MANAGING EDITOR Alison Bills SENIOR EDITOR Kristin Bustamante

What you’ll find in a SheKnows Cookbook
SheKnows Cookbooks make it easy for moms, foodies, and beginners to have simple, up-to-date recipes as close as their oven mitts will reach. Seasonal recipes from our six best burgers to a spicy fall pumpkin latte fill the pages and give users another avenue to enjoy our tried-and-true recipes in their own kitchen – because pasta sauce is difficult to remove from a keyboard.

FOOD EDITOR Joanie Segall CONTRIBUTING EDITORS: Michele Borboa, Catherine Conelly, Whitney English, Jaime Fowler, Christina Haller, Jessica Marinucci, Brianna Martinez, Lauren Swanson


Heidi Claunch, Cristian Graziano, Ashley Hall, Jessa Mendoza, Patti Milan, Erin Neilson, Tim Owens, Elise Pagnini, Justin Rainbow, Paul Redmond, Jessica Toms, Brad Webb



the Simple Chef ’s holiday


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Smoked Salmon PinwheelS CheeSy artiChoke SquareS holiday CreSCentS mini SauSage quiCheS CreSCent-wraPPed Brie holiday aPPetizer wreath Baked Pork ChoPS ginger turkey FlavorFul Pot roaSt ClaSSiC turkey tetrazzini aPriCot-glazed ham StuFFed turkey BreaSt arugula Salad muShroom CornBread StuFFing veggie maC 'n' CheeSe aPriCot ginger StuFFing Cream-Style Corn herBed maShed PotatoeS ChoColate-Filled CreSCentS Cinnamon aPPle CoBBler CreSCent layer BarS PieCe-oF-Cake PumPkin Pie Chewy ChoColate muFFinS lemon BarS

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SHEKNOWS The simple chef’s holiday cookbook | 1 |

Holidays are hectic; there's no way around it. Add to that the stress of creating a fabulous holiday feast, and you'll be fighting for your sanity in no time. This year, resolve to be a simple chef. Use these shortcuts, twists on traditional favorites and sneaky tricks to put a gourmet meal on the table without breaking a sweat. Just choose a few appetizers, a main course and several sides, and don't forget dessert. In the process, you'll create a new tradition this holiday season: a meal that's chef-worthy without the stress. Happy holidays from our kitchen to yours!

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An appetizer buffet set up in the dining or living room gives guests a taste of what is to come and keeps them out of the way while you prepare the rest of the meal. Appetizers also give guests something to enjoy while participating in other holiday traditions, such as playing games and giving gifts.

CheeSy artiChoke SquareS
SERVES 30 2 cups shredded part-skim mozzarella cheese 1 (8 ounce) carton spreadable chive and onion cream cheese Tasty Tip: 2 (14 ounce) cans water-packed Finger-food appetizers artichoke hearts, rinsed, drained are great for parties with and chopped standing room only: 1/2 teaspoon minced garlic Guests don’t have to 2 (8 ounce) tubes refrigerated juggle their plates crescent rolls and flatware. Directions: 1. In a small bowl, beat the mozzarella cheese, cream cheese, artichokes and garlic until blended. 2. Unroll both tubes of crescent dough into rectangles. Place dough in an ungreased 15 x 10 x 1-inch baking pan; press into bottom of pan, sealing seams and perforations. Spread with artichoke mixture. 3. Bake at 375 degrees F for 18 to 20 minutes or until crust is golden brown.

Smoked Salmon PinwheelS
SERVES 32 1 (8 ounce) package cream cheese, softened 1 tablespoon snipped fresh dill 1 tablespoon capers, drained 1/2 teaspoon garlic powder 1/2 teaspoon lemon juice 4 (8-inch) spinach tortillas, room temperature 1/2 pound fully-cooked salmon fillets, flaked Directions: 1. In a small bowl, combine the cream cheese, dill, capers, garlic powder and lemon juice. Spread over tortillas; top with salmon. 2. Roll tightly. Cut into 1-inch pieces, and secure with toothpicks. 3. Chill until ready to serve. Discard toothpicks before serving.

Chef’s secret: Splurge on fresh herbs for your holiday recipes, even
though they tend to be more expensive. The flavor is more intense than that of dried herbs, and their naturally vibrant color is an added garnish.

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mini SauSage quiCheS
MAKES 48 QUICHES 1/2 pound bulk hot Italian sausage 2 tablespoons dried minced onion 2 tablespoons diced chives 1 (8 ounce) tube refrigerated crescent rolls 4 eggs, lightly beaten 2 cups shredded Swiss cheese 1 cup 4-percent cottage cheese 1/3 cup grated Parmesan cheese Paprika and sour cream for garnish Directions: 1. In a large skillet, brown sausage and onion over medium heat for four to five minutes or until meat is no longer pink; drain. Stir in chives. 2. On a lightly floured surface, unroll crescent dough, and seal seams and perforations. Cut into 48 squares. Press each square onto the bottom and up the sides of a miniature muffin cup. 3. Fill each with about two teaspoons sausage mixture. 4. In a large bowl, combine the eggs and cheeses. Spoon two teaspoons over sausage mixture. Sprinkle with paprika. 5. Bake at 375 degrees F for 20 to 25 minutes or until a knife inserted in the center comes out clean. Cool for five minutes before removing from pans to wire racks. Add a dollop of sour cream to each. Serve warm.

holiday CreSCentS
SERVES 8 1 cup sun-dried tomatoes, drained and chopped 1/2 cup crumbled goat cheese 1/2 cup toasted pine nuts 1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls Directions: 1. Heat oven to 375 degrees F. In a medium bowl, stir together sun-dried tomatoes, goat cheese and pine nuts. 2. Separate dough into eight triangles. Place about three tablespoons of the sun-dried tomato mixture down the length of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet. 3. Bake 16 to 19 minutes until golden brown.

Chef’s secret: Garnishing with
sour cream is easy: Spoon sour cream into a plastic zippered food-storage bag. Snip off the corner and pipe sour cream onto the center of each mini quiche.

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Chef’s secret:

CreSCent-wraPPed Brie
SERVES 12 1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls or 1 (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 1 (8 ounce) round Brie cheese 1 egg, beaten Directions: 1. Heat oven to 350 degrees F. 2. If using crescent rolls: Unroll dough; separate crosswise into two sections. Pat dough and firmly press perforations to seal, forming two squares. If using dough sheet: Unroll dough; cut crosswise into two rectangles. Pat dough to form two squares. 3. Place one square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut one shape from each corner of remaining square. Set cutouts aside.

Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets are a great substitution for crescent roll dough in recipes that call for using an entire sheet of dough and sealing the seams.

4. Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg. 5. Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.
Note: If using Pillsbury Big & Flaky large refrigerated crescent dinner rolls, unroll dough and press into one rectangle, sealing perforations. Cut in half, forming two squares. Continue as directed, except add 8 to 10 minutes to bake time.

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holiday aPPetizer wreath
SERVES 16 6 slices bacon 1/2 cup chive-and-onion cream cheese spread (from 8 ounce container) 2 (8 ounce) cans Pillsbury refrigerated crescent dinner rolls 2 cups Green Giant Select frozen broccoli florets (from 14 ounce bag), thawed, finely chopped and patted dry with paper towel 1/3 cup diced red bell pepper 1 egg, beaten 1 teaspoon sesame seeds Fresh rosemary, if desired Directions: 1. Heat oven to 375 degrees F. Cook bacon as desired until crisp. Drain on paper towel; crumble bacon and set aside. 2. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving a 4-inch circle open in center (see image below). Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten.

Chef’s secret:
Keep the crescent dough refrigerated until you are ready to work with it. Chilled dough is much easier to work with than dough warmed to room temperature.

3. Spread cream cheese spread on dough to within one inch of points. In a small bowl, mix crumbled bacon, broccoli and bell pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seeds. 4. Bake 25 to 30 minutes or until deep golden brown. Cool five minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with fresh rosemary. Serve warm. Store in refrigerator.

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{main courses}
The star of your holiday spread, the main course, should dazzle and wow — without a lot of effort. That’s no winter wonderland fantasy. Whether you’re a traditional ham-and-turkey chef or you want something slightly off the beaten path, these recipes are designed with easy prep in mind. Pop them in to cook while you work on your other dishes. It’s that simple.

Tasty Tip:

Baked Pork ChoPS
SERVES 8 8 pork chops Another great bake1/2 cup vinegar and-forget main 2 tablespoons cooking oil course, these pork 2 tablespoons all-purpose flour chops are incredibly 1/4 teaspoon pepper simple to prep. 2 eggs, beaten 1-1/2 cups fine bread crumbs 1/2 cup margarine plus margarine for the pan 4 teaspoons chopped parsley Directions: 1. Mix vinegar, oil, flour and pepper in a bowl. Poke small holes in the meat with a fork. Dredge the meat in the seasoning mix, then in egg and then in breadcrumbs. 2. Put the chops in a baking dish greased with margarine. 3. Melt the 1/2 cup of margarine and pour over the breaded meat. 4. Cover and bake at 350 degrees F for one hour or until tender. Garnish with parsley.

ginger turkey

Tasty Tip:

4 turkey breast steaks 1/2 cup apple cider, preferably fresh 1 tablespoon cider vinegar 2 teaspoons finely grated fresh ginger 1 clove garlic, crushed 3 whole cloves

Too cold to grill? These turkey steaks can be baked for 30 to 40 minutes at 350 degrees F.

Directions: 1. Mix the apple cider, cider vinegar, ginger, garlic and cloves in a small saucepan over low heat. Bring to a boil and simmer for two minutes, and then remove from heat and allow to cool. 2. Put the turkey steaks in a single layer on a nonmetallic dish. Pour the cooked marinade over, and then marinate in the refrigerator for at least 1 hour. 3. Preheat the grill to high. Grill the turkey steaks over high direct heat for six to eight minutes, turning once halfway through cooking time.

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Chef’s secret:
Long, slow cooking adds flavor and tenderness to tough, inexpensive cuts of meat. You get more for your money and save precious time. Don't add extra water to this recipe; the meat will produce extra juice as it cooks.

FlavorFul Pot roaSt
SERVES 12-15 2 boneless beef chuck roasts (2-1/2 pounds each) 1 envelope ranch salad dressing mix 1 envelope Italian salad dressing mix 1 envelope brown gravy mix 1/2 cup water Directions: 1. In a small bowl, combine the salad dressings and gravy mixes; stir in water. 2. Place the chuck roasts in a 5-quart slow cooker. Pour dressing mixture over the meat. 3. Cover and cook on low for seven to eight hours, or until tender. 4. If desired, thicken juices for gravy. Warning: Don’t peek! Lifting the lid of a slow cooker adds 30 minutes of cooking time.

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Tasty Tip:
An excellent alternative to traditional turkey, this dish works well with either leftover turkey as an easy fix after holiday shopping, or with fresh turkey cutlets. It bakes in two casserole dishes, so it’s easy to share.


ClaSSiC turkey tetrazzini
SERVES 32 1 (16 ounce) package spaghetti 2 medium onions, chopped 9 tablespoons butter, divided 1 pound sliced fresh mushrooms 1 large sweet red pepper, chopped 1/2 cup all-purpose flour 1 teaspoon salt 6 cups milk 1 tablespoon chicken bouillon granules 6 cups cubed cooked turkey breast 1 cup grated Parmesan cheese 1-1/2 cups dry bread crumbs 4 teaspoons minced fresh parsley Directions: 1. Cook spaghetti according to package directions. 2. Meanwhile, in a Dutch oven, sauté onions in six tablespoons butter until tender. Add mushrooms and red pepper; sauté four to five minutes longer. 3. Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for two minutes or until thickened. Stir in turkey and Parmesan cheese; heat through. Remove from heat. 4. Add drained spaghetti to turkey mixture and mix well. Transfer to one greased 9 x 13-inch baking dish and one 11 x 7-inch baking dish. 5. Melt remaining butter and toss with breadcrumbs. Sprinkle over casseroles. Bake, uncovered, at 350 degrees F or until heated through. Sprinkle with parsley.

aPriCot-glazed ham
SERVES 16 1/2 boneless, fully-cooked lean ham Whole cloves 2 cups ginger ale 2/3 cup apricot spreadable fruit 1/4 cup packed brown sugar 3 tablespoons Dijon mustard 1/2 teaspoon ground ginger

Tasty Tip:
One pound of ham yields approximately four servings. Scale this recipe up to feed larger crowds.

Directions: 1. Score the surface of the ham, making diamond shapes 1/4-inch deep. Insert a clove in each diamond. Place ham on a rack in a shallow roasting pan; pour ginger ale into pan. Loosely cover with foil. Bake at 325 degrees F for one hour. 2. In a small bowl, combine the spreadable fruit, brown sugar, mustard and ginger; brush some over ham. 3. Bake, uncovered, for 1-1/2 to two hours or until a meat thermometer reads 140 degrees F and ham is heated through. Brush occasionally with glaze during cooking.

Double-duty décor: When
buying whole cloves for this recipe, purchase extra. Spear them into a few oranges; arrange the oranges on a cake stand, or place each atop a candlestick. The color and scent make for a centerpiece that’s festive for the eyes and the nose.

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StuFFed turkey BreaSt
SERVES 4 3/4 cup chopped onion 3/4 cup chopped celery 1/2 cup butter or margarine 2 tablespoons minced parsley 1 teaspoon salt 1 teaspoon poultry seasoning 1/4 teaspoon black pepper 9 cups white bread cubes 1 cup fresh cranberries 1 egg plus 1 egg white, slightly beaten 1/2 turkey breast, about 3 pounds, boned, skinned (save the skin) 1/2 teaspoon salt 2 tablespoons butter, melted 1 cup water 1 tablespoon all-purpose flour 1/4 teaspoon salt Black pepper to taste

Tasty Tip:
If you need a turkey recipe for fewer guests or simply prefer white meat, use this turkey breast recipe and increase as needed to feed your crowd.

Directions: 1. Sauté onion and celery in melted butter until tender, about 10 minutes. Mix in parsley, salt, poultry seasoning, pepper and cranberries. Stir in bread cubes and eggs; set aside. 2. Preheat oven to 325 degrees F. Lay turkey breast on a cutting board, cut side up. Cut turkey breast horizontally to make a pocket. Spread meat open and pound to about 1/4inch thick with a meat mallet or rolling pin. 3. Season turkey with salt, and spread half the stuffing on top. Roll turkey breast up, jelly-roll style. Lay saved skin on top of rolled breast to add flavor. Tie up roll with butcher twine in three places; place roll, skin side up, on a roasting pan. Brush turkey with melted butter and roast 1-1/2 hours or until a meat thermometer reads 185 degrees F. Remove turkey from pan when finished, and reserve turkey drippings to make gravy. 4. Place remaining stuffing in an ovenproof dish and cover with aluminum foil. Bake in oven during the final 30 minutes of turkey cooking time. 5. To make gravy after turkey is done, pour turkey drippings into a 2-cup measuring cup. Let rest until fat rises to top. Take one tablespoon of fat from measuring cup and pour into a saucepan. Discard remaining fat from measuring cup. Pour water into the roasting pan and stir to remove browned bits, and then pour liquid into the saucepan. Over medium heat, whisk flour, salt and pepper into saucepan, and cook until gravy thickens. Serve with sliced turkey.

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{Sides & salads}
Select two or three side dishes to serve alongside your main course. Consider taste, texture and temperature when planning your dishes and mix things up. For example, a cool salad is a welcome complement to a warm vegetable or starch side, while three hot, gooey sides are too heavy.

arugula Salad with lemon ParmeSan dreSSing
SERVES 4 1/3 cup freshly grated Parmesan cheese 5 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon grated lemon peel 4 cups (packed) baby arugula 1 cup halved cherry tomatoes

muShroom Corn Bread dreSSing
SERVES 10-12 1 store-bought 9-inch square cornbread 3 eggs 2 cups chopped fresh mushrooms 1 cup chopped celery 1/2 cup chopped green onions 3 tablespoons butter 2 (14-1/2 ounce) cans chicken broth 1 (10-3/4 ounce) can condensed cream of chicken soup 1/4 cup sliced almonds, toasted 1 teaspoon poultry seasoning 1/4 teaspoon pepper Directions: 1. In a skillet, sauté mushrooms, celery and onions in butter until tender. In a large bowl, beat remaining eggs. Add broth, soup, almonds, poultry seasoning, pepper and vegetables. Crumble cornbread over mixture. 2. Pour into a greased 9 x 13-inch pan for 45 to 50 minutes or until a knife comes out clean.

Tasty Tip:
The spicy arugula in this salad pairs well with our Ginger Turkey.

Directions: 1. Combine the extra-virgin olive oil, lemon juice and grated lemon peel in a food processor and blend until smooth. 2. Toss the dressing with the arugula and tomatoes; serve chilled.

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veggie maC ‘n’ CheeSe
SERVES 10 1-1/2 cups uncooked elbow macaroni 3 cups fresh broccoli florets 2 cups fresh cauliflower florets 3 large carrots, halved and thinly sliced 2 celery ribs, sliced 1 medium onion, chopped 1 tablespoon butter 1/4 cup all-purpose flour 1 cup milk 1 cup chicken broth 3 cups (12 ounces) shredded sharp cheddar cheese 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon paprika

aPriCot ginger StuFFing

Tasty tip: This recipe is
gluten-free and low-carb.

Directions: 1. Cook macaroni according to Chef's secret: package directions. Add the Make your sides do broccoli, cauliflower, carrots and double duty by serving celery during the last six minutes. up kid-friendly dishes Drain and transfer to an that picky eaters can ungreased 9 x 13-inch baking dish. enjoy as main courses. 2. Meanwhile, sauté onions in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for two minutes or until thickened. Stir in the cheese, mustard, salt and pepper. Pour over macaroni mixture; stir to coat. Sprinkle with paprika. 3. Bake, uncovered, at 350 degrees F for 15 to 20 minutes or until heated through.

4 tablespoons salted butter 1 large onion, finely chopped 2 cups almond flour 1-1/2 cups apricots, chopped (fresh or canned in water, drained) 1 teaspoon ground ginger 2 tablespoons fresh parsley, chopped 3 tablespoons lemon juice 1/2 teaspoon salt, or to taste 1/2 teaspoon ground pepper, or to taste

Directions: 1. Melt the butter in a large skillet. Add the chopped onion; cook for five to 10 minutes until softened. 2. Add the remaining ingredients; mix well. The mixture should come together and look fairly wet. If it doesn't, add a few tablespoons of water until it holds together in the pan. 3. Stuff turkey with mixture, and then weigh the turkey to calculate the complete cooking time. Roast as directed.

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Cream-Style Corn
SERVES 16 18 cups fresh corn 2 cups milk 1 tablespoon pickling salt 1/2 cup butter, cubed 1/3 cup sugar Chopped chives or parsley for garnish Directions: 1. In a food processor, process half of the corn until creamy. 2. Combine with remaining ingredients in a large baking pan. Cover and bake at 325 degrees F for 1-1/2 hours or until heated through, stirring frequently. Garnish with chopped chives before serving.

Chef’s secret:
It doesn’t get much simpler than this side. Substitute frozen corn if fresh corn is unavailable or if you’re in a time crunch (add a bit of liquid if necessary). Use coarse kosher salt if you’re unable to find pickling salt.

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herBed maShed PotatoeS
SERVES 12 4 pounds red potatoes (about 12 medium) 6 garlic cloves, peeled and thinly sliced 1/2 cup milk 1/2 cup sour cream 2 tablespoons butter, melted 2 tablespoons minced fresh parsley 2 tablespoons minced fresh thyme 1 tablespoon minced fresh rosemary 1-1/4 teaspoons salt Directions: 1. Scrub and quarter potatoes; place in a large saucepan and cover with water. Add garlic. Bring to a boil. Reduce heat, cover, and cook for 15 to 20 minutes or until potatoes are tender. 2. In a large bowl, mash potato mixture. Stir in the remaining ingredients.

Tasty Tips:
It’s just not a holiday meal without a side of potatoes. These spices are just to get you started. Experiment with cilantro for a Mexican-inspired kick, or with cheddar and bacon crumbles for twice-baked potatoes in half the time.

Chef ’s secret:
You may substitute one teaspoon of dried herbs for every one tablespoon of fresh herbs.

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{delightful desserts}
After all that work, you deserve to kick your heels up and enjoy a sweet reward. The deceptively decadent holiday goodies will have your guests raving over the hours you must have spent sifting, mixing and crafting them. Shhh… keep the simple truth to yourself, and soak in the praise.

ChoColate-Filled CreSCentS
SERVES 8 1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls 1/2 cup miniature chocolate chips Powdered sugar, if desired Directions: 1. Heat oven to 350 degrees F. Separate dough into eight triangles. 2. Place tablespoon of chocolate chips on wide end of each triangle. Starting at shortest side of each triangle, roll up to opposite point. Place on ungreased cookie sheet. 3. Bake at 350 degrees F for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

Cinnamon aPPle CoBBler
SERVES 8 3 large Granny Smith apples, peeled and sliced 1 cup all-purpose flour 1 cup sugar 1 large egg 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup butter, melted

Tasty Tip:
The classic fall and winter dessert, this apple cobbler is excellent paired with vanilla ice cream and your favorite latte.

Directions: 1. Preheat oven to 350 degrees F. Place apples in the bottom of a lightly greased 8 x 8-inch baking dish. 2. Mix flour, sugar, cinnamon, nutmeg and egg until mixture resembles a coarse cornmeal. Sprinkle topping evenly over the apples. Pour melted butter over the entire dish. 3. Bake for 30 minutes or until apples are bubbling.

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CreSCent layer BarS
MAKES 36 BARS 1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls or 1 (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 1 cup white vanilla baking chips 1 cup semisweet chocolate chips 1 cup slivered almonds 1 cup cashew halves and pieces 1 (14 ounce) can sweetened condensed milk (not evaporated) Directions: 1. Heat oven to 375 degrees F. (350 degrees F for dark pans). Grease bottom and sides of 13 x 9-inch pan. 2. If using crescent rolls: Unroll dough into two long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake five minutes. 3. Remove partially-baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top. 4. Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool one hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into nine rows by four rows.

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PieCe-oF-Cake PumPkin Pie
SERVES 8 1 cup canned pumpkin pie mix 1/2 cup baking mix (such as Bisquick) 1/2 cup sugar 1 cup evaporated milk Tasty Tip: 1 tablespoon butter Pumpkin pie 1 teaspoon vanilla doesn’t get any Whipped topping for garnish easier than this

Chewy ChoColate muFFinS
SERVES 12 1 box chocolate cake mix 1 (14-1/2 ounce) can pumpkin (not pumpkin pie mix) Directions: 1. Preheat oven to 350 degrees F. 2. Mix chocolate cake mix and pumpkin with electric mixer until smooth. 3. Fill 12 muffin cups with mixture and bake for 20 to 25 minutes.

crustless creation.
Directions: 1. Heat oven to 350 degrees F. Grease a 9-inch pie plate. 2. Stir together all ingredients except whipped topping just until blended. Pour into pie plate and bake 35 to 40 minutes or until knife inserted near center comes out clean. Cool 30 minutes and refrigerate three hours or until chilled. Garnish with whipped cream after slicing.

Chef’s secret: Yes, this batter is very dense, but
don't add anything else to it. The result is an incredibly rich, moist chocolate muffin with no hint of pumpkin. Spoon the batter into a gallon-size zippered plastic bag, snip off the corner and pipe the batter into the muffin cups for a uniform appearance.

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lemon SquareS
MAKES 48 SQUARES 3 cups all-purpose flour 3/4 cup powdered sugar 1/2 teaspoon salt 1-1/2 cups cold butter 6 eggs, lightly beaten 3 cups sugar 1/2 cup lemon juice 1-1/2 teaspoons baking powder 1/2 teaspoon salt Powdered sugar for sprinkling Directions: 1. In a large bowl, combine flour, powdered sugar and salt. Cut in butter until crumbly. Pat into a greased 10 x 15-inch baking pan. Bake at 350 degrees F for 16 to 20 minutes or until top is set and golden. 2. For topping, combine eggs, sugar, lemon juice, baking powder and salt in a bowl. Pour over crust and bake for 16 to 20 minutes longer or until set and top is golden brown. Cool. Dust with powdered sugar, and cut into squares.

Chef's secret:
We’ve found no difference between using fresh or bottled lemon juice. Bottled lemon juice gives a more predictable lemon flavor, while fresh lemons could yield a sweeter flavor depending on the lemon crop.

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