• Grill 2 large chicken breasts or saute in 1 tablespoon oil until nicely browned. Set aside.
• In skillet, heat 1 tablespoon, add onion and mushrooms. Saute until mushrooms and onions are tender (5 to 10 minutes).
• Pour in stock, black pepper, salt and paprika. Add chicken, which has been cut up into bite size pieces. Stir to combine, simmer for 1/2 hour.
• Meanwhile, cook noodles accordingly to package directions.
• Stir sour cream into chicken mixture. Turn off heat, stir in noodles. Garnish with Paprika. Serve hot.

• Preheat oven to 350°. Place rack in the middle of the oven.
• Melt 1 tablespoon of butter in a medium skillet.
• Add pecan pieces and cook over medium heat, stirring occasionally until they become fragrant. (5-7 minutes)
• Sprinkle with 1/4 teaspoon salt.
• Place in bowl to cool.
• Cook Brussels sprouts in 6-8 quart pot of boiling, salted water, uncovered, just until tender.(5-7 minutes)
• May be steamed instead if desired.
• Transfer the Brussels sprouts to a bowl of ice water to stop cooking.
• Drain and lay out on paper towels to dry off excess moisture.
• Melt the remaining 2 tablespoons of butter in a skillet over medium heat, add minced garlic and cook, stirring frequently, for 1 minutes.
• Increase heat to medium high and add Brussels sprouts, stirring occasionally, until they start browning. (5-10 minutes)
• Add lemon juice, pepper and 1/2 teaspoon of salt.
• Stir in pecans and serve warm.

• Toast the almonds and coconut and set aside until needed.
• Peel and section the oranges; set them aside while you prepare the other ingredients.
• Pour the sugar and marmalade in a saucepan; cook over medium heat until the sugar is dissolved.
• Remove this mixture from the heat and add the white grape juice and Sprite. Stir until well blended.
• Add the cornstarch and salt; stir until the cornstarch is mixed into the marmalade mixture.
• Put the mixture back over medium heat and bring it to a full boil over. Boil for one minute or until glaze has thickened. Then remove the glaze from the heat.
• Allow the glaze to cool to room temperature and pour the mixture over the orange segments. Stir until all pieces are evenly coated.
• Add half of the almonds and half of the coconut to the orange mixture; stir to distribute evenly.
• Cover the salad with plastic or place in an airtight container; chill in the refrigerator overnight.
• Just before serving, sprinkle the top with the remaining almonds and coconut.

Add peppers, onions and carrots and cook, stirring frequently, for 2-3 minutes.

Add cabbage, soy sauce, water and black pepper. Cover and reduce heat to medium-low. Cook about 10 minutes or until veggies are tender.

Serve over rice, if desired.

Bring water to a boil and salt the water.

Add broccoli and cook 3-4 minutes.

Drain; add soy sauce and sesame oil, to taste.

Mix crab meat, cheese, onions and mayo.

Gently place one wonton wrapper in each muffin cup cup, allowing edges to extend above sides of cups. Fill evenly with crab meat mixture. Bake 18-20 minutes or until edges are golden brown and filling is heated through.

Serve warm. Garnish with chopped green onions, if desired.

NOTE: Low-fat cream cheese and mayonnaise can be used.

• 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.)

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.

Layer the cheese, ham, tomato, pickles and caramelized onions on four bread slices; top with remaining bread. Spread outsides of sandwiches with butter.

Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.

Add onions, celery, carrots, potatoes and soup base to broth and bring to a boil. Add chicken and cook until vegetables are tender. Salt and pepper to taste.

For dumplings, beat egg. Add remaining ingredients. Mix and drop by teaspoons into broth. Bring soup to a light boil. Soup must be boiling to cook dumplings properly. Cook about 15-20 minutes.

• Preheat the oven to 350ºF.
• Beat together the butter and sugars until creamy.
• Add the eggs and vanilla; beat well.
• Combine the flour, baking soda, cinnamon, and salt; then add this dry mixture to the creamed mixture and blend well.
• Stir in the oats and raisins or chocolate chips, if desired.
• Drop the dough by teaspoonfuls onto an ungreased cookie sheet, and bake for 10-12 minutes or until golden brown.
• Cool on wire racks before serving.

In a small bowl, combine butter, beer and onion soup mix. Pour over turkey.

Start on high setting and rotate the bird every couple of hours. After 4 hours or when the turkey is getting done, take out and debone and shred with two forks. You can remove some of the juice if you think there is too much. Place shredded turkey back in slow cooker on low until you are ready to eat.

• Dissolve yeast in warm water; let stand until foamy, for about 10 minutes.
• Heat butter in milk until butter melts; cool.
• In a large bowl, beat eggs .
• Add sugar, salt, yeast mixture and cooled milk mixture
• Add enough flour until dough is stiff enough to stir with a spoon. Cover and let rise until double in size, approximately 1 hour.
• Punch down and raise the second time.
• Roll out to 1/4 inch thick. Cut into circles with a tea cup. Lightly butter 1/2 of the circle, fold in half and pinch edges together. Melt shortening on baking sheet. Dip the top of the roll in grease from pan, turn over and set the bottom of the roll on greased pan.
• Cover and let rise for 1 hour or until doubled in size.
• Uncover and bake at 400° for 12 minutes or until light brown.
• Spread butter on top for rolls.

• Cook macaroni according to package directions; drain and rinse with cold water.
• In a large bowl, combine cabbage, cucumber, onion and green pepper.
• For dressing, combine mayonnaise, sugar, vinegar and salt.
• Pour dressing over macaroni-cabbage mixture. Mix well.

Beat in eggs and mashed banana.

Mix in the vanilla, flour, baking soda and salt.

Put into a greased 10x15" jelly roll pan. Bake at 350° for 15-20 minutes or until done; cool.

Frost, if desired.

• Preheat oven to 325° F. Coat inside of casserole with non stick cooking spray.
• In a medium size bowl, combine beans, mustard, brown sugar, and ketchup. Stir well. Place mixture into prepared casserole. Top the bean mixture with raw bacon.
• Place in oven, uncovered. Bake 3 hours.

• Toss lettuce, cauliflower, and bacon together.
• Just before serving, mix with dressing. In several intervals, add a small portion of the dressing with the salad. Determine if more dressing is needed. Do not add too much dressing at once. Stir in dressing to your taste. Too much dressing can cause salad to be soggy.

• 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.