Apple Cinnamon Delight

Ingredients

• Nonstick cooking spray
• 2 (12.4 ounce) packages refrigerated sweet roll dough
• 1 (21 ounce) can LUCKY LEAF® Apple Pie Filling
• 3/4 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F. Spray a 13x9x2-inch baking pan with nonstick cooking spray; set aside. Remove cinnamon rolls from package. Set frosting aside. Cut each cinnamon roll into 4 equal pieces. Place cinnamon roll pieces in a even layer in the prepared baking pan. Spoon apple pie filling over the cinnamon roll pieces. Sprinkle with walnuts.
2. Bake, uncovered, for 30 to 35 minutes or until rolls are golden brown. Cool in pan on a wire rack for 10 minutes. Place frosting in a self-sealing plastic bag. Snip off a tiny corner of bag. Drizzle frosting evenly over rolls in a crisscross design. Serve warm or at room temperature.

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Any-Season Fruit Bow

Ingredients

• 2 cups water
• 1 1/2 cups sugar
• 1/3 cup lime or lemon juice
• 1 teaspoon anise extract
• 1/2 teaspoon salt
• 3 oranges, peeled and sectioned
• 3 kiwifruit, peeled and sliced
• 2 grapefruit, peeled and sectioned
• 2 large apples, cubed
• 1 pint strawberries, sliced
• 1 pound seedless green grapes
• 1 (20 ounce) can pineapple chunks, drained

Directions

1. In a medium saucepan, combine water, sugar, lime juice, anise and salt. Bring to a boil over medium heat; cook for 20 minutes, stirring occasionally. Remove from the heat; cover and refrigerate for 6 hours or overnight. Combine fruit in a large bowl; add dressing and toss to coat. Cover and chill for at least 1 hour.

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Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

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