If your ideal Christmas meal includes beef tenderloin and sugar cookies, follow our traditional Christmas dinner menu that offers a taste of the classics. If you're craving Christmas recipes that stray a bit more from grandma's line-up, try our menus that feature pizza, brunch, and even vegan options. There's no wrong way to enjoy Christmas dinner as long as you're enjoying it with those you love!

INGREDIENTS
Nonstick cooking spray
2 - tablespoons finely ground coffee beans
1 - tablespoon packed brown sugar
1 1/2 - teaspoons garlic powder
1 1/2 - teaspoons paprika
3/4 - teaspoon kosher salt
3/4 - teaspoon ground black pepper
1 - 4 pound center-cut beef tenderloin roast

DIRECTIONS
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with heavy foil. Place a rack in the pan and coat with cooking spray; set pan aside. For rub, in a small bowl stir together ground coffee, brown sugar, garlic powder, paprika, salt, and pepper; set aside.
Trim fat from meat. Place meat on the rack in the prepared baking pan. Sprinkle coffee mixture evenly over top and sides of meat; rub in and press lightly with your fingers.

Insert an oven-going meat thermometer into center of meat. Roast, uncovered, for 50 to 60 minutes or until the meat thermometer registers 135 degrees F for medium rare. Remove from oven.

Cover meat with foil; let stand for 15 minutes before slicing. (Temperature of the meat after standing should be 145 degrees F.) Cut meat into 1/2-inch-thick slices.

FROM THE TEST KITCHEN

Like smoke flavor? Substitute smoked paprika for the regular paprika. Out of garlic powder? Use an equal amount of onion powder. Prefer an option to tenderloin? Try a 4-pound beef top round roast. Roast at 350 degrees F for 1-1/2 to 2 hours or until meat thermometer registers 135 degrees F for medium rare.

Prepare as directed through Step 2. Cover and chill for up to 24 hours. Continue as directed in Step 3.

NUTRITION FACTS (Coffee-Crusted Beef Tenderloin)
Per serving: 233 kcal , 10 g fat (4 g sat. fat , 0 g polyunsaturated fat , 4 g monounsaturated fat ), 94 mg chol. , 230 mg sodium , 2 g carb. , 0 g fiber , 1 g sugar , 32 g pro.

Here's a new way to use refrigerated piecrust: Brush it with butter, dust with cinnamon-sugar, roll, and slice to place atop an ooey-gooey caramel apple pie.

INGREDIENTS
1 - 14.1 ounce package rolled refrigerated unbaked pie crust (2 crusts)
1/3 - cup plus 1 tablespoon butter, melted
2 - teaspoons ground cinnamon
8 - cups peeled, (if desired), cored, and chopped Granny Smith apples
1/4 - cup sugar
1/2 - cup packed brown sugar
2 - tablespoons all-purpose flour
1/2 - teaspoon salt
Purchased caramel ice cream topping

DIRECTIONS
Let pie crust stand at room temperature according to package directions.

Preheat oven to 475 degrees F. In an extra-large bowl, combine 1/3 cup melted butter and 1 teaspoon cinnamon; add apples and toss gently to coat. Line a 15101-inch baking pan with foil. Spread apple slices evenly in prepared pan. Roast 10 minutes or until apples start to brown on edges, stirring apples once halfway through roasting. Decrease oven temp to 450 degrees F. Cool apples in pan on a wire rack.
Meanwhile, place one pie crust on a lightly floured surface. Brush with remaining melted butter. In a small bowl combine 1/4 cup granulated sugar and remaining 1 teaspoon cinnamon. Sprinkle sugar-cinnamon mixture over pastry; press lightly with fingers. Roll pastry into a cylinder. Press to seal seam and ends. Cover and chill until needed.

Unroll remaining pie crust into a 9-inch pie plate. Fold under pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove from oven; remove foil. Reduce oven temperature to 350 degrees F.
In the extra-large bowl, stir together 1/2 cup brown sugar, 2 tablespoons flour, and 1/2 teaspoon salt. Add apple slices and any juices; stir to coat. Transfer to the pastry-lined pie plate.

Cut chilled pie crust log into 1/4-inch slices. Carefully arrange pastry slices on top of filling close together without overlapping. To prevent overbrowning, cover edge of pie with foil. Place pie on middle shelf in oven; place a foil-lined baking sheet on rack beneath pie. Bake for 45 minutes or until filling is bubbly and pastry circles are light brown. Cool on a wire rack. Drizzle slices with caramel topping.
NUTRITION FACTS (Cinnamon Roll Apple Pie)

Per serving: 474 kcal , 21 g fat (11 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 29 mg chol. , 497 mg sodium , 74 g carb. , 4 g fiber , 42 g sugar , 2 g pro.

These super easy Christmas cookies start with packaged sugar cookie dough. Top with homemade frosting, and decorate with miniature semisweet chocolate pieces.

INGREDIENTS
1 - 18 ounce roll refrigerated sugar or chocolate chip cookie dough
1 - recipe Royal Icing (see recipe, page xx)
Miniature semisweet chocolate pieces, miniature candy-coated milk chocolate pieces, and/or gumdrops

DIRECTIONS
Preheat oven to 375 degrees F. Cut cookie dough into 15 equal pieces. Divide each dough piece into three balls: one about 1 inch in diameter, one 3/4 inch in diameter, and one 1/2 inch in diameter. On an ungreased large cookie sheet, arrange each set of balls into a snowman shape, placing balls 1/4 inch apart and snowmen at least 3 inches apart.

Bake in the preheated oven for 10 to 12 minutes or until edges are light brown. Cool on cookie sheet for 3 minutes. Transfer to a wire rack; cool completely.

Spread Royal Icing on cooled cookies. Decorate as desired with chocolate pieces and/or candies.

FROM THE TEST KITCHEN
TO STORE:

Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 day or freeze for up to 3 months. To serve, thaw cookies, if frozen. Frost cookies as directed in Step 3.

NUTRITION FACTS (Holiday Snowmen Cookies)
Per serving: 278 kcal , 8 g fat (2 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 10 mg chol. , 144 mg sodium , 52 g carb. , 0 g fiber , 38 g sugar , 2 g pro.

This easy pudding is a hostess's dream. The creamy dessert takes only 20 minutes to prep and can be chilled up to 24 hours. 

INGREDIENTS
3/4 - cup sugar
3 - tablespoons cornstarch
2 - tablespoons unsweetened cocoa powder
3 - cups half-and-half, light cream, or milk
1 - tablespoon butter
2 - teaspoons vanilla
1/4 - teaspoon salt
8 - ounces bittersweet or semisweet chocolate, chopped
Whipped cream (optional)
Unsweetened cocoa powder (optional)

DIRECTIONS
In a large saucepan combine sugar, cornstarch, and cocoa powder. Whisk in half-and-half. Cook and slowly stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

Remove from heat. Stir in butter, vanilla, and salt. Stir in chocolate until melted. Pour into 8 individual serving bowls. Cover surface with plastic wrap and chill up to 24 hours. If desired, top with whipped cream and additional cocoa powder.

FROM THE TEST KITCHEN
WHIPPED CREAM HEART:
If desired, tint whipped cream light pink with food coloring. Dollop two spoonfuls onto the pudding and use the back of a spoon to smooth it into a heart.

NUTRITION FACTS (Dark Chocolate Pudding)
Per serving: 363 kcal , 23 g fat (14 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 38 mg chol. , 123 mg sodium , 42 g carb. , 3 g fiber , 34 g sugar , 5 g pro.

Save valuable space in your oven during the holidays by cooking your green bean casserole in your slow cooker. Even without baking, this green bean casserole stays luscious and creamy, with a crispy bread crumb topping.

INGREDIENTS
2 - pounds fresh green beans, trimmed and cut into 1-inch pieces, or two 16-ounce packages frozen cut green beans, or five 14.5-ounce cans cut green beans, drained
1 1/2 - cups shredded provolone cheese
1 - 10 3/4 ounce can condensed cream of celery soup
1 1/2 - ounces crisp-cooked prosciutto
1 - cup sliced green onions
1/4 - cup milk
1 - tablespoon Worcestershire sauce
Italian seasoned or plain panko bread crumbs

DIRECTIONS
In a 6-quart slow cooker stir together the beans, cheese, soup, prosciutto, green onions, milk, and Worcestershire sauce.
Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Sprinkle with bread panko bread crumbs before serving.

FROM THE TEST KITCHEN
FOR EASY CLEANUP
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Bacon adds richness to this delicious turkey stuffing, and fresh veggies brighten it up. You can prep this meal up to 24 hours ahead of time for less stress on holidays.

INGREDIENTS
1 - cup sliced leeks
1/2 - cup chopped onion (1 medium)
1/4 - cup butter
2 - medium apples, peeled (if desired), cored, and chopped
1 - cup chopped pecans
3/4 - cup snipped dried apricots
1/2 - teaspoon ground nutmeg
4 - cups dry whole wheat or white bread cubes
1 - tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 - tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 - tablespoon snipped fresh parsley
1/2 - 3/4 - cup half-and-half or light cream
1 - egg
1 - teaspoon salt
1/2- teaspoon ground black pepper

DIRECTIONS
Preheat oven to 325 degrees F. Grease a 1-1/2-quart casserole; set aside. In a large skillet, cook leeks and onion in hot butter over medium heat about 4 minutes or until tender, stirring occasionally. Stir in apples, pecans, apricots, and nutmeg. Cook and stir for 3 minutes more.

In a large bowl, toss together cooked leek mixture, bread cubes, rosemary, thyme, and parsley. In a small bowl, whisk together 1/2 cup of the half-and-half, the egg, salt, and pepper. Add to bread mixture; toss lightly to combine. If necessary, add enough of the remaining half-and-half to make a stuffing of desired moistness.

Transfer stuffing to prepared casserole.* Bake, covered, for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through. An instant-read thermometer inserted in the center of the stuffing should register 165 degrees F when stuffing is done. Makes 8 to 10 servings.

FROM THE TEST KITCHEN
Or use bread mixture to stuff one 8- to 10-pound turkey. Place any remaining stuffing in a casserole. Cover and chill casserole until ready to bake. Bake stuffing in covered casserole alongside turkey about 40 minutes or until heated through.

Leave it to this classic sugar cookie recipe to make your holiday season special. Not only are these Christmas cookies delicious, but they're also perfect for decorating to match any event. No party should be without these easy sugar cookies!

INGREDIENTS
2/3 - cup butter, softened
3/4 - cup sugar
1 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1 - tablespoon milk
1 - teaspoon vanilla
2 - cups all-purpose flour
1- recipe Royal Icing (optional)
Small decorative candies (optional)

DIRECTIONS
In a large bowl beat butter on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover; chill about 30 minutes or until dough is easy to handle.
Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, until 1/8 to 1/4 inch thick. Using 2-1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets.
Bake for 7 to 10 minutes or until e

dges are very light brown. Transfer to wire racks; cool. If desired, frost with Royal icing and/or decorate with decorative candies.
FROM THE TEST KITCHEN

TIP:
Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

TO STORE:
Layer uniced cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. If desired, ice and decorate before serving.

Brown sugar and butter create a sweet sauce that marries well with pork chops and apples. Choose a tart apple for more flavor and contrast. No matter your apple choice these apple brown sugar pork chops are a family favorite!

INGREDIENTS
4 - boneless pork loin chops, cut 3/4 to 1 inch thick
Salt
Ground black pepper
2 - tablespoons butter
1 - cup thinly sliced red apple (1 medium)
1/4 - cup chopped pecans
2 - tablespoons packed brown sugar

DIRECTIONS
Trim fat from chops. Sprinkle chops with salt and pepper; set aside.

In a large skillet melt butter over medium heat until it sizzles. Add apple; cook and stir for 2 minutes. Push apple to sides of skillet. Add chops; cook for 4 minutes. Turn chops, moving apple aside as needed. Spoon apple slices over chops. Sprinkle with pecans and brown sugar.

Cook, covered, for 2 to 4 minutes more or until an instant-read thermometer inserted in center of chops registers 145 degrees F. Serve chops with apple slices and cooking juices.

NUTRITION FACTS (Apple-Pecan Pork Chops)
Per serving: 400 kcal , 18 g fat (6 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 152 mg chol. , 314 mg sodium , 14 g carb. , 2 g fiber , 12 g sugar , 44 g pro.

Enjoy our assortment of indulgent Christmas cake meal ideas perfect for your next get-together. From elegant layered creations and traditional cake rolls to creamy cheesecakes and mini Christmas cakes, each treat in this collection will make your holiday meal season sweeter.
 

INGREDIENTS
3/4 - cup butter*
3 - eggs
1 - tablespoon unsweetened cocoa powder
1 3/4 - cups all-purpose flour
1/3 - cup malted milk powder
1 - teaspoon baking soda
1/2 - teaspoon salt
4 - ounces unsweetened chocolate, chopped (2/3 cup)
1 - cup granulated sugar
3/4 - cup packed brown sugar
1 1/2 - teaspoons vanilla
1 1/4 - cups water
1 - tablespoon malted milk powder
1 - tablespoon water
3/4 - cup semisweet chocolate pieces
1/3 - cup butter, cut up
1 - tablespoon light-color corn syrup
2 - tablespoons crushed peppermint candy
1 - teaspoon peppermint extract (optional)
1/3 - cup crushed peppermint chocolate candy (optional)

DIRECTIONS
Allow 3/4 cup butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan that does not have a removable bottom or a fluted tube pan. Add cocoa powder. Shake and tilt pan to coat bottom, sides, and tube; shake out any excess cocoa powder. In a medium bowl stir together flour, 1/3 cup malted milk powder, baking soda, and salt. Set aside.

In a small microwave-safe bowl microwave unsweetened chocolate on 100 percent power (high) for 1 to 2 minutes or until melted, stirring every 30 seconds. Cool slightly.

Preheat oven to 325 degrees F. In a large mixing bowl beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and 1 1/4 cups water to chocolate mixture, beating on low speed after each addition just until combined. If you want a stronger peppermint flavor, try 1 teaspoon of peppermint extract or add 1/3 cup of crushed peppermint chocolate candy to the batter. Just remember if you go with the latter, the peppermint chocolate candy will most likely melt into the batter, depending on what kind you use. Pour batter into the prepared tube pan, spreading evenly.

Bake for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan; cool completely on wire rack.

Meanwhile, for glaze, in a medium heavy saucepan stir together 1 tablespoon malted milk powder and 1 tablespoon water until milk powder is dissolved. Add semisweet chocolate, 1/3 cup butter, and corn syrup. Cook and stir over low heat until melted and smooth. Transfer mixture to a small bowl. Cover and chill for 30 to 40 minutes or until glaze is slightly thickened, stirring occasionally.
Drizzle glaze over cake. Top with crushed peppermint candy.

FROM THE TEST KITCHEN
*If you are out of butter, you can sub the 3/4 cup of butter for 1/2 cup vegetable or canola oil. The only compromise is the cake doesn't quite rise as much and the texture is a bit lighter

Add a sweet caramel twist to make our best apple pie recipe. Caramel apple pie is the perfect fall dessert to bring the family together. Oats, brown sugar, and pecan topping, drizzled with caramel, adds decadence to America's popular pie.

INGREDIENTS
1 1/4 - cups all-purpose flour
1/4 - teaspoon salt
1/3 - cup shortening
4 - 5 - tablespoons cold water
1 - cup packed brown sugar
1/2 - cup all-purpose flour
1/2 - cup quick rolled oats
1/2 - cup butter or margarine
1/2 - cup sugar
3 - tablespoons all-purpose flour
1 - teaspoon ground cinnamon
1/8 - teaspoon salt
6 - cups thinly sliced peeled cooking apples
1/2 - cup chopped pecans
1/4 - cup caramel ice cream topping

DIRECTIONS
For the pastry, in a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the flour mixture, tossing with a fork until all dough is moistened. Prepare using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball; set aside.

For the crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.

On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.

In a large mixing bowl stir together sugar, 3 tablespoons flour cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.

To prevent over browning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

NUTRITION FACTS (Caramel Apple Pie)
Per serving: 554 kcal , 25 g fat (10 g sat. fat , 31 mg chol. , 260 mg sodium , 81 g carb. , 3 g fiber , 5 g pro.

Get ready, apple crisp aficionados. This unique spin on the classic dessert gets its irresistible, slightly smoky quality from a quick stint on the charcoal grill. Your favorite porter beer gives the brown sugar sauce a warm, nutty flavor. 

INGREDIENTS
7 - cups peeled and thinly sliced cooking apples (7 medium)
1/3 - cup granulated sugar
1 - tablespoon quick-cooking tapioca
1 - tablespoon lemon juice
1 - teaspoon apple pie spice
1/4 - teaspoon salt
1/2 - cup rolled oats
1/2 - cup packed brown sugar
1/4 - cup all-purpose flour
1/4 - cup butter
1 - recipe Porter Toffee Sauce
Ice cream (optional)

DIRECTIONS
In a large bowl combine apples, granulated sugar, tapioca, lemon juice, apple pie spice, and salt. Transfer apple mixture to an 8x8x1-3/4-inch disposable foil pan or metal pan.*

For topping, in a medium bowl combine oats, brown sugar, and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle oat mixture evenly over apple mixture. Cover pan tightly with foil.

For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place crisp in pan on grill rack in center of grill. Cover and grill for 15 minutes. Uncover pan. Cover grill and grill about 30 minutes more or until apple mixture is bubbly. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place crisp in pan on grill rack. Grill as directed.)
Remove crisp from grill; cool slightly. Serve warm with Porter-Toffee Sauce and, if desired, ice cream.

FROM THE TEST KITCHEN
*TIP:
A metal pan may get some minor burning from the grill.

INGREDIENTS
1/4 - cup olive oil
3 - tablespoons lemon juice
4 - cloves garlic, minced
1 - teaspoon Dijon-style mustard
1/4 - teaspoon salt
1/8 - teaspoon freshly ground black pepper
2 - pounds fresh green and wax beans, trimmed and cut diagonally into 1/2-inch pieces
1/2 - cup hazelnuts (filberts), toasted and chopped
Shaved Parmesan cheese

DIRECTIONS
For dressing, in a small bowl whisk together oil, lemon juice, garlic, mustard, salt, and pepper until combined. Set aside.
In a large saucepan cook green and wax beans, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender; drain. Immediately plunge beans into ice water; let stand for 3 minutes. Drain well.

Transfer beans to a serving bowl. Whisk dressing again; pour over beans. Toss gently to coat. Top with hazelnuts and cheese.

FROM THE TEST KITCHEN
VARIATIONS:
No yellow beans? Use all green. Out of hazelnuts? Try toasted walnuts instead. Prefer another vegetable? Use the leaves from two large bunches of kale in place of the beans and skip Step 2 for a raw kale salad.

NUTRITION FACTS (Two-Tone Green Bean Salad with Hazelnuts and Parmesan)
Per serving: 105 kcal , 8 g fat (1 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 2 mg chol. , 101 mg sodium , 7 g carb. , 3 g fiber , 3 g sugar , 3 g pro.

INGREDIENTS
1/2 - cup finely crushed graham crackers
2 - tablespoons butter, melted
1 - envelope unflavored gelatin
3/4 - cup fat-free milk
2 - 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
1 - 8 ounce package fat-free cream cheese, softened
1 - 8 ounce carton fat-free sour cream
1/3 - cup sugar
2 - teaspoons vanilla
4 - ounces dark chocolate, melted and cooled
Fresh blackberries and/or raspberries (optional)

DIRECTIONS
For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.
For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.

In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.

Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.

To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.

FROM THE TEST KITCHEN
Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5.

To make this recipe gluten-free, use gluten-free graham crackers.

Icon: vegetarian

NUTRITION FACTS (No-Bake Chocolate-Swirl Cheesecake )
Per serving: 184 kcal , 11 g fat (6 g sat. fat , 0 g polyunsaturated fat , 3 g monounsaturated fat ), 28 mg chol. , 259 mg sodium , 15 g carb. , 1 g fiber , 10 g sugar , 8 g pro.

The holidays just aren't the holidays without a feast full of beautiful and delicious meals to share. Our traditional Christmas dinner menu has all your favorite holiday meal to choose from, including appetizers, main-dish meats, festive side-dish recipes, and desserts. Start planning your traditional Christmas dinner today.

INGREDIENTS
1 - 6 pound cooked ham, rump half
1 - recipe Apricot-Mustard Glaze, Pomegranate BBQ Glaze, or Cranberry-Orange Glaze

DIRECTIONS
Preheat oven to 325 degrees F. Score ham by making shallow diagonal cuts in a diamond pattern at 1-inch intervals. Place ham on a rack in a shallow roasting pan. Insert an oven-going thermometer into center of ham (thermometer should not touch the bone). Cover with foil.

Bake for 1 1/4 hours. Uncover; bake for 20 to 60 minutes more or until thermometer registers 140 degrees F. Meanwhile, prepare desired glaze. Brush ham with some of the glaze during the last 20 minutes of baking. Serve with remaining glaze.
FROM THE TEST KITCHEN

APRICOT-MUSTARD GLAZE
Nutrition analysis per teaspoon: 33 calories, 0 g protein, 9 g carbohydrate, 0 g total fat (0 g sat. fat), 9 g carbohydrate, 0 g fiber, 6 g total sugar, 1% Vitamin A, 2% Vitamin C, 11 mg sodium, 0% calcium, 0% iron

CRANBERRY-ORANGE GLAZE
Nutrition analysis per 2 teaspoons: 22 calories, 0 g protein, 6 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 0 g total sugar, 0% Vitamin A, 6% Vitamin C, 4 gm sodium, 0% calcium, 0% iron

POMEGRANATE BBQ GLAZE
Nutrition analysis per 2 teaspoons: 30 calories, 0 g protein, 7 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 6 g total sugar, 1% Vitamin A, 1% Vitamin C, 96 mg sodium, 0% calcium, 0% iron

Apricot-Mustard Glaze
INGREDIENTS
1 - cup apricot preserves
1 - tablespoon rice vinegar
1 - tablespoon Chinese-style hot mustard
1 - teaspoon grated fresh ginger or 1/2 teaspoon ground ginger

DIRECTIONS
 In a small bowl stir together preserves, vinegar, mustard, and ginger.
Pomegranate BBQ Glaze

INGREDIENTS
1/2 - cup finely chopped onion (1 medium)
2 - cloves garlic, minced
1 - tablespoon olive oil
3/4 - cup bottled chili sauce
1/2 - cup pomegranate juice
1/4 - cup honey
1 - tablespoon white or regular balsamic vinegar
1/2 - teaspoon dry mustard
1/4 - teaspoon ground black pepper

DIRECTIONS
 In a medium saucepan cook onion and garlic in hot oil over medium heat about 2 minutes or until onion is tender. Stir in chili sauce, pomegranate juice, honey, balsamic vinegar, dry mustard, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes.
Cranberry-Orange Glaze

INGREDIENTS
1 - cup cranberry relish or orange-cranberry marmalade
1/4 - cup orange juice
1 - teaspoon snipped fresh thyme or sage
DIRECTIONS
 In a small saucepan combine the cranberry relish, orange juice, and thyme. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until mixture is thickened to a glazing consistency.

NUTRITION FACTS (Holiday Ham)
Per serving: 241 kcal , 13 g fat (4 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 83 mg chol. , 1110 mg sodium , 1 g carb. , 0 g fiber , 0 g sugar , 29 g pro.

These festive holiday bar cookie recipes -- including butterscotch-toffee bars and classic brownies -- make delicious gifts and party desserts. With make-ahead options, store-bought shortcuts, and mix-and-match topping ideas, the hardest part of your holiday dessert prep will be choosing which of these marvelous and merry bar cookies to try first.

INGREDIENTS
Nonstick cooking spray
8 - ounces milk chocolate, chopped, or 1 1/3 cups milk chocolate pieces
2 - cups finely crushed chocolate wafer cookies (about 38 cookies)*
2 - tablespoons sugar*
6 - tablespoons butter, melted*
2 - 8 ounce pkg. cream cheese, softened
1/2 - cup sour cream
1/3 - cup sugar
4 - teaspoons liquid red food coloring
1 - teaspoon vanilla
4 - eggs, lightly beaten

DIRECTIONS
Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat the foil with cooking spray. In a medium saucepan heat and stir chocolate over low heat until melted. Let cool.
For crust, in a medium bowl combine crushed cookies and the 2 Tbsp.sugar; stir in the melted butter. Press crumb mixture firmly into bottom of prepared pan.

In a large bowl beat cream cheese, sour cream, the 1/3 cup sugar, the red food coloring, and vanilla with a mixer on medium until smooth. Beat in the melted chocolate. Stir in eggs. Spread over crust.

Bake about 25 minutes or until edges are puffed and center is set. Cool in pan on a wire rack. Cover and chill 4 to 24 hours before serving. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.

FROM THE TEST KITCHEN
*TIP:
Or use 2 cups finely crushed chocolate sandwich cookies with white filling, omit the 2 Tbsp. sugar, and decrease the melted butter to 1/4 cup.

TO STORE:
Layer bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

NUTRITION FACTS (Red Velvet Cheesecake Bars)
Per serving: 171 kcal , 12 g fat (7 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 49 mg chol. , 124 mg sodium , 13 g carb. , 0 g fiber , 10 g sugar , 3 g pro.

Spice up your holiday favorites, from thumbprints to gingerbread to shortbread with these fresh and delicious new ideas.

INGREDIENTS
1/2 - cup butter, softened
1/2 - cup shortening or vegetable oil
1 - cup packed brown sugar
1/2 - cup granulated sugar
1/2 - teaspoon baking soda
1/2 - teaspoon salt
2 - eggs
1- teaspoon vanilla
2 3/4 - cups all-purpose flour
1 - 12 ounce package (2 cups) white baking pieces
1 - 3 1/2 ounce jar macadamia nuts, chopped

DIRECTIONS
Preheat oven to 375 degrees F. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces, and nuts.

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or just until edges are light brown. Cool on cookie sheets for 2 minutes. Transfer to wire racks; cool.

FROM THE TEST KITCHEN
CHOCOLATE CHIP COOKIES:

Prepare as directed, except substitute semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces for the white baking pieces; omit macadamia nuts, and, if desired, stir in 1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts), toasted, with the chocolate pieces.

TO STORE:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

NUTRITION FACTS (Macadamia Nut and White Chocolate Chip Cookies)
Per serving: 99 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 11 mg chol. , 45 mg sodium , 13 g carb. , 0 g fiber , 8 g sugar , 1 g pro.

INGREDIENTS
3/4 - cup butter, softened
1 - 3 ounce package cream cheese, softened
3/4 - cup sugar
1/2 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1 - teaspoon vanilla
2 1/2 - cups all-purpose flour
Small multicolored decorative candies, sprinkles, gumdrops, and assorted colored sugars

DIRECTIONS
In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat or stir in flour.
Divide dough in half. Shape each half of dough into a 7-inch-long roll. Wrap each roll in plastic wrap or waxed paper. Chill for 4 to 24 hours or until easy to handle.

Using a sharp knife, cut dough into 1/4-inch-thick slices. Place slices about 2 inches apart on an ungreased cookie sheet. Using decorative candies, colored sugars, and/or gumdrops rolled out and cut into festive shapes, decorate the slices to resemble Christmas balls.
Bake in a 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Carefully transfer cookies to a wire rack; cool. Makes about 56 cookies.

FROM THE TEST KITCHEN
VISIONS OF SUGAR PLUMS:

Bedeck frosted cookies with candy ornaments crafted from gumdrops. Here are three ideas. Use your imagination to conjure up some more.

BELLS:
Cut a large gumdrop lengthwise into 4 slices. Add a red cinnamon candy along the long flat side of each slice of the gumdrop to form a bell.

CUTOUTS:
Use your fingers or a rolling pin to flatten a gumdrop to about 1/8-inch thickness. Cut out small shapes using a knife or hors d'oeuvres cutters.

HOLLY LEAVES:
Arrange slices of small green gumdrops around red cinnamon candies to create holly and berries.

NUTRITION FACTS (Decorated Christmas Balls)
Per serving: 64 kcal , 3 g fat (2 g sat. fat , 12 mg chol. , 44 mg sodium , 8 g carb. , 1 g pro.

With classic Christmas sugar cookies, salted caramel-filled macarons, spritz, butter cookies, and more, these delicious decorated Christmas cookies are sure to impress your friends and family. Bonus: Every Christmas cookie recipe here is a snap to make—they'll only think you spent hours baking.

INGREDIENTS

3/4 - cup butter, softened
1/3 - cup sour cream
2/3 - cup granulated sugar
1/2 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1 - teaspoon clementine zest
1 - teaspoon lemon zest
2 1/2 - cups all-purpose flour
1/3 - cup finely ground slivered almonds
1 - recipe Citrus Icing
Yellow or orange colored sugar

DIRECTIONS

Preheat oven to 375 degrees F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.

Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove; cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.

FROM THE TEST KITCHEN

TO STORE:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Citrus Icing
INGREDIENTS

2 - cups powdered sugar
1 1/2 - teaspoons clementine or lemon zest
3 - tablespoons clementine or lemon juice

DIRECTIONS

 In a small bowl combine powdered sugar and clementine or lemon zest. Stir in clementine or lemon juice. If necessary, stir in enough additional juice to make icing a thin coating consistency.
NUTRITION FACTS (Lemon-Clementine Spritz Cookies)

Per serving: 47 kcal , 2 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 6 mg chol. , 22 mg sodium , 7 g carb. , 0 g fiber , 4 g sugar , 1 g pro.

Step aside, pumpkin pie; pumpkin custard cups are here to take your place. The classic autumn spice trio of cinnamon, nutmeg, and cardamom makes these desserts taste like a cup full of fall.

INGREDIENTS

3 - eggs, lightly beaten
1 - 15 ounce can pumpkin
1 1/2 - cups heavy cream or half-and-half
1/2 - cup packed brown sugar
1/2 - teaspoon ground cinnamon
1/4 - teaspoon ground nutmeg
1/4 - teaspoon ground ginger
1/8 - teaspoon salt
1/4 - cup all-purpose flour
1/4 - cup packed brown sugar
1/2 - teaspoon ground cardamom
2 - tablespoons butter
1/4 - cup chopped pecans, toasted 

DIRECTIONS

Preheat oven to 350 degrees F. In a large bowl combine first eight ingredients (through salt).
Place eight 6-oz. custard cups in a roasting pan. Divide pumpkin mixture among cups. Place roasting pan on oven rack. Pour enough hot water into roasting pan to reach halfway up sides of custard cups. Bake 25 minutes.

Meanwhile, in a small bowl stir together flour, 1/4 cup brown sugar, and cardamom. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in pecans. Sprinkle mixture over custards. Bake 15 to 20 minutes more or until a knife comes out clean.
Remove custard cups from water. Cool on wire racks 1 hour. Cover loosely and chill 2 to 24 hours before serving.
NUTRITION FACTS (Pumpkin Custards with Cardamom Crumble)

Per serving: 343 kcal , 24 g fat (13 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 139 mg chol. , 114 mg sodium , 30 g carb. , 2 g fiber , 22 g sugar , 5 g pro.
http://www.bhg.com/recipe/pumpkin-custards-with-cardamom

Add a taste of pumpkin to dinner tonight without making a whole pumpkin-centric main dish by scooping this warm, creamy pumpkin risotto onto your plate. We kept this dish gluten free so everyone at your table can enjoy.

INGREDIENTS
3 tablespoons unsalted butter
1 cup finely chopped onion (1 large)
1 clove garlic, minced
2 cups uncooked Arborio rice
1 cup dry white wine
1 1/2 tablespoons snipped fresh sage
2 - 2 1/2 cups water
1 3/4 cups gluten-free chicken broth
1 cup canned pumpkin
2 ounces ParmigianoReggianoc heese, finely
shredded (1/2 cup) Parmigiano-Reggiano
cheese, shaved
(optional)
Fresh sage leaves
(optional)
DIRECTIONS
NUTRITION FACTS (Gluten Free Pumpkin-Parmesan
Risotto)
In a 4-quart heavy saucepan heat butter over medium
heat until melted. Add onion and garlic; cook about 3
minutes or until tender, stirring occasionally. Add rice; cook
and stir for 2 minutes. Carefully add wine; cook and stir until
liquid is absorbed. Stir in snipped sage.
1.
Meanwhile, in a large saucepan bring the water and the
broth to boiling; reduce heat and simmer. Slowly add 1 cup
of the broth mixture to rice mixture, stirring constantly.
Continue to cook and stir over medium heat until most of
the liquid is absorbed. Add another 1 cup of the broth
mixture, stirring constantly. Continue to cook and stir until
most of the liquid is absorbed. Add enough of the remaining
broth mixture, about 1 cup at a time, cooking and stirring
just until rice is tender but firm and risotto is creamy.
2.
Stir in pumpkin and the 1/2 cup shredded cheese. Cook
about 1 minute or until heated through, stirring occasionally.
If desired, top each serving with shaved cheese and sage

These fuss-free soup delivered are filled with good-for-you veggies, fresh fish, hearty beef, and more. Nothing beats the winter chill like a steaming bowl of soup or beef stew. And don't stress if you're short on time—we have plenty of quick soup delivery that will help you get dinner on the table fast.

INGREDIENTS

3 - cups peeled, diced butternut squash (about 1 small squash)
2 - cups thinly sliced carrots (4 medium)
3/4 - cup thinly sliced leek or chopped onion
1 - tablespoon butter or margarine
2 - 14 1/2 ounce cans reduced-sodium chicken broth
1/4 - teaspoon ground white pepper
1/4 - teaspoon ground nutmeg
1/4 - cup half-and-half or light cream
Creme fraiche or dairy sour cream (optional)
Toasted pumpkin seeds (pepitas) (optional)
Fresh tarragon sprigs (optional)

DIRECTIONS

In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.

Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with creme fraiche, pumpkin seeds, and/or fresh tarragon.

NUTRITION FACTS (Butternut Squash and Carrot Soup)

Per serving: 82 kcal , 3 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 9 mg chol. , 364 mg sodium , 12 g carb. , 2 g fiber , 4 g sugar , 3 g pro.

Cinnamon rolls aren't just for breakfast. These homemade cinnamon roll https://sendameal.com/desserts are inspired by the go-to breakfast bread and just as rich. These ready-for-icing sweets—including cinnamon bars and cinnamon roll cupcakes—are sure to be a hit.

INGREDIENTS

Nonstick cooking spray
1 - cup caramel apple dip
1/2 - cup finely chopped Granny Smith apple
1 - 12.4 ounce package (8) refrigerated cinnamon rolls with icing
32 - 4-inch lollipop sticks or wooden pop sticks*

DIRECTIONS

Preheat oven to 350 degrees F. Coat 1 3/4-inch muffin cups with nonstick cooking spray.

In a small bowl combine caramel dip and apple. Spoon a rounded teaspoon caramel mixture into each muffin cup.

Separate dough into 8 rolls (set icing aside). Cut rolls into quarters. Place one piece of dough on top of caramel mixture in each muffin cup. Bake 10 minutes or until golden brown. Cool in pan 3 to 5 minutes. Use a table knife or thin metal spatula to remove from pan and place onto parchment paper (spoon any caramel left in pan over baked bites). Insert a lollipop stick into each bite. Drizzle with icing. Serve warm.

FROM THE TEST KITCHEN

PRESENTATION IDEA
To serve pops standing upright in a jar filled with dry beans or candies, wooden pop sticks will work better to hold the cinnamon roll bites without spinning.

Nutrition Facts (Caramel Apple Cinnamon Roll Bites)
Per serving: 71 kcal cal., 3 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 1 mg chol., 104 mg sodium, 11 g carb., 0 g fiber, 7 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Corn tortillas get the fall treatment in this sweet taco-pie mashup. A smooth caramel drizzle takes the apple dessert to the next level.

INGREDIENTS

1 - cup granulated sugar
4 - teaspoons ground cinnamon or apple pie spice
Vegetable oil for deep-frying
1 - 12.6 ounce package street taco corn tortillas (24 4-inch tortillas)
3 - tablespoons butter
4 - medium Granny Smith apples, peeled, cored, and sliced
2 - tablespoons packed brown sugar
5 - tablespoons water
1 - tablespoon cornstarch
Frozen whipped dessert topping, thawed
Caramel ice cream topping (optional)

DIRECTIONS

In a small bowl combine 3/4 cup granulated sugar and 3 teaspoons cinnamon; set aside.
In a heavy large saucepan or deep-fat fryer, heat about 1 1/2 inches of oil to 375 degrees F over medium heat. Use a deep-frying thermometer to monitor temperature.

Using tongs, place one tortilla in the oil for 5 seconds. Turn it over and hold in a curved shape with the tongs for 1 minute or until crisp and browned. Immediately remove from the oil, letting any excess drip off, and dip in the cinnamon-sugar to coat. Repeat with remaining tortillas and cinnamon-sugar.

In a large saucepan heat butter and remaining 1 teaspoon cinnamon over medium heat. Stir in apples, remaining 1/4 cup granulated sugar, the brown sugar, and 3 tablespoons water. Cover and cook, stirring occasionally, for 12 minutes or until softened. In a small bowl combine cornstarch and remaining 2 tablespoons water. Slowly drizzle into hot apple mixture while stirring and continue to cook until apples are tender and filling is thickened. Continue to simmer 2 minutes more. Remove from heat and let cool slightly.

Spoon filling into prepared shells and serve immediately. If desired, top with whipped topping and caramel topping, if desired.

FROM THE TEST KITCHEN

If you don't have a frying thermometer, use a little scrap of tortilla to put in the oil and make sure it's at the correct temperature.
Nutrition Facts (Apple Pie Tacos)

Per serving: 145 kcal cal., 7 g fat (2 g sat. fat, 3 g polyunsaturated fat, 1 g monounsatured fat), 4 mg chol., 16 mg sodium, 21 g carb., 2 g fiber, 13 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Whether grilled, roasted, or baked, asparagus adds flavor and nutrients to any meal. Here are our favorite asparagus dishes, including roasted asparagus, grilled asparagus, and baked asparagus. There's certain to be an asparagus recipe for everyone.

INGREDIENTS

1 - pound thick asparagus spears
1/2 - cup light mayonnaise
1/4 - cup Dijon-style mustard
2 - teaspoons lemon juice
1 - cup panko bread crumbs
2 - tablespoons peanut oil

DIRECTIONS

Preheat oven to 425 degrees F. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl; cover and chill until ready to serve.

Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15x10-inch baking pan. Drizzle with oil.

Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.

Nutrition Facts (Panko Roasted Asparagus)

Per serving: 129 kcal cal., 9 g fat (1 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 3 mg chol., 426 mg sodium, 10 g carb., 1 g fiber, 2 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

When it comes to Christmas dinner, it doesn't get more traditional than roast beef. Looking for a new way to serve it up? Choose from 12 great recipes that range from grandma's to gourmet.

Ingredients

1 - sprig fresh rosemary
1 - 2 ounce can anchovy fillets, drained
1 - clove garlic, peeled and smashed
1 - teaspoon freshly ground black pepper
1 - tablespoon red wine vinegar
Olive oil
1 - 2 1/2 pound beef strip loin roast or top sirloin roast*
Fresh rosemary leaves

Directions
Remove leaves from the rosemary sprig. Place rosemary leaves, anchovies, garlic, and black pepper on a cutting board. Roughly chop mixture. Drag the flat, broad side of the knife across the mixture in one direction and then the other until it forms a smooth paste. Transfer to a small bowl. Stir in vinegar and enough olive oil to make a spreadable paste. Set aside.

Trim most of the fat from the roast; score any fat that remains. Rub anchovy paste over beef. Tuck edges of the roast under and tie with kitchen string. Cover and chill at least 1 hour.

Preheat oven to 500 degrees F. Place the roast on a rack in a shallow roasting pan. Insert a oven-going meat thermometer into center of roast. Roast, uncovered, for 15 minutes; reduce temperature to 350 degrees F. Roast for 45 to 60 minutes more or until the thermometer registers 135 degrees F for medium-rare. Remove roast from oven. Cover with foil; let stand 15 minutes. (The temperature of meat will rise to 145 degrees F after standing). Top with fresh rosemary leaves.

From the Test Kitchen
Try substituting 1/4 cup purchased black olive tapenade for the anchovy paste.

*

If you really love anchovies, double the ingredients for the paste and thickly coat the roast.

Nutrition Facts (Roast Beef with Rosemary)
Per serving: 236 kcal cal., 11 g fat (4 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 74 mg chol., 289 mg sodium, 0 g carb., 0 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Keep the holidays light and healthy with a table full of classic but healthy Christmas recipes. Our holiday menu ideas put a healthy spin on favorite Christmas dishes, such as mashed potatoes, roasts, scrumptious breads, and appetizers.

Ingredients

2 - 3 - teaspoons smoked paprika or paprika
2 - teaspoons coarse kosher salt
1 - 3 pound bone-in pork roast, ribs removed and tied back on
Fresh oregano sprigs
3 - small red and/or yellow sweet peppers, stemmed, seeded, and quartered
1 - small green pepper, stemmed, seeded, and quartered
1 - tablespoon olive oil
Salt and pepper
1/3 - cup honey
1/4 - cup lime juice
Fresh oregano and/or thyme sprigs

Directions
Preheat oven to 350 degrees F. In a small bowl combine paprika and coarse salt.
Place pork in a shallow roasting pan, bone side down. Rub paprika mixture all over pork, pressing in lightly. Tuck sprigs of fresh oregano under the kitchen string tying the roast to the bone. Roast, uncovered, in the preheated oven for 20 to 25 minutes per pound (1 hour 10 minutes to 2 hours).

Meanwhile, place sweet pepper pieces on a baking sheet. Drizzle peppers with oil and sprinkle lightly with salt and pepper; toss to coat. Spread peppers evenly on baking sheet. Place in oven with pork the last 40 to 45 minutes of roasting until peppers are tender and begin to brown. When roast reaches 155 degrees F internal temperature, remove to a cutting board and cover with foil. Let stand 10 minutes.
While roast stands, in a small saucepan combine honey and lime juice. Bring to boiling, stirring occasionally. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Season with salt and pepper.

Remove string from roast. Using tongs, turn roast on its side and pull bone away. Turn roast top-side up and slice. Serve with peppers, honey glaze, and fresh herbs. Makes 8 servings.

Nutrition Facts (Honey-Glazed Pork Roast)
Per serving: 282 kcal cal., 14 g fat (5 g sat. fat, 2 g polyunsaturated fat, 6 g monounsatured fat), 65 mg chol., 620 mg sodium, 15 g carb., 1 g fiber, 13 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Create a scrumptious dessert that pleases family and guests without adding to your dinnertime workload with one of our make-ahead dessert recipes. Our delicious make-ahead cakes, pies, and tarts will help you finish most of the preparation well before dessert time.

Ingredients

1 - recipe Chocolate Crumb Crust
1 - cup sugar
1 - 5 ounce can (2/3 cup) evaporated milk
2 - tablespoons butter
2 - ounces unsweetened chocolate, chopped
1 - teaspoon vanilla
2 - pints eggnog ice cream
2 - tablespoons dark rum (optional)
3/4 - cup sugar
1/2 - cup boiling water
1/4 - cup meringue powder*
1/3 - cup toffee bits, crushed (1 1/2 ounces)

Directions
Prepare Chocolate Crumb Crust. For fudge sauce, in a small saucepan combine the 1 cup granulated sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 11/2 cups, stirring occasionally. Remove from heat; stir in vanilla. Transfer to a medium bowl; beat with an electric mixer on medium speed until almost smooth. Cover with plastic wrap. Set aside to cool completely.

In a chilled bowl stir 1 pint of the eggnog ice cream until softened. If desired, stir in 1 tablespoon of the rum. Spread over cooled Chocolate Crumb Crust. Spoon half of the chocolate sauce in small spoonfuls over ice cream layer. Freeze about 2 hours or until nearly firm. Repeat with the remaining eggnog ice cream, rum (if desired), and the remaining fudge sauce. Return to freezer while preparing meringue.
For meringue, in a medium mixing bowl stir together the 3/4 cup sugar and the boiling water until sugar is dissolved. Cool to room temperature (about 30 minutes). Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed toffee bits into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm.

Preheat oven to 475 degrees F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Before serving, sprinkle with the remaining crushed toffee bits. Serve immediately.

From the Test Kitchen
* TIP:

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

Chocolate Crumb Crust
Ingredients
Nonstick cooking spray
1
cup finely crushed vanilla wafers (about 30 cookies)
1/3
cup powdered sugar
3
tablespoons unsweetened cocoa powder
3
tablespoons butter
Directions
 Preheat oven to 375 degrees F. Lightly coat an 8-inch springform pan with cooking spray; set aside. In a medium bowl combine vanilla wafers, powdered sugar, and cocoa powder. Stir in melted butter. Press crumb mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack.

Ingredients

1 1/2 - pounds fresh green beans, trimmed
1 - cup boiling water
1/2 - ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms
7 - 8 - slices bacon (8 ounces), cut into small pieces
12 - ounces cremini mushrooms, sliced
2 - cloves garlic, minced
3 - tablespoons butter
3 - tablespoons all-purpose flour
2 - cups half-and-half or light cream
2 - teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 - teaspoon salt
1/2 - teaspoon ground black pepper

Directions
In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes.

In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.

Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture.

For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid (discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. (To serve today, omit Step 5 and continue as directed in Step 6.)

Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours.
Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.

Nutrition Facts (Bacon-Topped Green Bean Casserole)
Per serving: 334 kcal cal., 24 g fat (11 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 67 mg chol., 1045 mg sodium, 14 g carb., 3 g fiber, 2 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 - cups all-purpose flour
1 - tablespoon baking powder
1/2 - teaspoon salt
1/4 - teaspoon ground nutmeg
2 - eggs, lightly beaten
2 - cups dairy or canned eggnog
1/4 - cup cooking oil

Directions

In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy.

Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.

From the Test Kitchen
TEST KITCHEN TIP:

If dairy eggnog is not available, you will find canned eggnog in the baking section of your local grocery store.

Nutrition Facts (Spiced Eggnog Pancakes)
Per serving: 140 kcal cal., 7 g fat (2 g sat. fat, 3 g polyunsaturated fat, 2 g monounsatured fat), 45 mg chol., 167 mg sodium, 16 g carb., 0 g fiber, 3 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4 - large ripe, yet firm, Bosc or red Anjou pears
1 - tablespoon lemon juice
1 - tablespoon butter, softened
2 - tablespoons packed brown sugar
1/4 - teaspoon salt
2 - teaspoons finely shredded orange peel (set aside) or Triple Sec
1/4 - cup orange juice
1 - teaspoon vanilla
1 - cup plain Greek yogurt
2 - tablespoons pure maple syrup
Finely shredded orange peel (optional)
1/4 - cup granola
2 - tablespoons sliced almonds, toasted

Directions
Preheat oven to 350 degrees F. Halve pears; core. Using a melon baller, scoop out a 1-inch depression in the center of each pear. Brush cut sides with lemon juice.

Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in a single layer in the baking dish.

Bake for 20 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking time (baking time depends upon ripeness of pears).

Remove from oven; stir vanilla into cooking liquid. Let cool completely. Cover and chill for at least 2 hours or up to 24 hours, turning pears in liquid at least once during chilling time.

To serve, in a small bowl stir together yogurt and maple syrup. Spoon the mixture into each pear half. If desired, sprinkle with additional orange peel. Serve with granola and toasted almonds.

Nutrition Facts (Roasted Breakfast Pears)
Per serving: 308 kcal cal., 8 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 11 mg chol., 199 mg sodium, 55 g carb., 8 g fiber, 38 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

When cold weather hits, there's nothing better than curling up with a cozy mug of hot chocolate. We've got a dozen ways to make your cup of hot cocoa even better, including mix-ins, stir-ins, and of course marshmallows!

Ingredients

1 - cup premium unsweetened cocoa powder
1/4 - 1/3 - cup sugar
1/4 - teaspoon salt
1/2 - cup hot water
4 - cups half-and-half or light cream
4 - cups whole milk
1/3 - cup bittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
2 - teaspoons vanilla
2 - teaspoons peppermint extract
sweetened whipped cream
crushed peppermint candies
small candy cane garnish (optional)

Directions
In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt. Stir in the hot water until mixture forms a paste. Whisk in half-and-half and milk.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add bittersweet chocolate, whisking until chocolate is melted.

If necessary, skim "skin" from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.

To serve, stir in vanilla and peppermint extract. Top each serving with sweetened whipped cream and a sprinkle of crushed peppermint candies. Garnish each serving with a small candy cane.

Nutrition Facts (Insane Candy Cane Cocoa)
Per serving: 311 kcal cal., 17 g fat (11 g sat. fat, 48 mg chol., 129 mg sodium, 36 g carb., 3 g fiber, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Satisfy your sweet tooth this season with our countless holiday baking recipes. We have the best recipes for Christmas cookies, cakes, pies, brownies, bars, and other delicious Christmas desserts. Instead of your typical Christmas cookies, try Christmas candy instead. You can also save baking time by making classic Christmas dessert recipes such as gingerbread, fruitcake, and Christmas pudding. Get the kids baking with our Christmas cookie recipes that kids can help make -- our recipes include sugar cookie carolers and chocolate gingerbread people. Our irresistible holiday cake recipes will please any Christmas party guest, and we give you holiday dessert recipes that use peppermint -- a Christmas favorite -- as a key ingredient. Don't forget to try our all-time favorite Christmas cookies -- our top recipes (including shortbread, bars, whoopie pies, and biscotti) are ones you'll want to save, share, and make again and again!

The gooey goodness of marshmallow treats is a celebration any time of year. When you supersize them and dress them up with chocolate, sprinkles, peanut butter, and caramel, they become a surprise party of flavor.

Arrange an assortment of jumbo treats in the shape of a tree for a centerpiece that will bring a fanciful spotlight to your dessert table. Just make sure you have plenty of extra treats so your tree doesn't disappear faster than St. Nick!
To duplicate this clever Christmas tree:

Make a batch of Jumbo Marshmallow Treats. (Get our free recipe below.) Follow the instructions to create treats in all four flavor variations. 
Use a large star-shape cookie cutter to cut one Jumbo Marshmallow Treat into a star. Grease or butter the cutter to make removing the cutout treat easier. Dip one side of the star into melted chocolate. (See the Chocolate-Dipped Treat variation.) Sprinkle the chocolate with yellow sprinkles or sugar. Let stand until set.
Cut foam-core board into three descending-size rectangles. Three Jumbo Marshmallow Treats should comfortably fit on the largest rectangle, two on the middle size, and one on the smallest. Use the photo and the size of your treats as a guide. Wrap the foam-core rectangles with green paper. 
Build your tree starting with a Chocolate-Dipped Treat as the trunk. Place the treat on a tray or other base. For extra support, place two treats back-to-back. Top the trunk with the largest piece of foam-core board. While you are building your tree, support the foam-core ends with glasses or boxes to steady the structure. Remove them when you're finished or, if you're worried about stability, decorate a few empty boxes to look like packages and use them as supports.

Arrange three jimmies-topped Jumbo Marshmallow Treats on the first piece of foam-core board. Use the three treats as the base for the middle-size piece of foam-core. Stack two Peanut Butter-Chocolate Treats on the middle piece. Add the smallest piece of foam-core. Top it with a Caramel Pretzel Treat and the chocolate-dipped star.

The classic tunes are cranked, the eggnog is flowing, and the treat tray is ready to be filled. Check out our cute, festive ideas for Christmas desserts and sweets -- Santa cake pops, reindeer cookies, Christmas tree cupcakes, and more! -- and have yourself a merry little baking session. Caution: These homemade holiday meals treats are so adorably sweet, your teeth may hurt just from looking at them.

Directions
Press a vanilla wafer cookie vertically into the top of a cupcake as far as it will go. Melt canned vanilla frosting by microwaving on high, stirring every 5 seconds until a thick drizzling consistency is reached. (If frosting melts to much, let it stand at room temperature to firm up slightly.) Carefully spoon frosting over cupcake and wafer to coat, allowing some to drip down the sides.

For hat, dip half of a mini chocolate sandwich cookie with white filling (such as Oreo brand) onto melted chocolate, letting excess drip off. Place on a sheet of waxed paper; immediately top with a miniature chocolate peanut butter cup. Let stand until firm.

Add dots of melted chocolate to wafer head for eyes, and place an orange jimmy sprinkle on cupcake for nose. Place hat near head; if necessary, secure with frosting.

It is simple - These very merry Christmas cookies are favorites that you'll want to save, hand down, and make again and again. Perfect with any holiday meal. We've got all the classics, including sugar cookies, Christmas spritz cookies, and spiced gingerbread. Try one of our cookie recipes to share this Christmas meal!

Ingredients

1/3 - cup butter, softened
1/3 - cup shortening
3/4 - cup sugar
1 - teaspoon baking powder
1 - egg
1 - tablespoon milk
1 - teaspoon vanilla
2 - cups all-purpose flour
Dash salt
1 - recipe Royal icing (see recipe below

Decorative sprinkles

Directions
In a large mixing bowl, beat butter and shortening with an electric mixer for 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in egg, milk, and vanilla until combined.

Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees F. On a lightly floured surface, roll half of the dough at a time to 1/8- to 1/4-inch thickness. Using desired tree-shaped cookie cutters, cut out dough.

Place about 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until the edges are firm and bottoms are very lightly browned.

Transfer to a wire racks and let cool. Frost with Royal Icing and decorate with sprinkles.
Royal Icing

Ingredients
2 - cups sifted powdered sugar
4 - teaspoons meringue powder
1/4 - teaspoon cream of tartar
1/4 - cup warm water
1 - 2 - tablespoons warm water

Directions
 Stir together powdered sugar, meringue powder, and cream of tartar. Add the 1/4 cup warm water. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes until very stiff. Add the 1 to 2 tablespoons additional water, 1 teaspoon at a time, to make desired consistency.

It is simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookies, Christmas spritz cookies, and spiced gingerbread. Try one of our cookie recipes to share this Christmas!

Checkout these great meal gifts for a quick and easy dinner ideas your family will love. Start with a rotisserie chicken from your local chef, or roast your own.

Ingredients

1 - cup apple cider vinegar
1 - cup apple jelly
1 - teaspoon apple pie spice*
1 - 5 pound whole roasting chicken
6 - small tart baking apples, cored
1 - 6 ounce package long grain and wild rice mix
2 1/4 - cups water
1 - tablespoon butter
1/2 - teaspoon freshly ground black pepper
3 - green onions, thinly sliced
Sage leaves (optional)

Directions
For glaze, in a 1-1/2- to 2-quart saucepan stir together vinegar and jelly. Heat; stir over medium heat. Bring to boiling. Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently. Remove from heat. Stir in apple pie spice. Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)

Preheat oven to 325F. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in roasting pan. Sprinkle with salt. Roast, uncovered, 1-1/4 hours. Cut string. Place apples around chicken.

Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside. Brush chicken and apples with some of one portion of glaze. Sprinkle with pepper. Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180 F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice. Stir green onion into rice. Transfer rice to platter; top with chicken and apples. Cover with foil.

For sauce, skim fat from juices in roasting pan; discard. Pour remaining glaze portion into the roasting pan. Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze). Strain; season to taste with salt and pepper. Transfer to gravy boat. Garnish with sage. Makes 6 servings.

Nutrition Facts (Apple-Glazed Roast Chicken)

Per serving: 885 kcal cal., 25 g fat (8 g sat. fat, 6 g polyunsaturated fat, 11 g monounsatured fat), 331 mg chol., 1041 mg sodium, 81 g carb., 5 g fiber, 43 g sugar, 87 g pro. Percent Daily Values are based on a 2,000 calorie diet

Whatever the occasion, our collection of best-loved pie recipes will satisfy any sweet tooth. With classics, such as apple pie and French silk pie, and a few new twists, you're sure to find a pie recipe to share, hand down, and make again and again.

Ingredients

1 - recipe Pastry for Single-Crust Pie (see recipe below)
3/4 - cup granulated sugar
3 - tablespoons cornstarch
5 - cups fresh or frozen unsweetened red raspberries
1/4 - cup Chambord (black raspberry liqueur) or 2 tablespoons orange liqueur
1 - 3 ounce package cream cheese, softened
1/3 - cup powdered sugar
1/2 - teaspoon vanilla
Dash salt
3/4 - cup whipping cream
Fresh red raspberries (optional)

Directions
Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

For filling, in a large bowl, combine granulated sugar and cornstarch. Add the 5 cups raspberries and the Chambord; toss gently to coat. (If using frozen raspberries, let mixture stand about 45 minutes or until berries are partially thawed, but still icy.) Transfer filling to crust.
Cover edge of pie with foil to prevent overbrowning. Bake for 30 minutes (or 50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more or until filling is bubbly almost to the center and pastry is golden brown. Cool on a wire rack.
Before serving, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt; set aside. In a large bowl, beat whipping cream on medium speed until soft peaks form (tips curl). Fold about 1/3 cup of the whipped cream into cream cheese mixture to lighten. Fold in the remaining whipped cream.

Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional fresh raspberries. Makes 8 servings.
Pastry for Single-Crust Pie

Ingredients
1 1/4 - cups all-purpose flour
1/4 - teaspoon salt
1/3 - cup shortening
4 - 5 - tablespoons cold water

Directions
 In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Spice up Thanksgiving meals by adding new twists to classic Thanksgiving side dishes. The indispensable Thanksgiving recipes are all here -- including mashed potatoes, green bean casserole, and stuffing -- but each dish features an unexpected and delicious spin.

Ingredients

5 - tablespoons unsalted butter
1 - tablespoon vegetable oil
1 - cup panko bread crumbs
2 - tablespoons slivered almonds
12 - ounces cremini and/or shiitake mushrooms, sliced
1 - medium onion, thinly sliced (1/2 cup)
1 - teaspoon minced fresh serrano or jalapeno peppers*
4 - cloves garlic, minced
1 - teaspoon plus 1 tablespoon kosher salt
2 - tablespoons all-purpose flour
1 - teaspoon ground chipotle chile pepper
1/2 - teaspoon ground white pepper
1/4 - teaspoon ground nutmeg
1 - bay leaf
1 - cup chicken stock or broth
1 - cup half-and-half or light cream
1 - pound fresh haricot verts (French string beans), rinsed, trimmed, and halved

Directions
Preheat oven to 475 degrees F. In a small saucepan melt 2 tablespoons of the butter and the oil together; stir in panko and almonds. Cook and stir over medium-low heat 4 to 6 minutes until golden brown. Place on a paper towel-lined tray.

In a heavy 10-inch skillet cook melt remaining 3 tablespoons butter over medium heat. Add mushrooms, onion, serrano, garlic, and 1 teaspoon salt. Cook for 3 to 6 minutes or until mushrooms release moisture and onions are tender, stirring occasionally. Add flour, chipotle, white pepper, nutmeg, and bay leaf; cook and stir for 2 minutes more. Add stock and cream; bring to a simmer. Simmer, uncovered, for 7 to 10 minutes or until thickened, stirring occasionally. Remove and discard bay leaf. Remove from heat.

Bring 1 gallon of water to boiling with 1 tablespoon salt. Add beans; cook for 4 to 6 minutes. Drain and submerge into a large bowl of ice water. Drain again.

Add beans to cream mixture and place in a 2-quart baking dish. Bake, uncovered, for 12 to 15 minutes or until bubbly. Remove from oven. Top with crumb mixture. Serve immediately.
From the Test Kitchen
*

Because hot chile peppers, such as serranos and jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts (Spicy Green Bean Casserole)
Per serving: 157 kcal cal., 11 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 24 mg chol., 344 mg sodium, 12 g carb., 2 g fiber, 4 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

If you love sweet potatoes, your are  in for a food gift treat Loaded with vitamin A and fiber, the famed fall ingredient is healthy, too. Whether you like yours mashed as a side, mixed into low-calorie cookies, or chopped in a hearty sweet potato casserole, we have a healthy sweet potato meal that fills the bill.

Ingredients

3 - pounds orange-fleshed sweet potatoes, peeled and cut-up
1/2 - cup milk
1 - teaspoon kosher salt
2 - tablespoons butter
6 - slices bacon
8 - ounces cremini mushrooms, halved (quarter any large mushrooms)
1 - large onion, cut in thin wedges
2 - tablespoons lemon juice
1/3 - cup golden raisins

Directions
In a 4- to 5-quart Dutch oven cook potatoes in lightly salted boiling water, covered, for 20 to 25 minutes or until tender. Drain; return to pan. Using a potato masher, mash potatoes. Stir in milk, butter, and salt until butter melts. Cover and keep warm.

Meanwhile, in a large skillet cook bacon over medium heat until crisp, 8 to 10 minutes. Transfer to paper towels, reserving 3 Tbsp. drippings in skillet. Add mushrooms and onions to skillet. Cook and stir over medium heat for 8 minutes or until mushrooms are tender and browned. Drizzle with the lemon juice. Crumble bacon and stir into mushrooms along with raisins.
To serve, top mashed potatoes with warm mushroom mixture.

From the Test Kitchen
MAKE AHEAD:

Prepare as above through step 1. Transfer mixture to a storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Continue with step 2.

Nutrition Facts (Mashed Sweet Potatoes with Mushrooms and Bacon)
Per serving: 196 kcal cal., 8 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 15 mg chol., 364 mg sodium, 27 g carb., 4 g fiber, 9 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 - cups apple cider
1 - large apple, such as McIntosh or Cortland, peeled and finely chopped
3 1/2 - cups all-purpose flour
1 - tablespoon baking powder
1 - teaspoon ground cinnamon
1/4 - teaspoon baking soda
1/4 - teaspoon salt
1/8 - teaspoon ground nutmeg
1 1/2 - cups sugar
1/4 - cup butter, softened
2 - eggs
1/4 - cup buttermilk or sour milk*
Vegetable oil or shortening for deep-fat frying
1 - recipe Chocolate-Maple Dipping Sauce and/or Cider-Caramel Dipping Sauce (optional)

Directions
In a medium saucepan bring apple cider to boiling over medium heat. Stir in apple. Boil gently, uncovered, for 20 to 30 minutes or until reduced to about 1 cup. Cool.

Meanwhile, in a medium bowl stir together 3 1/2 cups flour, the baking powder, 1/2 teaspoon of the cinnamon, the baking soda, salt, and nutmeg.

In a large bowl beat 1 cup of the sugar and the butter with an electric mixer on medium speed until combined. Add eggs, one at a time, beating just until combined. Beat in the 1 cup reduced cider and the buttermilk. Add flour mixture; beat just until combined.
Line a 15x10x1-inch baking pan with parchment paper. To prevent dough from sticking, sprinkle paper generously with additional flour. Using a spatula, carefully spread dough in the prepared baking pan to about 1/2-inch thickness; sprinkle with additional flour. Cover with plastic wrap and chill for 2 hours.

In a shallow dish combine the remaining 1/2 cup sugar and the remaining 1/2 teaspoon cinnamon; set aside.
In a Dutch oven heat 2 inches of oil to 350 degrees F. Cut dough with a floured 1-inch round cutter, occasionally dipping cutter into flour between cuts.** Fry doughnuts, a few at a time, in hot oil for 1 to 1 1/2 minutes or until golden, turning once. Remove with a slotted spoon and drain on paper towels. Roll in cinnamon-sugar to coat. If desired, serve with Chocolate-Maple Dipping Sauce and/or Cider-Caramel

Dipping Sauce.
From the Test Kitchen for chef prepared meals
*TIP:

To make 1/4 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let stand for 5 minutes before using.

**TIP:

These doughnuts are flat when you cut them, but will puff up to golf ball shapes when they are fried.

Chocolate-Maple Dipping Sauce
Ingredients
3/4
cup maple syrup
1
tablespoon unsweetened cocoa powder
1
tablespoon unsalted butter
Directions
 In a small saucepan cook maple syrup over medium heat until heated through. Whisk in cocoa powder and unsalted butter until combined. Transfer to a small bowl. Serve warm, whisking occasionally. Makes 3/4 cup.

We're going way back to the days when holiday meals such as beef Wellington, fruit stollen, buche de noel, figgy pudding, and crown roasts were the dishes that filled holiday dinners. Prepare yourself for strong feelings of nostalgia and a growling stomach.

Ingredients

1 - cup dairy sour cream
1/2 - 4 1/2 ounce carton frozen whipped dessert topping, thawed
1/2 - cup sugar
2 - tablespoons lemon juice
1 - teaspoon vanilla
1 - 15 1/2 ounce can crushed pineapple, drained
2 - medium bananas, diced
1/2 - cup red candied cherries, sliced
1/2 - cup green candied cherries, sliced
1/2 - cup chopped walnut

Lettuce leaves

Directions
In a mixing bowl blend together sour cream, dessert topping, sugar, lemon juice, and vanilla. Fold in fruits and nuts. Turn into 4 1/2-cup ring mold. Freeze several hours or overnight.

Unmold onto lettuce-lined plate. Garnish with additional candied cherries and lettuce, if desired. Let stand 10 minutes before serving. Makes 8 servings.

Incorporate the cozy flavors of fall meals into your favorite pies, tarts, muffins, and scones with these seasonal baking ideas. Studded with fresh ingredients like apple, pear, pumpkin, and squash, these tasty treats are both sweet and savory.

Ingredients

CAKE

Nonstick cooking spray
1 3/4 - cups all-purpose flour
2 - teaspoons Pumpkin Pie Spice
1 - teaspoon baking powder
1/2 - teaspoon baking soda
1/2 - teaspoon salt
2 - large eggs
1 1/4 - cups granulated sugar
1/2 - cup unsalted butter, melted
1/2 - cup buttermilk
2 - teaspoons vanilla
1 - cup canned pumpkin
3 - ounces dark chocolate, melted
2 - tablespoons unsweetened cocoa powder
1 1/2 - cups powdered sugar
1 - teaspoon finely shredded orange peel
2 - 3 - tablespoons milk or orange juice

Directions
Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.

Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.

In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel.

Nutrition Facts (Dark Chocolate and Pumpkin Swirl Cake)

Per serving: 341 kcal cal., 12 g fat (7 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 53 mg chol., 216 mg sodium, 57 g carb., 2 g fiber, 40 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Baked, smashed, roasted, or fried -- it's hard to go wrong with potatoes. Plus, with a rainbow of rich toppings like bacon, cheese, veggies, and more, the flavor possibilities are endless. So whether you're hosting a Christmas dinner get-together or enjoying Thanksgiving dinner with friends, these delicious potato recipes meals are guaranteed crowd-pleasers.

Ingredients

2 - pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
1/2 - teaspoon salt
1/8 - teaspoon freshly ground black pepper
Milk (optional)
1/2 - cup whipping cream
1/3 - cup shredded American or cheddar cheese
Freshly ground black pepper (optional)

Directions
Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.

Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

Nutrition Facts (Cheesy Mashed Potato Pots)

Per serving: 281 kcal cal., 15 g fat (9 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 52 mg chol., 484 mg sodium, 32 g carb., 3 g fiber, 3 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

If you ask us, fall desserts are always in season. But these served-warm treats -- boasting pumpkin, chocolate, apple, and more -- are just right for a crisp autumn night. Whether the leaves are starting to turn or not, one (or two!) of these cozy desserts is sure to hit the spot.

Ingredients

2 - medium baking apples
1/3 - cup butter, melted
1 2/3 - cups packed dark brown sugar
1 - cup apple butter
2 - eggs
2 - teaspoons vanilla
1 2/3 - cups all-purpose flour
1 - teaspoon baking powder
1 - teaspoon baking soda
1/4 - teaspoon salt
1 - cup dried apples, finely chopped
Maple Icing

Directions
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. Peel, core, and coarsely shred one of the apples. Thinly slice remaining apple, removing seeds; cover and set apples aside. In a large bowl whisk together the butter, brown sugar, apple butter, eggs, and vanilla until smooth. Add flour, baking powder, baking soda, and salt; whisk until combined. Fold in dried and fresh shredded apple. Spread batter into prepared pan. Arrange apple slices over batter.

Bake about 40 minutes or until golden and a toothpick inserted near the center comes out clean. Remove to a wire rack. Spoon Maple Icing over hot cake; spread evenly, using a pastry brush if necessary. Cool completely. Dust with apple pie spice or ground cinnamon.
From the Test Kitchen
MAPLE ICING

In a small bowl stir together 1 tablespoon melted butter, 1 tablespoon maple syrup, 1/2 cup powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon milk until smooth.

TO STORE:

Cover tightly in foil to preserve for leftovers.

Nutrition Facts (Apple Sheet Cake)
Per serving: 209 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 24 mg chol., 141 mg sodium, 43 g carb., 1 g fiber, 33 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4 - medium sweet potatoes, peeled (if desired)
2 - tablespoons olive oil
Salt and pepper to taste
Snipped fresh parsley (optional)

Directions
Preheat oven to 400 degrees F. Line two baking sheets with foil.

Cut sweet potatoes lengthwise into 1/2-inch thick strips. Place sweet potatoes in a large bowl. Drizzle with oil and toss to coat. Arrange sweet potatoes in a single layer on prepared baking sheets and bake for 10 to 15 minutes.

Turn potatoes over and bake for 10 to 15 minutes more or until golden brown. Season to taste with salt and pepper. Sprinkle with parsley if desired.

From the Test Kitchen
For extra flavor, try sprinkling with 1 tablespoon sugar, 1 teaspoon ground cumin, and 1 teaspoon chili powder before baking and bake as directed.

Nutrition Facts (Sweet Potato Fries)
Per serving: 115 kcal cal., 5 g fat (1 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 145 mg sodium, 17 g carb., 3 g fiber, 4 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Sure, we added some broccoli, carrots, and potatoes for substance, but basically this soup delivery is a bowl of melted cheeses. We feel no need for apologies.

Ingredients

1 1/2 - cups shredded sharp cheddar cheese (6 ounces)
1 1/4 - cups shredded white cheddar cheese (5 ounces)
1/4 - cup butter
1/2 - cup finely chopped onion (1 medium)
1/2 - cup finely chopped carrot (1 medium)
1/4 - cup thinly sliced green onions (2)
2 - cloves garlic, minced
1/2 - cup all-purpose flour
1/2 - teaspoon dry mustard
5 - cups chicken broth
1 - 12 ounce bottle beer (1 1/2 cups)
1 - cup whipping cream
1 1/2 - cups frozen diced hash brown potatoes
1 1/2 - cups small broccoli florets
10 - slices bacon, crisp-cooked, drained, and chopped
1/3 - cup grated Parmesan or Romano cheese
1/2 - teaspoon bottled hot pepper sauce
1/2 - teaspoon Worcestershire sauce

Directions
Allow sharp cheddar cheese and white cheddar cheese to stand at room temperature for 30 minutes. Meanwhile, in a 4-quart Dutch oven heat butter over medium heat until melted. Add 1/2 cup onion, carrot, green onions, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.

Stir in flour and dry mustard (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Add beer and cream; stir in potatoes and broccoli. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

Gradually stir in sharp cheddar cheese and white cheddar cheese, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan cheese, hot pepper sauce, and Worcestershire sauce. Pour soup into a 3 1/2- or 4-quart slow cooker with a car adapter.

Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep soup warm on warm-heat setting. (Soup will keep warm, covered, on warm-heat setting for up to 3 hours.) Stir before serving.
From the Test Kitchen

MUST-HAVE TAILGATING EQUIPMENT:

3 1/2- or 4-quart slow cooker with a car adapter Insulated carrier

STOVETOP PREPARATION

Prepare as above through Step 3, but do not pour soup into a slow cooker. Serve warm.

Nutrition Facts (Three-Cheese Beer Soup)
Per serving: 390 kcal cal., 29 g fat (17 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 90 mg chol., 964 mg sodium, 16 g carb., 1 g fiber, 2 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Slab pie is much like regular pie, only bigger and better. Two sheets of frozen meals puff pastry form the perfect crust-to-filling ratio, while sweet cooking apples and tart cranberries fill the pie with a fruity layer of goodness. Finish the fall treat with a drizzle of homemade icing.

Ingredients

2 1/2 - pounds cooking apples, peeled, cored, and thinly sliced (about 7 cups)
2/3 - cup granulated sugar
2/3 - cup dried cranberries
1/4 - cup all-purpose flour
1/2 - teaspoon ground cinnamon
1 - 17.3 ounce package (2 sheets) frozen puff pastry, thawed
Milk
Coarse sugar
1 - cup powdered sugar
1/2 - teaspoon vanilla
Dash salt
4 - teaspoons milk

Directions
Preheat oven to 375 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside. For filling, in a large bowl stir together apples, granulated sugar, dried cranberries, flour, and cinnamon; set aside. On a lightly floured surface, unfold one sheet of pastry. Roll pastry into a 15x10-inch rectangle. Transfer to the prepared baking pan. Spread filling over pastry to within 1 inch of the outside edge.
Unfold the remaining sheet of pastry; roll into a 16x11-inch rectangle. Place pastry on top of filling. Moisten edge of bottom pastry with milk. Fold bottom pastry over top pastry; gently press edges to seal. Using a sharp knife, cut slits in pastry. Brush top lightly with milk and sprinkle with coarse sugar. Bake for 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden. If necessary to prevent overbrowning, cover tart loosely with foil for the last 10 to 15 minutes of baking.
For icing, in a small bowl stir together powdered sugar, vanilla, and salt. Stir in enough of the 4 to 5 teaspoons milk to reach drizzling consistency. Drizzle icing over warm tart. Cool completely on a wire rack. Cut into bars.

Nutrition Facts (Easy Apple-Cranberry Slab Pie)
Per serving: 346 kcal cal., 13 g fat (0 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 0 mg chol., 168 mg sodium, 57 g carb., 3 g fiber, 36 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

It's so easy to customize this tasty dessert. Whether you like apples, pears, peaches or cherries  – the options are endless! Just grab your favorite fresh or frozen fruit for a quick and juicy no-fuss crisp. Cinnamon and brown sugar add a touch of warm flavor in the crunchy oat topping.

Ingredients

5 - cups sliced peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2 - tablespoons granulated sugar
1/2 - cup regular rolled oats
1/2 - cup packed brown sugar
1/4 - cup all-purpose flour
1/4 - teaspoon ground nutmeg, ginger, or cinnamon
1/4 - cup butter
1/4 - cup chopped nuts
or flaked coconut
Vanilla ice cream (optional)

Directions
Preheat oven to 375 degrees F. If fruit is frozen, thaw but do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
For topping, in a medium bowl stir together oats, brown sugar, flour, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
Bake for 30 to 35 minutes (40 minutes for thawed frozen fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.
From the Test Kitchen
BLUEBERRY CRISP:

Prepare as above, except substitute 5 cups fresh or frozen blueberries for the sliced fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour to the berry mixture.

CHERRY CRISP:

Prepare as above, except substitute 5 cups fresh or frozen unsweetened pitted tart red cherries for the sliced fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour to the cherry mixture.

RHUBARB CRISP:

Prepare as above, except substitute 5 cups fresh or frozen unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 3/4 cup and add 3 tablespoons all-purpose flour to the rhubarb mixture.

Nutrition Facts (Fruit Crisp)
Per serving: 319 kcal cal., 13 g fat (6 g sat. fat, 3 g polyunsaturated fat, 3 g monounsatured fat), 22 mg chol., 92 mg sodium, 53 g carb., 5 g fiber, 21 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Sweet meets salty in these crave-worthy bites. This easy appetizer trio features juicy watermelon, goat cheese, and prosciutto meal.

Ingredients

8 - cups seedless watermelon chunks (3 pounds)
5 - ounces thinly sliced prosciutto, cut into 1-inch strips
4 - ounces goat cheese (chevre), sliced
2 - tablespoons olive oil
1 - tablespoon lime juice or lemon juice
Freshly ground black pepper (optional)
Lime or lemon wedges (optional)

Directions
Arrange watermelon chunks on a large serving platter. Top with prosciutto and cheese. In a small bowl, combine oil and lime juice; drizzle oil mixture over watermelon, prosciutto, and cheese. If desired, sprinkle with pepper and serve with lime wedges.
Thread each watermelon chunk onto a cocktail pick or toothpick; add a slice of cheese. Fold each prosciutto strip accordian-style; add to pick. Arrange picks on a large serving platter. In a small bowl combine oil and lime juice; drizzle over watermelon, cheese, and prosciutto. If desired, sprinkle with pepper and serve with lime wedges.
From the Test Kitchen
TO MAKE AHEAD:

Assemble as directed, except do not drizzle with oil mixture. Cover and chill for up to 6 hours. Before serving, drizzle with oil mixture and sprinkle with pepper, if desired.

Nutrition Facts (Watermelon-Prosciutto Bites)
Per serving: 176 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 7 mg chol., 377 mg sodium, 13 g carb., 1 g fiber, 11 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

A light orange glaze is the icing on the cake....literally. Flaky homemade pastry surrounds a layer of thinly sliced pears. Bold five-spice powder gives the filling just enough punch. You won't be able to resist these bars after a chef prepared meal.

Ingredients

3 - cups all-purpose flour
2 - tablespoons sugar
1/2 - teaspoon salt
1/2 - cup shortening
1/2 - cup cold butter
Water
2 - egg yolks, beaten
1/3 - cup milk
6 - cups peeled, cored, and thinly sliced ripe pears (about 2 1/4 pounds)
1 - cup sugar
1 - cup crushed cornflakes
1 - teaspoon five-spice powder
1 - egg white, beaten
1 - 
recipe Orange Icing
Directions
For pastry, in a large bowl combine flour, the 2 tablespoons sugar, and the salt. Using a pastry blender, cut in shortening and butter until pieces are pea size.
In a small bowl whisk together egg yolks and milk. Gradually stir egg yolk mixture into flour mixture, tossing with a fork to moisten. Sprinkle 1 to 2 tablespoons water over the mixture, gently tossing until all of the mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide pastry into two portions, making one portion slightly larger than the other. Wrap and chill until needed.
For filling, in an extra-large bowl combine pears, the 1 cup sugar, the cornflakes, and the 1 teaspoon five-spice powder. Set aside.
Preheat oven to 350 degrees F. On a lightly floured surface, use your hands to pat the larger portion of pastry into the bottom of a 15x10x1-inch baking pan. Spoon filling evenly into pastry-lined pan.
Roll the remaining pastry portion between two sheets of parchment or waxed paper to a 15x10-inch rectangle. Carefully peel off top sheet of paper. Invert rectangle, pastry side down, over the filling. Carefully peel off remaining paper. Using damp fingers, press edges of the two rectangles together. Cut a few slits in the top pastry; brush lightly with egg white.
Bake in the preheated oven for 45 to 50 minutes or until pastry is golden, fruit is tender, and filling is bubbly. Cool completely in pan on a wire rack.
Drizzle with Orange Icing. Let stand until icing is set. Cut into bars.
Orange Icing
Ingredients
1 1/2
cups powdered sugar
1 1/2
teaspoons finely shredded orange peel
2
tablespoons orange juice
Directions
 In a medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency.
Nutrition Facts (Five-Spice Pear Pie Bars)
Per serving: 179 kcal cal., 6 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 81 mg sodium, 29 g carb., 1 g fiber, 16 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Life is as easy (and delicious) as pie when you start your day with the tasty combination of berry and rhubarb. Need more convincing? We use blueberry pie filling as an easy meal shortcut ingredient.

Ingredients

10
egg whites
2
cups pistachio nuts
3
cups frozen mixed berries
3
tablespoons sugar
1/2
teaspoon cream of tartar
2
cups sugar
2
teaspoons vanilla bean paste
2
cups whipping cream
1/3
cup sugar
1/4
cup unsweetened cocoa powder
1
12 ounce package semisweet chocolate pieces
1
cup fresh raspberries, blueberries, and/or halved strawberries
Chopped pistachio nuts (optional)
Directions
Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line two large baking sheets with parchment paper. Using an 8 inch round cake pan and a pencil, draw two large circles on one of the parchment-lined baking sheets and one circle on the other parchment-lined baking sheet (3 circles total). After drawing circles, flip paper over so that pencil outline is on the bottom, but still visible from the top; set aside.
In a food processor pulse the 2 cups pistachios until finely chopped; set aside. In a medium bowl combine frozen berries and the 3 tablespoons sugar; set aside, stirring occasionally as berries thaw.
Preheat oven to 300 degrees F. In a large bowl beat egg whites and cream of tartar with an electric mixer on medium speed until frothy. Gradually add the 2 cups sugar, beating on high speed until stiff peaks form (tips stand straight). Beat in 1 teaspoon of the vanilla bean paste. Fold in finely chopped pistachios. Divide meringue evenly among the three circles on the baking sheets, spreading evenly to the edges.
Bake meringues on center two racks of the oven for 1 hour, rotating pans between racks after 30 minutes. Turn off oven; let meringues dry in oven without opening the door for 1 1/2 hours. Lift meringues off paper.
Meanwhile, in a chilled mixing bowl combine the whipping cream, the 1/3 cup sugar, the unsweetened cocoa powder, and the remaining 1 teaspoon vanilla bean paste. Beat with an electric mixer on medium speed until soft peaks form (tips curl); set aside.
In a medium saucepan melt chocolate pieces over medium-low heat until smooth, stirring frequently. Drain frozen berry mixture.
To assemble, place one of the meringue layers on a serving platter; drizzle with one-third of the melted chocolate, spreading evenly if necessary. Top with one-third of the whipped cream mixture and one-half of the thawed and drained berry mixture. Repeat layers once. Top with remaining meringue layer, remaining chocolate, remaining whipped cream miuxture, and the fresh berries. If desired, sprinkle with chopped pistachios. Serve immediately.
From the Test Kitchen
MAKE-AHEAD TIP:

Bake and cool meringue layers as directed through step 4. Layer the meringue circles between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours.

Nutrition Facts (Boccone Dolce Meringue with Chocolate Cream and Berries)
Per serving: 722 kcal cal., 40 g fat (19 g sat. fat, 4 g polyunsaturated fat, 15 g monounsatured fat), 66 mg chol., 188 mg sodium, 90 g carb., 7 g fiber, 73 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Growing up, one of the home meals I always looked forward to was my mom’s pork roast with applesauce. It’s one of the dishes from my childhood that I make my own iterations of from time to time. Even when it doesn’t turn out exactly like I remember it, the combination of savory pork and sweet, spiced apples takes me back in the best way. That pairing is so ingrained in my mind that it didn’t occur to me until recently to try a fruit other than apples.

ingredients
1    pound   frozen cherries, thawed and drained of juice
2    tablespoons   balsamic vinegar
1    cup   sliced onion
2      crushed garlic cloves
1/4   cup   basil leaves
4    pounds   pork shoulder roast
2    teaspoons   kosher salt
1 1/3   cups   instant polenta
1/4   cup   grated Pecorino Romano cheese
1/2   teaspoon   ground black pepper
directions
Combine cherries, balsamic vinegar, onion, garlic, and basil leaves in a slow cooker. Trim excess fat from the pork shoulder, season with salt, and add to slow cooker. Cover and cook on high until pork is very tender, 4 hr.
Before serving, prepare instant polenta according to package instructions; stir in Pecorino and pepper. Serve slices of the pork and cherry sauce over polenta with extra basil and Pecorino. Serves 6
NUTRITION INFORMATION

Per Serving: cal. (kcal) 560, Fat, total (g) 12.5, chol. (mg) 128, sat. fat (g) 5, carb. (g) 60, fiber (g) 8, pro. (g) 47, sodium (mg) 945, Percent Daily Values are based on a 2,000 calorie diet
 

Ingredients

1
recipe Our Best-Ever Chocolate Cake*
1
8 ounce package cream cheese, softened
1/4
cup unsalted butter, softened
1 1/2
cups powdered sugar
1/4
cup unsweetened cocoa powder
2
tablespoons milk
6
chocolate graham cracker squares, coarsely crushed (optional)
24
ounces semisweet chocolate pieces (4 cups), for coating
1/4
cup shortening
Unsweetened cocoa powder (optional)
Directions
In a large bowl finely crumble the cake (it is easiest to cut the cake into quarters and work with one quarter at a time).
In a medium bowl beat the cream cheese and butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, cocoa powder, and milk; beat together until smooth and creamy.
Scrape cream cheese mixture into the crumbled cake. Using a large spoon, mix until blended (at some point, it gets hard to mix with a spoon, so just reach into the bowl and use your hands). Mix in the crushed graham crackers, if desired. Press a piece of plastic wrap against the surface of the dough; chill at least 2 hours or (up to 2 days).
To form the cake balls, line a few baking sheets with parchment or waxed paper. Using a medium-size cookie scoop or 2 level tablespoons, scoop out mounds of dough and shape into balls between your palms. As you finish a baking sheet, transfer it to the freezer and continue working with the dough. It is easiest to coat the cake balls if they are very cold, so keep them in the freezer for at least 30 minutes.
To coat the cake balls line another baking sheet with parchment or waxed paper; set aside. Set a heatproof bowl over a saucepan of barely simmering water (be sure that the water doesn't touch the bottom of the bowl). Add the chocolate pieces and shortening. Melt over gentle heat, stirring until smooth.
Drop the cake balls into the chocolate one at a time, lifting them out and placing on the prepared baking sheet when coated.
When all the cake balls are coated, transfer to the freezer for about 20 minutes to harden the chocolate. To serve, coat with cocoa powder. Serve chilled. Pass small skewers or lollipops sticks, if desired.
From the Test Kitchen
*

You can also use a 2 layer size chocolate cake mix. It will make about 40 cake balls.

Our Best-Ever Chocolate Cake
Ingredients
3/4
cup unsalted butter
3
eggs
2
cups all-purpose flour
3/4
cup unsweetened cocoa powder
1
teaspoon baking soda
3/4
teaspoon baking powder
1/2
teaspoon salt
2
cups sugar
2
teaspoons vanilla
1 1/2
cups milk
Directions
Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, lightly grease and flour a 13x9x2-inch baking pan; set aside.
Preheat oven to 350 degrees F. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan.
Bake 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack. Remove cake from pan.
Nutrition Facts (Triple-Chocolate Cake Balls)
Per serving: 191 kcal cal., 11 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 26 mg chol., 76 mg sodium, 25 g carb., 1 g fiber, 19 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts
(Our Best-Ever Chocolate Cake)
Per serving: 355 kcal cal., 14 g fat (8 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 79 mg chol., 260 mg sodium, 54 g carb., 2 g fiber, 35 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   all-purpose flour
1/3   cup   quick-cooking polenta mix or yellow cornmeal
2    tablespoons   granulated sugar
1    teaspoon   baking powder
1/2   teaspoon   salt
3    tablespoons   butter
1/2   cup   chopped pecans
2    tablespoons   packed brown sugar
1/2   teaspoon   ground cinnamon
2    21 ounce can  cherry pie filling
1/3   cup   half-and-half or light cream
    Half-and-half or light cream (optional)
directions
Preheat oven to 375 degrees F. For topping, in a medium bowl stir together flour, polenta mix, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.
In a small bowl combine pecans, brown sugar, and cinnamon; set aside. In a medium saucepan heat pie filling until bubbly, stirring frequently. Remove from heat; cover and keep hot. Add the 1/3 cup half-and-half to flour mixture; stir just until moistened.
Transfer hot pie filling to a 2-quart square baking dish. Immediately drop topping by rounded teaspoons onto pie filling. Sprinkle with pecan mixture.
Bake about 25 minutes or until topping is light brown. If desired, serve with additional half-and-half. Serve warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 441, Fat, total (g) 15, chol. (mg) 22, sat. fat (g) 6, carb. (g) 77, fiber (g) 4, sugar (g) 41, pro. (g) 4, sodium (mg) 498, Potassium (mg) 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      sleeves Ritz crackers
1      (14-ounce) package dark-cocoa-mint-flavored melting wafers
directions
Line baking sheets with parchment paper and set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated. Transfer to prepared baking sheets.
Let stand until coating has set and is no longer glossy, 20 to 30 minutes.
Tip
Tip: Dark Cocoa Mint-flavored Melting Wafers can be purchased at wilton.com or your local baking/craft specialty store.

ingredients
1 cup butter, softened
3/4 cup granulated sugar
1 egg
2 1/2 cups all-purpose flour
1 recipe Royal Icing
directions
Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add granulated sugar. Beat until combined. Add egg. Beat until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Divide dough in half. Cover and chill one portion of dough. On a floured surface roll other portion of dough 1/4 inch thick. Cut with snowflake-shaped cookie cutters dipped in flour; reroll trimmings and repeat cutting dough. Arrange cutouts on ungreased cookie sheets. Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks; cool. Repeat with remaining portion of dough.
Decorate cookies as desired. Makes 10 to 12 6-inch or 30 to 32 3-inch cookies.
tips
STORAGE

Place undecorated cookies in layers separated by waxed paper in a shallow container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw, then decorate.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 209, Fat, total (g) 8, chol. (mg) 31, sat. fat (g) 5, carb. (g) 32, pro. (g) 2, sodium (mg) 87, Percent Daily Values are based on a 2,000 calorie diet.

ingredients
For the crust
2 1/2   cups   all-purpose flour, plus more for surface
1    tablespoon   sugar
    Coarse salt
4    tablespoons   unsalted butter, cut into small pieces and frozen
3/4   cup   cold rendered leaf lard or regular lard (5 ounces), cut into small pieces
1/4 - 1/2   cup   ice water
For the filling
3/4   cup   plus 2 tablespoons honey (preferably organic wildflower)
3    tablespoons   unsalted butter
4      large eggs
1    teaspoon   pure vanilla extract
1/2   teaspoon   freshly grated nutmeg
    Coarse salt
directions
Make the crust: Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter and lard, and pulse until mixture resembles coarse meal with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to come together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)
Meanwhile, make the filling: Warm honey in a saucepan over low heat. Remove from heat, and stir in butter.
Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt. Stir into honey mixture. Refrigerate until cooled, up to 1 hour.
Preheat oven to 350 degrees, with 1 rack in the middle position and 1 rack in the bottom third of oven. Roll out dough to a 13-inch round on a lightly floured surface. Line a 9-inch pie plate with dough. Trim overhang to 1 inch; crimp. Prick bottom all over with fork. Refrigerate for 30 minutes.
Line crust with parchment, and fill with dried beans or pie weights. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more. Remove dried beans and parchment. Let cool completely on a wire rack.
Stir filling, and pour into cooled crust. Bake on bottom rack until center is set and crust is golden, 30 to 35 minutes.

ingredients
3    pounds   russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
3    cups   fresh or frozen broccoli florets
1/4   cup   butter
1/2 - 3/4   cup   milk, whipping cream, half-and-half or light cream
1 1/2   cups   shredded cheddar cheese
1    teaspoon   salt
1/2   teaspoon   ground black pepper
    Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.

ingredients
    Nonstick cooking spray
1    14 1/2ounce package  gingerbread mix
1/2   cup   milk
1/2   cup   raisins
2 1/4   cups   water
3/4   cup   packed brown sugar
3/4   cup   butter
    Vanilla ice cream (optional)
directions
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl, combine gingerbread mix and milk until mix is moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.
Cover and cook on high-heat setting (do not use low-heat setting) for 2 hours (center may appear moist but will set up as it stands).
Remove liner from cooker, if possible, or turn off cooker. Let cake stand, uncovered, for 45 minutes to cool slightly before serving.
To serve, spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your cake is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 501, Fat, total (g) 24, chol. (mg) 50, sat. fat (g) 13, carb. (g) 70, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 48, pro. (g) 4, vit. A (IU) 680.26, vit. C (mg) 0.59, Thiamin (mg) 0.16, Riboflavin (mg) 0.12, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 548, Potassium (mg) 197, calcium (mg) 90.87, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    cups   all-purpose flour
1 1/4   cups   finely ground almonds
3/4   cup   packed brown sugar
1    cup   butter, cut up
3/4   cup   granulated sugar
1    tablespoon   cornstarch
1/2   teaspoon   finely shredded lemon peel
4    cups   frozen unsweetened pitted tart red cherries, thawed and drained
1/2   teaspoon   almond extract
directions
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
For crust, in a large bowl, stir together the flour, almonds, and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Remove 1-1/2 cups of the mixture; set aside. Press the remaining mixture evenly onto the bottom of prepared baking pan. Bake in the preheated oven for 15 minutes.
Meanwhile, for filling, in another large bowl, combine the granulated sugar, cornstarch, and lemon peel. Add cherries and almond extract; toss gently to combine. Spoon cherry filling over hot baked crust, spreading evenly (mixture will be wet). Sprinkle with reserved crumb mixture.
Bake about 40 minutes more or until filling is bubbly and topping is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift the baked mixture out of the pan. Invert onto a baking sheet; remove foil. Invert again onto a cutting board. Cut into bars. Makes 32 bars.
Storage
Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.

ingredients
1/2   cup   salted butter, softened
1    cup   granulated sugar
1      egg
1    teaspoon   vanilla
1    cup   canned pumpkin
2 1/4   cups   all-purpose flour
2    teaspoons   baking powder
1    teaspoon   baking soda
1    teaspoon   ground cinnamon
1/2   teaspoon   salt
1    cup   fresh cranberries, coarsely chopped
1/2   cup   chopped walnuts
1    tablespoon   finely shredded orange peel
Cream Cheese Frosting:
1/2   8 ounce package  reduced-fat cream cheese, softened
1    cup   powdered sugar
2    tablespoons   salted butter, softened
1    teaspoon   vanilla
directions
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a large bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until fluffy. Beat in egg, 1 teaspoon vanilla, and pumpkin until combined.
In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt. Add to pumpkin mixture and beat until combined. Gently fold in the cranberries, walnuts and orange peel.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake about 10 minutes or until edges start to brown. Remove and cool on wire racks.
For frosting, in a small mixing bowl beat cream cheese with an electric mixer until smooth. Beat in powdered sugar, butter, and vanilla until combined and smooth. Spread frosting over cookies.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 88, Fat, total (g) 4, chol. (mg) 12, sat. fat (g) 2, carb. (g) 12, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 7, pro. (g) 1, vit. A (IU) 875, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, sodium (mg) 97, Potassium (mg) 31, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet

These little cookies are a Mexican tradition, so make sure to use a pig cookie cutter. Decorate with vanilla frosting and white nonpareils to finish the look.

ingredients
2/3   cup   butter, softened
3/4   cup   packed brown sugar
2    teaspoons   ground ginger
1    teaspoon   baking soda
1    teaspoon   ground cinnamon
1    teaspoon   finely shredded orange peel
1/2   teaspoon   salt
1/4   teaspoon   ground cloves
1      egg
1/2   cup   molasses
3    cups   all-purpose flour
    Canned vanilla frosting (optional)
    White nonpareils or small decorative candies (optional)
directions
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, orange peel, salt, and ground cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
Preheat oven to 375 degrees F. Lightly grease a cookie sheet or line the sheet with parchment paper; set aside. On a lightly floured surface, roll half the dough at a time to 1/4 inch thick. Cut out shapes with a lightly floured 4- to 5-inch pig-shape cookie cutter. Place cutouts 2 inches apart on prepared cookie sheet.*
Bake in the preheated oven for 7 to 8 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
To decorate, if desired, spoon canned vanilla frosting into a decorating bag fitted with a small round tip. (Or fill a heavy resealable plastic bag with frosting; snip a small hole in one corner of the bag.) To outline each cookie, pipe a border around the edge. For the pig's eye, pipe a small dot of frosting onto cookie. Add a white nonpareil or small decorative candy.
Tip
*
To easily transfer cutouts from the floured surface to the cookie sheet, use a thin, wide, and flexible metal spatula.

Storage
To store:
Layer undecorated cookies between layers of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. If desired, decorate cookies as directed in Step 4.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 205, Fat, total (g) 7, chol. (mg) 30, sat. fat (g) 4, carb. (g) 33, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 15, pro. (g) 3, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.16, Riboflavin (mg) 0.12, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 193, Potassium (mg) 174, calcium (mg) 30.29, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

Want to give a great gift? Consider cookies. Make these cookie mixes to put in jars and then add the recipe for how to prepare them. It makes a great gift for any occasion.

ingredients
1      2-quart jar
2 3/4   cups   all-purpose flour
1 1/4   teaspoons   baking powder
1/2   teaspoon   baking soda
1/2   teaspoon   salt
1/2   cup   dark cocoa powder
1    cup   packed light brown sugar
1    cup   granulated sugar
1    cup   milk chocolate chips
1    cup   white chocolate chips
1    cup   cup red and green M&Ms Minis
directions
In a bowl, combine 13/4 cups of the flour, the baking powder, baking soda and salt. In another bowl, blend cocoa and remaining 1 cup flour.
Spoon half the flour-cocoa mixture into jar. Press down to flatten, using a small spice jar. Spoon half the plain flour mixture over cocoa layer; compact. Repeat. Top with brown sugar and granulated sugar, compressing each. Add chips and M&Ms to jar.
Attach baking instructions: Blend 2 sticks cooled, melted unsalted butter with 3 eggs, 1/3 cup milk and 2 tsp vanilla extract. Stir in cookie mix until blended. Drop by heaping tbsp onto cookie sheets. Bake at 350 degrees for 13 minutes or until firm. Cool on pan for 1 minute, then remove to a rack.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 146, Fat, total (g) 4, chol. (mg) 4, sat. fat (g) 3, carb. (g) 26, fiber (g) 1, pro. (g) 2, sodium (mg) 37, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      prepared piecrust (such as Pillsbury)
2    4 ounces   logs cinnamon-cranberry goat cheese
6    tablespoons   plus 1 cup sugar
1      egg
2    tablespoons   milk
1    12 ounce bag  cranberries
1    cup   cranberry juice
1/2   teaspoon   lemon zest
1    tablespoon   lemon juice
directions
Heat oven to 425 degrees. Fit piecrust into a 9- or 9-1/2-inch removable-bottom tart pan. Line with a double layer of nonstick foil, pressing against side of crust. Bake at 425 degrees for 18 minutes. Remove crust from oven, reduce heat to 375 degrees and remove foil.
Meanwhile, blend goat cheese, 6 tbsp of the sugar, the egg and milk in a bowl. Pour into crust. Bake at 375 degrees for 20 minutes or until set.
While cheese layer bakes, make topping. Combine remaining 1 cup sugar, the cranberries, cranberry juice, lemon zest and lemon juice in a saucepan. Bring to a boil and cook for 10 minutes over medium heat, stirring occasionally. Remove from heat and pour over baked goat cheese layer. Cool until set.
Tip
For a pretty garnish, reserve 1/3 cup raw cranberries. Spritz with nonstick cooking spray and roll in sugar.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 251, Fat, total (g) 9, chol. (mg) 30, sat. fat (g) 5, carb. (g) 38, fiber (g) 1, pro. (g) 5, sodium (mg) 144, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    4 - 5 pound   pork loin center rib roast, backbone loosened
1    teaspoon   dry mustard
1    teaspoon   dried marjoram, crushed
1/2   teaspoon   salt
2    teaspoons   finely shredded tangerine peel or orange peel
1/2   cup   tangerine juice or orange juice
1    tablespoon   packed brown sugar
    Chicken broth or beef broth
2/3   cup   chicken broth or beef broth
3    tablespoons   all-purpose flour
1/8   teaspoon   dry mustard
1/8   teaspoon   dried marjoram, crushed
    Salt
    Pepper
3      tangerines or 2 oranges, peeled, sectioned, and seeded
directions
Preheat oven to 325 degree F. Place roast, rib side down, in a shallow roasting pan. In a small bowl, combine the 1 teaspoon dry mustard, the 1 teaspoon marjoram, and the 1/2 teaspoon salt. Sprinkle mustard mixture evenly over pork; rub in with your fingers. Insert an oven-going meat thermometer in center of meat, making sure bulb does not touch bone. Roast, uncovered, for 1-1/2 hours.
In a small bowl, stir together the peel, juice, and brown sugar; spoon over the meat. Roast about 30 minutes more or until thermometer registers 155 degree F, spooning pan juices over meat once or twice. Transfer meat to platter. Cover and let stand for 15 minutes before slicing. (The temperature of the meat will rise about 5 degree F during standing.)
Meanwhile, strain pan juices. Skim off fat. Measure juices; add enough broth to juices to equal 3/4 cup total liquid. Pour the liquid into a medium saucepan. In a screw-top jar, combine the 2/3 cup broth and the flour; shake well. Add to saucepan along with the 1/8 teaspoon dry mustard and the 1/8 teaspoon marjoram. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season to taste with additional salt and pepper. Stir in the tangerines or oranges; heat through. Serve with pork. Makes 10 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 266, Fat, total (g) 14, chol. (mg) 87, sat. fat (g) 5, carb. (g) 7, fiber (g) 1, pro. (g) 26, sodium (mg) 246, Percent Daily Values are based on a 2,000 calorie diet

Get out the napkins before you dive into this delicious, but messy, dessert sandwich. You can also make it on the grill. Cook, covered, over indirect heat.

ingredients
1      (24-inch) baguette, halved lengthwise
1    cup   chocolate hazelnut spread
1 1/4   cups   marshmallow creme
2      graham crackers
directions
Preheat oven to 350 degrees. Scoop out some of the soft insides of the bread to create a hollow. Spread the chocolate hazelnut spread evenly over bread halves, then top one side with marshmallow cream. Sandwich the two, then wrap in foil. Bake until warmed through, about 10 minutes.

Filled with raspberry preserves and decadent white chocolate and mascarpone, these dainty sandwich cookies are irresistible.

ingredients
1/2   cup   butter, softened
1    cup   sugar
1/2   teaspoon   baking soda
1/4   teaspoon   salt
1      egg
1    teaspoon   vanilla
2    cups   all-purpose flour
1/2   cup   buttermilk
1/2   cup   seedless raspberry preserves
    White Chocolate and Mascarpone Filling
    Colored sugar (optional)
White Chocolate-Mascarpone Filling
3    ounces   chopped white baking chocolate (with cocoa butter)
1/4   cup   whipping cream
1/2   cup   mascarpone or cream cheese
1/4   cup   softened butter
1/2   teaspoon   vanilla
4    cups   powdered sugar

directions
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Spoon dough with a teaspoon, 1 inch apart onto prepared cookie sheet.
Bake in the preheated oven for 7 to 8 minutes or until tops are set. Cool completely on parchment-lined cookie sheet on a wire rack. Peel cooled cookies off the paper. Spread the flat side of half of the cookies with about 1/4 teaspoon raspberry preserves. In a large pastry bag fitted with a small star tip, pipe White Chocolate and Mascarpone Filling over the raspberry preserve layer. Top with the remaining cookies, flat sides down. If desired, pipe additional filling on top of whoopie pies and/or sprinkle with colored sugar. Chill for 30 minutes before serving. Makes about 72 sandwich cookies.
White Chocolate-Mascarpone Filling
In a heavy small saucepan, combine white baking chocolate (with cocoa butter) and whipping cream. Cook and stir over low heat until chocolate nearly melts. Remove from heat; stir until smooth. Cool for 15 minutes. Meanwhile, in a large bowl, combine mascarpone cheese and butter. Beat with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating well. Beat in the cooled white chocolate mixture. Chill about 30 minutes or until firm enough to pipe.
Storage
Place bars in a single layer in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months. Thaw at least 1 hour in refrigerator before serving.

ingredients
    Nonstick cooking spray
1/2   cup   butter
2    ounces   white baking chocolate with cocoa butter, chopped
2      eggs
2/3   cup   sugar
1    teaspoon   vanilla
1    cup   all-purpose flour
1/2   teaspoon   baking powder
    Dash salt
1/3   cup   white baking pieces
1/3   cup   flaked coconut
1/3   cup   chopped pecans, toasted*
2    ounces   white baking chocolate with cocoa butter, melted
directions
Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside.
In a medium saucepan cook and stir butter and 2 ounces chopped white chocolate over low heat until melted and smooth. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. In a small bowl stir together flour, baking powder, and salt. Add flour mixture to white chocolate mixture, stirring just until combined. Stir in white baking pieces, coconut, and pecans. Spread batter evenly in the prepared baking pan.
Bake for 30 to 35 minutes or until top is golden. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars. Drizzle with the 2 ounces melted white chocolate. Let stand until white chocolate is set.
Tip
*Tip:
To toast pecans, preheat oven to 350 degrees F. Spread pecans in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are slightly golden, stirring once or twice; cool.

Storage
To Store:
Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 165, Fat, total (g) 10, chol. (mg) 33, sat. fat (g) 6, carb. (g) 18, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 13, pro. (g) 2, vit. A (IU) 183.98, vit. C (mg) 0.12, Thiamin (mg) 0.07, Riboflavin (mg) 0.07, Niacin (mg) 0.41, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 14.4, Cobalamin (Vit. B12) (µg) 0.05, sodium (mg) 81, Potassium (mg) 43, calcium (mg) 34, iron (mg) 0.46, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Gingersnap Crust (see recipe below) or Baked Pastry Shell (see recipe below)
1/2   cup   sugar
2    envelopes  unflavored gelatin
1/2   teaspoon   ground cinnamon
1/2   teaspoon   ground allspice
1/4   teaspoon   salt
1/4   teaspoon   ground ginger
1/4   teaspoon   ground nutmeg
3/4   cup   milk
2      egg yolks
1    cup   canned pumpkin
1    cup   whipping cream
2    tablespoons   sugar
    Whipped cream (optional)
    Chopped toasted pecans (optional)
Gingersnap Crust
1/3   cup   butter, melted
1 1/4   cups   finely crushed gingersnaps (20 to 22 cookies)

Baked Pastry Shell
1 1/4   cups   all-purpose flour
1/4   teaspoon   salt
1/3   cup   shortening
4 - 5    tablespoons   cold water

directions
Prepare Gingersnap Crust or Baked Pastry Shell; set aside.
For Filling:
In a heavy medium saucepan, stir together the 1/2 cup sugar, gelatin, cinnamon, allspice, salt, ginger, and nutmeg; stir in milk. Cook and stir over medium heat until gelatin dissolves.
In a medium mixing bowl, slightly beat egg yolks with a rotary beater or fork. Gradually stir about half of the hot milk mixture into yolks. Pour yolk mixture into hot filling in pan. Stir in pumpkin. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Transfer to a large mixing bowl. Cover and chill until the pumpkin mixture mounds when spooned, stirring occasionally (1 to 1-1/2 hours).
In a chilled medium mixing bowl, combine the whipping cream and the remaining 2 tablespoons sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into pumpkin mixture. Cover and chill again until mixture mounds when spooned (about 30 minutes).
Transfer the filling to Gingersnap Crust. Cover and chill about 4 hours or until set. If desired, garnish with additional whipped cream and top with pecans. Makes 8 servings.
Gingersnap Crust
Preheat oven to 375 degrees F. Combine butter and gingersnaps in a medium mixing bowl; toss to mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and up sides to form a firm, even crust. Bake for 4 to 5 minutes or until edge is lightly browned. Makes 1 (9-inch) pie crust.
Baked Pastry Shell
Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack. Makes 10 servings.
Make Ahead Tip
Pie can be assembled and chilled overnight before serving.

Variation
Graham Cracker Crust:
To make a graham cracker crust, prepare as directed for gingersnap crust except stir 1/4 cup sugar into the melted butter and substitute 1-1/4 cups finely crushed graham crackers (about 18 squares) for the crushed gingersnaps.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 349, Fat, total (g) 23, chol. (mg) 118, carb. (g) 33, fiber (g) 1, pro. (g) 5, sodium (mg) 299, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    recipe  Nut Pastry (see recipe below)
1      egg, slightly beaten
1    tablespoon   water
    Granulated sugar (optional)
1    15 ounce can  pumpkin
1/2   cup   packed brown sugar
1/2   cup   apple butter
1    teaspoon   ground cinnamon
1/2   teaspoon   ground ginger
1/4   teaspoon   salt
1/8   teaspoon   ground cloves
2      eggs, slightly beaten
1      egg yolk, slightly beaten
1/2   cup   whipping cream
1/2   cup   chopped pecans or walnuts
2    tablespoons   butter, softened
2    tablespoons   all-purpose flour
2    tablespoons   packed brown sugar
    Vanilla ice cream (optional)
Nut Pastry
2 1/4   cups   all-purpose flour
3/4   teaspoon   salt
2/3   cup   shortening
1/2   cup   ground pecans or walnuts
8 - 10    tablespoons   water

directions
Prepare the Nut Pastry. On lightly floured surface, roll out half of the pastry to fit a 9-inch pie plate. Ease into pie plate; trim pastry to edge of pie plate. Roll out remaining pastry to 1/8-inch thickness. Cut out 1/2- to 1-inch fall or holiday designs. In a small bowl combine the 1 egg and water. Brush over edge of pastry in pie plate. Arrange cutouts around edge of pastry. Brush cutouts with egg mixture. Sprinkle with granulated sugar, if you like. Set pie plate aside.
For filling, in a medium bowl, combine pumpkin, 1/2 cup brown sugar, apple butter, cinnamon, ginger, salt and cloves. Add 2 eggs and egg yolk; beat lightly with a fork just until combined. Gradually add whipping cream; stir till combined. Turn into prepared crust.
Loosely cover edge of pastry with foil to prevent overbrowning. Bake in a 375 degree oven for 20 minutes. Remove foil; bake 20 minutes more. Meanwhile, in a small bowl combine the nuts, butter, flour and 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean.
Cool on wire rack. Cover and chill in the refrigerator within 2 hours. If desired, serve with vanilla ice cream. Makes 8 to 10 servings.
Nut Pastry
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Stir in ground pecans or walnuts. Sprinkle with water, 1 tablespoon at a time, over mixture and toss until moistened. Form into a ball.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 665, Fat, total (g) 37, chol. (mg) 135, sat. fat (g) 11, carb. (g) 75, fiber (g) 5, sugar (g) 38, pro. (g) 9, vit. A (IU) 119.53, vit. C (mg) 3.54, sodium (mg) 365, calcium (mg) 90.87, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet

Soul Soothing Soup Recipes

ingredients
1 1/2   cups   dehydrated mixed vegetables
1    ounce (1/4 cup)  dried tomatoes (not oil-packed)
2    tablespoons   instant chicken bouillon granules
1    tablespoon   dried minced onion
1    tablespoon   dried parsley
1 - 2    teaspoons   Mexican, fajita, Jamaican jerk or Cajun seasoning
3/4   teaspoon   garlic powder
1/2 - 3/4   teaspoon   ground chipotle chile pepper, cayenne pepper or ground black pepper
2      bay leaves
1/2   cup   dried pinto beans
1/2   cup   dried red kidney or black beans or dry cranberry beans
1/2   cup   dried navy beans or dry great Northern beans
    Corn chips
    Shredded sharp cheddar cheese (optional)
directions
For seasoning mix, in a small plastic bag, combine dehydrated mixed vegetables, tomatoes, bouillon granules, dried onion, parsley, Mexican seasoning, garlic powder, chipotle chile pepper and bay leaves. Seal; set aside.
For soup mix, layer in a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: the pinto beans, kidney, beans and navy beans. Tap jar gently on the counter to settle each layer before adding the next. Place bag of seasoning mix in jar. Cover the jar.
Give as a gift (or store the layered jar of soup ingredients at room temperature up to 1 month) and attach a recipe card with the following instructions:
1. Before using, remove seasoning mix; set aside.
2. Rinse beans. In a large saucepan or Dutch oven, combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand for 1 hour. (Or place beans in water in pan. Cover; let soak in a cool place overnight.) Drain and rinse beans.
3. In the same saucepan or Dutch oven combine beans, 6 cups fresh water and seasoning mix. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until beans are tender. Discard bay leaves.
4. For slow cooker: Rinse beans. Place in a large saucepan or Dutch oven. Add 4 cups cold water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover; let stand 1 hour. Rinse and drain beans. Transfer beans to a 3-1/2- or 4-quart slow cooker. Add 6 cups fresh water and seasoning mix. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaves. Stir before serving.
5. Serve soup topped with corn chips. If you like, sprinkle each serving with shredded sharp cheddar cheese. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 311, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 55, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 12, sugar (g) 10, pro. (g) 14, vit. A (IU) 219.63, vit. C (mg) 47.83, Thiamin (mg) 0.53, Riboflavin (mg) 0.33, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 290.29, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1042, Potassium (mg) 1360, calcium (mg) 161.55, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet

Yes, Thanksgiving dinner is a time to count our blessings, but everyone knows the best part about this is the holiday food. 

ingredients
3    pounds   russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
3    cups   fresh or frozen broccoli florets
1/4   cup   butter
1/2 - 3/4   cup   milk, whipping cream, half-and-half or light cream
1 1/2   cups   shredded cheddar cheese
1    teaspoon   salt
1/2   teaspoon   ground black pepper
    Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.

The key to the side dish is to almost burn the brussels sprouts; the charred flavor is irresistible.

ingredients
2    tablespoons   vegetable oil
1/2   cup   Rice Krispies, or other puffed rice cereal
1/4   teaspoon   togarashi or cayenne pepper
    Kosher salt
1/4   cup   Asian fish sauce
2    tablespoons   water
2    tablespoons   sugar
1    tablespoon   rice vinegar
1    tablespoon   fresh lime juice
1      garlic clove, minced
1      small red chile, minced
1/4   cup   chopped cilantro
2    tablespoons   chopped mint
4    cups   roasted or boiled brussels sprouts, halved lengthwise (about 2 pounds)
directions
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

ingredients
3/4   cup   baby oatmeal
1    cup   all-purpose flour
2    tablespoons   sugar
2    teaspoons   baking powder
3/4   teaspoon   kosher or other coarse salt
3    tablespoons   melted and slightly cooled
1    cup   low-fat milk
1    cup   sweet potato puree
1/2   cup   apricot or other fruit puree
1    tablespoon   honey
2      large eggs
1/4   teaspoon   cinnamon
1    tablespoon   vegetable oil
directions
Whisk baby oatmeal, flour, sugar, baking powder and salt together in a large bowl.
In a smaller bowl, whisk the butter, milk, sweet potato and fruit purees, honey and eggs together until thoroughly combined.
Gently fold the wet ingredients into the dry ingredients; the batter should be slightly thick.
Heat a large skillet (cast-iron or nonstick) over medium heat. Rub the pan with oil.
For each pancake, spoon 1 rounded tablespoonful of batter onto the pan. Once bubbles begin to form on the top side of the pancake, flip the pancake and cook until the bottom is golden-brown, about 3-4 minutes total. Continue with the remaining of the batter.
Serve the pancakes immediately, straight from the skillet or keep them warm in a low oven, covered loosely with aluminum foil.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 46, Fat, total (g) 2, sat. fat (g) 1, carb. (g) 6, fiber (g) 0, sugar (g) 2, pro. (g) 1, sodium (mg) 78, calcium (mg) 35, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

This is a classic to go with all holiday meals. 

ingredients
1 1/2   pounds   haricots verts or thin green beans, trimmed and cut into 2-inch lengths
4    ounces   pancetta or bacon
9    cups   sliced stemmed shiitake mushrooms and/or sliced cremini or button mushrooms (1 1/2 pounds)
6    cloves  garlic, minced
1/2   teaspoon   dried thyme, crushed
1/2   teaspoon   salt
1/2   teaspoon   ground black pepper
2    tablespoons   butter
2    tablespoons   all-purpose flour
1 1/2   cups   half-and-half or light cream
1    5.2ounce package  semisoft cheese with garlic and fine herbs, broken into pieces
1/8   teaspoon   salt
1/8   teaspoon   ground black pepper
1/4   cup   dry white wine
1    recipe  Crispy Shallots or 1 cup canned french-fried onions
Crispy Shallots
3/4   cup   vegetable oil
4    large  shallots or 1 large sweet onion, thinly sliced (about 1 cup total)
1/2   cup   milk
1    cup   all-purpose flour

directions
Preheat oven to 375 degrees F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. In a 12-inch skillet cook beans in enough lightly salted boiling water to cover for 3 to 5 minutes or until crisp-tender; drain. Transfer beans to a large bowl of ice water to stop cooking. Drain again.
In the same skillet cook pancetta over medium heat until crisp. Remove from skillet, reserving drippings; drain on paper towels. When cool, finely crumble or chop pancetta; set aside.
Meanwhile, add mushrooms, garlic, and thyme to drippings in skillet (if using pancetta, you may need to add 1 tablespoon vegetable oil); cook and stir for 5 to 6 minutes or until mushrooms are tender and liquid has evaporated. Stir in pancetta, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper. Add mushroom mixture to beans, gently tossing to combine.
For sauce, in a small saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Whisk in the semisoft cheese, the 1/8 teaspoon salt, and the 1/8 teaspoon pepper. Remove from heat; stir in wine. Pour sauce over green bean mixture, stirring gently just until combined. Transfer green bean mixture to prepared baking dish.
Bake for 25 to 30 minutes or until bubbly and beans are tender. If using, top with the French-fried onions during the last 5 minutes of baking. Let stand for 10 minutes. Stir green bean mixture. Sprinkle with Crispy Shallots.
Crispy Shallots
If desired, preheat oven to 375 degrees . In a small saucepan heat oil over medium-high heat. Dip a small handful of sliced shallots in milk, letting excess drip off. Toss shallots in flour; shake off excess flour. Place coated shallots in hot oil. Cook about 2 minutes or until golden and slightly crisp. Using a slotted spoon, transfer shallots to paper towels to drain; if desired, sprinkle lightly with salt. Repeat with remaining shallots, milk, and flour. If desired, line a baking sheet with foil; place shallots on prepared baking sheet. Reheat for 10 minutes before topping casserole.
Make Ahead Tip
TO MAKE AHEAD:
Assemble bean and mushroom mixture as directed through Step 3. Cover; chill for up to 24 hours. To serve, preheat oven to 375 degrees F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. Prepare sauce; toss with green bean mixture to coat. Place in prepared dish. Bake, covered, 20 minutes. Uncover, bake for 20 to 25 minutes more or until beans are tender. Omit Crispy Shallots. Top with the canned french-fried onions; bake for 5 to 8 minutes more or until bubbly and beans are tender.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 449, Fat, total (g) 24, chol. (mg) 49, sat. fat (g) 10, carb. (g) 50, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 3, pro. (g) 12, vit. A (IU) 1214.76, vit. C (mg) 15.35, Thiamin (mg) 0.3, Riboflavin (mg) 0.55, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 613, Potassium (mg) 532, calcium (mg) 131.26, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Seasoned bread crumbs contribute to the golden coat for this holiday turkey dinner.

ingredients
1 10 - 12 pound turkey
1 medium onion, cut into wedges
3 sprigs fresh oregano
3 sprigs fresh sage
2/3 cup fine dry bread crumbs
3 tablespoons snipped fresh sage
3 tablespoons snipped fresh oregano
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons margarine or butter, melted
1/4 cup honey
4 firm, ripe medium pears, halved and cored
2 tablespoons olive oil
directions
Preheat oven to 325 degrees F. Season cavity of turkey with salt and pepper. Place onion, oregano sprigs, and sage sprigs in cavity of bird.
If a band of skin crosses the tail, tuck the drumsticks under the band. If there is no band, tie drumsticks securely to tail. Pull turkey neck skin to back; fasten with a short, wooden skewer. Twist wing tips under back.
In a small bowl combine bread crumbs, snipped sage and oregano, pepper, and salt. Stir in melted margarine or butter; cover and set aside.
Place bird, breast side up, on a broiler pan or wire rack of roasting pan. Roast turkey until thermometer inserted into in center of one of the inside thigh muscles registers 150 degrees F (about 2-1/4 hours). Brush turkey with honey. Using wide metal spatula, pat bread crumb mixture onto bird. Cut band of skin or string between drumsticks so thighs will cook evenly. Arrange pears in bottom of pan around turkey; brush pears with oil. Continue to roast until thermometer registers 180 degrees F (30 to 45 minutes more). Remove turkey from oven. Remove onion and herbs from cavity. Cover; let stand 15 to 20 minutes. Makes 10 to 12 servings.
tips
NOTE

Convection oven method: Preheat oven to 300 degrees F. Prepare recipe through Step 3. Place bird, breast side up, on a broiler pan or wire rack of roasting pan. (Using a broiler pan helps bird cook more evenly in convection oven.) Roast turkey until a thermometer inserted into center of one of inside thigh muscles registers 150 degrees F (about 1-1/2 hours). Brush turkey with honey. Using wide metal spatula, pat bread-crumb mixture evenly onto bird. Cut band of skin or string between drumsticks so thighs will cook evenly. Arrange pears around turkey on broiler pan; brush pears with olive oil. Continue to roast until thermometer registers 180 degrees F (15 to 30 minutes more). Remove turkey from oven. Remove onion and herbs from cavity; discard. Cover; let stand 15 to 20 minutes before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 471, Fat, total (g) 22, chol. (mg) 124, sat. fat (g) 35, carb. (g) 20, fiber (g) 2, pro. (g) 44, vit. A (RE) 41.21, vit. C (mg) 2.95, sodium (mg) 211, calcium (mg) 60.58, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet.

ingredients
2    cups   half-and-half or light cream
1    3-inch stick  cinnamon
4    ounces   bittersweet or semisweet chocolate, chopped
5      egg yolks, lightly beaten
1/3   cup   sugar
1    teaspoon   vanilla
1/2   teaspoon   ground ancho chile pepper
1/8   teaspoon   salt
2    tablespoons   sugar
1/4   teaspoon   ground cinnamon
directions
Preheat oven to 325 degrees F. In a heavy small saucepan, heat half-and-half and cinnamon stick over medium heat just until bubbly. Remove from heat; remove cinnamon stick. Add chocolate to cream. Let stand 5 minutes; whisk until smooth and set aside.
Meanwhile, in a medium bowl, combine egg yolks, 1/3 cup sugar, the vanilla, chile pepper, and salt. Whisk until combined. Slowly whisk the chocolate mixture into the egg mixture.
Place six 5- to 6-ounce ungreased casseroles, souffle dishes, or 6-ounce custard cups in a 13x9x2-inch baking dish or pan. Divide custard mixture mixture evenly among the souffle dishes. Place baking dish on oven rack. Pour enough boiling water into the baking dish to reach halfway up the sides of the casseroles.
Bake for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Carefully remove casseroles from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 24 hours.
Before serving, let custards stand at room temperature for 20 minutes.
In a small bowl, combine 2 tablespoons sugar and the ground cinnamon. Sprinkle evenly atop custards. Place on a baking sheet. Caramelize sugar with a culinary torch or broil* 4 to 5 inches from heat for 1 to 2 minutes until sugar is melted and lightly browned. Serve immediately. Makes 6 servings.
Tip
* Choose the culinary torch if your dishes are not broiler safe.

This baked vegetable spread served with slices of French bread or bagel chips is a welcome addition to any party table. Use the make-ahead directions to ease your party preparation duties.

ingredients
3/4   cup   finely chopped onion (1 large)
2      cloves garlic, minced
1    tablespoon   butter
2    8 ounce package  reduced-fat cream cheese (Neufchatel), softened
1 1/2   cups   grated Parmesan cheese
1/4   cup   milk
1/4   cup   light mayonnaise
1/4   cup   light dairy sour cream
1/4   teaspoon   ground black pepper
3    cups   chopped fresh spinach leaves
1    14 ounce can  artichoke hearts, drained and chopped
    Bagel chips, crostini, or sliced French bread
directions
Preheat oven to 350 degrees F. In a 10-inch skillet, cook onion and garlic in hot butter over medium heat for 3 to 4 minutes or until tender. Set aside to cool.
In a large bowl, stir together cream cheese, Parmesan cheese, milk, mayonnaise, sour cream, and pepper. Stir in spinach, artichoke hearts, and the onion mixture. Spread cheese mixture in the bottom of a 10-inch deep-dish pie plate.
Bake in the preheated oven for 30 to 35 minutes or until heated and top begins to brown. Serve with bagel chips, crostini, or French bread. Makes about 40 (2-tablespoon) servings.
Make Ahead Tip
Prepare as above through Step 2. Cover and chill for up to 24 hours. Uncover and bake in a 350 degrees F oven as directed about 40 minutes or until bubbly.

Variation
Hot Feta Cheese and Olive Spread:
Prepare as above in Step 1. In Step 2, substitute 1 cup crumbled feta cheese with basil and tomato for 1 cup of the Parmesan cheese; substitute 1/2 cup halved, pitted kalamata olives for the artichoke hearts; and add 2 tablespoons snipped fresh basil. Continue as above in Step 3. If desired, serve with Toasted Pita Bread Wedges.

Variation
Hot Sausage and Mushroom Spread:
Prepare as above in Step 1, except omit the butter and cook 8 ounces bulk hot Italian sausage, 2 cups sliced fresh mushrooms, and 1/2 cup chopped green or red sweet pepper with the onion and garlic; drain off fat. Set sausage mixture aside to cool. For Step 2, substitute 1 cup shredded mozzarella cheese for 1 cup of the Parmesan cheese and omit the artichoke hearts.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 58, Fat, total (g) 4, chol. (mg) 14, sat. fat (g) 2, carb. (g) 2, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, pro. (g) 2, vit. A (IU) 388.72, vit. C (mg) 1.18, Thiamin (mg) 0, Riboflavin (mg) 0.04, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 138, Potassium (mg) 40, calcium (mg) 60.58, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet

A roast beef dinner can be so easy, especially when you roast the vegetables. This recipe uses sweet potatoes and Brussels sprouts. Serve the meat with with tongue-tingling sour cream and horseradish sauce.

ingredients
Beef:
1    tablespoon   olive oil
1    tablespoon   pepper-medley seasoning blend
1/4   teaspoon   salt
2    cloves  garlic, chopped
1/2   teaspoon   dried thyme
1      boneless beef eye-round roast (3-1/2 to 4 pounds)
Sweet Potatoes and Brussel Sprouts:
2    pounds   sweet potatoes, with skins, scrubbed, cut in 2-inch pieces
1    tablespoon   olive oil
1/2   teaspoon   salt
1/4   teaspoon   black pepper
2    packages  (10 ounces each) fresh Brussels sprouts, cleaned
Sauce:
1    cup   sour cream
2    tablespoons   bottled horseradish
2    tablespoons   milk
2    tablespoons   fresh lemon juice
1    tablespoon   Dijon mustard
1/4   teaspoon   salt
1/4   teaspoon   black pepper
directions
Beef:
Heat oven to 400 degrees F. Mix oil, pepper medley, salt, garlic, thyme. Rub over roast. Place on rack in roasting pan.
Sweet Potatoes:
Mix potatoes, oil, salt and black pepper in large bowl. Place around beef in pan.
Roast in 400 degree F oven 10 minutes. Reduce to 350 degrees F. Roast 1 hour, until internal temperature registers 135 degrees F.
Boil sprouts 5 minutes. Drain. For last 15 minutes of roasting (beef should be 120 degrees F), add sprouts to pan. When done, remove beef and vegetables; let beef stand 15 minutes.
Sauce:
Mix ingredients in bowl. Thinly slice roast. Serve with sauce. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 570, Fat, total (g) 31, chol. (mg) 119, sat. fat (g) 13, carb. (g) 31, fiber (g) 5, pro. (g) 44, sodium (mg) 479, Percent Daily Values are based on a 2,000 calorie diet

Roasting beef over a bed of fresh herbs, like the sprigs of rosemary, oregano, and thyme in this recipe, infuses the meat with fragrance.

ingredients
1    2 1/2 - 3 pound   beef tenderloin
2    tablespoons   cooking oil
1 - 2      cloves garlic, minced
1    teaspoon   cracked black pepper
1/2   teaspoon   sea salt or kosher salt or 1/4 tsp. salt
4    sprigs  fresh rosemary
4    sprigs  fresh oregano
4    sprigs  fresh thyme
1      Mushroom Tumble or Horseradish Cream (see below)
    Fresh thyme sprigs
Horseradish Cream
1    7 - 8 ounce carton  creme fraiche or dairy sour cream
2    tablespoons   prepared horseradish
1/8   teaspoon   salt
1/8   teaspoon   ground black pepper

Mushroom Tumble
6    cups   assorted mushrooms (halve any large mushrooms and remove stems, if necessary), such as chanterelle, portobello, Shiitake, and oyster
3    tablespoons   olive oil
2    tablespoons   lemon juice
1    teaspoon   reduced-sodium soy sauce
    coarse sea salt
    cracked black pepper

directions
Preheat oven to 250 degrees F. Drizzle tenderloin with cooking oil. Rub minced garlic evenly over the surface of the meat. Sprinkle with pepper and salt.
Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
Roast meat, uncovered, 20 minutes. Increase oven temperature to 425 degrees F. Roast until an instant-read thermometer inserted in thickest part of meat registers 135 degrees F (about 30 to 40 minutes). Remove from oven. Cover loosely with foil. Let stand 10 minutes.
Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.
Horseradish Cream
In a small bowl stir together carton creme fraiche or dairy sour cream and prepared horseradish. Stir in salt and pepper. Serve immediately, or cover and refrigerate up to 3 days. Remove from refrigerator; allow to stand 30 minutes before serving. Makes 1 cup.
Mushroom Tumble
In an extra large bowl toss together mushrooms with olive oil,lemon juice, and soy sauce. Cook, uncovered, in a very large skillet over medium heat until tender, about 10 minutes. Sprinkle with coarse sea salt and cracked black pepper.
Tip
Test Kitchen Tip:
Slow roasting in the early stages ensures that the meat is tender.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 316, Fat, total (g) 20, chol. (mg) 87, sat. fat (g) 5, carb. (g) 3, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 2, pro. (g) 32, vit. A (IU) 0, vit. C (mg) 1.77, Thiamin (mg) 0.22, Riboflavin (mg) 0.62, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 3.36, sodium (mg) 238, Potassium (mg) 708, calcium (mg) 10.1, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet

Farro gets the silky risotto treatment in this fall-flavored slow cooker recipe.

ingredients
4    tablespoons   unsalted butter
1      medium onion, diced
2      cloves garlic, minced
1/4   cup   white wine (optional)
1 1/2   cups   whole farro (not pearled)
4    cups   unsalted vegetable stock
1    can (15 oz)  pumpkin puree
6    tablespoons   grated Parmesan
1    tablespoon   fresh sage, chopped
1    box (10 oz)  frozen peas, thawed
1    teaspoon   salt
1/4   teaspoon   black pepper
1/2   cup   toasted walnuts, chopped
directions
Melt 3 tbsp of the butter in a large skillet over medium heat. Add onion and cook, stirring, 3 minutes. Stir in garlic; cook 2 minutes. Add wine and farro; cook 1 minute or until most of the wine evaporates. Transfer to slow cooker.
Stir in vegetable stock, pumpkin, 4 tbsp of the Parmesan and the sage. Cover and cook on HIGH for 4 hours. Uncover and gently stir in peas, remaining 1 tbsp butter, the salt and pepper. Spoon into bowls and top with walnuts and remaining 2 tbsp Parmesan.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 436, Fat, total (g) 17, chol. (mg) 24, sat. fat (g) 6, carb. (g) 55, fiber (g) 14, pro. (g) 16, sodium (mg) 663, Percent Daily Values are based on a 2,000 calorie diet

Simple to make and delightful to eat, these fruit- and nut-stuffed apples smell wonderful simmering in the crockpot. Dress them up with a scoop of ice cream and drizzle of sea salt caramel glaze.

ingredients
4      baking apples, such as Pink Lady, Honeycrisp or Braeburn, about 2 1/2 to 2 3/4 inches in diameter
1/3   cup   dried cranberries, chopped
1/4   cup   finely chopped walnuts
1/4   cup   packed brown sugar
1    cup   apple cider or apple juice
1    teaspoon   lemon zest
2    tablespoons   lemon juice
3      inches stick cinnamon
1    tablespoon   butter, cut into four pieces
1/3   cup   packed brown sugar
1/4   cup   whipping cream
1/4   cup   butter
1    tablespoon   light-color corn syrup
1/2   teaspoon   vanilla
1/2   teaspoon   coarse sea salt
    Vanilla or cinnamon ice cream (optional)
directions
Core apples; peel a strip from the top of each apple. Place apples, top sides up, in a 3 1/2- or 4-quart slow cooker. (If necessary, trim apples so they will sit on the bottom of the cooker.)
In a small bowl, combine cranberries, walnuts and brown sugar. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Combine apple cider, lemon zest and lemon juice and pour around apples in cooker. Add stick cinnamon to liquid. Top each apple with a piece of butter.
Cover and cook on low-heat setting for 5 hours or on high-heat setting for 2 1/2 hours.
For sauce: In a heavy small saucepan, bring the 1/3 cup brown sugar, whipping cream, butter and corn syrup to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 2 minutes more. Remove from heat. Stir in vanilla and sea salt. Cool to room temperature before serving, or chill for up to 24 hours and rewarm in the microwave on 50 percent power (medium) for 1 1/2 to 2 minutes before serving, stirring twice.
To serve, transfer warm apples to dessert dishes. Spoon some of the cooking liquid from cooker over apples. Serve with Sea Salt-Caramel Sauce and, if you like, ice cream.
Variation
For a quicker sauce, just stir together 1/2 cup caramel-flavored ice cream topping and 1/2 teaspoon coarse sea salt in a small saucepan and warm through before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 549, Fat, total (g) 25, chol. (mg) 59, sat. fat (g) 13, carb. (g) 80, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 4, Trans fatty acid (g) 1, fiber (g) 7, sugar (g) 68, pro. (g) 2, vit. A (IU) 797.3, vit. C (mg) 15.5, Thiamin (mg) 0.09, Riboflavin (mg) 0.11, Niacin (mg) 0.52, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 17.55, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 440, Potassium (mg) 435, calcium (mg) 70, iron (mg) 1.03, Percent Daily Values are based on a 2,000 calorie diet

This wonderfully moist and generously spiced six-layer cake is a showy spin on humble applesauce cake.

ingredients
1    cup   butter
3      eggs
4    cups   all-purpose flour
1    teaspoon   baking powder
1    teaspoon   baking soda
1    teaspoon   salt
1    teaspoon   ground ginger
1    cup   sugar
1    cup   mild-flavor molasses
2    teaspoons   vanilla
1    cup   buttermilk or sour milk (see note)
1    24 ounce jar  homestyle chunky applesauce
1 1/2   cups   cups apple butter
2    teaspoons   apple pie spice or 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves (optional)
1 - 2    cups   whipped cream
1/2   cup   coarsely chopped walnuts, black walnuts, pecans or hickory nuts, toasted
directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round baking pans. Line bottoms of pans with parchment paper. Grease and lightly flour bottoms and sides of pans; set aside. In a large bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat until well combined. Add eggs, one at a time, beating well after each addition. Add molasses and vanilla; beat until well combined (mixture will appear curdled). Alternately add the flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour 1 cup plus 2 tablespoons of the batter into each prepared pan. Refrigerate the remaining batter.
Bake in a 375 degrees oven about 15 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and completely cool on wire racks. Wash pans; line bottoms with waxed paper, grease and lightly flour. Repeat with the remaining batter.
In a medium bowl, combine applesauce, apple butter, and if you like, apple pie spice. To assemble, select the cake layer that's most attractive; set aside for the top layer. Place one of the remaining cake layers on a serving plate; top with about 3/4 cup of the applesauce mixture, spreading to within 1/2 inch of the edge. Repeat with remaining cake layers and applesauce mixture. Place reserved cake layer on top. Chill, covered, in the refrigerator for at least 6 or up to 24 hours before serving to make slicing easier and to allow applesauce mixture to moisten the cake.
Let cake stand at room temperature for 1 hour before serving. Just before serving, spread about 1 cup whipped cream on top; sprinkle with nuts. If you like, pass additional whipped cream.
Note
Sour Milk To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 376, Fat, total (g) 12, chol. (mg) 54, sat. fat (g) 6, carb. (g) 64, fiber (g) 2, pro. (g) 4, vit. A (IU) 340.13, vit. C (mg) 1.18, sodium (mg) 255, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

Dress up classic mashed potatoes with cheeses, spices and even veggies. Our foolproof formulas can act as your guide!

ingredients
3    pounds   russet, Yukon gold, or red potatoes, peeled, if desired, and cut into 2-inch pieces
1/4   cup   butter
1/2 - 3/4   cup   milk, whipping cream, half-and-half or light cream
1    teaspoon   salt
1/2   teaspoon   ground black pepper
    Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.
Make Ahead Tip
Make-Ahead Directions:
Prepare Perfect Mashed Potatoes as directed. Transfer to a bowl; cool slightly. Cover tightly; chill for up to 48 hours. Place potato mixture in a greased 4- to 5-quart slow cooker. Cover and cook on low-heat setting for 3 1/2 to 4 hours or until heated through. Stir before serving. Or place cooled potato mixture in a greased 2-quart rectangular baking dish. Cover tightly and chill for up to 48 hours. To serve, preheat oven to 350 degrees . Bake, covered with foil, for 45 minutes. Uncover; bake for 10 to 15 minutes more or until heated through.

Variation
Creamy Horseradish Mashed Potatoes
Use about half as much milk, replacing it with sour cream to taste. Stir in a couple tablespoons of prepared horseradish and a splash of lemon juice. Garnish with cracked black pepper and melted butter.

Variation
Broccoli-Cheddar Mashed Potatoes
When the potatoes are nearly cooked (about 5 minutes remaining), add fresh or frozen broccoli florets to the Dutch oven. (Use about 1 cup per pound of potatoes.) After mashing, add shredded cheddar cheese with the milk, salt and pepper.

Variation
Asiago Cheese and Sun-Dried Tomato Mashed Potatoes
After mashing potatoes, stir in shredded Asiago cheese and sun-dried tomato pesto with the milk, salt and pepper. (If you like, substitute basil pesto for the sun-dried tomato pesto.)

Variation
Bacon-Blue Cheese Mashed Potatoes
In a medium skillet, cook a few slices of bacon until crisp. Remove to paper towels; set aside. After mashing the potatoes, stir in crumbled blue cheese to taste with the milk, salt and pepper. Sprinkle with crumbled bacon and sliced green onion.

Variation
Spicy Double-Smoked Mashed Potatoes
Boil whole peeled garlic cloves with the potatoes, using one clove per pound. Mash cooked garlic with potatoes, then add shredded smoked Gouda cheese and a teaspoon or two of finely chopped chipotle pepper in adobo sauce.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 118, Fat, total (g) 5, chol. (mg) 13, sat. fat (g) 3, carb. (g) 17, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 2, vit. A (IU) 175.68, vit. C (mg) 9.31, Thiamin (mg) 0.08, Riboflavin (mg) 0.06, Niacin (mg) 1.1, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 19.17, Cobalamin (Vit. B12) (µg) 0.07, sodium (mg) 296, Potassium (mg) 435, calcium (mg) 26, iron (mg) 0.55, Starch () 1, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    cup   panko bread crumbs
3/4   cup   finely shredded white cheddar cheese
2    tablespoons   snipped fresh Italian (flat-leaf) parsley
2    teaspoons   snipped fresh thyme
1 1/2   teaspoons   orange zest
1      large head cauliflower, cut into small florets (about 6 cups)
2    tablespoons   olive oil
2    tablespoons   Dijon-style mustard
1/4 - 1/2   teaspoon   salt
2    tablespoons   butter, melted
1/4   cup   chopped, roasted almonds
directions
In a small bowl combine panko, cheese, parsley, thyme and orange zest; set aside.
Bring a 4-quart pot of lightly salted water to boiling over high heat. Add cauliflower; reduce heat to medium and cook for 4 minutes or until tender but still firm. Drain well.
In a large bowl combine olive oil, mustard, and salt. Add drained cauliflower and stir gently to coat. Transfer to a 1 1/2- to 2-quart au gratin or rectangular baking dish*. Sprinkle with panko mixture. Drizzle with melted butter.
Bake in a 425 degrees F oven on top oven rack for 15 minutes or until heated through and lightly browned. Top with almonds.
Make Ahead Tip
*
At this point, the cauliflower and panko mixtures can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before baking; continue with Step 3. Increase oven to 425 degrees when you remove the turkey; bake gratin while turkey rests.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 16, chol. (mg) 25, sat. fat (g) 6, carb. (g) 40, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 36, pro. (g) 7, vit. A (IU) 381.85, vit. C (mg) 50.99, Thiamin (mg) 0.06, Riboflavin (mg) 0.18, Niacin (mg) 0.75, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 64.94, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 370, Potassium (mg) 365, calcium (mg) 145, iron (mg) 0.91, Percent Daily Values are based on a 2,000 calorie diet

Top toast triangles with shrimp cocktail for a light lunch or a tasty appetizer.

ingredients
8    slices  white bread, crusts removed if desired
4    cups   water
2      lemon slices
1/2   teaspoon   salt
1      bay leaf
5      whole black peppercorns
1    pound   uncooked shrimp, peeled and deveined
1      green onion, chopped
1    tablespoon   fresh lemon juice
3    tablespoons   mayonnaise
3    tablespoons   cocktail sauce
1/4   teaspoon   hot-pepper sauce
1/2   teaspoon   salt
    lemon slices and parsley, for garnish
directions
Heat broiler.
Cut each slice of bread into 2 triangles. Place on baking sheet. Broil 2 minutes, until lightly browned; flip over and toast second side.
Bring water, lemon, salt, bay leaf and peppercorns to boiling in pot. Add shrimp; cook 3 minutes, until curled and no longer pink. Drain.
Mix onion, lemon juice, mayonnaise, cocktail sauce, pepper sauce and salt in medium-size bowl.
Finely chop shrimp. Add to mayonnaise mixture. Divide shrimp mixture among toasts. Place on baking sheet.
Broil 3 to 4 minutes or until lightly browned. Transfer to platter. Garnish with lemon and parsley. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 170, Fat, total (g) 6, chol. (mg) 72, sat. fat (g) 1, carb. (g) 19, fiber (g) 1, pro. (g) 10, sodium (mg) 523, Percent Daily Values are based on a 2,000 calorie diet

These elegant tarts make an impressive dessert delivered to your table. Thinly sliced pears are arranged on circles of pie pastry and baked.

ingredients
Crust:
2    cups   all-purpose flour
1    tablespoon   sugar
1/2   teaspoon   salt
10    tablespoons   cold unsalted butter
8 - 9    tablespoons   ice water
Topping:
4      Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2   cup   plus 2 teaspoons sugar
2    tablespoons   all-purpose flour
1/4   teaspoon   ground cinnamon
1/8   teaspoon   salt
directions
Crust:
In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
On lightly floured surface, roll out one pastry disc to 1/4-inch thickness. Using a 3-1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
Heat oven to 425 Degrees F.
Topping:
Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
Bake at 425 degrees F for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 237, Fat, total (g) 10, chol. (mg) 26, sat. fat (g) 6, carb. (g) 35, fiber (g) 2, pro. (g) 3, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet

A combination of frozen and dried cherries make this fruit pie possible any day of the year. Feel free to substitute fresh for frozen when available!

ingredients
Flaky Pastry
3 3/4   cups   all-purpose flour
2    tablespoons   granulated sugar
1 1/2   teaspoons   salt
3/4   cup   shortening
1/3   cup   chilled butter, cut into chunks
2/3 - 1    cup   ice water
Double Cherry Filling
5    cups   frozen pitted tart red cherries (2 12-oz, packages)
3/4   cup   dried tart red cherries
1    cup   granulated sugar
1    cup   corn flakes
1    teaspoon   finely shredded lemon peel
1      egg white
1    tablespoon   water
directions
For Flaky Pastry
In a large mixing bowl combine the flour, the 2 Tbsp. sugar, and salt. Using a pastry blender, cut in the shortening and butter until pieces resemble small peas.
Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss with a fork. Push moistened flour mixture to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide into 2 uneven balls; one ball should contain two-thirds of the pastry. Cover; set aside.
For Double Cherry Filling
In a large mixing bowl combine frozen cherries, dried cherries, 1 cup granulated sugar, the cornflakes, and lemon peel. Set aside.
Preheat oven to 350 degrees F. Place larger ball of pastry between two pieces of lightly floured waxed paper. Roll to a 17x12-inch rectangle. Remove top piece of waxed paper. Carefully invert pastry into a 15x10x1-inch baking pan. Peel off waxed paper. Press pastry up sides of pan.
Spoon filling evenly over pastry. Roll remaining pastry to a 16x11-inch rectangle between 2 pieces of lightly floured waxed paper. Remove top sheet of waxed paper. Using a 3-inch heart-shape cutter, cut hearts out of pastry; set aside. Invert pastry over filling. In a small bowl whisk together egg white and 1 Tbsp. water. Brush pastry with egg white mixture.
Bake for 45 minutes or until golden brown. Cool completely in pan on wire rack.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 354, Fat, total (g) 14, chol. (mg) 10, sat. fat (g) 4, carb. (g) 54, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 28, pro. (g) 4, vit. A (IU) 476, vit. C (mg) 1.2, sodium (mg) 276, Potassium (mg) 60, calcium (mg) 10, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

These elegant tarts make an impressive dessert but are easy enough for a beginning baker. Thinly sliced pears are arranged on circles of pie pastry and baked.

ingredients
Crust:
2    cups   all-purpose flour
1    tablespoon   sugar
1/2   teaspoon   salt
10    tablespoons   cold unsalted butter
8 - 9    tablespoons   ice water
Topping:
4      Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2   cup   plus 2 teaspoons sugar
2    tablespoons   all-purpose flour
1/4   teaspoon   ground cinnamon
1/8   teaspoon   salt
directions
Crust:
In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
On lightly floured surface, roll out one pastry disc to 1?4-inch thickness. Using a 3-1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
Heat oven to 425 Degrees F.
Topping:
Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
Bake at 425 degrees F for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 237, Fat, total (g) 10, chol. (mg) 26, sat. fat (g) 6, carb. (g) 35, fiber (g) 2, pro. (g) 3, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    cup   all-purpose flour
2    tablespoons   sugar
1 1/2   teaspoons   baking powder
1/4   teaspoon   ground nutmeg
2    tablespoons   butter or margarine
1/2   cup   sugar
4    teaspoons   cornstarch
1/3   cup   water
3    cups   fresh or frozen unsweetened sliced, peeled peaches
2    cups   fresh or frozen unsweetened pitted tart red cherries
1/3   cup   plain fat-free yogurt
1/4   cup   refrigerated or frozen egg product, thawed
directions
For topping, in a small bowl stir together the flour, the 2 tablespoons sugar, the baking powder, and the nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs; set aside.
For filling, in a large saucepan stir together the 1/2 cup sugar and the cornstarch. Stir in the water. Add the peach slices and cherries. Cook and stir until thickened and bubbly. Keep filling hot while finishing topping.
Stir together the yogurt and egg product. Add yogurt mixture to topping mixture, stirring just until moistened.
Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop the topping from a spoon into 8 mounds onto hot filling.
Bake in a 400 degree F oven about 20 minutes or until a wooden toothpick inserted into the topping comes out clean. Serve warm. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 3, chol. (mg) 8, sat. fat (g) 2, carb. (g) 41, fiber (g) 2, pro. (g) 4, vit. A (IU) 874.62, vit. C (mg) 7.09, sodium (mg) 128, calcium (mg) 80.77, iron (mg) 1.08, Fruit () 1.5, Starch () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet

Mashed potatoes with bits of scallion are a tasty side dish to serve with the grilled pork chops and tomatoes.

ingredients
4      boneless center cut pork chops (1-1/4 pounds total)
1/2   tablespoon   reduced-calorie vinaigrette dressing
1 1/2   teaspoons   Montreal seasoning
3/4   teaspoon   salt
1/2   teaspoon   black pepper
4      plum tomatoes, halved lengthwise
4    cups   cooked potato
3/4   cup   skim milk
2    tablespoons   butter, cut in pieces
2      scallions, finely chopped
directions
Marinate pork chops in 1/2 cup of the vinaigrette for 20 minutes. Heat grill to medium-high/medium-hot coals.
Remove pork from marinade and pat dry. Season with 1 teaspoon of the Montreal seasoning, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In bowl, toss tomatoes and remaining 2 tablespoons dressing. Place potato in large glass bowl. Add remaining Montreal seasoning and milk. Cover with plastic wrap, venting one side. Microwave for 3 minutes on HIGH. Uncover and mash. Stir in butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and the scallions. Re-cover bowl; microwave 3 minutes.
Meanwhile, grill pork chops and tomatoes for 4 minutes. Carefully turn over; brush tomatoes with any dressing from bowl. Grill 3 more minutes, until pork registers 150 degrees F on an instant-read thermometer. Serve warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 424, Fat, total (g) 18, chol. (mg) 90, sat. fat (g) 8, carb. (g) 33, fiber (g) 3, pro. (g) 31, sodium (mg) 961, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   34 1/2ounce package  frozen cinnamon sweet roll dough or frozen orange sweet roll dough (6 rolls)
1/3   cup   chopped pecans
1/4   cup   butter or margarine, melted
1/2   cup   sugar
1/4   cup   caramel-flavored ice cream topping
1    tablespoon   maple-flavored syrup
   
directions
Place frozen rolls about 2 inches apart on a large greased or parchment-lined baking sheet. (Discard frosting packets or reserve for another use.) Cover rolls with plastic wrap. Refrigerate overnight to let dough thaw and begin to rise.
Preheat oven to 350F. Generously grease twelve 2-1/2-inch muffin cups. Divide pecans evenly among muffin cups; set aside.
Cut each roll into four pieces. Dip each roll piece in melted butter, then roll in sugar. Place two dough pieces into each prepared muffin cup. Drizzle rolls with any remaining melted butter; sprinkle with remaining sugar. In a small bowl stir together ice cream topping and syrup; drizzle over rolls.
Bake in the preheated oven about 20 minutes or until rolls are golden brown. Cool in muffin cups on a wire rack for 1 minute. Invert onto a larger platter. Cool slightly. Serve warm. Makes 12 rolls.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 252, Fat, total (g) 12, chol. (mg) 11, sat. fat (g) 4, carb. (g) 36, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 8, pro. (g) 2, vit. A (IU) 145.77, vit. C (mg) 0, Thiamin (mg) 0.21, Riboflavin (mg) 0.1, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 373, Potassium (mg) 37, calcium (mg) 20.19, iron (mg) 1.08, Starch () 2, Other Carb () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   cups   butter
5      eggs
1    tablespoon   butter, melted
1    tablespoon   unsweetened cocoa powder
2    cups   all-purpose flour
1 1/4   cups   unsweetened cocoa powder
1/4   cup   buttermilk powder
1    teaspoon   baking powder
1    teaspoon   salt
1/2   teaspoon   baking soda
2 1/2   cups   packed brown sugar
1    tablespoon   vanilla
1/2   teaspoon   instant coffee crystals
1    cup   water
    Marshmallow Filling (recipe follows)
    Chocolate Glaze (recipe follows)
Chocolate Glaze
1/4   cup   whipping cream
1/3   cup   semisweet chocolate pieces (2 ounces)

Marshmallow Filling
3/4   cup   butter, softened
1    7 ounce jar  marshmallow creme
1 1/2   cups   powdered sugar
1 1/2   tablespoons   vanilla

directions
Allow the 1 1/2 cups butter and eggs to stand at room temperature for 30 minutes. In a small bowl, stir the 1 tablespoon melted butter and the 1 tablespoon cocoa powder together to form paste. Brush inside of a 10-inch fluted tube pan with cocoa paste; set pan aside.
For cake: In a medium bowl, stir together the flour, 1 1/4 cups cocoa, buttermilk powder, baking powder, salt and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add brown sugar, beating about 5 minutes or until light and fluffy. Beat in vanilla and coffee crystals. Add eggs, one a time, beating 1 minute after each addition and scraping bowl frequently. Add one-third of the cocoa mixture and 1/2 cup of the water, beating on low speed just until well combined. Repeat with another one-third of the cocoa mixture and the remaining 1/2 cup of the water, beating on low speed just until well combined. Add the remaining one-third of the cocoa mixture, beating about 30 seconds or until smooth. Spread batter in the prepared pan.
Bake in a 325 degrees F oven about 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool thoroughly on wire rack.
Split cake in half horizontally. Set cake top aside. Spread Marshmallow Filling on the bottom half of cake. Place cake top on Marshmallow Filling. Drizzle the Chocolate Glaze over the top of cake. Using a long serrated knife, slice cake into wedges.
Chocolate Glaze
In a small saucepan, heat whipping cream over medium heat. Add semisweet chocolate pieces. Heat and stir over low heat until chocolate is melted and smooth. Makes about 1/3 cup.
Marshmallow Filling
In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Add marshmallow creme, powdered sugar and vanilla. Beat until smooth.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 586, Fat, total (g) 32, chol. (mg) 134, sat. fat (g) 19, carb. (g) 74, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 53, pro. (g) 6, vit. A (IU) 923.21, vit. C (mg) 0, Thiamin (mg) 0.13, Riboflavin (mg) 0.19, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 498, Potassium (mg) 214, calcium (mg) 100.97, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    3 - 4 pound   small bone-in ham
1    10 ounce jar  plum jam (1 cup)
1/4   cup   pomegranate juice
1/8   teaspoon   ground cloves (optional)
1    tablespoon   Dijon-style mustard
6      medium leeks
    Salt and pepper
1/2   cup   finely shredded Parmesan cheese
1/2   cup   soft bread crumbs
2    tablespoons   butter, melted
    Fresh sage leaves (optional)
directions
Preheat oven to 350 degree F. Place ham on a rack in a foil-lined roasting pan. Roast, uncovered, for 45 minutes.
For sauce, in small saucepan stir together jam, pomegranate juice, and ground cloves. Heat over low until melted and combined. Spoon half of the sauce over ham. Tent with foil. Roast for 1 to 1-1/2 hours more or until internal temperature of ham is 140 degrees F. Remove and let stand, covered, for 10 minutes. Stir mustard into remaining sauce and heat through.
For leeks, trim root ends and tough green tops. Halve leeks lengthwise. Remove and discard tough outer layers. Rinse well. Arrange leek halves in a 2-quart rectangular baking dish. Add 2 tablespoons water. Sprinkle leeks lightly with salt and pepper and 1/4 cup of the cheese. Cover with foil. Bake in the oven with ham for 35 minutes. Uncover; sprinkle with bread crumbs and remaining cheese. Drizzle with melted butter. Bake, uncovered, for 15 minutes more or until leeks are tender (yield easily when pierced with a fork) and topping is brown.
To serve, lightly spoon some of the remaining sauce over the ham. Slice ham and serve with remaining sauce and leeks. Garnish with sage leaves. Makes 12 servings.
Tip
*
Leeks are tender when they yield easily when pierced with a fork.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 310, Fat, total (g) 13, chol. (mg) 69, sat. fat (g) 5, carb. (g) 25, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 14, pro. (g) 24, vit. A (IU) 826.03, vit. C (mg) 7.09, Thiamin (mg) 0.49, Riboflavin (mg) 0.28, Niacin (mg) 6.71, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 1001, Potassium (mg) 458, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   whipped or regular butter, slightly softened
3    teaspoons   extra-virgin olive oil, divided
1    tablespoon   minced fresh chives, or shallot
1    tablespoon   capers, rinsed and chopped
3    teaspoons   minced fresh marjoram, or oregano, divided
1    teaspoon   freshly grated lemon zest, divided
1    teaspoon   lemon juice
3/4   teaspoon   kosher salt, divided
1/2   teaspoon   freshly ground pepper, divided
1    tablespoon   minced fresh rosemary
2      cloves garlic, (1 minced, 1 peeled and halved)
1    pound   filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4    slices  whole-grain bread
4    cups   watercress, trimmed and chopped
directions
Preheat grill to high.
Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
Tip:
MAKE AHEAD TIP: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 303, Fat, total (g) 14, chol. (mg) 80, sat. fat (g) 5, carb. (g) 15, Monosaturated fat (g) 6, fiber (g) 5, pro. (g) 29, vit. C (mg) 16.53, sodium (mg) 438, Potassium (mg) 462, iron (mg) 3.06, Starch () 1, Lean Meat () 3.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
30      chocolate wafers, (see Tip)
2    tablespoons   chopped pitted dates
2    tablespoons   water
1    tablespoon   canola oil
1    tablespoon   brewed coffee
1    tablespoon   water
1 1/2   teaspoons   unflavored gelatin
1      large egg
1/2   cup   low-fat milk
8    tablespoons   packed light brown sugar, divided
1/3   cup   unsweetened cocoa powder, preferably Dutch-process
2    ounces   bittersweet chocolate, chopped
1 1/2   teaspoons   vanilla extract
2    tablespoons   dried egg whites, (see Ingredient Note), reconstituted according to package directions
1/2   teaspoon   cream of tartar
directions
Preheat oven to 325 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
Bake until crisp, about 10 minutes. Cool completely on a wire rack.
To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160 degrees F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.
Tips:
Tip: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Look for brands made without these oils, such as Newman's Own Organics and Mi-Del, which fortunately are every bit as tasty. Find them in the natural-foods section of large supermarkets.
Ingredient Note: Dried egg whites are pasteurized-a wise choice when making meringue toppings that may not reach 160 degrees F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. | Equipment: 9-inch deep-dish pie pan
NUTRITION INFORMATION

Per Serving: cal. (kcal) 172, Fat, total (g) 6, chol. (mg) 22, sat. fat (g) 1, carb. (g) 29, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 4, sodium (mg) 88, Potassium (mg) 106, Other Carb () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    teaspoons   olive oil
1      medium sweet onion, diced (1 cup)
1      Gala apple, peeled and diced
1    bag (9 oz)  fresh baby spinach
1      roasted bone-in chicken breast half
3/4   cup   shredded sharp white cheddar
1/2   teaspoon   plus 1/8 tsp salt
1/4   teaspoon   black pepper
1    pkg (10 oz)  empanada dough wrappers (such as Goya discos), thawed
1      egg, beaten
1    bag (12 oz) frozen corn  frozen corn
3      garlic, minced
2    teaspoons   fresh lemon juice
directions
Heat oven to 400 degrees . In a large skillet, heat 2 tsp of the olive oil over medium heat. Stir in 1/2 cup of the onion and the apple; cook 5 minutes. Stir in 1/2 bag of the spinach. Cook 2 minutes, stirring, until wilted. Transfer mixture to a bowl; cool slightly. Shred chicken and stir into filling, along with cheddar, 1/4 plus 1/8 tsp of the salt and 1/8 tsp of the pepper.
Fill each wrapper with 2 tbsp of the filling. Fold into halfmoons and seal open ends with a fork. Place on a baking sheet and brush tops of empanadas with egg. Bake at 400 degrees for 20 minutes, until golden-brown.
Meanwhile, in same skillet, add remaining 2 tsp oil over medium heat. Stir in remaining 1/2 cup onion and the frozen corn. Cook 5 minutes, until onion is soft and corn is heated through. Stir in garlic; cook 1 minute. Mix in remaining 1/2 bag spinach until wilted, about 2 minutes. Stir in lemon juice, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Serve empanadas with warm corn salad.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 521, Fat, total (g) 18, chol. (mg) 66, sat. fat (g) 7, carb. (g) 72, fiber (g) 5, pro. (g) 24, sodium (mg) 722, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      medium tart apples, peeled, cored, and finely chopped
1/2   cup   dried cranberries, finely chopped
4    tablespoons   sugar
2    teaspoons   cinnamon
1    tablespoon   plus 1 teaspoons orange juice
1    14.1ounce package  refrigerated pie crust
    Egg wash (1 egg plus 2 tablespoons milk)
directions
In a medium bowl, stir together the first five ingredients. Set the mixture aside.
Dust your work surface with flour. Unroll one of the pie crusts and use a circular cookie cutter or the rim of a cup to cut it into 12 (2 3/4-inch) rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well's rim. Repeat with the second pie crust.
Heat the oven to 375 degrees . Gather the dough scraps and roll them out to a 1/8-inch thickness. Use tiny cookie cutters to make holiday shapes or cut the dough into thin strips for a lattice top. Add a generous tablespoon of filling to each pie shell. Arrange the dough pieces on top. Seal the edges of the lattice tops with a toothpick.
Brush the tops of the pies with egg wash. Bake them until the filling begins to bubble and the crust turns golden brown, about 15 minutes. Let them cool in the pan before serving.

ingredients
2      medium tart apples, peeled, cored, and finely chopped
1/2   cup   dried cranberries, finely chopped
4    tablespoons   sugar
2    teaspoons   cinnamon
1    tablespoon   plus 1 teaspoons orange juice
1    14.1ounce package  refrigerated pie crust
    Egg wash (1 egg plus 2 tablespoons milk)
directions
In a medium bowl, stir together the first five ingredients. Set the mixture aside.
Dust your work surface with flour. Unroll one of the pie crusts and use a circular cookie cutter or the rim of a cup to cut it into 12 (2 3/4-inch) rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well's rim. Repeat with the second pie crust.
Heat the oven to 375 degrees . Gather the dough scraps and roll them out to a 1/8-inch thickness. Use tiny cookie cutters to make holiday shapes or cut the dough into thin strips for a lattice top. Add a generous tablespoon of filling to each pie shell. Arrange the dough pieces on top. Seal the edges of the lattice tops with a toothpick.
Brush the tops of the pies with egg wash. Bake them until the filling begins to bubble and the crust turns golden brown, about 15 minutes. Let them cool in the pan before serving.

ingredients
1/2   cup   peach nectar
1/2   cup   rum
3/4   cup   unsalted butter, softened
1 1/4   cups   granulated sugar
2      eggs
1/2   teaspoon   almond extract
1/2   teaspoon   vanilla
1 1/2   cups   unbleached all-purpose flour
1 1/2   teaspoons   baking powder
1    teaspoon   kosher salt
1/2   teaspoon   baking soda
1/2   cup   boiling water
2    cups   powdered sugar
1/4   cup   unsalted butter, melted
directions
Butter and flour six 1-cup fluted individual tube pans or eight 3 1/4-inch muffin cups. Set aside. In a 1-cup glass measuring cup combine peach nectar and rum; set aside.
In a large mixing bowl beat 1/2 cup of the softened butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each. Beat in the almond extract and the vanilla. Sift the flour, baking powder, kosher salt and baking soda into the batter. Beat just until combined. Add 1/2 cup of the rum mixture and the boiling water. Stir by hand until the liquids are incorporated. Divide batter evenly among the prepared pans.
Bake in a 350 degrees F oven for 20 to 25 minutes for the fluted individual tube pans or 18 to 20 minutes for the 3 1/4-inch muffin cups or until a toothpick inserted near centers comes out clean.
Meanwhile, for syrup, in a small saucepan combine 1/4 cup of the remaining rum mixture with the remaining 1/4 cup granulated sugar and the remaining 1/4 cup softened butter. Cook and stir until sugar dissolves and mixture just come to a simmer. Remove from heat.
Place cakes in pans on a wire rack. Using a toothpick, poke about a dozen holes in each cake. Slowly and evenly spoon syrup over cakes. Cool in pans about 1 hour or until cakes absorb syrup. Unmold cakes.
For glaze, in a medium mixing bowl combine the remaining 1/4 cup peach mixture, the powdered sugar, and 1/4 cup melted butter. Stir briskly to combine. Drizzle over cakes.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 784, Fat, total (g) 33, chol. (mg) 143, sat. fat (g) 20, carb. (g) 103, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 0.97, sugar (g) 84, pro. (g) 6, vit. A (IU) 1090, vit. C (mg) 1, Thiamin (mg) 0.26, Riboflavin (mg) 0.26, Niacin (mg) 1.93, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 66, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 555, Potassium (mg) 77, calcium (mg) 110, iron (mg) 1.97, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4   cup   olive oil, separated
2    loaves  focaccia bread (12 oz. each), cut into 1-in. cubes
1    teaspoon   coarse ground pepper
1    cup   Parmesan cheese, shredded
1      small green pepper, diced
1/2   cup   oil-packed sun-dried tomatoes, chopped
1/2   cup   pimiento-stuffed olives, chopped
5      large leaves fresh basil, chopped
2      garlic cloves, minced
2      eggs
1 1/2   cups   water or white wine
1/4   cup   butter, cubed
directions
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside.
In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat.
Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once.
Remove pan to a wire rack to cool slightly.
In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

ingredients
1/3   cup   kosher salt
3    tablespoons   dry mustard
4    teaspoons   coarsely ground black pepper
1    tablespoon   granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder
1    tablespoon   onion powder
2    teaspoons   dried thyme, crushed
2    teaspoons   dried oregano, crushed
2    teaspoons   ground coriander
2    teaspoons   celery seeds
1    tablespoon   olive oil
1    4 - 6 pound   beef rib roast
directions
In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside 1/4 cup. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months. Stir or shake before using.)
Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub in with your fingers. Make six 1x1/2-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat).* Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center, being careful that it doesn't touch the bones.
Roast beef in a 350 degrees oven for 1-3/4 to 2-1/4 hours for medium-rare (135 degrees ) or 2-1/4 to 2-3/4 hours for medium (150 degrees ).
Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.)
Tip
*
At this point, you can cover the meat loosely with plastic wrap and chill up to 24 hours before roasting.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 318, Fat, total (g) 21, chol. (mg) 88, sat. fat (g) 9, carb. (g) 0, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 30, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.1, Riboflavin (mg) 0.22, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 3.96, sodium (mg) 934, Potassium (mg) 448, calcium (mg) 20.19, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet

•     Nonstick cooking spray
• 4    envelopes  envelopes unflavored geletain (one, 1-oz. package)
• 3/4   cup   water
• 3    cups   granulated sugar
• 1    cup   light-color corn syrup
• 1/2   cup   purchased syrup, such as salted caramel or peppermint
• 1/4   teaspoon   salt
•     Desired gel food coloring
•     Powdered sugar

• 1    12 ounce package  frozen cranberries (3 cups)
• 1/4   cup   orange juice
• 1/4   cup   maple syrup
• 2    tablespoons   crystallized ginger, finely chopped
• 1/8   teaspoon   kosher salt

• 1    package  (15 ounces) refrigerated rolled piecrusts (2 per package)
• 1/2   cup   plus 1 teaspoon granulated sugar
• 1/2   cup   packed light-brown sugar
• 3    tablespoons   cornstrach
• 1/2   teaspoon   ground cinnamon
• 1/4   teaspoon   salt
•     Pinch ground cloves
• 2    pounds   Granny Smith apples, peeled and cored
• 2    pounds   Fuji apples, peeled and cored
• 2    tablespoons   unsalted butter
• 2    tablespoons   lemon juice
• 1      egg, beaten with 1 tablespoons water

• 1    tablespoon   olive oil
• 1/2   cup   finely chopped onion (1 medium)
• 1/3   cup   finely chopped red sweet pepper
• 3    cloves  garlic, minced
• 3    12 ounce package  apple-Chardonnay, sun-dried tomato, spicy jalapeno, and/or other cooked chicken sausage links, cut diagonally into 3/4-inch slices
• 2/3   cup   chili sauce
• 2/3   cup   apple jelly
• 2    tablespoons   soy sauce
• 2    teaspoons   grated fresh ginger or 1/2 teaspoon ground ginger
• 1/4   teaspoon   crushed red pepper
• 2    teaspoons   cornstarch
• 2    teaspoons   cold water

ingredients
1/3   cup   butter, cut into small pieces
3/4   cup   pecans, toasted*
1/4   cup   packed brown sugar
1 1/4   cups   all-purpose flour
1/2   teaspoon   salt
2      egg yolks
2    tablespoons   ice water
5      assorted firm-tart apples (such as Rome Beauty, Stayman Winesap, Granny Smith, Idared, Northern Spy), cored
3    tablespoons   butter
1/4   cup   granulated sugar
1/4   cup   boiled cider (see recipe http://www.midwestliving.com/recipe/boiled-cider/), applejack, apple brandy or dry sherry
2    tablespoons   lemon juice
1/3   cup   apple jelly
2    tablespoons   boiled cider (see recipe, http://www.midwestliving.com/recipe/boiled-cider/), applejack, apple brandy, dry sherry or Grand Marnier
1/2   cup   coarsely chopped pecans, toasted*
    Sweetened whipped cream
directions
For pastry: Freeze the 1/3 cup butter pieces on a small plate for at least 30 minutes. In a food processor, process the 3/4 cup pecans and brown sugar until nuts are very finely chopped. Add flour and salt; pulse about 10 times until mixture is combined. Add frozen butter; pulse about 30 times until pieces are pea size or smaller. Add egg yolks and ice water; pulse about 10 times or until the pastry just comes together, but is still crumbly looking with visible pebbles of butter.
Transfer dough to a large bowl. Gently knead just until a ball forms. Gently pat into a 6-inch disk. Cover with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
Lightly butter an 11-inch tart pan with a removable bottom. On a lightly floured surface, roll dough from center to edges into a 13-inch circle. Wrap pastry around the rolling pin. Unroll it into the prepared tart pan. Press into fluted sides of tart pan; trim edges. (If pastry breaks when it is transferred to the pan, press together to seal.) Using a fork, prick the bottom and side of the pastry shell, being especially sure to prick where bottom and sides meet. Place on a baking sheet and freeze for 15 minutes.
Bake in a 425 degrees F oven about 12 minutes or until pastry is golden. Remove from oven; cool in pan on a wire rack. Set aside.
For apple filling: Cut cored unpeeled apples crosswise into 1/4-inch thick rings.
In an extra-large (12-inch) nonstick skillet, melt the 3 tablespoons butter over medium heat. Stir in granulated sugar, the 1/4 cup Boiled Cider and lemon juice. Add apple slices to the hot butter mixture. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until apples are tender and most of the liquid is evaporated, gently rearranging apples and occasionally spooning butter mixture over apples during cooking. As apples become tender, carefully transfer apple slices with tongs or slotted spoon to the baked pastry shell, overlapping slices slightly. After all apples are removed, gently boil mixture in skillet until thick. Pour evenly over the apples.
In the same skillet, combine apple jelly and the 2 tablespoons Boiled Cider; melt jelly over low heat. Brush melted jelly mixture over apples. Sprinkle with the 1/2 cup pecans.
To serve, remove sides from tart pan. Serve warm or at room temperature with sweetened whipped cream, if you like. Cover and chill within 2 hours.
Tip
*TEST KITCHEN TIP: To toast pecans, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 531, Fat, total (g) 30, chol. (mg) 98, sat. fat (g) 12, carb. (g) 58, Monosaturated fat (g) 12, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 34, pro. (g) 5, vit. A (IU) 680.26, vit. C (mg) 7.09, Thiamin (mg) 0.28, Riboflavin (mg) 0.21, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.12, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 267, Potassium (mg) 247, calcium (mg) 50.48, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

ingredients

2    cups   all-purpose flour
1 1/2   cups   sugar
2    teaspoons   baking powder
2    teaspoons   ground cinnamon
1    teaspoon   baking soda
1/2   teaspoon   salt
1/4   teaspoon   ground cloves
4      eggs, lightly beaten
1    15 ounce can  pumpkin
1    cup   vegetable oil
1 1/2   cups   chopped pecans, toasted
1/3   cup   caramel-flavor ice cream topping
1    Recipe  Browned Butter Frosting, Cream Cheese Frosting, or canned cream cheese frosting

Browned Butter Frosting

1/3   cup   butter
3    cups   powdered sugar
2    tablespoons   milk
1    teaspoon   vanilla

Cream Cheese Frosting

2    3 ounce packages  cream cheese, softened
1/3   cup   butter, softened
1 1/2   teaspoons   vanilla
4 1/2 - 5    cups   powdered sugar

directions
Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda, salt, and cloves. Stir in eggs, pumpkin, and oil until combined. Pour batter into an ungreased 15x10x1-inch baking pan, spreading evenly.
In a small bowl stir together the pecans and caramel topping. Spoon nut mixture over batter in pan.
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
Use only half of the Browned Butter Frosting recipe (chill or freeze the remaining frosting and use it to frost cupcakes). Stir enough milk into the frosting to make it a drizzling consistency. Drizzle over cooled bars.
Browned Butter Frosting
In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a large bowl combine powdered sugar, milk, and vanilla. Add browned butter. Beat on medium speed until spreading consistency, adding additional milk if necessary.
Cream Cheese Frosting
In a large bowl combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to make a frosting of spreading consistency.

Storage

To store, place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 190, Fat, total (g) 11, chol. (mg) 26, sat. fat (g) 1, carb. (g) 23, fiber (g) 1, pro. (g) 2, sodium (mg) 113, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    tablespoons   canola oil, divided
1      medium sweet onion, (half diced, half thinly sliced), divided
8    ounces   mushrooms, chopped
1    tablespoon   onion powder
1 1/4   teaspoons   salt , divided
1/2   teaspoon   dried thyme
1/2   teaspoon   freshly ground pepper
2/3   cup   all-purpose flour, divided
1    cup   low-fat milk
3    tablespoons   dry sherry, (see Ingredient Note)
1    pound   frozen French-cut green beans, (about 4 cups)
1/3   cup   reduced-fat sour cream
3    tablespoons   buttermilk powder, (see Ingredient Note)
1    teaspoon   paprika
1/2   teaspoon   garlic powder
directions
Preheat oven to 400 degrees F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Tips:
Ingredient notes:
Don't use the high-sodium "cooking sherry" sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 212, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 7, sodium (mg) 533, Potassium (mg) 259, calcium (mg) 161.55, Vegetables () 1, Starch () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients

2    tablespoons   extra-virgin olive oil
2      large carrots, finely chopped
1      large onion, diced
2    tablespoons   minced garlic
1    teaspoon   chopped fresh rosemary
2    14 ounce cans  vegetable broth
2      medium zucchini, diced
9    ounce (about 2 cups)  fresh or frozen tortellini, preferably spinach-&-cheese
4      plum tomatoes, diced
2    tablespoons   red-wine vinegar

directions
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 7, vit. A (IU) 3887.22, vit. C (mg) 20.67, sodium (mg) 386, Potassium (mg) 400, Vegetables () 2, Starch () 1, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

• 1    package  (8 ounces) cream cheese, softened
• 1/3   cup   hazelnut spread (such as Nutella)
• 1/2   cup   sugar
• 1      egg
• 1/2   cup   toasted hazelnuts, chopped
• 1      prepared chocolate cookie piecrust (such as Oreo)
• 1    cup   heavy cream
• 1    teaspoon   vanilla extract
• 2    tablespoons   mini chocolate chips