Ingredients

• 1 quart vegetable oil
• 1 head cauliflower
• 1 ½ cups all-purpose batter mix
• 1 cup water
• ¼ cup buffalo wing sauce
• 1 tablespoon butter, softened
• ¼ cup blue cheese dressing

Steps

1. Fill fryer with oil and preheat to 350°F. Remove leaves and stem from cauliflower, then cut into florets. Whisk together batter and water.
2. Place sauce and butter in large bowl. Dip cauliflower in batter and carefully place in fryer. Cook 3–4 minutes or until golden.
3. Drain cauliflower and transfer to bowl with sauce. Toss to coat; serve with blue cheese dressing.

Ingredients

• ½ lb mild Italian sausage
• 1 tablespoon canola oil
• ½ cup pearl couscous
• ½ teaspoon kosher salt
• 1 ½ cups tomato-basil pasta sauce
• 3 packages frozen mini phyllo cups
• 2 tablespoons fresh basil
• ¼ cup shaved Parmesan cheese

Steps

1. Preheat large, nonstick pan on medium-high 2–3 minutes. Cut sausage in half lengthwise (butterfly); turn sausage over and peel away the casing (wash hands). Place oil in pan, then add sausage; brown 5–7 minutes, stirring to crumble meat, until no pink remains.
2. Stir in couscous, salt, and pasta sauce; reduce heat to low and cover. Simmer 8–10 minutes or until couscous is tender and sausage is165°F. Meanwhile, preheat oven to 350°F and prepare phyllo cups per package directions.
3. Chop basil. Place about 1 teaspoon meat filling in each phyllo cup. Sprinkle with Parmesan and basil; serve.

Ingredients

• Nonstick aluminum foil
• 1 tablespoon rosemary, finely chopped
• 4 tablespoons cranberry-orange relish
• 4 tablespoons orange marmalade
• 1 wedge Brie cheese (7–8 oz), cubed
• 1 refrigerated rolled pizza crust

Steps

1. Preheat oven to 375°F. Line baking sheet with foil. Chop rosemary. Combine rosemary, cranberry relish, and marmalade; stir until blended. Cut Brie into small cubes.
2. Unroll dough onto baking sheet. Spread cranberry mixture over dough, leaving 2-inch border, then top evenly with Brie.
3. Roll dough tightly around filling, starting at the bottom; pinch edges to seal. Place seam-side down, and arrange in a wreath/circle shape in the center of baking sheet; pinch the roll together where ends meet to seal.
4. Cut ½-inch slits in top of dough about 2 inches apart. Bake 25–30 minutes or until deep golden brown. Let stand 5 minutes to cool; serve warm.