Time-To-Table Time: 35 minutes
Serves: 4 - 6

Recipe from Better’n Eggs

• 1 1/2 cups long grain white rice
• 1 tablespoon Crystal Farms® butter or margarine
• 1 cup (8 ounces) Better’n Eggs®
• 1 cup chopped red bell pepper
• 1 cup finely chopped fresh mushrooms
• 1/4 cup chopped green onion
• 1/2 pound cooked small shrimp (cocktail size), thawed if frozen
• 1/4 cup soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon chili sauce with garlic*

1.  Cook rice according to package directions.
2. Meanwhile, in 12-inch nonstick skillet melt butter over medium heat. Add Better’n Eggs®. As Better’n Eggs® start to set use spatula to lift edge of cooked Better’n Eggs® letting uncooked Better’n Eggs® flow to bottom of skillet. Cook until Better’n Eggs® are set but still moist. Slide out onto large dinner plate. Cut Better’n Eggs® into long strips; cover to keep warm.
3. Add red pepper, mushrooms and green onion to skillet. Cook, stirring occasionally, until vegetables are crisp tender (3 to 5 minutes). Add shrimp and cooked white rice. Cook until shrimp and rice are heated through.
4. In small bowl combine soy sauce, sesame oil and chili sauce; mix well. Pour into rice mixture. Add Better’n Eggs® strips. Cook, stirring gently, until heated.

*Note: Chili sauce with garlic can be found in the Oriental food section of your grocery store.

Makes 3 mini loves or 1 9″ loaf

Recipe from USA Weekend

• 3/4 cup of apple butter
• 2 tsp ground cinnamon
• 1/2 tsp gorund cloves
• 1/2 cups water
• 1 1/4 cups dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 1 3/4 cup bleached all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt

1. Adjust oven rack to middle position and heat oven to 350°.
2. Heat cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until dough is stiff and starts to stick to the pan bottom, about 3 minutes.
   Transfter to a medium bowl; whisk in apple butter, 3/4 cup water, then brown sugar, then oil, then eggs until smooth.
3. In a separate bowl, whisk together remaining dry ingredients, then fold into the dough mixture until just combined. Scrap batter into 3 greased miniature disposable loaf pans (or 1 9″ pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.
4. Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. recipe doubles easily and freezes well.

Makes 3 mini loves or 1 9″ loaf

Recipe from USA Weekend

• Half a 15 oz can 100% pure pumpkin (1 cup minus 1 tbsp)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp gorund cloves
• 3/4 cups water
• 1 3/4 cups dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 1 3/4 cup bleached all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt

1. Adjust oven rack to middle position and heat oven to 350°. 
2. Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy.  Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes. 
3. Transfter to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth. 
4. In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined.  Scrap batter into 3 greased miniature disposable loaf pans (or 1 9″ pan).  Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf. 
5. Let bread stand for a few minutes.  Turn onto a wire rack and cool to room temperature.  Slice and serve.  recipe doubles easily and freezes well.

Serves 4

Recipe from Self

• Vegetable oil cooking spray
• 1 green bell pepper, cored, seeded and sliced into rings
• 1 yellow bell pepper, cored, seeded and sliced into rings
• 1 red bell pepper, cored, seeded and sliced into rings
• 1 large Vidalia onion, sliced into rings
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper

1. Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.

Serves 4

Recipe from Self

• Vegetable oil cooking spray
• 1 lb ground sirloin
• 1/2 red bell pepper, cored, seeded and grated
• 1 egg white
• 1 tsp salt
• 1/2 tsp hot sauce
• 1/2 cup fresh corn kernels
• 1 cup diced tomato
• 2 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 4 whole-wheat burger buns

1. Coat grill with cooking spray; heat on high. Mix sirloin, bell pepper, egg white, 1/2 tsp of the salt and hot sauce in a bowl. Form into four 4-inch patties. Set aside.
2. Cook corn with 1 tbsp water in microwave 30 seconds; mix with tomato, cilantro, juice and remaining 1/2 tsp salt in another bowl. Grill burgers 12 minutes, turning halfway through, until no longer red in the center.
3. Place on buns and top with salsa. Serve with Grilled Tricolor Peppers.

Makes 4 dozen
Prep Time: 10 min
Cook Time: 20 minRecipe from Rachael Ray

• 8 ounces cream cheese, at room temperature
• 1 cup shredded pepper jack cheese
• 1 large egg
• 1/2 cup frozen corn kernels
• 48 scoop-shaped tortilla chips (one 10-ounce bag)
• Chopped chives or cilantro, for sprinkling

1. Preheat the oven to 350°. In a large bowl, mix the cream cheese, pepper jack cheese, egg and corn. 
2. Arrange the chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each. Bake until the filling sets, about 20 minutes.
3. Sprinkle the corn bites with the chives; serve warm.

Serves 6
Prep Time: 25 min (plus chilling)
Cook Time: 25 minRecipe from Rachael Ray

• 2 sticks (8 ounces) unsalted butter, softened, plus 4 tablespoons, melted and cooled
• 2 teaspoons grated lemon peel
• 1/2 cup honey
• 2 cups yellow cornmeal
• 1 cup flour
• 1 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 large egg
• 1 cup frozen corn kernels, thawed

1. Using a food processor, blend 2 sticks butter with the lemon peel. With the machine on, pour in the honey and process until smooth and creamy, scraping down the sides of the bowl as needed. Transfer the honey butter to a piece of plastic wrap and roll into a wide cylinder about 7 inches long; twist the ends to enclose. Refrigerate until firm, about 1 hour.
2. Meanwhile, preheat the oven to 425°. Grease an 8-inch square baking pan. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt.
3. In a small bowl, beat the buttermilk with the egg until smooth. Stir in the 4 tablespoons melted butter. Pour the buttermilk mixture into the dry ingredients and quickly stir to form a stiff batter. Stir in the corn kernels. Scrape into the prepared pan and bake until golden-brown, about 25 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Slice into 6 squares and serve with the honey butter.

Serves 6
Prep Time: 10 min (plus standing)
Cook Time: 35 minRecipe from Rachael Ray

• 2 tablespoons extra-virgin olive oil
• 1 pound lean ground beef
• 1/2 sweet onion, finely chopped (about 1 cup)
• 1 clove garlic, finely chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• One 15-ounce can black beans
• One 15-ounce can pinto beans
• One 10-ounce can tomatoes with green chiles
• Salt and pepper
• 1/2 cup chopped cilantro
• 12 ounces pepper jack cheese, shredded (about 3 cups)
• One bag (about 10 ounces) corn chips, such as Fritos

1. In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over mediumlow heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.

Serves 4
Prep Time: 35 min
Cook Time: 20 min

Recipe from Rachael Ray

• 2 granny smith apples, peeled, grated and patted dry
• Grated peel of 1 lemon plus 1 1/2 tablespoons juice
• 1/2 cup mayonnaise
• 1/3 cup chopped chives
• 3 tablespoons pure maple syrup
• 2 tablespoons Jamaican jerk seasoning, such as McCormick
• 1 1/2 pounds ground pork
• 8 slices applewood smoked bacon
• 4 ounces smoked cheddar cheese, thinly sliced
• 4 kaiser rolls, split and toasted

1. In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
2. In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
3. In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over mediumhigh heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
4. Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.

Serves 8
Prep Time: 20 min
Cook Time: 30 min

Recipe from Rachael Ray

• 2 tablespoons unsalted butter, plus 3 tablespoons chopped and chilled
• 2 1/4 pounds gala apples, peeled and cut into eighths
• 1/2 cup plus 2 tablespoons sugar
• Juice of 1 lemon
• 1/2 teaspoon ground cinnamon
• 1 cup plus 1 tablespoon flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup whole milk

1. In a small Dutch oven, melt the 2 tablespoons butter over medium heat. Add the apples, then stir in 1/2 cup sugar, the lemon juice and cinnamon. Cover and simmer until the apples are nearly tender, about 8 minutes. Stir in 1 tablespoon flour and remove from the heat.
2. In a medium bowl, combine the remaining 1 cup flour, 2 tablespoons sugar, the baking powder, baking soda and salt. Add the 3 tablespoons chilled butter, working it in with your fingertips until crumbly. Add the milk and stir to combine.
3. Return the Dutch oven to medium-low heat and spoon the batter onto the hot fruit to almost cover the surface. Cover and simmer until the batter is cooked through, about 20 minutes.