Cut potatoes and carrots and add to slow cooker. Then, pour one can Guinness over ingredients, cover and cook on low for 8 hours.

One half hour before corned beef is ready, cut cabbage into wedges and add to large pot of water, bring to boil and cook for 10 minutes; drain cabbage.

In a large deep fry pan, melt butter. Add cabbage to butter and pour your second can of Guinness on top. Cook until most of liquid has cooked off, stirring frequently so as not to burn cabbage.

Once corned beef is cooked, remove from slow cooker and place onto cutting board. The beef should fall apart and not need to be sliced. Then add your cabbage, with the butter/beer liquid to Slow Cooker mixing with potatoes and carrots. Dish out beef into bowls and cover with cabbage potatoes and carrots.

• Preheat oven to 425 degrees F.
• Fill large bowl with cut potatoes.
• Drizzle oil and seasonings over potatoes, stir to coat.
• Place potatoes in a single layer on a foil lined baking sheet, which has had the foil sprayed with non-stick cooking spray.
• Bake uncovered 40 to 45 minutes, turning half way through baking time. Baking time may vary depending on the size of the potatoes.
• Potatoes should be a light golden brown and tender.
• Serve warm.
• Experiment with other seasonings if desired.

• Preheat oven to 400 degrees F.
• Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
• Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
• Serve while hot.

• Empty the can of pineapple into a medium size bowl. Do not drain.
• Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
• Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
• Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

• Preheat oven to 350 degrees F. and grease and flour bottom and sides of cake pans.
• In a mixing bowl, cream butter until light and fluffy. Add sugar and mix. Gradually add eggs and vanilla; mix well.
• Combine dry ingredients together; then add alternating with the milk. Mix until just well blended together.
• Pour batter into prepared cake pans. Divide evenly.
• Bake for approximately 30 minutes, until golden brown on the top and center is firm. Or the cake is done when a toothpick inserted into the center comes out clean. If the center seems fairly firm but the toothpick comes out just a little moist, remove the cakes from the oven. If you over bake them the cakes will be dry.
• Allow the cakes to cool for 10 minutes in the pan and then turn them out onto a cooling rack. Allow to cool completely before starting to decorate.

HOMEMADE FROSTING:

• Combine powdered sugar, butter, vanilla, and a small amount of milk in mixing bowl, beat on low speed.
• Gradually add a little milk to obtain the consistency that you are looking for. Be sure the frosting is firm enough to hold its shape.
• Once you have reached the desired consistency take out about 1 or 2 tbsp. of frosting and set aside to color later for the stem.
• Add yellow food coloring and a little red coloring to the remaining frosting to create the orange frosting. Keep adding until you have reached the desired color.
• Place the first layer of cake on a plate and cover the top with a layer of frosting; then place the second layer on top.
• Spread and even layer of frosting on the top and sides of the cake. Smooth the tops and sides as much as possible.
• Cut black licorice pieces to make the eyes and mouth of the pumpkin face. Add spider rings to the cake.
• Color the reserved frosting green and spread on cake to resemble a stem.
• The cake is ready to serve. If not serving immediately, cover and place in the refrigerator.

• Place the cut-up chicken into the slow cooker.
• In a large bowl, mix the wild rice, onion, garlic, carrots, condensed soup, broth, and black pepper; then pour the mixture over the chicken.
• Cover the slow cooker and cook on the low heat setting for 7 to 8 hours.
• Stir in the half-and-half; then turn the heat setting to high, cover, and cook for an additional 15 to 30 minutes or until piping hot.

• Place chocolate chips, sugar, water and cinnamon in a large measuring cup.
• Microwave for 2-3 minutes or until the chocolate is melted.
• Stir to combine completely.
• Allow to cool.
• Whip the cream in a small mixing bowl until stiff peaks form.
• Slowly add the chocolate mixture to the cream, whipping as you go.
• Chill in the refrigerator for 1/2 hour.
• Pour a mug full of milk and add 2 heaping tablespoons of the chocolate mixture to it.
• Stir until combined.
• Microwave until hot, not boiling, and stir.
• Top with mini marshmallows if desired.
• The chocolate mixture can be refrigerated for up to one week in a covered container.

• Preheat oven to 350° F.
• Sprinkle chicken breasts with salt and pepper. In a large skillet, brown chicken on both sides over medium-high heat. Place in a lightly greased 9x13 inch baking dish.
• In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour half of this mixture over the chicken.
• Bake for 20-25 minutes. Turn chicken pieces over and brush with the remaining honey mustard mixture. Bake for an additional 10-15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

• In saucepan, over medium heat, cook celery and green onions in butter until tender (4-5 minutes).
• Add rice and cook another 4-5 minutes, stirring frequently.
• Add orange juice, salt and one cup water.
• Heat to boiling.
• Reduce heat and cover, simmering the rice for approximately 30 minutes if just using long grain rice, until the liquid is absorbed and rice is tender.
• If using long grain and wild rice mixture cook for approximately 45 minutes. If all liquid is absorbed before the rice is done, add another 1/2 cup of orange juice.
• Continue simmering until rice is tender.
• Shut off heat, gently stir in orange pieces and almonds.

Cut and scrape corn from cob. Discard cobs.

Place all ingredients in an 8x8 casserole dish and stir to combine.

Bake for 35-40 minutes.

Place the Mummy Dogs on a greased cookie sheet and bake at 350 for 10-15 minutes.

Add dots of mustard for the eyes!

• Cook macaroni with the salt until macaroni is tender but still has a little bit to it; drain.
• Add cheese, milk, and butter to the saucepan used to cook the macaroni. Heat until cheese is melted and sauce is hot, do not boil.
• Add the macaroni to the sauce and cook until the macaroni is thoroughly heated.
• Serve immediately.

• Melt butter and marshmallows together either in the microwave or on the stove top until smooth. Stir often.
• In a large bowl combine the rice krispies and candy coated chocolate pieces.
• When the marshmallows are melted and smooth, add a couple drops of yellow and red food coloring to turn it orange. Mix thoroughly. You can make it as dark as you wish.
• Pour marshmallow mixture on to the rice krispies and chocolates. Stir to combine.
• Pour into a buttered jelly roll pan.
• With buttered hands, press the mixture into the pan.
• While they are still warm, decorate the top with candy corns - optional.
• Put in the refrigerator until set.
• Cut into squares and serve.

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.

• Soften cream cheese to room temperature.
• In a small bowl combine the cream cheese, onions, soy sauce, salt, pepper and garlic.
• Lightly mix in the crab meat.
  Wonton Wrapper Preparation
• Lay wonton wrappers on a flat surface and add a teaspoon of crab filling in the center of the wrapper. Lightly and evenly spread the filling into a coin-shaped portion making sure to keep it well away from the outer edges.
• Dampen the edge of each wrapper with water and fold in half, resulting in a rectangular shape to the wrap.
• Dampen the edge of each wrapper with water or a lightly beaten egg and press the edges together so they seal the contents. As they are sealed, press the excess air out of the wonton to keep the wonton from puffing up as it cooks.
• Fold the wonton lenghtwise in half again, creating a narrow ribbon of folded dough.
• Moisten the edges again if necessary so they adhere better. Fold each end in toward the center of the wrap, allowing half of the end to be remain in a vertical position while the other half is folded over on top of and overlaps the opposite side end piece, like the end corners of an envelope.
• Press the ends together that overlap, so they adequately seal.
• To retain the moisture while filling and preparing each wonton, keep the filled wontons that covered with a damp cloth while preparing.
• When ready to cook, place the filled wontons on a baking sheet layered with parchment paper.
• Pour cooking oil in a skillet and heat on medium high to 350ºF
• Fry wontons in small batches for 3 to 4 minutes each until they are light golden brown.
• Remove and place on paper toweling to absorb any excess grease.

• In a large mixing bowl, cream together the shortening and sugar.
• Add in the eggs one at a time until well blended.
• Mix in the soda, molasses, salt, cinnamon, cloves and ginger until all is incorporated.
• Slowly add the flour to the mixture.
• Roll the dough into one inch balls and roll each into sugar to coat.
• Place on cookie sheets two inches apart and bake in a 375° F preheated oven for 10 minutes.
• Remove cookies to a wire rack to cool completely.
• In a medium mixing bowl, combine the butter, powdered sugar and milk until blended together and smooth.
• Frost each cookie with the frosting and allow to set.

• Brown the ground beef in a large frying pan. Add the onions to the ground beef as it is cooking; salt and pepper to taste. Drain the grease but leave the meat in the pan that it is browned in.
• Pour the tomato soup into the pan with the ground beef and then add the tomato juice. If all the juice doesn't fit, set it aside to add later. Stir until the soup and juice are well mixed.
• Bring the mixture to a full boil and then turn down to a slow boil (a little more than a simmer). Add the sugar and butter; stir to distribute evenly.
• Continue to cook the sauce. If there was tomato juice left in the can, add this juice as the sauce boils down. Continue to add the juice until you have added the entire can. The sauce is done when you have added all the juice and allowed it to boil slowly for at least 5 minutes. The longer it cooks the thicker it will become.
• Cook the spaghetti while the spaghetti sauce is boiling. When the spaghetti is done the sauce should be ready. Drain the spaghetti but do not rinse. Serve immediately while the spaghetti is hot. If the spaghetti sets for a while it will begin to stick together. If this happens, just rinse it with hot water to loosen it up again.
• We just have everyone fill their plates with spaghetti and add the amount of sauce they desire. We place the Parmesan cheese on the table for the ones who want to add it. The spaghetti and sauce are great served with garlic toast.

Saute onion in reserved hot drippings over medium heat for 10 minutes or until tender and lightly browned. Remove from heat; cool.

Process onion, buttermilk, sour cream, ranch dressing mix, basil and garlic cloves in food processor until smooth, stopping to scrape down sides.

Top each lettuce wedge with dressing; sprinkle with bacon. Top with additional shredded basil if desired.

NOTE: You can make the dressing ahead of time and store in refrigerator. This recipe take more time to make the dressing from scratch, but it's well worth it.

Cut bread in half. Spread garlic mixture on both sides. Wrap loaf in foil.

Bake 10 minutes or until heated through at 400 degrees F.

• Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand.
• Sprinkle surfaces of pork with lemon pepper.
• Heat butter in heavy nonstick skillet; brown pork evenly, about 3-4 minutes on each side. Remove to serving platter, keep warm.
• Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through.
• Pour sauce over medallions, sprinkle with parsley and serve.

• Calories: 191 calories
• Protein: 25 grams
• Fat: 8 grams
• Sodium: 380 milligrams
• Cholesterol: 85 milligrams
• Saturated Fat: 4 grams
• Carbohydrates: 6 grams

• Remove blemishes and scrub potatoes. Slice the potatoes into quarters and place in a large sauce pan. Add water to pan until potatoes are covered. Bring to a boil.
• Reduce heat, cover and continue cooking 20 minutes, or until potatoes are tender. Remove from heat, drain and peel off skins.
• Place potatoes in a large bowl. Add butter and beat with an electric mixer. Gradually add the milk, continuing to beat potatoes until they reach desired consistency. Add more milk, if needed and salt and pepper to taste.
• While potatoes are still warm, stir in grated cheddar cheese and bacon bits, reserving some of each for garnish. Garnish.
• Serve immediately.

• Pour the cream over the marshmallows and set aside while preparing the apples.
• Add the apples, nuts, and pineapple; stir.

• Combine all the ingredients in a sauce pan. Over medium heat, cook until thick, stirring so it will not scorch.
• Let cool some then add vinegar and dash of salt. Pour sauce over fruit, stir well, and chill overnight.

• Place apple slices in the unbaked pie crust and arrange so they are evenly distributed.
• Mix the sugar and cinnamon together and sprinkle this mixture over the apples.

• Melt the margarine and then add the sugar and flour. Mix together until evenly mixed. Mixture will be thick and lumpy.
• Crumble this mixture over the apples.
• Bake at 400 degrees for 20 minutes and then turn the oven down to 325 degrees. Bake for an additional 20 to 30 minutes or until the apples are tender.