This ham is glazed with a delicious mixture of brown sugar, cola, and whiskey. It's guaranteed to be the star of any dinner table.

INGREDIENTS
1 - 8 - 6 pounds cooked ham, rump half
1 - cup packed dark brown sugar
1 - cup cola
1 - tablespoon dry mustard
1 - tables - oon cider vinegar
1/2 - teaspoon ground black pepper
1/4 - cup bourbon whiskey
Lemon slices (optional)
Fresh sage (optional)

DIRECTIONS
Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone.

Bake for 1-1/2 to 2-1/4 hours or until thermometer registers 140 degrees F.
Meanwhile, for glaze, in a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat; stir in whiskey.

Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.

FROM THE TEST KITCHEN
Low on brown sugar? Use 1/2 cup honey and 1/2 cup maple syrup instead. In favor of warm spice flavor? When simmering the glaze, add 2 inches stick cinnamon, 4 whole cloves, and 4 whole allspice; discard spices before glazing. For a nonalcohol version, substitute an equal amount of orange juice or apple juice for the whiskey.

NUTRITION FACTS (Brown Sugar- and Whiskey- Glazed Ham)
Per serving: 265 kcal , 11 g fat (4 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 73 mg chol. , 860 mg sodium , 13 g carb. , 0 g fiber , 13 g sugar , 26 g pro.

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.

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.

Butternut squash soup is the perfect comfort food recipe for cooler fall and winter months or just anytime the craving for butternut squash soup strikes! This soup meal starts with roasted butternut squash for deeper flavor in the finished product.

INGREDIENTS
3 - pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 - tablespoons olive oil
1 - teaspoon kosher salt
1/2 - teaspoon freshly ground black pepper
1 - cup chopped onion (1 large)
1 - tablespoon unsalted butter
3 - 14 ounce cans vegetable broth
Kosher salt and freshly ground black pepper
Snipped fresh chives (optional)

DIRECTIONS
Preheat oven to 350 degrees F. In a large shallow roasting pan, toss together squash, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast, uncovered, about 1 hour or until tender, stirring once.

Meanwhile, in a 6- to 8-quart Dutch oven, cook onion in hot butter over medium-low heat about 20 minutes or until golden brown, stirring occasionally.

Add roasted squash and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool slightly.
Transfer squash mixture, in batches, to a blender; cover and blend until smooth. Return pureed mixture to Dutch oven. Season to taste with additional salt and pepper. If desired, garnish each serving with chives.

NUTRITION FACTS (Butternut Squash Soup)
Per serving: 100 kcal , 4 g fat (1 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 3 mg chol. , 713 mg sodium , 16 g carb. , 3 g fiber , 4 g sugar , 1 g pro.

INGREDIENTS
1/2 - cup butter, softened
3/4 - cup sugar
1 - tablespoon finely shredded lemon peel
1/2 - teaspoon baking soda
1/2 - teaspoon cream of tartar
1/4 - teaspoon salt
1 - egg
1/2 - teaspoon vanilla
1 1/2 - cups all-purpose flour
1 - 1 3/4 quart container vanilla ice cream
1 - recipe Lemon Curd or 1 10-ounce jar (1 cup) lemon curd plus 1 tablespoon finely shredded lemon peel
Crushed lemon candies (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Pat half of the dough into the prepared pan. Bake for 12 minutes or until browned. Use foil to lift cookie from pan and cool on a wire rack. Cool pan. Repeat with remaining dough.

Soften ice cream by placing it in a very large bowl and stirring until creamy. Add lemon curd; fold gently to swirl. Peel foil away from cookie squares. Line the 9x9x2-inch pan with plastic wrap. Place one baked cookie square in the pan. Spread with ice cream mixture. Top with remaining cookie square. Cover and freeze at least 4 hours or until firm. Cut into squares. Roll sides in crushed candy, if desired. Wrap individually and freeze to store.

Lemon Curd
INGREDIENTS
3 - lemons
1/2 - cup sugar
1 - tablespoon cornstarch
3 - egg yolks, lightly beaten
1/4 - cup butter, cut up

DIRECTIONS
 Finely shred peel from 2 lemons and juice all of the lemons. In a small saucepan stir together the sugar and cornstarch; stir in lemon peel and juice. Cook and stir over medium heat until thickened and bubbly. Stir half of the mixture into the egg yolks. Return mixture to saucepan. Cook and stir until just bubbly. Cook and stir 2 minutes more. Remove from heat. Strain through a fine mesh sieve into a small bowl. Gradually add butter pieces, stirring after each addition until melted. Cover surface with plastic wrap and chill at least 45 minutes.
NUTRITION FACTS (Lemon Bar Cookie Ice Cream Sandwiches)

Per serving: 273 kcal , 14 g fat (9 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 81 mg chol. , 129 mg sodium , 34 g carb. , 1 g fiber , 26 g sugar , 3 g pro.

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.

Balance out the rich and savory qualities of this pork stew with a sliced mango garnish.

INGREDIENTS
2 - tablespoons cooking oil
3 - pounds pork shoulder roast, fat trimmed, cut into 1- to 1-1/2-inch cubes (about 1-1/2 lb. after trimming)
2 - medium onions, peeled and chopped
4 - cloves garlic, minced
3 - 19 ounce can cannellini beans, rinsed and drained
2 - 14 ounce can reduced-sodium chicken broth
1/3 - cup lime juice
1 - teaspoon ground chipotle chili pepper
1/2 - 1 - teaspoon ground white pepper
1/4 - teaspoon ground nutmeg
2 - mangoes

DIRECTIONS
In 4-quart Dutch oven heat oil over medium heat. Brown half the pork at a time; remove and set aside. Add onions and garlic; cook until onions are tender. Return pork to Dutch oven; add beans, broth, lime juice, chili pepper, white pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until pork is tender.

Peel and seed mangoes; slice one half. Chop remaining; stir into chili. Heat through. Top with sliced mangoes. Makes 8 servings.
NUTRITION FACTS (White Chili)

Per serving: 428 kcal , 17 g fat (5 g sat. fat , 4 g polyunsaturated fat , 7 g monounsaturated fat ), 60 mg chol. , 820 mg sodium , 45 g carb. , 11 g fiber , 13 g sugar , 29 g pro.

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

INGREDIENTS
8 - tablespoon (1 stick) unsalted butter, cut in cubes
10 - fresh sage leaves, chopped
3 - tablespoons sugar
1 1/2 - cups well-shaken buttermilk
1 - tablespoon plus 1 tsp. active dry yeast (from two 1/4-oz. envelopes)
1/2 - cup warm water (105 degrees F to 115 degrees F)
4 1/2 - cups all-purpose flour
2 - teaspoons kosher salt
1/2 - teaspoon baking soda
2 - tablespoons unsalted butter, melted

DIRECTIONS
Lightly grease two muffins tins (24 muffin cups); set aside.

In a saucepan combine butter, sage and 2 tablespoons of the sugar over medium-high heat; stir just until butter is melted. Stir in buttermilk and heat just until warmed; do not let mixture come to a boil. Remove from heat; cool to room temperature.
In a bowl, combine the yeast ad remaining 1 tablespoon sugar. Stir in the warm water; set aside in a warm place for 5 minutes, until yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture; stir to combine.

In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk-yeast mixture and stir to combine, forming a sticky dough. Loosely cover the bowl with a clean cloth; let stand in a warm place about 30 minutes, until dough has risen slightly. (At this point, the dough can be refrigerated in an airtight container up to 1 day. Before proceeding with recipe, remove from refrigerator and let rest for 15 to 20 minutes.

Preheat oven to 375 degrees F.
Turn out dough onto a lightly floured surface. Knead several times, until dough is easy to work with. Pinch off pieces of dough and form into 1-inch balls. To shape cloverleaf rolls, nestle three 1-inch balls in each muffin cup. Loosely cover with a clean cloth and let rise in a warm place for 30 to 45 minutes, until doubled in size.

Uncover rolls, brush lightly with melted butter, then bake about 15 minutes, until golden brown. Remove from oven. Serve warm.

FROM THE TEST KITCHEN
TO REHEAT:
Wrap rolls in foil. Warm rolls in a 350 degrees F oven about 15 minutes or until heated through. If rolls are frozen, thaw first, then heat as above.

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.

Whether it's a weeknight dinner or you're prepping for the holidays, you can't go wrong with this simple side dish at the table. Just add a sprinkle of salt and thyme, and let the butternut squash shine.

INGREDIENTS

2 - tablespoons butter
2 - butternut squash (2 lbs. each), halved lengthwise and seeded
1/2 - teaspoon coarse salt
3 - 5 - sprigs fresh thyme

DIRECTIONS

Preheat oven to 350 degrees F. Lightly oil a large shallow baking pan. Place squash, cut side up, in pan. Place 1 Tbsp. of butter in each squash half. Sprinkle with salt and top with thyme sprigs. Bake 30 to 40 minutes or until tender. Remove from oven and let cool slightly.

Slice squash into individual servings or scoop out flesh from squash into bowl (discard skin and thyme sprigs). Makes 8 servings.
NUTRITION FACTS (Baked Butternut Squash with Thyme)

Per serving: 137 kcal , 6 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 15 mg chol. , 249 mg sodium , 22 g carb. , 4 g fiber , 4 g sugar , 2 g pro.

Cast one of these delicious, juicy Thanksgiving turkey dinner as the star of your holiday table. Including marinated turkey, deep-fried turkey, and more, we've got a method for everyone.

INGREDIENTS

1 - 12 pound turkey
1/2 - cup packed fresh arugula leaves
2 - tablespoons snipped fresh basil
1 - 2 - tablespoons grated Romano cheese or Parmesan cheese
1 - tablespoon finely chopped toasted walnuts
1 - tablespoon olive oil
1 - clove garlic
1/2 - teaspoon salt
1/4 - teaspoon black pepper

DIRECTIONS

Preheat oven to 325 degrees F. Remove neck and giblets from turkey; discard. Rinse body cavity of turkey; pat dry with paper towels.
To prepare rub, in a blender or food processor combine arugula, basil, cheese, walnuts, olive oil, garlic, salt, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping several times to scrape the side of the blender or food processor.

To apply rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread the rub under the skin from front to back of the turkey. If desired, rub any remaining mixture on the outside skin of the turkey or rub with vegetable oil. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.

Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more or until the meat thermometer registers 180 degrees F and turkey is no longer pink (the juices should run clear and drumsticks should move easily in their sockets). Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey.

NUTRITION FACTS (Roast Turkey with Arugula-Pesto Rub)

Per serving: 186 kcal , 6 g fat (2 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 110 mg chol. , 100 mg sodium , 0 g carb. , 0 g fiber , 0 g sugar , 31 g pro.

Cozy up to a bubbly baked pasta hot out of the oven. With easy weeknight dinners as well as global pasta bakes that bring the flavors of Italy, India, and beyond to your dinner table, we have a baked pasta for every occasion. So grab your fork and knife -- these delicious pasta bakes won't last long!

INGREDIENTS

12 - dried manicotti shells
2 - tablespoons olive oil
1/2 - cup chopped onion (1 medium)
4 - cloves garlic, minced
2 - 14 1/2 ounce cans diced fire-roasted tomatoes, undrained
1/3 - cup dry red wine
2 - tablespoons tomato paste
2 - cups chopped cooked turkey (about 10 ounces)
1 - cup shredded mozzarella cheese (4 ounces)
3/4 - cup ricotta cheese
1/2 - of an 8-ounce tub cream cheese spread with chive and onion
1/4 - cup grated Parmesan cheese
1 - teaspoon dried basil, crushed
1/2 - teaspoon dried oregano, crushed
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper

DIRECTIONS

Cook manicotti according to package directions; drain. Rinse with cold water; drain again. Meanwhile, for sauce, in a medium saucepan heat oil over medium-high heat. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in tomatoes, wine, and tomato paste. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.

Meanwhile, for filling, in a large bowl combine turkey, 1/2 cup of the mozzarella cheese, the ricotta cheese, cream cheese spread, Parmesan cheese, basil, oregano, salt, and pepper.

Using a small spoon, carefully fill each manicotti shell with about 1/4 cup of the filling. Arrange filled shells in an ungreased 3-quart rectangular baking dish. Pour sauce over shells. Sprinkle with the remaining 1/2 cup mozzarella cheese. Cover with foil. (To serve today, omit Step 4. Continue as directed in Step 5, except bake for 30 to 35 minutes.)

Chill for 2 to 24 hours.
Preheat oven to 350 degrees F. Bake, covered, about 45 minutes or until heated through. Let stand, covered, for 10 minutes before serving.

NUTRITION FACTS (Make-Ahead Turkey Manicotti)

Per serving: 503 kcal , 22 g fat (11 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 83 mg chol. , 777 mg sodium , 42 g carb. , 2 g fiber , 30 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.

INGREDIENTS

1 - 12 ounce sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
1 - tablespoon olive oil
1/2 - teaspoon chili powder
1/2 - teaspoon cinnamon
1/2 - teaspoon sugar
8 - ounces dried rigatoni
1/3 - cup peanut butter
1 - 3 ounce package cream cheese, cut up
2 - teaspoons Asian chili sauce (such as Sriracha sauce)
1 - tablespoon soy sauce
6 - green onions, thinly sliced

DIRECTIONS

Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in a bowl. Toss with the 1 tablespoon olive oil, the chili powder, cinnamon, and sugar. Spread in prepared pan; bake for 20 minutes or until tender.

Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.

In a saucepan combine peanut butter, cream cheese, chili sauce, and soy sauce; whisk in 3/4 cup of the hot pasta water. Stir over medium heat until heated through. If the mixture is too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining green onion slices.

NUTRITION FACTS (Spicy Pasta with Sweet Potatoes)

Per serving: 537 kcal , 24 g fat (7 g sat. fat , 4 g polyunsaturated fat , 10 g monounsaturated fat ), 23 mg chol. , 507 mg sodium , 68 g carb. , 7 g fiber , 9 g sugar , 16 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

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

Ingredients

2 - 16 ounce package dried black-eyed peas
12 - cups water
6 - cups chicken broth
6 - cups water
4 - cooked smoked pork hocks (about 2 lb. total)
3 - stalks celery, sliced (1-1/2 cups)
1 - large onion, chopped (1 cup)
1 - large green sweet pepper, chopped (1 cup)
5 - cloves fresh garlic, halved
2 - tablespoons dried oregano, crushed
1 - teaspoon crushed red pepper
1/2 - teaspoon sea salt or salt
5 - cups cooked white or brown rice
3 - tablespoons snipped fresh oregano leaves
Bottled hot pepper sauce

Directions
Rinse peas well; remove blemished peas. In 8- to 10-quart stock pot combine peas and 12 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse beans.
Return peas to stock pot; add broth and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.
Meanwhile, in large skillet brown pork on all sides for 4 to 5 minutes to release juices. Add celery, onion, sweet pepper, garlic, oregano, red pepper, and salt. Cook and stir 5 to 7 minutes or just until vegetables are tender.

Using tongs, carefully place pork hocks beneath simmering peas; add celery mixture to peas. Cook, covered, 30 minutes or until peas are tender, stirring occasionally. Remove hocks to cutting board; cool slightly. Cut meat from bones; discard bones. Chop meat and return to pea mixture. Stir together rice and fresh oregano. Serve pea mixture over rice mixture. Pass hot pepper sauce. Makes 10 (1-3/4-cup) servings.

From the Test Kitchen
Chill any remaining pea mixture in a covered storage container in the refrigerator up to 3 days. Reheat in a saucepan. Or, place any remaining pea mixture in a freezer container. Seal, label, and freeze up to 3 months. Thaw in the refrigerator and reheat in a saucepan.

Nutrition Facts (Black-Eyed Peas)
Per serving: 489 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 1031 mg sodium, 80 g carb., 11 g fiber, 8 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

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

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

Get the party started with a fabulous holiday meals or other party-worthy drink recipe. Apple cider cocktail, peppermint punch, hot chocolate, and eggnog are just a few of our favorite must-try holiday drinks of the season. Many of our Christmas dinners are easy to make ahead, leaving you stress-free (and extra cheery!) for your holiday party.

Ingredients

6 - inches stick cinnamon
8 - cardamom pods
1 - vanilla bean, split or 2 teaspoons vanilla
3 - cups half-and-half or light cream
3 - cups milk
1 1/2 - cups white baking pieces
Grated dark chocolate and/or white chocolate (optional)

Directions
Place the cinnamon, cardamom, and vanilla bean, if using, on a square of 100-percent-cotton cheesecloth. Bring up corners of cheesecloth and tie with 100-percent-cotton string.

In a 3 1/2- to 4-quart slow cooker stir together the cream, milk, and baking pieces. Add spice bag. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours, stirring halfway through cooking time. Remove spice bag and stir in vanilla, if using. If desired, top servings with grated chocolate.

Nutrition Facts (White Hot Chocolate)
Per serving: 403 kcal cal., 24 g fat (18 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 40 mg chol., 142 mg sodium, 35 g carb., 0 g fiber, 31 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

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!

Ingredients

1 3/4 - 2 - pounds butternut squash
1 - tablespoon olive oil
Salt and ground black pepper
16 - cups fresh spinach*
1 - cup half-and-half or light cream
1 - tablespoon cornstarch
1 - cup finely shredded Parmesan cheese
1/2 - cup creme fraiche

Directions
Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice 1/4-inch thick. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, for 20 minutes. Remove.

Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a medium saucepan combine half-and-half and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture. Cover and chill the gratin up to 8 hours.

Preheat oven to 475 degree F. In a small bowl stir together the Parmesan and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, for 15 minutes or until squash is tender and heated through and Parmesan mixture is lightly browned. Season to taste with salt and pepper, if desired. Makes 8 servings.

From the Test Kitchen
HOMEMADE CREME FRAICHE:

If purchased creme fraiche is unavailable you can make your own. In a small mixing bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.

*FROZEN SPINACH OPTION:

If desired, substitute two 10-ounce packages frozen chopped spinach, thawed and well drained. Sprinkle with salt. Omit cooking of spinach.

TO SERVE RIGHT AWAY:

Chilling step may be omitted. Bake 10 to 15 minutes for final timing.

Nutrition Facts (Make Ahead Butternut Squash Gratin )
Per serving: 212 kcal cal., 11 g fat (3 g sat. fat, 36 mg chol., 255 mg sodium, 9 g carb., 1 g fiber, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Try one of these delicious ways to prep your Thanksgiving turkey. From rubbed to glazed Thanksgiving holiday turkey dinners, we've got a method for everyone.

Ingredients

2 - medium onions, cut into wedges
2 - lemons, cut into quarters
1 - stalk celery, cut into 2-inch pieces
4 - fresh thyme sprigs
8 - cloves garlic
1/2 - cup butter, softened
1/4 - cup snipped fresh thyme
2 - teaspoons finely shredded lemon peel
2 - tablespoons lemon juice
2 - tablespoons finely chopped shallot (1 medium)
1 - tablespoon vegetable oil
1/2 - teaspoon kosher salt
1/2 - teaspoon freshly ground black pepper
1 - 8 pound fresh or frozen turkey, thawed if frozen

Directions
Position the oven rack in the bottom third of the oven. Preheat oven to 375 degrees F. In a large roasting pan combine onions, lemons, celery, thyme sprigs, and garlic; set aside.

In a medium bowl combine butter, snipped thyme, lemon peel, lemon juice, shallot, oil, salt, and pepper; set aside.
Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Place turkey, breast side down, on a cutting board. Using kitchen shears, make a lengthwise cut down one side of the backbone, starting from the neck end. Repeat on the other side of the backbone. Remove and discard backbone. Turn turkey, cut side down. Flatten turkey as much as possible with your hands. Cut off and discard tips of wings. Using kitchen shears or a large sharp knife, carefully cut through the entire breastbone, creating two equal halves.
Rub herb-butter mixture over turkey on all sides, massaging some of the mixture underneath the skin. Place turkey halves, skin sides up, on top of vegetables in roasting pan. Insert an oven-going meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone.

Roast, uncovered, for 1-1/2 to 2 hours or until the thermometer registers 175 degrees F. (The juices should run clear and drumsticks should move easily in their sockets.) Remove from oven. Cover turkey halves with foil; let stand for 15 minutes before carving. Discard vegetables in roasting pan.

From the Test Kitchen
TIP:

For more citrus flavor, use a combination of lemons, limes, and oranges in the roasting pan. Low on fresh thyme? Use half the amount of fresh rosemary, sage, or tarragon instead.

Nutrition Facts (Lemon-Thyme Split-Roasted Turkey)
Per serving: 547 kcal cal., 30 g fat (12 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 207 mg chol., 821 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 57 g pro. Percent Daily Values are based on a 2,000 calorie diet

Warm the heart with a steamy holiday soup or stew. Whether you prefer classic chicken noodle soup or tangy beet and apple stew, these delicious soups will add a special twist to your holiday meal. Spoon, please! 

Ingredients

2 - pounds boneless pork shoulder, cut into 1-inch pieces
1/2 - teaspoon salt
1 - tablespoon vegetable oil
3 - parsnips and/or carrots, peeled and sliced
1 - small red onion, halved and sliced
1 - tablespoon snipped fresh sage
1 - tablespoon minced or grated fresh ginger
4 - cloves garlic, minced
5 - Granny Smith apples, cored and cut into 1-inch pieces
4 - cups reduced-sodium chicken broth
1 - cup apple cider or juice
3 - tablespoons cider vinegar
2 - tablespoons apple brandy (Calvados) (optional)
Sour cream (optional)
Fresh sage leaves, freshly grated nutmeg, and/or cracked black pepper (optional)

Directions
Preheat oven to 300 degrees F. Season pork with salt. Heat oil in a 4-quart Dutch oven over medium-high heat. Add pork in batches and sear until browned all over, 6 to 8 minutes. Transfer to a bowl. Add parsnips and onion to pan and cook for 4 minutes; remove to bowl with pork. Add sage, ginger, and garlic to pan and cook for 1 minute. Add 3 of the apples, broth, cider, and vinegar; bring to boiling. Reduce heat; cover and simmer 5 minutes or apples are tender. Puree mixture with an immersion blender or transfer, in batches, to a blender and blend until smooth. Add pork, parsnips, and onion. Bring to boiling.

Cover and bake for 2 hours or until pork is fork-tender. Stir in remaining apples and brandy, if desired. Serve topped with sour cream, additional sage, nutmeg, and/or pepper, if desired.
Nutrition Facts (Cider Pork and Apple Stew)

Per serving: 272 kcal cal., 8 g fat (2 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 68 mg chol., 504 mg sodium, 24 g carb., 4 g fiber, 15 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

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

Ingredients

1/2 - cup unsalted butter, melted and cooled
1 - cup packed dark brown sugar
1 - egg
2 - teaspoons vanilla
1 - cup canned pumpkin
1 1/2 - cups all-purpose flour
1 1/2 - teaspoons ground cinnamon
1/2 - teaspoon baking powder
1/2 - teaspoon ground ginger
1/4 - teaspoon salt
1/4 - teaspoon ground allspice
1/4 - teaspoon ground nutmeg
1 1/2 - cups roasted and salted marcona almonds, coarsely chopped
Sweetened whipped cream (optional)
Maple syrup (optional)

Directions
Preheat oven to 350 degrees F. Grease a 9-inch square baking pan, line with parchment paper, and grease the paper; set pan aside.
In a medium bowl stir together butter and sugar until no lumps remain. Stir in egg and vanilla. Stir in pumpkin. Add flour, cinnamon, baking powder, ginger, salt, allspice, and nutmeg; stir until combined and no pockets of flour remain. Fold in half the almonds. Spoon into pan, spreading to edges. Top with remaining almonds.

Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack. Use parchment paper to lift uncut bars from pan. Remove from paper and cut into bars. To serve, top with sweetened whipped cream and drizzle with maple syrup, if desired.

Nutrition Facts (Pumpkin Bars with Marcona Almonds)
Per serving: 233 kcal cal., 13 g fat (4 g sat. fat, 2 g polyunsaturated fat, 6 g monounsatured fat), 27 mg chol., 63 mg sodium, 26 g carb., 3 g fiber, 14 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.

Rich and luxurious, dark and intoxicating, chocolate adds decadent flavor to delicious desserts. Our favorite chocolate desserts for your gourmet meal to try. These desserts -- including cakes and mousse, cookies and tarts -- are sure to be a hit.

Ingredients

1 - recipe Chocolate Sponge Cake or 24 ladyfingers, split
1/4 - cup brewed strong espresso
2 - tablespoons coffee liqueur (optional)
3 - ounces bittersweet chocolate, chopped
1 - 8 ounce carton mascarpone cheese
1 - cup whipping cream
1/4 - cup powdered sugar
1 - teaspoon vanilla
2 - tablespoons coffee liqueur or brewed strong espresso
Bittersweet or semisweet chocolate, melted (optional)
Chocolate-covered coffee beans, whole or chopped (optional)

Directions
If using, prepare Chocolate Sponge Cake. Cut cooled cake in half crosswise. Line a 2-quart baking dish with one of the cake portions, cutting to fit as necessary. (Or layer half of the ladyfingers in a 2-quart baking dish, cutting to fit as necessary.) Drizzle with 2 tablespoons of the espresso and, if desired, 1 tablespoon of the liqueur.

In a small microwave-safe bowl microwave 3 ounces chopped chocolate on 50 percent power (medium) about 1 minute or until melted and smooth, stirring after every 15 seconds; cool.

In a large mixing bowl beat mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Beat in 2 tablespoons liqueur and cooled chocolate just until combined.

Spoon half of the mascarpone mixture over cake or ladyfingers in baking dish, spreading evenly. Top with the remaining cake portion or ladyfingers, cutting to fit as necessary. Drizzle with the remaining 2 tablespoons espresso and, if desired, the remaining 1 tablespoon liqueur. Top with the remaining mascarpone mixture, spreading evenly.

Cover and chill for 6 to 24 hours. If desired, garnish with melted chocolate and coffee beans.
Chocolate Sponge Cake

Ingredients
3 - eggs
1 - cup all-purpose flour
1/3 - cup unsweetened cocoa powder
1 1/2 - teaspoons baking powder
1/2 - teaspoon salt
1 1/2 - cups granulated sugar
1 - cup milk
1/4 - cup butter
1 - teaspoon vanilla
Powdered sugar

Directions
 Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with parchment or waxed paper. Grease and flour paper and sides of pan; set pan aside. In a small bowl stir together flour, cocoa powder, baking powder, and salt; set aside.

 Preheat oven to 350 degrees F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon-color. Gradually add granulated sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined. In a small saucepan heat and stir milk and butter until butter is melted. Add butter mixture and vanilla to egg mixture, beating until combined. Pour batter into the prepared baking pan, spreading evenly.

 Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Immediately loosen sides of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Carefully remove paper. Cool cake completely.

Nutrition Facts (Chocolate-Espresso Tiramisu)
Per serving: 412 kcal cal., 25 g fat (14 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 110 mg chol., 224 mg sodium, 45 g carb., 2 g fiber, 33 g sugar, 6 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

1 - pound butternut squash, peeled, seeded, and cut into 1-inch chunks
4 - tablespoons olive oil
1/2 - teaspoon saffron threads, crushed
1  pound pork tenderloin, cut into 1 1/2-inch pieces
1 - medium onion, chopped
4
cloves garl - c, minced
1
cup coarsely grated* tomatoes, (about 1 pound)
1
tablespoon smoked sweet paprika
6
cups reduced-sodium chicken broth
2
cups short grain Spanish rice, such as bomba, Calasparra, or Valencia
1
15 ounce can chickpeas (garbanzo beans), rinsed and drained
Toasted chopped hazelnuts
Fresh sage leaves
Directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil. Toss squash in pan with 2 tablespoons of the oil. Season lightly with salt and pepper. Roast for 20 to 30 minutes or until tender and browned; set aside. Meanwhile, in a small bowl combine saffron and 1/4 cup hot water; let stand 10 minutes.
In a 15-inch paella pan heat remaining 2 tablespoons oil over medium-high heat. Add pork to pan. Cook, turning occasionally, until browned, about 5 minutes. Transfer to a plate. Add onion and garlic to pan. Cook and stir 3 minutes. Add tomatoes and paprika. Cook and stir 5 minutes more or until tomatoes are thickened and almost pastelike.
Add chicken broth, saffron mixture, and 1/2 teaspoon salt; bring to boiling over high heat. Add rice and chickpeas to pan, stirring to evenly distribute. Cook, without stirring, until rice has absorbed most of the liquid, 10 to 12 minutes. (If your pan is bigger than your burner, rotate it every few minutes to ensure the rice cooks evenly). Reduce heat to low; return pork and squash to pan, nestling down into the rice mixture. Cook, without stirring, 5 to 10 minutes more until all the liquid is absorbed and rice is al dente. Turn heat to high. Cook, without stirring, 1 to 2 minutes more (edges should look dry and a crust should form on the bottom). Remove from heat. Cover pan with foil. Let rest 10 minutes before serving. Top with hazelnuts and sage.
From the Test Kitchen
*

To grate tomatoes, core and cut tomatoes in half. Grate on the coarse holes of a box grater into a shallow dish. Discard skins.

12-INCH SKILLET

Prepare as directed except reduce rice to 1 1/2 cups and reduce chicken broth to 4 cups.

Nutrition Facts (Pork and Butternut Squash Paella)
Per serving: 554 kcal cal., 16 g fat (2 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 49 mg chol., 875 mg sodium, 74 g carb., 7 g fiber, 5 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 - cups heavy cream, half-and-half, or dairy or nondairy milk
1 - 14 ounce can sweetened condensed milk
3 - tablespoons canned pumpkin
1 - teaspoon pumpkin pie spice
1 - teaspoon vanilla

Directions
In a 1-qt. canning jar combine all of the ingredients; seal. Store in refrigerator up to 2 weeks. Shake before serving.
From the Test Kitchen
CHOCOLATE COFFEE CREAMER

Prepare as directed, except omit pumpkin and pumpkin pie spice. Add 3 Tbsp. chocolate-flavor syrup. Makes about 3 1/2 cups.

Nutrition analysis per serving: 55 calories, 1 g protein, 5 g carbohydrate, 4 g total fat (2 g sat. fat), 14 mg cholesterol, 0 g fiber, 5 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium. 3% calcium, 0% iron

AMARETTO COFFEE CREAMER

Prepare as directed, except omit pumpkin, pumpkin pie spice, and vanilla. Add 1 tsp. almond extract and 1/2 tsp. ground cinnamon. Makes 3 1/4 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (3 g sat. fat), 15 mg cholesterol, 0 g fiber, 4 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

CARAMEL COFFEE CREAMER

Prepare as directed, except omit pumpkin and pumpkin pie spice. Add 1/4 cup caramel-flavor ice cream topping. Makes 3 1/2 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 5 g carbohydrate, 4 g total fat (2 g sat. fat), 14 mg cholesterol, 0 g fiber, 5 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

FRENCH VANILLA COFFEE CREAMER

Prepare as directed, except omit pumpkin and pumpkin pie spice and substitute 2 tsp. vanilla bean paste for the vanilla. Makes about 3 1/4 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (3 g sat. fat), 15 mg cholesterol, 0 g fiber, 4 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

HAZELNUT COFFEE CREAMER

Prepare as directed, except omit pumpkin, pumpkin pie spice, and vanilla. Add 2 tsp. hazelnut extract. Makes 3 1/4 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (3 g sat. fat), 15 mg cholesterol, 0 g fiber, 4 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

Nutrition Facts (Spiced Pumpkin Coffee Creamer)
Per serving: 54 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 14 mg chol., 13 mg sodium, 4 g carb., 0 g fiber, 4 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Play up your basic chicken dinner ( send them a meal )with ingredients that hit every palate: sweet-tart Fuji apples, spicy red pepper, garlicky Brussels sprouts, and earthy cilantro. Take Them a Meal 

Ingredients

1/4 - cup snipped fresh cilantro
1 - teaspoon finely shredded lime peel
2 - cloves garlic, minced
1/2 - teaspoon salt
1 - pinches crushed red pepper
2 1/2 - pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
8 - ounces Brussels sprouts, halved if large
3 - tablespoons olive oil
1 - pound sweet potatoes, peeled if desired, and cut into 1-inch chunks
2 - medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges
Lime slices

Directions
Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine cilantro, lime peel, garlic, salt, and crushed red pepper. Pat chicken dry with paper towels. Rub herb mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts to pan. Drizzle chicken and sprouts with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring sprouts once.

Add sweet potatoes and apples to pan (or divide mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until an instant-read thermometer registers 165 degrees F in the thickest part of the breast and at least 170 degrees F in the thighs or drumsticks and vegetables are tender. Garnish with additional cilantro and lime slices.
Nutrition Facts (Cilantro Lime Chicken and Sweet Potatoes)

Per serving: 643 kcal cal., 38 g fat (9 g sat. fat, 7 g polyunsaturated fat, 19 g monounsatured fat), 144 mg chol., 460 mg sodium, 36 g carb., 7 g fiber, 14 g sugar, 40 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

Delicious Fall Comfort Food Savor the flavors of fall with these cozy dinner deliveries, warm casseroles, and hearty soups. Featuring in-season ingredients, these tasty and satisfying Thanksgiving meals are perfect for perking up chilly nights.

Ingredients

12 - ounces dried rigatoni
1 1/2 - pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
2 3/4 - cups milk
1/4 - cup all-purpose flour
8 - ounces smoked Gruyere cheese, shredded (2 cups)
8 - slices bacon
2 - small sweet onions, cut into chunks
3 - ounces sourdough bread
2 - tablespoons butter, melted
fresh flat-leaf Italian parsley

Directions
Preheat the oven to 425 degrees F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.
Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. over Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.
Nutrition Facts (Butternut Squash Mac and Cheese)
Per serving: 686 kcal cal., 29 g fat (15 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 79 mg chol., 668 mg sodium, 77 g carb., 5 g fiber, 13 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

This brunch favorite gets a savory update when made with sharp cheddar cheese and salty bacon. We especially love serving this bacon recipe during the holidays!

Ingredients

12 - hard-cooked eggs
1/2 - cup mayonnaise or salad dressing
1 - tablespoon honey mustard
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
4 - slices bacon, crisp-cooked and crumbled
2 - tablespoons shredded sharp cheddar cheese

Bacon, crisp-cooked and crumbled (optional)
Chopped green onion (optional)
Directions
Halve eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Stir in mayonnaise, honey mustard, salt, and pepper. Fold in 4 slices crumbled bacon and cheese.
Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with additional bacon and green onion.
Nutrition Facts (Bacon and Cheese Deviled Eggs)
Per serving: 164 kcal cal., 14 g fat (3 g sat. fat, 220 mg chol., 200 mg sodium, 2 g carb., 0 g fiber, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Frozen puff pastry and packaged mixed berries make this summery slab pie so simple! With just 30 minutes of prep, the fruit-filled dessert is ready for the oven.

Ingredients

1/2
17.3 ounce package frozen puff pastry, thawed (1 sheet)
1/4
cup sugar
1
tablespoon cornstarch
1
tablespoon finely chopped crystallized ginger
1
12 ounce package frozen mixed berries, thawed and drained (about 2-1/2 cups)
1
egg
2
tablespoons water
Coarse sugar (optional)
Directions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. On a lightly floured surface, roll thawed puff pastry into a 15x12-inch rectangle. Transfer to the parchment-lined baking sheet; set aside.
In a medium bowl, stir together the 1/4 cup sugar, cornstarch, and ginger. Halve any large berries. Add berries to sugar mixture; gently toss to coat.
Spoon berry mixture onto one crosswise half of the prepared puff pastry, spreading evenly to 1 inch from the edges. In a small bowl, whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastry.
Fold over the uncovered pastry half to enclose the fruit. Using a fork, firmly press together edges of top and bottom pastry to create a seal. Brush the top of the pastry with egg mixture and, if desired, sprinkle with coarse sugar. Cut 2 to 3 slits in pastry top.
Bake in the preheated oven for 25 to 30 minutes or until pastry is golden and filling is bubbly. Transfer to a wire rack; cool. Cut into bars. Makes 16 bars.
From the Test Kitchen
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day.

MAKE-AHEAD TIP:

Store the baked and cooled pie in a single layer in an airtight container, then refrigerate for up to 1 day. Or freeze for up to 4 months.

Nutrition Facts (Berry Slab Pie)
Per serving: 116 kcal cal., 6 g fat 13 mg chol., 43 mg sodium, 14 g carb., 1 g fiber, 3 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
Related Categories

Fire up the grill and try one of our favorite grilling recipes, from classic main dishes -- including chicken, ribs, pork, burgers, steak, and more -- to seasonal sides, salads, skewers, and desserts.

Ingredients

1
whole bulbs garlic
3
teaspoons snipped fresh basil or 1 teaspoon dried basil, crushed
1
tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
2
tablespoons olive oil or vegetable oil
1 1/2
pounds boneless beef ribeye steaks or sirloin steak, cut 1 inch thick
1
teaspoons cracked black pepper
1/2
teaspoon salt
Directions
Cut off the top 1/2 inch of garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Fold a 20x18-inch piece of heavy foil in half crosswise; trim to make a 10-inch square. Place bulb, cut end up, in the center of foil. Sprinkle with basil and rosemary; drizzle with oil. Bring up two opposite edges of foil; seal with a double fold. Fold the remaining ends to completely enclose garlic, leaving space for steam to build.
For a charcoal grill, grill packet on the rack of an uncovered grill directly over medium coals about 30 minutes or until garlic is feels soft when packet is squeezed, turning occasionally during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on grill rack over heat. Cover and grill as directed.)
Meanwhile, trim fat from steaks. Sprinkle steaks evenly with pepper and salt; rub in with your fingers. While garlic is grilling, add steaks to grill rack. Grill steaks to desired doneness, turning once halfway through grilling. For ribeye steaks, allow 10 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). For sirloin steak, allow 14 to 18 minutes for medium rare (145 degrees F) or 18 to 22 minutes for medium (160 degrees F).
To serve, cut steaks into six pieces. Remove garlic from foil, reserving basil mixture. Squeeze garlic pulp onto steaks. Mash pulp slightly, spreading it over steaks. Drizzle steaks with the reserved basil mixture.
Nutrition Facts (Steaks with Roasted Garlic)
Per serving: 189 kcal cal., 9 g fat (2 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 52 mg chol., 139 mg sodium, 4 g carb., 0 g fiber, 0 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Give ordinary vanilla cake a pretty-in-pink makeover with ravishing rows of vanilla-buttercream ruffles. To achieve this lovely look, be sure to use a decorating pipe with a petal tip.

Ingredients

3/4 cup (1-1/2 sticks) butter
3 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk
2 recipes Almost-Homemade Vanilla Buttercream
Red food coloring
Directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round cake pans using butter and all-purpose flour; set aside. In medium bowl stir together 2-1/2 cups flour, the baking powder, and salt; set aside.
Preheat oven to 375 degrees F. In large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape bowl; beat 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low after each addition just until combined. Spread batter in prepared pans.
Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.
Meanwhile, prepare Almost-Homemade Vanilla Buttercream. Tint frosting pale pink (1 small drop of red food coloring). Place one cooled layer on serving plate. Frost top of layer with some frosting. Top with second layer. Spread frosting on top layer. Spread a thin crumb coat on sides for ruffles to adhere. Refrigerate for 10 minutes.
For ruffles, fit a pastry bag (or plastic freezer bag with one corner snipped off) with a Wilton #125 petal tip. Fill bag with frosting. Beginning at base of cake and holding tip against cake, pipe frosting in a back and forth motion to create rows of ruffles.
Almost-Homemade Vanilla Buttercream
Ingredients
1 1/2 cups unsalted butter (3 sticks), softened, cut in 1-inch pieces
1 16 ounce jar marshmallow creme*
1/2 cup powdered sugar
1 teaspoon vanilla
Directions
In large mixing bowl beat softened butter with mixer on medium until light and fluffy. Add marshmallow creme; beat until smooth, scraping sides of bowl. Add powdered sugar and vanilla; beat until light and fluffy. If frosting is too stiff to spread, soften in microwave oven no more than 10 seconds, then beat again until smooth.
Frost cake immediately. Or, to store, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 3 cups.
Nutrition Facts (Vanilla Ruffle Cake )
Per serving: 558 kcal cal., 33 g fat (20 g sat. fat, 1 g polyunsaturated fat, 9 g monounsatured fat), 116 mg chol., 275 mg sodium, 66 g carb., 1 g fiber, 45 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2
bunches small or medium asparagus or 8 ounces broccoli florets
1
pound gemelli or fusilli
1/2
cup pine nuts (optional)
1
pound bulk Italian sausage
1
medium onion, chopped (about 1/2 cup)
1/3
cup whipping cream
1
teaspoon kosher salt
1
cup sheep's milk or whole-milk ricotta
Freshly ground black pepper
1/3
cup grated Parmigiano-Reggiano cheese
10
fresh basil leaves
Ricotta cheese (optional)
Directions
Preheat oven to 325 degrees F. Bring a large pot of water, with 1 tablespoon salt added, to boiling. Cut top 2 inches from asparagus stalks (reserve asparagus stalks for another use; see "What About the Stalks?") Cook asparagus tips or broccoli in the boiling water for 3 to 4 minutes, just until tender. Using a large skimmer or long-handled strainer, transfer asparagus or broccoli to a colander. Rinse under cold running water to stop the cooking.
Return asparagus cooking water to boiling. Add the pasta; cook according to package directions, about 10 minutes, just until tender to the bite (al dente). While pasta is cooking, spread the pine nuts on a baking sheet and bake about 10 minutes, just until golden.
Meanwhile, in a large skillet, cook sausage and onion until meat is browned and onion is tender; drain off fat. Add asparagus tips or broccoli, all except 1 tablespoon of the pine nuts, the cream, and salt. Simmer about 2 minutes. When pasta is almost done cooking, use a skimmer or long-handled strainer to transfer it to the skillet, reserving cooking water. Add ricotta, plenty of freshly ground black pepper, and about 1 cup of the pasta cooking water. Increase heat to high; toss until pasta is well coated, about 30 seconds. Add Parmigiano then toss again. Transfer to a large platter, top with reserved pine nuts and basil. Serve with additional ricotta.
From the Test Kitchen
If pasta is too dry, add additional pasta water until desired consistency is reached

WHAT ABOUT THE STALKS?

Donatella's recipe calls for the tips only of the asparagus, so she uses the remaining stalks for a side dish. Cut stalks in 2-inch pieces, cook in lightly salted water just until they turn bright green, drain, then transfer to a baking dish. Drizzle with a little melted butter, sprinkle with Parmesan cheese, and bake at 450 degrees F for 6 to 8 minutes until the cheese is crusty and browned.

Nutrition Facts (Gemelli with Asparagus and Sausage)
Per serving: 701 kcal cal., 36 g fat (16 g sat. fat, 4 g polyunsaturated fat, 14 g monounsatured fat), 101 mg chol., 1149 mg sodium, 63 g carb., 4 g fiber, 4 g sugar, 29 g pro. 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
    Nonstick cooking spray
    Cocoa Sugared Mix, Curry Spiced Mix, Barbecue Seasoned Mix, or Asian Five-Spiced Mix (see recipes)
1/4   cup   peanut oil or 1/4 cup melted butter
4    cups   pecan halves or 4 cups assorted nuts, such as pecan halves, walnut halves or pieces, whole unsalted cashews, almonds, dry-roasted unsalted peanuts and/or peeled hazelnuts
Cocoa Sugared Mix
1/3   cup   granulated sugar
2    tablespoons   unsweetened cocoa powder
2    tablespoons   water
1    teaspoon   ground cinnamon
1/2   teaspoon   salt

Curry Spiced Mix
2    tablespoons   water
1    teaspoon   packed brown sugar
2    teaspoons   curry powder
1/2   teaspoon   onion salt
1/2   teaspoon   crushed red pepper

Barbecue Seasoned Mix
2    tablespoons   packed brown sugar
2    tablespoons   water
1    tablespoon   Worcestershire sauce
1    teaspoon   garlic salt
2    teaspoons   chili powder
1    tablespoon   ground cumin
1/8   teaspoon   cayenne pepper

Asian Five-Spiced Mix
2    tablespoons   water
2    tablespoons   packed brown sugar
1    teaspoon   five-spice powder
1    teaspoon   salt
1/2   teaspoon   coarse black pepper

directions
Line a 13x9x2-inch or a 15x10x1-inch baking pan with foil; lightly coat with nonstick cooking spray. Set pan aside. In a small bowl, combine desired seasoning mix and oil or melted butter. Place nuts in prepared pan. Drizzle butter mixture over nuts, tossing gently until well coated. Spread nuts out in an even layer.
Bake in a 325 degree F oven for 25 minutes, stirring twice. Remove from oven. Remove to a paper towel-lined baking sheet; cool. Serve at room temperature. Store any remaining nuts in an airtight container for up to 1 week.
Cocoa Sugared Mix
In a small bowl, combine sugar, cocoa powder, water, cinnamon and salt.
Curry Spiced Mix
In a small bowl, combine water, brown sugar, curry powder, onion salt and crushed red pepper.
Barbecue Seasoned Mix
In a small bowl, combine brown sugar, water, Worcestershire sauce, garlic salt, chili powder, cumin and cayenne pepper.
Asian Five-Spiced Mix
In a small bowl, combine water, brown sugar, five-spice powder, salt and pepper.

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

ingredients
2    pounds   sweet potatoes
1/2   cup   sugar
1/4   cup   butter, melted
1/4   cup   milk
2      eggs, lightly beaten
1    teaspoon   vanilla
1/2   cup   packed brown sugar
1/2   cup   chopped pecans
1/4   cup   all-purpose flour
1    tablespoon   butter, melted
directions
Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.
Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.
In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 421, Fat, total (g) 18, chol. (mg) 97, sat. fat (g) 7, carb. (g) 61, fiber (g) 4, pro. (g) 6, vit. A (IU) 13167.95, vit. C (mg) 1.77, sodium (mg) 160, calcium (mg) 80.77, iron (mg) 1.8, 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

ingredients
1    14 ounce can  reduced-sodium chicken broth
1/2   teaspoon   dried thyme, crushed
1/3   cup   wild rice, rinsed
1/2   cup   chopped leeks
1/3   cup   long grain rice
6      small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4 inches in diameter
1/4   cup   dried cranberries or dried currants
1/4   cup   snipped dried apricots
3    tablespoons   margarine or butter, melted
1/8   teaspoon   salt
1/8   teaspoon   pepper
6    6 - 8 inches   twig wreaths (optional)
    Pansies or other edible flowers (optional)
    Fresh sage leaves (optional)
directions
In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the leeks and long grain rice. Cover and simmer for 15 minutes more or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary.
Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Cover pan with foil and bake about 20 minutes more or until tender. Remove from oven. Set aside.
In a large bowl combine rice mixture, dried cranberries or currants, and dried apricots. Stir in melted margarine or butter, salt, and pepper.
Mound stuffing into squash. Place in a shallow baking pan and bake in a 425 degree F oven about 10 minutes or until heated through. Serve atop twig wreaths, if desired. Garnish plate with pansies or other edible flowers and sage leaves, if desired. Makes 6 side-dish servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 262, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 50, fiber (g) 7, pro. (g) 5, vit. A (RE) 1824, vit. C (mg) 37, sodium (mg) 320, calcium (mg) 101, iron (mg) 3, 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.

Great easy chicken meal. 

ingredients
2      small sweet potatoes, well scrubbed
4    teaspoons   olive oil
2      poblano chiles, stemmed, seeded and cut into thin strips
1      medium onion, halved and sliced
12    ounces   boneless, skinless chicken thighs, cut into 1/2-inch-thick pieces
1/2   teaspoon   kosher salt
1    teaspoon   ground cumin
1    teaspoon   dried oregano
4      garlic cloves, chopped
1/2   cup   chicken broth
8      corn tortillas, warmed
2    ounces   crumbled cotija cheese (about 1/2 cup)
1/4   cup   fresh cilantro leaves
directions
Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife, about 3 minutes. Cool completely. Halve lengthwise, then slice each half diagonally into 1/2-inch-thick pieces.
Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add chiles and saute until softened slightly, about 8 minutes. Add onion and sweet potatoes and saute until golden brown, about 8 minutes; transfer vegetables to a large bowl.
Heat remaining oil in the same skillet. Add chicken and sprinkle with salt, cumin and oregano. Saute until chicken is browned and cooked through, about 6 minutes. Return vegetables to skillet; add garlic and broth and simmer until liquid is almost evaporated, about 2 minutes.
Divide fajita mixture among tortillas. Sprinkle with cotija and cilantro.

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

ingredients
1    pound   Yukon gold potatoes, sliced
1    8 ounce tub  light cream cheese spread with chive and onion
3/4   cup   milk
1/4   cup   finely shredded Parmesan cheese
1    tablespoon   snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8    ounces   cooked boneless ham, cut in bite-sized slices
1    pound   fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
    Tarragon sprigs (optional)
directions
Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 346, Fat, total (g) 16, chol. (mg) 67, sat. fat (g) 9, carb. (g) 30, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 8, pro. (g) 22, vit. A (IU) 971.8, vit. C (mg) 28.93, Thiamin (mg) 0.55, Riboflavin (mg) 0.33, Niacin (mg) 3.36, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 1162, Potassium (mg) 842, calcium (mg) 343.29, 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.

While popular in sweet desserts, pumpkin is a great addition to savory recipes. From curries to stews to soups, these easy pumpkin recipes call for either fresh or canned pumpkin.

6 cups pumpkin bread cubes*
2 eggs, lightly beaten
2 cups milk
1/2 cup granulated sugar
1/4 cup butter, melted
1 teaspoon finely shredded orange peel
1/4- 1/2 teaspoon pumpkin pie spice*
1/3 cup tub-style cream cheese, softened
1 tablespoon butter, softened
3 tablespoons powdered sugar
1 - 2 tablespoons orange juice
complete your meal
Our Best Cake Recipes
Our Best Sugar Cookie Recipes
Our Best Chocolate Recipes
directions
1. 
Preheat oven to 350 degrees F. Spread bread cubes in a single layer in a shallow baking pan. Bake for 20 to 30 minutes or until dry and lightly toasted; cool slightly.
2. 
Grease a 2-quart rectangular or square baking dish; set aside. In a large bowl combine eggs, milk, granulated sugar, melted butter, orange peel, and pumpkin pie spice. Stir in bread cubes until moistened. Transfer bread mixture to the prepared baking dish.
3. 
Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
4. 
Meanwhile, for icing, in a small mixing bowl beat cream cheese and 1 tablespoon butter with an electric mixer on medium speed until combined. Beat in powdered sugar and 1 tablespoon of the orange juice until smooth. Beat in enough of the remaining orange juice, 1 teaspoon at a time, to reach drizzling consistency. To serve, drizzle icing over warm bread pudding.
Tip
*Tip:
For pumpkin bread, use a 1-pound loaf from a bakery, bake a loaf from a mix, or bake a loaf from scratch. Then taste your pumpkin bread before determining the amount of pumpkin pie spice you want to use.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 369, Fat, total (g) 18, chol. (mg) 89, sat. fat (g) 7, carb. (g) 47, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 36, pro. (g) 7, vit. A (IU) 519.56, vit. C (mg) 1.44, Thiamin (mg) 0.03, Riboflavin (mg) 0.18, Niacin (mg) 0.08, Pyridoxine (Vit. B6) (mg) 0.05, Folate (µg) 9.86, Cobalamin (Vit. B12) (µg) 0.45, sodium (mg) 393, Potassium (mg) 110, calcium (mg) 97, iron (mg) 0.26, 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

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

ingredients
3/4   pound   salmon fillets, skinned
2    tablespoons   plus 1 tsp. olive oil, divided
1/2   teaspoon   salt, plus more for salmon
1    tablespoon   lime juice
2    teaspoons   honey
3    cups   cooked quinoa
1 1/4   cups   fresh corn kernels
2      scallions, chopped
2    tablespoons   minced fresh chives
directions
Preheat the oven to 350 degrees F. Line a baking sheet with foil. Place salmon on the foil. Drizzle with 1 tsp. olive oil, and sprinkle with salt. Cover with another sheet of foil, and seal into a packet. Bake for 25 minutes.
In a large bowl whisk together 2 Tbs. olive oil, lime juice, and honey. Add the quinoa, corn, scallions, and 1/2 tsp. salt. Toss to combine. Flake salmon, toss gently with the quinoa, and garnish with the chives.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 413, Fat, total (g) 17, sat. fat (g) 2, carb. (g) 42, fiber (g) 5, sugar (g) 7, pro. (g) 25, sodium (mg) 419, calcium (mg) 43, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Add a little depth of flavor to a jarred beef gravy with a splash of dry red wine in this slow cooker meal.

ingredients
2    pounds   boneless beef round steak, cut 3/4 inch thick
1    tablespoon   cooking oil
2      medium onions, sliced
3    cups   sliced fresh mushrooms
1    12 ounce jar  beef gravy
1    1.1ounce package  dry mushroom gravy mix
    Mashed potatoes (optional)
directions
Trim fat from steak. Cut steak into 8 serving-size pieces. Brown meat, half at a time, in hot oil in a large skillet. Drain off fat. Place onions in a 3-1/2 or 4-quart slow cooker. Place steak pieces and mushrooms on onions. Combine beef gravy and mushroom gravy mix; pour over gravy mixture over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over mashed potatoes, if desired. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 194, Fat, total (g) 7, chol. (mg) 57, sat. fat (g) 2, carb. (g) 7, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 24, vit. A (IU) 0, vit. C (mg) 1.18, Thiamin (mg) 0.13, Riboflavin (mg) 0.36, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 2.2, sodium (mg) 479, Potassium (mg) 539, calcium (mg) 10.1, iron (mg) 2.88, 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

This classic side dish is a best-loved vegetable casserole and it often appears on Thanksgiving menus. You can make it with either fresh or frozen corn kernels.

ingredients
2    cups   corn kernels, fresh or frozen
1    14 3/4ounce can  creamed corn
1    8 ounce container  French onion sour cream dip
1      egg, lightly beaten
1    8 1/2ounce box  corn muffin mix
1/4   cup   (1/2 stick) butter or margarine, melted
1    4 ounce jar  sliced sweet red pimientos, drained and chopped
1/4   teaspoon   ground red pepper
3/4   teaspoon   salt
1/4   teaspoon   black pepper
directions
Heat oven to 350 degrees F. Coat deep 8-cup casserole with vegetable-oil cooking spray.
Mix together corn kernels, creamed corn, onion sour cream dip, egg, corn muffin mix and butter in large bowl. Fold in pimientos, red pepper, salt and black pepper. Scrape into casserole.
Bake in 350 degree F oven 90 minutes or until set and lightly golden. Serve immediately. Makes 12 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 206, Fat, total (g) 10, chol. (mg) 58, sat. fat (g) 5, carb. (g) 26, fiber (g) 2, pro. (g) 4, sodium (mg) 579, 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

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 1/4   pounds   fresh asparagus spears, trimmed
1 1/4   pounds   potatoes, peeled and chopped (1/2-inch pieces or smaller)
1    12 ounce can  evaporated milk
1/2   teaspoon   salt
1/2   teaspoon   ground black pepper
1 1/4   cups   water
6    slices  bacon
1    tablespoon   honey
    Toppings such as finely shredded lemon peel, fresh Italian (flat-leaf) parsley, coarse salt, and/or freshly ground black pepper (optional)
directions
Reserve about one-third of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, salt, pepper, and the water in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Cool slightly. In a blender or food processor, blend or process soup, half at a time, until smooth.
Meanwhile, in a skillet cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add reserved asparagus spears to the drippings in skillet. Cook for 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.
Coarsely chop bacon and place in a microwave-safe pie plate. Drizzle bacon with honey; cover with vented plastic wrap. Just before serving, microcook on 100 percent power (high) for 30 seconds.
To serve, ladle soup into bowls and top with asparagus, bacon mixture, and, if desired, toppings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 356, Fat, total (g) 15, chol. (mg) 41, sat. fat (g) 7, carb. (g) 43, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 17, pro. (g) 15, vit. A (IU) 971.8, vit. C (mg) 23.03, Thiamin (mg) 0.37, Riboflavin (mg) 0.48, Niacin (mg) 4.34, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 673, Potassium (mg) 1009, calcium (mg) 262.52, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/4   cup   seasoned fine dry bread crumbs
1/4   cup   grated Parmesan cheese
1    tablespoon   snipped fresh parsley
1/4   teaspoon   salt
  Dash  dash ground black pepper
1      beaten egg
1    tablespoon   water
3    cloves  garlic, minced
6      beef tenderloin steaks, cut 1/2 inch thick (1 to 1-1/4 pounds)
2    tablespoons   olive oil or cooking oil
3      red, green, and/or yellow sweet peppers, cut into bite-size strips
2    large  onions, thinly sliced and separated into rings (3 cups)
1    sprig  fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3    tablespoons   red wine vinegar
1    tablespoon   butter or margarine
    Snipped fresh rosemary (optional)
directions
In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper. In another dish stir together the egg and water. Rub about half of the garlic over steaks. Dip steaks in egg mixture; coat with crumb mixture. Set aside.
For the relish, in a large skillet heat 1 tablespoon of the oil over medium heat. Add the remaining garlic, the sweet peppers, onion, and rosemary sprig or dried rosemary; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Remove fresh rosemary, if used. Stir in vinegar. Remove from heat; keep warm.
Meanwhile, in a large skillet heat butter or margarine and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turning once. [Allow 10 to 12 minutes for medium doneness (160 degrees F).] Serve with the relish. If desired, sprinkle with snipped rosemary. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 273, Fat, total (g) 15, chol. (mg) 91, sat. fat (g) 5, carb. (g) 15, fiber (g) 3, pro. (g) 21, vit. A (RE) 82.42, vit. C (mg) 57.87, sodium (mg) 377, calcium (mg) 100.97, iron (mg) 2.88, 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
1    14 ounce can  whole-berry cranberry sauce
1 1/2   teaspoons   grated orange zest
1/4   cup   orange juice
1/3   cup   shallots
1    tablespoon   cider vinegar
1      inch section of fresh ginger, peeled and grated
1    teaspoon   Dijon mustard
2    pounds   bonelesss pork loin roast, trimmed and patted dry
    Salt and pepper to taste
2      tart apples, peeled, cored, and cut into 1-inch pieces
1      cornstarch dissolved in 3 tablespoons hot water
directions
Stir together the first seven ingredients in the slow cooker.
Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast.
Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking.
Place the pork on a carving board, tent it with foil, and let it stand for 10 minutes before slicing. While the pork rests, stir the cornstarch mixture into the sauce and cook until thickened, about 10 minutes.
Serve the pork slices with a spoonful of sauce and apples on top. Offer the remaining sauce on the side.

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
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

• 1 1/4   cups   fresh or frozen shelled peas
• 2      ripe avocados, halved, pitted, and peeled
• 1 - 2    tablespoons   lime juice
• 1/4   cup   finely chopped red onion
• 1      clove garlic, minced
• 2    tablespoons   chopped cilantro
• 1      small jalapeno pepper, seeded and thinly sliced
•     Tortilla chips

ingredients

1    12 - 14 pound   turkey
1/2   cup   packed fresh arugula leaves
2    tablespoons   snipped fresh basil
1 - 2    tablespoons   grated Romano cheese or Parmesan cheese
1    tablespoon   finely chopped toasted walnuts
1    tablespoon   olive oil
1      clove garlic
1/2   teaspoon   salt
1/4   teaspoon   black pepper

directions
Preheat oven to 325 degrees F. Remove neck and giblets from turkey; discard. Rinse body cavity of turkey; pat dry with paper towels.
To prepare rub, in a blender or food processor combine arugula, basil, cheese, walnuts, olive oil, garlic, salt, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping several times to scrape the side of the blender or food processor.
To apply rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread the rub under the skin from front to back of the turkey. If desired, rub any remaining mixture on the outside skin of the turkey or rub with vegetable oil. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.
Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more or until the meat thermometer registers 180 degrees F and turkey is no longer pink (the juices should run clear and drumsticks should move easily in their sockets). Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 186, Fat, total (g) 6, chol. (mg) 110, sat. fat (g) 2, carb. (g) 0, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 0, pro. (g) 31, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.17, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 100, Potassium (mg) 252, calcium (mg) 30.29, iron (mg) 1.8, Lean Meat () 4, Carb Choice () 0, 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

Plan on using the leftover ham in sandwiches or at breakfast or brunch.

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