Ingredients

• 1 lb fresh Brussels sprouts
• 3 oz shallots, finely chopped
• 4 slices bacon, coarsely chopped
• 1 teaspoon fresh thyme, leaves only
• 2 oz Deli Gruyère cheese
• ½ cup Alfredo sauce

Steps

1. Remove root ends from sprouts, cut them in half, and slice. Chop shallots and bacon (wash hands). Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook and stir 4–5 minutes or until bacon is browned and crispy. Remove bacon from pan, reserving 2 tablespoons fat in pan.
2. Add sprouts and shallots to bacon fat; cook and stir 4–5 minutes or until sprouts are tender. Remove leaves from thyme stems and shred cheese (½ cup). Stir in Alfredo sauce, bacon, thyme, and cheese until cheese melts and mixture is hot. Serve.

Ingredients

• 2 large sweet potatoes
• 2 tablespoons water
• 1 orange, for zest/juice
• 2 tablespoons fresh Italian parsley
• 6 tablespoons unsalted butter
• ⅔ cup apricot preserves
• ½ teaspoon ground nutmeg
• 1 teaspoon kosher salt

Steps

1. Peel potatoes and cut into ½-inch cubes (about 6 cups). Place potatoes and water in microwave-safe bowl; cover and microwave on HIGH 8–10 minutes until tender. Drain well.
2. Zest orange (½ teaspoon), then juice (¼ cup). Chop parsley finely.
3. Preheat small saucepan on medium 2–3 minutes. Place orange zest, orange juice, butter, preserves, nutmeg, and salt in pan; cook and stir 5–7 minutes until glaze has thickened. Toss potatoes with glaze and top with parsley. Serve.

Ingredients

• 4 tablespoons unsalted butter
• 8 oz Bakery White Mountain bread
• ½ cup brown sugar
• 4 large eggs (or 1 cup egg substitute)
• ½ teaspoon apple pie spice (or ground cinnamon)
• 1 (20 oz) can crushed pineapple in juice
• Cooking spray
• 1 cup maraschino cherries

Steps

1. Preheat oven to 350°F. Cut butter into small pieces and place in large bowl to soften. Cut bread into 1-inch cubes. Add sugar to butter; beat with electric mixer until blended and fluffy.
2. Add eggs 1 at a time beating until well blended (or add egg substitute all at once). Stir in apple pie spice and pineapple, then fold in bread until blended.
3. Coat 9-inch baking dish with spray; transfer bread mixture to dish. Drain cherries, then place in rows on top of bread mixture, pressing in slightly. Bake 25–30 minutes until golden and center is set. Serve.