• Cook the ground beef, onion, garlic, salt, and pepper in a large skillet over medium heat. Stir until beef is cooked through and crumbly.
• Stir in ketchup and Worcestershire sauce; cool.
• Unfold 1 piecrust and place on a lightly greased baking sheet.
• Spread mustard evenly over crust.
• Stir 2 cups of cheese into meat mixture and spoon onto the center of the crust, leaving a 2 inch border around the edge.
• Unfold the remaining piecrust and cut a jack-o-lantern face into it.
• Place the cut out crust on top of the meat mixture.
• Crimp all edges of the crust to seal.
• Using cut out pieces of crust, create a "stem" for the top of the pumpkin.
• Whisk together 2 tablespoons of water, egg, and 1 drop of red and yellow food coloring; brush over the entire crust.
• Bake at 425° F for 20 minutes, remove from oven, and brush again with the egg mixture.
• Fill eyes, nose, and mouth with remaining 1/2 cup cheese.
• Bake 5-10 more minutes or until golden brown.

• Put cookies into a sealable bag and close tightly.
• Using a rolling pin, roll and crush the cookies until crumbly. Set aside.
• Pour the milk and chocolate instant pudding mix into a large bowl.
• Whisk well until all of the pudding mix is dissolved.
• Let stand 5 minutes.
• Add the Cool Whip and 1/2 of the crushed cookies.
• Stir until well blended.
• Place a large spoonful of crushed cookies into the bottoms of the plastic cups.
• Add the pudding mixture on top of that until the cups are 3/4 full.
• Add 1 large gummy worm so that it is half in the cup and half hanging out of the cup.
• Spoon in more crushed cookie around the worm to hold it in place.
• Can top with Cool Whip if desired.
• Serve chilled.

• Cut squash in half lengthwise. Remove seeds and fibers.
• Cut crosswise into 3 or 4 inch lengths to make peeling easier. Cut peeled squash into 1/2" wide strips, cut the strips into 1/2" cubes.
• Heat butter (medium-high) in skillet until light to medium brown. Watch closely to prevent burning. If using a skillet with a dark interior, scoop some of the browning butter into a shiny spoon to check color.
• Add squash cubes to butter. Stir to coat well. Cover and reduce heat to medium. Cook for about 10 minutes, remove cover and add sage and pepper. Stir to make sure that all chunks have contact with bottom of pan and cook until squash is tender. Taste for seasoning and add salt if needed.

• Brown the ground beef and onion together until the ground beef is no longer pink and the onions are translucent. Drain off excess grease.
• Add in the water, mustard, ketchup, horseradish, garlic powder, salt and pepper.
• Mix all together and simmer for 15-20 minutes.
• Serve on your favorite bun.
• Can add a slice of cheese, barbecue sauce or your favorite toppings to each sandwich.
• Note* The meat mixture freezes beautifully.

Push potatoes into center of baking sheet. Stir soup in can and spoon over potatoes. Bake 3 minutes or until soup is hot.

Test Kitchen Tips:

• Prepare as directed, using 1/4 teaspoon McCormick® Ground Red Pepper in place of the Ground Ginger.

• Use 1 bag (16 ounces) frozen pepper stir-fry blend in place of the onion and bell pepper.

• In a small sauce pan, combine first 6 ingredients. Bring to boil.
• Reduce heat. Cover and simmer for 5 minutes.
• Stir in milk. Return to a boil. Boil for 1 minute then remove tea bags and strain.
• Stir in sugar until dissolved.
• Pour into mugs. Top with whipped cream, cinnamon, and cinnamon stick, if desired.

• Pre-heat oven to 375° F.
• Lightly oil or butter a 1  1/2 quart baking dish (A taller deep dish works better than a flat shallow one).
• Cut chicken into cubes of about 1". Dice the onion.
• In a 10 - 12" skillet, heat oil until hot. If using raw chicken, lightly salt and pepper the cubes and cook, stirring occasionally, until they begin to brown, about 5 minutes. Spoon  the browned cubes into prepared dish, leaving as much oil in the pan as possible. Add chopped onion, cook  about 5 minutes, stirring occasionally. (If using cooked chicken, put cubes directly into baking dish, lightly salting if necessary, and begin browning with the onions.)
• Add vegetables and cook another minute or two, then stir in yogurt and marjoram. Mix well, taste for seasoning, and pour over chicken, stirring to mix well.
• In food processor, pulse oats, corn flakes and sliced butter until corn flakes are mostly reduced to crumbs and butter is mixed in (small bits of butter are ok). Spread this crumb mix over the chicken and bake 30 minutes.
• Serve hot.

• Heat olive oil and butter over medium heat.
• When butter has melted, add edamame and stir to coat.
• Add the onion and saute for five minutes.
• Add the bell pepper, corn, celery, leek and garlic.
• Saute for another 5-10 minutes or until the vegetables are tender crips, not mushy.
• Stir in the oregano and cayenne pepper.
• Season to taste with salt and pepper.
• Remove from heat.
• Gently fold in tomatoes right before serving.

• Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
• Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
• Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
• Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
• For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
• For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
• To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
• Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
• Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

• Peel and cut into julienne strips or grate 4 medium carrots.
• Wash well, core and finely dice 2 crisp apples. Leave the skin on for fiber and color.
• In a small bowl, mix together 1/2 cup plain yogurt, 2 teaspoons honey and 2 teaspoons very finely chopped preserved lemon. Don't rinse the lemon, since it is the source of the salt for the salad. Pour this over the carrots and apples, and mix thoroughly.
• Garnish, if you wish, with chopped parsley.

• Preheat oven to 350°.
• Combine all cake ingredients in a large mixing bowl.
• Mix on low speed for 30 seconds, then on medium speed for 4 minutes.
• Pour into a greased and floured 10 inch bundt pan.
• Bake for 50-55 minutes.
• Cool in the pan for 15 minutes before inverting the cake onto a wire rack or plate to cool completely.
• For glaze, mix powdered sugar and milk together until smooth.
• Drizzle over cooled cake and allow to set before serving.

• Preheat oven to 300 degrees F.
• Grease an 8 inch square pan
• Heat oil in a large skillet.
• Add onions and corn to skillet.
• Saute until the onions are translucent, approximately 8-10 minutes.
• Stir in eggs, cream, cornbread and one cup of the cheese.
• Season with salt and pepper.
• Sprinkle with remaining cheese and top with diced or sliced jalapenos.
• Place pan in a water bath.
• Bake approximately 1 hour or until firm.
• Cut into squares and serve.

• Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.
• Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.
• Pour the mixture into a bowl and allow to cool to room temperature.
• Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual on the freezing process.
• When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
• Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

• Move the oven rack so that the broiler pan can be positioned approximately two inches from the broiling coils. Preheat the oven to the highest temperature setting.
• Place the ham steak on the prepared pan and broil 6 to 8 minutes on one side. Turn the ham steak and broil an additional 6 to 8 minutes or until lightly browned.
• Serve hot.

• Peel the sweet potatoes and then cut into 1/4" slices. The sweet potatoes darken quickly so you want to slice them just before using. Placing them in a bowl of cold water will help stop the darkening.
• Melt the margarine in the bottom of a skillet over medium heat. Add the slice sweet potatoes.
• Cook until browned on one side. Turn and then cover and cook for 5 minutes, turning the heat down to low.
• Turn the potatoes and brown the other side over medium heat. Cover, turn heat on low, and cook for another 5 minutes or until the potatoes are tender. Do not overcook or the potatoes will become so soft.
• Sprinkle with salt, add the pineapple and maple syrup to the sweet potatoes. Cook over medium heat until everything is heated thoroughly.
• Serve immediately

2) Drain beans, add butter and heat until butter melts. If you prefer you can melt the butter and brown lightly before you add the green beans (personal preference).

3) Fold in water chestnuts and heat through.

4) Pour in serving dish and sprinkle toasted almonds on top

1. Preheat oven to 350°F. Mix brown sugar, flour and apple pie spice in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle about 1/3 of streusel mixture over bottom of unbaked pie crust.

2. Layer sliced apples in pie crust. Spoon remaining streusel mixture over apples. Place pie on baking sheet.

3. Bake 1 hour and 10 minutes or until apples are tender and streusel is golden brown. Cool on wire rack.