Ingredients 5 large eggs, divided use1/2 teaspoon salt1/4 teaspoon pepper2 cups frozen cubed hash brown potatoes, thawed1 cup shredded Swiss cheese1/4 cup chopped fresh chives1 cup 2% milk1/2 cup biscuit/baking mix Preparation Preheat oven to 400°. In a large bowl, beat 1 egg, salt and pepper; stir in potatoes. Transfer to a 10-in. greased cast-iron or other ovenproof skillet. Sprinkle with cheese and chives. In the same bowl, beat remaining 4 eggs and milk....

Ingredients 2 cans (14-1/2 ounces each) chicken broth1 package (16 ounces) frozen mixed vegetables1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, chopped1 tablespoon chili powder1 tablespoon minced fresh cilantro4 garlic cloves, minced1/4 teaspoon pepperCORNMEAL DUMPLINGS:1/2 cup all-purpose flour1/2 cup shredded cheddar cheese1/3 cup cornmeal1 tablespoon sugar1 teaspoon baking powder1 large egg2 tablespoons whole milk2 teaspoons canola oil...

Ingredients 1 tablespoon garlic salt1 tablespoon minced chives1-1/2 teaspoons paprika1-1/2 teaspoons pepper1/2 teaspoon salt24 chicken drumsticks1/2 cup canola oil1 can (8 ounces) crushed pineapple1/2 cup water1/4 cup packed brown sugar1/4 cup Worcestershire sauce1/4 cup yellow mustard4 teaspoons cornstarch2 tablespoons cold water Preparation Preheat oven to 350°. Mix the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan....

Ingredients Flour, for dusting 1 frozen pie crust 2 tbsp. cherry pie filling 2 tbsp. blueberry pie filling 2 tbsp. apple pie filling 2 tbsp. pumpkin pie filling 1 egg, beaten Turbinado sugar for sprinkling, optional Preparation We basically turned this trend into a 4 layer Turnover. This recipe uses canned pie fillings but feel free to use homemade. Also you don’t reeeeaally need to use the egg wash and Turbindao sugar but we think it adds some gorgeous color and great texture....

Ingredients 1-1/2 pounds milk chocolate candy coating, coarsely chopped1 jar (16 ounces) dry roasted peanuts1 package (8 ounces) milk chocolate English toffee bits Preparation In a microwave, melt candy coating; stir until smooth. Stir in peanuts and toffee bits. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Let stand until set. Store in an airtight container.

Ingredients 1 teaspoon ground cumin1/2 teaspoon dried oregano1/2 teaspoon crushed red pepper flakes1/4 teaspoon seasoned salt1 pound ground pork4 flour or corn tortillas (6 inches), warmedSalsa, sour cream and shredded cheddar cheese, optional Preparation In a small bowl, combine the first four ingredients. Crumble pork over seasonings and mix well. Shape into four oval patties. Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°....

Ingredients 2 cups semisweet chocolate chips1/2 cup unsalted sunflower kernels1/2 cup salted pumpkin seeds or pepitas1/2 cup coarsely chopped cashews1/2 cup coarsely chopped pecans1/4 cup sweetened shredded coconut1/4 cup finely chopped dried apricots1/4 cup dried cranberries1/4 cup dried cherries or blueberries Preparation In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container in the refrigerator....

Ingredients 1 small onion, chopped1 small carrot, sliced1 tablespoon olive oil2 cans (14-1/2 ounces each) chicken broth1 cup water3/4 teaspoon salt1/4 teaspoon pepper1 can (15 ounces) cannellini beans, rinsed and drained2/3 cup uncooked small spiral pasta3 cups thinly sliced fresh escarole or spinach2 cups shredded cooked chicken Preparation In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil....

Ingredients 1 butternut squash, halved lengthwise and seeds removed 3 tbsp. olive oil, divided Kosher salt 1/4 c. crème fraîche or sour cream 1 c. (about 4 oz.) Fisher Chopped Pecans, divided 1 c. grated Parmesan cheese, divided Freshly ground black pepper 1/3 c. panko-style breadcrumbs 1 tbsp. finely chopped fresh rosemary, plus additional fresh rosemary, for garnish Preparation Step 1Preheat the oven to 400° with a rack in the center position....

Ingredients 8 whole peppercorns1/2 teaspoon whole allspice2 cardamom pods1 cinnamon stick (3 inches)4 whole cloves8 tea bags1 tablespoon honey4 cups boiling water2 cups 2% milk1 tablespoon vanilla extract1/2 cup heavy whipping cream1-1/2 teaspoons confectioners’ sugarGround allspice Preparation Place the first 5 ingredients in a large bowl. With end of a wooden spoon handle, crush mixture until aromas are released. Add tea bags, honey and boiling water; steep, covered, 6 minutes....

Ingredients 2 tablespoons vegan butter-style sticks1 medium onion, finely chopped2 tablespoons all-purpose flour2 tablespoons cornstarch1-1/2 cups vegetable broth1 to 2 tablespoons soy sauce1 teaspoon yeast extract (such as Vegemite)1/2 teaspoon garlic salt1/4 teaspoon pepper Preparation In a small saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in flour until blended; cook and stir until lightly golden brown, 8-9 minutes (do not burn)....

Ingredients 1 medium butternut squash (3-1/2 to 4 pounds), peeled, seeded and cubed2 medium carrots, chopped1 large onion, chopped2 celery ribs, chopped3 tablespoons butter2 medium tart apples, peeled and cubed3 garlic cloves, minced3 cans (14-1/2 ounces each) chicken broth1 cup unsweetened apple cider or juice1 chipotle pepper in adobo sauce, seeded and chopped1/2 teaspoon salt1/2 cup sour cream Preparation In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes....

Ingredients Vegetable oil1/2 cup 2% milk1 large egg, lightly beaten1 cup all-purpose flour1-1/2 teaspoons baking powder1/2 of 1-ounce package ranch-style dip mix2 cups (8 ounces) shredded zucchiniRanch dressing, optional Preparation In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Meanwhile, combine milk and egg in a bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil....

Ingredients 8 medium yellow, green or sweet red peppers1-1/2 pounds lean ground beef (90% lean)1 medium onion, minced1/2 cup finely chopped cabbage1 medium carrot, shredded1/2 cup shredded zucchini1/2 garlic clove, minced1 can (28 ounces) diced tomatoes, undrained1/2 cup uncooked long-grain rice1 tablespoon brown sugar1/4 teaspoon dried basilPepper to taste Preparation Cut the tops off peppers and reserve. Cook peppers in boiling water until crisp-tender, about 2-3 minutes. Remove from water and rinse with cold water; set aside....

Ingredients 12 small white potatoes, peeled1 boneless beef chuck roast (about 3 pounds)1 tablespoon canola oil1 cup chopped onion1 can (15 ounces) tomato sauce1/4 cup packed brown sugar2 to 3 tablespoons Worcestershire sauce2 tablespoons cider vinegar1 teaspoon salt Preparation Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker. Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender....

Ingredients 2 cans (14-1/2 ounces each) reduced-sodium beef broth3/4 pound lean ground beef (90% lean)2 medium sweet potatoes, peeled and cut into 1/2-inch cubes1 small onion, finely chopped1/2 cup V8 juice1 tablespoon golden raisins1 garlic clove, minced1/2 teaspoon dried thymeDash cayenne pepper Preparation In a large saucepan, bring broth to a boil. Crumble beef into broth. Cook, covered, for 3 minutes, stirring occasionally. Add remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until meat is no longer pink and potatoes are tender, about 15 minutes....

Ingredients 1 teaspoon active dry yeast2 tablespoons sugar, divided3/4 cup warm water (110° to 115°), divided2 tablespoons butter, softened2 tablespoons nonfat dry milk powder1 large egg, lightly beaten1/2 teaspoon salt2 cups all-purpose flourFILLING:1 pound lean ground beef (90% lean)1/4 cup sliced fresh mushrooms1 can (8 ounces) tomato sauce2 tablespoons taco seasoning1 large egg, lightly beaten1/2 cup shredded cheddar cheese1/4 cup sliced ripe olives Preparation In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes....

Ingredients 1 pound ground beef1/3 cup water1 envelope taco seasoning, divided1 medium head iceberg lettuce, torn1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed3 medium tomatoes, chopped2 cups shredded cheddar cheese1 can (16 ounces) kidney beans, rinsed and drained1 large onion, chopped1 bottle (8 ounces) Western salad dressing1/4 cup sugar1 tablespoon taco sauce Preparation In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and 2 tablespoons taco seasoning....

Ingredients 1-1/2 teaspoons plus 1 cup butter, divided1 cup semisweet chocolate chips1 cup milk chocolate chips1 cup sugar3 tablespoons water2 cups coarsely chopped almonds, toasted, divided Preparation Butter a large baking sheet with 1-1/2 teaspoons butter; set aside. In a small bowl, combine semisweet and milk chocolate chips; set aside. In a heavy saucepan, combine the sugar, water and remaining butter. Cook and stir over medium heat until a candy thermometer reaches 290° (soft-crack stage)....

Ingredients 2 tablespoons cornstarch1 cup chicken broth1/2 cup sweet white wine1/2 cup cranberry juice1 teaspoon rubbed sage1/4 teaspoon salt1 package (20 ounces) turkey breast tenderloins, cut into thin strips1 cup thinly sliced onion2 tablespoons olive oil3 medium pears, peeled and sliced1/2 cup chopped walnuts1/2 cup dried cranberries2 tablespoons minced fresh parsleyHot cooked long grain and wild rice mix, optional Preparation In a small bowl, combine the cornstarch, broth, wine, cranberry juice, sage and salt until blended; set aside....