Pecan Fondant Logs

Ingredients
Pecan Fondant Logs
1/3 cup butter
1/3 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (16 ounce) package confectioners' sugar, sifted
2 cups chopped pecans
Directions

In a large bowl, blend together the margarine, corn syrup, vanilla and salt.
Add confectioners sugar and mix well. Knead with hands and shape into rolls about 2 inches long and l/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.
Variation: If desired, prepare mocha logs by adding two teaspoons of instant coffee powder to the fondant before rolling into logs.
Nutritional Information 
Amount Per Serving  Calories: 652 | Total Fat: 15.5g | Cholesterol: 41mg


fondant extremely sweet. Not bad if you roll it in caramel and then salted peanuts instead of pecans
pecans can be expensive

BEEF AND BROCCOLI STIR FRY

TRADITIONAL IN A SAVORY STIR FRY SAUCE
PREP: 20 MINS. TOTAL 20 MINS. MAKES:5 SERVINGS (1 CUP) EACH
2 TABLESPOON OIL, 1 MEDIUM ONION SLICED, 1 (14 OUNCE) BROCCOLI FLORETS
FROZEN, 1 CAN WATER CHESTNUTS SLICED, 1 POUND BEEF SIRLOIN SLICED IN STRIPS, 5 GLOVES GARLIC, FINELY CHOPPED, 2 TABLESPOONS BROWN SUGAR, 1 TABLESPOON CORN STARCH, 1TABLESPOON WATER,1/3 CUP SOY SAUCE, CHOW MEIN NOODLES

HEAT 1 TABLESPOON OIL IN LARGE SKILLET OR WOK,COOK ONIONS OVER HIGH HEAT, STIR IN BROCCOLI AND WATER CHESTNUTS FOR 4 MINS OR UNTIL CRISP AND TENDER REMOVE FROM SKILLET AND SET ASIDE,
HEAT REMAINING OIL AND COOK BEEF AND GARLIC ABOUT 2 MINS UNTIL BROWNED, AND ONION BROCCOLI CHESTNUTS BACK IN SKILLET
WHISK SOY SAUCE WITH BROWN SUGAR AND PLACE IN SKILLET, STIR CORN STARCH WITH WATER UNTIL SMOOTH ADD COOK AND STIR TIL THICK
SERVE OVER NOODLES.

RAINBOW SALAD

1 (12-OUNCE) PACKAGE RAINBOW ROTINI, COOKED AS DIRECTED DRAIN
2 CUPS DICED FULLY COOKED HAM, 2 MEDIUM TOMATOES, DICED, 1 CUP CHOPPED
CELERY, 1/2 CUP GRATED CARROTS, 1/2 CUPS SLICED GREEN PEPPER, 1/2 CUP DICED
GREEN ONIONS, 1/2 CHOPPED CHOPPED PARSLEY, 1 CUP BOTTLED ROQUEFORT DRESSING, 1/2 CUP RED WINE VINEGAR, 1/2 TEASPOON SEASONED SALT TO TASTE,
1/8 TEASPOON PEPPER, 2 HARD COOKED EGGS SLICED

COMBINE ROTINI WITH HAM AND VEGGIES, IN A SMALL BOWL BLEND DRESSING WITH VINEGAR, SALT AND PEPPER TOSS WITH SALAD MIXTURE. COVER AND CHILL. BEFORE SERVING GARNISH WITH EGG SLICES
SERVES 6-8 REFRIGATE LEFTOVERS.

TURKEY ROLLS WITH SCALLIONS AND DIPPING SAUCE

MAKES 4 SERVINGS

1 PACKAGE SHADY BROOK FARMS ONLYONE TURKEY CUTLETS
3 TABLESPOONS REDUCED-SODIUM SOY SAUCE
1 TABLESPOON VEGETABLE OIL
2 TABLESPOONS LEMON JUICE
1 TABLESPOON SUGAR
4 SCALLIONS, INCLUDING GREEN PART, CUT INTO 2-3 INCH LENGTHS AND THINLY SLICED LENGTHWISE
1 TEASPOON GINGER(OPTIONAL)


WITH MEAT POUNDER OR THE HEEL OF YOUR HAND, POUND THE CUTLET GENTLY UNTIL 1/8 INCH THICK, CUT CUTLET INTO 4-PIECES ABOUT 2X2 INCHES EACH.
IN A BOWL MIX ALL EXCEPT SCALLION AND SET ASIDE1/4 CUP PLACE CUTLETS IN THE REST, TOSS WELL.
ARRANGE SCALLIONS OVER CUTLET AND ROLL UPAND PLACE ON A SKEWER
GRILL OVER MEDIUM HEAT FOR ABOUT 6 MINUTES UNTIL JUST COOKED THROUGH.(OR BROIL ) TURN OCCASSIONLY
ADD GINGER TO SAUCE AND SERVE WITH CUTLETS. SERVE PROMPLY

FOR NUTRITION INFORMATION VISIT WWW.SHADYBROOKFARMS.COM

HARVEST SALAD

1 CUP TOASTED PECAN HALVES, 4OZ. WHITE CHEDDAR, 1 BAG MIXED SALAD GREENS.
1 LARGE RIPE PEAR-CORED AND CUT INTO SLICES,
CARDINI'S GOURMET CUT ROMANO CHEESE CROUTONS
1/3CUP BALSAMIC VINAIGRETTE DRESSING
USING A VEGETABLE PEELER, SHAVE THE CHEESE INTO THIN PEELS. IN A LARGE
BOWL, GENTLY COMBINE SAL;AD GREENS PEAR SLICES, PECANS, CHEESE AND
CROUTONS. ADD BALSAMIC VINAIGRETTE AND TOSS.LIGHTLY. ARRANGE ON SALAD PLATES AND SERVE IMMEDIATELY.
SERVES 4 NOTE: APPLES CAN BE SUBSTITUTED FOR PEARS.
VISIT WWW.MARZETTI.COM FOR MORE MOUTH-WATERING RECIPES!

MINI PENNE WITH ZUCCHINI SAUCE & SAUSAGE

EASE OF PREPARATION:BASIC TIME:15 MINUTES COOK TIME: 15 MINUTES

1 POUND ITALIAN SAUSAGE, CRUMBLED 1/3CUP EXTRA VIRGIN OLIVE OIL, 2 MEDIUM ZUCCHINI, CHOPPED(2 CUPS) 1 CUP CHOPPED PLUM TOMATOES(ABOUT 4)
10 FRESH BASIL LEAVES,TORN 2 GARLIC CLOVES,MINCED 1 TEASPOON SALT, 1/8 TEASPOON GROUND BLACK PEPPER, 1/4CUP FRESHLY GRATED PARMESAN CHEESE, 1 TABLESPOON CHOPPED PARSLEY, 1 BOX(16OZ.) BARILLA MINI PENNE PASTA

COOK; SAUSAGE IN LARGE SKILLET OVER MEDIUM-HIGH HEAT 6-7 MINUTES OR UNTIL COOKED THROUGH, STIRRING OCCASIONALLY. REMOVE FROM SKILLET. SET ASIDE. HEAT OIL IN SKILLET; SAUTE ZUCCHINI,TOMATOES BASIL, GARLIC, AND SEASONING 6-8 MINUTES OR UNTIL VEGETABLES ARE TENDER, STIRRING OCCASIONALLY. STIR IN MEANWHILE COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. DRAIN,RESERVING 1/2 CUP PASTA WATER. RETURN PASTA TO POT.
ADD SAUSAGE TO HOT PASTA, TOSS ADDING RESERVED PASTA WATER TO DESIRED CONSISTENCY. TRANSFER TO SERVING PLATTER, SPRINKLE WITH CHEESE AND PARSLEY.
MAKES 4 TO 6 SERVINGS.
TIP: SUBSTITUTE GROUND VEAL FOR SAUSAGE.
VISIT THE NEW http://www.barillaus.com/ FOR MORE AUTHENTIC ITALIAN RECIPES AND ENTERTAINING IDEAS.
FOR YOUR HEALTH EAT MORE COMPLEX CARBOHYDRATES WITH MODERATE AMOUNTS OF PROTEIN AND UNSATURATED FATS.

FRIED CHEESE NUGGETS

1 LB. MOZZARELLA CHEESE (CUT INTO 3/4 SQUARES AND FROZEN), 1/2 CUP
ALL PURPOSE FLOUR, 2 EGGS LIGHTLY BEATEN, SALT AND PEPPER TO TASTE, 1 CUP
PLAIN TOASTED BREAD CRUMBS (SEASONED MAY BE USED ALSO), FRYING OIL

CUT MOZZARELLA CHEESE INTO 3/4 INCH SQUARES AND PLACE IN FREEZER;
WHEN FROZEN ROLL CHEESE IN FLOUR, DIP INTO EGG SEASONED WITH SALT AND PEPPER, AND ROLL IN BREAD CRUMBS. DIP IN EGG AND ROLL IN BREAD CRUMBS A SECOND TIME. FRY IN HOT OIL UNTIL BREAD CRUMBS TURN GOLDEN BROWN,
(ABOUT 1-2 MINUTES). DRAIN ON PAPER TOWELS AND SERVE HOT. YOU CAN USE A MARINARA SAUCE FOR A DIP.
SERVES SIX.

RAISIN BRAN BARS

MAKES 24 BARS NUTRITION INFOMATION PER BAR: 109 CALORIES, 17G
CARBOHYDRATE, 1G PROTIEN, 4G FAT, 9MG CHOLESTEROL, 95MG SODIUM,
.5G DIETARY FIBER
PREHEAT OVEN TO 350^F
1 CUP PACKED BROWN SUGAR, 1/2 CUP MARGARINE OR BUTTER SOFTENED, 1/4CUP
MILK, 1 EGG, 1TEASPOON VANILLA EXTRACT, 1 1/2 CUP EXTRA RAISIN TYPE RAISIN BRAN CEREAL CRUSHED TO1/2 CUP, 1 1/2CUPS ALL-PURPOSE FLOUR, 1/2TEASPOON BAKING POWDER, 1/2TEASPOON BAKING SODA, 1/2CUPS CHOPPED WALNUTS-OPTIONAL, 1/2CUP POWDER SUGAR 1 1/2TEASPOON MILK
GREASE 13x9x2-INCH BAKING PAN. BEAT BROWN SUGAR AND SOFTEN MARGARINE TO CREAMY. ADD MILK,EGG,AND VANILLA; BEAT WELL. COMBINE CEREAL, FLOUR, BAKING POWDER AND SODA. (WALNUTS) ADD FLOUR MIXTURE TO SUGAR MIXTURE
AND MIX WELL. SPREAD EVENLY INTO PREPARED PAN. BAKE 20-25 MINUTES OR UNTIL TESTER INSERTED IN CENTER COMES OUT CLEAN. COOL.
COMBINE POWDER SUGAR AND MILK AND MIX TO SMOOTH, DRIZZLE OVER TOP. CUT INTO BARS.

EASY COBB SALAD

PREP:15 MIN. TOTAL 15 MIN.

1 BAG(10 OZ) TORN MIX GREEN SALAD, 2 MEDIUM TOMATOES CHOPPED, 3 HARD-COOKED EGGS CHOPPED, 1/2 CUP KRAFT NATURAL BLUE CHEESE CRUMBLES, 1/2 CUP RANCH DRESSING, 1/4 CUP OSCAR MEYER REAL BACON RECIPE PIECES.
USE LARGE SERVING PLATTER AND PUT MIX SALAD GREENS TO COVER
TOP WITH ROWS OF TOMATOES, EGGS AND ADD CHEESE.
DRIZZLE WITH DRESSING AND SPRINKLE WITH BACON.
EXTRAS TO ADD:ROW OF RED KIDNEY BEANS OR CHICK PEAS(GARBANZO BEANS)
OR GRILLED CHICKEN STRIPS

MAKES 5 SERVINGS, 2 CUPS EACH.

PENNE' BOSCIAOLA

SERVES 4-6 PEOPLE

2 PINTS GRAPE (SANTA SWEETS) TOMATOES CUT IN HALF, 5 OZ SHITAKA MUSHROOMS SLICED, 1/2 SWEET RED ONIONS SLICED, 2 HANDFULS ARUGULA OR FRESH SPINACH, 6 OZ. CHICKEN BROTH, 3 OZ. BUTTER (2/3 STICK), 4 OZ. PECORINO
ROMANO CHEESE, 2 GARLIC CLOVES FINELY CHOPPED, 12 OZ. (3/4 LB) PENNE' PASTA (COOKED AND DRAINED), SALT, PEPPER AND CHOPPED FRESH BASIL TO TASTE.

LIGHTLY SAUTE' GARLIC AND ONIONS UNTIL TRANSLUCENT. ADD MUSHROOMS
AND COOK 1 MINUTE. ADD TOMATOES, SALT,PEPPER, AND COOK 30 SECONDS.
FINISH BY ADDING BROTH, BUTTER, ARUGLA OR SPINCH, BASIL AND CHEESE. STIR UNTIL HEATED AND TOSS WITH COOKED PASTA.

WWW.SANTASWEETS.COM