Turkey and Roasted Red Pepper Meat Loaf 1 1/2 pounds ground turkey 1 small yellow onion, chopped 1/2 cup bread crumbs 1 egg, beaten 1 cup grated Parmesan 2 tablespoons plus 2 teaspoons Dijon mustard 1 cup flat-leaf parsley, chopped 1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces kosher salt and pepper 1 tablespoon white wine vinegar 3 tablespoons extra-virgin olive oil 6 cups mixed greens Heat oven to 400 F. Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape the meat into an 8-inch loaf and place in a baking dish. Bake until no trace of pink remains (internal temperature should be 165 F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing. Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with the sliced meat loaf.

These were seriously one of the best muffins I ever made. Note that I made them in the jumbo muffin pans - I think the bigger muffins tend to stay moister than normal sized muffins. I've never made these in a regular muffin pan. Lemon-Ricotta Muffins 2 cups all-purpose flour 1/2 cup plus 2 tablespoons sugar 2 ½ teaspoons baking powder ½ teaspoon salt 1 cup ricotta cheese 1/3 cup milk 6 tablespoons butter or margarine, melted 2 large eggs 2 teaspoons freshly grated lemon peel 1. Preheat oven to 400 degrees F. Grease twelve 2 ½" by 1 ¼" muffin-pan cups or line with paper baking liners. (I used jumbo muffins pans and lowered the heat a bit.) In large bowl, stir together flour, ½ cup sugar, baking powder and salt. 2. In medium bowl, with wire whisk or fork, mix together ricotta, milk, melted butter, eggs and lemon peel. Make well in center of flour mixture and pour in ricotta mixture; stir until just moistened. 3. Spoon batter into prepared muffin-pan cups. Sprinkle remaining 2 tablespoons sugar over muffins. Bake 20 to 22 minutes, until muffins are golden brown, tops spring back when lightly touched or a toothpick inserted in center of muffin comes out clean. Immediately remove from pan; serve warm. Or cool on wire rack to serve later.

Made this quite a few times and it's become restaurants "new" thing here. One restaurant serves every Wed smoked pork and grits. Grits and greens **with my added notes 3 cups milk 1 cup water Use chicken stock skip the bullion cubes 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Usegood GLORY CANNED SEASON TURNIP GREENS 1 Tbsp. bacon drippings (or oil or butter) don't need several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes.

I made this last night and it is really pretty and it tastes amazing! I did and would suggest people boil it longer closer to a soft boil, as mine still isn't too firm. Black Cherry Swirl Fudge 1-1/2 teaspoons plus 3/4 cup butter, divided 3 cups sugar 3/4 cup heavy whipping cream 1 package (10 to 12 ounces) vanilla or white chips 1 jar (7 ounces) marshmallow creme 2 envelopes unsweetened black cherry soft drink mix Directions Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes. Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl. Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds. Here is a link that might be useful: Black Cherry Swirl Fudge Recipe