This is the main content.
Recipes
Seasonal Favorites
Varies total

Roasted Potatoes with Bacon

Ingredients

  • 1 (24-oz) bag fingerling (or baby) potatoes
  • 4 slices bacon
  • Nonstick aluminum foil
  • 15 cloves fresh garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon coarse sea salt
  • ½ teaspoon pepper
  • Cooking spray

Steps

    1. Preheat oven to 400°F. Cut potatoes in half lengthwise; slice bacon into 1-inch pieces (wash hands). Place potatoes in a microwave-safe bowl. Cover and microwave on HIGH for 6 minutes, then drain.
    2. Place bacon on foil-lined baking sheet. Spread potatoes, cut-side down, on same baking sheet; sprinkle with garlic cloves, thyme, salt, and pepper. Coat with spray, then bake 22–25 minutes or until potatoes are tender and bacon is crisp. Toss before serving.

Carrots with Pistachio-Herb Butter

Ingredients

  • 2 lb fresh carrots
  • 1 lime, for zest/juice
  • ⅓ cup roasted pistachio kernels
  • ⅓ cup fresh Italian parsley, leaves only
  • 2 teaspoons fresh mint leaves
  • 3 tablespoons unsalted butter
  • ⅓ cup grated Parmesan cheese
  • 1 tablespoon water

Steps

    1. Peel carrots and slice into ½-inch slices; zest lime (½ teaspoon) and squeeze for juice (1 tablespoon). Place pistachios in food processor bowl; process until coarse (reserving 2 tablespoons).
    2. Add herbs and process until mixture is fine. Cut butter into small cubes. Add butter, cheese, zest, and juice; process until blended.
    3. Place carrots and water in a microwave-safe bowl; cover and microwave on HIGH for 6–8 minutes or until tender, then drain excess liquid. Toss in butter mixture and place on serving platter. Sprinkle with reserved pistachios; serve.

Pumpkin-Toffee Poke Cake

Ingredients

  • Cooking spray
  • 1 (16.5-oz) box spice cake mix
  • 1 (15-oz) can pumpkin puree
  • ½ cup apple cider (or milk)
  • 1 (14-oz) can sweetened condensed milk
  • 8 oz whipped topping
  • ½ cup caramel topping
  • 1 cup toffee bits

Steps

    1. Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with spray. Combine dry cake mix, pumpkin, and apple cider until blended. Pour batter into prepared dish; smooth out top. Bake 25–30 minutes or until toothpick inserted in center comes out clean. Let stand to cool 30 minutes.
    2. Poke many holes in cake using the handle of a wooden spoon. Pour condensed milk evenly over cake, into holes. Chill 1 hour (or overnight).
    3. Spread whipped topping over top of cake. Drizzle with caramel, then top with toffee. Serve.

Serving Suggestions

  • Complete your meal with a turkey, ham, or roast. Serve with gravy, dinner rolls, and pie for dessert.
  • Short on time? The Pumpkin-Toffee Poke Cake can be made a day in advance and chilled until ready to serve.

Roasted Potatoes with Bacon

Amount per ⅙ recipe serving: Calories 190, Total Fat 9g, Sat Fat 3g, Trans Fat 0g, Chol 10mg, Sodium 400mg, Total Carb 23g, Fiber 3g, Sugars 1g, Protein 4g, Calc 2%, Vitamin A 0%, Vitamin C 40%, Iron 6%

Carrots with Pistachio-Herb Butter

Amount per ⅙ recipe serving: Calories 160, Total Fat 10g, Sat Fat 4.5g, Trans Fat 0g, Chol 20mg, Sodium 240mg, Total Carb 14g, Fiber 5g, Sugars 5g, Protein 4g, Calc 8%, Vitamin A 480%, Vitamin C 20%, Iron 6%

Pumpkin-Toffee Poke Cake

Amount per 1⁄12 recipe serving: Calories 560, Total Fat 24g, Sat Fat 11g, Trans Fat 0g, Chol 70mg, Sodium 430mg, Total Carb 79g, Fiber 1g, Sugars 59g, Protein 6g, Calc 20%, Vitamin A 90%, Vitamin C 2%, Iron 8%