Sunrise Surprise Muffins

2 cups carrots (shredded - see recipe)
1 medium apple
1/2 cup walnuts (shredded - see recipe)
2 cups all-purpose flour
11/4 cups sugar
21/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup coconut
1/2 cup golden raisins
2 eggs
1/2 cup vegetable oil
1/3 cup buttermilk
2 teaspoons vanilla extract

Preheat oven to 350°F. Fit SaladShooter slicer/shredder with Shredding Cone. Shred carrots, apple, and walnuts. Set aside. In large mixing bowl, combine flour, sugar, soda, salt, cinnamon, and nutmeg. Stir carrots, apples, walnuts, coconut, and raisins into flour mixture. In separate bowl, beat eggs, oil, buttermilk, and vanilla. Add to flour mixture and beat only until all ingredients are moistened. Fill greased (bottom only) or paper baking cup lined muffin pan 3/4 full. Bake for 20 to 25 minutes. If paper baking cups are not used, allow muffins to remain in pan for 5 minutes before removing. Otherwise, remove muffins from pan immediately.

Makes 12 to 14 muffins

Wisconsin-Style Focaccia

1 10-ounce can refrigerated pizza crust
1/2 cup prepared pesto sauce
1 large red, yellow or orange bell pepper, washed, cored, and cut into quarters
1 large red onion, peeled and trimmed
2 ounces Asiago cheese
2 ounces Provolone cheese

Preheat oven to 425° F. (400° F. if using glass). Lightly spray a 9- x 13-inch baking pan with nonstick cooking spray. Unroll pizza crust according to package directions and gently press to fit pan. Use the back of a spoon to spread a thin layer of pesto sauce evenly over dough. Fit SaladShooter slicer/shredder with Slicing Cone and slice pepper and onion evenly over sauce. Fit SaladShooter slicer/shredder with Shredding Cone. Shred cheeses evenly over top. Bake 15 to 18 minutes or until cheeses are melted and crust is golden brown. Cool slightly. Cut into serving pieces.

Serves 6 to 8

Apple Pear Crisp

1 cup oatmeal
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
1 teaspoon ground pumpkin pie spice
8 tablespoons (1 stick) butter, cut in
small pieces
2 pounds firm medium Fuji apples,
peeled and cored
11/2 pounds firm medium pears, peeled
and cored
4 ounces aged Cheddar cheese
1 8-ounce container Mascarpone cheese
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Preheat oven to 375° F. In a medium bowl, combine oatmeal, flour, brown sugar, and pumpkin pie spice. Add butter; use a pastry cutter or fingers to work mixture together until crumbly; set aside. Fit SaladShooter slicer/shredder with Slicing Cone. Slice apples and pears into a shallow 3-quart oval casserole. Toss together. Sprinkle reserved oatmeal mixture evenly over the top. Bake 20 minutes. Fit SaladShooter slicer/shredder with Shredding Cone and shred Cheddar cheese over oatmeal topping. Bake 20 minutes longer. Cool slightly. Meanwhile, in a small bowl, combine Mascarpone, sugar, and vanilla until blended. To serve, spoon crisp into dessert dishes and top with a dollop of sweetened Mascarpone.

Serves 6

Warm Bean Dip with Cucumber Rounds

8 ounces Jalapeno Pepper Jack cheese
2 medium cucumbers (about 21/2 inches
in diameter), peeled
2 16-ounce cans fat-free refried beans
1/2 cup medium salsa
1/3 cup fat-free plain yogurt
3/4 teaspoon ground cumin

Fit SaladShooter slicer/shredder with Shredding Cone. Shred cheese into a small bowl; set aside. Line a medium-sized bowl with a double layer of paper towels. Fit SaladShooter slicer/shredder with Ripple Slice Cone. Slice cucumbers into bowl and chill until ready to serve. In a large bowl, combine beans, salsa, yogurt, cumin, and 11/2 cups reserved cheese until blended. Transfer mixture to a shallow 2-quart microwave-safe casserole; smooth to make an even layer. Sprinkle remaining cheese over the top. Microwave on HIGH for 4 to 6 minutes or until heated through. To serve, arrange cucumber slices around the edge of a large serving platter; place casserole in the center.

Serves 8

Spinach-Mushroom Gouda Tart

3 tablespoons butter
8 ounces large mushrooms, stems
removed and washed
1 refrigerated pie crust
2 large eggs, at room temperature
3/4 cup milk
11/2 teaspoons garlic-pepper blend
1/4 teaspoon ground nutmeg
8 ounces Gouda cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess water

Preheat oven to 425° F. In a large skillet, melt butter over medium-high heat. Fit SaladShooter slicer/shredder with Slicing Cone and slice mushrooms into large skillet. Cook for 3 minutes, stirring occasionally. Prepare pie crust according to package directions for a single crust; refrigerate remaining crust for later use. Gently press crust into bottom and up sides of an 11-inch tart pan with removable bottom. In a large bowl, whisk together eggs, milk, garlic-pepper blend, and nutmeg. Fit SaladShooter slicer/shredder with Shredding Cone and shred cheese into bowl. Stir in mushrooms and spinach. Pour mixture into prepared tart shell; smooth to make an even layer. Place tart on a cookie sheet and bake 20 minutes. Reduce oven temperature to 375° F. and bake 15 minutes longer or until filling is set. Cool slightly. Serve warm.

Serves 6 to 8

Roasted Red and Green Peppers and Onions

11/2 pounds medium red bell peppers,
washed, cored, and cut into quarters
11/2 pounds medium green bell peppers,
washed, cored, and cut into quarters
11/2 pounds medium onions, peeled and
trimmed
3 tablespoons olive oil
4 ounces Basil and Tomato Feta cheese

Preheat oven to 425° F. Fit SaladShooter slicer/shredder with Slicing Cone. Slice peppers into large shallow baking dish. Slice onions over peppers. Add olive oil and toss peppers and onions to combine. Bake for about 25 minutes, or until the vegetables are tender, stirring occasionally. Transfer cooked peppers and onions to a serving platter. Crumble cheese over cooked peppers and onions.

Serves 6

Rustic Potato-Zucchini Tart

6 ounces aged Swiss or Foutrou
1 medium zucchini, washed and trimmed
1 tablespoon butter, melted
11/2 pounds Yukon Gold potatoes, peeled
Salt and freshly ground black pepper
2 teaspoons dried chives, divided
Chives for garnish, optional

Preheat oven to 400° F. Fit SaladShooter slicer/shredder with Shredding Cone. Shred cheese into a small bowl; set aside. Fit SaladShooter slicer/shredder with Slicing Cone. Slice zucchini into small bowl; set aside. Pour melted butter into a 10-inch ovenproof pan. Fit SaladShooter slicer/shredder with Ripple Slicing Cone and slice half of the potatoes into pan, spreading to cover bottom. Sprinkle with salt and pepper, 1 teaspoon of the chives, and about 1/3 of the cheese. Arrange the zucchini over the top in a circle, slightly overlapping. Sprinkle with 1/2 the remaining cheese. Repeat layers with the remaining ingredients. Cover with a lid or aluminum foil. Bake 30 minutes. Remove cover and bake 10 minutes. Turn oven off and let tart set in oven for 15 minutes longer until cheese is golden and potatoes are tender. To serve, run the tip of a sharp knife around the edge of the pan. Gently insert a long spatula underneath the bottom layer and loosen the tart, transfer to a serving platter. Sprinkle with additional chives, if desired. Cut into wedges.

Serves 8

Orange Sweet Potatoes with Praline Topping

2 pounds medium sweet potatoes,
peeled
3 ounces (3/4 cup) pecan halves
1/2 cup packed dark brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons melted butter
1/2 cup orange juice
3 tablespoons rum
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper

Heat oven to 350° F. Fit SaladShooter slicer/shredder with the Ripple Slicing Cone. Slice sweet potatoes into a bowl. In a large pot of boiling water, blanch sweet potatoes for 5 to 7 minutes until nearly tender. Drain and rinse in a colander under cold running water. Drain well and set aside. Fit the SaladShooter slicer/shredder with the Shredding Cone and shred pecans into a bowl. Add 1/4 cup of the brown sugar, cinnamon, and melted butter and stir until mixed. Arrange sliced sweet potatoes in a buttered 11/2-quart shallow casserole. Combine the remaining brown sugar with orange juice, rum, ginger, salt, and pepper in a bowl. Whisk smooth and pour over sweet potatoes. Sprinkle the pecan mixture evenly over the top. Bake 40 to 45 minutes until juices are bubbling hot.

Serves 6

Refrigerator Pickles

16 cups cucumbers
2 onions, peeled
2 green peppers, cored
2 tablespoons salt
2 trays ice cubes

SAUCE:
3 cups sugar
3 cups vinegar
11/2 cups water
1 teaspoon celery seed
1 teaspoon mustard seed

Fit the SaladShooter slicer/shredder with the Slicing Cone. Slice cucumbers, onions, and peppers into an extra large bowl. Add salt and ice cubes. Refrigerate overnight. Completely drain water from cucumbers. Combine ingredients for sauce and pour sauce over cucumbers. Pack in clean jars and cover with sterilized lids. Refrigerate until ready to eat. Will keep in refrigerator for months.

Classic Shake-up

2 cups herbed bread cubes
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon celery salt
1/3 cup vegetable oil

Fit SaladShooter slicer/shredder with Shredding
Cone. Shred herbed bread cubes into bowl.
Combine with all other ingredients except vegetable oil. Mix well. Add vegetable oil and mix well. Roll chicken, pork, or fish in mixture and bake.

Coats enough food to serve 6