• 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.)

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.

• Mix ground beef, pineapple juice, and salsa together. Make 6 - 8 burgers as desired.
• Fry or grill the burger; throw on the cheese during the last one or two minutes so that it melts on the burger.
• Put the burger in a bun and enjoy!

• Cut potatoes lengthwise into wedges, leaving peels on; arrange in single layer in shallow pan.
• Combine remaining ingredients and pour over the potato wedges.
• Bake 375 degrees for 45 minutes or until golden brown. Baste 2 times during cooking.

• Line a 9x13 pan with wax paper.
• In a small saucepan, melt half of the chocolate chips and half of the crisco over low heat.
• Pour half into prepared pan.
• In a microwavable bowl, melt caramels, butter and water. Stir in peanuts. Pour over chocolate layer. Refrigerate until set.
• When the peanut layer has set, melt the remaining chocolate chips and crisco. Pour over the top and spread out evenly.

• Preheat oven to 400 degrees.
• In a large skillet, brown sausage over medium heat. Cook until browned and cooked through, breaking up the meat as it cooks..
• Add onion and mushrooms and cook until soft and translucent, about 5 minutes..
• Add pasta sauce and bring to a simmer, about 2 minutes.
• Remove from heat and transfer sauce to the bottom of a 9x13 baking dish. Top with mozzarella cheese.
• In a medium bowl, whisk together eggs, milk and oil until blended. Add in flour and salt and whisk until well blended.
• Pour mixture over cheese in baking dish. Sprinkle with pepperoni and parmesan. Bake 25 minutes, or until golden brown.
• Let stand for 5 minutes before slicing and serving.

Mix all ingredients with the pasta. Refrigerate serveral hours or overnight.

• Mix the instant pudding and the milk together.
• Crush the Oreos; stir into the pudding.
• Fold in the Cool Whip. Refrigerate until thoroughly chilled prior to serving.

• Preheat oven to 425 degrees F.
• Tear off 4 pieces of foil, each approximately 12 inches square. Spray the inside of the foil with vegetable or no-stick spray. Salt and pepper chicken breasts and place each on a prepared foil square.
• Combine green onions, carrots, zucchini, tarragon, garlic, and lemon zest in a bowl, and then top each chicken breast with the vegetables and sprinkle salt and pepper on top of the vegetables.
• Fold all edges of foil together tightly to seal. Place on a large baking sheet and bake in prepared oven. Large chicken breasts bake approximately 25 minutes; 4 to 5 ounce chicken breasts bake for approximately 20 minutes.
• Open the packages carefully when serving as they will contain hot broth. Transfer the chicken and vegetables to a serving plate. The broth can now be spooned over the food.

• Peel potatoes and cut into bite-size pieces.
• Preheat oven to 425 degrees F. Place cookie sheet (with sides) or 9x13 pan into oven with butter and oil on the pan. Remove as soon as the butter melts.
• Swirl butter and oil around the pan to coat. Toss garlic in butter/oil mixture. Add potatoes and toss with garlic/butter/oil until well coated.
• Place in preheated oven and roast, turning every few minutes as each side browns. Roast until all sides of potato are golden brown and you can pierce them easily with a fork.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

Add peanut butter, oats and vanilla. When the peanut butter has melted and all is mixed well, drop mixture by teaspoons onto wax paper lined try or cookie sheet.

Cool completely.

Store in a cool, dry place.

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.

• Heat oil in large skillet over medium heat. Add garlic and cook for 2-3 minutes. Stir in remaining ingredients. Bring to a boil.
• Reduce heat to low, simmer uncovered for 10 minutes.

Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples to cover the pastry, leaving 1/2 inch around the edge.

For the topping, combine the flour, brown sugar, oatmeal, cinnamon and butter. Using a fork, combine to form a coarse crumb. Sprinkle over apples.

Bake at 375° for 35-40 minutes or until apples are tender and crust is golden brown. Remove from the oven and immediately drizzle with the caramel topping.

Serve warm with ice cream if desired.

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.

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)