Apple, Pear and Walnut Salad

Ingredients:
2 tablespoons red wine vinegar
2 1/2 tablespoons orange juice
1 orange, zested
1/2 cup raisins or craisins
4 apples, preferably use 2 to 3 different kinds
2 pears
2/3 cup walnuts, toasted and coarsely chopped
2 tablespoons olive oil
Salt and freshly ground black pepper

Directions:
In a large bowl whisk together vinegar, orange juice, zest, and raisins.
Core and cube apples and pears.
Add fruit and walnuts to a bowl and drizzle with oil.
Toss well to combine. Season, to taste, with salt and pepper.
Refrigerate 1 hour before serving.

Fabulous Filet Mignon

Ingredients:
1 8 oz. bottle zesty Italian salad dressing
4 slices of bacon, thick sliced
4 filet mignon steaks, 1 ½ - 2 inches thick
2 Tablespoons steak sauce, Lea and Perrins recommended
2 Tablespoons water


Directions:
Pour the salad dressing into a shallow pan, place the steaks in the pan and let them marinate for 3 to 4 hours.
Prepare grill to medium heat.
Wrap a strip of bacon around each steak, securing it with a toothpick or kitchen twine.
Grill the steaks to preferred taste. (5 minutes per side for rare).
Baste with a mixture of steak sauce and water.

Pork Tenderloin and Tomato Salad

Ingredients for Salad:
1 1-lb. pork tenderloin
1 Tbsp. coarsely ground pepper
¾ tsp. salt
2 Tbsp. olive oil
1 5 oz. package spring mix, thoroughly washed
3 large tomatoes, cut into ½ inch thick slices
Garnish: cooked and crumbled bacon

Ingredients for Warm Bacon Vinaigrette:
4 bacon slices
4 Tbsp. minced shallot
2 Tbsp. minced garlic
3 Tbsp. brown sugar
6 Tbsp. orange juice
5 Tbsp. balsamic vinegar
3 Tbsp. ground mustard
1/3 cup olive oil
½ tsp. salt


Directions for Salad:
Preheat oven to 400 degrees.
Rub pepper and salt over pork. Cook in hot oil in a large skillet over medium-high heat 5 minutes on all sides or until browned. Transfer to a 13x9 inch pan.
Bake for 15 minutes or until a meat thermometer registers 155 degrees. Let stand 10 to 12 minutes.
Cut pork into ¼ inch slices. Divide greens among 4 plates; arrange tomato slices and pork over greens.
Serve immediately with Warm Bacon Vinaigrette.

Directions for Dressing:
Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon and drain on paper towel; crumble for garnish. Reserve 2 Tbsp. drippings in skillet.
Cook shallots and garlic in hot drippings over medium heat, stirring occasionally, 3 minutes or until tender. Add brown sugar and cook, stirring constantly, 1 minute or until sugar is dissolved.
Process shallot mixture, orange juice and remaining ingredients in a blender until combined.

Salted Caramel Cupcakes

Ingredients for cupcakes:
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup whole milk

Ingredients for Salted Caramel Frosting:
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 ½ sticks butter, softened
1 teaspoon sea salt
1 cup powdered sugar

Directions for cupcakes:
Preheat your oven to 350. Line a standard 12 cup cupcake pan with liners.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the sugars and butter using an electric mixer. You want it to be light and fluffy, which should take approximately 3 minutes if the mixer is on medium-high speed.
Add in the eggs and vanilla until combined.
Add in the flour mixture in three batches, alternating with milk in two additions.
Beat on low speed until just combine and scrape down sides of bowl.
Fill the prepared cupcake cups and bake for 20 minutes until you can insert a toothpick and it comes out clean.
Frost with Salted Caramel Frosting.

Directions for frosting:
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, 6-10 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
Beat butter and salt on high in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes.
For easiest spreading, cover and refrigerate until stiff, about 45 minutes, before using.

Rueben Brats

Ingredients:
6 smoked brats
1 medium onion, sliced
1 Tbsp. butter
1 (14 oz.) can of sauerkraut
6 Tbsp. Thousand Island dressing
6 Tbsp. mustard
6 hoagie rolls
6 slices swiss cheese, thinly sliced

Directions:
Grill brats according to directions. Keep warm.
Sauté sliced onions in butter over medium low heat until light golden brown. Keep warm.
Warm sauerkraut in a saucepan until heated through.
Blend Thousand Island dressing and mustard together to make Reuben sauce.
To make one sandwich, place a brat on an open-faced hoagie roll with two tablespoons of Reuben sauce, a slice of Swiss cheese, and onions. Top with sauerkraut and serve warm.