• Preheat oven to 450 degrees F.
• Bake sweet potato in oven for 45 minutes, until tender.
• Remove poke with a fork to let steam out, being very careful as steam will be very hot.
• For Honey Caramel Sauce, melt butter over medium heat in a small saucepan; add brown sugar, stirring to combine. Add honey and cinnamon; continue stirring for approximately 4 to 5 minutes. Do not boil.
• Cut a 2-inch cross in the center of each potato. Push open the potato until filling starts to push through the cut.
• Place half of the marshmallows into the sweet potato. Drizzel caramel sauce over the marshmallows. Place the remaining marshmallows over the caramel sauce.
• Place potatoes on a baking sheet and broil for 1-2 minutes or until marshmallows start to brown.

• Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
• Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
• Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
• Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
• Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
• After it is wilted, place in the refrigerator to chill.
• The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

• Preheat oven 425º F.
• In an 8 cup bowl, combine corn meal, flour, baking powder, salt, black pepper, and cayenne pepper.
• In a medium bowl, beat eggs. Add milk, butter, and honey.
• Add egg mixture to bowl with flour mixture, stir just until blended.   Add onions, garlic, corn, tomatoes, jalapeño pepper, and cheese. Blend well.
• Pour into prepared pan and bake for 20-25 minutes. Serve warm with butter.

Cinnamon Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1/2 teaspoon each McCormick® Ground Cinnamon and McCormick® Pure Vanilla Extract in medium bowl with electric mixer on medium speed until soft peaks form.

Substitution Tip: Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract and 1/2 teaspoon McCormick® Ground Cinnamon in place of the cinnamon extract.

Chocolate Pecan Pie: Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract in place of the cinnamon extract. Add 2 ounces semi-sweet baking chocolate, melted, before adding pecans.

Vanilla-Walnut Pie: Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract in place of the cinnamon extract. Use 1 1/2 cups chopped walnuts in place of the pecan pieces.

• Place oil in large heavy skillet so it fills pan with approximently 1/2 inch of oil. Heat on medium setting.
• Place pre-made and pre-baked gordita in oil, about 1 to 2 minutes per side, until golden brown and crispy, turning once with a spatula. (A lower fat option is to cook the gordita by lightly coating the pan with a cooking spray or oil; this makes a less crispy gordita.)
• Remove gorditas with spatula and place on a cooling rack or a paper towel to absorb excess oil.
• Preheat prepared shredded chicken filling.
• When gorditas are cool enough to handle, split each with a knife to open a pocket for the filling and fill with the chicken. 

• Whisk together masa harina, flour, baking powder and salt in a large bowl.
• Stir in corn and cheese.
• Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
• Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
• Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
• Repeat with remaining mixture, making 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
• Using a slotted spoon, transfer to a paper towel to drain.
• If pan becomes dry, add more oil as you go.
• Cover patties with foil to keep them warm until ready to serve.

• Preheat oven to 400° F. 
• Cut all 8 tortillas into 4 sections each. Melt butter. In a small bowl, combine sugar and cinnamon.
• Brush tortillas wedges with melted butter. Place on cookie sheets and sprinkle with sugar and cinnamon mixture. Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
• Remove from oven and allow to cool.
• Store in air tight container.
• Serve as a snack by themselves or with vanilla ice cream.

• Preheat oven to 400 degrees F.
• Place asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes. Remove from oven and allow to cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place the pie crust into the pie pans and form to the sides and bottom of the pan. Crimp the edges of the pie crust.
• Cut asparagus into 1-inch pieces. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
• In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
• Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

• Prepare muffin tins by lightly greasing, spraying lightly with non-stick spray, or by placing a cupcake baking cup into each muffin whole.
• Mix the oatmeal and buttermilk together in a bowl and allow to stand while mixing other ingredients.
• Combine the flower baking powder, baking soda, salt, and brown sugar in a large bowl; stir to mix.
• To the oatmeal and buttermilk mixture, add the beaten eggs and melted butter; stir to blend thoroughly.
• Pour this mixture into the dry ingredients and stir together by hand until just blended. Do not over mix.
• Pour the batter into the prepared muffin cups. Fill each cup two-thirds to three-fourths full.
• Go thru the blueberries and remove any that are blemished.
• Add the blueberries by placing them on top of each muffin and press slightly into the batter. The blueberries do not need to be completely covered with batter.
• Distribute the blueberries evenly between all the muffins.
• Place them into a 375° F. preheated oven. Bake for 20 to 25 minutes or until a toothpick poked in the center comes out clean.
• Remove from the oven and allow to cool before removing from the muffin tin.

1. Mix fruit, confectioners' sugar and rum extract in large bowl. Cover.

2. Refrigerate 1 hour or until ready to serve.

3. Serve with a dollop of sour cream, if desired.

Cook pasta according to package directions; drain.

Add olives, if desired, and tomato products to beef and vegetables. Add cooked noodles and stir until combined.

Bake at 350° for 25 minutes.

Sprinkle with Parmesan cheese when serving.

For dressing, mix all ingredients well in a blender. Pour over salad.

NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.

• Preheat oven 400° F.
• Chop garlic and saute in oil, set aside.
• In a bowl, whisk the butter until smooth. Add garlic and mix until smooth and creamy; set aside.
• Slice bread in the middle to make two halves. Spread the garlic butter all over both pieces of bread. Sprinkle parsley, Parmesan cheese and garlic salt over the top.
• Bake in oven about 10-15 minutes or until golden brown.

• Preheat the oven to 350ºF.
• Cream together the peanut butter and the sugar; then add the flour and mix well.
• In a separate bowl, lightly beat the egg; then stir in the milk, vanilla, and baking soda. Add this mixture to the peanut butter mixture and mix well.
• Add the chocolate chips and mix well.
• Roll the cookie dough into 1 to 1 1/2-inch balls, gently roll in sugar, and place 2 inches apart on a lightly greased cookie sheet.
• Bake at 350ºF for about 15 minutes. After removing the cookies from the oven, allow them to cool for 2 or 3 minutes on the cookie sheet; then transfer the cookies to wire racks to cool completely. Yield: about 3 dozen.

Mix marinade. Pour over chicken. Marinate several hours or overnight.

Grill over medium heat to perfection!

Combine mayonnaise, salad dressing, lemon juice, mustard and salt and pepper; mixing well until blended; add to pasta.

Add chicken and remaining ingredients; chill at least 2 hours.

Stir well before serving.

Stir in pizza sauce.

Quarter the biscuits; place in 9x13" greased baking dish. Top with beef mixture.

Bake uncovered at 400° for 20-25 minutes.

Sprinkle with the cheeses. Bake 5-10 minutes longer or until cheese is melted.

Let stand 5 minutes and then serve.

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.

Preheat oven to 550°

Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre bake for 3 minutes.

Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with thick topping, you will need 1 whole large can, otherwise you will need to puree half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping (combination of ingredients from flour to cinnamon). Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip type bag in the refrigerator to save.

Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze (sugar, milk, margarine and vanilla).

Remove pork from marinade, discarding marinade. Grill pork over medium-hot coals, turning occasionally, for 15-20 minutes or until a meat thermometer inserted reads 155°.

Remove pork from grill and carve into medallions. Serve immediately.

Scramble the eggs in a small pan over medium heat, creating small bits of egg.

In large bowl, carefully toss peas, grated carrot, scrambled egg, diced onion and cooled rice together.

Melt margarine in a large frying pan over medium-high heat. Dump the bowl of rice/vegetables/egg into the pan, then add the soy sauce. Cook for 6-8 minutes, stirring often. Salt and pepper to taste.

As a variation, may sauté bite size chicken (or pork or beef) pieces first, then proceed with recipe and add meat to frying pan with rice mixture to create a meal.

• In small bowl combine soy sauce, vinegar and sugar.
• In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
• Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
• Remove from heat, transfer to bowl to cool.
• Lay wrappers flat on work surface and assemble one at a time.

DEEP FRYING:
• Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.

BAKING:
• Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.

FREEZING:
• Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

• Preheat oven to 350°F. Grease 8" square pan.
• Heat butter and chocolate in heavy saucepan over medium/low heat just until melted, whisking occasionally.
• Remove from heat and whisk in sugar, eggs, vanilla and pinch of salt until well combined.
• Whisk in flour until combined and spread in greased pan.

• Cream together cheesecake ingredients in medium bowl until smooth. Drop spoonfuls on top of brownie batter. Spread around slightly over top with knife or spatula. Then cut through batter with knife to create swirl effects.
• Bake until edges are slightly puffed and center is set; about 35-40 minutes. (DON'T OVERCOOK OR IT WILL BECOME DRY)