Recipes
Seasonal Favorites
Varies total
Shopping list
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
- 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.
- 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
- 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).
- Add herbs and process until mixture is fine. Cut butter into small cubes. Add butter, cheese, zest, and juice; process until blended.
- 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
- 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.
- 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).
- 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, Chol 10mg, Sodium 400mg, Total Carb 23g, Fiber 3g, Sugars 1g, Protein 4g, Calc 2%, Vitamin C 40%, Iron 6%
Carrots with Pistachio-Herb Butter
Amount per ⅙ recipe serving: Calories 160, Total Fat 10g, Sat Fat 4.5g, 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, Chol 70mg, Sodium 430mg, Total Carb 79g, Fiber 1g, Sugars 59g, Protein 6g, Calc 20%, Vitamin A 90%, Vitamin C 2%, Iron 8%