Raphael Stevens

Prep time: 15 minutesCook time: 13 minutesServings: 122          cups finely ground graham crackers1/2       cup melted unsalted butter2          tablespoons brown sugar2          cans (15 ounces each) Green Giant 100% Pure Pumpkin1          jar (7.5 ounces) marshmallow fluff1          teaspoon pumpkin pie spice1          container (8 ounces) whipped topping4          cups mini marshmallows1/2       cup mini semi-sweet chocolate chipsIn medium mixing bowl, stir graham crackers, butter and brown sugar until evenly moistened. Press into bottom of 9-by-13-inch oven-safe dish. Refrigerate.In large mixing bowl, combine pumpkin, marshmallow fluff and pumpkin spice. Use hand-mixer to beat until just combined.Using spatula, fold whipped topping into filling. Pour filling over crust and smooth evenly. Cover and refrigerate 3 hours.Turn oven to broil. Top pie with mini marshmallows and chocolate chips in single layer and broil 2-3 minutes, until marshmallows are toasted. Allow pie to cool 10 minutes before slicing into squares.Editor’s Note: Get additional delicious recipes at greengiantvegetables.com. More

By Family Features | ContributorServings: 81          full turkey breast (6-7 pounds), bone in, skin on, fully thawedkosher saltfreshly ground black pepperGlaze:1/2       cup Busy Bee Raw Honey1/2       cup orange juice2          teaspoons Dijon mustard3          tablespoons apple cider vinegar1          teaspoon kosher salt1          teaspoon freshly ground black pepper3          sprigs fresh thyme1          clove garlic, peeled and crushedPreheat oven to 500 F.Season turkey liberally on both sides with salt and pepper; let sit at room temperature 1 hour in large roasting pan with roasting rack.To make glaze: In medium saucepan over high heat, combine honey, orange juice, mustard, vinegar, salt, pepper, thyme and garlic.Bring to boil then reduce heat to medium and simmer 15 minutes, or until reduced by two-thirds.Remove from heat and set aside.Place roasting pan in center of oven and reduce temperature to 350 F.After 45 minutes, brush on layer of glaze. Cook 10 minutes.Brush on another layer of glaze. Cook 10 minutes.Brush on one more layer of glaze, cooking until internal temperature of turkey registers 165 F.Remove from oven and let rest 30 minutes.Cut meat from bone, slice and drizzle with remaining glaze before serving.Author’s Note: The secret ingredient is Busy Bee Raw Honey, sourced entirely in the U.S., tested for safety, quality and three times for purity. Each bottle comes with a peel-away back label and Real Honey Code so you can trace your honey’s journey from flower to hive to your holiday table.Discover more festive recipe ideas and where to find this traceable raw honey by visiting BusyBeeHoney.com. More

By Family Features | Contributor1/2       cup carrots, chopped1/2       cup celery stalks, diced1          cup shallots, chopped3          tablespoons butter30        ounces canned pumpkin (not pie filling)6          cups chicken or vegetable broth1/2       teaspoon ground cloves1/4       teaspoon ground allspice1/4       teaspoon ground ginger1          cup heavy cream1/4       cup Busy Bee Raw Honey            salt, to taste            pepper, to tasteparsley (optional)red pepper flakes (optional)In stockpot, saute carrots, celery and shallots in butter until slightly browned.Add pumpkin, broth, cloves, allspice and ginger.Bring mixture to simmer and cook about 20 minutes.Remove from stockpot and puree using immersion blender.Return to stove and slowly add cream and honey until well combined. Return to simmer and adjust seasoning with salt and pepper, to taste.Garnish with parsley and red pepper flakes, if desired.Editor’s Note: Using the Real Honey Code found on every bottle, you can trace your honey’s journey from hive to shelf. Tested three times for purity, each peel-away label reveals when and where the honey was made, bringing its origin story straight to your table.To find more information and availability, visit BusyBeeHoney.com. More

Recipe Courtesy of American Heart AssociationMakes 12 muffins; 1 muffin per serving, each muffin approx. 2.75 ouncesWhole-wheat pastry flour will produce a somewhat lighter muffin, if that’s what you prefer. Use the “add-ins” suggested or come up with your own variations!1-¼ cups whole-wheat flour or whole-wheat pastry flour½ cup white or brown sugar1 tablespoon baking powder1/8 teaspoon salt1 cup unsweetened applesauce¾ cup nonfat milk¼ cup canola or vegetable oilCooking sprayPreheat oven to 350. Lightly spray 12 muffin cups.In a large bowl, whisk together flour, sugar, baking powder and salt. In a small bowl, whisk together applesauce, milk and oil. Add wet ingredients to dry and stir until just combined.Fold in add-ins of choice, being careful not to over-mix the batter. Divide the batter equally between muffin cups. Bake for 25 to 30 minutes.Example Add-Ins2 cups shredded carrot + ¼ cup shelled sunflower seeds (Fold the carrots into the batter. Sprinkle the seeds on top of the muffins before you bake them.)1 cup dried cranberries + ½ cup chopped pecans2 cups fresh blueberries1 cup mashed banana (instead of applesauce) + 1 cup chopped walnutsFor more information, contact the American Heart Association. More

Recipe courtesy of Shannon Sarna | The Nosher Total Time: 6 hours 30 minutes Yield: Serves 4-6Ingredients3½ lb bone-in short ribs½ tsp cinnamon¼ tsp dried coriander½ tsp sweet paprikapinch red pepper flakes1 tsp salt½ tsp pepperolive oil1 onion, diced3 garlic cloves, minced3 ribs of celery, diced1 heaping Tbsp tomato paste1½ cups chicken, beef or veal stock1½ cups red wine3 Tbsp soy sauce⅓ cup pomegranate molasses + extra for servingfresh parsley (optional)pomegranate arils (optional)InstructionsMix together the cinnamon, coriander, paprika, red pepper flakes, salt and pepper in a small bowl.Place the short ribs on a large plate and rub the spice mix all over the ribs, covering all sides. Allow to sit in the fridge covered in plastic wrap a few hours if you have the time.Heat a few Tbsp olive oil in a large pan over medium-high heat. Sear the short ribs on all sides until brown. You will want to do this in batches depending on how many ribs you make.When all the ribs have been seared, place them into the bottom of your slow cooker.Drain off all oil in pan, except for around 2-3 Tbsp. Add onion and celery to the pan and sauté until translucent, about 4-6 minutes. Add garlic and continue to cook. After a few minutes, add 1 heaping Tbsp tomato paste and cook until the tomato has incorporated into the vegetables.Add the cooked vegetables to the slow cooker with the stock, wine, soy sauce and pomegranate molasses. Set your slow cooker for 6 hours on high and allow to cook, ensuring the short ribs are completely covered with liquid.When short ribs are finished cooking, garnish an extra drizzle of pomegranate molasses, fresh chopped parsley and pomegranate seeds, if desired.Prep Time: 30 minutesCook Time: 6 hours More