Prep time: 20 mins | Bake time: 20 mins | Yield: 8 servings

Ingredients:

2/3 cup all-purpose flour

2/3 cup cornmeal

1 tbsp sugar

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 egg

1 cup buttermilk

3 tbsp butter

3 chipotle peppers in adobo sauce, drained and chopped

6 bacon strips, cooked and crumbled

Instructions:

1. In a large bowl, combine the first six ingredients. In another bowl, whisk egg and buttermilk.
2. Place butter in an 8″ ovenproof skillet; heat skillet in a 425°F oven for 3-5 minutes or until butter is melted. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon.
3. Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425°F for 18-22 minutes or until golden brown. Cut in wedges; serve warm.

Yield: 8 servings

Ingredients:

2 tubes (8 oz. each) refrigerated crescent rolls

1 lb. sliced Swiss cheese

1 1/4 pounds sliced deli corned beef

1 can (14 oz.) sauerkraut, rinsed and well drained

2/3 cpu Thousand Island salad dressing

1 egg white, beaten

3 tsp caraway seeds

Instructions:

1. Unroll on tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of  a greased 13x9x2″ baking dish. Bake at 375°F for 8-10 minutes or until golden brown.
2. Layer with half the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
3. On a lightly floured surface, press or roll second tube of crescent dough into a 13×9″ rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
4. Bake for 12-16 minute or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.

Yield: 16 servings

Ingredients:

1/2lb. sliced bacon, diced

4 pkg. (16 oz. each) frozen brussels sprouts, thawed

1 medium onion, finely chopped

1/3 cup cider vinegar

3 tbsp sugar

1 1/2 tsp salt

1/2 tsp ground mustard

1/8 tsp pepper

Instructions:

1. In a Dutch oven, cook bacon over medium heat until crisp. Suing a slotted spoon, remove to paper towels to drain.
2. In the drippings, sauté brussels sprouts an onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon.

Prep Time: 10 mins | Bake TIme: 25 mins | Makes: 6 servings (2/3 cup each)

Ingredients:

2 lbs red potatoes cut into 1/2″ cubes (about 6 cups)

1 cup chicken broth

4 oz. reduced-fat cream cheese

1/2 cup reduced-fat sour cream

1/4 cup grated Parmesan cheese

3/4 tsp salt

Additional grated Parmesan cheese, optional

Instructions:

1. Place potatoes in a large saucepan; add broth. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. Uncover, cook 4-6 minutes longer or until broth is almost evaporated; stirring occasionally.
2. Reduce heat to low; stir in cream cheese until melted. Mash potatoes slightly; gradually adding sour cream, Parmesan cheese and salt; heat through. If desired, serve with additional Parmesan cheese.

Prep Time: 15 mins | Bake TIme: 45 mins + standing | Makes: 10 servings (3/4 cup each)

Ingredients:

3 lbs. potatoes, thinly sliced (about 10 cups)

3 cups heavy whipping cream

1 1/2 tsp salt

1/2 tsp pepper

1 tsp minced fresh thyme, optional

Instructions:

1. Preheat oven to 350°F. In a large bowl, toss potatoes with cream, salt, pepper and, if desired, thyme. Transfer to a greased 9×13″ baking dish.
2. Bake, uncovered, 45-55 minutes or until potatoes are tender and top is lightly browned. Let stand 10 minutes before serving.

Total Time: 15 mins | Makes: 8 servings (1 1/2 cups each)

Ingredients:

7 oz. baby spinach (about 9 cups)

3 oz. spring mix salad greens (about 5 cups)

1 large apple, chopped

1/2 cup coarsely chopped pecans, toasted

1/2 cup dried cherries

1/4 cup crumbled Gorgonzola cheese

Dressing:

1/4 cup fresh raspberries

1/4 cup red wine vinegar

3 tbsp cider vinegar

3 tbsp cherry preserves

1 tbsp sugar

2 tbsp olive oil

Instructions:

1. In a large bowl, combine the first six ingredients.
2. Place raspberries, vinegars, preserves and sugar in a blender. WHile processing, slowly add oil in a steady stream. Drizzle over salad; toss to coat.
3. To toast nuts: Bake in a shallow pan in a 350°F over for 10-15 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Prep: 15 mins | Bake: 35 mins | Makes: 8 servings (3/4 cup each)

Ingredients:

2 lbs. carrots (about 12 medium)

1 medium butternut squash (3lbs.), peeled and cubed

1/4 cup packed brown sugar

1/4 cup olive oil

2 tsp kosher salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup chopped walnuts

Instructions:

1. Preheat oven to 400°F. Halve carrots lengthwise, then crosswise.
2. In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to 2 greased, foil-lined 15x10x1″ baking pans. Roast 30 mins, stirring occasionally.
3. Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

Ingredients:

1 cup whole grain cornmeal

1 tsp baking powder

1/4 tsp baking soda

1 tsp sea salt

1/2 tsp garlic powder (see note)

1 egg slightly beaten

1 cup buttermilk

1/3 cup melted butter or olive oil

1 cup sharp Cheddar or Monterey Jack, shredded

1 cup whole kernel corn, drained

3/4 cup chopped onion

1 (4 oz.) jar diced pimentos, drained

4 tbsp chopped Jalapeño peppers

Instructions:

1. Mix dry ingredients together. Beat egg, add buttermilk and melted butter, and add to dry ingredients, stirring lightly. Stir in remaining ingredients, careful not to over-stir. Bake at 350°F for 40 minutes or until brown and done in the center

Notes:

• You may use 1 1/2 tsp garlic salt for the garlic powder and salt.