• 1-cup packed brown sugar
• ½-cup butter, melted
• 3-teaspoons ground cinnamon, divided
• 3-medium tart apples, peeled and sliced (3-cups)
• ½-cup dried cranberries

• 12-slices day-old French bread (1” thick)
• 6-large eggs
• 1-1/2 cups whole milk
• 3-teaspoons vanilla extract

DIRECTIONS

In a small bowl, mix brown sugar, butter and 1 teaspoon cinnamon; pour into a greased 13×9 inch baking dish. Top with apples and cranberries. Arrange bread slices over fruit. In a small bowl, whisk eggs, milk, vanilla and remaining cinnamon; pour over bread. Refrigerate, covered, overnight.
Preheat oven to 350 degrees. Bake the French toast, covered,
40 minutes. Bake, uncovered, 20-25 minutes longer or until golden brown. Optional, sprinkle walnuts or pecans over the French toast.
Let stand 5-10 minutes before serving.

• 1-32 oz. bottle cranberry juice
• 1-cup orange juice
• 1-cup ruby red grapefruit juice

• ½-cup sugar
• 2-cups ginger ale, chilled
• Optional – Orange slices and fresh or frozen cranberries

DIRECTIONS

In punch bowl combine cranberry, orange and grapefruit juices and sugar. Refrigerate, covered, until chilled. Just before serving, stir in ginger ale. Serve over ice.

• 2 medium baking potatoes
• 2-tablespoons butter, softened
• 1-tablespoon 2% milk
• ¼ teaspoon salt

• 3 oz. cream cheese cubed
• 2-tablespoons sour cream
• Paprika
• Optional – minced fresh parsley and green onions

DIRECTIONS

Preheat oven to 350 degrees. Pierce potatoes and bake on a baking sheet until tender, about 1 hour. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
In a small bowl, mash the pulp with butter, milk, and salt.
Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika.
Place on a baking sheet. Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.

• 10-cups torn salad greens
• 2 large ripe pears, sliced
• 1 large red pear, sliced
• ½-cup thinly sliced green onions
• 4 ounces crumbled Gorgonzola or Bleu Cheese crumbles
• ¼-cup pecans, toasted

Mustard Vinaigrette:
• 1/3-cup olive oil
• 3-T. cider vinegar
• 1-teaspoon sugar
• 1-1/2 teaspoons Dijon Mustard
• 1-garlic clove, minced
• ½-teaspoon salt
• Pepper to taste

DIRECTIONS

In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.

• 1-lb. French bread baguette, cut into 36 slices diagonally
• 2-cups shredded Monterey Jack Cheese
• 2/3-cup mayonnaise
• ½-cup sliced almonds, toasted

• 6-bacon strips, cooked and crumbled
• 1-green onion, chopped
• Dash of salt
• Additional toasted almonds, optional

DIRECTIONS

Place bread slices on an ungreased baking sheet.
Bake at 400 degrees until lightly browned, 8-9 minutes.
Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion, and salt. Spread over bread. Bake until cheese is melted 7-8 minutes. Sprinkle with additional almonds if desired. Serve warm.

• 2 – pounds fresh brussels sprouts, trimmed and halved
• ¼ cup olive oil
• 1-1/2 teaspoons salt
• 1-teaspoon ground pepper

• 6-tablespoons butter, cubed
• 2/3-cup chopped hazelnuts, toasted
• 1-tablespoon grated orange zest
• ½-cup pomegranate seeds

DIRECTIONS

Preheat oven to 400 degrees. Place Brussels sprouts in a foil-lined 15x10x1 inch baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven.

Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat, drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl.
Just before serving, sprinkle with pomegranate seeds.