ROAST CHICKEN SUPPER

Apple-Dijon Glazed Chicken

1 (16 oz.) jug apple cider

1 (12 oz.) bottle Dijon mustard 1 bunch fresh sage

1 bunch fresh thyme

1 (6–7 lb.) chicken

Baby Greens with Pears

1 (16 oz.) bag walnut pieces

1 (16 oz.) bottle light corn syrup

1 (2 oz.) cont. cinnamon

1 (2 oz.) cont. paprika

1 (16 oz.) bottle olive-oil-and-vinegar

salad dressing

1 (5 oz.) bag sweet dried cranberries 1 red onion, orange

2 pears

1 (8 oz.) mixed baby salad greens 1 (3.5 oz) cont. crumbled goat

cheese

Creamy Sweet Potato Gratin

1 (2 oz.) cont. ground nutmeg 11⁄ lbs. Yukon Gold potatoes

2

11⁄ lbs. sweet potatoes

2

1 bunch fresh chives

1 bunch fresh thyme

1 head garlic

1 (16 oz.) cont. heavy cream 1 (8 oz.) bag shredded

Monterey Jack cheese

Apple-Caramel Cheesecake

1 (14 oz.) bag gingersnaps 1 (16 oz.) jug apple cider

1 (12 oz.) jar caramel sauce 2 red-skinned apples

4 (8 oz.) pkgs. cream cheese 1 (16 oz.) sour cream

Kitchen essentials: butter, eggs, sugar, all-purpose flour, salt, pepper, milk, oil, brown sugar