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1 (9 inch) pie shell 5 cups apples - peeled, cored and sliced 2 tablespoons all-purpose flour 2/3 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 2 tablespoons butter 3/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 cup packed brown sugar 3/4 cup rolled oats 1 teaspoon lemon zest 1/2 cup butter Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal. Bake in preheated oven for 10 minutes. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2

4 cups sweet potato, cubed 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 4 tablespoons butter, softened 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 cup packed brown sugar 1/3 cup all-purpose flour 3 tablespoons butter, softened 1/2 cup chopped pecans Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Prep time 15 mins Cook time 30 mins Total time 45 mins Serves: 4-6 Ingredients 4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces 1 large sweet onion, chopped into similarly sized pieces as potatoes 2-3 tablespoons olive oil 1 heaping tablespoon chopped fresh rosemary, or 1 tsp dried Kosher salt Freshly ground black pepper Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine. Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don't burn. Remove from oven and season to taste with additional salt and pepper.

Prep Time: 5 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 4 Print Recipe Ingredients 1 bunch Asparagus 4 Tablespoons (up To 5 Tablespoons) Olive Oil Kosher Salt To Taste Freshly Ground Black Pepper, To Taste Preparation Instructions Preheat oven to 425 degrees. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so. Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven. Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper. Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still h

Prep Time: 10 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 16 Print Recipe Ingredients 3 pounds Brussels Sprouts 1/2 cup Olive Oil Salt And Pepper 1 cup Balsamic Vinegar 1/2 cup Sugar 1 cup Dried Cranberries Preparation Instructions Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown. Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Yield: 4 servings Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Ingredients: 2 large sweet potatoes, peeled and cut into 1 inch cubes 2 tablespoons honey 2 tablespoons olive oil 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Preheat oven to 375 degrees. In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat. Dump potatoes onto a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.

Simple and sweet carrots.  I was doubtful that they would cook as the instructions state but it really did work.  I would make a bigger ratio of carrots to the seasoning though. 2 tablespoons unsalted butter 1 (16-ounce) bag Grimmway Farms Baby Carrots 2 tablespoons honey 2 tablespoons brown sugar, packed 2 teaspoons fresh dill 2 teaspoons fresh thyme leaves Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.* Serve immediately.

Homemade Refried Beans – Slow Cooker 1 lb. bag of pinto beans 2 Tablespoons olive oil 4 cloves garlic, finely diced 1 small onion, finely diced 1 chile pepper, finely diced 1 teaspoon cumin ½ teaspoon oregano ½ teaspoon chili powder 1 teaspoon salt Pick through beans for stones and then rinse the beans. Put the pinto beans in a large pot with water to cover, about 6 cups of water. Let the pot set all day or overnight and the beans will plump up. Drain the water from the beans and put the beans into a slow cooker. Cover with fresh water by about 1 to 2 inches. Turn on high for 3 hours. While the beans are cooking prepare the vegetables. In a large skillet add the olive oil and onion. Saute the onion until translucent. I have this cool food chopper that works fantastically for chopping vegetables that need to be 'finely chopped'. The price varies widely but if you want to take a look at a quality Pampered Chef chopper click here Food Chopper. Add the garlic and chili pepper. Co