2 slices bacon, or 1/2 cup ham, chopped
1/2 cup onion, chopped
1/2 cup bell (green) pepper chopped
2 cloves garlic, minced
1 15 oz can (or frozen) Goya Green Pigeon Peas, undrained
1/2 teas oregano and cumin
1/2 cup GF tomato sauce
3 cups of water
2 cups of white rice
1 tbsp salt

Heat large skillet over medium heat. Add bacon, onion and peppers, cook 3 minutes. Stir in garlic and cook 2 minutes longer. Add remaining ingredients, except rice. Bring to a boil. Stir in rice in medium heat until water gets absorbed. Reduce heat, cover and simmer 20 minutes or until rice is tender.

Sweet potatoes peeled and cut into fries
Olive oil
Salt and pepper

Preheat baking stone in 400 degree oven. Toss fries in oil to coat, season with salt and pepper, place on hot stone in a single layer. Bake 15 minutes, turn fries over and cook until browned and soft.

2 hot Italian sausages
2 tablespoons extra-virgin olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Kosher salt
Freshly ground black pepper
1/2 bunch fresh sage, leaves chopped
4 large corn muffins
3 large eggs
1/2 cup, chicken stock, plus more if needed
Nonstick cooking spray

Heat the oven to 350 degrees F.

Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.

Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.

Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

5 slices bacon, cut up
5 white or red potatoes, sliced 1/4 inch thick
1/2 medium onion, sliced

Partially cook bacon before adding potatoes. Mix potatoes in well trying to coat all with bacon grease. Cover and let cook, stirring occasionally so the potatoes brown but do not burn. When potatoes are about halfway done, add onions. Cook until potatoes are lightly browned and cooked through.

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Preheat oven to 350° F. Mixed sliced potatoes with maple syrup, juice and salt in a shallow 2-quart casserole. Dot top with butter, cover and bake for about 45 minutes until tender. Uncover, sprinkle with nuts and bake 15 minutes longer.

White or Yukon gold potatoes (do not use russet)
Onion, chopped
CF margarine
Unflavored CF milk substitute (vanilla makes it too sweet so use unflavored. Potato milk makes it too heavy so I use rice)
Salt and pepper

Peel potatoes and cut up. Place in pot with onion, cover with cold water, add 1 tablespoon salt. Bring to boil and cook until soft. Drain and whip potatoes, mix in margarine. Heat milk in pan you cooked potatoes in and milk into potatoes until desired consistency. Salt and pepper to taste.

1 russet baking potato
1 slice of bacon, chopped (optional)
1 green onion, sliced thin
Salt and pepper to taste
Olive oil

Using a sharp knife, slice potatoes about 1/4-inch thick but not all the way through to the bottom so you can fan the potato slices out but they are still connected. Brown the bacon in a pan, remove from heat. Add green onions, salt and pepper. Place the potato on a piece of foil large enough to wrap it for baking. Using your fingers, spread each slice open and force into opening either a piece of bacon or onion (or both). Do this for every opening. Try to work in as much of the bacon and onion as you can and pour the rest over the top, drizzle with a little olive oil if needed. Wrap potato up tight and bake at 450 degrees for 60 minutes.

2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten
3 tablespoons unsalted CF margarine, melted, plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans
1 cup miniature marshmallows (optional)

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, margarine, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.

Butter (with margarine) an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans and marshmallows. Bake until puffed, about 30 minutes. Serve immediately.

1/2 cup (1 stick) CF margarine
2 large onions, chopped
1 garlic clove, minced
6 3/4 cups canned low-salt chicken broth
2 cups wild rice (about 13 ounces)
2 cups long-grain brown rice
2 cups dried cranberries
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
1 cup chopped green onions

Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.

Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.

To bake stuffing in turkey: Loosely fill main cavity with stuffing. Spread margarine inside ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with margarined foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.

To bake all of stuffing in baking dish: Preheat oven to 350°F. Spread margarine inside 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered/margarined foil, buttered side down; bake stuffing until heated through, about 40 minutes.