Spinach Salad with Bacon Dressing

1 lb. fresh spinach, rinsed and with stems removed 1/2 lb. bacon 1/4 cup salad oil 1/2 cup red wine vinegar 1/2 tsp. salt 1/2 pkt. SweetLeaf Stevia® Sweetener 1/4 tsp. ground pepper 1/4 to 1/2 red onion, thinly sliced 1 hardboiled egg, diced

Remove stems from spinach and rinse to remove any sand or soil. Set aside. In heavy skillet, fry bacon until crispy. Remove and drain bacon. Save two tablespoons of the drippings. Crumble bacon into small bits. Set aside. Combine reserved bacon drippings, salad oil, red wine vinegar, salt, SweetLeaf Stevia^® Sweetener and pepper in a small saucepan. Heat and stir. Remove from heat.

Pile a handful of spinach onto each serving plate. Sprinkle with the bacon bits, onions slices and hardboiled egg. Drizzle with warm dressing and serve immediately. Sliced fresh mushrooms may also be added. Serves four.

Five-Minute Bean Salad

4 pkt. SweetLeaf Stevia® Sweetener 2/3 cup apple cider vinegar 1/2 cup cooking oil 1 can white corn, drained 1 can black beans, rinsed 3 Roma tomatoes, diced 1/2 red onion, thinly sliced 1/2 bunch fresh parsley, coarsely chopped Salt and pepper to taste

In a large salad bowl, combine sweetener and vinegar. Stir until sweetener is dissolved. Add oil. Fold all of the other ingredients into the bowl and gently mix. Adjust salt & pepper to taste. Chill for 2-3 hours (it can be served immediately, but tastes delicious cold). Grilled shrimp or chicken can also be added for a tasty, one-dish summer meal. Serves four.

Tangy, Tantalizing Cranberry Sauce

4 cups (1 pkg.) fresh or frozen cranberries 1/2 cup orange juice 1/2 cup dried cranberries 10 pkt. SweetLeaf Stevia® Sweetener Zest of 1 orange 5-6 drops SweetLeaf® Liquid Stevia, Valencia Orange flavor

Add all the ingredients to a heavy-bottomed pot and bring to a boil. Simmer and stir every few minutes until the berries start to burst and the sauce thickens. Add more orange juice if necessary to desired consistency. DO NOT OVERCOOK. Remove from heat and transfer to a shallow dish to cool.

Yummy Holiday Yams

6 cups peeled yams cut into 1/2- to 1-inch cubes 4 Tbsp. cooking oil (saffron oil is great) 1/2 tsp. salt (or to taste) 1/8 tsp. pepper (optional) 3 Tbsp. maple syrup 1/2 tsp. cinnamon 2 pkt. SweetLeaf Stevia® Sweetener

Preheat oven to 350^oF. Toss the cubed yams and oil together and spread the coated cubes onto a parchment-lined cookie or baking sheet. Season with the salt and optional pepper. Bake to desired softness (you can test with a fork after about 20 minutes or so). While yams bake, combine the remaining ingredients in a small bowl. When yams are done, toss the yams with the syrup mixture and serve. For an extra treat, top with toasted sliced almonds.