LE CREUSET BUTTERNUT SQUASH & APPLE CASSEROLE
Serves: 4-6
Preparation: 15 minutes
Cooking: 1 hour 15 minutes

• 1 tablespoon unsalted butter to grease the dish
• 4 large eggs
• 1 cup whole milk
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon nutmeg powder, freshly ground
• 1⁄2 teaspoon black pepper powder, freshly ground
• 1⁄2 cup grated parmesan, plus 1 tablespoon
• 4 cups butternut squash, 1⁄2 inch cubes
• 1 1⁄2 cups granny smith apple, 1⁄2 inch cubes
• 1 1⁄2 cups leeks, thinly sliced

LE CREUSET BUTTERNUT SQUASH & APPLE CASSEROLE
Serves: 4-6
Preparation: 15 minutes
Cooking: 1 hour 15 minutes

Instructions
1. Preheat oven to 350°F.

2. Grease the baking dish with the butter and keep aside until ready to use.

3. In a large mixing bowl, whisk the eggs, milk, salt, nutmeg, black pepper and Parmesan.

4. Stir the squash, apples and leeks into the liquid mixture. Pour the mixture into the prepared baking pan and sprinkle with remaining 1 tablespoon Parmesan.

5. Bake on a middle rack in the oven for about 75 minutes or until the top is golden brown and the squash is tender. Remove the backing pan from the oven and allow to cool on a wire rack. Serve warm.

FAGOR EASY CREAMY TORTILLA DINNER
Serves: 4
Pressure Cooking Time: 30 minutes

• 1 cup diced cooked chicken
• 1/2 can low sodium cream of chicken soup
• 1 cup chunky salsa
• 3/4 cup grated cheddar cheese (divided into 1/2 cup and 1/4 cup)
• 4-ounce can diced green chiles
• 1 teaspoon ground cumin
• 1 tablespoon adobo sauce
• 4 flour tortillas

FAGOR EASY CREAMY TORTILLA DINNER
Serves: 4
Pressure Cooking Time: 30 minutes

Instructions
1. Generously butter a 7x3-inch baking dish. In a mixing bowl, combine all the ingredients except the tortillas and 1/4 grated cheese.

2. Layer a tortilla in the prepared dish and add 1/3 of the meat mixture. Continue to alternate the tortillas with the 1/3 meat mixture ending with a tortilla. Top with the remaining 1/4 cup of cheese.

3. Cover tightly with a piece of foil that has been buttered, buttered side facing the cheese to prevent sticking. Place on a rack in the bottom of the pressure cooker with at least 1 inch of water in the base. Try not to have the water touching the base of the baking dish.

4. Close and lock. Bring to pressure. Stabilize pressure and cook for 30 minutes at high pressure. Release pressure, remove foil and serve with additional salsa, if desired.

ANOLON SALT & PEPPER STIR-FRIED SHRIMP WITH ASPARAGUS
Serves: 4
Cooking Time: 15 minutes

• 3 tablespoons vegetable oil, divided
• 1 1/2 pounds peeled and deveined large shrimp
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, minced
• 1 jalapeño pepper, minced
• 8 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
• 4 green onions, chopped
• 1 tablespoon hoisin sauce
• 1 teaspoon chili-garlic sauce
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon sugar

ANOLON SALT & PEPPER STIR-FRIED SHRIMP WITH ASPARAGUS
Serves: 4
Cooking Time: 15 minutes

Instructions
1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp and cook until lightlyseared but not cooked through, about 1 minute per side. Transfer shrimp to a plate and repeat with 1 tablespoon of oil and the remaining shrimp.

2. Heat the remaining 1 tablespoon of oil and add the ginger, garlic, and jalapeño and cook until fragrant, 10 to 15 seconds.

3. Add the asparagus and cook, stirring until it is bright green and crisp-tender for about 1 to 2 minutes.

4. Add the shrimp, scallions, hoisin sauce and chili-garlic sauce, and cook for 1 minute. Add the salt, pepper and sugar and cook for 30 seconds to 1 minute, stirring until shrimp are cooked through.

STRAWBERRY BANANA BREAD MUFFINS
Yields: 12 muffins
Prep Time: 15 minutes
Cooking Time: 15 minutes

• 1/2 cup butter or margarine, softened
• 1 cup granulated sugar
• 2 eggs
• 1/3 cup buttermilk
• 2 ripe bananas, mashed
• 1 teaspoon vanilla
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup chopped fresh strawberries

• 2/3 cup old-fashioned oats
• 2 tablespoons flour
• 1/4 cup packed brown sugar
• 3 tablespoons butter or margarine, melted

STRAWBERRY BANANA BREAD MUFFINS
Yields: 12 muffins
Prep Time: 15 minutes
Cooking Time: 15 minutes

Instructions
1. Heat oven to 350°F.

2. Spray 12 rimmed custard cups with cooking spray.

3. In a large bowl, beat 1/2 cup butter and the granulated sugar with an electric mixer until smooth and creamy.

4. Beat in eggs, buttermilk, bananas and vanilla until blended.

5. In a separate bowl, mix 1-3/4 cups flower, baking powder, baking soda, cinnamon and nutmeg.

6. Stir into banana mixture just until moistened, and fold in strawberries.

7. Divide batter between the custard cups. 8. In a small bowl, mix oats, 2 tablespoon flour and brown sugar. Stir in 3 tablespoon butter until well blended. Sprinkle evenly over batter.

9. Bake 20-30 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.

RASPBERRY FUDGE CHEESECAKE BARS
Yields: 15 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes

• 2 cups chocolate wafer cookie crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted

• 3 packages (8 oz each) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 2 oz white baking chocolate, melted, slightly cooled
• 1 teaspoon vanilla
• 3 eggs

• 1 pint raspberries
• 1 oz unsweetened baking chocolate
• 1 tablespoon butter
• 1 tablespoon water
• 2/3 cup powdered sugar

RASPBERRY FUDGE CHEESECAKE BARS
Yields: 15 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes

Instructions
1. Heat oven to 300°F.

2. In an ungreased 9x13 cake pan, combine all crust ingredients, mix well and press firmly in the bottom of the pan.

3. In a large bowl, beat cream cheese with an electric mixer until fluffy. Add condensed milk, melted chocolate, vanilla and eggs; beat until smooth, scraping the side of the bowl frequently. Pour filling over crust.

4. Bake 40 to 50 minutes or until set. Cool 30 minutes.

5. Arrange raspberries on top of filling. In a 1-quart saucepan, heat unsweetened chocolate and 1 tablespoon butter over low heat, stirring until smooth. Remove from heat. Add water and powdered sugar, and beat until smooth and drizzling consistency. (If the glaze is too thick, add more water, 1 teaspoon at a time. If glaze is too thin, add more powdered sugar, 2 tablespoons at a time.)

6. Drizzle glaze over raspberries. Refrigerate for 1-1/2 hours or until cold. Remove from refrigerator 15 minutes before serving. Cut into 5 rows by 3 rows.

SALTED CARAMEL PRETZEL PUB BROWNIES
Yields: 24 Brownies
Prep Time: 25 minutes
Cooking Time: 2 Hours 55 minutes

• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 1/2 cup butter or margarine
• 1 cup granulated sugar
• 1-1/4 cups all-purpose flour
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs, beaten
• 1 cup chopped sweet and salty peanuts

• 1/2 butter
• 1 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar
• 1/3 coarsely crushed pretzels

SALTED CARAMEL PRETZEL PUB BROWNIES
Yields: 24 Brownies
Prep Time: 25 minutes
Cooking Time: 2 Hours 55 minutes

Instructions
1. Heat oven to 350°F.

2. In a 3-quart saucepan, heat chocolate chips and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Remove from heat.

3. Stir in remaining brownie ingredients except peanuts. Then, stir in peanuts.

4. Spread batter in ungreased brownie pan. Bake 25 to 30 minutes or until center is set. Cool completely on cooling rack, about 2 hours.

5. Meanwhile, in a 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Return to boiling; remove from heat. Cool to lukewarm, about 30 minutes.

6. Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water. Beat with spoon until frosting is smooth and spreadable. If frosting becomes too stuff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly.

7. Spread frosting over brownies. Sprinkle with pretzels and press gently into frosting.

SPINACH FETA TURNOVERS
Yields: 36 appetizers
Prep Time: 30 minutes
Cooking Time: 55 minutes

• 1/3 cup finely chopped onion
• 1 clove garlic, finely chopped
• 1 package (4 oz) crumbled feta cheese (1 cup)
• 1 box (9 oz) frozen chopped spinach, thawed, well drained
• 1/2 teaspoon finely shredded lemon peel
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 2 packages (17.3 oz each) frozen puff pastry, thawed
• 2 containers (12 oz each) tzatziki

SPINACH FETA TURNOVERS
Yields: 36 appetizers
Prep Time: 30 minutes
Cooking Time: 55 minutes

Instructions
1. Heat oven to 400°F.

2. Spray 10-in skillet with cooking spray; heat over medium heat. Add onions and cook 2-3 minutes, stirring occasionally, until softened. Add garlic; cook and stir 1 minute. Remove from heat. Stir in cheese, spinach, lemon peel, salt, pepper and nutmeg.

3. Cut pastry into rounds with 2-1/2 to 3-inch cookie cutter or pastry wheel. Spoon about 1 rounded teaspoon of feta mixture on center of each round. Brush edges with water. Fold pastry over filling, pressing edges to seal. Place on ungreased cookie sheets.

4. Bake 18 to 22 minutes or until golden brown. Serve turnovers warm with tzatziki.

PARMESAN-DILL BEER BREAD
Yields: 12 Slices
Prep Time: 10 minutes
Cooking Time: 3 hours 10 minutes

• 3 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1-1/2 teaspoons dried dill weed
• 1 bottle or can (12 oz) of a light beer, room temperature
• 2 tablespoons butter or margarine, melted
• 2 tablespoons grated Parmesan cheese

PARMESAN-DILL BEER BREAD
Yields: 12 Slices
Prep Time: 10 minutes
Cooking Time: 3 hours 10 minutes

Instructions
1. Heat oven to 375°F.

2. Spray bottom and sides of 9.25 x 5.25 loaf pan with cooking spray.

3. In a large bowl, mix flour, sugar, baking powder, salt and 1 teaspoon of the dill weed. Stir in beer and butter just until moistened (batter will be lumpy). Spread in pan.

4. In a small bowl, mix cheese and remaining 1/2 teaspoon dill weed; sprinkle over dough.

5. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean, and top is light golden. (If top is getting too dark, cover loosely with foil.)

6. Cool 10 minutes. Loosen side of the loaf from pan; remove from pan to a cooling rack. Cool completely; about 2 hours.