Recipes

Ingredients

4 - 5 (6 - 7 oz) bone-in, skin on chicken thighs

4 Tbsp olive oil , divided

1 1/2 Tbsp red wine vinegar

3 cloves garlic , minced

1 Tbsp each minced fresh thyme , sage and rosemary, plus more for serving Salt and freshly ground black pepper

1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes

1 lb Brussels sprouts , sliced into halves

2 fuji apples , cored and sliced into half moons about 3/4-inch thick

2 shallot bulbs , peeled and sliced about 1/4-inch thick

4 slices hickory smoked bacon , chopped into 1-inch pieces

Directions

Ingredients

• 1 large butternut squash
• 2 carrots
• 3 stalks of celery
• 1 large onion
• 5 cloves of garlic
• 6 sage leaves
• 6 sprigs of thyme
• 1 sprig of rosemary
• 1/4 teaspoon cayenne red pepper powder
• salt and pepper to taste
• 2 tablespoon olive oil
• 3 and 1/2 cups vegetable stock

Directions

This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?

1. Preheat the oven to 350 F.
2. Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
3. Chop the carrots, celery and onions in big chunks and add to the pan.
4. Peel the garlic and add cloves whole.
5. Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat.
6. Roast for 1 hour (or up to 1 hour and 15 minutes, if the veggies are not yet soft).
7. Once the vegetables and herbs are roasted, add to food processor with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing.
8. Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
9. Simmer on low for 10 minutes.

This recipe is courtesy of Ahead of Tyme 

Ingredients

• 1/2 cup coconut oil
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 15 ounces pure pumpkin puree
• 2 eggs (separated)
• 1/2 cup whole milk
• 1 teaspoon McCormick Pumpkin Pie Spice Extract*
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup finely chopped pecans (optional)

Directions

1/4 teaspoon nutmeg

Find the full recipe here: https://lovelylittlekitchen.com/pumpkin-spice-waffles/

Ingredients

2 cups flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda ½ teaspoon salt 1 cup butter, softened 1 cup sugar 1 egg 2 teaspoons vanilla 1 cup canned pumpkin puree 1-1/2 cups chocolate chips

Directions

Soft, chewy, and delicious, these pumpkin chocolate chip bars are a delicious fall dessert!  Find the full recipe here: http://www.momendeavors.com/2016/10/delicious-pumpkin-chocolate-chip-bars.html

Ingredients

1 tablespoon butter 2 tablespoons olive oil 1 white onion, finely chopped 1 cup carrots, sliced 1 cup celery, sliced 2 zucchini, chopped (peeled if desired) 1/2 teaspoon salt 1 can (28 oz) petite diced tomatoes, undrained 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) tomato sauce 3 cans (15.75 oz) vegetable broth 1 tablespoon dried basil 1/2 tablespoon dried parsley 1 teaspoon oregano 1-2 teaspoons salt, more or less to preference 1/2 teaspoons pepper 1 cup spinach leaves (about 1-2 handfuls) 1 1/2 cups shell pasta

Directions

Classic Minestrone soup with a tomato vegetable broth base and loaded to the max with fresh veggies, beans, and tender pasta. Simmer with some spices and you have a delicious & healthy bowl of soup for dinner.Find the full recipe here: http://togetherasfamily.com/2016/07/minestrone-soup/

Ingredients

Seeds from 2 large pumpkins ½ teaspoon Lawry's Seasoned Salt ½ tablespoon olive oil Dash of salt

Directions

After you’ve carved your jack-o-lantern for Halloween, it’s time to roast perfect pumpkin seeds! Here’s how you can make this salty and crunchy snack, that’s healthy too! FInd the full recipe here: http://homecookingmemories.com/perfect-pumpkin-seeds/

Ingredients

The balsamic grilled cherries make this salad extra special. It is the perfect salad for summertime! c/o TwoPeasAndTheirPod.com

• 3 tablespoon brown sugar
• 3 tablespoons hot water
• 1 cup shelled hazelnuts
• 8-10 cups mixed salad greens
• 2 cups cherries, pitted and halved
• 2 tablespoons Newman’s Own Lite Balsamic Dressing
• 1 cup blueberries
• 4 ounces crumbled goat cheese
• Additional Newman’s Own Lite Balsamic Dressing for the salad

Directions

Ingredients

1 tablespoon dark sesame oil

8 ounces trimmed snow peas (about 3 cups)

1 tablespoon sesame seeds

Directions

• Pour sesame oil in a large skillet and swirl to coat.  
• Heat the skillet to medium.  
• Add snow peas and sauté about 4 minutes, stirring occasionally.
• Add sesame seeds and sauté another minute or two until the edges of some of the snow peas begin to brown slightly.  
• This recipe makes 3 servings and each serving contains approximately 88 calories and 6 grams of fat.
  

Ingredients

Ingredients:

2 tablespoons freshly squeezed lemon juice

2 tablespoons honey

2 cups fresh strawberries, washed, stems removed and quartered

2 cups fresh blueberries, washed and stems removed

2 cups fresh red or purple seedless grapes, stems removed and halved

6 tablespoons toasted chopped walnuts

Directions

Directions:

Combine lemon juice and honey in a small glass jar with a tight fitting lid.  Secure lid and shake well to mix ingredients.   Combine strawberries, blueberries and grapes in a glass bowl.  Pour lime juice mixture over fruit and toss gently.  Divide into 6 cups and sprinkle each with 1 tablespoon of toasted walnuts.  This recipe makes 6 servings.  Each serving contains approximately 149 calories and .3 grams of fat.

Becky Varner, MS RD LD

Ingredients

4 cups prepackaged slaw mix

2 tablespoons honey, room temperature

1 tablespoon olive oil

1 tablespoon rice vinegar

1 tablespoon dried dill weed or 3 tablespoons chopped fresh dill

¼ teaspoon salt

¼ teaspoon ground black pepper

 

Directions

Combine honey, olive oil, vinegar, dill, salt and pepper in a medium size glass bowl.  Stir to mix well.  Add slaw mix and toss to coat evenly with dressing.  Refrigerate until ready to serve.  This recipe makes 4 servings.  Each serving contains approximately 76 calories and 4 grams of fat.

Ingredients

24 TRISCUIT Cracked Pepper & Olive Oil Crackers 

3 oz. smoked gouda cheese, cut into 24 slices 

2 Tbsp. chunky applesauce 

1 tsp. Dijon mustard 

6 oz. cooked pork tenderloin, cut into 24 slices

2 tsp. chopped fresh parsley 

Directions

Heat oven to 350 F

Place crackers in single layer on baking sheet; top with cheese.  Bake 3 minutes or until cheese is melted

Meanwhile, mix applesauce and mustard until blended.

Top crackers with meat and applesauce mixture; sprinkle with parsley 

Tip

Substitute

Prepare using TRISCUIT Fire Roasted Tomato & Olive Oil Crackers

Ingredients

3 Tbsp. drained hot pepper rings with 1 Tbsp. reserved drained liquid, divided

1/2 cup reduced-fat mayonnaise

1 Tbsp. dried oregano leaves

1/2 cup chopped tomatoes, divided

1-1/2 cups shredded iceberg lettuce

1/2 cup chopped deli-style oven roasted chicken breast

1/2 cup chopped deli-style Black Forest ham

1/3 cup chopped pepperoni slices

1/3 cup chopped thin provolone cheese slices

1/3 cup chopped onions

WHEAT THINS Big Snacks

Directions

Chop enough of the peppers to measure 2 Tbsp.  Place chopped peppers in small bowl.  Add reserved pepper liquid, mayo and oregano; mix well.

Reserve remaining pepper rings and 1 Tbsp. chopped tomatoes for later use.  Combine remaining tomatoes with all remaining ingredients except WHEAT THINS in large bowl.  Add mayo mixture; mix until combined.  Spoon into serving bowl.

Spoon reserved tomatoes onto center of dip; surround with reserved pepper rings.  Refrigerate 30 min.

Serve with WHEAT THINS

Options

Substitute pepperoncini peppers for the hot pepper rings

Nutrition Information Per Serving: 180 calories, 8g total fat, 1.5g saturated fat, 5mg cholesterol, 380mg sodium, 23g carbohydrate, 2g dietary fiber, 4g sugars, 4g protein 

ate, 2g dietary fiber, 22g sugars, 2g protein

Ingredients

3-4 Cans of Beer

2 TBSP Butter

1 Medium Onion, sliced

Johnsonville Brats, grilled

Directions

Put beer, butter, onions and brats into slow cooker

Cook on high

Reduce heat to low

Ingredients

1 tablespoon olive oil

2 cups chopped onion

2 cups chopped celery

1 tablespoon minced garlic

1½ pounds unpeeled diced potatoes (about 4 ½ cups)

4 cups low sodium chicken broth

¼ teaspoon salt

½ teaspoon ground black pepper

2 cups skim milk

8 tablespoons chopped green onion

8 tablespoons unsalted sunflower seeds

 

Directions

Heat olive oil in a large pot over medium heat.   

Add onion, celery and garlic.  Sauté for a couple of minutes until onion begins to turn golden. 

Add potatoes, chicken broth, salt and pepper. Bring to a simmer.  Cover and simmer for 20 minutes or until vegetables are tender.  

Turn burner off and add milk.  Stir lightly to mix. 

Ladle mixture into blender to fill about ¾ full. 

Secure lid and blend on low speed and then increase speed to blend until mixture is a smooth consistency. 

Pour into a large bowl.  Add remaining mixture to blender and blend until smooth.   Add to mixture in bowl and stir lightly to mix evenly with the first blended batch. 

It should be the perfect temperature to eat.  This recipe makes 8 cups.   Garnish each cup with 1 tablespoon of chopped green onion and 1 tablespoon of unsalted sunflower seeds.  Each serving contains approximately 181 calories, 6.25 grams of fat and 204 mg sodium.   

Ingredients

12 pieces frozen popcorn chicken

12 RITZ Crackers

3 slices cooked bacon, cut into 4 pieces each

2 Muenster cheese slices (3/4 oz. each), cut into 6 pieces each

2 tsp. maple-flavored or pancake syrup

Directions

Heat oven to 350

Place chicken in single layer on microwaveable plate.  Microwave on HIGH 30 seconds or until warm.

Arrange crackers in single layer on baking sheet; top with bacon, chicken and cheese

Bake 3 minutes or until cheese is melted

Drizzle with syrup

Substitute

Prepare 4 frozen chicken fingers, cut into thirds. 

Ingredients

18 (1/4-inch thick) French baguette slices

1 Tbs. olive oil

Toppings

12 Tbs. mascarpone cheese

1 cup fresh blueberries

1 Tbs. balsamic vinegar

1 tsp. sugar

1/2 tsp. kosher salt

1/4 tsp. freshly cracked black pepper

2 Tbs. thinly sliced fresh basil leaves

Directions

1. Preheat oven to 375F.  Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once.

2.  Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms, 4-5 minutes.  Set aside and let cool.

3.  Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper.  Top with blueberry mixture and fresh basil.

Number or servings ( yield): 18 Crostinis

Ingredients

• 1 round sourdough bread loaf (1-1/2 lb.)
• 2 stalks celery, chopped
• 1/2 cup chopped red peppers
• 1/4 cup chopped onion
• 2 Tbsp. butter
• 1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
• 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
• 1/4 tsp. dried rosemary leaves, crushed
• Few drops hot pepper sauce

Directions

• Heat oven to 350°F.
• Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces.
• Bake 15 min.; cool slightly.
• Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min. or until crisp-tender.
• Add VELVEETA; cook on low heat 5 min. or until melted, stirring frequently.
• Add broccoli, rosemary and hot pepper sauce; cook 5 min. or until heated through, stirring constantly.
• Pour into bread loaf. Serve with toasted bread pieces.

You could also serve with RITZ Crackers and/or assorted cut-up fresh vegetables in addition to the toasted bread cubes.  If you're not a huge fan of broccoli, how about spinach? Prepare as directed, substituting broccoli with 10 oz of chopped spinach

Ingredients

2 tablespoons canola oil

½ tablespoon fresh rosemary leaves

¼ teaspoon black pepper

¼ teaspoon salt

10 garlic cloves with skin removed

1½ cups carrots sliced in ½ to ¾ inch slices

1½ cups parsnips sliced in ½ to ¾ inch slices

1½ cups sweet potatoes, unpeeled and cut in ½ to ¾ inch cubes

1½ cups turnips, peeled and cut in ½ to ¾ inch cubes

6 sprigs fresh rosemary

 

Directions

Preheat oven to 450 degrees F.  Spray a glass 8 inch x 13 inch baking dish with a nonstick cooking spray.

Combine oil, rosemary leaves, black pepper, salt and garlic cloves in a large glass bowl and stir to mix.  Add vegetables and toss to coat.  Place vegetables in prepared baking dish and bake for about 20 minutes.  Remove from oven and turn with large spoon or spatula.  Return to oven and bake another 20 to 25 minutes or until desired doneness and vegetables have a nice roasted color. Garnish roasted vegetables with rosemary sprigs.  This recipe makes 6 servings. Each serving contains approximately 135 calories and 5 grams fat.

Serving Suggestions:   

These vegetables can be served with any main dish protein such as baked chicken breast, sliced turkey breast, pork chops, lean beef or fish.  Complement with a green salad and a whole grain roll.

Becky Varner, MS RD LD

For 1/11/16

Ingredients

2 1/2 ounces prepared roasted tomato marinara sauce, heated

1 ciabatta or classic submarine roll, halved

4 ounces prepared porchetta, thinly sliced, warmed

1/3 cup (about 1 1/2 ounces) shredded Wisconsin mozzarella cheese

1/8 cup (1/2 ounce) Wisconsin parmesan cheese, grated

1/4 cup ( 1 ounce) Wisconsin provolone cheese, shredded

1/2 ounce arugula

Source: Wisconsin Cheese

Directions

Heat broiler. Spread roasted tomato sauce on bottom of sliced roll.

Place porchetta slices over roasted tomato sauce. Top with cheese and place under direct heat of broiler, salamander, deck or impingement oven just until cheese is melted. Garnish with arugula, close sandwich and serve hot. -

Ingredients

1 pound Ground Beef 

1 can (15-1/2 ounces) black beans, rinsed and drained

1 can (14 to 14-1/2-ounce) reduced-sodium or regular beef broth

1 can (14-1/2 ounces) diced tomatoes with green chiles

2 tablespoons chili power

Toppings:

Shredded cheddar cheese, chopped fresh cilantro, minced green onion (optional) 

Directions

Ingredients

• 3 SLABS PORK SPARERIBS, 5-6 POUNDS
• 1 CUP WATER
• 1/3 CUP BUTTER
• 2 TABLESPOONS FRESH LEMON JUICE
• 1/4 CUP DRY MUSTARD
• 1/4 CUP CHILI POWDER
• 1 TABLESPOON SUGAR
• 1 TABLESPOON PAPRIKA
• 2 TEASPOONS SALT
• 1 TEASPOON ONION POWDER
• 1 TEASPOON GARLIC POWDER
• 1/4 TEASPOON CAYENNE PEPPER

Directions

Heat oven to 400 degrees F. Place spareribs on shallow baking pans; cover with foil and bake for 1 1/2 hours. 
Meanwhile combine water, butter, lemon juice, dry mustard, chili powder, sugar, paprika, salt, onion powder, garlic powder and cayenne in medium saucepan. Bring to a boil, stirring. Reduce heat and simmer for 30 minutes, stirring occasionally. Set aside. 
After 1 1/2 hours, remove foil and brush with sauce, then roast for additional 20 minutes.  Serve ribs with additional sauce. 

Serves 6

Ingredients

½ cup frozen raspberries

¼ cup Stubb’s Smokey Mesquite Bar-B-Q Sauce (or other sweet-style sauce)

2 tablespoons honey

4 teaspoons balsamic vinegar

4 (About 1 ½ pounds) boneless, skinless chicken breasts

About 2 tablespoons olive oil

Salt and freshly ground black pepper

Directions

Chop the raspberries in a food processor, leaving some texture and small chunks. Add Stubb’s Smokey Mesquite Bar-B-Q Sauce, honey and vinegar and pulse just until combined. Add more honey or vinegar to taste. Set aside half the sauce for passing on the side, and use the remainder on the chicken as it cooks.

Prepare a grill for direct cooking.

Score the chicken breasts on both sides by making parallel cuts from ⅛ to ¼ inches deep, spaced about ¾ inch apart in a diamond pattern. Place the breasts in a baking dish or on a large plate. Coat them with the oil. Season both sides with salt and a good dose of pepper.

Grill over direct medium-high heat, cooking just long enough to create good grill marks on the first side. Flip the breasts over and spoon the sauce over the cooked side. The total cooking time will be 8 to 10 minutes. Serve hot, passing additional sauce on the side.

Ingredients

Red Grapes

Cantaloupe

Honeydew

Strawberries

Marieke Honey Clover, cubed 

For Dressing:

1/2 cup Orange Juice

2 Tbsp Oil

2 Tbsp Honey

4 Fresh Basil Leaves, chopped

Directions

Put dressing over salad and enjoy!

Ingredients

• 2 sweet potatoes peeled and cut into 1/2 inch cubes
  

• 1/2 pound bacon

• 8 ounces Marieke Gouda Foenegreek, cut into 1/4 inch cubes

• toothpicks

  
  

  
  

  
  

  Serves 8-10

Directions

1. Preheat oven to 350 F.

2. Cut each bacon strip into thirds. Wrap each sweet potato cube with bacon and secure with a toothpick. Place on a rimmed baking sheet.

3. Bake for 50-60 minutes until sweet potatoes are tender. Remove from oven. Place a cube of Gouda through the top of each toothpick. Place back in the oven for another 2 minutes or until cheese starts to melt. Cool slightly and serve.

   
   

   Enjoy!

   
   

   Recipe by Gouda Chef ®Molly Schraufnagel
   

Ingredients

(Serves 4):

 

• 2 ½ cups of Marieke Gouda 6-9 month, shredded

• 1 garlic clove, pressed

• 1- 14 ounce can artichoke hearts in water, drained and chopped

• 1- 8 ounce block cream cheese, softened

• ½ cup mayonnaise

• 1/8 teaspoon cayenne pepper

• 1/2 teaspoon lemon juice

Directions

Directions:

1. Pre heat oven to 350 degrees. Using a hand mixer cream the softened block of cream cheese. Add 1 ½ cups Gouda, garlic, artichoke, mayonnaise, cayenne pepper, and lemon juice and mix until well combined.

2. Place mixture into lightly greased 9 inch pie plate. Top with remaining 1 cup Gouda. Bake for 20 minutes; after the 20 minutes, broil for 4 minutes until cheese starts to brown. Serve hot with crackers, bread cubes, and vegetables.

   
   

   Enjoy!

   
   

   Recipe by Gouda Chef ®Molly Schraufnagel
   

Ingredients

(Serves 12-15):

 

• 2 medium cucumbers, peeled

• 4 ounces smoked salmon

• 3/4 cup (6 oz.) Marieke® Golden cheese, finely shredded

• 1/2 tablespoon real mayonnaise

• 1 tablespoon lemon juice

• 2 teaspoons shallots, finely chopped

 

Directions

1. Cut cucumbers in half lengthwise, remove and discard seeds; set aside. Flake salmon and place in a small bowl, combine with remaining ingredients.

2. Spoon filling into cucumber halves. Cut into 1/2 inch slices. Enjoy!

Ingredients

• 1 lb elbow macaroni, cooked
• 3 tbsp butter+3 tbsp flour to make roux
• 3 cups milk
• 3 cups Jalapeno Havarti, shredded
• 1 tbsp grated onion
• 1⁄2 tsp kosher salt
• 1⁄2 tsp coarse black pepper
• Optional: Add bacon and roasted red pepper for vibrant color combinations

Directions

• In a large skillet, melt three tablespoons butter. When the butter has melted and turns foamy, whisk in 3 tablespoons flour and grated onion. Cook for a few minutes, continuing to stir. This is called a roux.
• Begin to SLOWLY stir in the milk. Whisk vigorously to eliminate any clumps of roux. When the mixture is smooth and bubbly, remove from heat.
• Off-heat, slowly stir in Havarti cheese, salt, and pepper.
• If you add the cheese too quickly, you may end up with a gritty consistency.
• Add cooked pasta and serve immediately

Ingredients

Round Brie

Pie crust or puff pastry

Optional spread, preserves, dried fruits

Directions

If you want to add fig spread, preserves, or dried fruits, add them before wrapping the brie with pastry.

Completely wrap a round brie with pie crust or puff pastry.

Bake at 375 degrees for 15-20 minutes or until pastry is golden brown and cooked through.

Ingredients

2 cans (7 oz) crabmeat

8 oz Newbridge Horseradish Spread

1 medium avocado


1 tbsp lemon juice


1 tbsp chopped onion

1 tsp Worcestershire sauce

 1⁄4 cup sour cream


1⁄4 tsp salt

 

 

Directions

Mix ingredients and serve!

Ingredients

2/3 cup sugar

1⁄2 cup red wine vinegar


1 cup extra virgin olive oil

1⁄4 tsp onion powder


1 tsp paprika


1 tsp salt 

Directions

Mix ingredients well and serve!

Ingredients

• 1 TSBP Olive Oil
• 1 Sliced Green Pepper
• 1 Sliced Red Pepper
• 1 Sliced Onion
• 2 Minced Garlic Cloves
• 1/2 Inch Sliced Sausage
• 14.5 oz Diced Tomatoes
• Basil
• 1/4 TSP Red Pepper Flakes

Directions

1. Grease Pan
2. Brown Each Side Of The Sausage
3. Turn Heat To Low
4. Add 1/2 Cup Of Water
5. Cover and Cook for 12 Minutes
6. Add Oil, Peppers, Onion and Garlic
7. Saute 5-7 Minutes Until Veggies Are Tender And Crisp
8. Add Tomatoes, Basil and Garlic
9. Add Red Pepper Flakes
10. Cook Until Heated Through

Ingredients

• 1 TSBP Olive Oil
• 1 Lb Johnsonville Sausage
• 2 Loaves Focaccia Bread Cut Into 1 Inch Cubes
• 3 TBSP Olive Oil
• 1 TSP Coarse Ground Pepper
• 1 Cup Shredded Parmesan Cheese
• 1 Small Diced Green Pepper
• 1/2 Cup Chopped Sun Dried Tomatoes
• 5 Leaves Chopped Basil
• 1/2 Cup Chopped Pimiento Stuffed Olives
• 2 Cloves Minced Garlic
• 2 Eggs
• 1 1/2 Cup Wine Or Water

Directions

• Cook Until No Longer Pink
• Grease Pan
• Bake The Bread Cubes at 350F for Ten Minutes Stirring Once
• Mix The Sausage and the Bread
• Grease Dish With Butter
• Dot with 1/2 cup cubed butter
• Bake at 350 F for 35 - 40 minutes uncovered

Ingredients

Hash Browns

Johnsonville Breakfast Sausages

Egg

Shredded Cheese

Directions

Mix ingredients in cup

Microwave 30 seconds

Stir

Microwave 30 seconds or longer until eggs are set

Ingredients

2 Packages of Johnsonville Sausage

9 Large Eggs

3 Cups Milk

1 1/2 TSP Ground Mustard

1 TSP Salt

1 TSP Pepper

30 oz Hash Browns

24 oz Cut Sausage

2 Cups Shredded Cheese

1/2 Cup Sweet Red Pepper

1/3 Cup Green Onion

Directions

Bake sausages at 375 degrees F for 15-20 minutes or until fully cooked

Mix the rest of ingredients

Grease baking dish

Pour mixture

Cover with tin foil

Refrigerate overnight

Remove from refrigerator for at least 30 minutes before baking

Bake uncovered at 350 degrees F for 65-70 minutes or until golden brown

Ingredients

• 1 Medium Chopped Onion
• 3 Diced Celery Stalks
• 3 Minced Garlic Cloves
• 43.5 oz Diced Tomatoes With Green Peppers and Onions
• 32 oz Kidney Beans
• 12.5 oz Beef Broth
• 6 oz Tomato Paste
• 2 TBSP Brown Sugar
• 2 TBSP Chili Powder
• 1 TBSP Worcestershire Sauce
• 2 TSP Ground Cumin
• 1/2 TSP Crushed Red Pepper Flakes

Directions

• Cook over medium heat until browned
• Cook and stir until tender
• Bring to a Boil
• Reduce Heat and Cover
• Simmer for 20 Minutes Stirring Occasionally

Ingredients

• Johnsonville Fully Cooked Breakfast Sausage
• Pillsbury Juniors Flaky Layers
• Sliced Cheese

Directions

• Preheat oven to 350
• Bake 18 - 20 minutes

Ingredients

Crust:
1 pkg break & bake snickerdoodle cookie dough

Filling:
3 eggs
1 (15oz) can pumpkin
1 (12oz) can evaporated milk
1 ½ cups granulated sugar
1 ½ tsp cinnamon
1/8 tsp ground cloves
½ tsp nutmeg

Topping:
Whipped topping
Pumpkin pie spice
Baking spray

Directions

Preheat oven to 350 degrees.

Prepare filling by mixing all filling ingredients together and pour into a 9×13 well-sprayed baking dish. Bake for one hour, then chill for three hours.

Prepare crust by cutting each cookie square in half then roll into a ball. Place ball in a mini baking cup. Bake at 325 degrees for 7 minutes and set aside.

Once crust and filling are cooled and ready, use a mini scoop to spoon pumpkin on top of cookie in baking cup. Finish with a squirt of whipped topping and a sprinkle of pumpkin pie spice.

Enjoy!

Ingredients

1 pound potatoes 1 tablespoon olive oil ¼ teaspoon salt ½ dried thyme (or other favorite herb)

Directions

Ingredients

¼ cup chopped green onion ¼ cup chopped red bell pepper ¼ cup chopped yellow bell pepper ¼ cup chopped green bell pepper ½ tablespoon olive oil ½ tablespoon red wine vinegar ½ teaspoon sugar 1/8th teaspoon salt ¼ teaspoon ground black pepper

Directions

Ingredients

- ¼ cup fat free vanilla Greek yogurt - 2 tablespoons pineapple juice - 2 tablespoons chopped fresh mint - 2 cups red, purple or black seedless grapes or any combination of these grapes, cut in halves - Mint sprigs to garnish

Directions

Ingredients

- 1/3 cup freshly squeezed lime juice - 1½ tablespoons honey - ¼ teaspoon salt - ¼ teaspoon ground black pepper - 2 tablespoons chopped jalapeno pepper - ¼ cup diced purple onion - ¼ cup minced fresh cilantro - 1½ pounds (total) of red delicious, gala and golden delicious apples, cored and chopped - ½ cup chopped green bell pepper - ½ cup chopped red bell pepper

Directions