Ingredients

• 6 ounces chocolate chips, melted
• 1 cup of assorted sprinkles
• clear plastic punch cups or glasses

Instructions

1. Melt chocolate chips in microwave just until melted. Working one at a time, dip the rim of cup or glass into the chocolate. Immediately press the chocolate coated rim into the sprinkles, pressing lightly. Turn cups upright to dry completely.

Ingredients

• 6 cups Rolled Oats (Regular Old Fashioned)
• 1 cup pecans, coarsely chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup canola oil
• 1 cup honey
• 1/4 cup light brown sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 325 degrees.
2. In a large bowl combine the rolled oats, pecans, cinnamon, and salt.
3. In a small saucepan, bring to just a boil, oil, honey, brown sugar, and vanilla extract, stirring constantly. As soon as mixture is liquefied and sugar is dissolved, pour over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto a prepared baking sheet lined with foil or parchment paper, and bake for about 50 minutes or until golden brown, stirring every 15 minutes, so the mixture browns evenly. (I like mine a deep golden brown so that it’s very crunchy.) Place on a wire rack to cool. The granola may be slightly sticky when it is removed from the oven but it will dry out and become crisp as it cools. Break up any large clumps while granola is still warm. Once the granola has completely cooled, store it in an airtight container or a zip top bag in the refrigerator. Homemade granola will keep for several weeks.

Ingredients

• 2 cans crescent rolls
• 4 Granny Smith Apples, peeled & cored, quartered
• 1 stick butter, melted
• 1 ½ cups brown sugar
• 1 ½ cups Sprite or 7-Up
• 1 teaspoon cinnamon (or more for sprinkling)

Instructions

1. Preheat oven to 350 degrees.
2. Separate crescent rolls into triangles and place one quarter piece of apple in each triangle; wrap and place in sprayed baking pan.
3. Combine melted butter with brown sugar and mix well to combine, and pour over wrapped apples in pan.
4. Pour Sprite over all ingredients. Sprinkle apple dumplings evenly with cinnamon.
5. Bake at 350 degrees for about 45 minutes. Cover loosely with foil if getting too brown. Let cool for about 10 minutes before eating to allow the sauce to thicken slightly.
6. Great served with vanilla ice cream and caramel syrup.

Ingredients

• 1 pound Brussels Sprouts, ends trimmed & cut in half
• 1 head cauliflower, cut apart into florets
• 1 cup Ritz cracker crumbs
• ½ stick butter, melted
• ¼ cup olive oil
• 1 teaspoon salt, to taste
• ½ teaspoon fresh cracked black pepper, to taste

Instructions

1. Preheat oven to 475 degrees.
2. In a large bowl, place Brussels Sprout halves and cauliflower florets. Add olive oil, salt and pepper, and toss to coat; set aside. In a medium bowl, combine cracker crumbs and melted butter; mix to coat; set aside.
3. Pour onto a foil-lined baking sheet (with sides) and roast for about 15 mintues. After 15 minutes, remove from oven and toss lightly to turn vegetables. Sprinkle buttered cracker crumbs evenly over the top of all the vegetables and return to oven. Continue to roast for an additional 15 minutes or until bread crumbs are golden brown.
4. Serve warm.

Ingredients

• 8 cups peeled & sliced Granny Smith apples
• 1 (11 oz) pkg Kraft Caramel Baking Bits, divided
• 2 T plus 2 t half and half, divided
• ¾ cup all-purpose flour
• ¾ cup quick cooking oats
• ¾ cup packed brown sugar
• ½ cup chopped walnuts
• 1/8 t salt
• Dash cinnamon
• 1 stick cold butter
• Vanilla ice cream for serving

Instructions

1. Preheat oven to 375 degrees.
2. Place apples in a greased 9x13 baking dish. In a heavy saucepan or microwave, 2/3 of the bag of caramel bits with 2 tablespoons half and half, stirring often; drizzle over apples. In a bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
3. Bake at 375 degrees for 45 to 50 minutes or until golden brown. Cool for 10 minutes. Meanwhile, in a heavy saucepan or microwave, melt remaining caramel bits with remaining half and half, stirring often until smooth. Drizzle over dessert and ice cream when serving.

Ingredients

• ½ cup sundried tomatoes packed in oil, drained
• ½ red onion, finely chopped
• 2 tablespoons capers
• 20 fresh basil leaves, chiffonade
• ½ pound mozzarella, grated
• 2 tablespoons balsamic
• ¼ cup extra virgin olive oil
• ½ teaspoon salt, to taste
• ½ teaspoon fresh cracked pepper, to taste
• 1 clove garlic, minced & mashed
• 8 ounces fresh mozzarella, sliced
• 1 can Pillsbury Pizza dough
• Preheat oven to package directions on dough.

Instructions

1. Chop sundried tomatoes and place in a small bowl. Add the onion, garlic, and capers. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomato mixture. Add oil and balsamic vinegar and a salt and cracked black pepper to the bowl and gently toss to coat. Cover and refrigerate until ready to use.
2. Roll out pizza dough onto a rectangular jelly roll pan or pizza pan, pressing to form to the pan.
3. Sprinkle dough with ½ of the grated cheese, then scatter all of the tomato mixture over the cheese. Top with remaining grated cheese and fresh mozzarella slices.
4. Bake until crust is golden brown and cheese is fully melted.

Ingredients

• 16 tablespoons unsalted butter, frozen whole ( see note above)
• 1 1/2 cups blueberries, fresh, about 7 1/2 ounces, picked over ( see note)
• 1/2 cup whole milk
• 1/2 cup sour cream
• 2 cups unbleached all-purpose flour, plus additional
• all-purpose flour, for work surface ( 10 ounces)
• 1/2 cup sugar, plus
• 1 tablespoon sugar, for sprinkling ( 3 1/2 ounces)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon lemon zest, grated
• ¾ cup coarse sugar, for tops, optional

Instructions

1. 1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate butter and place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
2. 2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3. 3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4. 4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
5. 5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
6. 6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
7. 7. To Make Ahead:.
8. 8. After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Ingredients

• For the Pork
• 1/4 cup brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon lemongrass paste
• 1 tablespoon fresh grated ginger
• 1 tablespoon Sriracha Thai chili sauce
• 4 green onions, minced
• 1-1/2 lb. pork butt roast or pork shoulder, sliced into thin pieces about 1/4-inch thick
• For the Bowl
• 1 (14 oz) package rice vermicelli
• 4 cups coarsely chopped Romaine Lettuce, chilled
• 1 English cucumber, seeded & sliced into matchsticks
• 1 cup matchstick carrots
• 1 cup bean sprouts
• ¼ cup coarsely chopped mint leaves
• ½ cup coarsely chopped cilantro
• ½ cup coarsely chopped roasted peanuts
• Fish Dipping Sauce (Nuoc Mam Cham)
• 1 ½ cups water
• 8 tablespoons fish sauce
• 6 tablespoons fresh lime juice
• 6 tablespoons rice wine vinegar
• 6 tablespoons sugar
• 1 fresh red Thai chili, finely diced
• 4 cloves garlic, minced
• ¼ cup matchstick carrots

Instructions

1. For the pork: Place sliced pork into a large gallon-size Ziploc bag. In a medium mixing bowl, whisk together all marinade ingredients. Pour marinade over pork pieces and seal bag. Toss pork around in bag to completely coat. Place in refrigerator to marinate for 2 hours or overnight. When ready to cook, remove meat from marinade and pat with clean paper towels to remove excess moisture.
2. Heat a large sauté pan over high heat and add 2 tablespoons vegetable oil. Add meat about a cup at a time and sauté quickly over high heat. Remove to platter and continue with remaining meat. The pork should brown nicely with a lot of caramelization on the outside. If meat begins to boil with excess moisture, you’ve added too much to the pan; remove some of the meat and pour off water. This is also delicious prepared on an outdoor grill, just use a mesh grill basket to keep the meat from falling through the grates.
3. For the Bowl: Cook vermicelli in boiling water for about 8 minutes, stirring occasionally. Drain in a colander and rinse with cold water until noodles are cool. Prepare all of the vegetables and refrigerate until ready to use. Note: For the matchstick carrots, I usually drizzle them with about 3 tablespoons of the prepared Nuoc Mam Cham and toss them in that vinaigrette, then cover and refrigerate until ready to use.
4. For the Fish Sauce (Nuoc Mam Cham) In a medium sauce pot, combine water, vinegar and sugar, and bring to a low boil, stirring occasionally to dissolve sugar. Remove from heat and cool completely. Once mixture is cool, whisk in fish sauce, lime juice, chili pepper, garlic and carrots. Serve on the side of noodle bowl. Note: if you have leftovers, just place in a container or freezer bag and freeze. Thaw completely to serve.
5. To Assemble the bowls
6. In large serving bowls, place 1 cup chopped Romaine Lettuce. Next top lettuce with cooked vermicelli. Top with caramelized pork, sliced cucumber, matchstick carrots, bean sprouts, chopped cilantro and mint, then sprinkle with roasted peanuts.
7. Serve immediately with fish dipping sauce, Hoisin sauce, and Sriracha sauce on the side. Yuuuum!!!