• 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".

• 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.

• 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.

• Melt the margarine in a skillet and then add two eggs. When the eggs have just started to cook, break the yolk so that it runs into the whites. Do not scramble.
• Salt and pepper to taste.
• When the eggs start to brown slightly on the bottom, flip them over and cook until firm and starting to brown.
• After you first flip the eggs over, place two pieces of bread in the toaster and begin toasting. The toast should be done close to when the eggs are done.
• Lightly butter the toast and then place the eggs on one slice.
• If desired, add cheese and tomatoes. Top with the second slice of toast.
• Cut sandwich in two halves and serve.

• Bring three quarts of water to a boil. Add rotini noodles and boil until just tender. Remove noodles with a slotted strainer, place into a colander and rinse.
• Place the broccoli into the noodle water and boil until the broccoli turns a bright green; drain.
• Place noodles, broccoli, crab meat, onions, tomatoes, mayonnaise, salad dressing, and Parmesan cheese into a large bowl. Stir gently until completely combined.
• Add salt and pepper to taste.
• Cover and refrigerate for two hours for the flavors to combine.
• May need to add more mayonnaise and salad dressing, if it looks too dry after being refrigerated.

• Preheat oven to 350ºF. Put paper liners in muffin cups.
• Using a hand mixer, combine all ingredients together in a large mixing bowl and beat for 2 to 3 minutes at medium speed.
• Fill each cup about 2/3 full and bake for about 20 to 25 minutes.
• Remove the muffins from the oven and cool on a wire rack. This recipe makes 24 medium-size muffins or 48 mini muffins.

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.

• Separate croissant rolls into eight sections.
• Wrap hot dogs in cheese. Lay cheese covered hot dog on top of flat croissant dough and roll until hot dog and cheese are covered with dough.
• Continue process for remaining hot dogs and cheese.
• Baked at 375 degrees F. for 12-15 minutes.

Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.

Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.

• Drain 3 cans regular corn; mix in with the creamed corn.
• Lightly beat 2 eggs in a bowl; add to corn mixture.
• Scrunch up 1 sleeve saltine crackers; add to mixture.
• Cut butter into thin slices and place on top of corn.
• Bake 1 hr. 30 minutes at 350 degrees F.

• Cream together melted margarine and sugar; beat in eggs one at a time.
• Add the vanilla.
• Add in the flour, baking powder, and salt; then add Hershey's syrup.
• Pour in a greased 11x15-inch jelly roll pan.
• Bake at 325° for 30 minutes.

• Combine the margarine, milk, and sugar in a small saucepan. Bring to a boil; allow to boil for 30 seconds.
• Add chocolate chips and beat until creamy.
• Cool frosting until it has thickened enough to spread on the brownies.

Spread 1/4 of the meat sauce in an ungreased 5-quart slow cooker. Arrange 1/3 of the noodles over sauce, breaking noodles if necessary.

In a medium bowl, combine cheeses.

Spoon 1/3 of the cheese mixture over noodles.

Repeat layers twice, topping with remaining meat sauce.

Cover and cook on low 4-5 hours or until noodles are tender.

Melt butter and stir in dressing mix. Spread onto bread slices.

Broil until golden or heat in oven at 350° for 15-20 minutes.

While still warm, sprinkle with parmesan cheese and paprika, if desired.

• Place the margarine in the baking pan; then put the pan in a heated oven to melt the margarine.
• Remove pan from the oven and add the graham cracker crumbs; stir until crumbs are evenly mixed with the melted margarine.
• Press the graham cracker crumb mixture into the bottom of the pan.
• Sprinkle the coconut over the crumb crust.
• Sprinkle the two different flavors of chips over the coconut.
• Pour the sweetened condensed milk over all of these ingredients.
• Put in an oven preheated to 375° F for approximately 20 minutes or until edges are starting to brown.
• Remove from the oven and allow bars to cool completely before cutting into squares.

• Add the honey, brown sugar, oil, red pepper flakes, and lime juice to a sealable plastic bag.
• Add the smoked pork chops, seal, and place in the refrigerator. Allow to marinate for 20 to 30 minutes.
• Preheat the grill to high
• After the chops have marinated, remove them from the bag. Lightly oil the grill. Place the chops on the grill and then turn the grill down to medium-high.
• Grill on the smoked pork chops for about 4 minutes on the first side and then flip over and grill another 2 to 3 minutes.
• Grill just long enough to create grill marks and heat chops through. Do not overcook.
• Remove from the grill and serve.

Place on oven rack. Bake the potatoes for 1 hour or until tender; cool.

When potatoes cool enough to touch, cut lengthwise in half. Scoop out inside of potatoes and put in bowl. Set potato skins aside.

Increase oven to 400°. Mash potatoes in bowl, add milk, butter, salt, pepper and cheese. Put mashed potatoes back into potato skins. Put on cookie sheet and bake another 20 minutes.

• Cut squash in half lengthwise. Remove seeds and fibers.
• Cut crosswise into 3 or 4 inch lengths to make peeling easier. Cut peeled squash into 1/2" wide strips, cut the strips into 1/2" cubes.
• Heat butter (medium-high) in skillet until light to medium brown. Watch closely to prevent burning. If using a skillet with a dark interior, scoop some of the browning butter into a shiny spoon to check color.
• Add squash cubes to butter. Stir to coat well. Cover and reduce heat to medium. Cook for about 10 minutes, remove cover and add sage and pepper. Stir to make sure that all chunks have contact with bottom of pan and cook until squash is tender. Taste for seasoning and add salt if needed.

• Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
• Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
• Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
• Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degrees F. and bake for 5 minutes. Remove and allow pretzels to cool.
• Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.

• Peel, core, and slice the apples and place in a 9x13 inch baking pan.
• Mix sugar, flour and cinnamon. Sprinkle this mixture onto the apples.
• For the topping, combine flour, oatmeal, brown sugar, margarine or butter and baking powder. Crumble this mixture over the apple mixture.
• Sprinkle the milk over the top; then sprinkle with remaining sugar.
• Bake at 350ºF for 1 hour or until the apples are done.
• Serve with vanilla ice cream.