ingredients
1    pound   boneless center loin chops, cut into 1/4-inch slices, trimmed
1    cup   white rice, or brown rice
7 - 8      seedless tangerines*, OR 3 navel oranges, divided*
3    tablespoons   soy sauce
1    tablespoon   honey
1    tablespoon   cornstarch
4    teaspoons   canola oil
1/2     large red onion, halved and cut into 1/2-inch slices
2    teaspoons   fresh cilantro, chopped (optional)
directions
Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve.
While rice is cooking, halve and squeeze 5 or 6 tangerines or 2 oranges to yield 23 cup of juice. In a medium bowl, whisk together juice, soy sauce, honey, and cornstarch. Set aside. Remove peel off remaining 2 tangerines or 1 orange. Cut half of peel into 1/4-inch strips (discard remaining peel). Set aside. Cut fruit into bite-sized pieces. Set aside.
In a large wok or skillet over medium-high heat, warm oil. Add fruit peel and stir-fry for 30 seconds. Add onion and stir-fry for 30 seconds. Add pork and stir-fry until pork is cooked through and onion is crisp-tender, 3 to 4 minutes. Add juice mixture and fruit and cook, stirring occasionally, until mixture comes to a boil and thickens, about 1 minute. Serve stir-fry over rice sprinkled with cilantro, if desired.
Note:
*You can also use 23 cup tangerine or orange juice, plus 2 tangerines or 1 orange. In that case, skip the step that instructs you to juice the fruit.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 440, Fat, total (g) 10, chol. (mg) 85, sat. fat (g) 2, carb. (g) 51, fiber (g) 4, pro. (g) 37, sodium (mg) 1220, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
1    10 3/4ounce can  condensed cream of chicken with herbs soup
1    8 ounce carton  dairy sour cream
6    ounces   smoked cheddar cheese, shredded (1-1/2 cups)
1    28 ounce package  frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
3    cups   chopped smoked or roasted chicken or turkey
    Crushed croutons (optional)
directions
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 399, Fat, total (g) 20, chol. (mg) 80, sat. fat (g) 12, carb. (g) 31, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 25, vit. A (IU) 971.8, vit. C (mg) 14.76, Thiamin (mg) 0.09, Riboflavin (mg) 0.22, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 1313, Potassium (mg) 412, calcium (mg) 272.61, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/4   cups   all-purpose flour
1/2   cup   packed brown sugar
1/2   cup   finely chopped sliced almonds
1/2   cup   butter-flavored shortening or shortening
2    8 ounce package  cream cheese, softened
2/3   cup   granulated sugar
2      eggs
3/4   teaspoon   almond extract
1    cup   seedless raspberry preserves or other preserves or jam
1/2   cup   flaked coconut
1/2   cup   sliced almonds
directions
In a large bowl, combine flour, brown sugar and the finely chopped almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture.
For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan. Bake in a 350 degree F oven for 12 to 15 minutes or until the edges are golden.
Meanwhile, in another bowl, beat cream cheese, granulated sugar, eggs, and almond extract until smooth. Spread over hot crust. Bake for 15 minutes.
Meanwhile, in a small bowl, combine the reserved crumb mixture, coconut, and the sliced almonds. Spread preserves over hot cream cheese layer. Sprinkle coconut mixture over preserves.
Bake for 15 minutes more. Cool in pan on a wire rack. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator. Makes 32 bars.

ingredients
Filling
3    teaspoons   canola oil, divided
1    cup   frozen pearl onions, thawed
1    cup   peeled baby carrots
10    ounces   cremini mushrooms, halved
2 1/2   cups   reduced-sodium chicken broth, divided
1/4   cup   cornstarch
2 1/2   cups   diced cooked chicken, or turkey
1    cup   frozen peas, thawed
1/4   cup   reduced-fat sour cream
1/4   teaspoon   salt
    Freshly ground pepper, to taste
Biscuit topping
3/4   cup   whole-wheat pastry flour, (see Ingredient Note)
3/4   cup   all-purpose flour
2    teaspoons   sugar
1 1/4   teaspoons   baking powder
1/2   teaspoon   baking soda
1/2   teaspoon   salt
1    teaspoon   dried thyme
1 1/2   tablespoons   cold butter, cut into small pieces
1    cup   nonfat buttermilk, (see Tip)
1    tablespoon   canola oil
directions
To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
To prepare biscuit topping & bake potpie: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
Tips:
Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 403, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 4, carb. (g) 46, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 29, vit. A (IU) 3401.32, sodium (mg) 667, Potassium (mg) 427, Vegetables () 1, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
2 1/2   pounds   butternut squash, peeled, seeded, and cut into chunks
5    tablespoons   butter, softened
1/4   cup   grated Parmesan cheese
1    teaspoon   salt
1/2   teaspoon   ground black pepper
1    pound   sweet Italian sausage or lean ground beef (85%)
1    tablespoon   olive oil
1      medium onion, chopped
1    8 ounce   package sliced fresh mushrooms
3    cloves  garlic, minced
1    cup   reduced-sodium beef broth
1/2   28 ounce can  crushed tomatoes (about 1 1/2 cups)
1    tablespoon   snipped fresh or 1 teaspoon dried rosemary
1    teaspoon   Worcestershire sauce
1    cup   frozen peas and carrots
    Shaved Parmesan cheese (optional)
    Sliced green onion (optional)
directions
Preheat the oven to 425 degrees F. Lightly coat six 10 to 12-ounce individual casseroles with nonstick cooking spray.
In a 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 15 to 17 minutes or until tender when pierced with a fork. Drain; return to Dutch oven. Mash with butter, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
In a large skillet cook sausage over medium-high heat, breaking up with the back of a wooden spoon until no longer pink. Transfer meat to a colander; drain well. Wipe out skillet with a paper towel.
In the skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until tender, about 4 to 5 minutes. Add garlic; cook 2 minutes more. Stir in broth, crushed tomatoes, rosemary, and Worcestershire sauce. Bring to boiling; reduce heat to medium and simmer until thickened, about 5 minutes. Stir in meat, peas and carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes. Divide mixture among prepared dishes. Spread top with butternut squash. Place on a large baking sheet.
Bake, uncovered, for 15 to 20 minutes or until top is lightly browned. If desired, top with shaved Parmesan and sliced green onion. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 372, Fat, total (g) 20, chol. (mg) 51, sat. fat (g) 10, carb. (g) 35, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 9, pro. (g) 19, vit. A (IU) 22157.14, vit. C (mg) 50.78, Thiamin (mg) 0.46, Riboflavin (mg) 0.38, Niacin (mg) 6.12, Pyridoxine (Vit. B6) (mg) 0.66, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 0.92, sodium (mg) 1146, Potassium (mg) 1223, calcium (mg) 191.84, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

ingredients

    Nonstick cooking spray
2    9 ounce loaves  whole grain baguette-style French bread
1    large  red-skin cooking apple, such as Jonathan or Gala, cored and chopped
1    tablespoon   lemon juice
4      eggs, lightly beaten, or 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1    cup   fat-free milk
1/2   cup   sugar-free caramel ice cream topping
1    teaspoon   vanilla
1/2   teaspoon   ground cinnamon
1/4   teaspoon   ground ginger
1/8   teaspoon   ground nutmeg

directions
Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray. Trim ends off baguettes and discard. Cut remaining baguettes crosswise into 1/2-inch slices. Arrange bread slices on edge in the prepared baking dish. Top bread with apple. Brush apple with lemon juice.
In a medium bowl whisk together eggs, milk, 2 tablespoons of the ice cream topping, the vanilla, cinnamon, ginger, and nutmeg. Slowly pour egg mixture over bread slices, making sure to pour in between each.
Bake, uncovered, for 35 to 40 minutes or until top is golden brown, apple is tender, and mixture is heated through. Let stand for 10 minutes before serving. Drizzle with remaining ice cream topping.

Tip

To Make Ahead:

Prepare as directed through Step 2. Cover and chill for 2 to 24 hours. Bake as directed.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 178, Fat, total (g) 4, chol. (mg) 62, sat. fat (g) 1, carb. (g) 31, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 6, vit. A (IU) 142.97, vit. C (mg) 1.43, Thiamin (mg) 0.02, Riboflavin (mg) 0.12, Niacin (mg) 0.06, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 9.74, Cobalamin (Vit. B12) (µg) 0.25, sodium (mg) 233, Potassium (mg) 79, calcium (mg) 37, iron (mg) 1.42, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    cups   pretzels (6 ounces)
1/2   cup   packed brown sugar
1/2   cup   butter, melted
1    8 ounce package  cream cheese, softened
1    10 ounce jar  lime curd (about 1 cup)
1 - 2    teaspoons   finely shredded lime peel
1 - 2    tablespoons   lime juice
2    cups   whipping cream
1/4   cup   powdered sugar
1/2   teaspoon   vanilla
1/2   cup   fresh raspberries
    Finely shredded lime peel (optional)
directions
In a food processor, place pretzels. Cover and process till mixture resembles fine crumbs. You should have 1-1/2 cups. Add brown sugar and process till combined. Add butter and process till mixture holds together. (Or, in a medium bowl stir together 1 1/2 cups finely crushed pretzels, brown sugar, and butter till mixture holds together). Press mixture evenly onto bottom and sides of a 10-inch pie plate or 2-quart square baking dish. Press to form an even crust. Chill in refrigerator while preparing filling.
For filling, in a large bowl, beat cream cheese, lime curd, 1 to 2 teaspoons lime peel, and lime juice with an electric mixer on medium speed till light and fluffy. In another large bowl, beat whipping cream with an electric mixer on medium speed till soft peaks form. Add powdered sugar and vanilla. Beat till stiff peaks form. Fold about 1/4 of the whipped cream into cream cheese mixture to soften; fold in remaining whipped cream. Spoon filling into chilled crust and chill for 2 to 24 hours or till firm. Before serving, sprinkle with fresh raspberries and additional lime peel, if you like. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 677, Fat, total (g) 47, chol. (mg) 172, sat. fat (g) 27, carb. (g) 62, Monosaturated fat (g) 14, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 40, pro. (g) 6, vit. A (IU) 1603.48, vit. C (mg) 2.95, Thiamin (mg) 0.09, Riboflavin (mg) 0.19, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 544, Potassium (mg) 164, calcium (mg) 80.77, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    teaspoons   olive oil
1      medium sweet onion, diced (1 cup)
1      Gala apple, peeled and diced
1    bag (9 oz)  fresh baby spinach
1      roasted bone-in chicken breast half
3/4   cup   shredded sharp white cheddar
1/2   teaspoon   plus 1/8 tsp salt
1/4   teaspoon   black pepper
1    pkg (10 oz)  empanada dough wrappers (such as Goya discos), thawed
1      egg, beaten
1    bag (12 oz) frozen corn  frozen corn
3      garlic, minced
2    teaspoons   fresh lemon juice
directions
Heat oven to 400 degrees . In a large skillet, heat 2 tsp of the olive oil over medium heat. Stir in 1/2 cup of the onion and the apple; cook 5 minutes. Stir in 1/2 bag of the spinach. Cook 2 minutes, stirring, until wilted. Transfer mixture to a bowl; cool slightly. Shred chicken and stir into filling, along with cheddar, 1/4 plus 1/8 tsp of the salt and 1/8 tsp of the pepper.
Fill each wrapper with 2 tbsp of the filling. Fold into halfmoons and seal open ends with a fork. Place on a baking sheet and brush tops of empanadas with egg. Bake at 400 degrees for 20 minutes, until golden-brown.
Meanwhile, in same skillet, add remaining 2 tsp oil over medium heat. Stir in remaining 1/2 cup onion and the frozen corn. Cook 5 minutes, until onion is soft and corn is heated through. Stir in garlic; cook 1 minute. Mix in remaining 1/2 bag spinach until wilted, about 2 minutes. Stir in lemon juice, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Serve empanadas with warm corn salad.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 521, Fat, total (g) 18, chol. (mg) 66, sat. fat (g) 7, carb. (g) 72, fiber (g) 5, pro. (g) 24, sodium (mg) 722, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      medium tart apples, peeled, cored, and finely chopped
1/2   cup   dried cranberries, finely chopped
4    tablespoons   sugar
2    teaspoons   cinnamon
1    tablespoon   plus 1 teaspoons orange juice
1    14.1ounce package  refrigerated pie crust
    Egg wash (1 egg plus 2 tablespoons milk)
directions
In a medium bowl, stir together the first five ingredients. Set the mixture aside.
Dust your work surface with flour. Unroll one of the pie crusts and use a circular cookie cutter or the rim of a cup to cut it into 12 (2 3/4-inch) rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well's rim. Repeat with the second pie crust.
Heat the oven to 375 degrees . Gather the dough scraps and roll them out to a 1/8-inch thickness. Use tiny cookie cutters to make holiday shapes or cut the dough into thin strips for a lattice top. Add a generous tablespoon of filling to each pie shell. Arrange the dough pieces on top. Seal the edges of the lattice tops with a toothpick.
Brush the tops of the pies with egg wash. Bake them until the filling begins to bubble and the crust turns golden brown, about 15 minutes. Let them cool in the pan before serving.

ingredients
1    20 ounce package  frozen cheese ravioli, or tortellini (4 cups)
6    teaspoons   extra-virgin olive oil, divided
4      cloves garlic, minced
1/4   teaspoon   salt
1/8 - 1/4   teaspoon   crushed red pepper
1    16 ounce bag  frozen chopped or whole-leaf spinach
1/2   cup   water
1/4   cup   freshly grated Parmesan cheese
directions
Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 277, Fat, total (g) 13, chol. (mg) 25, sat. fat (g) 4, carb. (g) 28, Monosaturated fat (g) 7, fiber (g) 6, pro. (g) 14, vit. A (IU) 13119.36, vit. C (mg) 29.52, sodium (mg) 654, Potassium (mg) 706, calcium (mg) 353.39, Vegetables () 1, Starch () 1.5, Fat () 2.5, Percent Daily Values are based on a 2,000 calorie die

ingredients
4      ears of fresh corn or one 10-ounce package frozen whole kernel corn, thawed (2 cups)
4      slices bacon
1      medium onion, chopped (1/2 cup)
1    cup   buttermilk or sour milk*
1      egg, lightly beaten
1    tablespoon   snipped fresh chives
3/4   cup   all-purpose flour
1/2   cup   blue or yellow cornmeal
1    tablespoon   sugar
1 1/2   teaspoons   baking powder
1/4   teaspoon   baking soda
1/4   teaspoon   salt
    Creme fraiche or dairy sour cream
    Snipped fresh chives (optional)
directions
If husks have not been removed from corn, remove and discard. Use a vegetable brush to remove silks; rinse corn. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth; do not scrape. Measure 2 cups fresh corn kernels.
In a very large skillet, cook bacon until crisp. Remove bacon from skillet; reserving bacon drippings in skillet. Drain bacon on paper towels and crumble finely; set aside.
Cook corn and onion in the reserved drippings over medium heat about 5 minutes or until corn and onion are tender. Cool slightly. Place half of the corn mixture (about 3/4 cup) in a food processor or blender. Cover and process or blend until nearly smooth. Transfer to a medium bowl. Stir in buttermilk, egg and the 1 tablespoon chives.
In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in the remaining corn mixture and bacon. Let batter stand for 5 minutes.
Heat a lightly greased griddle or heavy large skillet over medium heat until a few drops of water dance across the surface. For each griddle cake, spoon about 1/4 cup batter into skillet. Spread batter, if necessary, into a circle about 3 inches in diameter. Cook about 2 minutes on each side, turning when griddle cakes are golden brown and edges are slightly dry.
Serve warm with creme fraiche or sour cream. If you like, sprinkle with additional chives. Makes 12 griddle cakes (6 side-dish servings).
Tip
*Test kitchen tip:
To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measure cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in the recipe.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 389, Fat, total (g) 22, chol. (mg) 81, sat. fat (g) 10, carb. (g) 39, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 10, vit. A (IU) 194.36, vit. C (mg) 5.9, Thiamin (mg) 0.28, Riboflavin (mg) 0.29, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 492, Potassium (mg) 336, calcium (mg) 111.06, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   cups   whole wheat flour or white whole wheat flour
1 1/2   cups   all-purpose flour
2 1/4   teaspoons   pumpkin pie spice or 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves
2    teaspoons   baking soda
1    teaspoon   salt
1    cup   granulated sugar
1    cup   packed brown sugar
1    cup   walnut oil or vegetable oil
4      eggs
1/2   cup   boiled cider (see recipe, Boiled Cider), applejack, apple brandy, apple cider or apple juice
1    15 ounce can  pumpkin
1 1/2   cups   finely chopped, peeled firm, sweet apples (such as Golden Delicious, Jonagold, Pink Lady, Braeburn and/or Cameo)
1/2   cup   dry-roasted sunflower seeds or chopped walnuts
directions
Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2x3 1/2x2-inch loaf pans. Line bottoms with parchment paper; grease parchment and set aside. In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice, baking soda and salt; set aside.
In an extra-large mixing bowl, combine granulated sugar, brown sugar and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. Alternately add flour mixture and Boiled Cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Fold in apples and sunflower seeds. Spoon batter into prepared pans; spread evenly.
Bake in a 350 degrees oven for 55 to 60 minutes for the 9x5-inch loaves, 45 to 50 minutes for the 8x4-inch loaves or 40 to 45 minutes for the 7 1/2x3-inch loaves, or until a toothpick inserted near centers comes out clean.
Cool in pans on wire racks for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks. Wrap in foil and store overnight before slicing.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 180, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 1, carb. (g) 24, Monosaturated fat (g) 2, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 14, pro. (g) 3, vit. A (IU) 2040.79, vit. C (mg) 0.59, Thiamin (mg) 0.09, Riboflavin (mg) 0.09, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 173, Potassium (mg) 91, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      medium tart apples, peeled, cored, and finely chopped
1/2   cup   dried cranberries, finely chopped
4    tablespoons   sugar
2    teaspoons   cinnamon
1    tablespoon   plus 1 teaspoons orange juice
1    14.1ounce package  refrigerated pie crust
    Egg wash (1 egg plus 2 tablespoons milk)
directions
In a medium bowl, stir together the first five ingredients. Set the mixture aside.
Dust your work surface with flour. Unroll one of the pie crusts and use a circular cookie cutter or the rim of a cup to cut it into 12 (2 3/4-inch) rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well's rim. Repeat with the second pie crust.
Heat the oven to 375 degrees . Gather the dough scraps and roll them out to a 1/8-inch thickness. Use tiny cookie cutters to make holiday shapes or cut the dough into thin strips for a lattice top. Add a generous tablespoon of filling to each pie shell. Arrange the dough pieces on top. Seal the edges of the lattice tops with a toothpick.
Brush the tops of the pies with egg wash. Bake them until the filling begins to bubble and the crust turns golden brown, about 15 minutes. Let them cool in the pan before serving.

ingredients
1/2   cup   peach nectar
1/2   cup   rum
3/4   cup   unsalted butter, softened
1 1/4   cups   granulated sugar
2      eggs
1/2   teaspoon   almond extract
1/2   teaspoon   vanilla
1 1/2   cups   unbleached all-purpose flour
1 1/2   teaspoons   baking powder
1    teaspoon   kosher salt
1/2   teaspoon   baking soda
1/2   cup   boiling water
2    cups   powdered sugar
1/4   cup   unsalted butter, melted
directions
Butter and flour six 1-cup fluted individual tube pans or eight 3 1/4-inch muffin cups. Set aside. In a 1-cup glass measuring cup combine peach nectar and rum; set aside.
In a large mixing bowl beat 1/2 cup of the softened butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each. Beat in the almond extract and the vanilla. Sift the flour, baking powder, kosher salt and baking soda into the batter. Beat just until combined. Add 1/2 cup of the rum mixture and the boiling water. Stir by hand until the liquids are incorporated. Divide batter evenly among the prepared pans.
Bake in a 350 degrees F oven for 20 to 25 minutes for the fluted individual tube pans or 18 to 20 minutes for the 3 1/4-inch muffin cups or until a toothpick inserted near centers comes out clean.
Meanwhile, for syrup, in a small saucepan combine 1/4 cup of the remaining rum mixture with the remaining 1/4 cup granulated sugar and the remaining 1/4 cup softened butter. Cook and stir until sugar dissolves and mixture just come to a simmer. Remove from heat.
Place cakes in pans on a wire rack. Using a toothpick, poke about a dozen holes in each cake. Slowly and evenly spoon syrup over cakes. Cool in pans about 1 hour or until cakes absorb syrup. Unmold cakes.
For glaze, in a medium mixing bowl combine the remaining 1/4 cup peach mixture, the powdered sugar, and 1/4 cup melted butter. Stir briskly to combine. Drizzle over cakes.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 784, Fat, total (g) 33, chol. (mg) 143, sat. fat (g) 20, carb. (g) 103, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 0.97, sugar (g) 84, pro. (g) 6, vit. A (IU) 1090, vit. C (mg) 1, Thiamin (mg) 0.26, Riboflavin (mg) 0.26, Niacin (mg) 1.93, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 66, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 555, Potassium (mg) 77, calcium (mg) 110, iron (mg) 1.97, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
1    pound   extra-lean ground beef
2    cups   1/2-inch pieces peeled pumpkin or winter squash
1      medium red sweet pepper, coarsely chopped (3/4 cup)
1      medium onion, coarsely chopped (1/2 cup)
2      cloves garlic, minced
1    cup   frozen whole kernel corn
1/2   cup   couscous
1      recipe Moroccan Spice Blend
1    cup   50% less sodium beef broth
1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), cut up
1/2   cup   yellow cornmeal
1/3   cup   all-purpose flour
1    tablespoon   sugar
1 1/4   teaspoons   baking powder
1/4   teaspoon   salt
1/2   cup   fat-free milk
1      egg, beaten
2    tablespoons   olive oil
    Snipped fresh mint (optional)
    Toasted pumpkin seeds (optional)
Moroccan Spice Blend
1    teaspoon   ground cumin
1/2   teaspoon   ground coriander
1/2   teaspoon   ground ginger
1/4   teaspoon   salt
1/8   teaspoon   ground cinnamon

directions
Preheat oven to 400 degrees F. Coat an unheated large nonstick skillet with cooking spray. In skillet cook ground beef, pumpkin, sweet pepper, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir corn, couscous, and spice blend into meat mixture in skillet. Heat through. Add broth and cream cheese, stirring until well mixed. Spoon mixture into a 2-quart baking dish.
In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl whisk together milk, egg, and oil; add to cornmeal mixture all at once. Stir just until moistened. Pour batter over beef mixture in dish.
Bake about 20 minutes or until a wooden toothpick inserted into topper comes out clean. If desired, garnish with mint and pumpkin seeds.
Moroccan Spice Blend
In a small bowl stir together cumin, coriander, ginger, salt, and cinnamon.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 298, Fat, total (g) 11, chol. (mg) 72, sat. fat (g) 4, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 19, vit. A (IU) 2769.64, vit. C (mg) 24.21, Thiamin (mg) 0.15, Riboflavin (mg) 0.28, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.52, sodium (mg) 362, Potassium (mg) 493, calcium (mg) 121.16, iron (mg) 2.52, Vegetables () 0.5, Starch () 2, Lean Meat () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4   cup   olive oil, separated
2    loaves  focaccia bread (12 oz. each), cut into 1-in. cubes
1    teaspoon   coarse ground pepper
1    cup   Parmesan cheese, shredded
1      small green pepper, diced
1/2   cup   oil-packed sun-dried tomatoes, chopped
1/2   cup   pimiento-stuffed olives, chopped
5      large leaves fresh basil, chopped
2      garlic cloves, minced
2      eggs
1 1/2   cups   water or white wine
1/4   cup   butter, cubed
directions
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside.
In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat.
Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once.
Remove pan to a wire rack to cool slightly.
In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

ingredients
1    19.76ounce package  Johnsonville® Italian Mild Sausage Links, grilled and coin-sliced
1    16 ounce package  rigatoni pasta
3    tablespoons   olive oil
2      cloves garlic, minced
1      large red pepper, chunked and sauteed
2    tablespoons   chopped parsley
1    26 ounce jar  of your favorite pasta sauce
directions
Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.

ingredients
1 1/4   cups   all-purpose flour
3    tablespoons   granulated sugar
1/2   cup   margarine (at least 80 percent vegetable oil)
1/3   cup   finely chopped pistachio nuts
1    cup   sifted powdered sugar
1    tablespoon   orange juice
1/4   teaspoon   vanilla
directions
Preheat oven to 325 degree F. In a medium mixing bowl stir together flour and sugar. Using a pastry cutter, cut in margarine until mixture resembles fine crumbs and starts to cling. Stir in pistachios. Form mixture into ball. Knead just until smooth. Wrap dough. Chill for 1 hour or until easy to handle.
On a lightly floured surface roll the dough into a 10x6-inch rectangle. Cut the dough with decorative 2-inch cookie cutters or slice into thirty 2x1-inch strips. Place cut shapes or strips 1 inch apart on an ungreased cookie sheet.
Bake for 18 to 22 minutes or until bottoms are lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes.
In a medium mixing bowl combine powdered sugar, orange juice, and vanilla. Stir in additional juice, 1 teaspoon at a time, until the icing reaches piping consistency. If desired, tint a portion of the icing with food coloring. Decorate cookies as desired with icing. Store in a tightly covered container. Makes 30 cookies.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 71, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 9, fiber (g) 0, pro. (g) 1, vit. A (RE) 30.91, vit. C (mg) 0, sodium (mg) 36, calcium (mg) 0, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   peeled cooked shrimp, (see Ingredient Note), tails removed, diced
1    cup   frozen corn, thawed
2    4 ounce cans  chopped green chiles, (not drained)
2    cups   canned green enchilada sauce, or green salsa, divided
12      corn tortillas
1    15 ounce can  nonfat refried beans
1    cup   reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2   cup   chopped fresh cilantro
1      lime, cut into wedges
directions
Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Tips:
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America - it's more likely to be sustainably caught.
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 281, Fat, total (g) 6, chol. (mg) 121, sat. fat (g) 2, carb. (g) 37, fiber (g) 6, pro. (g) 23, vit. C (mg) 11.81, sodium (mg) 709, Potassium (mg) 241, iron (mg) 3.6, Vegetables () 1, Starch () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
12    ounces   90%-lean ground beef
1      large onion, finely diced
2    cups   finely chopped cremini mushrooms, (about 4 ounces)
5      plum tomatoes, diced
2    tablespoons   all-purpose flour
1/2   cup   water
1/4   cup   cider vinegar
1/4   cup   chili sauce, such as Heinz
1/4   cup   ketchup
8      whole-wheat hamburger buns, toasted if desired
directions
Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.
Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on buns.
Tip:
MAKE AHEAD TIP: The filling will keep in the freezer for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 233, Fat, total (g) 6, chol. (mg) 28, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, fiber (g) 5, pro. (g) 14, vit. C (mg) 8.86, sodium (mg) 436, Potassium (mg) 504, Starch () 2, Lean Meat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    cups   shredded sharp cheddar cheese (12 ounces)
2    cups   shredded American cheese (8 ounces)
3    tablespoons   all-purpose flour
1      clove garlic, halved (optional)
2    cups   beer
1    teaspoon   instant chicken bouillon granules
    Nonstick cooking spray or disposable slow cooker liner
    Desired dippers (such as French or Italian bread pieces, soft pretzels, breadsticks, red sweet pepper pieces, broccoli florets, and/or carrot sticks)
directions
Tailgate day:
In a large bowl combine cheddar cheese and American cheese. Let stand at room temperature for 30 minutes. Sprinkle with flour; toss gently to coat.
If desired, rub the bottom and side of a large saucepan with garlic halves; discard garlic. In the saucepan combine beer and bouillon granules. Bring to boiling over medium heat; reduce heat to medium-low. Gradually stir in cheese mixture, stirring after each addition until cheese is melted.
Coat a 1-1/2-quart slow cooker with a car adapter with cooking spray or line the slow cooker with a disposable liner. Pour cheese mixture into the prepared cooker.
Tightly cover slow cooker and tote in an insulated carrier. If using vegetable dippers, tote them in an insulated cooler with ice packs.
At the tailgating site, plug slow cooker into car adapter and keep fondue warm on warm-heat setting. (Fondue will keep warm, covered, on warm-heat setting for up to 4 hours.) Stir fondue before serving. Serve with desired dippers.
Variation
Beer and Cheddar Fondue with Sausage:
Prepare as directed through Step 2. Meanwhile, in a large skillet cook 8 ounces bulk Italian or pork sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir sausage into melted cheese mixture. Tote and serve as directed.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 140, Fat, total (g) 10, chol. (mg) 32, sat. fat (g) 6, carb. (g) 2, Monosaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 8, vit. A (IU) 291.54, vit. C (mg) 0, Thiamin (mg) 0.02, Riboflavin (mg) 0.14, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 350, Potassium (mg) 48, calcium (mg) 212.03, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    teaspoons   plus 1 tablespoon canola oil, divided
1    pound   flank steak, trimmed
4      large portobello mushrooms, stemmed, halved and thinly sliced
1      large onion, sliced
3/4   teaspoon   dried thyme
1/2   teaspoon   salt
1/2   teaspoon   freshly ground pepper
3    tablespoons   all-purpose flour
1    14 ounce can  reduced-sodium beef broth
2    tablespoons   cognac, or brandy
1    tablespoon   red-wine vinegar
1/2   cup   reduced-fat sour cream
4    tablespoons   chopped fresh chives, or parsley
directions
Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 404, Fat, total (g) 19, chol. (mg) 74, sat. fat (g) 7, carb. (g) 14, Monosaturated fat (g) 8, fiber (g) 2, pro. (g) 37, sodium (mg) 426, Potassium (mg) 969, iron (mg) 3.06, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/3   cup   kosher salt
3    tablespoons   dry mustard
4    teaspoons   coarsely ground black pepper
1    tablespoon   granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder
1    tablespoon   onion powder
2    teaspoons   dried thyme, crushed
2    teaspoons   dried oregano, crushed
2    teaspoons   ground coriander
2    teaspoons   celery seeds
1    tablespoon   olive oil
1    4 - 6 pound   beef rib roast
directions
In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside 1/4 cup. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months. Stir or shake before using.)
Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub in with your fingers. Make six 1x1/2-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat).* Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center, being careful that it doesn't touch the bones.
Roast beef in a 350 degrees oven for 1-3/4 to 2-1/4 hours for medium-rare (135 degrees ) or 2-1/4 to 2-3/4 hours for medium (150 degrees ).
Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.)
Tip
*
At this point, you can cover the meat loosely with plastic wrap and chill up to 24 hours before roasting.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 318, Fat, total (g) 21, chol. (mg) 88, sat. fat (g) 9, carb. (g) 0, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 30, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.1, Riboflavin (mg) 0.22, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 3.96, sodium (mg) 934, Potassium (mg) 448, calcium (mg) 20.19, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   chicken sausage, casings removed
1    pkg (8 oz)  sliced mushrooms
2      large carrots, peeled and grated
1      zucchini (8 oz), trimmed and grated
1    jar (24 oz)  marinara sauce
1    container (15 oz)  part-skim ricotta cheese
1    bag (7 oz)  2% shredded Italian cheese blend (such as Kraft)
1/3   cup   fresh basil, chopped
12      traditional lasagna noodles (not no-boil)
directions
Line a 5-quart slow cooker with a slow cooker liner. Coat liner with nonstick cooking spray. Crumble sausage into a nonstick skillet and cook over medium to medium-high heat for 6 minutes, breaking apart with a wooden spoon.
Meanwhile, in a large bowl, combine mushrooms, carrots, zucchini and 1 cup of the marinara sauce. Stir remaining sauce into the sausage.
In a medium bowl, stir together ricotta, 1 cup of the shredded cheese and the basil.
Begin layering: Break 3 noodles into thirds and spread on bottom of slow cooker. Top with half the vegetable mixture, spreading level, and 3 more noodles, broken into thirds. Spread noodles with sausage sauce and top with 3 more noodles, broken into thirds. Spread noodles with ricotta mixture and remaining 3 noodles (in thirds). Top noodles with remaining vegetable mixture and remaining shredded cheese. Cover and slow cook on LOW for 4 hours.
Remove crock insert from slow cooker and cool for 30 minutes. Uncover and use liner bag to lift lasagna from crock. Remove slow cooker liner and cut lasagna into pieces.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 487, Fat, total (g) 20, chol. (mg) 91, sat. fat (g) 9, carb. (g) 45, fiber (g) 4, pro. (g) 33, sodium (mg) 1083, Percent Daily Values are based on a 2,000 calorie diet

•     Nonstick cooking spray
• 4    envelopes  envelopes unflavored geletain (one, 1-oz. package)
• 3/4   cup   water
• 3    cups   granulated sugar
• 1    cup   light-color corn syrup
• 1/2   cup   purchased syrup, such as salted caramel or peppermint
• 1/4   teaspoon   salt
•     Desired gel food coloring
•     Powdered sugar

• 3/4   cup   2% milk
• 4      eggs
• 3    tablespoons   vegetable oil
• 1/2   cup   shredded Parmesan cheese
• 1    teaspoon   dried oregano
• 3/4   teaspoon   garlic salt
• 1/8   teaspoon   ground nutmeg
• 1/8   teaspoon   black pepper
• 3/4   cup   reduced-fat baking mix (such as Bisquick)
• 4    cups   small fresh broccoli florets
• 1    cup   chopped frozen onions, thawed
•     Tossed salad and sliced tomato (optional)

• 1    12 ounce package  frozen cranberries (3 cups)
• 1/4   cup   orange juice
• 1/4   cup   maple syrup
• 2    tablespoons   crystallized ginger, finely chopped
• 1/8   teaspoon   kosher salt

•     Nonstick cooking spray
• 1    pound   extra-lean ground beef
• 2    cups   1/2-inch pieces peeled pumpkin or winter squash
• 1      medium red sweet pepper, coarsely chopped (3/4 cup)
• 1      medium onion, coarsely chopped (1/2 cup)
• 2      cloves garlic, minced
• 1    cup   frozen whole kernel corn
• 1/2   cup   couscous
• 1      recipe Moroccan Spice Blend
• 1    cup   50% less sodium beef broth
• 1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), cut up
• 1/2   cup   yellow cornmeal
• 1/3   cup   all-purpose flour
• 1    tablespoon   sugar
• 1 1/4   teaspoons   baking powder
• 1/4   teaspoon   salt
• 1/2   cup   fat-free milk
• 1      egg, beaten
• 2    tablespoons   olive oil
•     Snipped fresh mint (optional)
•     Toasted pumpkin seeds (optional)

• 1    teaspoon   ground cumin
• 1/2   teaspoon   ground coriander
• 1/2   teaspoon   ground ginger
• 1/4   teaspoon   salt
• 1/8   teaspoon   ground cinnamon

Moroccan Spice Blend

• 1    package  (15 ounces) refrigerated rolled piecrusts (2 per package)
• 1/2   cup   plus 1 teaspoon granulated sugar
• 1/2   cup   packed light-brown sugar
• 3    tablespoons   cornstrach
• 1/2   teaspoon   ground cinnamon
• 1/4   teaspoon   salt
•     Pinch ground cloves
• 2    pounds   Granny Smith apples, peeled and cored
• 2    pounds   Fuji apples, peeled and cored
• 2    tablespoons   unsalted butter
• 2    tablespoons   lemon juice
• 1      egg, beaten with 1 tablespoons water

• 1    tablespoon   olive oil
• 1/2   cup   finely chopped onion (1 medium)
• 1/3   cup   finely chopped red sweet pepper
• 3    cloves  garlic, minced
• 3    12 ounce package  apple-Chardonnay, sun-dried tomato, spicy jalapeno, and/or other cooked chicken sausage links, cut diagonally into 3/4-inch slices
• 2/3   cup   chili sauce
• 2/3   cup   apple jelly
• 2    tablespoons   soy sauce
• 2    teaspoons   grated fresh ginger or 1/2 teaspoon ground ginger
• 1/4   teaspoon   crushed red pepper
• 2    teaspoons   cornstarch
• 2    teaspoons   cold water

• 1 1/4   pounds   ground turkey
• 1    package  (10 ounces) frozen chopped spinach, excess liquid squeezed out
• 1/4   cup   pine nuts
• 1    teaspoon   dried Italian seasoning
• 1/2   teaspoon   salt
• 1/4   teaspoon   black pepper
• 1    jar  (36 ounces) chunky pasta sauce
• 14      manicotti shells (such as Ronzoni)
• 1    can  (14.5 ounces) chicken broth
• 1    cup   shredded reduced-fat mozzarella cheese
•     Grated Parmesan cheese, to garnish, optional

• 1    pound   skinless, boneless chicken breast, cut in 1-inch cubes
• 1    tablespoon   vegetable oil
• 2    quarts   chicken broth (8 cups)
• 1/2   cup   uncooked brown rice
• 2    cups   peeled and diced sweet potato
• 1 1/2   cups   thinly sliced carrot
• 1    cup   frozen cut green beans
• 1    cup   chopped green onion
• 1    tablespoon   dried dill weed
•     Salt-free seasoning (such as Mrs. Dash®)
•     Salt
•     Ground black pepper

ingredients
2      medium sweet potatoes, peeled and cut into 1/2-inch pieces
1      medium apple, cored and cut into 1/2-inch pieces
1/2   cup   reduced-fat sour cream
1    teaspoon   lemon juice
1    tablespoon   canola oil
1      medium onion, chopped
3    cups   diced, cooked, skinless turkey, or chicken
1    tablespoon   chopped fresh thyme, or 1 teaspoon dried
1/2   teaspoon   salt
    Freshly ground pepper, to taste
directions
Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.
Transfer 1 cup of the mixture to a large bowl; mash. Stir in sour cream and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey (or chicken), thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
Add the reserved sweet potato mixture to the pan; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer. Serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 214, Fat, total (g) 7, chol. (mg) 56, sat. fat (g) 2, carb. (g) 15, Monosaturated fat (g) 2, fiber (g) 3, pro. (g) 23, vit. A (IU) 7288.53, vit. C (mg) 11.81, sodium (mg) 262, Potassium (mg) 483, Vegetables () 0.5, Starch () 0.5, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

• 1 1/4   cups   fresh or frozen shelled peas
• 2      ripe avocados, halved, pitted, and peeled
• 1 - 2    tablespoons   lime juice
• 1/4   cup   finely chopped red onion
• 1      clove garlic, minced
• 2    tablespoons   chopped cilantro
• 1      small jalapeno pepper, seeded and thinly sliced
•     Tortilla chips

ingredients

2    pounds   russet potatoes, peeled and chopped
1    teaspoon   olive oil
1    cup   fresh or frozen corn kernels
6      green onions, cut into 1-inch pieces
1      clove garlic, minced
1/2   cup   sour cream
2    tablespoons   butter
1/2   teaspoon   kosher salt
1/4   teaspoon   freshly ground black pepper
2    cups   corn flakes, crushed
1    teaspoon   smoked paprika
3    tablespoons   butter, melted

directions
Preheat oven to 450 degrees F. In a large saucepan cook potatoes in lightly salted boiling water, covered, for 15 minutes or until fork tender. Drain; return to saucepan.
Meanwhile, in a large skillet heat oil over medium heat. Add corn, green onions, and garlic. Cook and stir until vegetables are tender, about 5 minutes.
Using a potato masher, mash potatoes. Stir in sour cream, 2 Tbsp. butter, salt, and pepper until combined. Stir in vegetable mixture. Transfer mixture to a 1 1/2-quart baking dish. Top with corn flakes and sprinkle with paprika. Drizzle over melted butter. Bake for 5 minutes or until lightly browned.

Tip

Make Ahead:

Prepare as above, except spoon potato-vegetable mixture into an airtight storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Transfer mixture to the baking dish and continue as above.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 163, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 5, carb. (g) 21, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 3, vit. A (IU) 616.96, vit. C (mg) 12.69, Thiamin (mg) 0.15, Riboflavin (mg) 0.14, Niacin (mg) 2.05, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 41.51, Cobalamin (Vit. B12) (µg) 0.34, sodium (mg) 205, Potassium (mg) 353, calcium (mg) 28.13, iron (mg) 1.88, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/3   cup   butter, cut into small pieces
3/4   cup   pecans, toasted*
1/4   cup   packed brown sugar
1 1/4   cups   all-purpose flour
1/2   teaspoon   salt
2      egg yolks
2    tablespoons   ice water
5      assorted firm-tart apples (such as Rome Beauty, Stayman Winesap, Granny Smith, Idared, Northern Spy), cored
3    tablespoons   butter
1/4   cup   granulated sugar
1/4   cup   boiled cider (see recipe http://www.midwestliving.com/recipe/boiled-cider/), applejack, apple brandy or dry sherry
2    tablespoons   lemon juice
1/3   cup   apple jelly
2    tablespoons   boiled cider (see recipe, http://www.midwestliving.com/recipe/boiled-cider/), applejack, apple brandy, dry sherry or Grand Marnier
1/2   cup   coarsely chopped pecans, toasted*
    Sweetened whipped cream
directions
For pastry: Freeze the 1/3 cup butter pieces on a small plate for at least 30 minutes. In a food processor, process the 3/4 cup pecans and brown sugar until nuts are very finely chopped. Add flour and salt; pulse about 10 times until mixture is combined. Add frozen butter; pulse about 30 times until pieces are pea size or smaller. Add egg yolks and ice water; pulse about 10 times or until the pastry just comes together, but is still crumbly looking with visible pebbles of butter.
Transfer dough to a large bowl. Gently knead just until a ball forms. Gently pat into a 6-inch disk. Cover with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
Lightly butter an 11-inch tart pan with a removable bottom. On a lightly floured surface, roll dough from center to edges into a 13-inch circle. Wrap pastry around the rolling pin. Unroll it into the prepared tart pan. Press into fluted sides of tart pan; trim edges. (If pastry breaks when it is transferred to the pan, press together to seal.) Using a fork, prick the bottom and side of the pastry shell, being especially sure to prick where bottom and sides meet. Place on a baking sheet and freeze for 15 minutes.
Bake in a 425 degrees F oven about 12 minutes or until pastry is golden. Remove from oven; cool in pan on a wire rack. Set aside.
For apple filling: Cut cored unpeeled apples crosswise into 1/4-inch thick rings.
In an extra-large (12-inch) nonstick skillet, melt the 3 tablespoons butter over medium heat. Stir in granulated sugar, the 1/4 cup Boiled Cider and lemon juice. Add apple slices to the hot butter mixture. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until apples are tender and most of the liquid is evaporated, gently rearranging apples and occasionally spooning butter mixture over apples during cooking. As apples become tender, carefully transfer apple slices with tongs or slotted spoon to the baked pastry shell, overlapping slices slightly. After all apples are removed, gently boil mixture in skillet until thick. Pour evenly over the apples.
In the same skillet, combine apple jelly and the 2 tablespoons Boiled Cider; melt jelly over low heat. Brush melted jelly mixture over apples. Sprinkle with the 1/2 cup pecans.
To serve, remove sides from tart pan. Serve warm or at room temperature with sweetened whipped cream, if you like. Cover and chill within 2 hours.
Tip
*TEST KITCHEN TIP: To toast pecans, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 531, Fat, total (g) 30, chol. (mg) 98, sat. fat (g) 12, carb. (g) 58, Monosaturated fat (g) 12, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 34, pro. (g) 5, vit. A (IU) 680.26, vit. C (mg) 7.09, Thiamin (mg) 0.28, Riboflavin (mg) 0.21, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.12, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 267, Potassium (mg) 247, calcium (mg) 50.48, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

ingredients

2    cups   all-purpose flour
1 1/2   cups   sugar
2    teaspoons   baking powder
2    teaspoons   ground cinnamon
1    teaspoon   baking soda
1/2   teaspoon   salt
1/4   teaspoon   ground cloves
4      eggs, lightly beaten
1    15 ounce can  pumpkin
1    cup   vegetable oil
1 1/2   cups   chopped pecans, toasted
1/3   cup   caramel-flavor ice cream topping
1    Recipe  Browned Butter Frosting, Cream Cheese Frosting, or canned cream cheese frosting

Browned Butter Frosting

1/3   cup   butter
3    cups   powdered sugar
2    tablespoons   milk
1    teaspoon   vanilla

Cream Cheese Frosting

2    3 ounce packages  cream cheese, softened
1/3   cup   butter, softened
1 1/2   teaspoons   vanilla
4 1/2 - 5    cups   powdered sugar

directions
Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda, salt, and cloves. Stir in eggs, pumpkin, and oil until combined. Pour batter into an ungreased 15x10x1-inch baking pan, spreading evenly.
In a small bowl stir together the pecans and caramel topping. Spoon nut mixture over batter in pan.
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
Use only half of the Browned Butter Frosting recipe (chill or freeze the remaining frosting and use it to frost cupcakes). Stir enough milk into the frosting to make it a drizzling consistency. Drizzle over cooled bars.
Browned Butter Frosting
In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a large bowl combine powdered sugar, milk, and vanilla. Add browned butter. Beat on medium speed until spreading consistency, adding additional milk if necessary.
Cream Cheese Frosting
In a large bowl combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to make a frosting of spreading consistency.

Storage

To store, place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 190, Fat, total (g) 11, chol. (mg) 26, sat. fat (g) 1, carb. (g) 23, fiber (g) 1, pro. (g) 2, sodium (mg) 113, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients

1    12 - 14 pound   turkey
1/2   cup   packed fresh arugula leaves
2    tablespoons   snipped fresh basil
1 - 2    tablespoons   grated Romano cheese or Parmesan cheese
1    tablespoon   finely chopped toasted walnuts
1    tablespoon   olive oil
1      clove garlic
1/2   teaspoon   salt
1/4   teaspoon   black pepper

directions
Preheat oven to 325 degrees F. Remove neck and giblets from turkey; discard. Rinse body cavity of turkey; pat dry with paper towels.
To prepare rub, in a blender or food processor combine arugula, basil, cheese, walnuts, olive oil, garlic, salt, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping several times to scrape the side of the blender or food processor.
To apply rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread the rub under the skin from front to back of the turkey. If desired, rub any remaining mixture on the outside skin of the turkey or rub with vegetable oil. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.
Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more or until the meat thermometer registers 180 degrees F and turkey is no longer pink (the juices should run clear and drumsticks should move easily in their sockets). Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 186, Fat, total (g) 6, chol. (mg) 110, sat. fat (g) 2, carb. (g) 0, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 0, pro. (g) 31, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.17, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 100, Potassium (mg) 252, calcium (mg) 30.29, iron (mg) 1.8, Lean Meat () 4, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    tablespoons   canola oil, divided
1      medium sweet onion, (half diced, half thinly sliced), divided
8    ounces   mushrooms, chopped
1    tablespoon   onion powder
1 1/4   teaspoons   salt , divided
1/2   teaspoon   dried thyme
1/2   teaspoon   freshly ground pepper
2/3   cup   all-purpose flour, divided
1    cup   low-fat milk
3    tablespoons   dry sherry, (see Ingredient Note)
1    pound   frozen French-cut green beans, (about 4 cups)
1/3   cup   reduced-fat sour cream
3    tablespoons   buttermilk powder, (see Ingredient Note)
1    teaspoon   paprika
1/2   teaspoon   garlic powder
directions
Preheat oven to 400 degrees F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Tips:
Ingredient notes:
Don't use the high-sodium "cooking sherry" sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 212, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 7, sodium (mg) 533, Potassium (mg) 259, calcium (mg) 161.55, Vegetables () 1, Starch () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients

2    tablespoons   extra-virgin olive oil
2      large carrots, finely chopped
1      large onion, diced
2    tablespoons   minced garlic
1    teaspoon   chopped fresh rosemary
2    14 ounce cans  vegetable broth
2      medium zucchini, diced
9    ounce (about 2 cups)  fresh or frozen tortellini, preferably spinach-&-cheese
4      plum tomatoes, diced
2    tablespoons   red-wine vinegar

directions
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 7, vit. A (IU) 3887.22, vit. C (mg) 20.67, sodium (mg) 386, Potassium (mg) 400, Vegetables () 2, Starch () 1, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

• 12    ounces   semisweet chocolate, melted
• 12    ounces   white chocolate, melted
• 3    tablespoons   pepitas (pumpkin seeds)
•     orange and yellow mini M&M's
•     orange and yellow nonpareils

Ingredients

• 8 ounces whole-wheat linguine
• 4 teaspoons extra-virgin olive oil, divided
• 1 pound peeled and deveined raw shrimp, (16-20 per pound)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 2 tablespoons minced garlic
• 1/2 cup white wine
• 1 pint grape or cherry tomatoes, halved
• 16 cups thinly sliced escarole, (2-3 heads) or chard leaves
• 1/4 cup clam juice, or water (see Shopping Tip)
• 1 teaspoon cornstarch
• 1 tablespoon lemon juice
• 6 lemon wedges, for garnish

Preparation

1. Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
2. Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
3. Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
4. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

Nutrition

Per serving : 271 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 112 mg Cholesterol; 37 g Carbohydrates; 20 g Protein; 10 g Fiber; 502 mg Sodium; 751 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 2 lean meat

Tips & Notes

• Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the seafood department of your supermarket.

• 1    tablespoon   vegetable oil
• 1    pound   boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
• 1    10 3/4ounce can  Campbell's® Condensed Tomato Soup
• 3    tablespoons   soy sauce
• 1    tablespoon   vinegar
• 1    teaspoon   garlic powder
• 1/4   teaspoon   crushed red pepper
• 3    cups   fresh or frozen broccoli florets
• 4    cups   hot cooked rice

• 3    pounds   80/20 ground chuck
• 1/4   cup   Heinz 57 Sauce
•     Salt and pepper to taste
•     Bacon, cooked, as needed
•     Cheddar cheese slices, as needed
•     Ketchup, as needed
• 24      3-inch butter and egg dinner rolls