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.

8-oz cream cheese softened

1/2 cup pasta sauce

1 cup shredded mozzarella cheese

1/2 cup Parmesan cheese

24 wonton wrappers

36 slices thin pepperoni

1 tablespoon dried Italian seasoning mix

Preheat oven to 400 degrees

Coat 12-cup muffin tin with non-stick spray or oil

Line each muffin cup with two wonton wrappers

Layer cream cheese, pasta sauce, mozzarella cheese and Parmesan cheese in each wonton cup

Top with 3 slices pepperoni each, and sprinkle with Italian seasoning

Bake for about 10 minutes or until edges are golden brown

Cool slightly, then enjoy!

8 tablespoons (1 stick) butter, divided

2 large sweet onions, sliced

2 pounds ground beef

2 tablespoons beef base (such as Better than Boullion), divided

1 tablespoon Worcestershire sauce, divided

Kosher salt and black pepper, to taste

24 slider buns

12-16 ounces gruyere cheese, chopped

2 tablespoons sesame seeds

1 tablespoon fresh thyme

1 teaspoon onion powder

1 teaspoon garlic powder

Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.

In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.

Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.

Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.

Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.

In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.

Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.

1 17.3 ounce package frozen puff pastry

1/3 cup plus 2 teaspoons Pizza sauce or sour cream

½ cup plus 1 tablespoon shredded mozzarella

Thinly sliced red onion and red pepper

Italian Seasonings

Fresh oregano or basil to garnish

Place oven rack in the center of the oven, and preheat oven to 400 degrees F.

Remove frozen pastry sheets from box and paper wrappings. Thaw pastry sheets at room temperature for about 40 minutes or until pastry unfolds easily, but pastry is still cold. Unfold pastry on a lightly floured surface, and remove any additional paper wrappings. Cut each sheet into 9 pieces by cutting down the fold lines, then cutting each row into three equal pieces.

Line two cookie sheets or baking sheets with parchment paper, and place 9 pastry squares on each baking sheet.

Spoon 1 teaspoon pizza sauce or sour cream into the center of each pastry square, and spread to a thin layer, leaving about a 1-inch space along each side. Sprinkle each square with ½ tablespoon shredded cheese, and top with sliced red onion and red pepper. Generously sprinkle each with Italian Seasonings.

Bake in 400 degree oven for 13-17 minutes, rotating trays halfway through baking time, until the pastry is golden brown and puffed. Carefully remove from oven, place on a serving tray, and garnish with fresh herbs. Devour.