4 large red tomatoes
4 ounces crumbled feta cheese
1/4 cup fine, dry breadcrumbs
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: flat-leaf parsley sprig

1. Cut tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and coarsely chop pulp.
2. Stir together pulp, feta cheese, and next 6 ingredients.
3. Spoon mixture evenly into tomato shells, and place in a 13/9-inch baking dish.
4. Bake at 350 degrees for 15 minutes. Transfer to a serving dish. Garnish if desired.

1/2 cup powdered nondairy creamer
1/2 cup buttermints, lightly crushed
1/4 cup sifted powdered sugar
2 cups nonfat dry milk powder
2/3 cup instant coffee crystals
Peppermint sticks or round hard candies

Stir together nondairy creamer, buttermints, powdered sugar, and milk powder. Layer with coffee crystals, dividing among two 2-cup mug jars. Insert peppermint sticks or candies as necessary to fill jars snugly. Makes 2 jars.

Gift Tag Directions: For each mug, place 1/4 cup of mix in a mug and add 1/3 cup boiling water. Stir till mix dissolves. Serve with a peppermint stick or candy, if desired.

Enjoy!
http://www.foodnetwork.com/recipes/tyler-florence/roasted-chestnut-sausage-dressing-recipe/index.html

Ingredients
1 medium carrot, peeled and rough chopped
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
1/2 bunch fresh sage
1 1/2 pounds loose sweet Italian sausage
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups cubed sourdough bread, crusts removed
1 pound roasted chestnuts
1 cup low-sodium chicken stock
1/2 cup heavy cream
1 large egg

Directions
Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.

In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.

Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

Delicious and easy to make.
takes about an hour and 15 mintues

http://www.foodnetwork.com/recipes/tyler-florence/whipped-sweet-potatoes-and-bananas-with-honey-recipe/index.html

Ingredients
5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup honey
Kosher salt
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped

Directions
Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

Our kids LOVED these mashed potatoes!
Enjoy! You won't be disappointed!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/-baked-mashed-potatoes-with-parmesan-cheese-and-bread-crumbs-recipe/index.html

Ingredients
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Directions
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.