1. Cook the pasta in a large pot of salted boiling water according the package directions; drain and set aside.
2. In a large pan, cook and chop the sausage over medium heat (add the minced garlic to the pan when the sausage is close to being done). Use a paper towel to blot out the excess grease from the pan.
3. Turn the heat to low and stir in the butter and heavy whipping cream. Simmer for 3-4 minutes or until the butter is thoroughly melted.
4. Stir in the spinach and cook for an additional 3 minutes or until the spinach starts to wilt.
5. Add the parmesan to the pan and stir until it’s well incorporated. Stir in the cooked pasta and enjoy immediately.

1. Chop cranberries in a food processor.
2. Remove to a bowl. Mix in sugar, cover, and refrigerate overnight.
3. Add well-drained pineapple and marshmallows. Mix to combine.
4. Whip heavy cream to stiff peaks. With a rubber spatula, gently fold the cream into the cranberry mixture.
5. Refrigerate until ready to serve.

1. Grease and flour a 15×10 jelly roll pan

2. Cream butter and sugar until light and fluffy

3. Add eggs one at a time, beating well after each egg

4. Gradually add flour and baking powder, blend well

5. Spread 2/3 of the batter into pan – spread on pie filling

6. Drop tablespoonfulls of remaining batter on top and spread out a bit

7. Bake at 350 for 40-45 minutes. Let cool completely

8. Mix together glaze ingredients and drizzle over cooled bars. Cut in to 24 squares.

1. Cook the pasta in a large pot of salted boiling water according the package directions; drain and set aside.
2. In a large pan, cook and chop the sausage over medium heat (add the minced garlic to the pan when the sausage is close to being done).
3. Use a paper towel to blot out the excess grease from the pan.
4. Turn the heat to low and stir in the butter and heavy whipping cream. Simmer for 3-4 minutes or until the butter is thoroughly melted.
5. Stir in the spinach and cook for an additional 3 minutes or until the spinach starts to wilt.
6. Add the parmesan to the pan and stir until it’s well incorporated. Stir in the cooked pasta and enjoy immediately.

1. Melt butter in a large stockpot over medium heat.
2. Once melted, add onion, carrots, celery, garlic, paprika, salt and pepper.
3. Cook, stirring regularly, until the carrots have softened, about 10 minutes.
4. Add in the chicken broth, cream, dijon mustard, chicken, ham, and cream cheese, then cook, stirring regularly, until the soup is hot and the cream cheese has melted.
5. Taste and re-season, if necessary, then spoon into bowls and serve with shredded Swiss cheese

1. In a 4 or 5 quart Dutch oven or soup pot, cook bacon over medium heat until crisp. About 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels. Drain the bacon grease, leaving about 3 tablespoons in the pot.
2. Add onions, celery, bell peppers and jalapenos. Saute about 5 minutes or until peppers are just tender, stirring occasionally.
3. Sprinkle the flour over the veggies, along with the garlic and stir. Things will become a little thick and pasty. That’s okay.
4. Increase heat to medium-high. Add the broth one cup at a time, incorporating each addition completely into the veggie mixture until the soup is smooth. Then add the half-and-half. Let the soup come up to a gentle boil and cook for five minutes.
5. Place cream cheese in a medium heat-proof bowl. Slowly pour in about 1/2 cup of the hot broth mixture, whisking until smooth and creamy.
6. Add the cream cheese mixture and the cheddar cheese into soup until melted.
7. Stir in the cooked chicken and the bacon, reserving about 1/4 cup of the bacon for topping the soup. Remove from heat.
8. Ladle into soup bowls and garnish with toppings of your choice, such as sliced jalapenos, crushed croutons, and more cheese.

1. Heat water and butter to boiling.

2. Stir in flour, all at once.

3. Lower heat and stir until mixture leaves side of pan. Then cook for a few more minutes. Remove from heat

4. Beat the mixture with an electric mixer to help it cool down a bit. Then add eggs, one at a time, beating until the eggs are well incorporated.

5. You can now make the puffs in one of two ways – you can put the mixture in a piping bag and pipe your puffs or you can drop the dough by spoonfuls onto a greased or parchment lined baking sheet. Puffs should be abour 1.5 inches in diameter and about a 1/2 inch high. If you have "peaks" on the top of your dough, wet your finger and smooth them over. Bake at 400 for 35 minutes or until almost dry.

6. Let cool completely.

Pastry Cream

1. Beat 2 eggs in a bowl. Set aside.

2. In a pan, mix sugar, salt, flour. Stir in milk.

3. Cool over low, stirring until it boils. Boil 1 minute. Stir constantly

4. Remove from heat.

5. Add 1/4 of the flour mixture to the bowl containing the eggs. Stir

6. Return the egg mixture to pan and stir well. Bring to boiling point. Remove from heat. Let cool. Stir in vanilla.

7. Once completely cool/cold, transfer to pastry bag fitted with a medium star tip

Sweetened Cream Filling

1. In a bowl, beat heavy cream, powdered sugar and vanilla until stiff peaks form.

2. Transfer to pastry bag fitted with a medium star tip

Assembly

1. Once your puffs are cool, you can fill them one of two ways.

2. 1. Cut the top off of the puff and pipe filling into the hollow puff, replace lid

3. 2. Put piping tip into side of puff and squeeze until you fill resistance and the puff is completely filled

4. Dust heavily with powdered sugar right before serving.

5. The cream puffs stay nice in the fridge for 24 hours.

1. Start by cutting chicken breasts into 1 inch pieces. Season with 1/2 a teaspoon of kosher salt and a few turns of pepper.
2. Brown chicken in 2 tablespoons of olive oil over medium high heat, depending on how big your pan is you may need to brown in two batches to prevent over crowding.
3. It does not need to be cooked through at this point, it will continue cooking as it simmers.
4. Once chicken is browned, add two more tablespoons of olive oil and minced garlic and saute for about one minute.

5. Add chicken broth, heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, and uncooked pasta to pan and stir. **If using fresh pasta, do not add to cream mixture. Cook separately and add to cream mixture just before serving**

6. Once mixture starts to bubble, cover and reduce to a simmer.
7. Simmer for 15-20 minutes or until pasta is tender.
8. Remove from heat and stir in shredded parmesan cheese.
9. Season with additional salt and pepper as needed and sprinkle with fresh parsley.

10. **T reduce calories, you can use half and half in place of the heavy cream.

    ** You can also add in any veggies you like – chopped broccoli is delicious!

1. In a large bowl combine the eggs, melted butter, milk and vanilla. Add the flour, baking powder and salt. Whisk gently until just smooth. Do not over mix.
2. Heat a griddle or cast iron skillet over medium-low heat. Grease the heated pan with butter (or coconut oil). Using a 1/4 cup measure, drop batter into hot griddle or pan. Cook until puffed and you can see small bubbles on the surface of the pancake. Flip and cook the other side until golden brown.
3. To serve, stack the pancakes and top with butter, syrup, jelly or your favorite pancake topping. Any leftovers can be refrigerated or frozen.

1. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture.
2. Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave the smaller portion plain.

3. Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours. Do not skimp on the 4 hours chill time!! It helps to slice them cleaner and also for them not to spread in the oven!!!

4. Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
5. Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.