• In a small saucepan over low heat, combine raisins and orange juice until warmed, about 5 minutes. Remove from heat; let stand 10 minutes. Drain the raisins from the orange juice, discarding the orange juice; set aside.
• In a large bowl, combine flour, orange zest, cinnamon, salt and nutmeg; set aside.
• Combine milk, yeast and 1 teaspoon sugar in a small bowl; let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs, vanilla and raisins until well combined.
• Using the dough hook, add flour mixture and yeast mixture until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3-5 minutes.
• Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
• Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
• Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

for the cross

• In a small bowl, whisk together flour and water until a smooth paste is formed. Transfer to a Ziploc bag, making a small cut in the corner of the bag. Pipe mixture over each dough ball, creating a thick cross.
• Preheat oven to 350 degrees F. Place into oven and bake until golden brown, about 22-25 minutes; brush tops with melted butter.
• Serve warm.

• Heat olive oil in a 10-inch cast iron skillet over medium heat. Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the skillet.
• Stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
• Stir in cream cheese and sour cream until melted and heated through, about 5 minutes. Remove from heat.
• Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
• Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
• Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
• Serve immediately.

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
• Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Brush with olive oil; season with salt and pepper, to taste.
• Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Sprinkle the tops of each potato with cheese; place into oven and bake until cheese has melted, an additional 2-3 minutes.
• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• Top each potato with sour cream, bacon and chives.
• Serve immediately.

• Preheat oven to 200 degrees F.
• CHICKEN MIXTURE: In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
• Working one at a time, spread refried beans on half of the tortilla; top with CHICKEN MIXTURE, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
• Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
• Serve immediately with desired toppings.

• Heat vegetable oil in a large Dutch oven or skillet over medium high heat.
• In a large bowl, combine hot dogs and cornstarch, tossing to coat.
• Thread hot dogs onto lollipop sticks; set aside.
• In a large bowl, combine flour, cornmeal, sugar and baking powder; season with salt and pepper, to taste.
• In a large glass measuring cup or another bowl, whisk together milk and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Working in batches, dredge hot dogs in the batter until completely covered. Add to the skillet, about 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately.

• Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
• In a large bowl, combine chicken, Ranch Seasoning and Salad Dressing Mix, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; let sit for at least 30 minutes.
• BUTTERMILK MIXTURE: In a medium bowl, whisk together buttermilk and egg.
• CORNFLAKE MIXTURE: In a large bowl, combine cornflake crumbs, Parmesan and canola oil; season with salt and pepper, to taste.
• Working one at a time, dredge chicken in flour, dip into BUTTERMILK MIXTURE, then dredge in CORNFLAKE MIXTURE, pressing to coat.
• Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
• Place into oven and bake until crisp and cooked through, about 13-15 minutes.
• Serve immediately.

• Melt butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
• Stir in wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
• Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in peas until heated through, about 1-2 minutes.
• Stir in dill chives, lemon juice and lemon zest.
• Serve immediately.

• Preheat oven to 350 degrees F.
• Place brie on a rimmed baking sheet or a 5-inch cast iron skillet. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
• In a small saucepan over medium heat, combine balsamic vinegar and honey until reduced, about 2-3 minutes. Stir in strawberries until softened, about 3 minutes. Season with salt and pepper, to taste.
• Serve brie warm topped with strawberry mixture and basil; serve with crackers or baguette.

• Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
• In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
• Heat sesame oil in a large stockpot or Dutch oven over medium heat.
• Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
• Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
• Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
• Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
• Serve immediately with won ton strips, garnished with green onions, if desired.

• Preheat oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.
• In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
• Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
• Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
• Serve immediately, garnished with green onions, if desired.