1 pound lean ground beef (90% lean)

1 large green pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cans (14-1/2 ounces each) reduced-sodium beef broth

1 can (8 ounces) tomato sauce

1 cup frozen corn

1/4 cup tomato paste

2 teaspoons Italian seasoning

1/4 teaspoon pepper

2-1/2 cups uncooked spiral pasta

1/2 cup shredded Parmesan cheese

In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.

Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

1 onion, chopped

1/4 cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1 (14.5 ounce) can crushed tomatoes

2 cups dry lentils

8 cups water or chicken broth

1/2 cup spinach, rinsed and thinly sliced

2 tablespoons vinegar

salt to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts.

Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Two 8-ounce packages cream cheese, cut into cubes

Two 6-ounce cans lump crabmeat, drained and shredded

One 10-ounce can condensed shrimp bisque

1 teaspoon Worcestershire sauce

2 teaspoons lemon juice

2 teaspoons soy sauce

1 scallion, finely chopped

For the Won Ton Chips:

Peanut oil

1 package won ton wrappers

Salt, to taste

For the dip:

Preheat broiler.

Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.

For the won ton chips:

Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt and pepper

16 slices bread, cubed

1 cup dried cranberries or raisins

2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk

4 large eggs, slightly beaten

4 tablespoons butter, melted

3/4 cup packed brown sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Caramel sauce (optional)

PREHEAT oven to 350° F. Grease 12 x 8-inch baking dish.

COMBINE bread and cranberries in large bowl. Combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

BAKE for 35 to 45 minutes or until knife inserted in center comes out clean. Top with caramel sauce.

1 package (8 ounces) egg noodles

2 pounds ground beef

1 large onion, chopped

1 medium green pepper, chopped

1 can (14-3/4 ounces) cream-style corn

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 can (8 ounces) tomato sauce

1 jar (2 ounces) sliced pimientos, drained

2 tablespoons chopped jalapeno pepper

1-1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon ground mustard

1/4 teaspoon pepper

1 jar (4-1/2 ounces) sliced mushrooms, drained

1-1/2 cups shredded cheddar cheese

Cook noodles according to package directions.

Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next 10 ingredients. Drain noodles; stir into mixture.

Transfer to a greased 13×9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

For the meatballs

1 lb. ground beef

2 cloves garlic, minced

1 large egg

1/3 c. bread crumbs

2 tbsp. freshly chopped parsley, plus more for garnish

Kosher salt

Freshly ground black pepper

1 tbsp. vegetable oil

For the casserole

Cooking spray

1 baguette, sliced 3/4-” thick

1/4 c. (1/2 stick) unsalted butter, melted

2 cloves garlic, minced

1 tsp. Italian seasoning

Kosher salt

Freshly ground black pepper

2 c. freshly shredded mozzarella, divided

3 c. marinara sauce

Preheat oven to 400°. Make meatballs: In a large bowl, combine ground beef, garlic, egg, bread crumbs, and parsley. Season generously with salt and pepper, then stir together until just combined. Form into 30 evenly sized balls.

In a large skillet over medium-high heat, heat oil. Cook meatballs, in two batches, until no pink remains, 5 to 6 minutes, then drain on a paper towel-lined plate.

Grease a 9″-x-13″ baking dish with cooking spray. Place baguette slices in an even layer in the bottom of dish. In a medium bowl, stir together melted butter, garlic, and Italian seasoning and season with salt and pepper. Brush all over baguette. Top with 1 cup mozzarella, an even layer of marinara, meatballs, and remaining mozzarella.

Bake until cheese is melty, 12 to 15 minutes.

Garnish with parsley before serving.

2 cups Cubed, Cooked Ham

½ cups Chopped Green Onions

2-½ cups Shredded Cheddar Cheese, Divided

10 Flour Tortillas

2 cups Half-and-half

6 whole Eggs

1 Tablespoon Flour

Salsa, To Serve

Prep this the night before and cook in the morning.

Stir together ham, green onions and 2 cups of cheese. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Roll up all tortillas and squeeze them into the baking dish.

Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes.

Serve with salsa.

1 cup water

1 cup milk

1 cup old-fashioned oats

1/2 cup canned pumpkin

1/4 teaspoon pumpkin pie spice

2 tablespoons sugar

1/4 teaspoon vanilla extract

Dried cranberries, optional

In a small saucepan, combine the water, milk, oats, pumpkin and pie spice. Bring to a boil; cook and stir for 5 minutes.

Remove from the heat; stir in sugar and vanilla. Sprinkle with cranberries if desired.

1 pouch (17.5 oz) oatmeal cookie mix, plus ingredients required on pouch

1/3 cup butter, melted

8 oz cream cheese, softened

1 cup powdered sugar

1/2 cup + 2 tablespoons caramel sauce

12 oz Cool Whip, thawed

2 cups apple pie filling

2 boxes vanilla instant pudding

3 cups cold milk

Preheat oven to 375°F. Bake cookies according to package directions, then cool completely.

Once cooled, blitz half the cookies in a food processor until they become coarse crumbs. Transfer to a medium bowl, then continue blitzing the remaining half of the cookies.

Add remaining cookie crumbs and melted butter to the bowl and stir until well-combined. Press cookie mixture evenly into the bottom of a 9×13-inch baking dish.

In a mixing bowl, beat together the cream cheese, powdered sugar, and 1/2 cup of the caramel sauce with an electric mixer until smooth.

Gently fold in 2 cups of the Cool Whip until well-combined, then spread evenly over the prepared crust.

Top evenly with apple pie filling.

In another mixing bowl, beat together the pudding mixes and milk until thick, about 2 minutes. Spread evenly over the apple layer, then top with remaining Cool Whip.

Cover and chill 4 hours.

When ready to serve, slice into squares and drizzle caramel sauce over the top.

Preheat Oven to 350F Degrees

FOR THE FILLING:

2 c shredded chicken

2 tbsp. cilantro, chopped

3 tbsp. taco seasoning

1/8 c. chopped jalapeno peppers

1 pouch taco rice, cooked according to package directions

1 (15.25 oz) can of black beans, rinsed and drained

1 (14 oz) can of tomatoes, drained and rinsed

1 (14 oz) can corn, drained

1 package (16 oz) shredded cheddar cheese

FOR THE PEPPERS:

4-6 orange bell peppers,

1/3 c. chicken broth

Combine all filling ingredients together in a large bowl.

Wash the peppers, and cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the stuffing, and place them into the prepared baking dish so they lean against each other. Cover with foil.

Take dish out of the oven and remove foil to sprinkle a small amount of shredded cheese on top. Once topped with shredded cheese return to oven for an additional 5 minutes until cheese has melted.