Crusty Dinner Biscuits

Prep Time 10 min.
Cook Time 15 min.
Serves 6

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 tablespoon vegetable oil
Half-and-half cream or milk (optional)
Butter and/or honey

Method:
1. In a bowl, combine the flour, baking powder and salt. Combine milk and oil; pour over dry ingredients and stir just until moistened.

2. Turn onto a floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place on a greased baking sheet.

3. Brush tops with cream if desired. Bake at 425 degrees F for 13-15 minutes or until golden brown. Serve warm with butter and/or honey.

Chinese Green Bean Stir-Fry

Prep Time 20 min.
Cook Time 15 min.
Serves 40

Ingredients:
1 cup vegetable oil
13 pounds fresh green beans, trimmed
5 tablespoons minced garlic
5 tablespoons minced fresh ginger root
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
2 (8 ounce) bottles black bean sauce

Method:
In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

Sweet Southern Pecan Pie

Prep Time: 10 min.
Cook Time: 50 min
Yield: 8 servings

Ingredients:
3 large eggs, lightly beaten
1/2 cup SPLENDA(R) Sugar Blend for Baking
1 cup dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell

Method:
1. Preheat oven to 350 degrees F.

2. Combine eggs, SPLENDA(r) Sugar Blend for Baking, corn syrup, butter and vanilla, mixing well; stir in pecan halves. Pour filling into pastry shell.

3. Bake for 50 minutes or until filling is set or until a knife inserted near center comes out clean.

4. Cool on a wire rack. Serve warm.

Cranberry Sauce

Yield: 16 servings

Ingredients:
1 cup water
1 cup sugar
1 (12 ounce) bag fresh or frozen cranberries
1/2 teaspoon freshly grated orange zest

Method:
Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Stir in zest, then cool.

Perfect Mashed Potatoes

Yield: 4 servings

Ingredients:
2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Method:
1. Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.

2. If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.

3. Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.

4. For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.