Pineapple Stuffing. Queso Fondido Serves 8 to 10 as an appetizer. Ingredients: Directions: Ingredients: Serves 6

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1 Pineapple Stuffing Serves 6 ½ cup butter, melted ¾ cup sugar 5 eggs, beaten 1 cup half and half 7 cups cubed potato bread 1 (20-ounce) can crushed pineapple, drained ¼ cup brown sugar 1. Pre-heat the oven to 350º F. 2. Whisk the melted butter and sugar together until the sugar starts to dissolve and the mixture is smooth. Add the eggs and whisk until smooth and light in color. Whisk in the half and half. Stir in the crushed pineapple and bread cubes and toss until everything is combined and the bread cubes are completely coated. 3. Pour the mixture into a 10-inch non-stick skillet. Sprinkle the brown sugar evenly over the top of the stuffing and cover with a lid. 4. Bake at 350º F for 25 minutes. Remove the lid and bake for an additional 25 minutes. 5. Serve immediately with a glazed ham or roast pork. Queso Fondido Serves 8 to 10 as an appetizer 1 teaspoon olive oil 1 link fresh Chorizo sausage (about 1/3 pound), casing removed and broken into pieces ½ cup finely chopped sweet onion ¼ cup canned Jalapeño peppers, chopped (or more if you like things very spicy) 6 ounces beer 8 ounces grated Cheddar cheese 8 ounces grated Monterey Jack cheese about ½ cup all-purpose flour 1 teaspoon salt ¼ cup chopped fresh cilantro fresh salsa (store-bought is fine) tortilla chips or torn flour tortillas

2 1. Pre-heat a straight-sided sauté pan over medium heat. Add the olive oil, crumbled Chorizo sausage, chopped onion and chopped Jalapeño peppers and cook until tender and lightly browned. 2. While the sausage and vegetables are cooking, toss the grated cheeses in flour so that all the cheese is coated. Shake off any excess flour and set the cheese aside. 3. Add the beer to the sauté pan and bring to a quick simmer. Lower the heat and stir in the cheeses. Stir to melt the cheese and add the salt and chopped cilantro. Transfer the fondue to a warm bowl, top with some fresh salsa and serve with tortilla chips or flour tortillas torn into pieces. This is also tasty with cooked sausage slices and crudités vegetables. Buffalo Chicken Mac n Cheese Serves 4 to 6 1 pound dried pasta 1 cup cooked chicken ½ cup crumbled blue cheese ¼ to ½ cup Buffalo hot sauce (depending on your taste) Cheese Sauce: 4 tablespoons butter 1 small onion, finely chopped (about 1 cup) 6 tablespoons flour 2 teaspoons dried mustard powder 4 cups milk, room temperature 3 cups grated Swiss cheese (preferably Gruyère) 2 cups grated Cheddar cheese 1 cup grated Parmesan cheese 2 teaspoons salt freshly ground black pepper 1. Pre-heat the oven to 350 F. 2. Heat a large pot of water to a boil. Add the pasta and cook according to the package directions. Drain the pasta and set aside. 3. In the meantime, heat a 2- to 3-quart saucepan over medium heat. Melt the butter and cook the onion until translucent and tender, but not brown. Add the flour and mustard powder and stir, cooking for 2 minutes. Whisk in the

3 milk, stirring constantly to avoid lumps. Stirring regularly, bring the sauce to a boil. Once it has boiled and thickened, remove the pan from the heat and stir in the grated cheeses, salt and pepper. 4. In a large mixing bowl, combine the cooked pasta, cooked chicken and cheese sauce. Transfer to a casserole or baking dish. Drizzle some of the Buffalo wing sauce on the top and stir just once. Crumble the blue cheese on top. Cook in a 350 F oven for 30 minutes. Drizzle a little more hot sauce on once it comes out of the oven and serve. Chicken Cordon Bleu Mac and Cheese Serves 6 1½ pounds boneless, skinless chicken breast, diced salt and freshly ground black pepper 4 tablespoons flour, divided 1 tablespoon olive oil 3 tablespoons butter, divided 3 cups milk 4 ounces cream cheese, cut into cubes 1 teaspoon Dijon mustard 3 cups grated Swiss cheese, divided pinch of nutmeg 1 pound cavatappi or rotini pasta, cooked al dente 8 ounces ham, diced 4 ounces Swiss cheese, diced 1 tablespoon melted butter 3 tablespoons panko bread crumbs fresh parsley, for garnish 1. Pre-heat the oven to 350ºF. 2. Place the diced chicken in a large bowl and season with salt and freshly ground black pepper. Sprinkle 2 tablespoons of flour over the chicken and toss to coat. Heat a cast iron saucepot over medium high heat. Add the olive oil and 1 tablespoon of the butter and sauté the chicken pieces until they are browned on all sides. Remove the chicken from the pan and set aside. 3. Melt the remaining butter in the saucepot and add the remaining flour. Whisk until smooth for 1 minute. Pour in the milk and continue to whisk. Add the cream cheese and Dijon mustard and bring the mixture to a simmer. Simmer and stir until the cream cheese has melted and the sauce is smooth. Remove the saucepot from the heat and add 2 cups of the grated Swiss cheese and a

4 pinch of nutmeg. Stir until the cheese has melted and season to taste with salt and freshly ground black pepper. 4. Remove the saucepot from the heat and stir in the cooked pasta. Return the chicken to the pan and add the diced ham and the diced Swiss cheese. Stir until everything is well combined. 5. Toss the panko breadcrumbs with the melted butter. Stir in the remaining grated Swiss cheese and sprinkle the mixture on top of the pasta. Cover the saucepot with the lid. 6. Transfer the saucepot to the oven and bake for 30 minutes. Remove the lid and bake for an additional 10 to 15 minutes, until the topping is bubbly and brown. 7. Garnish with chopped parsley. Cool for a few minutes before serving. Tuscan Bean Soup with Chicken Serves 6 to 8 4 ounces pancetta (or bacon if you can t find pancetta) 1 onion, finely diced 3 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried basil ½ teaspoon dried rosemary 2 tablespoons tomato paste 3 cups chicken stock 1 (28-ounce) can tomatoes 2 cups shredded, cooked chicken 2 (14-ounce) cans white cannellini beans, drained and rinsed 4 ciabatta rolls or 1 ciabatta baguette, sliced olive oil 5 ounces fresh baby spinach, cleaned 1 teaspoon salt freshly ground black pepper block of Parmesan cheese 1. Place pancetta in a large stockpot and cook until some of the fat has been rendered out about 6 to 8 minutes. Remove the pancetta with a slotted spoon and set it aside. 2. Add the onion to the stockpot and cook until the onion starts to soften about 6 minutes. Add the garlic, thyme, basil, rosemary and tomato paste, stir to blend well, and cook for another minute or two. Add the chicken stock, tomatoes, shredded chicken and beans to the pot and stir well.

5 3. Simmer the soup for 30 minutes. While the soup is simmering, pre-heat a skillet over medium heat. Add olive oil and toast the cut side of the ciabatta rolls or slices in the skillet until nicely browned. 4. Remove the soup from heat and stir in the spinach. Season to taste with salt and pepper. Serve the soup with some of the cooked pancetta sprinkled on top, some shards of Parmesan cheese (made by peeling the cheese with a potato peeler) and the toasted ciabatta bread. Happy Dance Chicken and Dumplings Serves 6 1 rotisserie chicken, torn into bite-sized pieces ** 2 teaspoons butter 2 teaspoons olive oil 1 onion, chopped 2 ribs celery, chopped 3 carrots, peeled and chopped 2 cloves garlic, peeled and smashed 1 teaspoon dried thyme ½ teaspoon dried rosemary ½ cup flour ¼ cup white wine or dry vermouth 1 quart really good quality chicken stock 3 cups diced red-skinned potatoes 2 cups Bisquick mix 2/3 cup water 2 to 4 tablespoons chopped fresh chives ¼ cup heavy cream ¼ chopped fresh parsley salt and freshly ground pepper **If you don t have a rotisserie chicken, you can use about 2½ to3 pounds of chicken thighs and breasts and sear them in the pot before following with the directions below. Once you ve seared the chicken pieces, finish cooking the chicken in the oven on a baking sheet, or poach them in the chicken stock that is called for in the recipe. Once cooked, tear or cut the chicken into bitesized pieces and set aside. 1. Pre-heat a Dutch oven over medium to medium-high heat. Add the butter and olive oil and sauté the onion, celery and carrots until they are tender about

6 8 to 10 minutes stirring occasionally. Add the garlic and dried spices and stir around for another 2 minutes. 2. Add the flour and stir well. The flour will absorb the fat in the pan and might start to brown a little on the bottom. Just don t let it burn. 3. Add the white wine or vermouth and stir, scraping up any brown bits that have formed on the bottom of the pan. Add the chicken stock, potatoes and reserved chicken pieces. Bring to a simmer and cook until the potatoes are tender about 10 to 15 minutes. 4. While the stew is simmering, make your dumplings by combining the Bisquick mix with water and chives. Stir until the dough forms. 5. Add the cream and parsley to the stew and stir well. Season to taste with salt and pepper. Bring to a gentle simmer. 6. Drop the dumplings by the large spoonful onto the surface of the stew. Let the dumplings cook on top of the stew uncovered for about 10 minutes. Then, cover the stew and dumplings and let them cook for another 10 minutes. 7. Serve it up! *Recipes provided by Meredith Laurence.