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.

A make ahead Thanksgiving dinner will be your saving grace come holiday season. Whether you're hosting your entire extended family or just a few friends, each of these delicious Thanksgiving meals can be made or prepped 24+ hours in advance to help relieve day-of kitchen chaos. We have make-ahead Thanksgiving dinners to cover all your holiday favorites, including turkey (complete with make-ahead turkey gravy), make-ahead mashed potatoes, and holiday pies.

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 , 24 g fat (11 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 67 mg chol. , 1045 mg sodium , 14 g carb. , 3 g fiber , 2 g sugar , 16 g pro.

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

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

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

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

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

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

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.

If you have an insatiable sweet tooth, these rich pumpkin bars are the perfect comfort food for you. To make them extra special, finish the bars with a dollop of luscious cream cheese frosting.

INGREDIENTS
2 - cups all-purpose flour
2 - teaspoons baking powder
2 - teaspoons ground cinnamon
1 - teaspoon baking soda
1/4 - teaspoon salt
4 - eggs
1 - 15 ounce can pumpkin
1 2/3 - cups granulated sugar
1 - cup cooking oil
3/4 - cup chopped pecans (optional)
Pecan halves (optional)
1 - 8 ounce package cream cheese, softened
1/4 - cup butter, softened
1 - teaspoon vanilla
2 - cups sifted powdered sugar

DIRECTIONS
In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.

 
In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan.

 
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool completely in pan on a wire rack.

 
In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.
NUTRITION FACTS (Spiced Pumpkin Bars)

 
Per serving: 250 kcal , 13 g fat (4 g sat. fat , 45 mg chol. , 147 mg sodium , 31 g carb. , 1 g fiber , 3 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.

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

From smoky-sweet to hot and spicy, these easy-to-make turkey seasoning rubs are great for adding an instant punch of flavor to your Thanksgiving menu. Our simple mixtures use fresh greens and herbs alongside creative seasonings to provide an easy turkey rub with a twist.

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.

Top rated favorite fall dinners for you to try, such as hearty casseroles, spiced https://sendameal.com/desserts, savory side dishes, and lush cheesecakes. We suspect these will become part of your treasured dinner collection, too.

INGREDIENTS

1 1/2 - pounds turkey breast tenderloins
1/2 - teaspoon salt
1/4 - teaspoon black pepper
1 - tablespoon olive oil
3 - slices bacon, chopped
1/2 - cup finely chopped onion (1 medium)
2 - cloves garlic, minced
1/2 - cup balsamic vinegar
1/4 - cup cranberry juice
1/2 - cup dried tart cherries
2 - teaspoons snipped fresh thyme

DIRECTIONS

Preheat oven to 400 degrees F. Season turkey with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Cook turkey in hot oil about 3 minutes or until golden on one side. Turn turkey; transfer skillet to oven. Roast, uncovered, for 20 to 25 minutes or until no longer pink (165 degrees F). Transfer the turkey to a cutting board; cover with foil and keep warm.

In the same skillet* cook the bacon, onion, and garlic over medium heat until bacon is browned and crisp. Add vinegar, cranberry juice, cherries, and thyme. Cook, uncovered, for 4 to 5 minutes or until slightly thickened, stirring to scrape up any browned bits. Slice the turkey. Spoon sauce over turkey.

FROM THE TEST KITCHEN
*NOTE:
Skillet handle will still be hot from the oven. Be sure to use a hot pad to hold it.
NUTRITION FACTS (Turkey Tenderloin with Bacon-Balsamic Glaze)

Per serving: 283 kcal , 11 g fat (3 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 58 mg chol. , 393 mg sodium , 17 g carb. , 1 g fiber , 12 g sugar , 31 g pro.

Grocery stores may put the canned pumpkin next to the piecrusts, but we say this handy ingredient goes way beyond pumpkin pie. Sink your fork (or spoon, or even your fingers) into these fresh ideas for bringing canned pumpkin into the kitchen for your Thanksgiving dinner.

INGREDIENTS

20 - fresh or frozen jumbo shrimp in shells
1 - cup canned pumpkin
1/2 - cup crumbled goat cheese, at room temperature (2 ounces)
1 - tablespoon lemon juice
1 - tablespoon honey
1 - cup arugula
1/2 - cup finely chopped red onion
1/2 - cup toasted pumpkin seeds*
1/4 - cup bottled Italian vinaigrette salad dressing
20 - 3/4-inch-thick slices baguette-style French bread
2 - tablespoons olive oil
2 - ounces Parmesan cheese, shaved (optional)

DIRECTIONS

Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.

Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.

Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.

Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.

FROM THE TEST KITCHEN
*TEST KITCHEN TIP:
To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

NUTRITION FACTS (Pumpkin-Shrimp Bruschetta)

Per serving: 116 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 37 mg chol. , 156 mg sodium , 10 g carb. , 1 g fiber , 2 g sugar , 8 g pro.

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.

Give your guests the gift of healthy Thanksgiving food this year. Our Thanksgiving dinner menu is full of the classics—stuffing, green beans, and thaksgiving turkey—and it's also low in calories, sodium, and fat.

INGREDIENTS

1 - 3 pound turkey breast half with bone
1 - tablespoon olive oil or vegetable oil
1 - clove garlic, minced
1/4 - teaspoon salt
1/2 - cup hazelnuts (filberts)
1/2 - teaspoon ground coriander
1/4 - teaspoon coarsely ground black pepper
1/8 - teaspoon ground cinnamon
1/4 - cup orange marmalade

Oranges, halved (optional)
Kumquats (optional)
Fresh bay leaves (optional)
DIRECTIONS

Preheat oven to 375 degrees F. Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan. In a small bowl, combine oil, garlic, and salt. Brush oil mixture over turkey breast. Insert a meat thermometer into the thickest portion of the breast. (The thermometer should not touch bone.) Roast for 45 minutes.

Meanwhile, place hazelnuts in a blender or food processor. Cover and blend or process until finely chopped. Transfer nuts to a small bowl; stir in coriander, pepper, and cinnamon. Set aside.

Remove turkey breast from oven. Brush surface with orange marmalade. Sprinkle with nut mixture; press gently so nuts adhere to the turkey breast. Continue roasting for 45 to 60 minutes more or until thermometer registers 170 degrees F. Remove from oven.
Cover and let turkey breast stand for 15 minutes. Place turkey breast on a serving platter; slice turkey. If desired, garnish with oranges, kumquats, and bay leaves. Makes 6 to 8 servings.

Nutrition Facts (Hazelnut-Crusted Thanksgiving Turkey Breast)
Per serving: 260 kcal cal., 8 g fat (1 g sat. fat, 88 mg chol., 58 mg sodium, 9 g carb., 1 g fiber, 38 g pro. Percent Daily Values are based on a 2,000 calorie diet

We've taken your favorite comfort food gifts and given them a twist. They're still as delicious as you remember, but each takes less than an hour to make and is good for you, too!

INGREDIENTS

6 - ounces large elbow macaroni
1 - pound carrots, peeled
2 - tablespoons olive oil
1 1/4 - pounds uncooked ground turkey
1 - large onion, chopped (1 cup)
6 - cloves garlic, minced
1 - teaspoon smoked paprika
1/2  - teaspoon kosher salt
1/4 - teaspoon cayenne pepper (optional)
2 - 8 ounce cans tomato sauce
1 - cup water
1/2 - cup coarsely chopped pitted dried plums (prunes)
Sour cream
Parsley
DIRECTIONS

Cook pasta according to package directions; drain and set aside. Meanwhile, use a vegetable peeler to peel long ribbons of the carrots, chopping any carrots that become too small to peel. Heat 1 tablespoon oil in a very large skillet over medium-high heat. Add turkey and cook until no longer pink, stirring to break up turkey as it cooks. Remove turkey from skillet and set aside. Add remaining oil to skillet. Add carrots, onion, garlic, paprika, salt, and cayenne pepper, if using. Cook and stir until carrots are just tender, about 4 minutes.
Add cooked pasta, turkey, tomato sauce, water, and prunes; cook and stir over medium heat until combined and heated through. Serve with sour cream and parsley.

FROM THE TEST KITCHEN
ADDITIONAL TOPPERS:

Top with sour cream, parsley, and additional smoked paprika.
Nutrition Facts (Turkey-Carrot Goulash)

Per serving: 402 kcal cal., 17 g fat (4 g sat. fat, 4 g polyunsaturated fat, 8 g monounsatured fat), 74 mg chol., 668 mg sodium, 42 g carb., 5 g fiber, 14 g sugar, 22 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

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

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

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

Ingredients

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

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

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

From the Test Kitchen
MAKE AHEAD:

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

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

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

Ingredients

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

Lettuce leaves

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

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

INGREDIENTS
Pumpkin Cake
2 cups all-purpose flour
1½ tsps ground cinnamon
½ tsp ground nutmeg (freshly grated if possible)
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
2 tsp baking powder
1 tsp baking soda
½ cup butter, softened
1 cup light brown sugar, packed
⅓ cup granulated sugar
2 eggs
1 cup buttermilk
1 cup pumpkin puree
1 tsp vanilla extract

Cream Cheese Icing
8 oz cream cheese, softened
4 oz unsalted butter, softened
1 pound confectioners sugar (1 box)
1½ tsp vanilla extract

2-12 oz packages orange melting wafers
1 cup green melting wafers
¼ cup dark chocolate melting wafers
48 lollipop sticks
*small ice cream scoop
**small paint brush and piping bag
INSTRUCTIONS
Pumpkin Cake: Preheat the oven to 350 degrees.
Sift together the flour, spices, salt, baking powder, and baking soda; set aside.
Cream butter and both sugars with an electric mixer until light and fluffy.
Add the eggs one at a time.
Add the buttermilk and pumpkin puree, blending well and scraping down sides as needed.
Stir in the flour mixture, then the vanilla, mixing until just incorporated.
Grease a 9x13 inch pan and line the bottom with parchment paper. Pour the batter in and smooth the top.
Bake about 40 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes before removing to cool completely on a wire rack.
Cream Cheese Icing: Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.
Gradually add in confectioners sugar, mixing well to combine.
Stir in vanilla extract until incorporated.
Cake pops: Crumble cooled cake by hand or in a food processor until fine crumbs.
In a mixing bowl, pour in crumbs and add 1 - 1½ cups frosting (the rest can be refrigerated and stored for another use). Start with a small amount and add more to reach desired consistency. Pumpkin cake is very moist, so you may not need as much icing as used with other types of cake.
Mix with the paddle attachment of a mixer on low speed until mixture holds together and has the consistency of play-doh or wet sand. Alternatively, mix by hand with a spatula.
Line a baking sheet with wax paper or parchment and using the small ice cream scoop, measure out level scoops.
Roll each scoop into a ball (alternatively you can use a cake pop baller or the easy roller to roll out the balls) and place on lined baking sheet.
Chill the balls for 2 hours in the refrigerator or freeze 20 minutes.
Using a bamboo skewer or toothpick, make six indentations on the sides of each ball. Place back in the refrigerator if the balls become too soft and chill until firm.
Remove about 10 balls at a time and allow to to sit at room temperature for about 5 minutes before dipping.
Melt the orange coating according to package instructions. If necessary, thin with a few drops of canola oil and stir well.
Dip the end of each lollipop stick into the coating, then stick in each ball and allow to harden before dipping.
Dip each ball and tap off extra coating, tapping on your hand holding the stick, not the stick directly. Place the cake pops back on the lined baking sheet (sticks up!) to harden and dry.
Melt the dark chocolate wafers and using your paintbrush, paint about ¼ inch of the stick just above the pumpkin to resemble a stem.
Heat the green wafers according to package directions and fill a pastry bag. Make a very tiny snip at the tip of the bag and pipe four curled lines for vines and four little leaves at the stem.

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

Ingredients

CAKE

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

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

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

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

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

Nutrition Facts (Dark Chocolate and Pumpkin Swirl Cake)

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

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

Ingredients

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

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

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

Nutrition Facts (Cheesy Mashed Potato Pots)

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

Serves these at your next Thanksgiving Dinner

Ingredients

12 - 16 - small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
1 - teaspoon salt
1/4 - cup olive oil
3/4 - teaspoon salt
1/2 - teaspoon ground black pepper
3/4 - cup freshly grated Parmesan cheese
2 - tablespoons finely chopped fresh Italian (flat-leaf) parsley

Directions
Place potatoes in a large saucepan and cover with at least 1 inch of water. Add the 1 teaspoon salt to water. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are very tender; drain potatoes.

Preheat oven to 450 degrees F. Transfer potatoes to a foil-lined 15x10x1-inch baking pan. Cool for 10 minutes. Using a potato masher or the palm of your hand (be careful not to burn your hand), lightly press down on each potato to smash to about 1/2-inch thickness, keeping each potato in one piece.

Using half of the olive oil, brush on potatoes. Sprinkle half of the salt and pepper on potatoes. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp. In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake for 2 to 3 minutes more or until cheese is melted.
From the Test Kitchen

MAKE-AHEAD DIRECTIONS:

Scrub potatoes; set aside overnight. Combine the grated cheese and parsley in an airtight container; cover. Chill for up to 24 hours. Continue as directed.

Nutrition Facts (Fried Smashed Potatoes)
Per serving: 101 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 4 mg chol., 232 mg sodium, 9 g carb., 1 g fiber, 1 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

What could be better than throwing a sheet pan in the oven and having an easy dinner ready all at once? These deliciously simple sheet pan dinners are fast customizable and perfect for busy weeknights. Whether you need a side dish, an entree, or an all-in-one meal, there's a sheet pan meals for you here.

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

For party food that's guaranteed to please, cheese appetizers are a must. Savory, melty, and versatile, cheese makes the dish in each of these holiday appetizers. Choose a few and watch the cheesiest appetizers disappear first.

Ingredients

8 - ounces bulk Italian sausage
1/4 - cup finely chopped onion
3 1/4 - 3 3/4 - cups all-purpose flour
1 - package active dry yeast
2 - teaspoons dried Italian seasoning, crushed
1 - cup milk
1/3 - cup butter
1/4 - cup sugar
3/4 - teaspoon salt
1 - egg
1 1/2 - cups shredded fontina cheese (6 ounces)
1 1/2 - cups shredded mozzarella cheese (6 ounces)
1/2 - cup finely shredded Parmesan cheese (2 ounces)
1 - cup basil pesto

Directions
In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.

In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350 degrees F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.

Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.
Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.

Nutrition Facts (Cheesy Sausage Bread)
Per serving: 365 kcal cal., 23 g fat (10 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 62 mg chol., 606 mg sodium, 26 g carb., 1 g fiber, 5 g sugar, 14 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

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

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

Ingredients

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

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

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

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

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

MUST-HAVE TAILGATING EQUIPMENT:

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

STOVETOP PREPARATION

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

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

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

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

Ingredients

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

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

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

CHERRY CRISP:

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

RHUBARB CRISP:

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

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

Add a boost of bright sweet-tart flavor to your desserts with fresh, ripe blueberries. There's a blueberry dessert recipe here for everyone, including new twists on cookies, cheesecakes, and cobblers, as well as traditional meal delivery faves such as blueberry pie and blueberry muffins.

Ingredients

1 - recipe Sour Cream Cookie Dough
1 - cup semisweet chocolate pieces
1 - egg
1/2 - cup granulated sugar
3 - tablespoons all-purpose flour
1 - lemon, juiced
6 - cups fresh blueberries

Directions
Preheat oven to 450 degrees F. Prepare Sour Cream Cookie Dough. Roll half of the dough to a 12-inch circle on a well-floured surface. Line a 9-inch pie plate with dough. Trim and flute the edge. Line with a double thickness of foil. Bake for 8 minutes; carefully remove foil. Bake 3 to 4 minutes more or until golden. Remove; sprinkle with chocolate pieces and set aside.
Reduce oven to 375 degrees F. Roll remaining dough to 1/8-inch thickness. Cut into star shapes using assorted-size cutters. In a small bowl whisk together egg and 1 tablespoon water. Arrange cutouts 2 inches apart on parchment paper-lined cookie sheets. Brush cutouts with egg mixture. Bake for 7 to 9 minutes or until edges are lightly browned. Remove and cool on a wire rack.
For filling, in a large saucepan stir together the sugar, flour, and lemon juice. Add 4 cups of the blueberries. Cook and stir over medium heat until just thickened and bubbly. Remove from heat. Stir in remaining berries. Pour into crust.
Bake for 10 minutes just until berries are heated through, covering edge of pie with foil, if necessary to prevent overbrowning. Remove to a wire rack. Top with cookie cut outs. Cool completely.
From the Test Kitchen
SOUR CREAM COOKIE DOUGH:

In a large mixing bowl beat 1/2 cup butter, softened, with a mixer on medium to high for 30 seconds. Add 1/2 cup sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, and a dash of salt; beat until combined. Add 1 egg yolk, 1/4 cup sour cream, and 1 teaspoon vanilla; beat until combined. Beat in 2 cups all-purpose flour. Divide dough in half; wrap and chill, if necessary, until easy to handle.

Nutrition Facts (Blueberry-Chocolate Pie)
Per serving: 520 kcal cal., 21 g fat (12 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 80 mg chol., 182 mg sodium, 82 g carb., 5 g fiber, 48 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Don't let the name fool you -- this soup is a little spicy. Cool things off with a sprinkle of crumbly queso fresco.

Ingredients

8
ears fresh sweet corn
2
tablespoons olive oil
1/4
cup chopped shallots (2 medium)
1
fresh poblano pepper, roasted* and chopped
2
cloves garlic, minced
3 1/2
cups reduced-sodium chicken broth
2
tablespoons snipped fresh cilantro
1
teaspoon finely shredded lime peel
2
tablespoons lime juice
1/2
teaspoon coarse salt
1/4
teaspoon coarsely ground black pepper
1
large avocado, halved, seeded, peeled, and coarsely chopped
1/2
cup crumbled queso fresco cheese
Directions
Using a sharp knife, cut the corn kernels off the cobs (should have about 4 cups). Set aside 3/4 cup of the corn for the guacamole. Set aside three of the corn cobs; discard remaining cobs.
In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add 2 tablespoons of the shallots, half of the poblano pepper, and half of the garlic. Cook and stir for 4 to 5 minutes or until shallots are tender. Remove from skillet and set aside.
Add 1 1/2 cups of the chicken broth and reserved corn cobs to the skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Using tongs, remove corn cobs and discard; reserve broth in skillet.
Add the 3 1/4 cups corn kernels to the broth in the skillet. Bring to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or until corn is tender. Cool slightly. In a blender or food processor combine cooked corn and shallot mixture. Cover and blend or process until almost smooth. Return pureed mixture to the skillet. Slowly whisk in enough remaining broth to reach desired consistency; heat through. Keep soup warm while preparing guacamole.
For guacamole, in a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the 3/4 cup reserved corn kernels. Cook for 8 to 10 minutes or until kernels are tender and lightly browned, stirring occasionally. Remove from heat and cool slightly.
In a medium bowl combine toasted corn, the remaining garlic, the remaining shallot, the remaining poblano pepper, the cilantro, lime peel, lime juice, salt, and black pepper. Add the avocado. Lightly toss to combine.
Ladle soup into bowls. Top with guacamole and sprinkle with crumbled queso fresco cheese.
From the Test Kitchen
*TIP:

To roast the poblano pepper, preheat oven to 425 degrees F. Cut the pepper in half lengthwise. Wearing plastic or rubber gloves, remove stem, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast about 20 minutes or until skins are charred. Bring foil up around pepper and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skin; gently pull off skin in strips and discard.

Nutrition Facts (Sweet Corn Soup with Toasted Corn Guacamole)
Per serving: 372 kcal cal., 19 g fat (4 g sat. fat, 3 g polyunsaturated fat, 11 g monounsatured fat), 10 mg chol., 806 mg sodium, 45 g carb., 7 g fiber, 13 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

Nonstick cooking spray
3 - skinless turkey thighs (3 1/2 to 4 pounds)
1 - cup bottled sesame-ginger stir-fry sauce
1/4 - cup water
1 - 16 ounce package shredded broccoli (broccoli slaw mix)
12 - 8 inches flour tortillas, warmed*
3/4 - cup sliced green onions (6)
Directions
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Place turkey in prepared cooker. In a small bowl stir together stir-fry sauce and the water. Pour over turkey.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Transfer turkey to a cutting board; cool slightly. Remove turkey from bones; discard bones. Using two forks pull turkey apart into shreds. Return to mixture in cooker. Stir broccoli into mixture in cooker. Cover; let stand for 5 minutes. Using a slotted spoon remove turkey mixture from cooker.
To serve, place some of the turkey mixture on each tortilla. Top with green onions. If desired, spoon some of the cooking juices from cooker on top of green onions. Roll up and serve immediately.
From the Test Kitchen
*

To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat about 10 minutes or until heated through.

Nutrition Facts (Sesame-Ginger Turkey Wraps)
Per serving: 207 kcal cal., 5 g fat (1 g sat. fat, 67 mg chol., 422 mg sodium, 20 g carb., 2 g fiber, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

10 - tablespoons butter
4 - eggs
8 - ounces white baking chocolate with cocoa butter, chopped
2 1/4 - cups all-purpose flour
2 1/4 - teaspoons baking powder
1/4 - teaspoon salt
1 1/3 - cups sugar
1 1/2 - teaspoons vanilla
1 1/4 - cups milk
1 - recipe White Chocolate Frosting
Pink paste food coloring

Directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan cook and stir chopped white chocolate over low heat until melted; cool. Lightly grease the bottoms of two 9x1-1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined. Spoon batter into the prepared pans, spreading evenly.
Bake about 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks.
Place one cake layer on a serving plate. Spread with 1 cup of the White Chocolate Frosting. Top with second cake layer. Generously spread top and sides of cake with additional frosting. If desired, place any remaining frosting in a decorating bag and pipe on cake as desired.*
Loosely cover cake and chill for up to 24 hours. If chilled, let stand at room temperature about 30 minutes before serving.
From the Test Kitchen
* TEST KITCHEN TIP:

To decorate cake with rosettes as pictured, prepare 2 batches of the White Chocolate Frosting. After frosting the cake as directed, place some of the remaining frosting in a decorating bag fitted with a large star tip. Pipe frosting in rosettes around the top of cake, covering completely. Pipe a row of frosting in rosettes around the side of cake. Divide the remaining frosting in thirds. Using pink food coloring, tint one portion light pink, tint a second portion medium pink, and tint the third portion dark pink. Pipe a row of light pink frosting in rosettes around the side of the cake, followed by a row of medium pink frosting and a row of dark pink frosting (you will have some frosting left over; cover and refrigerate for another use).

White Chocolate Frosting
Ingredients
1 - pound white chocolate with cocoa butter, chopped
1 3/4 - cups butter, softened
2 - teaspoons vanilla
7 - cups powdered sugar
Milk
Directions
In a medium saucepan, heat and stir white chocolate over low heat until melted. Set aside. In a very large bowl beat butter with an electric mixer on medium-high speed until fluffy. Beat in melted white chocolate and vanilla until combined. Gradually beat in powdered sugar until combined. Beat in enough milk to make of desired consistency (about 2 tablespoons). Makes 7 cups.
Nutrition Facts (Double-Layer White Chocolate Cake)
Per serving: 708 kcal cal., 37 g fat (26 g sat. fat, 129 mg chol., 425 mg sodium, 77 g carb., 0 g fiber, 6 g pro. 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

Sweet potatoes can be prepared in many of the same ways as regular potatoes: baked, mashed, in soups, or as fries. Peruse these recipes for a sweet potato dish ranging from an appetizer to dessert.

ingredients
1    8 1/2ounce   cooked brown and wild rice
4      small sweet potatoes (1-1/2 pounds total), peeled and cut into 1/4-inch slices
1    cup   frozen edamame or peas, thawed
1    14 ounce can  unsweetened light coconut milk
1/2   cup   chopped onion (1 medium)
1/3   cup   creamy natural peanut butter
1    tablespoon   red curry paste
2    teaspoons   packed brown sugar
    Fresh snipped basil (optional)
directions
Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole; set aside. Prepare rice according to package directions.
In a medium saucepan cook sweet potato slices, covered, in enough boiling water to cover about 8 minutes or just until tender; drain well. Gently combine sweet potato slices, rice, and edamame. Transfer to casserole dish.
In a large skillet combine coconut milk and onion. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or just until onion is tender. Whisk in peanut butter, red curry paste, and brown sugar. Continue to whisk until peanut butter is melted and smooth.
Pour coconut milk mixture over vegetables and rice. Bake, covered, for 15 minutes. Uncover and bake about 15 minutes more or until mixture is heated through. If desired, top with snipped basil.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 325, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 4, carb. (g) 40, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 8, pro. (g) 10, vit. A (IU) 113.22, vit. C (mg) 8.27, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 421, Potassium (mg) 325, calcium (mg) 70.68, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

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

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

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

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

ingredients
3    cups   all-purpose flour
2    cups   sugar
1    teaspoon   baking soda
1    teaspoon   salt
1    teaspoon   ground cinnamon
2      eggs, lightly beaten
1 1/4   cups   canola oil or cooking oil
2    teaspoons   vanilla
3    medium  Granny Smith apples, peeled and chopped (3 cups)
1    cup   chopped pecans or walnuts, toasted
    Sweetened whipped cream (optional)
    Apple slices (optional)
directions
Grease a 13x9x2-inch baking pan; set aside. In a very large bowl, combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside.
In a medium bowl, combine eggs, oil and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be stiff). Spread batter in prepared pan.
Bake in a 350 degrees oven for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, top each serving with sweetened whipped cream and an apple slice. Makes 20 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 324, Fat, total (g) 18, chol. (mg) 21, sat. fat (g) 2, carb. (g) 38, Monounsaturated fat (g) 11, Polyunsaturated fat (g) 5, fiber (g) 2, sugar (g) 23, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 1.18, Thiamin (mg) 0.19, Riboflavin (mg) 0.14, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 187, Potassium (mg) 73, calcium (mg) 10.1, iron (mg) 1.08, 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

A perfect Thanksgiving dinner side dish.

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

Chunks of pumpkin bread taste even more dessert-like with the addition of some extra sugar¿and a healthy drizzle of cream cheese icing. Try this casserole for dessert or a splurge-worthy breakfast!

ingredients
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
directions
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.
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.
Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
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

Sugar cookie acts as the crust for this sweet caramel apple dessert pizza.

ingredients
1    14 ounce package  sugar cookie dough (such as Immaculate)
    All-purpose flour
4    ounces   low-fat cream cheese
1    teaspoon   brown sugar
1/2   tablespoon   unsalted butter
2      small Granny Smith apples, cored and thinly sliced
1    teaspoon   cinnamon
1/2   teaspoon   nutmeg
2    tablespoons   crushed pecans
2    tablespoons   crushed walnuts
1    tablespoon   caramel sauce (optional)
directions
Preheat the oven to 350 degrees . Remove cookie dough from package and arrange on a floured pizza peel or a pastry slab. Using a rolling pin, roll the dough to a 1/2-inch thickness, making sure cookies get combined into one large rectangular- shaped crust. Smooth out any creases with your fingers.
Transfer crust to a baking sheet and bake 14 minutes. Remove from oven and let cool. Meanwhile, combine cream cheese and brown sugar in a medium bowl; set aside.
In a medium skillet over medium- low heat, melt butter and add apples, cinnamon and nutmeg. Saute, tossing occasionally, until soft, 3 to 5 minutes.
Spread cream cheese mixture on cooled crust. Arrange spiced apples on top. Sprinkle with crushed nuts.
If using caramel sauce, heat in a microwave 10 seconds and drizzle over spiced-apple pizza.

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

ingredients
1    recipe  Whipped Cream Frosting or purchased whipped white frosting
1/2   teaspoon   ground cinnamon
    Orange food coloring
    Crushed graham crackers
1      recipe Pumpkin Cupcakes or 12 pre-made cupcakes
Pumpkin Cupcakes
1      package 2-layer-size yellow cake mix
3/4   cup   water
1/3   cup   vegetable oil
1    cup   canned pumpkin
1/2   cup   sour cream
1    teaspoon   pumpkin pie spice

Sweetened Whipped Cream Frosting
    Water
1    tablespoon   cold water
1/2   teaspoon   unflavored gelatin
1    cup   whipping cream
2    tablespoons   sugar

directions
Prepare Sweetened Whipped Cream Frosting. Stir ground cinnamon and several drops orange food coloring into 1-1/2 cups of the frosting. Use orange frosting to frost cupcakes. Sprinkle frosted cupcakes with crushed graham crackers. Spoon a small dollop of the reserved white frosting on the top of each cupcake. If desired, sprinkle with additional cinnamon and/or ground nutmeg.
Pumpkin Cupcakes
Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, except use 3/4 cup water and 1/3 cup oil. Stir pumpkin, sour cream, and pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Nutrition Analysis: 123 calories, 1 g protein, 18 g carbohydrate, 6 g total fat, (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 32% Vitamin A, 1% Vitamin C, 144 mg sodium, 5% calcium, 3% iron
Sweetened Whipped Cream Frosting
In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the 2 tablespoons cold water and unflavored gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large mixing bowl beat whipping cream and sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight). Makes 4 cups.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 306, Fat, total (g) 18, chol. (mg) 32, sat. fat (g) 7, carb. (g) 35, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 19, pro. (g) 3, vit. A (RE) 421, vit. A (IU) 3521, vit. C (mg) 1, Thiamin (mg) 0.09, Riboflavin (mg) 0.11, Niacin (mg) 0.86, Pyridoxine (Vit. B6) (mg) 0.03, Folate (µg) 25.03, Cobalamin (Vit. B12) (µg) 0.08, sodium (mg) 260, Potassium (mg) 90, calcium (mg) 80, iron (mg) 1.03, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3 1/4 - 3 3/4   cups   all-purpose flour
2    packages  active dry yeast
1    teaspoon   apple pie spice
1/2   cup   sugar
1/2   cup   apple cider
1/4   cup   milk
1/4   cup   butter
1    teaspoon   salt
2      eggs
    Vegetable oil for deep-fat frying
1    recipe  Spiced Glaze (see recipe below)
Spiced Glaze
2    cups   sifted powdered sugar
1/4   teaspoon   apple pie spice
2 - 3    tablespoons   milk

directions
In a large bowl, combine 1-1/2 cups of the flour, the yeast, and apple pie spice; set aside. In a medium saucepan, heat and stir sugar, cider, milk, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface; cover. Let rise in a warm place until double in size (about 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Line a large baking sheet with waxed paper. Lightly flour waxed paper; set aside.
Roll each dough half to 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. Place on prepared baking sheet. Cover and let rise in a warm place until very light (45 to 60 minutes). Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes.
Dip tops of cooled doughnuts in the Spice Glaze and let stand until set. Makes 16 to 18 doughnuts plus holes.
Spiced Glaze
In a small bowl, combine powdered sugar and apple pie spice. Stir in enough milk to make a thin icing consistency.

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

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

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

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

NUTRITION INFORMATION

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

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

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

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

The vegetables in this salad are first browned to perfection in the oven. The fresh avocado that's added just before serving, provides a buttery flavor.

ingredients
3    pounds   round red potatoes, cut in 1-inch pieces
1    small  red onion, cut in wedges (1/2 cup)
6    cloves  garlic, minced
2    tablespoons   olive oil
1    cup   frozen whole kernel corn
3/4   cup   mayonnaise
2    tablespoons   cider vinegar
1    ounce   dry ranch salad dressing mix
1/4   teaspoon   cayenne pepper (optional)
1    stalk  celery, bias-sliced
3      hard-cooked eggs, peeled and chopped
1      avocado, halved, seeded, peeled, and chopped (optional)
    Salt
    ground black pepper
    Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)
directions
Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.
For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.
Make Ahead Tip
Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 167, Fat, total (g) 15, chol. (mg) 58, sat. fat (g) 2, carb. (g) 19, fiber (g) 2, pro. (g) 4, vit. A (IU) 242.95, vit. C (mg) 16.53, sodium (mg) 362, Potassium (mg) 416, calcium (mg) 70.68, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

Roasted butternut squash transforms into a velvety soup when pureed with apples.

ingredients
2    pounds   butternut squash
1      medium-size onion, cut into eighths
1      medium-size carrot, trimmed, peeled and cut into eighths
1/4   cup   (1/2 stick) butter, melted
3      large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
3    14 1/2ounce cans  chicken broth
3/4   teaspoon   salt
1 1/2   teaspoons   fresh thyme, chopped
1/8   teaspoon   black pepper
    Sprigs of fresh thyme, for garnish
directions
Heat oven to 350 degrees F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.
Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.
Roast vegetables in 350 degrees F oven 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
In batches, puree soup in food processor. Garnish with thyme.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 146, Fat, total (g) 9, chol. (mg) 19, sat. fat (g) 4, carb. (g) 18, fiber (g) 3, pro. (g) 2, sodium (mg) 879, Percent Daily Values are based on a 2,000 calorie diet

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

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

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

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

NUTRITION INFORMATION

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

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

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

NUTRITION INFORMATION

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

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

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

NUTRITION INFORMATION

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

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

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

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

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

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

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

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

NUTRITION INFORMATION

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

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

NUTRITION INFORMATION

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

Roasted butternut squash transforms into a velvety soup when pureed with apples.

ingredients
2    pounds   butternut squash
1      medium-size onion, cut into eighths
1      medium-size carrot, trimmed, peeled and cut into eighths
1/4   cup   (1/2 stick) butter, melted
3      large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
3    14 1/2ounce cans  chicken broth
3/4   teaspoon   salt
1 1/2   teaspoons   fresh thyme, chopped
1/8   teaspoon   black pepper
    Sprigs of fresh thyme, for garnish
directions
Heat oven to 350 degrees F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.
Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.
Roast vegetables in 350 degrees F oven 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
In batches, puree soup in food processor. Garnish with thyme.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 146, Fat, total (g) 9, chol. (mg) 19, sat. fat (g) 4, carb. (g) 18, fiber (g) 3, pro. (g) 2, sodium (mg) 879, 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 low-fat harvest-flavored soup is the perfect use for Thanksgiving leftovers!

ingredients
3    cups   cubed peeled butternut or acorn squash or pumpkin (3/4-inch cubes)
1      medium sweet onion, cut into thin wedges
2    tablespoons   canola oil
1    pound   skinless, boneless turkey breast tenderloin, cut into 3/4-inch pieces
2    14 1/2ounce cans  reduced-sodium chicken broth
3/4   cup   thinly sliced carrot (1 large)
1/2   cup   dried cranberries
1/4   teaspoon   ground cinnamon
2    teaspoons   snipped fresh sage
1    teaspoon   snipped fresh thyme
6    tablespoons   chopped pecans, toasted (optional)
directions
Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. Toss squash and onion with 1 tablespoon of the oil in the prepared baking pan. Roast, uncovered, for 20 to 25 minutes or until squash is tender and lightly browned, gently tossing once. Remove from oven.
Meanwhile, in a 4-quart Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add turkey pieces. Cook and stir to brown turkey on all sides. Carefully add broth, carrot, cranberries, and cinnamon to pan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until turkey is done and carrot is tender. Stir in roasted squash mixture, sage, and thyme. Heat through.
To serve, ladle soup into bowls. If desired, garnish individual servings with toasted pecans.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 5, chol. (mg) 33, sat. fat (g) 1, carb. (g) 23, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 12, pro. (g) 17, vit. A (IU) 9766.64, vit. C (mg) 20.08, Thiamin (mg) 0.1, Riboflavin (mg) 0.05, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 588, Potassium (mg) 485, calcium (mg) 60.58, iron (mg) 1.62, Fruit () 0.5, Starch () 1, Lean Meat () 2, Fat () 1, Mark as Free Exchange () 0, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

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

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

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

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

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

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

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

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

ingredients
1    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      bone-in turkey breast (5 to 51/2 lbs), thawed if frozen
1      medium onion, sliced
1    cup   chicken broth
2    teaspoons   dried Italian seasoning
1/2   teaspoon   salt
1/2   teaspoon   ground black pepper
directions
Place turkey breast on a cutting board and pat dry with paper towels. Spread onion slices on bottom of slow cooker and pour in chicken broth. Rub Italian seasoning, salt and pepper on and under skin of turkey breast.
Place turkey breast in slow cooker on top of onion and broth. Cover and slow cook on LOW for 5 hours or until an instant-read thermometer inserted in breast registers 165 degrees .
Remove turkey to a clean cutting board. Cover and let rest 10 minutes. Remove and discard skin; slice breast meat from bones. Cut meat crosswise into slices.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 334, Fat, total (g) 2, chol. (mg) 196, sat. fat (g) 1, carb. (g) 3, fiber (g) 1, pro. (g) 71, sodium (mg) 473, Percent Daily Values are based on a 2,000 calorie diet

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

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

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

NUTRITION INFORMATION

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

ingredients

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

Browned Butter Frosting

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

Cream Cheese Frosting

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

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

Storage

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

NUTRITION INFORMATION

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

ingredients

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

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