A unique recipe for individual breakfast pizzas topped with sweet potatoes, Gouda cheese and a baked egg - contributed by the North Carolina Sweet Potato Commission.
A buttery tart crust filled with fresh blueberries that have been flavored with lemon juice, orange juice and a pinch of cloves.
Various shades of green make these easy cupcakes from the McCormick Kitchens a perfect treat for St. Patrick's Day celebrations.
A combination of sautéed ground turkey, tomatoes and spinach is topped with matchstick carrot and parsnip fries and baked until crispy and golden.
Alaska Black Cod marinated in soy sauce and sugar is topped with panko crumbs and fresh thyme, baked, and served over a bed of braised red onions and bacon.
A crispy, grilled sandwich filled with a sweet and savory combination of ham, Gorgonzola cheese, fresh blueberries, apples and arugula.
Alaska halibut is the star of these delicately flavored fish tacos made with a cucumber-fennel salsa and crumbled goat cheese.
A simple bruschetta made with goat cheese topped with a sweet-savory mixture of berry preserves, shallots, balsamic vinegar and thyme.
Made with canola oil and skim milk, these mini holiday cupcakes are low in both calories and fat.
These pretty bar cookies from the McCormick Kitchens consist of a layer of brownie, peppermint frosting, chocolate glaze and crushed candy canes.
This easy, pureed soup is made with apples, sweet potatoes and onions and flavored with curry powder.
A deliciously moist, flavorful quick bread made with mashed sweet potatoes, maple syrup and chopped pecans.