Spinach Dip

1 pkg chopped spinach, thawed, drained
1 cup mayo
160z cup sour cream
1 pkg Knorr vegetable soup mix
1 chopped onion, medium
80z water chestnuts, sliced, drained (optional)

3 green onions, chopped (optional)
Bread bowl

Mix ingredients together. Hollow out bread bowl. Put dip in bread bowl. Serve with bread cubes and other favorite dippers.

Sausage and Escarole Soup

Ingredients

• 7 links of sausage (sweet or hot, whichever you choose)
  
• Cooking spray
• 1 onion
• 6 cloves chopped garlic
  
• 1/2 cup water
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 2 (14.5-ounce) cans stewed tomatoes, undrained
  
• 6 cups chicken broth
• 2 cups escarole
  
• 1 tablespoon chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 tablespoons grated fresh Romano or Parmesan cheese
• noodles (optional)
  

Preparation

Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble.

Add onion and 2 teaspoons garlic to pan; cook for 2 minutes.

Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Continue cooking until ready to serve , about 1 hour.

Approximately 30 minutes before serving, stir in uncooked noodles.

Approximately 15 minutes before serving, stir in escarole, basil, and oregano.

Ladle soup into bowls, and sprinkle each serving with cheese.

*This can be cooked and served immediately, if you choose. Simply cook noodles while preparing soup. After bringing to a boil, let soup cook for 3 minutes, becoming thick. Then stir in noodles and herbs, and serve.

Oven-Roasted Mushroom Soup

Ingredients

• 1/3 cup(s) olive oil
• 1 1/2 pound(s) shiitake mushrooms, stems discarded and caps roughly chopped into large pieces
• 1 1/2 pound(s) cremini mushrooms, roughly chopped into large pieces
• 3/4 teaspoon(s) salt
• 3/4 teaspoon(s) coarse-ground pepper
• 1/2 cup(s) very finely chopped shallots
• 3/4 cup(s) white wine
• 3 cup(s) low-sodium chicken broth
• 1 1/2 teaspoon(s) chopped fresh thyme leaves
• 2 tablespoon(s) heavy cream
• 1 tablespoon(s) lemon juice

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Directions

1. Roast the mushrooms: Heat oven to 400 degrees F. Place the olive oil in a large (about 16- by 13-inch) nonstick roasting pan. Add the mushrooms and 1/2 teaspoon each salt and pepper and toss. Roast on the lowest shelf in the oven for 20 minutes. Add the shallots, stir to combine, and continue to cook for 10 more minutes. Remove about 1 1/2 cups of the mushrooms, set aside and keep warm.
2. Make the soup: Remove the roasting pan from the oven and pour in the wine; stir, scraping the browned bits from the bottom of the roasting pan. Add the low-sodium chicken broth, 2 cups of water, and thyme leaves. Return the pan to the oven and let cook, simmering, for about 20 more minutes. Remove pan from the oven and transfer its contents to a large serving bowl.
3. Finish the soup. Remove 3/4 cup of the mushrooms with a slotted spoon; puree with 1/4 cup of the soup liquid in a blender. Stir the puree, cream, lemon juice, and remaining salt and pepper into the soup. Serve hot, topped with the reserved mushrooms.

Potato Soup

Ingredients

• 1 package of bacon, cut into 1-inch pieces
• 3 pound(s) (about 5 large) russet potatoes
• 3 1/2 teaspoon(s) salt
• 1 cup(s) sour cream
• 1/4 pound(s) (1 stick) butter
• 2 2/3 cup(s) whole milk
• 1/2 teaspoon(s) black pepper
• 4 scallions, thinly sliced
• 3/4 cup(s) shredded sharp Cheddar cheese

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Directions

1. Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Mustard-rosemary chicken with carrots and potatoes

Ingredients

• 12 thin whole carrots
• 1 tbsp plus 1 tsp EVOO
• 1/4 tsp salt
• 1/4 c dijon mustard
• 4 minced garlic cloves
• 1 1/2 tsp chopped rosemary, plus 3 sprigs
• 4 chicken thighs
• 4 chicken legs
• 8 baby yukon gold or red bliss potatoes, halved
• 1 lemon, halved
• pepper

Directions

1. Preheat oven to 425. toss carrots, 1 tsp EVOO, 1/8 tsp salt in a bowl. spread out on a baking sheet, and bake until they begin to soften and carmelize. Set aside when done.
   
2. combine mustard, garlic, chopped rosemary, 2 tsp EVOO in another bowl. rub mixture over chicken (and under skin, if using skin-on chicken). toss remaining salt, oil, pepper, and potatoes in a bowl.
3. place chicken, potatoes and rosemary sprigs on baking sheet. bake until chicken is done, about 45 minutes. with a little time left, place carrots on baking sheet to finish cooking (to your desired taste).
4. remove from oven, sprinkle with lemon juics and serve.
   

Homemade Stuffing

Ingredients

• 1 loaf of bread
• 3-4 stalks of celery (depending on taste)
• 1 onion
• 1 egg
• water
• salt/pepper
• poultry seasoning
• celery salt
• celery seed
• sage (if you like the taste)

Directions

1. Cut up bread and leave out to harden (3-4 days ahead of making)
2. *If making in casserole dish, preheat oven to 350.
   
3. Dice celery and onion. Saute with butter, salt, and pepper until done. Set aside
4. In large bowl, mush bread crumbs, egg, and a little water until all combined to a good consistency. Mixing with hands works best.
   
5. Season with all seasonings to taste.
   
6. Dump in celery and onion.
7. Mix again until combined well.
8. Stuff bird or put in casserole dish. If baking alone, bake in oven for 30-40 minutes.
   

Mexican Casserole

Ingredients

1 (5.25-ounce) can whole green chiles, drained

Cooking spray

1 pound ground turkey breast

1/2 pound ground beef

1 cup chopped onion

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (more to taste)

1/2 teaspoon salt (more/less to taste)

4 garlic cloves, minced

1 (10-ounce) can diced tomatoes and green chiles (Rotel works best)

2 cups frozen whole-kernel corn

1 (16-ounce) can black beans

2 cups (8 ounces) shredded cheddar cheese

1 cup chopped tomato

1/2 cup chopped green onions

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, beef, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add cayenne pepper and diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn and beans. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

Eastern NC BBQ

1 cup white vinegar

1 cup cider vinegar

1 tablespoon brown sugar

1 tablespoon cayenne pepper

1 tablespoon hot pepper sauce, or to taste

1 teaspoon salt

1 teaspoon ground black pepper

4 pounds cooked pork shoulder, shredded

Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

When ready to use it, combine with cooked shredded pork.

Salsa Verde

1/2 pound tomatillos, husked and rinsed

1 jalapeno, stemmed

1/2 small Spanish onion, quartered

2 garlic cloves

1 tablespoon salt

1/2 bunch fresh cilantro leaves, coarsely chopped

2 large green chiles, (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed

1 lime, juiced

Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves, roasted chiles, and lime juice. Process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.

Cilantro Garlic Yogurt Sauce

1 1/2 cups plain Greek-style yogurt

3/4 cup finely chopped cilantro

1 teaspoon fresh lime juice

1/2 teaspoon salt

1 1/2 teaspoons finely chopped garlic

3/4 teaspoon cayenne

Stir together all ingredients then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.

Chili-based BBQ Sauce & Tacos

Ingredients

3 whole ancho chiles

3 whole pasilla chiles

4 cloves garlic, unpeeled

2 to 3 chipotles in adobo sauce

1/2 medium white onion, roughly chopped

3 tablespoons extra-virgin olive oil

2 tablespoons honey

1 tablespoon cider vinegar

1 teaspoon salt

2 teaspoons dried oregano

3 cups low-sodium chicken broth

4 pounds cooked pork shoulder, shredded

Corn tortillas, warmed, for serving

Assorted taco toppings, for garnish

Directions

If the chiles are dried, soak them in water for 2 hrs to rehydrate.

Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high

until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the

garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1

tablespoon salt and the oregano to the blender; puree until smooth. Heat the

remaining 1 tablespoon oil in a large skillet over high heat; add the chile

sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in

the broth and reduce until slightly thickened.

Toss the already cooked, shredded pork with the chili-based BBQ sauce.

Serve the shredded pork in the tortillas, along with assorted toppings (cilantro garlic yogurt sauce, salsa verde, cheese, shredded cabbage).

Peanut Butter Balls

Ingredients

• approx. 16 oz. semi-sweet chocolate chips
• approx. 2 tbsps. shortening
• 1 3/4 c. peanut butter
• 1 stick butter (softened)
• 1 tsp. vanilla extract
• approx. 16 oz. confectioners sugar

Directions

1. Mix peanut butter, butter, vanilla in large bowl. Slowly add in confectioners sugar. Use more or less if necessary - consistency should be a little sticky to touch, but should not stick to your hands (think Reses peanut butter cups).
2. Roll into bite size balls and place on wax coated cookie sheet. Cool in fridge for 30 minutes.
3. In a double boiler or makeshift double boiler, melt chocolate and shortening. Consistency should be thin, but not soupy - you want it to easily dip but thoroughly coat the balls. *If you don't have a double boiler or can't find a way to make one, you can melt the chocolate in the microwave. This method just requires more upkeep to keep the chocolate thin. Add more chocolate and shortening if necessary.
4. Using a toothpick, dip the balls into the chocolate, coating to your desire. Place back on cookie sheet in fridge, and cool for another 30 minutes.
5. Store with wax paper in between layers in containers in fridge.

Tip - The shortening keeps the chocolate shiny and hard, and as they sit out on a table, it stops the chocolate from getting that white film that chocolate sometimes gets. Adding the shortening, however, can be eliminated, if you choose to do so.

Yield - approx. 5 dozen

Chicken Cacciatore

Ingredients

5 boneless skinlees chicken thighs, cut into bite size pieces

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

3 tablespoons olive oil

1 large red bell pepper, chopped

1/3 pound cremini mushrooms, sliced, and rinsed

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup dry white wine

1 ( 28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

3 tablespoons drained capers

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

Combine the chicken pieces, 1 teaspoon of salt, 1 teaspoon of pepper, and flour in a large ziplock bag. Shake well to combine ingredients.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.

Add the bell pepper, mushrooms, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 15 minutes.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Well-Dressed Salmon

Another great way to enjoy this is to eliminate the tomato/cucumber salad topping and just use the dressing over the broiled or grilled fish. You can also toss some greens with the dressing and place the fish on a bed of greens.

Ingredients

• 1/2 seedless cucumber
• 2 small plum tomatoes
• 1 shallot or 1/4 red onion, finely chopped, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons sugar
• 1/4 cup white wine vinegar
• 1/2 cup extra-virgin olive oil, plus a drizzle
• 1/4 cup finely chopped fresh dill
• Salt and freshly ground black pepper
• 4 (6-ounce) skinless salmon fillets
• Seafood seasoning (recommended: Old Bay)

Directions

On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

Asian Cucumber Salad

Yield

8 servings (serving size: 3/4 cup)

Ingredients

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 teaspoons canola oil
• 2 teaspoons dark sesame oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground red pepper
• 2 cups chopped seeded cucumber
• 1 (10-ounce) bag matchstick-cut carrots
• 1 teaspoon sesame seeds, toasted

Preparation

Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add cucumber and carrot; toss well. Sprinkle with sesame seeds.

Spicy Chipotle Grilled Chicken

Ingredients

1/4 cup canned chipotle chiles in adobo

3 tablespoons olive oil

2 garlic cloves, pressed

1/2 onion, coarsely chopped

2 tablespoons chopped fresh cilantro

Juice of 1 lime

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1 3 1/2-pound chicken, cut into 8 pieces

Combine chipotles in adobo, olive oil, and garlic cloves in processor; puree until paste forms. Add chopped onion, chopped cilantro, lime juice, paprika, ground cumin, chili powder, and salt; process until onion is finely chopped. Transfer 1/4 cup chipotle mixture to small bowl; cover and refrigerate. Arrange chicken pieces in 11x7x2-inch glass baking dish. Spread remaining chipotle mixture all over chicken pieces. Cover and refrigerate overnight.

Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Grill chicken until cooked through, moving to cooler part of grill as needed to prevent burning and brushing with reserved marinade during last 5 minutes of grilling, about 15 minutes. Transfer chicken to platter and serve.

Pizza Dough or Foccacia Bread

Ingredients

1 Tbsp. sugar

1 cup warm water (temperature 105 degrees)

1 envelope of active dry yeast

1/4 cup of extra virgin olive oil

3 Tbsp. of oil for bowl, baking pan and bread

1 Tsp. salt

4 cups of all-purpose flour

In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over water, stir gently until dissolved. Let stand in a warm place until a thin layer of foam forms on the surface, about 5-10 minutes.

Combine oil, salt, 4 cups of flour, and yeast mixture in a food processor using a dough blade and the dough setting.

Pulse the food processor until dough is formed. If dough is too sticky, add more flour. If dough is too dry, add more water.

Transfer dough to lightly dusted (with flour) cutting board. Knead until smooth and elastic. Add remaining flour as necessary to make dough not sticky. Shape dough into a ball.

Place in well-oiled bowl and turn dough to coat completely. Cover the bowl tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size -- 1 to 3 hours.

Gently punch down the dough roll on a dusted board. Form into a pizza crust or (to make foccacia bread) form it into a rectangle and place on a cookie sheet.

Pat the dough evenly, cover and let rise for an additional 30 minutes.

At this point, if you want to make pizza, add your toppings and bake until crust is cooked and toppings are hot (15 minutes in a 350 degree oven). Or get fancy and grill the pizza.

To grill the pizza:

- brush olive oil on one side of crust

- put crust olive oil side down over medium heated grill

- grill crust for 2-4 minutes or until crust is cooked. watch carefully so you don't burn the crust

- brush olive oil on other side of crust.

- place pizza toppings on already cooked crust side

- place pizza back on grill and cook until topping are heated through

To make foccacia bread:

1 Tbsp. sage

1 Tbsp. rosemary

1 Tsp. coarse salt

Dough should be on cookie sheet. With your fingertips, make indentions about 1 inch apart all over the surface. Brush dough with olive oil. Then sprinkle with sage, rosemary and salt. Bake until golden brown about 15 minutes in a 400 degree oven.

Cucumber Salad

Ingredients

• 1 small container plain Greek Yogurt (or sour cream)
• 2 cucumbers, peeled and sliced
• 2 tbsp. white vinegar
• 1/2 onion, diced
• salt/pepper, to taste
  
• dill, to taste
  
• cayenne pepper (or crushed red pepper flakes), to taste

Combine all ingredients in a bowl. Cover and refrigerate 1 hour before serving.

Marshmallow Fruit Dip

Yield

1 cup

Ingredients

• 1/2 cup tub-style light cream cheese
• 1/2 cup low-fat vanilla yogurt*
• 1/4 cup marshmallow creme

Preparation

Combine all ingredients in a medium bowl, and beat at low speed of a mixer until well-blended. Cover and chill for 2 hours.

*other flavored yogurts can be use (strawberry, banana, etc.) depending on your taste

Potato Salad

Ingredients

• 3 pounds Idaho potatoes
• 3 jumbo eggs, hard boiled
• 2 cups mayonnaise
• 1/2 red onion, finely chopped
  
• 4 green onions, finely chopped
• 3 stalks celery, finely chopped
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground white pepper
• 1 teaspoon kosher salt
• 1 red bell pepper, finely chopped
• parsley, finely chopped
• dill, finely chopped
  

Directions

In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, red onion, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.  Makes 6-8 servings.

Turkey and Cheese Panini

Ingredients

2  tablespoons  fat-free mayonnaise

2  tablespoons  basil pesto

8  (1-ounce) thin slices sourdough bread

8  ounces  sliced cooked turkey breast

2  ounces  thinly sliced provolone cheese

8  (1/8-inch-thick) slices tomato

Cooking spray

Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices.

Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden brown.

Eggplant Parmesan

Ingredients

6 cups Chef Jeff's Homemade Pasta Sauce

2 cups dried bread crumbs

1 tablespoon garlic powder

1 tablespoon dried oregano

Salt and freshly ground black pepper

5 eggs

1 cup all-purpose flour

Extra-virgin olive oil

2 medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices

1 15oz container (~ 1 pound) whole milk ricotta cheese

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh oregano leaves

1 1/4 cups freshly grated Parmigiano-Romano

1 pound shredded mozzarella cheese

Directions

Preheat the oven to 350 degrees F.

Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.

Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil, oregano, remaing 2 eggs, and season with salt and pepper.

Coat a large pan (13x9 would work) with cooking spray.  First spoon a light layer of sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture.  Spoon another layer of tomato sauce over the eggplant and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella.  Sprinkle with the 3/4 cup Parmigiano.

Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

Brie en Croute

Ingredients

1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets ( 1 sheet)
1 egg
1 tbsp. water
1/2 cup apricot preserves OR seedless raspberry jam
1/3 cup dried cranberry, softened*
1/4 cup toasted sliced almond
1 (13.2 ounces) Brie cheese round
1 pkg. (26 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers 

Directions

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Mix the egg and water in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the preserves on the pastry circle to within 1-inch of the edge. Sprinkle the cranberries and almonds over the preserves. Place the cheese in the center of the pastry circle. Brush the edge of the pastry circle with the egg mixture. Fold 2 opposite sides over the cheese. Trim the remaining 2 sides to 2-inches from the edge of the cheese and fold them up onto the cheese. Press the edges to seal. Place seam-side down on a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden. Let stand for 1 hour. Serve with the crackers.

*To soften the cranberries, mix the cranberries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cranberries dry.

1/3 c. dries cherries, 1/4 c. toasted pecans, and 1/4 c. honey can be substituted for the fruit and nuts in this recipe. Soften the cherries as you would the cranberries.

Raspberry Pinwheels

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 8-ounce bar cream cheese, at room temperature
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour, plus more for the work surface
• 1/2 cup seedless raspberry jam
• 1 large egg, beaten
• 2 tablespoons turbinado or some other coarse sugar

Directions

With an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Mix in the vanilla. Gradually add the flour, mixing until just incorporated.

Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour.

On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from the long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, 30 minutes. Repeat with the remaining dough.

Heat oven to 350° F. Slice the logs into 1-inch pieces and space 1 1/2 inches apart on parchment-lined baking sheets. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes.

To wrap: A 32-ounce glass canning jar will neatly hold 2 dozen pinwheels. You can play up the cookies' two-tone theme with a striped ribbon tied around the jar's mouth and a colorful adhesive bow.

To freeze: Instead of refrigerating the logs, freeze them for up to 2 months. To bake, follow the recipe instructions, cutting logs while frozen and baking the dough without defrosting it. Use the upper end of the cooking-time range.

This recipe makes about 54 cookies.

Pappardelle with Cabbage, Prosciutto, and Sage

Ingredients

• 8 ounces pappardelle or some other wide pasta
• 1 tablespoon olive oil
• 1 onion, sliced
• kosher salt and black pepper
• 1/2 head Savoy cabbage, quartered, cored, and sliced (8 cups)
• 1 cup low-sodium chicken broth
• 1/4 pound sliced prosciutto, cut into strips
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh sage

Directions

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes.

Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes. Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.

Poached Scallops with Leeks and Carrots

Ingredients

• 2 tablespoons olive oil
• 4 carrots, cut into 4-inch sticks
• 2 leeks (white and light green parts), thinly sliced lengthwise
• 1/2 dry white wine
• 12 large sea scallops (about 1 1/2 pounds)
• kosher salt and black pepper
• 1 cup fresh flat-leaf parsley, finely chopped
• 1 clove garlic, finely chopped
• 2 tablespoons pine nuts, finely chopped

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and leeks and cook, stirring, for 2 minutes. Add the wine and 1/2 cup water and bring to a boil.

Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables. Reduce heat to medium and cook, covered, until the scallops are opaque throughout, about 8 minutes. Transfer the scallops to a plate.

In a small bowl, combine the parsley, garlic, pine nuts, and the remaining tablespoon of oil. Stir into the vegetables and broth and serve with the scallops.

Sweet Potato RIsotto

Ingredients

• 2 tablespoon olive oil
• 1 large onion, finely chopped
• kosher salt and black pepper
• 2 small sweet potatoes (about 1 pound), peeled and cut into 1/4-inch pieces
• 2 cloves garlic, chopped
• 1 cup Arborio rice
• 1 cup dry white wine
• 1/2 cup grated Parmesan (2 ounces)
• 2 teaspoons chopped fresh oregano

Directions

Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.

Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.

Measure 3 1/2 cups of water. Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.

Stir in the Parmesan and oregano.

Salmon and Fennel with Roasted-Lemon Vinaigrette

Ingredients

• 2 bulbs fennel, thinly sliced
• 2 lemons, cut in half crosswise
• 4 cloves garlic, unpeeled
• 3 tablespoons olive oil
• kosher salt and black pepper
• 4 6-ounce pieces skinless salmon fillet
• 1 teaspoon honey
• 1 teaspoon chopped fresh rosemary
• 12 ounces mixed greens (about 8 cups)

Directions

Heat oven to 400° F. In a large roasting pan, toss the fennel, lemons, garlic, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Roast until the fennel begins to soften, about 8 minutes.

Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle in the fennel.

Roast until the salmon is opaque throughout, 12 to 15 minutes.

Squeeze the garlic out of the skins into a small bowl and mash to a paste. Squeeze the lemon pulp and juice into the bowl. Stir in the honey, rosemary, the remaining 2 tablespoons of oil, and 1/4 teaspoon salt. Place the salmon and fennel on the greens. Drizzle with the dressing.

Three-Cheese Calzones

Ingredients

• 1 pound refrigerated pizza dough
• 1 cup fresh ricotta
• 1 cup grated mozzarella (4 ounces)
• 1/4 cup grated Parmesan (1 ounce)
• 1 bunch spinach, thick stems removed and roughly chopped (5 cups)
• black pepper
• 1/4 pound thinly sliced salami
• 2 tablespoons olive oil
• 1 cup jarred marinara sauce, warmed

Directions

Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.

In a large bowl, combine the ricotta, mozzarella, Parmesan, spinach, and 1/4 teaspoon pepper.

Layer the salami on one side of each round of dough and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.

Brush the tops of the calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

Apple Crumble with Golden Raisins

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar, divided
• 1 tablespoon brown sugar
• 1 tablespoon chilled butter, cut into small pieces
• 1 1/2 cups diced peeled Granny Smith apple
• 1 tablespoon golden raisins
• 2 tablespoons fresh orange juice
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon ground cinnamon
• Cooking spray

Preparation

Preheat oven to 375°.

Combine flour, 1 tablespoon granulated sugar, and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1 tablespoon granulated sugar, apple, and next 4 ingredients (apple through cinnamon), tossing well. Divide apple mixture evenly between 2 (6-ounce) ramekins coated with cooking spray. Sprinkle evenly with flour mixture. Bake at 375° for 30 minutes or until golden brown.

Gingered Pumpkin Pie

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 10 gingersnap cookies
• 2 tablespoons sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons chilled butter, cut into small pieces
• 3/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 (15-ounce) can unsweetened pumpkin
• 1 (12-ounce) can evaporated fat-free milk
• 1 large egg
• 3 large egg whites

Preparation

Preheat oven to 350°.

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.

Cookie-Crusted Derby Pie

Ingredients

• Crust:
• 40 reduced-fat vanilla wafers
• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 1 large egg white, lightly beaten
• Cooking spray
• 
  Filling:
• 1/2 cup coarsely chopped pecans, toasted
• 1/3 cup semisweet chocolate chips
• 2/3 cup dark corn syrup
• 1/2 cup packed brown sugar
• 3 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten

Maple-Glazed Salmon

Ingredients

• 2 teaspoons paprika
• 1 teaspoon chili powder
• 1 teaspoon ground ancho chile powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon brown sugar
• 1 teaspoon sea or kosher salt
• 4 (6-ounce) salmon fillets
• Cooking spray
• 1 teaspoon maple syrup

Preparation

Prepare grill, heating to medium.
Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.
Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.

Wasabi Salmon

Ingredients

• 2 tablespoons low-sodium soy sauce
• 1 teaspoon wasabi powder (dried Japanese horseradish)
• 1 teaspoon bottled minced fresh ginger
• 1/2 teaspoon dark sesame oil
• 4 (6-ounce) skinless salmon fillets (about 1 inch thick)
• Cooking spray

Preparation

Combine soy sauce, wasabi, ginger, and sesame oil in a large zip-top plastic bag; add fish. Seal and marinate at room temperature 5 minutes, turning bag occasionally to coat. Remove fish from the bag, reserving marinade.

While fish marinates, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish and marinade; cook 3 minutes. Turn fish over. Reduce heat to medium; cook 8 minutes or until fish is done.

Rum-Marinated Chicken Breasts with Pineapple Relish

Ingredients

• Chicken:
• 1/2 cup dark rum
• 1/4 cup barbecue sauce
• 3 tablespoons fresh lime juice
• 1 tablespoon Caribbean hot sauce (such as Pickapeppa Sauce)
• 1 teaspoon sea or kosher salt
• 2 teaspoons vegetable oil
• 4 (8-ounce) bone-in chicken breast halves
• 
  Relish:
• 1 small pineapple, peeled, cored, and cut into (1/2-inch-thick) rings (about 12 ounces)
• Cooking spray
• 1/2 cup finely chopped red bell pepper
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 1 teaspoon dark rum
• 1/4 teaspoon Caribbean hot sauce (such as Pickapeppa Sauce)
• 1/8 teaspoon sea or kosher salt
• 4 lime wedges

Preparation

To prepare chicken, combine first 6 ingredients in large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Remove the chicken from bag, reserving marinade; set chicken aside. Let marinade stand at room temperature 10 minutes. Strain through a sieve into a bowl; discard solids. Set marinade aside.

Prepare grill to medium heat.

To prepare relish, place pineapple on grill rack coated with cooking spray; grill 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop. Combine pineapple, bell pepper, and next 5 ingredients (bell pepper through 1/8 teaspoon salt); set aside.

Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occasionally. Remove and discard skin.

Bring reserved marinade to a boil in a small saucepan; cook 1 minute. Drizzle cooked marinade over chicken. Serve chicken with relish and lime wedges.

Savannah-Style Crab Soup

Ingredients

• 1/2 cup all-purpose flour
• 1 tablespoon butter
• Cooking spray
• 2 cups chopped carrot
• 1 cup chopped celery
• 1 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1 garlic clove, minced
• 1 tablespoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 4 cups clam juice
• 1 1/2 cups whole milk
• 1/2 cup half-and-half
• 1 pound lump crabmeat, shell pieces removed
• 1/3 cup dry sherry

Preparation

Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat.

Melt the butter in a Dutch oven coated with cooking spray over medium-high heat. Add carrot and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute. Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently. Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently.

Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated. Discard bay leaf before serving.

Corn Maquechoux

Ingredients

• 1 tbsp. butter
• 1 c. yellow or red bell peppers
• 1/2 c. finely chopped onion
• 2 minced garlic cloves
• 3 c. frozen corn kernels
• 1 c. low-fat milk
• 1/4 c. chopped fresh parsley
• 1/4 c. chopped green onion
• 1/4 tsp. dried thyme
• 1/4 tsp ground black pepper
  

Preparation
Melt 1 tbsp. butter in a large saucepan over medium heat. Add 1 c. chopped yellow or red bell peppers (or a combination), 1/2 c. finely chopped onion, and 2 minced garlic cloves. Cook 5 minutes or until vegetables are tender, stirring occasionally. Add 3 c. frozen corn kernels, 1 c. low-fat milk, 1/4 c. chopped fresh parsley, 1/4 c. chopped green onions, 1/4 tsp. dried thyme, and 1/4 tsp. ground red pepper. Reduce heat and simmer 15 minutes, or until milk is mostly absorbed. Stir in 1/4 tsp. salt, 1/4 tsp. black pepper, 1/8 tsp sugar, and a dash of hot pepper sauce.

Beef Tenderloin with Creole Spice Rub

Ingredients

• Creole Spice Rub:
• 1 teaspoon dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon ground sage
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon freshly ground black pepper
• 
  Remaining Ingredients:
• 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• Cooking spray

Preparation

Combine mustard and next 7 ingredients (through black pepper); rub evenly over steaks.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from heat; let stand 5 minutes.

Pork Tenderloin with Hazelnut Crust and Red Wine-Shallot Sauce

Ingredients

• Pork:
• 1/2 cup dry breadcrumbs
• 3 tablespoons chopped hazelnuts
• 1 tablespoon chopped fresh thyme
• 1 teaspoon instant onion flakes
• 2 large egg whites, lightly beaten
• 1 (1-pound) pork tenderloin, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 
  Sauce:
• 1 teaspoon olive oil
• 1/2 cup thinly sliced shallots
• 1 cup dry red wine
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fat-free milk
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons all-purpose flour
• 4 thyme sprigs (optional)

Preparation

Preheat oven to 400°.

To prepare pork, place first 4 ingredients in a food processor; pulse until nuts are finely chopped. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Cool slightly. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.

To prepare sauce, heat oil in a medium saucepan over medium-high heat. Add shallots; sauté 3 minutes or until lightly browned. Stir in wine, vinegar, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cook until reduced to 3/4 cup (about 3 1/2 minutes). Combine milk, 1 tablespoon thyme, and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Serve sauce with pork. Garnish with thyme sprigs, if desired.

Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy

Ingredients

• Beef:
• 1 teaspoon salt
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon freshly ground black pepper
• 4 garlic cloves, minced
• 4 (4-ounce) beef tenderloin steaks
• Cooking spray
• 
  Gravy:
• 1 teaspoon olive oil
• 1/2 teaspoon fresh thyme
• 1 (8-ounce) package presliced cremini mushrooms
• 4 garlic cloves, minced
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup white wine
• 1 tablespoon water
• 1 teaspoon cornstarch

Preparation

Preheat oven to 450°.

Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450° for 8 minutes on each side or until desired degree of doneness. Remove from oven; keep warm.

To prepare gravy, heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes).

Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.

Pork Chops with Carolina Rub

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 4 (4-ounce) center-cut pork loin chops
• Cooking spray
• 1/4 cup barbecue sauce

Preparation

Prepare grill.

Combine first 7 ingredients in a small bowl. Rub pork with spice mixture; let stand 10 minutes.

Place pork on grill rack coated with cooking spray. Grill 4 minutes. Turn pork; grill 2 minutes. Brush each chop with 1 tablespoon sauce, and grill 2 minutes or until desired degree of doneness.