For the Gingerbread:

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9″ square baking pan.
• In a mixing bowl, beat the butter with Sugar In The Raw® and Stevia In The Raw® until it becomes creamy.
• Beat in the molasses and egg.
• In a separate bowl, mix together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and sea salt.
• Add the dry ingredients to the wet ingredients and mix on low speed.
• Then, gradually mix in the boiling water on low speed until well combined.
• Pour the gingerbread batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool the gingerbread completely, then cut it into 1″ cubes.

For the Butterscotch Sauce:

• In a small saucepan over medium heat, melt the butter.
• Add brown sugar, Stevia In The Raw®, cream, and sea salt.
• Whisk until well combined.
• Bring the mixture to a gentle boil and cook for 5 minutes.
• Stir in the vanilla extract and allow it to cool to room temperature.

For the Whipped Cream:

• In a large bowl, beat the heavy cream, Sugar In The Raw®, and Stevia In The Raw® on high speed until stiff peaks form, which takes about 1 minute.
• Keep the whipped cream cold until you’re ready to assemble the trifle.

To Assemble the Trifle:

• Divide half of the gingerbread cubes into 10 individual serving dishes.
• Layer with butterscotch sauce and whipped cream.
• Top with the remaining gingerbread cubes.
• Enjoy your Gingerbread Butterscotch Trifle with layers of delicious flavors!

• Set aside 1/2 cup of beets and 1/4 cup of carrots for the sauce.
• Place the remaining beets and carrots on a foil-lined baking sheet.
• Drizzle them with 1 tablespoon of olive oil, sprinkle with salt, and toss to coat.
• Cover the vegetables with more foil and bake until they are tender, which usually takes about 1 hour.
• While the vegetables are roasting, add the reserved beets and carrots, 1/3 cup of grapefruit juice, lemon juice, red wine vinegar, honey, ground ginger, soy sauce, and the remaining tablespoon of olive oil to a blender.
• Blend on high speed until the sauce becomes smooth, which takes about 2 minutes.
• Once the vegetables are done roasting, drizzle the sauce over them.
• Add the grapefruit sections, toss to coat, and garnish with chopped fresh parsley.
• Enjoy your Citrus-Ginger Roasted Beets and Carrots with this zesty sauce!

• Begin by toasting the walnut halves in a skillet over medium heat, stirring them constantly until they become lightly browned, which should take about 5 minutes.
• Remove them from the skillet and let them cool.
• In a large bowl, toss together the toasted walnuts, mixed salad greens, orange pieces, thinly sliced red onion, and crumbled Gorgonzola cheese.
• To prepare the citrus vinaigrette, add the freshly squeezed orange juice, sugar, olive oil, vegetable oil, balsamic vinegar, Dijon mustard, black pepper, and dried oregano to a lidded 1-pint jar.
• Seal the jar and shake it vigorously to mix the dressing.
• Drizzle the zesty citrus vinaigrette over the salad just before serving.
• Enjoy your refreshing Orange-Gorgonzola Salad with the vibrant citrus vinaigrette!

• Preheat your oven to 400°F (200°C).
• In a shallow baking pan, combine the thinly sliced carrots, toasted slivered almonds, and minced garlic.
• Drizzle with olive oil and sprinkle with salt and black pepper.
• Spread the mixture evenly in the pan.
• Roast the carrot mixture in the oven, stirring it twice, until the carrots are soft and their edges turn brown, which usually takes about 30 minutes.
• Remove from the oven and allow the mixture to cool to room temperature.
• If you are preparing this salad ahead of time, you can stop at this step, cover the carrot mixture, and chill it for up to 1 day.
• Before continuing to Step 4, bring the mixture to room temperature.
• Transfer the roasted carrots to a large mixing bowl.
• Drizzle them with cider vinegar and honey, then toss to coat.
• Add the crumbled blue cheese and dried cranberries and toss again to combine.
• Finally, stir in the arugula.
• Enjoy your Roasted Carrot Salad with the delightful combination of flavors and textures!

• Preheat your oven to 350°F (175°C).
• Line muffin tins with paper liners for 18 cheesecakes.
• Place one chocolate cookie in the bottom of each paper cup, using it as the crust.
• In a mixing bowl, beat the softened cream cheese, granulated sugar, eggs, and vanilla extract until the mixture becomes light and fluffy.
• Gently fold in half of the can of Lucky Leaf Premium Cherry Fruit Filling into the cream cheese mixture.
• Fill each muffin liner with the cream cheese mixture, filling them to about 3/4 full.
• Bake the mini cheesecakes in the preheated oven for 20-25 minutes or until they are set.
• Allow the cheesecakes to cool.
• Once the cheesecakes are cooled, top each one with a spoonful of the remaining cherry filling from the can.
• Refrigerate the mini cherry cheesecakes for a few hours or until set.
• Enjoy your Mini Cherry Cheesecakes with a delightful cherry topping!

• Begin by peeling the orange, making sure to remove any bitter white membranes, and then separate the orange into sections.
• Place the orange sections in a food processor or blender.
• Add the fresh cranberries, coarsely chopped apple, and chopped celery.
• Pulse the ingredients in the food processor or blender until they are coarsely chopped, creating a chunky relish-like texture.
• Transfer the mixture to a bowl and stir in the granulated sugar along with the orange zest.
• Place the relish in an airtight container, cover it, and let it chill in the refrigerator for at least 1 day or for up to 1 week before serving.
• Enjoy your homemade Apple-Cranberry Relish as a delightful accompaniment to various dishes!

• In a large pot, bring the peeled and halved russet potatoes to a boil in salted water.
• Reduce the heat to medium-low and cook them until they are very tender, which should take about 15 to 20 minutes.
• Drain the potatoes in a colander and let them drain thoroughly for about 5 minutes.
• Preheat your oven to 425°F (220°C).
• In a small bowl, stir together the mascarpone and egg yolk with a wooden spoon or spatula until it becomes smooth.
• Stir in the milk and whisk until the mixture is smooth.
• Season it with salt, black pepper, and cayenne pepper.
• Transfer the cooked potatoes to a very large bowl.
• Add the chunks of butter and season with additional salt and black pepper, if desired.
• Mash the potatoes with a potato masher until they become fluffy.
• Then, stir in the mascarpone mixture.
• Spread the mashed potatoes into a 9×13-inch (3-quart) baking dish.
• Smooth the top, and use the tip of a spatula to lightly press and lift the potatoes, creating small peaks and valleys for browning.
• (If you plan to make this dish ahead of time, don’t preheat the oven until you’re ready to bake.
• Assemble the dish through Step 4, then cover it with foil and refrigerate for up to 1 day.
• Bake, covered, for 20 minutes, then uncover and continue to Step 5.
• )
• Bake the potatoes until they are heated through and the top is golden brown, which usually takes about 20 to 25 minutes.
• If desired, garnish with sliced green onions and red pepper flakes.
• Enjoy your rich and creamy Mascarpone Mashed Potatoes!

• In a large skillet, cook the bacon over medium-low heat until it becomes just crisp, which takes about 10 minutes.
• Transfer the cooked bacon to a paper towel-lined plate, while reserving the bacon grease in the skillet.
• Increase the heat to medium-high and add the Brussels sprouts to the skillet.
• Sauté them until they become lightly browned, which should take 2 to 3 minutes.
• Add the thinly sliced garlic and sauté until it becomes fragrant, for about 1 to 2 minutes.
• Pour the low-sodium chicken stock over the Brussels sprouts mixture.
• Reduce the heat to medium-low, cover the skillet, and simmer for 4 minutes.
• Remove the lid and continue simmering, stirring occasionally, until the liquid has evaporated, and the sprouts are tender.
• This usually takes about 5 minutes.
• (If you’re making this dish ahead of time, prepare through Step 3, cool, and then refrigerate the sprouts and bacon in separate airtight containers for up to 1 day.
• Reheat the sprouts in a large skillet over medium-low heat for 5 to 10 minutes before proceeding to Step 4.
• )
• Remove the skillet from heat and stir in the cooked bacon, balsamic vinegar, butter, salt, and pepper.
• Continue stirring until the butter is fully melted and the flavors are well combined.
• Enjoy your flavorful Balsamic Bacon Brussels Sprouts!

• Preheat your oven to 350°F (175°C).
• Wrap the flour tortillas in foil and heat them in the oven for about 15 minutes.
• Alternatively, you can heat them in the microwave for 30 seconds on High at the end of Step 3 if you want to save time.
• In a 10-inch skillet, heat the vegetable oil over medium-high heat.
• Add the chopped red bell pepper, red onion, minced garlic, and jalapeño.
• Cook, stirring occasionally, for about 2 minutes.
• Add the drained and rinsed black beans and cook, stirring frequently, for an additional 3 minutes.
• Reduce the heat to medium and add the cubed cream cheese and salt.
• Cook, stirring occasionally, for about 2 minutes, until the cream cheese is fully melted and the mixture is creamy.
• Stir in the chopped cilantro and the juice of one lime.
• Spoon about ¾ cup of the mixture evenly down the center of each warmed tortilla.
• Roll up the tortillas, garnish with additional cilantro and lime wedges, and serve immediately.
• Enjoy your Creamy Black Bean Burritos!

• Preheat your oven to 350°F (175°C).
• In a saucepan, combine the vegetable broth, white rice, and butter (or vegetable oil).
• Cover the saucepan and bring the mixture to a boil over high heat.
• Then, reduce the heat to low and let it simmer, covered, until all the liquid is absorbed, which should take about 15 minutes.
• While the rice is cooking, spread the sesame seeds on a rimmed baking sheet and bake them in the oven until they turn golden brown, which usually takes around 5 minutes.
• In a large skillet or wok, heat the peanut oil over medium-high heat until it’s very hot.
• Add the thawed and halved snow peas, sliced mushrooms, bell pepper strips, sliced onion, minced ginger, and minced garlic.
• Stir-fry the mixture until it becomes crisp-tender, which should take about 8 minutes.
• Then, stir in the cubed tofu or chicken and heat it through.
• Add the soy sauce and cook for an additional 30 seconds, then remove the skillet from the heat.
• Stir in the sesame oil and the toasted sesame seeds.
• Serve this delicious sesame vegetable stir-fry over the cooked rice.
• Optionally, you can garnish it with dry-roasted peanuts for added crunch and flavor.
• Enjoy your Sesame Vegetable Stir-Fry with Rice!