Sesame Onion Twists

Ingredients:

2 tablespoons butter

1 1/2 cups finely chopped onions

1/4 teaspoon paprika

1 (16 ounce) loaf frozen bread dough, thawed

1 large egg, beaten

1 tablespoon sesame seeds

Step-by-Step

1. Grease large baking sheet; set aside. Melt butter in medium skillet over medium heat until foamy. Add chopped onion and paprika; cook until onion is tender, stirring occasionally. Remove skillet from heat.
2. Spray work surface with nonstick cooking spray. Roll thawed dough into a 14 x 12-inch rectangle.
3. Spread onion mixture on one side of dough. Fold dough over onion mixture to make a 14 x 6-inch rectangle.
4. Pinch 14-inch edge of dough to seal over onion mixture. Using a pastry wheel, cut dough into 14 lengthwise dough strips.
5. Gently twist one dough strip two times and place on prepared baking sheet. Press down both ends of dough strip on baking sheet to prevent curling. Repeat with remaining dough strips.
6. Cover twists with towel. Let twists rise in warm place until double in size, about 40 minutes. Brush with beaten egg; sprinkle with sesame seeds.

Preheat oven to 375°F. Bake twists until golden, about 15 to 18 minutes. Serve immediately.

Apple-Glazed Beef Brisket

1 boneless beef brisket (4 to 5 lbs.)
1 medium quartered onion
2 cloves garlic, halved
10 whole cloves
water
1 ounce apple jelly
1/3 cup dry white wine
3 tablespoons Dijon mustard or 3 tablespoons spicy brown mustard
3 tablespoons green onions, minced w/tops
1 1/2 teaspoons salt
3/4 teaspoon cracked black peppercorns
3/4 teaspoon curry powder
parsley

Directions:

1. Place brisket; onion, garlic and cloves in large dutch oven.
2. Add water to cover.
3. Bring to a boil.
4. Reduce heat, cover and simmer 2 1/2 to 3 hours or until tender.
5. Drain brisket, cover and refrigerate up to 24 hours.
6. To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, peppercorns and curry powder in small saucepan and heat until jelly melts, stirring occasionally.
7. Place brisket in shallow roasting pan.
8. Brush with glaze and roast in preheated 325-degree oven 45 minutes, basting frequently with glaze.
9. Place brisket on heated serving platter and garnish with parsley and tomato roses.
10. Carve brisket into thin slices and serve with remaining glaze.
11. Brisket may also be cooked on charcoal grill for 30 minutes, basting often with glaze.

Spicy Chicken with Sausage, Tomatoes and Olives

Servings: 8 (1 3/4-Cups)

Ingredients:

1 1/2 tablespoons olive oil

1 lb. mild Italian sausage links*

8 chicken legs and thighs, skin removed (about 5 lb.) **

2 medium onions, chopped

3 large garlic cloves, minced

1/2 teaspoons crushed red pepper

3/4 cup red wine or chicken broth

1 (28 oz) can crushed tomatoes

1 teaspoon salt

1 cup pitted Kalamata olives

Step-by-step

1. Heat large skillet over medium high heat until hot. Add oil; heat until hot. Cook sausage 4 minutes or until browned on all sides, turning occasionally. Place in slow cooker; top with chicken
2. Cook onions in same skillet over medium heat 5 minutes or until softened; stirring frequently. Add garlic and stir 1 minute or until fragrant. Pour in wine; bring to a boil. Cook 1 minute, scraping up any browned bits on bottom of skillet; remove from heat. Stir in tomatoes and salt. Pour into slow cooker
3. Cook, covered , on low 5 hours or until chicken is no longer pink in center and meat pulls away from bone. Stir in olives
4. Remove chicken; place in a large shallow serving bowl. Cut sausage into thick slices; arrange over chicken. Top with sauce.

• *You can use Turkey Italian sausage as well
• ** You can use chicken breast in this recipe if you don't care for dark meat. After cooking you can remove the bones from the breast and serve. 

Crispy Rosemary Roast Chicken and Potatoes

6 servings


Ingredients:
2 large onions, cut into 1-inch wedges
1 (4 1/2 lb) chicken, patted dry
4 tablespoons unsalted butter, softened, divided
4 (4 inch) springs fresh rosemary
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon pepper, divided
3 tablespoons chopped fresh rosemary, divided
1 1/2 lb. assorted fingerling potatoes , unpeeled, halved or quartered if large


Step-by-Step
1. Heat oven to 4500F. Place onions in large shallow roasting pan. Slip fingers under skin of chicken over breast meat to make a pocket. Spread 2 tablespoons of the butter under skin in pocket; arrange rosemary springs over butter under skin in pocket.
2. Tuck wings behind back; place chicken breast-side up, over onions. Spread remaining 2 tablespoons butter over outside of chicken; sprinkle with 1 teaspoons of the chopped rosemary, pressing lightly to adhere.
3. Bake 20 minutes. Turn chicken breast-side down. Arrange potatoes around chicken; sprinkle potatoes with remaining 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 pepper.
4. Bake an additional 20 minutes. Turn chicken breast-side up; stir potatoes and onions. Bake an additional 20 minutes or until internal temperature of thickest part of thigh reaches 1700F to 1750F. Let stand in warm place 10 minutes before carving. Serve with potatoes and onions.

Hashbrown Casserole

Prep Time: 15 minutes

Total Time: 1 hour

Servings: 12 

Ingredients

• 2 pounds frozen hash browns, thawed
• 1/2 cup butter, melted
• 1 can (10.75 ounces) cream of chicken soup
• 1 pint sour cream
• 1/2 cup onion, chopped
• 2 cups grated cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Preheat oven to 350 degrees F. Spray 11 x 14 inch casserole or baking dish with cooking spray.
2. In large bowl, combine all ingredients and stir together. Spread evenly in prepared pan. Bake for 45 minutes until top is golden brown.

Shredded Potatoes au Gratin

Ingredients:
4 cups (1 lb) refrigerated shredded hash-brown potatoes or frozen hash-brown potatoes, thawed
2 cups whipping cream
1 1/2 cups shredded Cheddar cheese, divided
1/4 cup sliced green onions (about 4 medium)
1 teaspoon salt
1/4 teaspoon black pepper

Step-by-step

1. Preheat oven to 350 degrees. Lightly spray four 1 cup ramekins with nonstick cooking spray.
2. Combine the hash-brown potatoes, cream, 1 1/4 cup cheddar, the onions, salt and pepper in a large bowl. Mix well
3. Spoon the potato mixture into the prepared ramekins. Sprinkle with the remaining cheese. Back until bubble and golden brown and the potatoes are cooked, 35-45 minutes