Festivi-Tea Cosmopolitan

Family Features
Calling all holiday party planners: You can hear those sleigh bells ringing, can’t you? Like the most earnest of elves, you’re likely doing your spirited best to balance tradition with the unexpected. This holiday, invite a surprising guest to stir up your seasonal soiree — iced tea.
Alongside the wintertime warm-ups like hot chocolate and eggnog, more hosts are adding a non-traditional, yet oh-so-celebration-worthy sip to their gatherings.
“Until now, this beverage’s ability to liven up a festive fete has been a well-kept secret by iced tea-lovers,” says Stacy Taffet, Lipton brand. “But this beloved summertime cooler is fast becoming a popular pour at holiday get-togethers, thanks to a dash of cinnamon, nutmeg or apple cider.”
So, wow with what’s now, by serving up a new recipe featuring 100% Natural Lipton® Iced Tea mixed with traditional taste-making spices. They’re perfect for holiday partygoers of all ages.
Have a Berry Merry Cosmo
Blend the naughtiness of tart with the niceness of sweet for the ultimate pink drink — Cosmopolitans. With pomegranate, blueberry and cranberry juice, it’s a sassy, classic way to cheer the holiday season.

Festivi-Tea Cosmopolitan
3 servings
Prep time: 5 minutes
1 bottle 100% Natural Lipton Iced Tea  with Pomegranate Blueberry
3 tablespoons 100% cranberry juice
3 tablespoons orange juice
1 tablespoon lime juice
Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses.
Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice.

Winter Berry Hot White Chocolate Tea

A Fruity Take on a Holiday Favorite
Move over, fruit cake! There’s a new take on festive fruity flavors. This savory and sweet recipe mixes together simple ingredients (which you most likely have on hand) with the delicious taste of pomegranate and blueberry.

Winter Berry Hot White Chocolate Tea
4 servings
Prep time: 5 minutes
Cook time: 8 minutes
1     cup white chocolate chips
1     cup light cream or half-and-half*
1     bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry
1/8     teaspoon ground nutmeg
Place all ingredients in a medium saucepan and warm over medium heat, stirring constantly, until chips are completely melted, about 8 minutes (do not boil).
Serve immediately. If desired, garnish with whipped cream and an additional sprinkle of nutmeg.
Tip: For an adult version, use 1/4 cup vodka or cherry brandy instead of 1/4 cup of light cream.
*Use fat-free half-and-half to make this dessert drink lower in saturated fat and calories.

Tea-Spiced Grog

Cinnamon, Spice and Iced Tea
This recipe offers a tasty twist on a long-standing holiday drink tradition: grog. Spice up each cup by bringing together sweet-scented cinnamon and crisp apple cider.

Tea-Spiced Grog
6 servings
Prep time: 5 minutes
Stand time: 20 minutes
2     bottles 100% Natural Lipton Iced Tea with Lemon
1     cup apple cider or apple juice
5     whole cloves
1     cinnamon stick
Bring all ingredients to a boil over high heat in a 2-quart saucepan. Remove from heat and let stand 20 minutes. Strain out spices and serve warm. If desired, garnish with sliced apples.
Tip: For spiked grog, add 1/4 cup light rum or brandy.

Black Tea Sangria

A Sangria Recipe for All Seasons
This sangria recipe is a great go-to for get-togethers because you can mix it hours in advance, leaving you more time to mix with what matters — your guests.

Black Tea Sangria
6 servings
Prep time: 5 minutes
Chill time: 2 hours
2     bottles 100% Natural Lipton Iced Tea with Lemon
1     cup unsweetened grape juice
1/4     cup orange juice
1     small orange, sliced
1     Gala apple, cored and sliced
1     lime, sliced
Combine all ingredients in large pitcher. Chill at least 2 hours or until ready to serve.
Tip: For an adult version of this sangria, use dry red wine instead of grape juice.

For more holiday recipe ideas, visit www.facebook.com/LiptonIcedTea.

Maple and Mustard Pork Crown Roast

FULL OF FLAVOR with Pure Maple Syrup

Family Features
Whether you invite a few friends for cocktails and snacks, or you’re hosting the whole crowd for a holiday meal, add warmth and richness to special dishes with pure maple syrup from Canada.
Maple syrup adds more than flavor and sweetness. All-natural pure maple syrup has been shown to be healthier for you than most other sweeteners.
The recipes here show how maple syrup highlights the sweet or savory flavors of holiday appetizers, a pork roast and dessert. And that lets you say Happy Holidays to your friends and family in a most delicious way.
When shopping at the grocery store, be sure to look for “100% pure maple syrup” on bottle labels.
For more holiday recipes, visit www.purecanadamaple.com or follow on Twitter @PureCanadaMaple.

Maple and Mustard Pork Crown Roast

Yield: 18 portions
1     10-pound pork crown roast
6     cloves garlic, cut in half lengthwise
1     cup pure maple syrup from Canada
1/2     cup red wine
1     medium onion, chopped
1/4     cup mixed fresh herbs (rosemary, parsley,
thyme), divided
1/2     cup Dijon mustard
1/2     cup plus 2 tablespoons softened butter, divided
Salt and pepper, to taste
2/3     cup chicken stock
1/2     cup butter
Put roast in large roasting pan. With sharp knife, prick meat in 12 places; insert a garlic slice in each incision.
In bowl, mix maple syrup, wine, onion and 1 tablespoon herbs; pour over pork. Refrigerate 30 minutes, spooning marinade over pork every 10 minutes.
Preheat oven to 350°F.
Pour marinade from pan into bowl; reserve.
Pat roast dry with paper towels. In small bowl, mix mustard, 2 tablespoons butter, salt and pepper. Spread entire roast with mixture; sprinkle with remaining herbs. Bake 60 to 75 minutes, or until 160°F internal temperature.
Remove roast from pan to serving platter; loosely cover with foil. Place pan on stove; add reserved marinade and chicken stock. Over medium-high heat, stir constantly until reduced by half, about 8 minutes. Remove from heat, stir in 1/2 cup butter; pour sauce around the roast. If desired, garnish with fruit and herbs.

Maple and Portobello Strudel

Maple and Portobello Strudel

Yield: 8 portions
1/2     cup (1 stick) butter, divided
4     portobello mushrooms, chopped
1     medium onion, chopped
1     clove garlic, minced
1     medium apple, peeled, cored and grated
1     tablespoon chopped fresh thyme
Salt and freshly ground pepper, to taste
1/4     cup pure maple syrup from Canada
4     sheets phyllo dough
In skillet over medium heat, melt 1/4 cup butter; add mushrooms, onion, garlic, apple and thyme. Cook 10 minutes, stirring occasionally; season with salt and pepper and set aside.
Melt remaining 1/4 cup butter. In bowl, stir butter and maple syrup.
On a work surface, spread out one sheet of phyllo; brush with butter-maple syrup mixture. Stack the next 3 sheets, brushing each layer with butter-maple syrup.
Spread mushroom filling along a short edge of phyllo, then roll up tightly. Brush with remaining butter-maple syrup; wrap well in plastic wrap and freeze for up to 1 week.
About an hour before serving, preheat the oven to 350°F. Line a baking sheet with parchment or foil and place the frozen strudel on it; bake 45 minutes. Let cool 10 minutes; cut into 8 slices.

Maple and Dark Chocolate Cake

Maple and Dark Chocolate Cake

Yield: 8 portions
1 1/3     cups chocolate wafer crumbs
2/3     cup chopped walnuts
3    tablespoons unsalted butter, melted
2 1/4     cups heavy cream, divided
8     ounces semi-sweet chocolate, finely chopped
2     tablespoons strong coffee
2     packets (1/4 ounce each) plain gelatin
1     cup pure maple syrup from Canada
1     cup milk
Preheat oven to 375°F.
In mixing bowl, stir together cookie crumbs, walnuts and butter until well blended. Firmly press onto the bottom of an 8-inch springform pan; bake 10 minutes. Allow to cool.
Meanwhile, in small pan over low heat, heat 1 cup cream just until it steams. Remove from heat, add chocolate and coffee; whisk until smooth. Allow to cool 10 minutes; pour over the crust. Cover with plastic wrap and refrigerate until firm, about 1 hour.
In shallow bowl, add 1/2 cup cold water; evenly sprinkle gelatin over water and set aside to soften, about 1 minute.
In medium pan, over low heat, heat maple syrup, milk and 1 1/4 cups cream until steaming. Add softened gelatin; stir until dissolved. Cool to room temperature, stirring occasionally, about 1 hour; pour over the firm chocolate layer. Cover with plastic wrap and refrigerate until set, about 2 hours.
Run a knife along edge of cake; remove sides of pan and place cake on serving plate. If desired, decorate top with chocolate wafers and maple candy.

Spicy Maple Walnuts, Almonds, Pecans and Pistachios

Spicy Maple Walnuts, Almonds, Pecans and Pistachios

Yield: 2 cups
1/4     cup butter
1     teaspoon ground cinnamon
1     teaspoon ground nutmeg
1     pinch or more cayenne pepper
3     tablespoons pure maple syrup from Canada
2     cups unsalted mixed nuts (walnuts, almonds, pecans, pistachios)
1     teaspoon salt
Preheat oven to 350°F. In pan over medium heat, melt butter. Remove from heat; stir in spices and maple syrup. Add nuts and stir to coat well. Spread nuts on a cookie sheet and bake with oven door partially open, until golden, about 15 minutes. Sprinkle with salt. Transfer nuts to a serving bowl; serve warm.

Turkey Casserole

(Family Features)
Make sure you buy a big turkey this year, because you’ll want plenty left over to make these tasty post-holiday recipes.
From a savory sandwich and hearty salads to easy turnovers and a simple casserole, there are plenty of delicious ways to finish off turkey leftovers. You can even keep the flavors of the holidays going with Bobby Flay’s recipe for moist and delicious “Stuffing” Crusted Turkey Cutlets. He uses leftover poultry seasoning for flavor and Hellmann’s® Mayonnaise to keep them tender and juicy.
For more great ways to love your leftovers, visit www.hellmanns.com.

Turkey Casserole

Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
4     cups leftover prepared stuffing, divided
4     cups coarsely chopped leftover cooked turkey (about 1 pound)
3/4     cup Hellmann’s® or Best Foods Real Mayonnaise, divided
1/4     cup whole berry cranberry sauce
2     cups leftover mashed potatoes
1 1/2     cups shredded mozzarella cheese
(about 6 ounces)
Preheat oven to 375°F.
Spray 8-inch baking dish with no-stick cooking spray. Spoon in 2 cups stuffing, then top with turkey.
Combine 1/4 cup mayonnaise with cranberry sauce; evenly spread over turkey.
Combine remaining 1/2 cup mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing.
Bake 40 minutes or until heated through. Let stand 10 minutes before serving. If desired, garnish with dried cranberries.

“Stuffing” Crusted Turkey Cutlets

A Bobby Flay Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
2     cups panko or plain dried bread crumbs
3     tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/4     cup Hellmann’s® or Best Foods Real Mayonnaise
2     tablespoons Dijon mustard
1    teaspoon poultry seasoning
4     turkey cutlets (about 1/2 inch thick)
4     tablespoons canola oil, divided
Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.

Blushing Cranberry and Pear Turkey Salad

Serves: 4
Prep Time: 10 minutes
1/2     cup Hellmann’s® or Best Foods Real Mayonnaise
1/2     cup whole berry cranberry sauce or cranberry relish
4     cups torn romaine lettuce leaves
2     cups baby spinach leaves or mixed salad greens
2     cups diced cooked turkey
1     medium pear, cored and thinly sliced
1/4     cup toasted chopped pecans
1/4     cup thinly sliced red onion
In medium bowl, combine mayonnaise and cranberry sauce; set aside.
In large bowl, combine romaine, spinach and turkey. Just before serving, toss with mayonnaise mixture. Top with pear slices, pecans and onion. Garnish, if desired with dried cranberries.
Note: Recipe can be doubled.

Turkey Turnovers

Serves: 8
Prep Time: 15 minutes
Cook Time: 12 minutes
2     cups shredded cooked turkey
1     cup shredded cheddar cheese (about 4 ounces)
1     cup chopped cooked broccoli
1/2     cup Hellmann’s® or Best Foods Real Mayonnaise
1/2     teaspoon salt
1/4     teaspoon ground black pepper
2     packages (8 ounces each) refrigerated crescent rolls
Preheat oven to 375°F.
Combine all ingredients except crescent rolls in large bowl.
Separate each package crescent rolls into 4 squares; press diagonal perforations to seal.
Spoon turkey filling onto center of each square. Fold dough diagonally over filling to form triangles; press edges firmly to seal.
Arrange turnovers on baking sheet; brush tops lightly with additional mayonnaise.
Bake 12 minutes or until golden. Serve warm.

Leftover Turkey Super Sandwiches

Serves: 4
Prep Time: 10 minutes
4     tablespoons Hellmann’s® or Best Foods Real Mayonnaise
8     slices whole grain bread
1/2     cup prepared stuffing
1/2     pound sliced leftover or deli turkey
1/2     cup cranberry sauce or whole berry cranberry sauce
1     small apple, cored and sliced
Spread mayonnaise generously on 4 bread slices. Layer stuffing, turkey, cranberry sauce and apple on bread slices. Top with remaining 4 bread slices.

Turkey Fiesta Salad

Serves: 4
Prep Time: 10 minutes
1/2     cup Hellmann’s® or Best Foods Real Mayonnaise
1/2     cup prepared salsa
6     cups torn romaine lettuce leaves
2     cups diced cooked turkey
4     slices bacon, crisp-cooked and crumbled
Combine mayonnaise and salsa in small bowl; set aside.
Combine remaining ingredients in large bowl. Just before serving, toss with mayonnaise mixture.
Serve, if desired, with your favorite salad fixings, such as chopped tomatoes, black beans, shredded cheese, sliced pitted ripe olives, sliced green onions and/or tortilla chips.

by Janet Tharpe

Carol Junkins is crazed for cranberries. The home cook features this tart fruit in a decadent cake, which begins with a time-saving yellow cake mix. The cranberry-lemon combo is both tart and refreshing and tastes lighter than it looks.
Don’t let the multiple ingredient components – filling, topping and glaze – in the recipe scare you. The cake comes together in a snap.
See step-by-step photos of Carol Junkins’ Cranberry Lemon Crumble Cake recipe and thousands more recipes from other hometown Americans at:
www.justapinch.com/CranberryLemon
You’ll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use “just a pinch”…

-Janet

Quick and Easy Cranberry Cake Packs a Punch

“I love the flavors of lemon and cranberry together in this cake!”
Carol Junkins
Hanson, MA  (Pop. 9,313)

What You Need

Filling
2 c fresh cranberries
1/2 c sugar
2/3 c water
Cake
1 pkg lemon cake mix
1 tsp ground ginger
1 1/3 c water
1/3 c vegtable oil
3 lg eggs
1/2 c Craisins (dried cranbrries)
Topping
1/2 c chopped walnuts
1/4 c light brown sugar
3 tbsp melted butter
1/2 tsp ground cinnamon
1/2 c quick oatmeal
Lemon Glaze
2 c confectioners’ sugar, sifted
2 tbsp fresh lemon juice (from 1 lemon)
1 tsp grated lemon zest

Directions
• Preheat oven to 350 degrees F.
• For the filling, mix cranberries, sugar and water in heavy saucepan and stir constantly over medium heat until all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.
• For the cake, mix cake mix, ginger, water, vegetable oil, eggs and craisins in large bowl.
• For the topping, mix nuts, brown sugar, melted butter, cinnamon and oatmeal together. Now pour half of the cake batter into a 9” bundt pan, add the filling on top, then pour the rest of batter in. Crumble your topping on, and bake for 35-40 minutes.
• When cooled, pour glaze over top.
Submitted by: Carol Junkins, Hanson, MA  (Pop. 9,313)

www.justapinch.com/cranberrylemon
© 2011 Just A Pinch Recipe Club. Used by Permission.

by Janet Tharpe

What happens when you take a sweet potato souflee and convert it into a luscious cheesecake? Sheer decadence, that’s what! The baked sweet potatoes keep this cheesecake nice and moist, and along with the marshmallow fluff swirled into the batter, lend flavor and sweetness. The gingersnap cookies and macadamia nuts kick up the crust.
This creative confection is a perfect way to spice up the holiday desserts table, while still featuring familiar flavors.
See step-by-step photos of Jessica Silva’s Sweet Potato Marshmallow Swirl Cheesecake recipe and thousands more recipes from other hometown Americans at:
www.justapinch.com/marshmallowswirl
You’ll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use “just a pinch”…
  – Janet

Sweet Potato Marshmallow Swirl Cheesecake

“I wanted to turn my yummy sweet potato souflee into a dessert. Here’s what I came up with! ”
Jessica Silva
East Berlin, CT (Pop. 1,133)

What You Need
1 c finely crushed gingersnap cookies (30 cookies)
1/2 c butter, melted
1 c macadamia nuts, coarsely chopped
2 lb sweet potatoes
3 1/2 pkg (8 oz) cream cheese softened, divided
2 tbsp butter, softened
3/4 c white sugar
1/4 c brown sugar
1 tsp pumpkin pie spice
2 tsp vanilla extract
1/3 c sour cream
1/4 c heavy cream
3 eggs
7 oz marshmallow fluff
1 egg
1 tsp vanilla extract
1 1/2 tbsp all purpose flour

Directions
•    Preheat oven to 350 degrees F.
•    Cut potatoes in half and place cut side down in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool, peel and puree.
•    Combine gingersnap cookies, melted butter and nuts. Press into bottom of a 9 ½ inch or 10 inch springform pan. Bake for 10 minutes.
•    In a large mixing bowl, beat 3 pkgs cream cheese and butter until light and fluffy. Add sugars, sweet potato puree, pumpkin pie spice, vanilla, sour cream and heavy cream. Beat until smooth. Add in 3 eggs, one at a time, blending well after each. Pour filling into prepared crust.
•    In another bowl, combine 1/2 pkg cream cheese, marshmallow fluff, vanilla extract, 1 egg and flour, until well-mixed.
•    Add drops of marshmallow mixture on top of cheesecake and swirl with butter knife.
•    Fill pie plate with water and place on bottom oven rack. Place cheesecake on the middle rack. Bake for about 1 hour, 10 minutes, or until the center is almost firm. Turn off oven and let cake cool with the door open.

Submitted by: Jessica Silva, East Berlin, CT  (Pop. 1,133)

www.justapinch.com/marshmallowswirl
© 2011 Just A Pinch Recipe Club. Used by Permission.

Clockwise from upper left: Vicious-Delicious Vampire Cake, Freaky Fingers Candy Straws, Freaky Fingers Strawberry Cooler, Fright Nite Cupcakes, Vampire Fang Cookies and Vampire’s Bite Cupcakes

(Family Features)

Vampires Invade!

It’s fright night! Vampire-themed goodies cast a spooky spell on ghoulish guests this Halloween. To charm your gathering long past dawn, entertaining experts from Wilton recommend serving an array of lip-smacking snacks and a sip of “blood red” Strawberry Cooler. These supernatural recipe sensations are sure to summon vampires of all ages to enjoy your devilishly delicious treats … and maybe a few tricks.

Vicious-Delicious Vampire Cake

Makes about 16 servings
Pound Cake (recipe available at www.wilton.com)
Dimensions 3-D Skull Pan
Buttercream icing
Black Icing Color
Red Sparkle Gel
Black string licorice
Prepare pound cake in Skull Pan following recipe instructions. Cool completely. Assemble skull halves, attaching with icing, on cake board or serving plate.
Tint small amount of icing black with icing color. Tint remainder of icing gray with small amount of black icing color.
Fill in indented mouth and eye area with black icing; smooth with finger dipped in cornstarch. Build up cheeks and nose with gray tinted icing. Cover skull with tip 18 gray stars. Add tip 8 black outline eyebrows. Pipe tip 5 white teeth, fangs and eye highlights. Add red Sparkle Gel lips. Insert licorice for hair.

Vampire Fang Cookies

Makes about 2 dozen cookies
Roll-Out Cookie Dough (recipe available at www.wilton.com)
Lips Comfort-Grip Cutter
Royal icing
Black Icing Color
Red Icing Color
White spice drops
Granulated sugar
White candy-coated gum pieces
Red Sparkle Gel
Prepare and roll out cookie dough. Cut cookies using Lips Comfort-Grip Cutter. Bake and cool.
Tint royal icing black and red. Use tip 8 and outline lips with red royal icing; fill in with tip 3 black icing; pat smooth with finger dipped in cornstarch. Roll out spice drops on surface sprinkled with granulated sugar; cut into triangles for fangs. Arrange gum “teeth” and spice drop fangs. Overpipe red lips with red Sparkle Gel.

Fright Nite Cupcakes

Each serves 1
Favorite cupcake recipe or mix
Buttercream icing
Knife Royal Icing Decorations
Red Decorating Gel
Bake favorite cupcakes in Halloween baking cups. Cool completely. Spatula ice cupcake top. Insert knife icing decoration; add red decorating gel.

Vampire’s Bite Cupcakes

Each serves 1
Favorite cupcake recipe or mix
Take A Bite Mark baking cups
Buttercream icing
Red Decorating Gel
Red Colored Sugar
Bake favorite cupcakes in Take A Bite Mark baking cups. Cool completely. Pipe tip 22 white buttercream swirl on cupcake top. Add red decorating gel to cut area on baking cup. Sprinkle with red colored sugar.

Freaky Fingers Strawberry Cooler

Make about 6-1/2 cups
1     package (16 ounces) frozen strawberries with no sugar added, thawed but still cool
1     package (.14 ounce) unsweetened strawberry soft drink mix
4     cups water
1-1/2     cups lemon-lime soda
1/3     cup granulated sugar
Freaky Fingers Candy Straws
(see below)
In the bowl of food processor, pulse frozen strawberries until completely pureed. Strain strawberries to remove seeds.
In large pitcher, combine strawberry puree, soft drink mix, water, lemon-lime soda and sugar; stir until sugar dissolves. Pour into glasses; add ice, if desired, and Freaky Fingers Candy Straws. To drink, bite end from finger candy and sip.

Freaky Fingers Candy Straws

Makes 6 fingers per mold
White Candy Melts
Skeleton Fingers Pretzel Mold
Drinking straws
Melt Candy Melts following package instructions; pour into Skeleton Fingers Mold. Insert drinking straw where pretzel fits in mold; rotate straw to cover with melted candy. Refrigerate until set, about 15 minutes. Remove from mold.

Clockwise from upper left: Wickedly Wonderful Werewolf Pops, Frightfully Fun Werewolf Cake and Werewolf Furry Finger Cookies

Werewolves Are on the Prowl!

To raise a few hairs at your Halloween bash, add a collection of werewolf treats that are sure to satisfy your hungry pack. Party guests will be digging their fangs into Wickedly Wonderful Werewolf Pops and Werewolf Furry Finger Cookies. So bring your appetite because the Wilton Test Kitchen has baked up a cauldron of confections for this spooky season … take a bite.

Wickedly Wonderful Werewolf Pops

Makes about 8 pops
           Round Cookie Pop Pan
    2     tablespoons margarine or butter
    2     cups miniature marshmallows
    3     cups crisp chocolate-coated rice cereal
    8     8-inch Cookie Sticks
           Dark Cocoa Candy Melts
   Yellow Candy Melts
            Brown candy-coated chocolates
            Candy corn
Spray Round Cookie Pop Pan and spatula or wooden spoon with vegetable pan spray.
In large microwave-safe bowl, melt margarine and marshmallows together; stir to combine. Add cereal; stir until well coated. Press into prepared pan, leaving top edge uneven. Insert Cookie Sticks. Let cool; remove from pan. Repeat with remaining cereal mixture, reheating mixture in microwave if needed to make it easier to work with. Reserve any leftover cereal.
With knife, cut dark cocoa Candy Melts into fourths; with melted candy, attach 2 to the top of each pop, pointed side up, for ears. Cut 1/4 off yellow Candy Melts; attach 2 larger pieces with melted candy for eyes. Attach candy-coated chocolate pupils and nose. Cut pointed end from candy corn; attach for teeth with melted candy. Add additional small pieces of cereal mixture for eyebrows. Arrange pops in seasonal container.

Frightfully Fun Werewolf Cake

Makes about 16 servings
Pound Cake (recipe available at www.wilton.com)
        3-D Cuddly Bear Set
        White Rolled Fondant
    2     dowel rods
        Chocolate Buttercream Icing (recipe available at www.wilton.com)
        Rotary Cutter
    2     each Bright Green and Purple Sugar Sheets! Edible Decorating Paper
        Piping Gel (optional)
    1     each Bright Yellow, Light Pink, White and Black Sugar Sheets! Edible Decorating Paper
        Flaked coconut
        Brown and Black Icing Color
Bake and cool pound cake recipe in 3-D Cuddly Bear baking pan following pan instructions. Cool completely. Roll two 3 inch x 1-1/4-inch fondant logs; insert dowel rods, leaving 2 inches of dowel rod exposed. Insert into cake for arms.
Spatula ice cake and arms with chocolate buttercream icing, building up ears to a point at top of head. With Rotary Cutter, cut two purple shirt shapes and two green pants shapes from Sugar Sheets! Attach to front and back of bear, wrapping around to meet, using piping gel, if desired. Cut out pink triangles for ears, yellow eyes, black circle pupils and nose, black mouth and white triangle fangs; attach.
Tint coconut with brown and black icing color; press into icing for fur. Tint small amount of chocolate icing black; add tip 22 pull-out star claws on ends of arms.

Werewolf Furry Finger Cookies

Makes about 3 dozen cookies
 Finger Cookie Pan
    1     cup (2 sticks) butter, softened
    1-1/2     cups granulated sugar
    1     egg
    1-1/2     teaspoons vanilla extract
    1/2     teaspoon almond extract (optional)
    2-3/4     cups all-purpose flour
    1     teaspoon salt
    3     tablespoons cocoa powder
        Flaked coconut
        Brown Icing Color
        Black spice drops
Preheat oven to 350°F. Lightly spray Finger Cookie Pan cavities with vegetable pan spray.
In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour, salt and cocoa powder; add to butter mixture. Beat until well blended. Press dough into prepared pan cavities, filling 2/3 full.
Bake 9 to 10 minutes or until light brown around edges. Cool in pan 10 minutes. Turn pan over; lightly tap pan to remove cookies. Cool completely on cooling grid.
In resealable plastic bag, place coconut with icing color; knead until color is evenly blended. Dry on parchment or waxed paper. Attach in small clumps on cooled cookies with melted candy. Roll out spice drops on surface sprinkled with granulated sugar; cut into fingernail shapes. Attach to cookies with melted candy.

For additional Halloween ideas and directions for making all your vampire and werewolf goodies, go to www.wilton.com.

Maple Ginger Sweet Potatoes with Apples

Fall is here and that means Michigan’s largest and most valuable fruit crop—the apple—is ripe and ready to tantalize your taste buds.
Michigan is the nation’s third largest producer of apples, producing an average of 18 million bushels each year. About 37,000 acres are used for apple production, with the majority of farms covering less than 200 acres, and 950 apple growers living and working in regions near Lake Michigan and along the western part of the state.
Michigan also plays a vital role in processed apples. About 60 percent of Michigan’s apples are processed into another product such as pie filling, applesauce, jellies, butter, juice, cider and vinegar. We are also the leading producer of slices for commercially-prepared apple pie.
Varieties

Longtime favorite varieties still dominate Michigan’s orchards. The most prevalent variety remains the Red Delicious, followed closely by the Golden Delicious. The Gala is rapidly gaining on tradition, however.  The Honeycrisp variety is continually growing in popularity. Look for it in September and October, and enjoy it while you can, as it will most likely be gone by mid-November! A growing number of Honeycrisp tree plantings still aren’t in pace with its popularity among consumers! Honeycrisp has a crisp, juicy bite and a sweet flavor. They are best for fresh eating and also a great addition to salads.
How to store

Apples bruise easily so handle them gently. Refrigerate in the crisper section; cool air helps maintain quality. Store apples in a ventilated bag away from foods with strong odors
Nutrition

Everyone knows Michigan Apples taste great, but they also keep you healthy and strong. Apples are a naturally fat-free, saturated fat-free, cholesterol-free and sodium-free food, and are an excellent source of fiber. Loaded with powerful flavonoids and antioxidants, they’re perfect for every diet and every part of your body.
Recipes

The Michigan Apples website (www.michiganapples.com) gives tips on which apples work best in baking and cooking, and has some great recipes submitted by Michigan residents. Try the one on this page by Mary Gardner, of Cedar Springs, who was runner-up in the 2011 recipe contest.

If you have a favorite apple recipe, send it to us at news@cedarspringspost.com.

Classic Pizza Margherita

Family pizza night done right

(Family Features) Forget about delivery pizza — make your own fresh and flavorful creations for a fantastic family pizza night sure to bring everyone together at the table.

These recipes use ingredients that let you put your own tasty and creative spin on classic favorites — fresh herbs; a blend of rich Italian cheeses; and high-quality, flavorful Johnsonville Italian sausage, available in mild, sweet or hot varieties.

Whether it’s putting a twist on the classic “Pizza Margherita,” spicing things up with “Sausage Diavolo Pizza,” or serving a “Morning Terrace Pizza” for dinner, pizza night just got a whole lot tastier.

For more ways to do pizza night right, visit www.johnsonville.com.

Classic Pizza Margherita

Serves 4 to 6
1     package refrigerated pizza dough
1/4    cup extra virgin olive oil, divided
1     package Johnsonville Mild Italian Sausage
1/2     medium red onion, minced
1     tablespoon parsley, minced
1     tablespoon garlic, minced
1     tablespoon oregano
8     Roma tomatoes, sliced (divided — save 10 slices for the top)
10     fresh basil leaves (divided)
2    cups mozzarella cheese, shredded
1     cup fontina cheese, shredded
Pepper and sea salt
1/2     cup fresh Parmesan cheese, grated

Position oven rack on lowest shelf and preheat to 425°F. Lightly oil a pizza pan. Roll out dough as thin as possible. Let rest 10 minutes.

In small skillet, heat 1 tablespoon oil over medium-high, add sausage and cook until browned. Remove from skillet, cool slightly and coin slice. In the same pan, sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.

Spread sauce over crust, sprinkle with half the basil, mozzarella, fontina, sausage, remaining slices of tomatoes and finally remaining olive oil. Finish with generous pepper and a little sea salt. Bake for 10 minutes.

Using a spatula and an oven mitt, slip pizza off pan directly onto oven rack, bake for two minutes. Slip pizza back onto pan, remove from oven. Sprinkle with Parmesan cheese and remaining fresh basil. Cut and enjoy.

Morning Terrace Pizza

Serves 4
1     10- to 12-inch baguette, cut in two and sliced open, inside dough removed
1     package Johnsonville Mild Italian Sausage
1 1/2     cups fontina, mozzarella or Monterey Jack cheese, shredded
Dried red pepper flakes
3    Roma tomatoes, diced
4     whole eggs
Pepper, to taste
1/3     cup Parmesan cheese, grated
2     tablespoons fresh chives, chopped

Position oven rack in center of oven and preheat oven to 400°F.

Cut baguette in half and then slice it open to create four equal open-faced pieces. Remove the doughy center, leaving a half-inch border close to the edge.

In large skillet, sauté sausage until browned. Remove from heat, thinly coin slice and set aside.

Top baguettes evenly with 3/4 of shredded cheese. Shake on red pepper flakes to taste. Place sausage pieces evenly on top around the edges. Add the rest of the cheese and the diced tomatoes. Bake for 5 to 8 minutes and remove from oven.

Using the back of a spoon, lightly make 4 indentations in the center of the baguettes, not too close to the crust, pushing some of the ingredients to the sides. Carefully crack an egg into each depression. Grind pepper on each egg, and top with Parmesan cheese.

Return to oven for 5 to 7 minutes, until egg whites are set, but yolk is still soft. Remove, sprinkle with fresh chives, cut and enjoy.

Sausage Diavolo Pizza

Serves 4 to 6
1     refrigerated pizza dough crust, rolled out thin
1     tablespoon extra virgin olive oil
1     package Johnsonville Hot Italian Sausage Links
3/4     teaspoon dried red pepper flakes
5     cloves fresh garlic, peeled and minced
3/4     cup onion, chopped
12     cherry tomatoes, halved
1     can crushed tomatoes (14 ounces)
1 1/2 cups dry white wine
1/2     teaspoon oregano, dried
Sea salt and pepper
3     tablespoons Italian parsley, chopped
1     cup Italian blend cheese, grated
1     cup Parmesan cheese, grated
1     long, sweet red pepper, cut into rings
Other fresh herbs such as basil (optional)

Position oven rack to center and preheat to 450°F. Lightly oil a pizza pan and roll out crust, thin.

In large skillet, heat oil and sauté sausage and red pepper flakes until browned. Remove from heat, drain fat, cool slightly and chop, roughly.

Add garlic and onion to skillet and cook about five minutes until onion is soft.

Add cherry tomatoes, canned tomatoes, wine and oregano. Season with salt and pepper to taste. Let simmer about 20 minutes, stirring when necessary, until cherry tomatoes are soft and sauce thickens.
Add parsley and sausage back into skillet. Remove from heat.

Top pizza crust with sausage mixture, grated cheeses and red pepper rings. Bake 8 to 10 minutes.
Remove from oven, sprinkle with fresh herbs, cut and enjoy.

White Wine Sausage Bath

(Family Features) While it’s hard to resist the delicious aroma of food sizzling on the grill, few people associate the backyard barbecue with gourmet greatness. As the flames heat up this summer, you can single-handedly alter that perception by introducing a new element of flavor — Italian sausage.
A close cousin to the bratwurst, versatile Italian sausage offers a flavorful alternative with a unique blend of herbs and spices. Available in a variety of seasonings and flavors — such as Johnsonville’s Mild, Sweet or Hot Italian Sausage Links — savory Italian sausage can serve as the foundation of wide array of dishes.
Served on a bun, as a main course or as an ingredient in a prepared entrée, Italian sausage can take you from basic grill to brilliant gourmet with no extra fuss.
A bath is an excellent — and simple — method for layering in unexpected flavors with Italian sausage that will make your guests wonder what other culinary secrets you have hidden away. For example, Johnsonville’s White Wine Sausage Bath combines the sophisticated overtones of wine with fresh herbs and veggies for an unexpectedly gourmet grill entrée.
Or, if your tastes lean more toward the traditional flavors of the summertime grill, try Summertime Kabobs or Italian Burgers — they’re new and unexpected ways to appreciate old favorites.
The kabobs blend peppers and onions with the juicy pop of Italian sausage, the sweet tang of pineapple and an unexpected touch of ripe black olives. Or, combine ground Italian sausage with your beef and a few special ingredients for a bolder, better burger.
Serve these dishes with a simple tossed garden salad and a chilled wine or icy microbrew, and sit back while your friends and family marvel at the new master of the grill.
Before you get started, consider these tips to make the most of your sausage grilling experience:
•    Avoid utensils such as forks, which can puncture the sausage and allow flavorful juices to escape.
•     Keep all your food safe and flavorful by using one set of tongs to place raw meat on the grill and different tongs to turn meat that is already cooking, as well as any side dishes, such as vegetables, that you may be grilling at the same time.
•     Grill sausages at a low to medium-low heat, cooking slowly to keep the meat moist and flavorful.
•     Maintain the same temperature on the outside and inside of the sausage. Meat should be cooked through with no pink showing, and a thermometer should read 160°F when your sausage is done.

For additional recipes featuring Italian sausage, as well as cooking demonstrations and video tips, visit  www.johnsonville.com.

White Wine Sausage Bath

10 servings
Prep: 15 minutes
Grill: 30 minutes
8     ounces fresh mushrooms, sliced
1     bell pepper, sliced
2     shallots or small onions, sliced
3     garlic cloves, thinly sliced
1     bottle (750 ml) sauvignon blanc or other fruity white wine
1     bunch fresh thyme sprigs
2     bay leaves
2     packages (19.76 ounces each) Johnsonville Mild Italian Sausage Links
Large (12-inch x 9-inch) heavy-duty disposable foil pan
Preheat grill to medium-low. Place a large heavy-duty disposable foil pan on grill. Add mushrooms, peppers, shallots and garlic; cook and stir until tender. Add wine, thyme and bay leaves. Bring to a gentle simmer. Add sausage and cover pan with foil. Simmer for 10 to 15 minutes or until a thermometer inserted into sausage reads 160°F.
Remove sausage from pan. Grill links until browned; then return to pan. Discard thyme and bay leaves. Cover pan and keep warm until serving.

Italian Burgers

Italian Burgers

6 servings
Prep: 20 minutes
Grill: 10 minutes
1     egg
1/2     cup finely chopped onion
1/3     cup Italian seasoned bread crumbs
1     pound ground beef
1/2     pound Johnsonville Ground Mild Italian Sausage
6     tablespoons pesto
6     slices provolone cheese
6     slices tomato

Fresh basil leaves
6     hamburger buns, split
Preheat grill to medium. In large bowl, combine egg, onion and bread crumbs. Add ground beef and sausage; mix well. Shape into six burgers.
Grill burgers for 10 to 12 minutes, turning once, until a meat thermometer reads 160°F. Serve burgers on buns with pesto, provolone cheese, tomato and basil.
Serving suggestion: For spicy burgers, substitute Hot Italian Sausage.

Summertime Kabobs

Summertime Kabobs

6 servings
Prep: 30 minutes
Grill: 10 minutes
1     medium green pepper, cut into 1-inch pieces
1     medium sweet red pepper, cut into 1-inch pieces
1     medium sweet onion, cut into wedges
2     cups Italian salad dressing, divided
1     package (19.76 ounces) Johnsonville Mild, Sweet or Hot Italian Sausage Links
1     fresh pineapple, cut into 1-inch chunks
Black olives, optional
In a large resealable plastic bag, combine peppers, onion and 1 1/2 cups Italian dressing. Seal bag and refrigerate for 30 minutes.
Place 1 inch of water in a large skillet; add sausage. Bring to a simmer; cover and simmer for 10 minutes. Cool sausage slightly; cut into 1-inch pieces.
Preheat grill to medium. On metal or soaked wooden skewers, alternately thread sausage, peppers, onion, pineapple and olives. Grill for 10 minutes or until browned, turning frequently and basting with remaining Italian dressing.

Sausage and Mushroom Calzone

(Family Features) Don’t let the back-to-school frenzy put a damper on dinner plans. Soccer, dance, football and piano lessons don’t have to keep the family from sitting down for a meal together.

With a little planning – and everyone pitching in – you can create memorable family time around the table, even on the busiest of weeknights. Try some of these quick dinner tips and easy recipes for a delicious family dinner – fast.

Simple is better. During the week, stick to simple family favorites and save multi-step meals and new recipes for the weekends when you have a little more time.

Do double duty. When you brown ground beef or sausage for one meal, go ahead and brown extra to use in another dish later in the week. Rice, cheese and chopped onion can all be put in the freezer and saved for tacos, spaghetti or a skillet dish when you’re pressed for time.

Have a back-up plan. Even the best-laid plans can go awry, so make sure you’ve got something you can put together in a flash. It could be a meal you’ve prepped and frozen that just needs warming up, or some pasta, jarred sauce and whatever vegetables you have on hand that can be tossed together for a quick Italian feast.

Use convenience foods. Save some time and hassle with frozen cut vegetables or bagged salads. Look in the freezer and refrigerator sections of your grocery store to find farm-fresh Bob Evans proteins and sides that help you get a wholesome meal on the table with plenty of time to spare.

For more fast family recipes and money-saving coupons, visit www.bobevans.com.

Sausage and Mushroom Calzone

Prep time: 20 minutes
Cook time: 20 minutes
Makes 4 servings
1     pound Bob Evans Italian Roll Sausage
1     pound loaf frozen bread dough, thawed
1/2  cup pizza sauce
1     jar sliced mushrooms, drained (4 ounces)
1/2  cup grated mozzarella cheese

Preheat oven to 350°F.

In large skillet, crumble and cook sausage until browned. Set aside.

Roll out dough on lightly floured surface to 12- to 14-inch rectangle. Cut into 4 pieces.

Top half of each rectangle with sauce, sausage, mushrooms and cheese. Fold dough over to enclose. Crimp around edges with a fork. Place on lightly greased baking sheet. Bake at for 20 – 25 minutes or until golden brown.

Mexican Sausage Pizza

Mexican Sausage Pizza

Prep time:  20 minutes
Cook time:  10 minutes
Makes 4 servings
1     pound Bob Evans Original Roll Sausage (can use Hot)
3     cups baking mix
2     cups grated cheddar cheese
1     can (15 ounces) refried beans
1/2     cup chopped onion
1     cup diced tomato
1/2     cup minced cilantro
2     cup shredded Mexican blend cheese
Sour cream (optional)
Salsa (optional)

Preheat oven to 350°F.

In medium skillet over medium heat crumble and cook sausage until brown. Cool.

In large bowl, combine baking mix, cheddar cheese and cooked sausage. Stir in 5 or 6 tablespoons water to form a dough. Pat out into a thin layer on a large baking sheet or pizza pan.  Bake for 10 minutes or until light brown.

Spread crust with refried beans. Top with onions, tomato, cilantro and cheese. Bake for an additional 10 to 15 minutes or until cheese is melted.