Orange-Currant Tea Cakes (Yields 60 tea cakes)

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1 Orange-Currant Tea Cakes (Yields 60 tea cakes) Mini muffin tins Baking spray Microwave-safe bowl Mesh strainer Measuring cup Medium bowl Electric mixer FOR TEA CAKES 1 cup Sun-Maid Zante Currants 1 cup orange juice, divided use 1 box (16 oz.) pound cake mix 1 teaspoon pumpkin pie spice 2 large eggs ½ teaspoon orange extract FOR GLAZE 1 cup powdered sugar, sifted 1 teaspoon orange zest 3 tablespoons orange juice FOR TEA CAKES 1. Preheat oven to 350 degrees F. Spray mini-muffin tins with baking spray; set aside. 2. In a microwave-safe bowl, combine Sun-Maid Zante Currants and 3/4 cup orange juice. Heat on 100% POWER for 4 to 5 minutes. 3. Use a mesh strainer to drain juice into a measuring cup, reserving currants. Add enough orange juice (about 1/4 cup) to yield 3/4 cup. 4. In a medium bowl, combine pound cake mix, pumpkin pie spice, eggs, orange juice, and orange extract. Use an electric mixer to beat on low speed for 30 seconds, then on medium speed for 2 minutes. 5. Stir in reserved Sun-Maid Zante Currants. 6. Spoon a generous 1 tablespoon of batter into each muffin cup. Bake in preheated oven for 20 to 22 minutes or until light, just barely golden brown. (NOTE: If necessary, work in batches. Wash muffin cups between baking. Dry and re-spray with baking spray as directed.) 7. Remove tea cakes from muffin tins and let cool for 5 minutes. FOR GLAZE In a small bowl, combine all glaze ingredients. Stir until smooth. Dip top of each tea cake in glaze and let cool completely.

2 Raisin Chicken Wrap A knife ½ cup jalapeno or vegetable light cream cheese spread 4 soft taco size tortillas ¼ cup pineapple or mild traditional salsa 1 cup Sun-Maid Natural Raisins 1 package (6 oz.) pre-cooked chicken breast strips ½ cup shredded lettuce ¼ cup Mexican-style shredded cheese 1. Spread 2 tablespoons of jalapeno cream cheese onto one tortilla. 2. Top with 1 tablespoon salsa and 1/4 cup Sun-Maid Natural Raisins. 3. Add a few chicken strips and top with 2 tablespoons shredded lettuce and 1 tablespoon shredded cheese. 4. Roll tortilla tightly and cut in half. 5. Repeat to make three more wraps. Serving note: Can be sliced into fourths for a fun hand-held appetizer to serve friends and family.

3 Curried Sweet Potatoes with Golden Raisins 1-quart casserole dish Cooking spray Large bowl 1 can (29 oz.) cut sweet potatoes, drained 1 cup Sun-Maid Golden Raisins 2 tablespoons butter, melted 2-3 teaspoons curry powder 1 teaspoon pumpkin pie spice ½ cup brown sugar ½ teaspoon salt ¼ cup sliced almonds or pistachios, lightly toasted 1. Preheat oven to 350 degrees F. Lightly spray a 1-quart casserole dish with cooking spray; set aside. 2. In a large bowl, combine sweet potatoes and Sun-Maid Golden Raisins; set aside. 3. In a small bowl, combine melted butter, curry powder, pumpkin pie spice, brown sugar, and salt. Stir to combine. Add to sweet potatoes and toss to coat. 4. Transfer to prepared casserole dish. Top with toasted sliced almonds or pistachios 5. Bake in preheated oven for 30 minutes.

4 Raisin, Butternut Squash, and Arugula Salad Baking sheet Aluminum foil Medium bowl Large bowl Whisk Salt and pepper Serving plates 1 16 oz. package prepared cut butternut squash (fresh or frozen); approximately 3 cups 1 tablespoon butter, melted 1 tablespoon brown sugar ¼ teaspoon cayenne pepper ¼ cup walnut oil 2 tablespoons lemon juice 1 bag (5 oz.) baby arugula or baby spinach 1 cup Sun-Maid Natural Raisins 4 tablespoons crumbled blue cheese 1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil; set aside. 2. In a medium bowl combine melted butter, brown sugar, and cayenne pepper. 3. Toss butternut (if using frozen butternut follow package instructions for proper thawing) with butter, brown sugar and cayenne mixture. 4. Transfer to prepared baking sheet. 5. Bake in preheated oven for 20 to 30 minutes, until just tender. 6. Remove and let cool. 7. In a large bowl, slowly whisk walnut oil into lemon juice. Season with salt and pepper. Toss arugula or spinach in vinaigrette. 8. To serve, divide dressed greens among serving plates. Top each with 1/2 cups roasted butternut squash, 1/4 cup Sun-Maid Natural Raisins, and 1 tablespoon crumbled blue cheese. Serve immediately.

5 Thai-Style Lettuce Wraps (Serves 6) Large skillet Spatula 1 tablespoon vegetable oil 1 ¼ pounds ground chicken 1 teaspoon salt ½ teaspoon ground black pepper ¾ cup onion, finely chopped ¾ cup Sun-Maid Golden Raisins ½ cup peanuts ¼ cup sweet red Thai chili sauce 4 teaspoons lime juice ¼ cup cilantro, finely chopped 24 Bibb lettuce leaves, rinsed and patted dry 1. In a large skillet, heat vegetable oil over medium-high heat. 2. When oil is shiny, add ground chicken and season with salt and pepper. Brown chicken using a spatula to break into small pieces. 3. Add chopped onion and sauté until soft, about 2 minutes. Add Sun-Maid Golden Raisins and peanuts. 4. Stir in sweet Thai chili sauce and lime juice; heat through, stirring occasionally. 5. Remove from heat and stir in cilantro. 6. To serve, form a single lettuce leaf into a cup and spoon 2 to 3 tablespoons of chicken mixture into lettuce cup.