INGREDIENTS:

1 tbsp olive oil
1 onion (diced)
3 cloves minced garlic
4 cups chicken broth
1 tsp Italian seasoning
1/4 tsp red pepper flakes
Salt and pepper
16 oz potato gnocchi
1/2 cup chopped sun dried tomatoes
1 cup heavy cream
1 cup parmesan (grated)
3 cups shredded rotisserie chicken
Handful of spinach

DIRECTIONS:

1. Heat olive oil in a soup pot. Toss in diced onion, garlic and sauté for a few minutes.
2. Add in chicken broth, gnocchi, sun-dried tomatoes. Let cook for 5 minutes.
3. On low heat, add the heavy cream, parmesan, chicken and spinach.
4. Let simmer for a few minutes, ladle into soup bowls, top with fresh parmesan, and serve with bread for dipping!

INGREDIENTS:

3 eggs – beaten
2/3 cup white sugar
1 cup dark Karo syrup
1 stick of butter
1/2 cup chip pecans
16 tart pastries
2 baking sheets

DIRECTIONS:

1. Melt butter and sugar on stove top. Add dark syrup.
2. Remove from heat and stir in eggs. Add pecans and stir.
3. Dip mixture into tart shells and place on baking sheets.
4. Bake at 350° for 25 minutes.

CASSEROLE:

3 cups mashed sweet potato
1/2 cup softened butter
1 tsp vanilla
1 cup sugar (1/2 brown-1/2 white)
2 eggs
Mix together well and put in a casserole dish

TOPPING:

1 cup brown sugar
1/2 cup plain flour
1/2 cup melted butter
1 cup chopped pecans

DIRECTIONS:

Mix together casserole ingredients and put in a casserole dish. Put topping onto mixture and bake at 375° for 30-35 minutes.

INGREDIENTS:

One 16 oz tub of chocolate or vanilla cake frosting
One 16 oz jar of smooth peanut butter

DIRECTIONS:

1. Microwave each jar for one minute.
2. Mix the frosting and peanut butter together in a bowl until combined.
3. Pour contents into a 9×13 parchment lined baking dish.
4. Allow to set in refrigerator.
5. Cut into pieces and enjoy.

INGREDIENTS:

5 to 6 thin chicken breasts
2 Packages of Hollandaise sauce
1 can cream of mushroom or cream of chicken soup
1 can of sliced mushrooms
1 egg
Flour
Lasagna noodles
Mozzarella, parmesan and romano cheese

DIRECTIONS:

Sauté chicken breasts, shred or cut into small pieces, and set aside. Combine two packages of Hollandaise sauce, can of cream of mushroom or cream of chicken soup and can of sliced mushrooms. Thicken sauce with one egg and flour. Layer sauce, chicken and pre-cooked or oven ready lasagna noodles, with mozzarella, parmesan and romano cheese in each layer in large oven friendly baking dish. Bake at 350° for about an hour.

INGREDIENTS:

2 bags tri-color pasta noodles cooked
1 cup buttermilk
1 cup mayonnaise
1 pk dry ranch dressing
1 pk dry zesty Italian dressing
Broccoli/cauliflower/carrots cut in small pieces
Salt to taste
Garlic powder to taste

DIRECTIONS:

Mix buttermilk, mayonnaise, ranch dressing, Italian dressing and pour over cooked pasta noodles. Add the cut up vegetables, garlic powder and salt. Refrigerate for several hours.

PIE FILLING:

One baked pie crust
4 cups of peeled sliced frozen apples
3/4 cup of white sugar
1/4 cup of brown sugar
1 tsp of cinnamon
1 cup of water

STRUDEL:

1 stick melted butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup plain flour
1 tbsp cinnamon sugar

DIRECTIONS:

Take sugar, cinnamon and water and boil. Add apples and cook until apples are soft. Put in pie shell. Mix strudel ingredients together and place on top of the apples. Cook at 375° until strudel topping is blistered brown.

Note: This recipe makes two pies. Please remember that ovens vary so you may want to check your pies at 25-30 minutes. Pies set after they cool.

INGREDIENTS:

1 ½ cup brown sugar, packed
¾ cup granulated sugar
3 tbsp self-rising flour, sifted
3 eggs, beaten
½ cup milk
1 tsp vanilla
¾ stick butter, melted
2 (9-inch) pie shells
Pecan halves

DIRECTIONS:

Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Layer pie shells with pecans. Mix wet with dry ingredients. Pour over pecans. Bake at 350° for 30-40 minutes. Pecans will rise to the top.

INGREDIENTS:

2 large chicken breasts (about 3 cups cooked, chopped)
1 tbsp olive oil
3 cups low-sodium chicken stock
1 cup heavy whipping cream
12-16 oz orzo (Dellalo = 16 oz, Barilla = 12 oz)
3 cups baby spinach, coarsely chopped (2-3 oz)
2 cups cherry or grape tomatoes
1 1/2 cups shredded mozzarella cheese (6 oz)
2/3 cup parmesan cheese, grated or shredded
5 garlic cloves, minced (or 1/2 tsp garlic powder)
1 tbsp lemon juice (from 1/2 lemon)
1 tsp fine sea salt, plus more for chicken
1 tsp freshly cracked black pepper, plus more for chicken
1/2 tsp dried oregano

DIRECTIONS:

1. Preheat the oven to 375°F and place a rack in the center of the oven. Grease a 9×13 casserole dish.
2. Sauté Chicken Breasts – slice two large uncooked chicken breasts in half lengthwise, season with salt and pepper, and sauté over medium heat for 4 minutes on each side or until 165˚F on a thermometer, then let it rest 5-10 minutes before chopping into bite-sized pieces. You can also dice up 2 large chicken breasts to get 3 cups of cooked chicken.
3. Assemble the casserole – Add the stock, cream, pasta, chicken, garlic, veggies, half the cheeses (reserve the other half for the top), lemon juice, and seasoning into the greased casserole dish. Stir until combined and spread it evenly into the pan.
4. Bake – Sprinkle the remaining half of the cheeses over the top and bake uncovered for 40-45 minutes or until pasta is to your desired tenderness (depending on the kind of pasta you use – better quality pasta can take a little longer). The casserole will be bubbly around the edges and have lovely browned, melted cheese on top.
5. Rest the casserole – let the dish sit for 10 minutes to thicken, and then gently stir and serve!

INGREDIENTS:

2–3 lb chuck roast (or your preferred size)
1 small bag baby red or gold potatoes
1 small bag baby carrots
1 packet au jus gravy mix
1 packet dry Italian dressing seasoning mix
1 packet dry ranch dressing seasoning mix
2 cups water (plus more as needed)

DIRECTIONS:

1. Lightly coat the inside of your slow cooker with cooking spray.
2. Place the roast in the bottom of the slow cooker.
3. Add the baby potatoes and baby carrots around 
the roast.
4. In a measuring cup or small bowl, mix the au jus, italian and ranch seasoning packets with 2 cups of water. Stir well until combined.
5. Pour the seasoning mixture evenly over the meat and vegetables in the crockpot.
6. If needed, add additional water until the contents are mostly covered.
7. Cover and cook on low for 8 hours or high for 6 hours, until the roast is tender and pulls apart easily with 
a fork.
8. Serve hot, with vegetables and a spoonful of the flavorful broth. Enjoy!

INGREDIENTS:

Cranberry Jam:
16 oz fresh cranberries
1 cup white granulated sugar
1/2 tbsp vanilla extract

Crust:
1½ cups graham cracker crumbs
¼ cup brown sugar
5 tbsp butter melted
1 tsp vanilla extract

Cheescake Filling:
24 oz cream cheese softened
¾ cup heavy whipping cream
2 tbsp sour cream
2 eggs
1 tsp vanilla extract
2 tbsp corn starch
½ cup white granulated sugar
1 vanilla bean

White Chocolate Mousse:
8 oz baking white chocolate bars (2-4 oz bars)
8 oz cream cheese softened
8 oz whipped topping like COOL Whip

Candied Cranberries: (Optional)
8 oz fresh cranberries
1 1/2 cups water
1 1/2 cups sugar
1/2 cup sugar or super fine sugar

DIRECTIONS:

Candied Cranberries (overnight):
Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat. Heat the mixture until sugar is all dissolved, while stirring slowly. Take off heat. Let the mixture cool a bit before adding cranberries. Add cranberries, stir, cover and refrigerate overnight. Drain cranberries in a colander. Add 1/2 cup of sugar to a shallow bowl and coat cranberries is sugar. Set aside until ready to decorate.

Quick Cranberry Jam:
In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract. Mix well cook cranberries stirring often. Cook for 12-15 minutes. Take off heat and let it cool completely. Preheat the oven to 325° and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)

Crust:
Mix the graham cracker crumbs, sugar, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side. Spread half of the cranberry jam over the crust.

Cheesecake:
Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes. Add vanilla extract, and sour cream. Mix until combined. Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated. Lower speed and add corn starch. While on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth. Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. Mix well until incorporated throughout. Spoon all of the cheesecake batter into the springform, over the jam. Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform. Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil). Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to add topping.) Cool cheesecake for an hour. Spread remaining cranberry jam over the top of the cheesecake. Cover the pan with saran wrap and place the cheesecake in the refrigerator. Refrigerate for at least 4 hours before adding the mousse.

White Chocolate Mousse:
Break up white chocolate bars and melt them according the to package instructions. Beat cream cheese with an electric mixer for a couple of minutes. Drizzle in melted white chocolate while continuing to beat cream cheese. Mix well. Fold in whipped topping gently until all combined. Spread white chocolate mousse over the top of the cheesecake. You can separate the mousse in two batches and use one batch to decorate with a frosting tip. If using candied cranberries, spread them on top of the white chocolate mousse.