News Years Eve-Mulled Pomegranate and Red Wine Punch

Ingredients

1 qt. pomegranate juice

1 bottle (750 ml.) fruity red wine, such as Zinfandel

2 cinnamon sticks (each 2 1/2 in. long)

6 cardamom pods

1/4 cup honey

Preparation

Stir all ingredients together in a 4- to 6-qt. slow-cooker; cover. Cook until very hot, about 1 hour on high or 2 hours on low; once hot, keep warm on low heat up to 4 hours. serve and enjoy, Happy New Year's! 

Cranberry Filled White Cake with Orange Buttercream Frosting

Ingredients

FILLING

1 (12-oz.) jar cherry preserves

3/4 cup granulated sugar

1/4 cup fresh orange juice

3 1/2 cups fresh cranberries*

BUTTERCREAM

1 cup butter, softened

1 (8-oz.) package cream cheese, softened

1/4 teaspoon table salt

1 (32-oz.) package powdered sugar

2 tablespoons fresh orange juice

1 teaspoon vanilla extract

1 to 2 Tbsp. milk (optional)

Preparation

1. Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries. (This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover; chill 8 hours.
2. Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
3. Place 1 Basic White Cake layer on a serving platter. Spoon 1 1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining Cranberry Filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting. Serve for the holidays and Enjoy!

Holiday Ham with Apricot Glaze

Ingredients

1 (7- to 8-lb.) fully cooked, bone-in spiral-cut ham half

Vegetable cooking spray

1 (18-oz.) jar apricot preserves

1/2 cup bourbon

1/2 cup whole grain mustard

2 tablespoons dark brown sugar

Preparation

1. Preheat oven to 325°. Place ham, cut side down, on a lightly greased (with cooking spray) rack in a heavy-duty aluminum foil-lined broiler pan; let stand at room temperature 30 minutes.
2. Stir together preserves and next 3 ingredients in a saucepan. Bring to a simmer over medium-low heat. Simmer, stirring occasionally, 2 minutes. Remove from heat, and reserve 1 1/2 cups. Brush remaining glaze over ham.
3. Bake at 325°, uncovered, on lowest oven rack 2 hours or until a meat thermometer inserted in thickest portion registers 140°, basting every 30 minutes with reserved 1 1/2 cups glaze. Let stand 15 minutes before serving. Carve your favorite sized portion and enjoy!

Holiday Green Olive Cheese Puffs

Ingredients

6 tablespoons unsalted butter

1 teaspoon kosher salt

1/8 teaspoon nutmeg, preferably freshly grated

1 cup flour

5 large eggs, divided

1/2 cup shredded emmenthal or gruyère cheese, or a combination

1/2 cup chopped Castelvetrano olives

Preparation

1. Preheat oven to 425°. In a medium saucepan over medium-high heat, bring 1 cup water to a low simmer. Add butter, salt, and nutmeg; cook, stirring, until butter melts. Remove from heat, add flour, and stir well to remove any lumps. Return to heat. Cook, stirring vigorously, until dough pulls cleanly from sides of pan and forms a smooth ball, 1 to 2 minutes.
2. Transfer dough to bowl of a stand mixer fitted with the paddle attachment. One at a time, add 4 eggs, beating on medium speed until each is absorbed before adding the next. Blend in cheese and olives.
3. Drop 1-tbsp. portions of dough 1 1/2 in. apart onto two greased baking sheets to make 44 total. Whisk remaining egg to blend and brush a little over dough.
4. Bake cheese puffs 20 minutes, switching pan positions halfway through. Reduce oven to 375° and bake until deep golden brown and crisp, 5 more minutes. Loosen from pan and serve immediately.
Make ahead: The baked puffs, up to 1 month, frozen airtight; reheat frozen on baking sheets in a 375° oven until hot, about 5 minutes. Serve and Enjoy!

5-Ingredient Mini-Holiday Quiches

Ingredients

6 hard-cooked eggs

6 prebaked puff-pastry shells

1 1/2 tablespoons chopped fresh sage leaves

1/3 cup grated Fontina cheese

Crumbled bacon

Preparation

Slice eggs crosswise and place 1 in each prebaked puff-pastry shells (found in the frozen-food section). Top with fresh sage and grated Fontina cheese. Bake at 400° F until the cheese melts (about 5 minutes). Garnish each tiny quiche with crumbled bacon, if desired. Serve at your holiday party and Enjoy!

Holiday Lemon-Caper Parmesan Potato Salad Bites

Ingredients

12 small red potatoes, halved (about 1 1/4 pounds)

2 teaspoons olive oil

1/2 cup light sour cream

2 tablespoons minced fresh chives, divided

2 tablespoons butter, melted

2 tablespoons finely chopped drained capers

1 1/2 teaspoons lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons grated Parmesan cheese

Preparation

1. Preheat oven to 450°.
2. Combine potatoes and oil; toss to coat. Arrange potatoes, cut sides down, in a single layer on a parchment paper–lined baking sheet. Bake at 450° for 20 minutes. Turn potatoes; bake 10 minutes. Remove and cool 20 minutes.
3. Preheat broiler to high.
4. Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 tablespoon chives.
5. Broil potatoes for 2 minutes or until cheese is lightly browned.
- Serve and Enjoy!

Christmas Morning Sweet Potato and Sausage Strata

Ingredients

6 ounces whole wheat bread, cut into 1-inch cubes

1 (8-ounce) sweet potato

1 1/2 teaspoons Canola oil

6 ounces uncooked bulk chicken breakfast sausage

3 ounces shredded Monterey Jack cheese (about 3/4 cup), divided

2 cups 2% reduced-fat milk

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon black pepper

5 large eggs

Cooking spray

1/4 cup maple syrup

Preparation

1. Preheat oven to 350°.
2. Place bread on a baking sheet. Bake at 350° for 20 minutes, stirring once. Cool on pan 5 minutes.
3. Pierce potato with a fork. Place potato on a microwave-safe paper towel. Microwave at HIGH 8 minutes or until done. Let stand 5 minutes. Peel potato, and cut into 1/2-inch cubes.
4. Heat a small nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
5. Place bread, sweet potato, half of sausage, and half of cheese in a large bowl. Combine milk and next 4 ingredients (through eggs) in a bowl, stirring with a whisk; pour over bread mixture, and toss gently to combine. Let stand 20 minutes.
6. Scoop mixture into an 8-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining half of sausage and remaining half of cheese. Cover with foil lightly coated with cooking spray. Bake at 350° for 30 minutes. Remove foil; bake at 350° an additional 20 minutes or until done. Let stand 5 minutes. Drizzle with maple syrup. Let cool to room temp. Serve and Enjoy!

-The perfect Christmas Breakfast, Serves-6

Quick and Easy Marshmallow Snowmen Treats

Ingredients

Marshmallows

Melted caramels

Gingersnaps

Decorative elements (sprinkles, royal icing, pretzel sticks, spice drops, fruit leather, food coloring and pink Cake Mate Decors)

Preparation

1. Dip a marshmallow in melted caramel; place on a gingersnap. Put sprinkles over excess caramel. Halve a marshmallow for head and attach with royal icing. Insert pretzels in body.
2. Flatten a spice drop; attach another to form hat. Cut scarves and bow ties from fruit leather; tuck under head. Dye royal icing and pipe eyes, nose and buttons. Attach pink Decors for cheeks. Enjoy!

Slow Cooker Bacon, Potato, and Chix Soup

ngredients

4 center-cut bacon slices, diced

1 1/2 pounds bone-in chicken thighs, skinned

2 teaspoons garlic powder of 1 clove minced

2 cups thinly sliced leek (from 2 large leeks)

1 cup sliced carrot (from 2 large carrots)

1 cup sliced celery (from 2 large stalks)

4 cups unsalted chicken stock (such as Swanson), divided

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

5 thyme sprigs

12 ounces baby potatoes

2 cups coarsely chopped kale

Preparation

1. Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
2. Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
3. Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add kale, stirring until it starts to wilt. Serve and Enjoy!

Italian Meatball Sliders

Ingredients

1 tablespoon olive oil, divided

3 garlic cloves, minced

3 shallots, finely diced

1/3 cup part-skim ricotta cheese

1/4 cup chopped fresh parsley

1/4 cup panko (Japanese breadcrumbs), toasted

1/2 teaspoon freshly ground black pepper

1/8 teaspoon salt

8 ounces lean ground pork

2 (4-ounce) links turkey Italian sausage, casings removed

1 large egg

1 1/2 cups lower-sodium marinara sauce

12 slider buns, toasted

12 basil leaves

Preparation

1. Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.
2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun. Serve and Enjoy!

Almond-Cranberry Cornbread

Ingredients

3 ounces all-purpose flour (about 2/3 cup)

2/3 cup yellow cornmeal

2/3 cup almond meal

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 tablespoons canola oil

1 1/2 tablespoons sliced almonds

3/4 cup fat-free buttermilk

1/2 cup dried cranberries

2 large egg whites

Cooking spray

Preparation

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl.
3. Heat oil in a small skillet over high heat. Add almonds to pan; cook 2 minutes or until lightly toasted, stirring frequently. Strain oil through a fine sieve into flour mixture. Set aside 1 tablespoon almonds. Add remaining 1 1/2 teaspoons almonds to flour mixture. Combine buttermilk, dried cranberries, and egg whites, and add to flour mixture, stirring until well blended.
4. Spoon batter into an 8-inch cast-iron skillet coated with cooking spray. Sprinkle reserved 1 tablespoon toasted almonds over top of batter. Bake bread at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Serve and Enjoy!

Apple-Cider Brined Turkey Finished with a Savory Herb Gravy

Ingredients

Brine:

8 cups apple cider

2/3 cup kosher salt

2/3 cup sugar

1 tablespoon black peppercorns, coarsely crushed

1 tablespoon whole allspice, coarsely crushed

8 (1/8-inch-thick) slices peeled fresh ginger

6 whole cloves

2 bay leaves

1 (12-pound) fresh or frozen turkey, thawed

2 oranges, quartered

6 cups ice

Remaining ingredients:

4 garlic cloves

4 sage leaves

4 thyme sprigs

4 parsley sprigs

1 onion, quartered

1 (14-ounce) can fat-free, less-sodium chicken broth

2 tablespoons unsalted butter, melted and divided

1 teaspoon freshly ground black pepper, divided

1/2 teaspoon salt, divided

Preparation

To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 500º.
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
Reduce oven temperature to 350º.
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.

Broiled Salmon and Asparagus Finished with Creme Fraiche

Ingredients

2 bunches asparagus (about 2 lbs. total)

3 tablespoons extra-virgin olive oil

About 3/4 tsp. kosher salt, divided

About 1/2 tsp. pepper, divided

4 skinned salmon fillets (5 to 6 oz. each)

1/2 cup crème fraîche

1 tablespoon each whole-grain mustard and chopped fresh chives

Preparation

1. Preheat broiler with oven rack about 4 in. from heat.
2. Snap off bottom of an asparagus spear to see where it breaks easily. Line up remaining spears and slice off bottoms at the same spot. Put trimmed asparagus on a 12- by 17-in. rimmed baking sheet, sprinkle with oil and 1/4 tsp. each salt and pepper, and toss to coat. Arrange asparagus in a single layer on baking sheet.
3. Season salmon with remaining 1/2 tsp. salt and 1/4 tsp. pepper, then set on top of asparagus in a single layer.
4. Broil salmon and asparagus until salmon is no longer translucent but still moist in center and asparagus is browned in spots, 8 to 12 minutes. If asparagus isn't done, lift salmon to a platter and return asparagus to oven for a few more minutes.
5. Meanwhile, whisk together crème fraîche, mustard, chives, and salt and pepper to taste in a small bowl.
6. Serve salmon and asparagus with crème fraîche sauce.

Note: This method cooks salmon throughout perfectly and even. Serves 4 and is perfect for a family dinner. -Enjoy!

Heart Healthy Chocolate-Cherry Cookies

Ingredients

1.5 ounces all-purpose flour (about 1/3 cup)

1.5 ounces whole-wheat flour (about 1/3 cup)

1 1/2 cups old-fashioned rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter

3/4 cup packed light brown sugar

1 cup dried cherries

1 teaspoon vanilla extract

1 large egg, lightly beaten

3 ounces bittersweet chocolate, coarsely chopped

Cooking spray

Preparation

1. Preheat oven to 350°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
3. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Braised Chicken with Honey-Lemon Leeks

Ingredients

4 teaspoons olive oil, divided

8 bone-in, skinless chicken thighs (about 2 pounds)

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

1 tablespoon grated lemon rind

4 cups thinly sliced leeks (about 3 large)

3 tablespoons fresh lemon juice

2 teaspoons honey

2 tablespoons chopped fresh parsley or chives (optional)

Preparation

1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Massage lemon rind into chicken. Place chicken in pan; cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
3. Add remaining 2 teaspoons oil to pan; swirl to coat. Add leek and remaining 1/4 teaspoon salt; cook 15 minutes or until leek begins to brown, scraping pan to loosen browned bits. Remove pan from heat; stir in lemon juice and honey. Return chicken to pan. Mound leeks on top of chicken thighs. Bake chicken at 400° for 15 minutes or until a thermometer registers 165°. Top with fresh parsley or chives, if desired. Serve and Enjoy!

Gluten-Free Bittersweet Chocolate Scones

Ingredients

2.6 ounces white rice flour (about 1/2 cup)

2.3 ounces brown rice flour (about 1/2 cup)

2.1 ounces sweet white sorghum flour (about 1/2 cup)

1/2 cup plus 1 teaspoon sugar, divided

1 1/2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon baking soda

1/8 teaspoon salt

3 tablespoons chilled unsalted butter, cut into small pieces

2 ounces bittersweet chocolate, finely chopped

1/2 cup plus 1 tablespoon nonfat buttermilk, divided

1 large egg

White rice flour, for dusting

Preparation

1. Preheat oven to 400°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chocolate.
3. Combine 1/2 cup buttermilk and egg in a small bowl; stir with a whisk. Add to flour mixture; stir just until moist.
4. Turn dough out onto a surface lightly dusted with white rice flour. Pat dough into an 8-inch circle; cut into 10 wedges. Place wedges on a baking sheet lined with parchment paper. Brush 1 tablespoon buttermilk over surface of dough; sprinkle with 1 teaspoon sugar.
5. Bake at 400° for 18 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm or at room temp with your favorite cup of coffee. Enjoy!

Chicken and Sausage Penne with Broccoli Rabe

Ingredients

2 quarts water

8 ounces uncooked multigrain penne pasta

1 pound broccoli rabe, trimmed and coarsely chopped

1 tablespoon olive oil

2 (3-ounce) smoked chicken sausages, each diagonally cut into 8 pieces

1/2 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

1 1/2 tablespoons fresh lemon juice

2 ounces pecorino Romano cheese, grated (about 1/2 cup)

Preparation

1. Bring 2 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes. Add broccoli rabe; cook 2 minutes. Drain pasta mixture, reserving 2/3 cup cooking liquid; keep pasta warm.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring occasionally. Add 2/3 cup reserved pasta water, pasta mixture, pepper, and salt to pan; bring to a boil. Cook 2 minutes or until slightly reduced. Stir in juice, and sprinkle with cheese. Serve and Enjoy!

Turkey Meatloaf Muffins

Ingredients

1 teaspoon olive oil

1 cup finely chopped onion

1/2 cup finely chopped carrot

1 teaspoon dried oregano

2 garlic cloves, minced

1 cup ketchup, divided

1 1/2 pounds ground turkey

1 cup finely crushed fat-free saltine crackers (about 20)

2 tablespoons prepared mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

2 large eggs

Cooking spray

Preparation

Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes. Serve and Enjoy!

Sweet Potato-Apple Cobbler with a Bourbon Whipped Cream

Ingredients

4 medium-size sweet potatoes

2 Granny Smith apples, peeled and thinly sliced

1 1/2 cups orange juice

1/2 cup granulated sugar

1/4 cup firmly packed dark brown sugar

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup butter or margarine, divided

1 cup chopped pecans, toasted

1 (15-ounce) package refrigerated piecrusts

2 teaspoons granulated sugar 

 

Preparation

Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.
Bake at 400° for 1 hour or until done; cool slightly. Peel and cut crosswise into 1/4-inch-thick slices.
Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish; top with sweet potato slices.
Stir together 1 1/2 cups orange juice and next 6 ingredients. Pour over sweet potato mixture. Dot with 6 tablespoons butter.
Sprinkle 1/2 cup chopped pecans on a cutting board. Unfold 1 piecrust, and place on pecans; gently roll piecrust dough into pecans. Cut with a leaf-shaped cookie cutter; place leaves over sweet potato mixture. Repeat procedure with remaining 1/2 cup chopped pecans and piecrust.
Microwave remaining 2 tablespoons butter in a 1-cup glass measuring cup at HIGH 20 to 30 seconds or until melted. Brush butter over crust, and sprinkle with 2 teaspoons granulated sugar.
Bake at 400° for 45 minutes or until golden. Serve warm with Bourbon Whipped Cream, if desired.

 

Bourbon Whipped Cream

Ingredients

1 cup whipping cream

2 tablespoons granulated sugar

1 tablespoon bourbon

Preparation

Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form; stir in bourbon.

Incredible-Skillet Chicken Pot Pie

Ingredients

CHICKEN PIE FILLING

1/3 cup butter

1/3 cup all-purpose flour

1 1/2 cups chicken broth

1 1/2 cups milk

1 1/2 teaspoons Creole seasoning

2 tablespoons butter

1 large sweet onion, diced

1 (8-oz.) package sliced fresh mushrooms

4 cups shredded cooked chicken

2 cups frozen cubed hash browns

1 cup matchstick carrots

1 cup frozen small sweet peas

1/3 cup chopped fresh parsley

 

PASTRY CRUST

1 (14.1-oz.) package refrigerated piecrusts

1 egg white

Preparation

1. Prepare Filling: Preheat oven to 350°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
2. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.
3. Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.
4. Whisk egg white until foamy; brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape.
5. Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly. Remove from oven and cool to room temp. Serve and Enjoy!

Triple Grain Breakfast Cereal with Dried Fruit and Walnuts

Ingredients

1/2 cup maple syrup

1/3 cup honey

3 tablespoons canola oil

1 1/2 tablespoons vanilla extract

4 1/2 cups regular oats

1 cup uncooked quick-cooking barley

3/4 cup chopped walnuts (or pecans if allergic)

1/2 cup wheat germ

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Cooking spray

1 (7-ounce) package dried mixed fruit, chopped (such as Sun-Maid brand)

Preparation

Preheat oven to 325°.
Combine first 4 ingredients, stirring with a whisk.
Combine oats, barley, walnuts, wheat germ, cinnamon, and nutmeg in a large bowl. Add syrup mixture; stir well to coat. Spread oat mixture evenly onto a jelly-roll pan coated with cooking spray. Bake at 325° for 30 minutes or until browned, stirring every 10 minutes. Stir in dried fruit. Cool completely. Serve and Enjoy with your favorite Milk of choice!

Note: Store in an airtight container for up to 5 days.

delicious Peach and Yogurt Parfait

Ingredients

1 medium peach, peeled, pitted and chopped

2 teaspoons packed light brown sugar

1/2 teaspoon cinnamon

1/4 cup almond milk

1/4 cup old-fashioned rolled oats

Pinch of salt

3/4 cup plain low-fat Greek yogurt (6 oz.)

Preparation

In a small bowl, stir together peach, brown sugar and cinnamon.
Combine almond milk and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Stir in oats and salt. Reduce heat to medium-low. Cook, stirring occasionally, until mixture has thickened and oats are tender, about 5 minutes. Remove from heat.
Spoon oatmeal into a bowl, top with peach mixture and spoon yogurt on top. Sprinkle with extra cinnamon, if desired. Serve and Enjoy!