Grease and flour 2 9” loaf pans…or use Wilton Cake Release to coat the pans.

Preheat oven to 350F.

Mix sugar, oil, eggs and vanilla in large bowl. Beat until well blended.

On low speed, blend in shredded zucchini, apple butter and orange juice.

Blend in flour, soda, baking powder, salt, nutmeg and cinnamon until combined. You may want to mix these ingredients in a small bowl first before adding to the batter to get an even distribution of ingredients.

Stir in nuts.

Pour evenly into the loaf pans. Bake 60-70 minutes or until toothpick comes out clean.

Let cool in pans 10 minutes, then remove bread from the loaf pans and allow to cool completely on baking racks.

Preheat oven to 350 degrees.

In a bowl, combine the cream cheese, sugar and lemon juice. Beat until smooth. Separate dough into 8 rectangles, firmly pressing perforations to seal. (OR use the Crescent Creations dough and cut into 8 rectangles. No pressing the perforations needed.)

Spread each rectangle with about 2 tablespoons of the cream cheese mixture. Leave 1/2 inch around 1 long side and two short sides clean and free of cream cheese. Roll up jelly roll style starting on long side, rolling to long side with 1/2 inch free of cream cheese.

Firmly pinch edge and ends to seam. Gently stretch each roll to around 10-12 inches. On an ungreased cookie sheet, coil each roll into a spiral with the seam side on the inside, tucking end under. Make a deep indentation in the center of each roll and fill with 1/2 tsp. Biesterveld’s All Fruit Spread.

Bake at 350 for 20-25 minutes until deep golden brown.

In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put icing in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle icing from bag using hole over warm rolls.

Combine all ingredients, blend or shake

Preheat oven to 350 F

Spray muffin tins generously with nonstick cooking spray.

Spray a medium frying pan lightly with nonstick spray and preheat skillet medium high heat for 1-2 minutes. Add Applegate Turkey Bacon and continue to cook over medium high heat for approximately 5 minutes until the bacon is golden brown on both sides. Turn bacon occasionally while cooking to ensure even browning.

Remove bacon from skillet and cool. When cool, chop into little crumbles.

In a medium bowl, add large eggs, milk, whipping cream and whisk until well blended. Add ground black pepper and cheeses. Stir to combine.

Using an ice cream scooper (the big round variety), place one scoop of egg and cheese mixture into each muffin tin. The mixture should fill each tin ¾ full.

Sprinkle each cupcake with corn, bacon, green chilies and green onions. Use about 1 Tablespoon of corn and bacon and 1 teaspoon of Hatch green chilies and green onions. Lightly sprinkle each cupcake with paprika.

Bake in preheated oven 20-22 minutes until set. Remove from oven and let stand for 5 minutes.

Run a knife around the edge of each cupcake and carefully remove. Serve warm.

Preheat oven to 250 F. If you have a convection oven, use the convection setting. The granola will brown more evenly.

In a large bowl, combine the oats, nuts, coconut and brown sugar. Stir. (This is a great thing for kids to help with)

In a smaller bowl, combine the pure maple syrup, oil and salt. Pour over the oats mixture and stir well to coat evenly. (I like to pour the mixture over the oats and let my son stir)

Spread the granola mixture onto two cookie sheet pans (with sides) that have been lined with parchment paper for easy clean up.

Bake for 1 hour and 15 minutes, stirring occasionally (every 15 minutes or so) to allow the granola to brown evenly.

Remove the granola from the oven and transfer to a large bowl. Add in the dried fruits and raisins and mix well.

Store granola in an airtight container. Homemade granola will last for about 4 weeks if stored properly.

Trim asparagus spears to be roughly the same length.

Bring a large pot of salted water to a boil over high heat. Add trimmed asparagus spears. Boil 2 minutes. Immediately transfer asparagus to an ice cold water bath to stop the cooking and set the color. Drain.

With a very sharp knife, cut each chicken breast in half horizontally to make 2 thin cutlets out of each breast. Pound each cutlet to create an even thickness across the breast.

Begin to layer remaining ingredients on top of chicken breast cutlets. Begin by spreading 1 Tablespoon of pesto on each piece of chicken. Top with cheese, prosciutto and 4-5 asparagus spears.

Starting on one side of the chicken breast, begin to roll up ingredients around the asparagus. If the rolls do not stay together, secure with a toothpick. Season roll ups with salt and pepper to taste.

In a large skillet, heat olive oil over medium high heat. Add chicken rolls and cover. Cook 4-5 minutes. Turn the roll ups. Cover. Cook for an additional 4-5 minutes or until chicken is done.

Transfer to a serving plate.

Preheat your oven to 400 F.

Line a baking sheet (the kind that has a lip) with parchment paper.

Place a baking rack on top of the paper. Lightly spray the rack with nonstick cooking spray.

Place the bacon slices on top of the rack, allowing room in between the slices.

Bake for approximately 20 minutes or until the bacon is of the consistency that you enjoy. (My father in law loves his bacon burnt to a crisp…so I always have to give a few extra minutes for him). :^)

When the bacon is done, pat the top with a paper towel to remove the excess grease.

Lightly spray the bottom and sides of a 9x13 baking pan. Spread chopped pecans over the bottom.

In a medium saucepan, add 1 1/2 c brown sugar, 1 stick butter, honey, and corn syrup. Heat over medium low heat, stirring constantly, until sugar is dissolved. Pour sugar mixture evenly over the pecans in the bottom of the pan.

Roll out thawed bread dough on lightly floured surface to make one 12x9 rectangle with each piece of dough.

Melt 1 stick butter and evenly brush over the top of the rolled dough.

In small bowl, mix together 1 c brown sugar and cinnamon. Evenly spread over the dough.

Roll up the dough, starting at the narrow end. Pinch ends of the dough and stuff the end inside the roll (see Potica Rolls).

Cut each roll into twelve slices and place on top of the caramel and pecans. Cover and allow to rise in a warm, draft free spot, until double in size (2-3 hours).

Bake in preheated 350 F oven for 35 minutes, or place covered rolls in refrigerator overnight to bake the next day.

Turn baking dish upside down onto serving plate. Rolls turn out of the pan similar to an upside down cake.

Lightly grease a 9x13 baking pan by brushing some of the melted butter on the sides and bottom of the pan.

In a medium mixing bowl, stir together the chopped walnuts, sugars, honey, cinnamon, ground cloves, vanilla bean paste, orange and lemon zest, orange juice, half & half and beaten egg. Mix until all of the ingredients are well combined.

Roll out the thawed dough on a lightly floured surface to make two 12”x9” rectangles. Brush remaining melted butter evenly over the dough, covering the entire top.

Spread the nut mixture over the top of the dough, leaving ½ inch border along the top and sides.

Grease 2 large loaf pans with unsalted room temperature butter. (I put a plastic sandwich bag over my hand when I grease loaf pans for easy clean up).

Preheat oven to 325 F.

In large mixing bowl, whisk together flour, sugar, cinnamon, nutmeg, salt and baking soda.

Gradually beat canned pumpkin, oil, water and eggs into flour mixture. Continue to mix until batter is a smooth consistency.

Stir in chopped pecans.

Pour batter into greased loaf pans. Make sure both pans have an equal amount of batter. Gently tap loaf pans firmly on counter four times to remove air bubbles.

Bake in middle rack of preheated oven for 1 hour and 15 minutes. Do not open oven door while baking. When loaves are nicely browned, cool in pans for 10 minutes. Turn onto wire racks to cool completely.

The bread is delicious plain or with cream cheese or soft butter.

Generously grease a 9x13 inch baking pan. I prefer to use softened butter for this, but butter flavor cooking spray works well too. The key is to make sure the pan is well coated so the French toast and topping don’t stick.

Slice bread into 1 ½ inch slices. Arrange them in the baking dish, making sure the edges are pressed together firmly. Squeeze in as many pieces as you can.

In a large bowl, mix the eggs, half and half, milk, sugar, vanilla, cinnamon and nutmeg. Beat until well blended.

Pour mixture over bread slices making sure they are evenly covered.

Combine remaining ingredients in a small bowl (softened butter, brown sugar, nuts, corn syrup, cinnamon and nutmeg). Stir well. Spread over bread slices.

Cover baking dish with foil and refrigerate overnight.

The next morning…preheat oven to 350.

Remove foil. Bake for 45 minutes until the French Toast is golden brown.