Ingredients Dough for single-crust pie2 packages (8 ounces each) cream cheese, softened1/2 cup sugar1/2 teaspoon vanilla extract2 large eggs, room temperature3 tablespoons raspberry jamOptional: Whipped cream and fresh raspberries Preparation On a lightly floured surface, roll dough to fit a 9-inch pie plate. Trim; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350°....

Ingredients 1/2 c. extra virgin olive oil, preferably Arbequina olive oil or other Spanish olive oil 2 slice French bread with the crusts 1/2 c. blanched Spanish Marcona almonds 1 can imported Spanish piquillo peppers 3 large garlic cloves 1 small jalapeño pepper 1 tbsp. red-wine vinegar Sea salt to taste Preparation Step 1Heat 1/4 cup oil in a small skillet over medium heat and gently fry the bread and almonds until the bread is crisp and golden brown (do not let the heat get too high or it will destroy the delicate flavor of the oil)....

Ingredients 1 package (1/4 ounce) active dry yeast1/2 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1/2 cup butter, softened1/4 cup sugar2 teaspoon salt3 large eggs, room temperature5-1/2 to 6 cups all-purpose flourHONEY BUTTER:1/2 cup butter, softened1/2 cup honey Preparation In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough....

Ingredients 3 cups chopped pecans3 tablespoons butter, melted12 ounces milk or dark chocolate candy coating, melted Preparation In a 15x10x1-in. baking pan, combine pecans and butter. Bake at 250° for 20-30 minutes, stirring every 10 minutes. Remove from the oven; transfer to a bowl. Add candy coating and stir until evenly coated. Drop by rounded teaspoonfuls onto waxed paper. Cool completely. Store in an airtight container.

Ingredients 1 pound ground beef1 each large green, sweet red and yellow pepper, chopped1 large onion, chopped1 can (46 ounces) V8 juice1/2 to 1 teaspoon cayenne pepperSalt and pepper to taste Preparation In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender....

Ingredients 1 package white cake mix (regular size)1 can (16 ounces) vanilla frosting1-3/4 cups sweetened shredded coconut, divided2 drops red food coloring2 drops green food coloringAssorted jelly beans1 stick black licorice, cut lengthwise into 1/8-inch strips Preparation Mix and bake cake according to package directions, using two greased and floured 9-in. pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. For bunny’s head, place one cake on a 20x14-in....

Ingredients 2 bone-in pork loin chops (3/4 inch thick)1 tablespoon butter1/4 teaspoon salt1/8 teaspoon pepper4 thin onion slices4 thin green pepper rings4 thin fresh tomato slices1/8 teaspoon dried basil1/8 teaspoon dried thymeAdditional pepper Preparation In a skillet, brown pork chops in butter on each side. Season with salt and pepper. Layer with onion, green pepper and tomato. Sprinkle with basil, thyme and additional pepper. Reduce heat; cover and cook for 20 minutes or until meat juices run clear....

Ingredients 1 egg2/3 cup milk1-1/2 cups all-purpose flour2 tablespoons sugar3 teaspoons baking powder1 teaspoon salt1-1/2 cups mashed potatoes (with added milk and butter)1 tablespoon minced fresh parsley Preparation In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full. Bake at 400° for 30-35 minutes or until a toothpick comes out clean....

Ingredients 1 cup packed brown sugar1/2 cup sour cream2 tablespoons plus 1/2 cup butter, divided2 teaspoons cornstarch1 teaspoon vanilla extract, divided2 cups vanilla ice cream, softened2 eggs1-1/2 cups all-purpose flour1 cup graham cracker crumbs2/3 cup sugar2-1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup chopped pecans, toastedWhipped cream, optional Preparation In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch; bring to a boil over medium heat, stirring constantly....

Ingredients 2 pounds russet potatoes, peeled and quartered3 large egg yolks3 tablespoons fat-free milk2 tablespoons butter1 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg1 large egg, lightly beaten Preparation Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain. Over very low heat, stir potatoes 1-2 minutes or until steam has evaporated. Remove from heat. Preheat oven to 400°....

Ingredients 2-1/3 cups pancake mix1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves2 large eggs, room temperature1-1/4 cups buttermilk1/3 cup canned pumpkin1/4 cup butter, melted1 tablespoon honey1/2 cup miniature semisweet chocolate chipsAdditional miniature semisweet chocolate chips and honey Preparation In a large bowl, combine pancake mix, cinnamon, nutmeg and cloves. In a small bowl, whisk eggs, buttermilk, pumpkin, butter and honey; stir into the dry ingredients just until moistened. Fold in chocolate chips....

Ingredients 1 can (15 ounces) solid-pack pumpkin2 cups sugar1 cup canola oil4 large eggs, lightly beaten2 cups all-purpose flour2 teaspoons baking soda1 teaspoon ground cinnamon1/2 teaspoon saltFROSTING:3 ounces cream cheese, softened5 tablespoons butter, softened1 teaspoon vanilla extract1-3/4 cups confectioners’ sugar3 to 4 teaspoons whole milkChopped nuts Preparation In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended....

Ingredients 3 quarts popped popcorn4 cups Cheerios4 cups Corn or Rice Chex2 cups salted peanuts1 cup packed brown sugar3/4 cup light corn syrup1/4 cup butter, cubed2 teaspoons vanilla extract1/2 teaspoon baking soda1 package (16 ounces) candy pumpkins Preparation In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine the brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally....

Ingredients 1-1/2 cups butter, softened2-3/4 cups sugar6 eggs, room temperature1 teaspoon vanilla extract3 cups all-purpose flour3/4 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 cup canned pumpkinWALNUT SAUCE:1 cup packed brown sugar1/2 cup heavy whipping cream1/4 cup corn syrup2 tablespoons butter1/2 cup chopped walnuts1/2 teaspoon vanilla extract Preparation Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition....

Ingredients 3 recipes White Cake 2 recipes Basic Buttercream Red, orange, yellow, green, blue, and purple gel food coloring 1 c. sugar Preparation Step 1Combine the sugar with 1 cup of water in a saucepan and bring it to a boil. Stir occasionally, until the sugar dissolves, then cool the simple syrup to room temperature.Step 2Bake 2 recipes of white cake into four 8-inch layers. Cool thoroughly.Step 3Prepare the buttercream.Step 4Using an offset spatula, cover the top of 1 layer in a thin coat of 1/4 to 1/2 cup of buttercream and top with another layer....

Ingredients 3 lb. spareribs 2 tbsp. brown sugar 2 tsp. kosher salt 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. oregano 1/2 tsp. freshly ground black pepper 1/2 tsp. chili powder 1/2 tsp. mustard powder 1/4 tsp. cayenne pepper 4 tbsp. butter, cut into cubes 1 c. barbecue sauce Preparation Step 1Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away....

Ingredients 2 whole garlic bulbs3 teaspoons olive oil, divided3 plum tomatoes, quartered1 carton (8 ounces) spreadable chive and onion cream cheese1/4 teaspoon Italian seasoning1/4 teaspoon saltCrackers or snack breads Preparation Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 teaspoon oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan....

Ingredients Kosher salt 12 oz. lasagna noodles 2 tbsp. extra-virgin olive oil 1 lb. fresh baby spinach Freshly ground black pepper 3 c. ricotta cheese 2/3 c. Parmesan cheese, plus more shaved for serving 1 (24 oz.) jar marinara sauce 2 (12-oz.) jars roasted red peppers, roughly chopped 10 oz. shredded low-moisture mozzarella Fresh basil leaves, torn, for serving Preparation Step 1Preheat the oven to 350. In a large pot of boiling salted water, cook the noodles, stirring a few times to prevent sticking, until very al dente, about 6 minutes....

Ingredients 1 cup butter, softened1/2 cup confectioners’ sugar2 cups all-purpose flour2 tablespoons minced fresh rosemary1/2 teaspoon sea salt Preparation In a large bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well. Shape into two 8-1/4-in. rolls; securely wrap each roll. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets....

Ingredients 1/2 pound fresh mushrooms, sliced2 tablespoons sliced green onions1 tablespoon butter1/4 teaspoon dried marjoram1/4 teaspoon salt, optional1/8 teaspoon pepperDash ground nutmeg1 package (10 ounces) frozen peas, cooked Preparation In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.