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Ingredients 1 pound lean ground beef1/2 pound bulk Italian sausage1 can (19 ounces) ready-to-serve tomato-basil soup1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 package (20 ounces) refrigerated sliced potatoes1 medium onion, thinly sliced1 cup shredded part-skim mozzarella cheese1-1/2 cups shredded Gruyere or Swiss cheese3 tablespoons minced fresh parsley Preparation In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in soup and tomatoes; set aside....

Ingredients 4 medium potatoes, peeled and sliced1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices2 medium onions, sliced and separated into rings1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 package (10 ounces) frozen peas, thawed Preparation In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice....

Ingredients 4 large eggs, room temperature2 cups sugar1 cup canola oil2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground allspice1 can (15 ounces) pumpkin1/2 cup chopped pecansFROSTING:1 cup butter, softened3 teaspoons ground cinnamon2 teaspoons vanilla extract7-1/2 cups confectioners’ sugar2/3 to 3/4 cup heavy whipping creamCinnamon sugar, optional Preparation Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment....

Ingredients 4-1/2 cups chopped or coarsely ground peeled pitted fresh plums (2-1/2 pounds)2 packages (10 ounces each) frozen sweetened raspberries10 cups sugar1/2 cup bottled lemon juice2 pouches (3 ounces each) liquid fruit pectin Preparation In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam....

Ingredients 1/2 c. warm water 1 envelope active dry yeast 3/4 c. warm milk 1 package red velvet cake mix 2 1/2 c. all-purpose flour Pinch of kosher salt 1/2 c. (1 stick) unsalted butter, softened 1/2 c. brown sugar 1/2 c. granulated sugar 1 tsp. cinnamon 1/2 c. (1 stick) unsalted butter, softened 8 oz. cream cheese, softened 1 c. powdered sugar 1/2 tsp. vanilla extract 1/4 c. milk...

Ingredients 1/2 cup shortening1 cup packed brown sugar1/4 cup sugar1 large egg2 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon ground nutmeg1 cup buttermilk1-1/2 cups finely chopped fresh or frozen rhubarb, thawedCream cheese frosting, optional Preparation In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition....

Ingredients 1/2 cup butter-flavored shortening1 cup sugar1 large egg, room temperature1-1/2 teaspoons vanilla extract1/2 cup sour cream2-3/4 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon saltFROSTING:3-3/4 cups confectioners’ sugar1/3 cup water4 teaspoons meringue powderOrange, black, red and green paste food coloring Edible ink pen, optional Preparation In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Stir in sour cream. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well....

Ingredients 7 pounds green tomatoes (about 20 medium)4 large onions2 large red onions3 large green peppers2 large sweet red peppers4 teaspoons canning salt5 cups cider vinegar4 cups sugar2 tablespoons celery seed4 teaspoons mustard seed Preparation Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours....

Ingredients 4 cups all-purpose flour3 cups sugar2 teaspoons baking powder1-1/2 teaspoons salt1 teaspoon baking soda4 large eggs, room temperature1-1/2 cups canola oil1 teaspoon each coconut, rum and vanilla extracts3 cups shredded zucchini1 cup canned crushed pineapple, drained1/2 cup chopped walnuts or chopped pecans Preparation Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda....

Ingredients 1 large egg white 2 oz. pisco 3/4 oz. fresh lime juice 3/4 oz. simple syrup Ice Aromatic bitters, for garnish Preparation Step 1In a cocktail shaker, combine egg white, pisco, lime juice, and simple syrup. Cover and vigorously shake until well combined, about 10 seconds.Step 2Fill shaker with ice and continue to shake until outside of shaker is frosty, about 10 seconds more. Strain into a cocktail glass. Garnish with a couple drops of bitters....

Ingredients 2 large poblano peppers1 jalapeno pepper1/4 cup slivered almonds1/4 cup grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper1/2 cup olive oil Preparation Cut peppers in half; remove stems, seeds and membranes. In a large skillet, bring 1 in. of water to a boil. Add poblanos and jalapeno; cover and cook for 5-6 minutes or until tender. Drain; cool slightly and pat dry. Place peppers in food processor; cover and pulse until blended....

Ingredients 1 large red onion, chopped1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed4 tablespoons butter, divided1 garlic clove, minced1/2 pound red potatoes (about 5 small), thinly sliced6 eggs, lightly beaten1/3 cup 2% milk1/2 teaspoon salt1/4 teaspoon pepper1/2 cup shredded Gruyere or Swiss cheese Preparation In a 10-in. ovenproof skillet, saute onion and rosemary in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside....

Ingredients 4 c. frozen shredded potatoes (hash browns) 2 tbsp. snipped chives 2 tbsp. all-purpose flour Salt and freshly ground pepper 4 8-ounce skinless salmon fillets 1 c. vegetable oil 1 1/2 tsp. fresh lemon juice 1 tsp. Dijon mustard 1 1/2 tbsp. extra-virgin olive oil 4 oz. herb salad mix (6 cups) Preparation Step 1In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper....

Ingredients 2 cups chopped pretzel rods (about 13)1 cup chopped pecans1 cup fresh or frozen cranberries1 cup packed brown sugar1 cup butter, melted, divided1 can (2-1/2 pounds) sweet potatoes, drained1 can (5 ounces) evaporated milk1/2 cup sugar1 teaspoon vanilla extract Preparation In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside. In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended....

Ingredients 1 package (10 ounces) frozen sweetened raspberries, thawed4 medium firm pears2 cups white grape juice1 cup sugar2 tablespoons lemon juiceWhipped cream Preparation Place raspberries in a blender; cover and process until pureed. Strain, reserving juice; set aside. Discard seeds. Core pears from bottom, leaving stems intact. Peel pears; set aside. In a large saucepan, bring the grape juice, sugar and lemon juice to a boil; add pears. Reduce heat; cover and simmer for 5-7 minutes or until tender; drain....

Ingredients 1-1/4 cups boiling water2 tablespoons minced fresh rosemary3 cups sugar1/4 cup cider vinegar1 pouch (3 ounces) liquid fruit pectin2 to 3 drops green food coloring Preparation In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1-1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly....

Ingredients 1/4 cup 2% milk1/4 cup cornmeal2 tablespoons all-purpose flour1 tablespoon grated Parmesan cheese1/2 teaspoon dried oregano1/4 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon pepper2 cod or haddock fillets (6 ounces each)1 tablespoon butter, meltedCAESAR MAYO:4 teaspoons grated Parmesan cheese4 teaspoons mayonnaise4 teaspoons olive oil1 tablespoon lemon juice1 tablespoon Worcestershire sauce3/4 teaspoon garlic powder1/2 teaspoon ground mustard1/4 teaspoon hot pepper sauceSANDWICHES:2 kaiser rolls, split and toasted2 lettuce leaves1 small tomato, thinly sliced2 slices sweet onion...

Ingredients 4 salmon fillets (4 ounces each)2 garlic cloves, minced1/2 cup teriyaki sauce1 package (10 ounces) hearts of romaine salad mix3/4 cup fat-free creamy Caesar salad dressing2 tablespoons grated Parmesan cheese1/4 cup slivered almonds, toasted Preparation Rub salmon with garlic; place in a shallow bowl. Add teriyaki sauce; turn salmon to coat. Let stand 10 minutes. Preheat grill or broiler. Place salmon on an oiled grill rack over high heat or in a greased 15x10x1-in....

Ingredients 1/4 cup golden raisins1/4 cup orange juice2 tablespoons butter1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 cup all-purpose flour1 cup cornmeal1/2 cup sugar3 teaspoons baking powder1/4 teaspoon salt2 large eggs, room temperature1 cup whole-milk ricotta cheese1 tablespoon grated lemon zest2 cups chopped peeled ripe pears Preparation Preheat oven to 400°. In a microwave-safe bowl, combine golden raisins, orange juice, butter and rosemary; microwave, covered, on high 1 minute....

Ingredients 1 c. pecans 2 tbsp. cornstarch 1 tsp. dried thyme 1 tsp. paprika 1 1/2 tsp. salt cayenne 1 egg 2 tbsp. water 4 boneless, skinless chicken breasts 3 tbsp. Cooking oil 1 c. mayonnaise 2 tbsp. grainy or Dijon mustard 1/2 tsp. white-wine vinegar 1/2 tsp. sugar 2 tbsp. chopped fresh parsley Preparation Step 1In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt and 1/8 teaspoon cayenne until the nuts are chopped fine....