2 Chicken breasts
1 .5 oz fresh mozzarella cheese
2 sun-dried tomatoes
4 fresh basil leaves
4 slices bacon

Make a pocket in the side of each chicken breast. Divide the cheese in half and top with the tomatoes and basil leaves, insert into the chicken breasts.

Stretch the bacon with the back of a knife and wrap around each chicken breast, then secure the filling with a wooden skewer.  Place on a baking sheet and cook for about 20 to 25 minutes until cooked through and piping hot.

3 cups peeled and chopped sweet potatoes
1/4 cup butter, softened
3/4 cup brown sugar
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon grated lemon zest
8 large marshmallows
1/2 cup crushed corn flake cereal

Preheat oven to 375 degrees F. Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest.

Shape mixture into balls, with a marshmallow in the center of each. Roll in cornflakes and place in a greased casserole dish. Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze. Enjoy!

1 1/2 c. sugar
1 c. vinegar
1 c. water
0.5 c. red cinnamon hot candy
2 sticks cinnamon
1.5 tsp. whole cloves
1.5 tsp. whole allspice
1 lb. apples, cored and sliced into 1/4 inch slices

Combine all ingredients, except apples, in a 2 quart pot. Cook mixture until it boils and the red hots are dissolved. Add apples & cook until tender.  Place apples in separate container, then remove the spices from syrup & pour over apples. Enjoy!

1 lb. red potatoes, (about 8 medium sized potatoes)

Dressing:
1 T. olive oil
4 green onions, chopped
1/4 cup salad oil
1 T. sherry wine vinegar
2 T. parsley, chopped
2 T. Dijon mustard
1 cup mayonnaise
1/4 t. sugar

Wash potatoes and cut a slim line around them, leaving the white showing. Cook in boiling water until fork tender. Remove from heat and drain well. Cool. Sauté green onions in olive oil until brown. Remove from heat. Let cool. Mix remaining ingredients, then add sautéed onions; stir to blend. Lightly toss potatoes in dressing. Chill to flavor.

1/4 cup butter, softened
1/2 of an 8 oz. pkg. reduced fat cream cheese, softened
1/2 of a 7 oz. jar marshmallow crème
12 purchased soft chocolate cookies

For filling, in medium mixing bowl, beat butter and cream cheese with mixer on medium to high speed until smooth and fluffy. Fold in marshmallow crème until combined. Spread filling evenly on flat sides of half of the cookies. Top with remaining cookies, flat sides down, to make sandwiches. For firmer filling, wrap and chill whoopie pies for 2 hours before serving. Makes 6 sandwiches.

6 cups warm water
1/2 cup oil
4 tsp. salt
2 tsp. sugar
3 or 4 packages dry yeast

Stir 5 lbs. flour into the above ingredients. Knead with enough extra flour to make the dough stiff. Allow to rise once, and then shape into loaves. Let rise a second time. Bake at 350 degrees F. for 45 minutes.

1 pkg. cream cheese, softened (8 oz.)
1/2 cup canned pumpkin
2 T. sugar
1/2 t. pumpkin pie spice or ground cinnamon
Bagels or English muffins, split and toasted
Roasted sunflower seeds, optional

In medium bowl, beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer on medium speed until smooth. Cover and chill for up to 1 week. To serve, quarter the bagel halves. Spread the pumpkin cream cheese on the cut sides of bagel pieces. If desired, sprinkle with sunflower seeds. Makes 1 1/2 cups of spread!