1 . Stage
Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
2 . Stage
Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
3 . Stage
Cover and refrigerate until firm, about 2 hours.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Sprinkle 3/4 of the crushed graham crackers in the bottom of a 9x13-inch pan; reserve the other 1/4 for topping. Add melted butter over top and press into the pan.
3 . Bake in the preheated oven until set and browned, about 7 minutes. Remove from the oven and let cool.
4 . Mix rhubarb, sugar, cornstarch, and water together in a pot. Cook over medium heat until thick, 5 to 7 minutes. Add red food coloring. Put mixture on top of cooled crust.
5 . Mix frozen whipped topping and marshmallows together in a bowl; spread on top of rhubarb layer.
6 . Mix vanilla pudding with milk in a bowl. Put on top of marshmallow layer. Sprinkle with reserved 1/4 graham crackers. Cool in the refrigerator for about 3 hours.
1 . To make the marinade: Mix wine, lemon juice, soy sauce, olive oil, garlic, poultry seasoning, salt, and pepper in a glass baking dish until combined.
2 . Lay swordfish steaks in marinade; turn to coat. Refrigerate for 1 hour, turning frequently.
3 . Preheat an outdoor grill for high heat and lightly oil the grate.
4 . Cook swordfish steaks on the preheated grill until cooked through and the fish flakes easily with a fork, 5 to 6 minutes per side; discard marinade. An instant-read thermometer inserted into the center of each steak should read at least 145 degrees F (63 degrees C).
5 . Garnish swordfish steaks with parsley and serve with lemon wedges.
1 . Preheat grill for high heat.
2 . In a small bowl, blend mayonnaise, teriyaki sauce, and wasabi paste. Place salmon on a large piece of aluminum foil. Spread the mayonnaise mixture over the top of the fillet. Top with green pepper and onion. Season with salt and pepper. Fold the foil around the food and seal into a packet.
3 . Place fish on the preheated grill. Cook for 10 to 15 minutes, or until the fish is easily flaked with a fork.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
3 . Spread cherry tomatoes in an even layer on a rimmed baking sheet.
4 . Roast until skins are slightly shriveled, 35 to 40 minutes.
1 . Preheat waffle iron. In a large mixing bowl, combine waffle mix, sugar and cinnamon. Stir in milk, eggs and vanilla extract.
2 . Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
1 . Whip egg, salt, and pepper in a shallow bowl until well combined. Mix cornbread crumbs, panko, honey powder, and poultry rub in a separate shallow bowl.
2 . Dip each chicken tender in the egg mixture. Shake off excess and dredge in cornbread coating.
3 . Preheat an air fryer to 380 degrees F (190 degrees C). Cook chicken tenders for 6 minutes. Flip and cook for an additional 6 minutes.
1 . Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!
1 . Combine ketchup, honey, mustard, vinegar, soy sauce, red pepper flakes, chile-garlic sauce, hot pepper sauce, whiskey, and garlic in a saucepan; cook and stir over medium-high heat until sauce begins to bubble, 5 to 10 minutes. Remove saucepan from heat.
1 . Place all ingredients into blender and blend on high until smooth.
1 . Reheat sausage according to package directions (this will remove any excess moisture). Cool on paper towels for 5 minutes; pat dry. Slice into very thin slices and set aside.
2 . Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add milk, oil, egg and vanilla; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage. Cover bowl and let rest 10 minutes.
3 . Portion dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size. Combine sugar and cinnamon for topping in a small bowl; set aside.
4 . Bake in preheated 375 degrees F oven for 20 to 25 minutes until well browned. Let cool on wire rack for 2 minutes. Brush with butter and sprinkle with cinnamon sugar mixture. Run a knife around each roll to remove from pan. Serve warm with pancake syrup, if desired. Refrigerate any leftovers.
1 . Heat the pan, add vegetable oil. Add mustard, caraway seeds, turmeric, coriander, black pepper, chili pepper to the pan. Warm up the spices over low heat.
2 . Put butter in a pan with spices, add ginger. Fry for a few minutes. Add tomatoes and fry over medium heat for several minutes.
3 . Put potatoes and finely chopped parsley in a pan, salt and mix. Hold on fire for 5 minutes
4 . Boil the potatoes. Finished potatoes cut into large cubes. Tomatoes in small cubes.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
3 . Add cheese and garlic; whisk continuously until heated through. Stir in parsley and serve. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
4 . Serve immediately and enjoy! DOTDASH MEREDITH FOOD STUDIOS