Leader Holiday Dinner and Recipe Contest 2020

Ashley Tindle demonstrates candy making

Dessert wins out at 2019 Leader Holiday Dinner

About 225 diners had some tough choices to make at the seventh annual Leader Holiday Dinner, held Dec. 13 at the Viking Cafe on the Jefferson College campus in Hillsboro. But, for many diners, the sweet tooth won out, giving a De Soto home cook a repeat grand-prize win – although 20 years later.

Joyce Shepherd, 72, was the winner of the first-ever Leader Holiday Recipe Contest, held in 1999. This year, she won the dessert category and then was voted Best in Show for her Sea-Salted Coffee Toffee Bars, an indulgent treat she doesn’t make too often because she’s watching her waistline.

“Oh my goodness, they’re like Lay’s potato chips – you can’t eat just one,” she said with a laugh.

Sponsored by Leader Publications and the Jefferson College Foundation, the dinner featured a six-course meal, entertainment by the Jefferson College Jazz Combo, food demonstrations by some of the college’s culinary arts students and door prizes.

Five reader-submitted recipes were prepared for the dinner by the culinary staff and students, along with a main dish prepared by the staff of Food Service Consultants, the catering company associated with the college. Culinary students in both the high school and college levels of the program worked as chefs, assistants and servers. Several diners complimented the servers in the “comments” section of the ballot.

“The students always do such a wonderful job,” Leader publisher Pam LaPlant said. “It’s a great learning experience for them.”

“It was nice to see a lot of first-time attendees this year,” Leader editor Peggy Bess said. “It was a very enjoyable evening, as always.”

Mike Kumpf of Food Service Consultants, who is also a foundation member, served as emcee for the event. A VIP reception held prior to the dinner saw about 50 people enjoy wine and cheese and conversation in the Viking Room before heading out into the main seating area.

Dittmer foodie couple captures 2 categories

For Judy and Robert Duncan of Dittmer, this year’s Leader Holiday Dinner was even more of a family affair than usual.

For the past several years, one or the other has been a finalist in the contest; this year, both snagged top honors.

Robert won the salad category with his recipe for Avocado, Orange and Almond Salad, a light, fresh dish that honors the couple’s commitment to using fresh ingredients.

Judy topped the side dish category with her Savory Gruyere Sweet Potatoes, a comfort-food accompaniment sure to complement any main dish with its deep, rich flavor.

The Duncans, both retired, say they spend a lot of time on the hunt for interesting and unique recipes. They maintain an extensive garden, so they are always on the lookout for new and interesting combinations to serve the many veggies they raise. They also do a lot of canning.

Both consider a recipe just a jumping-off point for experimentation.

“We’re always trying to tweak each other’s recipes,” Judy said. “Cooking is our passion.”

Third time’s a charm for Hillsboro cook

DeAnn Sharpless of Hillsboro is a lean, mean appetizer machine when it comes to the Leader Holiday Recipe Contest. She won the category as well as the overall grand prize in 2014, and topped the category again last year. This year, her Salmon Tartlets snagged the top spot for a third time.

Sharpless, 65, said the recipe came from a gathering of friends some years ago.

“A friend brought these,” she said. “I love salmon, so I asked her for it. They’re tasty, and you can make them ahead and keep them warm on a heating plate.”

Perennial favorite Miller scores with hearty soup

Elaine Miller of Fenton has been a finalist in the Leader Holiday Recipe Contest nearly every year since 2012.

An adventurous cook, she’s not afraid to combine ingredients in unusual ways – apple beef chili; artichoke and caramelized onion pizza; squash with kale pesto; bacon bourbon jam; slaw with pickled blackberries.

This year’s experimentation resulted in Ham and Sweet Potato Soup, a creamy, hearty soup Miller says is reminiscent of split-pea and other “comfort food” soups.

“It has a beautiful, golden color and a nice kick from the spices,” she said. “And it’s great for using up leftover ham. I love to make it on a rainy day.”

Proceeds from the event go to the Jefferson College Foundation. In its six-year history, the Holiday Dinner has raised more than $15,000, which has been used to send students to culinary competitions across the region.

Sea-Salted Coffee Toffee Bars - Grand prize winner 2019

1 cup butter, softened

1 cup firmly packed dark brown sugar

1/2 teaspoon salt

2 cups flour

1 1/2 tablespoons instant coffee

1 can (14 ounces) sweetened condensed milk

2 tablespoons butter

2 teaspoons pure vanilla extract or dark rum

1 1/2 cups whole pecans

1/2 to 1 tablespoon large crystal sea salt

Preheat oven to 350 degrees. Beat together 1 cup butter, brown sugar and salt until light and fluffy. Add flour, 1 cup at a time, stirring between additions. Add coffee; blend well. Pour batter evenly into ungreased 13-by-9-inch baking pan and bake 12-15 minutes, until edges are lightly browned and center is puffy. Meanwhile, stir butter and condensed milk over low heat until butter is melted; stir in vanilla or rum and remove from heat. Sprinkle nuts over baked crust and pour hot milk mixture over nuts. Return to oven and bake 10-15 minutes until top is bubbling. Scatter sea salt crystals over bubbly top; cool slightly and cut into bars.

Salmon Tartlets - Appetizer category winner

1/2 cup butter, softened

1 package (3 ounces) cream cheese, softened

1 cup all-purpose flour

2 eggs

1/2 cup milk

1 tablespoon butter, melted

1 teaspoon lemon juice

1/2 cup dry bread crumbs

2 teaspoons parsley flakes

1 teaspoon sage

1 teaspoon salt

1 teaspoon pepper

1 can (14.75 ounces) salmon, drained and bones removed

1 green onion, thinly sliced (use whole onion, white and green)

Preheat oven to 350 degrees. Grease mini-muffin pan. In a mixing bowl, beat 1/2 cup softened butter, cream cheese and flour until smooth. Shape by tablespoonfuls into balls; press onto the bottom and up the sides of muffin cups. In a bowl, combine eggs, milk, melted butter, and lemon juice; mix well. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion; spoon mixture into dough shells. Bake for 30-35 minutes or until browned. Makes 2 dozen.

Savory Gruyere Sweet Potatoes - Side dish category winner

2 1/2 pounds sweet potatoes, peeled and thinly sliced

2 cups shredded Gruyere cheese (or Swiss)

4 cloves garlic, minced

2 teaspoons fresh thyme, chopped (plus more for garnish)

1 1/2 teaspoons Kosher salt

1/2 teaspoon black pepper

1 teaspoon smoky paprika

2 cups heavy whipping cream

Preheat oven to 400 degrees. Grease a 9-by-13-inch baking dish. Arrange sweet potato slices in four rows in baking dish; top with shredded cheese. Mix remaining ingredients; pour over potatoes in dish. Cover with foil and bake 35 minutes. Remove foil; return to oven and bake an additional 30 minutes, until top is browned and potatoes are tender. Garnish with thyme and serve.

Avocado, Orange and Almond Salad - Salad category winner

1 large can mandarin oranges

2 large tomatoes

2 avocados

4 tablespoons extra-virgin olive oil

2 tablespoons lime juice

1 tablespoon chopped fresh parsley

1 small onion, sliced into rings

Salt

Black pepper

1/4 cup sliced almonds

Drain oranges from can; dump into bowl. Plunge tomatoes in boiling water for about 1 minute, then into cold water. Peel skins off, cut into quarters, remove seeds and chop roughly; set aside. Cut avocados in half; remove stones, peel away skins and cut into chunks; set aside. Mix together olive oil, lemon juice and parsley; season with salt and pepper and divide into two bowls. Toss avocados and tomatoes in one bowl of the dressing. Arrange oranges on serving plate and scatter onion rings on top; drizzle with the other bowl of dressing. Spoon avocados, and tomatoes on top and sprinkle with almonds.

Ham and Sweet Potato Soup - Soup category winner

2 medium sweet potatoes (yams), peeled and cut into 1-inch cubes

1 large onion

2 cloves garlic, chopped (or 1/2 teaspoon granulated garlic)

1 whole bay leaf

Salt to taste

1 teaspoon thyme

1/8 teaspoon cayenne pepper (more or less, to taste)

2 cups chicken broth

1 cup low-fat buttermilk

1 cup milk

1 cup ham, chopped

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1 tablespoon lime juice

3 tablespoons chopped fresh cilantro (optional – I did not add this when I made this soup).

In a large pot, combine potatoes, onion, garlic, bay leaf, salt, thyme, cayenne, and chicken broth. Bring to a boil, reduce heat and simmer, covered, for 15 minutes or until the sweet potatoes are tender. Allow to cool slightly. Remove bay leaf; pour soup into a blender or food processor and blend until smooth. Return soup to pan and add buttermilk, milk, ham, spices and lime juice; heat gently (Do not boil). Serve once hot, sprinkling each serving with cilantro if desired. Serves 6-8.

Butterscotch Nut Torte

Cake

6 eggs, separated

1 1/2 cups sugar

1 tablespoon baking powder

2 tablespoons vanilla

1 tablespoon almond extract

2 cups graham cracker crumbs

1 cup chopped walnuts

Preheat oven to 325 degrees. Grease and line two 9-inch cake pans. In large bowl, beat egg yolks well. Fold in sugar, baking powder and flavorings; mix well. In small bowl, beat egg whites until they hold stiff peaks. Fold in yolk mixture, crumbs and nuts. Pour into prepared pans and bake for 30-35 minutes. Cool 10 minutes, then remove from pans.

Frosting

2 cups whipping cream

3 tablespoons powdered sugar

Whip cream slowly; add in powdered sugar and mix well. Spread between layers and on top and sides of cooled cake.

Sauce

1/4 cup butter

1/4 cup water

1 cup brown sugar

1 tablespoon flour

1 egg, well beaten

1/4 cup orange juice

1/2 teaspoon vanilla

In small saucepan over medium heat, melt butter with water. In separate bowl, blend brown sugar and flour; blend into butter mixture. Add in egg, juice and vanilla; bring to a boil and cook, stirring, until thick. Cool slightly and serve in dish with spout; pour some over each cake slice.

Butternut Brownie Pie

4 extra-large egg whites, at room temperature 

l/8 teaspoon baking powder 

1/8 teaspoon cream of tartar

1 1/4 cups granulated sugar, divided 

14 graham cracker squares, broken into 1/2-inch pieces 

1 cup pecan pieces 

1 cup whipping cream 

1/2 teaspoon vanilla

Chopped pecans 

Heat oven to 300 degrees. Lightly grease 9-inch pie plate. In large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly.  Add 1 cup sugar, a tablespoon at a time, beating constantly until stiff peaks form. Using a rubber spatula, fold in graham crackers and pecan pieces. Spoon into pie plate. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire cooling rack. 

In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add remaining sugar and vanilla and continue beating until stiff peaks form. Do not over beat.  Top pie with whipped cream; sprinkle with pecans and refrigerate until served.

German Prune Cake

2 cups sugar 

2 cups flour 

1 cup salad oil 

1 teaspoon baking soda

1 cup buttermilk (dissolve soda into milk before adding to mixture)

3 eggs 

1 teaspoon salt 

1 teaspoon allspice 

1 teaspoon cinnamon 

1 teaspoon cloves 

1 teaspoon nutmeg 

1 cup chopped, cooked, pitted prunes 

3 tablespoons prune juice (from cooking prunes) 

1 cup chopped nuts 

Preheat oven to 350 degrees. Grease well and flour 9-inch (12 cup) bundt pan. In large bowl, combine all ingredients in the order listed; mix well. Pour batter in prepared pan and bake for 1 hour. If icing is desired, combine 1/2 cup powdered sugar with enough prune juice to moisten; pour over cake while still hot.

Everlasting Muffins

5 cups flour

3 cups sugar

5 teaspoons baking soda

1/2 teaspoon salt

1 cup oil

4 eggs

1 quart buttermilk

1 box (15 ounces) Raisin Bran cereal

In large bowl, combine dry ingredients; mix well. In separate bowl, combine oil, eggs and buttermilk; mix well. Combine wet and dry ingredients alternately; fold in Raisin Bran.

Makes two quarts of batter, which can be kept in refrigerator for up to 4-5 weeks. To bake, fill paper-lined muffin tins 2/3 full and bake at 350 degrees for 15 minutes.

Lemon Blueberry Whoopie Pies

These whoopee pies are soft, cake-like cookies with lots of juicy blueberries. The cream cheese filling is tangy and wonderful. My family loves them!

Cookie

1/2 cup butter, softened

1/2 cup sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 1/4 cup plus 1 tablespoon all-purpose flour, divided

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup buttermilk

1 cup fresh or frozen blueberries (I use fresh.)

2 teaspoons grated lemon zest

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment.

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk 1 1/4 cup flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining flour; gently fold into dough.

Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on pans for 2 minutes. Remove to wire racks to cool completely.

Filling

1/4 cup butter, softened

1/4 cup cream cheese, softened

1 tablespoon honey

1 teaspoon grated lemon zest

1/2 teaspoon vanilla extract

1 1/2 cups confectioner’s sugar

In a large bowl, beat butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in the confectioner’s sugar until smooth.

Spread on bottoms of half of the cookies; cover with remaining cookies. Refrigerate whoopee pies in an airtight container.

Strawberry Pie

1 9-inch pie crust shell

3/4 cup boiling water

1 package (3 ounces) strawberry Jell-O

1 can (16 ounces) creamy white frosting

1/2 cup whipping cream

1 brick (8 ounces) cream cheese, softened

1 small lemon

2 cups fresh strawberries, sliced

Bake and cool pie shell. Stir Jell-O in 3/4 cup boiling water until thoroughly dissolved; chill until very thick. In medium bowl, beat cream cheese and frosting until smooth. Add whipping cream, chilled Jell-O and juice from lemon; beat until well mixed. Pour into cooled pie shell; garnish with fresh berries and chill 1 hour before serving. Serves 10.

Maple Pumpkin Butter Oat Bars

2 cups flour

2 cups old-fashioned rolled oats

1 cup firmly packed dark brown sugar

1/2 cup chopped walnuts

1 teaspoon salt

2 teaspoons pumpkin pie spice, divided

3/4 teaspoon baking soda

1 1/2 cups butter, softened

3 packages (8 ounces) cream cheese, softened

1 cup canned pumpkin

3/4 cup sugar

1 teaspoon vanilla

3 large eggs

1 jar (9 ounces) pumpkin butter

3 tablespoons pure maple syrup

Preheat oven to 350 degrees. Line 9-by-13-inch baking pan with heavy-duty foil, extending about 1 inch above sides of pan; lightly coat with nonstick cooking spray.

In large mixing bowl, combine flour, oats, brown sugar, walnuts, salt, baking soda and 1 tablespoon of the pie spice; beat at low speed until well mixed. Add butter; beat at low speed until crumbly. Reserve 1/2 cup of the mixture for topping. Spread remaining oat mixture in bottom of prepared pan; bake until lightly browned, about 20 minutes.

In same large mixing bowl, combine cream cheese, pumpkin, sugar, remaining pie spice and vanilla; beat at medium speed until well mixed. Beat in eggs one at a time until well mixed; pour batter over partially baked crust. In small bowl, stir together pumpkin butter and syrup until mixture is smooth and spreadable consistency. Drop pumpkin butter by dollops onto cream cheese batter; use knife to swirl together. Sprinkle reserved oat mixture over top. Bake until center is set, about 35 to 40 minutes. Cool in pan on wire rack to room temperature. Chill several hours before cutting into squares. Makes 24 squares.

Apple Butter Maple Pecan Oat Bars

2 cups all-purpose flour

2 cups old-fashioned oats

1 cup firmly packed dark brown sugar

3/4 cup chopped pecans

1 teaspoon salt

1 teaspoon cinnamon, divided

1/2 teaspoon nutmeg, divided

1/8 teaspoon cloves, divided

1 dash ginger

3/4 teaspoon baking soda

1 cup butter, softened

3 packages (8 ounce) cream cheese, softened

1 cup canned pumpkin

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 jar (9 ounces) apple butter

3 tablespoons pure maple syrup

2 apples (Fiji or apple of your choice for baking)

2 tablespoon sugar

1/4 teaspoon cinnamon

1 tablespoon flour

Preheat oven to 350 degrees. Spray a 9-by-13 baking pan with nonstick cooking spray.

Combine in large mixing bowl flour, oats, brown sugar, pecans, salt, baking soda and half of each spice; beat at low speed until well mixed. Add butter; beat at low speed until mixture is crumbly. Reserve 1/2 cup of mixture; spread the rest into prepared pan. Bake until crumb mixture is slightly browned, about 20 minutes.

In large mixing bowl, combine cream cheese, pumpkin, 3/4 cup sugar, vanilla and remaining spices; beat at medium speed 2 minutes, scraping sides frequently. Beat in eggs, one at a time, until well mixed; pour batter onto baked crust.

In small bowl, stir together apple butter and syrup to combine. Spoon in dollops over cream cheese layer. Using a knife, swirl apple butter mixture into cream cheese as you would for a marble cake.

Peel, core and thinly slice apples. In small bowl, combine 2 tablespoons sugar, cinnamon and flour until mixed; gently stir in apples. Layer slices in neat rows across top of cream cheese layer. Sprinkle reserved oat mixture over the top and bake about 35-40 minutes or until center is set. Cool on a wire rack, then chill several hours before cutting into squares. Makes 18-24 servings, depending on size.

Coconut Sour Cream Cake

1 box white cake mix

1/4 cup oil

3 eggs

1 carton (8 ounces) sour cream

1 can (8.5 ounces) cream of coconut

1 package (8 ounces) cream cheese

1 package (3.5 cups) powdered sugar

1 can Angel Flake coconut

2 tablespoons milk

1 teaspoon vanilla

Preheat oven to 250 degrees. Grease a 9-by-12-inch baking pan. Combine cake mix, oil, eggs, sour cream and cream of coconut; mix well. Pour batter into prepared pan and bake about 20 minutes. DO NOT OVERBAKE. Cool in pan.

Cream together softened cream cheese and powdered sugar; beat in milk and vanilla. Spread over cooled cake; sprinkle with coconut.

Note: Coconut may be colored depending on the holiday (red/green for Christmas; pastel colors for Easter, red/blue for patriotic holidays, etc.) Also, this cake freezes well.

Mom’s Applesauce Cake

2 cans (1 pound each) applesauce

1 cup raisins

1 cup black walnut pieces

2 cups sugar

1 cup shortening

2 eggs

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 teaspoons nutmeg

1/2 teaspoon cloves

Add raisins and nuts to applesauce and soak. Preheat oven to 350 degrees. Grease and flour a tube pan. Cream together sugar, shortening and eggs. Sift together all dry ingredients and gradually incorporate into egg mixture, a little at a time, beating well.

Fold in applesauce, nuts and raisins; place in prepared pan. Bake 1 to 1/12 hours.

Pumpkin Crunch

1 can (15 ounces) pumpkin

1 can (12 ounces) evaporated milk

3 eggs

1 cup sugar

2 teaspoons cinnamon

1 teaspoon salt

1 box yellow cake mix

3/4 cup pecans, chopped

1 cup butter, melted

Whipped Topping

Preheat oven to 350 degrees. Grease bottom of a 9-by-13-inch pan. In large bowl, combine pumpkin, milk, eggs, sugar, cinnamon and salt; mix well. Pour into prepared pan. Sprinkle dry cake mix evenly over top of batter, followed by a layer of chopped pecans. Drizzle melted butter over pecans. Bake 45-50 minutes, or until golden brown.

DO NOT OVER BAKE. Cool, then refrigerate. Serve chilled and garnish each slice with a dollop of whipped topping.

Chocolate Chip Cheesecake Bars

3 packages (8 ounces) cream cheese, softened

3 eggs

3/4 cup sugar

1 teaspoon vanilla extract

2 rolls (16.5 ounces) refrigerated chocolate chip cookie dough (keep refrigerated until ready to use)

Preheat oven to 350 degrees. Coat 13-by-9-inch glass baking dish with cooking spray. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla until well mixed; set aside. Slice cookie dough rolls into 1/4-inch slices; arrange half on bottom of prepared baking dish; pressing together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining dough slices. Bake 45-50 minutes or until golden and center is slightly firm. Let cool, then refrigerate. Cut into slices once well chilled.

Strawberry Yum-Yum

2 packages (8 ounces) cream cheese

3/4 cup sugar

2 envelopes Dream Whip, prepared according to package instructions

3 cups graham cracker crumbs

1 quart strawberries (adjust to liking) – cut into pieces

3/4 cup butter or margarine, melted

1 package strawberry glaze

Cream together cream cheese and sugar; fold in prepared Dream Whip. Mix melted butter/margarine and graham cracker crumbs together; reserve half. Place other half into a 13-by-9-inch baking pan and press into the bottom. Cover with half the Dream Whip mixture, then the strawberry filling. Spread remaining Dream Whip mixture and top with remaining graham cracker mixture. Serve chilled.

Cream Puff Cake

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs

1 package (8 ounces) cream cheese, softened

4 cups milk

3 packages (3.5 ounce size) instant vanilla pudding mix

1 carton (12 ounces) frozen whipped topping, thawed

1/4 cup chocolate syrup

Preheat oven to 400 degrees. In a large, heavy saucepan, heat butter and water to boiling on medium-high heat. Add flour; reduce heat to low and cook, stirring, until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each addition. Spread in bottom and up the sides of an ungreased 13-by-9-inch pan and bake for 35 minutes. Cool completely. In a large bowl, combine cream cheese and milk and beat until smooth; add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping and drizzle with chocolate syrup.

Crunchy Broccoli Bake

1 small jar sliced mushrooms

1 can sliced water chestnuts, drained

1 envelope dry onion soup mix

3 tablespoons butter

2 packages frozen broccoli, cooked and drained

1/3 cup bread crumbs

3/4 cup grated cheddar

Preheat oven to 325 degrees. In skillet, melt butter; saute mushrooms, water chestnuts and soup mix. Arrange broccoli in an 11-by-13-inch baking dish; add cooked veggie/soup mixture. Top with bread crumbs and sprinkle with cheese. Bake for 20-25 minutes, or until bubbly. Serves 6.

Mt. Olympus Pie

1/4 cup raisins

1/4 cup pine nuts or English walnuts, chopped

2 bunches fresh spinach

2 tablespoons butter

1 large onion, chopped

Juice of 1/2 lemon

Salt and pepper to taste

6 eggs, lightly beaten

8-10 ounces goat cheese (may use plain, thick Greek yogurt)

1 cup melted butter

1/2 cup olive oil

1/2 pound phyllo dough

Soak raisins in boiling water; let sit for 15 minutes and drain. Dry roast nuts by shaking in a pan over medium heat until lightly browned; cool. Wash, dry and rough cut the spinach. In large skillet, melt 2 talble spoons butter; add onion and sauté until soft. Add spinach and cook until wilted. Add raisins and nuts, then add lemon juice, salt and pepper. Add eggs, goat cheese/yogurt and mix well. Butter a 9-by-13-inch baking pan. Combine melted butter and olive oil; stir to blend well. Line baking pan with 5 sheets of phyllo dough, brushing each with butter/oil mixture as you lay them in. Spread spinach mixture over dough sheets, then top with remaining sheets, also buttering each one. Brush the top sheet well. Bake at 350 degrees for 45 minutes; cool 15 minutes before cutting into squares. Serves 10.

Sausage and Apple Stuffing Bites

3 cups bread, cut into 1/2-inch cubes (white, multi-grain, even raisin bread)

1/4 cup olive oil

Kosher salt

Fresh ground pepper

2/3 cup finely chopped onion

2/3 cup finely chopped celery

2 tablespoons butter

1/2 pound Italian sausage

6 cloves garlic, finely chopped

3/4 teaspoon dried sage

1 medium Granny Smith apple, peeled, cored and finely chopped

4 large eggs, beaten

2 tablespoons chicken broth

Preheat oven to 350 degrees. Grease a 12-cup mini-muffin pan with vegetable oil.

Spread bread cubes on a baking sheet and toss with oil; season with salt and pepper and bake 10 minutes until toasted. Transfer croutons to a large bowl. In a large skillet, melt butter with 2 tablespoons oil; add onions and celery and cook on medium-high heat, stirring occasionally, until golden, about 5 minutes. Add sausage, garlic and sage and cook, breaking up meat as it cooks, until no trace of pink remains. Add cooked sausage, apple, eggs and brother to croutons in bowl; season with salt and pepper and let stand 5 minutes. Use a small scoop to portion stuffing into muffin cups and bake 20-25 minutes until golden. Transfer to cooling rack for 5 minutes. Loosen muffins with a sharp knife; lift out and serve warm.

Parmesan Spaetzle with Asparagus and Mushrooms

Dough

2 cups all purpose flour

2 eggs

1 teaspoon salt

3/4 cup whole milk

1/2 teaspoon nutmeg

3 quarts water

2 tablespoons salt

1 tablespoons melted butter

Sauce

2 tablespoons of unsalted butter

1 bunch asparagus, cut on the bias into 1-inch pieces

1 1/2 cups thinly sliced button mushrooms

1/2 teaspoons red pepper flakes

1/2 teaspoon black pepper

1 teaspoon minced garlic

1 teaspoon sugar

1/4 cup tomato sauce

1 cup half and half

1/2 cup provolone cheese

1/2 cup Parmesan cheese

Combine the flour, eggs, salt, milk, and nutmeg in a bowl or stand mixer. Mix until a soft, very sticky dough forms. Cover with a towel or plastic wrap and set aside for 15 minutes. Add salt to water and bring to a boil. Form the spaetzle with a spaetzle-maker utensil available online; by scraping the dough through a colander with a flexible spatula; or scraping from a plate into the boiling water with an oiled knife. Once the dumplings rise to the surface of the water, allow them to cook for 1 minute. Remove with a slotted spoon into a clean bowl with the melted butter, stirring to coat so they don’t stick to each other.

For sauce: In a large saute pan over high heat, melt butter. Add asparagus, mushrooms, red pepper flake, and black pepper; cook for about 2 minutes. Lower heat to medium and add remaining ingredients. Cook until it’s barely starting to simmer – DO NOT BOIL or the sauce could break. Stir in the spaetzle, top with more Parmesan cheese if desired, and serve immediately.

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Having been raised in the small town of Ste. Genevieve, it wasn’t really a holiday if we didn’t have the local delicacy of liver dumplings on the table. Many people outside of the region will have never heard of this dish, and if they don’t turn their nose up at the unappetizing name they certainly almost always would at the off-putting color and flat out ugly shape of this surprisingly delicious side dish. Local parish cookbooks are filled with family recipes and secrets for liver dumplings sometimes affectionally called nifflys. Ste. Genevieve restaurants and delis sell this local treasure by the quart.

I married an out-of-towner, moved north, and generated offspring that would rather starve then eat liver, yet I was determined to keep this unique dumpling (technically spaetzle) tradition alive. My pan fried, visually appealing and liver free spaetzle recipe with asparagus and mushrooms is my homage to my grandma who would stand for hours over a pot of bubbling water to make sure our holiday menu always included the gravy laden treasure that we had come to expect.

Slow-cooker Spinach Mushroom Tortellini

1 package (8 ounces) white button mushrooms, thinly sliced

1 cup thinly sliced yellow onions

4 tablespoons butter, melted

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups (32-ounce carton) vegetable broth

1 package (20 ounces) refrigerated, cheese-filled tortellini

1 package (8 ounces) cream cheese, softened and cubed

3 cups fresh baby spinach leaves, lightly packed

1/2 cup (2 ounces) shredded Parmesan cheese

1/4 cup shredded fresh basil leaves

Spray 4.5-5 quart slow cooker with cooking spray. Add mushrooms, onions, melted butter, soy sauce, salt and pepper to slow cooker; pour broth over. Cover and cook on low heat setting for 7-8 hours or until vegetables are very tender and browned. Stir in tortellini and cream cheese; re-cover and cook on low for 15 minutes. Stir; cook 14-16 minutes longer or until tortellini are tender. Stir in spinach and let stand 5 minutes. Top with Parmesan cheese and basil.

*Optional: My husband suggests stirring in cooked, diced chicken for the last 15 minutes of cooking.

Granny’s Cornbread Dressing

Cornbread (This can be made ahead; cool completely and cover)

1 1/4 cup flour

1 1/2 teaspoons salt

4 teaspoons baking powder

4 tablespoons sugar

2 1/4 cups cornmeal

3 eggs

2 1/4 cups milk

3/4 cup melted butter

Preheat oven to 325 degrees. Combine all ingredients in large bowl; mix well. Pour batter into two 9-inch round cake pans; bake 30-40 min. Use a toothpick to check doneness. Crumble into large bowl when cooled.

Dressing

1 bunch green onions, chopped

1 medium onion, chopped

12 stalks parsley (stems and tops), finely chopped

4 stalks celery, chopped

3 hard-boiled eggs, chopped

3 raw eggs

1 stick butter

3 jars turkey gravy (sometimes less is needed, depending on size of jars)

Preheat oven to 325 degrees. Melt butter in skillet; saute veggies until soft, but not browned. In a large bowl, mix veggies with chopped boiled eggs, crumbled cornbread, and raw eggs. Add enough gravy to moisten the entire mixture. Spread mixture into large casserole dish, and bake until lightly browned, 30-45 minutes.

Carribean-Style Roasted Red Cabbage with Carrots

2 to 2 1/2 pounds red cabbage, cores removed and cut into 1-inch cubes

1 cup yellow onion, sliced vertically

1 tablespoon canola oil

1 teaspoon sugar

1 teaspoon black pepper, freshly ground

3/4 teaspoon sea salt

3 cups carrots, cut into ribbons

3 tablespoons cider vinegar

2 teaspoons hot sauce

1 tablespoon butter

Preheat oven to 450 degrees. In large bowl, combine cabbage, onion, oil, sugar, black pepper and salt; toss to coat. Divide cabbage mixture between two foil-lined jelly roll pans. Bake at 450 degrees for 20 minutes, stirring and rotating halfway through. In same bowl used for cabbage, combine carrots, vinegar and hot sauce; toss to coat. Remove cabbage from oven; add to bowl with carrot mixture. Add butter and toss gently to combine. Heat broiler to high. Return cabbage mixture to pans, spreading evenly. Place each pan under the broiler for 3 minutes, or until edges start to brown and crisp evenly.

Corn Souffle

1 stick unsalted butter, melted

1 box Jiffy corn muffin mix

1/4 cup sugar

1 can (15 ounces) whole corn, undrained

1 can (15 ounces) creamed corn

8 ounces sour cream

1 egg

8 ounces shredded cheddar cheese

Preheat oven to 350 degrees. Grease thoroughly a 9-by-13-inch baking dish. In large bowl, combine first seven ingredients and mix well; pour into prepared dish. Sprinkle shredded cheese on top. Bake in 350 degree oven for 45 minutes.

Store leftovers covered in refrigerator. Reheat in a serving dish in the microwave.

Note: Cheese may be incorporated in with the other ingredients if preferred.

White Castle Stuffing

10 White Castle hamburgers, no pickles

1 1/2 cups celery, diced

1 1/4 teaspoons ground thyme

1 1/2 teaspoons ground sage

3/4 teaspoon coarsely ground black pepper

1/4 cup chicken broth

In large mixing bowl, tear burgers into pieces; add celery and seasonings and toss to combine. Add chicken broth and toss well. Stuff cavity of turkey just before roasting.

Makes about 9 cups (enough for a 10-12 pound turkey). Allow 1 hamburger for each pound of turkey, which will be equivalent to 3/4 cup stuffing per pound.

Chicken and Shrimp Minorcan Pilau

Linda Bland Keane says her ancestors have been making this dish for more than 140 years. Pilau came to the U.S. from Minorca, Spain, and the rice dish was originally called gopher stew. It can be made with chicken, beef, shrimp or sausage.

Coconut oil

4 stocks celery, diced

1 green pepper, diced

1 yellow onion, diced

6-8 boneless, skinless chicken thighs, cubed

2 large tomatoes, diced

2 tablespoons garlic

4 cups long-grain jasmine rice, divided

7 cups chicken stock, divided

3 tablespoons butter or oleo, divided

Salt and pepper to taste

Saz’On seasoning

4 cups shrimp, peeled and deveined

2 datil peppers, diced (These Florida peppers are equivalent to a Habanero in heat)

Make in a large Dutch oven with a tight lid. Cover bottom of pot with coconut oil, then add celery, green pepper and onion. Cook on medium heat until translucent; add cubed chicken thighs, tomatoes and garlic and let simmer.

In a microwave-safe bowl, combine half the rice, stock and butter; season with salt, pepper and 3 shakes of Saz’On; stir until blended and cook, uncovered, on high for 18 minutes. Stir and let sit 5 minutes, then add to mix in Dutch oven. Add shrimp and datil peppers to mix. Repeat with second bowl of rice; mix into Dutch oven

Serves: 6-8 people.

Macaroni with Four Cheeses

1 package (1 pound) elbow macaroni

3 slices bacon

1 cup light cream

1/2 cup fontina cheese, diced

1/2 cup Gruyere cheese, diced

1/2 cup Raclette cheese, diced

3 tablespoons tomato sauce

Fresh-ground black pepper, generously, about 1 teaspoon

1 teaspoon oregano

1/2 cup Parmesan cheese, grated.

Saute bacon until crisp. Crumble bacon and combine with cream and diced cheeses over low heat. When cheese starts melting, add tomato sauce; season with pepper and oregano. Simmer on very low heat, stirring occasionally. Boil macaroni in salted water; drain through colander. Add to pan with cheese sauce; mix well. Add Parmesan just before serving.

Note: Spaghetti squash may be substituted for the macaroni. Other cheeses may also be substituted if you wish.

Snickers Apple Salad

1 brick (8 ounce) cream cheese, softened

1 carton (12 ounce) Cool Whip, thawed

1 cup powdered sugar

5 regular-size Snickers candy bars

5 Granny Smith apples

Beat together cream cheese, Cool Whip and sugar until smooth. Cut candy bars in half lengthwise and then into 1/4-inch slices. Core apples; cut into quarters and then into bite-sized pieces. Add candy and fruit to creamed mixture and stir well to coat. Chill 1 hour before serving.

Cranberry Relish Plus

1 pound (4 cups) fresh cranberries

4 oranges – peeled, sectioned and seeded

2 cups sugar

1 unpeeled apple, cored and sliced

1/2 teaspoon almond extract

1 can (8.5 ounces) crushed pineapple, undrained

Chop cranberries in food processor, then add oranges and chop again. Add remaining ingredients; pulse several seconds to blend. Chill several hours before serving.

Sesame and Soy Blazed Green Beans

8 cups fresh green beans

1 tablespoon salt

3-4 tablespoons toasted sesame oil

3-4 cloves garlic, minced (to taste)

6-8 tablespoons soy sauce (to taste)

6-8 tablespoons sugar or honey (to taste)

Sesame seeds

In a large pot, cover green beans with water; add salt and cook until crisp-tender. Immediately drop green beans in ice water to keep them green. In a large skillet, heat toasted sesame oil over medium-high heat. Add green beans; cook and stir until heated through. Add minced garlic cloves; cook 1 minute longer. Stir in soy sauce and sugar or honey until sugar is dissolved. If desired, sprinkle with sesame seeds. Serves 8.

Grape and Broccoli Salad

1 cup green grapes, cut in half

4 cups broccoli florets

1/2 cup thinly sliced red onion

1/2 cup golden grapes

1/2 cup nuts (your choice- I use pecans)

1/2 pound bacon, cooked crisp and crumbled

Dressing

1/2 cup mayonnaise

1/4 to 1/3 cup sugar

3 tablespoons red wine vinegar

Mix grapes, broccoli, onion, raisins, nuts, and bacon together in a large bowl. Combine dressing ingredients until well mixed; toss with salad. Makes 4 to 6 servings.

Aunt Janet’s Italian Chopped Salad

All chopped small:

1 head Romaine lettuce

1 yellow pepper

1/2 cup black olives

3-4 small Roma tomatoes

Small bunch green onion

Combine in medium bowl.

Add:

1 small jar marinated artichoke hearts, sliced in half (reserve liquid)

1/2 teaspoon garlic powder

Fresh black pepper to taste

1/4 cup Parmesan cheese (may substitute bleu cheese crumbles)

1/2 cup pumpkin seeds

Toss; add artichoke marinade for dressing.

Sawdust Salad

1 package (3 ounce) lemon Jello-O

1 package (3 ounce) orange Jello-O

1 can (20 ounces) crushed pineapple

3 large bananas, peeled and sliced thinly

1 1/2 cups mini marshmallows

2 eggs

5 tablespoons flour

1 cup sugar

1 1/2 cups pineapple juice

1 box (2 packages) Dream Whip

1 brick (8 ounces) cream cheese, softened

1 cup milk

2 cups shredded cheddar cheese

In large bowl, combine Jello-O with 2 cups boiling water; stir until dissolved. Add 1 cup cold water; stir in crushed pineapple. Pour into 9-by-13-inch baking pan. Layer banana slices on top of Jello-O, sprinkle with mini marshmallows. Chill until firm.

In medium pan, combine eggs, sugar and flour; stir until smooth. Add pineapple juice and cook over medium heat until thick and bubbly. Cool to room temperature; spread evenly on top of marshmallows.

In medium bowl, combine milk and Dream Whip; mix until well combined. Add cream cheese and beat on high speed until thick and fluffy; spread on top of pan. Spread cheese evenly across top of mixture; cover and chill. Serves 20.

Anthony’s Border Wall Chili

One pound bulk chorizo sausage

3 large yellow onions, roughly chopped

1 fresh jalapeno, diced (seeds and ribs removed)

2 cans (15.5 ounces) black beans

2 cans (10 ounces) Rotel tomatoes with green chiles (choice of mild or hot)

Spoonful of sour cream

Sliced scallion

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1/2 tablespoon chili powder

1/2 tablespoon cumin

1 teaspoon black pepper

1 teaspoon salt

1 bottle (16 ounces) favorite south-of-the-border beer (I use Mi Amigo)

In a large stock pot or cast iron pot set to medium heat, combine chorizo, jalapeno, onions and half the beer. Using a cool-looking wooden spoon, break apart the meat and cook the onions down. Once the onions have sweat to half size, add the beans, tomatoes, and spices. Giving everything a good mix, add the last of the beer and bring to boil. Cover, reduce heat and simmer, stirring occasionally, for two hours

Serve in a deep bowl with a dollop of sour cream and a pinch of sliced scallions in the middle. You can also garnish with shredded cheddar or Monterey Jack cheese.

Butternut and Tomato Soup

5 tablespoons olive oil, divided

1 large onion, chopped

5 large cloves garlic, minced

1 1/2 teaspoons dried oregano

Kosher salt

1 can whole, peeled tomatoes

2 cups cubed butternut squash

4 cups chicken broth

2 tablespoons shredded Parmesan plus a piece of Parmesan rind

Fresh ground pepper

1 cup mozzarella cheese

1/2 cup heavy cream

Heat 2 tablespoons olive oil in large pot over medium heat. Stir in onions and cook until soft. Stir in garlic, oregano and 3/4 teaspoon salt; add 1 cup water. Add tomatoes, squash, broth, and Parmesan rind; salt and pepper to taste. Bring to a boil; then reduce heat and simmer 15-20 minutes, until squash is very tender. Stir cream into soup, bring to simmer; remove from heat and discard Parmesan rind. Working in small batches, puree the soup in a blender (or use a stick immersion blender in the pot). Serve with cheesy croutons and shredded cheese.

Sweet Corn-Tomato Salad

8 medium ears sweet corn, husks removed (Frozen corn can be substituted, but fresh corn makes a huge difference in this recipe)

1 large sweet red pepper

2 cups cherry tomatoes, halved

1 small red onion, finely chopped

1/4 cup coarsely chopped fresh basil, or 1 tablespoon dried basil, or to taste

1/2 teaspoon salt

Place corn in a large stockpot; add water to cover. Bring to a boil and cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a bowl. Stir in red pepper, tomatoes, onion, basil, and salt.

Dressing

1/2 cup canola oil

1/4 cup rice vinegar

2 tablespoons lime juice

1 1/4 teaspoons salt

1/2 to 1 teaspoon hot pepper sauce, to taste

1/2 teaspoon garlic powder

1/2 teaspoon grated lime zest

1/4 teaspoon pepper

1 tablespoon sugar (more or less, to taste)

In a small bowl, whisk dressing ingredients until blended. Pour over the corn mixture and toss to coat. Refrigerate, covered, at least 1 hour or overnight. Makes 10 servings

Crockpot Creamy Tortellini Soup

1 pound Italian sausage

1/2 chopped white onion

2 cloves garlic, minced

1 tablespoon basil

2 tablespoons tomato paste

1/3 cup flour

3 tablespoons olive oil

6 cups chicken broth

2 cans (14.5 ounces) diced tomatoes

1 teaspoon salt

1/2 teaspoon pepper

1 package (19 ounces) meat tortellini

1 package (19 ounces) cheese tortellini

1/2 cup fresh Parmesan

1 cup heavy cream, microwave for 30 seconds so it doesn’t curdle when added

Brown sausage in a skillet; drain. In small microwave-safe bowl, stir together onion, garlic, basil, tomato paste, flour and oil. Microwave for 5 minutes on high, stirring every minute. This will make a thick paste (thickener for the soup). While that’s microwaving, dump the chicken broth and diced tomatoes into a large crockpot; add salt and pepper. When the tomato paste mixture is finished, stir it into the crockpot. Add cooked sausage and stir. Cook on low for 4-6 hours (or high for 3-4 hours). Stir in remaining ingredients. Turn heat to high and cook for about 10 minutes or until the tortellini is cooked.

Christmas Tree Spinach Dip Breadsticks

1 package (12 ounces) frozen chopped spinach, thawed and squeezed dry

6 ounces cream cheese, softened

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon chili powder

1/4 teaspoon pepper

1 1/2 teaspoons Italian seasoning, divided

1/2 cup grated Parmesan cheese

1 cup grated cheddar OR mozzarella cheese, divided

1 tube refrigerated thin-crust pizza crust

2 tablespoons butter

1/2 teaspoon garlic salt

Preheat oven to 400 degrees. In a bowl, beat together the spinach and cream cheese. Add garlic, salt, onion powder, chili powder, pepper, and 1 teaspoon Italian seasoning; beat to combine. Add Parmesan cheese and half of the cheddar/mozzarella; mix to combine. Unroll the pizza crust onto parchment paper and, using a pizza cutter, cut a tree-shaped triangle with its point at the center of the top. Place a second piece of parchment paper onto a baking sheet/cookie sheet, and use the two cut-off portions to make a triangle the same size as the first, pressing the two halves together. Top this base with the spinach and cheese mixture, spreading evenly, and sprinkle with the remaining shredded cheese. Top with the first triangle of dough, making sure entire base is covered. Make cuts about an inch apart all down the long edges, leaving an uncut area down the center of the tree. Grab each “slice” and twist it to form a branch of the tree (for the shorter “branches”, you may only be able to twist once; as the branches get longer, twist more times). Bake for about 22 minutes until quite golden brown on top and cooked through on the bottom. Melt butter and stir in garlic salt and remaining 1/2 teaspoon Italian seasoning; brush over the breadsticks. Serve warm.

Cheesy Onion Roll-Ups

1 block (8 ounces) cream cheese, softened

1 cup sour cream

1/2 cup (2 ounces) finely shredded cheddar cheese

3/4 cup sliced green onions

2 tablespoons hot red pepper sauce

1 tablespoon lime juice

1 tablespoon minced jalapeno chile

12 flour tortillas (6-inch) – or spice it up with jalapeno tortillas!

In medium bowl, combine first seven ingredients; mix until well blended. Spread cheese mixture on each tortilla and roll up tightly. Wrap in plastic wrap and refrigerate at least 1 hour. To serve, removed wrap and slice into 1-inch pieces. Serve with picante sauce. Makes 72.

Lentil Stew

1 cup lentils

3 cups water

1/2 medium onion, finely chopped

1 teaspoon black pepper, finely ground

1 teaspoon dried basil or a few fresh leaves

3 large ripe tomatoes, chopped

1 stalk celery, finely chopped

Cook lentils in water for 30 minutes with onion, basil and black pepper.

Add tomatoes and celery, cook for additional 15 minutes.

Taco Soup

1 pound ground chuck

1 large onion, chopped

1 can (4 ounces) green chilies

2 cans stewed tomatoes

2 cans ranch-style beans

1 can whole kernel corn, undrained

1 package taco seasoning

1 package dry Hidden Valley Ranch Salad Dressing

Saute onions and ground beef in Dutch oven or equivalent. Add remaining ingredients; stir, and bring to a boil. Stir well; reduce heat to very low. Stir again, then simmer on very low for 45 minutes to an hour, stirring occasionally, for best flavor.

Serve with corn chips.

Cheesy Bacon Jalepeno Poppers

18 slices bacon, halved

18 medium-sized fresh jalapeno peppers

1 ounce cream cheese

1/2 cup shredded cheddar cheese

2 green onions, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Preheat oven to 325 degrees. Wash peppers and remove ends. Wearing gloves, cut peppers in half lengthwise; remove seeds and white part in the middle. In medium bowl, combine cream cheese, shredded cheese, green onion, garlic powder and onion powder; mix well. Fill peppers with cheese mixture. Wrap bacon around jalapeno (not too tight) and secure with toothpick. Bake for 1 hour.

Aunt Lee’s Porcupine Meatballs

1 1/2 pounds ground beef

1/2 cup milk

1/2 cup raw rice

1 medium onion

Salt and pepper to taste

1 cup tomato soup

1/2 medium green pepper, diced

1/2 cup celery, diced

1 can (14.5 ounces) diced tomatoes

In large bowl, combine beef, milk, rice, onion, salt and pepper; mix well, and shape into small meatballs. In separate bowl, combine remaining ingredients. Place meatballs in shallow baking pan; pour sauce over the top. Bake uncovered in slow oven 2 hours, basting occasionally with meat juices and tomatoes. If sauce is too thick, thin with water or milk to suit.

Lynsey’s Crock Pot Corn Dip

2 blocks (8 ounces) cream cheese

2 cans (15 ounces) sweet whole corn, drained

1 can (7 ounces) white shoepeg corn, drained (or you can use all sweet corn)

1/2 stick of butter

I jar diced jalapenos, with some juice (quantity depends on how spicy you want it)

Put all ingredients into slow cooker; stir to combine. Cook on low until cheese melts.

Serve warm with tortilla chips or crackers

Salmon Wraps with Sweet Chili Glaze

12 ounces cream cheese, softened

1 tablespoon snipped fresh dill or 1 teaspoon dried dill

1 tablespoon reduced-sodium Old Bay seasoning

1 1/2 teaspoons hot pepper sauce

1/2 teaspoon lemon pepper seasoning

1/2 pound salmon fillet, cooked

32 won ton wrappers (half of a 16-ounce package)

Nonstick cooking spray

1 jar (9 ounces) Thai chili sauce (I use the brand May Ploy sweet chili sauce)

Preheat oven to 425 degrees. In medium bowl, stir together cream cheese, dill, Old Bay, hot pepper sauce and lemon pepper until well mixed and smooth. Remove and discard skin from salmon; using a fork, flake salmon into small pieces; stir into cream cheese mixture.

Spread 1 tablespoon filling on half of each wrapper, leaving 1/2-inch border on each side of filling; moisten edges with water. Roll up, pressing to seal edges and ends. Place seam-side down on parchment-lined baking sheets; lightly coat with nonstick spray.

Bake until edges are lightly browned, about 10 to 13 minutes. Watch carefully. Serve warm with chili sauce. Makes 32 servings.

MAKE AHEAD TIP: Assemble wraps as directed and coat with cooking spray. Place in single layer on baking sheet; freeze until firm. Place in airtight freezer container and freeze up to 2 weeks. Bake frozen wraps as directed.

Fried Brie Bites with Pepper Jelly

12 ounce wheel of Brie cheese

1/2 cup all-purpose flour

2 large eggs, beaten with 1 tablespoon water

1 cup bread crumbs

2 teaspoons fresh chopped parsley, plus more for garnish

Salt

Fresh ground black pepper

2-3 cups vegetable oil for frying

Pepper jelly

Cut cheese into 1-inch cubes. Line baking sheet with parchment paper. Set out three small bowls: Put flour in one, beaten egg in the second and bread crumbs combined with parsley, salt and pepper in the third. Dredge each cheese cube in flour, then egg, then bread crumb mixture; place on baking sheet and put in freezer for at least 1 hour. Heat 1 inch of oil in pan. Add Brie cubes, one at a time and fry, turning occasionally, until golden on all sides, about 2-3 minutes. Drain on paper-towel lined plate. Serve garnished with parsley, with jelly on the side for dipping.

Cranberry Ambrosia

2 cups fresh cranberries

1 cup pineapple tidbits, drained

1 cup miniature marshmallows

1/2 cup chopped pecans

1/2 cup dairy sour cream

1/4 powdered sugar

2 cups whipped topping

Chop cranberries in blender or food processor; pour into large bowl. Add remaining ingredients and mix gently but thoroughly. Place in refrigerator four hours or overnight. Serves five people.

Lemon Cucumbers

3 large cucumbers, cut into slices

1 medium bell pepper, chopped

1 medium onion, chopped

1 tablespoon salt

2 teaspoons celery seed

3/4 cup sugar

1/2 cup lemon juice

1 lemon, sliced thin

Combine veggies, salt and celery; toss to coat and let stand at room temperature for 1 hour. Dissolve sugar in lemon juice; add to mixture along with lemon slices. Refrigerate.

Fried Deviled Eggs

12 eggs, hard boiled, cooled and peeled

2 cups cooking oil

2 eggs, beaten slightly

1/2 cup flour

2 cups Panko bread crumbs

1/2 cup Miracle Whip salad dressing

1 teaspoon yellow mustard

1 teaspoon sweet pickle relish

Paprika for garnish

Cut cooked eggs in half; removed yolks to small bowl and set aside.

Preheat oil in pan or fryer. Measure flour into one small bowl; beaten eggs into another, and bread crumbs into a third. Dredge each egg half in flour, shaking off excess, then in egg; then into bread crumbs, gently shaking off excess. Place gently into hot oil and fry until golden brown; drain, cut side down, on paper towels. Cool to room temperature. Mash egg yolks with fork until very fine. Add Miracle Whip, mustard and relish and stir until well mixed. Fill egg halves with mixture and garnish with paprika. Cover and chill until served.

Chicken Gnocchi Soup

1 pound boneless skinless chicken breasts, cooked and shredded

1 tablespoon olive oil

4 tablespoons butter

1/4 cup all-purpose flour

1 small onion, chopped

2 garlic cloves, minced

6 cups chicken broth

2 cups milk

1 cup carrots, shredded

2 teaspoons parsley flakes

Salt and pepper for seasoning

1 package mini potato gnocchi

1 cup fresh spinach, chopped

In a large Dutch oven or stockpot, melt butter and olive oil together; add onion, carrot and garlic and cook until onions become translucent. Whisk in flour and let cook for a minute. Slowly stir in chicken broth and simmer until it starts to thicken up. Meanwhile, cook gnocchi according to package directions; drain and set aside. Add milk to broth mix and bring to a boil; stir in seasonings. Reduce heat and add gnocchi, spinach and chicken, simmering until heated thoroughly and thickened.

Cranberry Relish Plus

1 pound (4 cups) fresh cranberries

4 oranges – peeled, sectioned and seeded

2 cups sugar

1 unpeeled apple, cored and sliced

1/2 teaspoon almond extract

1 can (8.5 ounces) crushed pineapple, undrained

Chop cranberries in food processor, then add oranges and chop again. Add remaining ingredients; pulse several seconds to blend. Chill several hours before serving.

Spinach Souffle Greek Style

1 carton (1 pound) cottage cheese

2 thick slices brick cheese, cubed

2 thick slices American cheese, cubed

1/2 stick butter, cubed

1 package (10 ounces) frozen chopped spinach, thawed and drained

3 eggs, slightly beaten

3 1/2 tablespoons flour

Preheat oven to 350 degrees. Place all ingredients in a bowl and mix well.  Pour into a 9-by-13-inch baking or casserole dish and bake for 35-40 minutes. Remove from oven and allow to rest for 5 minutes before serving.