Baked Club Pinwheels. Ingredients:

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1 Baked Club Pinwheels Prep time: 5 Minutes Cook Time: 23 Minute Total Time: 28 Minutes SERVES: 8-10 Ingredients: *12 slices Pre-cooked or Home cooked Bacon, chopped * 2 (11-oz) cans Pillsbury Refrigerated Crusty French Bread (any brand will do) * 2 Cups shredded sharp Cheddar cheese * 10 slices thinly sliced deli turkey or chicken * 10 slices thinly sliced deli ham * 10 slices thinly sliced deli roast beef

2 INSTRUCTIONS: 1. Heat oven to 350 degrees. Spray cookie sheet with non-stick cooking spray. 2. Unroll dough. Sprinkle cheese over dough. Top each dough square with ½ of the turkey, ham, roast beef and bacon. Starting with long side, roll-up dough like a jelly roll; press edge to seal. Make 3 or 4 slits in top of loaf. Place on sprayed cookie sheet. 3. Bake 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 1 inch diagonal slices and serve.

3 Apple Cranberry Stuffed Pork Roast Tender pork roast recipe, stuffed in a pinwheel fashion with apple cranberry chutney filling. All it takes is some careful cutting with a long sharp knife to butterfly the roast. Then you spread filling on top, roll it up like a jelly roll, tie it, and roast it. (Instructions below) The filling is essentially a sweet & sour chutney, made with brown sugar, vinegar, dried apples and cranberries. Though pretty much any chutney would work in this recipe. The roast is double butterflied, filling applied, meat rolled up and roasted. The acidity of the chutney-ish filling tenderizes the pork roast from the inside.

4 Apple Cranberry Stuffed Pork Roast Recipe Print INGREDIENTS Filling 1 cup apple cider 1/2 cup cider vinegar 3/4 cup packed light brown sugar 1 large shallot, peeled, thinly sliced 1 1/2 cups dried apples (packed) 1/2 cup dried cranberries 1 Tbsp grated fresh ginger 1 Tbsp yellow mustard seeds 1/2 teaspoon ground allspice 1/8 to 1/4 teaspoon cayenne pepper Pork Roast 2 1/2 pound boneless center-cut pork loin roast (short and wide - about 7-8 inches long and 4-5 inches wide) Kosher salt and freshly ground black pepper METHOD 1 Chill the roast to make it easier to cut: Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling. 2 Make the filling and glaze: Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze. Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.

5 3 Preheat oven to 350 F or prepare your grill for indirect heat. I HAVE INCLUDED PICTURES ON HOW TO BUTTERFLY THE ROAST...You can also have the butcher do it for you... 4 Butterfly the roast: You will be "double-butterflying" the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast. Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast.

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7 Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.

8 If necessary, pound the roast to an even thickness with a meat pounder.

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10 5 Spread filling on roast and roll up tightly: Season the inside of the roast well with salt and pepper. Spread out the filling on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1-inch intervals. Season the outside of the roast generously with salt and pepper.

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12 6 Roast in oven: Place roast on a rack in a roasting pan, place in oven, on the middle rack. Cook for 45 to 60 minutes, until the internal temperature of the roast is 130 to 135 degrees F. Brush with half of the glaze and cook for 5 minutes longer. Remove the roast from the oven or grill. Place it on a cutting board. Tent it with foil to rest and keep warm for 15 minutes before slicing. 7 Slice: Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze. 8 BREAD: Please provide a crispy loaf of Artisan bread or rolls to serve with the entrée.

13 Balsamic Brussels Sprouts:

14 Ingredients: 2 bunches of Brussel Sprouts (approximately 8 Cups) 2 TBSP olive oil *if more liquid needed try 1 TSP of veg or chicken broth! 2-4 TBSP balsamic vinegar 2-4 garlic clove smashed Pinch of hot pepper flakes (optional) Salt and pepper to taste Instructions: Clean and cut Brussels sprouts in 1/2. Line a cookie sheet with tin foil. Add Brussels sprouts and toss in all other ingredients. Cook at 425 degrees until they are caramel and golden in color. Roasting them at a high temperature with balsamic and a tiny bit of oil olive has them caramelize to perfection!

15 Creamy Make-Ahead Mashed Potatoes

16 Total Time Prep: 35 min. + chilling Bake: 40 min.

17 Ingredients 3 pounds potatoes (about 9 medium), peeled and cubed (Yukon gold and/or Russets) 6 bacon strips, chopped 8 ounces cream cheese, softened 1/2 cup sour cream 1/2 cup butter, cubed 1/4 cup 2% milk 1-1/2 teaspoons onion powder 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon pepper 1 cup shredded cheddar cheese 3 green onions, chopped Directions Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, minutes or until tender. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day. Preheat oven to 350. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes more, or until heated through.

18 Salted Caramel Kentucky Butter Cake Salted Caramel Kentucky Butter Cake is a homemade moist and buttery cake recipe with an irresistible caramel butter sauce that is rich, addictive, delicious, and soaks right into the cake!

19 Salted Caramel Kentucky Butter Cake Prep time: 30 mins Cook time: 55 mins Total time: 1 hour 25 mins Serves: 12 Ingredients Cake: 3 cups all-purpose flour 2 cups white sugar 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon cream of tartar 1 cup caramel coffee creamer (I used International Delight Simply Pure) (can substitute Buttermilk but leave out the cream of tartar) 1 cup unsalted butter, room temperature 2 teaspoons vanilla extract 4 large eggs, room temperature Butter Sauce: ¾ cup white sugar ⅓ cup butter 3 tablespoons caramel coffee creamer ((I used International Delight Simply Pure) 2 teaspoons vanilla extract Salted Caramel, for topping (makes 1.5 cups OR use store-bought): 1 cup sugar ¼ cup water ¾ cup heavy cream 3½ tablespoons unsalted butter 1 teaspoon sea salt or kosher salt Instructions Cake: Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt cake pan. In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda. In the bowl of a stand mixer or with a hand mixer, blend in (meaning, into the DRY mixture) the coffee creamer, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared Bundt pan. Bake in preheated oven for minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the cake while it is still warm (I use the handle of a wooden spoon - nothing too huge - can also use a wooden skewer). Slowly pour the butter sauce over cake making sure it gets in all of the holes. Let cake cool completely before removing from pan. Running a knife along the edges first helps the cake come out cleanly.

20 Butter Sauce: In a saucepan combine the remaining ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the coffee creamer. Cook over medium heat, until fully melted and combined, but do not the mixture boil. Salted Caramel (if making homemade): In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 6-8 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You may have some leftover - use it over ice cream! Please provide Ice Cream or Whipped Cream to serve with the cake.