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Ingredients:
1 bunch fresh spinach 1 cup sliced fresh strawberries 1/2 cup crumbled Gorgonzola cheese 1/2 cup raw pecans | 1/4 cup balsamic vinegar 2 tablespoons honey 1/2 cup olive oil salt and ground black pepper to taste |
Directions:
| 1. | Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl. |
| 2. | Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving. |
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Ingredients:
1 bunch fresh asparagus, trimmed cooking spray salt and pepper to taste | 2 tablespoons butter 1 tablespoon soy sauce 1 teaspoon balsamic vinegar |
Directions:
| 1. | Preheat oven to 400 degrees F (200 degrees C). |
| 2. | Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. |
| 3. | Bake asparagus 12 minutes in the preheated oven, or until tender. |
| 4. | Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. |
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Ingredients:
2 pounds russet potatoes, peeled and sliced 1/8 inch thick 2 cups shredded Gruyere cheese 3 jalapeno peppers, seeded and minced (wear gloves) | 1 pinch salt and ground black pepper to taste 2 cups heavy whipping cream 1 tablespoon paprika |
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. |
| 2. | Spread 1/4 of the sliced potatoes into the bottom of the casserole dish, followed by 1/3 of Gruyere cheese, and about 2 tablespoons of minced jalapeno peppers. Sprinkle with salt and pepper. Repeat the layers 2 more times; top casserole with last 1/4 of the sliced potatoes. Pour the cream evenly over the casserole. Sprinkle top with paprika. |
| 3. | Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours. |
Sweet Chili Grillers |
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Ingredients:
1-1/2 boxes MorningStar Original Grillers 1-1/2 boxes MorningStar Prime Grillers 1/2 red bell pepper (sliced lengthwise) | 1/2 green bell pepper (sliced lengthwise) 1/2 yellow onion (chopped) 1 (12 ounce) bottle sweet chili sauce |
Directions:
| 1. | Bake grillers in oven for 10 minutes. Flip and bake for another 10 minutes or until fully baked. |
| 2. | Meanwhile, saute red and green bell peppers with onions in olive oil to desired texture. Add bottle of sweet chili sauce and let simmer for 10 minutes. |
| 3. | Slice the grillers lengthwise (in quarters or fifths) and place them in a casserole dish. Pour sweet chili sauce, pepper, and onion mixture over grillers. |
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Ingredients:
1 package (2-layer size) red velvet cake mix 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened | 1/2 cup butter or margarine, softened 1 (16 ounce) package powdered sugar 1 cup thawed COOL WHIP Whipped Topping 1 (1 ounce) square BAKER'S White Chocolate, shaved into curls |
Directions:
| 1. | Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool. |
| 2. | Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake. |
| 3. | Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated. |
