Holiday Pumpkin Cheesecake

Toasted Apple-Pecan Brie Sandwiches

1 . Melt 3 tablespoons of butter in a large skillet over medium heat. Add the apples; cook and stir until tender, 7 to 8 minutes. Stir in the brown sugar, 1 teaspoon of cinnamon and pecans and continue to cook for 1 to 2 minutes longer. Remove from the heat and set aside.

2 . Preheat the oven's broiler.

3 . Cut the slices of bread in half if they are very large and toast lightly. Spread the remaining butter on to one side of each piece of bread. Place two slices of brie cheese onto the unbuttered side of each piece of bread. Top with a generous scoop of the apple mixture. Place the open face sandwiches onto a baking sheet.

4 . Broil until the cheese has melted, about 1 minute. Sprinkle with additional cinnamon if desired.

Sweet Corn on The Cob Without the Cob

1 . Stir corn, butter, and sugar together in a saucepan over low heat; cook and stir until simmering, about 5 minutes. Season with salt and black pepper to taste.

Instant Pot Chicken and Dumplings

1 . Pour olive oil into a multi-functional pressure cooker (such as an Instant Pot) and select the Sauté function. Cook and stir onion, carrot, celery, and bay leaf until vegetables are soft and onion has turned translucent, about 5 minutes.

2 . Add chicken broth, thighs, breasts, salt, thyme, marjoram, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.

3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully use tongs to remove chicken pieces to a large bowl to cool slightly; discard bay leaf.

4 . While chicken is cooling, mash butter with flour in a small bowl to make a smooth paste; set aside.

5 . Make dumplings: Combine flour, baking powder, and salt in a medium bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles the texture of cornmeal. Stir in parsley and set aside.

6 . Shred cooled chicken and return to the pot. Taste broth and season with salt and pepper if needed. Add peas and green beans. Stir in flour-butter paste until incorporated. Select Sauté function and bring broth to a boil.

7 . Pour buttermilk into dumpling mixture and stir until combined. Drop dough by heaping spoonfuls over the top of stew.

8 . Close the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until a skewer inserted into the center of a dumpling comes out clean, 10 to 12 minutes. DOTDASH MEREDITH FOOD STUDIOS

Key Sir Alicha (Ethiopian Beets and Potatoes)

1 . Heat oil in a large pot over medium heat. Add onion and a pinch of salt; cook and stir until onion is softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Add 1 cup water and 1/2 teaspoon salt; bring to a boil.

2 . Cover the pot and reduce the heat to medium-low. Simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

Berries and Cream Smoothie

1 . Pour cream and half-and-half into an electric blender and blend on low speed until it begins to thicken. Add sugar and vanilla extract and mix for about 30 seconds. Add blueberries, strawberries, raspberries, and blackberries. Blend until smooth, adding milk if necessary to make blending easier.

Pecan Brittle

1 . Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.

2 . Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.

3 . Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.

4 . Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.

Vanilla Pound Cake

1 . Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.

2 . Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.

3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

Honey-Sriracha Air Fryer Wings

1 . Preheat an air fryer to 360 degrees F (182 degrees C).

2 . Place chicken wings in a bowl and sprinkle with salt and garlic powder, tossing to coat.

3 . Place wings in the air fryer basket. Set timer for 25 minutes and cook wings, shaking basket every 7 to 8 minutes. When timer ends, turn air fryer off and let wings stand in the basket for 5 minutes more.

4 . Meanwhile, melt butter in a small saucepan over medium heat. Whisk honey, rice vinegar, and sriracha sauce into butter and bring to a boil. Reduce heat and simmer sauce over medium-low heat for 8 to 10 minutes, whisking occasionally. Turn off heat and set aside; sauce will thicken as it cools.

5 . Toss cooked wings and sauce together in a bowl. Reserve extra sauce to serve alongside wings.

Cranberry Upside-Down Coffee Cake

1 . Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

2 . In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.

3 . In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.

4 . Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

Sausage and Pepper Penne

1 . Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

2 . Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.

3 . Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.

4 . Drain pasta and spoon onto plates and top with sauce mixture.

Chimichurri Roasted Potatoes

1 . Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.

2 . Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.

3 . Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.

4 . Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.

5 . Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.

6 . Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

A Hearty Green Bean and Sausage Casserole

1 . Crumble pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain and set aside.

2 . Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with nonstick cooking spray.

3 . Stir together condensed soup, milk, soy sauce, garlic, and pepper in a large bowl. Mix in cooked sausage; add green beans and stir until evenly coated. Pour 1/2 of the green bean mixture into the prepared baking dish. Top with 1/2 of the fried onions. Spread remaining green bean mixture over onions.

4 . Bake in the preheated oven for 30 minutes. Sprinkle remaining fried onions over the top. Return to the oven and continue baking until onions are toasty and green beans are cooked to your desired doneness, 5 to 10 minutes more. Let rest for 5 minutes before serving.