recipes

Heat oven to 425°F.

In large bowl, toss all ingredients except chicken.

In 15x10x1-inch pan, arrange chicken and vegetables in single layer.

Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.

Heat oven to 375°F.

Fold wings of chicken across back so tips are touching.

Skewer or tie legs together.

In shallow roasting pan, place chicken breast side up.

Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.

Roast chicken uncovered 45 minutes.

Remove chicken from oven.

Arrange carrots, celery, potatoes and onions around chicken.

Stir thyme into melted butter; drizzle over chicken and vegetables.

Cover chicken and vegetables with foil; roast 45 to 60 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender when pierced with fork.

Remove vegetables from pan; cover with foil to keep warm while carving the chicken.

On cutting board, place chicken, breast up and with legs to your right if you’re right-handed or to the left if left-handed.

Remove ties from legs.

Carve chicken; serve with vegetables.

Heat oven to 375°F.

In small bowl, mix oil, thyme, marjoram, salt and pepper.

Grate 1 teaspoon peel from lemon; stir peel into oil mixture.

Cut lemon into fourths; place in cavity of chicken.

Fold wings across back of chicken so tips are touching.

Skewer or tie legs together.

On rack in shallow roasting pan or in 13×9-inch pan fitted with rack, place chicken, breast side up.

Brush some of the oil mixture on chicken.

Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone.

Roast uncovered 45 minutes.

Arrange potatoes, carrots and green beans around chicken; brush remaining oil mixture on chicken and vegetables.

Roast uncovered 30 to 45 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender.

Cover loosely with foil; let stand 15 to 20 minutes for easiest carving.

Remove lemon; discard.

Place chicken on platter; arrange vegetables around chicken.

Heat oven to 400°F.

Lightly spray 9-inch glass pie plate with cooking spray.

Unroll 1 can of pizza crust dough.

Place dough in pie plate; press against bottom and side of pie plate to form crust.

In small bowl, mix pizza sauce and mushrooms; spoon onto dough in pie plate.

Layer with olives, ¾ cup of the mozzarella cheese, the spinach and remaining ¾ cup mozzarella cheese.

Unroll remaining can of dough.

Press dough into 9-inch round; place over filling.

Pinch edges of dough together to seal; roll up edge of dough or flute to form rim.

Cut several slits in dough.

Brush with oil; sprinkle with Parmesan cheese.

Bake 35 to 40 minutes or until deep golden brown.

Cut into wedges.

In medium bowl, mix flour, salt, thyme and oil until all flour is moistened.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.

Gather pastry into a ball.

Place pastry between 2 sheets of waxed paper.

With rolling pin, roll into 8½-inch round; set aside, covered with towel.

Heat oven to 425°F.

In 12-inch skillet, melt butter over medium-high heat.

Add mushrooms; cook 5 to 7 minutes, stirring frequently, until mushrooms are tender.

Stir in 1½ cups half-and-half and the sauce mix.

Heat to boiling over medium-high heat, stirring constantly.

Stir in vegetables.

Cook 2 to Minutes, stirring frequently, until thoroughly heated.

Spoon vegetable mixture into ungreased 9½-inch deep-dish pie plate.

Remove top waxed paper from crust; cut about 1-inch hole in center of crust.

Carefully invert crust over filling; remove remaining waxed paper.

Cut small slits in several places in crust.

Brush crust with 1 teaspoon half-and-half.

Bake 25 to 30 minutes or until crust is golden brown.

Let stand 10 minutes before serving.

Heat oven to 450°F.

In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, ¼ teaspoon salt and ⅛ teaspoon of the pepper.

Arrange vegetables in single layer in ungreased 15x10x1-inch pan.

Roast uncovered 20 minutes or until tender and lightly browned.

Cool to room temperature, about 15 minutes.

Reduce oven temperature to 425°F.

In small bowl, beat egg, whipping cream, thyme, ⅛ teaspoon salt and remaining ⅛ teaspoon pepper with whisk.

Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan.

Spoon roasted vegetables in center of crust, leaving 1½-inch border around edge.

Fold crust border over filling, pleating crust and pressing gently to seal.

Carefully pour cream mixture over vegetables.

Sprinkle with cheese.

Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean.

Let stand 5 minutes before serving.

Heat oven to 425°F.

Line 13×9-inch (3-quart) glass baking dish with heavy-duty foil.

Place potatoes and carrots in dish; toss with 2 teaspoons of the oil.

Sprinkle ½ teaspoon of the salt and ⅛ teaspoon of the pepper over vegetables; toss and arrange in single layer in dish.

Roast 15 minutes.

Add Brussels sprouts and leek to baking dish; toss with remaining 2 teaspoons olive oil, ½ teaspoon salt and ⅛ teaspoon pepper.

Spread all vegetables in single layer.

Roast 15 to 20 minutes longer or just until tender when pierced with fork.

Carefully remove foil and vegetables from dish; set aside.

Spray same baking dish with cooking spray.

In 2-cup microwavable glass measuring cup, mix water and sugar.

Microwave uncovered on High 2 to Minutes or just until amber colored.

Carefully stir in vinegar (mixture will bubble up).

Pour evenly into baking dish; quickly spread over bottom.

Sprinkle oregano and sage over sugar-vinegar mixture in baking dish.

Arrange vegetables over herbs in dish.

Sprinkle evenly with cheese.

On lightly floured surface, roll out puff pastry with rolling pin into 13×9-inch rectangle.

Place pastry over vegetables, folding edges under to fit if necessary.

Pierce pastry all over with fork.

Bake 20 to 25 minutes longer or until pastry is golden brown.

Remove from oven; cool 10 minutes.

Place heatproof serving platter upside down over baking dish.

Carefully turn platter and dish over; remove dish.

If necessary, replace any vegetables or glaze that stick to dish.

Cut into squares.

In 4-quart Dutch oven or saucepan, heat 1 tablespoon of the oil over medium-high heat.

Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.

Stir in sweet potatoes, salsa, water and cinnamon.

Heat to boiling.

Reduce heat; cover and simmer 20 to 25 minutes or until potatoes are tender.

Stir in beans and corn.

In medium bowl, mix cornbread mix, milk and remaining 1 tablespoon oil.

Stir in sunflower nuts.

Drop batter by large spoonfuls onto vegetable mixture.

Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.

Heat oven to 425°F.

In 2-quart saucepan, heat water and rice to boiling.

Reduce heat; cover and cook 9 minutes.

Stir in celery, bell pepper and onion.

Heat to boiling.

Reduce heat; cover and cook about 6 minutes longer or until rice is tender and most of water is absorbed.

Set aside.

On lightly floured surface, roll out 1 pie crust with rolling pin until 12 inches in diameter.

Place crust in ungreased 9- or 10-inch deep-dish pie plate; gently press in bottom and up side of pie plate.

Do not stretch.

In large bowl, mix beans, tomatoes, tomato paste and 1 tablespoon Cajun seasoning.

Stir in rice mixture.

Spoon into crust-lined pie plate.

Top with second pie crust; seal edge and flute.

n small cup or bowl, stir together salt and ¼ teaspoon Cajun seasoning.

Brush top crust lightly with water; sprinkle evenly with seasoning mixture.

Cut several slits in top crust for steam to escape.

Bake 30 to 35 minutes or until crust is golden brown.

Heat oven to 375°F.

Line 15x10x1-inch pan with cooking parchment paper.

In medium saucepan, place potatoes and enough water to cover.

Heat to boiling.

Boil uncovered 5 to 8 minutes or just until tender; drain well.

Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 6 to 8 minutes, stirring frequently, until crisp.

Drain on paper towels.

Reserve 1 to 2 tablespoons drippings in skillet.

Add sweet onions; cook over medium heat about 8 minutes, stirring occasionally, until tender and lightly browned.

Remove dough sheet from can; unroll in pan.

Gently stretch or roll dough to 14×8-inch rectangle.

Leaving 2-inch border around edges, layer potatoes, sweet onions, bacon, ½ cup of the cheese and the green onions on dough.

Fold up sides of dough to partially enclose filling, pleating as necessary and pressing to seal.

In small bowl, beat egg, whipping cream and pepper with whisk until blended.

Slowly pour over filling.

Sprinkle with remaining ½ cup cheese.

Bake 20 to 25 minutes or until crust is golden brown.