20 pieces; ¼ cup extra-virgin
olive oil; 2 tbsp. butter; ½ cup apricot preserves; 2 tbsp. water. Beat egg, salt and pepper together
in bowl. Pour crushed cereal into separate bowl. Coat chicken pieces in egg mixture and press
chicken pieces into cereal until coated. Heat oil and butter together in skillet over medium heat;
cook and stir chicken until coating is golden brown and meat is no longer pink in center, about 7
minutes. Whisk perserves and water together in saucepan over medium-low until heated through
and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

SZECHUAN SEASAME TENDERS

4 pieces chicken tenders; 2oz. Pepper Mill Oriental Sesame Dressing, warmed; 1 tsp. Hulled
Sesame Seeds, toasted; ½ oz. lettuce; ½ oz. celery sticks; ½ oz. California pea pods; ½ oz.
domestic red peppers.
Wash all fresh produce thoroughly under cool running water; drain well. Deep-fry tenders
according to package directions. Toss tenders in small bowl with sesame garlic dressing until
evenly coated. Sprinkle with toasted sesame seeds. Place leaf lettuce on serving plate. Lay
tenders on leaf lettuce, slightly overlapping. Garnish plate with celery sticks, pea pods. And
pepper strips. Place ramekin of seasame dressing on plate.

ASIAGO ROASTED ASPARAGUS

6 pounds fresh asparagus spears; 2 tbsp. Kosher salt; 2 tbsp. lemon pepper; 12 oz. shredded
Asiago cheese. Wash all produce under cool running water. Preheat convection oven to 375F.
Place asparagus spears in single layer on large sheet pan and drizzle with olive oil. Sprinkle with
salt and lemon pepper. Roast for 15 minutes or until tender. Remove asparagus from oven and
sprinkle with shredded Asiago cheese. Place back in oven for one minute to let cheese melt.

STEAK ROLLS FLORENTINE

2 pounds top round, cut ½ inch thick; 1 tbsp. fat-free Italian dressing; 1 10 oz. package frozen
spinach, chopped, drained and squeezed dry; 1/3 cup onion, chopped; 1 clove garlic, minced; 1
 39

tbsp. fresh basil leaves; 2 tbsp. Romano cheese, grated; 1 14 oz. can stewed tomatoes. Cut steak
into 2 pieces, each about 10 x 4 inches. Place steak on cutting board and brush with dressing.
Combine spinach, onion, garlic, basil and cheese in small bowl. Stir in 1 cup of tomatoes. Spoon
one cup of spinach mixture over each steak, spreading to cover steak evenly. Roll up in jelly-roll
fashion. Tie rolls with string. Place meat rolls in Crock-Pot Slow Cooker and pour remaining
tomatoes and spinach over meat. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5
hours.

PINWHEELS
1 Flatout Garden Spinach Wrap; 2 Slices of Turkey OR Sliced Ham; 2 tbsp. Whipped Cream,
Cream Cheese; 3 Slices of Sliced Cheddar Cheese; 2-3 leaves of leaf lettuce; 4 slices of sliced
tomatoes. Wash all fresh, unpackaged produce under running water; drain well. Spread thin layer
of cream cheese on entire wrap. Top with 2 slices of ham or turkey placing side by side leaving
½ around perimeter of wrap. Place cheese, lettuce, and tomato on top of meat slices. Roll wrap
on narrow end. Slice into 1 ½ slices. Layer on tray or platter. Serve as an appetizer

HAM & ASIAGO LASAGNA ROLLS

48 count of Ridged Curly Lasanga Noodles; Iodized salt, to taste; 4 ½ pounds of boneless,
smoked carving ham, thinly sliced; 1 ½ pounds of shredded Asiago Cheese; 3 pounds of Feather-
Shredded Mozzarella Cheese; 3 pounds of zucchini; cut matchsticks; 12 cups of Alfredo sauce,
heated; 18 cups of Mariana sauce, heated 6 oz. Shredded Asiago Cheese. In a 24 qt stockpot,
bring 4 gallons of water to boil. Add salt as needed. Add lasagna noodles and cook until al dente.
Drain lasagna noodles. Fill stockpot with cold water, add lasagna noodles and gently stir to cool
them. Cut ham slices into strips just slightly narrower than lasagna noodles. To assemble lasagna
rolls, lay lasagna noodles on a cleaned and sanitized work surface covered with plastic wrap. Lay
1 ½ oz. of ham across each noodle. Sprinkle 1 oz. of shredded mozzarella cheese over Asiago
Cheese. Lightly press down on ingredients topping lasagna noodles. Place 1 oz. bundle of
matchstick zucchini on end of lasagna noodle nearest. Roll noodle around zucchini and continue
until roll is complete. Place unfinished rolls, seam-size down, in shallow storage. Cover and
refrigerate until needed.

CHICKEN WINGS & BBQ SAUCE

3 pounds chicken wings (about 16 wings) salt and pepper to taste; 1 ½ cups barbecue sauce; ¼
cups honey; 2 tsp. prepared mustard; 2 tsp. Worcestershire sauce; Tobacco sauce, to taste. Rinse
chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections.
Sprinkle wings with salt and pepper and place on a broiler pan. Broil 4 to 5 inches away from
heat for 20 minutes, turning once during middle of broiling.
 40

Transfer chicken to Crock-Point Slow Cooker. For sauce, combine barbecue sauce, honey,
mustard, Worcestershire and Tabasco sauce in mixing bowl. Pour over chicken wings and cover
and cook on Low for 4 to 5 hours or no HIGH for 2 to 2 ½ hours.

BUFFALO CHICKEN SLIDERS

1 tbsp. vegetable oil; 2 pounds boneless, skinless, chicken thighs; Kosher salt and freshly ground
black pepper; 1 tbsp. dark brown sugar; 2 tsp. paprika; ¼ tsp. cayenne; 1 cup hot sauce , such as
Frank’s s Red Hot; 12 small rolls, such as Hawaiian or Parker House rolls, buttered and griddled;
Ranch dressing, for serving; 1 cup blue cheese crumbles; tomato slices, for serving; green leaf
lettuce, for serving.
Preheat oven to 400F. Heat a 12-inch ovenproof skilled over medium-high heat. Add in the oil.
Sprinkle both sides of the chicken with salt, pepper, the brown sugar, paprika and cayenne. Sear
both sides of the chicken until golden, about 4 minutes. Add hot sauce to the skillet. Bring to a
simmer and then place in the oven to finish off, and the chicken registers 160 degrees F on an
instant-read thermometer.
Let chicken cool then pull meat with hands. Adjust seasoning if necessary, and then place back
in oven at BROIL until crusty and caramelized on top, about 4 minutes. Sandwich build: Place
some chicken on bottom buns, top with ranch, blue cheese crumbles, tomatoes and then lettuce.
Serve.

HOT CRAB DIP

12 oz. cream cheese, cubed; ¼ cup heavy whipping cream; 1 cup Parmesan cheese; 2 6 ½ oz.
cans lump crabmeat; 1 envelope dry onion soup mix; 1 tbsp. Worcestershire sauce; 2 cloves
garlic, minced; 1 tsp. lemon juice; salt to taste; fresh chives, minced, for garnish.
Combine cream cheese and whipping cream in Crock-Pot Slow Cooker. Cover and heat on
HIGH until cheese is melted, about 45 minutes. Add Parmesan cheese, crabmeat, onion soup
mix, Worcestershire sauce, and garlic and stir thoughouly. Cover and cook on HIGH for 30
minutes. Shortly before serving, add lemon juice and mix thoroughly. Salt to taste and sprinkle
dip with fresh minced chives as garnish.

BUFFALO CHICKEN DIP

2 (10oz) cans chunk chicken, drained; 2 (8oz) packages cream cheese, softened; 1 cup Ranch
dressing; ¾ cup pepper sauce; 1 ½ cups shredded Cheddar cheese; 1 bunch celery, cleaned and
cut into 4 inch pieces; 1 (8oz) box chicken-flavored crackers
Heat chicken and hot sauce in skillet over medium heat, heated thorough. Stir in cream cheese
and ranch dressing. Cook, stirring until well blended and warm. Mix in half of shredded cheese,
and transfer mixture to a slow cooker. Sprinkle remaining cheese over top, and cook on Low
setting until hot and bubbly. Serve with celery sticks and crackers.

SPINACH & ARTICHOKE DIP

 41

2 8 oz. packages of cream cheese (softened); ¾ cup half and half; 1 tbps. onion, finely chopped;
1 clove garlic minced; 1 10 oz. bag frozen cut spinach thawed and well drained; 1 13 oz. can
quartered artichoke hearts, rinsed, drained and chopped; 2/3 cup Montery Jack Cheese, shredded
Combine cream cheese and half and half in bowl until well blended. Add remaining ingredients
and stir well. Pour mixture into Crock-Pot Slow Cooker. Cover; cook on HIGH for 1 ½ to 2
hours or until warm.

DESSERTS/DRINKS
MARBLED PUMPKIN CHEESECAKE
1 ½ cups crushed gingersnap cookies; ½ cup finely chopped pecans; 1/3 cup butter, melted; 2
(8oz) packages cream cheese, softened; ¾ cup white sugar, divided; 1 tsp. vanilla extract; 3 eggs;
1 cup canned pumpkin; ¾ tsp. ground cinnamon; ¼ tsp. ground nutmeg
Preheat oven to 350F. In medium bowl, mix together crushed gingersnap cookies pecans, and
butter. Press into bottom, and about 1 inch up sides of a 9 inch spring form pan. Bake crust in 10
minutes in preheated oven. Set aside to cool and mix eggs one at a time blending well after each.
Set aside 1 cup of mixture and blend ¼ cup sugar, pumpkin, cinnamon, and nutmeg into
remaining mixture. Spread pumpkin flavored batter into crust, and drop plain butter by
spoonful’s onto top. Swirl with a knife to create a marbled effect. Bake 55 minutes in a preheated
oven, or until filling is set. Run knife around edge of pan. Allow to cool before removing pan
rim. Chill for at least 4 hours before serving.

DOUBLE-LEMON CHEESECAKE BARS

52 vanilla wafers, finely crushed (about 2 cups); 3 tbsp. butter or margarine, melted; 4 eggs,
divided; 4 packages (8oz.) Philadelphia Cream Cheese, softened; 1 ¾ cups sugar, divided; 3 tbsp.
flour; 1 tbsp zest and 1/3 cup juice from 2 lemons, divded; ½ tbsp. cornstarch; ½ cup water.
Line 13x9 inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and
butter until blended. Press onto bottom of prepared pan and bake for 10 minutes. Separate 1 egg
and refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tbsp.
lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3
whole eggs, 1 at a time mixing on low speed after each just until blended. Pour over crust.
Bake 40 minutes, or until center is almost set. Cook 1 hour and refrigerate for 4 hours. Mix
cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining
lemon juice until blended. Bring just to boil on medium heat, stirring constantly and cook and
stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until
blended. Stir in 2 tbsp. of hot cornstarch mixture.
 42

Return to remaining cornstarch mixture in saucepan; still until blended. Cook 1 minute, or until
thickened, stirring occasionally. Cool slightly. Spoon lemon glaze over cheesecake. Refrigerate 1
hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.

PHILADELPHIA CLASSIC CHEESECAKE

1 ½ cup graham cracker crumbs; 3 tbsp. sugar; 1/3 cup butter or margarine, melted; 4 packages
(8oz each) Philadelphia Cream Cheese, softened; 1 cup sugar; 1 tsp. vanilla; 4 eggs. Heat oven to
325F. Mix graham crumbs, 3 tbsp. sugar and butter, press onto bottom of 9-inch spring form pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs 1 at a time,
mixing on low speed after each just until blended. Pour over crust. Bake 55 minutes, or until
center is almost set. Loosen cake from rim of pan, cool before removing rim. Refrigerate 4 hours.

BROWNIE SKILLET DESSERT

12 count Chocolate Decadent Brownies, cut into 4x4 squares; 3 pounds of Moose Track Ice
Cream; 1 ½ pound Velvet Cream Hot Fudge, Heated. Heat a sizzle skillet in a preheated 500F
oven for a minimum of 1 hour. Place cut brownie onto center of hot skillet. Top with two scoops
of ice cream and heated hot fudge. Serve immediately.

BEST BROWNIES
½ cup butter; 1 cup white sugar; 2 eggs; 1 tsp. vanilla extract; 1/3 cup unsweetened cocoa
powder; ½ cup all-purpose flour; ¼ tsp. salt; ¼ tsp. baking powder.
Frosting:
3 tbsp. butter, softened; 3 tbsp. unsweetened cocoa powder; 1 tbsp. honey, 1 tsp. vanilla extract;
1 cup confectioners’ sugar. To make frosting combine 3 tbsp. softened butter, 3 tbsp. cocoa,
honey, 1 tsp. vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies
while they are still warm. Preheat oven to 350F. Grease and flour an 8-inch square pan. In large
saucepan, melt ½ cup butter. Remove from heat, and stir in sugar, eggs, and 1 tsp. vanilla. Beat
in 1/3 cup cocoa, ½ cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in
preheated oven for 25 to 30 minutes. Do not overcook.

EASY DROP COOKIES

1 cup butter; 1 cup white sugar; 1 egg; 1 tsp. vanilla extract; 2 tbsp. milk; 2 ½ cups all-purpose
flour; ½ tsp. baking soda and ¼ tsp. salt. Preheat oven to 375F. Cream together butter or
margarine and white sugar. Add egg, vanilla and milk. Mix well. Gradually add flour, baking
soda and salt. Mix well and roll spoonfuls of dough in your hands and dip one end in colored
sugar. Place on baking sheets and press top down with glass. Bake for 12 minutes.

PEANUT BUTTER CUP COOKIES

1 ¾ cups all-purpose flour; ½ tsp. salt; 1 tsp. baking soda; ½ cup butter, softened; ½ cup white
sugar; ½ cup peanut butter; ½ cup packed brown sugar; 1 egg, beaten; 1 tsp. vanilla extract; 2
tbsp. milk; 40 miniature chocolate covered peanut butter cups, unwrapped.
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Preheat oven to 375F. Sift together flour, salt and baking soda, set aside. Cream together butter,
sugar, peanut butter and brown sugar until fluffy. Beat in egg, vanilla and milk. Add flour
mixture, mix well. Shape into 40 balls and place each in an ungreased mini muffin pan. Bake at
375F for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup
into each ball. Cool and carefully remove from pan.

FRUIT PIZZA
½ cup butter, softened; ¾ cup white sugar; 1 egg; 1 ¼ cup all-purpose flour; 1 tsp. cream of
tartar; ½ tsp. baking soda; ¼ tsp. salt; 1 8 oz. package cream cheese; ½ cup white sugar; 2 tsp.
vanilla extract.
Preheat oven to 350F. In large bowl, cream together butter ¾ cup sugar until smooth. Mix in egg,
combine flour, cream of tartar, baking soda and salt; stir into creamed mixture until just blended.
Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 mins, or until
lightly browned. Cool. In large bowl, beat cream cheese with ½ cup sugar and vanilla until light.
Spread on cooled crust. Arrange desired fruit on top of filling, and chill.

BAKED APPLE FRENCH TOAST

6 cups cubed whole wheat bread (14 oz. bread) medium tart apples, peeled, cored and chopped
(about 3 cups); 4 eggs, beaten; 1 ½ cups milk; ½ cup Sugar in The Raw; 2 tsp. vanilla; 1 tsp.
apple pie spice
Heat oven to 350F. Spray 9-inch square baking dish with coking spray. Combine bread and
apples in prepared dish. Whisk eggs, milk, Sugar In The Raw, vanilla and apple pie spice in large
bowl. Pour over bread and apples. Bake uncovered 45 to 55 minutes until top is golden brown
and eggs are set. Let stand 5 minutes before serving. Serve with warm maple syrup, if desired.

BREAD PUDDING
6 slices day old-bread; 2 tbsp. butter, melted; ½ cup raisions (optional); 4 eggs beaten, 2 cups
milk; ¾ cup white sugar; 1 tsp. ground cinnamon; 1 tsp. vanilla extract. Preheat oven to 350F.
Break bread into small pieces into an 8-inch square baking pan. Drizzle melted butter or
margarine over bread. If desired, sprinkle with raisins. In medium bowl, combine eggs, milk,
sugar, cinnamon, and vanilla. Beat until well mixed and pour over bread, and lightly push down
with a fork until bread is covered and soaking up egg mixture. Bake in preheated oven for 45
minutes, or until top strings back when lightly tapped.

MINI BANANAS FOSTER CUPCAKES

Cupcakes
1 ½ Sugar in the Raw Organic White; ½ cup (1 stick) organic unsalted butter, melted; 2 organic
large eggs; 3 organic bananas, mashed (about 1 ½ cups), 2 ¼ cups organic all-purpose flour; 1
tbsp. organic pumpkin pie spice; 2 tsp. organic baking powder.

Frosting:
 44

4 oz. organic cream cheese, softened; ½ cup (1 stick) organic unsalted butter, softened; ½ cup
organic powdered sugar; 1 tsp. organic vanilla
Caramel:
½ cup organic brown sugar; 2 tbsp. organic milk; 2 tbsp. organic butter; 1 tsp. organic cinnamon;
1 tsp. banana chips, if desired. Preheat oven to 350F. Line 30 mini-muffin cups with paper liners
or spray with cooking spray. Beat Sugar in the Raw Organic White, butter and eggs in large
bowl. Beat in mashed bananas. Add flour, pumpkin pie spice and baking powder, beat on LOW
just until mixed. Divide among mini-muffins cups. Bake 18 to 20 minutes until toothpick
inserted in center comes out clean. Cool in pan for 5 minutes; remove to wire rack. Cool
completely.
Vanilla Cream Cheese Frosting: Beat cream cheese and butter in large bowl. Add powdered
sugar and vanilla, beat until smooth. Use an offset spatula or pastry bag fitted with a large star tip
to frost cupcakes.
Caramel Sauce: Combine brown sugar, milk, butter and cinnamon in medium saucepan over
MEDIUM heat. Cook 3 to 4 minutes, stirring constantly. Remove from heat and cool slightly
before drizzling on cupcakes. Garnish with banana chips, if desired.

CARAMEL APPLE CAKE

Caramel & Apples:
4 tbsp. unsalted butter, plus more for pan; 3 cups sugar, 5 tbsp. light corn syrup; 1 cup heavy
cream; 4 large Golden Delicious apples (1 ¾ to 2 pounds).

Batter:
3 cups all-purpose flour; 2 tbsp. baking powder; ½ tsp. baking soda; 1 tsp. salt; ½ tsp. ground
cinnamon; ½ cup sour cream; 1 tbsp. vanilla extract; 1 stick unsalted butter, softened; 1 ½ cups
sugar; 3 large eggs.
Butter a 9x13 inch round cake pan; Cook sugar and corn syrup in large skillet over medium-high
heat, stirring occasionally, until sugar is dissolved and mixture is dark amber, 7 to 10 minutes.
Reduce heat to medium and carefully add cream and 4 Tbsp. butter and cook, stirring until
combined, about 3 minutes. Remove skillet from heat and let sit for 1 minute. Pour remaining
caramel into prepared pan and set aside until set, about 30 minutes. Cut 3 apples into quarters
and cut out cores with a paring knife. Arrange pieces skin-side down in pan (overlapping them
slightly) to form ring about ½ inch from edge. Save any pieces that do not fit for later. Halve
remaining whole apple crosswise. Scoop out seeds with melon baller or measuring spoon,
leaving stem on top half. Chop bottom and any of leftover quartered apples into pieces; set aside.
Arrange apple top, stem-side down, in center of pan. If quartered apples shift, just push them
back in place. Preheat oven to 350F. Make batter. Whisk flour, baking powder, baking soda, salt
and cinnamon in medium bowl. In a small bowl, whisk sour cream, orange juice and vanilla.
 45

Using stand mixer with paddle attachment, beat butter and sugar on medium-high speed until
light and fluffly, about 5 minutes.
Crack eggs into small bowl. Slip them into mixer bowl, one at a time, and beat until mixture is
pale and creamy, about 5 more minutes. Scrape down bowl and beater with a rubber spatula.
With the mixer on low speed, add half of sour cream mixture, then half of flour mixture. Repeat.
Turn off mixer and scrape down bowl with rubber spatula; finish combing batter by hand.

Spread batter over apples in pan. Top with chopped apple. Bake on middle oven rackuntil cake is
brown on top and springs back when pressed, 1 hour to 1 hour to 20 minutes. Cool in pan on
rack. Bring 1 inch of water to simmer in skillet wide enough to hold cake pan. Carefully run
sharp knife around inside of pan several times, then rest of pan in water to softern caramel, about
8 minutes. Remove pan from water and dry. Invert a plate on top of cake, then flip over cake
and plate. Using pot holders or a towel, wriggle pan off. Soften reserved 1 ½ cups caramel in
microwave, about 2 minutes. Drizzle cake with some of caramel. Slice and serve with rest.

APPLE COBBLER WITH SPICE CAKE

Cobbler
8 cups peeled and sliced, firm, tart apples such as Granny Smith; 1 cup sugar; pinch salt; 1 tsp.
ground cinnamon; 1 tsp. ground nutmeg; 3 tbsp. butter, diced; 1/3 cup all-purpose flour; 1 cup
chopped walnuts
Spice Cake
1/3 cup vegetable shortening; 1 cup brown sugar; 1 egg, well beaten; 1 cup sour cream; 1 tsp.
vanilla; 2 cups all-purpose flour; 1 tsp. baking soda; 1 tsp. ground nutmeg; 1 tsp. ground cloves;
2 tsps. ground cinnamon; ¼ tsp. salt.
Preheat oven to 350F To make apple topping: Grease 12-inch Dutch oven or large, deep baking
dish. Add apples, sugar, salt, cinnamon, nutmeg, butter and flour. Mix well then sprinkle with
walnuts. To make cake: In large bowl or mixer, cream together shortening and brown sugar. Mix
in egg, sour cream and vanilla. Stir flour, baking soda, nutmeg, cloves, cinnamon and salt
together into bowl. Add dry ingredients to shortening mixture and mix thoroughly. Spoon cake
batter over apple topping then bake until cake is nicely browned, begins to pull from sides of pan
and a toothpick can be inserted and removed clearly, about 40 minutes. Let cake cool for 10
minutes then turn it out onto large plate. Serve slices of cake warm or at room temperature
drizzled with hot caramel sauce, if desired.
CARROT CAKE
4 eggs; 1 ¼ cup vegetable oil; 2 cups white sugar; 2 tsp. vanilla extract; 2 cups all-purpose flour;
2 tsp. baking soda; 2 tsp. baking powder; ½ tsp. salt; 2 tsp. ground cinnamon; 3 cups grated
carrots; 1 cup chopped pecans; ½ cup butter, softened; 8 oz. cream cheese, softened; 4 cups
confectioners’ sugar; 1 tsp. vanilla extract; 1 cup chopped pecans.
 46

Preheat oven to 350F. Grease and flour a 9x13 inch pan. In large bowl, beat together
eggs, oil, white sugar, and 2 tsp. vanilla. Mix in flour, baking soda, baking powder, salt and
cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in preheated oven for 40
to 50 minutes, or until toothpick inserted into center of cake pan, comes out clean. Let cool in
pan for 10 minutes, then turn out onto wire rack and cool completely. To make frosting: in
medium bowl, combine butter, cream cheese, confectioners’ sugar, and 1 tsp. vanilla. Beat until
mixture is smooth and creamy. Stir in chopped pecans and frost cooled cake.
DEEP SOUTH EGGNOG CAKE

Cake
½ cup butter, room temperature; 1 ¼ cups white sugar, 3 eggs, room temperature; 1 tsp. vanilla
extract, ¼ tsp. finely grated lemon peel; 2 cups all-purpose flour; 2 tsp. baking powder; 1 tsp salt;
1 cup prepared eggnog; 2 tbsp. bourbon whiskey

Frosting
¼ cup all-purpose flour; ¼ tsp. salt; 1 ½ cups prepared eggnog; 1 cup butter, room temperature; 1
½ cups white sugar ; 1 ½ cups white sugar; 1 ½ tsp. vanilla extract; ¼ tsp. rum-flavoured extract;
1/8 tsp. finely grated lemon peel; ½ cup finely chopped toasted pecans (optional)
Preheat oven to 350F. Grease and flour two 9-inch round baking pans. Beat ½ cup butter and 1 ¼
cups sugar with an electric mixer in large bowl until light and fluffy. Mixture should be
noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter
mixture before adding the next. Stir in 1 tsp. vanilla extract and ¼ tsp. lemon peel, mixing well.
Combine 2 cups flour; baking powder, and 1 tsp. salt in bowl. Pour flour mixture into batter
alternately with 1 cup eggnog, mixing until just corporated. Stir in bourbon. Divide batter evenly
between prepared pans. Bake in preheated oven until cake springs back when touched lightly
with a fingertip or toothpick inserted in centers comes out clean, 30 to 35 minutes. Cool in pans
for 10 minutes before inverting on wire rack to cool completely.
To make frosting, combine ¼ cup flour and ¼ tsp. salt in saucepan. Gradually whisk in 1 ½ cups
eggnog, whisking until smooth. Bring to boil over medium heat, stirring frequently. When
mixture boils, cook 2 minutes, whisking constantly, until thickened. Remove from heat and let
cool completely to room temperature. Beat 1 cup butter and 1 ½ cups sugar in bowl until light
and fluffy. Mix in cooled eggnog mixture, 1 ½ tsp. vanilla extract, rum extract, and 1/8 tsp.
grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
Spread cake with plain frosting between cake layers, over top and on sides. Coat sides with
toasted pecans, pressing nuts onto sides in small handfuls. Refrigerate until serving time.

TOO MUCH CHOCOLATE CAKE

1 (18.25 oz) package devil’s food cake mix; 1 (5.9 oz) package instant chocolate pudding mix; 1
cup sour cream; 1 cup vegetable oil; 4 eggs; ½ cup warm water; 2 cups semisweet chocolate
chips.
 47

Preheat oven to 350F. In large bowl, mix together cake and pudding mixes, sour cream, oil,
beaten eggs and water. Stir in chocolate chips and pour batter into well greased 12 cup bundt
pan. Bake for 50 to 55 minutes, or until top at least one hour and a half before inverting onto a
plate, if desired, dust cake with powdered sugar.

INDIAN-SPICED APPLE CIDER MINI-BUNDT CAKE

Cake
1 cup sugar in the raw organic white; ½ cup organic shortening; 1 cup organic apple cider; 1
organic egg; 1 tsp. organic vanilla extract; 2 cups organic all-purpose flour; 1 tbsp. organic
garam masala; 1 tsp. organic baking powder

Frosting
2 oz. organic cream cheese, softened; ¼ cup (1/2 stick) organic unsalted butter, softened; 1 cup
organic powdered sugar; 1 tbsp. organic milk; 1 tsp. organic cinnamon. Heat oven to 325F.
Spray 12 mini-bundt cups with cooking spray. Beat Sugar in the Raw Organic White and
shortening until light and fluffy. Beat in apple cider, egg and vanilla until well combined. Add
flour, graman masala and baking powder, beat on LOW just until mixed.
Divide among mini-bundt cups. Bake 20 to 25 minutes until tops are golden. Cool in pan for 5
minutes. Remove to wire rack; cool completely. Make spiced cream cream frosting: beat cream
cheese and butter in large bowl. Add powdered sugar, milk and cinnamon; beat until smooth.
Use pastry bag fitted with small round tip; drizzle frosting over cooled cakes.

BOURBON-SPIKED PUMPKIN PECAN BUNDT CAKE

Cake
1 cup brown sugar; ½ cup Stevia in The Raw;1 cup canola oil; 3 large eggs; 1 can 100% pure
pumpkin (15-oz); 3 cups all-purpose flour; 1 tbsp. pumpkin pie spice; 2 tsp. baking powder

Sauce
1 cup caramel ice cream topping; 2 tbsp. bourbon or apple juice; ½ cup chopped pecans. Heat
oven to 325F. Spray in 12-cup bundt pan with cooking spray. Beat brown sugar. Stevia in The
Raw, oil and eggs until combined. Beat in pumpkin. Add flour, pumpkin pie spice and baking
powder; beat on LOW just until mixed. Pour into prepared pan.
Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Let stand 15
minutes. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool
completely, about 1 hour. Meanwhile, combine caramel and bourbon in small bowl. Drizzle over
cooled cake and sprinkle with pecans.

MINI BANANAS FOSTER CUPCAKES

Cupcakes
 48

1 ½ Sugar in The Raw Organic White cups; ½ cup (1 stick) organic unsalted butter, melted; 2
organic large eggs; 3 organic bananas, mashed (1 about 1 ½ cups); 2 ¼ organic all-purpose flour
cups; 1 tbsp. organic pumpkin pie spice; 2 tsp. organic baking powder

Frosting
4 oz. organic cream cheese, softened; ½ cup (1 stick) organic unsalted butter, softened; 2 cups
organic powdered sugar; 1 tsp. organic vanilla

Caramel
½ cup organic brown sugar; 2 tbsp. organic milk; 2 tbsp. organic butter; 1 tsp. organic cinnamon
and organic banana chips, if desired. Heat oven to 350F. Line 30 min-muffin cups with paper
liners or spray with cooking spray. Beat Sugar in The Raw Organic White, butter and eggs in
large bowl. Beat in mashed bananas. Add flour, pumpkin pie spice and baking powder; beat on
LOW just until mixed. Divide among mini-muffin cups. Bake 18 to 20 minutes until toothpick
inserted in center comes out clean. Cool in pan 5 minutes; remove to wire rack. Cool completely.
Vanilla Cream Cheese Frosting Beat cream cheese and butter in large bowl. Add powdered
sugar and vanilla; beat until smooth. Use an offset spatula or pastry bag fitted with large star tip
to frost cupcakes.
Make Caramel Sauce Combine brown sugar, milk, butter and cinnamon in medium saucepan
over MEDIUM heat. Cook 3 to 5 minutes, stirring occasionally. Remove from heat. Cool
slightly before drizzing on cupcakes. Garnish with banana chips, if desired.

NO BAKE – CREAM CHEESE, COCONUT, SNOWBALL

1 package (8oz) cream cheese, softened; 1 can (8oz) crushed pineapple, well drained; 1 cup
chopped pecans; 3 cups flaked coconut. In small bowl, beat cream cheese and pineapple until
combined then fold in pecans. Cover and refrigerate for one hour; Take out of refrigerator and
roll into 1-inch balls; than roll balls in coconut. Refrigerate for 4 hours or overnight.

HOT APPLE CIDER

6 cups apple cider; ¼ cup real maple syrup; 2 cinnamon sticks; 6 whole cloves; 6 whole allspice
berries; 1 orange peel, cut into strips; 1 lemon peel, cut into strips. Pour apple cider and maple
syrup into large stainless steel saucepan; Place cinnamon sticks, cloves, allspice berries, orange
peel and lemon peel in center of washed square of cheesecloth; fold up sides of cheesecloth to
enclose bundle, then tie it up with length of kitchen string. Drop spice bundle into cider mixture.
Place saucepan over moderate heat for 5 to 10 minutes, or until cider is very hot but not boiling.
Remove cider from heat. Discard spice bundle. Ladle cider into big cups or mugs, adding fresh
cinnamon stick to each serving if desired.

BOURBON-SPICED PUMPKIN PECAN BUNDT CAKE

Cake
 49

1 cup brown sugar; ½ cup Stevia in The Raw;1 cup canola oil; 3 large eggs; 1 can 100% pure
pumpkin (15 oz.); 3 cups all-purpose flour; 1 tbsp. pumpkin pie spice; 2 tsp. baking powder.

Sauce
1 cup caramel ice cream topping; 2 tbsp. bourbon or apple juice; ½ cup chopped pecans. Heat
oven to 325F. Spray 12-cup bundt pan with cooking spray. Beat brown sugar, Stevia In The
Raw, oil and eggs until combined. Beat in pumpkin. Add flour, pumpkin pie spice and baking
powder; beat on LOW just until mixed. Pour into prepared pan. Bake 60 to 70 minutes until
toothpick inserted in center comes out clean. Let stand for 15 minutes. Run knife around sides of
pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour. Meanwhile,
combine caramel and bourbon in small bowl. Drizzle over cooled cake and sprinkle with pecans.

COSMOPOLITAN
1 (1.5 fluid oz) jigger vodka; ½ fluid oz. Cointreau; 1 tsp. fresh lime juice; 1 ½ fl. Oz. cranberry
juice; 1 twist lime zest, garnish. Pour all ingredients into shaker with lots of ice. Shake
vigorously for several seconds and strain into cocktail glass. Garnish with lime twist.

CREAMY HOT COCOA

1/3 cup unsweetened cocoa powder; ¾ cup white sugar; 1 pinch salt; 1/3 cup boiling water; 3 ½
cups milk; ¾ tsp. vanilla extract; ½ cup half-and-half cream Combine cocoa, sugar and pinch of
salt in saucepan. Blend in boiling water. Bring this mixture to an easy boil while you stir. Simmer
and stir for 2 minutes. Watch that it doesn’t scorch. Stir in 3 ½ cups of milk and heat until very
hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add cream to
mugs of cocoa to cool it to drinking temperature.

CHAI TEA MIX

1 cup nonfat dry milk powder; 1 cup powdered non-dairy creamer; 1 cup French vanilla flavored
powdered non-dairy creamer; 2 ½ cups white sugar; 1 ½ cups unsweetened instant tea; 2 tsp.
ground ginger; 2 tsp. ground cinnamon; 1 tsp. ground cloves; 1 tsp. ground cardamom
In large bowl, combine milk powder, non-dairy creamer, vanilla flavoured creamer, sugar and
instant tea. Stir in ginger, cinnamon, cloves and cardamom. In blender or food processor; blend 1
cup at a time, until mixture is consistency of fine powder. To serve; Stir in 2 heaping tbsp. Chai
tea mixture into mug of hot water.

MANGO BEACH SMOOTHIE

¾ count cold water; 2 scoops of Frostline Simply Smoothies Base Mix; ¾ count of Frozen Dole
Chef Ready Cuts Mango Cubes; ½ count Frozen Peaches; ¾ count of ice. Wash all fresh,
unpackaged produce under running water and drain well. Pour liquid in blender first, then add all
other ingredients. Blend for 30 seconds or until smooth, with no ice pieces. Serve with favorite
fruit garnish and a straw.

SPICY PUMPKIN SPICE LATTE

 50

1 cup unsweetened vanilla-flavored almond milk; ½ cup pumpkin puree; 1 tbsp. vanilla extract; 1
tbsp. white sugar or to taste; 1 ½ tsp. pumpkin pie spice; freshly ground black pepper to taste; 10
fluid oz. hot strongly brewed coffee; 2 tbsp. whipped cream, or more to taste (optional); 1 pinch
pumpkin pie spice, or to taste.
Whisk almond milk, pumpkin puree, vanilla extract, sugar, 1 ½ tsp. pumpkin pie spice, and
pepper together in small saucepan over medium-high heat. Cook, stirring constantly, until
mixture is almost boiling; remove from heat and whisk until frothy, about 1 minute. Divide
mixture between 2 mugs. Slowly your coffee into each mug. Top with whipped cream and pinch
pumpkin pie spice.

VOODOO PUNCH
2 cups water; ¾ cup brown sugar, ½ cup white sugar; 1 (3 inch) piece of fresh ginger, peeled and
thinly sliced; 2 tbsp. whole peppercorns 1 tsp. whole allspice berries; 6 oz. cinnamon sticks; 1
(750ml) bottle vodka; 1 (750ml) bottle rum; 2 cups orange juice; ½ cup pineapple juice; 1
(7pound) bag of crushed ice; 10 lemon slices.
Bring water, brown sugar, white sugar, ginger, peppercorns, allspice, and cinnamon sticks to boil
in saucepan. Reduce heat to medium-low, cover, and simmer for 30 minutes. Strain liquid into
heatproof container, and discard spices. Refrigerate overnight to cool. Pour chilled spice mixture
into large punchbowl. Stir in vodka, rum, orange and pineapple juice and crushed ice. Garnish
with lemon slices to serve.