Ingredients:

FILLING
* 5 1/2 to 6 cups peeled 1/2-inch diced just-ripe pears (about 8 small pears)
* 1 1/2 tablespoons cornstarch
* Pinch of salt
* 1/4 cup sugar
* 1/4 cup maple syrup
* 1 tablespoon lemon juice

* 1 teaspoon finely grated lemon zest

* 2 tablespoons chopped candied ginger or 1/2 teaspoon ground ginger
* 9- or 9 1/2-inch deep-dish pie crust or try this Flaky Piecrust
OATMEAL CRUMB TOPPING
* 2/3 cup flour
* 1/2 cup old-fashioned rolled oats
* 1/2 cup packed light brown sugar
* 1/4 teaspoon salt
* 1/3 cup cold unsalted butter, cut into 1/4-inch pieces

Directions:

Heat the oven to 400°. Place the diced pears in a large bowl, sprinkle the cornstarch over them, and stir well. Add the remaining filling ingredients and toss gently, until the mixture is evenly combined.

Turn the filling into the chilled deep-dish pie crust and smooth the top of the fruit. Place the pie on the center oven rack, with a piece of aluminum foil under the dish to catch any drips, and bake for 45 minutes.

Now make the topping. Combine the flour, oats, brown sugar, and salt in a large mixing bowl. Add the butter, and using your hands, rub the ingredients together until you have large crumbs. Refrigerate the topping until you are ready to use it.

After 45 minutes, lower the oven temperature to 375°. Remove the pie from the oven and carefully pour the crumbs in the center of the pie, then spread them evenly. Return the pie to the oven and bake it until the juices bubble thickly around the edge, about 15 minutes. Transfer the pie to a rack to cool for at least 2 hours before serving.

Ingredients

* PASTRY:
* 1 cup milk
* 1/4 cup butter
* 2 (.25 ounce) packages active dry yeast
* 2/3 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup white sugar
* 2 eggs
* 1 1/2 teaspoons salt
* 1/2 teaspoon freshly grated nutmeg
* 5 1/2 cups all-purpose flour

* FILLING:
* 1 cup packed brown sugar
* 1 tablespoon ground cinnamon
* 2/3 cup chopped pecans
* 1/2 cup all-purpose flour
* 1/2 cup raisins
* 1/2 cup melted butter

* FROSTING:
* 1 cup confectioners’ sugar
* 1 tablespoon water

Directions

1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
6. Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

Very simple recipe!

Boil 1 1/4 pounds green beans until tender; drain. Brown 3 sliced garlic cloves and 3/4 teaspoon red pepper flakes in a skillet with olive oil. Crush in a 28-ounce can plum tomatoes, add a handful each of basil and parsley and sprinkle with sugar and salt. Simmer 10 minutes. Add the beans, cover and cook 10 minutes, then uncover and cook 3 more minutes to thicken.

Ingredients:

3 (19-ounce) cans cannellini (white kidney beans), rinsed and drained
1/2 cup diced red onion
2 tomatoes, seeded and diced
1 tablespoon fresh minced rosemary or 1 tsp. dried
6 sun-dried tomatoes, packed in oil, minced
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1 cup coarsely chopped fresh parsley
1/2 teaspoon salt and pepper to taste
1 cup T. Marzetti Three cheese Italian Dressing

Directions:

1. Cut up pineapple, avocado and mango; add banana chips, coriander, raspberry vinaigrette or poppy seed dressings and nuts. Mix gently, adding fresh lime juice.
2. Serve on platter adding ginger slices and toasted sesame seeds as garnish.

Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup chunky salsa
1 cup shredded cheddar cheese – divided use
1 (16-ounce) can BUSH’S® BEST Chili Beans, undrained
3 tablespoons sliced green onions
3 tablespoons pitted sliced black olives (optional)
Tortilla chips

Directions:

1. Preheat oven to 350°F (175°C).
2. Combine cream cheese and salsa and spread in bottom of 9-inch pie plate. Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives.
3. Bake for 15 minutes until mixture is thoroughly heated and cheese is melted. Serve with tortilla chips.

Ingredients:

2 (16.5-ounce) packages NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
1/2 cup pink, red and/or white frosting or decorator icing
21 NESTLÉ CRUNCH Hearts
Pink, red and/or white candy sprinkles or hearts
21 small cellophane treat bags with ribbon
or twist ties

Directions:

1. Preheat oven to 325°F (160°C). Line 15 1/2 x 10 1/2-inch jelly-roll pan with foil.
2. Place two whole bars of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using palms and fingertips, pat dough gently to fill the pan.
3. Bake for 22 to 25 minutes or until light golden brown. Cool in pan on wire rack for 30 minutes. Invert onto wire rack; peel away foil. Cut away edges of dough to form a 14 x 9-inch rectangle. Measure and cut this rectangle into twenty-one 2 x 3-inch individual rectangles.
4. Spread frosting over cookie cards; top with Nestlé Hearts and candies. Allow frosting to harden slightly (about 30 minutes) before putting into bags.

Ingredients:

* 2 eggs
* 1 c. milk
* ¼ c. banana (about 1 banana), mashed with a fork
* ¼ c. peanut butter
* 1/3 c. vegetable oil
* ¼ c. frozen apple juice concentrate, thawed (left out of the freezer until it’s soft)
* ¼ c. nonfat dry milk
* 2¼ c. flour
* 1½ tsp. baking powder
* 1 tsp. baking soda
* nonstick cooking spray

Directions:

1. Preheat oven to 350° F (180° C).
2. In a small bowl, break the eggs and use a fork to beat them a little bit.
3. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
4. Add the flour, baking powder, and baking soda into the large bowl. Mix again.
5. Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
6. Bake for about 15 minutes.
7. When your muffins are finished baking, remove from muffin tin and cool them on the wire rack.

Ingredients:

* 2 small red apples
* 2 tbsp. lemon juice
* 2 tsp. sugar
* 2 pinches of cinnamon

Directions:

1. Peel the apples and cut them into small pieces. Throw out the core.
2. Put the apple pieces and lemon juice into the blender or food processor. Blend until the mixture is very smooth.
3. Pour the mixture into two small bowls and stir in the sugar and cinnamon.

Ingredients:

* 3 tablespoons plus 1/2 cup oil, divided
* 1 tablespoon flour
* 1/4 cup New Mexican chili powder
* 16 ounces chicken stock
* 10 ounces tomato puree
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* Salt
* 3 cups grated cheddar cheese
* 2 cups cooked and shredded chicken
* 1 onion, chopped
* 10 corn tortillas
* 1 cup sour cream, for garnish
* 1/2 cup chopped scallions, for garnish

Directions:

Preheat oven to 350 degrees F. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.

Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

Recipe courtesy of Emeril Lagasse

Ingredients

* 2 tablespoons (2 turns around the pan) olive or vegetable oil
* 1 medium yellow skinned onion, chopped
* 1 large red pepper, seeded and chopped
* 1 large green pepper, seeded and chopped
* 1 large jalapeno pepper, seeded and chopped
* 4 cloves garlic, crushed and chopped
* 1 cup pale beer or vegetable stock/broth
* 1 (32- ounce) can crushed tomatoes
* 1 (14-ounce) can black beans
* 1 (14-ounce) can dark red kidney beans
* 1 tablespoon ground cumin
* 2 tablespoons chili powder
* 1 tablespoon cayenne hot pepper sauce, several drops
* 1 teaspoon coarse salt
* 1 cup spicy vegetarian refried beans

Toppings:

* 8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar
* Chopped scallions, whites and greens
* Diced fresh seeded plum tomato
* Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Directions:

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

Recipe courtesy Rachael Ray