INGREDIENTS

• 1 lb of bacon, cut into 1 in. pieces
• 1 ½ lbs of brussel sprouts, cut in half
• ¼ cup of olive oil
• ¼ cup of maple syrup
• ½ tsp of salt
• ½ tsp pepper

INSTRUCTIONS

• 1. Grab a skillet and fry some bacon.
• 2. Remove bacon from the pan, leaving some of the fat.
• 3. Add olive oil to the pan.
• 4. Fry brussel sprouts until caramelized and crispy.
• 5. Add bacon back to the pan and drizzle maple syrup over it.

INGREDIENTS

• Field greens
• 1-2 Granny Smith apples, diced and tossed with fresh lime juice to avoid discoloration
• 2 ribs of celery, finely sliced
• A handful of dried cranberries
• A handful of roasted pecans or walnuts, chopped
• 1 Tbsp of salad olives
• 1 Tbsp of Kalamata olives
• 1 Tbsp of sliced pepperoncini peppers
• 4 - 8 oz of crumbled feta cheese
• 2 scallions, finely sliced to taste

INSTRUCTIONS

Mix all ingredients in a large salad bowl and enjoy!

BONUS: SALAD DRESSING

• 1. Take 1 packet of Good Seasons Italian dressing and mix according to directions using good olive oil and raspberry vinegar.
• 2. Pour over salad.

INGREDIENTS

• 1 can (8 ¼ oz) of pineapple chunks, undrained
• 1 can (11 oz) of mandarin oranges, drained
• 1 container (8 oz) of sour cream (can use light)
• 1 cup of coconut flakes (or shredded)
• 1 cup of miniature marshmallows

INSTRUCTIONS

• 1. Drain pineapple chunks, reserving 1 Tbsp. of juice.
• 2. Mix ingredients, including reserved pineapple juice in a bowl and toss lightly. Cover.
• 3. Refrigerate several hours or until chilled.
• You can substitute Greek yogurt for sour cream or fresh fruit for canned for an even more refreshing taste!

INGREDIENTS

• 1 cup of dried corn
• 3 cups of milk
• 3 eggs
• 2 Tbsp of sugar
• 1 Tbsp of melted butter

INSTRUCTIONS

• 1. Grind corn in a blender until very fine.
• 2. Mix all ingredients together and put into a casserole dish, leaving plenty of room for the custard to rise. Note: For more custardy pudding, use a deep dish; for less custard, use a wide, shallow dish; and for a heavier pudding, let sit for about an hour then stir well before baking.
• 3. Bake at 375 for about 45 minutes. Note: You can speed up cooking by microwaving for 5 minutes before putting it in the oven. This changes the baking time to 30 minutes.

INGREDIENTS

• 8 oz of button mushrooms, minced
• 6 Tbsp of unsalted butter
• 3 small shallots, minced
• 2 Tbsp parsley, minced
• 1 Tbsp tarragon, minced
• 6 whole tarragon leaves, to garnish
• Kosher salt and freshly ground black pepper, to taste
• ¾ cup of dry vermouth
• 1 bay leaf
• 6 large sea scallops
• 2 Tbsp of flour
• ½ cup of heavy cream
• ⅔ cup of grated Gruyere
• ½ tsp of fresh lemon juice

INSTRUCTIONS

• 1. Heat mushrooms, 4 Tbsp of butter, and ⅔ of shallots in a 4-qt saucepan over medium heat.
• 2. Stir parsley and minced tarragon into a saucepan, seasoning with salt and pepper.
• 3. Dive mixture among 6 cleaned scallop shells or shallow gratin dishes.
• 4. Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup of water to a boil in a 4-qt saucepan over medium heat.
• 5.Add scallops to the saucepan, cooking until barely tender, about 2 minutes.
• 6. Remove scallops and place each over mushrooms in shells.
• 7. Continue boiling liquid until reduced to ½ cup, about 10 minutes; strain.
• 8. Heat broiler to high.
• 9. Heat remaining butter in a 2-qt saucepan over medium heat.
• 10. Add flour and cook until smooth, about 2 minutes.
• 11. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes.
• 12. Add cheese, juice, salt, and pepper, dividing sauce over scallops.
• 13. Broil until browned on top, about 3 minutes; garnish each scallop with a tarragon leaf.