Pink Lady Sandwich

This is a super simple, crisp fruit and oozy jam make it the perfect lunchtime meal or snack, also try using fresh pears instead of apples by Lacey Johnston.
Serves 1.

• 1 Pink Lady Apple, Cut into thin slices
• 2 pieces Honey Wheat Bread
• 1 tbsp Strawberry Jam or Jelly
• 1 tbsp Cream Cheese

1. Spread your cream cheese on one piece of bread (this is easiest when it is soft).
2. Spread your jam or jelly on the other piece of bread.
3. Arrange your apples in one to two layers on top of the jam.
4. Top with cream cheese bread.

Parmesan & Bacon Ranch Dip

This creamy, tangy ranch dip has just a perfect hint of bacon, perfect for dipping vegetables, cheese or meats on an appetizer platter by Lacey Johnston.
Serves 6 - 10.

• 1/2 cup Sour Cream
• 1/4 cup Mayonnaise
• 3 slices Bacon, cooked and crumbled
• 1/2 cup Ranch Dressing
• 1/4 cup Parmesan Cheese, freshly grated
• 1 tbsp Green Onions, sliced
• 1 Red Pepper, that stands up (optional for presentation)

1. In a large bowl, mix sour cream, mayo, ranch and parmesan cheese with spoon until well combined.
2. Refrigerate at least 1 hour (or up to 72 hours).
3. Add bacon and mix till combined.
4. Pour dip into serving bowl or pour into a hollowed out and seeded bell pepper.
5. Top with green onions.
6. Serve with vegetables, cheese, crackers, meats or potato chips.

Crustless Ham & Cheese Quiche

This fluffy, cheesy ham and cheese quiche is quick and easy with a pretty presentation for entertaining by Lacey Johnston.
Serves 4.

• 7 Eggs
• 1 cup Smoked or Honey Ham, cut into small cubes
•  1/2 cup Green Onions, sliced
• 1/2 cup Fresh Tomatoes, chopped and seeded
• 1/2 Red Bell Pepper, chopped
• 1/4 cup Sour Cream
• 1/2 cup Sharp Cheddar Cheese, shredded
• 1/2 cup Mozzarella Cheese, shredded
• 1 tbsp Olive Oil
• 1 tsp Kosher Salt
• 1/2 tsp Fresh Ground Black Pepper
• 1 tsp Dried Parsley

1. Preheat the oven to 325* degrees F.  Grease square 9" x 9" baking dish, set aside.
2. In non-stick skillet, saute peppers in oil until almost tender.
3. Meanwhile, beat eggs, salt, pepper, parsley and sour cream with wire whisk in medium-sized bowl until well blended.
4. Add onions, tomatoes and ham to skillet, cook for 15 seconds while tossing to mix.
5. Pour egg mixture into greased baking dish.
6. Evenly top with vegetable and ham mixture.
7. Evenly top with cheese blend, sprinkle top with 1 tbsp extra tomatoes and green onions if desired.
8. Bake 25 - 30 minutes or until center is set.
9. Let stand 5 minutes before cutting and serving.

Vegetarian Three Bean Chili

This vegetarian chili is the perfect blend of beans, vegetables and spices.  You won't even notice you are missing the meat it is so good by Lacey Johnston.
Serves 6.

• 1/2 Yellow Onion, chopped
• 1 stem Celery, chopped
• 1 Green Bell Pepper, chopped
• 1 clove Garlic, minced
• 1 tbsp Olive Oil
• 1 tbsp Chili Powder
• 1 tsp Kosher Salt
• 15 oz. can Red Kidney Beans, drained
• 15 oz. can Cannellini Beans (White Kidney), drained
• 14 oz. can Nalley's No Meat Chili
• 14 oz. can Tomato Sauce
• 2, 14 oz. cans Diced Tomatoes
• 4 lg. White Mushrooms, quartered (optional)

1. In a large dutch oven, saute onion and celery in oil till tender over medium-high heat.
2. Add garlic, saute 1 minute, add chili powder.
3. Add chili, green pepper, tomatoes, beans and tomato sauce, bring to a boil and reduce to a simmer.
4. Cover and simmer for 1 hour.
5. Add mushrooms and simmer 15 minutes more.
6. Top with cheddar cheese and sour cream to serve.

Chocolate Mousse Pie

Luxurious chocolate mousse layered with vanilla ice-cream on a sweet Oreo cookie crust by Lacey Johnston.
Serves 6 - 8.

• 1 1/2 cups 2% Milk, cold
• 1 pkg. Oreo Cookies
• 1 pkg. Jell-O Instant Chocolate Pudding Mix
• 1 quart Vanilla Ice-Cream, softened
• 1 cup Cool Whip Topping

1. Place cookies in a food processor, blend till finely crushed.
2. Spread evenly into a 9" pie place, press onto bottom and side of dish with even pressure to form crust.
3. Bake in a 375* degree oven for 4 - 5 minutes or until edges are browned, let cool completely before filling.
4. Beat softened ice-cream in a large bowl with electric mixer until spreadable.
5. Evenly spread the ice-cream into the cooled pie crust until half full.
6. Cover pie with foil and freeze till ice-cream hardens, at least 2 hours.
7. Pour milk into large bowl, adding dry pudding mix.  Beat with wire whisk 2 minutes.
8. Gently fold in cool whip with spatula.
9. Evenly spread chocolate mousse over ice-cream layer.
10. Cover with foil and freeze, at least 4 hours.
11. Remove from freezer 10 minutes before serving.  Keep leftovers in freezer.

Italian Pasta Salad

Rotini tri-color pasta, vegetables and cheese served as a cold pasta salad by Kathy Johnston. None of the boxed versions found in super markets can compare to this homemade version. Great side dish for BBQ.
Serves 6 - 8.

• 1 box Tri-Color Rotini Spiral Noodles
• 1/2 cup Italian Dressing
• 1/4 cup Medium Cheddar Cheese, cut into small cubes
• 1 sm. can Black Olives, drained and chopped
• 1/2 Red Bell Pepper, chopped

1. Cook pasta according to package directions.
2. Drain and rinse with cold water till pasta is no longer warm, toss with hands to ensure all the pasta cools while rinsing.
3. In a large bowl, mix pasta, cheese, olives, red peppers and dressing, toss well to coat and mix.  If dry, add more dressing.
4. Refrigerate at least 2 hours before serving for best results.

Oven Baked Homestyle Fries

Crisp on the outside, tender on the inside oven baked homestyle fries by Cooks Illustrated.
Serves 3 - 5.

• 3 Russet Potatoes, peeled and cut lengthwise
• 5 tbsp Vegetable Oil
• 3/4 tsp Kosher Salt
• 1/4 tsp Black Pepper

1. Adjust oven rack to lowest position, preheat oven to 475* degrees.
2. Place potatoes in a large bowl, cover with hot tap water and soak 10 minutes.
3. Meanwhile, coat heavy duty baking sheet with 4 tbsp oil and sprinkle evenly with salt and pepper, set aside.
4. Drain potatoes, spread on triple layer of paper towels and pat dry.
5. Rinse and wipe out now empty bowl, return potatoes to the bowl and toss with remaining 1 tbsp oil.
6. Arrange potatoes in a single layer on baking sheet , cover tightly with foil and bake 5 minutes.
7. Remove foil and continue to bake 15 - 20 minutes, rotating baking sheet after 10 minutes.
8. Scrape potatoes to loosen, flip wedges, keeping in a single layer, bake 5 - 10 minutes more till crisp and golden.
9. Transfer to a second baking sheet lined with paper towels to drain, season as needed. Serve.

Herb Roasted Chicken Stuffed with Rice

Deliciously fresh herbs and juicy, tender chicken with crispy skin.  Served with a side of rice flavored from the natural juices from the chicken by Lacey Johnston.
Serves 2 - 4.
Special Tools: Kitchen Twine, Piece of Cheesecloth, Roasting Pan.

• 2 cups Cooked White Rice
• 1 (4 - 4 1/2 lb.) Whole Chicken, rinsed and patted dry
• 4 tsp Unsalted Butter, softened
• 2 Fresh Sage Leaves, chopped
• 1 tbsp Thyme Sprigs, chopped
• 2 tbsp Fresh Parsley, chopped
• 1 cup Chicken Stock
• 1/4 cup Dry White Wine
• 2 tbsp Corn Starch
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• 4 Crimini Mushrooms, finely chopped
• 1 tbsp Unsalted Butter
• 1 tbsp All-Purpose Flour
• 1/2 cup Half and Half
• 1/2 cup 2% Milk

1. In a small bowl, mix 4 tsp softened butter with fresh herbs using a spoon to make a compound butter, set aside.
2. In a saucepan, add 1 tbsp butter till melted. Add flour and stir till flour cooks off. Add milk and half and half, stir constantly with a wire whisk till starting to thicken and bubble.  Remove from heat.
3. In a large bowl, add cooked rice, chopped mushrooms, salt, pepper and cream sauce.  Stir till combined.  Insert rice mixture into cheesecloth, tie shut wth kitchen twine and set aside.
4. Preheat oven to 425* degrees.
5. Slip fingers between the chicken breast and skin to make a pocket, insert compound butter evenly into each breast and close pockets. Rub both sides of the bird generously with olive oil and remaining softened butter, salt and pepper outside of chicken,
6. Place cheesecloth filled with rice inside the chicken cavity, tie legs shut with kitchen twine.
7. Roast chicken on roasting pan for 20 minutes breast-side down.
8. Turn the bird and roast for 20 minutes breast-side up.
9. Lower the temperature to 375* degrees, turn the bird breast-side down and roast until golden brown and juices run clear (about 30 - 45 minutes longer).  Internal temperature of thigh should be 170* degrees fahrenheit.
10. Remove bird from oven and let rest on cutting board for 15 minutes, tent with foil to keep warm.
11. Spoon the fat from the pan juices, place the roasting pan on two burners over medium heat.
12. Add the chicken stock and bring to a boil, stirring to deglaze the pan.
13. Simmer until reduced to about 3/4 cup (about 3 minutes).
14. Meanwhile, make a slurry in a small bowl with the corn starch and white wine.
15. Whisk the slurry into the pan and bring to a boil to thicken until it becomes sauce, remove and season with salt and pepper if necessary.
16. Remove rice from chicken and fluff with fork.
17. Serve chicken and rice with sauce drizzled over chicken.