Trisha Yearwood Chicken Tortilla Casserole
Ingredients
4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
Chicken Gravy:
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper
Directions
Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don’t have enough.)
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
Chicken Gravy:
Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

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Recipe Courtesy of Trisha Yearwood
Green Bean Casserole- Reynolds
Cook Time: 30 minutes
Ingredients
2 packages (32 oz each) frozen cut green beans, thawed and drained
2 cans (10 3/4 oz each) cream of mushroom soup, undiluted
2 French fried onions, divided
1 jar (4 oz.) diced pimiento, drained
1 cup milk
2 teaspoons soy sauce OR Worcestershire sauce
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
Cook
BAKE uncovered 30 minutes. Stir, sprinkle with remaining onions.
CONTINUE BAKING 10 minutes longer until hot and bubbly.
Prep
PREHEAT oven to 350°F.
LINE a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper side facing up, toward the food. Crimp Pan Lining Paper around rim of dish; set aside.
PLACE half of green beans in an even layer in lined dish. Combine soup, 1 cup onions, pimiento, milk, soy sauce, salt and pepper in a large bowl. Spread half of soup mixture over beans in dish. Top with remaining half of beans and soup mixture.
Recipe Courtesy of reynoldskitchen.com
Holiday Sweet Potato Casserole
Prep Time: 30 minutes Microwave: 20 minutes Cook Time: 15 to 20 minutes at 400°F Servings: 10
Ingredients
2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1/2 cup reduced-sodium chicken broth
1/4 cup whipping cream
5 tablespoons butter, chopped and divided
3/4 teaspoon salt, divided
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon dried rosemary, crushed
1/2 cup pecans, chopped
2 tablespoons maple syrup
Cook
BAKE 20 to 25 minutes or until pecan mixture is just starting to brown.
Prep
Preheat oven to 400°F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
Courtesy of reynoldskitchen.com
Pumpkin Spice Cookie Cups – Betty Crocker
1 pouch Betty Crocker™ pumpkin spice cookie mix
1/2 cup butter, softened
1 egg
Buttercream Frosting
2 ½ cups powdered sugar
1/3 cup butter, softened
2 teaspoons instant espresso powder
1/2 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 to 2 tablespoons milk
Garnish
36 chocolate-covered espresso beans
Caramel topping
Directions
Heat oven to 375°F. In medium bowl, beat cookie mix, 1/2 cup butter and the egg with spoon or electric mixer on medium speed until well blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball into each of 36 ungreased mini muffin cups.
Bake 9 to 11 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Cool in pan 15 minutes. Transfer to a wire cooling rack and cool completely, about 15 minutes more. Transfer to serving plate.
In medium bowl, beat powdered sugar, 1/3 cup butter, the espresso powder, vanilla and pumpkin pie spice with electric mixer on medium speed until well blended. Add 1 to 2 tablespoons milk to desired consistency.
Place buttercream in decorating bag fitted with tip or resealable food-storage plastic bag with one corner cut off. Pipe buttercream into indentation of each cooled cookie cup. Top each with chocolate-covered espresso bean and drizzle of caramel topping.

Recipe courtesy of reynoldskitchen.com

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Apple Pie – Betty Crocker
1 package Betty Crocker™ pie crust mix
1/3 cup cold water
1/2 cup sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large)
1 tablespoon butter or margarine
Milk
Additional sugar
Directions
Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water–except trim overhanging edge of bottom pastry 1 inch from rim of plate.
Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
Recipe courtesy of bettycrocker.com

On Thanksgiving, everyone gets together and enjoys an amazing meal. Here are a few recipes to add for dinner with your family.