Pecan Bourbon Balls

• 16 oz. package powdered sugar
• 1/3 C. bourbon
• 1/4 C. butter, softened
• 50 pecan halves (about 1 1/4 cups)
• 2 C. (12 oz.) semisweet chocolate morsels
• 1 Tbsp. shortening
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• Stir together first 3 ingredients until blended. Cover and chill 8 hours.
• Shape mixture into 1-inch balls. Gently press pecan halves into 2 sides of each ball. Chill 8 hours or freeze for 1-2 hrs. 
• Melt chocolate and shortening in a saucepan over medium heat. Remove from heat. Dip bourbon balls in chocolate, and place on wax paper.
• Chill 1 hour or until hardened.

Kentucky Hot Browns

• 4 thick white bread slices 
• 3/4 lb. sliced roasted turkey
• Mornay Sauce
• 1 C. shredded Parmesan cheese 
• 3 plum tomatoes, sliced 
• 8 bacon slices, cooked 
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• Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
• Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
• Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.

Mornay Sauce:

• 1/2 C butter 
• 1/3 C. all-purpose flour
• 3 1/2 C. milk 
• 1/2 C. shredded Parmesan cheese 
• 1/4 tsp. salt
• 1/4 tsp. pepper
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• Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper.

Strawberry Shortcakes

4 C. sliced fresh strawberries

1/2 C. sugar

2 1/3 C. Bisquick

2/3 C. milk

3 Tbsp. sugar

3 Tbsp. butter, melted

1 C. heavy whipping cream

1/4 C. powdered sugar

Place strawberries and sugar in a small bowl, stirring well; set aside.

Preheat oven to 425. In a medium bowl, mix Bisquick, milk, sugar, and melted butter until well blended. Drop by large spoonfuls onto an ungreased baking sheet. Bake 10-12 min. or until light golden. 

In a medium mixing bowl, beat whipping cream and powdered sugar using an electric mixer until stiff peaks form. 

Slice warm shortcakes in half. Place bottom halves on serving plates and top evenly with strawberries, including juice, and whipping cream. Place tops on shortcakes and serve immediately.

Avocado-Corn Salsa

2 C. fresh corn kernels
3 ripe avocados, peeled, pitted, and diced
1 red onion, finely diced
1 red bell pepper, seeded and finely diced
1/2 C. olive oil
1/2 C. fresh lime juice
1/4 C. chopped fresh cilantro or oregano
1/4 C. red wine vinegar
1 Tbsp. ground cumin
1 tsp. chili powder
4 drops hot sauce, or to taste
salt and pepper to taste
3 Tbsp. agave syrup

Bring a medium pot of water to a boil; add corn and cook 30 seconds. Drain and immediately rinse under cold water. Drain again and set aside.
Combine avocados, onion, and bell pepper in a large bowl; add reserved corn and toss gently.
In a small bowl, whisk together remaining ingredients; pour over avocado mixture and toss gently to coat. Cover and refrigerate up to 3 days.

Three Cheese Quiche

1 C. sliced fresh mushrooms
1 C. finely chopped onion
1 C. chopped fresh broccoli
5 eggs
2/3 C. milk
1/4 C. chopped roasted red peppers
1 C. shredded three cheese blend
1 frozen deep dish 9in. pie crust, unbaked

Heat oven to 375.
Cook mushrooms, onions, and broccoli in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
Beat eggs and milk in medium bowl with whisk until well blended. Stir in vegetable mixture, peppers, and 1/2 C. cheese; pour into pie crust. Place on baking sheet.
Bake 35 min. top with remaining cheese; bake 5-10 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Regal Turkey Sandwich

2 1/4 in. thick slices of Italian country bread
5 slices cracked pepper deli turkey
2 slices Swiss cheese
1 Tbsp. strawberry preserves
1 tsp. spicy brown mustard
1 leaf green leaf lettuce

Toast bread. Spread mustard on one slice of bread and strawberry preserves on the other. On one slice of bread, layer lettuce, Swiss, and turkey. Top with remaining slice of bread.

Other Serving Suggestions: Substitute green leaf lettuce with spinach. Add an extra layer of flavor by mixing 1/2 tsp. balsamic vinegar into strawberry preserves before spreading. Try grilling this sandwich.

Spicy Apple-Glazed Meatballs

1 egg
1/4 C. milk
2 slices white or wheat bread, torn
1 lb. 85% lean ground beef
4 cloves garlic, pressed or finely minced
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 Tbsp. vegetable oil

Apple Glaze:
1 C. apple juice
1/4 C. soy sauce
3 Tbsp. packed brown sugar
1 1/2 tsp. cornstarch
1 tsp. ground ginger
1/4 tsp. cayenne pepper
6 green onions, thinly sliced

For meatballs, in a large bowl, whisk together egg and milk. Add bread and let stand 10 min. Add ground beef, garlic, black pepper, salt, and cayenne; mix thoroughly with hands or wooden spoon. Shape beef mixture into about 48 1 in. balls.
In a 12 in. skillet, heat oil over medium heat. Cook, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink in center, about 6 min. per batch. Transfer to a covered dish to keep warm. Drain fat from skillet and wipe clean.
For apple glaze, in a bowl, combine juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne. In the same skillet over medium heat, cook and stir sauce until thickened and bubbly. Cook and stir 2 min. more. Return meatballs to skillet to glaze and heat through. Transfer to serving dish. Top with green onions.