• Soft French or Narrow Seeded Baguette, sliced about ¼” thick
• Olive Oil
• Whole Milk Ricotta Cheese
• Thinly Sliced Pears

• Good Honey (local + raw, if available!)
• Few Pinches Dried Thyme
• Crushed Red Chile Flakes (optional – crushed black pepper is also nice)
• Good, Flaky Sea Salt

DIRECTIONS

1. Preheat broiler.
2. Arrange sliced baguette on a rimmed baking sheet and drizzle lightly with olive oil. Broil until golden and toasty, just a minute or two — keep an eye on it! (For crunchier crostini, you can actually bake them at 350F, but I prefer the texture of only one toasty surface. Less crumby, too!)
3. Just before serving, top toasts with a generous smear of the whole milk ricotta, a couple of pear slices and a drizzle of honey. Lightly crush dried thyme in the palm of your hand to release aroma and sprinkle over top. Finish with chile flakes (or black pepper) and a good sprinkle of sea salt. Enjoy!

• 1 (8 oz pkg) Cream Cheese softened
• 8 oz Deli Corned Beef coarsely chopped
• 1 cup Swiss Cheese shredded
• 1/2 cups Sauerkraut drained well

• 1/4 cup Sour Cream
• 1/4 cup Thousand Island Salad Dressing
• Triscuit Crackers or Rye Chips, for serving

DIRECTIONS

1. Preheat oven to 400 degrees. Coat a pie plate or oven-safe skillet with nonstick spray.
2. In a large bowl, combine cream cheese, corned beef, Swiss cheese, sauerkraut, sour cream, and dressing and mix well. Spread into prepared pie plate and bake until hot and bubbly, about 15 to 20 minutes. Serve with crackers or chips.

• One Pork Tenderloin
• 2 Carrots, halved lengthwise
• 1/4 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1 tbls plus 1/4 tsp Kosher Salt

• 2 cups Pomegranate Juice
• 4 sprigs fresh Thyme
• 3 tsp Maple Syrup
• 2 tsp Whole-grain Mustard

DIRECTIONS

1. Remove the pork loin from the refrigerator 30 minutes before cooking.
2. Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
3. Place the carrot halves on the bottom of a small roasting pan and set aside.
4. Trim off any thick areas of fat from the loin. Make shallow slits about 1 inch apart in a crosshatch on the meat of the loin. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the loin and rub to coat. Place on the carrots and add 1/2 cup water to the pan. Roast for 45 minutes, adding another 1/2 cup water if the pan gets dry.
5. Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
6. Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
7. Baste the loin again with the pomegranate mixture. Return the loin to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the loin is evenly glazed. Remove to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice and serve with the sauce on the side.

• 6 cups Cranberry Juice or Pomegranate Cranberry Juice*
• 3 cups Pineapple Juice**
• 1 tbsp Almond Extract
• 3 liters Ginger Ale

• 1 1/2 oz bag fresh Cranberries (optional)
• 2 fresh Limes, sliced (optional)
• Ice

DIRECTIONS

1. Pour cranberry juice, pineapple juice, and almond extract into a large drink dispenser & mix. Pour in ginger ale & give it one quick stir.
2. Add in cranberries, ice & ginger ale. Serve within a few hours for best results as it will start to go flat.

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease 48 miniature muffin cups.
2. Combine strawberry cake mix and citrus-flavored soda in a bowl until batter is smooth; spoon into prepared muffin cups. Place 1 chocolate chip on top of each cupcake.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

• 1 can Biscuit Dough
• 1/4 cup Sugar
• 1/2 cup Brown Sugar

• 1 tsp Cinnamon
• 6 tbls Melted Butter

DIRECTIONS

1. Unwrap the biscuit dough and cut each biscuit into quarters. Take each piece and roll it into a ball. Place balls in a bowl and set aside.
2. Mix together the melted butter and brown sugar. Set aside.
3. Mix the white sugar and cinnamon together. Pour over dough and stir to combine.
4. Use a spray oil to coat the inside of the air fryer pot or ovensafe dish. Put dough mixture into pot.
5. Pour the melted butter and brown sugar mixture over the top of the dough mixture.
6. Air fry at 320 degrees F or 160 degrees C for 18 to 20 minutes. Remove from the air fryer and let it rest for about 5 minutes. Carefully, turn out the monkey bread upside down onto a plate and serve.

• 1 pkg 7.2 oz Pretzel Crisps
• 1/2 pkg 8 oz Chocolate Candiquik or meltable milk chocolate

• 1/2 tsp Rum Extract
• 1/2 cup Crushed Butterfingers

DIRECTIONS

1. Melt chocolate over low heat; stir in rum extract.
2. Dip Pretzel Crisps halfway; place on wax paper and sprinkle with Butterfinger pieces.
3. Let stand until hardened.

DIRECTIONS

1. Preheat oven to 350 degrees. Cut brie into 15 equal cubes
2. Lay phyllo cups on baking sheet and place a small dollop of bacon jam in each
3. Place 1 brie cube in each cup
4. Pop the sheet in the oven for 15 minutes or until cheese bubbles.