Early JANUARY special

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Decadent Crispy Flatbread

Brie, Cranberries, Toasted Walnuts & Hot Honey Drizzle

Ingredients:
1 sheet store-bought puff pastry, thawed
4 oz Brie cheese, rind removed and sliced
1/4 cup dried cranberries
1/4 cup toasted walnuts, chopped
2 tbsp hot honey (or regular honey with a pinch of red pepper flakes)
1 egg, beaten (for egg wash)

Directions:
1. Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper.
2. Unroll the puff pastry onto the prepared baking sheet.

Score a 1/2-inch border around the edges with a knife,

being careful not to cut all the way through.
3. Brush the border with the beaten egg wash.
4. Evenly distribute the Brie slices over the puff pastry

within the scored border.
5. Sprinkle the dried cranberries and toasted walnuts over the Brie.
6. Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed, and the Brie is melted and gooey.
7. Drizzle generously with hot honey before serving.

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DECEMBER 2025

Merry Christmas

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Chicken Bacon Ranch Layer Salad

 

Ingredients

• 9 cups roughly chopped green leaf or romaine lettuce divided

• 1 large red bell pepper seeded and diced

• 1 large poblano or green bell pepper seeded and diced

• 1 12 oz frozen corn steamed and cooled

• 6 medium tomatoes 5 chopped and 1 sliced into wedges for garnish

• 1 medium red onion thinly sliced

• 3 green onion thinly sliced

• 2 1/2 cup shredded sharp cheddar cheese

• 4 cups roasted chicken roughly chopped

• 1 lb bacon cooked and crumbled

• 2 large hard boiled eggs cut into wedges

• Ranch Dressing or Garlic Herb Buttermilk Dressing

 

Instructions

Prepare the Vegetables: Wash the lettuce and dry, seed and slice the peppers, drain the corn if canned or if frozen, steam. Thinly slice the onion, slice the green onions and half the cherry tomatoes.

Chicken: Chop the rotisserie chicken.

Bacon: In a large skillet cook the bacon over medium-high heat until crisp. Remove from the pan using a slotted spoon to paper towels to drain. Use a sharp knife to chop.

Eggs: Boil the eggs in cold water for 10 minutes, then cool and peel and use a sharp knife to quarter.

Assemble: In a large trifle or glass bowl layer in this order: 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.

Repeat, 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.

Top with the final 1/3 lettuce, 1/3 corn, 1/2 cup shredded cheese, 1/3 bacon and sliced green onion. Drizzle with 1/2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish. (You can season the layers with salt and black pepper to your taste.)

Chill for 4 hours, Serve with additional dressing on the side.

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BIG SOFT GINGER COOKIES

 

Ingredients

2 ¼ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

¾ cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

¼ cup molasses

2 tablespoons white sugar

 

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.

Beat in the egg, then stir in the water and molasses.

Gradually stir the sifted ingredients into the molasses mixture.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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HAPPY THANKSGIVING

 

Easy Pecan Pie Bars 

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
3 large eggs
1 cup light corn syrup
1 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
 

Directions:
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
In a medium bowl, combine the flour, softened butter, granulated sugar, and salt until the mixture is crumbly.

Press it evenly into the bottom of the prepared pan.
Bake the crust for 15-20 minutes, or until lightly golden.
In another bowl, whisk together the eggs, corn syrup, brown sugar, and vanilla extract.

Stir in the chopped pecans.
Pour the pecan mixture over the baked crust and return to the oven.

Bake for an additional 25-30 minutes, or until the filling is set.
Allow the bars to cool completely before cutting into squares.

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OCTOBER

Cheeseburger Soup

 

Ingredients

1 pound ground beef

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter divided

3 cups chicken broth

4 cups peeled and diced potatoes

1/4 cup all purpose flour

2 cups of Velveeta processed cheese cubed or

2 cups shredded cheddar cheese

1 1/2 cups milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon black pepper

1/4 cup sour cream

Instructions

Brown the ground beef in 3 quart saucepan. Drain and set aside.

In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery.

Saute until tender.

Add the broth, potatoes and beef and bring to a boil.

Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In small skillet melt remaining butter (3 T) and add the flour.                            Cook and stir for 3-5 minutes or until bubbly.

Add to the soup and bring to a boil.

Cook and stir for 2 minutes. Reduce heat to low.

Stir in the cheese, milk, salt and pepper.

Cook and stir until cheese melts.

Remove from heat and blend in sour cream.

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