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INGREDIENTS

• 1/2 cup onions, finely chopped
• 2 tablespoons olive oil
• 2 teaspoons dried sage
• 1 teaspoon fresh ground black pepper
• 1 tablespoon sugaror brown sugar
• 1/8 teaspoon crushed red pepper flakes
• 1 pinch ground cloves
• 1 teaspoon fresh thyme, finely chopped
• 1 largeegg yolk
• 2 lbsground lean pork

DIRECTIONS

1. Cook onion in the olive oil over moderately low heat.
2. Stir occasionally until onions begin to soften and brown.
3. 8-10 minutes.
4. Cool for 10 minutes.
5. In a small bowl, combine the sage, pepper (red and black), sugar, cloves and thyme.
6. Place the egg yolk, pork, and reserved onion in a large bowl and then add the mixed spices.
7. Mix well.
8. Form into 16 patties, 2 ounces each.
9. Pan fry the patties in a large skillet over medium high heat for 5 minutes on each side or until the internal temperature reaches 160 degrees.

INGREDIENTS

• 1chocolate frosted brownie (about 3 x 3 inch)
• 1 cup vanilla ice cream(2 scoops)
• 2 tablespoonshot fudge
• whipped cream
• maraschino cherries

DIRECTIONS

1. Place brownie in a bowl or dessert dish and microwave for 10-15 seconds, or until frosting just begins to melt.
2. Top with vanilla ice cream and then drizzle on hot fudge.
3. Garnish with whipped cream and cherry.
4. Enjoy!

INGREDIENTS

• 1 (8 1/2ounce)packageJiffy cornbread mix
• 1 egg
• 1/3 cup milk
• 2 stalks celery, diced
• 4 green onions with tops, diced
• 1/2 granny smith apples, diced
• 1/2 teaspoon thyme
• 2 tablespoons butter
• 1/2 cup chopped walnutsor slivered almonds
• 4 boneless skinless chicken breasts
• 2 cupsapple juice
• 2 granny smith apples, sliced into rounds
• 2 tablespoons fresh lemon juice
• 1 tablespoon cinnamon
• 1 salt and pepper , to taste

DIRECTIONS

1. Prepare Jiffy cornbread (mix plus 1 egg plus 1/3 cup milk), baked for 25 minutes in 8×8 pan and then cooled and crumbled (2 cups).
2. Sauté celery, onion, apple and thyme in melted butter.
3. Add crumbled cornbread, 1 beaten raw egg, salt & pepper and walnuts.
4. Add enough water (4 tbsp) so that mixture holds together.
5. Set aside.
6. Marinate chicken in apple juice, lemon juice and cinnamon, one hour to overnight.
7. Slice apples into rounds.
8. Place chicken breasts in (sprayed with nonstick) glass baking dish, so that they don’t overlap, place stuffing on top of chicken and apple rounds on top of stuffing and bake in 400 degree oven for 30 minutes or until chicken is fully cooked (no pink).
9. Serve with green salad and chocolate almond cookies for dessert!

INGREDIENTS

• 1 cupsesame oil
• 1/2 cup rice vinegar
• 2 tablespoons chopped ginger(fresh or in a jar)
• 1 tablespoon soy sauce
• 1/4 cup toasted sesame seeds

DIRECTIONS

1. Toast sesame seeds in a dry, hot skillet just until they turn brown and begin to pop.
2. Be careful not to burn them.
3. In a food processor blend vinegar, ginger, soy sauce and sesame seeds.
4. Slowly blend in sesame oil until emulfisified.
5. Refrigerate and Enjoy!

INGREDIENTS

• 1 large sweet onion, thinly sliced
• 1 teaspoon sugar
• 2 teaspoons olive oil
• 1 (1lb)pork tenderloins
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

DIRECTIONS

1. In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
2. Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
3. Sprinkle with salt and pepper.
4. Top with onion mixture.
5. Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
6. Let stand for 5 minutes before slicing.