Make your whole year just a little sweeter!

CALENDAR & RECIPES

SWEET & SAVORY APRICOT CHICKEN

JANUARY

INGREDIENTS

1 ½ lb apricots, roughly chopped, pits removed

¼ C Pioneer® Sugar

2 T cider vinegar1 T unsalted butter

(can sub olive oil)3 T olive oil, divided2 lb skinless chicken breasts,

cut into 1 to 2-inch pieces

DIRECTIONSIn a large bowl, place chopped apricots and stir in Pioneer® Sugar and vinegar. Let sit while you brown the chicken.

In a large sauté pan, heat heat 1 tablespoon of butter and 2 tablespoons olive oil until hot over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once chicken is browned, remove the pieces from the pan to a bowl and set aside.

Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits of chicken from the bottom of the pan. Once onions have browned, add chicken stock and lower the heat to medium.

Put about two-thirds of the apricots, along with any juice, into a blender and mix into a purée. Add purée to the pan with the chicken stock and onions.

Add the cinnamon, rosemary, and hot sauce, stir well and sample — add black pepper to taste and add more salt and hot sauce if needed. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.

When ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.

Serve hot over rice or quinoa. Garnish with parsley if desired.

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salt

1 chopped onion

2 C chicken stock or broth

1 tsp cinnamon

1 T chopped fresh rosemary

2 tsp hot sauce (add more if you like)

black pepper

SWEET & SAVORY APRICOT CHICKEN

FRESHLY BAKEDSOFT PRETZELS

FEBRUARY

INGREDIENTS

1 ½ C warm water

1 packet active dry or instant yeast (about 2 ¼ tsp)

1 tsp salt

1 T Pioneer® Sugar

3 ¾ - 4 ¼ C all-purpose flour, plus more for work surface

1 large egg, beaten

coarse sea salt for sprinkling

DIRECTIONS Preheat oven to 425° F. Line baking sheet with parchment paper or silicone mat; set aside.

Dissolve yeast in warm water. Stir until fairly mixed, about 1 minute (some yeast clusters will remain). Add salt and Pioneer® Sugar and stir until combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add ¾ cup more flour until the dough is no longer sticky. If it is still sticky, add up to a half-cup more. Poke the dough — if it bounces back, it is ready to knead.

Turn dough out onto a floured surface. Knead for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into cup servings. Use as much or as little dough for each pretzel as desired; the pretzel size is completely up to you!

Roll the dough into a rope with an even diameter — up to twenty inches long. The length of the rope will depend how large you want the pretzels. Draw the rope ends together so the dough forms a circle. Twist once and bring ends towards you and press them down into a pretzel shape.

Whisk 9 cups water and ½ cup baking soda in a large pot. Bring to a boil. With a large slotted spatula, dip each pretzel into the boiling water for no more than 20-30 seconds. The pretzel will float. Remove from water, let excess to drip off and place onto prepared baking sheet.

In a small bowl, beat the egg. Pour into a shallow bowl or pie dish. Dunk pretzels into the egg wash (both sides). Place on baking sheet and sprinkle with salt.

Bake for 10 minutes. Turn oven to broil and bake for 5 more minutes to brown tops. Watch closely to avoid burning! Allow to cool and enjoy. Serve warm or at room temperature. Store in an airtight container for up to 3 days (will lose softness).

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CINNAMON-SUGAR VARIATION Mix together cup Pioneer® Sugar and 1 tsp cinnamon. Bake as above without egg wash. Remove from oven after 10 minutes. Sprinkle cinnamon-sugar on each pretzel. Return to the oven for 5 more minutes (do not broil).

MARCH

HEALTHY ORANGE BREAKFAST SMOOTHIE

INGREDIENTS

¼ C orange juice concentrate

1 C skim milk

2 tsp Pioneer® Sugar

1 ripe banana

Handful of ice

DIRECTIONS In a blender, combine orange juice, milk, Pioneer® Sugar, banana and ice; blend until smooth.

Pour into tall glass, garnish with orange slice or mint sprig and serve.

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MARCH IS NUTRITION MONTH AND SMOOTHIES ARE A GREAT WAY TO START YOUR DAY!

Smoothies are quick and easy, full of vitamins and minerals — and so versatile! Feel free to switch to another of your favorite juices such as pomegranate, kiwi or strawberry. Feel free to use other fruits such as raspberries, strawberries and/or blueberries in addition to the banana. Adding a small scoop or two of yogurt will create a thicker smoothie and add calcium and protein! Get healthy and energized!

SWEET & EASY CARROT CUPCAKES

APRIL

Lavishly grease and flour cupcake pans; set aside.

Make the cake according to box directions, using the pineapple juice in place of the water (add water if needed to fill directions).

Grate the carrots until fine and mix into the batter along with the pineapple, ½ cup nuts and raisins. Pour into prepared cupcake pans per mix directions — about two-thirds full.

Bake 30 minutes or until done. Let cool 10 minutes and invert onto a cooling rack.

FROSTING DIRECTIONSIn a large bowl add the cool whip, cream cheese, Pioneer® Confectioners Powdered Sugar and vanilla; mix well.

To decorate as pictured, separate out a small amount of frosting and add food coloring and mix until you get your desired colors.

When cupcakes are cooled, frost tops with the plain frosting. Decorate as desired — or simply sprinkle the rest of the chopped pecans on the tops!

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CAKE INGREDIENTS1 box spice cake mix

1 can crushed pineapple; drained, reserving juice

3 large carrots, peeled

½ C pecans chopped, 1 C if using to top cupcakes

½ C golden raisins, optional

1 tsp apple pie spice

FROSTING1 ½ tubs creamy cool whip

2 pkg (8-oz.) cream cheese, softened

2 C Pioneer® Confectioner’s Powdered Sugar

2 tsp vanilla extract

CUPCAKE DIRECTIONS Preheat oven to 350° F.

DARK CHOCOLATEPUMPKIN TRUFFLES

MAY

In a large mixing bowl, add cookie crumbs, pumpkin, graham cracker crumbs, Pioneer® Confection-ers Powdered Sugar, orange zest, cinnamon, salt and cream cheese. Beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls; about 2 hours.

Line a large sheet tray with parchment paper. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands. Place onto prepared sheet tray. Continue until all pumpkin mixture is gone.

Melt chocolate in microwave for approximately 1 minute; stir until smooth. Transfer to a small, deep bowl. Working quickly, add a truffle to the chocolate and gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to back to the prepared tray.

GARNISHES Finish by rolling in the remaining graham cracker crumbs or sprinkle over the top, if desired. Repeat with remaining truffles. You may also sprinkle truffles or roll them in powdered sugar, other confectioner’s decorations or drizzle with melted dark or white chocolate. Chill garnished truffles until chocolate is completely set, about 1 hour.

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INGREDIENTS1/3 C cookie crumbs

¼ C canned pumpkin puree

¼ C graham cracker crumbs, plus more for garnish

1 T Pioneer® Confectioners Powdered Sugar, plus more for garnish

½ tsp orange zest1/8 tsp ground cinnamon

pinch of salt

2 oz cream cheese, softened

2 C dark chocolate chips

DIRECTIONS

EASY RUSTIC CHERRY TART

JUNE

In a medium bowl, mix together the flour, salt and Pioneer® Sugar. Cut in shortening with a knife or a pastry blender until pea sized crumbs are created. Sprinkle the mixture with the ice cold water, lightly mixing with a fork until dough forms into a ball. Chill the dough in the refrigerator for at least an hour — it will be much easier to handle.

Preheat oven to 400° F.

Mix cherries with the Pioneer® Sugar and cornstarch.

Roll out the chilled dough to make a large circle, approximately 14-inch diameter. The dough round does not have to be perfect! Trim the edges a bit with a knife, if you de-sire a less rustic crust. Place on baking sheet lined with parchment paper.

Spoon the cherries into the middle of your dough, leaving about 1½ inches of crust around the edges. Gently fold the edge of the crust over the outer edge of the cherries, pleating or crimping lightly as desired. Brush the crust with a beaten egg.

If you wish to make smaller tarts, divide the chilled dough into quarters and roll out these quarters into 8-inch rounds. Spoon one cup of the cherries onto each round and follow directions as above.

Bake for 25-30 minutes or until crust is golden brown and cherries are tender.

GARNISHES Sprinkle top with Pioneer® Confectioners Powdered Sugar after tart has cooled. Serve with whipped cream or vanilla ice cream!

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INGREDIENTSCRUST1 ½ C all purpose flour

¾ tsp salt

2 T Pioneer® Sugar

½ C shortening

¼ C ice cold water

FILLING4 C pitted sweet cherries

3 T Pioneer® Sugar

1 ½ tsp cornstarch

1 egg, beaten

DIRECTIONS

SWEET & TARTRHUBARB ICE CREAM

JULY

Preheat oven to 375° F.

In an ungreased 13 x 9-inch baking dish, combine rhubarb and Pioneer® Sugar; toss to combine. Cover and bake 30 to 40 minutes or until tender; stir occasionally. Remove and cool slightly.

Add rhubarb mixture to a blender; cover and process until puréed. Transfer to a bowl; cover and refrigerate until cold. Remove rhubarb from refrigerator and stir in lemon juice.

In a mixing bowl, beat heavy cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-quart freezer container. Freeze 1 hour, stirring every 15 minutes. Cover and freeze overnight or until firm

GARNISHES Sprinkle ice cream with additional rhubarb chopped into small pieces. Make some additional rhubarb purée and drizzle on top — and add a dollop of whipped cream!

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INGREDIENTS 3 C fresh rhubarb, sliced

2 C Pioneer® Sugar

1 tsp lemon juice

1 C heavy whipping cream

DIRECTIONS

RASPBERRY FOOL

AUGUST

In a bowl, stir together the raspberries, Pioneer® Sugar and liqueur (or water). Let it sit for 10 to 15 minutes.

Whip the heavy cream with the Pioneer® Confectioners Powdered Sugar until soft peaks form.

Mash the raspberry mixture with a fork until all the liquid and fruit are mashed together.

Spoon half the fruit into the cream and fold once or twice with a rubber spatula — do not overmix! Streaks of the white cream against the dark pink raspberry mixture is beautiful. If the mixture gets more of a solid pink throughout, however, it is still delicious! Add half of the remaining fruit and fold only once or twice. If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top.

Serve in pretty glasses with crumbled cookies on top!

COOK’S NOTE This dessert is best if made right before serving.

ADDITIONAL IDEAS FOR GARNISHES Add some additional berries on top like blackberries and/or blueberries; finely chopped almonds — or your favorite nut — can add some great crunch! Shave a little dark chocolate for a decadent topping!

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INGREDIENTS 3 C raspberries, plus a few

more for topping¼ C Pioneer® Sugar3 T raspberry liqueur

(or just use water)2 C cold heavy cream½ C Pioneer® Confectioners

Powdered Sugar8 whole vanilla wafers

(or other favorite cookie)fresh mint sprigs, for garnish

(optional)

DIRECTIONS

SEPTEMBER

GREAT FOR KIDS GRANOLA BITES

Preheat oven to 350° F. Line a cookie sheet with parchment paper; set aside.

Combine canola oil, sugar and honey in a sauce pan. Cook over medium heat to boil; reduce heat and simmer for 5-7 minutes until combined; set aside.

Combine pecans, almonds, sunflower seeds, peanuts, cinnamon, nutmeg, coco-nut and old fashioned oats together in a bowl; stir. Pour sugar mixture over oat mixture – gently stirring to coat as much as possible. Spread onto prepared sheet.

Bake for 8-10 minutes or until well toasted. Stir the granola a couple of times during baking so that it cooks evenly. Remove the pan from the oven and let stand for 8-10 minutes. In a large bowl add the cranberries/raisins and toasted oat mixture. Stir to mix well.

Take a heaping tablespoon and press granola into a mini-muffin pan or 2 table-spoons into a regular muffin pan. Press gently with back of spoon to shape. Bake for another 10-15 minutes or until dry (if you prefer chewy granola only bake half that time). Remove granola bites from pan and cool completely.

COOK’S NOTE To make it fun, melt some white, milk or dark chocolate and dip the cooled granola bite into the melted chocolate. Roll in cocoa power, grated coconut and/or some additional chopped nuts or chia seeds. Place each bite on wire rack to set up.

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INGREDIENTS ¾ C canola oil½ C Pioneer® Golden

Light Brown Sugar½ C honey¾ C pecan pieces1 C slivered almonds½ C sunflower seeds½ C peanuts, lightly

chopped

½ tsp ground cinnamon½ tsp ground nutmeg¾ C sweetened, flaked

coconut3 C old fashioned oats

(do not use quick)1½ C dried cranberries

or raisins

DIRECTIONS

OCTOBER

TANGY TAFFY APPLE SALAD

Combine the pineapple chunks and marshmallows in a bowl. Mix together, cover and refrigerate overnight.

In a medium saucepan, stir together the reserved pineapple juice, beaten egg, flour, vinegar and Pioneer® Sugar over medium-low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight as well.

In a large bowl, blend together the marshmallow mix and the sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.

COOK’S NOTE This dessert is best if made just hours before serving so peanuts stay crunchy. Chop up additional peanuts and garnish top of serving. Drizzle a little caramel sauce on top!

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INGREDIENTS 1 can (15 oz) pineapple

chunks (drained with juice reserved)

2½ C mini marshmallows

1 egg (beaten)

1 T all-purpose flour

1½ T white vinegar

½ C Pioneer® Sugar

1½ C roasted peanuts, plus more for topping (spanish or plain)

1 container (8 oz) frozen whipped topping (thawed)

2 tart apples, red and/or green (peeled, cored and chopped)

DIRECTIONS

NOVEMBER

CHOCOLATE PUMPKIN ZEBRA CHEESECAKE

Preheat oven to 350° F. Line a 9-inch springform pan with parchment paper.

CRUST Crush graham crackers to fine crumbs. Combine thoroughly with melted butter. Press an even layer firmly into bottom of pan.

FILLING Microwave chocolate chips on low to melt. Start with one minute, stir, and continue 30 seconds at a time until melted. Set aside and allow to cool to room temperature — soft enough to mix but not hot enough to cook the batter when you mix it in.

In a large bowl, beat cream cheese until smooth and fluffy, scraping sides of bowl. Add both Pioneer® sugars and cream together until well combined, scraping again. Add pumpkin purée and mix well. Add whole eggs and egg yolks and mix on low until well combined, scraping sides of bowl occasionally.

In a separate bowl, mix cornstarch, heavy cream, lemon juice, and pumpkin pie spice. Stir well to get all cornstarch lumps out. Combine with the cream cheese mixture.

Pour all but 1 cup of cheesecake mixture into the crust. Stir melted chocolate chips into the remain-ing cheesecake mixture. Spoon large dots of the chocolate mixture on top of cheesecake batter. Use a butter knife to create a swirl design between the chocolate and the pumpkin cheesecake batter.

Place pan in a baking dish and gently pour boiling water into the baking dish until half-way up sides of the pan.

Bake for 10 minutes. Reduce heat to 275° F and bake and additional 50-60 minutes. Center should be only slightly jiggly.

Chill cake overnight before removing from pan.

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DIRECTIONS

INGREDIENTSCRUST10 ounces chocolate graham

crackers, crushed to fine crumbs10 T unsalted butter, melted

FILLING1 C chocolate chips3 packages (8 oz) cream

cheese, softened1 C Pioneer® Sugar ¼ C Pioneer® Golden

Brown Sugar, packed1 can (15 oz) pumpkin purée 3 large eggs, whole2 egg yolks 2 T cornstarch½ C heavy cream1 ½ tsp lemon juice1 ½ tsp ground pumpkin pie spice

COOK’S NOTES Make sure there are no lumps in the cream cheese filling as lumps can cause cracks. When checking for doneness, don’t shake the pan too vigorously or it will crack. If possible, let cool in the oven with the oven turned off and the oven door open for gradual cooling.

DECEMBER

HOME FOR THE HOLIDAYS EGG NOG

In a pitcher add egg substitute, skim milk and evaporated milk. Stir to blend together.

Add Pioneer® Sugar, rum and vanilla. Mix well.

Place in refrigerator until ready to serve. When serving, sprinkle the top with nutmeg and/or cinnamon.

COOK’S NOTE: Add a dollop of whipped cream and then sprinkle the top with nutmeg and/or cinnamon! Decorate with cinnamon sticks for stirring!

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INGREDIENTS ½ C egg substitute

¾ C skim milk

1 can (13 oz) evaporated milk

3 T Pioneer® Sugar

1 tsp rum flavoring or ¼ C Rum

1 tsp vanilla

nutmeg

cinnamon

DIRECTIONS

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Make your whole year just a little sweeter!