Cranberry Harvest Muffins

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 1/4 cups milk
• 2 extra-large eggs
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup coarsely chopped fresh cranberries
• 3/4 cup finely chopped hazelnuts, toasted and skinned
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line 18 standard-size muffin cups with paper liners. 
2. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center pf the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. 
3. Add the cranberries, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
4. Spoon the batter into the paper liners, filling each one to the top. Bake for about 20 minutes, until browned on the top and a toothpick comes out clean.

Easy Calzone

Ingredients

• 1 tube Pillsbury Thin Pizza Crust
• 3-4 Tbsp. pizza sauce
• 4-6 oz. shredded mozzarella cheese
• Desired pizza toppings

Directions

1. Unroll refrigerated pizza crust into a rectangle on a lightly floured surface or parchment paper. Stretch out the crust slightly.
2. Spread out sauce, leaving a 1/2-inch border on all four sides of the crust.
3. Sprinkle the cheese on the the pizza. Add desired pizza toppings.
4. Fold the pizza in half, lengthwise. Pinch the borders closed with your fingers (like a calzone) and make slits on top for ventilation.
5. Bake in a 400 degree Fahrenheit oven for 15 minutes, or until crust is golden-brown to brown. Using a serrated knife or pizza cutter, cut the "calzone" into 6-8 triangles.

Chicken Laffy Daffy

Ingredients

• 4 to 6 chicken breasts, boneless
• Olive oil
• Salt and pepper to taste
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 1/2 cups mayonnaise
• 1 cup milk
• 1 (8 oz.) pkg. Monterey Jack shredded cheese
• 3-4 cups Peppridge Farm stuffing cubes

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Place chicken in a 13x9-inch baking dish. Drizzle oil over chicken and season with salt and pepper. Bake in oven for 20 minutes, or until chicken is no longer pink, but still moist.
3. Cut chicken into small pieces. Add soups, mayonnaise, milk, stuffing cubes, and cheese. 
4. Bake casserole in preheated oven, covered, for 25 to 30 minutes, or until heated through.

Spicy Grilled Fries

Ingredients

• 1 Tbsp. paprika
• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt
• 1/2 tsp. chili powder
• Pinch of cayenne (opt.)
• 4 large russet or baking potatoes, scrubbed but not peeled
• Olive oil

Directions

1. Preheat grill to medium-low. 
2. Combine the first five ingredients in a small bowl. 
3. Cut the potatoes in half lengthwise; then slice each half into long wedges that are about 1/2 inch thick in the middle. Place the potatoes in a large plastic storage bag, and pour the oil on top. Shake well to coat; then sprinkle the potatoes generously with the spice mixture, and shake again until they are well coated. 
4. Place the potatoes directly on the grate, and grill for 30-35 minutes, turning every 5-7 minutes. Dab them lightly with additional oil as needed. The potatoes are ready when crisp and golden brown outside and soft in the middle.

Rolled Marshmallow Fondant

Ingredients

• 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
• 1 pound powdered sugar (4 cups) (or more), plus extra for dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

Directions

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.
3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.