Easy Herb Stuffing

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Ingredients

• 1 cup butter
• 2 cups chopped celery
• 1 cup chopped onion
• 2 teaspoons Thyme Leaves
• 1 1/2 teaspoons Poultry Seasoning
• 1 teaspoon seasoned salt
• 1/2 teaspoon Black Pepper, Ground
• 12 cups dry unseasoned bread cubes
• 4 cups chicken broth

Directions

1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
3. Bake 35 minutes or until heated through and lightly browned.

Libby's Famous Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Ossi di Morti

These meringue style cookies are extra crunchy, dotted with hazelnuts and almonds, and laced with a hint of cloves.

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 2 egg whites
• Juice of 1 lemon
• Pinch of Cloves
• Pinch of Cinnamon
• 4 ounces hazelnuts, lightly crushed
• 4 ounces almonds, lightly crushed

Instructions

1. Preheat oven to 350F.
2. In a large bowl, combine the flour, sugar, egg whites, and lemon juice.
3. Stir in the nuts and knead dough until fairly firm and form into a ball. Cut into quarters.
4. Working with one quarter at a time, roll the dough out with your hands a floured surface into a snake shape.
5. Cut off 2 inch pieces and shape into bones with your hands.
6. Line your cookie sheet with parchment paper, and lay the bones on it.
7. Bake for about 20 minutes or until they just start to turn golden on the edges.
8. Cool completely before serving. Makes about 3 dozen.

German Potato Pancakes

These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage.

Ingredients

• 2 eggs
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 medium potatoes, peeled and shredded
• 1/2 cup finely chopped onion
• 1/4 cup vegetable oil

Directions

1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Chicken Florentine Casserole

Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/4 cup butter
• 3 teaspoons minced garlic
• 1 tablespoon lemon juice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 tablespoon Italian seasoning
• 1/2 cup half-and-half
• 1/2 cup grated Parmesan cheese
• 2 (13.5 ounce) cans spinach, drained
• 4 ounces fresh mushrooms, sliced
• 2/3 cup bacon bits
• 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Fajita-Style Chicken Chili

On chilly autumn days there is nothing better than a warm bowl of chili.  This recipe uses simple ingredients and is a breeze to prepare.  Curl up on the couch with a blanket and a warm bowl of this chili to make dreary fall days nice and cozy.

Ingredients

• 1 tablespoon canola oil

• 2 1/2 pounds boneless, skinless chicken breasts, thinly sliced diagonally

• 2 large onions, cut into 1/4-inch slices

• 2 large sweet red peppers, seeded and cut into

• 1/4-inch-thick slices

• 1 can (15 1/2 oz) pink beans, drained and rinsed

• 2 cans (14 1/2 oz each) diced tomatoes

• 1 can Whole Kernel Corn (optional)

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon salt

• Shredded cheddar, sour cream, guacamole and flour tortillas (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.

2. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook 6 minutes, until lightly browned. Cook in 2 batches, if necessary.

3. In slow cooker bowl, layer onions, peppers, cooked chicken, beans, and corn(optional). Combine tomatoes, chili powder, cumin, oregano and salt. Pour over beans.

4. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

5. Serve with shredded cheddar, sour cream, guacamole and flour tortillas, if using.

Tip

For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside