• Whisk together milk, flour and pepper in large saucepan, bring to boil, stirring as it thickens.
• Remove from heat and stir in 1/2 cup cheese. Stir in wine or chicken stock, set aside.
• In medium saucepan, melt butter, add mushrooms and shallots and saute for 5-10 minutes. Remove from heat and add to cheese sauce along with chicken, shrimp and artichokes and the 2nd cup of cheese.
• Spoon into a buttered or greased casserole dish, top with bread crumbs and chunks of butter.
• Bake for 30 minutes or until browned, bubbly around edges. Serve hot.

• Dissolve jello in hot water.
• Add ice cream.
• When cool, add remaining ingredients. Refrigerate until ready to serve.

Stir together the biscuit mix, cheddar cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.

Spoon onto a greased cookie sheet and smooth down tops to prevent hard points from forming. Bake 8-10 minutes, until tops are brown.

While biscuits are baking, melt the butter in a pan and stir in garlic powder.

Once the biscuits are done brush the tops with the butter mixture.

• Preheat oven to 400 degrees F.
• Mix the margarine, brown sugar, flour, coconut, and pecans together and place in a 2 quart baking dish.
• Bake for 15 minutes and remove from the oven and stir mixture. Place back in the oven bake another 5 minutes.
• Allow mixture to cool and put 3/4 of the mixture in bottom of pan; spread out evenly

• Combine the milk and instant pudding mix in a bowl and whisk just enough to combine.
• Add the softened ice cream and whisk until evenly blended with pudding mixture.
• Slowly pour this mixture over the crumb crust and carefully spread out evenly.
• Sprinkle remaining crumbs on top. Place in refrigerator for at least 2 hours.

Slow cook on low until meat is tender and can easily be pulled apart, approximately 5-6 hours.

Remove fat, shred meat with a fork. Mix in your favorite barbeque sauce or serve on the side.

NOTE: You can use butt shoulder roast with the excess fat trimmed off or pork tenderloin roast. The butt shoulder roast is cheaper, but the pork tenderloin has less fat.

Layer sliced potatoes, cheese, onions, bacon, salt and pepper and dots of butter. Pour milk into pan until it comes to within 1 inch from top of pan.

Bake for 1 hour or until potatoes are tender and milk has cooked down.

1. Mix orange juice, soy sauce, ginger, garlic powder and ground red pepper in small bowl. Reserve 1/2 of the marinade. Place beef in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.

2. Heat oil in large skillet on high heat. Remove beef from marinade. Add beef to skillet; stir fry 3 minutes or until beef is no longer pink. Remove beef from skillet. Add vegetables; stir fry 3 to 5 minutes or until tender-crisp.

3. Mix reserved marinade with honey and cornstarch until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef to skillet. Cook until heated through. Serve over hot cooked brown rice, if desired. Sprinkle with sesame seed before serving.

2. Set the heat to maximum and bring the rice and water to a boil uncovered. Then put the lid on the pot and reduce the heat to low/simmer. If the lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.

3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It's OK if you let the rice sit longer than 10 minutes but don't let it go any less. If you like your rice chewy, remove lid after 10 minutes. If you like your rice softer, leave the lid on for 20-30 minutes.

4. Eat and enjoy. Be careful when you remove the lid, since a lot of steam may escape.

• Combine the first 6 ingredients in a large salad bowl.

• In a medium bowl or container, combine the mayonnaise, lemon juice, soy sauce, and ground ginger, stirring until well blended.
• Add the dressing to the chicken mixture and toss until well blended. Cover and chill until ready to serve.

• Fold in the chow mein noodles and peanuts just before serving. Reserve some for a garnish (optional). Serve on lettuce leaves (optional).

• Preheat oven to 400°Âº F.
• Combine dry ingredients. In a separate bowl, whisk together egg, milk, oil, and honey. Add grated apple and dates.
• Quickly add to dry ingredient mixture. Stir only until just combined.
• Fill each muffin liner 3/4 full.
• Bake 15 to 18 minutes.

To serve add 2 T.(heaping) mix to 1 C. boiling water. If you are using flavored coffee-mate, you may want to leave out the cinnamon and or nutmeg.

1. Brown ground beef or turkey in large skillet on medium-high heat. Drain fat.

2. Place beef, Seasoning, tomatoes, beans and tomato sauce in slow cooker. Stir until well mixed. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving. Serve with shredded cheese, if desired.

• Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
• Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
• Cook on medium high heat until both sides brown lightly.
• Cut in half and serve.

• Preheat oven to 375° F.
• In a large mixing bowl, combine sugars, butter, milk, eggs, root beer extract, and vanilla; mix until well blended.
• Add flour, baking soda, and salt. Beat until a soft dough forms.
• Drop dough in 1 to 1 1/2 teaspoon-size balls onto prepared cookie sheet. Place the dough balls approximately 2 inches apart.
• Bake for 10 minutes or until the cookies are just turning brown.
• Cool completely.

• In a small mixing bowl, combine powdered sugar, half and half, butter, and root beer extract; mix until smooth.
• Frost each cookie. Make sure the frosting is set before storing the cookies in an airtight container.

Add 1 1/2 cups hot water. Bring to a boil. Cover and steam slowly for 10 minutes.

Put remaining butter, onions, pepper, sage and salt in another pan and brown lightly. Add flour and 1/2 cup tomatoes. Blend well, add remaining tomatoes and boil 5 minutes.

Pour over rice, let steam until sauce has desired consistency.

• Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
• Mash the avocado with a fork to break it apart.
• Add the remaining ingredients and stir to combine.
• If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
• Serve with chips as an appetizer or with Mexican foods as a condiment.

• Toss all ingredients together and serve with chips or as a condiment to pork, beef or chicken.

Test Kitchen Tips:

• Try recipe with red snapper, striped bass, flounder or sole.
• If desired, substitute 1/4 teaspoon each McCormick® Basil Leaves and McCormick® Thyme Leaves for the Italian Seasoning.

Thinly slice potatoes, approximately 1/4 inch thick.

In a large zipper bag, combine oil, salt, pepper, garlic powder and parmesan cheese; mix. Add potatoes and mix to combine. Place potatoes in a single layer on pepared baking sheet.

Bake for 25-30 minutes, until golden brown.

• Place peas, shredded cheese, celery and onions in a bowl.
• In a separate bowl, combine dressing ingredients. Pour dressing over pea and cheese mixture and blend well. If desired, fold in bacon bits.
• Cover and refrigerate before serving. Doubles easily.

• Combine evaporated milk, sugar, egg yokes, and shortening in a saucepan.
• Over medium heat, bring the mixture to a full boil. Stir while cooking.
• After mixture comes to a full boil remove it from the heat and add the coconut and vanilla. Stir until well mixed.
• Spread over cooled cake. Store covered at room temperature.