Cinnamon Cran-Applesauce


1/2 cup sugar
2 T. water
4 medium apples, peeled and chopped
1 1/2 cups fresh cranberries
1/2 t. cinnamon
1/2 t. ginger
1 t. lemon juice


  1. In a large saucepan, heat sugar and water over medium heat until sugar dissolves, stirring occasionally.
  2. Stir in apples; cover and cook for 5 minutes, stirring several times
  3. Stir in cranberries; cook and stir for about 89 minutes or until cranberries begin to pop.
  4. Cover and cook 5 minutes longer or until apples are tender.
  5. Add cinnamon, ginger, and lemon juice.
  6. Cook and stir for about 5 minutes.
  7. Remove from heat and mash the mixture to desired consistency. (I used the pampered chef mini whipper to do this.)

Cheesy Italian Braid


1 16 oz pizza dough
1/4 cup snipped fresh basil leaves
2 plum tomatoes
2 garlic cloves, pressed
1/2 cup part-skim ricotta cheese
1 cup shredded mozzarella
1 egg white
2 T. grated parmesan


  1. Preheat oven to 425.
  2. Prepare pizza dough
  3. Snip basil and slice tomatoes
  4. Roll dough onto rectangle stone or baking sheet
  5. Cut sides of dough into strips about 1 1/2 inches wide and 3 inches long
    Spread ricotta.
  6. Sprinkle half of basil and mozzarella.
  7. Arrange tomatoes and season with salt.
  8. Sprinkle remaining basil and mozzarella.
  9. Braid the strips of dough across top of filling.
  10. Brush with egg white.
  11. Sprinkle with parmesan cheese.
  12. Bake at 425 for 20-23 minutes.


Asian Slaw


2 (3 ounce) packages ramen noodles (chicken flavor)
1 bag of cole slaw (shredded cabbage & carrots)
1 cup almonds, sliced
1 cup sunflower seeds
4 green onions, sliced
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup white vinegar


1. Crush the noodles, add them to the cabbage and carrots, sprinkle with almonds, sunflower seeds, and green onions.

2. In a small bowl whisk together the sugar, oil, vinegar and seasoning packets from the noodles – use the chili packet if you want to add a little zing!

3. Pour the dressing over the slaw, mix well, cover and chill.

4. If you are making this ahead of time set aside the noodles, almonds and dressing. Add dressing just before serving.

Cilantro Lime Rice

Angie Roberts (Lincoln Friend)

1 teaspoon oil
2 tablespoons fresh cilantro chopped
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime, juiced (please use the real thing here it is so much better)


  1. In a saucepan, heat oil until hot
  2. Add rice and stir for 1 minute, you are basically frying the rice in this step.
  3. Add lime juice, stir for 1 minute more.
  4. Add water and salt, bring to a boil
  5. Cover and turn down to simmer until rice is tender and the water is absorbed, about 18-20 minutes. Do not over cook this or it gets mushy.
  6. Add in the cilantro, stir, and serve

Baked Pineapple Stuffing

Aunt Bev (Matt’s Aunt)


1 (20 ounce) can crushed pineapple, with liquid
1/4 cup milk
6 slices bread, dried out
1/2 cup granulated sugar
4 tablespoons (1/2 stick) butter, melted
3 eggs, lightly beaten


  1. Grease bottom and sides of a 3 1/2 quart crock pot.
  2. Crumble the bread into a bowl.
  3. Add the remaining ingredients
  4. Pour into the crock pot.
  5. Cover, and cook on low setting for 3 hours.