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Deviled eggs are always the first thing to disappear at a potluck! Watch me prepare deviled eggs with a new twist!

Bacon Cheddar Chive Deviled Eggs

• 12 large cage-free eggs (I like Chino Valley organic eggs)
• ½ cup mayonnaise
• 2 slices bacon, cooked and crumbled into tiny pieces
• 2 tablespoons sharp cheddar cheese
• 1 tablespoon cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon minced chives
• 2 pinches paprika, for garnish

1. Place cold eggs in a pot, add water to cover eggs by 2 inches, and bring to a boil. Turn down to a gentle boil, and boil for 9 minutes. When time is up, drain the boiling water off of the eggs, and fill the pot with cold water and ice cubes. Chill for two hours in the refrigerator. Peel and shell the eggs.
2. Fry the bacon until crisp, and then chop into tiny pieces.
3. Cut eggs in half lengthwise. Remove yolks into a small bowl, and mash with a fork. Add the mayonnaise, bacon, cheese, and cider vinegar. Stir in mustard.
4. Fill egg white halves with the seasoned yolk mixture. Garnish with chives and smoked paprika.

With bacon, blue cheese, and beef, how can you go wrong? Make these meatballs, and your guests will devour them!

Bacon Blue Cheese Meatballs

• 1 pound ground beef (12 to 15% fat)
• ⅓ cup Italian bread crumbs
• ⅓ cup whole milk
• 1 teaspoon Johnny’s Seasoned Salt
• 4 slices bacon, cooked and crumbled fine
• ⅓ cup blue cheese crumbles

Condiments for serving: Ketchup, mustard, pickles, etc… whatever you would serve with a burger!!

1. In a large bowl, combine the milk, bread crumbs, and seasoned salt. Mixture will thicken and become like a paste. Stir in the crumbled bacon and then the blue cheese crumbles. Add the meat and mix well with your hands.
2. Line a cookie sheet with foil. Use a cookie dough scooper, scoop balls into balls. Roll each ball between your hands to get a perfectly round shape.
3. Preheat oven to 375 degrees, and use convection if you have it.
4. Bake meatballs for 7 minutes… open the oven, and give the cookie sheet a firm shake to loosen the meatballs from the foil. Bake 7 minutes longer.
5. Serve with cocktail forks and your favorite condiments such as ketchup, mustard, pickles, etc.

This oatmeal is quick, easy, and delicious!!! I use rolled oats, rolled red wheat, cinnamon, brown sugar, milk, raisins, and a ripe banana for this recipe. It’s freezer friendly, so you can store some at home, or at work!

Banana Raisin Oatmeal

• 1 ½ cups rolled oats (not instant)
• 1 ½ cup red wheat
• 2 teaspoons brown sugar
• 2 teaspoons cinnamon
• 1 pinch salt
• 3 cups skim milk (almond, soy, rice, or coconut milk, may be substituted)
• 1 large ripe banana, diced
• ¾ cup raisins

1. Add oats, red wheat, brown sugar, cinnamon, salt, and milk to a medium sauce pan.
2. Using medium heat, bring to a simmer.
3. Simmer for 3 minutes.
4. Remove from heat. Stir in the banana and raisins.

Makes 4 large servings.

Watch me make a client favorite recipe….it’s healthy and SO tasty! Would you guess, the two secret ingredients are chocolate and refried beans?

Four Bean Turkey Chili with Chocolate

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 large jalapeno, seeded and chopped
• 4 large garlic cloves, minced
• 1 tablespoon olive oil
• 1 cup white wine
• 1 pound ground turkey
• 1 ½ teaspoons beef broth concentrate (I recommend “Better than Bouillon”)
• 1 tablespoon cumin
• 2 tablespoons chili powder
• 1 32-ounce can crushed tomatoes
• 1 15-ounce can black beans, lightly drained
• 1 15-ounce can light red kidney beans, lightly drained
• 1 15-ounce can dark red kidney beans, lightly drained
• 1 15-ounce can refried beans
• 1 ounce dark chocolate
• ½ cup sour cream, for garnish
• 1/3 cup sharp cheddar cheese, for garnish

1. In a stock pot add onions, jalapenos, and bell pepper. Add the olive oil and sauté for a few minutes. Add the wine, and cover. Cook about 10 minutes, or until the bell peppers are nearly cooked through.
2. Add the ground turkey, and break up the turkey with your spatula. Cook until browned.
3. Add concentrated beef broth (do not dilute), tomatoes, black beans, light red kidney beans, and dark red kidney beans. Stir well. Add chili powder, cumin, and chocolate. Mash refried beans well to break up any solid chunks before adding to the pot. The refried beans will help thicken chili.
4. Simmer for 30 minutes, and stir every 5 minutes. Be sure to scrape the bottom of the pan each time.
5. Garnish with sour cream and cheddar cheese.

I know you’re going to love this party-perfect appetizer!! Make it ahead of time and take “ready to bake” to any party! All you need is baguette, cream cheese, pesto, salami, sun-dried tomatoes, and Parmesan Cheese.

Genoa Bread

• Baguette
• Soft Cream Cheese
• Pesto
• Quality Salami, thinly sliced, casing removed
• Sun-Dried Tomatoes, oil-packed, thinly sliced
• Parmesan Cheese

1. Slice bread into ½ inch thick slices. Using a butter knife or silicone spatula, spread a thin layer of soft cream cheese on top of each slice of bread (about 1 ½ teaspoons cream cheese on each slice of bread).
2. Place about ¾ teaspoon pesto on top of the cream cheese. Spread it evenly, using the back of a spoon.
3. Thinly slice the salami with as sharp knife, and remove the casing. Slice into half-moon shapes. Arrange on top of the bread.
4. Drain the sun-dried tomatoes, and place on top of the salami.
5. Sprinkle with parmesan cheese.
6. Place on a foil-lined baking sheet.
7. Bake in a 400 degree oven for 7 to 8 minutes.

Make this fun snack with your kids, to have something healthy before trick-or-treating! I use pizza dough, and slice it into finger and toe shapes! Brush on pesto to make the Ogre Toes green!! Give them a WICKED manicure and pedicure with plastic spider rings!

Witch’s Fingers & Ogre Toes with Bloody Dip

• 1 tube pizza dough
• ¼ cup blanched almonds
• Red food coloring
• 1 can medium whole olives
• 3 tablespoons pesto
• 1 cup Marinara sauce
• 12 plastic spider rings

1. Using a sharp knife, slice the blanched almonds in half. Place them in a small glass dish and add four drops of red food coloring. Stir well so the almonds become coated with the red dye. Spread the almonds curved-side up on a paper towel to dry.
2. Open tube of pizza dough, and unroll onto a large cutting board. Using a knife, cut long strips 1 inch wide, by 12 inches long. Cut the long strip into three pieces (approximately one finger long). Roll between your palms to make them round, like fingers. Place on a foil lined cookie sheet. Form a rounded knuckle shape in the middle of each finger. Press one red almond into the tip of each dough stick.
3. For the Ogre Toes, cut the strips to be wider and shorter (1 ½ inches by 2 ½ inches long). Place them on the foil lined cookie sheet. Form into a toe shape. Using a small food-safe brush, brush pesto over the dough. Slice the whole olives into halves. Press one olive half into the tip of each toe.
4. Bake fingers and toes in a 400 degree oven for 10 minutes. Once cool, place the plastic spider rings on the Witch’s Fingers. Serve with marinara “bloody” sauce.

These cookies are loaded with flavor! With a full cup of pumpkin, lots of chocolate, and the spices of pumpkin pie, they’re sure to become your family’s favorite cookie this season.

Pumpkin Chocolate Chip Cookies

• 1 cup butter, completely softened
• ⅔ cup brown sugar
• ⅓ cup white sugar
• 1 large egg
• 1 cup pumpkin
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon allspice
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 12 ounces semi-sweet chocolate chips (Trader Joe’s is my favorite brand of chips!)

1. Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy.
2. Add pumpkin, egg and vanilla. Continue beating until well mixed.
3. Reduce speed to low; add flour, spices, baking powder, baking soda and salt. Beat, scraping down the sides of the bowl often, until well mixed.
4. Gently stir in chocolate chips.
5. Chill dough for one hour in the refrigerator. Dough can be frozen at this point if you would like to prepare in advance.
6. Preheat oven to 350 degrees. Scoop cookie dough into balls, about 2 tablespoons each. Flatten slightly and place on foil-lined cookie sheets.
7. Bake for 11 to 12 minutes.

This recipe will become a new family tradition! Watch me make Sausage, Apple, and Cranberry Stuffing, which I put in a fresh turkey breast, and then bind it with twine. I roast it, and then carve it into beautiful slices. It is perfect for a small family gathering, when you do not want to prepare a whole turkey. Enjoy!!

Sausage, Apple, Cranberry Stuffed Turkey

This is one of my favorite recipes! It’s sweet and savory, and has the hallmarks of the holidays, with fresh apples, fresh herbs, and dried cranberries. It is a special recipe, and well worth the effort. Your family will ask for it again and again!

For the stuffing, you will need:

• 6 cups whole wheat bread, about 6 or 7 slices
• 1 pound turkey sausage, breakfast flavor, casings removed
• 1 ½ cups onion, diced small
• 1 ½ cups celery, diced small
• 2 tablespoons fresh sage, minced
• 2 teaspoons fresh rosemary, minced
• 1 teaspoon dried thyme
• 1 large golden delicious apple, cored and chopped
• ¾ cup dried cranberries
• ⅓ cup fresh Italian parsley, chopped
• ¾ cup turkey or chicken stock
• ¼ cup butter, melted
• Salt and Pepper to taste

1. Cube the bread and then toast on a cookie sheet in a hot oven, for 6 to 8 minutes at 365 degrees. Transfer to large bowl.
2. In a large skillet, cook the onions and sausage over medium heat. Break up the sausage into small pieces. Cook until evenly browned. Add the celery, sage, rosemary, and thyme. Cook for 4 minutes for flavors to blend.
3. Pour sausage mixture into bowl with the bread cubes. Mix in apples, cranberries, and parsley. Drizzle with turkey stock and melted butter.

For the turkey entrée, you will need:

• 3-pound turkey breast, boneless and skinless, butterflied
• 2 teaspoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme
• Kitchen twine

1. Prepare the stuffing before working with the turkey.
2. Using a very sharp chef’s knife, trim all visible pieces of fat from the turkey breast. Cut a pocket into the thickest part of the turkey breast.
3. On a cutting board, lay the longest piece of butcher’s twine perpendicular to yourself. Lay the other 4 pieces of butcher’s twine across the long piece. Lay the butterflied turkey breast on top of the twine, and arrange the breast meat open. Place about 3 or 4 cups of stuffing into the turkey breast. Taking one of the 4 shorter pieces of twine, carefully tie it closed, containing the stuffing in the turkey. Repeat with the other three pieces. Use care to contain all of the stuffing in the breast meat. Lastly, tie the long piece of twine, going the long way and fold the meat to contain the stuffing.
4. Once the meat has been tied up, turn it over and place in an oven safe baking dish. Brush with olive oil. Sprinkle with the kosher salt, pepper, and thyme.
5. Bake uncovered in a 375 degree oven, for approximately 55 minutes to an hour. Using a meat thermometer, check to ensure the stuffing has reached 165 degrees. Let roast rest for 15 minutes. Carve into slices, about half an inch thick.

**This recipe makes plenty of stuffing. Place remaining stuffing in an oven safe baking dish, and bake for 30 minutes at 375 degrees. Serve on the side, along with my Bacon Wrapped Green Bean Bundles, and Cranberry Orange Walnut Crescent Rolls.

This quick and easy Holiday Snack Mix is sure to become a family favorite!! Toast Cheerios with melted butter and cinnamon, then add the whole wheat Chex, pretzels, dried apples, dried cranberries, and M&M’s. Perfect for gift giving!

Holiday Snack Mix

• 14 ounce box Cheerios, plain
• 1 stick butter
• 2 tablespoons Cinnamon
• 14 ounce box Whole Wheat Chex
• 6 cups mini pretzels
• 2 cups dried apple rings, chopped small
• 2 cups dried cranberries
• 2 cups M&M’s (12.6 ounce bag)

1. In a large skillet, melt the stick of butter and add the cinnamon over medium-low heat. Stir well. Add the box of Cheerios, and stir well. Toast the Cheerios by stirring constantly over medium-low heat, until the butter is completely absorbed. Remove from heat.
2. In a very large bowl, place the toasted Cheerios, the Chex cereal, the pretzels, the dried apples, the dried cranberries, and the M&M’s. Stir very well.
3. Divide into cute gift packaging. Air tight is best. Store in the freezer if possible.

This dip is so tasty! I use rotisserie chicken, cream cheese, ranch dressing, Frank’s hot sauce, mozzarella cheese, and green onions. It’s great with Ritz crackers, celery sticks, and baby carrots.

Buffalo Chicken Dip

• 1 8-ounce package cream cheese, completely softened
• ½ cup ranch dressing
• ¼ cup Frank’s brand hot sauce
• 1 cup Mozzarella Cheese
• ½ cup green onions
• 2 ½ cups diced rotisserie chicken
• ½ cup blue cheese crumbles

Serve with celery sticks, baby carrots, Ritz Crackers

1. In a large mixing bowl, combine the cream cheese, ranch dressing, green onions, and hot sauce.
2. Mix until combined using an electric mixer.
3. Add mozzarella cheese and mix again.
4. Add diced chicken and stir gently.
5. Place in a 13 X 9 baking dish, crock pot, or heavy-duty foil pan (for grilling).
6. Sprinkle evenly with the blue cheese crumbles.

Oven: Bake uncovered for 20 minutes at 350 degrees.

Crock pot: Heat on high for 1 hour, or low for 2 hours.

BBQ at your tailgater: Preheat grill to low. Place foil pan on directly on the grates, and close lid. Cook for 15-20 minutes, or until dip is hot and bubbly.