• Combine seasoning mix ingredients in a small bowl.
• Melt butter over medium heat in a skillet.
• Add onion, red pepper and 3 tablespoons of the seasoning mix.
• Cook until the onions are golden brown, approximately 20 minutes. Cool slightly.
• Rinse chicken under cold water and remove any giblets that may be inside the cavity. Pat dry with a paper towel.
• Stuff vegetable mixture into the cavity of a chicken.
• Sprinkle the outside of the chicken with 1 tablespoon of the seasoning mix.
• Place chicken into the slow cooker.
• Cover and cook on low for 6 hours.
• Empty the vegetable stuffing from the cavity and pour juices from the bottom of the slow cooker into a medium saucepan.
• With the heat on medium high, whisk in flour and 1 cup of stock.
• Stir continuously until thickened and starts to bubble.
• Add more stock if you prefer a thinner gravy. Serve over mashed potates.

• Preheat oven to 450°.
• Rub sweet potatoes with oil.
• Pierce once with a fork.
• Place a baking sheet on bottom rack to catch any drippings.
• Place potatoes directly on middle rack in oven and bake for 40-45 minutes or until soft when pierced with a fork.

• Mix all ingredients together and serve chilled over sweet potatoes.
• Use within an hour of preparation in order for the recipe to remain creamy. The acid in the jalapeños and lime juice have a tendency to break down the sour cream and make it "watery".

• Drain the beans and water chestnuts. First place the beans in the bottom of the crock of a 6 quart slow cooker and then the French fried onion rings on top of the beans.
• Then add the water chestnuts on top of the French fried onion rings.
• Combine the remaining ingredients in a bowl and stir until well mixed. Spread the mixture over the water chestnuts in the crock but do not stir into the beans.
• Place the cover on the slow cooker and cook for 5 to 6 hours. Or, cook on high for 3 hours.
• When the beans are done, serve them from the crock or remove and place in a serving bowl.

• In a large mixing bowl, combine the French vanilla instant pudding mix with the milk.
• Whisk until the pudding is set, approximately 3 minutes.
• Cube the Granny Smith apple.
• Cut the snickers into bite sized pieces.
• Fold the non dairy whipped topping into the pudding mixture until combined.
• Fold in the snickers and apples.
• Refrigerate until ready to serve.

• See the Single Pie Crust recipe for instructions on preparing the crust for this pie.
• Bake pie crust for approximately 30 minutes, according to Single Pie Crust directions before adding the filling.

• In a medium size saucepan, add the milk, sugar, cornstarch, salt, and egg yolks. Stir ingredients until blended, and then over medium heat bring this mixture to a boil and cook until thick.
• Stir while the mixture is heating to prevent burning on the bottom of the pan. Once the mixture has boiled or thickened, remove it from the heat and stir in the vanilla.
• When thoroughly mixed, pour the mixture& into the baked pie crust. Set aside while making the meringue.

• Allow egg whites to become room temperature. Beat egg whites on high until they form a soft peak. While continuing to beat, add in the salt and then add the powdered sugar a couple of tablespoons at a time.
• Beat until the meringue forms stiff peaks. Add cream of tartar and beat just enough to mix thoroughly. Do not over beat.
• Spoon the meringue on top of the pie filling and spread evenly over the pie, making sure it is spread so that it is touching the crust around all the edges. Make small peaks in the meringue to give it a finished appearance.
• Place the pie into an oven preheated to 350°F. Bake until meringue is lightly browned, approximately 15 minutes. Remove from the oven and allow to cool before serving.

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.

• Use 1/2 tbsp. of the butter to coat the bottom and walls of the crock from a 2 or 3 quart slow cooker.
• Add the rice to the buttered crock. Cut the remaining butter into slices and place on top of the rice.
• Boil the water, add the bouillon to it, and stir until it is dissolved. Pour bouillon over the rice. Note: Canned chicken broth can be used in place of the chicken bouillon or water if desired. If using broth or water, add 1 teaspoon of salt.
• Cover the slow cooker and turn it on low. Allow the rice to cook for 1 1/2 hours and then lift the lid and gently stir, but do not over stir. Stir only enough to turn rice over from top to bottom.
• Replace the cover and cook another hour on low. Note: The rice does not have to be stirred if you are not there to do it but it will help the rice cook a little more evenly.
• Taste the rice to see if it is done. The texture should be tender, if not, allow the rice to cook longer. If done, serve while warm. If left in the crock with the slow cooker turned off, the rice will stay warm for 1 to 2 hours.

• Preheat the oven to 350°.
• Line two large cookie sheets with parchment paper or grease them - whichever is preferred.
• In a medium bowl, whisk the flour, ginger, baking soda, and salt.
• In a large bowl, beat the butter and one cup of sugar in a mixer on medium speed until well blended.
• Add egg, molasses, and crystallized ginger; beat well.
• Add the dry ingredients to the mixture and mix on low until blended.
• Add 1/3 cup sugar (you may need more) to a small bowl, which will be used for coating the dough balls.
• Using a 1 tablespoon cookie scoop, a small ice cream scoop, or your hands, roll the dough into 1 inch balls.
• Roll the dough balls in sugar to coat.
• Place the dough balls 1 1/2 inches apart on a cookie sheet.
• Bake until the cookies are puffed and start to crack on top (12 to 14 minutes).
• If you touch the center of the cookie, it should feel dry on top but soft inside.
• Let the cookies rest on the cookie sheet for 5 minutes; then transfer the cookies to a rack to cool completely.
• When cool, store in an airtight container.
• The flavor will intensify with time.
• The cookies freeze very well.

• Preheat oven to 425° F.
• Combine the first eight ingredients in a medium mixing bowl.
• In a small bowl combine the vinegar in with the milk.
• Add the milk mixture, oil and eggs whites to the dry ingredients just until the corn meal is moistened - do not over stir.
• Spray muffin tin with non-stick cooking spray.
• Spoon the batter evenly, placing one tablespoonful into each muffin tin.
• Bake for 12-15 minutes or until the hush puppies are lightly browned.
• Remove immediately from the tins.

• Preheat oven to 350º F.
• Spray roasting pan with non-stick cooking spray and place brisket in roasting pan. Cut numerous slits into brisket and insert sliced garlic. Cover top of brisket with sliced onions and chili sauce.
• In a small bowl, mix together dried onion soup and beer. Carefully pour over chili sauce. Add the water to roasting pan.
• Bake 3½ hours uncovered. Check brisket at approximately 2½ hours. If brisket appears to be darkening too much, cover with foil for the last hour of baking.
• Slice and serve on a bun. Brisket can also be sliced and frozen for later use.

• In large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine.
• Slowly add ginger ale or champagne.
• Thinly slice apple vertically to create whole apple slices. Float on top of punch.

• In a 12" skillet, saute the onion, garlic, and green pepper in 1 tablespoon of oil until soft and lightly browned.
• Add the meat to the skillet and brown. Drain off any excess fat.
• Add the remaining ingredients and bring to a boil; then reduce the heat and simmer 35 to 40 minutes.
• Season to taste with chili powder, salt, and black pepper. Serve hot.

• Preheat oven to 350°.
• In a medium sized skillet, cook bacon until crisp.
• Remove bacon from the drippings with a slotted spoon. Set drippings aside.
• Place bacon on a towel lined plate to drain.
• In a large bowl, mix together the cornmeal, flour, baking powder, sugar, baking soda and salt.
• In a seperate bowl, beat the eggs with a whisk until foamy.
• Whisk in the milk.
• Add the milk mixture to the dry ingredients and stir just until combined.
• Fold in the bacon bits, chile and chives.
• Place 1 tablespoon of the bacon drippings in the bottom of a 9 inch round cake pan with 2 inch sides. Make sure the drippings cover the bottom of the pan.
• Pour batter into the pan and bake for 20-25 minutes.
• Cool on a wire rack, cut into wedges and serve.

Mix flour, sugar, cocoa and salt. Add eggs, oil, vanilla and buttermilk. Beat.

Dissolve baking soda in hot water. Stir into batter. Spoon into prepared pans. Bake for 15-20 minutes. Cool before filling.

For filling, cream butter and sugar. Stir in vanilla. Add cream gradually until filling is of desired consistency. Use decorator bag and tip. Fill bag with filling. Insert tip into cupcake and squeeze to fill.

• Heat broth over medium heat, keep warm.
• Heat oil in medium saucepan.
• Add sage and bacon.
• Saute for 5 minutes stirring occasionally - it will become fragrant.
• Transfer to a paper towel.
• Add shallots or onion to the pan, stirring until softened, approximately 3-5 minutes. May need to add a small amount of oil to the pan.
• Add squash and rice and cook, stirring for one minute.
• Ladle enough broth into squash and rice mixture to just cover the rice.
• Cook, stirring frequently, until the broth is mostly absorbed.
• Add more broth and continue steps until the broth is gone and the rice is just tender, approximatly 25 minutes.
• As the rice cooks it may bubble gently. If you use all the broth before the rice is cooked, add a little more at a time until the rice is done and the liquid is absorbed.
• Stir in bacon, sage and cheese.
• Season with salt and pepper.
• Ganish with sage leaves - optional.

• 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 375° F.
• In large skillet, add the olive oil, onions, garlic, thyume, sage and cumin. Saute until the onions are translucent.
• Add in the chopped roast beef and cook until warmed through.
• Add flour and continue cooking 1 to 2 minutes. Slowly add broth. Bring to a full boil, then reduce heat and simmer 8-10 minutes.
• Stir in mixed vegetables and remove from heat. Add salt and pepper to taste. Pour into baking dish.
• Prepare instant potatoes or use leftover mashed potoates.
• Spread potatoes over meat mixture.
• Top with grated cheese.
• Bake 25 minutes or until cheese has melted and potatoes are a light golden brown.

NOTE: You can use other flavors of Jell-O.

• Preheat oven to 350 degrees F.
• In a large bowl, combine flour, sugar, salt, and baking soda. Cut-in 1 cup vegetable shortening. Separate the eggs. Place egg yolks in a one cup measuring cup and add milk to the egg yolks until milk and egg yolks equal 2/3 cups.
• Blend the egg mixture into flour mixture until it reaches a dough consistency.
• Divide the dough in half. Roll out 1/2 of the dough to fit the bottom of the jelly roll pan. The crust will be very thin.

• Cover crust with crushed corn flakes. Cover corn flakes with prepared apple slices.
• In separate bowl, combine sugar and cinnamon. Sprinkle evenly over apple slices.
• Roll out the remaining dough and cover the apple mixture with it. The dough will be very thin.
• Beat remaining egg whites until they appear semi-stiff. Brush the crust with the egg whites.
• Bake for 35 to 40 minutes. Remove from oven.

• In a small bowl, combine powdered sugar and lemon juice for glaze. Blend until smooth. Adjust consistency (add lemon juice if too dry; add powdered sugar if too runny).
• Drizzle glaze over the top of the warm bars.
• Bars can be served warm or cold, and they freeze well, too.